I don't think I knew it, but the Japanese are into pickles. (I know because it's been in magazines and on Martha Stewart!) Now apparently, not the kind of pickles that this Southern boy is used to. Like bread and butter pickles. Or even pickled beets. The Japanese version is simple, simple, simple. Vegetables sprinkled with a sea salt and sugar mixture that pulls out some of the liquid and crisps them quickly. And the sugar has the added benefit of taming some of the radishes' heat.
(Note: This would be a wonderfully simple snack to take to work. Put the prepped veggies into a tupperware-type container and pack the sugar/salt mixture in a baggie or smaller container. When ready to eat, throw the sugar and salt on top of the veggies, put the lid back on and shake a bit. Let sit for ten minutes and then enjoy.)
Superfast Japanese Salt and Sugar Pickles
From Food & Wine.
1 teaspoon fine sea salt
1 teaspoon sugar
3 very large radishes, halved and sliced into thin wedges (1 1/2 cups)
2 thin daikon radishes, sliced crosswise 1/8 inch thick (1 1/2 cups)
2 Kirby cucumbers, sliced crosswise 1/4 inch thick (1 1/2 cups)
2 pounds seedless watermelon—rind removed, flesh sliced 1/3 inch thick and cut into 2-inch wedges (Blog note: I didn't use watermelon...sounded too complcated.)
In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.
Sunday, October 26, 2008
Tuesday, October 21, 2008
Summer Squash Casserole
OK...so summer is over. But even though we can't get fresh yellow crookneck squash at the farmers market (or out of your own garden, you overachiever), that's no reason to stop eating veggies. In this day and time, you can get fresh (even organic) vegetables year-round. So hit the grocery and make this casserole anytime you want. Thumb your nose at Mother Nature. We're having squash...even in January.
With the stuffing mix angle, you could even stir things up and serve this as a part of your Thanksgiving feast!
(Note: Use fat-free, low-sodium soup and fat-free sour cream and this casserole is pretty healthy...except for that pesky stick of butter.)
Summer Squash Casserole
From Southern Living magazine.
Serves 8-12.
1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted
Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
With the stuffing mix angle, you could even stir things up and serve this as a part of your Thanksgiving feast!
(Note: Use fat-free, low-sodium soup and fat-free sour cream and this casserole is pretty healthy...except for that pesky stick of butter.)
Summer Squash Casserole
From Southern Living magazine.
Serves 8-12.
1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted
Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
Sunday, October 19, 2008
Oat Bran Applesauce Mini Muffins
I really need to get back on the program. I've been working out faithfully, but not eating well at all. Corny dogs at the State Fair. Late night Whataburger runs. And Sonic onion rings for a snack yesterday. It's all adding up...around my waist.
So it's back to my plan. I know how to do it. Lots of fruits and vegetables. Eating six meals a day. Revving up the metabolism. It's worked before.
And here's a recipe that I made today to start things off right. These yummy double-bite muffins are packed with healthy ingredients and easy to grab when I don't feel like cooking an egg or even making whole wheat toast.
I have to admit that I thought that these might taste like mini bales of hay as healthy as they sounded. But they're wonderfully moist and very flavorful.
Oat Bran Applesauce Mini Muffins
From Martha Stewart Living.
Makes two dozen mini-muffins.
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1 cup wheat bran
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.
Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
So it's back to my plan. I know how to do it. Lots of fruits and vegetables. Eating six meals a day. Revving up the metabolism. It's worked before.
And here's a recipe that I made today to start things off right. These yummy double-bite muffins are packed with healthy ingredients and easy to grab when I don't feel like cooking an egg or even making whole wheat toast.
I have to admit that I thought that these might taste like mini bales of hay as healthy as they sounded. But they're wonderfully moist and very flavorful.
Oat Bran Applesauce Mini Muffins
From Martha Stewart Living.
Makes two dozen mini-muffins.
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1 cup wheat bran
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.
Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
Thursday, October 16, 2008
Crispy Black Bean Cakes with Sour Cream and Avocado
This recipe came from an interesting article in Food & Wine magazine (my favorite!) on "Canned Bean Cuisine." Recipes that demonstrated ways to "gussy up" canned beans into something more substantial, more delicious, and...dare I say it?...more gourmet. An interesting option was spinach salad with cannelini beans and shrimp. But I was most intrigued by THIS idea...crispy, creamy pan-fried cakes with a Southwestern twist. And, honestly, they turned out even FAR better than that. So good, in fact, that they're on the short list (probably topped with a spicy grilled shrimp) for an upcoming wine pairing dinner...with either a creamy Chardonnay or a tangy rosé. But, I digress...on to this wonderfully delicious and easy to fix recipe.
Crispy Black Bean Cakes with Sour Cream and Avocado
From Food & Wine magazine.
Serves four.
2 tablespoons vegetable oil, plus more for frying
1 small onion, cut into 1/4-inch dice
1 large garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Two 15-ounce cans black beans, drained
1 1/4 cups plain dry bread crumbs
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
2 large eggs, beaten
Sour cream, avocado, scallions and lime wedges, for serving
In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
Crispy Black Bean Cakes with Sour Cream and Avocado
From Food & Wine magazine.
Serves four.
2 tablespoons vegetable oil, plus more for frying
1 small onion, cut into 1/4-inch dice
1 large garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Two 15-ounce cans black beans, drained
1 1/4 cups plain dry bread crumbs
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
2 large eggs, beaten
Sour cream, avocado, scallions and lime wedges, for serving
In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
Monday, October 13, 2008
Mustard Green and Sweet Onion Frittata
Here's another recipe in the parade of hors d'ouerves I've been testing. It's easy enough and can be made a day or two ahead. It reminds me of the traditional Spanish tapa tortilla espagnola. So I added a little garlic pepper to mayonnaise to serve alongside, much as a traditional Andalucian taverna might serve some aioli alongside your tortilla and cold copita of sherry. The frittata can be served warm, at room temperature or cold.
(Note: I substituted collard greens since my grocery store was out of mustard greens. They still add plenty of a nice bite--and actually I wonder if the mustard greens would make the finished product overly bitter. But whatever greens you use, make sure you chop them fairly finely if you're planning to serve this in canape-size bites. Otherwise, you end up with lots of bits hanging out...not the most attractive presentation.)
Mustard Green and Sweet Onion Frittata
From Food & Wine magazine.
3 tablespoons extra-virgin olive oil
1 large sweet onion, diced
1 1/2 pounds mustard greens (or other greens), stems discarded and leaves fairly finely chopped 16 large eggs, beaten
Kosher salt and freshly ground pepper
1/3 cup grated Parmigiano-Reggiano
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.
(Note: I substituted collard greens since my grocery store was out of mustard greens. They still add plenty of a nice bite--and actually I wonder if the mustard greens would make the finished product overly bitter. But whatever greens you use, make sure you chop them fairly finely if you're planning to serve this in canape-size bites. Otherwise, you end up with lots of bits hanging out...not the most attractive presentation.)
Mustard Green and Sweet Onion Frittata
From Food & Wine magazine.
3 tablespoons extra-virgin olive oil
1 large sweet onion, diced
1 1/2 pounds mustard greens (or other greens), stems discarded and leaves fairly finely chopped 16 large eggs, beaten
Kosher salt and freshly ground pepper
1/3 cup grated Parmigiano-Reggiano
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.
Sunday, October 12, 2008
Pecan Cheesecake Pie
Pecan pie is sacred at Thanksgiving dinner at my parents' house. I'm always supposed to bring it, but NEVER allowed to experiment. Not even a splash of bourbon for richness. And I was almost banished permanently from the county for bringing one with chocolate as a major part of the recipe.
Nope...it's the Better Homes and Gardens recipe that's required. Just eggs, butter, corn syrup, sugar and pecans. Nothing else. Period.
But I have a devious plan for this year. I tore this recipe out of last year's Southern Living. Finally got around to trying it last week. It's delicious. Creamier than the traditional. But just as full of pecan flavor. It's what I'm taking to the Thanksgiving feast this year. Whether they're ready for it or not. Shhhhhh...don't tell my mother.
Pecan Cheesecake Pie
From Southern Living.
Serves eight.
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.
Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Nope...it's the Better Homes and Gardens recipe that's required. Just eggs, butter, corn syrup, sugar and pecans. Nothing else. Period.
But I have a devious plan for this year. I tore this recipe out of last year's Southern Living. Finally got around to trying it last week. It's delicious. Creamier than the traditional. But just as full of pecan flavor. It's what I'm taking to the Thanksgiving feast this year. Whether they're ready for it or not. Shhhhhh...don't tell my mother.
Pecan Cheesecake Pie
From Southern Living.
Serves eight.
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.
Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Friday, October 10, 2008
Sauteed Corn, Spinach and Green Beans
This is one of those "duh" recipes. Something that we all could come up with...but we didn't, did we? I keep frozen veggies on hand at all times, but hadn't ever thought to put this particular combination together. And of course, Martha's minions make it really delicious with the addition of thyme and a splash of vinegar. It's an easy and healthy side dish. (And hearty enough that we made it the centerpiece of our all veggie meal the other night.)
Sauteed Corn, Spinach and Green Beans
From Martha Stewart's Everyday Food.
Serves four.
1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach (equivalent to one pre-packed container in produce section)
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar
In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.
Sauteed Corn, Spinach and Green Beans
From Martha Stewart's Everyday Food.
Serves four.
1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach (equivalent to one pre-packed container in produce section)
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar
In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.
Thursday, October 02, 2008
Goat Cheese Stuffed Mushrooms with Bread Crumbs
I'm already testing appetizer recipes for the upcoming party season. From our Halloween shindig in a couple of weeks straight through to New Year's, I fix lots of nibbles and snacks for a variety of occasions. Here's one that's a keeper. It's easy to assemble and can be made ahead. And each little bite is packed with flavor with nice contrasting texture.
(One note: I thought the browned cremini mushrooms got a little dark and looked a bit unappetizing. One of my guests disagreed, saying she liked the contrasting colors of the mushrooms and the goat cheese. Regardless, I might use white button mushrooms next time.)
Goat Cheese Stuffed Mushrooms with Bread Crumbs
From Food & Wine
Makes 24 pieces.
24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces
Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
Note: You can stuff the mushrooms a day ahead and refrigerate. Before serving, let come to room temperature and sprinkle with the bread crumbs.
(One note: I thought the browned cremini mushrooms got a little dark and looked a bit unappetizing. One of my guests disagreed, saying she liked the contrasting colors of the mushrooms and the goat cheese. Regardless, I might use white button mushrooms next time.)
Goat Cheese Stuffed Mushrooms with Bread Crumbs
From Food & Wine
Makes 24 pieces.
24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces
Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
Note: You can stuff the mushrooms a day ahead and refrigerate. Before serving, let come to room temperature and sprinkle with the bread crumbs.
Tuesday, September 30, 2008
Cocktail of the Week: Spiked Peach Limeade Granita
I'm not sure you can still find fresh peaches at the farmer's market, like I did when I tried this recipe six weeks or so ago...but frozen peaches would work just fine. I skipped the freeze and scrape steps for this and just froze it in the bowl and then threw it in a blender. Delicious. A last hurrah to summer here in the South...
