Gourmet Club recipes

A Stroll Though the Culinary Alphabet (unedited and incomplete)

2011-04-09T22:47:00.000-07:00

Garam Masala Deviled Eggs (Bon Appetit 2006)

Ingredients*
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise
3 tablespoons minced green onion
1 tablespoon minced seeded jalapeño chile
1 1/2 teaspoons minced mango chutney
1/2 teaspoon (scant) garam masala
Finely chopped radishes

Preparation
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes . (Can be made 4 hours ahead. Cover loosely and refrigerate.)
*You can also make these with quail eggs by cutting the ingredients by 1/3

Ugli Fruit Sorbet

Ingredients

3/4 c. Ugli Fruit Juice
2 Tbs. Lime Juice
1/2 c. Coconut Milk
3 T. Agave Nectar
1 t. Ugli Fruit zest

Combine ingredients and add to ice cream maker. Process in ice cream maker for about 20 minutes, until slushy. Place in freezer for 1-2 hours to harden before serving.

Makes 4 small servings.

Fig and Walnut Tapenade (adapted from Bon Appetit Oct 2001)

Ingredients:
1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
1 T. honey

2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

Preparation
Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, honey and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
Serve with additional honey if desired.

English Peas with Mint (adapted from Chez Panisse recipe)

Ingredients
1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Salt
Water

Preparation
Add peas to boiling water. Cook 2 min. Meanwhile, sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the cooked peas, Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Season as desired.

Chilled Melon Lychee Soup with Grissini and Proscuitto

Ingredients
1 Cantaloup peeled and cubed
1 15 oz can lychees, or about 10-15 fresh lychees
1/4 cup lemon juice
1/4 cup honey (add additional sugar if desired)
2 tablespoons fresh mint leaves
1 cup plain Greek yogurt
grissini bread sticks, accompaniment
prosciutto slices, accompaniment

Directions
Place melon cubes, lychees, lemon juice, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

Kale with Garlic and Bacon (Gourmet 1993)

1 slice of bacon chopped
1 garlic clove, minced

6 cups torn kale leaves, washed
1 cup water

Preparation
In a large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water, and simmer the mixture, covered, for 10 minutes, or until the kale is wilted and tender. Simmer the mixture, uncovered, until most of the liquid is evaporated and stir in the bacon and salt and pepper to taste.
Ingredients

Jerusalem Artichokes with Sage

3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed, cut crosswise into 1/4-inch-thick rounds (you can also peel)
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice (or Kumquat Juice)
2 tablespoons chopped fresh Italian parsley

Preparation
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

(we topped the artichokes with a dollop of creme fraiche with kumquat zest added)

White Truffle Chips (adapeted from Bon Appetit March 2007)

Ingredients:
3 (9- to 10-ounce) unpeeled russet potatoes or 2 1/2 lbs of fingerling potatoes

Vegetable oil (for frying)
Coarse kosher salt
3 tablespoons freshly grated Parmesan or Dry Vella Jack cheese
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
White truffle oil

Preparation:
Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.

Deviled Quail Eggs
Ingredients
6 quail eggs
1 Tablespoon (or more) mayonnaise
1/2 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives or tarragon or caviar

Preparation
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives, caviar or tarragon and arrange on a decorative cocktail tray.

Fall Harvest Dinner

2010-10-25T07:30:00.000-07:00

Fall Harvest Dinner

Eileen O’Connor & Christina Taber-Kewene

October 22, 2010

Spinach Croquettes

This recipe makes about 100 croquettes. It can easily be halved.

Ingredients

4 10 oz. packages frozen chopped spinach

4 C Pepperidge Farm stuffing (crushed)

2 large onions, minced

8 eggs

1 C grated Parmesan cheese

1 ½ C melted butter

1 T thyme

2 cloves garlic, minced

Salt & pepper

Cook and drain the spinach. Squeeze excess water from drained spinach.

In a large bowl, mix all ingredients thoroughly.

Chill at least 2 hours.

Roll into one inch balls.

At this point, you can freeze the croquettes on cookie sheets and keep the frozen appetizers in a plastic bag for several weeks.

Bake, thawed, at 300 degrees for 30 minutes.

Pear Pecan Toasts

Ingredients

10 oz. Roquefort cheese

¼ c. plus 1 tbsp heavy cream

15 slices thin white sandwich or French broad, crusts removed

2 Bartlett pears, thinly sliced into wedges

1/3 cup pecan halves, thinly sliced crosswise

Preheat the oven to 350 F. Place the cheese and the heavy cream in a small bowl. Using a fork or wooden spoon, combine until the mixture is soft enough to spread but not too runny. Set aside.

Cut the read in half crosswise, making rectangles that are about 3 x 1.5 inches. Transfer the rectangles to a baking sheet; toast in the oven until light golden on each side, about 15 minutes. Remove from the oven.

Spread 1 heaping tsp of the cheese mixture on each piece of bread. Top with a pear slice; garnish with the pecan slices. Serve at room temperature.

Cranberry Orange Tonic

Makes 12 servings.

Ingredients

1 cup sugar

1 cup water

4 rosemary sprigs

4 cups cranberry juice cocktail, chilled

2 cups orange juice, chilled

3 cups club soda, chilled

Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary; simmer 5 minutes.

Remove from heat. Pour sugar syrup into a bowl; cover and refrigerate overnight.

Uncover sugar syrup; remove and discard rosemary sprigs.

Combine the sugar syrup, juices, and soda in a large pitcher.

Serve immediately over ice.

Curried Squash and Pear Bisque

Yield: 8 servings (serving size: 1 1/4 cups)

Ingredients
1 butternut squash (about 2 3/4 pounds)
1 tablespoon butter
2 cups chopped Bartlett pear (about 1 pound)
1 ½ cups thinly sliced onion
2 1/3 cups water
1 cup pear nectar
2 (14 ½ ounce) cans vegetable broth
2 ½ teaspoons curry powder
½ teaspoon salt
1/8 teaspoon black pepper
½ cup half-and-half
1 small Bartlett pear, cored and thinly sliced

Preheat oven to 375°.

Cut squash in half lengthwise; discard seeds and membrane.

Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool.

Peel squash; mash pulp. Set aside 3 ½ cups pulp, reserving remaining squash for another use.

Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.

Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half.

Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

Honey Wheat Rolls

Makes 2 dozen rolls.

1 package dry yeast

1 C warm water (105 to 115 degrees F)

3 T honey

3 T butter, melted

1 egg

¾ t salt

2 – 2 ½ C unbleached flour

1 ¾ C whole wheat flour

Cooking spray

Dissolve yeast in warm water in a large mixer bowl.

Add honey, butter, egg, salt, and ¾ C of each white and whole wheat four.

Beat at low speed of electric mixer until smooth.

Stir in enough of the remaining flour to make a soft dough.

Grease a large bowl; place the dough in the bowl, turning dough to grease all sides.

Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Punch the dough down; turn out onto a lightly floured surface and knead about 3 minutes.

Coat muffin pans (total of 24 cups) with cooking spray.

Divide dough into four equal portions. Each of those portions will yield 6 rolls. Divide each of those portions into 6 pieces, then make 3 little balls of dough from each of those 6 pieces. Place 3 balls of dough in each muffin cup.

Cover and let rise in a warm place, free from drafts, for 40 minutes or until doubled in bulk.

Bake at 400 degrees F for 12 to 15 minutes or until golden.

Herbed Goat Cheese Spread

Makes 2 cups

Ingredients

1 package (8 ounces) cream cheese, room temperature

1 package (11 ounces) goat cheese, room temperature

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

4 teaspoons freshly squeezed lemon juice

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh dill

1 tablespoon snipped fresh chives

In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed. Transfer spread to an airtight container. Spread will keep, refrigerated, up to 2 days.

Cauliflower Soufflés over Baby Greens

Makes 12 mini-soufflés

Ingredients for the soufflés

4 tbsp unsalted butter (plus more for greasing the ramekins)

1 oz. Parmesan cheese, grated on the small holes of a box grater

2 1 ½ lb heads of cauliflower

6 tbsp all-purpose flour

2 c. hot milk

8 large egg yolks

5 oz. Maytag or other blue cheese, crumbled to 1 c.

1 tsp kosher salt

¼ tsp paprika

½ tsp freshly ground black pepper

½ tsp nutmeg

2 tsp minced fresh flat-leaf parsley

10 large egg whites

Ingredients for the salad

¼ c. red-wine vinegar

½ c. extra-virgin olive oil

Dijon mustard, to taste

Honey, to taste

Kosher salt and freshly ground black pepper

10 oz. baby salad greens

Preheat the oven to 400 F. Butter 12 5-oz. ovenproof ramekins. Sprinkle the inside of each with the Parmesan. Arrange the ramekins, evenly spaced, in a baking pan. Set aside.

Cut the cauliflower into quarters; remove the center core and leaves. Thinly slice about 60 cauliflower florets vertically. Mince the remaining cauliflower to yield about 1 cup. Set aside.

In a medium saucepan over medium heat, melt 4 tbsp. butter. Whisk in the flour until it is cooked but not brown, about 2 minutes. Whisk in the hot milk until fully incorporated. Let cook 3 minutes. Whisk in the egg yolks, one at a time, until fully incorporated. Using a wooden spoon, stir in the cheese, salt, paprika, pepper and nutmeg, stirring constantly. Once the cheese has melted, stir in the reserved minced cauliflower and the parsley. Cook 2 minutes more. Transfer the mixture to a large mixing bowl. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until frothy, about 2 minutes. Increase speed to medium and beat 1 minute more. When the egg whites are foamy, increase speed to high, and beat just until they hold soft peaks; do not overbeat the egg whites. Using a large rubber spatula, lightly mix a third of the whites into the cheese mixture to lighten it. Fold in the remaining whites until just combined.

Fill each ramekin with ½ cup soufflé mixture, smooth the tops. Insert 4 or 5 of the thin cauliflower florets around the edges of each ramekin, poking the florets into the soufflé mixture with the ruffled edge up. Bake until the tops are golden brown and the mixture is set. 20 to 25 minutes.

Meanwhile, whisk vinegar and oil together until combined. Mix in mustard and honey. Season with salt and pepper. Toss salad greens with the vinaigrette. Just before serving, divide the salad evenly among 12 plates. Remove the soufflés from the oven. Use a kitchen towel to hold the ramekins, and invert the soufflés onto your hand, and then bottom-side down onto the plates with the salad. Serve warm.

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients for pork:
1 teaspoon dried ground sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
1 T olive oil

Ingredients for cranberry sauce:
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice
1 tablespoon raspberry jam (optional)

1 t cornstarch

Preheat oven to 400°.

To prepare pork, combine first 4 ingredients; rub evenly over pork.

Heat olive oil in a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned.

Place pan in oven; cook pork at 400° for 12 minutes or until a meat thermometer registers 160° (slightly pink).

Place pork on a cutting board; keep warm.

To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jam; cook 5 minutes, stirring occasionally. Dissolve cornstarch in a small amount of cold water and add to the sauce; continue to cook until sauce thickens (about 1 minute).

Cut the pork into (1/2-inch) slices. Serve with sauce.

Braised and Glazed Brussels Sprouts

Ingredients

3 T butter or olive oil

1 lb Brussels sprouts, trimmed

½ C or more vegetable stock, white wine, or water; more as needed

Salt and freshly ground pepper

Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid. Sprinkle the Brussels sprouts with salt and pepper and bring the liquid to a boil.

Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes, checking once or twice and adding liquid as needed.

Uncover the Brussels sprouts and raise the heat to boil off all the liquid so that the Brussels sprouts become glazed and eventually browned. Stir once or twice, but do not stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over (some sides can be more well done than others).

Adjust seasonings; serve warm or at room temp.

Empire Apple and Pear Tarts

Ingredients for Crust

4 ½ c. pastry flour

2 ¼ c. butter, cut into small pieces (4 ½ sticks)

¼ c. sugar or more

1 tsp salt

Ingredients for Filling

1 ½ lbs almond paste

9 egg yolks

1 cup sugar

1 ½ c. butter, softened (3 sticks)

Ingredients for Topping

6 Empire apples, cored and thinly sliced

6 pears, cored and thinly sliced

1 ½ c. raspberry jam mixed with a little water

Preheat oven to 350 F.

Combine crust ingredients in bowl with fingertips until the consistency of coarse bread crumbs. Add 6 -9 tbsp cold water to bind. Form into a ball and refrigerate for at least 30 mins.

Mix all filling ingredients in a mixer or food processor

Roll out dough and press into 12 3-inch tart tins. Spread filling on the bottom of each. Arrange apple and pear slices on top of filling. Brush raspberry jam over tops evenly. Bake for 25-30 mins. Cool.

Chocolate Mint Squares

Ingredients for base

2 oz. unsweetened chocolate

½ C butter

1 C sugar

½ C flour

pinch of salt

2 eggs

Ingredients for mint layer

1 C powdered sugar

2 T butter

2 T crème de menthe (or 1 t peppermint extract + 1 T milk)

Ingredients for glaze

2 oz. unsweetened chocolate

2 T butter

Preheat oven to 350 degrees F. Grease an 8" square pan.

For base: melt chocolate and butter. Cool. Whisk together eggs & sugar. Stir in salt and flour. Add butter-chocolate mixture and stir. Pour into prepared pan and bake for 20-25 minutes.

For mint layer: cream together the 2 T butter and 2 T crème de menthe (or 1 t peppermint extract and 1 T milk). When the base has cooled, spread the mint mixture on top. Refrigerate.

For glaze: melt 2 oz. unsweetened chocolate with 2 T butter. Spread over top of the mint layer. Refrigerate.

Cut into 1” or 1.5”squares.

Salted Caramels

Ingredients

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Line an 8×8″ glass baking dish with parchment paper; grease well with butter.

