tag:blogger.com,1999:blog-65317064448960358602024-02-29T21:41:04.030-08:00Zou Bisou Beef StewLQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-6531706444896035860.post-17099500792735508052016-06-30T17:42:00.001-07:002016-06-30T17:42:11.204-07:00Summer Squash Panini with Ricotta and Kale PistouAfter a seven-month hiatus, one would think that I'd come back with some momentously intensive recipe and not just casual instructions for sandwich fixings, but...its summer. Livin' is easy, etc. Plus, no one wants to even think about firing up an oven. Zucchini and its yellow kin are in season and I can't get enough, so I'm presenting one of my favorite ways to consume them: as grilled slabs between two toasted pieces of bread. Add spreads of zippy, lemon-zesty ricotta, verdant kale pistou, and a beading bottle of crisp beer, and you have yourself a perfect summer sup.<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 18.48px;">Summer Squash, Ricotta and Kale Pistou Panini</span><br style="background-color: white; line-height: 18.48px;" /><i style="background-color: white; line-height: 18.48px;">Makes two sandwiches</i><br style="background-color: white; line-height: 18.48px;" /><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">*2 summer squash: green, yellow, or one of each</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*1/2 cup ricotta, drained (and preferrably homemade)</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*1/4 teaspoon lemon zest</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*Handful of basil leaves, 1 cut in chiffonade</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*3 leaves kale, torn into pieces</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*1 heaping tablespoon almonds</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*1 fat clove garlic</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*Olive oil</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*S&P</span></span><br />
<span style="background-color: white; line-height: 18.48px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*4 thick slices of rustic bread</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Slice the squash lengthwise with a mandoline or a steady, guiding hand into strips no thicker than 1/4 inch, then sprinkle with salt and sit to drain in a colander for about 30 minutes (this, while your ricotta drains too, perhaps). Meanwhile, make the kale pistou by blitzing the greens, a handful of basil leaves, a garlic clove, almonds and S&P together into a thick paste, drizzling with a little olive oil to thin only slightly. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">After the drainage is done, heat the panini press. Pat each slice of squash dry with a paper towel, and toss with some olive oil and pinches of S&P. Either grill or broil the slices (or do what I did and throw them into the panini press) for 3-4 minutes. Set aside and prep the ricotta by stirring in the lemon zest, pinches of S&P, and the chiffonade of basil. Take your bread slices and brush one side of each with a touch of olive oil, then compose the panini by spreading half of the ricotta mix on one interior side, kale pistou on the other, and then sandwich squash slices between them. Press for 4 minutes or so in the panini maker.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNjE3Szmw7NGmLJqgh0tSjrmhqP8yvb4Z4XK6N5jJ24C_EjRDePd9WlQEyGm2VeS1uSarO5bdeWt0-t4UgdIqu7Qc1V4JWDSowKOAgKgAL2m0jdzEwlxBQLiyfYiYTZDThJyw9UqxRBM/s1600/IMG_2960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNjE3Szmw7NGmLJqgh0tSjrmhqP8yvb4Z4XK6N5jJ24C_EjRDePd9WlQEyGm2VeS1uSarO5bdeWt0-t4UgdIqu7Qc1V4JWDSowKOAgKgAL2m0jdzEwlxBQLiyfYiYTZDThJyw9UqxRBM/s640/IMG_2960.jpg" width="640" /></a>LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-23868798557394435462015-11-24T19:02:00.003-08:002015-11-24T19:02:57.538-08:00OkonomiyakiIt's an international constant: savory fried discs of eggy batter studded with goodies are <i>delicious</i>. The latest iteration of such foodstuff to cross my plate is the Japanese okonomiyaki, which I had for the first time a couple months ago at a local Japanese grocery and food stand in Ardmore, <a href="http://maidoardmore.com/" target="_blank">Maido!</a>, which also provided all the ingredients necessary to make such a quick and tasty treat at home (I am beyond thrilled to have this market a mere two blocks away!). Okonomiyaki is a Japanese pancake which, like all other pancakes, is eminently customizable. Since I've taken to making them at home, I have made a slightly different version each time, depending on what's in the fridge. The recurring themes are usually shrimp, cabbage, bacon and the toppings, bonito flakes and the umami-licious okonomiyaki sauce. Bonito flakes really are a wonder; fine filaments of deep fish flavor that wave and undulate lightly the moment they alight onto the pancake. I highly recommend getting yourself a stockpile <a href="http://www.amazon.com/Nishimoto-Dried-Shaved-Bonito-Flakes/dp/B0006B4IHE/ref=sr_1_8?s=grocery&ie=UTF8&qid=1448419264&sr=1-8" target="_blank">online</a> if you're not close to any Asian retailer.<br />
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Forgive the photos - I have to change the lighting in my kitchen, somehow.<br />
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Okonomiayki<br />
<i>Makes two entree-size pancakes or four 6-inch pancakes</i><br />
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Recipe adapted from the recipe affixed to the packaging on my bottle of Otafuku Okonomi Sauce!<br />
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*1 cup flour<br />
*2/3 cup very cold water<br />
*Big pinch dashi granules<br />
*Big pinch sea salt<br />
*4 eggs, beaten<br />
*1 cup green cabbage, cut into thin strips and chopped<br />
*3 scallions, sliced thin, plus an extra sliced scallion for garnish<br />
*1 heaving cup of mixed meat/seafood (I usually use small shrimp, sliced in half lengthwise, bay scallops and squid, plus a couple crumbled strips of fried bacon)<br />
*Peanut or Vegetable oil, for frying<br />
*Okonomi sauce (sold in Asian retailers, or you can find recipes online), for garnish<br />
*Bonito flakes, for garnish<br />
*Kewpie mayonnaise is good on this too, I just happen to be all out<br />
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Mix the flour, dashi, salt and water in a bowl, then add the beaten eggs. Stir until combined; it doesn't have to be lump-free. Throw in the meat and vegetables, then set aside and heat the oil in a skillet over medium. When hot, ladle batter out to make the first pancake. Cook about 5 minutes on each side, then dish out and top with all the garnishes. Repeat with the rest of the batter 'n dig in.<br />
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<span style="background-color: white;"><br /></span>LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-78932630561072853812015-07-06T16:23:00.002-07:002015-07-06T16:23:49.667-07:00Caprese Salad with Lemon-Basil Ice CreamAs July rolls around, my porch is practically exploding with greenery and I am finally in the privileged position of trying to find a wide range of uses for the enthusiastically bushy basil plant. My thoughts turned to David Lebovitz's excellent recipe for basil ice cream, which I've made numerous times and is fabulous on its own (or with a drizzle of balsamic glaze and macerated strawberries!), but for this post I decided to put the ice cream in a different context and paired it with rounds of fresh mozz and a juicy tomato for an especially refreshing caprese salad. I quite liked it! It certainly makes for a fun spin on a summertime classic.<br />
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Caprese Salad with Lemon-Basil Ice Cream<br />
<i>Ice cream recipe produces a quart; salad recipe is for two people</i><br />
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Ice cream recipe adapted from David Lebovitz's basil ice cream from <b>The Perfect Scoop</b><br />
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*1 cup packed basil leaves<br />
*3/4 cup sugar<br />
*2 cups heavy cream<br />
*1 cup whole milk<br />
*5 egg yolks, lightly whisked<br />
*The zest of 1 large lemon (optional, but I like the citrus zip)<br />
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*1 large heirloom tomato per two people<br />
*8 oz fresh mozzarella, sliced<br />
*Freshly cracked black pepper & pinches of sea salt<br />
*Fruity olive oil<br />
*Splashes of balsamic vinegar, if you please<br />
*Palmful of small basil leaves, to garnish<br />
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To make the ice cream: blend the basil leaves with the sugar and 1 cup of the cream in a small food processor until the leaves are finely minced. Put half of the basil mix in a large bowl with the other cup of cream and chill. Meanwhile, warm the rest of the basil mix with the milk and salt in a pot until steaming, then slowly temper the egg yolks by pouring the hot liquid into the eggs, whisking all the while - then scrape everything back into the pot and continue to cook over medium, stirring constantly. Cook without bringing to a boil just until the mixture thickens and coats the back of a wooden spoon.<br />
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At that point, remove from heat and pour through a sieve into the chilled cream mix. Add the lemon zest. Stir until cool, then pop in the fridge to chill thoroughly for a least a couple of hours, preferably overnight. Churn the mix in your ice cream maker, then store in an appropriate container to ripen further until you're ready to assemble the salad.<br />
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Drape slices of tomato over rounds of cheese and adorn with basil leaves. Sprinkle some salt and pepper across the salad, and add splashes of any oil/vinegar you'd like to use as well. Scoop out two or three little pats of lemon basil ice cream and serve!<br />