Spiked Peach Limeade Granita
From Cooking Light magazine.
Makes eight one-cup servings.
4 cups water
3 cups peach slices (about 3 medium) (or use frozen)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
Peach slices and fresh mint sprigs .for garnish
Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.
Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.
Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.
Spiked Peach Limeade Granita
From Cooking Light magazine.
Makes eight one-cup servings.
4 cups water
3 cups peach slices (about 3 medium) (or use frozen)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
Peach slices and fresh mint sprigs .for garnish
Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.
Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.
Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.
Sunday, September 28, 2008
Buttermilk Breakfast Cake with Buttermilk Vanilla Glaze
This week's Sweet Sunday feature is great at night for dessert...and delicious for breakfast, as the name says. The buttermilk in both cake and glaze add an interesting tang to an easy-to-mix cake.
Buttermilk Breakfast Cake
From Southern Living.
Makes 10-12 servings.
1 (18.25-oz.) package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
Shortening
1 tablespoon granulated sugar
Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
Stir together brown sugar and cinnamon in a small bowl.
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 to 2 Tbsp. buttermilk
Stir together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding additional 1 Tbsp. buttermilk, if necessary, for desired consistency.
Buttermilk Breakfast Cake
From Southern Living.
Makes 10-12 servings.
1 (18.25-oz.) package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
Shortening
1 tablespoon granulated sugar
Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
Stir together brown sugar and cinnamon in a small bowl.
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 to 2 Tbsp. buttermilk
Stir together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding additional 1 Tbsp. buttermilk, if necessary, for desired consistency.
Thursday, September 25, 2008
Peanut Butter and Jelly Muffins
White bread. Peanut Butter (chunky of course). And strawberry jam. THAT's the perfect sammich. So when rolled into a muffin recipe, of course it must be tried. And it was quite successful. A little "wheaty," (Cooking Light of course) but yummy. And sure to be a favorite of your kids. You might actually be able to get them to eat a healthy breakfast...
Peanut Butter and Jelly Muffins
From Cooking Light magazine.
Makes one dozen muffins.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Peanut Butter and Jelly Muffins
From Cooking Light magazine.
Makes one dozen muffins.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Tuesday, September 23, 2008
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
Here in Dallas, we were kissed by a couple of autumnal days last week. The light has changed and the nights are cooler (even if oh so slightly). So, while salads are still in vogue, they begin to call for a little more heft...a little more spice, a little more heat.
This one fits the bill perfectly. And it calls for a layering of the most autumnal of ingredients--sliced apples, apple cider and apple cider vinegar. It was great the first night with scallops as called for. The second night with curry-dusted grilled shrimp. And even the third day as a salad on its own. Add this one to your file.
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
From Cooking Light.
Makes four servings.
1 cup apple cider
2 teaspoons sugar
4 slices center-cut bacon
1/4 cup chopped shallots
1 tablespoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced Granny Smith apple (about one)
1/3 cup thinly sliced red onion
1 (6-ounce) package fresh baby spinach
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
20 sea scallops (about 1 1/2 pounds)
2 teaspoons olive oil
Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.
Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.
Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of scallops. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done.
Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with 5 scallops.
This one fits the bill perfectly. And it calls for a layering of the most autumnal of ingredients--sliced apples, apple cider and apple cider vinegar. It was great the first night with scallops as called for. The second night with curry-dusted grilled shrimp. And even the third day as a salad on its own. Add this one to your file.
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
From Cooking Light.
Makes four servings.
1 cup apple cider
2 teaspoons sugar
4 slices center-cut bacon
1/4 cup chopped shallots
1 tablespoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced Granny Smith apple (about one)
1/3 cup thinly sliced red onion
1 (6-ounce) package fresh baby spinach
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
20 sea scallops (about 1 1/2 pounds)
2 teaspoons olive oil
Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.
Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.
Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of scallops. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done.
Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with 5 scallops.
Sunday, September 21, 2008
Strawberries Romanoff
Here's another Sweet Sunday.
The word for the day is "macerate." M-A-C-E-R-A-T-E. It means marinating fruit in liquid. It's a wonderful way to make a quick dessert. And when the macerating is done in a classic liqueur like Grand Marnier, it has to be a winner.
This is delicious just topped with a bit of whipped cream, but would also be great over pound cake or ice cream.
Strawberries Romanoff
From Cooking Light.
Serves four.
4 cups sliced strawberries (about 1 1/2 pounds)
3 tablespoons powdered sugar
1/4 cup Cointreau or Grand Marnier (orange-flavored liqueur)
1/3 cup whipping cream, chilled
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Mint sprigs (optional)
Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.
Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Spoon over strawberry mixture. Garnish with mint, if desired. Serve immediately.
The word for the day is "macerate." M-A-C-E-R-A-T-E. It means marinating fruit in liquid. It's a wonderful way to make a quick dessert. And when the macerating is done in a classic liqueur like Grand Marnier, it has to be a winner.
This is delicious just topped with a bit of whipped cream, but would also be great over pound cake or ice cream.
Strawberries Romanoff
From Cooking Light.
Serves four.
4 cups sliced strawberries (about 1 1/2 pounds)
3 tablespoons powdered sugar
1/4 cup Cointreau or Grand Marnier (orange-flavored liqueur)
1/3 cup whipping cream, chilled
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Mint sprigs (optional)
Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.
Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Spoon over strawberry mixture. Garnish with mint, if desired. Serve immediately.
Friday, September 19, 2008
Slow Cooker Sausage and Vegetable Risotto
I am a big fan of risotto. But I've never made it. My regular white rice hasn't turned out wonderfully lately for some reason, so the idea of stranding over a pan and stirring for an hour or more is simply not appealing.
So how excited was I to find this recipe? While I have to admit I was skeptical, I had faith in my fave Food & Wine...so I tried it over Hurricane Ike weekend. It was incredible. I don't know that I will ever fix risotto the traditional way.
Slow Cooker Sausage and Vegetable Risotto
From Food & Wine magazine.
Serves six.
4 1/2 cups low-sodium chicken broth
3/4 pound sweet Italian sausages, casings removed
3 tablespoons water
5 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 medium zucchini, cut into 1/2-inch dice
1 tablespoon kosher salt (Note: I cut this back to 1 teaspoon with wonderful results. The Parmesan adds plenty of salt.)
5 cups baby spinach (5 ounces)
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground pepper
Turn a 6- to 7-quart slow cooker to high.
In a saucepan, bring the broth to a simmer.
In a skillet, cook the sausage with the water over moderately high heat, breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker.
In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed.
Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker.
Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.
Food/Wine Pairing: You can go white OR red here. Maybe a fruity Italian white like Masi Masianco. Or a simple European red from Italy or France. This dish will stand up to almost everything.
So how excited was I to find this recipe? While I have to admit I was skeptical, I had faith in my fave Food & Wine...so I tried it over Hurricane Ike weekend. It was incredible. I don't know that I will ever fix risotto the traditional way.
Slow Cooker Sausage and Vegetable Risotto
From Food & Wine magazine.
Serves six.
4 1/2 cups low-sodium chicken broth
3/4 pound sweet Italian sausages, casings removed
3 tablespoons water
5 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 medium zucchini, cut into 1/2-inch dice
1 tablespoon kosher salt (Note: I cut this back to 1 teaspoon with wonderful results. The Parmesan adds plenty of salt.)
5 cups baby spinach (5 ounces)
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground pepper
Turn a 6- to 7-quart slow cooker to high.
In a saucepan, bring the broth to a simmer.
In a skillet, cook the sausage with the water over moderately high heat, breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker.
In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed.
Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker.
Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.
Food/Wine Pairing: You can go white OR red here. Maybe a fruity Italian white like Masi Masianco. Or a simple European red from Italy or France. This dish will stand up to almost everything.
Monday, September 15, 2008
Bayou Shrimp Stew
Well...Hurricane Ike was a disappointment. In a good way, certainly. Even here in Dallas they were predicting fifty mile an hour winds, six inches of rain, etcetera, etcetera. So I was ready. I perused the recipe files. Hit Central Market for all the necessary ingredients. And got ready to cook.
Not much rain and not much wind, but plenty of cooking this weekend. Here's one of the successful recipes. Although I'd make a change. We're not a big fan of tarragon...which was a big part of the herb mix I had on hand. So next time, I'd substitute Italian herb seasoning and its prevailing oregano for the perfect dish.
The breadcrumb topping (again with the Italian herb seasoning substitution from now on) is wonderful. Could stand on its own on fish, steamed veggies or roast pork tenderloin.
Bayou Shrimp Stew
From Everyday with Rachael Ray magazine.
Serves eight.
6 tablespoons butter
6 cloves garlic, finely chopped
3/4 cup bread crumbs
2 teaspoons herbes de Provence (As I've said, I'd substitute Italian herb seasoning.)
Salt and pepper
12 ounces andouille sausage, sliced 1/4 inch thick
2 onions, finely chopped
1 yellow bell pepper, chopped
1/3 cup flour
1 cup frozen shelled edamame
Two 15-ounce cans white beans, rinsed
2 pounds large shrimp, peeled and deveined
In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbes de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.
Food/Wine Pairing: Try a fruity red with this one. A Syrah. An Oregon Pinot Noir. Or a rustic Rioja from Spain.
Not much rain and not much wind, but plenty of cooking this weekend. Here's one of the successful recipes. Although I'd make a change. We're not a big fan of tarragon...which was a big part of the herb mix I had on hand. So next time, I'd substitute Italian herb seasoning and its prevailing oregano for the perfect dish.
The breadcrumb topping (again with the Italian herb seasoning substitution from now on) is wonderful. Could stand on its own on fish, steamed veggies or roast pork tenderloin.
Bayou Shrimp Stew
From Everyday with Rachael Ray magazine.
Serves eight.
6 tablespoons butter
6 cloves garlic, finely chopped
3/4 cup bread crumbs
2 teaspoons herbes de Provence (As I've said, I'd substitute Italian herb seasoning.)
Salt and pepper
12 ounces andouille sausage, sliced 1/4 inch thick
2 onions, finely chopped
1 yellow bell pepper, chopped
1/3 cup flour
1 cup frozen shelled edamame
Two 15-ounce cans white beans, rinsed
2 pounds large shrimp, peeled and deveined
In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbes de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.
Food/Wine Pairing: Try a fruity red with this one. A Syrah. An Oregon Pinot Noir. Or a rustic Rioja from Spain.
Sunday, September 14, 2008
Cherry Sour Cream Coffee Cake
I have folders and folders of recipes for desserts and baked goods. I never get to them. No one in this house has much of a sweet tooth...plus, after a big meal (that we usually eat too late), there no time nor appetite. But I am going to make a concerted effort to try some of these recipes out. I always need good desserts for company or parties. So, welcome to the first edition of my weekly "Sweet Sunday."
This one isn't exactly a dessert...although it would fit the bill perfectly with a dollop of whipped cream on top. It's a great coffee cake though...try it for breakfast soon.
Cherry Sour Cream Coffee Cake
From Cooking Light.
Makes 16 servings.
