From October 2009 Cooking Light magazine. Even my teenage son liked these. People who said they didn't like brussel sprouts asked for the recipe, so here it is. And you can eat as much as you want - only 71 calories for 3/4 cup.
1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound Brussels sprouts, trimmed and halved, about 8 cups
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoon finely chopped walnuts, toasted
1/2 ounce shaved Asiago cheese (you Parmesan if that's what you have in the fridge, but use the fresh and grate it yourself)
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden (don't let it get too brown or it will be bitter), stirring constantly. Add breadcrumbs (pulse 1 slice of bread in food processor); cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt and pepper. Top with walnuts and cheese. 6 servings
Note: If you had this at the marriage seminar, I halved brussels sprouts, tossed with oil and roasted in the oven for 20 minutes because I had so many. The key is to keep them crisp tender to keep the taste mild and browning them either in pan or oven brings out a nutty sweetness.
Tuesday, November 17, 2009
Friday, November 13, 2009
Pumpkin Cheesecake
This is an oft requested recipe and perfect for the Holidays. I promise guests will get quiet while they are eating this. (November Gourmet 1990)
Serves 12-14
For Crust:
3/4 cup graham cracker crumbs ( from 5 rectangles)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Filling:
1 1/2 cups canned solid-pack pumpkin (such as Libby's)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon or bourbon liqueur, optional (I omit)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature
For Topping:
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur, optional
Garnish:
Pecan halves
1. Make crust: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan - a nifty trick to remember), then lock on side and butter pan.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, the chill crust 1 hour.
3. Make filling and bake: Put oven rack in middle position and preheat oven to 350 degrees. Whisk pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
4. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50-60 minutes.
5. Transfer to a rack and cool 5 minutes. (Leave oven on)
6. Make topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl, then spread on top of cheesecake, arrange pecan halves around edge if desired, and bake 5 minutes.
7. Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Serves 12-14
For Crust:
3/4 cup graham cracker crumbs ( from 5 rectangles)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Filling:
1 1/2 cups canned solid-pack pumpkin (such as Libby's)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon or bourbon liqueur, optional (I omit)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature
For Topping:
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur, optional
Garnish:
Pecan halves
1. Make crust: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan - a nifty trick to remember), then lock on side and butter pan.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, the chill crust 1 hour.
3. Make filling and bake: Put oven rack in middle position and preheat oven to 350 degrees. Whisk pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
4. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50-60 minutes.
5. Transfer to a rack and cool 5 minutes. (Leave oven on)
6. Make topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl, then spread on top of cheesecake, arrange pecan halves around edge if desired, and bake 5 minutes.
7. Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Wild Rice Sausage and Fennel Stuffing
The original recipe (from December Gourmet 1997) served this piled inside a Crown Roast of Pork- dramatic presentation. You can serve it as a side dish by putting it in a casserole dish, covering and baking at 400 degrees for 30-40 minutes until thoroughly hot. I have also substituted corn bread cubes for the rice to use at Thanksgiving; the fennel and sausage combination is fantastic.
1 1/2 cups wild rice, rinsed well and drained
2 teaspoons fennel seeds
3 cups chicken stock or chicken broth
1 pound sweet Italian sausage
2 cups chopped onion
1/2 stick unsalted butter
3 small fennel bulbs, chopped fine (about 3 cups)
In a saucepan combine the rice, fennel seeds, the stock, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45-55 minutes, or until the rice is tender, and drain the rice in a sieve. In a heavy skillet, heated over moderate heat until it is hot, cook the sausage, stirring and breaking up the lumps, until it is no longer pink, pour off the fat, and in a food processor grind the sausage fine. In the skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the chopped fennel, and cook the mixture, covered, stirring occasionally, for 5-7 minutes, or until the fennel is crisp-tender. In a bowl combine the rice, the sausage, the fennel mixture, and salt and pepper to taste and toss the stuffing well. The stuffing may be made 2 days in advance, allowed to cool, kept covered and chilled, and brought back to room temperature before using. I have also made the onion, fennel and sausage mixture and frozen it. When you want to serve it, cook the rice and stir in the defrosted sausage mixture and bake. Makes about 12 cups.
1 1/2 cups wild rice, rinsed well and drained
2 teaspoons fennel seeds
3 cups chicken stock or chicken broth
1 pound sweet Italian sausage
2 cups chopped onion
1/2 stick unsalted butter
3 small fennel bulbs, chopped fine (about 3 cups)
In a saucepan combine the rice, fennel seeds, the stock, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45-55 minutes, or until the rice is tender, and drain the rice in a sieve. In a heavy skillet, heated over moderate heat until it is hot, cook the sausage, stirring and breaking up the lumps, until it is no longer pink, pour off the fat, and in a food processor grind the sausage fine. In the skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the chopped fennel, and cook the mixture, covered, stirring occasionally, for 5-7 minutes, or until the fennel is crisp-tender. In a bowl combine the rice, the sausage, the fennel mixture, and salt and pepper to taste and toss the stuffing well. The stuffing may be made 2 days in advance, allowed to cool, kept covered and chilled, and brought back to room temperature before using. I have also made the onion, fennel and sausage mixture and frozen it. When you want to serve it, cook the rice and stir in the defrosted sausage mixture and bake. Makes about 12 cups.
Thursday, November 12, 2009
Dry Chimichurri Rub
You can turn this into a marinade by adding oil and vinegar. This is excellent on most any meat --fish, chicken, beef, pork and is traditionally served as a sauce on beef in Argentina. My friend Allison gave me some for Christmas a couple of years ago and I am almost out. I have tried to recreate it here. There is no salt added to the rub, so salt according to your taste.
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons dried crushed red pepper
Whisk all ingredients in medium bowl. Transfer to airtight container and store at room temperature.
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons dried crushed red pepper
Whisk all ingredients in medium bowl. Transfer to airtight container and store at room temperature.
Cider Brined Pork Loin with Apple Mustard Sauce
I made up this brine recipe but I probably got the idea from seeing it somewhere before. It ensures that your pork is moist and flavorful and the cider in the brine speaks to the cider in the sauce. You can substitute sage or other spices for the fennel, but I served this with Wild Rice, fennel and sausage so I wanted to use the fennel seed.
Cider Brine:
4 cups apple cider (try to find real, unfiltered cider, but apple juice would work)
4 cups water
1/2 cup Kosher salt
1/2 cup brown sugar
1/2 tablespoon fennel seeds
1/2 tablespoon whole black peppercorns
2 bay leaves
Bring all ingredients to a boil in a saucepan, stirring to dissolve salt and sugar. Let cool. Place a 3 1/2 - 4 pound boneless pork loin in the brine and let sit overnight.
For Pork Loin:
Before serving remove pork from brine and pat dry. Heat a large skillet over medium high heat until hot and add about 1 tablespoon of vegetable or olive oil. Sear pork on all sides until nicely browned. Place in a shallow roasting pan and sprinkle with seasoning (I used dry Chimichurri Rub, see separate recipe, but you could use sage, pepper, etc. Do not season with additional salt as it will already be salty from the brine.) Roast in a 400 degree oven for 45-50 minutes or until a meat thermometer registers 150 degrees. Let rest for about 10 minutes for juices to reabsorb and temperature to climb to 160 degrees. Serve with Apple Mustard Sauce. Serves about 6.
Apple Mustard Sauce:
This is so good with pork. I think it would be great on ham too, but I haven't tried it. I first made this in 1997 from the December issue of Gourmet magazine. The menu was Crown Roast of Pork with Wild Rice, Fennel and Sausage Stuffing. Bake the stuffing in a separate pan to serve with the pork loin. The stuffing is also amazing with your Thanksgiving Turkey.
