tag:blogger.com,1999:blog-61197499288057822132024-03-13T11:08:34.030-07:00Diary of a FeederPaulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6119749928805782213.post-55548255237493853412014-03-03T18:02:00.003-08:002014-03-04T08:35:33.863-08:00Honey-Roasted Cherry Tomatoes with Lemon and Basil Bruschetta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB-MysY75b8kw5uh77zpheYWO1w5ktTlAnFY3BbPGKLKumYwc5vsXGRADCHgHM3HbOc54DZcUtyj0Qj6DGnywLJKpHTGwFr75WdPuX98nDrQ6xeZ3ue7L5Iv5cMu2FpwD-RTVPr2O-Ue2/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB-MysY75b8kw5uh77zpheYWO1w5ktTlAnFY3BbPGKLKumYwc5vsXGRADCHgHM3HbOc54DZcUtyj0Qj6DGnywLJKpHTGwFr75WdPuX98nDrQ6xeZ3ue7L5Iv5cMu2FpwD-RTVPr2O-Ue2/s1600/photo+1.JPG" height="398" width="400" /></a><span style="font-family: Verdana,sans-serif;"><br /><i>Not to be confused with crostini, which is thinner and toasted (and wonderful in its own right), bruschetta consists of grilled bread adorned with delicious things.</i> <br />- What I Learned This Week<br /><br />A while ago, while trying to come up with a nice, light appetizer for our Sunday roast chicken, I stumbled upon a wonderful recipe for a cabbage soup from The River Café. It consisted of savoy cabbage, ricotta, and crostini in a light broth. Very simple and very satisfying. Since I still had some ricotta left I decided to use various aspects of that dish is this weeks roast. I incorporated the broth into the main dish but made a richer appetizer as our meat of choice this week was halibut. I decided to go with a bruschetta and I topped it with cherry tomatoes, that I'd roasted in honey and olive oil, and ricotta that I mixed with a little homemade pesto and fresh basil leaves. L said she liked the balance of the sweet tomato and grassy notes of the ricotta, it was a great appetizer with our pan-roasted halibut.<br /><br />Honey-Roasted Cherry Tomatoes with Lemon and Basil Bruschetta<br />serves 2<br /><br /><i>Ingredients</i><br />250g cherry tomatoes<br />1 T clear honey<br />3 T olive oil<br />100g Fresh Ricotta<br />10 small Basil leaves</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><br />1 T pesto (either homemade or good quality store-bought)<br />zest from half a Lemon zest</span> </span><br />
<span style="font-family: Verdana,sans-serif;">1 Small demi-baguette sliced</span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Maldon salt and freshly ground long pepper (regular pepper would do)</span> </span><br />
<span style="font-family: Verdana,sans-serif;">Olive oil<br /><br /><i>Method</i><br />1. Preheat the oven to 375°F. Halve the tomatoes and place them, cut side up, in a baking dish. Pack them in tight.<br />2. Crush a pinch of salt into the honey, olive oil, add a good pinch of long pepper and mix. Spoon over the cherry tomatoes. Roast for about 30 minutes.<br />3. Brush one side of the bread with olive oil and grill until you get some nice char lines.<br />4. Mix fresh ricotta with lemon zest and pesto, then fold in a few small basil leaves. Spread onto the grilled toasts. Top with the honey-roasted tomatoes, a thread of honey, and a small pinch of course Maldon salt and long pepper.<br />5. Finish with a drizzle of the remaining tomato/honey/oil from the pan.</span>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-88237374022953331002012-06-08T15:51:00.008-07:002013-12-12T05:38:43.061-08:00Homemade Seasoning Salt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqUP71jfNCuh8hDlm-fFN_94-M_-gjXG219SrLvdFULDpvK8qkFP5WoLapzeWwaL_5zBpLG6ZRhyphenhyphenb4u0y_Ay2zinDPiigtPnmX5UYAZg_BTEONWqBNE1bbwWqPCC4ZvGCRm9BwZYj_UAC/s1600/seasonedsalt.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5751806212109707842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqUP71jfNCuh8hDlm-fFN_94-M_-gjXG219SrLvdFULDpvK8qkFP5WoLapzeWwaL_5zBpLG6ZRhyphenhyphenb4u0y_Ay2zinDPiigtPnmX5UYAZg_BTEONWqBNE1bbwWqPCC4ZvGCRm9BwZYj_UAC/s400/seasonedsalt.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-family: arial; font-size: 85%;">“A man must eat a peck of salt with his friend, before he knows him.”<br />- Miguel de Cervantes<br /><br />“Take it with a grin of salt.”<br />- Yogi Berra<br /><br />"Seasoned salt?! Has he gone mad?"<br />- you</span><br />
<br style="font-family: arial;" />
<div style="text-align: justify;">
<span style="font-family: arial; font-size: 100%;">OK, I hear you. You see, seasoned salt and me?—we go back a long time. My parents always had it in the house and given the choice between regular, bland iodized salt and the royalty that was <span style="font-style: italic;">Lawry's </span></span><span style="font-family: arial; font-size: 100%; font-style: italic;">Seasoned Salt</span><span style="font-family: arial; font-size: 100%;">, well, the choice is obvious. Through the years I moved on from <span style="font-style: italic;">Lawry's</span>, I still keep it in the house but use it for specific dishes, but I added <span style="font-style: italic;">Zatarain's Creole Seasoning</span> to the collection, <span style="font-style: italic;">Old Bay Seasoning</span>, and my all-time favourite <span style="font-style: italic;">Irie Seasoning Salt</span>, a local brand. This recipe exists because of my love of Irie. I was getting low and decided to go and buy some to keep the larder stocked but the store didn't carry it anymore! I went to their website and found another store and they no longer stocked it! My panic was such I was forced me to annoyingly use four! exclamation marks in this blog alone! On returning to the website I found I could order some and be done with it but decided to make my own. I have in the past made my own Steak Spice and Bay Seasoning, and I regularly make my own mayonnaise and butter (recipes to follow) now. So, armed with the last of my <span style="font-style: italic;">Irie Seasoning Sal</span>t jar I looked at the ingredients and went to work pulling magnetic spice jars off my fridge. It didn't take long to come up with something I prefer over the original. If you decide to make your own I fully expect you to tweak the final mix to your liking. I changed a few things from the original ingredients to what I had on hand and personal preferences (such as I left out mustard powder but added dried thyme—next time I may add some of my homemade curry powder). There you have it.</span><br />
<br />
HOMEMADE SEASONING SALT</div>
