It is SO easy to make fresh salsa. The result is amazingly better than salsa from a bottle -- and healthier, too! These salsas are so fresh, delicious, and satisfying that they make a special meal out of practically anything from traditional Tex-Mex dishes like tacos or enchiladas to chicken breast or fish...even scrambled eggs (or an omelet). I especially like the tomatillo sauce on a chicken taco salad or soft tacos with portabello mushrooms, chicken, and creme fraiche. I confess to sometimes having the tomato salsa by itself as a snack. If you add some chopped mango and pineapple to the tomato salsa you have an approximation of the salsa at the Hula Hut in Austin, which is especially good with fish. Of course, both salsas are great with chips or tortillas, too. I like the fresh jalapenos with seeds and membranes removed, but you can use the brined jalapenos if you prefer that more pungent flavor...and if you really like the burn by all means leave the seeds and membranes! Serrano chiles are also good in either recipe...
As is the case with most of the recipes on this blog, this one comes with many memories of good friends and good times. These recipes were given to me by my friend Michael Obranovich, master potter and gourmet chef, when I bought a beautiful hand crafted tortilla warmer from him.
Salsa de Tomatillos
3/4 pound fresh tomatillos, husks removed, cut into quarters (or canned, quartered)
2 medium fresh serrano chiles (or fresh jalapenos), stems, seeds, and membranes removed,chopped
3 tablespoons fresh white onion, chopped
1/2 teaspoon garlic, minced
3 tablespoons cilantro, chopped
1 heaping teaspoon salt
Place ingredients in blender and blend just a few seconds -- until thick and chunky but not pureed.
Tomato Salsa
3 or 4 small fresh jalapenos, stems, seeds, and membranes removed, chopped
1 teaspoon white vinegar
1/2 heaping teaspoon salt
1/4 cup coarsely chopped white onion
1 can diced tomatoes
(2 tablespoons chopped cilantro)
Place ingredients in blender and blend just a few seconds -- until thick and chunky but not pureed.
Tuesday, December 6, 2011
Sunday, November 27, 2011
East Texas Bruschetta
Another great idea born of desperation...what to do with left-over shredded pork barbecue? Take a good French roll and split in half. Brush each side with melted butter. Toast lightly in the broiler. Spread each half with the barbecue and top with a small dab of mayonnaise mixed with Louisiana hot sauce. Return to broiler until warmed thoroughly. Sprinkle with chopped dill pickle before serving.
Monday, November 7, 2011
Antoine's Oyster Stew
A lot of recipes for oyster stew are rather bland, but this is not your New England oyster stew...welcome to New Orleans! This one spices it up just a bit with garlic and cayenne and then adds a little texture and flavor interest with celery and lots of chopped parsley. The roux base also adds another layer of flavor and really pulls it all together. Would you expect anything less from one of the best restaurants in the best food city in the US?
This makes a beautiful dish just ladled as is into soup bowls, or you can serve over puff pastry shells for a special presentation. Some people add artichoke hearts. A dash of anisette or Pernod is also traditional. According to Saveur Magazine, this is the traditional first course for Thanksgiving dinner in New Orleans.
This recipe says it serves 6, but depending on serving size I think it could serve twice that.
Antoine's Oyster Stew
50 medium oysters (such as bluepoints), shucked (about 1 1/2 pounds), with 1 cup liquor preserved
12 tablespoons unsalted butter
5 tablespoons flour
4 ribs celery, finely chopped
4 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 cup chopped curly parsley
1 tablespoon kosher salt
1 1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 cups milk
2 cups heavy cream
Combine oyster liquor with 1 cup water in a 2-quart saucepan. Bring to simmer over medium heat. Add oysters and simmer until their edges just begin to curl -- about 2 minutes. Strain oysters through a fine sieve over a medium bowl. Reserve oysters and liquid separately.
Heat butter in a 4-quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown -- 3-4 minutes. Reduce heat to medium and add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft -- about 25 minutes.
Stir in milk, cream, and reserved oysters with cooking liquid. Cook, stirring occasionally, until just hot -- about 5 minutes. Serve immediately, with a dash of anisette or Pernod if desired.
This makes a beautiful dish just ladled as is into soup bowls, or you can serve over puff pastry shells for a special presentation. Some people add artichoke hearts. A dash of anisette or Pernod is also traditional. According to Saveur Magazine, this is the traditional first course for Thanksgiving dinner in New Orleans.
This recipe says it serves 6, but depending on serving size I think it could serve twice that.
Antoine's Oyster Stew
50 medium oysters (such as bluepoints), shucked (about 1 1/2 pounds), with 1 cup liquor preserved
12 tablespoons unsalted butter
5 tablespoons flour
4 ribs celery, finely chopped
4 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 cup chopped curly parsley
1 tablespoon kosher salt
1 1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 cups milk
2 cups heavy cream
Combine oyster liquor with 1 cup water in a 2-quart saucepan. Bring to simmer over medium heat. Add oysters and simmer until their edges just begin to curl -- about 2 minutes. Strain oysters through a fine sieve over a medium bowl. Reserve oysters and liquid separately.
Heat butter in a 4-quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown -- 3-4 minutes. Reduce heat to medium and add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft -- about 25 minutes.
Stir in milk, cream, and reserved oysters with cooking liquid. Cook, stirring occasionally, until just hot -- about 5 minutes. Serve immediately, with a dash of anisette or Pernod if desired.
Thursday, November 3, 2011
Mom's Shrimp Salad
My (83-year-old younger than I am) mother made this delicious shrimp salad today when I came over to tend to some business. She had some leftover shrimp she had bought cooked from Whole Foods for a friend's birthday. For the salad she removed the tails and chopped the shrimp into large pieces. Then added a little mayonnaise and sour cream to the bottled shrimp cocktail sauce. Next, chopped celery, chopped green pepper, chopped tomato, chopped green onion, and a dash of Old Bay Seasoning. Add the shrimp and mix well. Add chopped parsley. We served it on red leaf lettuce dressed very lightly with olive oil and lemon juice. Green olives and a good French roll on the side...yum!
Sunday, October 30, 2011
Peggy's Buttermilk Pie
My friend Peggy Manning Meyer loves pies and loves to bake pies. This is her favorite recipe:
1 unbaked 9" pastry shell, chilled (Marie Callender makes a good frozen pie crust)
1 1/2 cups sugar
3 tablespoons flour
2 eggs, well beaten
1/2 cup butter, melted
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract
Preheat oven to 425.
Combine sugar and flour, then stir in eggs. Add melted butter and buttermilk. Mix well. Stir in vanilla and lemon extract. Pour into chilled pastry shell. Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 35 additional minutes (do NOT open oven door while baking).
1 unbaked 9" pastry shell, chilled (Marie Callender makes a good frozen pie crust)
1 1/2 cups sugar
3 tablespoons flour
2 eggs, well beaten
1/2 cup butter, melted
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract
Preheat oven to 425.
Combine sugar and flour, then stir in eggs. Add melted butter and buttermilk. Mix well. Stir in vanilla and lemon extract. Pour into chilled pastry shell. Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 35 additional minutes (do NOT open oven door while baking).
Peggy's Buttermilk Pie
My friend Peggy Manning Meyer loves pies and loves to bake pies. This is her favorite recipe:
1 unbaked 9" pastry shell, chilled (Marie Callender makes a good frozen pie crust)
1 1/2 cups sugar
3 tablespoons flour
2 eggs, well beaten
1/2 cup butter, melted
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract
Preheat oven to 425.
Combine sugar and flour, then stir in eggs. Add melted butter and buttermilk. Mix well. Stir in vanilla and lemon extract. Pour into chilled pastry shell. Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 35 additional minutes (do NOT open oven door while baking).
1 unbaked 9" pastry shell, chilled (Marie Callender makes a good frozen pie crust)
1 1/2 cups sugar
3 tablespoons flour
2 eggs, well beaten
1/2 cup butter, melted
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract
Preheat oven to 425.
Combine sugar and flour, then stir in eggs. Add melted butter and buttermilk. Mix well. Stir in vanilla and lemon extract. Pour into chilled pastry shell. Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 35 additional minutes (do NOT open oven door while baking).
Saturday, October 22, 2011
Chicken Tortilla Soup
There seems to be an endless variety of versions of tortilla soup...the only common denominators are chicken broth and crispy tortillas, and some even puree the tortillas and blend them into the broth! My favorite takes a rich chicken broth and adds pureed tomatoes, pours the warm broth/tomato mixture into each bowl on top of the tortillas strips, shredded chicken, crumbled cheese, and sliced avocado, then finishes with a generous squeeze of lime.
Chicken Tortilla Soup
for the broth and shredded chicken:
1 small whole chicken (you can use chicken pieces, but the whole chicken gives more flavor)
1 onion, quartered
1 or 2 carrots, cut into large pieces
3 or 4 cloves of garlic, crushed
Place the chicken in a large pot with water to cover. Add other ingredients and bring to a boil. Skim off the scum that rises to the top and add more water if needed. Simmer for 1 hour. Allow chicken to cool for at least 1 hour in the broth.
Remove the chicken and discard skin, fat and bones. Strain broth. Shred the chicken meat with your fingers and reserve in a bowl, adding a little broth if the meat begins to get too dry. You will have more chicken than you need for the soup...use the rest for chicken enchiladas, chicken salad or chicken taco salad, chicken chalupas, or chicken spaghetti.
for the soup:
vegetable oil
4 corn tortillas, cut into strips
1 cup shredded white Mexican cheese (I like Chihuahua cheese or queso fresco) or mozzarella
2 tablespoons olive oil
2 ancho chiles, stemmed, seeded, and cut into 1/8 inch strips
1 medium white onion, sliced thinly
2 cloves garlic, minced
1 14.5 ounce can whole tomatoes
4 cups chicken broth
water
1 teaspoon dried thyme
1/ 2 teaspoon black pepper
3/4 teaspoon salt (or to taste)
1 tablespoon lime juice
3 tablespoons chopped cilantro
1 avocado, peel, pittted, and sliced
shredded chicken
(1/4 cup sour cream)
Heat the vegetable oil to 345-350 degrees and fry tortilla strips until golden brown, then drain on paper towels.
In a large pot heat olive oil over medium heat. Add ancho chile strips and fry until they begin to turn dark and become crisp -- 30 seconds to 1 minute. Remove from pot and reserve.
Add onion slices to pot and fry in the oil (adding more oil if needed) until they are golden brown -- about 15 to 20 minutes. Reduce heat to low and add garlic. Cook, stirring constantly, until the garlic is soft -- 1 or 2 minutes.
While the onions are cooking, blend the tomatoes with their juice. Add chicken broth and enough water to make 6 cups.
When the onions and garlic are done, add the tomato/broth mixture to the pot. Add thyme and pepper, and bring to a boil. Simmer for 5 minutes, then add salt, lime juice, and cilantro. Simmer for 1 more minute.
Arrange in each bowl tortilla strips, shredded chicken, shredded cheese, chile strips, and avocado slices. Ladle the soup on top of these ingredients and give each bowl a generous squeeze of lime. Top with a dollop of sour cream is desired.
Chicken Tortilla Soup
for the broth and shredded chicken:
1 small whole chicken (you can use chicken pieces, but the whole chicken gives more flavor)
1 onion, quartered
1 or 2 carrots, cut into large pieces
3 or 4 cloves of garlic, crushed
Place the chicken in a large pot with water to cover. Add other ingredients and bring to a boil. Skim off the scum that rises to the top and add more water if needed. Simmer for 1 hour. Allow chicken to cool for at least 1 hour in the broth.
Remove the chicken and discard skin, fat and bones. Strain broth. Shred the chicken meat with your fingers and reserve in a bowl, adding a little broth if the meat begins to get too dry. You will have more chicken than you need for the soup...use the rest for chicken enchiladas, chicken salad or chicken taco salad, chicken chalupas, or chicken spaghetti.
for the soup:
vegetable oil
4 corn tortillas, cut into strips
1 cup shredded white Mexican cheese (I like Chihuahua cheese or queso fresco) or mozzarella
2 tablespoons olive oil
2 ancho chiles, stemmed, seeded, and cut into 1/8 inch strips
1 medium white onion, sliced thinly
2 cloves garlic, minced
1 14.5 ounce can whole tomatoes
4 cups chicken broth
water
1 teaspoon dried thyme
1/ 2 teaspoon black pepper
3/4 teaspoon salt (or to taste)
1 tablespoon lime juice
3 tablespoons chopped cilantro
1 avocado, peel, pittted, and sliced
shredded chicken
(1/4 cup sour cream)
Heat the vegetable oil to 345-350 degrees and fry tortilla strips until golden brown, then drain on paper towels.
In a large pot heat olive oil over medium heat. Add ancho chile strips and fry until they begin to turn dark and become crisp -- 30 seconds to 1 minute. Remove from pot and reserve.
Add onion slices to pot and fry in the oil (adding more oil if needed) until they are golden brown -- about 15 to 20 minutes. Reduce heat to low and add garlic. Cook, stirring constantly, until the garlic is soft -- 1 or 2 minutes.
While the onions are cooking, blend the tomatoes with their juice. Add chicken broth and enough water to make 6 cups.
When the onions and garlic are done, add the tomato/broth mixture to the pot. Add thyme and pepper, and bring to a boil. Simmer for 5 minutes, then add salt, lime juice, and cilantro. Simmer for 1 more minute.
Arrange in each bowl tortilla strips, shredded chicken, shredded cheese, chile strips, and avocado slices. Ladle the soup on top of these ingredients and give each bowl a generous squeeze of lime. Top with a dollop of sour cream is desired.
Thursday, September 22, 2011
Bruschetta with Tapenade, Goat Cheese, Tomato, and Arugula
Tapenade is a wonderful multi-purpose medley that can serve as a dip, a spread (think muffalata), or a topping for fish, chicken, or bruschetta. It has all those delicious and healthy Mediterranean ingredients, and it's easy and delicious!
In this recipe, I use the tapenade as the base for a bruschetta -- but you could also do it as an open-face sandwich on a French roll. You can buy prepared tapenade at the grocery (some are quite good), but as in most foods freshly made is so much better!
With the addition of cheese, tomato, and arugula (you could substitute fresh basil) it can make a nice light supper.
Tapenade
Kalamata olives
garlic
capers
olive oil
(anchovies)
(lemon juice)
There are really three ways to combine the ingredients: finely chopped and tossed together, blended in a mortar and pestle (the traditional method), or combined in a blender or food processor. If you use a blender or food processor, first blend all ingredients except olive oil and then add the oil slowly until desired consistency is reached. Proportions are to individual taste, as is consistency. I prefer a "chunky" consistency that preserves the individual flavors while combining them. Others like the ingredients blended to a smooth paste. Anchovies and lemon juice are optional ingredients, but I think they are both great additions!
Bruschetta
Preheat broiler.
Begin with a good, crusty, artisinal French bread. Slice into rounds of desired heft. Brush each slice with olive oil and rub with garlic. Heat under broiler until toasted.
Spread each round with tapenade. Crumble goat cheese to lightly cover. Top with chopped tomatoes and chopped arugula or basil.
In this recipe, I use the tapenade as the base for a bruschetta -- but you could also do it as an open-face sandwich on a French roll. You can buy prepared tapenade at the grocery (some are quite good), but as in most foods freshly made is so much better!
With the addition of cheese, tomato, and arugula (you could substitute fresh basil) it can make a nice light supper.
Tapenade
Kalamata olives
garlic
capers
olive oil
(anchovies)
(lemon juice)
There are really three ways to combine the ingredients: finely chopped and tossed together, blended in a mortar and pestle (the traditional method), or combined in a blender or food processor. If you use a blender or food processor, first blend all ingredients except olive oil and then add the oil slowly until desired consistency is reached. Proportions are to individual taste, as is consistency. I prefer a "chunky" consistency that preserves the individual flavors while combining them. Others like the ingredients blended to a smooth paste. Anchovies and lemon juice are optional ingredients, but I think they are both great additions!
Bruschetta
Preheat broiler.
Begin with a good, crusty, artisinal French bread. Slice into rounds of desired heft. Brush each slice with olive oil and rub with garlic. Heat under broiler until toasted.
Spread each round with tapenade. Crumble goat cheese to lightly cover. Top with chopped tomatoes and chopped arugula or basil.
Thursday, September 15, 2011
Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds
There are so many delicious ways to eat figs -- just as they are with a little honey, grilled or broiled with prosciutto and goat cheese, poached in wine...This one is a little different and super easy. The crushed almonds give a nice crunch that really finishes nicely.
Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds
1 pint ripe figs
2 tablespoons butter
2 tablespoons finely grated Parmigiano-Reggiano cheese
3 tablespoons balsamic vinegar (I suggest white for green figs and traditional for purple figs)
2 tablespoons toasted almonds, crushed
Rinse figs and pat dry. Slice off pointed tops and make a X incision about 3/4 inch deep in each fig.
Melt the butter in a saucepan over medium heat and saute figs for 2 or 3 minutes -- until they begin to spread. The figs should be heated through but not really cooked.
Remove figs to a plate and place a small amount of cheese into each.
Add vinegar to butter remaining in the saucepan and reduce to a thick syrup.
Drizzle figs with balsamic syrup and sprinkle with almonds.
Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds
1 pint ripe figs
2 tablespoons butter
2 tablespoons finely grated Parmigiano-Reggiano cheese
3 tablespoons balsamic vinegar (I suggest white for green figs and traditional for purple figs)
2 tablespoons toasted almonds, crushed
Rinse figs and pat dry. Slice off pointed tops and make a X incision about 3/4 inch deep in each fig.
Melt the butter in a saucepan over medium heat and saute figs for 2 or 3 minutes -- until they begin to spread. The figs should be heated through but not really cooked.
Remove figs to a plate and place a small amount of cheese into each.
Add vinegar to butter remaining in the saucepan and reduce to a thick syrup.
Drizzle figs with balsamic syrup and sprinkle with almonds.
Thursday, September 1, 2011
Blueberry Bran Muffins
After my shock at discovering that most purchased blueberry products (including muffins) contain no blueberries but molded sugar with artificial blueberry flavoring, I had a hankering for some honest-to-goodness homemade blueberry muffins! This is a great recipe, because it's not too sweet. Don't be scared off by the bran -- they are still light & fluffy!
Blueberry Bran Muffins
2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower oil (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries (toss in flour before adding to batter to keep them from sinking)
1/2 cup wheat bran or wheat germ
Preheat oven to 400. Grease a 12-cup muffin tin, or line with paper liners.
In a large bowl, whisk flour, baking soda, and salt. In a separate bowl, beat the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture, and then (gently -- to avoid coloring the batter blue) stir in the berries and bran. Fill muffin cups 3/4 full.
