We Cook ~ We Eat: Winter

Put the granulated sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes (don't multitask and leave the pan - keep your eye on it). It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown (too light and it will just be too sweet; too dark, it will be bitter).

Pour the amber caramel into 10-12 ramekin dishes (or one big one), ensuring that it coats completely the base. Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.

Make the custard cream:

Preheat oven to 340 degrees F. Split the vanilla pod down the middle if using. Pour milk into a medium saucepan, adding the vanilla and just allow the milk to heat to simmering point (not boiling). Cover and take off the heat to cool slightly and remove the vanilla pod (scraping out the seeds and adding to the milk).

Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler.

Pour in the warm vanilla milk (not hot!) and whisk gently just until combined. Leave to rest for a minute to let the foam subside.

Place the ramekins into a large roasting pan lined with baking paper. Pour the warm custard over the caramel in each ramekin, filling it to the top.

Place the roasting pan in the middle of the oven and pour in warm-hot water around the ramekins so that it comes to about half or 2/3 of the way up the sides of the ramekins.

Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle. A knife inserted should come out clean). Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack. When cool transfer to the fridge and chill for at least 2 hours - ideally overnight.

You may serve crème caramel directly in their ramekins. If you like to see them upturned, unmold them just before serving. Using a thin sharp knife, loosen the creams all around the sides ensuring it reaches the bottom (for an even easier release, plunge the bottom of the ramekins in boiling water for 30 seconds.) Quickly turn upside down directly on to the serving plates and shake/tap to release them. Best served chilled.

Muhammara Dip

Source here and here

Ingredients

3 medium red bell peppers (about 1.5 pound total), or about 2.25 cups drained jarred roasted red peppers
3/4 cup walnut halves

1/2 small lemon
1/2 cup fresh whole wheat breadcrumbs

2 tablespoons olive oil
2 tablespoon pomegranate molasses
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 teaspoon Aleppo or dried red pepper flakes

1/4 teaspoon granulated sugar

Method

If using fresh peppers, turn a gas burners to the highest setting and set 1 medium red bell pepper directly on the flame. Use a pair of tongs to turn the pepper occasionally until the skin is completely blackened, about 8 minutes. (If you don’t have a gas stove, roast them in the broiler or on the grill). Repeat with each pepper. Transfer to a heatproof bowl and cover with plastic wrap, aluminum foil, or a pot lid. Let the peppers steam and cool while you toast the walnuts.

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Spread walnuts out in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until toasted and fragrant, 8 to 10 minutes total. Transfer to the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 10 (1-second) pulses. Transfer 2 teaspoons chopped walnuts to a small bowl and reserve for garnish.

Remove and discard the skin of the peppers with your fingers (it’s okay if a few blackened bits of the skin remain). Remove and discard the stem and seeds, then tear the peppers into large strips (if using jarred peppers, tear into large strips). Place peppers in bowl of food processor.

Squeeze the lemon until you have 1 teaspoon juice. Add to food processor.

To food processor, add fresh bread crumbs, olive oil, pomegranate molasses, Aleppo pepper flakes, kosher salt, ground cumin, and granulated sugar. Pulse, scraping down the sides of the bowls as needed, until the muhammara is uniform and mostly smooth but still a bit rustic and chunky, about 25 (1-second) pulses. Transfer to a serving bowl and garnish with a drizzle of pomegranate molasses and the reserved walnuts.

Store leftover muhammara in the fridge for up to 1 week. You can also store it in an airtight container in the freezer for up to 3 months.

Pita Chips

Source - King Arthur Flour

Ingredients

Dough:

1 3/4 cups (206g) White Whole Wheat Flour or White Flour
1 1/2 cups (180g) Bread Flour
1 1/2 teaspoons (9g) salt
1 1/2 teaspoons instant yeast
1 1/4 cups (283g) water, lukewarm
2 tablespoons (25g) vegetable oil

Topping:

1/2 cup (99g) olive oil
1 tablespoon flaky sea salt

Method

Mix and knead the dough ingredients together to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

Preheat the oven to 450°F, with a pizza stone or heavy baking sheet on the bottom rack.

Gently deflate the dough, and divide it into 8 pieces.

Shape each into a ball, cover, and let rest for 10 minutes.