<span style="font-family: arial; font-size: 100%;"><span style="font-style: italic;">Ingredients</span><br />1/3 c <span style="font-style: italic;">Maldon Sea Salt</span><br />3 tbsp organic cane sugar<br />2 tsp smoked paprika<br />1 tsp granulated garlic<br />1 tsp dried thyme<br />1 </span><span style="font-family: arial; font-size: 100%;">tsp </span><span style="font-family: arial; font-size: 100%;">celery salt<br />1 </span><span style="font-family: arial; font-size: 100%;">tsp</span><span style="font-family: arial; font-size: 100%;"> dried dill<br />1 1/2 </span><span style="font-family: arial; font-size: 100%;">tsp</span><span style="font-family: arial; font-size: 100%;"> onion powder<br />1/2 </span><span style="font-family: arial; font-size: 100%;">tsp</span><span style="font-family: arial; font-size: 100%;"> ground white pepper<br />1/2 </span><span style="font-family: arial; font-size: 100%;">tsp</span><span style="font-family: arial; font-size: 100%;"> turmeric<br />1 tsp <span style="font-style: italic;">Accent</span> seasoning (aka MSG - optional)<br /><br /><span style="font-style: italic;">Method</span><br />1. Grind Maldon Salt, sugar, and granulated garlic with a mortar and pestle (or spice grinder). I find these spices a bit coarse, you can skip this step and just mix everything together if you like.<br /><br />2. Add the rest of the ingredients and mix.<br /><br />3. Sprinkle on anything you like.</span>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-6342383139110012492010-02-15T13:51:00.000-08:002010-03-21T10:36:01.824-07:00Mulligatawny<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMBMnilc-bfJd9tN2OYLujwrrJ0N1YuJv97dT1CNQfKy43Rwql2Jq1B-hRqkuB0zxbr6U_PmzZP4opAWlUnKFjHrnsIFli8ms0VuYQDgPgJnF1OGOyME7MFIB9rOpUpcKNF_dhoaK-UY9/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMBMnilc-bfJd9tN2OYLujwrrJ0N1YuJv97dT1CNQfKy43Rwql2Jq1B-hRqkuB0zxbr6U_PmzZP4opAWlUnKFjHrnsIFli8ms0VuYQDgPgJnF1OGOyME7MFIB9rOpUpcKNF_dhoaK-UY9/" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;">Kramer: A hot bowl of mulligatawny would hit the spot.</span><br /><span style="font-family:verdana;">Elaine: Mulligatawny?</span><br /><span style="font-family:verdana;">Kramer: Yes, it's a delightful Hindu concoction simmered to perfection by one of the great soup artisans in the modern </span><span style="font-family:verdana;">era.</span><br /><span style="font-family:verdana;">Elaine: Who, the Soup Nazi?</span><br /><span style="font-family:verdana;">Kramer: He's not a Nazi, Elaine. He just happens to be a little eccentric. Most geniuses are. </span><br /><span style="font-family:verdana;">- from <span style="font-style: italic;">Seinfeld<br /></span></span><br /><span style="font-family:verdana;">“A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand </span><span style="font-family:verdana;">years of history in this soup.”</span><br /><span style="font-family:verdana;">Willa Cather - <span style="font-style: italic;">Death Comes for the Archbishop (1927)</span></span><br /><br /><span style="font-family:verdana;">"Mulligatawny!" - Newman </span></span><br /><br /><span style="font-family:verdana;">Mulligatawny is one of those wonderful warming soups that goes down so well in the winter. It is one of the many </span><span style="font-family:verdana;">delicious things the British took home after the occupation of India. Mulligatawny, a Tamil term literally translates to </span><span style="font-family:verdana;">pepper water ("<span style="font-style: italic;">millagu</span>" means pepper and "<span style="font-style: italic;">thann</span>i" means water), it has as many variations as returning Brits, with </span><span style="font-family:verdana;">coconut milk, without coconut milk, with chicken, apples, tomato purée, chopped apple, chutney, desiccated coconut </span><span style="font-family:verdana;">and so on. </span><br /><br /><span style="font-family:verdana;">Why Mulligatawny? Why not Mulligatawny? I like the fact that this is a dish that has travelled countries and been loved-</span><span style="font-family:verdana;">up by many cooks and still retains the accent of its place of origin. It is a soup that is equally at home in hot climates </span><span style="font-family:verdana;">and cold. I love the flavours, the heat, it's fun to say. Mulligatawny; it makes my whole mouth dance. More important, I </span><span style="font-family:verdana;">had a batch of homemade chicken stock ready to go, I had chicken, I had homemade curry powder. Selah. The best </span><span style="font-family:verdana;">reason of all is that I had never made it before so I set to scourlng my cookbook collection and noticed all the related </span><span style="font-family:verdana;">recipes were similar so with a couple of veggie substitutions I was ready to go. This is a very simple dish that comes </span><span style="font-family:verdana;">together more easily than a family reunion. The Tamils call it pepper water, my wife calls it Paulligatawny, I call it a </span><span style="font-family:verdana;">success and think I'll have a bowl now. </span><br /><br /><br /><span style="font-family:verdana;">MULLIGATAWNY</span><br /><span style="font-style: italic;font-family:verdana;" >Ingredients</span><br /><span style="font-family:verdana;">2 tbsp unsalted butter</span><br /><span style="font-family:verdana;">1 c carrot, diced small</span><br /><span style="font-family:verdana;">1 c celery, diced small</span><br /><span style="font-family:verdana;">1/2 cup parsnip, diced small</span><br /><span style="font-family:verdana;">1/2 medium onion, diced small</span><br /><span style="font-family:verdana;">1 tbsp + 1 tsp curry homemade powder (or store bought) (home recipe to follow)</span><br /><span style="font-family:verdana;">1 tsp chipotle chili powder</span><br /><span style="font-family:verdana;">1/4 c flour</span><br /><span style="font-family:verdana;">6 cups homemade chicken stock (or store bought low sodium chicken stock)</span><br /><span style="font-family:verdana;">1 c unsweetened coconut milk (1/2 can) </span><br /><span style="font-family:verdana;">3 free range chicken thighs, diced small-medium</span><br /><span style="font-family:verdana;">2 tbsp organic lemon juice</span><br /><span style="font-family:verdana;">kosher salt and freshly ground black pepper (to taste)</span><br /><span style="font-family:verdana;">1 tsp dried parsley (purely aesthetic)</span><br /><br /><span style="font-style: italic;font-family:verdana;" >Method</span><br /><span style="font-family:verdana;">1. In a heavy pot heat the butter over medium heat. Throw in the carrot, celery, onion, and parsnip and cook until nice </span><span style="font-family:verdana;">and soft.