Bake for 25 minutes, or until golden brown. Cool five minutes in the pan before removing.
Blueberry Bran Muffins
2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower oil (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries (toss in flour before adding to batter to keep them from sinking)
1/2 cup wheat bran or wheat germ
Preheat oven to 400. Grease a 12-cup muffin tin, or line with paper liners.
In a large bowl, whisk flour, baking soda, and salt. In a separate bowl, beat the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture, and then (gently -- to avoid coloring the batter blue) stir in the berries and bran. Fill muffin cups 3/4 full.
Bake for 25 minutes, or until golden brown. Cool five minutes in the pan before removing.
Saturday, August 20, 2011
Poached Egg Salad
This is one of my favorite brunch or luncheon dishes. I first had a version of it at L'Ancestral restaurant in Travis Walk, and I've found that many restaurants will make it for you if you ask. It's really just a green salad topped with a poached egg and vinaigrette. Of course, the devil is as usual in the details!
I prefer Bib, Boston, or Butter lettuce -- the leaves of these lettuces are soft yet firm enough to stand up to the egg, and flavorful without overpowering the egg. Chopped arugula, chopped romaine, or spinach would be good -- really any kind of lettuce or salad greens. To my taste the greens need no further adornment than the egg and vinaigrette, but chopped celery, chopped chives, minced ham, shredded salmon or chicken, or crumbled bacon are nice additions if you like.
The perfect accompaniment is a thick slice of tomato, but only if you can find a really good tomato. The tomato can be drizzled with the vinaigrette, also, and I like to top both egg and tomato with chopped parsley (and maybe a sprinkle of paprika or cayenne on the egg). I have the tomato on the side, but you could have it under the egg on the salad. If you can't find a good tomato, a slice of orange or pineapple or some other fruit would be nice, too.
Any vinaigrette is good with this, but I think the best is a tart lemon vinaigrette made with lots of lemon, a very good olive oil and just a dab of dijon mustard with sea salt and white pepper -- the crisp & tangy flavor balances well with the richness of the egg -- when you cut into the egg, the yolk really becomes part of the dressing.
Well, that's it -- just add some toast and you're done!
I prefer Bib, Boston, or Butter lettuce -- the leaves of these lettuces are soft yet firm enough to stand up to the egg, and flavorful without overpowering the egg. Chopped arugula, chopped romaine, or spinach would be good -- really any kind of lettuce or salad greens. To my taste the greens need no further adornment than the egg and vinaigrette, but chopped celery, chopped chives, minced ham, shredded salmon or chicken, or crumbled bacon are nice additions if you like.
The perfect accompaniment is a thick slice of tomato, but only if you can find a really good tomato. The tomato can be drizzled with the vinaigrette, also, and I like to top both egg and tomato with chopped parsley (and maybe a sprinkle of paprika or cayenne on the egg). I have the tomato on the side, but you could have it under the egg on the salad. If you can't find a good tomato, a slice of orange or pineapple or some other fruit would be nice, too.
Any vinaigrette is good with this, but I think the best is a tart lemon vinaigrette made with lots of lemon, a very good olive oil and just a dab of dijon mustard with sea salt and white pepper -- the crisp & tangy flavor balances well with the richness of the egg -- when you cut into the egg, the yolk really becomes part of the dressing.
Well, that's it -- just add some toast and you're done!
Friday, July 29, 2011
Baked Alaska a L'Orange (or not)
Don't we all need a little Alaska right now? Baked Alaska is one of those dishes, like a souflee, that is not difficult but requires precision. You can make this with various types of ice cream (Martha Stewart has a recipe with layered pistachio and cherry) as well as different types of cake (sponge or angel food being the most common). You can also use pastry or whipped cream instead of meringue. For the final "toasted" effect you can bake, broil, or use a hand-held kitchen torch. The sublime effect is the same: the surprise of a layer of warm crispy exterior followed by soft chilled ice cream interior, then finished by a warm mild cake. If you want a lighter version, simply replace the cake with an orange cup.
Baked Alaska
sponge or angel food cake (preferably slightly stale to better absorb), plus 3/4 inch strips to cover ice cream later
(brandy)
meringue (recipe below)
1 1/2 quarts ice cream
Line an oval heatproof dish with a 1/2 inch layer of the cake. Sprikle lightly with brandy, if desired. Quickly form on the cake base a oval mound of the partially softened ice cream. Cover with cake strips until surface is coated to at least 3/4 thickess. Cover the entire surface with piped or spooned meringue. Run under a 500 degree broiler -- not more than 3 minutes -- until browned. Serve at once.
For a l'orange, substitute a hollowed out orange cup for the cake and make sure that the meringue covers the top portion of the orange.
Baked Alaska
sponge or angel food cake (preferably slightly stale to better absorb), plus 3/4 inch strips to cover ice cream later
(brandy)
meringue (recipe below)
1 1/2 quarts ice cream
Line an oval heatproof dish with a 1/2 inch layer of the cake. Sprikle lightly with brandy, if desired. Quickly form on the cake base a oval mound of the partially softened ice cream. Cover with cake strips until surface is coated to at least 3/4 thickess. Cover the entire surface with piped or spooned meringue. Run under a 500 degree broiler -- not more than 3 minutes -- until browned. Serve at once.
For a l'orange, substitute a hollowed out orange cup for the cake and make sure that the meringue covers the top portion of the orange.
Tuesday, July 19, 2011
The Ritz-Carlton Dallas Signature Guacamole
The Ritz-Carlton Hotel in Dallas offers complimentary guacamole and small margaritias in the lobby at 6pm every day, prepared fresh by their "guacamologist" (I kid you not!). He has the recipe printed up to share with anyone who requests it. Even though I've already posted my favorite guacamole recipe, I think this one really is excellent. I usually object to tomatoes and sour cream in guacamole, but he chopped all of the ingredients so finely (not in a food processor -- I asked) that you are hardly aware of the tomatoes and the sour cream is also a very subtle addition -- just enough to give a creamy texture without making the mixture too bland. The roasted garlic is crucial to the final result. You've probably roasted garlic before -- it was quite a fad a few years ago -- so you know that the cloves become soft and buttery. Just squeeze the end to remove the clove from its skin. Smear the pulp from 4 or 5 cloves onto the sides of the serving dish, and incorporate the rest into the guacamole with the other ingredients.
The presentation at the Ritz was different and rather nice: the guacamole is in a large bowl, from which the guacamologist spoons a small amount onto individual tortilla chips which are then placed on small plates. I assume this is to avoid the possibility of the dreaded "double-dipping," but it looks very nice and insures that each chip has just the right amount of dip.
Ritz-Carlton Dallas Signature Guacamole
8-9 large Haas avocados, halved, seeded, and peeled
4-5 jalapenos, seeded and finely diced
1/2 large red onion, finely diced
2 medium tomatoes, cored, seeded, and finely diced
2 limes, juiced
1 bunch cilantro leaves, picked and finely chopped
1 head roasted garlic (recipe below)
3 teaspoons kosher salt
2 teaspoons sour cream
Rub a large serving bowl with 4 or five cloves of the roasted garlic. Add the avocado pulp and mash with a wire whisk. Fold in all remaining ingredients. Lay plastic wrap directly on guacamole, pushing out any air. Keep chilled until ready to serve.
Roasted Garlic
1 head of garlic
olive oil
Preheat oven to 400.
Slice off the top of the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Roast until lightly brown and tender -- about 30 minutes.
The presentation at the Ritz was different and rather nice: the guacamole is in a large bowl, from which the guacamologist spoons a small amount onto individual tortilla chips which are then placed on small plates. I assume this is to avoid the possibility of the dreaded "double-dipping," but it looks very nice and insures that each chip has just the right amount of dip.
Ritz-Carlton Dallas Signature Guacamole
8-9 large Haas avocados, halved, seeded, and peeled
4-5 jalapenos, seeded and finely diced
1/2 large red onion, finely diced
2 medium tomatoes, cored, seeded, and finely diced
2 limes, juiced
1 bunch cilantro leaves, picked and finely chopped
1 head roasted garlic (recipe below)
3 teaspoons kosher salt
2 teaspoons sour cream
Rub a large serving bowl with 4 or five cloves of the roasted garlic. Add the avocado pulp and mash with a wire whisk. Fold in all remaining ingredients. Lay plastic wrap directly on guacamole, pushing out any air. Keep chilled until ready to serve.
Roasted Garlic
1 head of garlic
olive oil
Preheat oven to 400.
Slice off the top of the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Roast until lightly brown and tender -- about 30 minutes.
Thursday, July 7, 2011
Grilled Chicken,Corn,Green Pepper, and Low-Fat Ranch Salad
Grilled chicken, corn, and green pepper...I mean you could pretty much just call that a great meal! But add a healthy freshly made low-fat ranch dressing and some crunchy refreshing Romaine lettuce...wow! You can add black olives, sun-dried tomatoes, bacon, onion, etc. But I think this is just perfect as is.
Grilled Chicken, Corn, Green Pepper, and Low-Fat Ranch Dressing
Grill marinated chicken breasts, corn, and green peppers (or Poblano or Chipotle if you like more spice).
Slice chicken. Remove corn from the cob. Chop peppers.
Arrange ingredients on top of chopped Romaine lettuce.
Top with following dressing:
Low-Fat Ranch Dressing
1/2 cup nonfat plain yogurt or 1/3 cup Greek yogurt
1/3 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon finely choped fresh chives
salt
If using plain yogurt, place in a strainer lined with a paper towel over a bowl. Drain for 20 minutes.
Combine strained or Greek yogurt with other ingredients.
Add salt to taste.
Grilled Chicken, Corn, Green Pepper, and Low-Fat Ranch Dressing
Grill marinated chicken breasts, corn, and green peppers (or Poblano or Chipotle if you like more spice).
Slice chicken. Remove corn from the cob. Chop peppers.
Arrange ingredients on top of chopped Romaine lettuce.
Top with following dressing:
Low-Fat Ranch Dressing
1/2 cup nonfat plain yogurt or 1/3 cup Greek yogurt
1/3 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon finely choped fresh chives
salt
If using plain yogurt, place in a strainer lined with a paper towel over a bowl. Drain for 20 minutes.
Combine strained or Greek yogurt with other ingredients.
Add salt to taste.
Wednesday, July 6, 2011
Chilled Borsch
I always thought of borsch as some yucky hot Russian soup they made with beets because they were too poor to eat anything else...until I tasted a really delicious chilled borsch at a friend's house one evening. Now that I've reassessed the whole idea of borsch, I'm sure the hot winter version can be delicious, too. But it's summer now, and this is the version I know is good. It's nutricious, too -- beets are nutritional powerhouses, and this has carrots and cabbage and cucumber. I find that in the summer I tend away from vegetables and toward fruits. That may be some seasonal genetic thing. But I still think it's good to "eat my veggies"...
Chilled Borsch
1/2 cup carrots, peeled and chopped fine
1 cup onions, peeled and chopped fine
2 cups beets, peeled and chopped fine
1 tablespoon butter
2 cups beef stock
1 cup finely shredded cabbage
1 tablespoon vinegar
Place carrots, onions, and beets in large saute pan and cover with boiling water. Simmer covered for about 20 minutes.
Add butter, beef stock, cabbage, and vinegar. Simmer for about fifteen minutes.
Puree in blender or with immersion blender.
Chill for about one hour (or longer).
Serve garnished with sour cream and shredded cucumber, and pumpernickel bread.
Chilled Borsch
1/2 cup carrots, peeled and chopped fine
1 cup onions, peeled and chopped fine
2 cups beets, peeled and chopped fine
1 tablespoon butter
2 cups beef stock
1 cup finely shredded cabbage
1 tablespoon vinegar
Place carrots, onions, and beets in large saute pan and cover with boiling water. Simmer covered for about 20 minutes.
Add butter, beef stock, cabbage, and vinegar. Simmer for about fifteen minutes.
Puree in blender or with immersion blender.
Chill for about one hour (or longer).
Serve garnished with sour cream and shredded cucumber, and pumpernickel bread.
Wednesday, June 22, 2011
Chicken or Shrimp Salad with Spinach and Roquefort Vinaigrette
This is a very loose adaptation of Helen Corbitt's recipe for Roquefort Mousse with Seafood Salad. That dish is wonderful, but it's really a party dish -- the mousse is more time-consuming than you might wish for a simple supper at home. So I've incorporated the main ingredients of the mousse into a dressing. You could use any kind of seafood instead of or in addition to shrimp, or chicken shredded or cubed (this is a great use for leftover chicken). The idea for the spinach and watercress comes from Craig Claiborne, who suggests this as a bed for seafood salad. I think it seems more like a complete meal with the greens, and they provide a lot of flavor and texture. The dressing is delicious with or without the cream -- obviously the cream will make the dish richer.
Chicken or Shrimp Salad with Spinach and Roquefort Vinaigrette
olive oil
lemon juice
Roquefort cheese, crumbled
tarragon
finely chopped parsley
finely chopped pimiento
finely shopped capers
grated onion
peeled and grated cucumber
salt
pepper
(heavy cream)
Cooked shrimp or shredded or cubed chicken
chopped spinach
watercress
After peeling and grating the cucumber, wrap it in a dish towel or paper towel and squeeze to release moisture. Then spread on paper towel and pat dry.
Combine cheese, cucumber, parsley, pimiento, capers, onion, salt, and pepper and mix well (you can use a food processor for this) until smooth. Add lemon juice and chopped tarragon, then dribble olive oil while stirring vigorously.
Arrange shrimp or chicken on a bed of the spinach and watercress. Top with dressing.
Chicken or Shrimp Salad with Spinach and Roquefort Vinaigrette
olive oil
lemon juice
Roquefort cheese, crumbled
tarragon
finely chopped parsley
finely chopped pimiento
finely shopped capers
grated onion
peeled and grated cucumber
salt
pepper
(heavy cream)
Cooked shrimp or shredded or cubed chicken
chopped spinach
watercress
After peeling and grating the cucumber, wrap it in a dish towel or paper towel and squeeze to release moisture. Then spread on paper towel and pat dry.
Combine cheese, cucumber, parsley, pimiento, capers, onion, salt, and pepper and mix well (you can use a food processor for this) until smooth. Add lemon juice and chopped tarragon, then dribble olive oil while stirring vigorously.
Arrange shrimp or chicken on a bed of the spinach and watercress. Top with dressing.
Thursday, June 16, 2011
Cosmo "Mocktini"
This is a festive summer cooler for those who prefer a drink without alcohol. You can make it "straight up" or frozen. For the alcohol version, add vodka instead of sparkling water and substitute an orange liquer ( like Cointreau or Grand Marnier) for the orange juice.
This is very good with tzatziki dip (see recipe for gyros in the April archives) and toasted pita triangles.
Cosmo Mocktini
1 jigger cranberry juice
1 jigger club soda, Perrier, or sparkling water of choice
juice of 1/2 lime
long pour of orange juice (count to 2...or to taste)
For the "straight up" version, combine above ingredients with ice in a cocktail shaker, shake, and strain into a martini or margarita glass.
For the frozen version, combine ingedients with ice in a blender. Blend until ice is completely integrated. Pour into martini or margarita glass.
This is very good with tzatziki dip (see recipe for gyros in the April archives) and toasted pita triangles.
Cosmo Mocktini
1 jigger cranberry juice
1 jigger club soda, Perrier, or sparkling water of choice
juice of 1/2 lime
long pour of orange juice (count to 2...or to taste)
For the "straight up" version, combine above ingredients with ice in a cocktail shaker, shake, and strain into a martini or margarita glass.
For the frozen version, combine ingedients with ice in a blender. Blend until ice is completely integrated. Pour into martini or margarita glass.
Tuesday, June 7, 2011
Ham Pepper Slices with Romaine and Northwood Dressing
When I was growing up, the buffets at Northwood Country Club held one main attraction for me: the "Northwood" salad dressing. The manager of the club always kept the recipe secret, and when he retired he refused to divulge the secret ingredient. I have tried over the years to replicate it, and this is the closest I have come. I knew it had shredded hard boiled egg, but it took me a long time to realize that the "secret ingredient" must have been beets!
This dressing is fantastic on anything. At the buffets, we had a choice of shrimp, crab, stuffed eggs, various marinated vegetables, chicken salad, etc. Chopped romaine lettuce holds up best to the rather heavy dressing.
Here, I have chosen pepper slices because I have some leftover pepper and ham salad. But start with the dressing and romaine, and let your imagination (and your refrigerator) be your guide (you could also stuff the pepper with cream cheese, tuna, etc.)!
Ham Pepper Slices
1 medium red or green pepper
ham salad
Wash and trim the pepper (removing ends, seeds, and membranes). Stuff with ham salad. Chill for 12 hours. Slice with a hot, sharp knife.
Northwood Dressing (or the closest I can come!)
1/2 cup vinaigrette (with garlic & Dijon mustard)
2 shredded hard boiled eggs
2 tablespoons julienned cooked beet
2 tablespoons chopped parsley
1 teaspoon chopped onion
1 tablespoon chopped stuffed green olives
Place all ingredients in blender (or use immersion blender) and pulse two or three times.
Serve the pepper slices on a bed of chopped romaine lettuce and top with dressing.
This dressing is fantastic on anything. At the buffets, we had a choice of shrimp, crab, stuffed eggs, various marinated vegetables, chicken salad, etc. Chopped romaine lettuce holds up best to the rather heavy dressing.
Here, I have chosen pepper slices because I have some leftover pepper and ham salad. But start with the dressing and romaine, and let your imagination (and your refrigerator) be your guide (you could also stuff the pepper with cream cheese, tuna, etc.)!
Ham Pepper Slices
1 medium red or green pepper
ham salad
Wash and trim the pepper (removing ends, seeds, and membranes). Stuff with ham salad. Chill for 12 hours. Slice with a hot, sharp knife.
Northwood Dressing (or the closest I can come!)
1/2 cup vinaigrette (with garlic & Dijon mustard)
2 shredded hard boiled eggs
2 tablespoons julienned cooked beet
2 tablespoons chopped parsley
1 teaspoon chopped onion
1 tablespoon chopped stuffed green olives
Place all ingredients in blender (or use immersion blender) and pulse two or three times.
Serve the pepper slices on a bed of chopped romaine lettuce and top with dressing.
Saturday, June 4, 2011
Pear, Brie, and Spring Mix Salad with Sweet and Spicy Dressing
One of my favorite hors d'oeuvres has always been sliced Bosc pears with Brie. So why not turn it into a salad with spring mix or field greens and a sweet and spicy vinaigrette?
