The theme is Creole food - see you there!
Menu:
Crab appetizer (Z and K)
Mache salad with Creole dressing (J and K)
Jambalaya (T and J)
Pumpkin bread pudding (C and C)
Saturday, October 9, 2010
Summer Pictures
Just a few pictures from a great evening - to remind us of what we enjoyed! Thanks to everyone for cooking!
Steak:
Dessert:
Mache Salad with Creole Vinaigrette
Mache Salad with Creole Vinaigrette - serves 10
Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk until combined well.
Ingredients:
1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)
Directions:
Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
Toss mâche with vinaigrette just before serving.
Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk until combined well.
Ingredients:
1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)
Directions:
Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
Toss mâche with vinaigrette just before serving.
Pumpkin bread pudding
Pumpkin bread pudding - serves 9
2 2/3 cups half and half
1 1/3 cup sugar
3 tablespoons unsalted butter, room temperature
9 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)
1 1/3 cup canned pure pumpkin
7 large egg yolks
1 large egg
1.5 tablespoon amaretto or Frangelico (hazelnut liqueur)
1.5 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Pinch of salt
9 tablespoons whipping cream
9 tablespoons (packed) golden brown sugar
Stir half and half and 1 1/3 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among 9 1 1/4-cup soufflé dishes or custard cups.
Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
2 2/3 cups half and half
1 1/3 cup sugar
3 tablespoons unsalted butter, room temperature
9 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)
1 1/3 cup canned pure pumpkin
7 large egg yolks
1 large egg
1.5 tablespoon amaretto or Frangelico (hazelnut liqueur)
1.5 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Pinch of salt
9 tablespoons whipping cream
9 tablespoons (packed) golden brown sugar
Stir half and half and 1 1/3 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among 9 1 1/4-cup soufflé dishes or custard cups.
Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
Jambalaya
Jambalaya - Serves 6
1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
Directions:
Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
Tuesday, July 27, 2010
Next Dinner - July 31st - at C and C's
See you there at 6:00!
Menu:
Chips and salsa
Crab cakes with chili mayonnaise
Grilled flank steak
Chopped vegetable, watermelon and feta salad
Panzanella
Zabaglione with summer fruit
Menu:
Chips and salsa
Crab cakes with chili mayonnaise
Grilled flank steak
Chopped vegetable, watermelon and feta salad
Panzanella
Zabaglione with summer fruit
Crab Cakes - July 31
Crab Cakes with Red Chili Mayonaise
Makes 8
Ingredients:
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread
Directions:
1) Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2) Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
3) Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
From Bon Appetit
Makes 8
Ingredients:
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread
Directions:
1) Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2) Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
3) Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
From Bon Appetit
Panzanella - July 31
Summer Panzanella
Ingredients:
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes (A combination of purple or yellow or orange, nicely colorizes the dish)
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
2. For the vinaigrette, whisk together the ingredients.
3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
From Smitten Kitchen
Watermelon and Feta Salad with Chopped Vegetables - July 31st
Watermelon and Feta Salad with Chopped Vegetables
Serves at least four
1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano
Toss first five ingredients and two tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor or blender; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.
From Bon Appetit
Zabaglione with Summer Fruit - July 31st
Zabaglione with Summer Fruit
Serves 6
Classic zabaglione is made with dry Marsala, but this is good too with a spicy, floral Riesling. Look for an Alsation-style dry or off-dry Riesling, or try Champagne, Sauternes, Vouvray, or Marsala, varying the amoung of sugar to balance the sweetness of the wine.
The gelatin prevents the zabaglione from separating in the refrigerator and lets you make the dessert up to a day ahead. If you plan to make the dessert the day you serve it, you can omit the gelatin, but be sure to chill the custard for 2 hours.