Bring cream, butter and salt to a boil in a small saucepan. Remove from heat and set aside.

In a medium saucepan, bring sugar, corn syrup and water to a boil, stirring just until the sugar is dissolved. Then continue boiling without stirring until the mixture is a light golden color and a candy thermometer reaches 250 degrees. Don’t worry how long this takes – some recipes say it takes 10 minutes and others say up to 45 minutes. The important thing is that it reaches 250 degrees and is a light golden caramel color.

When this happens, carefully stir in the butter/cream mixture. The caramel will bubble up, so be careful. Stir constantly and continue to cook until the mixture reaches 250 degrees again.

Then pour into the prepared baking dish and let cool at least 2 hours. Sprinkle the top of the caramels with a generous amount of nice sea salt. When the mixture has set, cut into pieces with a sharp, well-oiled knife, and wrap in parchment paper.

For the takehome:

Chocolate Chip Pumpkin Bread

Ingredients

3 cups white sugar

1 (15 ounce) can pumpkin puree

2 sticks butter (1 c.), melted

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans or 8 mini-loaf pans.

In a large bowl, combine sugar, pumpkin, butter, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

ALL WRAPPED UP!

2010-09-27T09:05:00.000-07:00

(Farmer's Market Salad, unique to the day)

by Rachel Blanchard & Kim Liu

September 25, 2010

Greenwich, CT

LOX BITE

Endive

Smoked salmon

Creme fraiche

Chives

Use the endive leaves as the base and place smoked salmon and creme fraiche in the heart of the leaf. Tie together the bit with a chive strand.

GOAT CHEESE POUCH

Filo pastry

Goat cheese

Herbs de Provence

Butter

Layer 3 sheets of filo pastry together with melted butter in between. Cut filo into 4" squares. Place a teaspoon of goat cheese in the middle of each filo square with a sprinkle of Herbs de Provence. Twist corners of filo square together to create the pouch. Bake in oven as directed for the filo pastry or until the pastry is golden brown.

MANGO LASSI

3 cups yogurt

1 ½ cups cream

3 mangos, pitted and chopped

1/3 cup sugar

pinch of cardamom

ice

Blend it for 2 minutes in the blender. Enjoy!

RAMAKI

2 CANS whole water chestnuts

1 PACKAGE bacon

¾ CUP chili sauce

1 ½ CUPS mayonnaise

1 ½ CUPS brown sugar

Cut the bacon strips in half. Wrap each whole water chestnut with the cut strip of bacon. Secure with a toothpick. Arrange in a casserole dish.

Mix all remaining ingredients, and pour over the bacon-wrapped water chestnuts.

Bake at 350 degrees for 1 hour. Serve warm.

SUMMER ROLL – Shrimp and Mango

For dipping sauce

1 1/4 cups granulated sugar

1/2 cup rice wine vinegar

1 lemon, zested and juiced

1 tablespoon soy sauce

1 teaspoon salt

2 teaspoons Thai fish sauce

2 teaspoons minced ginger

2 teaspoons minced garlic

1 teaspoon crushed red pepper flakes

1 tablespoon grated carrots

1 tablespoon chopped cilantro

For rolls

12 large shrimp in shell (21 to 25 per pound), peeled

3 ounces vermicelli rice-stick noodles*

3 tablespoons rice vinegar

2 tablespoons sugar

1/2 teaspoon salt

8 (8-inch) rice-paper rounds plus additional in case some tear*

48 fresh cilantro leaves (from about 1 bunch)

48 fresh mint leaves (from about 1 bunch)

1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks

3 scallions, cut into 3-inch-long julienne strips

1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Make rolls:
Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

SPRING ROLL

Wonton wrappers

Pulled poached or roast chicken

Cellophane noodles

Carrots, julienned

Sesame oil

Soy sauce

Oil for frying

sauce:

Chinese black vinegar

Ginger, julienned

Mix chicken, carrots and noodles with sesame oil and soy sauce, to taste. Wrap in wonton wrappers using a dab of water to seal it together. Head oil in a pan until bubbles appear on wooden spoon. Fry spring rolls until golden brown. Serve with sauce.

AVOCADO GAZPACHO

1/2 cucumber

1 avocado

1 scallion

1 garlic clove

2 tablespoons cilantro

2 tablespoons lemon juice

1/2 cup plain yogurt

1/2 cup cold water

1/2 cup ice cubes

Jalapeno, to taste

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit and peel. Cut scallion into large pieces. Puree all ingredients in blender until smooth. Season with salt and pepper. Garnish with cilantro leaves and Parmesan crisps (grate Parmesan and bake on Silpat until crispy)

Scallops Wrapped in Kataifi

2 cups balsamic vinegar

4 extra large sea scallops

1/4 lb kataifi filo

4 tablespoons butter, melted

1 tomato, diced

1/4 cup diced scallions

1/4 cup chopped dill

1 medium shallot, sliced

1 teaspoon chopped fresh thyme

1 cup white wine

1/2 lb butter, cut into small bits, thoroughly chilled

In saucepan over medium heat, simmer the vinegar until syrupy, about 30 mins.

Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter. Bake scallops about 15 mins.

Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.

Place each scallop in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with reduced balsamic vinegar. Sprinkle the tomatoes, scallions and dill around the scallop.

RED BEAN and BANANA CREPE

1/2 cup buckwheat flour

1/2 cup all purpose flour

1 cup milk

3/4 cup water

3 large eggs

2 tablespoons vegetable oil

Pinch of salt

3 tablespoons sugar

Red bean paste

Bananas

Combine flours, milk, water, eggs, vegetable oil, salt and sugar in a blender or whisk in a bowl. Cover with plastic wrap and let the batter sit for one hour. When ready to cook, place desired amount in a nonstick skillet until edges brown and curl up. Fill cooled crepes with a tablespoon of red bean paste and sliced banana. Wrap and store.

Dinner Self-Contained

2010-05-31T16:16:00.001-07:00

Dinner: Self-Contained

An Evening of Edible Art

by Sariah Toronto & Amy Keith

Cherry Spritzer with Lime and 'Fancy' Cubes

This is a fun, light and refreshing drink that shows off your artistic side with those 'fancy cubes'. The inspiration for this is those ice rings you put in punch bowls for parties and my love for seltzer with cherry and lime. Have fun with the ice cubes. Making them can be a family activity, as well. The kiddies love to help with this one! Just make sure to make them in advance, since ice - especially with the extras inside it - take a while to set. (Note: For our dinner tonight I started going a little wild with 'ideas' and then decided to reign it in a bit and make them a little more uniform.) Enjoy!

Seltzer water with cherry (I like using the smaller 1 liter containers, since the fizz lasts longer)

Limes (several)

For cubes:

Pomegranate seeds

Fresh mint

Lime wedges (thin)

Green grapes (cut very thin)

Food coloring (but use very, very little of it - dilute in a pitcher and then pour into your ice trays with all the good stuff already inside)

Melon Balls in Mint

Lime juice, mint, and a dash of sugar add a gourmet twist to this easy fruit salad recipe. It's a healthy, light snack for the warmer summer months ahead.

2 c watermelon, seedless or seeds removed

2 c cantaloupe

2 c honeydew melon

1/4 c water

2 T sugar

2 t lime juice

3 T fresh mint, chopped finely

1. Scoop out watermelon, cantaloupe, and honeydew melon meat with a melon baller.

2. In a small saucepan over medium heat, bring water, sugar, and lime juice to a boil. Boil 2 minutes and remove from heat. Cool completely.

3. Toss sugar mixture together with melon and mint. Chill well.

Serves 8. Approximate per serving: 60 calories; 0 grams of fat

(I only add the calories on this one because they're so low... don't expect calorie counts on any of the other items!!!)

Bacon Wrapped Figs

Just 4 ingredients make this a quick appetizer that’s a welcome change of pace from dips or cheese balls. The dried Calimyrna figs are a bit of twist, as well, with their lighter color. These are really one of my favorite 'tapas' style treats. So rich and lusciously evil and delicious. Enjoy! (The following recipe is from Betty Croeker's tried and true compilation.)

Prep Time: 15 min

Total Time: 25 min

Makes: 30 appetizers

1package (12 ounces) fully cooked bacon

2packages (8 ounces each) dried whole Calimyrna figs, stems removed

30 pistachios

30 small fresh basil leaves

1.Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut each bacon slice in half.

2.Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan. (Smudge with cream cheese, if desired)

3.Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

Bruschette al Funghi

1 lb white, cremini or wild mushrooms, or a combination, rinsed briefly and wiped dry

2 T extra-virgin olive oil

1/2 small or medium onion, finely chopped

2 garlic cloves, minced, plus 1 garlic clove, cut in half

Salt, to taste

3 ripe tomatoes, peeled, seeded and chopped

1/2 c water

Salt and freshly ground pepper

2 T minced flat-leaf parsley

Grated or shaved Parmesan or Gruyere for sprinkling

4 to 8 thick slices French bread

1. Trim the ends of the mushrooms and cut into thick slices. (If using wild mushrooms, chop coarsely.) Heat 1 T of the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender and beginning to color, 5 - 8 minutes. Add the mushrooms, garlic and 1/2 t salt. Cook, stirring, until the mushrooms begin to soften and sweat. Stir in the tomatoes and water, add salt to taste, bring to a simmer, reduce the heat, cover and simmer for 30 minutes. Stir from time to time. Stir in the pepper and parsley and taste and adjust seasonings. Remove from the heat.

2. Lightly toast the bread, and rub it with the cut garlic. Brush with the remaining olive oil. Warm the mushrooms and spoon over the bruschette. Top with the freshly grated Parmesan or Gruyere if desired.

French Bread

6 cups all-purpose flour

2 1/2 packages active dry yeast

2 t salt

2 c warm water (110 degrees F/45 degrees C)

1 T cornmeal

1 egg white

1 T water

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment.

2. Stir in additional flour until dough is no longer shiny and sticky to the touch. Knead in mixer (4 - 5 minutes) or by hand (8 - 10 minutes).

3. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

4. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

5. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

6. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, until bread is lightly browned. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Caesar Salad in Parmesan Cheese Baskets

Traditional Caesar salad has raw eggs, but just to be safe I used this cooked egg version out of the Better Homes and Garden cookbook and then made gourmet with the cheese baskets... enjoy!

3 cloves garlic

3 anchovy fillets

3 T lemon juice

3 T olive oil

1 T Dijon-style mustard

1/2 t Worcestershire sauce

1 hard-cooked egg yolk

1 clove garlic, halved

10 c torn Romaine lettuce (washed well, dried well and 'crisped')

2 c Parmesan/Garlic Croutons (recipe below*)

1/2 c Parmesan curls

freshly ground pepper

LOTS of Parmesan/Reggiano cheese (from block) - grated

For Dressing

In a blender or food processor combine the 3 garlic cloves, anchovy fillets and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, W sauce and cooked egg yolk. Cover and blend until smooth. Cover surface with plastic wrap and chill for 2 - 24 hours.

Parmesan bowls

Shred your cheese and spread evenly on a NONSTICK pan (that's important!, otherwise you won't get it off in one piece) Let the cheese warm up and turn golden brown 'swishing' the pan ever so often as to spread the oils evenly... at the right moment (and these may take some 'practice') flip the pan and use a high heat spatula to get the cheese to fall in one piece onto your mold. I find the best mold is the bottom of a large glass... Quickly use clean hands to shape how you'd like the basket to look, let cool for one minute and then remove, before cheese basket gets too hard on your glass... these are fragile... and time is of the essence. You don't want to do these too far in advance, because they can break and are better a little warm. These will always impress... Bon Appetit!

Croutons

Make these in advance... so delicious... Cut French bread into bite sized cubes while you melt a stick of butter in a saucepan... sprinkle garlic powder and parmesan cheese into butter and remove from heat... stir in bread cubes and then spread the mixture on a baking sheet and bake for 325 in your over for approximately 15 minutes. Let cool and store in airtight container for up to a week.

Green Pea Soup with Tarragon

2 16-oz packages frozen petite peas

2 T extra-virgin olive oil

1 1/2 c sliced shallots (about 11 oz)

4 c vegetable broth

3 T chopped fresh tarragon

Salt to taste

Plain yogurt

1. Place 1 c peas in microwave-safe bowl; set aside.

2. Heat oil in heavy large saucepan over medium-high heat. Add shallots and saute until golden and almost tender, about 7 minutes. Add remaining peas, 4 c broth and 2 T tarragon; bring to boil

3. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Add salt to taste. Cool slightly.

4. Working in batches, puree soup in blender until completely smooth.

5. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 T tarragon. Season with pepper.

6. Cook reserved 1 c peas in microwave until warm, about 1 minute.

7. Ladle soup into bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.

Bread Bowls

2 (.25 ounce each) packages active dry yeast

1 c warm water (110 degrees to 115 degrees)

1 c warm whole milk (110 to 115 degrees F)

1/2 c shortening

1/4 c sugar

2 eggs

2 t salt

3 c all-purpose flour

3 c whole wheat flour

Cornmeal

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour (half white, half wheat). Beat until smooth. Stir in enough remaining flour (alternating white and wheat) to form a soft dough that is no longer sticky or shiny to the touch. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

3. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

Stuffed Peppers with Beef, Veal and Pork

This one comes courtesy of Emeril Lagasse - BAM! ;) But you can tweak as you'd like. I used Beef, Veal and Pork and also used Mushrooms, extra peppers inside including a Cubanos pepper and fresh parsley and fresh cilantro. These are always good for dinner... experiment to your liking. Enjoy!