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples, chopped fine
1 tablespoon corn start
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider and 3/4 cup of the stock, the brown sugar and the apples, bring the liquid to a boil, stiring occasionally, and simmer the mixture for 5 minutes. In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking. Bring the liquid to a boil and simmer the sauce for 2 minutes. ( Can be made to this point 3 days in advance, kept chilled. )Remove the pan from the heat and whisk in the mustard and salt and pepper to taste. Makes about 3 1/2 cups.
Cider Brine:
4 cups apple cider (try to find real, unfiltered cider, but apple juice would work)
4 cups water
1/2 cup Kosher salt
1/2 cup brown sugar
1/2 tablespoon fennel seeds
1/2 tablespoon whole black peppercorns
2 bay leaves
Bring all ingredients to a boil in a saucepan, stirring to dissolve salt and sugar. Let cool. Place a 3 1/2 - 4 pound boneless pork loin in the brine and let sit overnight.
For Pork Loin:
Before serving remove pork from brine and pat dry. Heat a large skillet over medium high heat until hot and add about 1 tablespoon of vegetable or olive oil. Sear pork on all sides until nicely browned. Place in a shallow roasting pan and sprinkle with seasoning (I used dry Chimichurri Rub, see separate recipe, but you could use sage, pepper, etc. Do not season with additional salt as it will already be salty from the brine.) Roast in a 400 degree oven for 45-50 minutes or until a meat thermometer registers 150 degrees. Let rest for about 10 minutes for juices to reabsorb and temperature to climb to 160 degrees. Serve with Apple Mustard Sauce. Serves about 6.
Apple Mustard Sauce:
This is so good with pork. I think it would be great on ham too, but I haven't tried it. I first made this in 1997 from the December issue of Gourmet magazine. The menu was Crown Roast of Pork with Wild Rice, Fennel and Sausage Stuffing. Bake the stuffing in a separate pan to serve with the pork loin. The stuffing is also amazing with your Thanksgiving Turkey.
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples, chopped fine
1 tablespoon corn start
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider and 3/4 cup of the stock, the brown sugar and the apples, bring the liquid to a boil, stiring occasionally, and simmer the mixture for 5 minutes. In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking. Bring the liquid to a boil and simmer the sauce for 2 minutes. ( Can be made to this point 3 days in advance, kept chilled. )Remove the pan from the heat and whisk in the mustard and salt and pepper to taste. Makes about 3 1/2 cups.
Sunday, November 8, 2009
Cheese Ravioli with Swiss Chard, Butternut Squash and Fried Sage
Serves 6
I experimented with different types of cheeses for these ravioli including goat cheese, Parmesan and ricotta and combinations of various cheeses. I wasn't going to serve these with a marinara so I was looking for a cheese filling that would stand out on its own. This is the combination I preferred and the Romano cheese is the important factor. It adds a stronger and tangier element that Parmesan alone does not have. I also like cottage cheese in the mix because it is creamier than the ricotta. Not as traditional, I know, but hey, I'm German not Italian. This recipe uses wonton wrappers. I don't often cheat - but these work so well and they are not nearly as fussy to handle as homemade pasta. If you are feeling inspired, by all means make your own pasta. Many of the steps can be done ahead so you can pull this off easily at serving time. Make it your own by adding or deleting ingredients. That's what I did!
1/2 cup small curd cottage cheese
1/4 cup Ricotta cheese
1/2 cup Romano cheese
1/2 cup Parmesan cheese
6 small sage leaves (optional, but helps it relate to fried sage garnish)
1. Put all ingredients plus freshly ground black pepper into bowl of food processor and process until smoothe.
For Swiss Chard:
1 tablespoon olive oil
1 bunch trimmed Swiss Chard (you could substitute spinach or other green such as Kale)
1 small shallot, minced, about 3 tablespoons
Salt and pepper to taste
1. Warm oil in nonstick skillet over medium-low heat. Add shallot and cook, stirring occasionally, 1 minute. Add chard and cook about 3 minutes or until leaves are wilted. Season with salt and pepper. Set aside.
For Butternut squash:
1 Butternut squash, peeled and diced into 1/4 inch cubes
Olive oil
Salt
1. Toss squash with olive oil and sprinkle with salt. Roast in oven for 20 minutes or until tender. May also cook in skillet with a small amount of water until tender. Set aside.
For Fried Sage:
Wash and dry leaves of sage. Heat olive oil until very hot but not smoking. Add a few leaves to oil and remove when sizzling stops. These keep crisp for a long time. I even froze some and they were still crispy. The flavor is mellowed by the cooking and they are delicious.
For Browned butter:
Place 1 stick of butter cut into slices into skillet. Heat over medium heat until butter melts and cook until dark brown and nutty smelling. Watch carefully as the point being browning and burning is close. This will be more than you need, but it is so good, you will want to put it on your vegetables, steaks, pastas, etc.
Assembly:
1. Lay out wonton wrappers on parchment paper. Working with one wonton at a time, spoon 2 teaspoons of cheese mixture into center of wrapper. Dip your fingertip into water and wet edges of wrapper.
2. Lay another wrapper over mound of filling, and press gently to seal edges. Repeat with remaining wrapper and filling. (At this point you can cover ravioli with plastic wrap and refrigerate up to one day or freeze them on tray and then place into zip-lock bags)
3. Bring a large pot of salted water to a boil; reduce to a simmer. Drop ravioli into water, gently stirring to prevent sticking. Cook about 5 minutes. They are done when they float. Remove with a slotted spoon.
4. Arrange 6 ravioli in each of 6 shallow bowls. Drizzle with browned butter, store bought pesto, top with warmed swiss chard and warmed butternut squash, sprinkle with additional Romano cheese and crumbled fried sage. Beautiful and healthy.
I experimented with different types of cheeses for these ravioli including goat cheese, Parmesan and ricotta and combinations of various cheeses. I wasn't going to serve these with a marinara so I was looking for a cheese filling that would stand out on its own. This is the combination I preferred and the Romano cheese is the important factor. It adds a stronger and tangier element that Parmesan alone does not have. I also like cottage cheese in the mix because it is creamier than the ricotta. Not as traditional, I know, but hey, I'm German not Italian. This recipe uses wonton wrappers. I don't often cheat - but these work so well and they are not nearly as fussy to handle as homemade pasta. If you are feeling inspired, by all means make your own pasta. Many of the steps can be done ahead so you can pull this off easily at serving time. Make it your own by adding or deleting ingredients. That's what I did!
1/2 cup small curd cottage cheese
1/4 cup Ricotta cheese
1/2 cup Romano cheese
1/2 cup Parmesan cheese
6 small sage leaves (optional, but helps it relate to fried sage garnish)
1. Put all ingredients plus freshly ground black pepper into bowl of food processor and process until smoothe.
For Swiss Chard:
1 tablespoon olive oil
1 bunch trimmed Swiss Chard (you could substitute spinach or other green such as Kale)
1 small shallot, minced, about 3 tablespoons
Salt and pepper to taste
1. Warm oil in nonstick skillet over medium-low heat. Add shallot and cook, stirring occasionally, 1 minute. Add chard and cook about 3 minutes or until leaves are wilted. Season with salt and pepper. Set aside.
For Butternut squash:
1 Butternut squash, peeled and diced into 1/4 inch cubes
Olive oil
Salt
1. Toss squash with olive oil and sprinkle with salt. Roast in oven for 20 minutes or until tender. May also cook in skillet with a small amount of water until tender. Set aside.