Ingredients:
4 large egg yolks
1/4 cup granulated sugar (or up to 1/3 cup if using a wine that isn't as sweet)
1/2 cup Riesling (see note above)
1/2 teaspoon unflavored powdered gelatin, softened in 1 tablespoon water (optional, see second note above)
1 tablespoon boiling water
1 cup whipping cream
1 tablespoon Amaretto or brandy, or to taste
4 to 5 cups peeled, sliced summer fruit, like a mix of peaches, nectarines, and berries
1/3 cup crushed almond macaroons or biscotti (or 6 Amaretti di Saronno cookies crumbled)
Directions:
1) Fill a large bowl halfway with ice water. Set a large metal bowl on top of a pan of barely simmering water over medium-low heat (the water level should be about 2 inches below the bottom of the bowl). Put the yolks and sugar in the bowl and whisk vigorously until the yolks begin to thicken and lighten in color. Pour in the Riesling and continue whisking until the mixture is thick enough so that the whisk leaves a trail as it passes through the mixture. This may take 5 to 10 minutes, depending on the heat of the water. Remove from the heat and whisk for another minute or so.
2) In a small bowl dissolve the softened gelatin in the boiling water. Slowly whisk this into the zabaglione. Set the custard bowl over the ice-water bath to cool while you whip the cream to stiff peaks. With a rubber spatula, fold the whipped cream and liqueur into the custard. Refrigerate for at least 4 hours but no more then 24 hours.
3) To serve, arrange the fruit in six parfait glasses or dessert bowls. Spoon the zabaglione over the fruit an garnish with the cookie crumbs.
From Fine Cooking
Serves 6
Classic zabaglione is made with dry Marsala, but this is good too with a spicy, floral Riesling. Look for an Alsation-style dry or off-dry Riesling, or try Champagne, Sauternes, Vouvray, or Marsala, varying the amoung of sugar to balance the sweetness of the wine.
The gelatin prevents the zabaglione from separating in the refrigerator and lets you make the dessert up to a day ahead. If you plan to make the dessert the day you serve it, you can omit the gelatin, but be sure to chill the custard for 2 hours.
Ingredients:
4 large egg yolks
1/4 cup granulated sugar (or up to 1/3 cup if using a wine that isn't as sweet)
1/2 cup Riesling (see note above)
1/2 teaspoon unflavored powdered gelatin, softened in 1 tablespoon water (optional, see second note above)
1 tablespoon boiling water
1 cup whipping cream
1 tablespoon Amaretto or brandy, or to taste
4 to 5 cups peeled, sliced summer fruit, like a mix of peaches, nectarines, and berries
1/3 cup crushed almond macaroons or biscotti (or 6 Amaretti di Saronno cookies crumbled)
Directions:
1) Fill a large bowl halfway with ice water. Set a large metal bowl on top of a pan of barely simmering water over medium-low heat (the water level should be about 2 inches below the bottom of the bowl). Put the yolks and sugar in the bowl and whisk vigorously until the yolks begin to thicken and lighten in color. Pour in the Riesling and continue whisking until the mixture is thick enough so that the whisk leaves a trail as it passes through the mixture. This may take 5 to 10 minutes, depending on the heat of the water. Remove from the heat and whisk for another minute or so.
2) In a small bowl dissolve the softened gelatin in the boiling water. Slowly whisk this into the zabaglione. Set the custard bowl over the ice-water bath to cool while you whip the cream to stiff peaks. With a rubber spatula, fold the whipped cream and liqueur into the custard. Refrigerate for at least 4 hours but no more then 24 hours.
3) To serve, arrange the fruit in six parfait glasses or dessert bowls. Spoon the zabaglione over the fruit an garnish with the cookie crumbs.
From Fine Cooking
Grilled Marinated Flank Steak - July 31st
For Marinade:
6 tablespoons olive oil
6 medium cloves garlic, minced (about 2 tablespoons)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons fresh rosemary, minced
For Steak:
1 flank steak (2 to 2.5 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
DIRECTIONS:
1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 4-6 minutes (After wiping off the marinade the steak may have a pale grayish color, although unappetizing, this is normal).
4. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
Let steak rest 5 to 10 minutes. Loosely tent steak with foil when resting, if desired. (If the steak is to retain its juices, it must be allowed to rest before being sliced.)
5. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
From Cook's Illustrated
6 tablespoons olive oil
6 medium cloves garlic, minced (about 2 tablespoons)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons fresh rosemary, minced
For Steak:
1 flank steak (2 to 2.5 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
DIRECTIONS:
1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 4-6 minutes (After wiping off the marinade the steak may have a pale grayish color, although unappetizing, this is normal).
4. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
Let steak rest 5 to 10 minutes. Loosely tent steak with foil when resting, if desired. (If the steak is to retain its juices, it must be allowed to rest before being sliced.)
5. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
From Cook's Illustrated
Saturday, March 20, 2010
Creme Brulee, March 27th
Creme Brulee
Cook's Illustrated (Serves 4 to 6 depending on size of ramekins)
4 ramekins or 6 shallow ramekins
2 C heavy cream
6 egg yolks
1/3 C sugarPinch of salt
1/2 vanilla bean or 1 tsp of vanilla extract but skip the steeping of the cream
4 - 6 tsp of turbinado sugar or Demerara sugar
Preheat the oven to 300 degrees F.
Combine 1 cup of the cream, sugar, and salt in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds with a paring knife and add to the cream with the pod. Bring the cream mixture to a gentle boil over medium heat, remove the pan from heat, and let steep for 15 minutes. Remove vanilla bean pod.
Place a kitchen towel or silicone baking mat in the bottom of a large roasting pan and place the ramekins in the pan. Bring a kettle of water to a boil.
After the cream has steeped and cooled, stir in the remaining cup of cream. Whisk the egg yolks in a bowl and whisk in the cream mixture. Strain into a 2 cup measuring cup.
Pull out the oven rack and place the roasting pan on the rack. Place the ramekins in the pan. Pour the boiling water in the roasting pan until it reachs 2/3 up the side of the ramekins. Pour the custard into the ramekins. Carefully slide the rack back into the oven.
Bake until the center of the custards are barely set, not sloshy but a little jiggly. The center should read about 170 - 175 deg F, 30 - 35 minutes (25 - 30 minutes for shallow fluted dishes). Begin checking the temperature 5 minutes ahead of time.
Transfer the ramekins to a wire rack to cool to room temperature, about 2 hours. Then transfer to a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold at least 4 hours or up to 4 days.
Before bruleeing, place a paper towel on the surface on the custards to soak up any moisture. Sprinkle about 1 teaspoon of turbinado sugar on the surface (may need to use more for shallow dishes), tilt and shake the ramekin so the sugar covers the surface completely, and brulee until the sugar forms a caramel colored crust.
Optional: refrigerate uncovered for 30 - 45 minutes to re-chill.
Cook's Illustrated (Serves 4 to 6 depending on size of ramekins)
4 ramekins or 6 shallow ramekins
2 C heavy cream
6 egg yolks
1/3 C sugarPinch of salt
1/2 vanilla bean or 1 tsp of vanilla extract but skip the steeping of the cream
4 - 6 tsp of turbinado sugar or Demerara sugar
Preheat the oven to 300 degrees F.
Combine 1 cup of the cream, sugar, and salt in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds with a paring knife and add to the cream with the pod. Bring the cream mixture to a gentle boil over medium heat, remove the pan from heat, and let steep for 15 minutes. Remove vanilla bean pod.
Place a kitchen towel or silicone baking mat in the bottom of a large roasting pan and place the ramekins in the pan. Bring a kettle of water to a boil.
After the cream has steeped and cooled, stir in the remaining cup of cream. Whisk the egg yolks in a bowl and whisk in the cream mixture. Strain into a 2 cup measuring cup.
Pull out the oven rack and place the roasting pan on the rack. Place the ramekins in the pan. Pour the boiling water in the roasting pan until it reachs 2/3 up the side of the ramekins. Pour the custard into the ramekins. Carefully slide the rack back into the oven.
