Small plates are all the rage in restaurants these days - here is how we'll do our own.
C&C
Piquilla Peppers stuffed with Goat Cheese
Roasted Sweet Onions with Cabrales Blue Cheese
T&J
Flat breads with Shrimp and Romesco Sauce
J&K
Tapas Style Meatballs
Spanish Trail Mix
Z&K
Chicken Empanada with Chorizo, Raisins and Olives (or another Empanada recipe if I get inspired)
Torta Del Casar with Sherry Syrup
L&F
Tortilla de Patatas
Salad Sevillana
Sweets
Z&K - Fresh Oranges with Spiced Red Wine Syrup
T&J - Bread with Chocolate and Olive Oil
Friday, November 8, 2013
Bread with Chocolate and Olive Oil
Bread with Chocoate and Olive Oil
Source: Epicurious
Ingredients:
12 oz dark chocolate, 60% cocoa
12 slices 1-lb white country-style loaf
1/2 cup extra-virgin olive oil
1 tsp sea salt flakes
Method:
Preheat the oven or boiler to approximately 325°F.
Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.
Source: Epicurious
Ingredients:
12 oz dark chocolate, 60% cocoa
12 slices 1-lb white country-style loaf
1/2 cup extra-virgin olive oil
1 tsp sea salt flakes
Method:
Preheat the oven or boiler to approximately 325°F.
Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.
Fresh Oranges with Spiced Red Wine
Fresh Oranges with Spiced Red Wine
Source: Bon Appetit
Ingredients:
1 750-ml bottle dry red wine such as Spanish Ribera del Duero
1 cup plus 1 tablespoon sugar
1 cinnamon stick, broken in half
8 oranges
Method:
Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.)
Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
Source: Bon Appetit
Ingredients:
1 750-ml bottle dry red wine such as Spanish Ribera del Duero
1 cup plus 1 tablespoon sugar
1 cinnamon stick, broken in half
8 oranges
Method:
Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.)
Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
Salad Sevillana
Salad Sevillana
Source: Bon Appetit
Ingredients:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced
Method:
Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously.
Source: Bon Appetit
Ingredients:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced
Method:
Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously.
Tortilla de Patatas (Potato Tortilla)
Potato Tortilla [Tortilla de Patatas]
Source: Smitten Kitchen (Inspired by the version in The New Spanish Table)
Cut into cubes and serve with toothpicks for parties/cheese courses.
Ingredients:
3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes
1 small onion
1 cup olive oil
6 extra-large or 7 large eggs
Salt and freshly ground black pepper
Method:
Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.
Cook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).
Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes.
Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you’re in a rush, it’s not going to ruin the dish if you skip it.
Cook the tortilla: Add 2 tablespoons of the drained cooking oil (back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath.
Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can do it! Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.
Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes if you like an ever-so-slightly loose center (try it and see if you can go back), 3 to 4 minutes, or until a toothpick inserted into the center comes out dry, for full doneness.
Serve: Slice onto a plate and serve in wedges, hot, cold or at room temperature, plain, or with a dusting of smoked paprika and/or squiggle of aioli or mayo.
Source: Smitten Kitchen (Inspired by the version in The New Spanish Table)
Cut into cubes and serve with toothpicks for parties/cheese courses.
Ingredients:
3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes
1 small onion
1 cup olive oil
6 extra-large or 7 large eggs
Salt and freshly ground black pepper
Method:
Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.
Cook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).
Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes.
Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you’re in a rush, it’s not going to ruin the dish if you skip it.
Cook the tortilla: Add 2 tablespoons of the drained cooking oil (back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath.
Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can do it! Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.
Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes if you like an ever-so-slightly loose center (try it and see if you can go back), 3 to 4 minutes, or until a toothpick inserted into the center comes out dry, for full doneness.
Serve: Slice onto a plate and serve in wedges, hot, cold or at room temperature, plain, or with a dusting of smoked paprika and/or squiggle of aioli or mayo.
Torta Del Casar with Sherry Syrup
Torta Del Casar with Sherry Syrup
Source: Bon Appetit
Ingredients:
6-ounce wedge Torta del Casar, room temperature
1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry
1 tablespoon sugar
Method:
Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
Source: Bon Appetit
Ingredients:
6-ounce wedge Torta del Casar, room temperature
1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry
1 tablespoon sugar
Method:
Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
Chicken Empanadas with chorizo and olives
Chicken Empanada with Chorizo and Olives
Source: Smitten Kitchen (adapted from Adapted from Gourmet, January 2005)
Yield: 18 empanadas
Dough Ingredients:
4 1/2 cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar
Filling Ingredients:
3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
Egg Wash:
1 egg, lightly beaten with 1 tablespoon water
Method
Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.