Working with two pieces of dough at a time, roll each into a 6" circle. Transfer them to the hot stone.

Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

Repeat with the remaining pieces of dough.

Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

Brush rounds with oil, and sprinkle with salt (or other toppings of your choice - feel free to get creative with spices).

Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

Bake the chips in a preheated 375°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

Remove the chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Shaved Fennel and Crushed Olive Salad

Source

Serves 10-12 as a side

Ingredients

1.5 cups large green (castelvetrano is a good variety) olives
3 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
1/3 cup olive oil
2 tablespoons white wine or champagne vinegar
Finely grated orange zest from most of 1 orange (about 1.5 teaspoons)
Large pinch of crushed red pepper flakes
Kosher salt, freshly ground black pepper
1.5 lemons
4.5 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1.5 cups)
Flaky sea salt, to finish

Method

Crush olives with a flat-bottomed cup or the side of a chef’s knife, and remove pit. Coarsely chop olives into big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 2/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

Halve fennel bulbs lengthwise. Using a mandolin or a knife, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-half of lemon over then juice the lemons over the fennel — it will seem like a lot. Season with salt and toss to coat; add more salt if needed.

To serve: Spread olive olive mixture on a big plate. Top with cheese. Arrange shaved fennel over, hiding the olives, then season with flaky sea salt. Alternatively toss ingredients in a big bowl.

Thursday, January 19, 2023

Seeded Oat Bread

Source

Yields one loaf - 10-12 servings

Note - the recipe includes a 12 hour to 3 day resting period.

Ingredients

Bread

3 cups (390g) bread flour (spoon & leveled), plus more as needed for shaping and pan
2 teaspoons (about 6g) instant yeast
1 cup (85g) old-fashioned whole rolled oats
1/4 cup (30g) unsalted pumpkin seeds (pepitas)
1/4 cup (30g) salted or unsalted sunflower seeds
2 Tablespoons (18g) flax seeds or sesame seeds
2 teaspoons coarse salt
2 Tablespoons (42g) honey
1 1/2 cups (360ml) warm water (about 95°F (35°C))
optional: cornmeal for dusting pan

Topping

1 Tablespoon (5g) old-fashioned whole rolled oats
1 Tablespoon (8g) pumpkin seeds (pepitas)
1 Tablespoon (8g) sunflower seeds
1 teaspoon flax seeds or sesame seeds

Method

In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine. Mix the honey and water together, and then pour over the dry ingredients. Using a rubber spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be very sticky. Shape into a ball in the bowl as best you can. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)

Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine). Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.

You can continue with the next step immediately, but for absolute best flavor and texture, let this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple hours is good!) Place covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal and nothing to worry about.

Lightly dust a large nonstick baking sheet (nonstick or line with parchment) with a little flour and/or cornmeal. Using generously floured hands and gentle pressure so as to not deflate the dough too much, shape the risen dough into a ball. (Do this right inside the bowl it’s in, or on a lightly floured work surface.) Dough is very sticky.

Transfer ball to prepared baking sheet. Mix topping ingredients together. Sprinkle on top of dough, and if the seeds aren’t sticking, press them into the dough as best you can. Loosely cover and allow dough to rest for 45 minutes. You will bake the dough on this prepared baking sheet.

During this 45 minutes, preheat the oven to 425°F (218°C).

When ready to bake, using a very sharp knife or kitchen shears, score the dough with a slash or X about 1/2 inch deep. If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape.

Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack.

Optional for a slightly crispier crust: Place a shallow metal or cast iron baking pan or skillet (for example, a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into the shallow pan. Quickly shut the oven to trap steam inside. The steam helps create a crispier crust.

Bake for 40 minutes or until the crust is golden brown. If you notice the exterior browning too quickly, tent the bread with aluminum foil. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).

Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Saturday, January 15, 2022

Cozy Italian - January 2022

We are meeting at F & L's on Saturday Jan 22nd - looking forward to seeing everyone there!