For Fried Sage:
Wash and dry leaves of sage. Heat olive oil until very hot but not smoking. Add a few leaves to oil and remove when sizzling stops. These keep crisp for a long time. I even froze some and they were still crispy. The flavor is mellowed by the cooking and they are delicious.
For Browned butter:
Place 1 stick of butter cut into slices into skillet. Heat over medium heat until butter melts and cook until dark brown and nutty smelling. Watch carefully as the point being browning and burning is close. This will be more than you need, but it is so good, you will want to put it on your vegetables, steaks, pastas, etc.
Assembly:
1. Lay out wonton wrappers on parchment paper. Working with one wonton at a time, spoon 2 teaspoons of cheese mixture into center of wrapper. Dip your fingertip into water and wet edges of wrapper.
2. Lay another wrapper over mound of filling, and press gently to seal edges. Repeat with remaining wrapper and filling. (At this point you can cover ravioli with plastic wrap and refrigerate up to one day or freeze them on tray and then place into zip-lock bags)
3. Bring a large pot of salted water to a boil; reduce to a simmer. Drop ravioli into water, gently stirring to prevent sticking. Cook about 5 minutes. They are done when they float. Remove with a slotted spoon.
4. Arrange 6 ravioli in each of 6 shallow bowls. Drizzle with browned butter, store bought pesto, top with warmed swiss chard and warmed butternut squash, sprinkle with additional Romano cheese and crumbled fried sage. Beautiful and healthy.
Sunday, April 26, 2009
Cinnamon Blintzes
Makes 8 dozen
Freezes well
From Ginger Smith
2 loaves thin white bread (fresh), such as Pepperidge Farm Thin Sandwich
2- 8 ounce packages cream cheese, softened
2 egg yolks
1/2 cup sugar
1 cup butter or margerine, melted
1 cup brown sugar
2-3 teaspoons cinnamon
1. Trim crust from bread and roll thin with a rolling pin.
2. Cream together the cream cheese, egg yolks and sugar.
3. Spread thinly on the bread slices.
4. Roll up bread.
5. Mix brown sugar and cinnamon in one bowl. Have separate bowl of melted butter.
6. Dip each roll first into melted butter then into brown sugar mixture.
7. Place close together on cookie sheets.
8. Freeze 5 minutes then remove and slice each roll in half. Return to freezer until solid enough to store in zip-lock bags or other freezer container.
9. When ready to bake, take straight from freezer and place on greased cookie sheet. Bake at 350 degrees for 15-20 minutes. These adapt well to microwave, heat approximately 10 seconds.
Freezes well
From Ginger Smith
2 loaves thin white bread (fresh), such as Pepperidge Farm Thin Sandwich
2- 8 ounce packages cream cheese, softened
2 egg yolks
1/2 cup sugar
1 cup butter or margerine, melted
1 cup brown sugar
2-3 teaspoons cinnamon
1. Trim crust from bread and roll thin with a rolling pin.
2. Cream together the cream cheese, egg yolks and sugar.
3. Spread thinly on the bread slices.
4. Roll up bread.
5. Mix brown sugar and cinnamon in one bowl. Have separate bowl of melted butter.
6. Dip each roll first into melted butter then into brown sugar mixture.
7. Place close together on cookie sheets.
8. Freeze 5 minutes then remove and slice each roll in half. Return to freezer until solid enough to store in zip-lock bags or other freezer container.
9. When ready to bake, take straight from freezer and place on greased cookie sheet. Bake at 350 degrees for 15-20 minutes. These adapt well to microwave, heat approximately 10 seconds.
Sweet and Spicy Bacon
Serves 6, prep time about 45 minutes
1 1/2 tablespoons packed brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound thick sliced bacon
1. Preheat oven to 350 degrees.
2. Stir together sugar and spices.
3. Place bacon in single layer on foil lined baking pan with sides. Bake 20 minutes.
4. Turn bacon over and sprinkle sugar mixture evenly over bacon.
5. Bake 15-20 minutes more until crispy.
6. Drain on paper towels.
1 1/2 tablespoons packed brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound thick sliced bacon
1. Preheat oven to 350 degrees.
2. Stir together sugar and spices.
3. Place bacon in single layer on foil lined baking pan with sides. Bake 20 minutes.
4. Turn bacon over and sprinkle sugar mixture evenly over bacon.
5. Bake 15-20 minutes more until crispy.
6. Drain on paper towels.
Salmon with Fresh Dill En Papillote
Serves 6
Can be prepared several hours ahead of serving
Also works well with striped bass, sea bass and red snapper
2 pounds skinless salmon fillets, cut into 6 equal size pieces
5 carrots, peeled and trimmed (about 1 pound)
3/4 pound large mushrooms
6 tablespoons unsalted butter
Juice of 1 lemon
3/4 cup scallions cut into 2-inch lengths
Salt and freshly ground pepper
4 tablespoons chopped fresh dill leaves
6 tablespoons chopped shallots
6 tablespoons dry white wine
1. Preheat oven to 500 degrees.
2. Holding a knife at a 45-degree angle, cut each salmon piece into 4 thin slices.
3. Spread a large sheet of parchment paper on a flat surface. Invert a 12-inch round cake pan on the paper and trace around the pan with a sharp knife to make a 12-inch circle. Repeat until you have six of them.
4. Cut the carrots crosswise into 1-inch lengths. Cut each piece lengthwise into matchstick strips.
5. Cut off and discard the stem of each mushroom and cut the cap crosswise into thin slices.
6. Heat 2 tablespoons of the butter in a frying pan over medium-high heat. Add the mushrooms and lemon juice. Cook, stirring, for 1 minute. Add the carrots, scallions and salt.; then cover and cook for 7-8 minutes. Sprinkle the dill on top and stir well. Cover and set aside.
7. Melt the remaining butter in a small saucepan. Place the paper rounds on a flat surface and brush them with the melted butter. Spoon equal portions fo the carrot mixture on each disk slightly below the center, leaving a margin large enough to fold over.
8. Lay slices of salmon over each mound of vegetables. Sprinkle each serving with a tablespoon of shallots, a tablespoon of wine, salt and pepper.
9. Fold the foil to completely enclose the contents, while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange the packages on a baking sheet and bake for 8 minutes.
Can be prepared several hours ahead of serving
Also works well with striped bass, sea bass and red snapper
2 pounds skinless salmon fillets, cut into 6 equal size pieces
5 carrots, peeled and trimmed (about 1 pound)
3/4 pound large mushrooms
6 tablespoons unsalted butter
Juice of 1 lemon
3/4 cup scallions cut into 2-inch lengths
Salt and freshly ground pepper
4 tablespoons chopped fresh dill leaves
6 tablespoons chopped shallots
6 tablespoons dry white wine
1. Preheat oven to 500 degrees.
2. Holding a knife at a 45-degree angle, cut each salmon piece into 4 thin slices.
3. Spread a large sheet of parchment paper on a flat surface. Invert a 12-inch round cake pan on the paper and trace around the pan with a sharp knife to make a 12-inch circle. Repeat until you have six of them.
4. Cut the carrots crosswise into 1-inch lengths. Cut each piece lengthwise into matchstick strips.
5. Cut off and discard the stem of each mushroom and cut the cap crosswise into thin slices.
6. Heat 2 tablespoons of the butter in a frying pan over medium-high heat. Add the mushrooms and lemon juice. Cook, stirring, for 1 minute. Add the carrots, scallions and salt.; then cover and cook for 7-8 minutes. Sprinkle the dill on top and stir well. Cover and set aside.