Make Filling: Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes.
Add chorizo and paprika and cook, stirring, 1 minute. Add olives, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide first dough and half of second dough into 18 equal pieces and form each into a disk. (The remaining dough can be stored in the freezer for future use.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 17 more empanadas in same manner, arranging on 2 parchment-lined baking sheets.
Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.
Source: Smitten Kitchen (adapted from Adapted from Gourmet, January 2005)
Yield: 18 empanadas
Dough Ingredients:
4 1/2 cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar
Filling Ingredients:
3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
Egg Wash:
1 egg, lightly beaten with 1 tablespoon water
Method
Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.
Make Filling: Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes.
Add chorizo and paprika and cook, stirring, 1 minute. Add olives, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide first dough and half of second dough into 18 equal pieces and form each into a disk. (The remaining dough can be stored in the freezer for future use.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 17 more empanadas in same manner, arranging on 2 parchment-lined baking sheets.
Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.
Spanish Trail Mix
Spanish Trail Mix
Source: Bon Appetit (Mark Bittman)
Ingredients:
2 cups whole natural almonds
1 1/2 teaspoons smoked paprika
1 teaspoon finely grated orange peel
1 cup 1/3-inch cubes dried apricots
1 cup 1/3-inch cubes pitted dates
1/2 cup 1/3-inch cubes smoked spanish chorizo (about 3 ounces)
1/2 cup 1/3-inch cubes manchego cheese
Ingredient info: Smoked paprika is available at some supermarkets, at specialty foods stores, and from latienda.Com. Smoked Spanish chorizo is a pork-link sausage flavored with garlic and spices. It’s available at specialty foods stores and Spanish markets and from latienda.com. Look for manchego cheese at supermarkets and specialty foods stores.
Method:
Toast almonds in large dry skillet over medium heat until fragrant, occasionally shaking skillet, 10 to 12 minutes. Sprinkle with salt and pepper, then smoked paprika and orange peel; toss. Remove from heat. Transfer almonds to bowl; cool. Toss with apricots, dates, chorizo, and cheese. DO AHEAD: can be made 2 days ahead. Cover; chill. Serve at room temperature.
Source: Bon Appetit (Mark Bittman)
Ingredients:
2 cups whole natural almonds
1 1/2 teaspoons smoked paprika
1 teaspoon finely grated orange peel
1 cup 1/3-inch cubes dried apricots
1 cup 1/3-inch cubes pitted dates
1/2 cup 1/3-inch cubes smoked spanish chorizo (about 3 ounces)
1/2 cup 1/3-inch cubes manchego cheese
Ingredient info: Smoked paprika is available at some supermarkets, at specialty foods stores, and from latienda.Com. Smoked Spanish chorizo is a pork-link sausage flavored with garlic and spices. It’s available at specialty foods stores and Spanish markets and from latienda.com. Look for manchego cheese at supermarkets and specialty foods stores.
Method:
Toast almonds in large dry skillet over medium heat until fragrant, occasionally shaking skillet, 10 to 12 minutes. Sprinkle with salt and pepper, then smoked paprika and orange peel; toss. Remove from heat. Transfer almonds to bowl; cool. Toss with apricots, dates, chorizo, and cheese. DO AHEAD: can be made 2 days ahead. Cover; chill. Serve at room temperature.
Tapas-Style Meatballs (Albóndigas en Salsa)
Tapas-Style Meatballs (Albondigas en Salsa)
Source: SaveurYield: 35 to 40 appetizer sized meatballs
For the meatballs:
1 1⁄2 lbs. coarsely ground beef
1 1⁄2 lbs. coarsely ground pork
1⁄2 cup fresh white bread crumbs
1⁄4 cup finely chopped flat-leaf parsley
4 eggs, lightly beaten
4 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1 cup flour
For the sauce:
1 cup Spanish olive oil
4 cloves garlic, finely chopped
1 large yellow onion, chopped
1 large leek, white part only, chopped
1 dried bay leaf
2 tbsp. flour
2 1⁄2 cups beef broth
1 1⁄2 cups white wine
Method:
1. For the meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper in a large bowl. Let chill for 1 hour. Put flour into a bowl. Using wet hands, form meat mixture into 35-40 even-size meatballs. Roll each in flour; shake off excess; transfer to sheet pan.