6 green bell peppers, tops cut away and seeds removed

2 T vegetable oil

1 c finely chopped yellow onions

1/2 c finely chopped green bell peppers

1/2 pound ground beef

1/2 pound ground pork

1 T minced garlic

1/4 c finely chopped fresh parsley leaves

3/4 t salt

1/2 t ground black pepper

Pinch red pepper flakes

2 c cooked long or medium-grain white rice

8 ounces tomato sauce

Water

1. Preheat the oven to 350 degrees F.

2. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

3. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

4. Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

5. Remove from the oven and let rest for 10 minutes before serving.

Lettuce Wrap with Teriyaki Turkey

This is an easy delicious item that when all wrapped up is sure to impress your guests. It takes about 30 minutes from prep to plate and it's sure to be a hit at your dinner table.

1/2 c water

1 T cornstarch

1/2 c teriyaki sauce

1 to 1 1/4 lbs turkey breasts, chopped

A couple drops of sesame oil

Several scallions/green onions

Boston lettuce leaves or your favorite lettuce

Pineapple (fresh, slices)

Leeks, stems (to tie final product)

1. Chop the turkey into bite size pieces. Whisk together the cornstarch and water in a bowl and then add the teriyaki sauce. Pour marinade over the meat and let marinate for about 5 minutes. Drizzle the bottom of a non-stick wok, or pan, with the sesame oil and cook the meat and scallions over a medium to high heat until turkey is cooked through. Add pineapple in the end. Turn off heat to let sauce thicken.

2. Make sure you rinse the lettuce leaves before serving.

3. Wrap up your dish... but first, blanch the stems of the leeks in nice long strips - only 5-10 seconds a side and then cut into desired width and tie your wraps up as you wish. Be creative, enjoy!

Jicama Salad in Cucumber

One quarter of a medium-sized jicama, peeled and finely chopped

1/2 cucumber, peeled and finely chopped

1 tomato, finely chopped

1 T chopped cilantro

Juice of 1 lime

Dash of cumin

Salt to taste

Combine all of the above and put in cucumber holder.

Cucumber Holder

1/2 cucumber

1. Peel cucumber and cut off piece from end to make flat bottom.

2. Using a spoon, hollow out cucumber, leaving sufficient flesh on bottom and sides to hold salad.

3. Decoratively carve edge of cucumber holder.

Rosemary Turtle Bread

2 (.25 ounce each) packages active dry yeast

1 c warm water (110 degrees to 115 degrees)

1 c warm whole milk (110 to 115 degrees F)

1/2 c shortening

1/4 c sugar

2 eggs

2 t salt

6 c all-purpose flour

3 sprigs fresh rosemary, leaves chopped

Cornmeal

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Add chopped rosemary leaves. Beat until smooth. Stir in enough remaining flour to form a soft dough that is no longer sticky or shiny to the touch. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover dough and let rest for 10 minutes.

2. Divide dough into rounds for turtle bodies, feet, tails and heads. Shape turtles, attaching pieces by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's body. Press raisins into the head for eyes.

3. Cover the dough with a cloth and let rise for 20 minutes.

4. Preheat oven to 350 degrees F.

5. With a sharp knife, make crisscross cuts in the turtle's body to make the shell. Use scissors to make a cut for the turtle's mouth. Bake for 15 - 25 minutes, depending on size of turtles, until golden brown.

Apple Flautas

These are treats I grew up on, with apple trees in our backyard and the Southwest twist to the standard Apple Pie. Enjoy! They are so easy. And try the tortillas from scratch, you'll be surprised at how fun that can be to do with the whole family!

Sugar

Flour tortillas

A few apples

Butter or margarine

Cinnamon

A dash of lemon juice.

Saute your apples (skins peeled and quartered) on the grill in butter (a lot of it) and add sugar and cinammon and lemon juice... I also usually throw in a pinch of nutmeg and salt.

As for the apples, whatever you've got... but for our dinner tonight I used Gala and Granny Smith.

Tortillas can be tricky to get the exact size and consistency you desire, but they are amazingly simple and can be a lot of fun for a family activity and can give your dish that gourmet twist when done from scratch... good luck!

Homemade Flour Tortillas

2 c flour

1 t baking powder

1/2 t salt

4 t shortening (Crisco)

1/2 c water

Mix well, rest 10 minutes. Knead 5 minutes. Rest 10 minutes. Make into 8 balls, let rest 10 minutes. Pat flat, roll into circles. Place in a medium hot skillet briefly then turn with spatula. Remove from heat. Store in plastic bag. Re-warm before serving.

Here's a more formal recipe for the apple part of this dish from SouthernPlate.com:

Cinnamon Apple Flautas

3 T sugar

3 T butter or margarine

3 to 4 apples, peeled and sliced thin

1/2 t cinnamon

6 – 6inch flour tortillas

1 t lemon juice

Heat oven to 325. Mix 2 tablespoons of sugar with cinnamon and set aside. Melt butter in skillet. Brush butter on each side of tortilla, sprinkle each side with 1/2 tsp cinnamon/sugar mixture. Place tortillas on ungreased baking sheet and put in oven for a few minutes until just warm and pliable. Remove from oven and roll in tortillas loosely to make tubes, placing them seam side down on the baking sheet and returning to oven for about ten minutes, until browned and crispy.

Meanwhile, saute apples in remaining butter in skillet over high heat with 1 T sugar, until browned and tender (or just dump the rest of your cinnamon sugar mixture in there with them!). Add in lemon juice. Remove browned tortilla tubes from oven and spoon apple mixture into them. Sit down and eat yours while you listen to moans of happiness from your guests.

ENJOY!!!! HAPPY COOKING!!! ;)

Mango Cream Puffs with Spiced Mango Mojito Sauce

Choux shells

1 c water

1/2 c butter

1 c flour

1/2 t salt

4 eggs

Filling

2 c 1/3-inch cubes peeled pitted mango (from about 4 large)

1 c chilled sour cream

1 c chilled whipping cream

1 c powdered sugar, divided

Sauce

2 large mangoes, peeled, pitted, diced

6 T plain whole-milk yogurt

4 T (or more) sugar

3 T spiced rum

1 T fresh Key lime juice

1 1/2 t (packed) finely chopped fresh mint

For choux shells:

Bring the water to a boil; add the butter and boil until the butter is melted. Add the flour and salt at once and stir over low heat until the mixture forms a ball and all of the excess moisture has evaporated. A film will coat the bottom of the pan. Let sit ten minutes. Put the eggs in a measuring cup and beat them in to the butter-flour mixture, one at a time until well mixed. (I do this in my mixer.) Pipe or spoon onto a parchment lined cookie sheet in 2-3 inch lengths. Bake at 400 degrees F for about 35 minutes, or until brown.

Hints for successful choux shells:

1. Make sure all the moisture has been cooked out prior to adding the eggs, as excess moisture will prevent a good puff.

2. Even though the shells look good at a light brown color, they must be cooked until they are crisp and medium brown or they will deflate after removing them from the oven.

3. Texture is the key to good eclairs. You cannot bake them more than a few hours ahead. If you store them in a plastic bag, they will go soft, or if you freeze them, they will go soft.

For filling:

1. Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

2. Cut choux shells horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.

For sauce:

Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Spoon sauce onto cream puffs and serve.

Chocolate Cups with Strawberries

6 oz semi-sweet chocolate

1 T butter

Strawberries

1. Melt chocolate and butter in microwave. Stir until smooth.

2. Brush chocolate into molds (I used Le Creuset silicone muffin wrappers)

3. Freeze until firm. Unmold and fill with strawberries.

Cookie Canvas

1/2 lb unsalted butter, softened

2/3 c sugar

1 large egg

1/4 t baking powder

1/8 t salt

1 1/2 t vanilla

2 1/3 c all-purpose flour

1. Beat butter and sugar on medium speed until very fluffy and well blended.

2. Add egg, baking powder, salt and vanilla and beat until well combined.

3. Stir in flour until well blended and smooth.

4. Divide the dough in half. Place each half between 2 large sheets of wax or parchment paper. Roll out to 1/4-1/2 inch thick. Keeping the paper in place, place the rolled dough on a baking sheet and refrigerate until cold and slightly firm but not hard, 20 to 30 minutes.

5. Cut dough into desired canvas shapes and paint. Cook in 350 F oven until slightly dark at edges.

Paint 1

2 egg yolks

food coloring

Beat egg yolks and divide into 4 cups. Add food coloring as desired to each cup.

Paint 2

Light corn syrup

food coloring

Add 1 drop of food coloring per quarter-size dollop of corn syrup.

Oktoberfest

2010-04-30T21:00:00.000-07:00

Friday, April 30, 2010

Lauren and Christina

Appetitanregendes Mittel

warme nüsse

roasted mixed nuts

Bretzen mit Apfelschmieren

soft pretzels with apple butter

BRATWURST mit Mostrich

Sausages with sweet bavarian mustard

SALAT

HASELNUSSENBOHNENSALAT MIT WESTFÄLISCHER SCHINKEN & FIGUREN

WARM HAZELNUT BEAN SALAD AND PROSCIUTTO-WRAPPED FIGS

SUPPE

KÜRBISSUPPE MIT WURST

BUTTERNUT SQUASH SOUP WITH CREAM AND SAUSAGE

HAUPTGERICHT

Halbes Hanchen mit SPÄTZLE

ROASTED CHICKEN WITH GERMAN PASTA

ALT KÜMMEL KARTOFFELSALAT

TRADITIONAL CARAWAY POTATO SALAD

SAÜERBRATEN MIT ROTKOHL

SLOW-MARINATED POT ROAST WITH SALAD OF RED CABBAGE, APPLES AND CHERRIES

NACHTISCH

BAYERISCHESAHN MIT BEEREN

BAVARIAN CREAM WITH BERRIES AND COULIS

Schwarzwälder Kirschtorte

BLACK FOREST CAKE

Appetitanregendes Mittel

appetizers

warme nüsse

roasted mixed nuts

Ingredients

1 pound pecans or almonds

1 whole egg white

1 tablespoon water

1 c sugar

¾ tsp salt

½ tsp cinnamon

Directions

Preheat oven to 250 degrees. Grease large jelly roll pan. In a large bowl, mix egg white and water until frothy. In a separate bowl stir sugar, salt and cinnamon. Coat nuts in egg white mixture then cinnamon mixture. Arrange on pan and bake for an hour, stirring every 15 minutes.

Mostrich

SWEET BAVARIAN MUSTARD

Ingredients

1/2 cup mustard seeds
2 Tbsp. dry mustard
1/2 cup COLD water
1 cup cider vinegar
1 small onion, chopped (about 1/4 cup)
3 Tbsp. packed brown sugar
2 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. dried tarragon
1/4 tsp. ground cinnamon

Directions

Combine mustard seeds, dry mustard and water in a small bowl. Cover and let stand at least 4 hours or overnight.
Combine vinegar, onion, brown sugar, garlic, salt, tarragon and cinnamon in a small saucepan. Bring to a boil over high heat; reduce to medium. Boil, uncovered for about 7 to 10 minutes until the mix is reduced by half. Pour vinegar mix through a fine sieve into a food processor bowl. Rinse saucepan and set aside. Add mustard mix to the vinegar mix; process in food processor about 1 minute or until mustard seeds are chopped but not pureed. Pour into rinsed saucepan. Cook over low heat until mustard is thick, stirring constantly. Store in airtight container in the fridge for up to one year.

Apfelschmieren

APPLE BUTTER

Ingredients

8 large Granny Smith apples

1 1/2 cups apple cider

3 strips lemon peel

3 tbsp fresh lemon juice

1 1/2 cups sugar

1/2 tsp cinnamon

Directions

Peel and core the apples. Slice thinly and put into a large bowl. In a large 5-quart Dutch oven, add the apples, cider, lemon peel, and lemon juice to boiling over high heat. Reduce to low and simmer uncovered for another 20 minutes until apples are very soft. Stir occasionally. Add the sugar and cinnamon to the pot. Cook partially covered for 1 hour until apple butter is thick and has become darker. Stir occasionally. Spoon apple butter into jars and store in refrigerator.

Bretzen

Pretzels

Ingredients

1 teaspoon instant yeast
1 tablespoon malt powder or brown sugar
2-3 cups all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk

Directions

Combine all of the ingredients in a bowl and mix together until it forms a ball. I start with 2 cups of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it'll form a nice ball. Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny. Return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour. Before shaping, start preheating the oven to 425 degrees. Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily. Place a rope of dough on the work surface in front of you. Take each end in a hand, loop the dough away from you, and bring the ends back toward your stomach, crossing them about an inch above the rope. Refrigerate several hours or overnight, covered. Bring a pot of water with a few tbsp of baking soda to a boil. Dunk each of the pretzels into the boiling water for 30 seconds, then place them onto a baking sheet and sprinkle with coarse salt or other toppings. Place pretzels on a baking sheet, brush them gently with an egg that has been whisked, then sprinkle with coarse salt or other toppings.

Place the baking sheets into the oven. Remove from the oven and eat immediately.

SALAT

salad

HASELNUSSENBOHNENSALAT MIT WESTFÄLISCHER SCHINKEN & FIGUREN

WARM HAZELNUT BEAN SALAD AND PROSCIUTTO-WRAPPED FIGS

Marinade Ingredients

2 cups port wine
1 cinnamon stick
12 figs, cut in half lengthwise
12 thin slices German Black Forest ham or German prosciutto

Directions

Heat port and cinnamon in a saucepan, reduce liquid to half, and pour over fig halves. Let figs macerate while liquid cools. Drain figs halves, reserving liquid, and wrap in ham. Set aside and make salad.

Marinated Bean Salad & Hazelnuts

Ingredients

1/4 cup hazelnut oil
2 tablespoons red wine vinegar
1 tablespoon port reduction
1 teaspoon German imported honey
1 teaspoon Bavarian Mustard
Salt and pepper to taste
1/2 pound cooked green and yellow wax beans
1 head frisee, trimmed and chopped
1 cup toasted, chopped hazelnuts
Chives to garnish

Directions

Whisk together oil, vinegar, port reduction, honey, Bavarian mustard and salt and pepper. Toss with beans, hazelnuts and frisee. To serve, place some salad in middle of each plate and top with 1-2 ham-wrapped figs.