Bake until the center of the custards are barely set, not sloshy but a little jiggly. The center should read about 170 - 175 deg F, 30 - 35 minutes (25 - 30 minutes for shallow fluted dishes). Begin checking the temperature 5 minutes ahead of time.
Transfer the ramekins to a wire rack to cool to room temperature, about 2 hours. Then transfer to a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold at least 4 hours or up to 4 days.
Before bruleeing, place a paper towel on the surface on the custards to soak up any moisture. Sprinkle about 1 teaspoon of turbinado sugar on the surface (may need to use more for shallow dishes), tilt and shake the ramekin so the sugar covers the surface completely, and brulee until the sugar forms a caramel colored crust.
Optional: refrigerate uncovered for 30 - 45 minutes to re-chill.
Filets de Poisson Bercy aux Champignons, March 27th
Filets de Poisson Bercy aux Champignons
-- Fish Filets Poached in White Wine with Mushrooms
Serves 6
For mushrooms:
3/4 or 3 1/2 cups liced fresh mushrooms
2 Tb butter
1/8 tsp salt
Pinch of Pepper
To poach Fish:
2 1/2 lbs filet of sole or flounder
2 Tb minced shallots or green onions
Salt and Pepper
1 1/2 Tbs butter, cut into bits
1/4 cup dry white wine or 2/3 cup dry white vermouth plus 1/4 cup bottled clam juice and water
OR 1 1/2 cups wine and water mixed
Equipment for poaching fish:
Stovetop and oven safe dish
Buttered brown paper or waxed paper.
Sauce:
2 1/2 Tb flour blended to a paste with 3 Tb softened butter
3/4 to 1 cup whipping cream
Salt and pepper
Lemon juice
To finish:
1/4 cup grated Swiss cheese
1 Tb butter cut into bits
Preparation:
Preheat oven to 350 degrees.
Toss the mushrooms in hot butter over moderately high heat for a minute or two without browning. Season with salt and peper, and set aside.
Sprinkle half the shallots or onions in the bottom of oven safe dish. Season the filets lightly with salt and pepper and arange them in one slighty overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Spread the mushrooms over the filets. Pour in the cold liquid and enough water so fish is barely covered.
Bring almost to a simmer on top of the stove. Lay buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at a simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky. Drain the poaching liquid into a saucepan.
Rapidly boil down the poaching liquid until it has reduced to 1 cup.
Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to a boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.
Spool the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly.
Dish may be prepared ahead and reheated as follows: After sprinkling on the cheese and butter, set aside. Before serving, reheat just to a simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce.
-- Fish Filets Poached in White Wine with Mushrooms
Serves 6
For mushrooms:
3/4 or 3 1/2 cups liced fresh mushrooms
2 Tb butter
1/8 tsp salt
Pinch of Pepper
To poach Fish:
2 1/2 lbs filet of sole or flounder
2 Tb minced shallots or green onions
Salt and Pepper
1 1/2 Tbs butter, cut into bits
1/4 cup dry white wine or 2/3 cup dry white vermouth plus 1/4 cup bottled clam juice and water
OR 1 1/2 cups wine and water mixed
Equipment for poaching fish:
Stovetop and oven safe dish
Buttered brown paper or waxed paper.
Sauce:
2 1/2 Tb flour blended to a paste with 3 Tb softened butter
3/4 to 1 cup whipping cream
Salt and pepper
Lemon juice
To finish:
1/4 cup grated Swiss cheese
1 Tb butter cut into bits
Preparation:
Preheat oven to 350 degrees.
Toss the mushrooms in hot butter over moderately high heat for a minute or two without browning. Season with salt and peper, and set aside.
Sprinkle half the shallots or onions in the bottom of oven safe dish. Season the filets lightly with salt and pepper and arange them in one slighty overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Spread the mushrooms over the filets. Pour in the cold liquid and enough water so fish is barely covered.
Bring almost to a simmer on top of the stove. Lay buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at a simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky. Drain the poaching liquid into a saucepan.