2. Heat half the oil in a large skillet over medium-high heat. Brown half the meatballs in the skillet, 10–12 minutes. Transfer meatballs to a plate. Wipe out skillet and repeat with remaining oil and meatballs, leaving oil and caramelized bits in skillet.
3. For the sauce: Heat skillet (with reserved oil) over medium-low heat. Add garlic, onions, leeks, and bay leaf and cook until softened, 12–15 minutes. Add flour; cook for 2 minutes. Whisk in broth and wine, raise heat to medium-high, and bring to a boil while whisking constantly. Reduce heat to medium-low; simmer until thickened, 12–14 minutes. Let cool; discard bay leaf. Purée sauce in blender in batches. Return sauce to skillet along with meatballs; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until thickened and meatballs are cooked, 16–18 minutes. Season with salt and pepper. Divide between four 6"–7" cazuelas.
Tuesday, November 5, 2013
Flat Bread with Shrimp and Romesco
Source: Food and Wine
Yield: About 30 individual pieces
Note: I included the flatbread recipe below in case you wanted to try it - if not (or if you run out of time) the flatbreads could be replaced with a cracker of your choice or a small toast.
Romesco Sauce Ingredients
1 medium red bell pepper
1 cup salted roasted almonds, chopped (4 ounces)
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
Salt
Romesco Sauce Method
Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
In a food processor, process the roasted pepper with the almonds, vinegar, parsley and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
Shrimp Ingredients
2 tablespoons extra-virgin olive oil
24 medium shrimp (about 3/4 pound), shelled and deveined
Salt and freshly ground pepper
Shrimp Method
In a large skillet, heat the olive oil. Add the shrimp, season with salt and pepper and cook over moderately high heat until white throughout, about 2 minutes per side.
Assembly
Spread a teaspoon of romesco sauce on each flat bread and top with a shrimp; serve.
Optional Flatbread recipe . . .
Flatbread Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1/4 cup warm water
1 1/2 teaspoons sugar
One 1/4-ounce envelope active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup dry white wine
Method (flatbreads)
In a small skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, 5 minutes. Let cool to room temperature.
In a small bowl, mix the water with the sugar and yeast. Let stand until foamy, 5 minutes. In a food processor fitted with the plastic dough blade, blend the flour and salt. Add the sautéed onion, wine and yeast mixture and process until a ball forms. On a lightly floured work surface, knead the dough briefly until smooth. Transfer it to a lightly oiled bowl, cover with a sheet of plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 375°. Punch down the dough. On a lightly floured work surface, roll out the dough to a 12-inch round about 2/3 inch thick. Cover with plastic wrap and let rest for 15 minutes. Using a 2-inch round biscuit cutter, stamp out 30 rounds and transfer them to a large baking sheet. Bake for about 15 minutes, or until just cooked through and pale.
Yield: About 30 individual pieces
Note: I included the flatbread recipe below in case you wanted to try it - if not (or if you run out of time) the flatbreads could be replaced with a cracker of your choice or a small toast.
Romesco Sauce Ingredients
1 medium red bell pepper
1 cup salted roasted almonds, chopped (4 ounces)
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
Salt
Romesco Sauce Method
Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
In a food processor, process the roasted pepper with the almonds, vinegar, parsley and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
Shrimp Ingredients
2 tablespoons extra-virgin olive oil
24 medium shrimp (about 3/4 pound), shelled and deveined
Salt and freshly ground pepper
Shrimp Method
In a large skillet, heat the olive oil. Add the shrimp, season with salt and pepper and cook over moderately high heat until white throughout, about 2 minutes per side.
Assembly
Spread a teaspoon of romesco sauce on each flat bread and top with a shrimp; serve.
Optional Flatbread recipe . . .
Flatbread Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1/4 cup warm water
1 1/2 teaspoons sugar
One 1/4-ounce envelope active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup dry white wine
Method (flatbreads)
In a small skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, 5 minutes. Let cool to room temperature.
