Featuring:
Prosciutto Crostini with Pickled Cherries
Momofuku's Bo Ssam
Georgian Garlicky Chicken
Spring Radish Salad
Baked Apples with Spiced Syrup
Ukrainian Biscotti
Grilled Scallop and Orange Kebabs with Honey-Ginger Glaze
Oven-Roasted Orange Chicken with Fennel
Vietnamese Spring Rolls from The Slanted Door
Greek Salad with Feta Mousse
Crispy Greek-Style Lemon Roasted Potatoes
Dia de Campo Churros with Chocolate Sauce
Spring Radish Salad
Baked Apples with Spiced Syrup
Ukrainian Biscotti
Grilled Scallop and Orange Kebabs with Honey-Ginger Glaze
Oven-Roasted Orange Chicken with Fennel
Vietnamese Spring Rolls from The Slanted Door
Greek Salad with Feta Mousse
Crispy Greek-Style Lemon Roasted Potatoes
Dia de Campo Churros with Chocolate Sauce
Chicken and Chorizo Stew
***
Georgian Garlicky Chicken (Olia Hercules, Mamushka)
Elaine -- "The Power"
2 poussins (young chickens) or 8 chicken breasts, skin on and bone in
4 cloves garlic, finely grated
sea salt flakes
1/2 teaspoon cayenne pepper
3 tablespoons butter
1 tablespoon sunflower oil
1/2 tablespoon chopped tarragon
1/2 tablespoon chopped basil
1/2 tablespoon chopped parsley
1/2 tablespoon chopped dill
Good bread, to serve
1. Spatchcock each poussin by cutting it along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with salt and the cayenne pepper.
2. Heat the butter and oil in a large, heavy-bottomed frying pan. Cook the poussins, cut side down, over medium heat for 3 minutes, then flip them over and cook them, skin side down, for 5 minutes.
3. Lower the heat and place a cartouche (a circle of baking parchment or wax paper) over the birds, followed by a smaller frying pan on top. Weight it all down with something heavy.
4. Cook for 20–25 minutes over the lowest possible heat. To test that the poussins are cooked, pull away at the legs –- they should come away easily and the juices should run clear.
5. When the birds are done, lift them out and let rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for another minute or two.
6. Serve the poussins drizzled with the herby juices, or mop the juices up with some good bread
***
Spring Radish Salad (Olia Hercules, Mamushka)
Elaine -- "The Power"
Ingredients:
4 small cucumbers or 1 large
2 large beefsteak tomatoes (Elaine's note: I used 4 pickled Roma tomatoes)
½ bunch of radishes, sliced
1 spring onion, sliced
½ bunch of dill, chopped
3 oz plain yogurt, diluted with 1/2 tbsp. water
Sea salt flakes and freshly ground black pepper
Directions:
Slice the cucumbers and tomatoes over the bowl you will serve the salad in. You want to catch the tomato juices that will end up making the dressing so special.
Mix all the vegetables and dill together in the bowl.
Season the yogurt really well with salt and pepper and stir through the salad.
By the time you finish the salad there will be a delicious candy-floss pool of smetana or yogurt stained by tomato juices and radishes – mop it up with some bread.
***
Baked Apples with Spiced Syrup (adapted from Olia Hercules, Mamushka)
Elaine -- "The Power"
Ingredients:
1½ cups water
½ cup super fine sugar
1 vanilla pod, split lengthwise and the seeds scraped out, pod and seeds reserved
1 cinnamon stick
2 star anise
5 juniper berries
6 medium to large firm apples, about 2 lbs.
Vanilla ice cream, to serve
Instructions:
Preheat the oven to 325°F. Place the water with the sugar in a saucepan, add the vanilla seeds and the pod to the pan with the cinnamon stick, star anise, and juniper berries, and cook over low heat, stirring regularly, until the sugar dissolves.
Peel the apples. Cut them in half, then cut in half again lengthwise and remove the core. Place the apple quarters in a medium baking dish.
Pour the spiced syrup over the apples. Cover with foil and pop in the oven for 1 hour, then uncover and cook until the apples are soft and amber colored, 15-20 minutes more.
***
Ukrainian Biscotti (Olia Hercules, Mamushka)
Elaine -- "The Power"
Makes about 40
Ingredients:
5 oz. shelled raw pistachios (can also use pecan or walnut halves)
1 egg yolk
1/4 cup super fine sugar
5 tbsp. butter, softened
1 tablespoon rum (optional)
Pinch of fine sea salt
1/3 cup dried apricots, finely chopped
1 cup plain flour, plus extra for dusting
½ tablespoon milk, to glaze
Directions:
Line a baking sheet with silicone paper and set aside. Blitz half the nuts in a food processor until finely ground. Cut the rest of the nuts in half lengthways and set aside.
Mix the egg yolk, sugar, butter, rum (if using), blitzed nuts and salt together in a bowl, then mix in the dried fruit and flour. Knead the mixture in the bowl briefly – you should end up with a soft dough.
Flour your work surface lightly, divide the dough into 4 pieces and roll each piece into sausage shapes. (Elaine's note: I chose to make two thicker logs for easier slicing.) Flatten them slightly, then brush the tops with the milk. Arrange the reserved nuts vertically, side by side (like little soldiers), along the tops of each sausage. Push the nuts down ever so slightly to make sure they don’t fall off. Carefully transfer the sausages to the prepared baking sheet, then chill in the refrigerator for 30–60 minutes.
Preheat the oven to 350°F. Bake the sausage shapes/logs for 25 minutes, then remove from the oven and let cool for 20 minutes. Carefully slice each log into 15–20 pieces. Lower the oven temperature to 300°F and bake the biscotti for a further 20 minutes, then switch the oven off and leave the biscotti inside to dry and cool. They will become crispy as they cool (but not hard), buttery and nutty -- an ace addition to morning coffee.
***
Grilled Scallop and Orange Kebabs with Honey-Ginger Glaze (skinnytaste.com)
Jade -- "There There"
Total Time: 20 minutes
Prep Time: 10 minutes Cook Time: 10 minutes
These grilled scallops are FANTASTIC and really simple to make. Once prepped, they take less than 6 minutes to cook. They can be served as an appetizer for four, or as a main dish for two.
Ingredients:
1 tbsp raw honey (I like to buy local)
1 large navel orange (or 2 small)
1 tbsp fresh grated ginger
Oil for the grill
12 jumbo sea scallops, about 1lb • kosher salt and black pepper
Double prong metal skewers
Directions:
1. Cut the ends off the orange, and cut the remaining orange into 4 1/2-inch thick slices.
2. Cut each slice into 4 pieces.
3. Squeeze the juice from the remaining orange to get 2 tablespoons.
4. In a small bowl combine honey, 2 tbsp orange juice and ginger.
5. Heat the grill or a grill pan to high. Clean grates oil well so the scallops don’t stick to the grates.
6. Thread the orange and scallops onto the skewers, starting and finishing with the orange. Season with salt and pepper.
7. Grill about 2 minutes on each side, until the scallops are opaque throughout, then brush and baste with the sauce and cook 30 to 60 more seconds on each side.
***
Oven-Roasted Orange Chicken with Fennel (foolproofliving.com)
Jade -- "There There"
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4
Chef's note from Jade: For the chicken, I didn’t really follow the instructions after step 4. I just baked it all at 400ish until it seemed done ;)
Ingredients:
1/3 cup Pernod
4 tablespoons olive oil
3 tablespoons orange juice, freshly squeezed
3 tablespoon lemon juice, freshly squeezed
2 tablespoons grainy mustard
3 tablespoons brown sugar
2 teaspoons salt
1 1/2 teaspoons black pepper, freshly ground
2 1/2 lb. chicken thighs, bone-in
2 medium fennel bulbs, washed and cut into 6 equal wedges 3 oranges, sliced horizontally into 1/4 inch slices
1 tablespoon fresh thyme leaves, chopped finely
3 teaspoons fennel seeds
1-tablespoon fennel fronds – as garnish
Instructions:
1. Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, salt and pepper in a large mixing bowl.
2. Pat-dry chicken thighs with paper towel.
3. Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well.
4. Cover it with plastic wrap and let it marinade at least for 2 hours or overnight.
5. Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side
facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex). Distribute all the fennel wedges and orange slices equally around the chicken thighs. Pour the marinate juices over it.
6. Place it in the oven, and roast for 40-45 minutes.
7. Transfer the chicken thighs, fennel wedges, and orange slices into a
serving plate. Cover with aluminum foil to keep warm. Set aside.
8. Pour the juices into a small saucepan. Bring it to a boil, over medium-high
heat. Then turn down the heat to low, and allow it to simmer until it is
reduced to 1/3 cup.
9. Pour over the sauce over the chicken. Garnish it with fennel fronds.
10. Serve.
***
Vietnamese Spring Rolls from The Slanted Door (Charles Phan)
Recipe serves 10
Total cooking time: 45 minutes
Ingredients:
3 large egg yolks
1/2 C shallot oil or canola oil
1/4 tsp Kosher salt
15 medium shrimp, cooked, peeled and deveined
8 oz boneless pork shoulder, cooked and cooled (simmer in salted water for 20 minutes or until cooked through)
1 head red-leaf lettuce, washed and dried
10 sheets rice paper, 12-inch round
5 C rice vermicelli, cooked (rinse with cold water after cooking)
1 bunch mint
PEANUT SAUCE
1/2 C roasted peanuts
2 cloves garlic, peeled
3 Tbsp red miso
3 Tbsp ketchup
3 Tbsp sugar
Juice of half a lemon
2 Thai chilies, finely chopped (use 1 chili for less-spicy sauce)
1 C sweet glutinous rice, cooked
2 Tbsp vegetarian stir-fry sauce or oyster sauce
1/2 tsp toasted sesame oil
Instructions:
1. Make mayonnaise: Put the egg yolks in a large mixing bowl and whisk well. Begin adding the oil to the yolks a few drops at a time, whisking constantly to emulsify. Continue adding the oil in a slow, steady stream, whisking constantly, until all the oil is incorporated. The mixture should be very thick. Whisk in the salt and set aside.
2. Slice the shrimp in half lengthwise; set aside. Thinly slice the pork against the grain; set aside. Trim lettuce at either end so that the remaining leaves are about 7–8 inches long; set aside.
3. Fill a large bowl with hot water. Dip one sheet of rice paper a quarter of the way into the water, then quickly rotate to moisten the entire sheet. Lay the wet rice paper on a cutting board (lightly oiled, optional). Lay one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib; on top of the leaf, layer a generous teaspoon of mayonnaise, about ½ cup of noodles, a few slices of pork, and three mint leaves. Fold in the left and right sides of the rice paper; fold the bottom edge up and over and roll tightly toward the top edge, completely enclosing the filling. Line up three pieces of shrimp, cut side up, in a row on the rice paper, then continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a firm cylinder. Repeat with the remaining rice paper and ingredients. Cut each roll crosswise into thirds just before serving. (Note: The rolls can be made up to 2 hours in advance. Cover with a damp towel until cutting and serving.)
4. For the peanut sauce: In a food processor, grind the peanuts to a chunky powder. Add smashed garlic cloves, miso, ketchup, sugar, lemon juice, and chilies to the peanuts; continue grinding, adding a bit of water to even out the consistency. Add the cooked rice; continue processing, thinning with water as necessary, until the sauce becomes smooth and creamy. Check the flavor, then add the stir-fry sauce and sesame oil and continue processing to combine. Transfer into a bowl. (Note: Peanut sauce can be covered and refrigerated for up to 3 days.)
***
Greek Salad with Feta Mousse (Chef Gavin Kaysen)
Elaine -- Exit West
Ingredients:
6 ounces Greek feta cheese, crumbled (1 1/2 cups)
1/2 cup heavy cream
3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water
Freshly ground white pepper
2 1/2 pounds mixed heirloom tomatoes, sliced, quartered or halved
Fleur de sel and coarsely ground black pepper
1/4 cup extra-virgin olive oil
16 pitted kalamata olives, halved
1/4 cup thinly sliced red onion
1 tablespoon chopped fresh oregano
Directions:
Step 1
In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
Step 2
Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.
***
Crispy Greek-Style Lemon Roasted Potatoes (adapted from mygreekdish.com)
Elaine -- Exit West
Ingredients:
3 lbs. small yellow potatoes (Yukon Gold, if available)
3 cloves of garlic, minced
1/2 cup olive oil
1/2 cup water
1 tablespoon dried oregano
Juice of 2 lemons
Salt and freshly ground pepper
Directions:
Preheat the oven to 400F.
Place into a large pot of un-heated salted water. Bring to a boil and par-boil for five minutes. Strain into a colander and let steam dry for five minutes. Cut into halves.
Into a bowl add the garlic, olive oil, water, oregano and lemon juice. Add salt and pepper and whisk until thoroughly blended.
Drizzle several tablespoons of the lemon marinade onto to two roasting pans to lightly coat the bottom of each of the pans.
Place potato halves flesh-side down onto the roasting pans and drizzle more marinade generously over the potatoes. (Note: you will likely have a fair amount of marinade left over, which you can use in the roasting process if your potatoes begin to dry out -- or to re-heat the potatoes later). Sprinkle potatoes with a little more salt and pepper.
Bake flesh-side down for 35-40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned.