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LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com1tag:blogger.com,1999:blog-6531706444896035860.post-46623659273641905072015-05-03T08:39:00.001-07:002015-05-03T08:39:46.973-07:00Asparagus, Potato and Pancetta Hash<div class="separator" style="clear: both; text-align: left;">
Old blog, new kitchen! I'm (finally) back with a new recipe, celebrating ol' Zou's 3rd anniversary from my new digs in Ardmore, PA. The kitchen is about 3 times the size of my former galley number and boasts a gas range, so I'm happier than ever to be spending time over the stove. I promised the other household half that I'd make mole sometime soon, a task that was almost unbearable in previous close confines. </div>
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This morning, however, I'm sharing a recipe for the perfect breakfast to enjoy with a pot of coffee while hashing out some apartment projects that need to get done: this mess of potatoes, pancetta, crisp twiggy asparagus, scallions and eggs. It's just the savory, nourishing pile needed before attacking the old carpet staples left in the nice wood stairs....(wish us luck).</div>
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Asparagus, Potato and Pancetta Hash<br />
<i>Makes 2 servings</i><br />
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Adapted from <a href="http://smittenkitchen.com/blog/2010/05/spring-asparagus-pancetta-hash/" target="_blank">Smitten Kitchen</a><br />
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*2-3 fist-size Yukon Golds, diced into 1/2-1/3 in cubes<br />
*1/4 lb pancetta, cut into small cubes<br />
*3 scallions, white and light green parts sliced in 1/4 in rounds<br />
*5 young slender asparagus spears, trimmed and sliced into segments<br />
*Big pinch red pepper flakes<br />
*An egg per serving<br />
*Freshly ground black pepper (and salt, if you're a sodium fiend)<br />
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In a wide cast iron pan over medium heat, render the pancetta for about ten minutes, turning frequently, until it's nice and crisp. Remove and set aside (I usually store it in the little pan I'll later be frying the eggs in to take advantage of the pancetta's sweetsweet fat). Add the potatoes with a little extra fat if need be and leave them to saute without touching them for about 5-6 minutes. Turn and repeat until the potatoes are evenly browned on all sides, about 15-20 minutes total. At about 15 minutes in, add the scallions, asparagus and pepper flakes and after a good toss, add the pancetta back in. Cover the skillet so the asparagus can saute <i>and</i> steam for a bit, a couple minutes perhaps. Meanwhile, fry the eggs. When the asparagus has cooked to your liking (I prefer it still on the toothsome side) check for seasoning and dish out the hash, topping each portion with an egg. Serve with your favorite vinegar-y hot sauce, if you please.<br />
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<tr><td class="tr-caption" style="text-align: center;">Snapshot of the lovely eggs fresh from my friend's hens that topped the hash</td></tr>
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<br />LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-51335258542316939462015-02-18T13:59:00.000-08:002015-02-25T08:23:25.518-08:00Cornbread Panzanella<div class="separator" style="clear: both; text-align: center;">
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Since snagging an eyeful of a gorgeous-looking cornbread salad on<a href="http://instagram.com/p/zBGQYeAJE3/?modal=true" target="_blank"> Beth Kirby's Instagram</a> the idea of a winter panzanella has sat warming on the back burner of my mind. The occasion arose to make cornbread this past weekend when I cooked up a stew, and I saved a couple slices to be toasted up for a salad the following day. The Homesick Texan's <a href="http://www.homesicktexan.com/2007/01/iron-pan-perfect-cornbread.html" target="_blank">cornbread </a>is my go-to recipe, and it held up beautifully for the occasion. Since I usually smear leftover cornbread with a maple-butter mix, I brought some maple sweetness to the table by coating the cornbread cubes with maple & melted butter before toasting them, and swirled some maple into a quick vinaigrette for the salad as well. The final result was incredibly tasty and satisfying - it might even be good enough to warrant baking cornbread for the salad alone!</div>
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Cornbread Panzanella<br />
<i>Makes 2-3 servings</i><br />
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*1 scant tablespoon butter<br />
*3-4 cups of cubed cornbread, made the day before<br />
*Handfuls of spinach & arugula<br />
*1/4 small red onion, sliced into thin half moons<br />
*2 cups roasted Brussels sprouts (trimmed, halved, tossed with evoo, S&P at 375 for 30-40 minutes)<br />
*1 scallion, green part sliced<br />
*1/4 cup crumbled Gorgonzola<br />
*2 tablespoons pepitas<br />
*2 tablespoons EVOO<br />
*1 tablespoon maple syrup + 1/2 teaspoon<br />
*1 tablespoon balsamic vinegar<br />
*1/2 teaspoon whole grain mustard<br />
*S&P<br />
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Melt the butter with the 1/2 teaspoon of maple syrup and toss the cornbread with the mix. Toast in the oven for about 15 minutes, stirring once, until well crisped. Prepare the vinaigrette by shaking together the evoo, a tablespoon of syrup, the vinegar and mustard with pinches of salt & pepper in a small mason jar. Lay the greens in a serving bowl and combine the onion, freshly roasted sprouts, scallions, cheese, pepitas and cornbread to serve over top. A little cracked pepper and salt to finish, and serve with the dressing on the side so people may use it at their discretion.<br />
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<br />LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-35876423657879045612015-02-02T14:32:00.000-08:002015-02-02T14:32:12.411-08:00Pho GaThe confluence of chicken carcasses building up in my freezer and the miserable weather brewing outside led me to thoughts of chicken soup this weekend, and when I consulted my fridge and pantry my thoughts were immediately pulled East to pho. Pho Ga is a lighter, brighter alternative to the delicate yet unctuous (and better known) beef pho, and proved to be <i>just </i>what I was craving. Piquant with fresh chili and sriracha spice, pungent from lime and fish sauce, aromatic wafts of ginger and warm spices rising with the steam... it's already a bowl of absolute comfort before you even get to the tender chicken and toothsome noodles! I can't recommend it enough as a curative to the winter blues 'n greys.<br />
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The recipe is an accumulation and synthesis of various tips gleaned from friends and on Chowhound, but the necessary framework came from <a href="http://vietworldkitchen.typepad.com/blog/2007/06/chicken_pho_noo.html" target="_blank">Andrea Nguyen </a>, whom I always consult first on all matters Vietnamese. Grab your chopsticks and your slurpin' spoon and enjoy!<br />
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<i><br /></i>
Pho Ga<br />
<i>Makes 6 servings</i><br />
<i><br /></i>
*1 small chicken, cut up (whack at the bony pieces with a cleaver to expose more marrow)<br />
*At <i>least </i>one other chicken carcass, chopped into pieces<br />
*2 onions, unpeeled<br />
*Chubby piece of ginger, about 4 inches, unpeeled <br />
*3 garlic cloves, unpeeled<br />
*2 tablespoons coriander seeds, toasted lightly<br />
*2 cloves<br />
*2 star anise<br />
*1 inch piece cinnamon stick<br />
*S&P<br />
*1 heaping teaspoon demerara sugar<br />
*3 tablespoons fish sauce<br />
*Small bunch of cilantro stems <br />
*1 lb dried rice noodles (banh pho)<br />
*Any combination of the following, for garnish: bean sprouts, cilantro leaves, Thai basil, mint, finely sliced hot chilis, lime wedges, thinly sliced scallions, sriracha, hoisin sauce...<br />
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Set a toaster oven or regular oven to broil. Place the ginger and onion on a baking sheet and broil, turning occasionally, for 15 minutes or until nicely charred. Add the garlic in the last couple minutes. After they've cooled to the point where you can play with 'em, remove the charred skin from the onions and ginger, and peel & smash the garlic (you may have to use the back of a spoon with the ginger). <br />
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Fill a stockpot with enough water to cover your cut-up chicken and any parts you're using. When the water boils, add all the chicken sections, the carcass, and any other carcass parts and boil on high for a couple minutes. You’ll see lots of foam and gunk roil up to the surface. Drain, rinse your chicken of the scum and quickly rinse the pot. Refill with 3 1/2-4 quarts of clean water. Add the chicken and pieces, onions, ginger, cilantro stems, fish sauce, sugar and all of the spices to the pot. Turn heat to high – let it come to boil, then turn the heat to low. After 15 minutes or so, remove the chicken breasts, shred with your fingers when cooled and set aside. With a large spoon, skim the surface of any impurities in the broth every so often to keep the broth clear. Simmer for about an hour and remove the rest of the chicken pieces, leaving the carcasses in the broth; shred & set aside the chicken meat. Continue simmering the stock for a bit longer, perhaps another 1/2 hour. Taste and adjust seasoning with more fish sauce and/or sugar.<br />
<br />