In a small bowl, mix the water with the sugar and yeast. Let stand until foamy, 5 minutes. In a food processor fitted with the plastic dough blade, blend the flour and salt. Add the sautéed onion, wine and yeast mixture and process until a ball forms. On a lightly floured work surface, knead the dough briefly until smooth. Transfer it to a lightly oiled bowl, cover with a sheet of plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 375°. Punch down the dough. On a lightly floured work surface, roll out the dough to a 12-inch round about 2/3 inch thick. Cover with plastic wrap and let rest for 15 minutes. Using a 2-inch round biscuit cutter, stamp out 30 rounds and transfer them to a large baking sheet. Bake for about 15 minutes, or until just cooked through and pale.
Roasted Sweet Onions with Cabrales Blue Cheese
Source: Bon Appetit (follow the link for pictures and comments)
Ingredients
4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices
1/4 cup olive oil
4 ounces Cabrales or other strong blue cheese, crumbled
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
1/2 cup sliced almonds, lightly toasted
1/3 cup chopped fresh chives
Method
Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.
Ingredients
4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices
1/4 cup olive oil
4 ounces Cabrales or other strong blue cheese, crumbled
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
1/2 cup sliced almonds, lightly toasted
1/3 cup chopped fresh chives
Method
Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.
Piquillo Peppers Stuffed with Goat Cheese
Source: Self (follow the link for a picture and comments)
Ingredients
2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
3 ounces soft goat cheese
Olive oil cooking spray
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Method
Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them.
Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side.
Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
Ingredients
2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
3 ounces soft goat cheese
Olive oil cooking spray
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Method
Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them.
Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side.
Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
Sunday, August 4, 2013
Summer 2013 - Traditional Southern American
We'll be meeting at F & L's at 6:30 on Friday, August 16th. Please find the menu and links to recipes below. See you there!
Southern Menu:
- Mint juleps (Z&K)
- Grits and shrimp appetizer (F&L)
- Ribs (F&L)
- Cornbread salad (T&J)
- Corn salad (J&K)
- Ambrosia (C&C)
- Mississippi Mud pie aka Muddy Mississippi Cake (Z&K)
Ribs Inspiration, F&L
Lots of links to sources on cooking ribs.
A dry rub and some notes on how to cook ribs in general: http://smittenkitchen.com/blog/2008/05/mollys-dry-rubbed-ribs/
Oven only recipe: http://smittenkitchen.com/blog/2010/07/sweet-and-smoky-oven-spareribs/
A Cooks Country recipe which is divided between the oven and the grill: http://www.upyourflavor.com/recipe/chicago-style-barbecued-ribs/
A Memphis style (no sauce) recipe from Cook's Illustrated: http://www.keyingredient.com/recipes/473431877/memphis-style-barbecued-spareribs-on-a-charcoal-grill/
A dry rub and some notes on how to cook ribs in general: http://smittenkitchen.com/blog/2008/05/mollys-dry-rubbed-ribs/
Oven only recipe: http://smittenkitchen.com/blog/2010/07/sweet-and-smoky-oven-spareribs/
A Cooks Country recipe which is divided between the oven and the grill: http://www.upyourflavor.com/recipe/chicago-style-barbecued-ribs/
A Memphis style (no sauce) recipe from Cook's Illustrated: http://www.keyingredient.com/recipes/473431877/memphis-style-barbecued-spareribs-on-a-charcoal-grill/
Mississippi Mud Pie, K & Z
Mississippi Mud Pie (aka Muddy Mississippi Cake)
Found on Martha Stewart's website Recipe authored by Matt Lewis and published in his cookbook Baked Explorations.Yield Makes one 9-inch round cake
Chocolate Cookie Crust
16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
5 tablespoons unsalted butter, melted
Flourless Chocolate Cake
6 ounces good-quality dark chocolate (60 to 70 percent), chopped
2 tablespoons plus 1 teaspoon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar
Chocolate Pudding
1/2 cup dark unsweetened good-quality cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-quality dark chocolate (60 to 70 percent)
Whipped Cream Topping
2 tablespoons granulated sugar
Method
Make the Chocolate Cookie Crust:
Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.
Make the Flourless Chocolate Cake:
Increase oven temperature to 350 degrees.Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.
Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix.
Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.
Make the Chocolate Pudding:
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.
Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.