Wash & trim the greens. Slice the pears thinly.
Prepare the vinaigrette: white balsamic vinegar, olive oil, squeeze of lime, and dab of sweet and spicy mustard. Salt and white pepper. Adjust amounts to taste.
Toast a French roll, and then spread with Brie.
Toss the greens and pears in vinaigrette. Serve Brie French roll on the side.
Wash & trim the greens. Slice the pears thinly.
Prepare the vinaigrette: white balsamic vinegar, olive oil, squeeze of lime, and dab of sweet and spicy mustard. Salt and white pepper. Adjust amounts to taste.
Toast a French roll, and then spread with Brie.
Toss the greens and pears in vinaigrette. Serve Brie French roll on the side.
Friday, June 3, 2011
Chicken Fajitas
Back in the 80s I went to a place called Diet Center in an attempt to regain my girlish figure. It was one of those places where you had a "personal counselor" with whom you were supposed to check in at least once a week (you could go more often if you wanted to). You kept a "food diary" of every morsel that had passed your lips, weighed in, and received encouragement and advice. They also provided you with a handy purse (or pocket) - sized list of "restaurant options" -- mainly grilled fish with no butter or oil, and CHICKEN FAJITAS! My experience of ordering fish with no butter or oil was that the restaurants just didn't seem to be able to do it. But chicken fajitas? No problem. Diet Center was also very nutrition-conscious...the focus was not just on losing weight but on eating a healthy diet. And chicken fajitas served with onions, green peppers, and even red peppers actually compose a very healthy low-fat meal -- IF you forego the flour tortillas, cheese, guacamole, and sour cream. Anyway, chicken fajitas have remained a favorite ever since. One of the few healthy, low-fat, low-calorie options that is also a satisfying taste treat and easy to prepare!
Chicken Fajitas
Marinade:
1/3 cup lime juice
3 cloves garlic, coarsely chopped
2 teaspoons salt
1/2 teaspoon chile powder
1/4 teaspoon black pepper
2 teaspoons dried oregano
1 jalapeno, stemmed, seeded, and coarsely chopped
1 cup cooking oil
Place lime juice, garlic salt, chile powder, black pepper, oregano, and jalapeno in a blender and blend until completely pureed -- about 1 minute. Add oil and blend briefly to combine.
Pour marinade over 2 boneless, skinless chicken breasts and refrigerate for at least 1 hour but no more than 1 1/2 hours (any longer and the lime juice will begin to chemically cook the chicken as in ceviche).
The onions, green and red peppers:
2 tablespoons olive oil
1 onion, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 clove minced garlic
1/2 teaspoon dried thyme
2 tablespoons finely chopped cilantro
Heat a large skillet over medium heat. Add olive oil, then onions and peppers, tossing and stirring until softened -- about 20 minutes. Just before they are done, add garlic, thyme, and cilantro. Cook 2 more minutes. Remove to a bowl and reserve.
The fajitas:
Drain marinade from chicken and grill, saute, or oven broil. When golden brown and just cooked through, slice sideways in 1/4 inch pieces.
Heat a large skillet over medium-high heat. Mix the chicken with the onion and peppers and place into the skillet. Pour 3 tablespoons of lime juice over the meat (this is what creates the "sizzle" and wonderful aroma, as well as fresh flavor) and serve immediately -- with tortillas, cheese, guacamole, sour cream, pico de gallo, and salsa if desired.
Chicken Fajitas
Marinade:
1/3 cup lime juice
3 cloves garlic, coarsely chopped
2 teaspoons salt
1/2 teaspoon chile powder
1/4 teaspoon black pepper
2 teaspoons dried oregano
1 jalapeno, stemmed, seeded, and coarsely chopped
1 cup cooking oil
Place lime juice, garlic salt, chile powder, black pepper, oregano, and jalapeno in a blender and blend until completely pureed -- about 1 minute. Add oil and blend briefly to combine.
Pour marinade over 2 boneless, skinless chicken breasts and refrigerate for at least 1 hour but no more than 1 1/2 hours (any longer and the lime juice will begin to chemically cook the chicken as in ceviche).
The onions, green and red peppers:
2 tablespoons olive oil
1 onion, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 clove minced garlic
1/2 teaspoon dried thyme
2 tablespoons finely chopped cilantro
Heat a large skillet over medium heat. Add olive oil, then onions and peppers, tossing and stirring until softened -- about 20 minutes. Just before they are done, add garlic, thyme, and cilantro. Cook 2 more minutes. Remove to a bowl and reserve.
The fajitas:
Drain marinade from chicken and grill, saute, or oven broil. When golden brown and just cooked through, slice sideways in 1/4 inch pieces.
Heat a large skillet over medium-high heat. Mix the chicken with the onion and peppers and place into the skillet. Pour 3 tablespoons of lime juice over the meat (this is what creates the "sizzle" and wonderful aroma, as well as fresh flavor) and serve immediately -- with tortillas, cheese, guacamole, sour cream, pico de gallo, and salsa if desired.
Thursday, June 2, 2011
Watermelon, Mango, and Argula Salad with Lime, Honey, and Feta Dressing
I first saw the recipe for this salad on television -- the Today show, I think -- and I was skeptical. But the chef said that watermelon has a "special affinity" for arugula, unlikely as that might seem. So I thought I'd give it a try. My sister Marian was in town and bringing her son William over to swim...Marian is a vegetarian and one of the few foods William liked was watermelon, so this seemed like a good recipe for them. It was delicious! I put each ingredient into a separate plastic bowl and let each person compose their salad themselves...for William I had some plain cheese so he could have just cheese and watermelon. It was the perfect supper for a hot summer evening by the pool, and much more filling than I would have thought.
Watermelon, Mango, and Arugula Salad
I bought the watermelon and mango already cut up at the grocery, and then chopped further into bite-sized pieces. Washed and chopped the arugula. Served a bed of arugula topped with watermelon and mango, with a little crumbled feta.
Lime, Honey, and Feta Dressing
Combine olive oil, lime juice, and honey to taste...it really depends on the size and acidity of the lime and the type of olive oil. Add salt and white pepper, and a little feta cheese. Whisk well. Chopped mint is nice, too.
Watermelon, Mango, and Arugula Salad
I bought the watermelon and mango already cut up at the grocery, and then chopped further into bite-sized pieces. Washed and chopped the arugula. Served a bed of arugula topped with watermelon and mango, with a little crumbled feta.
Lime, Honey, and Feta Dressing
Combine olive oil, lime juice, and honey to taste...it really depends on the size and acidity of the lime and the type of olive oil. Add salt and white pepper, and a little feta cheese. Whisk well. Chopped mint is nice, too.
Saturday, May 28, 2011
Easy Blender Chilled Avocado and Cilantro Soup
It's the time of year for chilled soups! A delicious cream of cilantro soup I had at lunch yesterday inspired me to try to find a recipe. I found several, but this recipe topped them all by adding avocado. It may seem rather decadent, but it's very rich and filling. If you serve it as the main course, at 378 calories per serving it's not too bad. Add grilled or poached shrimp or chicken to the soup for a more hearty meal, and have toasted pita triangles on the side.
This soup really must be refrigerated for at least 2 hours for the flavors to meld, and it should be served cold -- not at room temperature. The amount of Tabasco, lime juice, and cilantro can be adjusted to your taste. Tequila gives another layer of flavor, but it's not necessary.
Easy Blender Chilled Avocado and Cilantro Soup
4 avocados, peeled, pitted, and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth (or vegetable broth)
2 tablespoons tomato paste (or sundried tomatoes)
1 teaspoon Tabasco sauce (or to taste)
1 tablespoon lime juice (or to taste)
6 tablespoons fresh cilantro, chopped
(1 tablespoon tequila)
salt and white pepper to taste
2 tablespoons sour cream (or fat-free yogurt)
Combine first 8 ingredients in a food processsor, reserving some cilantro for garnish. Process until smooth. Add salt and pepper. Taste to adjust seasonings. Transfer to a large bowl, cover, and refrigerate for at least 2 hours.
Serve cold with a dollop of sour cream or yogurt, chopped cilantro, and toasted pita bread.
This soup really must be refrigerated for at least 2 hours for the flavors to meld, and it should be served cold -- not at room temperature. The amount of Tabasco, lime juice, and cilantro can be adjusted to your taste. Tequila gives another layer of flavor, but it's not necessary.
Easy Blender Chilled Avocado and Cilantro Soup
4 avocados, peeled, pitted, and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth (or vegetable broth)
2 tablespoons tomato paste (or sundried tomatoes)
1 teaspoon Tabasco sauce (or to taste)
1 tablespoon lime juice (or to taste)
6 tablespoons fresh cilantro, chopped
(1 tablespoon tequila)
salt and white pepper to taste
2 tablespoons sour cream (or fat-free yogurt)
Combine first 8 ingredients in a food processsor, reserving some cilantro for garnish. Process until smooth. Add salt and pepper. Taste to adjust seasonings. Transfer to a large bowl, cover, and refrigerate for at least 2 hours.
Serve cold with a dollop of sour cream or yogurt, chopped cilantro, and toasted pita bread.
Saturday, May 21, 2011
Helen Corbittt's Popovers with Strawberry Butter
This posting is inspired by the bridesmaids' luncheon given yesterday at the Zodiac Room at Neiman-Marcus in Fort Worth for the wedding of my young cousin Sally Dulaney. I wasn't there, but all reports are that it was a beautiful affair, with a very traditional Zodiac Room menu: chicken salad, fruit salad, and orange congealed salad...and of course, starting it all off -- the popovers with strawberry butter. Yum! So, from the Helen Corbitt Cookbook:
Popovers
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 eggs
7/8 cup milk
1 tablespoon melted butter
Preheat oven to 450.
Mix the flour and salt. Beat eggs until light, add butter and milk and add slowly to the flour. Stir until well blended. Beat 2 minutes with rotary blender by hand or 1 minute with electric beater.
Heavily butter muffin tins or custard cups and put them in the oven to heat.
Fill the cups to one-third.
Bake 20 minutes at 450, then reduce heat to 350 and bake 15 minutes more.
Serve hot with strawberry butter.
Strawberry Butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons pureed thawed frozen strawberries (or according to taste)
1 teaspoon juice from strawberries
Cream butter. Add sugar and beat. Stir in pureed strawberries and juice. Beat until the consistency of whipped cream.
(You can also do this more simply in a blender: blend softened butter until smooth, then add sugar and strawberry juice and blend for just a few seconds, and finally add strawberries and pulse until desired consistency...you may also like to chill before serving)
Popovers
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 eggs
7/8 cup milk
1 tablespoon melted butter
Preheat oven to 450.
Mix the flour and salt. Beat eggs until light, add butter and milk and add slowly to the flour. Stir until well blended. Beat 2 minutes with rotary blender by hand or 1 minute with electric beater.
Heavily butter muffin tins or custard cups and put them in the oven to heat.
Fill the cups to one-third.
Bake 20 minutes at 450, then reduce heat to 350 and bake 15 minutes more.
Serve hot with strawberry butter.
Strawberry Butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons pureed thawed frozen strawberries (or according to taste)
1 teaspoon juice from strawberries
Cream butter. Add sugar and beat. Stir in pureed strawberries and juice. Beat until the consistency of whipped cream.
(You can also do this more simply in a blender: blend softened butter until smooth, then add sugar and strawberry juice and blend for just a few seconds, and finally add strawberries and pulse until desired consistency...you may also like to chill before serving)
Saturday, May 14, 2011
Broiled Scallops Hors d'oeuvre
This is a variation on the classic broiled bacon-wrapped water chestnuts in soy sauce that's so tasty. But this version "pumps it up" by substituting scallops for the water chestnuts. I had this at a lovely brunch in Austin...they were passing this and also had it in a chafing dish on the buffet table...and I thought it was one of the best things ever. These were gone before anything else! (Of course, you can substitute back with water chestnuts instead of scallops -- in that case you don't really need anything in the marinade but the soy sauce and maybe a dash of dijon mustard).
Broiled Scallops Hors d'oeuvre
Preheat broiler.
Slice scallops in half, depending on their size. Combine soy sauce, a dash of dijon mustard, a little white pepper, and chopped scallions. Pour soy sauce mixture over scallops and toss until well coated. Marinate for about 1/2 hour.
Cut slices of bacon into strips about 2 inches each. Wrap bacon pieces around each scallop and secure with a toothpick. Broil about 4 inches from the heat until bacon is crisp and scallops are opaque-- about 5 minutes.
Broiled Scallops Hors d'oeuvre
Preheat broiler.
Slice scallops in half, depending on their size. Combine soy sauce, a dash of dijon mustard, a little white pepper, and chopped scallions. Pour soy sauce mixture over scallops and toss until well coated. Marinate for about 1/2 hour.
Cut slices of bacon into strips about 2 inches each. Wrap bacon pieces around each scallop and secure with a toothpick. Broil about 4 inches from the heat until bacon is crisp and scallops are opaque-- about 5 minutes.
Friday, May 13, 2011
Shrimp Egg Foo Yong
Egg Foo Yong is really a Chinese version of the omelet, and like the omelet it can accomodate a myriad of ingredients. Also like an omelet, it can be served flat, folded once, or even folded twice (into a square). I like the flat egg foo yong, but this recipe can of course be folded as well.
I like this with broccoli florets sliced lengthwise stir-fried with minced garlic, lemon zest, and crushed red pepper. And steamed rice with bamboo shoots (rinse the canned bamboo shoots, pat dry, and toss for just a second in a hot skillet before adding to the rice).
Shrimp Egg Foo Yong
8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 cup sliced shitake mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 tablespoons vegetable oil
Sauce
1 1/2 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon salt
white pepper to taste
2 tablespoons corn starch
2 tablespoons cold water
Combine bean sprouts, shrimp, eggs, mushrooms, scallions, and 1/2 teaspoon salt. Mix thoroughly.
Heat a deep skillet over high heat until a drop of water bubbles. Add oil and lower heat to medium-high.
Pour in 1/2 cup egg mixture. Cook until golden brown, turning once -- about 4 minutes.
Repeat with remaining egg mixture.
For sauce: Combine chicken broth, soy sauce, 1/4 teaspoon salt, and white pepper. Bring to a boil in a saucepan over medium heat. Mix cornstarch and water. Stir into broth mixture. Cook until thickened (about 10 seconds) and pour over eggs.
I like this with broccoli florets sliced lengthwise stir-fried with minced garlic, lemon zest, and crushed red pepper. And steamed rice with bamboo shoots (rinse the canned bamboo shoots, pat dry, and toss for just a second in a hot skillet before adding to the rice).
Shrimp Egg Foo Yong
8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 cup sliced shitake mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 tablespoons vegetable oil
Sauce
1 1/2 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon salt
white pepper to taste
2 tablespoons corn starch
2 tablespoons cold water
Combine bean sprouts, shrimp, eggs, mushrooms, scallions, and 1/2 teaspoon salt. Mix thoroughly.
Heat a deep skillet over high heat until a drop of water bubbles. Add oil and lower heat to medium-high.
Pour in 1/2 cup egg mixture. Cook until golden brown, turning once -- about 4 minutes.
Repeat with remaining egg mixture.
For sauce: Combine chicken broth, soy sauce, 1/4 teaspoon salt, and white pepper. Bring to a boil in a saucepan over medium heat. Mix cornstarch and water. Stir into broth mixture. Cook until thickened (about 10 seconds) and pour over eggs.
Tuesday, May 10, 2011
Make-Shift Nicoise Salad
It's hot and muggy today, and my planned dinner just didn't appeal. What to do?
I realized I had the ingredients for a make-shift Nicoise Salad: tuna (although solid white tuna packed in water, rather than the light tuna in olive oil preferred for Nicoise), green beans (although not the haricots verts), olives (although Greek rather than Nicoise), red bell pepper (although marinated strips rather than fresh), hard boiled egg, capers, and new potato -- no anchovy being the most missed item. Still, not bad...
I made vinaigrette and marinated the cooked green beans and cooked & sliced potatoes for about an hour (these were left over sides that accompanied a pot roast I made for a neighbor this weekend, so I was glad to have a use for them). Drained and shredded the tuna and tossed it in the vinaigrette.
Romaine lettuce leaf in the center of the plate, mound of tuna atop. Capers sprinkled over tuna. Green beans, potatoes surrounding. Red bell pepper and sliced egg in the next circle. Olives on each side. French roll.
Perfect for a hot and muggy day, if I do say so myself!
I realized I had the ingredients for a make-shift Nicoise Salad: tuna (although solid white tuna packed in water, rather than the light tuna in olive oil preferred for Nicoise), green beans (although not the haricots verts), olives (although Greek rather than Nicoise), red bell pepper (although marinated strips rather than fresh), hard boiled egg, capers, and new potato -- no anchovy being the most missed item. Still, not bad...
I made vinaigrette and marinated the cooked green beans and cooked & sliced potatoes for about an hour (these were left over sides that accompanied a pot roast I made for a neighbor this weekend, so I was glad to have a use for them). Drained and shredded the tuna and tossed it in the vinaigrette.
Romaine lettuce leaf in the center of the plate, mound of tuna atop. Capers sprinkled over tuna. Green beans, potatoes surrounding. Red bell pepper and sliced egg in the next circle. Olives on each side. French roll.
Perfect for a hot and muggy day, if I do say so myself!
Monday, May 9, 2011
Shrimp with Ginger Sauce and Orange Rice Pilaf
My cousin Catherine Burton made this shrimp dish for brunch and passed the recipe on to me. She found it in Real Simple magazine, and it truly is "real simple." It seems to be intended as an appetizer or party snack, but I made it as a main dish with pilaf and a green salad and it made a delicious light meal..
Shrimp with Ginger Sauce
3/4 cup apricot preserves
1 tablespoon grated fresh ginger
1/2 teaspoon Kosher salt, divided use
black pepper
1 pound large shrimp, peeled and deveined (tails left on)
Preheat broiler.
In a small saucepan, cook preservves, ginger, and 1/4 teaspoon Kosher salt over medium heat, stirring, until melted -- about 2 minutes.
Place shrimp on a rimmed baking sheet, drizzle with 3 tablespoons of apricot sauce, and season with pepper and remaining salt.
Broil until browned in spots and opaque -- about 3 or 4 minutes.
Serve with remaining sauce.
Orange Rice Pilaf
3 cups cooked rice
juice of one orange
zest of one orange
1/2 onion, finely chopped
1/2 green pepper, finely chopped
2 tablespoons golden raisins
2 tablespoons slivered toasted almonds
salt and white pepper as needed
In a large saucepan, saute onion and green pepper in a small amount of butter until softened. Add rice, orange juice, and raisins. Cover and simmer until rice is heated through and raisins are plumped -- about 20 minutes -- adding water and/or orange juice as needed. Toss with almonds and orange zest before serving. Add salt and white pepper to taste.