***
Dia De Campo Churros with Chocolate Sauce (Chef Ken Johnson)
Hillary -- Do Not Become Alarmed
"At Dia de Campo, we give churros an unexpected twist with lime zest dusted over the top and a sprinkle of crumbled, freeze-dried raspberries. The zest adds some zing and the raspberries impart a fruit-forward flavor."
Ingredients:
For the Churros
1 cup water
1 tbsp. brown sugar
1 tbsp. white sugar
1/2 tsp. salt
4 tbsp. unsalted butter
1 cup flour
4 eggs
1/2 tsp. vanilla
1 tsp. toasted cinnamon
1/2 tsp. lime zest
1 tsp. freeze-dried raspberries
For the Chocolate Sauce
1 bar 53% dark chocolate
1 tsp. toasted cinnamon
1 tsp. toasted star anise
1 tsp. toasted cloves
1 tsp. toasted allspice
1 cup heavy cream
1 tsp. cayenne
Directions:
For the Churros
In a saucepan, add the water, sugar salt and butter. Bring to a boil. Turn off the heat, and stir in the flour. Once mixed well, put in another bowl and add eggs and vanilla and continue to mix until everything is incorporated into a dough-like consistency. Put dough into a pastry bag and pipe into fryer in log shapes at 350 degrees F for approximately 3-4 minutes. When they come out of the fryer, toss churros in sugar and cinnamon, zest lime over the top and sprinkle with crumbled, freeze-dried raspberries.
For the Chocolate Sauce
Combine all ingredients in a saucepan over low heat until chocolate is melted and everything is combined. Serve alongside churros.
***
Chicken and Chorizo Stew (Williams-Sonoma)
Ella -- Dark Matter
Ingredients:
2 lb. (1 kg) bone-in chicken thighs
Salt and freshly ground pepper
2 Tbs. olive oil
1 lb. (500 g) Spanish chorizo, sliced
2 red bell peppers, seeded and sliced
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 Tbs. fresh oregano
1 tsp. smoked paprika
1/2 tsp. ground cumin
1 cup (8 fl. oz./250 ml) white wine
4 cups (32 fl. oz./1 l) chicken stock
1 can (28 oz./875 g) plum tomatoes
1 lb. (500 g) baby potatoes, halved
1/2 cup (2 oz./60 g) pitted green olives
Directions:
Mint Chip Ice Cream (epicurious.com)
Ella -- Dark Matter
Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup plus 2 tablespoons (125 grams) sugar
1/4 teaspoon (1 gram) kosher salt
6 large egg yolks
1 1/2 teaspoons mint extract
1/2 cup (60 grams) dark chocolate chips (72% cacao)
1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
Cooks' Note:
You
can also make fresh mint ice cream by blending fresh mint leaves into
your cooled custard. You will wind up with a different taste from the
ice cream here, but it's also quite wonderful.
***
Cold Roast Pork with Fennel & Green Bean Salad (New York Times)
Elaine -- "Sweetbitter"
Ingredients:
For the roast:
1 boneless pork loin roast, about 4 poundsKosher salt8 cloves garlic, minced3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnish2 teaspoons fennel seed, crushed in a mortar or spice mill1 teaspoon fennel pollen (optional, but highly recommended)1 teaspoon lemon zest2 tablespoons roughly chopped rosemary2 roughly chopped sage2 tablespoons roughly chopped marjoram1/2 teaspoon red pepper flakes (peperoncino)1 teaspoon coarsely ground black pepper2 tablespoons olive oil
1 small garlic clove, minced2 tablespoons lemon juiceSalt and pepper3 tablespoons olive oil1 pound green beans, or a mixture of green beans, yellow beans and Romano beans, trimmed2 heads fennel, trimmed and thinly sliced
Preparation:
For the roast:
Late Harvest Wine & Campari Cocktail (foodandwine.com)
Elaine -- "Sweetbitter"
Ingredients:
3 3/4 cups sweet late-harvest white wine, such as Riesling
2 1/4 cups fresh orange juice
1 cup Campari
Ice, for serving
***
Fig and Goat Cheese Crostini (epicurious.com)
Elaine -- "Sweetbitter"
Ingredients:
3 tablespoons minced shallot
2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
1/2 Turkish or 1/4 California bay leaf
1 1/2 tablespoons unsalted butter
1/4 lb. dried Black Mission figs, finely chopped (3/4 cup)
3/4 cup Port
1/4 teaspoon salt
1/8 teaspoon black pepper
12 (1/2-inch-thick) diagonally cut baguette slices
1 tablespoon olive oil
6 oz. soft mild goat cheese at room temperature
2 fresh ripe figs, each cut into 1/2 inch pieces
Garnish: fresh thyme leaves and honey for drizzling
Preparation:
Make savory fig jam:
Make toasts while jam cools:
Assemble crostini:
Cook's notes: Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using. Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.
***
Roasted Vegetable Lasagna (Commander's Palace cookbook)
Alison -- "After Alice"
Ingredients:
2 medium eggplants , sliced 1/4 inch thick top to bottom, discard end slices (which will have too much skin) for a total of 2 to 2 1/4 pounds.
1/2 cup extra virgin olive oil, approximately3 medium yellow squash, sliced 1/4 inch thick, from top to bottom3 medium zucchini, sliced 1/4 inch thick, from top to bottom2 medium onions, sliced 1/4 inch thick across, slices kept whole5 medium tomatoes, sliced 1/4 inch thick acrossKosher salt and freshly ground pepper to taste10 basil leaves15 cloves garlic, peeled and minced1/4 cup breadcrumbs 2 tablespoons grated Parmesan cheese
Preparation:
Alison's notes: I ended up making a slightly larger recipe in a 9 x 13 pan, and used 4 zucchini, 4 yellow squash and 4 Japanese eggplants (to be the same size as the squash and because they have slightly more tender skin). And as you know, I baked it too long, although it was still tasty that way. I also probably sliced the vegetables thinner than the recipe says to.
***
Smoked Salmon Rillettes (epicurious.com)
Hillary -- "Our Souls at Night"
Ingredients:
1/3 cup finely chopped shallots (about 2 small)
1 cup creme fraiche
1/2 cup (1 stick) unsalted butter, melted
8 ounces smoked salmon
2 teaspoons finely grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 finely chopped chives, plus more for garnish
Rye crackers and flaky sea salt (for serving)
Preparation:
Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.
***
Tortilla Espanola (foodnetwork.com, courtesy of Tapas y Tintos)
Elaine -- "The Rocks"
Ingredients:
1 cup olive oil
4 potatoes, thinly sliced
1 white onion, chopped
5 eggs, scrambled in a large bowl
1/2 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil
Coarse Kosher salt for garnish
Directions:
In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
Remove the omelet from the pan to a plate and cut into wedges.
***
Shrimp Escabeche (answers.com)
Elaine -- "The Rocks"
Ingredients:
2 lbs. large prawns, peeled and deveined
1/3 cup granulated sugar
1/4 cup kosher salt
1 small red onion, thinly sliced
1/2 cup distilled white vinegar
1/2 tsp oregano, dried
2/3 cup Spanish extra virgin olive oil
2 fresh bay leaves
3 cloves garlic, smashed
1 tsp black peppercorns
1 large lemon, zest finely grated
1 large orange, zest finely grated
1/8 tsp dried red chili flakes
Directions:
In a large mixing bowl, add 2 cups ice cubes and 2 cups of cold water and set aside. This is your ice bath for quickly cooling the shrimp after they are done poaching to prevent them from over cooking.
In a large pot add the salt, sugar, and 4 cups of water. Bring the mixture to a boil, add the shrimp, and cook for 7 minutes. Start timing the cooking time right when you add the shrimp to the boiling water. After 7 minutes, drain the shrimp in a colander, and plunge into the ice water. Cool the shrimp for 10 minutes.
While the shrimp are cooling, prepare the marinade. In a mixing bowl, toss the onion, vinegar, oregano, and a pinch of salt together and set aside.
Next, heat the oil in a small saucepan over medium low heat. Once it starts to simmer, add the bay leaves, garlic, peppercorns, citrus zest of both fruit, and the chili flakes. Cook the mixture on low heat for 10 minutes then cool for 5 minutes.
Whisk the infused oil into the onion mixture then add the poached prawns. Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours or up to 2 days.
Make sure to thoroughly stir the ingredients before serving. Taste the shrimp to check for seasoning and add salt if necessary. Serve the shrimp on small chilled plates to preserve their temperature.
***
Ingredients:
Meatballs:
2 1/2 pounds ground lamb
Spice Mix, recipe follows
1 egg
1/2 cup ketchup
Meatball Sauce:
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced shallots
2 cinnamon sticks
1 tablespoon ground cumin, toasted*
1 tablespoon ground coriander, toasted
4 cups tomato puree
1 cup vegetable or chicken stock
Salt and freshly ground black pepper
1 tablespoon thinly sliced mint leaves
1 tablespoon minced Italian parsley leaves
Slivered almonds, toasted, for garnish
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving
Spice Mix:
1 tablespoon ground coriander, toasted
1 tablespoon ground cumin, toasted
1 teaspoon curry powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Salt and freshly ground black pepper
Directions:
Meatball Sauce:
*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.
Meatballs:
Preheat oven to 350 degrees F.
In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
Sauce:
In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
Spice Mix:
In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
***
Almond Cake (epicurious.com, reprinted from The Food of Spain)
Elaine -- "The Rocks"
Ingredients:
1/2 pound (1 3/4 cups) blanched whole almonds or almond meal
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners' sugar for dusting
Preparation:
Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar.
***
Vodka Rosemary Lemonade Fizz (gourmet)
Elaine -- "We Are Completely Beside Ourselves"
Ingredients:
1 cup fresh lemon juice
1 cup sugar
2 (8-inch) rosemary sprigs
1/2 cup vodka
Chilled club soda or seltzer
Garnish: 8 (3-inch) rosemary sprigs
Preparation:
Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.
Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.
***
Banana Tartes Tatin (bon appetit)
Elaine -- "We Are Completely Beside Ourselves"
Ingredients:
4 tablespoons unsalted butter, softened
8 tablespoons light brown sugar
4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices
4 6" rounds puff pastry cut from one package of puff pastry, thawed
Special equipment:
Four 5"-diameter, 1"-high crème brûlée dishes
Preparation:
Preheat oven to 400°F. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 tablespoon butter. Sprinkle each evenly with 2 tablespoons sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20-25 minutes. Invert onto plates.
***
Aperol Spritz
Hillary -- "The Flamethrowers"
Ingredients:
Ice Cubes
1-2 parts Aperol
3 parts Prosseco
1 part Sparkling Water
Orange Slices (preferably Cara Cara) for garnish
***
Sharron's Lasagne
Hillary -- "The Flamethrowers"
Ingredients:
1 lb Italian sausage, hot or sweet
½ lb ground beef
½ cup finely chopped onion
2 cloves crushed garlic
2 tablespoons sugar
1 tablespoon salt
1 ½ teaspoons dried basil
½ teaspoon fennel seeds
¼ teaspoon pepper
½ cup chopped parsley
4 cups canned tomatoes or 1 can (2 lb 3 oz) Italian style tomatoes
2 6-ounce cans tomato paste
Lasagne noodles
15 ounce ricotta
1 egg
½ teaspoon salt
¾ pound mozzarella
¾ cup shredded parmesan
Remove sausage casings and chop. Saute over medium heat with beef, breaking up with spoon. Add onion, garlic, stirring frequently until well browned – 20 minutes. Add sugar, 1 tablespoon salt, basil, fennel, pepper and ½ of the parsley and mix well. Add tomatoes and tomato paste and ½ cup water (or red wine). Mash tomatoes with spoon. Bring to a boil, reduce heat, simmer stirring until thick, approximately 1 ½ hours.
Cook lasagne in salted water, rinse and blot. Mix ricotta, egg, parsley and ½ tsp salt. Alternate layers of sauce, then noodles, ½ ricotta, some mozz, parmesan – repeat layering one more time. End with sauce, mozzarella and parmesan on top. Cover with foil and bake for 25 minutes covered at 350 and uncovered for another 25 minutes. Let cool 15 minutes before slicing.
***
Quick-Pickled Shrimp (bon appetit)
Jade -- "The Dirty Life"
Serve the shrimp on toast to soak up the delicious pickling liquid.
Ingredients:
1 pound shell-on medium shrimp
Kosher salt
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced, seeded
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted
Mayonnaise (for serving; optional)
Preparation:
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
Serve shrimp with toast and mayonnaise, if using.
***
Pork Gyoza (courtesy of Ella's friend, Lauren)
Elaine -- "The Last Chinese Chef"
Ingredients:
2 cups packed sliced napa cabbage
8 ounces ground pork
1 green onion finely chopped
1 1/2 teaspoon minced, peeled fresh ginger
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
potsticker wrappers
chicken broth
Ginger-Soy dipping sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoon peeled fresh ginger, cut into very thin strips and let sit for a few minutes
Directions:
In a 2 quart saucepan, heat 1 inch of water to boiling , add cabbage and heat to boiling. cook 1 min, drain. Immediately rinse with cold water to stop cooking.. with hands,squeeze out as much water from cabbage as possible. Finely chop cabbage. squeeze any remaining water from cabbage. stir in pork, green onion, ginger, soy sauce, sherry and cornstarch until well blended.
Arrange wrappers, spoon 1 round teaspoon filling in center of each wrapper. use the water to seal them, pleat edges. repeat.