Rapidly boil down the poaching liquid until it has reduced to 1 cup.
Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to a boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.
Spool the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly.
Dish may be prepared ahead and reheated as follows: After sprinkling on the cheese and butter, set aside. Before serving, reheat just to a simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce.
Poulet Saute aux Herbes de Provence, March 27
Poulet Saute aux Herbes de Provence
Serves 6
Chicken:
1/2 cup (1 stick) butter
1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth Sauce:
Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
For chicken:
Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
For sauce:
Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper.
Spoon sauce over chicken and serve.
Serves 6
Chicken:
1/2 cup (1 stick) butter
1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth Sauce:
Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
For chicken:
Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
For sauce:
Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper.
Spoon sauce over chicken and serve.
Thursday, March 11, 2010
Ratatouille, March 27th
Ratatouille
Serves 6
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Preparation
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
Serves 6
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Preparation
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
Saturday, March 6, 2010
Gruyere Cheese Gougeres, March 27
Gruyere Cheese Gougeres
1 cup water
7 Tbs (3 1/2 ounces) unsalted butter
1 Tbw kosher salt, or more to taste
Pinch of sugar
1 1/4 cups (5 ounces) all-purpose flour
4 to 5 eggs
1 1/4 cups grated Gruyere (5 ounces)
Freshly ground white pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, slat and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and teh excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyere and adjust the seasoning with salt and white pepper.
Fill a pastry bag fitted with a 3/8 inch plain pastry tip with the gougere batter. Pipe the batter into 1 tablespoon mounds on the baking sheets, leaving about 2 inches between the gougeres as the mixture will spread during baking. Sprinkle the top of each gougere with about 1/2 tsp of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. and bake for an additional 20 to 25 minutes. When the gougeres are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougeres while hot.
1 cup water
7 Tbs (3 1/2 ounces) unsalted butter
1 Tbw kosher salt, or more to taste
Pinch of sugar
1 1/4 cups (5 ounces) all-purpose flour
4 to 5 eggs
1 1/4 cups grated Gruyere (5 ounces)
Freshly ground white pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, slat and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and teh excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyere and adjust the seasoning with salt and white pepper.
Fill a pastry bag fitted with a 3/8 inch plain pastry tip with the gougere batter. Pipe the batter into 1 tablespoon mounds on the baking sheets, leaving about 2 inches between the gougeres as the mixture will spread during baking. Sprinkle the top of each gougere with about 1/2 tsp of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. and bake for an additional 20 to 25 minutes. When the gougeres are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougeres while hot.
Tuesday, January 12, 2010
Next Meeting Saturday, March 27th
We'll meet at the T and J M's. K is putting together the menu (French). See you then.
Menu ideas so far:
(Appetizers) Gougeres and Onion Tart
(Fish Course) Filets de Poisson Bercy aux Champignons
(Main) Poulet Saute aux Herbes de Provence
(Vegetable) Ratatouille
Maybe a cheese course
(Dessert) Creme Brulee
Menu ideas so far:
(Appetizers) Gougeres and Onion Tart
(Fish Course) Filets de Poisson Bercy aux Champignons
(Main) Poulet Saute aux Herbes de Provence
(Vegetable) Ratatouille
Maybe a cheese course
(Dessert) Creme Brulee
Saturday, January 9th, Vietnamese Food
Hosts: J & K
Theme: Vietnamese
What we ate:
I'll cut right to the chase here and just start out by saying - this menu was great. The timing was great too. Here we are in the midst of winter, coming off a holiday where butter and chocolate rule the table, and we get to sit down to a meal which is not only butter-free, but is bright and fresh and just plain delicious.
We started with Vietnamese style cold spring rolls. T and J assembled these as we ate them and they were everything I said above - bright, fresh, delicious and had a great mix of textures (crunchy sprouts and peanuts, a chewy wrapper, meaty chicken, etc. . .).
Next came the soup (prepared by K & Z), which was made with a simply simmered broth poured over cooked chicken and noodles, and fresh onions and carrots. At the table we garnished our own bowls with more sprouts, herbs, limes and hot sauce.