Shrimp with Ginger Sauce
3/4 cup apricot preserves
1 tablespoon grated fresh ginger
1/2 teaspoon Kosher salt, divided use
black pepper
1 pound large shrimp, peeled and deveined (tails left on)
Preheat broiler.
In a small saucepan, cook preservves, ginger, and 1/4 teaspoon Kosher salt over medium heat, stirring, until melted -- about 2 minutes.
Place shrimp on a rimmed baking sheet, drizzle with 3 tablespoons of apricot sauce, and season with pepper and remaining salt.
Broil until browned in spots and opaque -- about 3 or 4 minutes.
Serve with remaining sauce.
Orange Rice Pilaf
3 cups cooked rice
juice of one orange
zest of one orange
1/2 onion, finely chopped
1/2 green pepper, finely chopped
2 tablespoons golden raisins
2 tablespoons slivered toasted almonds
salt and white pepper as needed
In a large saucepan, saute onion and green pepper in a small amount of butter until softened. Add rice, orange juice, and raisins. Cover and simmer until rice is heated through and raisins are plumped -- about 20 minutes -- adding water and/or orange juice as needed. Toss with almonds and orange zest before serving. Add salt and white pepper to taste.
Thursday, May 5, 2011
shrimp, goat cheese, basil, and pasta
Tonight I just got a few shrimp and sauteed with butter, olive oil, and garlic. Cooked some pasta (angel hair). When the pasta and shrimp were ready, tossed with some Paula Lambert Mozarella Company goat cheese and a little shredded fresh basil. Slice of tomato on the side. Absolutely delicious! It's as simple as that!
(You might want to add some sea salt, white pepper, and/or red pepper flakes to the shrimp...)
(You might want to add some sea salt, white pepper, and/or red pepper flakes to the shrimp...)
Tuesday, May 3, 2011
Chicken and Sausage Gumbo
I made this gumbo the first time for a baby shower I gave for my cousin Marie. All of the guests raved about how delicious it was, but it seemed totally tasteless to me. I thought they were just being polite. Then the next day I had some leftover gumbo for lunch and it WAS delicious! This was the first time I experienced the phenomenon whereby, after inhaling the fragrance of a dish for several hours during cooking, you lose the ability to taste it. Cruel irony!
This is a Cajun gumbo -- no tomatoes, no okra -- as opposed to the Creole gumbo with seafood. Like most good soups and stews, this gumbo does take a while to prepare. And it really is better the next day, even if you are not suffering from post-cooking taste deprivation. So I recommend making this the day before you plan to serve it. The recipe is for 6-8, so adjust if needed.
Chicken and Sausage Gumbo
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 1/2 teaspoons ground red pepper
1 roasting chicken (or hen or fryer) cut up -- 3-5 pounds
2 cups medium roux (recipe below)
2 large onions, finely chopped
2 bell peppers, finely chopped
3 celery ribs, finely chopped
1 gallon chicken stock
2 pounds smoked pork sausage (ideally Andouille, but Kielbasa will do)
1 cup chopped green onions
1 cup chopped parsley
4-6 shakes of Tabasco
(for the roux):
1 12 cups oil
2 cups flour
Mix salt and peppers in a small bowl and set aside.
Pull fat from the neck and back cavities of the chicken and set aside.
If necessary, cut chicken into small serving pieces. Sprinkle with half the salt and pepper mixture.
Render the fat in a large skillet. Add butter if needed. Add chicken, brown, and remove. Use remaining fat as part of the oil for the roux.
Roux:
Heat 1 1/2 cups oil in the same large skillet over medium heat to about 350 -- or until a bit of flour dropped in floats and sizzles.
Quickly stir in 2 cups of flour all at once, using a wooden spoon or whisk. Be careful not to splatter. The flour should make a smooth paste. Add more flour if needed. Continue to stir over medium heat until it is medium brown with hints of gold (30-45 minutes).
You will probably have more than 2 cups. It will keep in the refrigerator for 2 weeks, and is good as a base for gravy.
When roux is ready, add half onions, bell peppers, and celery. Stir well and set off heat to cool, stirring occasionally.
Place stock and remaining onions, bell peppers, and celery in a heavy 6-8 quart pot. Bring to a boil.
Gradually stir in roux and add the rest of the salt and peppers mix.
Simmer 45 minutes to 1 hour (during this time you can chop the green onions, parsley, and sausage).
Add chicken and sausage and continue to simmer for at least 1 1/2 hours, or until the chicken is tender. Add water if needed.
Remove from heat and let stand for 15 minutes (this is a good time to cook the rice).
Skim fat and discard.
Remove chicken bones with a slotted spoon, shred any meat remaining on the bones discarding skin and return the meat to the pot.
Stir in green onions, parsley, and Tabasco. Let stand for a few more minutes.
Serve over rice in large bowls.
This is a Cajun gumbo -- no tomatoes, no okra -- as opposed to the Creole gumbo with seafood. Like most good soups and stews, this gumbo does take a while to prepare. And it really is better the next day, even if you are not suffering from post-cooking taste deprivation. So I recommend making this the day before you plan to serve it. The recipe is for 6-8, so adjust if needed.
Chicken and Sausage Gumbo
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 1/2 teaspoons ground red pepper
1 roasting chicken (or hen or fryer) cut up -- 3-5 pounds
2 cups medium roux (recipe below)
2 large onions, finely chopped
2 bell peppers, finely chopped
3 celery ribs, finely chopped
1 gallon chicken stock
2 pounds smoked pork sausage (ideally Andouille, but Kielbasa will do)
1 cup chopped green onions
1 cup chopped parsley
4-6 shakes of Tabasco
(for the roux):
1 12 cups oil
2 cups flour
Mix salt and peppers in a small bowl and set aside.
Pull fat from the neck and back cavities of the chicken and set aside.
If necessary, cut chicken into small serving pieces. Sprinkle with half the salt and pepper mixture.
Render the fat in a large skillet. Add butter if needed. Add chicken, brown, and remove. Use remaining fat as part of the oil for the roux.
Roux:
Heat 1 1/2 cups oil in the same large skillet over medium heat to about 350 -- or until a bit of flour dropped in floats and sizzles.
Quickly stir in 2 cups of flour all at once, using a wooden spoon or whisk. Be careful not to splatter. The flour should make a smooth paste. Add more flour if needed. Continue to stir over medium heat until it is medium brown with hints of gold (30-45 minutes).
You will probably have more than 2 cups. It will keep in the refrigerator for 2 weeks, and is good as a base for gravy.
When roux is ready, add half onions, bell peppers, and celery. Stir well and set off heat to cool, stirring occasionally.
Place stock and remaining onions, bell peppers, and celery in a heavy 6-8 quart pot. Bring to a boil.
Gradually stir in roux and add the rest of the salt and peppers mix.
Simmer 45 minutes to 1 hour (during this time you can chop the green onions, parsley, and sausage).
Add chicken and sausage and continue to simmer for at least 1 1/2 hours, or until the chicken is tender. Add water if needed.
Remove from heat and let stand for 15 minutes (this is a good time to cook the rice).
Skim fat and discard.
Remove chicken bones with a slotted spoon, shred any meat remaining on the bones discarding skin and return the meat to the pot.
Stir in green onions, parsley, and Tabasco. Let stand for a few more minutes.
Serve over rice in large bowls.
Monday, May 2, 2011
Custardy Oven Pancake with Berries
Thanks to Rusty Jackson for this recipe, which he got from a friend in California. I tried it and it's beautiful and delicious...great for brunch!
Oven Pancake with Berries
4 large eggs
5 1/2 teaspoons honey, divided
1 teaspoon lemon zest
3/4 teaspoon salt
1 cup flour
2 1/2 cups milk
2 cups raspberries, divided
1/4 cup butter, cut into chunks
1 pound strawberries, hulled and sliced (or another fruit)
Place an ovenproof 12-inch frying pan or 9 by 13 inch pan in the oven and preheat to 425.
Whisk eggs, 1/4 cup honey, and lemon zest in a bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
Puree 1 cup raspberries in food processor or blender until smooth. Strain. Discard seeds.
Remove pan from oven. Add butter and swirl until melted and golden.
Pour in batter. Pour raspberry puree over batter in wide ribbons.
Reduce heat to 400 and bake until pancake is golden -- about 30 minutes.
Let stand 10 to 15 minutes to firm (otherwise pancake will fall).
Combine strawberries, remaining raspberries, and remaining honey in a bowl and let stand for at least 10 minutes. Add honey to taste.
Cut pancake into wedges. Spoon half of the fruit mixture over pancake wedges, and serve the rest on the side.
Oven Pancake with Berries
4 large eggs
5 1/2 teaspoons honey, divided
1 teaspoon lemon zest
3/4 teaspoon salt
1 cup flour
2 1/2 cups milk
2 cups raspberries, divided
1/4 cup butter, cut into chunks
1 pound strawberries, hulled and sliced (or another fruit)
Place an ovenproof 12-inch frying pan or 9 by 13 inch pan in the oven and preheat to 425.
Whisk eggs, 1/4 cup honey, and lemon zest in a bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
Puree 1 cup raspberries in food processor or blender until smooth. Strain. Discard seeds.
Remove pan from oven. Add butter and swirl until melted and golden.
Pour in batter. Pour raspberry puree over batter in wide ribbons.
Reduce heat to 400 and bake until pancake is golden -- about 30 minutes.
Let stand 10 to 15 minutes to firm (otherwise pancake will fall).
Combine strawberries, remaining raspberries, and remaining honey in a bowl and let stand for at least 10 minutes. Add honey to taste.
Cut pancake into wedges. Spoon half of the fruit mixture over pancake wedges, and serve the rest on the side.
Friday, April 29, 2011
Beef Carpaccio a la Harry's Bar
It took a lot of convincing to get me to try carpaccio, as well as ceviche and sushi -- and today they are all favorites. I'm still a little skittish about raw meat, though, even if it is marinated. I always go to a very good butcher I trust -- Kuby's is my first choice -- and I prepare the dish as soon as possible. Raw food enthusiasts extol the health benefits of uncooked food, but to me it just tastes good!
The sauce below is an adaptation of the one served with the carpaccio at Harry's Bar in Venice, where the dish originated in the 1950s. This sauce is scrumptious -- in my opinion, worth every calorie. But if the sauce seems like too much, the carpaccio is also good with just a squeeze of lemon, or with a balsamic vinaigrette.
You can also eliminate the marinade. The Harry's Bar recipe does not marinate the beef -- I got that from a different recipe. Somehow it seems less raw if it's been marinated.
Carpaccio
1 1/2 pounds fat-free filet of beef (ask the butcher to slice paper thin)
Marinade:
1/2 cup olive oil
1/4 cup wine vinegar
1/4 cup soy sauce
1/4 cup cognac
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 large onion, peeled and very finely chopped
2 garlic cloves, peeled and very finely chopped
Sauce:
2 eggs
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup extra virgin oil
1 cup vegetable oil
2 dashes Tabasco, or to taste
3 tablespoons Worcestershire sauce
salt & pepper to taste
Garnish:
1 tablespoon capers
thinly sliced lemons
chopped parsley
Combine eggs, mustard, lemon juice, a pinch of salt, and a dash of Tabasco in a blender. Cover and pulse to mix. Turn the blender to medium and let it run while drizzling in the olive oil and then the vegetable oil. Continue to blend until mixture is thick enough to coat the back of a spoon. Add Worcestershire and blend 10 more seconds. Taste and add salt if needed.
If you are slicing the beef yourself, partially freeze it and slice with a very sharp knife or preferably an electric knife.
Place each slice of beef between sheets of waxed paper and pound until almost transparent.
Marinate beef for 4 to 6 hours, turning several times.
To serve, arrange slices of beef in a semi-circle and drizzle with sauce. Squeeze a little lemon juice over the top and sprinkle with parsley. Garnish with capers and freshly ground black pepper. Let stand for 5 minutes before serving.
The sauce below is an adaptation of the one served with the carpaccio at Harry's Bar in Venice, where the dish originated in the 1950s. This sauce is scrumptious -- in my opinion, worth every calorie. But if the sauce seems like too much, the carpaccio is also good with just a squeeze of lemon, or with a balsamic vinaigrette.
You can also eliminate the marinade. The Harry's Bar recipe does not marinate the beef -- I got that from a different recipe. Somehow it seems less raw if it's been marinated.
Carpaccio
1 1/2 pounds fat-free filet of beef (ask the butcher to slice paper thin)
Marinade:
1/2 cup olive oil
1/4 cup wine vinegar
1/4 cup soy sauce
1/4 cup cognac
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 large onion, peeled and very finely chopped
2 garlic cloves, peeled and very finely chopped
Sauce:
2 eggs
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup extra virgin oil
1 cup vegetable oil
2 dashes Tabasco, or to taste
3 tablespoons Worcestershire sauce
salt & pepper to taste
Garnish:
1 tablespoon capers
thinly sliced lemons
chopped parsley
Combine eggs, mustard, lemon juice, a pinch of salt, and a dash of Tabasco in a blender. Cover and pulse to mix. Turn the blender to medium and let it run while drizzling in the olive oil and then the vegetable oil. Continue to blend until mixture is thick enough to coat the back of a spoon. Add Worcestershire and blend 10 more seconds. Taste and add salt if needed.
If you are slicing the beef yourself, partially freeze it and slice with a very sharp knife or preferably an electric knife.
Place each slice of beef between sheets of waxed paper and pound until almost transparent.
Marinate beef for 4 to 6 hours, turning several times.
To serve, arrange slices of beef in a semi-circle and drizzle with sauce. Squeeze a little lemon juice over the top and sprinkle with parsley. Garnish with capers and freshly ground black pepper. Let stand for 5 minutes before serving.
Thursday, April 28, 2011
Neiman-Marcus Chocolate Chip Cookies
This recipe has been the subject of a long-lasting urban legend. Supposedly a woman was so taken with the chocolate chip cookie at the Neiman-Marcus Zodiac Room that she begged the waiter for the recipe. He told her that there would be a charge of "two-fifty." "Fine," she said. But when she received her bill she was shocked to see the charge was $250, not $2.50. In revenge she mailed the recipe to everyone she knew.
Neiman-Marcus has always denied the story, and to prove it they have the recipe posted on their web site. I've made these several times and they are really good. The espresso powder supposedly intensifies the flavor of the chocolate. I know everyone is watching calories, but for that very reason sometimes it's really special to have a yummy and totally unnecessary sweet treat!
Neiman-Marcus Chocolate Chip Cookies
1/2 cup (1 stick) butter
1 cup light brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso powder
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 300.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (about 30 seconds). Beat in the egg and vanilla extract for another 30 seconds.
In a mixing bowl, sift together dry ingredients and beat into butter mixture at low speed for about 15 seconds.
Stir in espresso powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop the cookie dough onto greased cookie sheet about three inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
Bake for about 20 minutes, or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Neiman-Marcus has always denied the story, and to prove it they have the recipe posted on their web site. I've made these several times and they are really good. The espresso powder supposedly intensifies the flavor of the chocolate. I know everyone is watching calories, but for that very reason sometimes it's really special to have a yummy and totally unnecessary sweet treat!
Neiman-Marcus Chocolate Chip Cookies
1/2 cup (1 stick) butter
1 cup light brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso powder
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 300.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (about 30 seconds). Beat in the egg and vanilla extract for another 30 seconds.
In a mixing bowl, sift together dry ingredients and beat into butter mixture at low speed for about 15 seconds.
Stir in espresso powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop the cookie dough onto greased cookie sheet about three inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
Bake for about 20 minutes, or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Tuesday, April 26, 2011
Gyros with Tzatziki Sauce
The final Easter dinner recycling recipe! The cheat here is that I already have the gyro meat -- the lamb I picked up at a Middle Eastern restaurant for Easter was the meat they use for their gyros. It was delicious, but I have no idea how to reproduce it. I would suggest picking up the meat from a restaurant, as the process they use cannot be duplicated at home. I also got some pita bread from them, so I figured all I need for gyros is a tomato and tzatziki sauce.
Tzatziki Sauce
2 8-ounce containers plain yogurt (or low-fat)
2 cucumbers, peeled, seeded, and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon fresh chopped dill
3 cloves garlic, peeled
Drain the yogurt in cheesecloth over a bowl in the refrigerator for several hours. When ready to use give the cheesecloth a final squeeze to remove more liquid.
Salt and drain the cucumbers on paper towel for about an hour. When ready to use wipe off any remaining moisture.
In a food processor or blender combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill, and garlic. Process until well combined. Transfer to a separate dish, cover, and refrigerate for at least one hour.
Gyros
Gyro meat
Pita bread
Tomato, sliced lengthwise
Tzaziki sauce
In a large skillet, heat enough olive oil to coat the surface of the pan. Add gyro meat and allow to warm,, tossing every few moments to heat evenly.
Warm the pita bread in the microwave, then slice in half. Stuff each half with gyro meat, tomato slices, and tzatziki sauce.
Tzatziki Sauce
2 8-ounce containers plain yogurt (or low-fat)
2 cucumbers, peeled, seeded, and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon fresh chopped dill
3 cloves garlic, peeled
Drain the yogurt in cheesecloth over a bowl in the refrigerator for several hours. When ready to use give the cheesecloth a final squeeze to remove more liquid.
Salt and drain the cucumbers on paper towel for about an hour. When ready to use wipe off any remaining moisture.
In a food processor or blender combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill, and garlic. Process until well combined. Transfer to a separate dish, cover, and refrigerate for at least one hour.
Gyros
Gyro meat
Pita bread
Tomato, sliced lengthwise
Tzaziki sauce
In a large skillet, heat enough olive oil to coat the surface of the pan. Add gyro meat and allow to warm,, tossing every few moments to heat evenly.
Warm the pita bread in the microwave, then slice in half. Stuff each half with gyro meat, tomato slices, and tzatziki sauce.
Monday, April 25, 2011
Easter Continues: Leftovers
I did survive! And so did quite a bit of food. Tonight I've created a nice main dish salad with the remains:
1 leaf Romaine or Red Leaf Lettuce
tomato slice
marinated asparagus
ham salad
(vinagrette)
(toasted pita bread)
Assemble lettuce, tomato, asparagus, then a mound of ham salad and top with vinaigrette if desired. Toasted pita on the side.
1 leaf Romaine or Red Leaf Lettuce
tomato slice
marinated asparagus
ham salad
(vinagrette)
(toasted pita bread)
Assemble lettuce, tomato, asparagus, then a mound of ham salad and top with vinaigrette if desired. Toasted pita on the side.