Boil chicken broth. place about 10 potstickers inbroth. cook about 5 minutes. repeat.
Before you serve, heat light layer of oil in frying pan. turn flame to medium low. cook each until however pan fried you want it.on sides. about 3-5 min.
***
Shrimp Wontons (courtesy of Ella's friend, Bernadette)
Elaine -- "The Last Chinese Chef"
Ingredients:
3/4lb shrimp
12 oz cream cheese
white pepper
Worcestshire sauce
1/4 tsp garlic powder
wonton wrappers
Directions:
Mince the shrimp combine with remaining ingredients. Scoop small amount in wrapper, fold and fry.
***
Pickled Radishes (from "The Wok Way" by Winnie Tuan)
Elaine -- "The Last Chinese Chef"
Ingredients:
2 bunches of radishes
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons white vinegar mixed with 2 tablespoons water
1 tablespoon sesame oil
Wash and crush radishes lightly with flat side of cleaver, or alternatively, thickly slice radishes into rounds. Put crushed radishes in bowl and toss with salt to mix thoroughly. let stand for an hour or two. Pour off all but about 1 tablespoon of the salty water. Add sugar and vinegar/water and mix. Cover and chill for several hours. Pour off all liquid and add sesame oil just before serving.
***
Sweet Garlic Eggplant (from "The Wok Way" by Winnie Tuan)
Elaine -- "The Last Chinese Chef"
Ingredients:
3 medium eggplants(aubergines)
7 tablespoons oil
1 1/2 teaspoons finely chopped garlic
6 teaspoons caster sugar
6 teaspoons soy sauce
6 teaspoons cider vinegar
1 tablespoon dry sherry
Directions:
Cut eggplant in half lengthwise and then slice into wedges (1 1/4 in) wide and (1 1/4 in) long
Heat 3 tablespoons oil in a wok or heavy based frying pan, swirling gently to coat the base and sides. Add half the eggplant and stir-fry over high heat for 5 min, or until browned and all the oil is absorbed. Transfer to a plate. repeat the cooking procedure with another 3 tablespoons oil and remaining eggplant.
Heat the remaining oil in a wok, swirling gently to coat the base and sides. add garlic and cook slowly until just golden. add sugar, soy sauce, vinegar and sherry. Bring to a boil, stirring. add the eggplant and simmer for 3 min to allow it to absorb the sauce. Serve with rice.
Note: can be cooked up to 2 days ahead and refrigerated, serve at room temperature. Serves 4.
***
Perfect Scones (from Gordon Ramsay's Secrets)
Nicole -- "Into the Air" and "Steps to the Summit"
Ingredients:
250g self raising flour1 tsp baking powder
good pinch of fine sea salt
45g butter
1 tbsp caster sugar, plus extra to dust
50g sultanas
1 large free-range egg
100ml ice-cold milk, plus extra to glaze
Directions:
Pre-heat the oven to 180 degrees Celsius.
Sift the flour, baking powder and salt together into a large bowl. Add the butter in little pieces and rub it using your fingers and lifting the flour up high so you aeriate it. When the butter is incorporated the mixture should look like fine breadcrumbs. Stir in the caster sugar, then the sultanas (if you are using them).
In another bowl, beat the egg with the milk. Pour about three quarters into the flour mixture and quickly mix together with a large table knife, adding extra egg and milk mix as necessary to give a soft, but not sticky dough. Do not overmix -the quicker and lighter the mixing and the higher your scones will rise.
Tip the dough onto a lightly floured surface and very gently roll with a rolling pin or pat out with your fingers to a 2-2.5cm thickness. using a 6cm cutter, press out as many rounds as you can. Gently re-shape and lightly roll the trimmings to cut out a couple of more rounds if you can.
Place the rounds on the lined baking sheet, brush the tops with milk and sprinkle gently with extra sugar. Bake for 20-25 minutes until risen and golden brown.
To check that the scones are ready, lightly squeeze the sides of one – the dough should be springy. Slide off to a wire rack and cool. Eat the scones within an hour or so of baking while still warm.
***
Fog-Style Chicken Hash (gourmet)
Hillary -- "State of Wonder"
Ingredients:
4 cups chicken broth or water
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
1 1/2 pounds small red potatoes
1 large onion, chopped fine
1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
3 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/2 cup chopped scallion, white and pale green parts only
1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped
1 cup half-and-half
Accompaniments:
poached eggs
toasted whole-grain bread
Directions:
In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.
Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
Top hash with poached eggs and serve with toast.
***
Peanut Butter-Chocolate Bark Triangles (bon appetit)
Sarona -- Holiday Fun!
Ingredients:
10 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
6 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/3 cup chopped lightly salted cocktail peanuts
1 3/4 cups chopped peanut brittle (about 8 ounces)
8 ounces good-quality milk chocolate (such as Ghirardelli), coarsely chopped
Directions:
Turn large baking sheet upside down. Cover tightly with foil. Mark 12x9-inch rectangle on foil. Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115°F. Remove from over water. Spoon 2 tablespoons melted chocolate into small metal bowl; set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth. Remove from heat. Mix in chopped nuts. Cool mixture to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle with 3/4 cup chopped brittle. Chill until very firm, about 20 minutes.
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115°F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 cup brittle. Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
Lift foil with bark onto work surface. Cut crosswise into 5 approximately 2-inch-wide strips. Cut each strip crosswise into 4 sections and diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
***
Ingredients:
3 lbs lamb, cut into large 3-inch cubes
1 medium size potato, peeled and sliced
4 green onions, including stems, quartered
2 cups fresh peas
3 tomatoes, chopped
3 carrots, chopped
2 cloves garlic (minced)
Parchment paper and string
½ teaspoon dried oregano
Salt
Freshly ground pepper
1/3 cup white wine
1 tablespoon olive oil
5 ounces, hard cheese (Kasseri or Romano) cut into 6 slices
Preheat the oven to 350/375 degrees. Combine the lamb, potato, onions, peas, carrots and garlic in a large bowl. Cut 6 by 12-inch square pieces of parchment paper. Divide the ingredients between the 6 pieces of paper, making sure in the center of each square. Sprinkle with the oregano and seasonings. Drizzle with the white wine and olive oil and place a slice or cheese on top.
Gather the sides up into a purse-like shape, twist the top and secure each parcel with string. Place the parcels on a lightly oiled baking tray and fill the tray with a little water. Bake for 1 ½ hours. Put each parcel on a plate, cute the strings and serve immediately!
***
Classic French Mussels
Ella -- "King's Gambit"
3 Tbls extra-virgin olive oil
2 shallots, finely chopped
4 garlic gloves, finely chopped
2 lbs mussels, cleaned
1 cup dry white wine
½ cup heavy cream
4 Tbls. unsalted butter, cut into pieces
½ bunch fresh parsley, chopped
Kosher salt (be liberal)
Crusty bread, to serve
Heat the olive oil in a large pot over medium –high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter and parsley and season well with salt. Give it a good stir, cover the pot and cook until mussels open and are cooked through, about 10 – 15 minutes. Divide the mussels and the juices between 2 bowls and serve with crusty bread.
***
Cappucino Tart (food network)
Ella -- "Broken for You"
Ingredients
Crust:
1 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons finely ground pine nuts
6 tablespoons unsalted butter, chilled and cut into pieces
2 egg yolks, slightly beaten
Ice water, if needed
Filling:
1 large whole egg
1 egg yolk
1/4 cup plus 1 tablespoon sugar
8 ounces semisweet chocolate, coarsely chopped
1/4 cup unsalted butter
2 tablespoons coffee flavored liqueur
1/2 teaspoon pure vanilla extract
1/3 cup whipping cream
2 tablespoons triple-strength coffee or instant espresso
Topping:
1/2 cup whipping cream
1 1/2 tablespoons sugar
3 tablespoons triple-strength coffee or instant espresso
Chocolate-covered coffee beans, for garnish
Directions
To make the crust: Preheat oven to 400 degrees F. Sift the flour, sugar, and salt into the bowl of a food processor. Add the pine nuts and butter and pulse until the texture resembles coarse cornmeal, about 10 to 15 seconds. With the motor running, add the egg yolks. If the dough is too dry to form a soft ball when pressed, add ice water 1 tablespoon at a time and pulse to mix. Do not over process; the dough should not be processed for more than 30 to 40 seconds after adding the liquids.
Transfer the dough to a sheet of waxed paper or plastic wrap. Form the dough into a flat circle. Enclose tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.
Press the chilled dough in a 10 to 11-inch fluted tart pan and use fingers to press it over the bottom and up the side of the pan. Roll over the edges. Use a fork to prick the shell all over. Cover and chill for 1 hour.
Line the chilled dough with foil or parchment paper smoothed carefully into all of the corners. Line with dry beans, rice, or pie weights. Bake for 10 to 12 minutes, just to set the crust. Remove from the oven and carefully lift the foil and weights. Return to the oven 8 to 10 minutes, until the edges barely begin to color. Set aside to cool.
Prepare the filling: In a mixing bowl, beat the egg, egg yolk, and the 1/4 cup sugar until they double in volume and become pale in color.
In a double boiler over medium heat, melt the chocolate and butter. Slowly whisk in the liqueur and vanilla until completely blended. Slowly whisk the egg mixture into the double boiler and cook, whisking constantly, 3 to 4 minutes. Remove the top pan from the heat and set aside to cool.
Whip the cream with 1 tablespoon sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Pour the filling into the tart shell, cover, and refrigerate for at least 3 hours before serving, or up to 3 days.
Prepare the topping: Whip the cream with the sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form.
To serve, cut the tart into wedges. Spoon a generous dollop of the whipped cream on each slice and decorate with a chocolate coffee bean, if desired.
***
Lamb and Dried Plum Stew
Jade -- "Hunger Games" Trilogy
Ingredients:
1/2 + 1/4 cup olive oil (3/4 cup total)
1 1/2 large yellow onion, chopped
2 Tbsp. minced garlic
1 tsp. chili powder
2 tsp. ground coriander
1/4 tsp. cayenne pepper
1/2 tsp. ground cinnamon or 1 stick
1 bay leaf
salt & fresh ground pepper to taste (season generously as you go)
2 1/2 lbs. boneless leg of lamb or lamb shoulder, cubed into large bite-sized pieces
3 cups chicken broth
4 cups water
5 carrots, peeled, halved lengthwise and chopped into large pieces
Zest of one orange, cut into long strips
2 1/2 cups butternut squash, cubed into 1-inch pieces
1/2 roasted red bell pepper cut into pieces (equiv. to 5 sliced of jarred pepper from Trader Joe's)
1-2 cups dried plums, pitted and halved
1 14 oz. can of chickpeas, drained and rinsed.
2 small (6 oz.) cans of tomato purée
1 cup good "fruity" red wine (Pinot Noir is a good choice)
Heat 1/2 cup olive oil in a large heavy pot. Sear the lamb cubes on all sides, then remove from pan and set aside. Sauté the onion over low to medium heat, and add the garlic, chili powder, cumin, coriander, cinnamon, some salt and pepper. Cook until the onions have softened and the mixture is fragrant.
Add remaining 1/4 cup olive oil and the seared lamb, coating the lamb in the spice mixture. Cook over medium to high heat, stirring frequently, until the lamb is browned.
Add the broth, water, carrots, bay leaf, tomato purée, orange zest strips, and butternut squash. Bring to a boil, then reduce heat and simmer gently, partially covered, for 30 minutes.
Remove cinnamon stick if it begins to splinter. Otherwise, remove just before serving.
Add the chickpeas, prunes and roasted red peppers. Check seasoning and add more salt and pepper to taste. Add wine and sugar.
Simmer uncovered for 30 minutes more until the liquid reduces and the stew thickens.
Serve with warm slices of crusty French bread, goat cheese and apples salad and good company!
***
Baked Angel Hair with Eggplant (giada de laurentis)
Elaine -- "Blood, Bones & Butter"
Yield: 8-10 servings
Ingredients:
Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
Preheat the oven to 375 degrees F.
Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
***
Spicy Cocktail Shortbreads (food & wine magazine)
Ella -- "Beneath a Marble Sky"
Yield: about 2 dozen
Ingredients
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/4 cup sugar
1 1/2 cups all-purpose flour
1 1/8 teaspoons mild curry powder
1 teaspoon fine sea salt
3/4 teaspoon sweet paprika
3/4 teaspoon ground turmeric
1/4 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Preparation
In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
Sift the flour with the curry powder, salt, paprika, turmeric, chili powder and black and cayenne peppers. Gradually add the dry ingredients to the butter and beat until blended.
Scrape the shortbread dough out onto a sheet of plastic wrap or parchment paper and pat it into a log 1 1/4 inches in diameter. Pat the log into a rectangle and wrap it up. Refrigerate until firm, about 1 hour.
Preheat the oven to 350°. Slice the dough 1/4 inch thick and arrange on 2 parchment-lined baking sheets. Prick the top of the shortbreads all over with a fork and bake for 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
The cooled shortbreads can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
***
Plum Galette (cookinglight.com)
Jade -- "Five Quarters of the Orange"
Choose tart plums for a less-sweet galette, or very ripe plums for a sugary result. The jam is a tasty glaze for the galette; serve leftovers spread on toast for breakfast.