</span><br /><br /><span style="font-family:verdana;">2. Mix in curry powder, chipotle powder and flour and stir for around 5 minutes. Slowly stir in the stock and coconut milk </span><span style="font-family:verdana;">making sure to avoid lumps.</span><br /><br /><span style="font-family:verdana;">3. Throw in the diced chicken and dried parsley and simmer until the chicken is completely cooked.</span><br /><br /><span style="font-family:verdana;">4. Finish with the lemon juice, taste, and season with kosher salt and freshly ground pepper.</span><br /><br /><br /><span style="font-family:verdana;">BASIC CURRY POWDER (adapted from <a href="http://jeenaskitchen.blogspot.com/">Jeena's Kitchen</a>)</span><br /><span style="font-style: italic;font-family:verdana;" >Ingredients</span><br /><span style="font-family:verdana;">8 Tbsp Cumin Powder</span><br /><span style="font-family:verdana;">7 Tbsp Coriander Powder</span><br /><span style="font-family:verdana;">4 Tbsp Turmeric Powder</span><br /><span style="font-family:verdana;">2 Tbsp Ginger Powder</span><br /><span style="font-family:verdana;">2 Tbsp Fenugreek Powder</span><br /><span style="font-family:verdana;">1 Tbsp Chipoltle Chilli Powder</span><br /><span style="font-family:verdana;">1 Tbsp Ancho Chili Powder</span><br /><br /><span style="font-style: italic;font-family:verdana;" >Method</span><br /><span style="font-family:verdana;">Put everthing in a glass jar and shake like you mean it. Store in an airtight container in a dark, cool place.</span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com6tag:blogger.com,1999:blog-6119749928805782213.post-12954717799919618152008-10-22T17:38:00.000-07:002010-01-10T13:02:20.618-08:00Sun Dried Tomato and Roasted Pumpkin Seed Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOfn1XPOB6-DL-Fc1MJuCTK0MO2iey2PcvDYK-iKdhy93dI_zrbKQzhBrr72r8TWHKJVsG8eBudWRwVIsENSeX-NmTCfXHaPCCvqp1PXi7W3Kc2H-ufKtRVkp1zwPbevU5fqfY9tkoKpq/s1600-h/sundriedtomatopesto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOfn1XPOB6-DL-Fc1MJuCTK0MO2iey2PcvDYK-iKdhy93dI_zrbKQzhBrr72r8TWHKJVsG8eBudWRwVIsENSeX-NmTCfXHaPCCvqp1PXi7W3Kc2H-ufKtRVkp1zwPbevU5fqfY9tkoKpq/s400/sundriedtomatopesto.jpg" alt="" id="BLOGGER_PHOTO_ID_5260145911947084482" border="0" /></a><span style=";font-family:arial;font-size:130%;" >SUN DRIED TOMATO AND ROASTED PUMPKIN SEED PESTO</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br />Ingredients</span> <span style=";font-family:arial;font-size:130%;" ><br />½ c pumpkin seeds</span> <span style=";font-family:arial;font-size:130%;" ><br />1 tsp sea salt</span> <span style=";font-family:arial;font-size:130%;" ><br />¾ c grated Parmesan cheese</span> <span style=";font-family:arial;font-size:130%;" ><br />1 c sun dried tomatoes in oil (Preferably Allessia Sun Dried Tomatoes. R</span><span style=";font-family:arial;font-size:130%;" >eserve oil</span><span style=";font-family:arial;font-size:130%;" >)</span> <span style=";font-family:arial;font-size:130%;" ><br />6-8 fresh basil leaves, sliced thin</span> <span style=";font-family:arial;font-size:130%;" ><br />1 clove of garlic, minced</span> <span style=";font-family:arial;font-size:130%;" ><br />½ c oil from reserved from the sun dried tomato</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br /><br />Method</span> <span style=";font-family:arial;font-size:130%;" ><br />1. In a dry fry pan roast the pumpkin seeds. Toss regularly. They roast quickly so keep your eyes, nose and ears on them. For doneness they will swell a little (like tiny balloons) and you may notice small wisps of smoke from the pan; you don't want to smell burning but a pleasant nutty aroma; lastly, listen for them hissing lightly and popping.</span> <span style=";font-family:arial;font-size:130%;" ><br /><br />2. Put everything but the oil in a food processor and pulse to blend. Then slowly add the oil until you get a nice paste. Stop and scrape down the sides as needed. If there isn't enough reserved oil to get the pesto to a consistancy that you're happy with use extra virgin olive oil (or pumpkin seed oil, the light green variety not the brown as it's bitter)</span>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com5tag:blogger.com,1999:blog-6119749928805782213.post-23221669199606335162008-10-19T14:57:00.001-07:002010-03-21T10:32:33.497-07:00Roasted Vegetable and Black Kale Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKip3OeCxQ8OAtT4yu_lVs2GSsXi7eWSDjZj9dvd6rlQbsUlBqHRUcoJwdyvUOxPqyaOZBiFYGgg1Zl9rOhD3E2lv1HhlRnxoeGPwonUtdckTFl7T3jPzPDKGkODN3igAmwbWeT4N7mWx/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKip3OeCxQ8OAtT4yu_lVs2GSsXi7eWSDjZj9dvd6rlQbsUlBqHRUcoJwdyvUOxPqyaOZBiFYGgg1Zl9rOhD3E2lv1HhlRnxoeGPwonUtdckTFl7T3jPzPDKGkODN3igAmwbWeT4N7mWx/" alt="" border="0" /></a><span style="font-size:85%;"><span style=";font-family:arial;font-size:100%;" >Delicious autumn! My very soul is wedded to it,</span><span style=";font-family:arial;font-size:100%;" ><br /></span><div style="text-align: justify;"><span style=";font-family:arial;font-size:100%;" ><span style=";font-family:arial;font-size:100%;" >and if I were a bird I would fly about the earth<br />seeking the successive autumns.<br />- George Eliot (1819–1880)<br /><br />If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.<br />- J.R.R. Tolkien (1892-1973)</span><br /><br /><span style="font-size:130%;">Our October yard has begun hoarding piles of golden leaves. As I watch from my kitchen, our neighbour's black kitten, Moe, steals among the piles in search of something more appetizing than gold. I love Autumn. I love the smells, sounds, colours, and tastes of this sensual season and am inspired to spend more time in the kitchen than usual. Rich, sweet and earthy Fall flavours are pure, primitive comfort after being outside sweeping the leaves off my porch. Autumn is the season of Crockpot cooking, big pots of homemade stew or soup served with thick slices of crusty homemade bread. The evenings arrive earlier and darkness beats me home from work, what could be better than stepping into the kitchen and heating up a big bowl of hearty soup? I would think nothing, but I watch as kitten Moe chases a big grey squirrel along the fence-tops into the distance. To each her own.