Strain the broth in a colander lined with cheesecloth and discard solids. Pop the broth in containers and store in the fridge for a while, until you can skim the congealed fat off the surface (which I always save because hey, Vietnamese flavored schmaltz!). When ready to serve the pho, reheat the broth. Prepare noodles per directions on package. Ladle broth into bowls, add shredded chicken and soft noodles and have your selected garnishes on hard for each person to add to their bowl.LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-18743434427896715852015-01-19T10:36:00.000-08:002015-01-19T10:36:31.961-08:00Grapefruit Blush CocktailIn the depths of winter I find I will sometimes go a couple weeks without eating an orange or a grapefruit, and then suddenly the citrus craving will hit hard. Over the past couple days I've binged on clementines and cut up some grapefruit to slip into a salad, and today I decided to extend the citrus trend to late afternoon tipples, too. The same friend who gifted me with <a href="http://zoubisoubeefstew.blogspot.com/2014/02/old-vermont-cocktail.html" target="_blank">maple bitters</a> last year recently gave me an awesome bottle of hibiscus-orange blossom-ginger simple syrup from the <a href="http://bangcandycompany.com/store/store/" target="_blank">Bang Candy Co</a>, and I found it paired quite well with the grapefruit juice I'd just squeezed. A little Cointreau and club soda later, and I was sipping this very easy and tasty cocktail. It's sweet, tart, juicy, effervescent, and most importantly, makes you briefly forget the dull grey chill awaiting you outdoors. Looking forward to seeing where my current citrus obsession takes me next.<br />
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Grapefruit Blush Cocktail<br />
<i>Makes one drink</i><br />
<br />
*4 oz fresh squeezed grapefruit juice<br />
*1 oz hibiscus-orange flower-ginger syrup (ginger simple syrup will work well as a sub)<br />
*2 oz Cointreau<br />
*Club soda<br />
*Sugar & grapefruit zest, for rimming the glass<br />
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Mix some sugar and zest together on a plate and run a wedge of grapefruit around the rim of a short tumbler, then place it rim-side down in the sugar. Chill the glass.<br />
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Mix the first 3 ingredients together in a shaker filled with ice, then strain into your chilled glass and top with a little club soda.<br />
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LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-35197610625722692052015-01-15T13:35:00.001-08:002015-01-15T13:35:59.141-08:00Spaghetti alla PuttanescaSome traditional Italian pasta dishes have fabulously evocative names; like<a href="http://zoubisoubeefstew.blogspot.com/2013/01/spaghetti-alla-carbonara.html" target="_blank"> <i>spaghetti alla carbonara</i></a>, this pasta dish also paints a vivid picture of its supposed originators. <i>Puttanesca </i>derives from <i>puttana</i>, a prostitute, and the name connotes an easy, cheap, and deeply savory meal a working girl might hasten to throw together between, ahem, clients. Whatever its real origins, I love the name. Slattern spaghett'.<br />
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Those familiar with the basic ingredients of <i>puttanesca </i>might note that cured olives go conspicuously missing in mine. As I've mentioned a few times before, I just can't ....do....olives... <i>but, </i>I do love tapenade! The tapenade I use is actually a sundried tomato version which I absolutely adore and think adds a lot to the flavor of the sauce, so if you opt for a 1/4 cup of cured olives instead of tapenade, maybe chop up a few sundried tomatoes too! <i>Puttanesca, </i>much like its namesakes of yore, is very accommodating. <i> </i><br />
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Spaghetti alla Puttanesca<br />
<i>Makes 3 servings</i><br />
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Adapted from <a href="https://afoodobsessionblog.wordpress.com/2014/06/27/spaghetti-alla-puttanesca-a-gift-from-naples-italy-bella-napoli/" target="_blank">A Food Obsession</a><br />
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*1/2 lb high quality spaghetti (De Cecco! I never use anything else.)<br />
*EVOO<br />
*3 large cloves of garlic, minced<br />
*6 anchovies, chopped<br />
*1 tablespoon chopped capers<br />
*Pinch red pepper flakes<br />
*1 1/2 cups crushed tomatoes<br />
*Pinch sugar<br />
*Pinch oregano<br />
*Freshly ground black pepper<br />
*1 "big spoonful" tapenade, about 2-3 tablespoons (or, cured olives)<br />
*3-4 leaves basil, torn<br />
<br />
Heat a puddle of evoo in a pot over medium and melt the anchovies into the oil for a bit before adding the garlic, capers, and a big pinch of red pepper flakes. After a minute or so, pour in the tomatoes and stir in the tapenade with a pinch of sugar and oregano. Tear in the basil leaves and grind some pepper into the mix, too.<br />
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Let the sauce cook over medium-low, stirring frequently, as you put the pot of water on to boil for the pasta. Salt the water well and boil the spaghetti until al dente, then drain and toss with the sauce. Reserve a smidge of the pasta water in case the dish is a little dry.<br />
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<br />LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-69894475482285337082015-01-02T15:58:00.000-08:002015-01-03T15:02:52.952-08:00Eggnog...and Eggnog Ice CreamTalk about having your cake and eating it too - over the holidays I had a mind to make homemade eggnog AND David Lebovitz's eggnog ice cream...and found I could do both at the same time. When I was reading Lebovitz's recipe from <i>The Perfect Scoop </i>it struck me that the ice cream's custard base was so extremely similar to most recipes for (cooked) eggnog I'd seen, that if I made a big enough batch, I could have both nog concoctions! 2 cups of the base went into chilled glasses and the other 2, into the ice cream maker: perfectly unctuous, rich eggnoggy deliciousness in both liquid & solid form. I prefer eggnog with black spiced rum but feel free to sub in your alcohol of choice - Lebovitz recommended bourbon & brandy. Sip your nog and eat it too!<br />
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<span style="font-family: inherit;">Eggnog/Eggnog Ice Cream</span><br />
<i>Makes a quart of the base</i><br />
<span style="font-family: inherit;"><br />
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<span style="font-family: inherit;">Adapted from David Lebovitz's <i>The Perfect Scoop</i></span><br />
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<span style="font-family: inherit;">*1 cup whole milk<u></u><u></u></span></div>
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<span style="font-family: inherit;">*2 cups heavy cream, divided<u></u></span><br />
*Good pinch salt<br />
*2/3 cup sugar</div>
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<span style="font-family: inherit;">*1/4 cup black-spiced rum (I use Kraken)<u></u></span></div>
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<span style="font-family: inherit;">*1 teaspoon freshly grated nutmeg<u></u><u></u></span></div>
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<span style="font-family: inherit;">*Pinch cinnamon<u></u><u></u></span><br />
<span style="font-family: inherit;">*Pinch allspice</span></div>
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<span style="font-family: inherit;">*6 organic eggs, divided</span></div>
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<span style="font-family: inherit;">*1 1/2 teaspoons vanilla</span></div>
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<span style="font-family: inherit;">Combine the milk, sugar, salt and one cup cream in a saucepan over medium and keep stirring until the sugar has dissolved and the milk begins to steam. Put the other cup of cream into a bowl and chill well. <u></u></span></div>
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<span style="font-family: inherit;">Whisk the egg yolks until the yolks are glossy. Temper the yolks by slowly adding hot milk mix to them, whisking until fully incorporated. Pour the eggy liquid back into the pan and cook, stirring all the while, until it thickens and coats the back of a wooden spoon – just don't bring to a boil. Pour the mix through a fine mesh sieve into the bowl of chilled cream and add the spices, rum and vanilla. Stir well, then put in the fridge to chill overnight.<u></u><u></u></span><br />
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When you're ready to churn, use as much of the eggnog base as you would like, reserving any extra for immediate sippin'. To pump up those sipping servings, take about a tablespoon of egg white and a heavy pinch of sugar per serving and whisk together until peaks form, then gently fold the egg whites into the servings. Garnish both liquid and solid servings with freshly grated nutmeg and allspice. </span></div>
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LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-86918136703805655722014-12-30T13:40:00.000-08:002014-12-30T13:40:25.079-08:00Tomato & Bulgur Soup One of my favorite grains, bulgur, quite often works its way into soups to beef 'em up this time of year. This winter, I've gravitated to this <i>very </i>simple and hearty tomato and bulgur soup that I adapted from a NY Times recipe, and have taken a quart jar filled with it into work for almost a week's worth of lunches on a few occasions. Not only is it better the next day, or the day after that, but it's filling and satisfying without being heavy<i>. </i>It also absorbs additions marvelously: one day I may bring in some chickpeas pilfered from the previous night's chana masala, or a quarter-cup of cooked, crumbled Italian sausage, or some leftover pesto. Practically anything stirs in and mingles well with the tomato soup. As is, it's wonderful; at first sip it may taste *too* simple but you soon find that you can't stop eating it. It's a good'un.<br />
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Tomato & Bulgur Soup</div>
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<i>Makes 6 servings</i></div>
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Adapted from the <i><a href="http://www.nytimes.com/2013/03/05/health/winter-tomato-soup-with-bulgur-recipes-for-health.html?_r=0" target="_blank">NY Times</a></i></div>
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*EVOO</div>
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*1 28 oz can whole peeled tomatoes in juice</div>
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*1 small red onion, finely chopped</div>