Yield: 6 servings (serving size: 1 wedge)
Ingredients
1 cup all-purpose flour
3 1/2 tablespoons chilled butter, cut into small pieces
1/4 teaspoon salt
3 tablespoons ice water
1 tablespoon cornmeal
4 medium plums, each cut into 8 wedges
1 tablespoon cornstarch
1/4 cup Plum Jam
1 tablespoon Plum Jam
1 tablespoon sugar
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, butter, and salt in a food processor; process until mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 30 minutes.
Preheat oven to 425°.
Line a baking sheet with parchment paper; sprinkle paper with cornmeal. Unwrap dough; roll dough into a 9-inch circle on a lightly floured surface. Place dough on baking sheet. Combine plums and cornstarch in a large bowl, tossing to coat. Add 1/4 cup Plum Jam; toss well to coat. Arrange plum mixture on top of dough, leaving a 1 1/2-inch border. Fold edges of dough over plum mixture. Bake at 425º for 20 minutes.
Remove galette from oven (do not turn oven off). Brush crust with 1 tablespoon Plum Jam; sprinkle galette with sugar.
***
Beef Daube Provencal (cookinglight.com)
Jade -- "Five Quarters of the Orange"
Best Beef Recipe. This classic French braised beef, red wine, and vegetable stew is simple and delicious. It stands above all of our other beef recipes because it offers the homey comfort and convenience of pot roast yet is versatile and sophisticated enough for entertaining. Garnish with chopped fresh thyme. --Recipe by Lia Huber (November 2004)
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Ingredients
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)
Preparation
Preheat oven to 300°.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
***
Bocconcini Tied With Prosciutto (tyler florence)
Elaine -- "Blood, Bones & Butter"
Ingredients
Chile Oil:
2 cups extra-virgin olive oil
4 fresh thyme sprigs
1 1/2 tablespoons dried red chile flakes
2 strips of orange peel
Bocconcini:
12 small bocconcini (small mozzarella balls)
12 strips of prosciutto
Fresh rosemary and thyme springs, for garnish
Combine the oil, thyme rosemary, chili flakes, and orange peel in a small bowl or jar. Set aside and let it sit for at least one hour to allow the flavors to infuse.
Wrap each bocconcini in a strip of prosciutto and use a toothpick to secure. Drizzle the bocconcini with the infused chile oil and garnish with fresh rosemary and thyme.
***
Asian Five-Spice Chocolate Cake
with Ginger Whipped Cream (gourmet magazine)
Elaine -- "Snow Flower and the Secret Fan"
Ingredients
7 ounces fine-quality unsweetened chocolate, finely chopped
6 ounces fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five-spice powder
2 1/4 sticks unsalted butter, cut into pieces and softened
6 large eggs
Ginger whipped cream:
2 cups heavy cream, chilled
1/4 cup finely chopped crystalized ginger
Fresh berries
Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
Serve cake in thin slices.
Serve with Berries and Ginger Whipped Cream:
Beat 2 cups chilled heavy cream to soft peaks and fold in 1/4 cup finely chopped crystallized ginger. Its airy softness tempers the intensity of the rich chocolate.
***
Grilled Radicchio Salad with Sherry-Mustard Dressing (bon appetit)
Elaine -- "Let the Great World Spin"
Yield: Makes 6 servings
Ingredients:
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped fresh dill
1 tablespoon Sherry wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 green onions, trimmed
1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
1 medium head of radicchio, quartered through core, with some core still attached to each piece
Directions:
Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.
Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.
Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.
***
Rhubarb Compote (bon appetit)
Elaine -- "The Post-Birthday World"
Yield: Makes about 3 cups
Ingredients:
4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice
Directions:
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
Molten Chocolate Cakes (Jean Georges Vongerichten)
Hillary -- "In Praise of Older Women"
Ingredients:
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting
Directions:
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
***
Pisco Sour
Jade -- "Paula"
yield: 1 serving
Ingredients:
3 parts pisco brandy
1 1/2 parts lemon juice
1-2 tbsp. sugar
Preparation
Add all ingredients to a mixer with ice. Shake well (until ice is melted) and serve in a cocktail glass.
***
Bacon-Wrapped Eggs in Polenta (epicurious.com)
Hillary -- "Ask the Dust"
yield: Makes 8 servings
Ingredients
Polenta
2 tablespoons (1/4 stick) butter
1/4 cup minced green onions
3 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)
1/2 cup (packed) grated Parmesan cheese
1 tablespoon minced fresh thyme
Baked eggs
20 thick slices applewood-smoked bacon
6 ounces extra-sharp white cheddar cheese, grated
6 ounces Gruyère cheese, grated
8 large eggs
1/4 cup thinly sliced green onions
1 teaspoon minced fresh thyme
Preparation
For polenta:
Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
For baked eggs:
Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.
Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.
Serve with Spring Greens with Sherry Vinaigrette (recipe follows below)
***
Spring Greens with Sherry Vinaigrette (epicurious.com)
Hillary -- "Ask the Dust"
yield: Makes 8 servings
Baby spinach can stand in for the mâche.
Ingredients
1/4 cup Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons bacon drippings reserved from Bacon-Wrapped Baked Eggs with Polenta
4 cups mâche (about 2 ounces)
4 cups arugula (about 2 ounces)
1/2 cup thinly sliced green onions
Preparation
Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.
Mix mâche, arugula, and green onions in large bowl; toss with dressing.
***
Pizza Dip (food network magazine)
Elaine -- "Let the Great World Spin"
Simmer 2 cups tomato sauce in a small ovenproof skillet. Add 1 cup ricotta in dollops and warm through. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubling. Garnish with basil and drizzle with good quality olive oil. Serve with crunchy breadsticks.
***
Cuban Pulled Pork and Layered Salad
Nicole -- "Waiting for Fidel"
Take one lean pork loin.
Rinse it, rub it down with minced garlic, chopped fresh mint, salt and pepper.
Marinate it overnight in fresh squeezed lime juice.
Slow roast the pork loin in the marinade at a low temperature for approximately three hours.
Remove the pork loin and let sit for 30 minutes.
Shred and serve!
Cuban layered salad compliment:
Select a large platter.
Chop cabbage and spread as a base across the entire platter.
Lay out a layer of thinly sliced roma tomatoes.
Lay out a layer of red and yellow peppers sliced long.
Create an outer circle of braised green beans (braise using salt, pepper, garlic and olive oil until they are cooked through but slightly al-dente).
Drizzle balsamic vinegar and olive oil and salt and pepper to taste.
It should be beautiful and vibrant!
For a complete meal, make black and red beans and rice, (soak beans in salt water overnight) flavored with a ton of garlic, olive oil and salt and pepper. Garnish with fresh mint leaves!
***
Roasted Fingerling Potatoes with Creme Fraiche & Caviar (bon appetit)
Elaine -- "Carter Beats the Devil"
Carlye's Wild Rice Salad
Elaine -- "Into the Forest"
4 oz. wild rice
3 stalks celery, diced
1/2 red bell pepper, diced
2 shallots, finely diced
3 tbsp. Italian parsley, chopped
10 dried apricots (Turkish style, if available), diced
6 slices bacon, baked until crisp and then crumbled
1/4 pecans, chopped and lightly toasted
4 mint leaves, chiffonaded
honey mustard dressing:
3 tbsp. whole grain dijon mustard
3 tbsp. honey
3 tbsp. olive oil
1 tbsp. balsamic vinegar
salt & pepper to taste
directions:
Cook wild rice in water as directed (approximately 1 hour), then cool. Combine rice with all ingredients, except for the bacon and pecans. Toss with the honey mustard dressing. Just before serving, add the bacons and pecans.
Voila!
***
Elaine's Marinated Carrot Salad
Hillary -- "The Red Tent"
Mint Chip Ice Cream
Cold Roast Pork with Green Bean and Fennel Salad
Fig and Goat Cheese Crostini
Late Harvest Wine & Campari Cocktail
Roasted Vegetable "Lasagna"
Smoked Salmon Rillettes
Tortilla Espanola
Shrimp Escabeche
Moroccan Spiced Lamb Meatballs
Almond Cake
Vodka Rosemary Lemonade Fizz
Banana Tartes Tatin
Aperol Spritz
Sharron's Lasagne
Quick-Pickled Shrimp
Pork Gyoza
Shrimp Wontons
Pickled Radishes
Sweet Garlic Eggplant
Gordon Ramsay's Perfect Scones
Fog-Style Chicken Hash
Peanut Butter-Chocolate Bark Triangles
Deep Dish Ham Quiche with Herb and Asparagus Salad
Lamb Baked in Parchment Paper
Classic French Mussels
Cappuccino Tart
Lamb and Dried Plum Stew
Baked Angel Hair with Eggplant
Spicy Cocktail Shortbreads
Plum Galette
Beef Daube Provencal
Bocconcini Tied With Prosciutto
Asian Five-Spice Chocolate Cake with Ginger Whipped Cream
Grilled Radicchio Salad with Sherry-Mustard Dressing
Rhubarb Compote
Molten Chocolate Cakes
Pisco Sour
Bacon-Wrapped Eggs in Polenta
Cuban Pulled Pork and Layered Salad
Roasted Fingerling Potatoes with Creme Fraiche & Caviar
Wild Rice Salad
Marinated Carrot Salad
Spring Greens with Sherry Vinaigrette
Pizza Dip
******************************************
Fig and Goat Cheese Crostini
Late Harvest Wine & Campari Cocktail
Roasted Vegetable "Lasagna"
Smoked Salmon Rillettes
Tortilla Espanola
Shrimp Escabeche
Moroccan Spiced Lamb Meatballs
Almond Cake
Vodka Rosemary Lemonade Fizz
Banana Tartes Tatin
Aperol Spritz
Sharron's Lasagne
Quick-Pickled Shrimp
Pork Gyoza
Shrimp Wontons
Pickled Radishes
Sweet Garlic Eggplant
Gordon Ramsay's Perfect Scones
Fog-Style Chicken Hash
Peanut Butter-Chocolate Bark Triangles
Deep Dish Ham Quiche with Herb and Asparagus Salad
Lamb Baked in Parchment Paper
Classic French Mussels
Cappuccino Tart
Lamb and Dried Plum Stew
Baked Angel Hair with Eggplant
Spicy Cocktail Shortbreads
Plum Galette
Beef Daube Provencal
Bocconcini Tied With Prosciutto
Asian Five-Spice Chocolate Cake with Ginger Whipped Cream
Grilled Radicchio Salad with Sherry-Mustard Dressing
Rhubarb Compote
Molten Chocolate Cakes
Pisco Sour
Bacon-Wrapped Eggs in Polenta
Cuban Pulled Pork and Layered Salad
Roasted Fingerling Potatoes with Creme Fraiche & Caviar
Wild Rice Salad
Marinated Carrot Salad
Spring Greens with Sherry Vinaigrette
Pizza Dip
******************************************
Prosciutto with Pickled Cherries (donna hay)
Ella -- "Tom Lake"
INGREDIENTS:
3 CUPS (450G) FROZEN PITTED CHERRIES
1 TEASPOON JUNIPER BERRIES, LIGHTLY CRUSHED
¾ CUP (180ML) BALSAMIC VINEGAR
¼ CUP (60G) FIRMLY PACKED BROWN SUGAR
SEA SALT AND CRACKED BLACK PEPPER
8 SLICES CIABATTA OR BAGUETTE
EXTRA VIRGIN OLIVE OIL, FOR BRUSHING
150G TRIPLE CREAM BRIE, SLICED INTO 8 PIECES
8 SLICES PROSCIUTTO
METHOD:
Place the cherries, juniper, balsamic, brown sugar, salt and pepper in a medium frying pan over high heat and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes or until the cherries are soft and the liquid is syrupy. Set aside.
Preheat a char-grill pan over medium heat.Brush the bread slices with oil and cook for 2 minutes each side or until charred.
To assemble, spoon the pickled cherries onto the charred bread and top with a slice each of brie and prosciutto.
Serves 4
***
Momofuku's Bo Ssam (Sam Sifton, nytimes cooking)
Alison -- "Miracle Creek"
INGREDIENTS:
Yield: 6 to 10 servings
PORK BUTT
1whole bone-in pork butt or picnic ham (8 to 10 pounds)
1cup white sugar
1cup plus 1 tablespoon kosher salt
7tablespoons brown sugar
GINGER-SCALLION SAUCE
2½cups thinly sliced scallions, both green and white parts
½cup peeled, minced fresh ginger
¼cup neutral oil (like grapeseed)
1½teaspoons light soy sauce
1scant teaspoon sherry vinegar
½teaspoon kosher salt, or to taste
SSAM SAUCE
2tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1tablespoon chili paste (kochujang, available in many Asian markets, and online)
½cup sherry vinegar
½cup neutral oil (like grapeseed)
ACCOMPANIMENTS
2cups plain white rice, cooked
3heads bibb lettuce, leaves separated, washed and dried
1dozen or more fresh oysters (optional)
Kimchi (available in many Asian markets, and online)
PREPARATION
Step 1
Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
Step 2
When you’re ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
Step 3
Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Step 4
Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
Step 5
Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
Step 6
When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
***
Georgian Garlicky Chicken (Olia Hercules, Mamushka)
Elaine -- "The Power"
2 poussins (young chickens) or 8 chicken breasts, skin on and bone in
4 cloves garlic, finely grated
sea salt flakes
1/2 teaspoon cayenne pepper
3 tablespoons butter
1 tablespoon sunflower oil
1/2 tablespoon chopped tarragon
1/2 tablespoon chopped basil
1/2 tablespoon chopped parsley
1/2 tablespoon chopped dill
Good bread, to serve
1. Spatchcock each poussin by cutting it along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with salt and the cayenne pepper.