<br /><br />What I cook is partially dictated by what we get in our weekly organic produce delivery. <a href="http://www.mamaearth.ca/">Mama Earth Organics</a> is a wonderful resource, delivering an array of seasonal organic (and mostly local) produce to our porch. Most of the dishes I make in a week are an answer to a question inadvertently created by the friendly people at Mama Earth, the question is—what are you going to cook with this? The soup below was today's answer to Ontario fresh garlic (huge cloves) and field tomatoes, Swan White Acorn squash and Black Kale (from Pfenning's Organic Farms). The difficulty for me was finding a way to counter the usual bitter taste of kale. Normally, I would have cooked the kale with smokey bacon and broth in the style of Southern mustard greens, but Autumn suggested soup to me. I went online and read that roasted vegetables and beans could balance that bitterness with their mix of savoury and starch. Obviously I had to add some double smoked bacon (<a href="http://www.blogger.com/www.cumbraes.com/">Cumbrae Farms</a>) to the mix because I love that smokey flavour in soup. According to my wife Leah, this was the correct answer. So here we have it and I share it with you. Happy Autumn, happy Fall, happy harvest. Enjoy.</span></span><span style="font-style: italic;font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" ><br />ROASTED VEGETABLE AND BLACK KALE SOUP</span><span style="font-style: italic;font-family:arial;font-size:130%;" ><br />Ingredients</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >3 medium carrots, peeled and quartered lengthwise</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 large tomato, quartered</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 large parsnip, peeled and quartered lenthwise</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 large sweet onion, cut into 8 wedges</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 small Swan White squash, peeled, seeded and cut into half</span><span style=";font-family:arial;font-size:130%;" > </span><span style=";font-family:arial;font-size:130%;" > inch thick wedges</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >5 big garlic cloves (6 small), peeled</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >2 rashers of good quality double-smoke bacon, cut into lardons (optional)</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 tbsp olive oil</span><span style=";font-family:arial;font-size:130%;" > </span><span style=";font-family:arial;font-size:130%;" >6 cups or more of low sodium chicken broth, divided</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 tbsp tomato paste</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >4 cups of finely chopped black kale, stems removed</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >2 tbsp parsley leaves, chopped</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >3 large fresh thyme sprigs</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 bay leaf</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1 19 fl oz can of white kidney beans, rinsed and drained</span><span style=";font-family:arial;font-size:130%;" ><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >1. Preheat oven to 400F / 200C / Gas Mark 6. Oil a rasting pan and arrange carrots, parsnip, squash, onion, tomato and garlic on sheet. Toss with a little more olive oil and sea salt and fresh ground pepper. Roast vegetables until they are browned and tender about 45 minutes, stirring ocassionally. Once finished removed from oven and allow to cool a little while.</span><span style=";font-family:arial;font-size:130%;" ><br /><br /></span><span style=";font-family:arial;font-size:130%;" >2. Cut the squash parsnip and carrots into a half inch pieces and place in food processor. Add tomatoes garlic cloves and onion and puree until smooth. Pour a half cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5½ cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. </span><span style=";font-family:arial;font-size:130%;" ><br /><br /></span><span style=";font-family:arial;font-size:130%;" >3. At this point fry the bacon in a frypan until nicely browned and pour out onto a paper towel to removed excess grease. </span><span style=";font-family:arial;font-size:130%;" ><br /><br /></span><span style=";font-family:arial;font-size:130%;" >4. Add the reserved carrots, parsnips and squash along with the beans, bacon (if used), tomato paste and parlsey to the soup. Simmer 8 minutes to let the flavors get friendly with one another. At this point feel free to add more broth to soup if it is too thick for your taste. Season with sea salt and fresh cracked pepper. Discard thyme sprigs and bay leaf.</span><span style=";font-family:arial;font-size:130%;" ><br /><br /></span><span style=";font-family:arial;font-size:130%;" ><span style="font-style: italic;">To Serve</span></span><span style=";font-family:arial;font-size:130%;" ><br /></span><span style=";font-family:arial;font-size:130%;" >Garnish with some freshly grated Parmesan cheese. </span><br /></div></span>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com9tag:blogger.com,1999:blog-6119749928805782213.post-79217433311507268972008-10-13T15:41:00.000-07:002010-01-08T19:33:51.016-08:00Roast Goose with Apple Sausage Stuffing, Cumberland Sauce and Sweet Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQInmCRnoEtybohPiWKSi7uJSn_AZHrYSxs3Uf0jaENfFdNrMFS-qG5dLeFzXhflc2Rhh8wZJHxAp-pravB_O6TbXyDC8mOYBaEpfvZzir_sL0bU77tPcyXu3J082PCwLT66QdOQdUQrOA/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQInmCRnoEtybohPiWKSi7uJSn_AZHrYSxs3Uf0jaENfFdNrMFS-qG5dLeFzXhflc2Rhh8wZJHxAp-pravB_O6TbXyDC8mOYBaEpfvZzir_sL0bU77tPcyXu3J082PCwLT66QdOQdUQrOA/" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">ROAST GOOSE</span><span style="font-style: italic;font-family:arial;font-size:130%;" ><br />Ingredients</span> <span style="font-family:arial;font-size:130%;"><br />1 goose (4.5 kg/10 lb)</span><span style="font-family:arial;font-size:130%;"><br />sea salt</span><span style="font-family:arial;font-size:130%;"><br />freshly cracked pepper</span><span style="font-family:arial;font-size:130%;"><br />5 freshly ground allspice berries</span><span style="font-size:130%;"> </span><span style="font-family:arial;font-size:130%;">apple sausage stuffing (recipe below)<br /><br /></span><div style="text-align: justify;font-family:arial;"><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span> <span style="font-family:arial;font-size:130%;"><br />1. Preheat the oven to 425F / 220C / Gas Mark 7</span> <span style="font-family:arial;font-size:130%;"><br /><br />2. Season the goose, inside and out, liberally with the sea salt, pepper and allspice. </span> <span style="font-family:arial;font-size:130%;"><br /><br />3. Stuff the bird with your stuffing (This will add moisture and help to flavour the meat). Sew up the vent with a trussing needle and kitchen thread. Use the needle (or a fork) to pierce the skin all over which will allow the fat to render out during the roasting. Place the needle almost parallel to the skin so it is the skin, not the meat, that is pricked.