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*4 cloves garlic, minced<o:p></o:p></div>
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*2 tablespoons tomato paste<o:p></o:p></div>
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*1 healthy pinch red pepper flakes</div>
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*1 pinch sugar<o:p></o:p></div>
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*1/2 cup coarse bulgur<o:p></o:p></div>
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*4 cups water <o:p></o:p></div>
*S&P<br />
*Squeeze of fresh lemon juice per serving<br />
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*Chopped fresh mint, to garnish<o:p></o:p></div>
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*Crumbled feta, to garnish<o:p></o:p></div>
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Pulse the tomatoes to a coarse puree in a food processor and set aside. Heat the oil in a pot over medium-low and add the onions with a
good pinch of salt. Saute 5-6 minutes, then add the garlic and pepper flakes, and cook about another minute. Add the tomatoes, tomato paste and sugar and
bring to a strong simmer. Cook, stirring often, about 10 minutes or until the tomatoes have cooked down
slightly. Add the bulgur and water and bring
to a boil. Reduce the heat, season with pinches of salt & pepper and cover partially. Simmer for about 45 minutes, check for seasoning, then ladle the soup into
bowls with squeezes of lemon and sprinkle with mint and feta. </div>
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LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-4710259147958989702014-12-16T04:47:00.003-08:002014-12-16T09:42:11.461-08:00Joe Beef's Lentils Like Baked BeansI can't believe it has taken me this long to write up a post about Joe Beef's lentils! Joe Beef is an incredible (world class, really) restaurant in Montreal in which my husband and I have been lucky to dine a few times, and once I realized there was a <a href="http://www.amazon.com/The-Art-Living-According-Beef/dp/1607740141" target="_blank">Joe Beef cookbook</a> a few years ago, I immediately got my hands on it. Of course most of the dishes in the book I leave to the experts in the JB kitchen to tangle with, but the recipe for lentils like baked beans has become a mainstay in my rotation. In the summer, it's one of my go-to dishes for any and all cookouts, backyard parties, potlucks; in winter, it's one of our favorite comfort foods. The lil' legumes are absolutely delicious, boasting big notes of mustard, maple, and cider vinegar, and when you top a heaping ladleful with a fried egg you've got a masterful breakfast, lunch or dinner.<br />
<br />
I tweaked the recipe in the cookbook to fit my palate; for example, they had listed two TABLESPOONS of powdered Coleman's mustard, which I have tried and think is just...way too much... but feel free to add more or less of any ingredient to suit your personal tastes!<br />
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<br />
Joe Beef's Lentils Like Baked Beans<br />
<i>Makes 4 entree-size servings</i><br />
<br />
*3 slices good bacon, diced<br />
*1 small onion, finely diced<br />
*4 cloves garlic, minced<br />
*2 cups brown lentils, rinsed and picked over<br />
*4 cups water<br />
*Heaping 1/4 cup ketchup<br />
*1/4 cup maple syrup<br />
*1 tablespoon sweet BBQ sauce (I use a maple BBQ sauce, naturally)<br />
*1 tablespoon + 1/2 teaspoon apple cider vinegar<br />
*1 tablespoon dry mustard (Coleman's)<br />
*1 heaping teaspoon freshly ground pepper<br />
*1 bay leaf<br />
*Salt, to taste<br />
<br />
Heat the oven to 350. In a dutch oven, fry the bacon over medium until it's nearing crispness, then add the onions and continue cooking for 5-6 minutes. Add the garlic and cook a minute more, then stir in everything else besides the salt. Bring to a boil, then cover and place in the oven. Bake 45-60 minutes (until the lentils are tender - timing depends a lot on their age). Taste for seasoning and then serve hot, ideally topped with an egg.<br />
<br />LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-37186003691696725792014-12-07T06:17:00.000-08:002014-12-07T06:17:23.583-08:00Meatball CookiesMy <a href="http://zoubisoubeefstew.blogspot.com/2013/10/pumpkin-gnocchi-with-pepitas-and-sage.html" target="_blank">noted</a> <a href="http://zoubisoubeefstew.blogspot.com/2012/08/gemelli-with-browned-sage-butter-and.html" target="_blank">culinary</a> <a href="http://zoubisoubeefstew.blogspot.com/2012/06/sunday-gravy.html" target="_blank">genius</a> pal Michael G has been baking up hordes of holiday cookies lately and out of all the goodies these "meatball" cookies most captured my attention, so after I secured the recipe I immediately set out to bake a batch. They were just as delicious as they looked, and I'm thrilled to have them in my cookie repertoire now. The scintillating spices mixed with notes of coffee, cocoa and orange conjure up a particularity warm and enveloping Christmas spirit, especially when they're paired with a mug of holiday blend coffee on a chilled December Sunday evening. May you enjoy them just as much as I do!<br />
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Meatball Cookies<br />
<i>Makes about 30 cookies</i><br />
<br />
Recipe adapted from my friend Michael G<br />
<br />
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*2 cups flour<o:p></o:p></div>
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*3/4 cup sugar<o:p></o:p></div>
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*1/4 cup dark chocolate cocoa powder<o:p></o:p></div>
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*1 tablespoon instant espresso<o:p></o:p></div>
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*1/4 teaspoon freshly grated nutmeg<o:p></o:p></div>
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*1/4 teaspoon cinnamon<o:p></o:p></div>
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*1/4 teaspoon cloves<o:p></o:p></div>
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*1/4 teaspoon allspice</div>
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*1/4 teaspoon salt<o:p></o:p></div>
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*2 teaspoons baking powder<o:p></o:p></div>
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*6 tablespoons unsalted butter<o:p></o:p></div>
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*1/2 cup milk<o:p></o:p></div>
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*1 egg<o:p></o:p></div>
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*Scant 1/2 teaspoon vanilla extract<o:p></o:p></div>
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*1/4 teaspoon lemon extract<o:p></o:p></div>
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*1/4 teaspoon orange extract<o:p></o:p></div>
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*1/2 teaspoon orange zest</div>
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*1/2 cup broken walnuts<o:p></o:p></div>
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<br /></div>
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Heat the oven to 375. Add the flour, sugar, cocoa, espresso, spices, salt and baking powder in a large bowl and blend well. Grate in the butter and work with your fingers until a crumbly
mixture is achieved.</div>
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<br /></div>
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Make a well in the center and add the milk, egg, extracts, zest and
walnuts. Stir with a large wooden spoon
to combine until the dough is sticky and damp. Cover the dough and refrigerate for a few hours.</div>
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<br /></div>
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Scoop by the teaspoonful and shape into balls and place on a greased cookie sheet. Bake for about 10-11 minutes or until they are done. Let cool completely before glazing with a mix of hot milk, confectioners sugar and flavoring (I have flavored it with spiced rum or cocoa).</div>
LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-88270824849885368072014-11-30T17:35:00.001-08:002014-12-01T09:31:47.413-08:00Spinach & Persimmon Salad with Prosciutto, Pistachios & Pomegranate Vinaigrette Persimmons are my favorite late-fall fruit followed closely by pomegranates, and I love to throw the two together whenever I can, which leads to a great many fruity salads around this time of year. This is probably my preferred iteration though, because persimmon wedges and swatches of prosciutto make for a heavenly pairing. It looks so festive, too - this salad was actually my contribution to Thanksgiving dinner, and it looked quite nice mixed with with the spread if I may say so! Can't please everyone though; my husband likens persimmons to tomatoes injected with watermelon juice, and no, he doesn't mean that in a good way. More for the 'simmon lovers to enjoy!<br />
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<br />
Spinach & Persimmon Salad with Prosciutto, Pistachios & Pomegranate Vinaigrette<br />
<i>Makes 4-6 servings</i><br />
<i><br /></i>
*1/4 cup pomegranate juice<br />
*1/4 cup balsamic vinegar<br />
*1/3 cup fruity EVOO<br />
*1 squeeze honey<br />
*1 dollop (about 1/2 teaspoon) Dijon mustard<br />
*1 small clove garlic, minced<br />
*S&P<br />
*6 cups baby spinach, washed and dried<br />
*2 very ripe persimmons, sliced (I prefer the flatter, squat variety)<br />
*4 slices of prosciutto, ribboned<br />
*1/4 cup pomegranate arils<br />
*1/4 cup crumbled feta cheese<br />
*1/4 cup pistachios, lightly toasted and chopped<br />
<br />
In a small mason jar, combine the first 7 ingredients to make the vinaigrette. Shake the jar vigorously until everything is well incorporated, and taste for seasoning. Prepare the salad with the rest of the ingredients and drizzle with the vinaigrette.LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-65771941138133705432014-11-24T13:15:00.001-08:002014-11-25T04:24:39.851-08:00Sage Chicken & Sausage Bake<div>
</div>
<div>
</div>
<div>
</div>
<div>