2. Heat the butter and oil in a large, heavy-bottomed frying pan. Cook the poussins, cut side down, over medium heat for 3 minutes, then flip them over and cook them, skin side down, for 5 minutes.
3. Lower the heat and place a cartouche (a circle of baking parchment or wax paper) over the birds, followed by a smaller frying pan on top. Weight it all down with something heavy.
4. Cook for 20–25 minutes over the lowest possible heat. To test that the poussins are cooked, pull away at the legs –- they should come away easily and the juices should run clear.
5. When the birds are done, lift them out and let rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for another minute or two.
6. Serve the poussins drizzled with the herby juices, or mop the juices up with some good bread
***
Spring Radish Salad (Olia Hercules, Mamushka)
Elaine -- "The Power"
Ingredients:
4 small cucumbers or 1 large
2 large beefsteak tomatoes (Elaine's note: I used 4 pickled Roma tomatoes)
½ bunch of radishes, sliced
1 spring onion, sliced
½ bunch of dill, chopped
3 oz plain yogurt, diluted with 1/2 tbsp. water
Sea salt flakes and freshly ground black pepper
Directions:
Slice the cucumbers and tomatoes over the bowl you will serve the salad in. You want to catch the tomato juices that will end up making the dressing so special.
Mix all the vegetables and dill together in the bowl.
Season the yogurt really well with salt and pepper and stir through the salad.
By the time you finish the salad there will be a delicious candy-floss pool of smetana or yogurt stained by tomato juices and radishes – mop it up with some bread.
Baked Apples with Spiced Syrup (adapted from Olia Hercules, Mamushka)
Elaine -- "The Power"
Ingredients:
1½ cups water
½ cup super fine sugar
1 vanilla pod, split lengthwise and the seeds scraped out, pod and seeds reserved
1 cinnamon stick
2 star anise
5 juniper berries
6 medium to large firm apples, about 2 lbs.
Vanilla ice cream, to serve
Instructions:
Preheat the oven to 325°F. Place the water with the sugar in a saucepan, add the vanilla seeds and the pod to the pan with the cinnamon stick, star anise, and juniper berries, and cook over low heat, stirring regularly, until the sugar dissolves.
Peel the apples. Cut them in half, then cut in half again lengthwise and remove the core. Place the apple quarters in a medium baking dish.
Pour the spiced syrup over the apples. Cover with foil and pop in the oven for 1 hour, then uncover and cook until the apples are soft and amber colored, 15-20 minutes more.
***
Ukrainian Biscotti (Olia Hercules, Mamushka)
Elaine -- "The Power"
Makes about 40
Ingredients:
5 oz. shelled raw pistachios (can also use pecan or walnut halves)
1 egg yolk
1/4 cup super fine sugar
5 tbsp. butter, softened
1 tablespoon rum (optional)
Pinch of fine sea salt
1/3 cup dried apricots, finely chopped
1 cup plain flour, plus extra for dusting
½ tablespoon milk, to glaze
Directions:
Line a baking sheet with silicone paper and set aside. Blitz half the nuts in a food processor until finely ground. Cut the rest of the nuts in half lengthways and set aside.
Mix the egg yolk, sugar, butter, rum (if using), blitzed nuts and salt together in a bowl, then mix in the dried fruit and flour. Knead the mixture in the bowl briefly – you should end up with a soft dough.
Flour your work surface lightly, divide the dough into 4 pieces and roll each piece into sausage shapes. (Elaine's note: I chose to make two thicker logs for easier slicing.) Flatten them slightly, then brush the tops with the milk. Arrange the reserved nuts vertically, side by side (like little soldiers), along the tops of each sausage. Push the nuts down ever so slightly to make sure they don’t fall off. Carefully transfer the sausages to the prepared baking sheet, then chill in the refrigerator for 30–60 minutes.
Preheat the oven to 350°F. Bake the sausage shapes/logs for 25 minutes, then remove from the oven and let cool for 20 minutes. Carefully slice each log into 15–20 pieces. Lower the oven temperature to 300°F and bake the biscotti for a further 20 minutes, then switch the oven off and leave the biscotti inside to dry and cool. They will become crispy as they cool (but not hard), buttery and nutty -- an ace addition to morning coffee.
***
Grilled Scallop and Orange Kebabs with Honey-Ginger Glaze (skinnytaste.com)
Jade -- "There There"
Total Time: 20 minutes
Prep Time: 10 minutes Cook Time: 10 minutes
These grilled scallops are FANTASTIC and really simple to make. Once prepped, they take less than 6 minutes to cook. They can be served as an appetizer for four, or as a main dish for two.
Ingredients:
1 tbsp raw honey (I like to buy local)
1 large navel orange (or 2 small)
1 tbsp fresh grated ginger
Oil for the grill
12 jumbo sea scallops, about 1lb • kosher salt and black pepper
Double prong metal skewers
Directions:
1. Cut the ends off the orange, and cut the remaining orange into 4 1/2-inch thick slices.
2. Cut each slice into 4 pieces.
3. Squeeze the juice from the remaining orange to get 2 tablespoons.
4. In a small bowl combine honey, 2 tbsp orange juice and ginger.
5. Heat the grill or a grill pan to high. Clean grates oil well so the scallops don’t stick to the grates.
6. Thread the orange and scallops onto the skewers, starting and finishing with the orange. Season with salt and pepper.
7. Grill about 2 minutes on each side, until the scallops are opaque throughout, then brush and baste with the sauce and cook 30 to 60 more seconds on each side.
***
Oven-Roasted Orange Chicken with Fennel (foolproofliving.com)
Jade -- "There There"
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4
Chef's note from Jade: For the chicken, I didn’t really follow the instructions after step 4. I just baked it all at 400ish until it seemed done ;)
Ingredients:
1/3 cup Pernod
4 tablespoons olive oil
3 tablespoons orange juice, freshly squeezed
3 tablespoon lemon juice, freshly squeezed
2 tablespoons grainy mustard
3 tablespoons brown sugar
2 teaspoons salt
1 1/2 teaspoons black pepper, freshly ground
2 1/2 lb. chicken thighs, bone-in
2 medium fennel bulbs, washed and cut into 6 equal wedges 3 oranges, sliced horizontally into 1/4 inch slices
1 tablespoon fresh thyme leaves, chopped finely
3 teaspoons fennel seeds
1-tablespoon fennel fronds – as garnish
Instructions:
1. Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, salt and pepper in a large mixing bowl.
2. Pat-dry chicken thighs with paper towel.
3. Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well.
4. Cover it with plastic wrap and let it marinade at least for 2 hours or overnight.
5. Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side
facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex). Distribute all the fennel wedges and orange slices equally around the chicken thighs. Pour the marinate juices over it.
6. Place it in the oven, and roast for 40-45 minutes.
7. Transfer the chicken thighs, fennel wedges, and orange slices into a
serving plate. Cover with aluminum foil to keep warm. Set aside.
8. Pour the juices into a small saucepan. Bring it to a boil, over medium-high
heat. Then turn down the heat to low, and allow it to simmer until it is
reduced to 1/3 cup.
9. Pour over the sauce over the chicken. Garnish it with fennel fronds.
10. Serve.
***
Vietnamese Spring Rolls from The Slanted Door (Charles Phan)
Jade -- "There There"Jade -- "There There"
Recipe serves 10Total cooking time: 45 minutes
Ingredients:
3 large egg yolks
1/2 C shallot oil or canola oil
1/4 tsp Kosher salt
15 medium shrimp, cooked, peeled and deveined
8 oz boneless pork shoulder, cooked and cooled (simmer in salted water for 20 minutes or until cooked through)
1 head red-leaf lettuce, washed and dried
10 sheets rice paper, 12-inch round
5 C rice vermicelli, cooked (rinse with cold water after cooking)
1 bunch mint
PEANUT SAUCE
1/2 C roasted peanuts
2 cloves garlic, peeled
3 Tbsp red miso
3 Tbsp ketchup
3 Tbsp sugar
Juice of half a lemon
2 Thai chilies, finely chopped (use 1 chili for less-spicy sauce)
1 C sweet glutinous rice, cooked
2 Tbsp vegetarian stir-fry sauce or oyster sauce
1/2 tsp toasted sesame oil
Instructions:
1. Make mayonnaise: Put the egg yolks in a large mixing bowl and whisk well. Begin adding the oil to the yolks a few drops at a time, whisking constantly to emulsify. Continue adding the oil in a slow, steady stream, whisking constantly, until all the oil is incorporated. The mixture should be very thick. Whisk in the salt and set aside.
2. Slice the shrimp in half lengthwise; set aside. Thinly slice the pork against the grain; set aside. Trim lettuce at either end so that the remaining leaves are about 7–8 inches long; set aside.
3. Fill a large bowl with hot water. Dip one sheet of rice paper a quarter of the way into the water, then quickly rotate to moisten the entire sheet. Lay the wet rice paper on a cutting board (lightly oiled, optional). Lay one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib; on top of the leaf, layer a generous teaspoon of mayonnaise, about ½ cup of noodles, a few slices of pork, and three mint leaves. Fold in the left and right sides of the rice paper; fold the bottom edge up and over and roll tightly toward the top edge, completely enclosing the filling. Line up three pieces of shrimp, cut side up, in a row on the rice paper, then continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a firm cylinder. Repeat with the remaining rice paper and ingredients. Cut each roll crosswise into thirds just before serving. (Note: The rolls can be made up to 2 hours in advance. Cover with a damp towel until cutting and serving.)
4. For the peanut sauce: In a food processor, grind the peanuts to a chunky powder. Add smashed garlic cloves, miso, ketchup, sugar, lemon juice, and chilies to the peanuts; continue grinding, adding a bit of water to even out the consistency. Add the cooked rice; continue processing, thinning with water as necessary, until the sauce becomes smooth and creamy. Check the flavor, then add the stir-fry sauce and sesame oil and continue processing to combine. Transfer into a bowl. (Note: Peanut sauce can be covered and refrigerated for up to 3 days.)
***
Greek Salad with Feta Mousse (Chef Gavin Kaysen)
Elaine -- Exit West
Ingredients:
6 ounces Greek feta cheese, crumbled (1 1/2 cups)
1/2 cup heavy cream
3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water
Freshly ground white pepper
2 1/2 pounds mixed heirloom tomatoes, sliced, quartered or halved
Fleur de sel and coarsely ground black pepper
1/4 cup extra-virgin olive oil
16 pitted kalamata olives, halved
1/4 cup thinly sliced red onion
1 tablespoon chopped fresh oregano
Directions:
Step 1
In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
Step 2
Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.
***
Crispy Greek-Style Lemon Roasted Potatoes (adapted from mygreekdish.com)
Elaine -- Exit West
Ingredients:
3 lbs. small yellow potatoes (Yukon Gold, if available)
3 cloves of garlic, minced
1/2 cup olive oil
1/2 cup water
1 tablespoon dried oregano
Juice of 2 lemons
Salt and freshly ground pepper
Preheat the oven to 400F.
Place into a large pot of un-heated salted water. Bring to a boil and par-boil for five minutes. Strain into a colander and let steam dry for five minutes. Cut into halves.
Into a bowl add the garlic, olive oil, water, oregano and lemon juice. Add salt and pepper and whisk until thoroughly blended.
Drizzle several tablespoons of the lemon marinade onto to two roasting pans to lightly coat the bottom of each of the pans.
Place potato halves flesh-side down onto the roasting pans and drizzle more marinade generously over the potatoes. (Note: you will likely have a fair amount of marinade left over, which you can use in the roasting process if your potatoes begin to dry out -- or to re-heat the potatoes later). Sprinkle potatoes with a little more salt and pepper.
Bake flesh-side down for 35-40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned.
***
Dia De Campo Churros with Chocolate Sauce (Chef Ken Johnson)
Hillary -- Do Not Become Alarmed
"At Dia de Campo, we give churros an unexpected twist with lime zest dusted over the top and a sprinkle of crumbled, freeze-dried raspberries. The zest adds some zing and the raspberries impart a fruit-forward flavor."
Ingredients:
For the Churros
1 cup water
1 tbsp. brown sugar
1 tbsp. white sugar
1/2 tsp. salt
4 tbsp. unsalted butter
1 cup flour
4 eggs
1/2 tsp. vanilla
1 tsp. toasted cinnamon
1/2 tsp. lime zest
1 tsp. freeze-dried raspberries
For the Chocolate Sauce
1 bar 53% dark chocolate
1 tsp. toasted cinnamon
1 tsp. toasted star anise
1 tsp. toasted cloves
1 tsp. toasted allspice
1 cup heavy cream
1 tsp. cayenne
Directions:
For the Churros
In a saucepan, add the water, sugar salt and butter. Bring to a boil. Turn off the heat, and stir in the flour. Once mixed well, put in another bowl and add eggs and vanilla and continue to mix until everything is incorporated into a dough-like consistency. Put dough into a pastry bag and pipe into fryer in log shapes at 350 degrees F for approximately 3-4 minutes. When they come out of the fryer, toss churros in sugar and cinnamon, zest lime over the top and sprinkle with crumbled, freeze-dried raspberries.