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">4. Pour a glass of water into the bottom of the pan to stop the released fat from burning. Place the goose breast-up on a rack in the roasting pan. Stick it in the oven. After 30 minutes turn the oven down to 350F / 180C / Gas Mark 4. Using a baster, transfer most of the fat to a bowl (the amount of fat that is rendered off during the cooking will boggle the mind). </span> <span style="font-family:arial;font-size:130%;"><br /><br />5. Return it to the oven. Baste every 15 minutes or so with the drippings. Remove excess fat to the bowl.</span> <span style="font-family:arial;font-size:130%;"><br /><br />6. At the 2 hour mark (very, very carefully) check the temperature in the thigh and breast. USDA recommends cooking whole duck or goose to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">N.B. - Goose fat gets ridiculously hot, do not use a plastic baster as it will melt. Metal or silicon is your best choice.</span> <span style="font-family:arial;font-size:130%;"><br /><br />APPLE SAUSAGE STUFFING</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br />Ingredients</span> <span style="font-family:arial;font-size:130%;"><br />1½ med onion</span> <span style="font-family:arial;font-size:130%;"><br />1 lb pork sausage (about 3 big links, removed from the casings)</span> <span style="font-family:arial;font-size:130%;"><br />2 Granny Smith apples (or another tart type)</span> <span style="font-family:arial;font-size:130%;"><br />½ tsp caraway seeds</span> <span style="font-family:arial;font-size:130%;"><br />3 tbsp minced sage </span> <span style="font-family:arial;font-size:130%;"><br />1 tsp sea salt</span><span style="font-size:130%;"> </span><span style="font-family:arial;font-size:130%;">½ freshly ground pepper</span> <span style="font-family:arial;font-size:130%;"><br />8 slices whole wheat bread, dried and broken up</span> <span style="font-family:arial;font-size:130%;"><br />¼ cup toasted and chopped walnuts</span> <span style="font-family:arial;font-size:130%;"><br />¼ cup toasted and chopped cashews</span> <span style="font-family:arial;font-size:130%;"><br />¼ lbs unsalted butter (I like uncultured), melted<br /></span> <span style="font-family:arial;font-size:130%;">2 large eggs, beaten lightly</span> <span style="font-family:arial;font-size:130%;"><br />½ cup (approximately, maybe less) low sodium chicken broth</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br /><br />Method</span> <span style="font-family:arial;font-size:130%;"><br />1. Over a medium-high heat, cook the sausage. Break it up as it cooks until it's completely cooked and lightly browned. </span> <span style="font-family:arial;font-size:130%;"><br /><br />2. Mix the first ten ingredients together in a big mixing bowl.</span> <span style="font-family:arial;font-size:130%;"><br /><br />3. Pour the melted and eggs over the mixture and toss together until you a a moist mix.</span> <span style="font-family:arial;font-size:130%;"><br /><br />CUMBERLAND SAUCE</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br />Ingredients</span> <span style="font-family:arial;font-size:130%;"><br />½ c red wine</span> <span style="font-family:arial;font-size:130%;"><br />½ c beef stock</span> <span style="font-family:arial;font-size:130%;"><br />1 shallot, minced</span> <span style="font-family:arial;font-size:130%;"><br />1 c red currant jelly (if none on hand raspberry will do)</span> <span style="font-family:arial;font-size:130%;"><br />2½ tbsp slivered orange peel</span> <span style="font-family:arial;font-size:130%;"><br />½ tsp freshly ground ginger</span> <span style="font-family:arial;font-size:130%;"><br />½ tsp Dijon mustard</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">juice from 1 orange</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">juice from 1 lemon</span> <span style="font-family:arial;font-size:130%;"><br />pinch ground cloves</span> <span style="font-family:arial;font-size:130%;"><br />pinch cayenne</span><span style="font-size:130%;"> </span><span style="font-family:arial;font-size:130%;">sea salt and freshly ground pepper </span> <span style="font-family:arial;font-size:130%;"><br />2 tsp cornstarch</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br /><br />Method</span> <span style="font-family:arial;font-size:130%;"><br />1. Heat everything together (except cornstarch, salt and pepper) for 5 minutes. </span> <span style="font-family:arial;font-size:130%;"><br /><br />2. Mix the cornstarch in a little water and add to sauce and stir to thicken. Salt and pepper to taste</span><span style="font-family:arial;font-size:130%;">.</span> <span style="font-family:arial;font-size:130%;"><br /><br />OVEN ROASTED SWEET POTATOES</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br />Ingredients</span> <span style="font-family:arial;font-size:130%;"><br />4 boiled Sweet Potatoes</span> <span style="font-family:arial;font-size:130%;"><br />½ Walla Walla Onion, in wedges</span> <span style="font-family:arial;font-size:130%;"><br />2 garlic cloves, sliced</span> <span style="font-family:arial;font-size:130%;"><br />3 tbsp goose fat</span><span style="font-size:130%;"> </span><span style="font-family:arial;font-size:130%;">couple of sprigs of thyme</span> <span style="font-family:arial;font-size:130%;"><br />1 tbsp white balsamic vinegar</span><span style="font-size:130%;"> </span><span style="font-family:arial;font-size:130%;">sea salt and freshly ground pepper</span> <span style="font-style: italic;font-family:arial;font-size:130%;" ><br /><br />Method</span><span style="font-size:130%;"><br /></span><span style="font-size:100%;"><span style="font-family:arial;font-size:130%;">In a large bowl, combine sweet potatoes, onion wedges, garlic slices, fat and thyme sprigs and toss well.