Saturday, April 23, 2011
Friday, April 22, 2011
Thursday, April 21, 2011
Easter Stuffed Eggs
Stuffed (or "deviled") eggs are one of the great culinary treats: the richness of the eggs blended with a vast variety of ingredients...herbs, fish, and pickled anything. The only rule is that any addition must be light or subtle enough to allow the egg to shine through. To me, "stuffed" eggs are those with the most subtle flavors - like salmon or curry - while "deviled" eggs are more spicy - stuffed with ham, pickles, even jalapenos, for instance. For Easter this year, I'm doing eggs with smoked salmon, curry, and pickle relish.
Place the eggs in a pot with plenty of water.Bring to a boil. Remove the pot from heat and allow to rest for 20 minutes. Meanwhile, prepare a cold water bath -- a bowl of water with a lot of ice. When the eggs are done, scoop them out of the pot with a slotted spoon and place in the ice water. Cool them for at least 15 minutes (longer won't hurt). The purpose of the ice bath is to prevent the unpleasant green or gray ring around the yolk that can sometimes form.
After the eggs have cooled completely, remove the shells. Halve lengthwise and remove the yolks.
At this point, you can (a) mash the yolks and other ingredients with a fork (b) puree the yolks and other ingredients in a blender or food processor, or (c) put yolks and other ingredients through a sieve. This depends partly on what your other ingredients are and what you want from your stuffed eggs. For instance, if you are making what I consider the classic "deviled" eggs -- adding mayonnaise, a dab of French's mustard, and pickle relish -- you would mash with a fork to preserve the integrity of the pickle relish. If you are stuffing with salmon, you might want to blend or sieve some of the salmon into the yolk and then add a strip of salmon on top. Putting it through the sieve would preserve a little more of the distinct flavor and texture of the salmon. Blending would give you a salmon-flavored yolk.
For a really nice presentation, put the stuffing into a piping bag and swirl into the halved whites. Or just scoop into the whites with a spoon. A sprinkling of paprika or cayenne is traditional and gives a nice color contrast and flavor boost. Another topping of some kind is nice, too. Here is what I have planned: fresh dill atop the smoked salmon, a dab of chutney atop the curry, a strip of pimiento atop the pickle relish.
Place the eggs in a pot with plenty of water.Bring to a boil. Remove the pot from heat and allow to rest for 20 minutes. Meanwhile, prepare a cold water bath -- a bowl of water with a lot of ice. When the eggs are done, scoop them out of the pot with a slotted spoon and place in the ice water. Cool them for at least 15 minutes (longer won't hurt). The purpose of the ice bath is to prevent the unpleasant green or gray ring around the yolk that can sometimes form.
After the eggs have cooled completely, remove the shells. Halve lengthwise and remove the yolks.
At this point, you can (a) mash the yolks and other ingredients with a fork (b) puree the yolks and other ingredients in a blender or food processor, or (c) put yolks and other ingredients through a sieve. This depends partly on what your other ingredients are and what you want from your stuffed eggs. For instance, if you are making what I consider the classic "deviled" eggs -- adding mayonnaise, a dab of French's mustard, and pickle relish -- you would mash with a fork to preserve the integrity of the pickle relish. If you are stuffing with salmon, you might want to blend or sieve some of the salmon into the yolk and then add a strip of salmon on top. Putting it through the sieve would preserve a little more of the distinct flavor and texture of the salmon. Blending would give you a salmon-flavored yolk.
For a really nice presentation, put the stuffing into a piping bag and swirl into the halved whites. Or just scoop into the whites with a spoon. A sprinkling of paprika or cayenne is traditional and gives a nice color contrast and flavor boost. Another topping of some kind is nice, too. Here is what I have planned: fresh dill atop the smoked salmon, a dab of chutney atop the curry, a strip of pimiento atop the pickle relish.
Make-Your-Own "Peeps"
Sorry, guys, but I'm busy getting ready for Easter & don't have time to post the instructions for this. But you can find the link on my FB page, or go to Martha Stewart's web page and enter a search for "homemade Easter treats"
Tuesday, April 19, 2011
Chilled Carrot Soup with Garden Herbs
This is the soup we decided to have for our backyard (if Mother Nature co-operates) drop-by Easter get-together. My mother thought the carrots seemed Easter-y, and I like this version because it doesn't have cream as so many carrot soups do. We'll just have the soup in a large pitcher surrounded with plastic cups, and the chives on a dish for people to add as they wish.
Recipes will follow in the next few days for the rest of our Easter menu: various stuffed eggs, finger sandwiches, and fruit tarts.
Chilled Carrot Soup with Garden Herbs
6 tablespoons olive oil
5 large carrots, thinly sliced
2 1/2 cups thinly sliced onions
1 teaspoon dried thyme
1 teaspoon light brown sugar
1/2 teaspoon ground nutmeg
4 cups chicken broth
1/4 cup orange juice
fresh chives, chopped
Heat olive oil in large saucepan over medium heat. Add carrots and onions and saute for about 4 minutes. Add thyme, brown sugar, and nutmeg. Saute until vegetables are tender, about 6 minutes. Add chicken broth. Cover pan and simmer until carrots are very soft -- about 25 minutes. Using a slotted spoon, transfer vegetables to a food processor or blender. Add 1/4 cup of cooking liquid. Puree until smooth. Return puree to pan. Stir in orange juice. Season to taste with salt and white pepper. Chill. Sprinkle with chives before serving.
This can be made the day before and kept refrigerated.
Recipes will follow in the next few days for the rest of our Easter menu: various stuffed eggs, finger sandwiches, and fruit tarts.
Chilled Carrot Soup with Garden Herbs
6 tablespoons olive oil
5 large carrots, thinly sliced
2 1/2 cups thinly sliced onions
1 teaspoon dried thyme
1 teaspoon light brown sugar
1/2 teaspoon ground nutmeg
4 cups chicken broth
1/4 cup orange juice
fresh chives, chopped
Heat olive oil in large saucepan over medium heat. Add carrots and onions and saute for about 4 minutes. Add thyme, brown sugar, and nutmeg. Saute until vegetables are tender, about 6 minutes. Add chicken broth. Cover pan and simmer until carrots are very soft -- about 25 minutes. Using a slotted spoon, transfer vegetables to a food processor or blender. Add 1/4 cup of cooking liquid. Puree until smooth. Return puree to pan. Stir in orange juice. Season to taste with salt and white pepper. Chill. Sprinkle with chives before serving.
This can be made the day before and kept refrigerated.
Sunday, April 17, 2011
Chicken Chalupas Compuestas or Taco Salad
There used to be a wonderful Mexican restaurant in Dallas called Spanish Village. It had a very charming atmosphere, and I thought it was the height of sophistication when I was 20-something. I always ordered one chicken chalupa. This recipe is the closest I've come to recreating that wonderful chalupa. Of course, this is a more structured version of a taco salad (in fact, "compuesta" means "composed" in Spanish). You could use the same ingredients (with a taco shell or with crumbled tostados) in the same order for a taco salad.
Chicken Chalupa Compuestra
corn or flour tortilla, fried until crisp in vegetable oil and then drained
hot refried beans or mashed pinto beans
sour cream
shredded or chopped chicken, seasoned with taco or fajita seasoning
grated Monterrey Jack cheese or chile con queso
salsa or enchilada sauce
chopped onion
chopped tomato
shredded lettuce
(guacamole)
(sliced avocado)
Assemble in order shown. I think Spanish Village used queso and guacamole, but now that seems like too much. If you're using queso, use sliced avocado. If you're using shredded cheese, use guacamole. You can also leave out the sour cream for a more simple chalupa.
You can do this with taco seasoned ground beef, too. But to me the chicken is classic.
Chicken Chalupa Compuestra
corn or flour tortilla, fried until crisp in vegetable oil and then drained
hot refried beans or mashed pinto beans
sour cream
shredded or chopped chicken, seasoned with taco or fajita seasoning
grated Monterrey Jack cheese or chile con queso
salsa or enchilada sauce
chopped onion
chopped tomato
shredded lettuce
(guacamole)
(sliced avocado)
Assemble in order shown. I think Spanish Village used queso and guacamole, but now that seems like too much. If you're using queso, use sliced avocado. If you're using shredded cheese, use guacamole. You can also leave out the sour cream for a more simple chalupa.
You can do this with taco seasoned ground beef, too. But to me the chicken is classic.
Low Fat, Low Calorie Creamy Three Pepper Sauce for Fish or Chicken
This is a surprisingly rich sauce, but only 183 calories per serving with 5 grams of fat. The secret is evaporated low-fat milk. Delicious and full of robust flavor, it is also quick and simple to prepare. The peppers and mushrooms in the sauce provide a vegetable, so you really only need some rice, pasta, or a salad for a complete meal.
I first made this years ago when I was on a low-fat diet. My friend Jo Carol and I grilled tuna steaks on my brand new Weber grill -- lighting the grill was the most difficult part of the preparation! It would be good on any type of mild fish or chicken.
Creamy Three Pepper Sauce
1 cup julienned red, green, and yellow peppers
1 cup sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1//4 cup evaporated low-fat milk
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1 tablespoon slivered fresh basil
In a medium skillet, sautee peppers, mushrooms, onions, and garlic in oil over medium heat about 6 minutes or until excess moisture has evaporated.
Stir in flour. Cook, stirring constantly, for one minute. Gradually add milk, water, wine, and salt. Heat, stirring constantly, until mixture comes to a boil and thickens. Stir in basil.
I first made this years ago when I was on a low-fat diet. My friend Jo Carol and I grilled tuna steaks on my brand new Weber grill -- lighting the grill was the most difficult part of the preparation! It would be good on any type of mild fish or chicken.
Creamy Three Pepper Sauce
1 cup julienned red, green, and yellow peppers
1 cup sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1//4 cup evaporated low-fat milk
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1 tablespoon slivered fresh basil
In a medium skillet, sautee peppers, mushrooms, onions, and garlic in oil over medium heat about 6 minutes or until excess moisture has evaporated.
Stir in flour. Cook, stirring constantly, for one minute. Gradually add milk, water, wine, and salt. Heat, stirring constantly, until mixture comes to a boil and thickens. Stir in basil.
Friday, April 15, 2011
Ham Cakes and Eggs with Tomato and Honey Mustard Sauce
This is a wonderful and different brunch dish. It's really a variation on baked or shirred eggs -- eggs baked in ramekins or muffin tins to which may be added herbs, crumbled bacon, or tomato sauce, etc. In this version, the ham cakes form a cup for the eggs for a beautiful presentation and a more substantial amount of ham than you would have in a baked egg. And with the addition of tomato and the honey mustard sauce, it is a complete and very satisfying meal.
Ham Cakes and Eggs
1 cup cooked ground ham
5 eggs
1 tablespoon water
1/8 teaspoon paprika
4 pieces of toast, cut into rounds
4 slices Roma tomatoes
chopped parsley
Preheat oven to 325.
Combine the ham, one egg, water, and paprika and press into four greased muffin tins, leaving a large hollow in each. Drop one egg into each hollow. Bake until the eggs are firm (they should be the consistency of poached eggs)-- about 8 to 10 minutes.
Place a slice of tomato on each toast round and top with ham cakes. Drizzle with honey mustard sauce and sprinkle with parsley.
Honey Mustard Sauce
5 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
Ham Cakes and Eggs
1 cup cooked ground ham
5 eggs
1 tablespoon water
1/8 teaspoon paprika
4 pieces of toast, cut into rounds
4 slices Roma tomatoes
chopped parsley
Preheat oven to 325.
Combine the ham, one egg, water, and paprika and press into four greased muffin tins, leaving a large hollow in each. Drop one egg into each hollow. Bake until the eggs are firm (they should be the consistency of poached eggs)-- about 8 to 10 minutes.
Place a slice of tomato on each toast round and top with ham cakes. Drizzle with honey mustard sauce and sprinkle with parsley.
Honey Mustard Sauce
5 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
Thursday, April 14, 2011
Gazpacho with Quesadillas
There are innumerable variations of both gazpacho and quesadillas. The following are my favorites, but use your imagination and suit your own tastes!
This gazpacho recipe has a lot of flavor without being overly spicy, and I like the combination of blended and chopped ingredients -- so often gazpacho is either completely pureed or overly chunky. I served this once to a gourmet friend of my parents, and he looked quite surprised after his first sip. "Where did you get this gazpacho?" he asked. I don't think he really believed I had made it myself! The recipe comes from the Dallas Museum of Fine Arts Gallery Buffet Soup Cookbook.
Gazpacho
Mix in blender until smooth:
1 10-ounce can Snap-E-Tom
1 medium cucumber, peeled and coarsely chopped
1 medium tomato, peeled and coarsely chopped
1 tablespoon sugar
1/4 cup cider vinegar
1/4 cup salad oil
Add by hand (do not use blender):
2 10-ounce cans Snap-E-Tom
1 small onion, finely chopped
1/2 medium tomato, peeled and finely chopped
1/2 medium cucumber, peeled and finely chopped
Chill for at least one hour.
You can add toasted croutons, diced avocado, chopped parsley or cilantro, or sliced lemon to each serving if you like. I like it "straight."
Chicken, Mushroom, and Onion Quesadillas
Quesadillas are really a Mexican version of the grilled cheese sandwich. So any quesadilla includes a tortilla and cheese. Beyond that, the sky's the limit! In the U.S., they are usually made with flour tortillas, but I'm told that in Mexico corn tortillas are often used. They can be made with a single tortilla, adding the filling to one half and then folding the other half over like a turnover. This is then served whole. Or you can use two tortillas, placing the filling on one and then topping with the other. This is then sliced into wedges. This recipe is for the second version, which is the style I am more accustomed to. You can easily transform it into the turnover style if you like.
Any type of melting cheese is good for quesadillas. I like either Monterrey Jack or queso fresco. Other fillings could include pico de gallo, shredded or fajita beef, fajita chicken, green pepper, chile pepper...let your imagination run wild -- or use whatever you have left over in the refrigerator! This is one of my favorite combinations.
If you would like to season the chicken, see instructions in the chicken enchilada recipe.
butter or cooking oil
4 flour tortillas
1 cup grated or crumbled cheese
1 cup sliced mushrooms
1/2 onion sliced thinly
1 cup shredded chicken
(guacamole)
Sautee the mushrooms and onion until soft and golden. Set aside.
Place one tortilla on a lightly greased skillet. Sprinkle with 1/2 cup cheese, 1/2 cup chicken, and 1/2 of the onions and mushrooms. Spread evenly and top with a second tortilla. Brush the top of the second tortilla with a little oil or butter. Continue cooking until the cheese begins to melt and the bottom tortilla begins to turn golden. Flip the quesadilla over with a large spatula and cook on the other side until the cheese is completely melted and the tortilla golden brown. Repeat with the remaining two tortillas and ingredients. Slice quesadillas into wedges. Top with guacamole if desired.
Guacamole
I like a very simple guacamole: just avocado lightly mashed with a fork or potato masher, a little lime juice, a tiny bit of grated onion or onion juice, and sea salt or kosher salt. But, of course, you can add chopped tomato, garlic, cumin, chopped chiles, etc. To your own taste!
This gazpacho recipe has a lot of flavor without being overly spicy, and I like the combination of blended and chopped ingredients -- so often gazpacho is either completely pureed or overly chunky. I served this once to a gourmet friend of my parents, and he looked quite surprised after his first sip. "Where did you get this gazpacho?" he asked. I don't think he really believed I had made it myself! The recipe comes from the Dallas Museum of Fine Arts Gallery Buffet Soup Cookbook.
Gazpacho
Mix in blender until smooth:
1 10-ounce can Snap-E-Tom
1 medium cucumber, peeled and coarsely chopped
1 medium tomato, peeled and coarsely chopped
1 tablespoon sugar
1/4 cup cider vinegar
1/4 cup salad oil
Add by hand (do not use blender):
2 10-ounce cans Snap-E-Tom
1 small onion, finely chopped
1/2 medium tomato, peeled and finely chopped
1/2 medium cucumber, peeled and finely chopped
Chill for at least one hour.
You can add toasted croutons, diced avocado, chopped parsley or cilantro, or sliced lemon to each serving if you like. I like it "straight."
Chicken, Mushroom, and Onion Quesadillas
Quesadillas are really a Mexican version of the grilled cheese sandwich. So any quesadilla includes a tortilla and cheese. Beyond that, the sky's the limit! In the U.S., they are usually made with flour tortillas, but I'm told that in Mexico corn tortillas are often used. They can be made with a single tortilla, adding the filling to one half and then folding the other half over like a turnover. This is then served whole. Or you can use two tortillas, placing the filling on one and then topping with the other. This is then sliced into wedges. This recipe is for the second version, which is the style I am more accustomed to. You can easily transform it into the turnover style if you like.
Any type of melting cheese is good for quesadillas. I like either Monterrey Jack or queso fresco. Other fillings could include pico de gallo, shredded or fajita beef, fajita chicken, green pepper, chile pepper...let your imagination run wild -- or use whatever you have left over in the refrigerator! This is one of my favorite combinations.
If you would like to season the chicken, see instructions in the chicken enchilada recipe.
butter or cooking oil
4 flour tortillas
1 cup grated or crumbled cheese
1 cup sliced mushrooms
1/2 onion sliced thinly
1 cup shredded chicken
(guacamole)
Sautee the mushrooms and onion until soft and golden. Set aside.
Place one tortilla on a lightly greased skillet. Sprinkle with 1/2 cup cheese, 1/2 cup chicken, and 1/2 of the onions and mushrooms. Spread evenly and top with a second tortilla. Brush the top of the second tortilla with a little oil or butter. Continue cooking until the cheese begins to melt and the bottom tortilla begins to turn golden. Flip the quesadilla over with a large spatula and cook on the other side until the cheese is completely melted and the tortilla golden brown. Repeat with the remaining two tortillas and ingredients. Slice quesadillas into wedges. Top with guacamole if desired.
Guacamole
I like a very simple guacamole: just avocado lightly mashed with a fork or potato masher, a little lime juice, a tiny bit of grated onion or onion juice, and sea salt or kosher salt. But, of course, you can add chopped tomato, garlic, cumin, chopped chiles, etc. To your own taste!
Wednesday, April 13, 2011
Shrimp (or crab) Salad with Choice of Dressings: Louis, Remoulade, New Orleans
It's starting to get hot, and a seafood salad sounds really good! Louis sauce has always been one of my favorites (it's sort of healthy -- green pepper and shrimp), remoulade is classic. And I've been told that this recipe for New Orleans sauce is from Galatoire's, though it's been a long time since I've been there so I couldn't swear to it! If you want to tone down the fat content in the Louis or remoulade, add more lemon juice and just don't use much sauce.
