We will be enjoying a good old fashioned cook-out at C and C's on Saturday, July 23rd.
Planned Menu:
Ricotta Cheese with toast and toppings (Z & K)
Beef and/or Chicken kebabs (C & C)
Summer Salad (J & K)
Beer braised beans (T & J)
Raspberry Gratin (or another fruit dessert) (Z & K)
Sunday, July 17, 2011
Salad ideas, July 23rd 2011
I thought J and K could pick one of these, or make one of their own (as long as it is crunchy, with beans and grilled vegetables, I think we need something crunchy!).
Mediterranean Pepper Salad
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.
Gazpacho Salad
Serves 4
2 1/2 cups cubed day-old dense country bread (1-inch cubes)
2 medium-size garlic cloves, chopped
1 large pinch of coarse salt (Kosher or sea)
1 small pinch of cumin seeds
3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
1/3 cup fragrant extra-virgin olive oil
1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
2 small Kirby (pickling) cucumbers, cored, seeded and diced
1/2 cup finely chopped white onion
1/2 cup seedless green grapes, cut in half
About 1/2 cup slivered fresh mint or basil (optional)
1. Preheat the oven to 350 degrees.
2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.
3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.
4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.
Rosanne Cash’s Americana Potato Salad
Serves at least 8
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.
Mediterranean Pepper Salad
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.
Gazpacho Salad
Serves 4
2 1/2 cups cubed day-old dense country bread (1-inch cubes)
2 medium-size garlic cloves, chopped
1 large pinch of coarse salt (Kosher or sea)
1 small pinch of cumin seeds
3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
1/3 cup fragrant extra-virgin olive oil
1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
2 small Kirby (pickling) cucumbers, cored, seeded and diced
1/2 cup finely chopped white onion
1/2 cup seedless green grapes, cut in half
About 1/2 cup slivered fresh mint or basil (optional)
1. Preheat the oven to 350 degrees.
2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.
3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.
4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.
Rosanne Cash’s Americana Potato Salad
Serves at least 8
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.
Grilled Beef Kabobs - July 23rd, 2011
Grilled Beef Kabobs
Serves 4 to 6
Marinade
1 medium onion, roughly chopped (1 1/4 cups)
6 medium garlic cloves, roughly chopped
2 teaspoons finely grated zest from 1 lemon
2 tablespoons chopped fresh rosemary leaves
1/2 cup beef broth
1/3 cup vegetable oil, plus extra for cooking surface
3 tablespoons tomato paste
2 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
Beef and Vegetables
2 lbs sirloin steaks, cut into 2-inch chunks
1 large zucchini trimmed into 1-inch chunks
1 large red or green bell pepper, cut into cubes
1 large red or sweet onion cut into 4 wedges and then each wedge cut into thirds
1) For the marinade – place all ingredients in a food processor or blender and process until smooth. Transfer 3/4 cup marinade to large bowl and set aside.
2) Toss remaining marinade and beef in a large bowl. Cover and refrigerate 1 hour or up to 2 hours, tossing beef after 30 minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.
3) Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12 inch metal skewers, rolling or folding meat as necessary to maintain 2 inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper and onion.
4) Prepare grill: Turn all burners to high and heat with lid down until very not, about 15 minutes. Scrape grate clean with grill brush and oil grate.
5) Place skewers on grill and grill with the lid down. Grill beef for about 12 – 15 min (for medium rare), turning every 2 -4 min. Remove beef from grill. Turn burners to low and continue cooking vegetables for another 6 min, until they appear tender and slightly charred.
6) Serve – either on skewers, or remove from skewers before serving and serve on a large platter.
Serves 4 to 6
Marinade
1 medium onion, roughly chopped (1 1/4 cups)
6 medium garlic cloves, roughly chopped
2 teaspoons finely grated zest from 1 lemon
2 tablespoons chopped fresh rosemary leaves
1/2 cup beef broth
1/3 cup vegetable oil, plus extra for cooking surface
3 tablespoons tomato paste
2 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
Beef and Vegetables
2 lbs sirloin steaks, cut into 2-inch chunks
1 large zucchini trimmed into 1-inch chunks
1 large red or green bell pepper, cut into cubes
1 large red or sweet onion cut into 4 wedges and then each wedge cut into thirds
1) For the marinade – place all ingredients in a food processor or blender and process until smooth. Transfer 3/4 cup marinade to large bowl and set aside.
2) Toss remaining marinade and beef in a large bowl. Cover and refrigerate 1 hour or up to 2 hours, tossing beef after 30 minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.
3) Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12 inch metal skewers, rolling or folding meat as necessary to maintain 2 inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper and onion.