Streusel:
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup regular oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
Cake:
Cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces) (Note: I HATE pitting cherries, so took a shortcut and bought a can of cherries in water. However, I made the mistake of chopping them in the food processor...it made them too runny to provide chunks of cherry in the final cake. They gave it a great flavor though.)
To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.
Preheat oven to 350°.
To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.
This one isn't exactly a dessert...although it would fit the bill perfectly with a dollop of whipped cream on top. It's a great coffee cake though...try it for breakfast soon.
Cherry Sour Cream Coffee Cake
From Cooking Light.
Makes 16 servings.
Streusel:
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup regular oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
Cake:
Cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces) (Note: I HATE pitting cherries, so took a shortcut and bought a can of cherries in water. However, I made the mistake of chopping them in the food processor...it made them too runny to provide chunks of cherry in the final cake. They gave it a great flavor though.)
To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.
Preheat oven to 350°.
To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.
Friday, September 12, 2008
Halibut with White Beans in Tomato-Rosemary Broth
Yeah, so Food and Wine is my favorite foodie magazine. But, Cooking Light is a close second... because of recipes like this. Delicious. Hearty. Healthy. And pretty much always inspiring. This one wasn't perfect as written, but provided plenty of food for thought to produce a really fantastic meal. (As to the improvements/inspirations: We like our fish with a bit of bread crumb crunch on top. And I added a bit of Parmesan to richen the broth. I'll highlight my adaptations below....)
Halibut with White Beans in Tomato-Rosemary Broth
Adapted from Cooking Light magazine.
Serves four.
1 tablespoon olive oil
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chopped plum tomato (about 4)
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 teaspoon chopped fresh rosemary
(My additions: 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese (plus 1 tablespoon grated Parmesan cheese), 1 tablespoon olive oil, 2 tablespoons chopped fresh Italian parsley)
Preheat oven to 400 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side. Remove fish from pan and place in baking dish or pie plate. Cover fish in mixture of bread crumbs, 2 tablespoons Parmesan and 1 tablespoon olive oil. Place in oven and bake for ten minutes or until done.
Meanwhile, add garlic to skillet in which fish was cooked; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Right before removing from heat, stir in one tablespoon grated Parmesan cheese. Remove from heat; stir in rosemary.
Serve immediately by placing fish on top of bean mixture in rimmed bowls. Garnish with a fresh sprig of rosemary.
Food/Wine Pairing: This is one of those borderline dishes that gives you plenty of options. A Sauvignon Blanc or Albarino has the acidity to stand up to rich flavors. An unoaked Chardonnay would complement the creaminess of the white beans. And even a light Pinot Noir would work. I took the easy route...it's summer, so we uncorked a rosé. It was the perfect balance between richness and acidity. Try it and let me know what you think.
Ironically, I tried this recipe on the same night that my brother had a brief layover at the airport and we discussed a possible wine dinner for December. Guess what? This dish makes the cut.
Halibut with White Beans in Tomato-Rosemary Broth
Adapted from Cooking Light magazine.
Serves four.
1 tablespoon olive oil
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chopped plum tomato (about 4)
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 teaspoon chopped fresh rosemary
(My additions: 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese (plus 1 tablespoon grated Parmesan cheese), 1 tablespoon olive oil, 2 tablespoons chopped fresh Italian parsley)
Preheat oven to 400 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side. Remove fish from pan and place in baking dish or pie plate. Cover fish in mixture of bread crumbs, 2 tablespoons Parmesan and 1 tablespoon olive oil. Place in oven and bake for ten minutes or until done.
Meanwhile, add garlic to skillet in which fish was cooked; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Right before removing from heat, stir in one tablespoon grated Parmesan cheese. Remove from heat; stir in rosemary.
Serve immediately by placing fish on top of bean mixture in rimmed bowls. Garnish with a fresh sprig of rosemary.
Food/Wine Pairing: This is one of those borderline dishes that gives you plenty of options. A Sauvignon Blanc or Albarino has the acidity to stand up to rich flavors. An unoaked Chardonnay would complement the creaminess of the white beans. And even a light Pinot Noir would work. I took the easy route...it's summer, so we uncorked a rosé. It was the perfect balance between richness and acidity. Try it and let me know what you think.
Ironically, I tried this recipe on the same night that my brother had a brief layover at the airport and we discussed a possible wine dinner for December. Guess what? This dish makes the cut.
Saturday, September 06, 2008
Cocktails of the Week: Apple Cider Cocktails
When I was at the grocery store shopping for this wonderful scallops and spinach salad recipe, I bought an entire half liter of apple cider. Then only needed a little bit for the recipe. What to do with the rest?
Although these first days of autumn are the time to start thinking about apple cider, it's still a bit early (and hot!) for spiced cider served full-on steaming in mugs. So how about a crisp cool cocktail--or three-- with apple cider as a base ingredient? I've listed ingredients in "parts" so that you can make as many or as few as you need.
Any or all of them could be "gussied up" with a cinnamon sugar rim on the cocktail glass.
Pama-Apple Cocktail
This first one has a beautiful rich color (and flavor) thanks to Pama pomegranate liqueur.
4 parts apple cider
1 part Pama liqueur
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Apple Almond Cocktail
If you add a pinch of cinnamon to this, it's like apple almond crumble in a glass. The perfect combination of after-dinner drink and dessert.
1 part apple cider
1 part amaretto
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Seattle Sidecar
I found this one on the Internet. It reminds me of a daiquri...but has a defnite autumnal color and taste.
1 part apple cider
1 part dark rum
1 part orange-flavored liqueur
1/2 part freshly-squeezed lime juice
Splash of simple syrup
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
If you have your own tricks for cider in cocktails, please add them as Comments below.
Although these first days of autumn are the time to start thinking about apple cider, it's still a bit early (and hot!) for spiced cider served full-on steaming in mugs. So how about a crisp cool cocktail--or three-- with apple cider as a base ingredient? I've listed ingredients in "parts" so that you can make as many or as few as you need.
Any or all of them could be "gussied up" with a cinnamon sugar rim on the cocktail glass.
Pama-Apple Cocktail
This first one has a beautiful rich color (and flavor) thanks to Pama pomegranate liqueur.
4 parts apple cider
1 part Pama liqueur
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Apple Almond Cocktail
If you add a pinch of cinnamon to this, it's like apple almond crumble in a glass. The perfect combination of after-dinner drink and dessert.
1 part apple cider
1 part amaretto
1 part high-quality vodka
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
Seattle Sidecar
I found this one on the Internet. It reminds me of a daiquri...but has a defnite autumnal color and taste.
1 part apple cider
1 part dark rum
1 part orange-flavored liqueur
1/2 part freshly-squeezed lime juice
Splash of simple syrup
Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.
If you have your own tricks for cider in cocktails, please add them as Comments below.
Tuesday, September 02, 2008
Romaine Salad with Corn and Pepitas
Summertime (and it's still hot here in Big D!) is the time of year for crisp salads. Not fancy mixed greens, but mainstays like romaine (or even iceberg). They're crunchy and refreshing. Here's one that's slightly south of the border inspired with the sweetness of corn, the spice of cumin and the crunch of pumpkin seeds.
Romaine Salad with Corn and Pepitas
From Martha Stewart's Everyday Food.
Serves 4
1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced
Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.
In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.
Romaine Salad with Corn and Pepitas
From Martha Stewart's Everyday Food.
Serves 4
1/3 cup pepitas (hulled pumpkin seeds)
1/2 cup reduced-fat sour cream
2 tablespoons white-wine vinegar
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 head romaine lettuce (about 1 pound), thinly sliced crosswise
1 cup frozen corn kernels, thawed
1/2 small red onion, thinly sliced
Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.
In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.
Wednesday, August 27, 2008
Crostini with Fennel and Sausage
This is a gussied-up version of a family favorite appetizer. The original is a gooey delicious mess of Velveeta and breakfast sausage toasted on rye cocktail bread. This makes things a little more refined with Italian sausage, fontina and fennel seed. It's wonderfully wine-friendly--the recipe came from Andrea Immer Robinson to accompany one of her A-list wines. It would be a great first course or addition to your cocktail buffet.
CROSTINI WITH FENNEL AND SAUSAGE
Serves 6.
½ lb Italian sausage, casings removed
5 oz grated fontina cheese
1 t fennel seed, coarsely ground
2 T chopped fresh flat-leaf parsley
¾ t salt
12 slices rustic, coarse-textured bread, cut into 2- to 3-inch serving pieces
Preheat oven to 350º F.
Crumble the sausage and saute until almost done. (It will cook the rest of the way in the oven.)
Allow to cool slightly. Add the cheese, fennel seed, parsley, and ¾ t salt.
Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
Food/Wine Pairing: This would be good with most hearty reds, but Andrea shipped a great California blend to pair with the crostini. The Napa Valley Paraduxx Red Blend includes Zinfandel, Cabernet Sauvignon and Merlot. It's ripe and rich with vanilla notes from its oak aging. Personally, I found it surprisingly sweet on first tasting, but the crostini helped mellow it and drew out its spicier side. I have no idea as to its availability at retailers, but it would be worth looking for. (I'm guessing it would be good with a burger or barbecue also.)
CROSTINI WITH FENNEL AND SAUSAGE
Serves 6.
½ lb Italian sausage, casings removed
5 oz grated fontina cheese
1 t fennel seed, coarsely ground
2 T chopped fresh flat-leaf parsley
¾ t salt
12 slices rustic, coarse-textured bread, cut into 2- to 3-inch serving pieces
Preheat oven to 350º F.
Crumble the sausage and saute until almost done. (It will cook the rest of the way in the oven.)
Allow to cool slightly. Add the cheese, fennel seed, parsley, and ¾ t salt.
Spread onto the bread, distributing evenly. Place in a single layer on a baking sheet. Bake in the oven until golden and crispy, 15 minutes.
Food/Wine Pairing: This would be good with most hearty reds, but Andrea shipped a great California blend to pair with the crostini. The Napa Valley Paraduxx Red Blend includes Zinfandel, Cabernet Sauvignon and Merlot. It's ripe and rich with vanilla notes from its oak aging. Personally, I found it surprisingly sweet on first tasting, but the crostini helped mellow it and drew out its spicier side. I have no idea as to its availability at retailers, but it would be worth looking for. (I'm guessing it would be good with a burger or barbecue also.)
Monday, August 25, 2008
Cocktail of the Week: Le Bourget
While in the liqueur aisle last week, searching for Amaretto and Tuaca (staples of our bar), I ran across St. Germain Elderflower Liqueur. I'd seen it written about over the last couple of years and had ripped out several recipes for my files, so I went ahead and put it in my cart.Then, of course, I couldn't find the recipe I thought I had for it. But Google saved the day. What to do with the nectar created from the elderflower blossoms picked by Frenchmen and distilled into the beautiful Art Deco bottle? How about this? A gin-based cocktail that is as herbal and floral as the best summer garden...and as Parisian as the French suburb that shares its name.
Le Bourget
2 ounces gin
1/2 ounce St. Germain elderflower liqueur
1/2 ounce fresh lemon juice
Shake all ingredients well with ice and strain into a cocktail glass.
Cheers!