Friday, August 2, 2013
Summer Corn Salad, J & K
Summer Corn Salad
From: Heart and Soul; Stirring Recipes from Memphis, Authored by the Junior League of Memphis, Inc.Ingredients:
4 cups cut fresh corn or 2 10-ounce packages frozen whole kernel corn1 cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 purple onion, chopped
1/2 cup chopped green pepper
1/2 cup dairy sour cream
3 Tbs mayonnaise or salad dressing
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp celery seed
1/2 tsp pepper
Garnish:
Assorted fresh mixed greensSweet red pepper hearts
Method:
In a 2 qt. saucepan, cook corn in a small amount of boiling wanter, covered, for 5 to 7 minutes or until crisp-tender. Drain and cool. In a large bowl, stir together cucumber, tomato, onion, green pepper, and corn.Ina small bowl, combine sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper. Spread over top of corn mixture. Cover and chill overnight. Before serving, toss lightly to coat vegetables. Garnish each serving with assorted mixed greens and sweet red pepper hearts.
Ambrosia, C & C
Ambrosia
From Ambrosia; A Deep South Mixture of Homes, Recipes & History, authored by the Junior Auxiliary of Vicksburg MississippiServes 12:
6 cups halved orang sections, seeds and membranes removed
3 cups fresh pineapple, chopped,
3 cups fresh coconut, shredded
1 1/2 cups maraschino cherries, halve, darained, and rinsed
3/4 cup pecans, chopped
powdered sugar to teaste
Combine all ingredients in a large bowl. Cover and refrigerate.
Wednesday, July 31, 2013
Corn Bread Salad, T & J
Once again, from Smitten Kitchen.
1 1/2 pounds ripe tomatoes (4 to 6 medium)
6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
2 cups bitter greens, such as arugula or dandelion greens
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing (below)
Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.
If you wish to peel the tomatoes: Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes and chop them. (The Lee Bros. also suggest seeding the tomatoes, but I drew the line there.) Otherwise, just chop the tomatoes with the skin on.
Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.
Do ahead: If you’re making this for a picnic or pot-luck keep the croutons in one container, the dressing in another and the salad mixture in a third; this is best freshly assembled, or in the 30 minutes after.
3/4 cups whole or lowfat buttermilk (whole preferred)
5 tabespoons freshly squeezed lime juice (they say from 3 to 4 limes)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onions
1/2 teaspoon salt, plus more to taste
Whisk all of the ingredients together in a small bowl until combined.
1 1/2 cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 1/2 cups whole or lowfat buttermilk
2 tablespoons unsalted butter
Preheat the oven to 450°F. Grease a 12-inch skillet with one tablespoon of the lard or butter, leaving any excess in the pan, and place it in the oven.
In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the remaining butter in a small skill (or your microwave) and whisk the butter into your batter.
While the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven and either serve hot, in six wedges, or let cool and reserve for Corn Bread Salad (above).
Corn Bread Salad (Adapted from The Lee Bros. Southern Cookbook )
1 recipe Crispy Corn Bread (below) or 3 cups of 1-inch cornbread cubes1 1/2 pounds ripe tomatoes (4 to 6 medium)
6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
2 cups bitter greens, such as arugula or dandelion greens
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing (below)
Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.
If you wish to peel the tomatoes: Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes and chop them. (The Lee Bros. also suggest seeding the tomatoes, but I drew the line there.) Otherwise, just chop the tomatoes with the skin on.
Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.
Do ahead: If you’re making this for a picnic or pot-luck keep the croutons in one container, the dressing in another and the salad mixture in a third; this is best freshly assembled, or in the 30 minutes after.
Buttermilk-Lime Dressing (Adapted from The Lee Bros. Southern Cookbook )
3/4 cups whole or lowfat buttermilk (whole preferred)
5 tabespoons freshly squeezed lime juice (they say from 3 to 4 limes)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onions
1/2 teaspoon salt, plus more to taste
Whisk all of the ingredients together in a small bowl until combined.
Thin, Crispy Corn Bread (Adapted from The Lee Bros. Southern Cookbook)
1 tablespoon lard or unsalted butter1 1/2 cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 1/2 cups whole or lowfat buttermilk
2 tablespoons unsalted butter
Preheat the oven to 450°F. Grease a 12-inch skillet with one tablespoon of the lard or butter, leaving any excess in the pan, and place it in the oven.
In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the remaining butter in a small skill (or your microwave) and whisk the butter into your batter.