Appetizer:

Caponata with bread - T & J

First Course:

Parmesan and White Bean Soup - Z & K

Main Course:

Zucchini Salad - L & T

Coq Au Vin Meatballs with Mashed Potatoes - F & L

Dessert:

Crema di Limoncello - Z & K

Ugly, but Good Cookies - J & K

Friday, January 14, 2022

Parmesan Broth with Kale and White Beans

Source

Serves 10-12

Ingredients:

Broth

1 lb cheese rinds, any paper at the ends removed
12 cups water
2 large onions, peeled and quartered
6 cloves garlic, peeled and smashed
1 teaspoon whole peppercorns
2 Handfuls of flat-leaf parsley
Salt, to taste

Soup

5 to 6 ounces tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2.5 cups cooked white beans
Thin slices of baguette, toasted
Olive oil and parmesan for serving

Method:

Make the broth: Bring all broth ingredients to a boil in a large pot, then reduce it to a simmer. Simmer for one hour. Pour broth through a strainer. Your yield should be approximately 9 cups. You can use this right away or cool it before storing it.

Turn the broth into soup: Prepare kale by removing tough stems and center rib (I often use kitchen shears for this), then cutting the leaves into thin ribbons. Add them to the broth, along with the beans. Add bean cooking liquid if you wish; this not only stretches the intense parmesan broth further but adds a gorgeous extra depth to the soup. Simmer ingredients together for 10 minutes, until kale leaves wilt and beans are warmed through.

To serve: Ladle a small amount of beans, kale and broth into a bowl. Top with a slice of toasted baguette. Drizzle baguette and soup lightly with your favorite olive oil and grate some fresh parmesan cheese over. Eat immediately.

Coq Au Vin Meatballs with Mashed Potatoes

Are they Italian? French? Who knows? These meatballs should be served with mashed potatoes, let me know if you need a recipe.

Source: Half Baked Harvest

Coq Au Vin Meatballs

Serves 12

Ingredients

2.5 pounds ground turkey or chicken
2 eggs
2/3 cup Panko bread crumbs
2/3 cup grated parmesan cheese
kosher salt and black pepper
5-6 slices thick-cut bacon, chopped
2 yellow onion, chopped
6 cloves garlic, minced or grated
8 carrots, chopped
4 cups cremini or button mushrooms, sliced
1/4 cup tomato paste
3 cups dry red wine, such as Cabernet Sauvignon
2 cups low sodium chicken broth
4 bay leaves
8 thyme sprigs
1 cup fresh parsley, chopped

Mashed potatoes, for serving

Method:

1. Preheat the oven to 450 degrees F. Line two baking sheets with parchment.

2. Add the turkey, egg, bread crumbs, parmesan, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 36-40 meatballs), placing them on the prepared baking sheets. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through (check the meatballs at around 8 minutes and rotate baking sheets if they seem to be cooking unevenly).

3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve. If there's excess bacon grease, drain off all but 1 tablespoon. To the skillet, add the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelizing on the edges. Add the tomato paste. Cook 1 minute.

4. Add in the red wine, chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.

4. Serve the meatballs and sauce over mashed potatoes.

Saturday, January 11, 2020

Menu - Japanese Dinner, January 18th

Menu for January 18 at 6:30. The lovely T & J will be hosting!

Starter
T & J - Miso Soup with Shrimp and Tofu

Main Course
T & J - Sake Steamed Clams

J & K - Avocado and Crab meat Sushi and/or Onigiri

Z & K - Kale and Scallion Negimaki

Z & K - Savory Pancakes

F & L - Soba noodle salad

Dessert
L & T - Castella

Okonomiyaki (Savory Vegetable Pancakes)

Source for recipe below: Budget Bytes

Okonomiyaki

Ingredients

Pancakes
3 extra large eggs
3/4 cup water
2.5 Tbsp soy sauce
1.5 Tbsp toasted sesame oil
1 to 1.5 cup all-purpose flour
6-7 cups shredded green cabbage
1.5 carrot
5 green onions
3 Tbsp oil for frying

Toppings
1/2 cup mayonnaise
4 Tbsp sriracha
1 Tbsp sesame seeds
4 green onions

Method

Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter.

Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl.

Serve pancakes with the sriracha mayo, sesame seeds and sliced green onion.