SUPPE

soup

KÜRBISSUPPE MIT WURST

BUTTERNUT SQUASH SOUP WITH CREAM AND SAUSAGE

Ingredients

1 large butternut squash, about 3 pounds, halved, seeds removed

2 tablespoons vegetable oil

1/2 teaspoon salt

Freshly ground black pepper

1/2 pound sweet Italian sausage, removed from casings

1 large onion, chopped

6 cloves garlic, minced

1 tablespoon chopped fresh sage, plus 12 whole leaves

1 teaspoon chopped fresh marjoram

6 cups light chicken stock or broth

1 teaspoon cider vinegar or lemon juice

1/2 cup heavy cream, or more to taste

2 tablespoons butter

Directions

Preheat the oven to 400 degrees F. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. In a small sauté pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. Serve the soup in bowls, garnished with the crispy sage leaves.

HAUPTGERICHT

main dishes

Halbes Hanchen

ROASTED CHICKEN

First wash, drain and pat dry two chickens and rub them on the inside with salt and freshly ground pepper.

Take 2 bunches of parsley, washed and drained, and stuff a bunch into each chicken.

Pre-heat the oven to 250 degrees C. Place the chickens on a wire rack in a roasting tin. Fill the tin with hot meat broth and add 2 carrots, 1 parsnip, and 1 sprig of lovage.

Baste the chickens frequently while they are roasting (should take about an hour, depending on the size of the chickens). Towards the end of the roasting time, brush the chickens with ice-cold salt water to make the skin all crispy.

SPÄTZLE

German Pasta

Ingredients

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup milk

3 tablespoons unsalted butter

2 tablespoons minced fresh chives

Directions

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

ALT KÜMMEL KARTOFFELSALAT

TRADITIONAL CARAWAY POTATO SALAD

Dressing Ingredients

1/2 cup olive oil

1/3 cup alt beer

3 oz. light cream cheese

1 teaspoon caraway seeds

1/2 teaspoon celery seeds

1 teaspoon brown mustard seeds

1 teaspoon kosher salt

1/4 teaspoon hot red pepper flakes

2 tablespoons minced parsley

Directions

Blend all ingredients in a blender, and place in refrigerator to chill.

Salad Ingredients

1-3/4 to 2 lbs. small red potatoes

1 cup chopped celery (2 stalks)

1/2 cup cucumber, peeled, seeded and diced

3 scallions, minced (include some green leaves)

1/3 cup chopped kosher dill pickles

6-8 radishes, sliced

Salt and pepper to taste

Directions

Boil the potatoes in 1 quart water until tender. Place the remaining raw vegetables in a large bowl and mix well with the dressing. Remove the potatoes from the heat and drain well in a 2-quart colander. When cool enough to handle, cut the potatoes into quarters. Toss the warm potatoes with the dressed vegetables, and let cool to room temperature. Season to taste with salt and black pepper.

SAÜERBRATEN

SLOW-MARINATED POT ROAST

Ingredients

1/2 cup red wine vinegar

1 3/4 cups red wine

2 cups sliced yellow onions

1 1/2-2 lbs beef top round roast

1/2 cup flour

2 teaspoons salt

1 teaspoon fresh ground black pepper

2 tablespoons vegetable oil

3/4 cup chopped seeded tomato

3/4 cup water (approximately)

2 tablespoons cream sherry

1 tablespoon light brown sugar, plus additional to taste

1 tablespoon fresh lemon juice (to taste)

parsley sprig (to garnish)

sour cream (optional, to serve)

Directions

In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature. Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.

When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag. Preheat oven to 325 degrees. Combine the flour, salt, and black pepper on a large plate, mixing well. Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan. Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil. Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning. Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.

ROTKOHL

SALAD OF RED CABBAGE, APPLES AND CHERRIES

Ingredients

4 tablespoons unsalted butter

2 tart apples, cut into 1/2-inch pieces

1 medium red onion, finely diced

1 large head of red cabbage, cored and very thinly sliced (12 cups)

Salt and freshly ground pepper

1 cup dry red wine

1/4 cup light brown sugar

1/2 cup dried sour cherries

Pinch of ground cloves

1 small bay leaf

2 tablespoons cider vinegar

1 tablespoon fresh lemon juice

Directions

In a pot, melt the butter. Add the apples and onion and cook over moderate heat, stirring, until softened, about 8 minutes. Add the cabbage, season with salt and pepper and stir until slightly wilted. Add the wine, sugar, cherries, cloves and bay leaf. Cover and cook over low heat, stirring, until the cabbage is tender, about 45 minutes. Add the vinegar and lemon juice and simmer for 10 minutes. Discard the bay leaf, season with salt and pepper and serve.

NACHTISCH

dessert

BAYERISCHESAHN MIT BEEREN

BAVARIAN CREAM WITH BERRIES AND COULIS

Bavarian Cream

Ingredients

2 tbsp unflavored gelatin

1/2 cup cold water

4 egg yolks

1/2 cup white sugar

1 pinch salt

2 cups milk

1 tsp vanilla extract

2 cups heavy cream

Directions:

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth. In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool. When the mixture has cooled almost room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.

Coulis

Cook 12 ounces of fresh or frozen berries in a saucepan over medium heat with 1/2 cup sugar and juice of one fresh lemon. When fruit has softened and blended with sugar and juice, remove from heat and blend in blender jar until smooth. Pass through a strainer. Refrigerate until ready to use.

Sugared Berries

Wash fruit. Gently blot dry with paper towels or let air-dry on paper towels. Beat egg white in a small bowl with form until foamy. Brush egg white onto each piece of fruit with paintbrush or pastry brush, coating all sides of fruit thinly and evenly. Place fruit on waxed paper that has been covered with granulated sugar. Sprinkle a light even coating of sugar over fruit with teaspoon. Let sugared fruit stand at room temperature until coating is dry.

Schwarzwälder Kirschtorte

BLACK FOREST CAKE

Ingredients

13 tablespoons butter, plus more for pan

1 cup plus 2 tablespoons sugar, plus more for pan

6 1/2 ounces bittersweet chocolate

4 large eggs, 3 separated, 1 whole

3 large egg whites

Pinch of salt

3/4 pound fresh Bing cherries

7 tablespoons kirsch, or to taste

1 cup heavy cream

Directions

Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.

Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.

Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.

Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.

Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.

Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.

In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.

Lebkuchen

Heart-shaped gingerbread (adapted here as sugar cookies)

Ingredients

2 1/4 c sifted flour

1/2 tsp salt

1/2 tsp grated lemon rind

1 c. sugar

2 eggs beaten

2 tsp baking powder

1/2 tsp nutmeg

1/2 c butter

1 TBSP vanilla

Directions

Sift flour and add baking powder, salt and nutmeg. Add lemon rind to butter stir until creamy. Add eggs and vanilla. Add flour gradually. Chill for 2 hours and bake at 350-375 degrees for 7-8 minutes. Do not over refrigerate.

Frosting:

Ingredients

4 c powdered sugar

1/2 cup soft butter (more if needed)

1-4 TBSP heavy cream

Directions

Cream butter, then mix in sugar. Add cream to achieve the desired consistency.

Green Gourmet: January 2010

2010-01-24T15:57:00.000-08:00

Kim and Rachel expedited a fabulously warm dinner full of green offerings in concept and color. It was a perfect reprieve from the cold weather and a wonderful night shared with friends!

VIRGIN MOJITOS
Ingredients
15 mint leaves
1 teaspoon raw sugar
1 ounce fresh lime juice
1/2 ounce simple syrup
crushed ice
4 ounces chilled ginger ale
Directions
In a glass, muddle/crush the mint, sugar, lime juice and Simple Syrup.
Add ice. Top with the ginger ale/club soda/sparkling water.
Enjoy!

FRIED ZUCCHINI
Ingredients
4 cups sliced (1/4 -inch) zucchini
1 cup unsifted flour
Batter:
1 cup milk
1 cup unsifted flour
2 eggs
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup dry seasoned bread crumbs
1 qt. salad oil
Directions
Place 4 cups sliced zucchini in ice water. Cover and refrigerate until serving time. Drain and dry, toss with 1 cup unsifted flour to coat. Make batter by combining 1 cup each milk and unsifted flour. Add 2 eggs, slightly beaten, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir until smooth. Place floured zucchini slices, a few at a time, in batter. Toss in 1 cup dry bread crumbs. Fry in 1 qt. salad oil heated to 375Â°, cooking 1/2 cup at a time

ARTICHOKE PESTO
Ingredients
1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place all the ingredients in food processor and process until pureed.

CUCUMBER ROUNDS with CREAM CHEESE and SALMON

Cucumber, washed and cut into rounds
Cream cheese, whipped

Salmon fillet
Soy sauce
Lemon juice
Garlic
Onion salt
Seasame oil
Ground pepper

WATERCRESS and AVOCADO SALAD

Ingredients

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Directions

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

SPINACH SOUP

Ingredients

3 T olive oil
1 small onion, chopped
3 garlic cloves, chopped

2+ c chicken stock
6-8 ounces frozen petit peas
1 lb fresh spinach leaves, chopped

2 t lemon juice
salt and pepper to taste

heavy cream

Directions

In a pot, saute onion and garlic in the olive oil. Add chicken stock to the pot and simmer for 5 minutes. Add the frozen peas to the broth and simmer for another 2-3 minutes. Add the fresh spinach, and boil until the spinach leaves are wilted. Pour the spinach and stock into the blender and puree. Add the lemon juice and salt and pepper, to taste. Garnish with drips of heavy cream.

PARMESAN CRISPS
Ingredients

1/2 cup grated Parmesan (fresh block grated on large holes of box grater)
Directions
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 5-7 minutes or until golden and crisp. Cool.

LIME GRANITA
with CANDIED MINT LEAVES
and CRÈME FRAICHE

GRANITA
2 cups water
1 cup sugar
½ cup fresh lime juice

CANDIED MINT LEAVES
¼ cup sugar
12 fresh mint leaves
1 large egg white

CRÈME FRAICHE
½ cup crème fraiche
1 ½ tablespoons powdered sugar

FOR GRANITA: bring 2 cups water and 1 cup sugar to boil in a saucepan. Stir until sugar dissolves. Reduce heat and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11x7x2-inch glass baking dish. Cover and place in freezer. Stir every hour until frozen through, 3-5 hours.

FOR CANDIED MINT LEAVES: Place sugar on small shallow plate. Brush both sides of mint leaf with egg white, and dredge in sugar. Transfer mint leaf to rack. Let mint stand at room temperature until dry, about 3 hours.

FOR CRÈME FRAICHE: Mix crème and sugar.

Using fork, scrape granita to loosen. Spoon granita into lime halves. Drizzle with crème fraiche and garnish with candied mint leaves. Serve immediately.

SNAPPER STEAMED in BANANA LEAVES

Ingredients

Six 4 ounce Red Snapper filets (can also use Grouper or Sea Bass)
1 cup of mayonnaise
2 medium to large tomatoes, seeded and diced
1/2 cup cilantro, roughly chopped
1 lime or lemon, juiced
Banana leaves

Directions

Preheat oven to 360F
In a bowl, mix the mayo, diced tomatoes, cilantro and lemon
Season the filets with salt and pepper
Mix the filets in the bowl with mixture
Cut banana leaves into six pieces, approximately 5" by 7"
Place each filet on a banana leaf and wrap
Bake in the oven for 8 to 12 minutes

ROASTED (or grilled) LEG of LAMB

Marinade
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves
2 tbsp fresh oregano
1 tbsp fresh thyme
1 lemon, juiced
1 tbsp Dijon mustard
Salt and pepper

Lamb
1 leg of lamb

Salsa
1 cup red grapes, quartered
1/2 cup capers
1/2 cup flat leaf parsley, roughly chopped
1/2 cup shallots, minced
1 lemon, juiced and zested
1/2 cup extra virgin olive oil
Salt and Pepper

Mix ingredients and blend until thoroughly combined to create marinade, set aside about a cup
Trim fat from the leg of lamb
Marinate lamb and place in refrigerator for at least 2 hours
While marinating, combine salsa ingredients and set aside
30 minutes before cooking, remove lamb from refrigerator
Preheat oven to 425F
Place lamb on foil lined pan and roast for 20 minutes
After 20 minutes, turn the oven down to 350F and roast for another 20-30 minutes until medium
Let the lamb rest for 10 to 15 minutes
Slice and service with salsa on top and remaining marinade on the side as a dipping sauce

Note:
The lamb can also be grilled on each side for 15 t0 20 minutes instead of roasting

MINT CHOCOLATE CHIP ICE CREAM

Ingredients

2 cups of milk
1 tsp vanilla extract
1 cup mint leaves, chopped
4 egg yolks
1/2 cup sugar
1 cup chocolate chips

Directions

Chill a mixing bowl in the freezer
Combine egg yolks and sugar and whisk until thick and pale yellow in color
Bring milk, vanilla and mint to a boil in a medium saucepan
Whisk half of the hot milk into the egg-sugar mixture and return to the saucepan
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of a spoon (do not boil)
Add chocolate chips and transfer to an ice cream maker and freeze according to manufacturer's instructions
Transfer ice cream to the chilled bowl and freeze until firm, about 1 hour

Back to School

2009-09-16T07:44:00.000-07:00

“Back to School”

Liz Smith & Kyndra Peterson

Party-In-My-Mouth Slaw

1/3 cup frozen orange juice concentrate, thawed

1/3 cup rice vinegar

1/3 cup canola oil or vegetable oil

1 small head of cabbage, sliced finely, heart discarded

1 cup sweet corn, frozen is fine

2 medium carrots, peeled, coarsely grated

1 medium red bell pepper, stemmed, cored, cut into thin strips

6 medium green onions, thinly sliced

½ cup chopped fresh cilantro

1/8 cup chopped fresh mint

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, chopped mint and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Lobster Corn Dogs with Spicy Mustard Sauce

Yield: Makes 12 corn dogs

ingredients

Sauce:

1 cup mayonnaise

¼ cup whole grain Dijon mustard

2 tablespoons chopped fresh chives

1 tablespoon Dijon mustard

2 teaspoons dry mustard

2 dashes of Worcestershire sauce

2 dashes of hot pepper sauce

Corn dogs:

8 ounces uncooked medium shrimp, peeled, deveined

½ teaspoon coarse kosher salt

1 large egg

2 tablespoons heavy whipping cream

1 teaspoon Worcestershire sauce

½ teaspoon Lawry’s seasoning

¼ teaspoon cayenne

½ teaspoon hot pepper sauce

½ pound cooked lobster meat, cut into ¼- to 1/3-inch cubes

***note 1# lobster yields about 2 oz of meat

½ cup frozen sweet corn kernels, thawed

½ cup thinly sliced green onions (about 4)

12 popsicle sticks

Beer batter:

1 cup all purpose flour

½ cup cornmeal

1 teaspoon salt

¼ teaspoon paprika

1 cup lager beer

Peanut oil (for frying)

preparation

For sauce:

Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.