While the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven and either serve hot, in six wedges, or let cool and reserve for Corn Bread Salad (above).
Monday, June 24, 2013
Korean Bo ssam (Spring 2013), T & J
This dinner was awesome! Meals that encourage you to experiment with your food are fun in any case, and when what you are eating is a delicious as these dishes were - then you are in for a treat. T & J, thanks for organizing a great meal!
Cucumber Salad
Green Bean Stir Fry
*Just a note about dessert, one of the funniest things I have ever heard was J & K "discussing" the cake at dinner. I just wanted to add a note to jog my memory in the future. I'm laughing now remembering.
First Course:
Tofu and Avocado SaladCucumber Salad
Main Course:
Bo ssam and accompanimentsGreen Bean Stir Fry
Dessert*:
Birthday cake and chocolate martinis (not Korean, but we surprised K on her birthday)*Just a note about dessert, one of the funniest things I have ever heard was J & K "discussing" the cake at dinner. I just wanted to add a note to jog my memory in the future. I'm laughing now remembering.
Cucumber Salad
About This Recipe (Source)
"This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise. Be sure to slice the cucumbers and onions very very thin! Serve as salad or top open faced sandwiches with it!"
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste ( I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold and serve.
"This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise. Be sure to slice the cucumbers and onions very very thin! Serve as salad or top open faced sandwiches with it!"
Ingredients
2 cucumbers, very thinly sliced1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste ( I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Directions
Mix cucumbers and onions together.Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold and serve.
Green Bean Stir-Fry
Green Bean Stir-Fry (Source)
Ingredients:
2 tablespoons honey2 tablespoons unseasoned rice vinegar
1 tablespoon sesame oil
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 pound green beans, washed and trimmed, cut into
1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced
Directions:
Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.Tofu Avocado Salad, Z & K
This was refreshing and really easy. The dish definitely tasted like more than the sum of its ingredients.
1 large avocado
1 teaspoon lemon juice
3/4 teaspoon salt
1 teaspoon sesame seeds
2 teaspoons sesame oil
1 scallion minced
handful of cilantro
Cut the avocado in half, remove the pit, then peel and cube the avocado. Put the avocado in a non-reactive bowl and toss with the lemon juice to prevent it from changing color.
Add the drained tofu, salt, sesame seeds, sesame oil, and scallions. Gently toss to distribute all the ingredients evenly. Top with cilantro and serve.
Tofu Avocado Salad
Source is here.Ingredients
1 large avocado
1 teaspoon lemon juice
3/4 teaspoon salt
1 teaspoon sesame seeds
2 teaspoons sesame oil
1 scallion minced
handful of cilantro
Directions
Cut the avocado in half, remove the pit, then peel and cube the avocado. Put the avocado in a non-reactive bowl and toss with the lemon juice to prevent it from changing color.
Add the drained tofu, salt, sesame seeds, sesame oil, and scallions. Gently toss to distribute all the ingredients evenly. Top with cilantro and serve.
Bo Ssam (Korean Lacquered Pork in Lettuce Leaves), T & J
The star of the meal was this dish. The meat was rich and satisfying and with all the side dishes, you can create your own favorite combination (and have fun finding the best one). The garlic-scallion sauce was refreshing and so good. It would go great with all kinds of spring rolls and anything else that would be good with a piquant crunchy sauce.
Bo Ssam with Ssam Sauce and Garlic-Scallion Sauce
adapted from Momofuku, recipe via The New York Times
Serves 6 to 10
INGREDIENTS
Pork Butt
1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
Ginger-Scallion Sauce
2½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
Ssam Sauce
2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed)
Accompaniments
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
Kimchi (available in many Asian markets, and online)
DIRECTIONS
1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Wipe away any excess salt and sugar that's on the pork (you can use your hands for this, leaving the excess behind in the bowl). Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
5. Prepare rice and wash lettuce. Put kimchi and sauces into serving bowls.
6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
Bo Ssam with Ssam Sauce and Garlic-Scallion Sauce
adapted from Momofuku, recipe via The New York Times
Serves 6 to 10
INGREDIENTS
Pork Butt
1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
Ginger-Scallion Sauce
2½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
Ssam Sauce
2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed)
Accompaniments
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
Kimchi (available in many Asian markets, and online)
DIRECTIONS
1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Wipe away any excess salt and sugar that's on the pork (you can use your hands for this, leaving the excess behind in the bowl). Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
5. Prepare rice and wash lettuce. Put kimchi and sauces into serving bowls.
6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
Thursday, April 18, 2013
Winter Dinner, Northern Italian - J & K
J used this Northern Italian meal description to guide the menu choices! The meal was really fun and delicious!