When your hands smell of onions and sage, you know you're making something autumnally appropriate! Adapted (barely, if I'm being honest) from <a href="http://www.nigella.com/recipes/view/one-pan-sage-and-onion-chicken-and-sausage-133" target="_blank">Nigella Lawson</a>, this recipe is perfectly simple and delicious late fall comfort food...and hearty enough to ease you into an early hibernation. I usually just opt for thighs when I throw this together but you can use any chicken pieces you desire - just keep track of baking times. When paired with roasted potatoes, a crisp salad and peppery saison, you couldn't ask for a better November weeknight dinner. <br />
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<br />
Sage Chicken & Sausage Bake<br />
<i>Serves 3-4</i><br />
<br />
*1 onion, peeled and cut into wedges</div>
<div>
*3-4 cloves garlic, smashed<br />
*1 tablespoon EVOO<br />
*1 teaspoon of your favorite mustard - my standard is a wild mushroom mustard</div>
<div>
*1 heaping teaspoon dried sage
<br />
*1 teaspoon Worcestershire sauce
<br />
*Juice of half a lemon
<br />
*4 chicken thighs, extra skin and fat trimmed</div>
<div>
*3-4 hot or sweet Italian sausages, your choice<br />
*Handful of fresh sage leaves, roughly chopped<br />
<br />
<div>
Throw everything but the sausages into a Ziploc bag with a good grinding of fresh pepper and a couple pinches of salt. I cut the spent lemon half in a few pieces and throw that in too. Toss the bag around, squelching everything together to mix all the ingredients evenly across the chicken. Leave to
marinade in the refrigerator a couple of hours (or overnight), squelching and turning the chicken around in the bag every so often.</div>
<div>
Take the chicken out of the fridge about 30 minutes before you're going to bake, and toss the sausages and some sage leaves in the bag as well, squelching everything around again. Heat the oven to 425.<br />
<br />
Arrange the chicken and sausage as well as some of the onion quarters all in a roasting pan. Sprinkle the rest of the fresh sage leaves over the chicken and
sausages (I usually tuck one under each flap of thigh skin, too) and then put into the oven to cook for 45 minutes to an hour, until the thighs are done. Turn the sausages about halfway through to brown on both sides. </div>
</div>
LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-60848357768244413932014-10-27T06:20:00.001-07:002014-11-02T11:15:56.196-08:00Warm Roasted Cauliflower Salad With Bagna Cauda DressingIf it were socially acceptable to bathe in bagna <span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: 16.1200008392334px;">càuda </span>(which, incidentally, means "hot bath" in an Italian dialect), then I'd be splashing around in it right now. Anchovies, garlic and olive oil - was there ever a better trifecta? In the past I've made it as a dip for crudites or crusty bread, but it struck me that it would be excellent on roasted cauliflower because more than most vegetables, cauliflower demands to be paired with rich umaminess. I got the idea of making a whole salad of the affair by cruising around on Epicurious; <a href="http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-and-Radicchio-Salad-230966" target="_blank">this recipe </a>was helpful in getting my thoughts together. Even if you aren't the biggest fan of anchovies I still heartily suggest giving this a try - it's less specifically fishy and more just...decadently savory. Especially as we're edging into seriously cold weather now, this will be a repeat visitor to the table.<br />
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<br />
Warm Roasted Cauliflower Salad With Bagna Cauda Dressing<br />
<div class="MsoNormal">
<i>Makes 4 entree salad size servings or serves 6 as a side</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*1 sizable head cauliflower<o:p></o:p></div>
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*1/2 head radicchio, cored and ribboned</div>
<div class="MsoNormal">
*1 small shallot, sliced very thin<o:p></o:p></div>
<div class="MsoNormal">
*Handful chopped parsley<o:p></o:p></div>
<div class="MsoNormal">
*1/4 cup toasted hazelnuts, chopped<o:p></o:p></div>
<div class="MsoNormal">
*Endive leaves, for garnish (and for dipping extra bagna
cauda sauce)<o:p></o:p></div>
<div class="MsoNormal">
*Scant 1/4 cup good olive oil<o:p></o:p></div>
<div class="MsoNormal">
*8-9 anchovy fillets, minced<o:p></o:p></div>
<div class="MsoNormal">
*3 fat cloves garlic, minced</div>
<div class="MsoNormal">
*S&P</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the oven to 400. Cut the cauliflower into bite size florets and arrange
on a baking sheet in a single layer. Drizzle with evoo and season with S&P
then toss lightly so the florets are all well oiled. Roast about 30-35 minutes, or
until the tops are starting to brown, stirring once midway. Meanwhile, make the bagna cauda by heating the oil over medium-low and adding in the anchovies and garlic. Cook both in the oil for about 10 minutes without burning the garlic. Keep warm. When the cauliflower is tender, then it take out of the oven and toss in a big
bowl with the radicchio, parsley, chopped shallot, and some of the warm
dressing. Arrange on a plate with some endive leaves for garnish, add a little
extra dressing and smatter some chopped hazelnuts around. Use up any leftover bagna cauda up by dipping crusty bread slices or endive leaves into it.<o:p></o:p></div>
LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-5954653193231443382014-10-21T07:03:00.000-07:002014-10-21T07:03:05.847-07:00Spicy Stuffed Turkey Burgers with Chipotle MayoAs odd as it is to admit, I actually prefer the flavor of doctored-up turkey burgers to plain ground-beef burgers. It's the sort of minority opinion that would make<i> Parks & Rec</i>'s Chris Traeger proud. This particular iteration of a turkey burger might be my favorite - combine the oozy cheese stuffing, piquant bite of the spicy seasonings and the creamy heat of the mayo, and it is an absolutely delicious winner. Plus, it might still be somewhat healthier than a beef burger...? At least that's what the modest pile of roasted carrot fries on the side is telling me...<br />
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<tr><td class="tr-caption" style="text-align: center;">That rooster is *not* pleased that I made a patty out of his fowl brethren </td></tr>
</tbody></table>
<br />
Spicy Stuffed Turkey Burgers with Chipotle Mayo<br />
<i>Makes 4 burgers</i><br />
<br />
*1 lb ground turkey (the best ground turkey I've found locally is from <a href="http://lindenhoffarm.net/">Lindenhof Farm</a>, which frequently sends envoys to the West Chester Growers Market)<br />
*1 small shallot, finely minced or grated<br />
*2 pressed or very finely minced garlic cloves<br />
*1 habanero pepper, minced finely (wear gloves!)<br />
*1/2 teaspoon cumin<br />
*1/2 teaspoon oregano<br />
*1/4 teaspoon smoked paprika<br />
*S&P<br />
*1 chipotle pepper in adobo, minced, plus 1 tablespoon of adobo sauce<br />
*3 tablespoons mayonnaise<br />
*3-4 heaping tablespoons finely grated habanero cheddar (or a nice smoked gouda)<br />
*Hamburger buns of your choice <br />
*High smoke-point oil<br />
<br />
<br />
In a bowl, gently combine the turkey meat, shallot, garlic, seasonings and pinches of salt and pepper. Shape into 8 thin patties, deposit a heaping tablespoon of grated cheese into the center of half the patties, and then carefully crimp two patties together to have 4 in total. Crack some more pepper + a sprinkle of salt over them as they sit. Heat a cast iron pan a touch north of medium heat and add a good slick of high smoke point oil. Once the oil is hot, lay the burgers in and cook undisturbed approximately 5 minutes per side. Meanwhile, combine the chipotle, adobo, and mayonnaise. With one minute left, toast the buns lightly, brush one side of each with some mayo, and then assemble the burgers with any other fixings you desire.LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-68054980163087974792014-10-19T16:17:00.000-07:002014-10-19T16:17:38.779-07:00Butternut Squash SoupSummer kicked it a couple weeks ago, but I feel like it's only <i>officially </i>autumn now on this particular mid-October Sunday afternoon, as vermillion leaves rustle in the chilled breeze outside my window, the sunbeans grow long, and the kitchen smells like roasting squash. The inaugural butternut soup of the season always reminds me that I've given in and accepted that it's finally fall, probably because the soup is about the most ubiquitous autumnal dish there is - besides Thanksgiving turkey, I suppose. I really love it though, and prefer simple preparations that let that good earthy gourd flavor and inherent creaminess shine; a pet peeve is squash soup flavored like a pumpkin pie so I nix any sweetness and limit the woodsy festive spices to what's in my garam masala. How do you prefer <i>your </i>butternut squash soup?<br />
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<br />
<br />
Butternut Squash Soup<br />
<i>Makes 4 servings</i><br />
<i><br /></i>
<i>Adapted from my friend Marisa's anecdotal butternut recipe</i><br />
<br />
*EVOO<br />
*1 ~3lb squash<br />
*1 cup water<br />
*3 cups vegetable stock<br />
*3 cloves garlic, minced<br />
*1 small white potato<br />
*1/2 tsp garam masala<br />
*1/2 tsp curry powder<br />
*1 pinch red pepper flakes<br />
*S&P<br />
<br />