For corn dogs:

Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Lawry’s and cayenne and hot pepper sauce. Process until smooth. In another bowl, mix lobster, corn, and green onions. Add shrimp puree; fold in until blended.

Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.

Beer batter:

Whisk first 4 ingredients in medium bowl. Whisk in beer. Batter should be stiff and not runny.

Use deep fryer on 350°F for best results or if you don’t have one, you can use a large heavy frying pan. Add enough oil to pan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter gently; turn to coat corn dog plus ½ inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping. ***These are extremely hot inside. Cool for 3-5 minutes before serving.

Smoky Mac & Cheese

12 strips smoked bacon, cut into 1/2 “ pieces

1 tsp. fresh rosemary, chopped

1 Tbsp. flour

3 cups milk

1 ½ lbs smoked gouda, grated

½ Tbsp. onion powder

Bread Crumbs

3Tbsp. melted butter

¼ cup grated parmiggiano

dash Lawry’s Seasoning salt

1 lb. curly macaroni (e.g., celentani)

Prepare pasta to the al dente stage. (Can be done concurrently with sauce preparation.) In heavy saucepan, brown bacon and rosemary at low temperature until bacon is rendered. Heat milk to just under boiling point. (Microwave oven works well.) Remove bacon and set aside. Over medium heat, cook bacon fat with flour to form a roux, stirring constantly. Whisk in hot milk and let thicken slightly. Add gouda and onion powder. Let simmer until slightly more thickened, whisking to prevent scorching. Remove from heat. In mixing bowl, combine cooked pasta, sauce and bacon pieces until pasta is well coated. Transfer to baking dish (8x8). Sprinkle bread crumbs across top. Drizzle melted butter over crumbs. Sprinkle grated parmiggiano and dust with Lawry’s Seasoning salt. Place under broiler to 1-2 minutes until just starting to brown. Serve immediately.

**This is very rich, portions should be small.

GOURMET TATER TOTS

• 1 lb Yukon Gold potatoes, boiled and then pureed

• 1 cup shredded aged white cheddar

• 4 tbsp melted butter

• ¼ cup heavy cream

• 1 bunch green onions, finely chopped

• ½ tsp salt

• ½ tsp white pepper

• 1 tsp fresh ground nutmeg

• 2 cups Panko bread crumbs

• 1 cup all-purpose flour

• 4 eggs, beaten

• ¼cup 2% milk

1. To warm potato puree add grated cheddar, green onion, salt and pepper, butter, nutmeg and cream. Mix together until smooth. Put mixture in a piping bag with a large round tip and pipe long cylindrical logs onto a parchment-lined baking sheet, then refrigerate. When set, cut into 2" pieces and begin breading process.

2. Dip potato pieces, first, in the flour, then in the egg-and-milk mixture and, finally, in the Panko. Deep-fry in vegetable oil at 350°F (180°C) for three minutes, or until golden brown.

Southwestern Style Salisbury Steaks

1½pounds ground chuck beef
1 cup shredded Monterey Jack cheese
½ cup chopped fresh cilantro
1 green bell pepper, finely chopped and juices drained
2 tablespoons minced green onions
2 tablespoon agave nectar
2 teaspoons chili powder
1 teaspoon salt

½ tsp garlic powder
1 avocado, pitted, peeled, sliced

-Using hands, gently mix first 9 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)

-Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare. (can also be made on a George Foreman grill)

-Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions.

Lime Pickled Red Inions

1 large red onion, thinly sliced
¼ cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
½ teaspoon dried oregano
½ teaspoon salt

Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)

Green Bean fries with Wasabi dip

Wasabi Cucumber Ranch Dip

½ cup ranch dip

¼ cup cucumber, peeled, seeded, minced & juices drained

1½ teaspoons prepared horseradish

1 teaspooncider vinegar

2 teaspoon wasabi powder

1/8 teaspoon salt

Couple shakes of cayenne pepper

Green Beans

1 egg, beaten

1 cup milk

4 cups vegetable broth or chicken broth

6-8 ounces fresh green beans

1 cup flour

1 cup plain breadcrumbs or seasoned dry bread crumb

3/4 teaspoon salt

¼ teaspoon onion powder

1/8 teaspoon garlic powder

vegetable shortening, for frying or vegetable oil

1. Combine dip ingredients in blender. Blend until smooth.

2. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

3. Place beans in the broth.

4. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.

5. Mix beaten egg with milk in a shallow bowl.

6. Measure 1 cup of flour into another shallow bowl.

7. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.

8. Take a handful of beans out of the water and shake off excess liquid.

9. Coat the beans with the flour, shaking to remove excess flour.

10. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.

11. Place the beans on a plate until all are coated.

12. Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1½ inches.

13. Fry until golden brown, about 1½ minutes.

14. Drain on paper towels.

15. To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!

Salad Pizzette

Pizza dough (packaged or from scratch)

½ cup (4 ounces) shredded part-skim mozzarella cheese, divided
¼ -½ cup (2-4 ounces) grated fresh Parmigiano cheese
2½ cups coarsely chopped trimmed arugula (about 4 ounces)
½ cup chopped fresh basil
2 teaspoons balsamic vinegar

2 teaspoons olive oil + some extra
1½ teaspoons Dijon mustard
1 (14-ounce) can artichoke bottoms, drained and chopped in bite size chunks

1½ cups chopped seeded tomato, or grape tomatoes cut in half

Combine artichoke bottoms and tomatoes in a shallow pain, lightly coating with olive oil and lightly sprinkling with dried oregano and thyme if desired. Broil for 10 minutes, stirring once. If possible, broil while crust is cooking, otherwise, broil before crust cooks and cover to keep warm.

Roll dough out thinly onto a pizza stone or greased baking sheet. Top with mozzarella and parmigiano cheeses. Cook at 450 degrees for 10-12 minutes.

Meanwhile, combine 2 teaspoons olive oil, mustard, and vinegar & wisk together to make dressing. Toss arugula and basil in a bowl with dressing.

When pizza comes out of the oven, top with arugula mixture and then the tomatoes and artichokes. Cut and serve immediately.

Fizzy Limeade

-1 can of frozen limeade concentrate

-2 litre bottle of Sprite

Combine and enjoy over ice!

PB&J Open Face Sandwiches

-1 loaf of poundcake

-½ cup of creamy peanut butter (not freshly ground)

-½ cup of finely ground roasted almonds

-2 tsp almond extract

-package of fresh strawberries

1. To make spread, combine peanut butter, almonds and extract and mix to make an even consistency.

2. Cut strawberries length wise into 4 slices a piece.

3. Thinly slice pound cake and cut slices in half to make smaller if desired. Spread a thin layer of peanut butter on bread, top with a few slices of strawberries.

Homemade Hostess Cupcakes

Makes 18 regular sized cupcakes

For the Cupcakes

1¼ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1¼ cups granulated sugar

4 ounces unsweetened chocolate, chopped

1 stick unsalted butter, cut into pieces

2 teaspoons vanilla extract

2 large eggs, lightly beaten

For the Filling

4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

2 teaspoons vanilla

3 tablespoons heavy cream

1 cup marshmallow creme

For the Ganache

6 ounces bittersweet chocolate, chopped

½ cup heavy cream

1 tablespoon unsalted butter

2 teaspoons vanilla

For the Icing

1 stick unsalted butter

1 tablespoon milk (I used 1½ to 2)

2 cups powdered sugar

¼ tsp vanilla

Position a rack in the center of the oven and preheat to 350°F.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about ¼ cup batter per cupcake, do not overfill) and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Do not open the oven door very much since they will drop dramatically--I learned this the hard way! Cool in the pans for about 15 minutes, then transfer cupcakes to a rack to cool completely.

(They will sink in the middle...they'll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in ½ cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining ½ cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Just cover and let drip over sides. Do not use too much or the bitter will overpower the cupcake. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

Fresh Peach Sherbet

1 C sugar

1 C water

1 T corn syrup

1 t vanilla

1 C cream

1½ C fresh peach purée

Juice and zest of ½ medium lemon

Pinch salt

Bring sugar and water to a boil. Add corn syrup and vanilla. Chill

mixture in ice bath until cold. Blend in the rest of ingredients and

transfer to ice cream maker and freeze. Transfer to bowl, place in

freezer and allow to chill for two hours for more traditional

texture.

Green Apple Strawberry Smoothie

1 green apple

12 frozen strawberries

2 packets of sweetener (Equal, sugar)

Gingerale

Put fruit in a blender, fill blender with Gingerale to about 2 inches below the fruit line. Add sweetener and blend until smooth.

Back to School: September

2009-09-13T16:15:00.000-07:00

“Back to School”

Liz Smith & Kyndra Peterson

the Lunch Ladies: can't you just feel the love?!

Appetizers:

Green Bean fries with Wasabi dip

Wasabi Cucumber Ranch Dip

½ cup ranch dip

¼ cup cucumber, peeled, seeded, minced & juices drained

1½ teaspoons prepared horseradish

1 teaspoon cider vinegar

2 teaspoon wasabi powder

1/8 teaspoon salt

Couple shakes of cayenne pepper

Green Beans

1 egg, beaten

1 cup milk

4 cups vegetable broth or chicken broth

6-8 ounces fresh green beans

1 cup flour

1 cup plain breadcrumbs or seasoned dry bread crumb

3/4 teaspoon salt

¼ teaspoon onion powder

1/8 teaspoon garlic powder

vegetable shortening, for frying or vegetable oil

1. Combine dip ingredients in blender. Blend until smooth.

2. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

3. Place beans in the broth.

4. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.

5. Mix beaten egg with milk in a shallow bowl.

6. Measure 1 cup of flour into another shallow bowl.

7. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.

8. Take a handful of beans out of the water and shake off excess liquid.

9. Coat the beans with the flour, shaking to remove excess flour.

10. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.

11. Place the beans on a plate until all are coated.

12. Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1½ inches.

13. Fry until golden brown, about 1½ minutes.

14. Drain on paper towels.

15. To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!

Party-In-My-Mouth Slaw

1/3 cup frozen orange juice concentrate, thawed

1/3 cup rice vinegar

1/3 cup canola oil or vegetable oil

1 small head of cabbage, sliced finely, heart discarded

1 cup sweet corn, frozen is fine

2 medium carrots, peeled, coarsely grated

1 medium red bell pepper, stemmed, cored, cut into thin strips

6 medium green onions, thinly sliced

½ cup chopped fresh cilantro

1/8 cup chopped fresh mint

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Lobster Corn Dogs with Spicy Mustard Sauce

Yield: Makes 12 corn dogs

ingredients

Sauce:

1 cup mayonnaise

¼ cup whole grain Dijon mustard

2 tablespoons chopped fresh chives

1 tablespoon Dijon mustard

2 teaspoons dry mustard

2 dashes of Worcestershire sauce

2 dashes of hot pepper sauce

Corn dogs:

8 ounces uncooked medium shrimp, peeled, deveined

½ teaspoon coarse kosher salt

1 large egg

2 tablespoons heavy whipping cream

1 teaspoon Worcestershire sauce

½ teaspoon Lawry’s seasoning

¼ teaspoon cayenne

½ teaspoon hot pepper sauce

½ pound cooked lobster meat, cut into ¼- to 1/3-inch cubes

***note 1# lobster yields about 2 oz of meat

½ cup frozen sweet corn kernels, thawed

½ cup thinly sliced green onions (about 4)

12 popsicle sticks

Beer batter:

1 cup all purpose flour

½ cup cornmeal

1 teaspoon salt

¼ teaspoon paprika

1 cup lager beer

Peanut oil (for frying)

For sauce:

Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.

For corn dogs:

Beer batter:

Whisk first 4 ingredients in medium bowl. Whisk in beer. Batter should be stiff and not runny.

Smoky Mac & Cheese

12 strips smoked bacon, cut into 1/2 “ pieces

1 tsp. fresh rosemary, chopped

1 Tbsp. flour

3 cups milk

1 ½ lbs smoked gouda, grated

½ Tbsp. onion powder

Bread Crumbs

3Tbsp. melted butter

¼ cup grated parmiggiano

dash Lawry’s Seasoning salt

1 lb. curly macaroni (e.g., celentani)

**This is very rich, portions should be small.

GOURMET TATER TOTS

• 1 lb Yukon Gold potatoes, boiled and then pureed

• 1 cup shredded aged white cheddar

• 4 tbsp melted butter

• ¼ cup heavy cream

• 1 bunch green onions, finely chopped

• ½ tsp salt

• ½ tsp white pepper

• 1 tsp fresh ground nutmeg

• 2 cups Panko bread crumbs

• 1 cup all-purpose flour

• 4 eggs, beaten

• ¼cup 2% milk

2. Dip potato pieces, first, in the flour, then in the egg-and-milk mixture and, finally, in the Panko. Deep-fry in vegetable oil at 350°F (180°C) for three minutes, or until golden brown.