Traditional Italian Meal
Meal
stage
|
Description
|
Dish
|
Aperitivo
|
||
Antipasto
|
literally
"before (the) meal", hot or cold appetizers
|
|
Primo
|
"first
course", usually consists of a hot dish like pasta, risotto,
gnocchi, or soup.
|
|
Secondo
|
"second
course", the main dish, usually fish or meat. Traditionally
veal, pork and chicken are most commonly used, at least in the
North, though beef has become more popular since World War II
|
|
Contorno
|
"side
dish", may be a salad or cooked vegetables. A traditional
menu features salad along with the main course.
|
Asparagus with Gremolata |
Formaggio
e frutta
|
"cheese
and fruits", the first dessert. Local cheeses may be part of
the Antipasto
or Contorno
as well.
|
|
Dolce
|
"sweet",
such as cakes and cookies
|
|
Caffè
|
coffee
|
|
Digestivo
|
"digestives",
liquors/liqueurs (grappa,
amaro,
limoncello,
sambuca,
nocino,
sometimes referred to as ammazzacaffè,
"coffee killer")
|
Asparagus with Gremolata, G and L (guests!)
G and L were our guests for the evening. They made the asparagus with Gremolata. I've been trying to decide what else I can put Gremolata on ever since, chicken? green beans? In any case, it complimented the asparagus very well.
Asparagus with Gremolata
Source, Rachel Ray.Ingredients:
- 2 1/2 pounds thin asparagus, trimmed
- Salt
- Extra-virgin olive oil, for drizzling
- 6 cloves garlic, crushed
- 2 lemons, zested
- 8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
- 1/2 cup flat-leaf parsley, a couple of generous handfuls
Method:
- Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
- While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
- Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature
Stracotto di Manzo alla Fiorentina (Italian Pot Roast); J and K
This tender pot roast was excellently prepared by J and K.
Stracotto di Manzo alla Fiorentina (Italian Pot Roast)
Source here.- Prep time: 10 minutes
- Cook time: 4 hours
- Yield: Serves 8. (make 1.5 x)
Ingredients
- 3 1/2 to 4 pound rump or chuck beef roast
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 large carrot, diced (about 1 cup)
- 1 large celery stalk, diced (about 1 cup)
- 1 medium red onion, diced (1 to 1 1/2 cups)
- 2 garlic cloves, finely minced
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 bay leaf
- 1 Tbsp finely chopped fresh sage
- 3 cups medium-bodied Italian red wine (we used a Barbera)
- 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
Method
- Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes. Transfer the meat to a platter.
- Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
- Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.)
- Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
- Cut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.
Minestra di Pasta e Fagioli, C and C
This yummy soup was prepared by C and C.
THIS SOUP IS BETTER IF allowed to rest for 2 hours before serving; it thickens up nicely. It is even better the NEXT day when all of the flavors are allowed to marry and blend! If you choose to do this, don't put the pasta in until the soup is re-warmed and THEN boil your pasta for 7 minutes/until al dente. If you have the pasta noodles in for a long time, they become very large from absorbing the soup liquid.<
Minestra di Pasta e Fagioli (Pasta and Bean Soup)
Found at this website. No estimates on prep time nor how many this serves providedIngredients:
- Olive oil (to saute the vegetables)
- 5 stalks of celery, including leaves, cleaned with thick white end cut off, and then chopped
- 1/2 cup chopped carrots (optional)
- 1 onion, chopped
- 1 big bunch of Italian parsley, cleaned, stems cut off, and chopped
- 4 cloves garlic minced
- 3 quarts water
- 1 6-oz. can tomato paste (add more until your desired level of 'red' color and tomato flavor is reached)
- 2 cans red kidney beans (I prefer dark red) ~ if you use fresh beans, they must be soaked in water overnight (you can also use pinto beans or a white bean variety)
- Pasta (in this case I used mini-farfalle), but often 'ditalini' pasta is used
- Freshly ground sea salt and black pepper.
- Freshly grated Parmigiano cheese
- Fresh, crusty, artisanal Italian bread
Method:
- If using dried beans, cover them completely with water in a pot and soak overnight.