Saturday, August 23, 2008
Clams in Tomato Basil Broth
This recipe is just a twist on other recipes I've posted here before. Like this one. But it uses clams rather than mussels. Either way, it's delicious. (Healthy and simple too.) I found myself making a mess and eating it with my hands, slurping the clams out of their shells like oysters. And then sopping the broth up with ciabatta bread. As a matter of fact, the broth was so delicious that I saved the leftovers...should make a perfect poaching liquid for a halibut fillet or some shrimp.
Clams in Tomato Basil Broth
From Cooking Light magazine.
Serves four.
4 garlic cloves, minced
1 tablespoon olive oil
1 cup finely chopped onion (1 small)
3 cups coarsely chopped tomato (2 large)
1/2 cup white wine
1/2 cup clam juice
1/4 teaspoon crushed red pepper (Note: This provides plenty of heat...don't be tempted to add more.)
4 dozen littleneck clams (about 2 1/4 pounds)
1/4 cup chopped fresh basil
Prepare garlic; let stand 10 minutes.
Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.
Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.
Food/Wine Pairing (and Cook's Note/Confession): I love rosé wines during the summer. So I decided to go all out and open a bottle of sparkling rosé (the Spanish Segura Viudas Brut Rosé) to go with these clams. Rather than open another bottle to cook the clams, I used it in the recipe. It was delicious.
Clams in Tomato Basil Broth
From Cooking Light magazine.
Serves four.
4 garlic cloves, minced
1 tablespoon olive oil
1 cup finely chopped onion (1 small)
3 cups coarsely chopped tomato (2 large)
1/2 cup white wine
1/2 cup clam juice
1/4 teaspoon crushed red pepper (Note: This provides plenty of heat...don't be tempted to add more.)
4 dozen littleneck clams (about 2 1/4 pounds)
1/4 cup chopped fresh basil
Prepare garlic; let stand 10 minutes.
Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.
Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.
Food/Wine Pairing (and Cook's Note/Confession): I love rosé wines during the summer. So I decided to go all out and open a bottle of sparkling rosé (the Spanish Segura Viudas Brut Rosé) to go with these clams. Rather than open another bottle to cook the clams, I used it in the recipe. It was delicious.
Monday, August 18, 2008
Basil Mo-Tea-To
OK...I didn't name this cocktail recipe. It came from a recipe booklet sponsored by Lipton Tea that I was given recently. But despite its overly cute name, it's a delicioudly refreshing cocktail. A pitcher of these with friends on a summer day makes for a perfect party.
Basil Mo-Tea-To
Makes four servings.
(Adapted slightly.)
1 large lime, quartered
6 large fresh basil leaves
1/4 cup sugar
1 cup light rum
1/4 cup honey simple syrup (or 2 tablespoons honey)
1 (16 oz.) bottle unsweetened green tea (or brew your own)
1 cup chilled club soda
In a glass pitcher, squeeze lime. Pour in sugar and basil leaves. Muddle with muddler or wooden spoon until combined. Stir in rum, honey simple syrup and green tea. Just before serving, add club soda and pour into ice-filled glasses. Garnish with additional basil leaves.
(Note: I think this would also be fun shaken in a cocktail shaker and strained into a cocktail glass.)
Basil Mo-Tea-To
Makes four servings.
(Adapted slightly.)
1 large lime, quartered
6 large fresh basil leaves
1/4 cup sugar
1 cup light rum
1/4 cup honey simple syrup (or 2 tablespoons honey)
1 (16 oz.) bottle unsweetened green tea (or brew your own)
1 cup chilled club soda
In a glass pitcher, squeeze lime. Pour in sugar and basil leaves. Muddle with muddler or wooden spoon until combined. Stir in rum, honey simple syrup and green tea. Just before serving, add club soda and pour into ice-filled glasses. Garnish with additional basil leaves.
(Note: I think this would also be fun shaken in a cocktail shaker and strained into a cocktail glass.)
Monday, August 11, 2008
Ginger-Garlic Shrimp with Tangy Tomato Sauce
Here's a shrimp recipe with Thai tendencies. Lemongrass and basil. Ginger and garlic. Half the recipe and it's delicious as dinner on a bed of couscous. Or double the recipe and make a platter the centerpiece of a summer buffet. (Food & Wine suggests using the marinade on pork or chicken. I would have to agree.)
Ginger-Garlic Shrimp with Tangy Tomato Sauce
From Food & Wine magazine.
Makes ten servings. (That's the official word. Don't be surprised if four hungry folks eat each and every bit.)
SHRIMP:
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 tablespoons minced garlic
2 tablespoons finely chopped basil
1 tablespoon minced fresh ginger
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon crushed red pepper
2 1/2 pounds large shrimp, shelled and deveined
DIPPING SAUCE:
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 large garlic clove, minced
3 stalks of fresh lemongrass, tender inner bulb only, minced
1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
Kosher salt
Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.
Food/Wine Pairing: I actually opened two bottles of wine for this one. A Spanish Albarino as suggested by Food & Wine and a Sauvignon Blanc that ranked as a "Value Brand of the Year" in Wine & Spirits Magazine. The Martin Codax Albarino--honey-colored with a citrus nose tempered with the wonderful salty dryness found in wines from Raix Baixas--is the better "drinking" wine. But the Veramonte Reserva Sauvignon Blanc was perfect with the recipe. Ginger, garlic and red pepper all add heft and spice to the dish, and the slightly "green"/herbal nose and taste with plenty of citrusy grapefruit/melon zing perfectly refreshes the palate.
Ginger-Garlic Shrimp with Tangy Tomato Sauce
From Food & Wine magazine.
Makes ten servings. (That's the official word. Don't be surprised if four hungry folks eat each and every bit.)
SHRIMP:
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 tablespoons minced garlic
2 tablespoons finely chopped basil
1 tablespoon minced fresh ginger
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon crushed red pepper
2 1/2 pounds large shrimp, shelled and deveined
DIPPING SAUCE:
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 large garlic clove, minced
3 stalks of fresh lemongrass, tender inner bulb only, minced
1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
Kosher salt
Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.
Food/Wine Pairing: I actually opened two bottles of wine for this one. A Spanish Albarino as suggested by Food & Wine and a Sauvignon Blanc that ranked as a "Value Brand of the Year" in Wine & Spirits Magazine. The Martin Codax Albarino--honey-colored with a citrus nose tempered with the wonderful salty dryness found in wines from Raix Baixas--is the better "drinking" wine. But the Veramonte Reserva Sauvignon Blanc was perfect with the recipe. Ginger, garlic and red pepper all add heft and spice to the dish, and the slightly "green"/herbal nose and taste with plenty of citrusy grapefruit/melon zing perfectly refreshes the palate.
Tuesday, August 05, 2008
Lemon-Thyme Dip
Like the Wasabi Dip I posted recently, this is a delicious addition to the raw vegetables I'm eating as snacks these days. And it's a great option for a summer party.
Lemon-Thyme Dip
From Everyday Food.
Makes 1 1/2 cups.
1 cup low fat sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Kosher salt and freshly ground pepper
In a small bowl, combine sour cream, mayo and lemon zest and juice. Add thyme and season with salt and pepper.
Note: This will keep in refrigerator (covered) for up to three days.
Lemon-Thyme Dip
From Everyday Food.
Makes 1 1/2 cups.
1 cup low fat sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Kosher salt and freshly ground pepper
In a small bowl, combine sour cream, mayo and lemon zest and juice. Add thyme and season with salt and pepper.
Note: This will keep in refrigerator (covered) for up to three days.
Sunday, August 03, 2008
Honey-Mint Rum Spritzer
Here's a great way to use the Honey Syrup I posted recently. Rum is the base for so many wonderful summer drinks...including this one. How perfect would this be at a patio party with neighbors?
Honey-Mint Rum Spritzer
Makes one drink.
3 tablespoons light rum
2 1/2 tablespoons honey simple syrup
6 mint leaves
2 tablespoons fresh lime juice
Splash of club soda
Muddle rum, honey syrup, mint leaves and lime juice in a small tumbler. Add crushed ice and stir. Top with a splash of club soda. Garnish with mint sprigs if desired.
Honey-Mint Rum Spritzer
Makes one drink.
3 tablespoons light rum
2 1/2 tablespoons honey simple syrup
6 mint leaves
2 tablespoons fresh lime juice
Splash of club soda
Muddle rum, honey syrup, mint leaves and lime juice in a small tumbler. Add crushed ice and stir. Top with a splash of club soda. Garnish with mint sprigs if desired.
Wednesday, July 30, 2008
Ginger and Pink Grapefruit Cheesecake
Ginger and Pink Grapefruit Cheesecake
From Bon Appetit magazine
Crust:
20 whole graham crackers, coarsely broken
6 tablespoons sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely chopped crystallized ginger
Filling:
1 1/3 cups heavy whipping cream
1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
1 cup ginger preserves
1 tablespoon water
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon ground ginger
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
Topping
2 large pink or ruby grapefruits
Finely chopped crystallized ginger
For crust:
Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan.
Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool.
Reduce oven temperature to 325°F. Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
For filling:
Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream.
Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust.
Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven. Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours.
Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight.Store ginger jelly at room temperature.
For topping:Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid.Chill, changing towels as needed.
Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger.
Saturday, July 26, 2008
Grilled Scallops with Elote Mexican Corn Salad
Elote is a great Mexican street food. It can be simply defined as roasted corn on the cob. But that basic definition leaves out all the wonderful condiments that you can (and perhaps should when given the chance) dump on it. When I go to my local Latino grocery store, I am always tempted to walk out with one of the styrofoam cups filled with charred corn cut off the cob, hot chile sauce, lemon pepper and mayonnaise that they serve from sidewalk carts.. Yum.
This recipe takes the best of those flavors and turns them into a delicious bed for plump sweet grilled scallops.By itself, it's a perfect summer supper. (And the leftover corn salad is a great cold lunch the next day.)
Grilled Scallops with Elote Mexican Corn Salad
From Food and Wine.
Makes four servings.
1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure ancho chile powder
4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
Salt and freshly ground pepper
Hot sauce
12 large sea scallops
Lime wedges, for serving
Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to a work surface and cut the kernels off the cobs.
Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce.
Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
Food/Wine Pairing: You can go a couple ways with this one. A zesty Sauvignon Blanc (maybe Geyser Peak) will add an additional blast of acidity...an extra squeeze of lime if you will. The other way (and my choice) is an oaky Chardonnay like Sebastiani. Chardonnay is always a good pairing with corn and the char on the corn goes well with the "char" in the more heavily-oaked wine.
This recipe takes the best of those flavors and turns them into a delicious bed for plump sweet grilled scallops.By itself, it's a perfect summer supper. (And the leftover corn salad is a great cold lunch the next day.)
Grilled Scallops with Elote Mexican Corn Salad
From Food and Wine.
Makes four servings.
1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure ancho chile powder
4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
Salt and freshly ground pepper
Hot sauce
12 large sea scallops
Lime wedges, for serving
Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to a work surface and cut the kernels off the cobs.
Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce.
Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
Food/Wine Pairing: You can go a couple ways with this one. A zesty Sauvignon Blanc (maybe Geyser Peak) will add an additional blast of acidity...an extra squeeze of lime if you will. The other way (and my choice) is an oaky Chardonnay like Sebastiani. Chardonnay is always a good pairing with corn and the char on the corn goes well with the "char" in the more heavily-oaked wine.
Thursday, July 24, 2008
Honey Simple Syrup
This is going to seem like a really simplistic post...and it is. But you'll appreciate it over the next couple of weeks when this (literally) simple syrup serves as a key ingredient in a couple of delicious summer cocktails.
Honey Simple Syrup
Take equal parts of honey and water and simmer (or microwave) until honey is dissolved. Let cool and pour into a bottle or jar. The syrup will keep in your refrigerator for up to two weeks.
(Note: You could also steep mint or even basil in the hot syrup for a few minutes for some added flavor.)
I'll post a couple of cocktail recipes that puts this to good use over the next couple of weeks. But it also would be a great way to sweeten your iced tea to stay cool over the hot summer.
Honey Simple Syrup
Take equal parts of honey and water and simmer (or microwave) until honey is dissolved. Let cool and pour into a bottle or jar. The syrup will keep in your refrigerator for up to two weeks.
(Note: You could also steep mint or even basil in the hot syrup for a few minutes for some added flavor.)
I'll post a couple of cocktail recipes that puts this to good use over the next couple of weeks. But it also would be a great way to sweeten your iced tea to stay cool over the hot summer.
Wednesday, July 23, 2008
Cooking....How Do You Do That?
Often, when I am reporting to someone about a wonderful meal I've concocted, the person on the hearing end asks, "How did you learn to do that?" It comes up so often I've had to prepare an answer. That required some thinking, but the answer is actually pretty basic. Cooking is like much in life...a combination of art and science with a bit of experience thrown in.
I've learned the art by watching and reading and listening to others. Food magazines. TV shows. Cookbooks. It showed me techniques, ingredients and flavors that might go well together, and even highlighted the dreaded "trends" that seem to come up in the culinary world. (Zucchini carpaccio anyone?)
The science is actually more difficult for me (and most of us). There are techniques that have to be learned. Knife skills. The internal temperatures to which meats should be cooked. How to poach an egg. Those are the building blocks that become a part of any cook's arsenal--whether they are following someone else's recipe or creating one of their own.
And of course, both the art and the science get better with experience. The recipes that end up here are what I call "bloggable." There are lots that simply never make the cut--whether due to their shortcomings or mine. I've learned that if you're not failing in the kitchen, you're not succeeding either...because you're not cooking.
Interestingly enough, as I was thinking about all this, I found a passage in a cookbook that says it far better than I ever could. This is from the foreword of Chez Panisse Cooking by Paul Bertolli:
Developing skills and technique in the kitchen has much to do with practice, like any physical activity requiring coordination. Yet it seems more to the point to address the question of how one develops a feel for cooking or how to arrive at the point when the recipe can be put aside and instinct and confident intuition take over. Good cooking is in the very best sense a craft, involving the heart, head, and hands simultaneously. It is important to know what you are doing and why you are doing it, to keep your knives sharp and to teach your hands, above all, to remember that you are preparing food, not culinary artwork, that is to be savored and shared with others at your table. Cooking is a commonsense practice, not an alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses--the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity kneaded dough, the earthy scent of a vegetable just pulled from the ground--it is everything to mind these details. This is cooking. Following a recipe rigidly is a dry, mechanical exercise unless you re-create it yourself by asking questions along the way, remaining alert and responsive, and making judgements of your own.
Exactly.
I've learned the art by watching and reading and listening to others. Food magazines. TV shows. Cookbooks. It showed me techniques, ingredients and flavors that might go well together, and even highlighted the dreaded "trends" that seem to come up in the culinary world. (Zucchini carpaccio anyone?)
The science is actually more difficult for me (and most of us). There are techniques that have to be learned. Knife skills. The internal temperatures to which meats should be cooked. How to poach an egg. Those are the building blocks that become a part of any cook's arsenal--whether they are following someone else's recipe or creating one of their own.
And of course, both the art and the science get better with experience. The recipes that end up here are what I call "bloggable." There are lots that simply never make the cut--whether due to their shortcomings or mine. I've learned that if you're not failing in the kitchen, you're not succeeding either...because you're not cooking.
Interestingly enough, as I was thinking about all this, I found a passage in a cookbook that says it far better than I ever could. This is from the foreword of Chez Panisse Cooking by Paul Bertolli:
Developing skills and technique in the kitchen has much to do with practice, like any physical activity requiring coordination. Yet it seems more to the point to address the question of how one develops a feel for cooking or how to arrive at the point when the recipe can be put aside and instinct and confident intuition take over. Good cooking is in the very best sense a craft, involving the heart, head, and hands simultaneously. It is important to know what you are doing and why you are doing it, to keep your knives sharp and to teach your hands, above all, to remember that you are preparing food, not culinary artwork, that is to be savored and shared with others at your table. Cooking is a commonsense practice, not an alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses--the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity kneaded dough, the earthy scent of a vegetable just pulled from the ground--it is everything to mind these details. This is cooking. Following a recipe rigidly is a dry, mechanical exercise unless you re-create it yourself by asking questions along the way, remaining alert and responsive, and making judgements of your own.
Exactly.
Monday, July 21, 2008
Noodle Chicken Salad
This isn't the healthiest salad in the world...there's butter and oil, and the ramen noodle soup mix adds even more fat and sodium. But despite that, it's a fresh, bright Asian-style main-course salad that's perfect for the summer. And if you use a rotisserie chicken, it's pretty easy too.
Noodle Chicken Salad
From Southern Living.
Makes 4 to 6 servings.
2 (3 ounce) packages chicken-flavored ramen noodle soup mix
1 (2 to 3 pound) roasted whole chicken
2 tablespoons butter or margarine, divided
1/2 cup sliced almonds
1/4 cup sesame seeds
1/3 cup vegetable oil
2 tablespoons sesame oil
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup lite soy sauce
1/2 teaspoon pepper
1 head romaine lettuce, torn (I've also used Napa cabbage for this.)
5 green onions, sliced
Optional ingredients:
1 (10 ounce) can mandarin oranges, drained
1 cup sliced mushrooms
1/2 cup sliced celery
(I always use all three.)
Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.
Pull chicken from bones and coarsely chop; set aside.
Melt 1 tablespoon butter in large skillet over medium heat. Add almonds and sesame seeds. Cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet and set aside.
Add remaining butter and chicken to skillet and cook 4 to 5 minutes or until thoroughly heated.
Whisk together seasoning packet, oils, vinegar, and next three ingredients in a large bowl. Add lettuce/cabbage, green onions, sesame seed mixture, chicken and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately.
Noodle Chicken Salad
From Southern Living.
Makes 4 to 6 servings.
2 (3 ounce) packages chicken-flavored ramen noodle soup mix
1 (2 to 3 pound) roasted whole chicken
2 tablespoons butter or margarine, divided
1/2 cup sliced almonds
1/4 cup sesame seeds
1/3 cup vegetable oil
2 tablespoons sesame oil
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup lite soy sauce
1/2 teaspoon pepper
1 head romaine lettuce, torn (I've also used Napa cabbage for this.)
5 green onions, sliced
Optional ingredients:
1 (10 ounce) can mandarin oranges, drained
1 cup sliced mushrooms
1/2 cup sliced celery
(I always use all three.)
Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.
Pull chicken from bones and coarsely chop; set aside.
Melt 1 tablespoon butter in large skillet over medium heat. Add almonds and sesame seeds. Cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet and set aside.
Add remaining butter and chicken to skillet and cook 4 to 5 minutes or until thoroughly heated.
Whisk together seasoning packet, oils, vinegar, and next three ingredients in a large bowl. Add lettuce/cabbage, green onions, sesame seed mixture, chicken and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately.
Sunday, July 20, 2008
A Pair of Summer Chardonnays
Despite my loyal reading of Wine Spectator magazine and many ripped-out pages of Best Values and Smart Buys, I still end up going to our House Wines most of the time.
But it was time for a project. So I bought and then tasted two Chardonnays that Wine Spectator had rated in the high 80's. And (important to the Life Should Be Beautiful philosophy), both were in the $10 price range.
Both are worthy as summer sips. (And might actually be good enough to make YOUR house wine list.) Here are my tasting notes:
Hogue Chardonnay Columbia Valley 2006
Rated 88 by Wine Spectator magazine.
This one had velvety texture with a floral nose that quickly leans toward the tropical flavors of mango and pineapple. It's perfect with grilled fish or simply-prepared shrimp.
Meridian Chardonnay Santa Barbara County 2006
Rated 87 by Wine Spectator magazine.
Drinking this one felt like biting into a caramel apple. But it's a Granny Smith apple. The wine is a perfect blend--both on the nose and on the palate--of rich and acidic, sweet and savory. Crisp and refreshing, it's great with grilled chicken, but, heck, who needs food? Sit in the hammock and enjoy....
But it was time for a project. So I bought and then tasted two Chardonnays that Wine Spectator had rated in the high 80's. And (important to the Life Should Be Beautiful philosophy), both were in the $10 price range.
Both are worthy as summer sips. (And might actually be good enough to make YOUR house wine list.) Here are my tasting notes:
Hogue Chardonnay Columbia Valley 2006
Rated 88 by Wine Spectator magazine.
This one had velvety texture with a floral nose that quickly leans toward the tropical flavors of mango and pineapple. It's perfect with grilled fish or simply-prepared shrimp.
Meridian Chardonnay Santa Barbara County 2006
Rated 87 by Wine Spectator magazine.
Drinking this one felt like biting into a caramel apple. But it's a Granny Smith apple. The wine is a perfect blend--both on the nose and on the palate--of rich and acidic, sweet and savory. Crisp and refreshing, it's great with grilled chicken, but, heck, who needs food? Sit in the hammock and enjoy....
Friday, July 18, 2008
Bass with Fennel over Sauteed Spinach
This is delicious and healthy.
Striped Bass with Fennel over Sauteed Spinach
From Cooking Light magazine.
(Recipe adapted to make two generous servings.)
2 cups diced fennel bulb (about 1 bulb)
1 cup diced red onion
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons sugar
1 tablespoon balsamic vinegar
Preheat oven to 450°. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar and vinegar.
2 (6-ounce) striped bass fillets without skin
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat grill to medium-high heat. To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm. (I have also prepared this recipe by simply sauteeing the fish on the stovetop in a little olive oil.)
2 teaspoons olive oil
6 garlic cloves, thinly sliced
2 pounds fresh spinach, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish. (Refrigerate remaining relish and use on grilled chicken or even roast pork tenderloin.)
Striped Bass with Fennel over Sauteed Spinach
From Cooking Light magazine.
(Recipe adapted to make two generous servings.)
2 cups diced fennel bulb (about 1 bulb)
1 cup diced red onion
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons sugar
1 tablespoon balsamic vinegar
Preheat oven to 450°. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar and vinegar.
2 (6-ounce) striped bass fillets without skin
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat grill to medium-high heat. To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm. (I have also prepared this recipe by simply sauteeing the fish on the stovetop in a little olive oil.)