Southwestern Style Salisbury Steaks

1½pounds ground chuck beef

1 cup shredded Monterey Jack cheese

½ cup chopped fresh cilantro

1 green bell pepper, finely chopped and juices drained

2 tablespoons minced green onions

2 tablespoon agave nectar

2 teaspoons chili powder

1 teaspoon salt

½ tsp garlic powder

1 avocado, pitted, peeled, sliced

-Using hands, gently mix first 9 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)

-Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare. (can also be made on a George Foreman grill)

-Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions.

Lime Pickled Red Onions

1 large red onion, thinly sliced

¼ cup fresh lime juice

2 tablespoons chopped fresh cilantro

2 teaspoons olive oil

½ teaspoon dried oregano

½ teaspoon salt

Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)

Salad Pizzette

Pizza dough (packaged or from scratch)

½ cup (4 ounces) shredded part-skim mozzarella cheese, divided

¼ -½ cup (2-4 ounces) grated fresh Parmigiano cheese

2½ cups coarsely chopped trimmed arugula (about 4 ounces)

½ cup chopped fresh basil

2 teaspoons balsamic vinegar

2 teaspoons olive oil + some extra

1½ teaspoons Dijon mustard

1 (14-ounce) can artichoke bottoms, drained and chopped in bite size chunks

1½ cups chopped seeded tomato, or grape tomatoes cut in half

Roll dough out thinly onto a pizza stone or greased baking sheet. Top with mozzarella and parmigiano cheeses. Cook at 450 degrees for 10-12 minutes.

Meanwhile, combine 2 teaspoons olive oil, mustard, and vinegar & wisk together to make dressing. Toss arugula and basil in a bowl with dressing.

When pizza comes out of the oven, top with arugula mixture and then the tomatoes and artichokes. Cut and serve immediately.

Fizzy Limeade

-1 can of frozen limeade concentrate

-2 litre bottle of Sprite

Combine and enjoy over ice!

PB&J Open Face Sandwiches

-1 loaf of poundcake

-½ cup of creamy peanut butter (not freshly ground)

-½ cup of finely ground roasted almonds

-2 tsp almond extract

-package of fresh strawberries

1. To make spread, combine peanut butter, almonds and extract and mix to make an even consistency.

2. Cut strawberries length wise into 4 slices a piece.

3. Thinly slice pound cake and cut slices in half to make smaller if desired. Spread a thin layer of peanut butter on bread, top with a few slices of strawberries.

Homemade Hostess Cupcakes

Makes 18 regular sized cupcakes

For the Cupcakes

1¼ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1¼ cups granulated sugar

4 ounces unsweetened chocolate, chopped

1 stick unsalted butter, cut into pieces

2 teaspoons vanilla extract

2 large eggs, lightly beaten

For the Filling

4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

2 teaspoons vanilla

3 tablespoons heavy cream

1 cup marshmallow creme

For the Ganache

6 ounces bittersweet chocolate, chopped

½ cup heavy cream

1 tablespoon unsalted butter

2 teaspoons vanilla

For the Icing

1 stick unsalted butter

1 tablespoon milk (I used 1½ to 2)

2 cups powdered sugar

¼ tsp vanilla

Position a rack in the center of the oven and preheat to 350°F.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

(They will sink in the middle...they'll puff up when filled later)

Store in the refrigerator.

Fresh Peach Sherbet

1 C sugar

1 C water

1 T corn syrup

1 t vanilla

1 C cream

1½ C fresh peach purée

Juice and zest of ½ medium lemon

Pinch salt

Bring sugar and water to a boil. Add corn syrup and vanilla. Chill

mixture in ice bath until cold. Blend in the rest of ingredients and

transfer to ice cream maker and freeze. Transfer to bowl, place in

freezer and allow to chill for two hours for more traditional

texture.

Green Apple Strawberry Smoothie

1 green apple

12 frozen strawberries

2 packets of sweetener (Equal, sugar)

Gingerale

Put fruit in a blender, fill blender with Gingerale to about 2 inches below the fruit line. Add sweetener and blend until smooth.

Southern Comfort: Brooklyn Style!

2009-04-02T17:41:00.000-07:00

Charms of the South

Southern Comfort

Amy Keith & Amanda Rich

March 28, 2008

Park Slope Brooklyn

HORS D’EOUVRES:

Southern Mint Julep

¼ Cup Water
¼ Cup White Sugar
1 Tablespoon Chopped Fresh Mint Leaves
2 Cups Crushed Ice
½ Cup Prepared Lemonade
Fresh Mint Sprigs, for garnish

In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves. Fill 2 cups or frozen goblets with crushed ice. Pour ½ of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

Buttered Pecans

¾ Cup Butter
3 Cups Pecans
Salt to taste

Melt about ¾ stick of butter in a cast iron skillet. Low heat. Add 3 cups of pecans and thoroughly coat with the butter and stir gently for 10 minutes or so, again on low. Add to a 250 degree preheated oven. Cook for approximately an hour, stirring every 10 minutes or so. There’re done when you taste them and like the texture. Dump them out on a brown paper bag and immediately salt to your content.

Deviled Eggs

6 Eggs
¼ Cup Mayonnaise
½ Teaspoon Dijon Mustard
2 Tablespoons Finely Chopped Green Onions or Scallions
1 Tablespoon Finely Chopped Capers
Paprika
Cayenne Pepper
Salt
2 Teaspoons Finely Chopped Fresh Thyme, for garnish

To hard-cook eggs, bring a large pan of water to the boil. Prick the shells at the large end with an egg pricker or a needle. Place the egg on a spoon and gently roll it off onto the bottom of the pan. Roll the eggs for a few seconds to center the yolk. Reduce the heat and simmer 11 minutes. Remove the eggs to cold water briefly, then drain. Roll them on the counter to crack the shells, then peel them, starting at the large end. Slice the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash them well with a fork or whisk; add the mayonnaise, mustard, green onions, capers, cayenne pepper and salt to taste. Mix well. Spoon or pipe decoratively back into the halves. Garnish with finely chopped thyme and lightly sprinkled paprika.

Hushpuppies

1 ¼ Cup Cornmeal
½ Cup Self-Rising Flour
1 Teaspoon Salt
2 Medium Onions, Finely Chopped
1 Egg
1 Cup Milk
Dash of Tabasco
3-4 Cups Vegetable Oil

Combine the cornmeal, flour, salt and onions. Whisk together the egg, milk, and Tabasco and stir into the cornmeal mixture. Heat 2 to 3 inches of oil in a skillet to 350 degrees F. Drop the batter into the hot oil by tablespoons. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and serve hot.

*SPECIAL NOTE ON “Hush, Puppies!”
The origins of this Southern staple are obscure, but at least one story often repeated in Southern folklore traces them to the hunting and fishing camps so popular in the South of yesteryear, as well as today. Amid the bountiful, boisterous eating that comes from catching one’s own and cooking it in the open… came the frying of a cornmeal batter to go with the crisp fried fish. Dogs, sniffing around the campfire, were tantalized by the smells and excited by the festivities. To quiet the, a cook fried up the last of the fish batter, thick from sitting, and tossed it to the “dawgs”, cryin’ out “Hush, puppy!” On the next fishing expedition, the cook dipped some onions into his thick cornmeal batter, shaped the mixture into balls and ate the “hushpuppies” himself.

------------------
DINNER:

Cornbread with Honey Butter

5 Tablespoons Butter
1 Cup Yellow Cornmeal
1 Cup All-Purpose Flour
1 ½ Teaspoons Baking Powder
1 Teaspoon Salt
½ Teaspoon Baking Soda
1 Cup Buttermilk
2 Eggs

Preheat oven to 425 degrees. Place the butter in an 8-inch cast-iron skillet, 8-inch square baking pan, or cast-iron cornstick molds and heat in the over until melted. In a medium bowl, mix together the cornmeal, flour, baking powder, salt and baking soda. In a small bowl, stir together the buttermilk and eggs. Mix 2 tablespons melted butter into the buttermilk mixture, then gently stir into the dry ingredients. Pour the batter into the hot pan with the remaining butter and bake in the middle of the oven until the top of the cornbread is golden brown, 18 to 20 minutes for cornbread, 12 to 15 minutes for cornsticks. Run a knife around the outside edge and invert onto a plate. Serve warm.

For Honey Butter:

¾ Cup Butter, room temperature
¼ Cup Honey
(really to taste and for the consistency you desire – some recipes call for equal parts)

In a small bowl, mix butter and honey until smooth. Easiest to start by beating your butter, then use your mixer to whip and slowly add the honey. Store, covered, in refrigerator. Serve at room temperature with warm cornbread.

Fried Green Tomatoes with Vidalia Onion Relish

3 or 4 Large Firm Green Tomatoes
Salt
2 Cups Vegetable or Peanut Oil, for deep-frying
1 Cup Buttermilk
2 Cups Self-Rising Flour
Freshly Ground Black Pepper

Slice the tomatoes ¼-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium-high heat. Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.

For Vidalia Onion Relish:

2 White Onions, Diced
½ Cup Mayonnaise
½ Cup Rice Wine Vinegar
2 Tablespoons Brown Sugar
2 Tablespoons Chopped Chives
Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours. Serve.

Lady’s Cheesy Mac

2 Cups Dried Elbow Macaroni (4 Cups Cooked)
1/3 Cup Grated Cheddar
1/3 Cup Grated Swiss
1/3 Cup Grated Jack
1/3 Cup Grated Colby
1/3 Cup Grated Muenster
1/3 Cup Grated Gouda
½ Cup Sour Cream
4 Tablespoons Butter, cut into pieces
6 Eggs
½ Teaspoon Salt
½ Teaspoon Pepper
1 Cup Milk
Nonstick Spray

Preheat oven to 350 degrees F. In a large pot, bring water to a boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl. While pasta is still hot, add all cheeses. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper and milk and add to the macaroni mixture. Spray casserole dish with nonstick spray and pour macaroni mixture into the dish. Bake for 30-45 minutes or until golden brown. Top with additional cheese, if desired.

Black-eyed Pea and Corn Salad

1 Pound Dried Black-eyed Peas, washed and picked over
1 2-inch Piece Fatback, Salt Pork, or Bacon
2 ½ Cups Silver Queen Corn Kernels, cut from 5 ears
¼ Pound Bacon
1 Large Red Onion, cut into ¼-inch dice
3 Red Bell Peppers, Roasted, Peeled, Seeded, and cut into ¼-inch dice
5 Scallions or Green Onions, white and green parts, cut into ¼-inch dice
Salt
Freshly Ground Black Pepper

Cover the peas with water and soak 7 to 8 hours or overnight. Drain. Place the peas and fatback in a 5-quart stockpot with water to cover and bring to the boil. Cover, reduce the heat, and simmer for 25 minutes, until the peas are firm but not mealy. Drain. In a medium saucepan, combine the corn with ¼ cup boiling water. Return to the boil, then reduce the heat and cook over medium heat until the kernels are crisp-tender, about 6 to 8 minutes; drain. In a skillet, cook the bacon until very crisp. Transfer to paper towels with a slotted spoon, reserving the fat in the skillet. When cool, crumble the bacon. Combine the drained corn and peas in a large mixing bowl. Ad the red onion, roasted peppers, scallions, salt and pepper to taste, and the crumbled bacon.

Hot Dressing:

1 Cup Apple Cider Vinegar
1 Teaspoon Sugar
1 Tablespoon Dijon Mustard
1 Garlic Clove, finely chopped
2 to 3 Tablespoons Chopped Fresh Basil
2 to 3 Tablespoons Chopped Fresh Thyme
2 to 3 Tablespoons Chopped Fresh Parsley
1 Cup Chicken Stock

Add the vinegar, sugar and mustard to the bacon drippings in the frying pan and bring to the boil over high heat. Reduce by half, about 3 to 4 minutes, then add the garlic, basil, thyme and parsley. Cook a minute or two, until the garlic is soft, then add the chicken stock. Return to the boil once more and cook until reduced by half, 5 to 7 minutes. Pour the hot dressing over the pea-corn mixture and toss. Refrigerate overnight. Serve cold or at room temperature.

Sugar Ray’s BBQ Ribs

2 Slabs Baby Back Ribs

Dry Rub:
1 Tablespoon Paprika
2 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
½ Teaspoon Crushed Red Pepper Flakes

Combine all the ingredients for the dry rub in a small mixing bowl. Rub the ribs with the dry rub. Wrap in plastic wrap and let marinate in refrigerator for 8 hours or overnight. Preheat oven to 275 degrees F. Place ribs on a large baking sheet lined with aluminum foil. Cover tightly with foil and place in middle rack of over. Bake for 2 ½ hours.

BBQ Sauce:
1 Tablespoon Worcestershire Sauce
2 Tablespoons Molasses
¼ Cup Cider Vinegar
2/3 Cup Brown Sugar
2 Cups Ketchup
¼ Cup Paprika
¼ Cup Ground Black Pepper
½ Cup Salt
1 ¼ Cups Sugar
1 ½ Cups Dark Brown Sugar
Add all the ingredients to a medium saucepan. Bring to a boil then reduce to a low simmer. Let simmer for 25 minutes, on low heat, stirring occasionally. Preheat grill to medium heat. Take ribs out of the oven and place on grill to finish. Cook for 20 more minutes, turning and basting with sauce. Remove from grill and serve as either racks or cut into ribs.