Any of these dishes begins with the poached shrimp or crabmeat. These must be good quality and well cooked (not overcooked). The seafood is placed on a bed of shredded or chopped lettuce, then topped with the dressing. If you are splurging, a little grated hard-boiled egg, chopped capers, and/or chopped green olives are delicious additions. I like to sprinkle a little paprika or cayenne on the composed and sauced salad. Lemon wedges are nice. And, of course, a good French bread!
Louis Sauce
1 cup mayonnaise
1/4 cup cream
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped green pepper
1/4 cup chopped green onion
2 tablespoons lemon juice
Remoulade Sauce
1 cup mayonnaise
1 tablespoon drained, finely chopped sweet or bread and butter pickle
1 tablespoon drained, finely chopped capers
2 tablespoons Dijon mustard
1 teaspoon finely chopped parsley
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chervil
(1/2 teaspoon anchovy paste)
New Orleans Sauce
1/2 cup finely chopped celery
1 stalk finely chopped green onion
1 tablespoon chopped chives
6 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon Tabasco sauce
5 tablespoons horseradish
2 tablespoons Dijon mustard
1/4 teaspoon paprika
3/4 teaspoons salt
1/2 teaspoon white pepper
Rub a bowl with garlic, combine above ingredients, add shrimp and toss well. Marinade shrimp in sauce for up to 12 hours (you may include a clove of garlic for 2 hours). Serve topped with sauce or with sauce on the side.
Any of these dishes begins with the poached shrimp or crabmeat. These must be good quality and well cooked (not overcooked). The seafood is placed on a bed of shredded or chopped lettuce, then topped with the dressing. If you are splurging, a little grated hard-boiled egg, chopped capers, and/or chopped green olives are delicious additions. I like to sprinkle a little paprika or cayenne on the composed and sauced salad. Lemon wedges are nice. And, of course, a good French bread!
Louis Sauce
1 cup mayonnaise
1/4 cup cream
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped green pepper
1/4 cup chopped green onion
2 tablespoons lemon juice
Remoulade Sauce
1 cup mayonnaise
1 tablespoon drained, finely chopped sweet or bread and butter pickle
1 tablespoon drained, finely chopped capers
2 tablespoons Dijon mustard
1 teaspoon finely chopped parsley
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chervil
(1/2 teaspoon anchovy paste)
New Orleans Sauce
1/2 cup finely chopped celery
1 stalk finely chopped green onion
1 tablespoon chopped chives
6 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon Tabasco sauce
5 tablespoons horseradish
2 tablespoons Dijon mustard
1/4 teaspoon paprika
3/4 teaspoons salt
1/2 teaspoon white pepper
Rub a bowl with garlic, combine above ingredients, add shrimp and toss well. Marinade shrimp in sauce for up to 12 hours (you may include a clove of garlic for 2 hours). Serve topped with sauce or with sauce on the side.
Monday, April 11, 2011
Yakisoba Chicken
I've always loved Japanese food. Never been a big fan of Chinese, but when I was a little girl my grandmother used to take us to a Japanese restaurant called Sakura sometimes for special occasions and I thought the food was delicious. I love tempura and sushi, but don't feel confident about attempting them at home (well, ok, tempura is great & easy on the grill. but tricky on the stove).
This is a basic stir-fry. You could substitute shrimp, and/or add other vegetables like brocolli or scallions (just remember that the ingredients need to cook at the same time, so cut brocolli into small pieces, for instance, and leave scallions whole). Use chile oil or red pepper flakes instead of chile paste. Rinse the soba noodles first until water runs clear, to prevent them from getting sticky.
This recipe is for 6, so adjust amounts as needed.
Yakisoba Chicken
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless boneless chicken breasts, cut into 1-inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
In a large skillet combine sesame oil, canola oil, and chile paste. Stir fry for 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
Combine onion, cabbage, and carrots. Stir fry until cabbage begins to wilt. Stir in remaining soy sauce, noodles, and chicken mixture. Mix to blend and serve!
This is a basic stir-fry. You could substitute shrimp, and/or add other vegetables like brocolli or scallions (just remember that the ingredients need to cook at the same time, so cut brocolli into small pieces, for instance, and leave scallions whole). Use chile oil or red pepper flakes instead of chile paste. Rinse the soba noodles first until water runs clear, to prevent them from getting sticky.
This recipe is for 6, so adjust amounts as needed.
Yakisoba Chicken
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless boneless chicken breasts, cut into 1-inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
In a large skillet combine sesame oil, canola oil, and chile paste. Stir fry for 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
Combine onion, cabbage, and carrots. Stir fry until cabbage begins to wilt. Stir in remaining soy sauce, noodles, and chicken mixture. Mix to blend and serve!
Sunday, April 10, 2011
German Sausage, Onion, and Cucumber Salad
This is my attempt to recreate another favorite dish from the past. In 1970, my friends Edith Seay and Chris Rentzel and I went to summer school in Paris. One weekend the three of us went to Lucerne to meet another friend, Richard Newman, who was coming through with a tour group. When I ordered this salad at a restaurant there, I was shocked that there was no lettuce -- I was only 19 and it had never occurred to me that a salad would not be mainly lettuce! It was delicious, though, and I wish I could remember the name of the sausage and what herbs they used in the dressing. I think maybe the sausage was knockwurst -- it was similar to bologna but better. I also have a strong feeling that they used chopped fennel leaves rather than dill. My grocery deli has a fairly decent bologna and I have some fresh dill, so that's what I'm using. There may also have been julienned strips of Swiss cheese.
This is filling enough for a light supper, with buttered rye bread. As I recall, they served it with the sausage in one layer on a plate, then cucumber, then onion, then cheese -- spread out sort of like an antipasto.
German Sausage, Onion, and Cucumber Salad
1/2 pound deli bologna (or any sausage soft enough to absorb), sliced medium-thin and cut into pieces about
1 - 1 1/2 inches square
1 onion, sliced very thin, separated into rings and cut in half
1 cucumber, peeled and sliced very thin
(Swiss cheese, cut into thin strips)
Dressing: Equal parts olive oil and lemon juice (or to taste), salt, white pepper, chopped fresh dill or fennel leaves, and a pinch of sugar
Sprinkle cucumber slices lightly with salt and allow to drain on paper towels for 1 - 2 hours. Drain onion slices also. Wash off the salt from cucumber and drain again. In a bowl, combine cucumber, onion, sausage, and cheese (if desired). Add dressing and toss well. Cover and marinate in the refrigerator for at least one hour. Serve as described above, including only enough dresssing to moisten ingredients.
This is filling enough for a light supper, with buttered rye bread. As I recall, they served it with the sausage in one layer on a plate, then cucumber, then onion, then cheese -- spread out sort of like an antipasto.
German Sausage, Onion, and Cucumber Salad
1/2 pound deli bologna (or any sausage soft enough to absorb), sliced medium-thin and cut into pieces about
1 - 1 1/2 inches square
1 onion, sliced very thin, separated into rings and cut in half
1 cucumber, peeled and sliced very thin
(Swiss cheese, cut into thin strips)
Dressing: Equal parts olive oil and lemon juice (or to taste), salt, white pepper, chopped fresh dill or fennel leaves, and a pinch of sugar
Sprinkle cucumber slices lightly with salt and allow to drain on paper towels for 1 - 2 hours. Drain onion slices also. Wash off the salt from cucumber and drain again. In a bowl, combine cucumber, onion, sausage, and cheese (if desired). Add dressing and toss well. Cover and marinate in the refrigerator for at least one hour. Serve as described above, including only enough dresssing to moisten ingredients.
Saturday, April 9, 2011
Seared Tuna with Orange Sauce and Rice Pilaf
This is a light, simple, and healthy meal. I love the wonderful fragrances in the kitchen while this is cooking. If you have leftover pilaf from tandoori chicken or another dish, you could use that pilaf instead topped with the tuna and sauce. You could use a different type of fish, and you could grill the fish instead of pan searing. The main thing here is the pilaf and sauce. It's really a one-dish meal, with the fish served on top of the pilaf and the sauce dirzzled over.
1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil, divided
1 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, divided
1 cup frozen shelled edamame
4 (4-ounce) tuna steaks
1/4 teaspoon salt
1 shallot bulb, peeled and chopped
3/4 cup water
1 tablespoon minced fresh chives
1/4 teaspoon grated orange zest
1 tablespoon orange juice
Place rice and water in a pot and bring to boil. Cover, reduce heat to low, and simmer 45 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until tender. Season with thyme and 1/4 teaspoon pepper. Stir into cooked rice.
Place edamame in a separate pot with water to cover. Bring to a boil and cook 5 minutes or until tender. Mix into rice.
Heat remaining olive oil in a skillet. Rub tuna with remaining pepper and salt. Sautee tuna to desired doneness.
Orange Sauce: Place chopped shallots in skillet. Increase heat to high and pour in 3/4 cup water. Cook until reduced to about 1/2 cup, then stir in chives, orange zest, and orange juice. Arrange fish over rice and drizzle with sauce.
1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil, divided
1 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, divided
1 cup frozen shelled edamame
4 (4-ounce) tuna steaks
1/4 teaspoon salt
1 shallot bulb, peeled and chopped
3/4 cup water
1 tablespoon minced fresh chives
1/4 teaspoon grated orange zest
1 tablespoon orange juice
Place rice and water in a pot and bring to boil. Cover, reduce heat to low, and simmer 45 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until tender. Season with thyme and 1/4 teaspoon pepper. Stir into cooked rice.
Place edamame in a separate pot with water to cover. Bring to a boil and cook 5 minutes or until tender. Mix into rice.
Heat remaining olive oil in a skillet. Rub tuna with remaining pepper and salt. Sautee tuna to desired doneness.
Orange Sauce: Place chopped shallots in skillet. Increase heat to high and pour in 3/4 cup water. Cook until reduced to about 1/2 cup, then stir in chives, orange zest, and orange juice. Arrange fish over rice and drizzle with sauce.
Friday, April 8, 2011
Tandoori Chicken, Sweet Saffron Pilaf, Spinach and Yogurt Salad
This is an attempt to recreate one of the most delicious meals I have ever eaten. My cousin Knox organized the preparation: he prepared and grilled the meat and assigned the side dishes to my cousin Mary Hobart and me. Even with three people working it was a labor-intensive meal -- but worth every bit of it! I'm not sure these are exactly the same dishes we had, but they are in the same vein. I would suggest preparing the spices and ghee, mixing the yogurt and spices for the spinach and yogurt salad, and marinating the chicken the day before cooking.
The recipes come from a wonderful cookbook, Classic Indian Cooking, by Julie Sahni. This was Knox's favorite cookbook, and I found it on Amazon. If you like Indian food, it is well worth buying. The author was raised in India and moved to New York as an adult -- so she has learned to adapt Indian cooking to the American kitchen and to use ingredients available here.
Instructions for making ghee and for roasting and grinding the spices follow the recipes. You can use a light vegetable oil instead of ghee, and store-bought ground spices -- the results will still be delicious, just not quite as fabulous! I know some people substitute yellow food coloring for saffron, but I think the saffron gives a wonderful flavor and richness.
The tandoor is a special clay pit type of oven, and no home-cooked chicken will completely re-create the flavor of the tandoor. But Julie Sahni says these techniques (oven roasting, oven broiling, outdoor grilling) all produce more than satisfactory results. Knox grilled the meat outdoors, but since I don't have a grill I chose oven roasting. I include instructions for all three. The recipes are for 6 servings. Reduce amounts as needed.
Tandoori chicken should be served immediately after cooking, because it becomes too dry when it is cold.
Tandoori Chicken (Tandoori Murghi)
3 small broiling chickens (2 - 2 1/2 pounds) or packaged quartered chicken
2 1/2 teaspoons unseasoned natural meat tenderizer (she says Adolph's is excellent)
1/3 cup lemon juice
Marinade:
2 large garlic cloves
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring or 1 tablespoon paprika
1/3 cup plain yogurt
ghee or vegetable oil for basting
Remove the wings and necks, quarter the chickens, and remove the skin (use kitchen towels to grip the chicken and pull it off). Prick the chicken all over with a fork, and make diagonal slashes 1/2 inch deep 1 inch apart. Place the meat in a large bowl.
Add meat tenderizer and lemon juice to chicken, rubbing them into the slashes and all over for about 2 minutes. Cover and marinate for 1/2 hour.
Put marinade ingredients into blender or food processor and blend until reduced to a smooth sauce.
Pour marinade over chicken pieces and mix, turning and tossing, to coat all pieces well (if you are using tandoori coloring use a fork or pastry brush to avoid staining your fingers).
Cover and marinate for 4 hours at room temperature or overnight in the refrigerator, turning several times. Do not marinate longer than 2 days.
Remove the chicken from the refrigerator at least 1 hour before cooking -- it should be at room temperature.
Oven Roasting:
Preheat oven to 500 - 550. Take chicken out of marinade and brush with ghee. Place pieces on a wire rack in a roasting pan and roast for 25-30 minutes, or until meat is cooked through. There is no need to baste with this method because the closed oven prevents drying.
Oven Broiling:
Preheat broiler. Place chicken pieces slashed side up on the rack and brush with ghee. Cook 2 or 3 inches from heat for 20 minutes. Turn and cook other side for 10 minutes or until cooked through. Brush often with ghee during cooking.
Outdoor Grilling:
Fire the coal about 1 1/2 hours before cooking, until a white ash forms over the surface of the coal. Place the grill at least 5 inches away from the heat and rub generously with oil. Place chicken pieces slashed side up on the grill and brush with ghee. Cook for 10 minutes, then turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting every 10 minutes until chicken is done. Remember that because the chicken has marinated in a tenderizing solution it will cook more quickly.
Sweet Saffron Pilaf (Zarda)
2 cups basmati rice
1 teaspoon saffron threads
4 tablespoons ghee (or light vegetable oil)
10 whole cloves
8 green cardamom pods
1 stick cinnamon, 3 inches long
1/4 cup seedless raisins
1/4 cup sugar
1 1/4 teaspoons Kosher salt
Wash the rice and place in a bowl. Add 4 cups cold water and soak for 1/2 hour. Drain the rice, reserving the water, and set aside.
Place saffron threads on a small plate and powder it using the back of a spoon or your fingers. Add 2 tablespoons of water and continue mashing until thoroughly dissolved. Set aside.
Heat ghee over medium heat in a heavy-bottomed pan. Add cloves, cardamom, and cinnamon. Fry until they are lightly browned and puffed -- about 1 minute. Add the rice and and fry until rice is thoroughly coated with ghee and begins to brown -- about 3 minutes -- stirring constantly to avoid burning.
Add reserved water, saffron water, raisins, sugar, and salt. Stir to keep rice from settling. Bring to a boil, then reduce heat and simmer, partially covered, for 10 minutes or until most of the water is absorbed and the surface of the rice is filled with steamy holes. There is no need to stir, but if you must, use a fork to avoid crushing the grains of rice.
Cover the pan and reduce heat to the lowest possible setting. Let the rice steam for 10 minutes, then turn off the heat and let it rest for 5 minutes. The rice will remain warm for 20 minutes if left covered. Fluff with a fork before serving. The whole spices are not meant to be eaten, but will do no harm if they are.
Spinach and Yogurt Salad (Palak Raita)
1 cup cooked spinach (or cooked frozen chopped spinach)
1 1/2 cups plain yogurt
1/2 cup sour cream
1 teaspoon ground roasted cumin seeds
1 teaspoon ground roasted coriander seeds
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon Kosher salt
(paprika)
Coarsely chop the spinach.
Put yogurt, sour cream, cumin, coriander, and black and red pepper in a bowl and mix thoroughly. (This can be done ahead and refrigerated).
When ready to serve, stir the salt and spinach into yogurt mixture. Sprinkle with cumin, coriander, and paprika if desired.
Usli Ghee (Indian Clarified Butter)
Indian clarified butter differs from the Western version by simmering the milk solids, which releases their liquid and creates a distinctive nutty flavor.
In a heavy 3-quart saucepan heat one pound of unsalted butter cut into small pieces over low heat -- it should not sizzle -- until completely melted (this should take from 5-15 minutes. Increase heat to medium. A thin layer of foam will form on top and the butter will begin to crackle as moisture is released from solids. Continue to simmer for about 10 minutes. It is not necessary to stir. The crackling will gradually stop and the foam will subside. At this point begin to stir constantly as foam forms again as the butter fat browns. As soon as the solids brown, turn off the heat and let the brown residue settle to the bottom. When the butter has cooled enough to handle, pour the clear liquid unto a jar making sure no residue gets in (you can strain through a double layer of cheesecloth to be sure). Let it cool completely, then cover the jar tightly.
Usli ghee will keep on the counter for 4-6 weeks if the room temperature is not more than 75, or in the refrigerator for 4 months, or in the freezer indefinitely.
Roasting and Grinding Spices (Masala Bhoonana aur Peesana)
Heat a heavy frying pan for 2 minutes over medium heat. Add spices and roast over medium heat, shaking the pan and stirring to avoid burning. For the first minute or two nothing will happen -- the spices are losing their moisture. Then they will start to brown and release fragrant smoke. Roast until they turn dark brown, turning down the heat if they seem to be browning too fast. Coriander seeds should take about 6 minutes, cumin about 8 minutes. Remove immediately from the pan when brown and put in a bowl to cool completely.
Put the spices in a coffee grinder, a spice mill, or a blender and grind to a fine powder.
The recipes come from a wonderful cookbook, Classic Indian Cooking, by Julie Sahni. This was Knox's favorite cookbook, and I found it on Amazon. If you like Indian food, it is well worth buying. The author was raised in India and moved to New York as an adult -- so she has learned to adapt Indian cooking to the American kitchen and to use ingredients available here.
Instructions for making ghee and for roasting and grinding the spices follow the recipes. You can use a light vegetable oil instead of ghee, and store-bought ground spices -- the results will still be delicious, just not quite as fabulous! I know some people substitute yellow food coloring for saffron, but I think the saffron gives a wonderful flavor and richness.
The tandoor is a special clay pit type of oven, and no home-cooked chicken will completely re-create the flavor of the tandoor. But Julie Sahni says these techniques (oven roasting, oven broiling, outdoor grilling) all produce more than satisfactory results. Knox grilled the meat outdoors, but since I don't have a grill I chose oven roasting. I include instructions for all three. The recipes are for 6 servings. Reduce amounts as needed.
Tandoori chicken should be served immediately after cooking, because it becomes too dry when it is cold.