2 teaspoons olive oil
6 garlic cloves, thinly sliced
2 pounds fresh spinach, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish. (Refrigerate remaining relish and use on grilled chicken or even roast pork tenderloin.)
Thursday, July 17, 2008
Chorizo and Potato Spanish Tortilla Bites
Regular readers of this blog know that I love all things Spanish. Wine. Food. Everything. Here's an adaptation of the traditional Spanish tortilla (an egg omelet type dish, NOT like the Mexican bread product) that makes a wonderful appetizer.
Chorizo and Potato Spanish Tortilla Bites
From Gourmet magazine.
1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 ounces Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego cheese, coarsely grated (2 cups)
Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
Finely chop white and green parts of scallions and reserve separately. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes.
Transfer mixture to a large bowl and cool slightly.Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out).
Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles. Serve on a platter with toothpicks.
Cook's note: Tortilla can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Cut into squares, then bring to room temperature before serving or reheat to warm in a preheated 325°F oven.
Chorizo and Potato Spanish Tortilla Bites
From Gourmet magazine.
1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 ounces Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego cheese, coarsely grated (2 cups)
Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
Finely chop white and green parts of scallions and reserve separately. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes.
Transfer mixture to a large bowl and cool slightly.Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out).
Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles. Serve on a platter with toothpicks.
Cook's note: Tortilla can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Cut into squares, then bring to room temperature before serving or reheat to warm in a preheated 325°F oven.
Wednesday, July 16, 2008
Wasabi Dip
Carrots. Celery sticks. Radishes. Cucumber slices. All wonderfully healthy mid-morning or afternoon snacks. But how boring can you get?
Here's a healthy, delicious dip that makes those raw vegetables something you'll actually look forward to....
Wasabi Dip
2 teaspoons wasabi powder
2 teaspoons water
1 cup plain non-fat Greek yogurt
3 ounces fresh goat cheese, at room temperature
Pinch of sugar
Kosher salt
In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Refrigerate until chilled.
Here's a healthy, delicious dip that makes those raw vegetables something you'll actually look forward to....
Wasabi Dip
2 teaspoons wasabi powder
2 teaspoons water
1 cup plain non-fat Greek yogurt
3 ounces fresh goat cheese, at room temperature
Pinch of sugar
Kosher salt
In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Refrigerate until chilled.
Tuesday, July 15, 2008
Vignette: Wine Country Soda
I finally cleaned out our pantry last weekend. It's been gnawing at me for weeks--overflowing with boxes and jars and half-eaten bags of chips, it was a disaster waiting to happen. (The good news is that there were no chemistry projects lurking in the corners.) And I found some treasures in there as well. The jar of prepared lime curd will be a perfect summer dessert tonight when spread into a graham cracker crust and topped with freshly whipped cream.
I also found the two bottles of Vignette Wine Country Soda I bought last fall when they were first released and abuzz in the foodie/wino world. Thought popping open the Pinot Noir version would be a refreshing reward after my pantry-cleaning duties. Boy, was I underwhelmed.
Billed on the label as "part wine country magic, part soda pop pleasure," the drink is refreshingly natural--containing only carbonated water and Pinot Noir grape juice concentrate. However, it didn't taste to me like much more than grape juice and club soda. I still have the Chardonnay version to try. Perhaps it will help redeem the brand and live up to some of the positive reviews I have seen online.
Have you tried it? What do you think? Post your comments below.
I also found the two bottles of Vignette Wine Country Soda I bought last fall when they were first released and abuzz in the foodie/wino world. Thought popping open the Pinot Noir version would be a refreshing reward after my pantry-cleaning duties. Boy, was I underwhelmed.
Billed on the label as "part wine country magic, part soda pop pleasure," the drink is refreshingly natural--containing only carbonated water and Pinot Noir grape juice concentrate. However, it didn't taste to me like much more than grape juice and club soda. I still have the Chardonnay version to try. Perhaps it will help redeem the brand and live up to some of the positive reviews I have seen online.
Have you tried it? What do you think? Post your comments below.
Monday, July 14, 2008
Chicken and Spinach Stuffed Shells
There's nothing better for dinner than a rich, filling, baked pasta dish. Lasagna. Manicotti. Stuffed shells. But who has the time? Here's a simple solution. Rotisserie chicken from the grocery (If you haven't tried one yet, you're missing out...) and jarred Alfredo sauce make this filling quick and easy.
Chicken and Spinach Stuffed Shells
From Southern Living magazine.
Makes 4 to 6 servings.
18 jumbo pasta shells
2 (10-oz.) packages frozen chopped spinach, thawed
2 cups chopped chicken (Save time and effort and use a grocery store rotisserie chicken.)
1 tablespoon chopped fresh basil
1 (16-oz.) container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16-oz.) jar Alfredo sauce
Prepare pasta shells according to package directions.
Meanwhile, drain chopped spinach well, pressing between paper towels.
Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes.
Chicken and Spinach Stuffed Shells
From Southern Living magazine.
Makes 4 to 6 servings.
18 jumbo pasta shells
2 (10-oz.) packages frozen chopped spinach, thawed
2 cups chopped chicken (Save time and effort and use a grocery store rotisserie chicken.)
1 tablespoon chopped fresh basil
1 (16-oz.) container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16-oz.) jar Alfredo sauce
Prepare pasta shells according to package directions.
Meanwhile, drain chopped spinach well, pressing between paper towels.
Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes.
Wednesday, July 09, 2008
Cherry Crisp: A Delicious Treat
I'm eating VERY healthily these days. Lots of fruits and vegetables...with some fish now and then. But a guy has to have a treat, right? Try this. It takes advantage of the fresh cherries at the grocery right now (although pitting them was a mess...I need a gadget. Might settle for frozen next time to keep things simple.) and includes oatmeal, so has to be good for you! The almonds and almond extract in the recipe make it particularly rich and complex. Throw a dip of vanilla frozen yogurt on top and you're set with a bedtime snack that will genuinely satisfy.
Cherry Crisp
From Cooking Light magazine.
Serves 8.
Filling:
6 cups (about 2 pounds) sweet cherries, pitted
1/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray
Topping: 1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds
Preheat oven to 375°.
To prepare the filling, combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into an 11 x 7–inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.
Cherry Crisp
From Cooking Light magazine.
Serves 8.
Filling:
6 cups (about 2 pounds) sweet cherries, pitted
1/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray
Topping: 1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds
Preheat oven to 375°.
To prepare the filling, combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into an 11 x 7–inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.
Saturday, July 05, 2008
Stuffed Eight-Ball Squash
I've been reveling in the bounty that is the farmers market these days. My morning smoothies are much better with fresh peaches or blueberries. I seem to make a pot of green beans and new potatoes every Sunday. And I seem to be having sliced tomatoes (or those wonderfully sweet golden cherry tomatoes) with every meal.
But I was stumped by the round zucchini that I kept seeing alongside the regular zucchini and yellow crookneck squash. They seemed to be too interesting to just steam or drench in cornmeal and fry. So I was thrilled to find this recipe in The Dallas Morning News. It was rich and healthy all at the same time. It's a great vegetarian meal or would be a good side dish for roasted pork or chicken. (My other half said it tasted just like Thanksgiving.)
Stuffed Eight-Ball Squash
Serves four as a side dish.
4 eight-ball squash
2 tablespoons olive oil
1 medium onion, chopped (can substitute shallot)
1/2 teaspoon Italian herb seasoning (or thyme or oregano)
1/2 cup bread crumbs
1/4 grated Parmesan cheese (or Pecorino Romano)
2 tablespoons minced parsley
Salt and pepper
Fill a big pot with salted water and bring to a boil. Cut 4 eight-ball squash in half horizontally. Cut just enough of the stem end off for that half to sit flat. Trim off the end of the other half so it also sits flat. Scoop out the pulp to create a 3/8 -inch-thick shell. Reserve the pulp. Boil the shells in salted water for 2 minutes. Remove and drain.
Preheat oven to 350 F. Grease a baking dish large enough to hold the halved eight-balls.
Finely chop the reserved squash pulp. Heat olive oil in a skillet over medium-high heat. Add the chopped pulp, onion and Italian herb seasoning and sauté until tender. Remove from heat and combine with the bread crumbs , Parmesan cheese, parsley, several grinds of black pepper and salt to taste.
Place stuffed eight-ball halves in the prepared dish and bake for 15 to 20 minutes, or until heated through.
Food/Wine Pairing: It might seem strange to propose a wine pairing for a side dish, but this one is a homerun. Open a bottle of rosé--the perfect summer wine--to go with this one. Maybe one of these.
But I was stumped by the round zucchini that I kept seeing alongside the regular zucchini and yellow crookneck squash. They seemed to be too interesting to just steam or drench in cornmeal and fry. So I was thrilled to find this recipe in The Dallas Morning News. It was rich and healthy all at the same time. It's a great vegetarian meal or would be a good side dish for roasted pork or chicken. (My other half said it tasted just like Thanksgiving.)
Stuffed Eight-Ball Squash
Serves four as a side dish.
4 eight-ball squash
2 tablespoons olive oil
1 medium onion, chopped (can substitute shallot)
1/2 teaspoon Italian herb seasoning (or thyme or oregano)
1/2 cup bread crumbs
1/4 grated Parmesan cheese (or Pecorino Romano)
2 tablespoons minced parsley
Salt and pepper
Fill a big pot with salted water and bring to a boil. Cut 4 eight-ball squash in half horizontally. Cut just enough of the stem end off for that half to sit flat. Trim off the end of the other half so it also sits flat. Scoop out the pulp to create a 3/8 -inch-thick shell. Reserve the pulp. Boil the shells in salted water for 2 minutes. Remove and drain.
Preheat oven to 350 F. Grease a baking dish large enough to hold the halved eight-balls.
Finely chop the reserved squash pulp. Heat olive oil in a skillet over medium-high heat. Add the chopped pulp, onion and Italian herb seasoning and sauté until tender. Remove from heat and combine with the bread crumbs , Parmesan cheese, parsley, several grinds of black pepper and salt to taste.
Place stuffed eight-ball halves in the prepared dish and bake for 15 to 20 minutes, or until heated through.
Food/Wine Pairing: It might seem strange to propose a wine pairing for a side dish, but this one is a homerun. Open a bottle of rosé--the perfect summer wine--to go with this one. Maybe one of these.
Wednesday, July 02, 2008
Cool Picnic Ideas from Mark Bittman and The New York Times
I'm back! Life has calmed down enough (and I am inspired enough) that I can blog again. I have a backlog of things to work on this weekend...stay tuned.
Part of the heightened inspiration came from a wonderful article in today's New York Times. Writer and foodie Mark Bittman makes everything simple. (Check out his cookbooks if you haven't. Like this and this.) In today's paper, he tackles the summer picnic....101 simple ideas to pack in tour picnic basket. Click here for the full article.
Me? I'm worried about what to pack for the fireworks tomorrow night. (One of the best displays in the Dallas area is on July 3rd.) There are many tempting possibilities among Bittman's ideas....
Number 19...Cashews and Asian flavorings as a celery filling.
Numbers 34 or 35...Variations on edamame salad.