Cheese Grits

3 Cups Water, Cream, Milk or Broth
¾ Cups Grits
¼ Teaspoon Salt
CHEESE – any and all meltable cheese you crave or have in your kitchen
(Cheddar, Brie, Goat, Parmesan and Blue)

There are a lot of recipes out there for sprucing up grits with flavorings like bacon, etc. But we went for a little more basic or more classic version. Just get any kind of grits you want from the store… Quaker is fine. Don’t get quick cook. Instead of using all water for the grits, use chicken stock and add butter once you like the consistency. Standard cheese would be shredded, not pre-shredded, extra sharp cheddar… that’s good with the stock, which adds flavor. The slower and lower heat you cook them, the better the consistency. You can always add more water, stock or even cream or milk as you go along. The best cheese grits I had were made by a friend of mine from South Carolina. She couldn’t even get me a recipe… just cook up the grits, use stock and butter and then start adding your cheese to taste and for the consistency you desire. We have used brie, goat cheese, parmesan and even blue. Anything goes! Enjoy!

Spoonbread

2 Cups Milk
1 Teaspoon Salt
1 Cup Cornmeal
4 Tablespoons Butter
4 Eggs, separated
Freshly Ground Pepper (optional)

Bring the milk and salt to a boil, then reduce the heat. Gradually whisk in the cornmeal, stirring constantly until the mixture is smooth. It will also be very, very thick, almost like wet concrete. Stir in the butter and set aside to cool slightly. (I added 1/4 teaspoon freshly ground pepper at this point.) Beat the egg yolks well and stir into the cooled cornmeal mixture. Beat the egg whites until stiff but not dry and slowly fold into the cornmeal mixture in two batches. Pour the batter into a well-buttered casserole (I used a 2-quart soufflé dish) and bake at 375°F for 35 to 40 minutes, or until light, puffy, and browned on top. Serve from the casserole with a spoon. Spoonbread is edible the second day but much better straight out of the oven. (This was the quintessential southern side my mother-in-law from Virginia asked that I make. It’s been a nice discovery.)

---------------------

DESSERT:

Red Velvet Cake with Cream Cheese Frosting

Dry:
2 ½ Cups of Cake Flour
1 ½ Cups of Granulated Sugar
1 Teaspoon Baking Soda
1 Teaspoon Fine Salt
1 Teaspoon Cocoa Powder

Wet:
1 Cup Buttermilk
2 Eggs
1 Teaspoon Vinegar (white distilled)
1 ½ Cups of Vegetable Oil
1 Ounce Red Food Coloring
1 Teaspoon Vanilla Extract

Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined. Bake at 350 degrees for 20-30 minutes.

Frosting:
4 Cups Confectioners Sugar
1 Pound of Cream Cheese (room temperature)
1 Pound of Butter (softened)
2 Teaspoons Vanilla Extract

Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake. (This is a great cake to layer and very impressive with the red and white and can also be prepared in the shape of an armadillo – a popular groom’s cake in the South!)

Homemade Georgia Peach Ice Cream

5 Cups Peaches, peeled and chopped*
6 Eggs, lightly beaten, at room temperature
2 ½ Cups Sugar
2 Tablespoons All-Purpose Flour
1 Tablespoon Vanilla Extract
Dash of Salt
2 Cups Heavy Cream
2 Cups Half and Half
3 Cups Whole Milk
1 Tablespoon Ground Ginger

*Canned peaches are often better when making out of season. When fresh fruit – use pineapple juice or lemon – something acidic – to keep it from browning. Pineapple – because of its sweeter taste - works better with ice cream.

In a blender, puree 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside. In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside. In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled. Add the pureed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer (using layers of ice and rock salt on the exterior) and let churn for approximately 5 minutes. Then, carefully remove the top of the can and the dasher and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the ice cream maker manufacturer’s directions. Allow ice cream to ripen for at least an hour. Makes about 3 ½ quarts.

TAKE HOME GOODY BAG:
Peanut Brittle

3 Cups Sugar
1 ½ Cups Karo Syrup (light)
1 Cup Water
¼ Cube Butter
½ Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1 ¾ Cups (16 oz.) Raw Spanish Peanut
1 Cup Raw Coconut
Grease two cookie sheets. Combine sugar, Karo syrup and water in heavy pan. Stir until dissolved. Bring to a boil and wash sides of pan. Wash all sugar that sticks to sides of pan. Add peanuts when mixture reaches a soft ball stage (235).

When mixture begins to boil again, start stirring. Cook to hard crack stage (310) and add butter. Remove from heat; add salt, baking soda and vanilla and stir well. Spread as thinly as possible on greased pans. Run knife under candy and platter as soon as candy is hard enough to handle. Stretch in all directions.

February 2009: Flavors of the Southwest

2009-03-12T20:55:00.000-07:00

Flavors of the Southwest

by Melissa Holden & Jennifer Ingersoll

February 28, 2009

NYC

Note: These recipes require spices and ingredients
indigenous to the food of the Southwest. All of the
special spices and ingredients used in these recipes were
purchased at Kalustyans in New York City.

Starters:

Rosemary Limeade:
4 cups “simple syrup”
4 cups fresh lime juice
10 cups water
Stir it up and ice it down. Makes about one
gallon.
Simple Syrup:
4 cups water
4 cups sugar
1 stem fresh rosemary
Combine water and sugar in saucepan. Bring to
a boil, stirring as sugar dissolves. Boil
undisturbed and uncovered for 10 minutes.
Remove from heat, add rosemary, and let
mixture steep, covered, for 1 hour.

Candied Chile Pecans:

¼ cup vegetable oil
3 tablespoons Kahlua or espresso
1 tablespoon Chimayo chile powder
2 tablespoons sugar
¼ teaspoon salt
2 cups pecan halves

Heat oven to 400 degrees. Combine all
ingredients in a small mixing bowl and spread
on greased baking sheet. Bake 10 minutes, stir
nuts, and return to oven a few minutes more,
until fragrant.

Desert Sage Flatbread:
3 cups warm water
1 tablespoon yeast
1 tablespoon sugar
6 cups flour
1 ¼ cups cornmeal
½ cup bran
¼ cup olive oil plus more for drizzling over top
1 tablespoon salt plus coarse salt for sprinkling on top
2 tablespoons chopped fresh sage
1. Preheat oven to 350 degrees. In a large mixing
bowl combine the water, yeast, and sugar and let
bubble for 10 minutes.
2. Add flour, cornmeal, bran, oil, salt, and sage to
yeast mixture. Mix slowly, as it can get messy.
Machine-knead for 5 minutes, or knead by hand
until dough is smooth and easy to handle.
3. Place dough in large, oiled bowl. Turn dough
ball to coat with oil and cover with plastic wrap.
Let rise 30 minutes.
4. Re-knead for a minute, adding additional flour if
necessary to make the dough easier to handle.
Pull dough out onto floured table and form into
6-ounce balls (tennis-ball-sized) for sandwiches,
or 3-ounce balls (golf-ball-sized) for dinner
rolls. Place balls on lined baking sheet and
flatten a bit. Let rise 10 minutes, then flatten
again, spreading dough with fingertips and
poking small holes into surface. Bread should
be flat and round, like a hamburger bun.
Drizzle more olive oil over tops of formed
flatbread and sprinkle them with coarse salt.
For an extra zing add chile flakes or grated
Parmesan. The poked holes will collect the
sprinkled goodies for a lovely pocket of flavor.
5. Bake flatbread 25 to 35 minutes until golden and
fragrant.

Brown Sugar Blue Cornbread:

2 ½ cups blue cornmeal
1 ¾ cups flour
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
2 eggs
½ cup melted butter or oil
1 tablespoon butter
2 ½ cups milk

1. Heat oven to 350 degrees. Warm a 10” cast-
iron skillet in oven for 10 minutes while you
assemble the batter.
2. In a medium bowl, combine the cornmeal, flour,
brown sugar, baking soda, and salt. Stir in eggs,
melted butter, and milk. Batter will be thick.
3. Remove heated skillet from oven, add 1
tablespoon butter, and swirl it around to coat
surface. Pour batter into buttered skillet,
spreading it around evenly. Return skillet to
oven and bake 45 minutes, till sides of
cornbread pulls away from skillet.

Delicious additions:
2 cups grated cheese
3 tablespoons minced jalapenos
1 cup diced red peppers
1 cup roasted corn
½ cup chopped green chiles

Jicama and Red Pepper Haystacks:
1 small jicama (about 1 pound)
2 red bell peppers (cucumber or melon could be an
alternative or addition)
juice and zest of 2 limes
juice of 1 orange
1 jalapeno pepper, seeded and diced very fine, or ½
teaspoon crushed red pepper flakes
salt to taste
Peel jicama and cut into matchsticks. Remove
seeds and membranes from red bell peppers and
cut into smaller matchsticks. Toss everything
together and adjust lime and salt to taste.
Refrigerate salad until thoroughly chilled or
serve right away.

Backbone Salad:

-Romaine hearts, torn into small pieces
-garden spring mix
-jicama, sliced into matchstick-sized bits
-toasted pepitas (hulled pumpkin seeds)
-super-sweet dehydrated corn
-sliced fresh fruit: strawberries, cherries, plums,
raspberries, peaches, pears or apricots
Honey-Chile Dressing:
½ cup red wine vinegar
¼ cup honey
¾ teaspoon ground star anise
¼ teaspoon Dijon mustard
1 teaspoon Chimayo red chile powder
¼ teaspoon salt 1 cup canola oil
Combine all ingredients except oil in a blender.
With machine running, slowly drizzle in oil.
Whirl a minute to combine. This dressing will
keep for 10 days.

Jalapeño and Avocado Cream Soup:

8 jalapeno peppers, stemmed and seeded
2 tablespoons butter
1 cup finely diced sweet yellow onion
5 cloves minced garlic
8 cups heavy cream
2 cups chopped roasted tomatoes (canned fire-roasted
tomatoes will work well)
1 cup diced Haas avocado
sea salt and pepper to taste
1 small bunch cilantro, stemmed and chopped

1. Mince jalapenos, taking care not to get the chile
oils all over your hands.
2. Melt butter in a large, heavy-bottomed pot.
Cook finely diced onion and minced jalapenos
together in butter over low heat for about 5
minutes, stirring frequently to avoid any
scorching. Add minced garlic and continue
cooking until onion is translucent and
beginning to brown, 20 minutes more.
3. Turn heat to low and add the cream, tomatoes,
and avocado. Carefully bring soup to a simmer
over low heat. Cook it at a gentle simmer for 30
minutes. Stir often to keep soup from sticking.
4. Add generous amounts of salt. Add a good
amount of cracked black pepper and most of the
cilantro leaves. Garnish the bowls of soup with
more cilantro leaves.

Roasted Poblano Cream
Pasta Sauce:

1 yellow onion, roughly chopped
1 tablespoon salt
½ cup white wine
4 roasted poblano chiles, peeled and seeded
2 garlic cloves
4 cups heavy cream
2 tablespoons salt
1 tablespoon pepper
1. In a wide shallow skillet, cook onion and 1
tablespoon salt on medium-low heat, shaking
pan occasionally. When onion softens and there
are brown bits stuck to pan, pour in wine to
loosen bits.
2. Add roasted red or green chile and garlic cloves
and cook for 10 minutes.
3. Add heavy cream, 2 tablespoons salt, and
pepper. Bring to a slow, lazy simmer with small
bubbles around the outer edge of pan. Cook for
40 minutes, reducing volume by one-third.
4. Blend in food processor or with a hand-held
immersion blender until the mixture is smooth.

Serve over fettuccine or linguine. Can be
topped with strips of grilled chicken and
crumbles of goat cheese.

Green Chile Corn Tamales:

1 pound softened butter
5-pound bag prepared masa or 8 cups dry masa harina,
plus 4 cups water to moisten into dough
2 teaspoons baking powder
2 teaspoons salt
2 ears corn, roasted under broiler or on grill until golden,
then scraped off the cob
2 cups green chiles, roasted, peeled, and chopped
corn husks (hojas)
1 pound pepper jack cheese, cut into logs ½ x3”

1. Soak cornhusks in warm water until soft,
rinse thoroughly.
2. Beat butter about 3 minutes, till light in
color. Add wet masa, baking powder, and
salt to butter and beat 20 minutes. When it
is ready, a chunk of masa dropped in a glass
of water will float. Beat in the corn and
chiles.
3. Open husk flat on the table with wide end
toward you. Spred husk with about 2
tablespoons masa, lay cheese down the
middle, fold sides in, then bring the top end
toward you. A pretty touch: tear extra
cornhusk into strips and tie one loosely
around the tamale to hold the top flap down.
4. Steam the tamales by placing them standing
on end, open end up, on a rack in a large
steamer or pressure cooker. Steam for 45
minutes or pressure cook for 20 minutes at
15 pounds of pressure.
5. Let tamales rest 15 minutes before digging
in. Top with pure red chile sauce. (See Red
Chile Sauce recipe).

Red Chile Sauce:

10 to 15 dried red chile pods (stems broken off, seeds
dumped out)
6 cloves garlic
2 teaspoons salt
1 teaspoon cumin
1 teaspoon Mexican oregano
reserved water from the chile soaking pot

1. In a pot, cover pods with water and bring almost
to a boil. Turn off heat, stir, and steep 10
minutes.
2. In a blender, combine chile pods, spices, and
chile water, filing blender to the halfway mark
with liquid. Blend on medium-high for 5
minutes.