Tandoori Chicken (Tandoori Murghi)
3 small broiling chickens (2 - 2 1/2 pounds) or packaged quartered chicken
2 1/2 teaspoons unseasoned natural meat tenderizer (she says Adolph's is excellent)
1/3 cup lemon juice
Marinade:
2 large garlic cloves
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring or 1 tablespoon paprika
1/3 cup plain yogurt
ghee or vegetable oil for basting
Remove the wings and necks, quarter the chickens, and remove the skin (use kitchen towels to grip the chicken and pull it off). Prick the chicken all over with a fork, and make diagonal slashes 1/2 inch deep 1 inch apart. Place the meat in a large bowl.
Add meat tenderizer and lemon juice to chicken, rubbing them into the slashes and all over for about 2 minutes. Cover and marinate for 1/2 hour.
Put marinade ingredients into blender or food processor and blend until reduced to a smooth sauce.
Pour marinade over chicken pieces and mix, turning and tossing, to coat all pieces well (if you are using tandoori coloring use a fork or pastry brush to avoid staining your fingers).
Cover and marinate for 4 hours at room temperature or overnight in the refrigerator, turning several times. Do not marinate longer than 2 days.
Remove the chicken from the refrigerator at least 1 hour before cooking -- it should be at room temperature.
Oven Roasting:
Preheat oven to 500 - 550. Take chicken out of marinade and brush with ghee. Place pieces on a wire rack in a roasting pan and roast for 25-30 minutes, or until meat is cooked through. There is no need to baste with this method because the closed oven prevents drying.
Oven Broiling:
Preheat broiler. Place chicken pieces slashed side up on the rack and brush with ghee. Cook 2 or 3 inches from heat for 20 minutes. Turn and cook other side for 10 minutes or until cooked through. Brush often with ghee during cooking.
Outdoor Grilling:
Fire the coal about 1 1/2 hours before cooking, until a white ash forms over the surface of the coal. Place the grill at least 5 inches away from the heat and rub generously with oil. Place chicken pieces slashed side up on the grill and brush with ghee. Cook for 10 minutes, then turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting every 10 minutes until chicken is done. Remember that because the chicken has marinated in a tenderizing solution it will cook more quickly.
Sweet Saffron Pilaf (Zarda)
2 cups basmati rice
1 teaspoon saffron threads
4 tablespoons ghee (or light vegetable oil)
10 whole cloves
8 green cardamom pods
1 stick cinnamon, 3 inches long
1/4 cup seedless raisins
1/4 cup sugar
1 1/4 teaspoons Kosher salt
Wash the rice and place in a bowl. Add 4 cups cold water and soak for 1/2 hour. Drain the rice, reserving the water, and set aside.
Place saffron threads on a small plate and powder it using the back of a spoon or your fingers. Add 2 tablespoons of water and continue mashing until thoroughly dissolved. Set aside.
Heat ghee over medium heat in a heavy-bottomed pan. Add cloves, cardamom, and cinnamon. Fry until they are lightly browned and puffed -- about 1 minute. Add the rice and and fry until rice is thoroughly coated with ghee and begins to brown -- about 3 minutes -- stirring constantly to avoid burning.
Add reserved water, saffron water, raisins, sugar, and salt. Stir to keep rice from settling. Bring to a boil, then reduce heat and simmer, partially covered, for 10 minutes or until most of the water is absorbed and the surface of the rice is filled with steamy holes. There is no need to stir, but if you must, use a fork to avoid crushing the grains of rice.
Cover the pan and reduce heat to the lowest possible setting. Let the rice steam for 10 minutes, then turn off the heat and let it rest for 5 minutes. The rice will remain warm for 20 minutes if left covered. Fluff with a fork before serving. The whole spices are not meant to be eaten, but will do no harm if they are.
Spinach and Yogurt Salad (Palak Raita)
1 cup cooked spinach (or cooked frozen chopped spinach)
1 1/2 cups plain yogurt
1/2 cup sour cream
1 teaspoon ground roasted cumin seeds
1 teaspoon ground roasted coriander seeds
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon Kosher salt
(paprika)
Coarsely chop the spinach.
Put yogurt, sour cream, cumin, coriander, and black and red pepper in a bowl and mix thoroughly. (This can be done ahead and refrigerated).
When ready to serve, stir the salt and spinach into yogurt mixture. Sprinkle with cumin, coriander, and paprika if desired.
Usli Ghee (Indian Clarified Butter)
Indian clarified butter differs from the Western version by simmering the milk solids, which releases their liquid and creates a distinctive nutty flavor.
In a heavy 3-quart saucepan heat one pound of unsalted butter cut into small pieces over low heat -- it should not sizzle -- until completely melted (this should take from 5-15 minutes. Increase heat to medium. A thin layer of foam will form on top and the butter will begin to crackle as moisture is released from solids. Continue to simmer for about 10 minutes. It is not necessary to stir. The crackling will gradually stop and the foam will subside. At this point begin to stir constantly as foam forms again as the butter fat browns. As soon as the solids brown, turn off the heat and let the brown residue settle to the bottom. When the butter has cooled enough to handle, pour the clear liquid unto a jar making sure no residue gets in (you can strain through a double layer of cheesecloth to be sure). Let it cool completely, then cover the jar tightly.
Usli ghee will keep on the counter for 4-6 weeks if the room temperature is not more than 75, or in the refrigerator for 4 months, or in the freezer indefinitely.
Roasting and Grinding Spices (Masala Bhoonana aur Peesana)
Heat a heavy frying pan for 2 minutes over medium heat. Add spices and roast over medium heat, shaking the pan and stirring to avoid burning. For the first minute or two nothing will happen -- the spices are losing their moisture. Then they will start to brown and release fragrant smoke. Roast until they turn dark brown, turning down the heat if they seem to be browning too fast. Coriander seeds should take about 6 minutes, cumin about 8 minutes. Remove immediately from the pan when brown and put in a bowl to cool completely.
Put the spices in a coffee grinder, a spice mill, or a blender and grind to a fine powder.
Thursday, April 7, 2011
Poached Artichoke with Choice of Dressings: Clarified Butter, Lemon Butter, Mayonnaise, Garlic Mayonnaise, Hollandaise, Mousseline
I was lucky to have a mother who cooked artichokes well and often. It is still one of my favorite foods. You can serve them warm, at room temperature, or cold (they're better marinated if served cold), cored and stuffed, cored with the dressing in the center cavity, or with the dressing in a shallow dish on the side. You want a delicate yet flavorful dressing. Clarified butter with or without lemon is the classic traditional dressing, but homemade mayonnaise or garlic mayonnaise (aioli), hollandaise, or mousseline are all delicious. Cold marinated artichoke is good with a mustard vinaigrette. Rise No 1 restaurant serves a sauce they say is made like hollandaise but with olive oil instead of butter, and they add chopped hard-boiled egg and capers. I haven't tried to make it yet, but I intend to -- it is wonderful! The calorie-conscious can use a low-fat salad dressing or vinaigrette.
Poached Artichoke
You really do need to start with a fairly decent artichoke. No amount of careful cooking will overcome an old, dry artichoke. Choose one with tightly closed leaves.
Tear off the tough outer leaves, cut off about 1/4 inch from the top of the globe, trim the sharp ends of the remaining leaves with scissors, and cut the stalk so that the artichoke can stand upright on the plate.
Bring a large pot of salted water to a boil (there should be enough water to cover the artichokes). Additions to the water can include olive oil, garlic, coriander...I usually add sliced lemon and a bay leaf. Add the artichokes, lower heat and simmer covered until the leaves pull off easily -- about 40 minutes. Remove from water and drain upside down.
To remove the choke (which is not necessary, but a nice touch), carefully spread the leaves apart until you can see the cone of pale green leaves in the center. Pull these out. This will reveal the choke, which you can scrape out with a spoon. The rich solid mass beneath the choke is called the heart. Dressing can be placed on top of the heart, and leaves dipped until you are ready to eat the heart: cut into small pieces and eat with a fork. One of the great culinary treats!
To marinate for serving cold: pour vinaigrette over artichoke, making sure to saturate between the layers of leaves. Wrap in plastic wrap and refrigerator for several hours or up to two or three days. Serve with the same vinaigrette, adding a little mayonnaise and/or Dijon mustard if desired (the "country style" is good with this).
Dressings
Clarified butter: Melt butter over low heat. Let stand for a few minutes until solids settle to the bottom, then skim the butter on top.
Lemon butter (meuniere): Cook clarified butter slowly in a saucepan until it is light brown. Add lemon juice to taste.
Mayonnaise: You can beat olive oil and a little lemon juice into store-bought mayonnaise for a fresher flavor. Don't try to make fresh mayonnaise in a thunderstorm or humid weather -- it will not bind. With all ingredients at room temperature place into a blender: 1 egg, 1 teaspoon Dijon mustard, 1 teaspoon salt, a dash of cayenne, 1 teaspoon sugar, 1/4 cup olive oil. Blend until thoroughly combined. Then, as the blender continues to run, remove the cover and slowly add 1/2 cup olive oil, then 3 tablespoons lemon juice. When this is thoroughly blended, slowly add 1/2 cup olive oil and blend until thick.
Garlic Mayonnaise (aioli): When mayonnaise is done (above) add crushed garlic cloves to taste and blend for about 10 seconds. If you are using store-bought mayonnaise, put the garlic through a press and add to mayonnaise then blend with a fork.
Hollandaise: Beat 4 egg yolks in a saucepan over low heat until you see the bottom of the pan with a stroke of your whisk. On the very lowest setting, add two sticks of butter cut into small chunks -- one chunk at a time, stirring after each addition. Then stir in a pinch of cayenne, salt to taste, a pinch of white pepper, and 2 tablespoons lemon juice.
Moousseline: Fold whipped cream into hollandaise -- 1 part whipped cream to 2 parts hollandaise.
Poached Artichoke
You really do need to start with a fairly decent artichoke. No amount of careful cooking will overcome an old, dry artichoke. Choose one with tightly closed leaves.
Tear off the tough outer leaves, cut off about 1/4 inch from the top of the globe, trim the sharp ends of the remaining leaves with scissors, and cut the stalk so that the artichoke can stand upright on the plate.
Bring a large pot of salted water to a boil (there should be enough water to cover the artichokes). Additions to the water can include olive oil, garlic, coriander...I usually add sliced lemon and a bay leaf. Add the artichokes, lower heat and simmer covered until the leaves pull off easily -- about 40 minutes. Remove from water and drain upside down.
To remove the choke (which is not necessary, but a nice touch), carefully spread the leaves apart until you can see the cone of pale green leaves in the center. Pull these out. This will reveal the choke, which you can scrape out with a spoon. The rich solid mass beneath the choke is called the heart. Dressing can be placed on top of the heart, and leaves dipped until you are ready to eat the heart: cut into small pieces and eat with a fork. One of the great culinary treats!
To marinate for serving cold: pour vinaigrette over artichoke, making sure to saturate between the layers of leaves. Wrap in plastic wrap and refrigerator for several hours or up to two or three days. Serve with the same vinaigrette, adding a little mayonnaise and/or Dijon mustard if desired (the "country style" is good with this).
Dressings
Clarified butter: Melt butter over low heat. Let stand for a few minutes until solids settle to the bottom, then skim the butter on top.
Lemon butter (meuniere): Cook clarified butter slowly in a saucepan until it is light brown. Add lemon juice to taste.
Mayonnaise: You can beat olive oil and a little lemon juice into store-bought mayonnaise for a fresher flavor. Don't try to make fresh mayonnaise in a thunderstorm or humid weather -- it will not bind. With all ingredients at room temperature place into a blender: 1 egg, 1 teaspoon Dijon mustard, 1 teaspoon salt, a dash of cayenne, 1 teaspoon sugar, 1/4 cup olive oil. Blend until thoroughly combined. Then, as the blender continues to run, remove the cover and slowly add 1/2 cup olive oil, then 3 tablespoons lemon juice. When this is thoroughly blended, slowly add 1/2 cup olive oil and blend until thick.
Garlic Mayonnaise (aioli): When mayonnaise is done (above) add crushed garlic cloves to taste and blend for about 10 seconds. If you are using store-bought mayonnaise, put the garlic through a press and add to mayonnaise then blend with a fork.
Hollandaise: Beat 4 egg yolks in a saucepan over low heat until you see the bottom of the pan with a stroke of your whisk. On the very lowest setting, add two sticks of butter cut into small chunks -- one chunk at a time, stirring after each addition. Then stir in a pinch of cayenne, salt to taste, a pinch of white pepper, and 2 tablespoons lemon juice.
Moousseline: Fold whipped cream into hollandaise -- 1 part whipped cream to 2 parts hollandaise.
Wednesday, April 6, 2011
Braised Short Ribs, Noodles Almondine, Spinach Salad with Mustard Dressing
I had guests from out of town recently, and we had a wonderful dinner on the terrace at the Mansion hotel. Their braised short ribs are served on a bed of mac 'n' cheese (Parmesan cheese, with chunks of ham) with a side of kale, and it was delicious. So I was inspired to try cooking short ribs myself -- this is my first attempt. Although this recipe is for a slow cooker, you can use a covered casserole in a very low oven instead. I tried to lighten it up a little -- the cheesy pasta and sauteed kale, while delicious, made for a pretty heavy meal. I think adding crushed toasted almonds to the noodles gives a little crunch which is nice, since the meat is so tender and buttery. And the spinach salad with mustard dressing provides a tart contrast to the richness of the meat and noodles. You can serve the beef on top of the noodles, or have the noodles on the side. Drizzle a little gravy on them both.
Braised Short Ribs
1 pound beef short ribs, cut up
1/3 teaspoon salt
1/6 teaspoon pepper
1/3 cup flour
1 tablespoon oil
1 onion, sliced
1 cup beef broth
1/6 teaspoon whole allspice
1 bay leaf
Mix together salt, pepper, and flour. Coat the ribs and brown well in hot oil in a skillet.
Put ribs in slow cooker and add remaining ingredients. Cover and cook on Low for 8-10 hours, or High for 4-6 hours. Remove meat and discard bay leaf and allspice. Thicken gravy on the stove.
Noodles Almondine
1 cup noodles (I used fettuccini)
3 quarts boiling water
melted butter
1/2 cup blanched chopped almonds
Cook noodles according to package instructions. Drain, then place back in the pot and moisten with melted butter. Sautee the chopped almonds briefly in butter and add to noodles.
Spinach Salad with Mustard Dressing
1/2 pound fresh spinach
1 teaspoon Dijon or German mustard
1 teaspoon grated onion
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 cup olive oil
2 tablespoons wine vinegar
1/4 teaspoon lemon juice
Trim spinach, wash, dry and chill.
Combine remaining ingredients and stir vigorously with a whisk. Add to spinach and toss.
Braised Short Ribs
1 pound beef short ribs, cut up
1/3 teaspoon salt
1/6 teaspoon pepper
1/3 cup flour
1 tablespoon oil
1 onion, sliced
1 cup beef broth
1/6 teaspoon whole allspice
1 bay leaf
Mix together salt, pepper, and flour. Coat the ribs and brown well in hot oil in a skillet.
Put ribs in slow cooker and add remaining ingredients. Cover and cook on Low for 8-10 hours, or High for 4-6 hours. Remove meat and discard bay leaf and allspice. Thicken gravy on the stove.
Noodles Almondine
1 cup noodles (I used fettuccini)
3 quarts boiling water
melted butter
1/2 cup blanched chopped almonds
Cook noodles according to package instructions. Drain, then place back in the pot and moisten with melted butter. Sautee the chopped almonds briefly in butter and add to noodles.
Spinach Salad with Mustard Dressing
1/2 pound fresh spinach
1 teaspoon Dijon or German mustard
1 teaspoon grated onion
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 cup olive oil
2 tablespoons wine vinegar
1/4 teaspoon lemon juice
Trim spinach, wash, dry and chill.
Combine remaining ingredients and stir vigorously with a whisk. Add to spinach and toss.
Thursday, March 31, 2011
Chicken Scallopine, Spaghetti with Garlic and Olive Oil, Poached Asparagus
This is a gourmet meal that's easy and, in this case, raises leftovers to new heights! I have leftover asparagus, leftover pasta...what to do? Get a single boneless skinless chicken breast from the grocery butcher and you're ready to go! I love scallopine -- veal or chicken -- and, of course you can do it with any of several sauces. In this case, we're using just the pan juices with a little lemon juice.
Chicken Scallopine
Boneless, skinless chicken breast
1/3 cup flour
1 egg, beaten
1 cup fine bread crumbs (freshly grated Parmesan is good added to the bread crumbs)
2 tablespoons unsalted butter (or more)
1 tablespoon (or more) peanut oil
salt
freshly ground black pepper
Cut the breasts in half, up the center. Put each half between sheets of waxed paper and pound with a meat pounder until less than half an inch thin, pushing the pounder outward to spread the flesh. Line up the flour, beaten eggs, and bread crumbs. Dip chicken pieces in flour (patting to shake excess), egg, and crumbs. Transfer to a cookie sheet lined with wax paper and refrigerate to firm and set the coating until ready to cook.
When ready to cook, remove the breasts from refrigerator and heat the butter and oil in a large heavy skillet over high heat until hot and bubbling. Put the breasts in the pan, turning down the heat to medium-high. Brown quickly on both sides, sprinkling with salt and pepper -- about a minute or two on each side, until the coating is browned.
Serve with pan juices and a little lemon juice.
Spaghetti with Garlic and Olive Oil
This is actually a good dish for a light supper entree, with the addition of (again the dreaded by many but adored by some) anchovies. A dear friend who was a Jesuit priest, with a vow of poverty but a love of the good things in life, first introduced it to me as a main dish with anchovies. So many great dishes are simple and inexpensive. This is also a combination that provides the basis of many glorious dishes -- clams in white sauce, shrimp scampi ... I could go on and on ... here we have simply the basic.
1/3 pound cooked spaghetti
1/3 cup good olive oil
2 cloves garlic, peeled and finely chopped
freshly ground black pepper (or crushed red pepper)
1 tablespoon chopped parsley (or tablespoon chopped fresh basil)
Heat oil until barely warm, and add garlic. Let it soak for 2 or 3 minutes. Add pasta to the pan with oil and garlic, and add pepper. Stir and cook together for a few minutes to allow flavors to blend. Top with parsley or basil.
Poached Asparagus
Remove the tough ends from asparagus spears by bending until each spear breaks. Place in sautee pan with a small amount of water and simmer until fork-tender. Lift from the pan and dress with lemon and butter or Easy Skillet Hollandaise.