<br /><br />Place vegetables in shallow roasting pan. Bake in 425F / 218C / Gas Mark 7 oven, turning frequently, for about 30 minutes or until vegetables are soft and golden brown.<br /><br />Add pecans during the last 10 minutes of baking. Drizzle with vinegar. Season with salt and pepper.</span> <span style="font-family:arial;font-size:130%;"><br /><br />To Serve</span><span style="font-size:130%;"> </span><span style="font-family:arial;font-size:130%;">I put the stuffing down on the plate first and then top with slices of the roasted goose. Around the plate I scatter the roasted sweet potatoes and then drizzle the Cumberland sauce over the top.</span><br /></span></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com6tag:blogger.com,1999:blog-6119749928805782213.post-51792452603327309852008-10-01T17:55:00.000-07:002010-01-08T18:39:42.634-08:00Home-Made Peanut Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzga5Hhn8UO60GhTrAieqi0zhmWLARQ__GzGrcUXQZ6V7S40QA1Tx230OUVVfjI0J1EUYR_VOaxNQVgb5k8XzIRjaPmwqHm1GqsFVIy4-gqMh6I6IOoxdaXnqwoyWysxsnaRd9epKJnqzQ/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzga5Hhn8UO60GhTrAieqi0zhmWLARQ__GzGrcUXQZ6V7S40QA1Tx230OUVVfjI0J1EUYR_VOaxNQVgb5k8XzIRjaPmwqHm1GqsFVIy4-gqMh6I6IOoxdaXnqwoyWysxsnaRd9epKJnqzQ/" alt="" border="0" /></a><span style=";font-family:arial;font-size:85%;" class="sqb" ><span style="font-size:100%;">“If you can't control your peanut butter, you can't expect to control your life.”<br /></span><div style="text-align: justify;"><span style=";font-family:arial;font-size:100%;" ><span class="sqa">- Bill Watterson </span></span><span style=";font-family:arial;font-size:100%;" class="sqb" >(<span class="sqb">1958-</span>)</span><span style="font-size:100%;"><br /></span><span style="font-family:arial;"><br /><span style="font-size:130%;">To answer the famous query of who got chocolate on whose peanut butter? I would say the Aztecs. Just a hunch. Anyway, I'm not going to get into the silly question of who invented peanut butter as it seems to revolve around who patented it first and ignores the people like the Aztecs who made a paste of peanuts centuries before the patents were forwarded in the late 1800s. There are peanut "butters" being eaten around the world and poor dogs in kitchens in faraway countries are probably slobbering like mad, tongue working to get at the dollop stuck to the roof of their mouths by mischievous owners.</span></span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >Peanut butter is one of those products that is cheaper to buy than to make. Home-made peanut butter is so good I am willing to pay the extra and really, what am I missing? Partially hydrogenated palm oil? Preservatives? No problem. This recipe is so versatile that it really needs only your attention to detail and taste-buds. After making it once you should be able to alter it to your liking.</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >3 cups of roasted nuts (whatever rocks your boat, I've done dry-roasted peanuts, hickory-smoked almonds, etc)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >2 (or more) tbsp of light oil (I like to match the oil with the nut, peanut oil for peanuts, hazelnut for hazelnut, and so on)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >honey, to taste</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >Put the nuts in a blender and pulse to start breaking them down. Add a little oil and pulse some more. Repeat until you get the desired consistancy. I like to let it puree for a while to really get a smooth result, but stop earlier if you like it chunky. I always finish with a little honey to round off the saltiness. I suggest putting a tiny amount of honey, taste, and repeat until you get a balance you're happy with.</span></div></span>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com1tag:blogger.com,1999:blog-6119749928805782213.post-39091458079526295522008-09-30T18:22:00.000-07:002010-01-08T18:48:40.666-08:00Chili Blanco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS6lcXM2JwUfsAhHP3CGopuQKDejr-_mAbRiY_W-tcduG1n0qo_1sIS50zPUxdSVcD0UxlNChyphenhyphen0dPhNI30H_ZlR3AtCDlLHJLx9l4x9ys2mdN2s0eBWrn5gcEJAfo9dhBHIQ5cEHmTOo/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS6lcXM2JwUfsAhHP3CGopuQKDejr-_mAbRiY_W-tcduG1n0qo_1sIS50zPUxdSVcD0UxlNChyphenhyphen0dPhNI30H_ZlR3AtCDlLHJLx9l4x9ys2mdN2s0eBWrn5gcEJAfo9dhBHIQ5cEHmTOo/" alt="" border="0" /></a><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family:arial;">"From morning till night, sounds drift from the kitchen, most of them familiar and comforting....On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain</span></span>.</span><span style="font-size:100%;">"<br /></span><div style="text-align: justify;"><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family:arial;">- E.B.White (1899-1985)</span></span><br /><br /></span><span style="font-size:100%;">"</span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family:arial;">Food is not about impressing people. It's about making them feel comfortable."</span></span><br /></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family:arial;">- Ina Garten (1948-)</span></span></span><br /><br /><span style="font-size:130%;"><span style="font-family:arial;">The idea of making chili has been on my mind a lot lately. My wife and I love Stagg's Steak House Chili. It is a love unconditional. But we rarely keep pre-made food at home, I would prefer to make something rather than buy it. As a culture we are moving further and further away from cooking the basics, forgetting that food always tastes better home-made. The food companies that claim their pre-prepared things are better than you can do yourself are snake-oil salesmen. There's a ridiculous Clubhouse commercial where a woman claims that the brand's Gravy Mix and turkey drippings are better than making it from scratch, how stupid do they think people are? They just spent hours cooking a turkey for loved-ones and they blow off good gravy for powdered? It's sad if people are. This is not to say that there are some products, Stagg's recipe for Steak House Chili for one, that are exceptional. These rare, shining examples are the ones that make me want to cook--to create a version at home that is as good, but most likely better than the dish than inspired it.