4) Prepare grill: Turn all burners to high and heat with lid down until very not, about 15 minutes. Scrape grate clean with grill brush and oil grate.
5) Place skewers on grill and grill with the lid down. Grill beef for about 12 – 15 min (for medium rare), turning every 2 -4 min. Remove beef from grill. Turn burners to low and continue cooking vegetables for another 6 min, until they appear tender and slightly charred.
6) Serve – either on skewers, or remove from skewers before serving and serve on a large platter.
Grilled Chicken Kabobs - July 23rd 2011
Grilled Chicken Kebabs
Makes eight kebabs (four servings)
Although white breast meat can be used, juicier, more flavorful, dark thigh meat is preferable for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates.
Cut peeled eggplant and onions into 1/2-inch cubes and zucchini into 1/2-inch rounds. Button mushrooms can be skewered whole, but portobello caps should be cut into 1/2-inch chunks. Seeded bell peppers work best as inch-wide wedges, peeled shallots can be skewered whole. Apples and pears should be cored and cut into 1-inch cubes, peaches pitted and cut into six sections pineapples peeled, cored, and cut into 1-inch cubes.
For Garlic Herb Marinade
1/2 cup olive oil
6 small garlic cloves, minced (about 2 tablespoons)
1/4 cup snipped chives, minced fresh basil, parsley, tarragon, oregano,
cilantro, or mint leaves or 2 tablespoons minced fresh thyme or rosemary
1 teaspoon salt
Ground black pepper to taste
For Chicken:
1-1/2 pounds skinless boneless chicken breasts or thighs, cut
into 1- to 1-1/2-inch chunks
3 cups vegetables and/or fruit, prepared according to above directions
2 tablespoons olive oil to coat vegetables and fruit
Salt and ground black pepper for vegetables and fruit
1. Whisk all marinade ingredients in small bowl.
2. Mix marinade and chicken in gallon-sized zipper-lock plastic bag; seal bag, and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
3. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).
4. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
5. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto 8 sets of double skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.
Makes eight kebabs (four servings)
Although white breast meat can be used, juicier, more flavorful, dark thigh meat is preferable for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates.
Cut peeled eggplant and onions into 1/2-inch cubes and zucchini into 1/2-inch rounds. Button mushrooms can be skewered whole, but portobello caps should be cut into 1/2-inch chunks. Seeded bell peppers work best as inch-wide wedges, peeled shallots can be skewered whole. Apples and pears should be cored and cut into 1-inch cubes, peaches pitted and cut into six sections pineapples peeled, cored, and cut into 1-inch cubes.
For Garlic Herb Marinade
1/2 cup olive oil
6 small garlic cloves, minced (about 2 tablespoons)
1/4 cup snipped chives, minced fresh basil, parsley, tarragon, oregano,
cilantro, or mint leaves or 2 tablespoons minced fresh thyme or rosemary
1 teaspoon salt
Ground black pepper to taste
For Chicken:
1-1/2 pounds skinless boneless chicken breasts or thighs, cut
into 1- to 1-1/2-inch chunks
3 cups vegetables and/or fruit, prepared according to above directions
2 tablespoons olive oil to coat vegetables and fruit
Salt and ground black pepper for vegetables and fruit
1. Whisk all marinade ingredients in small bowl.
2. Mix marinade and chicken in gallon-sized zipper-lock plastic bag; seal bag, and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
3. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).
4. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
5. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto 8 sets of double skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.
Raspberry Brown Sugar Gratin - July 23rd, 2011
If I'm brave enough I'll make this gratin in canning jars (serving berry desserts like pies and crumbles in canning jars seems to be a popular choice these days). Somehow, the simplicity of this recipe makes me feel like it could be a huge failure, or a huge hit. If I make it, I think I'll serve it with sweetened whipped cream. I'm also seriously considering flavoring the sour cream with lemon. This is another smitten kitchen recipe.
Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries]
1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar
Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.
Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries]
1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar
Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.
Homemade Ricotta Cheese - July 23rd, 2011
The plan for appetizers is to make ricotta cheese following the recipe below (published by this lady) and to provide other toppings (honey, sea salt, diced tomatoes, olives) to go along with the cheese on toasts.
Rich Homemade Ricotta
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Turn off the heat [Updated] Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed.
Rich Homemade Ricotta
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Turn off the heat [Updated] Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed.
Beer-Baked White Beans, July 23rd 2011
I read about this here. It was originally published in Martha Stewart's "Everyday Food".
Beer Baked White Beans
INGREDIENTS
6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar
DIRECTIONS
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
Beer Baked White Beans
INGREDIENTS
6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar
DIRECTIONS
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
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