Fall Dinner - Z and K's

Z and K are looking forward to hosting you at 6:30 on Friday, November 9th.  Hope you enjoy the menu!  Let us know if you have suggestions for any changes.

Recipes:

First Course:
Roasted Vegetable Soup, C and C

Main Course:
Spinach and Apple Salad with Crispy Almonds
Cornish Hens (roasted using method from Thomas Keller) - (Z and K)
with
Sweet Potato Risotto (F and L)
Blue Cheese Scallion Biscuits (Z and K)

Dessert
Cook's (T and J) choice!
Pear Cranberry and Gingersnap Crumble
- or -
Parsnip Spice Cake with Ginger Cream Cheese Frosting  

Blue Cheese Scallion Biscuits - Z & K

Blue Cheese Scallion Biscuits
Source: Smitten Kitchen


Ingredients:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk

Method
Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.

Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer), you’ll just want to add a few minutes to the baking time.

Kale and Roasted Vegetable Soup - C & C

Kale and Roasted Vegetable Soup 

Source: Simply Recipes

This recipe yields 6 entree size servings.  I believe it yield enough for 9 first course servings.

Ingredients 
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

Method
Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.

Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead.

Sweet Potato Risotto - F & L

Sweet-Potato Risotto 
Source: Bon Appetit

This recipe is to be served with the Cornish hens.

4 tablespoons (1/4 stick) butter
2 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch pieces
2 onions, chopped
1/2 teaspoon minced peeled fresh ginger
1 1/3 cup arborio rice or medium-grain rice
1/2 cup dry Riesling wine
1 1/3 cup mascarpone cheese

Method:
 Melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.

To prepare ahead: Combine the rice and yam mixture and cool. When ready to serve, gently reheat the yams and rice with the Riesling wine and proceed with the recipe.

Spinach and Apple Salad with Crispy Almonds - J & K

Spinach and Apple Salad with Crispy Almonds
Source: Bon Appetit

1/4 cup minced onion
3 tablespoons apple cider vinegar
3 tablespoons white wine vinegar
2 tablespoons sesame seeds
1/4 teaspoon paprika
3 tablespoons sugar
1/2 cup olive oil

2 tablespoons butter
3/4 cup blanched slivered almonds (about 3 ounces)

1 10- ounce bag ready-to-use spinach leaves
2 medium-size red-skinned apples, quartered, cored, thinly sliced

Method
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.

Parsnip Spice Cake with Ginger Cream Cheese - T & J

Parsnip Cake with Ginger Cream Cheese Frosting
Source: Bon Appetit


1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, toasted, chopped

4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar

Method: 

Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes.

Cool cake completely in pan on rack.

Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)

Pear Cranberry and Gingersnap Crumble - T & J

Pear, Cranberry and Gingersnap Crumble
Source: Smitten Kitchen

Crumble
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
3 tablespoons (37 grams) packed dark or light brown sugar
1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled

Filling
2 pounds (about 4 to 5) large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups (6 ounces or 170 grams) fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup (100 grams) granulated sugar
2 tablespoons (14 grams) cornstarch

Garnish
Ice cream or whipped cream (optional) 

Method
Preheat the oven to 350°F.

Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.

Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. Serve with vanilla ice cream or whipped cream.

Mediteranean Food, C and C's August 3rd

We will be eating food from all around the Mediterranean and enjoying the company of F & L on Friday August 3rd.

To Drink:
Rose Water and Cardamom Iced Tea

Appetizer:
Grilled Flatbreads with Tunisian salsa

Main Course:
Spicy Tomato, Pepper, Cucumber, Mint and Parsley Salad 
Mediterranean Couscous and Lentil Salad 
Grilled Chicken and Fennel Kabobs with Tzatziki Sauce 
OR
Oil Poached Halibut with Tomatoes and Fennel

Dessert:
Cherry Tart

Grilled Chicken and Fennel Kabobs with Tzatziki Sauce, C & C

Grilled Chicken and Fennel Kabobs with Tzatziki Sauce

For the kebabs:
4 lb. boneless skinless chicken breasts, cut into cubes
4 bulbs fennel, top and bottom trimmed, then quartered
2 red onion, cut into large pieces
2 tbsp. coarse salt
2 tbsp. freshly ground black pepper
2 tbsp. dried oregano
4 tbsp. olive oil
4 tbsp. lemon juice
16 kebab skewers

For the Tzatziki:
14 oz. Greek Yogurt (for example Fage 2%)
2 Kirby (or pickling) cucumber
4 cloves garlic
2 tsp. lemon juice
2 tsp. salt

Begin by making your kebabs. Skewer the chicken and alternate with pieces of fennel and red onion. Once your kebabs are all skewered, sprinkle them with the salt, pepper and oregano evenly on all sides, then drizzle with the olive oil and lemon juice on all sides.