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">On the way to work this morning I could see the trees starting to change colour along the Don valley. The cooler weather and shorter days are coming. During this time of year I can't help but think of all those comforting autumn foods, and the best of all in my mind is chili. Chili is chunky comfort. So I got home and makd a batch of chili blanco (or white chili, also known as chicken chili). As I've been searching through chili recipes trying to find a version close to Stagg's, I've come acros a few for chili blanco. It is one of those recipes that you can taste the dish just by reading the ingredient list and every version tasted good. What makes it such a great and simple recipe is that you use precooked chicken (those rotisserie jobbies you see in the grocery store works great, or that leftover bits from yesterdays roast chicken) and the rest of the ingredients are mostly canned stuff that I usually have in my pantry. So what I give you is the version I came up with, which is made from scratch. And nothing is better than scratch.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">CHILI BLANCO</span><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Ingredients</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tbsp olive oil</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 onion, peeled and diced</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 yellow bell pepper, seeded and chopped</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">3 garlic cloves, minced</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tbsp minced fresh jalapeño chile</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 1/2 tsp ground cumin</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tsp oregano</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tsp ground white pepper</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 can (398 ml) cream-style corn</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 can (125 ml) chopped green chilies</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">2 1/2 cups low sodium organic chicken broth</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 can (540 ml) navy beans, drained and rinsed</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">2-3 cups shredded cooked chicken</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1-2 cups shredded sharp Cheddar cheese</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">Sea Salt and fresh ground White Pepper</span><br /><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Method</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1. Add onion and cook until tender.</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">2. Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and ground white pepper. Cook together to let flavours mingle.</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">3. Add bell pepper, navy beans, cream-style corn, chicken broth. Bing to a boil then reduce heat, cover, and simmer, stirring occasionally, about 10 minutes.</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">4. Stir in chicken. Season with salt and pepper. Stir in the Cheddar cheese and serve immediately. A dollop of sour cream would go down a treat.</span><br /><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >To Finish</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">I topped the finished dish with sour cream and sprinkled over a pinch of Ancho Chili Powder.</span></span><span style="font-size:130%;"><span style="font-family:arial;"> It serves between 4 to 6</span>.<br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.geocities.com/themurmuring/chiliblanco.jpg"><br /></a><span style="color: rgb(0, 0, 0);font-size:85%;" ><span style="color: rgb(102, 102, 102);font-family:arial;" ><span style="font-style: italic;"><span style="color: rgb(0, 0, 0);"></span></span></span></span><span style="color: rgb(0, 0, 0);font-size:85%;" ><span style="color: rgb(102, 102, 102);font-family:arial;" ><span style="font-style: italic;"><span style="color: rgb(0, 0, 0);"></span></span></span></span>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com8tag:blogger.com,1999:blog-6119749928805782213.post-52097508266004328952008-09-21T11:40:00.000-07:002010-01-08T18:51:16.353-08:00Bakuteh & Chili Dipping Sauce<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11l9cggKKvhqoupbVbmCkROvc15kqbsH6S8urikzsmWdgJutp2ko5Z0-jTR6G7eJQ8hDgPdwIMDd0dH0fF5nFdBO930X7c75CuY32Vm2LrwMtx4q11kSAUTFNhDIN3_XJ50qeLK62-a6O/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11l9cggKKvhqoupbVbmCkROvc15kqbsH6S8urikzsmWdgJutp2ko5Z0-jTR6G7eJQ8hDgPdwIMDd0dH0fF5nFdBO930X7c75CuY32Vm2LrwMtx4q11kSAUTFNhDIN3_XJ50qeLK62-a6O/" alt="" border="0" /></a><span style="font-size:130%;"><span style="font-family:arial;">I love coming across a dish I've never heard of. More than that, I love cooking a recipe from another country and having my house come alive with aromas unfamilier and beautiful. Aromas that, for others far away, would remind one of the kitchen smells of childhood. That's the magic of cooking, the power to evoke the smells and flavours of others in your own kitchen. Flavour combinations completely foreign but delicious. At the wheel of your stove it takes you only a short time to arrive in Rhône-Alpes, Louisiana, or even Malaysia (as with this dish). When I came across the recipe for bakuteh I mistakenly thought it was a Korean dish called gamjatang (Pork Bone Soup - my mistake will be evident below). Gamjatang is one of my favourite soups of all time, along with French Onion Soup and Japanese Fish Broth. But this is not gamjatang, it is a more herbal dish, less spicy, but just as hearty. I decided that it needed to be tried. After a couple of weeks of reading though the many different versions I came up with this one. There were a few changes that reflected my kitchen pantry such as using ginger instead of </span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="font-style: italic;">dang gui</span> (also known as female ginseng) which I couldn't find. I also used fresh cremini mushrooms in place of dried shitake, because that is what I had.