7. Melt the remaining butter in a small saucepan. Place the paper rounds on a flat surface and brush them with the melted butter. Spoon equal portions fo the carrot mixture on each disk slightly below the center, leaving a margin large enough to fold over.
8. Lay slices of salmon over each mound of vegetables. Sprinkle each serving with a tablespoon of shallots, a tablespoon of wine, salt and pepper.
9. Fold the foil to completely enclose the contents, while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange the packages on a baking sheet and bake for 8 minutes.
Wednesday, March 25, 2009
Red Wine Vinaigrette
As featured in the Loaves and Fishes Cooking School
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon dijon mustard
1 tablespoon minced shallots
salt and pepper to taste
Whisk together vinegar and mustard. Slowly add olive oil while continuously whisking. This forms an emulsion which helps keep the oil suspended in the vinegar thus preventing separation. The mustard helps it stay in emulsion. Add shallots then add salt (preferably sea salt) and freshly ground pepper to taste.
Notes: The basic ratio for a vinaigrette is 1/3 acid to 2/3 oil. Now you can substitute various acids in your vinaigrette such as lemon juice, balsamic vinegar, white wine vinegar or a combination. You can also substitute different oils for a unique flavor such as walnut oil, avocado oil or just safflower oil for a mild flavor. You might use garlic in place of the shallot. I like a little honey mixed in if I just use lemon juice as the acid - this is particularly nice with summer tomatoes.
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon dijon mustard
1 tablespoon minced shallots
salt and pepper to taste
Whisk together vinegar and mustard. Slowly add olive oil while continuously whisking. This forms an emulsion which helps keep the oil suspended in the vinegar thus preventing separation. The mustard helps it stay in emulsion. Add shallots then add salt (preferably sea salt) and freshly ground pepper to taste.
Notes: The basic ratio for a vinaigrette is 1/3 acid to 2/3 oil. Now you can substitute various acids in your vinaigrette such as lemon juice, balsamic vinegar, white wine vinegar or a combination. You can also substitute different oils for a unique flavor such as walnut oil, avocado oil or just safflower oil for a mild flavor. You might use garlic in place of the shallot. I like a little honey mixed in if I just use lemon juice as the acid - this is particularly nice with summer tomatoes.
Monday, February 23, 2009
Chocolate "Espresso"
Servings: 4
Serve in an espresso cup. A small amount is enough to satisfy your chocolate cravings. This is very similar to a hot chocolate we had in Paris at the famous Angelina's.
1/2 cup whipping cream
1/2 cup whole milk
3 ounces bittersweet chocolate (62% ) such as Ghiardelli, chopped
4 glassses cold water
1. Bring cream and milk to simmer in heavy small saucepan. Remove from heat and immediately add chocolate, stirring until melted and smooth. Stir over medium-low heat until just beginning to bubble. Divide among 4 espresso cups and serve with a spoon and glasses of cold (no ice) water.
Serve in an espresso cup. A small amount is enough to satisfy your chocolate cravings. This is very similar to a hot chocolate we had in Paris at the famous Angelina's.
1/2 cup whipping cream
1/2 cup whole milk
3 ounces bittersweet chocolate (62% ) such as Ghiardelli, chopped
4 glassses cold water
1. Bring cream and milk to simmer in heavy small saucepan. Remove from heat and immediately add chocolate, stirring until melted and smooth. Stir over medium-low heat until just beginning to bubble. Divide among 4 espresso cups and serve with a spoon and glasses of cold (no ice) water.
Wild Mushroom Risotto
Servings: 6 first course or 4 main course
5 cups canned low salt chicken broth
1/2 ounce dried porcini mushrooms, rinsed
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 large onions, finely chopped
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram (both from my herb garden)
1 1/2 cups arborio rice
1/2 cup grated Parmesan cheese (fresh please)
additional grated Parmesan cheese for topping
1. Bring broth to simmer in heavy saucepan. Add porcini and simmer until tender, about 2 minutes. Remove with slotted spoon and transfer to cutting board. Cool and chop finely. Cover broth and simmer over low heat.
2. Melt buter with oil in heavy large saucepan over medium heat. Add onions; saute until tender, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add porcini, garlic and herbs; saute 4 minutes. ( I prepared onions and mushrooms up to this point earlier in the day, soaking porcini in boiling water. Then I added this mixture to the arborio rice). Add rice; stir 2 minutes (coating the rice with the butter/oil helps keep the grains separate as they cook). Add wine; cook until liquid is absorbed, stirring often, (this is what makes it creamy as it breaks down the starch on the outside of the rice grain, stir often throughout recipe). Add 1 cup hot broth and simmer until liquid is absorbed, stirring often. Continue to add broth 1 cup at a time and stirring until rice is just tender, about 25 to 30 minutes. Mix in 1/2 Parmesan cheese and season with salt and pepper. Serve immediately passing additional Parmesan cheese.
5 cups canned low salt chicken broth
1/2 ounce dried porcini mushrooms, rinsed
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 large onions, finely chopped
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram (both from my herb garden)
1 1/2 cups arborio rice
1/2 cup grated Parmesan cheese (fresh please)
additional grated Parmesan cheese for topping
1. Bring broth to simmer in heavy saucepan. Add porcini and simmer until tender, about 2 minutes. Remove with slotted spoon and transfer to cutting board. Cool and chop finely. Cover broth and simmer over low heat.
2. Melt buter with oil in heavy large saucepan over medium heat. Add onions; saute until tender, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add porcini, garlic and herbs; saute 4 minutes. ( I prepared onions and mushrooms up to this point earlier in the day, soaking porcini in boiling water. Then I added this mixture to the arborio rice). Add rice; stir 2 minutes (coating the rice with the butter/oil helps keep the grains separate as they cook). Add wine; cook until liquid is absorbed, stirring often, (this is what makes it creamy as it breaks down the starch on the outside of the rice grain, stir often throughout recipe). Add 1 cup hot broth and simmer until liquid is absorbed, stirring often. Continue to add broth 1 cup at a time and stirring until rice is just tender, about 25 to 30 minutes. Mix in 1/2 Parmesan cheese and season with salt and pepper. Serve immediately passing additional Parmesan cheese.
Mixed Greens with Lardons and Goat Cheese Phyllo Blossoms
Servings: 6
For Goat Cheese Blossoms:
2 tablespoons unsalted butter, melted
8 ounces soft, mild goat cheese at room temperature
3 tablespoons heavy cream
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
3 (17X12 inch) sheets phyllo dough, thawed if frozen
For Salad:
6 ounces slab bacon, rind discarded and cut into 1/8 inch thick slices, then cut into 1 inch wide pieces (to form lardons, You can use thick sliced bacon and cut into rectangles)
1 tablespoon olive oil
2 tablespoons finely chopped shallot
2 1/2 tablespoons Sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 pounds mixed greens
a 6 cup muffin tin
Make lardons: Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp. Reserve 1 tablespoon bacon fat for dressing. Set aside.
Make goat cheese blossoms:
Put oven rack in middle position and preheat to 375 degrees. Brush muffin cups with some melted butter.
Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel or paper towels. Arrange 1 sheet of phyllo on a work surface (be sure to cover remaining phyllo), then brush with some melted butter. Cut phyllo into 4 rectangles (across short end) and arrange one over the other in a crisscross patttern. Place in muffin cup and spoon in goat cheese filling. Loosely gather edges of phyllo over center to form a flower. If pieces of phyllo break off, just arrange them in center. Repeat with remaining phyllo and cheese to form 6 "blossoms".