Preheat your grill to medium-high. Once it’s nice and hot, place your kebabs on the grill so that they are parallel to the front of the grill. Cook them for 5 minutes on all four sides, or until the chicken is cooked through and deep grill lines have formed. Remove to a plate.

Either before you cook the kebabs, or while they’re grilling, make the Tzatziki. Grate the cucumber with a box grater or food processor, then place the shredded cucumber in a paper towel or cheesecloth. Twist the ends of the paper towel together, then squeeze any liquid out of the cucumber.
Using a mortar and pestle or food processor, mash the garlic into a paste. Stir together the yogurt, cucumbers, garlic, lemon juice and salt.

Serve the kebabs with a big dollop of tzatziki.

Mediterranean Couscous and Lentil Salad, J & K

Mediterranean Couscous and Lentil Salad
From Gourmet

This salad serves 6, I would consider making 1.5 for our group.

Ingredients:
1 cup lentilles du Puy* (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
1/4 pound feta, crumbled (about 1 cup)

*available at specialty foods shops and some supermarkets

Method:
 In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.

In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.

 In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients and season with salt and pepper.

Spicy Tomato, Pepper, Cucumber, Mint and Parsley Salad, T & J

Turkish spicy tomato, pepper, cucumber, Mint and Parsley Salad 
This recipe is from a book called Mediterranean Hot and Spicy 

This salad serves 4, I would consider doubling it for our dinner


Ingredients
Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)

Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Pinch of sumac (optional)

Method:
Salad:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.

Dressing:
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

Grilled Flatbread with Tunisian salsa - Z & K

Z & K will make this appetizer and extra flatbreads to eat with our meal

 These recipes are from Bon Appetit
Grilled Flatbreads
Ingredients:
1 1/4 ounce envelope active dry yeast
1 tablespoon olive oil plus more for brushing
5 cups (or more) all-purpose flour
1 tablespoon kosher salt plus more for seasoning
1 tablespoon (about) Tabil Spice Blend (See Below)
Freshly ground black pepper

Method:
Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute.

Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.

Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

 Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.

Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1–1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.

 Tabil Spice Blend
Ingredients:
3 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon caraway seeds
1/2 tablespoon crushed red pepper flakes

Method:
Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill.
DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Tunisian Vegetable Salsa
Ingredients
4 large unpeeled garlic cloves
4 plum tomatoes (about 12 ounces total)
2 small whole unpeeled onions (1/2 pound total)
2 large red bell peppers
1 large poblano chile
1 Japanese eggplant (about 5 ounces)
1/4 cup extra-virgin olive oil
 Fresh lemon juice, kosher salt, and freshly ground black pepper

Ingredient info: Dark-green poblano chiles are available at better supermarkets and at specialty foods stores.

Method:
Prepare a grill to medium-high heat. thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions. Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes. Peel, seed, and coarsely chop peppers and chile. Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Pulse all vegetables in a food processor, along with oil, until puréed to desired consistency. transfer to a large bowl. season to taste with lemon juice, salt, and pepper.

Cherry Tart, F & L

Cherry Tart

The recipe didn't say it, but I think this would be great served with a dollop of whipped cream or vanilla ice cream.

Cherry Tart (Maltese):

Crust:
2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg

Filling:
1 cup cherry preserves
1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup unsalted natural pistachios, chopped

Glaze:
1 large egg
2 tablespoons whole milk
2 tablespoons sugar

Method:
For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)

For filling:
Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

For glaze:
Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)

Oil Poached Halibut with Tomatoes and Fennel, C & C

Oil Poached Halibut with Tomatoes and Fennel
Here is an article I found on buying Halibut that includes some substitutes: http://www.bonappetit.com/tipstools/ingredients/2008/04/halibut

This recipe is from Gourmet and serves 8-12

8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)

Method:
Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.

While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.

Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.

Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

Cooks' note: Vegetables and fish can be cooked 1 day ahead. Remove from oil to cool, then chill in oil, covered. Reheat to warm over low heat, 10 to 15 minutes, before removing from oil.