Heat the oven to 450. Cut the squash in two, scoop out the guts, and brush the cut side with olive oil. Place on a foil lined baking sheet, cut side down, and roast for 40 minutes or until totally cooked through. Meanwhile, dice the potato and saute in a bit of oil for 5-6 minutes, adding the garlic in after a few. Add the spices and pepper flakes. Pour in the water and broth and simmer until the squash has fully roasted, then scoop out the squashflesh and add it to to pot. Make sure everything is soft, then puree and season with salt and pepper. Press the soup through a sieve to achieve ultimate silky-smoothness. Garnish with a little cream or yogurt (I mixed a little Greek yogurt with adobo sauce from a can of Chipotles for this particular garnish).LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-64582390934954580482014-10-13T16:30:00.001-07:002014-10-14T08:08:25.883-07:00Shells with Chickpeas, Sausage & KaleToday I'm setting out a quick, simple and tasty pasta dish, the type I usually turn to on oh, say, the Monday night before payday. It's a little more gussied up than some other <i>cucina povera </i>classics on rotation in my kitchen, but you can easily nix the sausage if you don't have any on hand or don't eat meat, just up the amount of the kale & chickpeas and it'll still be a very satisfying bowl of comfort food. Feel free to sub orecchiette for the shells; I've made it with both and each form the most delightful little nooks for the chickpeas and other little goodies to nestle.<br />
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<br />
Shells with Chickpeas, Sausage & Kale<br />
<i>Makes 3 servings</i><br />
<br />
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*1/3-1/2 lb shells (De Cecco is always my preferred pasta)<o:p></o:p></div>
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*EVOO<o:p></o:p></div>
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*2 links hot Italian sausage, casings removed<o:p></o:p></div>
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*Good handful of chopped onion<o:p></o:p></div>
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*1 anchovy fillet, minced (optional)<o:p></o:p></div>
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*3 cloves garlic, 1 sliced, 2 minced<o:p></o:p></div>
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*3-4 kale leaves sans rib, ribboned<o:p></o:p></div>
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*Pinch red pepper flakes<o:p></o:p></div>
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*Glug of white wine (about ¼ cup)<o:p></o:p></div>
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*1 cup chickpeas, drained & rinsed<o:p></o:p></div>
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*S&P</div>
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*Pinch of chopped fresh thyme leaves</div>
*Grated Parm<br />
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Put a pot of well salted water on to boil for the pasta. Saute the sausage in a wide pan with a little olive oil until nicely browned and cooked through, then remove and set aside. Add a touch more oil and saute the onion for a couple minutes, then throw in the anchovy if you please, and let it mmmmelt into the oil. Add the garlic then after about a minute add the kale and saute for a couple more minutes. Splash in the wine and once the alcohol whiff burns off, add the chickpeas and sausage. Set to low, season, and then add the drained pasta to the pan, tossing with a little reserved pasta water if it's dry. Dust servings with freshly-grated parm and thyme leaves.</div>
LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-34745884332539444062014-10-08T04:41:00.000-07:002014-10-08T04:46:19.707-07:00Chicken With Coconut-Lime Sauce, Carrot Puree & Jasmine RiceIf you grow carrots, you know the exquisite, vaguely macabre feeling of pulling them up from the soil. Such was my recent experience when I was invited to take some carrots from my friend's garden. It's gross to say, but even though I enjoyed pulling out the carrots, holding them made me think of a painted Salome admiring John The Baptist's head brandished by a grasped hank of hair. It IS October, I guess this is apropos talk. Maybe it was because the tops were so grand and bushy...<br />
<br />
Anyway!<br />
<br />
I had a bunch of these knobby roots to use and decided to make a puree out of them, on which to lay some chicken, rice, and wee babe carrots. Lime-coconut sauce went over top and around. It was delish and branched the summer-fall divide really well! I took a lot of inspiration from <a href="http://www.washingtonian.com/blogs/bestbites/recipe-sleuth/recipe-sleuth-701s-halibut-with-carrot-puree-jasmine-rice-and-coconutlime-emulsion.php" target="_blank">this recipe</a> I found online; I've made it with both chicken and fish and I ultimately prefer it with the chicken - but it is tasty either way.<br />
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<tr><td class="tr-caption" style="text-align: center;">I realize in retrospect I probably should have added something...not orange...to the plate!</td></tr>
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<br />
Chicken With Carrots, Coconut-Lime Sauce, Carrot Puree & Jasmine Rice<br />
<i>Makes 2 servings</i><br />
<br />
*EVOO<br />
*2 boneless chicken breasts with skin<br />
*1 bunch organic carrots, ideally with some teensy little carrots included<br />
*1 knob of ginger, about the size of a thumbprint, chopped<br />
*1 small onion, diced<br />
*2 cloves garlic, chopped<br />
*2 cups vegetable broth, divided<br />
*2 tablespoons butter, divided<br />
*Juice of 2 limes<br />
*1/4 cup dry white wine<br />
*1/2 cup coconut milk<br />
*1/2 teaspoon of a citrus-flavored hot sauce (I use a fatalii sauce)<br />
*S&P<br />
*1 cup cooked jasmine rice (cook with some rice vinegar added to the water)<br />
<br />
If the rice hasn't been cooked yet, start with that. I highly recommend adding some rice vinegar to the cooking water, gives a nice added dimension of flavor to the starch. Then, in a pot, saute the onion in some evoo until translucent. Add the garlic and ginger and saute a few minutes more. Chop 5-6 carrots and add to the pot along with a cup of stock. Season with pinches of S&P and cover. Simmer until carrots are tender, about 20 minutes, then puree with an immersion blender or in a processor (carefully!). Melt a little bit of butter into the puree, check for seasoning and keep warm.<br />
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Meanwhile, pick the smallest carrots (or shave some down with the peeler) and put in a small pot with the other cup of stock, plus some excess coconut milk (maybe 1/4 cup), S&P, a tiny nub of ginger and a smashed garlic clove. Simmer until tender. This is an optional step, by the way, but I really like having some extra carrots on the plate!<br />
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Season the chicken breasts with S&P and in a skillet over medium high, heat some canola or olive oil, then pan-fry the breasts, starting skin-down and flipping after 5-6 minutes. If you have cutlets (or are using fish) you can fry them entirely on the stovetop; with larger breasts I prefer to pop them in a preheated oven to finish cooking for about 10-15 minutes after crisping the skin.<br />
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Make the sauce by reducing in a small saucepan the wine and lime juice by half over medium heat, then adding in the coconut milk and hot sauce. Simmer until sauce has thickened, then remove from heat and stir in the butter. <br />
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Assemble the dish by putting some puree on the plate, then heap some rice on top and arrange some carrots around. Top with the chicken and spoon over sauce. Finish with some fresh cracked pepper and some sea salt.<br />
<br />LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-82766131761989313992014-09-12T15:23:00.000-07:002014-09-12T15:55:55.151-07:00Paw Paw Ice CreamAnyone out there a fellow fan of the <a href="http://en.wikipedia.org/wiki/Asimina_triloba" target="_blank">paw paw</a>? I'd wanted to try one ever since hearing of a "paw paw" in Baloo's jaunty song from <i>The Jungle Book </i>and I am eternally grateful to a rural DE pal who has been furnishing me with an allotment of paw paws around this time of year from stock growing wild on his property ever since he heard of my fascination. They're quite delicious, mild, sweet and creamy like a ripe banana, but with a decidedly tropical tang in the mix. They also have big oblong seeds, which make extracting the fruit pulp a little unwieldy, but are fun to use in all sorts of crafty business. For the past couple years I've been using my paw paws in a personal recipe for ice cream since it's a very easy and tasty preparation for the amount I get (usually around 4-5). They spoil very rapidly so I usually make the base the day before I know I'm going to get them. I do always feel <i>slightly </i>bad when I post a recipe featuring a highly elusive or specialized ingredient, but if you live east of the Mississippi, and are into foraging, go looking for some paw paws! The hunt will make them all the sweeter.<br />
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If you have cooked with paw paws before, please share your recipes so I can branch out next September!<br />
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<br />
Paw Paw Ice Cream<br />
<i>Makes about a pint</i><br />
<br />
*3/4 cup paw paw pulp, pureed (from about 4 paw paws)<br />
*1 cup heavy cream, divided<br />
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*1/3 cup whole milk</div>
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*1/3 cup vanilla sugar (sugar left to sit in a jar with a spent vanilla pod)</div>
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*A pinch of salt</div>
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*3 large egg yolks, whisked</div>
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*Juice of half a small lime, about 1 1/2 teaspoons </div>
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Set up half the cream in a bowl within an ice bath to thoroughly chill it. Warm the other half of the cream and the milk in a heavy bottomed saucepan with a pinch of salt and the sugar until steaming, stirring to dissolve. Carefully temper the yolks with some of the hot milk before adding the eggy mix back to the saucepan. Cook over medium until the liquid thickens and coats the back of a wooden spoon. At that point, pour the custard through a strainer and into the chilled cream. Stir well and pop in the fridge for at least 5-6 hours, preferably overnight. When you're ready to make the ice cream, extract the pulp from the paw paws and puree, stir in the lime juice, then combine with the custard and freeze in the ice cream maker. Eat soft-serve when it's done, or put it into a proper container to let it ripen in the freezer. </div>