For our main course J & K prepared beef skewers and chicken over rice. The plates looked great with the dark beef served on a lettuce leaf and the chicken on the side. Of course - these dishes tasted great too. I probably could have eaten most of the chicken myself. We also had a green bean dish (we ate it cold) which was prepared by our guests for the evening (H & A). And here, I have to say that these were outstanding guests. A had a baby Friday night. While in labor Friday, she went ahead and prepared the food, since she had all the ingredients in the house, and H made sure it got to us. He could only join us for part of the meal (I'm not sure I should be saying "only" here) - but we are hoping to rectify that in the future.
We finished up with coconut and tapioca pudding and fresh fruit. The pudding also had banana in it, which seemed to come through more then the coconut to me. C & C were a great sport about the dessert, which was unfamiliar to us Westerners and not the most attractive dish served, but which was delicious, and certainly complimented the meal.
Thanks again to everyone for your hard work - especially J! The menu was excellent and I feel I can confidently say that everyone's contributions were very much enjoyed.
Theme: Vietnamese
What we ate:
I'll cut right to the chase here and just start out by saying - this menu was great. The timing was great too. Here we are in the midst of winter, coming off a holiday where butter and chocolate rule the table, and we get to sit down to a meal which is not only butter-free, but is bright and fresh and just plain delicious.
We started with Vietnamese style cold spring rolls. T and J assembled these as we ate them and they were everything I said above - bright, fresh, delicious and had a great mix of textures (crunchy sprouts and peanuts, a chewy wrapper, meaty chicken, etc. . .).
Next came the soup (prepared by K & Z), which was made with a simply simmered broth poured over cooked chicken and noodles, and fresh onions and carrots. At the table we garnished our own bowls with more sprouts, herbs, limes and hot sauce.
For our main course J & K prepared beef skewers and chicken over rice. The plates looked great with the dark beef served on a lettuce leaf and the chicken on the side. Of course - these dishes tasted great too. I probably could have eaten most of the chicken myself. We also had a green bean dish (we ate it cold) which was prepared by our guests for the evening (H & A). And here, I have to say that these were outstanding guests. A had a baby Friday night. While in labor Friday, she went ahead and prepared the food, since she had all the ingredients in the house, and H made sure it got to us. He could only join us for part of the meal (I'm not sure I should be saying "only" here) - but we are hoping to rectify that in the future.
We finished up with coconut and tapioca pudding and fresh fruit. The pudding also had banana in it, which seemed to come through more then the coconut to me. C & C were a great sport about the dessert, which was unfamiliar to us Westerners and not the most attractive dish served, but which was delicious, and certainly complimented the meal.
Thanks again to everyone for your hard work - especially J! The menu was excellent and I feel I can confidently say that everyone's contributions were very much enjoyed.
Vietnamese Pho, Jan 9 2010
Chicken Pho with Fresh Herb Salad
Pho ingredients
1 pound Foster Farms frozen fresh chicken tenderloins, thawed according to package directions
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 cup peeled and thinly julienned carrot
1/2 cup thinly sliced yellow onion
5 cups chicken stock, homemade or low-sodium canned
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated ginger
Chinese hot chili paste or Sriracha hot chili sauce
Herb salad ingredients
1 small bunch basil, leaves separated from stems
1 small bunch cilantro, separated into small sprigs
1 ½ cups mung bean sprouts
1 Serrano Chile, stemmed, seeded and thinly sliced
1 lime, cut into wedges
1. Cook rice sticks in boiling water until tender,3-4 minutes. Drain, rinse with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and sauté, turning to brown both sides, until cooked through, about 10 minutes. During the last couple of minutes, sprinkle with garlic, turning chicken a few times. Transfer chicken to a cutting board and slice.
3. Scatter chicken, carrots and onions over the noodles, dividing evenly among the soup bowls. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce and ginger; simmer for about 5 minutes.