For the Chocolate Sauce
Combine all ingredients in a saucepan over low heat until chocolate is melted and everything is combined. Serve alongside churros.
***
Chicken and Chorizo Stew (Williams-Sonoma)
Ella -- Dark Matter
Ingredients:
2 lb. (1 kg) bone-in chicken thighs
Salt and freshly ground pepper
2 Tbs. olive oil
1 lb. (500 g) Spanish chorizo, sliced
2 red bell peppers, seeded and sliced
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 Tbs. fresh oregano
1 tsp. smoked paprika
1/2 tsp. ground cumin
1 cup (8 fl. oz./250 ml) white wine
4 cups (32 fl. oz./1 l) chicken stock
1 can (28 oz./875 g) plum tomatoes
1 lb. (500 g) baby potatoes, halved
1/2 cup (2 oz./60 g) pitted green olives
Directions:
Season the chicken all over with salt and
pepper. In a Dutch oven over medium-high heat, warm the olive oil.
Working in batches if necessary, sear the chicken, turning occasionally,
until browned all over, about 8 minutes per batch. Transfer the chicken
to a platter.
Pour off all but 1 Tbs. of the fat from the pan. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer the chorizo to the platter with the chicken. Add the bell peppers and onion to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the oregano, paprika and cumin and season with salt and pepper. Add the wine to the pot and cook, stirring to scrape up any browned bits from the bottom of the pot, until the wine is reduced by half, about 3 minutes. Add the stock, tomatoes and potatoes. Return the chicken and chorizo to the pot and stir to combine.
Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 45 minutes. Uncover the pot and transfer the chicken to a platter. Increase the heat to high and cook until the liquid is reduced slightly, about 10 minutes. Return the chicken to the pot, stir in the olives and serve immediately. Serves 6.
***
Pour off all but 1 Tbs. of the fat from the pan. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer the chorizo to the platter with the chicken. Add the bell peppers and onion to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the oregano, paprika and cumin and season with salt and pepper. Add the wine to the pot and cook, stirring to scrape up any browned bits from the bottom of the pot, until the wine is reduced by half, about 3 minutes. Add the stock, tomatoes and potatoes. Return the chicken and chorizo to the pot and stir to combine.
Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 45 minutes. Uncover the pot and transfer the chicken to a platter. Increase the heat to high and cook until the liquid is reduced slightly, about 10 minutes. Return the chicken to the pot, stir in the olives and serve immediately. Serves 6.
***
Mint Chip Ice Cream (epicurious.com)
Ella -- Dark Matter
Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup plus 2 tablespoons (125 grams) sugar
1/4 teaspoon (1 gram) kosher salt
6 large egg yolks
1 1/2 teaspoons mint extract
1/2 cup (60 grams) dark chocolate chips (72% cacao)
Preparation:
1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
Cooks' Note:
***
Cold Roast Pork with Fennel & Green Bean Salad (New York Times)
Elaine -- "Sweetbitter"
Ingredients:
For the roast:
1 boneless pork loin roast, about 4 poundsKosher salt8 cloves garlic, minced3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnish2 teaspoons fennel seed, crushed in a mortar or spice mill1 teaspoon fennel pollen (optional, but highly recommended)1 teaspoon lemon zest2 tablespoons roughly chopped rosemary2 roughly chopped sage2 tablespoons roughly chopped marjoram1/2 teaspoon red pepper flakes (peperoncino)1 teaspoon coarsely ground black pepper2 tablespoons olive oil
1 small garlic clove, minced2 tablespoons lemon juiceSalt and pepper3 tablespoons olive oil1 pound green beans, or a mixture of green beans, yellow beans and Romano beans, trimmed2 heads fennel, trimmed and thinly sliced
Preparation:
For the roast:
- Season pork loin generously on all sides with salt (about 2 tablespoons).
- In a small bowl, combine garlic, fennel fronds, fennel seeds, fennel pollen if using, lemon zest, rosemary, sage, marjoram, red pepper flakes, black pepper and olive oil. Rub and pat mixture on loin, then wrap in plastic film and refrigerate for several hours, or preferably overnight. Bring to room temperature before roasting.
- Heat oven to 400 degrees. Place a rack in a roasting pan. Put loin on the rack and roast for about an hour, until a thermometer registers 130 degrees. Let cool to room temperature before serving. If desired, after cooling you can wrap and refrigerate loin for up to 24 hours, then return to room temperature.
- For the dressing, put garlic and lemon juice in a small bowl. Add salt and pepper to taste and whisk in olive oil.
- Blanch beans in boiling salted water for 2 minutes, then drain and cool. Put beans and fennel in a salad bowl, season lightly with salt and toss with dressing. (Dress salad about 20 minutes before serving.)
- To serve, cut roast into 1/4-inch slices. arrange on a platter and garnish with reserved fennel fronds. Pass the salad separately.
Late Harvest Wine & Campari Cocktail (foodandwine.com)
Elaine -- "Sweetbitter"
Ingredients:
3 3/4 cups sweet late-harvest white wine, such as Riesling
2 1/4 cups fresh orange juice
1 cup Campari
Ice, for serving
How to make this recipe:
- In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours. Fill tall glasses with ice, pour the cocktail over the ice, garnish with a slice of orange peel and serve.
Fig and Goat Cheese Crostini (epicurious.com)
Elaine -- "Sweetbitter"
Ingredients:
3 tablespoons minced shallot
2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
1/2 Turkish or 1/4 California bay leaf
1 1/2 tablespoons unsalted butter
1/4 lb. dried Black Mission figs, finely chopped (3/4 cup)
3/4 cup Port
1/4 teaspoon salt
1/8 teaspoon black pepper
12 (1/2-inch-thick) diagonally cut baguette slices
1 tablespoon olive oil
6 oz. soft mild goat cheese at room temperature
2 fresh ripe figs, each cut into 1/2 inch pieces
Garnish: fresh thyme leaves and honey for drizzling
Preparation:
Make savory fig jam:
- Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl.
- Cool, then stir in minced thyme and salt and pepper to taste.
Make toasts while jam cools:
- Put oven rack in middle position and preheat to 350*F.
- Have each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.
Assemble crostini:
- Spread each toast with 1 teaspoon fig jam and top that with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.
Cook's notes: Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using. Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.
***
Roasted Vegetable Lasagna (Commander's Palace cookbook)
Alison -- "After Alice"
Ingredients:
2 medium eggplants , sliced 1/4 inch thick top to bottom, discard end slices (which will have too much skin) for a total of 2 to 2 1/4 pounds.
1/2 cup extra virgin olive oil, approximately3 medium yellow squash, sliced 1/4 inch thick, from top to bottom3 medium zucchini, sliced 1/4 inch thick, from top to bottom2 medium onions, sliced 1/4 inch thick across, slices kept whole5 medium tomatoes, sliced 1/4 inch thick acrossKosher salt and freshly ground pepper to taste10 basil leaves15 cloves garlic, peeled and minced1/4 cup breadcrumbs 2 tablespoons grated Parmesan cheese
Preparation:
- PREHEAT the oven to 500*F.
- PLACE the eggplant in a large bowl, and drizzle about 2 tablespoons of the olive oil on top, and gently toss to give the eggplant of winning a light coat of oil. Arrange the slices as close as possible to each other on a lightly oiled sheet pan without overlapping the slices. Using the same bowl and more oil, repeat with the yellow squash and zucchini. Place the yellow squash and zucchini next to the eggplant, or if there isn't room, on a second oiled sheet pan.
- ADD all but one tablespoon of the remaining olive oil to the bowl. Dip the onion slices in the bowl, keeping the slices whole if possible, and place them side by side on another sheet pan. Dip the tomato slices in the bowl and place them on the same pan, or if there isn't room to avoid layering, on a separate pan.
- SEASON all the vegetables with salt and pepper and roast for about 13-15 minutes in two batches if you don't have enough room in your oven. The yellow squash and zucchini should be browned on their bottoms, the onions should be starting to brown, and the tomatoes starting to shrink and tenderize.
- REMOVE the vegetables and reduce the oven temperature to 350*F.
- BRUSH an 8- or 9-inch square pan that's about two inches deep with olive oil. Gently layer about half of the eggplant on the bottom of the pan, and layer the yellow squash on top of the eggplant. Press down firmly to pack the vegetables together. Layer the zucchini on top, then the remaining eggplant, and then the onions, pressing down after each. With a spatula, gently cover the onions with tomatoes. Top with the basil leaves.
- COMBINE the garlic, breadcrumbs, cheese, any oil remaining in the bowl and additional salt and pepper and mix with your hands. Sprinkle the topping evenly over the lasagna. Bake for about 1 hour. Check during that hour, and if the lasagna seems to have a lot of liquid coming from the vegetables, drain some of it.The lasagna is done when it starts to brown on top and pulls away from the pan a bit. Let it cool 20 to 30 minutes before slicing or serving. Cut into quarters for entrees, eighths for side dishes.
Alison's notes: I ended up making a slightly larger recipe in a 9 x 13 pan, and used 4 zucchini, 4 yellow squash and 4 Japanese eggplants (to be the same size as the squash and because they have slightly more tender skin). And as you know, I baked it too long, although it was still tasty that way. I also probably sliced the vegetables thinner than the recipe says to.
***
Smoked Salmon Rillettes (epicurious.com)
Hillary -- "Our Souls at Night"
Ingredients:
1/3 cup finely chopped shallots (about 2 small)
1 cup creme fraiche
1/2 cup (1 stick) unsalted butter, melted
8 ounces smoked salmon
2 teaspoons finely grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 finely chopped chives, plus more for garnish
Rye crackers and flaky sea salt (for serving)
Preparation:
- Pulse shallots, creme fraiche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper and 1/4 cup chives. Adjust seasonings to taste.
- Spread rillettes onto crackers, then top with chives and sea salt.
Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.
***
Tortilla Espanola (foodnetwork.com, courtesy of Tapas y Tintos)
Elaine -- "The Rocks"
Ingredients:
1 cup olive oil
4 potatoes, thinly sliced
1 white onion, chopped
5 eggs, scrambled in a large bowl
1/2 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil
Coarse Kosher salt for garnish
Directions:
In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
Remove the omelet from the pan to a plate and cut into wedges.
***
Elaine -- "The Rocks"
Ingredients:
2 lbs. large prawns, peeled and deveined
1/3 cup granulated sugar
1/4 cup kosher salt
1 small red onion, thinly sliced
1/2 cup distilled white vinegar
1/2 tsp oregano, dried
2/3 cup Spanish extra virgin olive oil
2 fresh bay leaves
3 cloves garlic, smashed
1 tsp black peppercorns
1 large lemon, zest finely grated
1 large orange, zest finely grated
1/8 tsp dried red chili flakes
Directions:
In a large mixing bowl, add 2 cups ice cubes and 2 cups of cold water and set aside. This is your ice bath for quickly cooling the shrimp after they are done poaching to prevent them from over cooking.
In a large pot add the salt, sugar, and 4 cups of water. Bring the mixture to a boil, add the shrimp, and cook for 7 minutes. Start timing the cooking time right when you add the shrimp to the boiling water. After 7 minutes, drain the shrimp in a colander, and plunge into the ice water. Cool the shrimp for 10 minutes.
While the shrimp are cooling, prepare the marinade. In a mixing bowl, toss the onion, vinegar, oregano, and a pinch of salt together and set aside.
Next, heat the oil in a small saucepan over medium low heat. Once it starts to simmer, add the bay leaves, garlic, peppercorns, citrus zest of both fruit, and the chili flakes. Cook the mixture on low heat for 10 minutes then cool for 5 minutes.
Whisk the infused oil into the onion mixture then add the poached prawns. Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours or up to 2 days.
Make sure to thoroughly stir the ingredients before serving. Taste the shrimp to check for seasoning and add salt if necessary. Serve the shrimp on small chilled plates to preserve their temperature.
Moroccan Spiced Lamb Meatballs in Cumin Spiced Tomato Sauce (food network)
Elaine -- "The Rocks"
Ingredients:
Meatballs:
2 1/2 pounds ground lamb
Spice Mix, recipe follows
1 egg
1/2 cup ketchup
Meatball Sauce:
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced shallots
2 cinnamon sticks
1 tablespoon ground cumin, toasted*
1 tablespoon ground coriander, toasted
4 cups tomato puree
1 cup vegetable or chicken stock
Salt and freshly ground black pepper
1 tablespoon thinly sliced mint leaves
1 tablespoon minced Italian parsley leaves
Slivered almonds, toasted, for garnish
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving
Spice Mix:
1 tablespoon ground coriander, toasted
1 tablespoon ground cumin, toasted
1 teaspoon curry powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Salt and freshly ground black pepper
Directions:
Meatball Sauce:
*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.
Meatballs:
Preheat oven to 350 degrees F.
In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
Sauce:
In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
Spice Mix:
In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
***
Almond Cake (epicurious.com, reprinted from The Food of Spain)
Elaine -- "The Rocks"
Ingredients:
1/2 pound (1 3/4 cups) blanched whole almonds or almond meal
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners' sugar for dusting
Preparation:
Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar.
***
Elaine -- "We Are Completely Beside Ourselves"
Ingredients:
1 cup fresh lemon juice
1 cup sugar
2 (8-inch) rosemary sprigs
1/2 cup vodka
Chilled club soda or seltzer
Garnish: 8 (3-inch) rosemary sprigs
Preparation:
Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.
Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.
***
Banana Tartes Tatin (bon appetit)
Elaine -- "We Are Completely Beside Ourselves"
Ingredients:
4 tablespoons unsalted butter, softened
8 tablespoons light brown sugar
4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices
4 6" rounds puff pastry cut from one package of puff pastry, thawed
Special equipment:
Four 5"-diameter, 1"-high crème brûlée dishes
Preparation:
Preheat oven to 400°F. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 tablespoon butter. Sprinkle each evenly with 2 tablespoons sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20-25 minutes. Invert onto plates.
***
Aperol Spritz
Hillary -- "The Flamethrowers"
Ingredients:
Ice Cubes
1-2 parts Aperol
3 parts Prosseco
1 part Sparkling Water
Orange Slices (preferably Cara Cara) for garnish
***
Sharron's Lasagne
Hillary -- "The Flamethrowers"
Ingredients:
1 lb Italian sausage, hot or sweet
½ lb ground beef
½ cup finely chopped onion
2 cloves crushed garlic
2 tablespoons sugar
1 tablespoon salt
1 ½ teaspoons dried basil
½ teaspoon fennel seeds
¼ teaspoon pepper
½ cup chopped parsley
4 cups canned tomatoes or 1 can (2 lb 3 oz) Italian style tomatoes
2 6-ounce cans tomato paste
Lasagne noodles
15 ounce ricotta
1 egg
½ teaspoon salt
¾ pound mozzarella
¾ cup shredded parmesan
Remove sausage casings and chop. Saute over medium heat with beef, breaking up with spoon. Add onion, garlic, stirring frequently until well browned – 20 minutes. Add sugar, 1 tablespoon salt, basil, fennel, pepper and ½ of the parsley and mix well. Add tomatoes and tomato paste and ½ cup water (or red wine). Mash tomatoes with spoon. Bring to a boil, reduce heat, simmer stirring until thick, approximately 1 ½ hours.
Cook lasagne in salted water, rinse and blot. Mix ricotta, egg, parsley and ½ tsp salt. Alternate layers of sauce, then noodles, ½ ricotta, some mozz, parmesan – repeat layering one more time. End with sauce, mozzarella and parmesan on top. Cover with foil and bake for 25 minutes covered at 350 and uncovered for another 25 minutes. Let cool 15 minutes before slicing.
***
Quick-Pickled Shrimp (bon appetit)
Jade -- "The Dirty Life"
Serve the shrimp on toast to soak up the delicious pickling liquid.
Ingredients:
1 pound shell-on medium shrimp
Kosher salt
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced, seeded
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted
Mayonnaise (for serving; optional)
Preparation:
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
Serve shrimp with toast and mayonnaise, if using.
***
Pork Gyoza (courtesy of Ella's friend, Lauren)
Elaine -- "The Last Chinese Chef"
Ingredients:
2 cups packed sliced napa cabbage
8 ounces ground pork
1 green onion finely chopped
1 1/2 teaspoon minced, peeled fresh ginger
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
potsticker wrappers
chicken broth
Ginger-Soy dipping sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoon peeled fresh ginger, cut into very thin strips and let sit for a few minutes
Directions:
In a 2 quart saucepan, heat 1 inch of water to boiling , add cabbage and heat to boiling. cook 1 min, drain. Immediately rinse with cold water to stop cooking.. with hands,squeeze out as much water from cabbage as possible. Finely chop cabbage. squeeze any remaining water from cabbage. stir in pork, green onion, ginger, soy sauce, sherry and cornstarch until well blended.
Arrange wrappers, spoon 1 round teaspoon filling in center of each wrapper. use the water to seal them, pleat edges. repeat.
Boil chicken broth. place about 10 potstickers inbroth. cook about 5 minutes. repeat.
Before you serve, heat light layer of oil in frying pan. turn flame to medium low. cook each until however pan fried you want it.on sides. about 3-5 min.
***
Shrimp Wontons (courtesy of Ella's friend, Bernadette)
Elaine -- "The Last Chinese Chef"
Ingredients:
3/4lb shrimp
12 oz cream cheese
white pepper
Worcestshire sauce
1/4 tsp garlic powder
wonton wrappers
Directions:
Mince the shrimp combine with remaining ingredients. Scoop small amount in wrapper, fold and fry.
***
Pickled Radishes (from "The Wok Way" by Winnie Tuan)
Elaine -- "The Last Chinese Chef"
Ingredients:
2 bunches of radishes
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons white vinegar mixed with 2 tablespoons water
1 tablespoon sesame oil
Wash and crush radishes lightly with flat side of cleaver, or alternatively, thickly slice radishes into rounds. Put crushed radishes in bowl and toss with salt to mix thoroughly. let stand for an hour or two. Pour off all but about 1 tablespoon of the salty water. Add sugar and vinegar/water and mix. Cover and chill for several hours. Pour off all liquid and add sesame oil just before serving.
***
Sweet Garlic Eggplant (from "The Wok Way" by Winnie Tuan)
Elaine -- "The Last Chinese Chef"
Ingredients:
3 medium eggplants(aubergines)
7 tablespoons oil
1 1/2 teaspoons finely chopped garlic
6 teaspoons caster sugar
6 teaspoons soy sauce
6 teaspoons cider vinegar
1 tablespoon dry sherry
Directions:
Cut eggplant in half lengthwise and then slice into wedges (1 1/4 in) wide and (1 1/4 in) long
Heat 3 tablespoons oil in a wok or heavy based frying pan, swirling gently to coat the base and sides. Add half the eggplant and stir-fry over high heat for 5 min, or until browned and all the oil is absorbed. Transfer to a plate. repeat the cooking procedure with another 3 tablespoons oil and remaining eggplant.
Heat the remaining oil in a wok, swirling gently to coat the base and sides. add garlic and cook slowly until just golden. add sugar, soy sauce, vinegar and sherry. Bring to a boil, stirring. add the eggplant and simmer for 3 min to allow it to absorb the sauce. Serve with rice.
Note: can be cooked up to 2 days ahead and refrigerated, serve at room temperature. Serves 4.
***
Perfect Scones (from Gordon Ramsay's Secrets)
Nicole -- "Into the Air" and "Steps to the Summit"
Ingredients:
good pinch of fine sea salt
45g butter
1 tbsp caster sugar, plus extra to dust
50g sultanas
1 large free-range egg
100ml ice-cold milk, plus extra to glaze
Directions:
Pre-heat the oven to 180 degrees Celsius.
Sift the flour, baking powder and salt together into a large bowl. Add the butter in little pieces and rub it using your fingers and lifting the flour up high so you aeriate it. When the butter is incorporated the mixture should look like fine breadcrumbs. Stir in the caster sugar, then the sultanas (if you are using them).
In another bowl, beat the egg with the milk. Pour about three quarters into the flour mixture and quickly mix together with a large table knife, adding extra egg and milk mix as necessary to give a soft, but not sticky dough. Do not overmix -the quicker and lighter the mixing and the higher your scones will rise.
Tip the dough onto a lightly floured surface and very gently roll with a rolling pin or pat out with your fingers to a 2-2.5cm thickness. using a 6cm cutter, press out as many rounds as you can. Gently re-shape and lightly roll the trimmings to cut out a couple of more rounds if you can.
Place the rounds on the lined baking sheet, brush the tops with milk and sprinkle gently with extra sugar. Bake for 20-25 minutes until risen and golden brown.
To check that the scones are ready, lightly squeeze the sides of one – the dough should be springy. Slide off to a wire rack and cool. Eat the scones within an hour or so of baking while still warm.
***
Fog-Style Chicken Hash (gourmet)
Hillary -- "State of Wonder"
Ingredients:
4 cups chicken broth or water
2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
1 1/2 pounds small red potatoes
1 large onion, chopped fine
1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
3 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/2 cup chopped scallion, white and pale green parts only
1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped
1 cup half-and-half
Accompaniments:
poached eggs
toasted whole-grain bread
Directions:
In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.
Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
Top hash with poached eggs and serve with toast.
***
Peanut Butter-Chocolate Bark Triangles (bon appetit)
Sarona -- Holiday Fun!
Ingredients:
10 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
6 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/3 cup chopped lightly salted cocktail peanuts
1 3/4 cups chopped peanut brittle (about 8 ounces)
8 ounces good-quality milk chocolate (such as Ghirardelli), coarsely chopped
Directions:
Turn large baking sheet upside down. Cover tightly with foil. Mark 12x9-inch rectangle on foil. Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115°F. Remove from over water. Spoon 2 tablespoons melted chocolate into small metal bowl; set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth. Remove from heat. Mix in chopped nuts. Cool mixture to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle with 3/4 cup chopped brittle. Chill until very firm, about 20 minutes.
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115°F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 cup brittle. Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
Lift foil with bark onto work surface. Cut crosswise into 5 approximately 2-inch-wide strips. Cut each strip crosswise into 4 sections and diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
***
Deep Dish Ham Quiche
with Herb & Asparagus Salad (tyler florence)
Ella -- "Broken for You"
Ingredients
Pastry:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
Filling:
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
Salad:
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Directions:
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
Preheat the oven to 375 degrees F.
To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.
***
with Herb & Asparagus Salad (tyler florence)
Ella -- "Broken for You"
Ingredients
Pastry:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
Filling:
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
Salad:
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Directions:
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
Preheat the oven to 375 degrees F.
To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.
***
Lamb Baked in Parchment Paper
Ella -- "Middlesex"
3 lbs lamb, cut into large 3-inch cubes
1 medium size potato, peeled and sliced
4 green onions, including stems, quartered
2 cups fresh peas
3 tomatoes, chopped
3 carrots, chopped
2 cloves garlic (minced)
Parchment paper and string
½ teaspoon dried oregano
Salt
Freshly ground pepper
1/3 cup white wine
1 tablespoon olive oil
5 ounces, hard cheese (Kasseri or Romano) cut into 6 slices
Preheat the oven to 350/375 degrees. Combine the lamb, potato, onions, peas, carrots and garlic in a large bowl. Cut 6 by 12-inch square pieces of parchment paper. Divide the ingredients between the 6 pieces of paper, making sure in the center of each square. Sprinkle with the oregano and seasonings. Drizzle with the white wine and olive oil and place a slice or cheese on top.
Gather the sides up into a purse-like shape, twist the top and secure each parcel with string. Place the parcels on a lightly oiled baking tray and fill the tray with a little water. Bake for 1 ½ hours. Put each parcel on a plate, cute the strings and serve immediately!
***
Classic French Mussels
Ella -- "King's Gambit"
3 Tbls extra-virgin olive oil
2 shallots, finely chopped
4 garlic gloves, finely chopped
2 lbs mussels, cleaned
1 cup dry white wine
½ cup heavy cream
4 Tbls. unsalted butter, cut into pieces
½ bunch fresh parsley, chopped
Kosher salt (be liberal)
Crusty bread, to serve
Heat the olive oil in a large pot over medium –high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter and parsley and season well with salt. Give it a good stir, cover the pot and cook until mussels open and are cooked through, about 10 – 15 minutes. Divide the mussels and the juices between 2 bowls and serve with crusty bread.
***
Cappucino Tart (food network)
Ella -- "Broken for You"
Ingredients
Crust:
1 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons finely ground pine nuts
6 tablespoons unsalted butter, chilled and cut into pieces
2 egg yolks, slightly beaten
Ice water, if needed
Filling:
1 large whole egg
1 egg yolk
1/4 cup plus 1 tablespoon sugar
8 ounces semisweet chocolate, coarsely chopped
1/4 cup unsalted butter
2 tablespoons coffee flavored liqueur
1/2 teaspoon pure vanilla extract
1/3 cup whipping cream
2 tablespoons triple-strength coffee or instant espresso
Topping:
1/2 cup whipping cream
1 1/2 tablespoons sugar
3 tablespoons triple-strength coffee or instant espresso
Chocolate-covered coffee beans, for garnish
Directions
To make the crust: Preheat oven to 400 degrees F. Sift the flour, sugar, and salt into the bowl of a food processor. Add the pine nuts and butter and pulse until the texture resembles coarse cornmeal, about 10 to 15 seconds. With the motor running, add the egg yolks. If the dough is too dry to form a soft ball when pressed, add ice water 1 tablespoon at a time and pulse to mix. Do not over process; the dough should not be processed for more than 30 to 40 seconds after adding the liquids.
Transfer the dough to a sheet of waxed paper or plastic wrap. Form the dough into a flat circle. Enclose tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.
Press the chilled dough in a 10 to 11-inch fluted tart pan and use fingers to press it over the bottom and up the side of the pan. Roll over the edges. Use a fork to prick the shell all over. Cover and chill for 1 hour.
Line the chilled dough with foil or parchment paper smoothed carefully into all of the corners. Line with dry beans, rice, or pie weights. Bake for 10 to 12 minutes, just to set the crust. Remove from the oven and carefully lift the foil and weights. Return to the oven 8 to 10 minutes, until the edges barely begin to color. Set aside to cool.
Prepare the filling: In a mixing bowl, beat the egg, egg yolk, and the 1/4 cup sugar until they double in volume and become pale in color.
In a double boiler over medium heat, melt the chocolate and butter. Slowly whisk in the liqueur and vanilla until completely blended. Slowly whisk the egg mixture into the double boiler and cook, whisking constantly, 3 to 4 minutes. Remove the top pan from the heat and set aside to cool.