Chicken Scallopine
Boneless, skinless chicken breast
1/3 cup flour
1 egg, beaten
1 cup fine bread crumbs (freshly grated Parmesan is good added to the bread crumbs)
2 tablespoons unsalted butter (or more)
1 tablespoon (or more) peanut oil
salt
freshly ground black pepper
Cut the breasts in half, up the center. Put each half between sheets of waxed paper and pound with a meat pounder until less than half an inch thin, pushing the pounder outward to spread the flesh. Line up the flour, beaten eggs, and bread crumbs. Dip chicken pieces in flour (patting to shake excess), egg, and crumbs. Transfer to a cookie sheet lined with wax paper and refrigerate to firm and set the coating until ready to cook.
When ready to cook, remove the breasts from refrigerator and heat the butter and oil in a large heavy skillet over high heat until hot and bubbling. Put the breasts in the pan, turning down the heat to medium-high. Brown quickly on both sides, sprinkling with salt and pepper -- about a minute or two on each side, until the coating is browned.
Serve with pan juices and a little lemon juice.
Spaghetti with Garlic and Olive Oil
This is actually a good dish for a light supper entree, with the addition of (again the dreaded by many but adored by some) anchovies. A dear friend who was a Jesuit priest, with a vow of poverty but a love of the good things in life, first introduced it to me as a main dish with anchovies. So many great dishes are simple and inexpensive. This is also a combination that provides the basis of many glorious dishes -- clams in white sauce, shrimp scampi ... I could go on and on ... here we have simply the basic.
1/3 pound cooked spaghetti
1/3 cup good olive oil
2 cloves garlic, peeled and finely chopped
freshly ground black pepper (or crushed red pepper)
1 tablespoon chopped parsley (or tablespoon chopped fresh basil)
Heat oil until barely warm, and add garlic. Let it soak for 2 or 3 minutes. Add pasta to the pan with oil and garlic, and add pepper. Stir and cook together for a few minutes to allow flavors to blend. Top with parsley or basil.
Poached Asparagus
Remove the tough ends from asparagus spears by bending until each spear breaks. Place in sautee pan with a small amount of water and simmer until fork-tender. Lift from the pan and dress with lemon and butter or Easy Skillet Hollandaise.
Wednesday, March 30, 2011
Baked Potato with Hamburger Steak and Oven-Roasted Asparagus
When I got my copy of James Beard's Theory and Practice of Good Cooking from the out-of-print division at Amazon recently, the first thing I looked up was his discussion of the baked potato. My original copy had been destroyed in a minor flooding incident and I remembered his eloquent praise of the properly baked potato -- but I couldn't remember what it was that made his potato so perfect. The only difference between his directions and my usual procedure is the baking time -- he suggests 1 1/2 hours at 425 (or longer for a large potato) while I usually bake a potato for 45 minutes to 1 hour at 425. Well, of course, he's right. It is better cooked for the longer time. He suggests that after slitting open the potato immediately upon removing it from the oven (to allow the steam to escape and prevent the potato from becoming soggy -- it should be "fluffy on the inside with a nice crisp skin"), you simply add salt and coarsely ground pepper: "It should have a good potatoey flavor, a mealy texture, and a lovely earthy smell." Indeed! It is a treat to savor the natural goodness of the potato unadorned. Then add whatever extras you like.
The baked potato is the centerpiece of this meal. Because it will bake for 1 1/2 hours, I begin with the potato, then add the hamburger steak and asparagus (in separate pans) for the last half-hour. Simplicity itself!
Baked Potato
Preheat oven to 425.
Scrub the skin well, allow to dry thoroughly, and rub with olive oil. Prick with a knife or fork several times (to allow steam to escape). Bake for 1 1/2 hours, or until it feels soft and gives when you squeeze it.
Additions: any or all of the following -- butter, salt, fresh ground black pepper, grated cheese, crumbled bacon, sour cream, chives
Hamburger Steak
I bought a prepared sirloin patty at the grocery which had already been mixed with steakhouse seasoning. I simply placed it on a broiling rack and added it to the oven for the last 30 minutes of the potato baking time -- turning it after 15 minutes. I thought it was quite good, and didn't add any sauce.
Oven-Roasted Asparagus
This is a fantastic cooking technique for almost any vegetable. You simply arrange the vegetables in a roasting pan (larger vegetables like carrots should be cut into smaller pieces), drizzle with olive oil, and sprinkle with kosher salt and fresh ground black pepper. Roast at 400 degrees for 30 minutes or so (depending on the vegetable). In this case, I used crushed red pepper instead of the black pepper and added the asparagus to the oven at the same time as the hamburger steak. The temperature was 425 instead of 400, but they turned out delicious -- similar to grilled asparagus.
The baked potato is the centerpiece of this meal. Because it will bake for 1 1/2 hours, I begin with the potato, then add the hamburger steak and asparagus (in separate pans) for the last half-hour. Simplicity itself!
Baked Potato
Preheat oven to 425.
Scrub the skin well, allow to dry thoroughly, and rub with olive oil. Prick with a knife or fork several times (to allow steam to escape). Bake for 1 1/2 hours, or until it feels soft and gives when you squeeze it.
Additions: any or all of the following -- butter, salt, fresh ground black pepper, grated cheese, crumbled bacon, sour cream, chives
Hamburger Steak
I bought a prepared sirloin patty at the grocery which had already been mixed with steakhouse seasoning. I simply placed it on a broiling rack and added it to the oven for the last 30 minutes of the potato baking time -- turning it after 15 minutes. I thought it was quite good, and didn't add any sauce.
Oven-Roasted Asparagus
This is a fantastic cooking technique for almost any vegetable. You simply arrange the vegetables in a roasting pan (larger vegetables like carrots should be cut into smaller pieces), drizzle with olive oil, and sprinkle with kosher salt and fresh ground black pepper. Roast at 400 degrees for 30 minutes or so (depending on the vegetable). In this case, I used crushed red pepper instead of the black pepper and added the asparagus to the oven at the same time as the hamburger steak. The temperature was 425 instead of 400, but they turned out delicious -- similar to grilled asparagus.
Tuesday, March 29, 2011
Baked Pork Chops with Sweet Potato and Apple
Joy of Cooking cites an old observation that the pig is like a saint in that both are more honored in death than in life. Some people have an aversion to the pig in either incarnation, and some religious traditions shun pork. Nevertheless, pork ribs, pork tenderloin, and pork chops are enormously popular dishes, because they are tasty and economical. The mild flavor lends itself to multitudes of marinades, seasonings, and sauces. The following is a very simple and plain recipe which brings out the delicate natural pork flavor.
Baked Pork Chops
2 thick pork chops
1 lemon, peeled and sliced
1/2 cup bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
butter
juice of one lemon
Preheat oven to 400.
Place pork chops in greased baking pan. Top each with a slice of lemon. Sprinkle with crumbs, salt, pepper, and nutmeg. Dot with butter, and add a squeeze of lemon juice.
Bake for 25 or 30 minutes per pound, or until it reaches an internal temperature of 165. Let the meat rest for about 10 minutes before serving.
Sweet Potato and Apple Bake
2 medium sweet potatoes
1 cup thinly sliced apples
1/4 cup brown sugar
dash cinnamon
grated lemon rind
1/4 cup butter
1/2 cup water
Bring oven to 350.
Cook sweet potatoes covered in boiling water until nearly done. Peel and cut into 1/2 inch slices.
Cook sliced apple covered in boiling water until nearly done. Sprinkle with lemon juice.
Layer the potatoes and apples in a greased baking dish. Sprinkle each layer with brown sugar, cinnamon, and lemon rind. Dot top layer with butter.
Pour water over casserole. Bake for one hour.
Baked Pork Chops
2 thick pork chops
1 lemon, peeled and sliced
1/2 cup bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
butter
juice of one lemon
Preheat oven to 400.
Place pork chops in greased baking pan. Top each with a slice of lemon. Sprinkle with crumbs, salt, pepper, and nutmeg. Dot with butter, and add a squeeze of lemon juice.
Bake for 25 or 30 minutes per pound, or until it reaches an internal temperature of 165. Let the meat rest for about 10 minutes before serving.
Sweet Potato and Apple Bake
2 medium sweet potatoes
1 cup thinly sliced apples
1/4 cup brown sugar
dash cinnamon
grated lemon rind
1/4 cup butter
1/2 cup water
Bring oven to 350.
Cook sweet potatoes covered in boiling water until nearly done. Peel and cut into 1/2 inch slices.
Cook sliced apple covered in boiling water until nearly done. Sprinkle with lemon juice.
Layer the potatoes and apples in a greased baking dish. Sprinkle each layer with brown sugar, cinnamon, and lemon rind. Dot top layer with butter.
Pour water over casserole. Bake for one hour.
Monday, March 28, 2011
Make-ahead Cheese Souflee with Orange/Grapefruit Spinach Salad
You can assemble this souflee as much as three hours before baking time, which makes for a more relaxed preparation. I know one woman who freezes her assembled souflees for as long as several days before baking them, and the results are perfectly beautiful and delicious. A souflee isn't as difficult or temperamental as its reputation would have you believe. Most important is that all ingredients, including the eggs, should be at room termperature before you begin. Also crucial is that the egg whites are beaten until firm enough to stand in peaks and folded very gently into the souflee with a rubber or plastic spatula so they do not lose aeration. If you are using a mixer or a non-copper bowl to beat the egg whites, add a pinch of cream of tartar when the eggs begin to get foamy. This adds the acidity that a copper bowl provides naturally, and allows the eggs to rise and become stable.
The one demand a souflee does make is that it must be served immediately. Puncture the top with a spoon and fork, making sure each serving has some of the soft center and the crusty exterior (you may use either one large baking dish or individual dishes).
This recipe is for a classic cheese souflee, but you could add chopped vegetables, chicken, seafood, or ham -- a souflee is a great vehicle for leftovers!
Cheese Souflee
1/2 cup butter
1/2 cup sifted flour
1 1/2 teaspoons salt
1/2 teaspoon paprika
dash cayenne
2 cups milk
1/2 pound sharp cheddar cheese, cubed
8 egg yolks
8 egg whites
Remove the top oven rack (to allow room for the souflee to rise) and preheat oven to 475.
To prepare the baking dish, butter bottom and sides well, then coat the surfaces with grated cheese.
Melt the butter in the top of a double boiler over boiling water. Add flour, salt, paprika, and cayenne. Mix well, and stir in milk. Stir constantly until sauce is thick. Add small cubes of cheese and stir until cheese melts. Remove from heat.
Beat egg yolks until they are light, and slowly pour yolks into cheese sauce stirring constantly.
Wash beater thoroughly -- even a speck of yolk can spoil the egg whites.
Beat egg whites until stiff but not dry. Fold cheese sauce into egg whites. Pour into baking dish.
(At this point you can refrigerate for up to three hours. Remove about 20 minutes before baking.)
Bake for 10 minutes. Reduce heat to 400 and bake for 25 minutes.
Orange/Grapefruit Spinach Salad
Arrange orange and grapefruit segments on top of trimmed baby spinach. Drizzlle with simple vinaigrette: 3 parts olive oil to 1 part vinegar (or a combination of vinegar and lemon juice), blended with a sweet or honey mustard.
The one demand a souflee does make is that it must be served immediately. Puncture the top with a spoon and fork, making sure each serving has some of the soft center and the crusty exterior (you may use either one large baking dish or individual dishes).
This recipe is for a classic cheese souflee, but you could add chopped vegetables, chicken, seafood, or ham -- a souflee is a great vehicle for leftovers!
Cheese Souflee
1/2 cup butter
1/2 cup sifted flour
1 1/2 teaspoons salt
1/2 teaspoon paprika
dash cayenne
2 cups milk
1/2 pound sharp cheddar cheese, cubed
8 egg yolks
8 egg whites
Remove the top oven rack (to allow room for the souflee to rise) and preheat oven to 475.
To prepare the baking dish, butter bottom and sides well, then coat the surfaces with grated cheese.
Melt the butter in the top of a double boiler over boiling water. Add flour, salt, paprika, and cayenne. Mix well, and stir in milk. Stir constantly until sauce is thick. Add small cubes of cheese and stir until cheese melts. Remove from heat.
Beat egg yolks until they are light, and slowly pour yolks into cheese sauce stirring constantly.
Wash beater thoroughly -- even a speck of yolk can spoil the egg whites.
Beat egg whites until stiff but not dry. Fold cheese sauce into egg whites. Pour into baking dish.
(At this point you can refrigerate for up to three hours. Remove about 20 minutes before baking.)
Bake for 10 minutes. Reduce heat to 400 and bake for 25 minutes.
Orange/Grapefruit Spinach Salad
Arrange orange and grapefruit segments on top of trimmed baby spinach. Drizzlle with simple vinaigrette: 3 parts olive oil to 1 part vinegar (or a combination of vinegar and lemon juice), blended with a sweet or honey mustard.
Friday, March 25, 2011
Beef Shish Kebab with Tabbouleh
It was a revelation to me how good shish kebab can be broiled in the oven! Of course, the grill is best but I live in an apartment and grills are not allowed. To me the oven is easier, too, but use either method you prefer. Groceries often have kebabs already arranged with vegetables on the skewers. But the following recipe allows you control of the quality of the beef, the selection of the vegetables, and the ingredients of the marinade. And the meat and vegetables will not have been sitting for who knows how long at the butcher's counter! Remember that any cut surface on a food exposed to the air loses quality and flavor rapidly. It's best to cut the beef yourself just before marinating. Or ask the butcher to cut it for you. You need a lean, tender cut of beef -- sirloin, top sirloin, or rib cut. Trim off as much fat as possible.
Beef Shish Kebab
2 pounds lean beef, cut into 2-inch cubes
Marinade:
2/3 cup dry red wine
1/2 cup olive oil
2 tablespoons lemon juice
3 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped dill or 1 teaspoon dried dill weed
Vegetables:
mushroom caps
squares of green pepper
2 tablespoons olive oil
Combine marinade ingredients in a glass or pottery bowl. Add cubed beef and marinate 4 to 48 hours, turning frequently.
When you're ready to cook, preheat the broiler and thread the skewers leaving about 2 inches at the handle and tip. The pieces should be close together so they don't dry out. You can alternate the beef with vegetables on the same skewer or use separate skewers.
Remove the rack from the broiler pan (or -- easy clean-up -- use an aluminum foil broiling pan!). Arrange the skewers across the pan, with the tips resting on one side and the handles on the other. Brush kebabs with oil.
Place in the oven with the meat about 3 inches from the heat. Turn often, brushing with the marinade (pay particular attention that the mushrooms stay well-oiled -- they can dry out and shrivel up). For rare beef, cook about 9 minutes. For medium-rare, about 12.
Tabbouleh
This is one of my favorite foods! On a hot summer day, tabbouleh has often been my entire lunch or supper. You can buy tabbouleh at many grocery delis (Central Market and Eatzi both have tasty versions), but -- as with most foods -- it is much better made fresh.
Tabbouleh is traditional in the Middle East with grilled or broiled foods. And with the vegetables from the kebabs, this rounds out a very healthy and tasty meal!
If you can't find the fine bulghur (or if you have leftover rice), a rice salad would be good, too. Just toss the cooked rice in vinaigrette (the rice should be moist but not soggy) and mix in chopped green onion, diced peeled seeded cucumber, chopped peeled seeded tomato, and chopped parsley.
1/2 cup fine bulghur (cracked wheat -- make sure you get the fine grade as others are too coarse)
3 medium ripe tomatoes, peeled, seeded, and finely chopped
1 cup finely chopped parsley
1 cup finely chopped green onion
1/3 cup lemon juice
salt
1/3 cup olive oil
1/4 cup finely chopped fresh mint leaves
Soak bulghur in cold water to cover for 30 minutes. Drain in a sieve lined with cheesecloth (to prevent fine grains from falling through), then twist the cheesecloth into a bag and wring out remaining moisture from the bulghur. Spread the bulghur on a dishtowel and leave until fairly dry. Put bulghur in a large bowl and add tomatoes, parsley, onion, lemon juice, and salt (to taste). Mix thoroughly but gently -- your hands are really best for this so as not to break the grains. Mix in the olive oil and mint just before serving.
Beef Shish Kebab
2 pounds lean beef, cut into 2-inch cubes
Marinade:
2/3 cup dry red wine
1/2 cup olive oil
2 tablespoons lemon juice
3 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped dill or 1 teaspoon dried dill weed
Vegetables:
mushroom caps
squares of green pepper
2 tablespoons olive oil
Combine marinade ingredients in a glass or pottery bowl. Add cubed beef and marinate 4 to 48 hours, turning frequently.
When you're ready to cook, preheat the broiler and thread the skewers leaving about 2 inches at the handle and tip. The pieces should be close together so they don't dry out. You can alternate the beef with vegetables on the same skewer or use separate skewers.
Remove the rack from the broiler pan (or -- easy clean-up -- use an aluminum foil broiling pan!). Arrange the skewers across the pan, with the tips resting on one side and the handles on the other. Brush kebabs with oil.
Place in the oven with the meat about 3 inches from the heat. Turn often, brushing with the marinade (pay particular attention that the mushrooms stay well-oiled -- they can dry out and shrivel up). For rare beef, cook about 9 minutes. For medium-rare, about 12.
Tabbouleh
This is one of my favorite foods! On a hot summer day, tabbouleh has often been my entire lunch or supper. You can buy tabbouleh at many grocery delis (Central Market and Eatzi both have tasty versions), but -- as with most foods -- it is much better made fresh.
Tabbouleh is traditional in the Middle East with grilled or broiled foods. And with the vegetables from the kebabs, this rounds out a very healthy and tasty meal!
If you can't find the fine bulghur (or if you have leftover rice), a rice salad would be good, too. Just toss the cooked rice in vinaigrette (the rice should be moist but not soggy) and mix in chopped green onion, diced peeled seeded cucumber, chopped peeled seeded tomato, and chopped parsley.
1/2 cup fine bulghur (cracked wheat -- make sure you get the fine grade as others are too coarse)
3 medium ripe tomatoes, peeled, seeded, and finely chopped
1 cup finely chopped parsley
1 cup finely chopped green onion
1/3 cup lemon juice
salt
1/3 cup olive oil
1/4 cup finely chopped fresh mint leaves
Soak bulghur in cold water to cover for 30 minutes. Drain in a sieve lined with cheesecloth (to prevent fine grains from falling through), then twist the cheesecloth into a bag and wring out remaining moisture from the bulghur. Spread the bulghur on a dishtowel and leave until fairly dry. Put bulghur in a large bowl and add tomatoes, parsley, onion, lemon juice, and salt (to taste). Mix thoroughly but gently -- your hands are really best for this so as not to break the grains. Mix in the olive oil and mint just before serving.
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