Bake phyllo blossoms until tops are golden brown and sides are golden, 25-35 minutes, then transfer to rack to cool slightly. These can be made 3 hours ahead and kept at room temperature. Reheat in a preheated 350 degree oven about 10 minutes.
Prepare salad dressing:
Add oil to bacon fat in skillet, when hot add shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. The recipe uses dandelion greens and uses the dressing warm. I let it cool to room temperature. Pour over greens and toss well. Serve with lardons on top and the warm goat cheese phyllo blossom along side.
For Goat Cheese Blossoms:
2 tablespoons unsalted butter, melted
8 ounces soft, mild goat cheese at room temperature
3 tablespoons heavy cream
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
3 (17X12 inch) sheets phyllo dough, thawed if frozen
For Salad:
6 ounces slab bacon, rind discarded and cut into 1/8 inch thick slices, then cut into 1 inch wide pieces (to form lardons, You can use thick sliced bacon and cut into rectangles)
1 tablespoon olive oil
2 tablespoons finely chopped shallot
2 1/2 tablespoons Sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 pounds mixed greens
a 6 cup muffin tin
Make lardons: Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp. Reserve 1 tablespoon bacon fat for dressing. Set aside.
Make goat cheese blossoms:
Put oven rack in middle position and preheat to 375 degrees. Brush muffin cups with some melted butter.
Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel or paper towels. Arrange 1 sheet of phyllo on a work surface (be sure to cover remaining phyllo), then brush with some melted butter. Cut phyllo into 4 rectangles (across short end) and arrange one over the other in a crisscross patttern. Place in muffin cup and spoon in goat cheese filling. Loosely gather edges of phyllo over center to form a flower. If pieces of phyllo break off, just arrange them in center. Repeat with remaining phyllo and cheese to form 6 "blossoms".
Bake phyllo blossoms until tops are golden brown and sides are golden, 25-35 minutes, then transfer to rack to cool slightly. These can be made 3 hours ahead and kept at room temperature. Reheat in a preheated 350 degree oven about 10 minutes.
Prepare salad dressing:
Add oil to bacon fat in skillet, when hot add shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. The recipe uses dandelion greens and uses the dressing warm. I let it cool to room temperature. Pour over greens and toss well. Serve with lardons on top and the warm goat cheese phyllo blossom along side.
Skillet Greens with Crispy Shallots and Cider Gastrique
6 Servings
1/4 cup sugar
1/2 cup apple cider vinegar ( in my winter menu I used combination of red wine vinegar and Balsamic)
1 teaspoon dried crushed red pepper
2 cups plus 1 tablespoon peanut oil
2 cups thinly sliced shallots
Kosher salt
2 tablespoons bacon drippings ( if you don't have any, fry a few pieces of bacon until you have enough)
2 pounds greens such as collards, chard and kale, stems removed and chopped crosswise into 1/2 inch strips
1. Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing sides with wet pastry bursh, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. ( I strained out crushed pepper so no one would get a hot bite)
2. Pour 2 cups oil into heavy medium saucepan. Attach deep-fry themometer to side of pan and heat oil to 350. Working in bathces, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with Kosher salt.
3. Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and peper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper.
Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.
1/4 cup sugar
1/2 cup apple cider vinegar ( in my winter menu I used combination of red wine vinegar and Balsamic)
1 teaspoon dried crushed red pepper
2 cups plus 1 tablespoon peanut oil
2 cups thinly sliced shallots
Kosher salt
2 tablespoons bacon drippings ( if you don't have any, fry a few pieces of bacon until you have enough)
2 pounds greens such as collards, chard and kale, stems removed and chopped crosswise into 1/2 inch strips
1. Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing sides with wet pastry bursh, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. ( I strained out crushed pepper so no one would get a hot bite)
2. Pour 2 cups oil into heavy medium saucepan. Attach deep-fry themometer to side of pan and heat oil to 350. Working in bathces, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with Kosher salt.
3. Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and peper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper.
Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.
Shrimp with Carrot Juice and Thai Spices
4 Servings
1 cup diced carrots
2 cups fresh carrot juice ( I tried bottled and it is not as good, get fresh from health food store)
2 tablespoons finely chopped lemongrass or lemon peel ( I use lemon peel - yellow part only)
2 tablespoons fresh lime juice
1 teaspoon finely chopped lime peel (green part only)
1 small red chili, minced
24 medium shrimp
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
3 tablespoons butter
Fresh mint sprigs for garnish
Bring small saucepan of water to boil. Add carrots and cook 4 minutes. Drain. Refresh in cold water and drain. Add carrot juice, lemongrass (or peel), lime juice, lime peel and red chili to a sauce pan. Bring to a boil. Strain carrot juice mixture into a bowl then return to saucepan. Add shrimp and carrots; simmer until shrimp are pink and opaque, about 3 minutes. Add cilantro and mint. Whisk in butter. Season with salt and pepper. Ladle into bowls and garnish with mint sprigs.
1 cup diced carrots
2 cups fresh carrot juice ( I tried bottled and it is not as good, get fresh from health food store)
2 tablespoons finely chopped lemongrass or lemon peel ( I use lemon peel - yellow part only)
2 tablespoons fresh lime juice
1 teaspoon finely chopped lime peel (green part only)
1 small red chili, minced
24 medium shrimp
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
3 tablespoons butter
Fresh mint sprigs for garnish
Bring small saucepan of water to boil. Add carrots and cook 4 minutes. Drain. Refresh in cold water and drain. Add carrot juice, lemongrass (or peel), lime juice, lime peel and red chili to a sauce pan. Bring to a boil. Strain carrot juice mixture into a bowl then return to saucepan. Add shrimp and carrots; simmer until shrimp are pink and opaque, about 3 minutes. Add cilantro and mint. Whisk in butter. Season with salt and pepper. Ladle into bowls and garnish with mint sprigs.
Slow-braised Short Ribs
Servings: 8
8 meaty short ribs (5 lb. total)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
3 celery ribs, coarsely chopped
1/2 cup tomato paste
2 cups dry red wine
1/2 cup red-wine vinegar
1 quart beef stock (not broth)
2 cups water
2 fresh thyme sprigs
1 bay leaf
1/4 lb. slab bacon, cut crosswise into 1/4 inch slices, then slices cut into matchsticks (lardons)
1. Put oven rack in middle position and preheat oven to 325 degrees.
2. Pat ribs dry and sprinkle with kosher salt and pepper. Heat oil in a wide 6-8 quart heavy pot over moderatley high heat until just smoking, then brown ribs in batches, without crowding, turning with tongs, about 6 minutes per batch. Transfer to plate. NOTE: Don't turn heat up too high, the meat should be nice and brown but not have a thick crust. Be sure not to crowd pan or they will not brown properly.
3. Reduce head to medium, then cook onion, chopped carrots, and celery in fat remaining in pot, stirring occasionally, until softened and lightly browned on edges, about 7 minutes.
4. Stir in tomato paste, wine and vinegar and boil over high heat, uncovered, until liquid is reduced by half, about 5 minutes. Add stock, water, thyme, and bay leaf and bring to a boil. Add ribs along with any accumulatd juices.
5. Cover pot tightly, then transfer to oven and braise ribs until meat is very tender (falls from bone), 2 1/2 to 3 hours.
6. Transfer ribs to platter and discard bones. then let meat stand, covered loosely with foil. Pour cooking liquid through a fine mesh sieve into a bowl (do not press on solids). Discard solids. Let cooking liquid stand, uncovered, until fat rises to surface, about 15 minutes, then skim fat. (If you cook a day ahead and refrigerate, you can easily skim off congealed fat.)