4. To prepare Herb Salad, arrange all ingredients on a platter.
5. To serve, ladle simmering broth into each bowl. Pass salad and hot chili paste for diners to add to their own soup.
Makes 4 servings
Pho ingredients
1 pound Foster Farms frozen fresh chicken tenderloins, thawed according to package directions
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 cup peeled and thinly julienned carrot
1/2 cup thinly sliced yellow onion
5 cups chicken stock, homemade or low-sodium canned
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated ginger
Chinese hot chili paste or Sriracha hot chili sauce
Herb salad ingredients
1 small bunch basil, leaves separated from stems
1 small bunch cilantro, separated into small sprigs
1 ½ cups mung bean sprouts
1 Serrano Chile, stemmed, seeded and thinly sliced
1 lime, cut into wedges
1. Cook rice sticks in boiling water until tender,3-4 minutes. Drain, rinse with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and sauté, turning to brown both sides, until cooked through, about 10 minutes. During the last couple of minutes, sprinkle with garlic, turning chicken a few times. Transfer chicken to a cutting board and slice.
3. Scatter chicken, carrots and onions over the noodles, dividing evenly among the soup bowls. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce and ginger; simmer for about 5 minutes.
4. To prepare Herb Salad, arrange all ingredients on a platter.
5. To serve, ladle simmering broth into each bowl. Pass salad and hot chili paste for diners to add to their own soup.
Makes 4 servings
Saturday, January 9, 2010
Coconut and Tapioca Pudding (Che Chuoi ) - Jan 9, 2010
6 servings.
Ingredients
3 cups water
3 tablespoons small tapioca pearls (about 1/8"in diameter)
3 ½ tablespoons sugar
1/8 teaspoon salt
½ cup coconut milk
3 bananas (about 1 pound total) peeled and cut on the bias into ½-inch thick slices
Directions
1. Cook the tapioca. In a 2 quart saucepan, bring the water to a boil. Use a whisk to swirl in the tapioca pearls. This prevents them from sticking together! Let the tapioca cook in the boiling water for about 12 minutes, at which point they'll have lost about one half of their opaque-ness and the mixture will have thickened. The pearls sort of resemble fish eyes!
2. Add remaining ingredients. While the tapioca cooks, whisk the sugar, salt and coconut milk together. When the tapioca has finished its initial cooking (step 1), whisk in the sugar, salt and coconut milk. Stirring occasionally, let the mixture cook for a minute to dissolve the sugar. Add in the banana slices and continue to cook for another 2 to 3 minutes to allow the bananas to heat through and the flavors to meld. Set the pudding aside to cool.
Serve at slightly warmed or at room temperature in individual bowls.
Advance Preparation - This pudding may be prepared several days in advance. Keep it refrigerated and warm over low heat before serving.
Ingredients
3 cups water
3 tablespoons small tapioca pearls (about 1/8"in diameter)
3 ½ tablespoons sugar
1/8 teaspoon salt
½ cup coconut milk
3 bananas (about 1 pound total) peeled and cut on the bias into ½-inch thick slices
Directions
1. Cook the tapioca. In a 2 quart saucepan, bring the water to a boil. Use a whisk to swirl in the tapioca pearls. This prevents them from sticking together! Let the tapioca cook in the boiling water for about 12 minutes, at which point they'll have lost about one half of their opaque-ness and the mixture will have thickened. The pearls sort of resemble fish eyes!
2. Add remaining ingredients. While the tapioca cooks, whisk the sugar, salt and coconut milk together. When the tapioca has finished its initial cooking (step 1), whisk in the sugar, salt and coconut milk. Stirring occasionally, let the mixture cook for a minute to dissolve the sugar. Add in the banana slices and continue to cook for another 2 to 3 minutes to allow the bananas to heat through and the flavors to meld. Set the pudding aside to cool.
Serve at slightly warmed or at room temperature in individual bowls.
Advance Preparation - This pudding may be prepared several days in advance. Keep it refrigerated and warm over low heat before serving.