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LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-53909787566852777662014-09-08T15:41:00.000-07:002014-09-09T05:38:21.199-07:00Smoky Roasted Corn SoupOn our way back from the shore this past weekend we heeded the siren call of one of NJ's numerous roadside farmstands to stock up on bags of fresh sweet corn and some plump tomatoes, taking full advantage of the Garden State's bounty in an effort to make the most out of the waning days of fresh summer produce. Also, to mitigate the effects of the boardwalk fare we'd scarfed non-stop during our trip. I had my mind's eye firmly fixed on a recipe that<a href="http://www.davidlebovitz.com/2014/08/fresh-corn-soup-recipe/" target="_blank"> David Lebovitz</a> had posted a while ago for corn soup, so almost immediately upon return home I got straight to making a batch of it. I tweaked it a lot as I am wont to do, and am thoroughly pleased with the final result. I'm sure I'll be making it at least once or twice again before corn season ends. I don't want to think about those dark upcoming days...<br />
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<br />
Smoky Roasted Corn Soup<br />
<i>Makes 4 servings</i><br />
<i><br /></i>
Adapted from David Lebovitz<br />
<br />
*4 ears corn, shucked<br />
*1 small poblano chili, seeded and diced<br />
*3 1/2 cups water<br />
*1 bay leaf<br />
*1-2 thickly cut slices of good bacon, diced small<br />
*1/2 small onion, diced finely<br />
*2 fat cloves of garlic, minced<br />
*Smoked paprika, to taste<br />
*1/2 teaspoon Chipotle Tabasco<br />
*1/4 cup heavy cream<br />
*EVOO<br />
*S&P<br />
*Sliced scallions and basil leaves, for garnish<br />
<br />
Heat the oven to 375. Put the water in a pot on medium. Spread the diced chili pieces on a large baking sheet, then slice the kernels of corn off the cobs over the sheet so that it'll catch the kernels as they fall. Drizzle the kernels and chili bits with a good glug or two of EVOO, smatter with salt and pepper, toss well, and set in the oven for about 20-25 minutes, stirring a couple times during cooktime. Chop the cobs into pieces and put in the pot with the water, a bay leaf, and a sprinkle of salt. Once it comes to a boil, lower the heat to med-low and cover. Simmer for the duration of the corn roasting time.<br />
<br />
Meanwhile in another pot, fry the bacon until crisp, then remove with a slotted spoon. Saute the onion for a few minutes in the fat, then add the garlic and a sprinkle of salt and continue to saute for another minute. When the corn mix is done, add to the pot with the onions and garlic, then strain the cob-water into the pot as well. Add a dash or two of paprika and the chipotle Tabasco; taste for seasoning. After it simmers for a bit, pour in the cream and once again taste for seasoning. With an immersion blender, blitz the soup just a few times to add more body to it, then let it simmer for a good 30 minutes or pop in the fridge to be heated up the following day. It's crack when fresh, but even more addictive when given time to let the flavors carouse around together. When you're ready to serve, garnish each bowl with basil leaves and sliced scallions.<br />
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<br />LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-66194570862435063892014-08-25T04:52:00.001-07:002014-08-25T09:33:57.109-07:00Mapo Tofu This dish consisting of slippery cubes of bean curd in a rich scarlet sauce is an instantly recognizable Sichuanese classic. It's always a standout at my beloved Han Dynasty's monthly <a href="http://philly-ism.com/2012/11/han-dynasty-tasting-menu/" target="_blank">epic tasting dinners</a>, and after attending the last one I consulted my Sichuan bible, Fuschia Dunlop's <i>Land of Plenty, </i>for a good recipe so I could satisfy the mapo tofu craving whenever it arose. The recipe is remarkably straightforward if you, like I, have collected a couple key ingredients - which is totally worth your time and investment to do if you like cooking this cuisine. I'm still scraping at the dregs of the giant jar of <i>Pixian doubanjiang</i> (authentic-as-it-gets Sichuan chili bean paste) my husband gifted me with two years ago (!), and will be instantly re-ordering when I finally run out. It lends its indelible fire and funk to not just this delicious mapo tofu, but to many other Sichuan dishes as well. I'm very happy to always have some on hand so that now, armed with this fantastic recipe, I can whip up a batch of mapo whenever the craving hits.<br />
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<br />
Ma Po Tofu<br />
<i>Makes 3 servings</i><br />
<i><br /></i>
Adapted from Fuschia Dunlop's <i>Land of Plenty </i><br />
<i><br /></i>
*1 block tofu (12 oz to a pound), cubed<br />
*Scant 1/2 cup peanut oil<br />
*A couple ounces of ground pork<br />
*1/4 cup chili bean paste<br />
*1 clove garlic, minced<br />
*1 small nub of ginger, minced<br />
*1 tablespoon fermented black beans, rinsed<br />
*1 cup chicken stock<br />
*1 teaspoon sugar<br />
*1 teaspoon finely ground roasted Sichuan peppercorns<br />
*4 teaspoons cornstarch mixed with 6 teaspoons cold water<br />
*Light soy sauce<br />
*3 scallions, 2 sliced in larger diagonal pieces and the final sliced thinly for garnish<br />
*Sesame seeds for garnish<br />
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Put the tofu cubes in gently simmering salted water while you prepare the rest of the ingredients.<br />
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Pour the peanut oil in a wok over medium-high heat and when it is nearly smoking, throw in the pork. Using a wooden spoon, break it up into small pieces and stir-fry for about 5 minutes or until the pork is beginning to brown and crisp. Reduce heat to medium and add the chili bean paste; stir fry for about 20 seconds before adding the beans, garlic and ginger. Continue cooking for another 20-30 seconds before pouring in the stock. Sprinkle in the sugar and peppercorns, and season with soy sauce (I use less than a teaspoon). Gently drain the tofu and add the cubes to the mix, stirring carefully to not break them up too much. Reduce the heat to a simmer and cook for 5 or 6 minutes, stirring every now and again. Throw the larger pieces of scallion in about half-way through.<br />
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To thicken the sauce, add the cornstarch slurry a teaspoon at a time and mix well after each addition - only use as much as you need to thicken it to your desired consistency. Serve garnished with thinly sliced scallion and a spangle of sesame seeds, with rice.LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-71401753849178644382014-08-12T06:02:00.000-07:002014-08-17T08:05:27.553-07:00KedgereeIt's fun to learn what other people keep as mainstays in their kitchen. You think you know a person, only to find out that they are opening tins of "kipper snacks" and getting to the bottom of tubs of goats' milk yogurt on the regular. Such was my experience when I agreed to house/pet sit for a good friend of mine; she left me a panoply of groceries and a note encouraging me to take anything in the pantry or fridge that I wanted, so I of course had to take stock. In the pantry were a couple boxes of aforementioned kipper snacks and in the fridge, a half-empty carton of goats' milk yogurt plus another, unopened. I was fascinated and delighted. Eyeballing the kippers, I thought to use them in a batch of kedgeree, a Brit-Indian dish of spiced rice, eggs and smoked fish first brought to my attention at the superlative <a href="http://www.yelp.com/biz/lawrence-restaurant-montr%C3%A9al-3" target="_blank">Lawrence </a>in Montreal. I decided that the dish could use a little tang, so I stirred in some of the goats' milk yogurt as well - it turned out to be fabulous. Every spoonful yielded tasty fish fragments, greenery, voluptuous egg, warming spices and toothsome rice. I loved it. I think I'll be stacking kipper snacks in my pantry from now on, too. Maybe leave the goats' milk yogurt to my friend, though.<br />
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<br />
Kedgeree<br />
<i>Makes 2-4 servings</i><br />
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*1 organic egg per intended serving<o:p></o:p></div>
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*2 1/2 cups leftover cooked basmati rice (Cooked with a shard of
cinnamon, 1/2 teaspoon fennel seeds, a couple crushed cardamom pods, and a clove, ideally!)<o:p></o:p><br />
*1 tablespoon ghee or butter</div>
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*1 small onion, somewhere between diced and minced<o:p></o:p></div>
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*1 clove garlic, minced<o:p></o:p></div>
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*1 teaspoon Madras curry powder<o:p></o:p></div>
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*1/2 teaspoon turmeric</div>
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<o:p></o:p></div>
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*1 teaspoon cumin<o:p></o:p></div>
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*1/4 teaspoon coriander<o:p></o:p></div>
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*1 tin smoked kipper fillets (or smoked haddock, or another
smoked fish), flaked, pin bones removed<o:p></o:p></div>
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*Good handful chopped parsley and cilantro</div>
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*1 heaping spoonful Greek or
goat yogurt <o:p></o:p></div>
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*S&P</div>
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Bring a pot of water to a boil and soft-boil the egg(s). Meanwhile, in a wide skillet, melt the ghee over medium-low and saute the onion until soft, then add the garlic. Sprinkle in the spices and let bloom before adding in the rice and fish.