Christmas Posole:

1 pound posole corn (dried, lime treated),
rinsed, plus 10 cups water
2 pounds pork shoulder plus 8 cups water
1 onion cut in half, studded with 6 whole cloves
2 stalks celery
3 cloves garlic
1 tablespoon dried or 2 sprigs fresh thyme
1 tablespoon peppercorns
1 tablespoon red pepper flakes
2 tablespoons canola oil
2 onion, diced
4 stalks celery, diced
2 tablespoons salt
2 teaspoons Mexican oregano or marjoram
1 tablespoon cumin
1 teaspoon coriander
4 cloves garlic, minced
red chile sauce (see recipe)

1. Place posole corn and 10 cups water in a large
stewing pot. Bring to a boil on high heat.
2. Reduce heat to low and simmer for 4 to 5 hours,
till posole “pops” open, stirring every half hour.
Add more water if necessary.
3. In a large stockpot, combine pork, 8 cups water,
halved, studded onion, celery stalks, cloves of
garlic, thyme, peppercorns, and red pepper
flakes. Cook on medium heat for 3 hours,
covered, with lid ajar. Add more water as
needed to keep meat immersed.
4. Meat is ready when it flakes apart easily.
Remove pork from stockpot to a large bowl.
Strain pork broth into the posole corn stewing
pot, combining the two. Set to low simmer.
When cool enough to handle, flake the meat in
large chunks and add to the stew pot.
5. In a 10” cast-iron skillet, fry onion and celery in
oil until soft. Add salt, Mexican oregano,
cumin, coriander, and garlic and cook 1 minute.
6. Add red chile sauce, stir, and cook 3 minutes.
7. Pour the skillet of red chile into stew pot.
Combine all the ingredients and let simmer 2
hours. Adjust salt to taste.

Serve posole with tortillas or cornbread. You can also
top with grated cheese, fresh cilantro, sour
cream, avocado, or lime wedges.

Chocolate Chile Cream Pots:

6 large egg yolks
9 ounces good-quality sweet chocolate
2 ounces good-quality unsweetened chocolate
2 cups heavy cream
½ cup half & half
½ teaspoon salt
2 teaspoons powdered hot Chimayo chile

1. Whip egg yolks thoroughly in a blender.
Set aside. Carefully heat chocolate, cream,
and half & half together in a heavy-bottomed
pot, stirring constantly until chocolate is
completely melted and bubbling and
mixture is a very even consistency and color.
Add salt and chile powder and let simmer a
minute more.
2. Pour the very hot chocolate mixture into a
whirling blender of egg yolks and blend
until thick and completely smooth. If for
any reason the custard doesn’t thicken up
properly, pour into a heavy-bottomed
saucepan and cook it on very low heat. It
may temporarily break, but another quick
go in the blender will fix the problem.
3. While chocolate is still hot, pour it into
dessert cups. Chill cups for 1 hour.

Whipped Cream Garnish:
2 cups heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract
Start whipping the cream on slow to give powdered
sugar a chance to incorporate. Bring speed to medium
for a few minutes, until cream resembles fluffy clouds.

Take Home Gift:

Steak Rub:
4 tablespoons pasilla negro powder
2 tablespoons guajillo powder
1 ½ tablespoons Chimayo powder
2 ½ tablespoons coriander powder
2 tablespoons cumin powder
2 tablespoons turbinado or white sugar
1 tablespoon salt
2 teaspoons mustard powder
2 teaspoons black pepper
½ teaspoon thyme
2 teaspoons Mexican oregano

January 2009: BALANCE

2009-02-02T10:07:00.000-08:00

BALANCE

by Kirstin Boncher & Lauren Cheney

January 24, 2009

NYC

Virgin Mojitos
Serves 1
10 fresh mint leaves
1 tsp. raw sugar
2 T. fresh squeezed lime juice
1 T. Simple syrup
1/2 c. Ginger Ale
Crushed ice

In a glass muddle/crush the mint, then add sugar, lime juice and syrup. Add ice. Top with Ginger Ale. Garnish with a fresh lime wheel and sprig of mint. Enjoy.

Peanut Waffle Crackers
3 c. peanuts
4 eggs
2 TBS flour
¼ c. water
2 T. coconut oil
1 tsp salt
½ tsp cayenne
1 tsp sugar
1 lime (the juice)

Blend the peanuts in a food processor and transfer to a vitamex (you can substitute a blender for this). Add remaining ingredients and mix until mixture is smooth. *Bake in the cookie press as instructed. Top with lemon lentils and fresh cilantro.

*We used the VillaWare V3600-NS Prego Nonstick Pizzelle Baker.

Lemon Lentils

4 T. vegetable oil
1 medium onion, peeled, halved and sliced thin
2 (2 inch) pieces of cinnamon stick
1 pound small lentils (yellow or pink)
2 teaspoons peeled and chopped fresh ginger root
3 cups chicken stock (or vegetable stock for vegetarians)
salt to taste
1/2 tsp of ground red pepper
1 lemon

Directions:
Heat 2 Tablespoons of the oil in a large, deep saucepan over medium-low heat.
When hot, add the sliced onions and cook, stirring, until they soften.
Add the cinnamon, lentils and ginger to the pan and cook, stirring often, for about 10 minutes.
Add the stock, 2 cups of water, salt and red pepper.
Bring to a boil, reduce the heat, and simmer for about 10 minutes.
Squeeze the juice from the lemon. Discard the seeds. Add the lemon juice and squeezed shell and cook for about 50 minutes longer, stirring often.

Topping (optional)
1 small onion -peeled and finely chopped
1 garlic clove - peeled and finely chopped
1 fresh hot green chili, chopped with seeds
2 bay leaves
2 T. chopped fresh coriander leaves

Heat the remaining 2 T. oil in a small pan. Add the chopped onion, garlic, chili and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Remove the bay leaves. Sprinkle with chopped coriander. Serve hot.

Tom Kha Gai
Chicken, Coconut and Galangal Soup
from The Taste of Thailand

2 cops stock
2 lime leaves, chopped
2 in. piece lemon grass, chopped
1 in. piece galangal, split lengthways into several pieces
4 T. fish sauce
3 T. lemon juice
1/4 pound chicken, finely sliced
5 fl oz/150 coconut milk
2 sm. red chillies, slightly crushed
coriander leaves

In a saucepan, heat the stock and add the lime leaves, lemon grass, galangal, fish sauce and lemon juice. Stirring thoroughly, bring to a boil. Add the chicken and the coconut milk. Continue to cook over a high heat, stirring constantl, until meat is cooked through (about 2 minutes). Add the crushed chilli for the last few seconds. Pour into small bowls, garnish with coriander leaves and serve.

Chicken Satay

1 tsp coriander seeds
1 tsp cumin seeds
3 chicken breasts
2 T. wheat free soy sauce (tamari)
1 tsp salt
4 T. oil
1 T. curry powder
1 T. ground tumeric
8 T. coconut milk
3 T. sugar
*1 tsp brown sugar
*3 tsp rice vinegar

Roast the coriander and cumin seeds gently in a small frying pan without oil for a few minutes until you smell the spices and it feels kind of like you are choking, stirring and shaking to ensure they don't burn. Remove from heat. Grind to a fine powder (You can substitute ready ground seeds if more convenient).

With a sharp knife cut the chicken breasts into fine slices 3x1.5x1/4 inch. Put the slices in a bowl and add the remaining ingredients, including the ground coriander and cumin. Mix thoroughly and stand overnight or for 8 hours. (you can prepare in the morning for an evening meal)

Pre-heat the grill/broiler. Using 7-8 inch satay sticks, thread 2 pieces of marinated meat on each stick-not straight, not straight but rather as if you were gathering or smocking a price of material. Grill/broil the satays until the meat is cooked through about 6-8 minutes on both sides. Serve with Peanut Sauce.

*these are optional ingredients

Peanut Sauce
(from HYPERLINK "http://www.bookofyum.com/"www.bookofyum.com)

1 sliced small onion
1 tablespoon olive oil
1/4 teaspoon cayenne
1 tablespoon soy sauce or wheat free tamari
1 teaspoon sugar
2 cloves crushed garlic
3/4 cup NATURAL peanut butter or 1 cup dry roasted salted peanuts
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons lime juice

Cook onion and garlic in olive oil until soft. Puree in blender or Cuisinart. Add remaining ingredients. Slowly add enough boiling water until it is the consistency of slightly thinned peanut butter. Season to taste with lime juice.

Strawberry Sorbet

½ c. coconut milk
3 c. frozen strawberries
¼ c. maple syrup

Mix ingredients and puree in vitamix (if you don’t have a vitamix you can substitute a blender). Serve immediately or freeze.

*we used 1 ½ c. strawberries and 1 ½ c. cherries to add some flavor to the recipe

Green Papaya Salad

lettuce and parsley, to garnish
4 oz grated raw green papya
1 small garlic clove
1 T. roasted peanuts
1 T. dried shrimp, ground
4-5 green beans, coarsely chopped
1 medium tomato, sliced
1 T. sugar
2 T. fish sauce
2 T. lemon juice

Line a serving plate with lettuce and parsley. Pound the papaya with the garlic. With a pestle and mortar, or in a large bowl, gently mix all the ingredients together, beginning with the hardest then adding the liquids. Alternate pounding and turning with a spoon until all are thoroughly blended. Turn onto serving dish.

Thai Green Curry with Shrimp

1 pound shrimp
1/4 c. onions- sliced
2 T.+ 1 t. green curry spice or paste
1/2 cup stock or water
1&1/2 T. fish sauce
1/2 cup unsweetened coconut milk
1 tsp palm sugar (or cane sugar)
3/4 tsp lime juice
1 kaffir lime leaf
1/4 cup thai basil leaves
1/4 cup cilantro
1 sliced green jalepeno or thai chili
1 lemon grass stalk (bruised with the back of a knife)
3 small green or red hgeggplant cut in 1 inch piece
sliced red bell pepper

Rub 1 pound shrimp with 1 tsp green curry spice & set aside.
Saute 1/4 cup onions. Add 2 T. green curry spice and stir cooking over heat until you are choking from from the spice. Add Add stock/water, fish sauce, coconut milk, sugar, lime juice, kaffir lime leaf, sliced green jalepeno or thai chili, lemon grass stalk (bruised with the back of a knife) and cook for 10 minutes. Add shrimp, basil leaves , cilantro at last minute. cook for 2 minutes until shrimp are shrink in size, become opaque and curl a little. Serve with a few cilantro leaves on top

Mango with Sticky Rice

1 cup thick coconut milk
2 tbs sugar
1/2 tsp salt
10 oz sticky rice, cooked still warm
3 large ripe mangos
2 tbs coconut cream

Mix coconut milk, sugar and salt until sugar dissolves. Mix into warm rice for 30 minutes. Peel mangos (slice into 4 pieces) and top over rice.

Pad Thai
Thai Fried Noodles

4 T. oil
2 garlic cloves, finely chopped
1 egg
4 oz/120 g dry flat rice noodles soaked in water for 20 minutes until soft and drained
2 T. lime juice
1&1/2 T fish sauce
1/2 t. sugar
2 T. chopped roasted peanuts
1/8 tsp dried red chilli powder (or cayenne)
1 oz. bean sprouts
2 spring onions/scallions, chopped into 1 in.
sprig of coriander leaf, coarsely chopped
1 lime cut into 4 pieces for garnish

In a wok or frying pan, heat the oil, add the garlic and fry until golden brown. Break the egg into the wok, stir quickly and cook for a couple of seconds. Add the noodles and stir well, scraping down the sides of the pan to ensure they mix with the garlic and egg. One by one, add the lemon juice, fish sauce, sugar, half the peanuts, the chili powder, 1 T. of the beansprouts, and the spring onions, stirring quickly all the time. Test the noodles for tenderness. When done, turn onto a serving plate and arrange the remaining peanuts, dried shrimp and beansprouts around the dish. Garnish with the coriander and lime wedges.

Chocolate Truffle Souffle
Served with coconut sorbet

1 3/4 ounces semi-sweet chocolate chips
1 1/2 ounces unsweetened chocolate finely chopped
2/3 cup skim milk
1/3 cup plus 1 1/2 T unsweetened cocoa powder
2 T butter
8 egg whites
3/4 cup sugar

Place chocolate in a mixing bowl. Bring 1/3 cup of skim milk almost to a boil and pour over the chocolate. Allow to stand for 30 seconds, then stir until the chocolate has melted.

Mix the cocoa into 1/3 cup steaming milk. Mix into paste.

Stir the cocoa paste into the melted chocolate. Put in microwave and cook whisking every 30 seconds until smooth and very hot.

Place egg whites in bowl of electric mixer and begin to whip. Beat until stiff.

Cook 3/4 c. sugar with 1/4 c. water until 250 degree - pour the hot sugar down the side of the bowl, continuing to beat the whites. (Be careful not to pour the hot sugar onto the beaters because it will splatter). Continue beating the meringue until the outside of the bowl is warm, not hot.

Fold one-third of the meringue into the chocolate. Then fold the remaining meringue to the meringue-chocolate mixture.

Butter and sugar the inside of a 7 inch-diameter souffle dish. Make a collar of wax paper for the dish by folding a length of wax paper in half and in half again. Then butter it and attach it to the souffle dish using tape or a rubber band, leaving an inch or so above the edge of the dish. Spoon the souffle into the dish; cover lightly with foil and refrigerate for up to 12 hours.

To serve, preheat the oven to 375 degrees F and place an oven rack in the middle of the oven. Thirty minutes before baking, remove the souffle from the refrigerator and remove it. Bake the souffle 15 to 20 minutes minutes, or until a straw or cake tester inserted in the center comes out almost clean. Remove wax paper.

Meanwhile, whip cream and sweeten, if using. Serve immediately, plain or with sweetened whipped cream or ice-cream of choice.

Field Trip to Martha!

2008-11-16T22:14:00.001-08:00

Our Club got a chance to visit the Martha Stewart show in September. For more details on our experience go here or here!