Green Beans with Crushed Garlic - Jan 9, 2010
Ingredients
1 tbsp. vegetable oil
1/2 tsp. sugar
1 onion, finely chopped
pinch of salt
4 cloves garlic, finely chopped
2 tbsp. fresh cilantro, chopped
3 large green chillies, seeded and sliced thinly diagonally
1 tsp. ground coriander
1/2 tsp. ground cumin
2 ripe tomatoes, blanched, skinned, seeded, and chopped roughly
1lb. green beans, washed, trimmed, and halved
Directions
1. Heat the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring constantly, for 2 minutes.
2. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the cilantro, stir for 30 seconds and transfer to a warm serving dish.
1 tbsp. vegetable oil
1/2 tsp. sugar
1 onion, finely chopped
pinch of salt
4 cloves garlic, finely chopped
2 tbsp. fresh cilantro, chopped
3 large green chillies, seeded and sliced thinly diagonally
1 tsp. ground coriander
1/2 tsp. ground cumin
2 ripe tomatoes, blanched, skinned, seeded, and chopped roughly
1lb. green beans, washed, trimmed, and halved
Directions
1. Heat the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring constantly, for 2 minutes.
2. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the cilantro, stir for 30 seconds and transfer to a warm serving dish.
Vietnamese Coconut Lemongrass Chicken - Jan 9, 2010
Serves 4
Ingredients
2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt, optional
2 teaspoons freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 pounds boneless chicken (thighs or breasts), diced
1 tablespoon minced fresh hot red chili peppers
4 stalks lemongrass, green tops removed then pale ends finely chopped*
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce
4 ounces unsweetened coconut milk
Shaved fresh coconut, for garnish, optional
*Cook's Note: Lemongrass is available at Asian markets and specialty produce stores
Directions
Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
Ingredients
2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt, optional
2 teaspoons freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 pounds boneless chicken (thighs or breasts), diced
1 tablespoon minced fresh hot red chili peppers
4 stalks lemongrass, green tops removed then pale ends finely chopped*
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce
4 ounces unsweetened coconut milk
Shaved fresh coconut, for garnish, optional
*Cook's Note: Lemongrass is available at Asian markets and specialty produce stores
Directions
Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
Marinated lemon grass beef skewers (Bo Nuong Xa) - Jan 9, 2010
Serves 6
Ingredients
* 2 teaspoons white sugar
* 2 tablespoons soy sauce
* 1 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 stalks lemon grass, minced
* 2 teaspoons sesame seeds
* 1 1/2 pounds sirloin tip, thinly sliced
* skewers
* 12 leaves romaine lettuce
* fresh cilantro for garnish
* fresh basil for garnish
* fresh mint for garnish
* thinly sliced green onion for garnish
Directions
1. In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
2. Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
3. Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.
Ingredients
* 2 teaspoons white sugar
* 2 tablespoons soy sauce
* 1 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 stalks lemon grass, minced
* 2 teaspoons sesame seeds
* 1 1/2 pounds sirloin tip, thinly sliced
* skewers
* 12 leaves romaine lettuce
* fresh cilantro for garnish
* fresh basil for garnish
* fresh mint for garnish
* thinly sliced green onion for garnish
Directions
1. In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
2. Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
3. Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.
Friday, January 8, 2010
Vietnamese Cold Spring Rolls (Goi Cuon rolls, ap) - Jan 9, 2010
Yields about 24 rolls
Ingredients:
1 package clear edible rice paper sheet
1/2 lb cooked chicken
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprout, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam (vietnamese spicy fish sauce
Directions
*Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
Ingredients:
1 package clear edible rice paper sheet
1/2 lb cooked chicken
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprout, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam (vietnamese spicy fish sauce
Directions
- Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
- Make sure all veggies and herbs are cleaned, dried, and set out before you start.
- Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
- On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
- Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
- These rolls will be thicker than the typical Chinese-style fried eggrolls.
- Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
- Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
*Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
Subscribe to:
Posts (Atom)