Cook a few minutes on low to heat everything up, while you remove the soft-boiled egg. Run it under cold water and peel gently. Stir in the herbs and yogurt, season to taste, dish out and fleck each serving with quartered or chopped soft-boiled egg.<o:p></o:p><br />
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For the record, I did scrape off the skin on the kippers (Crown Prince brand) and fed them to the lovely kitty I'm caring for. If you're not icked by fish-skin then that isn't necessary. </div>
LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-6008233509891132892014-08-01T16:05:00.000-07:002014-08-05T06:07:00.196-07:00Herbed Pearl Couscous SaladCold pasta salads are ubiquitous during high summer, but for good reasons - they're excellent vehicles for summer produce, they're <i>delicious</i>, and can be made in advance and left to loiter in the fridge (or in the cooler toted to a picnic) until needed. This is one of my absolute favorites to make; the pearls of Israeli couscous deviate from the well-trod rotini rut, and it is superlatively tasty and cooling on a hot summer day. It's a nice way to showcase all the herbs that are exploding on my porch, too - the basil, parsley and cilantro provide a rich green backdrop for the mint to accent in refreshing little flourishes.<br />
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Herbed Pearl Couscous Salad<br />
<i>Makes 5-6 servings</i><br />
<i><br /></i>
<br />
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*1 1/3 cup pearl (Israeli) couscous<o:p></o:p></div>
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*1 cup water<o:p></o:p></div>
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*3/4 cup vegetable stock (or, just use 1 3/4 cup water)<o:p></o:p></div>
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*1 small onion, thinly sliced (or, about a half cup of
caramelized onions)<o:p></o:p></div>
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*2 packed cups of assorted herbs: my breakdown is 1 cup
parsley, 1/2 cup cilantro, a palmful of basil leaves and a couple sprig’s worth
of mint leaves, maybe 7-8. Mint is essential, but don’t overdo it!<o:p></o:p></div>
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*1 clove garlic <o:p></o:p></div>
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*1/4 cup olive oil<o:p></o:p></div>
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*S&P<o:p></o:p></div>
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*Handful of pistachios, toasted and chopped<o:p></o:p></div>
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*Handful of arugula or nasturtium leaves, chopped<o:p></o:p></div>
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*Healthy squeeze of fresh lemon juice<br />
*1/2 teaspoon citrusy hot sauce (I love Chile Spot's <a href="http://www.chilespot.com/buy_chile_spot.html" target="_blank">Fatalii Fantasii Sauce</a> for this)</div>
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In a pot over medium heat saute the onions in some evoo until translucent if you're not using caramelized onions. Remove the onions and add the couscous; saute a few minutes while you bring the water and stock to a boil. Add the boiling water/stock to the couscous, stir well, cover, and cook on low for about 11 minutes. Make the herb pistou
by blitzing the herbs along with the oil, garlic and pinches of
S&P in a small food processor. Add the pistou, nuts, onions and greens to the
couscous, mix everything together well, and then season with the hot sauce,
lemon juice, and S&P to taste. Serve at room temp or chilled. <o:p></o:p></div>
LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0tag:blogger.com,1999:blog-6531706444896035860.post-42957841209177584862014-07-27T12:26:00.001-07:002014-07-28T05:44:35.384-07:00Toasted Marshmallow Ice CreamHow is it that it's nearly come to August and I haven't posted a single ice cream recipe yet!? Well, I decided that since I've dawdled this long, the first one of the summer better'd be a doozy - and let me tell you, this ice cream is a <i>doozy</i>. The other household half deems it the best ice cream I've ever made, surpassing even the famed <a href="http://zoubisoubeefstew.blogspot.com/2012/08/momofuku-milk-bars-cereal-milk-ice-cream.html" target="_blank">cereal milk ice cream</a>. This one oozes summer; it was born of a lazy, sticky evening out on the porch around the charcoal with sticks in hand, slowly and carefully turning marshmallows over winking-red embers. It also oozes pure toasted marshmallow flavor in every creamy cold bite: fire and smoke and hints of those charred sugary blisters from when you push your luck too far and a marshmallow bursts into flame. You <i>must </i>make this ice cream. Yet *another* reason to build a campfire or get a nice charcoal grill going this summer!<br />
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<br />
Toasted Marshmallow Ice Cream<br />
<i>Makes about a pint</i><br />
<div style="background: white; margin-bottom: 10.5pt; margin-left: 0in; margin-right: 0in; margin-top: 10.5pt; vertical-align: baseline;">
<span style="font-family: inherit;">Adapted from <a href="http://themerrythought.com/recipes/toasted-marshmallow-ice-cream/" target="_blank">The Merry Thought</a></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">*5 oz marshmallows<br />*3 egg yolks, lightly beaten<br />*1 cup whole milk*<br />*1/4 cup sugar</span><br />
<span style="font-family: inherit;">*Pinch kosher salt<br />*1 scant teaspoon vanilla extract<br />*1/2 cup heavy cream, chilled<o:p></o:p></span></div>
<div style="background: white; margin: 10.5pt 0in; vertical-align: baseline;">
<span style="font-family: inherit;">Find some roastin' sticks and recruit a partner to toast all the marshmallows over a dying fire, throwing them all in a blender. C</span><span style="font-family: inherit;">ombine the milk,
sugar, salt and vanilla extract in a heavy-bottomed saucepan and heat over medium heat until steaming. Temper the yolks with a little of the hot milk, whisking constantly, then pour the egg mixture back into the pan over medium heat, stirring,
until the mixture thickens and coats the back of a wooden spoon. Don't let it boil! Remove from heat and let cool just a touch, while stirring. Pass the custard through a sieve into the blender and blend for
about a minute. Let sit for a few minutes, then blend again for another minute.
Add in the cold heavy cream and blend for another 20 seconds or so. Pour the mix into a container and chill overnight or at LEAST 6 hours until entirely chilled. Whisk or blitz the ice cream batter well before churning, churn for about 20-25 minutes, and either enjoy soft-serve style or pop into a good container and let ripen in the freezer for a while longer. Enjoy with chocolate drizzle and a graham cracker, if you please!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">*In complete honesty, I only had about half a cup of whole milk and subbed cream for the rest, so mine was, like, <i>transcendentally </i>creamy. Feel free to die young and happy with me and do the same, whether or not you have gallons of milk on hand. </span></div>
LQhttp://www.blogger.com/profile/16874565553414472447noreply@blogger.com0