Whip the cream with 1 tablespoon sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Pour the filling into the tart shell, cover, and refrigerate for at least 3 hours before serving, or up to 3 days.
Prepare the topping: Whip the cream with the sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form.
To serve, cut the tart into wedges. Spoon a generous dollop of the whipped cream on each slice and decorate with a chocolate coffee bean, if desired.
***
Lamb and Dried Plum Stew
Jade -- "Hunger Games" Trilogy
Ingredients:
1/2 + 1/4 cup olive oil (3/4 cup total)
1 1/2 large yellow onion, chopped
2 Tbsp. minced garlic
1 tsp. chili powder
2 tsp. ground coriander
1/4 tsp. cayenne pepper
1/2 tsp. ground cinnamon or 1 stick
1 bay leaf
salt & fresh ground pepper to taste (season generously as you go)
2 1/2 lbs. boneless leg of lamb or lamb shoulder, cubed into large bite-sized pieces
3 cups chicken broth
4 cups water
5 carrots, peeled, halved lengthwise and chopped into large pieces
Zest of one orange, cut into long strips
2 1/2 cups butternut squash, cubed into 1-inch pieces
1/2 roasted red bell pepper cut into pieces (equiv. to 5 sliced of jarred pepper from Trader Joe's)
1-2 cups dried plums, pitted and halved
1 14 oz. can of chickpeas, drained and rinsed.
2 small (6 oz.) cans of tomato purée
1 cup good "fruity" red wine (Pinot Noir is a good choice)
Heat 1/2 cup olive oil in a large heavy pot. Sear the lamb cubes on all sides, then remove from pan and set aside. Sauté the onion over low to medium heat, and add the garlic, chili powder, cumin, coriander, cinnamon, some salt and pepper. Cook until the onions have softened and the mixture is fragrant.
Add remaining 1/4 cup olive oil and the seared lamb, coating the lamb in the spice mixture. Cook over medium to high heat, stirring frequently, until the lamb is browned.
Add the broth, water, carrots, bay leaf, tomato purée, orange zest strips, and butternut squash. Bring to a boil, then reduce heat and simmer gently, partially covered, for 30 minutes.
Remove cinnamon stick if it begins to splinter. Otherwise, remove just before serving.
Add the chickpeas, prunes and roasted red peppers. Check seasoning and add more salt and pepper to taste. Add wine and sugar.
Simmer uncovered for 30 minutes more until the liquid reduces and the stew thickens.
Serve with warm slices of crusty French bread, goat cheese and apples salad and good company!
***
Baked Angel Hair with Eggplant (giada de laurentis)
Elaine -- "Blood, Bones & Butter"
Yield: 8-10 servings
Ingredients:
1/3 cup plus 1/4 cup extra-virgin olive oil
4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage, casings removed
1/3 cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella, diced
1 cup freshly grated Parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed
Directions:
Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
Preheat the oven to 375 degrees F.
Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
***
Spicy Cocktail Shortbreads (food & wine magazine)
Ella -- "Beneath a Marble Sky"
Yield: about 2 dozen
Ingredients
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/4 cup sugar
1 1/2 cups all-purpose flour
1 1/8 teaspoons mild curry powder
1 teaspoon fine sea salt
3/4 teaspoon sweet paprika
3/4 teaspoon ground turmeric
1/4 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Preparation
In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
Sift the flour with the curry powder, salt, paprika, turmeric, chili powder and black and cayenne peppers. Gradually add the dry ingredients to the butter and beat until blended.
Scrape the shortbread dough out onto a sheet of plastic wrap or parchment paper and pat it into a log 1 1/4 inches in diameter. Pat the log into a rectangle and wrap it up. Refrigerate until firm, about 1 hour.
Preheat the oven to 350°. Slice the dough 1/4 inch thick and arrange on 2 parchment-lined baking sheets. Prick the top of the shortbreads all over with a fork and bake for 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
The cooled shortbreads can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
***
Plum Galette (cookinglight.com)
Jade -- "Five Quarters of the Orange"
Choose tart plums for a less-sweet galette, or very ripe plums for a sugary result. The jam is a tasty glaze for the galette; serve leftovers spread on toast for breakfast.
Yield: 6 servings (serving size: 1 wedge)
Ingredients
1 cup all-purpose flour
3 1/2 tablespoons chilled butter, cut into small pieces
1/4 teaspoon salt
3 tablespoons ice water
1 tablespoon cornmeal
4 medium plums, each cut into 8 wedges
1 tablespoon cornstarch
1/4 cup Plum Jam
1 tablespoon Plum Jam
1 tablespoon sugar
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, butter, and salt in a food processor; process until mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 30 minutes.
Preheat oven to 425°.
Line a baking sheet with parchment paper; sprinkle paper with cornmeal. Unwrap dough; roll dough into a 9-inch circle on a lightly floured surface. Place dough on baking sheet. Combine plums and cornstarch in a large bowl, tossing to coat. Add 1/4 cup Plum Jam; toss well to coat. Arrange plum mixture on top of dough, leaving a 1 1/2-inch border. Fold edges of dough over plum mixture. Bake at 425º for 20 minutes.
Remove galette from oven (do not turn oven off). Brush crust with 1 tablespoon Plum Jam; sprinkle galette with sugar.
***
Beef Daube Provencal (cookinglight.com)
Jade -- "Five Quarters of the Orange"
Best Beef Recipe. This classic French braised beef, red wine, and vegetable stew is simple and delicious. It stands above all of our other beef recipes because it offers the homey comfort and convenience of pot roast yet is versatile and sophisticated enough for entertaining. Garnish with chopped fresh thyme. --Recipe by Lia Huber (November 2004)
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Ingredients
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)
Preparation
Preheat oven to 300°.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
***
Bocconcini Tied With Prosciutto (tyler florence)
Elaine -- "Blood, Bones & Butter"
Ingredients
Chile Oil:
2 cups extra-virgin olive oil
4 fresh thyme sprigs
1 1/2 tablespoons dried red chile flakes
2 strips of orange peel
Bocconcini:
12 small bocconcini (small mozzarella balls)
12 strips of prosciutto
Fresh rosemary and thyme springs, for garnish
Combine the oil, thyme rosemary, chili flakes, and orange peel in a small bowl or jar. Set aside and let it sit for at least one hour to allow the flavors to infuse.
Wrap each bocconcini in a strip of prosciutto and use a toothpick to secure. Drizzle the bocconcini with the infused chile oil and garnish with fresh rosemary and thyme.
***
Asian Five-Spice Chocolate Cake
with Ginger Whipped Cream (gourmet magazine)
Elaine -- "Snow Flower and the Secret Fan"
Ingredients
7 ounces fine-quality unsweetened chocolate, finely chopped
6 ounces fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five-spice powder
2 1/4 sticks unsalted butter, cut into pieces and softened
6 large eggs
Ginger whipped cream:
2 cups heavy cream, chilled
1/4 cup finely chopped crystalized ginger
Fresh berries
Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
Serve cake in thin slices.
Serve with Berries and Ginger Whipped Cream:
Beat 2 cups chilled heavy cream to soft peaks and fold in 1/4 cup finely chopped crystallized ginger. Its airy softness tempers the intensity of the rich chocolate.
***
Grilled Radicchio Salad with Sherry-Mustard Dressing (bon appetit)
Elaine -- "Let the Great World Spin"
Yield: Makes 6 servings
Ingredients:
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped fresh dill
1 tablespoon Sherry wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 green onions, trimmed
1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
1 medium head of radicchio, quartered through core, with some core still attached to each piece
Directions:
Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.
Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.
Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.
***
Rhubarb Compote (bon appetit)
Elaine -- "The Post-Birthday World"
Yield: Makes about 3 cups
Ingredients:
4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice
Directions:
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
Molten Chocolate Cakes (Jean Georges Vongerichten)
Hillary -- "In Praise of Older Women"
Ingredients:
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting
Directions:
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
***
Pisco Sour
Jade -- "Paula"
yield: 1 serving
Ingredients:
3 parts pisco brandy
1 1/2 parts lemon juice
1-2 tbsp. sugar
Preparation
Add all ingredients to a mixer with ice. Shake well (until ice is melted) and serve in a cocktail glass.
***
Bacon-Wrapped Eggs in Polenta (epicurious.com)
Hillary -- "Ask the Dust"
yield: Makes 8 servings
Ingredients
Polenta
2 tablespoons (1/4 stick) butter
1/4 cup minced green onions
3 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)
1/2 cup (packed) grated Parmesan cheese
1 tablespoon minced fresh thyme
Baked eggs
20 thick slices applewood-smoked bacon
6 ounces extra-sharp white cheddar cheese, grated
6 ounces Gruyère cheese, grated
8 large eggs
1/4 cup thinly sliced green onions
1 teaspoon minced fresh thyme
Preparation
For polenta:
Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
For baked eggs:
Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.
Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.
Serve with Spring Greens with Sherry Vinaigrette (recipe follows below)
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Spring Greens with Sherry Vinaigrette (epicurious.com)
Hillary -- "Ask the Dust"
yield: Makes 8 servings
Baby spinach can stand in for the mâche.
Ingredients
1/4 cup Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons bacon drippings reserved from Bacon-Wrapped Baked Eggs with Polenta
4 cups mâche (about 2 ounces)
4 cups arugula (about 2 ounces)
1/2 cup thinly sliced green onions
Preparation
Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.
Mix mâche, arugula, and green onions in large bowl; toss with dressing.
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Pizza Dip (food network magazine)
Elaine -- "Let the Great World Spin"
Simmer 2 cups tomato sauce in a small ovenproof skillet. Add 1 cup ricotta in dollops and warm through. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubling. Garnish with basil and drizzle with good quality olive oil. Serve with crunchy breadsticks.
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Cuban Pulled Pork and Layered Salad
Nicole -- "Waiting for Fidel"
Take one lean pork loin.
Rinse it, rub it down with minced garlic, chopped fresh mint, salt and pepper.
Marinate it overnight in fresh squeezed lime juice.
Slow roast the pork loin in the marinade at a low temperature for approximately three hours.
Remove the pork loin and let sit for 30 minutes.
Shred and serve!
Cuban layered salad compliment:
Select a large platter.
Chop cabbage and spread as a base across the entire platter.
Lay out a layer of thinly sliced roma tomatoes.
Lay out a layer of red and yellow peppers sliced long.
Create an outer circle of braised green beans (braise using salt, pepper, garlic and olive oil until they are cooked through but slightly al-dente).
Drizzle balsamic vinegar and olive oil and salt and pepper to taste.
It should be beautiful and vibrant!
For a complete meal, make black and red beans and rice, (soak beans in salt water overnight) flavored with a ton of garlic, olive oil and salt and pepper. Garnish with fresh mint leaves!
Roasted Fingerling Potatoes with Creme Fraiche & Caviar (bon appetit)
Elaine -- "Carter Beats the Devil"
Yield: makes 12 servings
ingredients:
4 pounds unpeeled small fingeling potatoes, halved lengthwise
3 tbsp. olive oil
1 1/2 tbsp. minced fresh rosemary
salt & pepper
1 1/2 cups chilled creme fraiche
2 ounces black caviar (about 1/4 cup)
preparation:
Preheat oven to 4oo degrees. Combine potatoes, 2 tbsp. olive oil and rosemary in a large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tbsp. oil. Arrange potatoes, cut side down, in a single layer on the prepared sheet. shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of creme fraiche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
For an alternate preparation -- place a small dollop of creme fraiche on cut side of each potato and top with caviar.
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Carlye's Wild Rice Salad
Elaine -- "Into the Forest"
4 oz. wild rice
3 stalks celery, diced
1/2 red bell pepper, diced
2 shallots, finely diced
3 tbsp. Italian parsley, chopped
10 dried apricots (Turkish style, if available), diced
6 slices bacon, baked until crisp and then crumbled
1/4 pecans, chopped and lightly toasted
4 mint leaves, chiffonaded
honey mustard dressing:
3 tbsp. whole grain dijon mustard
3 tbsp. honey
3 tbsp. olive oil
1 tbsp. balsamic vinegar
salt & pepper to taste
directions:
Cook wild rice in water as directed (approximately 1 hour), then cool. Combine rice with all ingredients, except for the bacon and pecans. Toss with the honey mustard dressing. Just before serving, add the bacons and pecans.
Voila!
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Elaine's Marinated Carrot Salad
Hillary -- "The Red Tent"
2 lb. bag of carrots
2 cups apple cider vinegar
1 splash balsamic vinegar
2 tbsp. sugar
1 tbsp. salt
1 tsp. oregano (can substitute or combine with marjoram leaves)
2 tsp. whole cumin seed
1 tsp. whole peppercorns
3 bay leaves
Combine all of the above ingredients -- except the carrots -- in a 3-quart pot. Set brine on low heat to warm.
Next, peel carrots and slice on thin diagonal into bite-size pieces. Gently boil carrot slices in water for about two minutes until "crisp tender" (careful, it goes fast!) They'll be going into the warm brine, where they'll continue to cook. Need be, rinse carrots in cold water before putting them into the brine to stop/slow their cooking.
Once the carrots have been added to the brine, turn the heat off and let cool for several hours. When you're ready to serve, strain carrots, place them in a serving dish/bowl and add back enough brine to lightly coat the carrots.
Serve at room temperature. Garnish with the bay leaves.
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