7. While coooking liquid stands, cook lardons in cleaned pot over moderate heat, stirring occasionally, until golden and crisp then transfer to paper towels to drain.
8. Add lardons to rib cooking liquid and boil slowly, uncovered, until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper.
9. If you wish, cook vegetables such as pearl onions, potatoes, carrots, turnips, etc. separately then add to sauce with ribs. Divide meat among 8 soup plates and top with sauce (and vegetables if desired).
8 meaty short ribs (5 lb. total)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
3 celery ribs, coarsely chopped
1/2 cup tomato paste
2 cups dry red wine
1/2 cup red-wine vinegar
1 quart beef stock (not broth)
2 cups water
2 fresh thyme sprigs
1 bay leaf
1/4 lb. slab bacon, cut crosswise into 1/4 inch slices, then slices cut into matchsticks (lardons)
1. Put oven rack in middle position and preheat oven to 325 degrees.
2. Pat ribs dry and sprinkle with kosher salt and pepper. Heat oil in a wide 6-8 quart heavy pot over moderatley high heat until just smoking, then brown ribs in batches, without crowding, turning with tongs, about 6 minutes per batch. Transfer to plate. NOTE: Don't turn heat up too high, the meat should be nice and brown but not have a thick crust. Be sure not to crowd pan or they will not brown properly.
3. Reduce head to medium, then cook onion, chopped carrots, and celery in fat remaining in pot, stirring occasionally, until softened and lightly browned on edges, about 7 minutes.
4. Stir in tomato paste, wine and vinegar and boil over high heat, uncovered, until liquid is reduced by half, about 5 minutes. Add stock, water, thyme, and bay leaf and bring to a boil. Add ribs along with any accumulatd juices.
5. Cover pot tightly, then transfer to oven and braise ribs until meat is very tender (falls from bone), 2 1/2 to 3 hours.
6. Transfer ribs to platter and discard bones. then let meat stand, covered loosely with foil. Pour cooking liquid through a fine mesh sieve into a bowl (do not press on solids). Discard solids. Let cooking liquid stand, uncovered, until fat rises to surface, about 15 minutes, then skim fat. (If you cook a day ahead and refrigerate, you can easily skim off congealed fat.)
7. While coooking liquid stands, cook lardons in cleaned pot over moderate heat, stirring occasionally, until golden and crisp then transfer to paper towels to drain.
8. Add lardons to rib cooking liquid and boil slowly, uncovered, until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper.
9. If you wish, cook vegetables such as pearl onions, potatoes, carrots, turnips, etc. separately then add to sauce with ribs. Divide meat among 8 soup plates and top with sauce (and vegetables if desired).
February Dinner Party with friends
We had three other couples come over for dinner Friday evening and I was in the mood to cook. I had my piles of Gourmet and Bon Appetit magazines with dog-eared corners and I got excited about trying some new things.
Since it was going to be a cold day in February I wanted my entree to be something comforting - probably something braised and something my guests might not take time to prepare for themselves. I decided on Slow-Braised Short Ribs (See Recipe). I looked at some new preparations but ultimately decided on a recipe I know I like. However, I tried a new technique -"steamboating" the ribs. I couldn't find short ribs with a bone that were long enough so I tried to use one short rib with a longer boneless one. Before they were cooked they looked fine, but afterward they fell apart so that experiment didn't work. "Steamboat" style means that you remove the bones, scrape one off, then wrap the remaining meat around the one bone and tie it with string. The bone sticks out of the circle of meat looking like the smoke stack on an old time steamboat. Can you picture it? I wish I had one that turned out so I could show you. But anyway, they cooked until wonderfully tender and flavorful, so what if the presentation was a little off. One great thing about the short ribs (and any braised meat) is that it really tastes even better if prepared a day or two ahead. All I had to do was warm up before the party.
Once that was decided it was easy to decide on doing a risotto to go along with it. I did a Wild mushroom risotto using my standard risotto recipe, but adding sauteed crimini and porcini mushrooms. I have posted this recipe as well. Risotto usually take 25-30 minutes to cook and I didn't want to take that long between courses, so I cooked it about half way and put a lid on then finished it between courses. It worked fine.
Now I needed something green on the plate. Brussel sprouts? Green beans? Oh yeah. The Dunes Club had short ribs with collard greens for their Valentine menu. I could do some kind of greens. I found a dog-eared page with Skillet Greens with Crispy Shallots and a Cider Vinegar Gastrique. That sounded like a perfect accompaniment. It has collards, kale and swiss chard. For the Gastrique I switched to a combination of red wine vinegar and balsamic vinegar at the last minute. I really like the flavor of those two vinegars better than cider (plus it sounded better!). The gastrique added so much flavor to the greens, I really hope you will try it. Claudia was sitting next to me and put it on everything. It has that wonderful savory sweet, sour, hot thing going on that makes your mouth happy.
Okay, so the entree was decided. Now, for the soup and salad. I wanted to do a soup that was not too heavy since the rest of the meal was going to be rich. Some kind of seafood would be a nice contrast to the dark meat. Frank's favorite soup is one we had at a restaurant in New York called JoJo's. It is Shrimp with Carrot Juice and Thai Spices. He liked it so much he ordered it for dessert after our meal! It sounds a little strange I'll admit, but the combination of sweet from the carrot, heat from a chili, tang from lime juice and freshness from the herbs is amazing. The flavors just dance all over your tongue. First the sweet, then the mint and on and on. Get fresh carrot juice from the health food store . Everything else is available from the grocery store.
For the salad course I did a Salad of Baby Greens, Lardons and Goat Cheese Phyllo Blossoms. The phyllo blossoms have a pretty presentation and taste really nice as well. The original recipe called for Dandelion greens, but I'm not that crazy. I'm not going out to pick Dandelions (sorry Chip), so substituted baby greens and baby arugula.
If you know me, you know dessert has to be chocolate. And one can never have too much chocolate, right? Why have one chocolate dessert when you can three? I was inspired by a chocolate extravaganza I saw in a pretty picture cookbook. I switched out one of the desserts for a Chocolate "Espresso". The other two were a chocolate panna cotta on a brownie bottom and a chocolate tuile. I wasn't too impressed with either of these, so I won't include them here. The best part was the brownie, and that was almost insignificant in the presentation.
I also made a couple of the breads featured on the cover of this month's Gourmet magazine - the cornstalk one and the buttermilk fans. The cornstalk one was the favorite of my guests and it looks really cool. If you have time to bake bread, give it a try.
The final menu consisted of a few tried and true and a few experiments. I think that is a pretty good plan. It's fun to try new things, but can be stressful as well. It's nice to have some things in the menu that you know will turn out well. I hope you will try some of these recipes and have as much fun as I did.
Since it was going to be a cold day in February I wanted my entree to be something comforting - probably something braised and something my guests might not take time to prepare for themselves. I decided on Slow-Braised Short Ribs (See Recipe). I looked at some new preparations but ultimately decided on a recipe I know I like. However, I tried a new technique -"steamboating" the ribs. I couldn't find short ribs with a bone that were long enough so I tried to use one short rib with a longer boneless one. Before they were cooked they looked fine, but afterward they fell apart so that experiment didn't work. "Steamboat" style means that you remove the bones, scrape one off, then wrap the remaining meat around the one bone and tie it with string. The bone sticks out of the circle of meat looking like the smoke stack on an old time steamboat. Can you picture it? I wish I had one that turned out so I could show you. But anyway, they cooked until wonderfully tender and flavorful, so what if the presentation was a little off. One great thing about the short ribs (and any braised meat) is that it really tastes even better if prepared a day or two ahead. All I had to do was warm up before the party.