Avocado and Crab Meat Sushi and/or Onigiri

Click for some information about making sushi that might be helpful

I have included a recipe below for Avocado and Crab meat sushi. If you are interested, we could have Onigiri instead (or in addition if you are feeling very ambitious). Onigiri are seasoned rice balls that are sometimes filled. There are instructions and how to make them and filling suggestions here: https://www.epicurious.com/expert-advice/how-to-make-onigiri-japanese-rice-balls-article

Source for recipe below: Epicurious

Avocado and Crab meat sushi

Ingredients

For the rice
1 cup white short-grain rice*
2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
1 teaspoon sugar
1 teaspoon dry Sherry
1/2 teaspoon salt

For the sushi
1/2 avocado (preferably California)
fresh lemon juice for rubbing the avocado
three 8- by 7-inch pieces of toasted nori (dried laver)*
1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds
About 1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained
Wasabi (Japanese horseradish) paste* to taste for the sushi plus additional as an accompaniment if desired
Soy sauce as an accompaniment
Pickled ginger* as an accompaniment if desired

*available at Oriental markets and some specialty foods shops

Method

Make the rice:
In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered.

In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.

Assemble the Sushi:
Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350°F. oven for 10 minutes, or until it is softened slightly, and keep it warm.

Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion.

Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.

Castella

Source: Just One Cookbook (this page includes some information about the history of this cake, and some tips on the technique).

Note: The recipe suggests making the cake 24 hours ahead, if that doesn't work for your schedule, you can probably get away with making it the morning of the party 🙂

Castella

Equipment

2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm) - If you use a plan smaller than a 1 lb loaf pan, pour the excess batter into cupcake/muffin pan and bake for shorter time.

Ingredients

6 large eggs (at room temperature - very important!)
200 g sugar (1 cup)
200 g bread flour (1 ½ cup + 2 Tbsp) (See Notes)
80 ml honey (⅓ cup)
2½ Tbsp water (warm)
Honey Mixture for Brushing Castella
1 Tbsp honey
½ Tbsp water (warm)

Method

Cut parchment paper to fit the baking pans

Preheat oven to 320F (160C).

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Add 2½ Tbsp warm water to honey and whisk well.

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Add the sugar.

Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes). The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Spray the loaf pans with oil and spread out evenly with pastry brush.

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Pour the batter into the pans (about 80% full).

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Bake at 320F (160C) on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices. It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap. You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer.

Miso Soup with Shrimp and Tofu

Source: Food and Wine

Miso Soup

Ingredients

10 cups water

1/2 cup white or red miso

Salt

2 cups frozen shelled edamame

8 ounces baby spinach (8 cups)

1.5 pounds shelled and deveined medium shrimp, cut into 1/2-inch pieces

14 ounces firm tofu, cut into 1/2-inch cubes

2 scallions, thinly sliced

Steamed short-grain rice and toasted sesame seeds, for serving

Method

In a small bowl, whisk 2 cup of the water into the miso. In a medium saucepan, bring the remaining 8 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the shrimp and tofu. Stir the miso mixture and add it to the soup. Simmer just until the shrimp are cooked through, about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.

Cold Soba Salad with Miso Vinagrette

Source: Saveur

This recipe calls for Shiso (and has a suggested substitute) - read about it here: What is Shiso and How to Use It

Cold Soba Salad with Miso Vinagrette

Ingredients

5 oz. small radicchio leaves
5 oz. small red leaf lettuce leaves
Handful of small shiso or basil leaves
1 lb small grape tomatoes
8 small dill fronds
4 small carrots, thinly sliced crosswise
2 Persian cucumber, thinly sliced crosswise
2 red finger chiles
2/3 cup extra-virgin olive oil
1/4 cup plus 2 tbsp. fresh lemon juice
3 tbsp. rice vinegar
3 tbsp. soy sauce
2 tbsp. white miso paste
4 tsp. toasted sesame oil
1 tsp. sugar
1 (4 inch) piece ginger, peeled
Kosher salt and freshly ground black pepper
2 tbsp. toasted sesame seeds
16 oz. Fresh Soba Noodles or dried noodles

Method

In a large bowl, combine both lettuces with the shiso, tomatoes, dill, carrots, and cucumber. Using a knife, begin thinly slicing the chiles from the tip. When you reach the seeds, stop slicing and discard or save the remaining chile for another use. Add the sliced chile to the lettuces in the bowl and toss to combine.