- Drain water the next day.
- In a large, heavy 4 - 5 quart pot, saute the onion, carrots, and celery in the olive oil.
- Add the parsley and garlic and saute for one more minute.
- Fill the pot with the water.
- Add the tomato paste/ tomatoes and bring to a boil.
- Add the kidney beans, reduce the heat just slightly and cook until slightly tender.
- Bring back to a boil and add the pasta noodles and cook until al dente, about 7 minutes.
- Remove the soup from the heat and season with salt and pepper to taste.
- Let stand 5 minutes.
- Serve in warmed bowls.
- Sprinkle with grated cheese.
- Serve with freshly, grated Parmigiano cheese and fresh bread.
THIS SOUP IS BETTER IF allowed to rest for 2 hours before serving; it thickens up nicely. It is even better the NEXT day when all of the flavors are allowed to marry and blend! If you choose to do this, don't put the pasta in until the soup is re-warmed and THEN boil your pasta for 7 minutes/until al dente. If you have the pasta noodles in for a long time, they become very large from absorbing the soup liquid.<
Bruschetta with White Beans, Tomatoes and Olives; F & L
F and L did a lovely job starting dinner off with this bruschetta.
Bruschetta with White Beans, Tomatoes and Olives
Bon Appétit | September 1998
yield:
Makes about 20
Ingredients
- 1 cup dried Great Northern beans
- 3 plum tomatoes, seeded, chopped
- 1/4 cup chopped pitted Kalamata olives
- 6 tablespoons olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced garlic
- 1 French bread baguette, cut into -inch-thick rounds
- 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature
Preparation
- Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
- Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
- Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
- Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.
Drinks (Before and After Dinner) J & K
J & K served excellent drinks during our Northern Italian meeting.
Before dinner we had a spritz
(Aperol, soda water, and Prosecco):
 | |||
| Aperol Spritz |
And After dinner we enjoyed Sambuca (we even set it on fire)!
 |
| Flaming Sambuca |
Biscotti di Regina (Queen's Biscuits), Z and K
I found these cookies in a book of recipes that chronicles cookie
recipes published in Gourmet magazine, from the 1930s through 2010.
These were from 1955. They weren't very sweet, with a cake-like crumb.
I used about 1/4 cup of sesame seeds and had several left (I let them
dry and used them in something else - sesame seeds are expensive!).
Biscotti di Regina (Queen's Biscuits)
Gourmet, November 1955Ingredients:
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 Tbsp vanilla
- 5 cups flour
- 3/4 tsp salt
- 2 Tbsp baking powder
- 1/2 pound sesame seeds
Method:
- Preheat oven to 450°
- Cream butter and 1 cup sugar until light and fluffy.
- Beat in egg and add gradually milk and vanilla extract.
- Sift together into a bowl flour, salt, and baking powder. Make a hollow in the center and gradually work in the butter-sugar mixture. If the dough seems too dry, add more milk.
- Shape the dough into a ball and chill it in the refrigerator for at least 1 hour.
- Wash and drain well sesame seeds.
- Break off pieces of the chilled dough the size of walnuts and flatten them slightly between the palms. Roll the biscuits in the sesame seeds and bake them on a cookie sheet 1/2 inch apart in a hot oven (450° F.) for 10 to 12 minutes, or until golden. Makes 5 dozen biscuits.
Vanilla Rum Custard, Z and K
I cooked this custard in a 9/13 pan. It was really easy and delicious.
Take this custard out of the refrigerator about 10 minutes before serving.
Credit: Penny De Los Santo
SERVES 8–10
La Tarte (Vanilla-Rum Custard)
From Saveur.Take this custard out of the refrigerator about 10 minutes before serving.
Credit: Penny De Los Santo
Ingredients:
- 3/4 cup sugar
- 1/2 tsp. kosher salt
- 4 eggs, beaten
- 1 vanilla bean, seeds scraped and reserved
- 4 cups heavy cream
- 5 tbsp. light rum
Method:
- Heat oven to 300°.
- In a bowl, whisk together sugar, salt, eggs, and vanilla. Whisk in cream and rum.
- Transfer mixture to a 3-qt. baking dish; set inside a roasting pan.
- Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until slightly loose in center, 40–50 minutes. Remove dish from pan; chill until set.
SERVES 8–10
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