Once that was decided it was easy to decide on doing a risotto to go along with it. I did a Wild mushroom risotto using my standard risotto recipe, but adding sauteed crimini and porcini mushrooms. I have posted this recipe as well. Risotto usually take 25-30 minutes to cook and I didn't want to take that long between courses, so I cooked it about half way and put a lid on then finished it between courses. It worked fine.
Now I needed something green on the plate. Brussel sprouts? Green beans? Oh yeah. The Dunes Club had short ribs with collard greens for their Valentine menu. I could do some kind of greens. I found a dog-eared page with Skillet Greens with Crispy Shallots and a Cider Vinegar Gastrique. That sounded like a perfect accompaniment. It has collards, kale and swiss chard. For the Gastrique I switched to a combination of red wine vinegar and balsamic vinegar at the last minute. I really like the flavor of those two vinegars better than cider (plus it sounded better!). The gastrique added so much flavor to the greens, I really hope you will try it. Claudia was sitting next to me and put it on everything. It has that wonderful savory sweet, sour, hot thing going on that makes your mouth happy.
Okay, so the entree was decided. Now, for the soup and salad. I wanted to do a soup that was not too heavy since the rest of the meal was going to be rich. Some kind of seafood would be a nice contrast to the dark meat. Frank's favorite soup is one we had at a restaurant in New York called JoJo's. It is Shrimp with Carrot Juice and Thai Spices. He liked it so much he ordered it for dessert after our meal! It sounds a little strange I'll admit, but the combination of sweet from the carrot, heat from a chili, tang from lime juice and freshness from the herbs is amazing. The flavors just dance all over your tongue. First the sweet, then the mint and on and on. Get fresh carrot juice from the health food store . Everything else is available from the grocery store.
For the salad course I did a Salad of Baby Greens, Lardons and Goat Cheese Phyllo Blossoms. The phyllo blossoms have a pretty presentation and taste really nice as well. The original recipe called for Dandelion greens, but I'm not that crazy. I'm not going out to pick Dandelions (sorry Chip), so substituted baby greens and baby arugula.
If you know me, you know dessert has to be chocolate. And one can never have too much chocolate, right? Why have one chocolate dessert when you can three? I was inspired by a chocolate extravaganza I saw in a pretty picture cookbook. I switched out one of the desserts for a Chocolate "Espresso". The other two were a chocolate panna cotta on a brownie bottom and a chocolate tuile. I wasn't too impressed with either of these, so I won't include them here. The best part was the brownie, and that was almost insignificant in the presentation.
I also made a couple of the breads featured on the cover of this month's Gourmet magazine - the cornstalk one and the buttermilk fans. The cornstalk one was the favorite of my guests and it looks really cool. If you have time to bake bread, give it a try.
The final menu consisted of a few tried and true and a few experiments. I think that is a pretty good plan. It's fun to try new things, but can be stressful as well. It's nice to have some things in the menu that you know will turn out well. I hope you will try some of these recipes and have as much fun as I did.
Hot Artichoke Dip
1 cup freshly grated Parmesan cheese
1 cup real mayonnaise
1 teaspoon garlic powder
1 can artichokes (not marinated)
Squeeze of lemon juice
Put all ingredients into a food processor and process just until artichokes are chopped. Put into a baking dish and bake in a 375 degree oven for 15-20 minutes until hot and bubbling. Serve with crackers or toasted pita wedges.
How easy! You can mix things up by adding a can of green chilies. Use sauteed Vidalia onions instead of artichokes or add sundried tomatoes. This is always popular and I almost always have all the ingredients on hand so I can make an appetizer in a flash. Also, the recipe is on some of the artichoke cans, so you don't even have to look up the recipe.
1 cup real mayonnaise
1 teaspoon garlic powder
1 can artichokes (not marinated)
Squeeze of lemon juice
Put all ingredients into a food processor and process just until artichokes are chopped. Put into a baking dish and bake in a 375 degree oven for 15-20 minutes until hot and bubbling. Serve with crackers or toasted pita wedges.
How easy! You can mix things up by adding a can of green chilies. Use sauteed Vidalia onions instead of artichokes or add sundried tomatoes. This is always popular and I almost always have all the ingredients on hand so I can make an appetizer in a flash. Also, the recipe is on some of the artichoke cans, so you don't even have to look up the recipe.
Monday, February 9, 2009
Grilled Tortilla and Onion Cake
These go great with grilled shrimp marinated in garlic and rosemary. I think they are better cooked on the grill than in the broiler. They get crispier and smokier on the outside. Also, I wouldn't make them much more than 4 hours ahead because the tortillas get soggy and hard to slice.
I saw this recipe on the cover of Gourmet recipe 15 years ago. The mail came on a Friday in June with the magazine and I showed it to Frank saying I couldn't wait to try that recipe. That night we went to Frank's restaurant in Pawley's Island and they had that very dish on the menu. We tried it and thought it was great. Now we make it several times every spring and summer when Vidalia onions are in season.
Servings: About 8
twelve 7-8 inch fresh flour tortillas
1 1/2 pounds sweet onions such as Vidalia or Maui
2 tablespoons olive oil
3/4 cup minced fresh parsly leaves (I don't use quite as much)
3/4 cup mayonnaise, divided
1/3 cup freshly grated Parmesan cheese
1 tablespoon balsamic vinegar
about 3 dozen wooden toothpicks
1. Prepare grill.
2. On a rack about 5 inches over glowing coals toast tortillas lightly a few at a time turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat. (I confess that I forgot to do this step on the ones I made for Vestry retreat.)
3. In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.
4. Spread onion mixture on 11 tortillas, stacking them, and top the stack with the remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.
5. Discard plastic wrap and with a large sharp knife cut cake into 3/4 inch wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks.
6. In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice.
7. Grill slices, mayonnaise sides down, until golden brown, 3-4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3-4 minutes more.
Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up until golden brown, turn slices and brush tops with mayonnaise mixture and contintue to brown.
8. Discard wooden picks before serving.
I saw this recipe on the cover of Gourmet recipe 15 years ago. The mail came on a Friday in June with the magazine and I showed it to Frank saying I couldn't wait to try that recipe. That night we went to Frank's restaurant in Pawley's Island and they had that very dish on the menu. We tried it and thought it was great. Now we make it several times every spring and summer when Vidalia onions are in season.
Servings: About 8
twelve 7-8 inch fresh flour tortillas
1 1/2 pounds sweet onions such as Vidalia or Maui
2 tablespoons olive oil
3/4 cup minced fresh parsly leaves (I don't use quite as much)
3/4 cup mayonnaise, divided
1/3 cup freshly grated Parmesan cheese
1 tablespoon balsamic vinegar
about 3 dozen wooden toothpicks
1. Prepare grill.
2. On a rack about 5 inches over glowing coals toast tortillas lightly a few at a time turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat. (I confess that I forgot to do this step on the ones I made for Vestry retreat.)
3. In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.
4. Spread onion mixture on 11 tortillas, stacking them, and top the stack with the remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.
5. Discard plastic wrap and with a large sharp knife cut cake into 3/4 inch wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks.
6. In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice.
7. Grill slices, mayonnaise sides down, until golden brown, 3-4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3-4 minutes more.
Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up until golden brown, turn slices and brush tops with mayonnaise mixture and contintue to brown.