In a small bowl, whisk the olive oil with the lemon juice, rice vinegar, soy sauce, miso paste, sesame oil, and sugar. Using a Microplane (or a fine grater) set over a fine sieve set in a bowl, grate the ginger into the sieve, then press on the solids to drain as much juice as possible into the bowl. Pour 2 teaspoons of the ginger juice into the bowl with the dressing and discard the rest or save for another use. Season the dressing with salt and pepper and whisk until emulsified. Place dressing into jar (or carafe) for serving and sprinkle with some of the sesame seeds.

In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and place in serving bowl. Top the noodles with the lettuces and vegetables, sprinkle with the remaining sesame seeds. Serve with the dressing on the side, or toss with dressing immediately before serving.

Friday, January 10, 2020

Sake Steamed Clams

Source Food and Wine

Sake-Steamed Clams

This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona. He suggests using a cooking sake, or ryori. One brand he likes is Shochikubai.

Ingredients

Salt
3 pounds Manila clams or cockles, scrubbed
1.5 cup sake
1.5 cup water
3 teaspoons unsalted butter, cut into 6 pieces
3 scallions, white and light green parts only, thinly sliced
Large pinch of togarashi spice blend, optional (Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.)

Method

Fill a medium bowl with cold water and add 1.5 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.

In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.

Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.

Kale and Scallion Negimaki

Source: Food and Wine

Kale and Scallion Negimaki

Ingredients:

1/2 cup tamari
1/2 cup mirin
3 tablespoons red miso
2 tablespoon sugar
1 teaspoon toasted sesame oil
16 1/4-inch-thick slices of tenderloin steak (1 1/2 pounds), pounded 1/8 inch thick
1 pound kale, stems discarded
8 scallions, quartered lengthwise
Vegetable oil, for brushing
Toasted sesame seeds, for garnish

Method:

In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.

In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.

On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.

Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.

Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.

Monday, December 11, 2017

Buche De Noel

BÛCHE DE NOËL

Courtesy of Cook's Illustrated

Ingredients:

Dark Chocolate Ganache:
3/4 cup heavy cream
2 Tbs unsalted butter
6 oz high-quality semisweet or bittersweet chocolate, chopped
1 Tbs cognac (may use brandy, amaretto or any chosen liqueur)

Espresso-Marscapone Cream Filling:
1/2 cup heavy cream
2 tsp espresso powder (instant espresso)
6 Tbs confectioners' sugar (1-1/2 oz)
16 oz marscapone cheese (2 cups)

Roulade:
1/4 cup unbleached all-purpose flour (about 1-1/4 oz) plus more for dusting
6 oz high-quality semisweet or bittersweet chocolate, finely chopped
2 Tbs cold unsalted butter, cut into two pieces
2 Tbs cold water
1/4 cup high-quality Dutch-process cocoa (3/4 oz) sifted, plus more for dusting
1/8 tsp table salt
6 large eggs, separated and at room temperature
1/3 cup granulated sugar (2-1/3 oz)
1 tsp pure vanilla extract
1/8 tsp cream of tartar

Method
For Dark Chocolate Ganache: Bring cream and butter to simmer in a small saucepan over medium high heat. Place chocolate in the bowl of food processor fitted with steel blade. With the machine running, gradually add hot cream and cognac through feed tube; process until smooth and thick (about 3 minutes). Scrape down sides of bowl once or twice during processing. Transfer the ganache to a medium bowl and let it stand at room temperature for about 1 hour, until thickened and spreadable (about the consistency of soft icing.) If the ganache has not quite set by the time you need to use it, you can place it in the refrigerator for a few minutes to hasten the thickening.

For Espresso-Marscapone Cream: Bring cream to simmer in a small saucepan over high heat. Remove from the heat and stir in espresso powder and confectioners' sugar; cool slightly. With rubber spatula, beat marscapone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.

For Roulade: Adjust oven rack to upper-middle position and heat oven to 400°F. Spray an 18 x 12-inch rimmed baking sheet (professional half-sheet pan) with nonstick cooking spray. Cover the bottom of the pan with parchment paper trimmed to fit and spray parchment with nonstick cooking spray as well. Dust baking sheet with flour to coat all surfaces evenly, and tap out excess. Set pan aside.