How about 46 through 48? New twists on egg salad.
But the creme de la creme looks like Number 87....the perfect steak sandwich.
Which one are you going to try? Post a comment and let me know.
Part of the heightened inspiration came from a wonderful article in today's New York Times. Writer and foodie Mark Bittman makes everything simple. (Check out his cookbooks if you haven't. Like this and this.) In today's paper, he tackles the summer picnic....101 simple ideas to pack in tour picnic basket. Click here for the full article.
Me? I'm worried about what to pack for the fireworks tomorrow night. (One of the best displays in the Dallas area is on July 3rd.) There are many tempting possibilities among Bittman's ideas....
Number 19...Cashews and Asian flavorings as a celery filling.
Numbers 34 or 35...Variations on edamame salad.
How about 46 through 48? New twists on egg salad.
But the creme de la creme looks like Number 87....the perfect steak sandwich.
Which one are you going to try? Post a comment and let me know.
Monday, May 19, 2008
Bee's Knees: A Classic Gin Cocktail
This cocktail is aptly named...it's truly "the bee's knees"...the "cat's pajamas" if you will....
They say the memory is the first to go. I could swear that I had posted a gin-based cocktail made with honey before...turns out it was rum and Champagne. This one. But since I already had my taste buds set on gin, I Googled and found this one. It's sweet, tangy and herbal all at once.
The Bee's Knees
2 ounces gin
3/4 ounce honey syrup (equal parts honey and warm water)
1/2 ounce lemon juice
Shake all the ingredients in an ice-filled shaker and strain into a chilled cocktail glass.
Cheers!
They say the memory is the first to go. I could swear that I had posted a gin-based cocktail made with honey before...turns out it was rum and Champagne. This one. But since I already had my taste buds set on gin, I Googled and found this one. It's sweet, tangy and herbal all at once.
The Bee's Knees
2 ounces gin
3/4 ounce honey syrup (equal parts honey and warm water)
1/2 ounce lemon juice
Shake all the ingredients in an ice-filled shaker and strain into a chilled cocktail glass.
Cheers!
Monday, April 21, 2008
A Pinot Grigio with Extras....
As it gets warmer here in North Texas, our palate turns to lighter wines. (You'll see me post soon on my new-found affair with Sauvignon Blanc.) But not to wimpy ones. Pinot Grigio is fine...for an insipid garden party. But the Life Should Be Beautiful way calls for wines to be light...but with a bit of oomph.
Here's one that fits the bill. Masi Masianco. I first was introduced to Masi when I bought a bottle of their Campofiorin. (I was using it as a poor man's substitute for Amarone della Valpolicella at a wine dinner I was hosting. The small amount of dried grapes Masi uses in their blend helps approximate the tastes of the far more expensive Amarone. Google "Amarone" for more info on this great wine.)
Masianco is primarily Pinot Grigio, so it has all the fresh, bright acidity we associate with this wonderfully bracing Italian white. But Masi includes 25% Verduzzo grapes in the blend as well. The Verduzzo brings all of its floral and honeyed power to the wine, making it truly a Pinot Grigio with power.
It's perfect with fresh oysters or cocktail shrimp, but also strong enough to stand up to other simply-prepared seafood dishes. At less than $12 a bottle, it's definitely worth a try.
Here's one that fits the bill. Masi Masianco. I first was introduced to Masi when I bought a bottle of their Campofiorin. (I was using it as a poor man's substitute for Amarone della Valpolicella at a wine dinner I was hosting. The small amount of dried grapes Masi uses in their blend helps approximate the tastes of the far more expensive Amarone. Google "Amarone" for more info on this great wine.)
Masianco is primarily Pinot Grigio, so it has all the fresh, bright acidity we associate with this wonderfully bracing Italian white. But Masi includes 25% Verduzzo grapes in the blend as well. The Verduzzo brings all of its floral and honeyed power to the wine, making it truly a Pinot Grigio with power.
It's perfect with fresh oysters or cocktail shrimp, but also strong enough to stand up to other simply-prepared seafood dishes. At less than $12 a bottle, it's definitely worth a try.
Sunday, April 20, 2008
Salmon with Tangerine Glaze
We all know how healthy salmon is...so we're trying to eat more of it around here. I have to admit it's not my favorite--something about the texture. But with a flavorful glaze like this, I'll eat my fair share.
The original recipe calls for a delicious citrus and wine spread from the California winery Viansa. You can substitute orange marmalade, but might want to add a tablespoon or so of sugar to sweeten things up.
Hint: Make this from now and into the summertime and chill for several hours. Serve it over spinach with a little extra glaze as dressing and even more of the scallions and almonds on top. A great main course salad to eat outside on the patio.
Salmon with Tangerine Glaze
Makes six servings.
2 tablespoons honey
1/4 teaspoon ground ginger
1/4 cup tangerine or orange marmalade
1/4 cup country-style or Dijon mustard
2 tablespoons balsamic vinegar
2 1/2 to 3 pounds bonelss, skinless salmon filets, cut into 6 equal pieces
1/4 cup thinly sliced green onions (including green parts)
3 tablespoons sliced almonds. toasted
Blend first five ingredients thoroughly. Place salmon in foil-lined baking pan. Pour glaze evenly over filets. Wrap foil tighly around salmon and bake at 350 degrees for 35 to 45 minutes. Remove from oven, unwrap and place on serving platter. Garnish with onions and almonds.
The original recipe calls for a delicious citrus and wine spread from the California winery Viansa. You can substitute orange marmalade, but might want to add a tablespoon or so of sugar to sweeten things up.
Hint: Make this from now and into the summertime and chill for several hours. Serve it over spinach with a little extra glaze as dressing and even more of the scallions and almonds on top. A great main course salad to eat outside on the patio.
Salmon with Tangerine Glaze
Makes six servings.
2 tablespoons honey
1/4 teaspoon ground ginger
1/4 cup tangerine or orange marmalade
1/4 cup country-style or Dijon mustard
2 tablespoons balsamic vinegar
2 1/2 to 3 pounds bonelss, skinless salmon filets, cut into 6 equal pieces
1/4 cup thinly sliced green onions (including green parts)
3 tablespoons sliced almonds. toasted
Blend first five ingredients thoroughly. Place salmon in foil-lined baking pan. Pour glaze evenly over filets. Wrap foil tighly around salmon and bake at 350 degrees for 35 to 45 minutes. Remove from oven, unwrap and place on serving platter. Garnish with onions and almonds.
Wednesday, April 16, 2008
Mother's Ruin Punch...Almost Like a Champagne Cocktail
Some nights (like tonight), it's easier to make a "pitcher cocktail" than it is to mix them one by one. Saw this one in Food & Wine magazine and thought I'd try. Interestingly enough, it tasted almost like a Champagne Cocktail...same kind of bitter sweetness. You might try it for your next gathering....
Mother's Ruin Punch
Makes 8 servings.
1/2 cup granulated sugar
1/4 cup chilled club soda
1 1/2 cups gin
1 1/2 cups fresh grapefruit juice
3/4 cup fresh lemon juice
3/4 cup sweet vermouth
2 1/4 cup chilled Champagne or sparkling wine
Ice
In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour.
Pour in the sparkling wine. Serve in punch glasses or Champagne flutes over ice.
Mother's Ruin Punch
Makes 8 servings.
1/2 cup granulated sugar
1/4 cup chilled club soda
1 1/2 cups gin
1 1/2 cups fresh grapefruit juice
3/4 cup fresh lemon juice
3/4 cup sweet vermouth
2 1/4 cup chilled Champagne or sparkling wine
Ice
In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour.
Pour in the sparkling wine. Serve in punch glasses or Champagne flutes over ice.
Monday, April 14, 2008
Braised Chorizo...and a Sparkling Rosé Cocktail
I am a love of many things Spanish: paella, Manchego cheese, sherry, Licor 43, Barcelona...and Antonio Banderas. So I was excited to see a couple of recipes in Martha Stewart Living that seemed right up my Iberian alley.
The drink turned out wonderfully (and I can't wait to use some of the leftover bay syrup in other cocktails--maybe a Tom Collins or a Lemon Drop martini), but the braised chorizo was just so-so. Seemed like a lot of work for a final product that wasn't much more flavorful than the original chorizo itself. I'll be sticking to plain ol' chorizo from now on (and no complaints there), but will go ahead and post the recipe so you can try it if you'd like.
Sparkling Rosé with Bay Leaf Syrup
From Martha Stewart Living
1/2 cup granulated sugar
1 cup water
2 dried bay leaves
Sparkling rosé, preferably Spanish cava
Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat, add bay leaves, and let stand for 20 minutes. Discard bay leaves.
Pour 2 teaspoons syrup and 1/2 cup rosé into glass, and stir.
Braised Chorizo
From Martha Stewart Living
Serves 12 as an appetizer.
1 pound dried Spanish chorizo, casings removed and pricked several times with a fork
1 bottle dry red wine, such as Rioja
4 garlic cloves, thinly sliced
6 sprigs fresh oregano, plus more for garnish
4 strips orange zest (each about 4 inches long and 1 1/2 inches wide)
Place all of the ingredients in a medium saucepan. (Wine should come halfway up sides of chorizo.) Bring to a boil over medium-high heat. Reduce heat, and simmer, flipping chorizo once, until sausage is tender and liquid has been reduced by half, about 20 minutes. Discard oregano sprigs.
Cut chorizo diagonally into 1/4-inch-thick slices, and arrange on plates. Drizzle with braising liquid, and garnish with additional oregano sprigs.
The drink turned out wonderfully (and I can't wait to use some of the leftover bay syrup in other cocktails--maybe a Tom Collins or a Lemon Drop martini), but the braised chorizo was just so-so. Seemed like a lot of work for a final product that wasn't much more flavorful than the original chorizo itself. I'll be sticking to plain ol' chorizo from now on (and no complaints there), but will go ahead and post the recipe so you can try it if you'd like.
Sparkling Rosé with Bay Leaf Syrup
From Martha Stewart Living
1/2 cup granulated sugar
1 cup water
2 dried bay leaves
Sparkling rosé, preferably Spanish cava
Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat, add bay leaves, and let stand for 20 minutes. Discard bay leaves.
Pour 2 teaspoons syrup and 1/2 cup rosé into glass, and stir.
Braised Chorizo
From Martha Stewart Living
Serves 12 as an appetizer.
1 pound dried Spanish chorizo, casings removed and pricked several times with a fork
1 bottle dry red wine, such as Rioja
4 garlic cloves, thinly sliced
6 sprigs fresh oregano, plus more for garnish
4 strips orange zest (each about 4 inches long and 1 1/2 inches wide)
Place all of the ingredients in a medium saucepan. (Wine should come halfway up sides of chorizo.) Bring to a boil over medium-high heat. Reduce heat, and simmer, flipping chorizo once, until sausage is tender and liquid has been reduced by half, about 20 minutes. Discard oregano sprigs.
Cut chorizo diagonally into 1/4-inch-thick slices, and arrange on plates. Drizzle with braising liquid, and garnish with additional oregano sprigs.