8. Discard wooden picks before serving.
Tuesday, January 13, 2009
King Ranch Chicken Casserole
True comfort food - warm, gooey, cheesy and a little spicey from the green chili. It travels well and even freezes well. What's not to like?
From an old issue of Southern Living
Makes 8-10 Servings
1 (4 1/2 - 5 lb.) whole chicken (I used a rotisserie to save time)
2 celery ribs, cut into 3 pieces each (for cooking chicken, not needed for rotisserie)
2 carrots, cut into 3 pieces each (for cooking chicken)
2 1/2 tsp. salt
2 Tbsp. butter
1 medium onion, chopped
1 medium sized pepper, chopped
1 garlic clove, pressed
1 (10 3/4 oz. ) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
2 (10 oz.) cands diced tomatoes and green chilies, drained
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. Mexican chili powder ( or tsp. chili powder + 1/8 tsp. cayenne)
3 cups grated sharp Cheddar cheese
12 (6 in.) corn tortillas, cut into 1/2 inch strips OR 3 cups coarsely crumbled lime flavored white tortilla chips
3/4 cup chicken broth (only if using Rotisserie chicken)
1. Place cleaned chicken, celery, carrots and salt in a large Dutch oven with water to cover. Bring to boil over medium-high heat; reduce heat to low. Cover and simmer 50-60 minutes or until chicken is done. Remove from the heat. Remove chicken from broth and cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain remaining liquid and reserve for later use.
2. Preheat oven to 350 degrees. Melt butter in large skillet over medium high heat. Add onion, and saute 6-7 minutes or until tender. Add bell pepper and garlic and saute 3-4 minutes. Stir in 3/4 cup reserved cooking liquid or chicken broth, cream of mushroom soup and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
3. Skin and bone chicken; shred meat into bite-size pieces, or do same for rotisserie style chicken. Layer half of chcken in a lightly greased 13 X 9 inch casserole dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips or tortilla chips (for quicker version). Repeat layers once. Top with remaining 1 cup of cheese.
4. Bake at 350 degrees for 55 minutes to 1 hour or until hot and bubbly. Let stand 10 minutes before serving.
From an old issue of Southern Living
Makes 8-10 Servings
1 (4 1/2 - 5 lb.) whole chicken (I used a rotisserie to save time)
2 celery ribs, cut into 3 pieces each (for cooking chicken, not needed for rotisserie)
2 carrots, cut into 3 pieces each (for cooking chicken)
2 1/2 tsp. salt
2 Tbsp. butter
1 medium onion, chopped
1 medium sized pepper, chopped
1 garlic clove, pressed
1 (10 3/4 oz. ) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
2 (10 oz.) cands diced tomatoes and green chilies, drained
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. Mexican chili powder ( or tsp. chili powder + 1/8 tsp. cayenne)
3 cups grated sharp Cheddar cheese
12 (6 in.) corn tortillas, cut into 1/2 inch strips OR 3 cups coarsely crumbled lime flavored white tortilla chips
3/4 cup chicken broth (only if using Rotisserie chicken)
1. Place cleaned chicken, celery, carrots and salt in a large Dutch oven with water to cover. Bring to boil over medium-high heat; reduce heat to low. Cover and simmer 50-60 minutes or until chicken is done. Remove from the heat. Remove chicken from broth and cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain remaining liquid and reserve for later use.
2. Preheat oven to 350 degrees. Melt butter in large skillet over medium high heat. Add onion, and saute 6-7 minutes or until tender. Add bell pepper and garlic and saute 3-4 minutes. Stir in 3/4 cup reserved cooking liquid or chicken broth, cream of mushroom soup and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
3. Skin and bone chicken; shred meat into bite-size pieces, or do same for rotisserie style chicken. Layer half of chcken in a lightly greased 13 X 9 inch casserole dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips or tortilla chips (for quicker version). Repeat layers once. Top with remaining 1 cup of cheese.
4. Bake at 350 degrees for 55 minutes to 1 hour or until hot and bubbly. Let stand 10 minutes before serving.
Friday, January 2, 2009
Mildred's Pecan Toffee
Makes 1 1/2 pounds. Prep time about 30 minutes, chill 1 hour
1 1/2 cups chopped, toasted pecans, divided
1 cup sugar
1 cup butter
1 tablespoon light corn syrup
1/4 cup water
1 cup semi-sweet chocolate morsels
1. Spread 1 cup pecans into a 9-inch circle on a lightly greased cookie sheet.
2. Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290 to 300 degrees (about 15 minutes.) Pour mixture over pecans on baking sheet.
3. Sprinkle immediately with chocolate morsels and let stand 30 seconds or until melted. Spread melted morsels evenly over top then sprinkle with remaining chopped pecans. Chill one hour. Break into bite-size pieces. Store in an airtight container.
Variations: use chopped almonds in place and pecans and milk chocolate on top
use chopped toasted macadamia nuts in place of pecans and sprinkle with coconut
1 1/2 cups chopped, toasted pecans, divided
1 cup sugar
1 cup butter
1 tablespoon light corn syrup
1/4 cup water
1 cup semi-sweet chocolate morsels
1. Spread 1 cup pecans into a 9-inch circle on a lightly greased cookie sheet.
2. Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290 to 300 degrees (about 15 minutes.) Pour mixture over pecans on baking sheet.
3. Sprinkle immediately with chocolate morsels and let stand 30 seconds or until melted. Spread melted morsels evenly over top then sprinkle with remaining chopped pecans. Chill one hour. Break into bite-size pieces. Store in an airtight container.
Variations: use chopped almonds in place and pecans and milk chocolate on top
use chopped toasted macadamia nuts in place of pecans and sprinkle with coconut
Collard Greens
Clean greens in water bath until no grit remains. Then remove tough stem by holding stem in one hand and stripping leaf off with other hand. Roughly chop the greens. I don't like my fine chopped too fine, but not too big either --each piece about 3 inches.
1 tablespoon vegetable oil
1/3 cup chopped bacon
1/2 cup finely chopped onion
1 tablespoon minced garlic
16 cups of cleaned, stemmed and chopped collard greens
3/4 cup chicken stock
2 Budweiser beers
1 teaspoon salt
1 teaspoon white sugar
1 1/2 tablespoons red wine vinegar
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1. Heat the oil in heavy pot over medium heat. Add bacon and cook 4-5 minutes until crisp. Remove the bacon and reserve.
2. Add the onions to the bacon fat and cook for 4 minutes until softened. Add the garlic and continue to cook for 1 minute more.
3. Return the bacon to the pan and add the greens, stock, beers, salt, sugar and vinegar. Bring the greens to a rapid simmer and simmer them stirring occasionally, for about 45 minutes or until tender.
4. Adjust seasonings with salt, pepper and cayenne to taste.
1 tablespoon vegetable oil
1/3 cup chopped bacon
1/2 cup finely chopped onion
1 tablespoon minced garlic
16 cups of cleaned, stemmed and chopped collard greens
3/4 cup chicken stock
2 Budweiser beers
1 teaspoon salt
1 teaspoon white sugar
1 1/2 tablespoons red wine vinegar
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1. Heat the oil in heavy pot over medium heat. Add bacon and cook 4-5 minutes until crisp. Remove the bacon and reserve.
2. Add the onions to the bacon fat and cook for 4 minutes until softened. Add the garlic and continue to cook for 1 minute more.
3. Return the bacon to the pan and add the greens, stock, beers, salt, sugar and vinegar. Bring the greens to a rapid simmer and simmer them stirring occasionally, for about 45 minutes or until tender.
4. Adjust seasonings with salt, pepper and cayenne to taste.
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