Bring 2 inches of water to a low simmer in a small saucepan over medium heat. Combine chocolate, butter, and water in a small heatproof bowl and cover tightly with plastic wrap. Set bowl over simmering pan; reduce heat to medium-low and heat until butter is almost completely melted and chocolate pieces are glossy, have lost definition, and are fully melted around the edges of the bowl (about 15 minutes). Do not stir or let water in the saucepan come to a boil. Remove bowl from the heat, unwrap, and stir until smooth and glossy. While chocolate is melting, sift together cocoa, flour and salt into a small bowl and set aside.

In the bowl of a standing mixer, beat egg yolks at medium-high speed until just combined, about 15 seconds. With mixer running, add half of the granulated sugar. Continue to beat, scraping down the sides of the bowl as necessary until yolks are pale yellow and mixture falls in a thick ribbon when beaters are lifted (about 8 minutes). Add vanilla and beat to combine, scraping down bowl once, about 30 seconds. If you have a second clean bowl for your mixer, just set the yolks aside and switch to your clean bowl. Wash and dry your beaters well. If you do not have a second mixer bowl, transfer the yolk mixture to a medium clean bowl and wash and dry your mixer bowl and beaters well. There can be no trace of yolks or fats left on the bowl or beaters to whip a successful meringue in the next step.

In the clean bowl with clean beaters, beat egg whites and cream of tartar at medium speed until foamy (about 30 seconds). With mixer running, add about 1 tsp of the remaining sugar. Continue beating until soft peaks form (about 40 seconds). Gradually add remaining sugar and beat until egg whites are glossy, supple and hold stiff peaks when the beaters are lifted (about 1 minute longer). Do not over beat. If whites look dry and granular, they are over beaten. While whites are beating, stir slightly cooled chocolate mixture into egg yolks. When whites are beaten, stir 1/4 of the beaten whites into the chocolate and yolk mixture with a rubber spatula to lighten it. Fold in the remaining whites gently until almost no streaks of white remain. Sprinkle the dry ingredients over the egg and chocolate mixture and fold in quickly but gently to incorporate smoothly.

Pour batter into prepared pan; using offset icing spatula and working quickly, smooth surface and spread batter into pan corners. Bake in preheated oven until the center of the cake springs back when touched lightly with your finger (about 8 - 10 minutes); rotate pan halfway through baking time. Cool cake in the pan on a wire rack for 5 minutes.

While cake is cooling, lay a clean (non-terry) kitchen towel over a clean and dry work surface, and sift 1 to 2 Tbs of cocoa powder over the towel. With your hands, rub cocoa powder into the towel. Run a paring knife around the edges of the pan to loosen the cake; invert cake onto towel and peel off parchment.

Immediately roll cake and towel together into a jelly roll shape, starting at a long side. Let cake cool, rolled, for 15 minutes, then unroll cake and towel. Remove Espresso-Marscapone Cream filling from the refrigerator while cake is cooling. Using an offset spatula, immediately spread the filling over the unrolled cake almost to the edges. Re-roll cake gently but snugly around the filling. Set a large sheet of parchment paper on an overturned rimmed baking sheet and set the roulade seam-side down on top of the pan. Trim both ends of cake on the diagonal, reserving cut pieces. Arrange cut ends next to the main roulade to form stumps on the log. Spread ganache over roulade with a small icing spatula, leaving ends of the log and stumps exposed. Use a fork to make wood-grain striations on the surface of the ganache before it has set. Refrigerate cake, uncovered, on baking sheet to slightly set icing (about 20 minutes.)

When ready to serve, carefully slide 2 wide metal spatulas under cake and transfer it to a serving platter. Sift yule log lightly with confectioners' sugar. Serve within 2 hours. The roulade is best served at room temperature.

Serves 8 - 10

Cook's Illustrated Notes: Make the ganache, then the filling, then the cake while the ganache is setting up. The cake can be baked, filled and rolled, but not iced, then wrapped in plastic wrap and refrigerated for up to 24 hours. If you make the roulade for use the next day, do not make the ganache until you are ready to finish assembling the cake.