Tuesday, April 08, 2008
Smoked Salmon with Mustard and Dill
I tried this recipe back in September when I had the smoker fired up for our Labor Day barbecue. It was delicious; I'm thinking about trying it on the grill in the next week or so. It's a different texture than the cold-cured smoked salmon you buy for your bagel, but still flavorful enough to spread on that bagel or some crackers. Try it and see what you think. (It's also a great start to the world of smoking...you'll love the additional layers of flavor that technique can bring to your food.)
Smoked Salmon with Mustard and Dill
From Cooking Light magazine.
Makes four servings.
2 cups wood chips (maybe a more "delicate" wood like cherry or alderwood)
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons sweet-hot mustard (such as Inglehoffer)
1/2 teaspoon salt
1 (1 1/2-pound) salmon fillet
Cooking spray
Soak wood chips in water 30 minutes; drain.
Combine dill, lemon juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat.
Maintain temperature at 200° to 225°.
Place wood chips on hot coals. (Use aluminum foil to protect burners if you're using a gas grill.) Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan.
Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Smoked Salmon with Mustard and Dill
From Cooking Light magazine.
Makes four servings.
2 cups wood chips (maybe a more "delicate" wood like cherry or alderwood)
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons sweet-hot mustard (such as Inglehoffer)
1/2 teaspoon salt
1 (1 1/2-pound) salmon fillet
Cooking spray
Soak wood chips in water 30 minutes; drain.
Combine dill, lemon juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat.
Maintain temperature at 200° to 225°.
Place wood chips on hot coals. (Use aluminum foil to protect burners if you're using a gas grill.) Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan.
Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Wednesday, March 26, 2008
Thousand Island Slaw with Chicken
I grew up with Thousand Island dressing. It was my salad topping of choice. And it's still the only thing I'll eat on the chef salad I whip up every now and then. Just the thought of lettuce, hard-boiled egg and turkey makes me reach for the bottle. But I won't be reaching for the bottle anymore. The homemade Thousand Island dressing from this recipe is easy to make and delicious. (Save a little to dip a few boiled shrimp in!)
Thousand Island Slaw with Chicken
From Gourmet magazine.
Serves four.
1 cooked rotisserie chicken
1 cup mayonnaise
1/2 cup grated sweet onion
1/4 cup ketchup
4 teaspoons cider vinegar
2 tablespoons sweet relish
1 teaspoon caraway seeds (optional)
1 1/2 pounds coleslaw mix (about 10 cups)
Remove chicken meat from bones and shred or slice.
Stir together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds, 1/2 teaspoon salt and 1/4 teaspoon pepper in a lrage bowl. Add coleslaw mix and stir to coat.
Traansfer to a serving dish or platter and top with chicken.
Thousand Island Slaw with Chicken
From Gourmet magazine.
Serves four.
1 cooked rotisserie chicken
1 cup mayonnaise
1/2 cup grated sweet onion
1/4 cup ketchup
4 teaspoons cider vinegar
2 tablespoons sweet relish
1 teaspoon caraway seeds (optional)
1 1/2 pounds coleslaw mix (about 10 cups)
Remove chicken meat from bones and shred or slice.
Stir together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds, 1/2 teaspoon salt and 1/4 teaspoon pepper in a lrage bowl. Add coleslaw mix and stir to coat.
Traansfer to a serving dish or platter and top with chicken.
Sunday, March 23, 2008
Cheesy Corn Bites
My classic Corn Dip has become a family tradition. Here's a hot version that has all the same flavors. We nibbled on these as we watched the Super Bowl a couple months ago. (I added red peppers and green onions for a bit more color.) Check it out....
Cheesy Corn Bites
Adapted from Everyday with Rachael Ray.
Makes 4 dozen.
8 ounces cream cheese, at room temperature
1 cup shredded Pepper Jack cheese
1 large egg
1/2 cup frozen corn kernels
2 tablespoons diced roasted red pepper (pimentos)
2 tablespoons chopped green onions
48 scoop-shaped tortilla chips (one 10 ounce bag)
Preheat the oven to 350 degrees.
In a large bowl, mix the cream cheese, Pepper Jack cheese, egg, corn, red pepper and green onions.
Arrange the chips on a large baking sheet and place 1 teaspoon mixture in each.
Bake for about 20 minutes.
Serve warm.
Hint: Top several (or all) with a slice of pickled jalapeno before baking for a little extra kick.
Cheesy Corn Bites
Adapted from Everyday with Rachael Ray.
Makes 4 dozen.
8 ounces cream cheese, at room temperature
1 cup shredded Pepper Jack cheese
1 large egg
1/2 cup frozen corn kernels
2 tablespoons diced roasted red pepper (pimentos)
2 tablespoons chopped green onions
48 scoop-shaped tortilla chips (one 10 ounce bag)
Preheat the oven to 350 degrees.
In a large bowl, mix the cream cheese, Pepper Jack cheese, egg, corn, red pepper and green onions.
Arrange the chips on a large baking sheet and place 1 teaspoon mixture in each.
Bake for about 20 minutes.
Serve warm.
Hint: Top several (or all) with a slice of pickled jalapeno before baking for a little extra kick.
Sunday, March 16, 2008
Sweet and Spicy Bread and Butter Pickles
I am a little (OK...a lot) late in posting this. I went on a pickling frenzy this past summer. Not the complicated canning version with boiling water and sterilized lids, but the simpler refrigerator version. Essentially you prepare the pickles as usual, but then have to keep them in the refrigerator and use them up before four or five months are up. No problem if they turn our as deliciously as mine did.
Now you don't have the bounty of the farmer's market to use in this, but you can certainly find quality cucumbers or yellow squash at your grocery store...even in the bleakest winter. So whip up a batch of these and have a little taste of summer. (And then of course make them again with the tasty baby cucumbers you'll buy at the farmer's market in a couple of months.)
This recipe is loosely adapted from one in Martha Stewart Living. Experiment with your own spice mixes to make it your own. (Hint: Hit the bulk spice section of your grocery so you don't have to buy whole bottles of these spices. It can get expensive, and you're not likely to use them all any time soon.)
Sweet and Spicy Bread and Butter Pickles
Makes about 6 cups.
2 pounds cucumbers or yellow squash, cut into 1/8 inch thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/2 teaspoon dill seed
1/2 teaspoon allspice
2 bay leaves
1/4 teaspoon coriander seed
1/4 teaspoon crushed red pepper flakes
To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
Bring vinegar, sugar, mustard and rest of the spices to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
Ladle into jars and allow to cool slightly. Then seal jars and store in refrigerator for up to four months.
Now you don't have the bounty of the farmer's market to use in this, but you can certainly find quality cucumbers or yellow squash at your grocery store...even in the bleakest winter. So whip up a batch of these and have a little taste of summer. (And then of course make them again with the tasty baby cucumbers you'll buy at the farmer's market in a couple of months.)
This recipe is loosely adapted from one in Martha Stewart Living. Experiment with your own spice mixes to make it your own. (Hint: Hit the bulk spice section of your grocery so you don't have to buy whole bottles of these spices. It can get expensive, and you're not likely to use them all any time soon.)
Sweet and Spicy Bread and Butter Pickles
Makes about 6 cups.
2 pounds cucumbers or yellow squash, cut into 1/8 inch thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/2 teaspoon dill seed
1/2 teaspoon allspice
2 bay leaves
1/4 teaspoon coriander seed
1/4 teaspoon crushed red pepper flakes
To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
Bring vinegar, sugar, mustard and rest of the spices to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
Ladle into jars and allow to cool slightly. Then seal jars and store in refrigerator for up to four months.
Monday, March 10, 2008
Salmon Mousse
This recipe doesn't have the greatest name, but it looked interesting when I saw it in Martha Stewart's Everyday Food magazine. I didn't get around to making it for the holidays, but tried it last month as a possibility for a party coming up at the end of the month.
It's delicious on light crackers or thin slices of toasted baguette. Creamy with just enough salmon flavor and nice brightness from the lemon juice. It's sure to be a hit, even with those who don't traditionally love smoked salmon.
Salmon Mousse
From Everyday Food.
Serves eight.
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups sour cream
1 to 2 tablespoons fresh lemon juice
Coarse salt
Fresh dill, for garnish (optional)
Crackers or baguette slices, for serving
Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.
It's delicious on light crackers or thin slices of toasted baguette. Creamy with just enough salmon flavor and nice brightness from the lemon juice. It's sure to be a hit, even with those who don't traditionally love smoked salmon.
Salmon Mousse
From Everyday Food.
Serves eight.
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups sour cream
1 to 2 tablespoons fresh lemon juice
Coarse salt
Fresh dill, for garnish (optional)
Crackers or baguette slices, for serving
Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.
Sunday, March 09, 2008
A Simple GREEN Salad
Usually my salads are a veritable garden in a bowl. Not just lettuces, but tomatoes, onions, avocado, cucumber...you get the idea. Sometimes it's nice just to have a simple green salad that is clean and bright. (Sounds like I'm describing glassware, huh?) But not short on flavor. Here's one I came up with as a light accompaniment to a light pasta dish we were having.
Salad of Bibb Lettuce, Parsley and Celery Leaf
Serves two.
1 rib celery
Leaves from several ribs celery
1 head Bibb lettuce
1/2 cup parsley leaves
Slice the celery thinly, using a mandoline if you have one. Tear lettuce into bite-size pieces and put in bowl with celery slices, celery leaves and parsley. Dress with a simple vinaigrette like the one below.
Lemon Vinaigrette
Makes about 1/4 cup.
1 tablespoon minced shallot
1 tablespoon freshly-squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
Salt to taste
Put all ingredients in small jar and shake vigorously.
Salad of Bibb Lettuce, Parsley and Celery Leaf
Serves two.
1 rib celery
Leaves from several ribs celery
1 head Bibb lettuce
1/2 cup parsley leaves
Slice the celery thinly, using a mandoline if you have one. Tear lettuce into bite-size pieces and put in bowl with celery slices, celery leaves and parsley. Dress with a simple vinaigrette like the one below.
Lemon Vinaigrette
Makes about 1/4 cup.
1 tablespoon minced shallot
1 tablespoon freshly-squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
Salt to taste
Put all ingredients in small jar and shake vigorously.
Monday, March 03, 2008
Anyone Will Eat Brussels Sprouts THIS Way!
Brussels sprouts get a bad rap. If cooked correctly, they're delicious. Not the bitter mushy things our moms made....
This isn't even really a recipe...just a couple of suggestions:
This isn't even really a recipe...just a couple of suggestions:
- Roasting Brussels sprouts brings out their nuttiness. Drizzle with a little olive oil and roast at 400 degrees for 30 minutes or so. Stir or toss occasionally to avoid burning.
- Run your trimmed sprouts through the slicing blade of your food processor. And then saute the shredded bits in a little olive oil. Same great flavor with a different texture.
- And for the coup de grace...add a little diced bacon or prosciutto. Brown it a bit and toss with the Brussels sprouts after they've roasted. Or brown and then saute your shredded sprouts in the same pan.
Food/Wine Pairing: I know this sounds strange, but adding bacon to the Brussels sprouts makes them the perfect foil for a funky earthy Pinot Noir.
Subscribe to:
Posts (Atom)