</span></span><br /></div><div style="text-align: justify;"><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><span style="font-family:arial;">OK, now the history. Bakuteh, usually translated as pork rib (or bone) tea, is a herbal soup that is very popular throughout Southeast Asia. It is widely believed to have been created in the Klang Valley in Malaysia which is still famous for its many bakuteh restaurants. The story goes that the dish was invented in Port Klang for workers in the early 20th century, "to supplement their meagre diet and as a tonic to boost their health." Traditionally served for breakfast as an "invigorating tonic" to begin their day. </span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">Recipes vary but essentially the dish is made with pork (or chicken in a version called Chikuteh) simmered for a long time in a complex broth of herbs, spices (including star anise, cinnamon, cloves, dang gui, and garlic) and dried shitake mushrooms for a touch of earthiness. Additional ingredients may also include offal, other varieties of mushroom, lettuce, and pieces of dried tofu. The usual accompaniment is rice or noodles, chili sauce to dip the pork in and often youtiao (strips of fried dough) for dipping into the soup. Various kinds of Chinese tea are also usually served with the belief that it dilutes (or "dissolves") the copious amount of fat consumed in this pork-laden dish. The numerous variants of bakuteh reflects geographical location. There are three types of bakuteh; the most common variant is the Teochew style, which is light in color but uses more pepper in the soup; the Hoklo (Hokkien), who prefer saltier food, uses more soy sauce (resulting in a darker soup); the Cantonese, with a soup-drinking culture, add medicinal herbs to create a stronger flavoured soup.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">For the BAKUTEH</span><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Ingredients</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">500g pork ribs, cut into 2' lengths</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">225g pork loin, diced</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">3-4 garlic cloves, peeled and lightly crushed </span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">2 cinnamon sticks </span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">5-6 star anise</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1-2 tsp goji berries (wolf berries)</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">12 cremini mushrooms, brushed clean</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">250 ml dark soy sauce</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tbsp fish sauce</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tbsp sugar</span> <span style="font-family:arial;">sea salt and fresh ground pepper </span><br /><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Method</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1. In a large pot place the pork ribs, pork loin, garlic, cinnamon, star anise, goji berries, mushrooms, and spice bag (see below). Cover with 10 cups of water and bring to a </span><span style="font-family:arial;">rolling boil.</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">2. As it heats remove fat and foam that forms from the surface. Stir in th soy sauce, fish sauce and sugar. Partially cover and seduce the heat, simmer for 2 and a half </span><span style="font-family:arial;">hours.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">Season with sea salt and freshly ground pepper. </span> <br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">For the SPICE BAG</span><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Ingredients</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">5 cloves</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tbsp dried orange peel ground (recipe follows)</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tsp each of black peppercorns, coriander seeds and fennel seeds</span><br /><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Method</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1. Lay out a square of cheese cloth and put all the ingredients in the middle. Pull the corners together and tie the pouch with some butchers twine or string.</span> <br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">For the CHILI DIPPING SAUCE</span><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Ingredients</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">Juice of 1 lime</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">3-4 tbsp Sriracha Hot Chili Sauce</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">3 garlic cloves</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1/2" piece ginger, peeled</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">2 tsp sugar</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tsp sea salt</span><br /><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >Method</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1. In a small food processor or blender grind the first 4 ingredients together, then salt and sugar to taste. Serve in individual bowls for each person.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">BAKUTEH & CHILI DIPPING SAUCE</span><br /></span><span style="font-size:130%;"><span style="font-style: italic;font-family:arial;" >To serve</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">Divide the loin and ribs between 4-6 bowls and ladle the hot broth over the top. Serve with individual condiment bowls of the Chili dipping sauce for the pork.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">N.B.- This is one of those magical soups that is even better the next day, after the flavours have a a chance to get together and cuddle a bit. This is a personal thing, I haven't seen anything online saying this is wrong but I have also noticed that all the pictures I've seen of bakuteh seen very clear (or "tea-like" if you will).</span></span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com3tag:blogger.com,1999:blog-6119749928805782213.post-10439976104855600432008-05-19T12:56:00.001-07:002010-01-08T18:56:39.363-08:00Slow Cooker Apricot Preserves<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSxbQGRjQc5OaFds2dkZTx1cWU75SCv_347iiuvSeCZ9H1PCzh0WZzenrpo1c3pj1h2oGAc566mMfMQojcSNYTgw5Hp4B7fTcCLamlie0cGYj_8pEokvXFdFCE0hBpCVF5fn1A3JUYQbl/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSxbQGRjQc5OaFds2dkZTx1cWU75SCv_347iiuvSeCZ9H1PCzh0WZzenrpo1c3pj1h2oGAc566mMfMQojcSNYTgw5Hp4B7fTcCLamlie0cGYj_8pEokvXFdFCE0hBpCVF5fn1A3JUYQbl/" alt="" border="0" /></a><span style="font-size:130%;"><span style="font-family:arial;">First off, some history. The Chinese associate the apricot with education and medicine. Interesting. According to English folklore, it's considered good luck to dream of apricots. Seriously? Hmm. Apricots were used by the Australian Aborigines as an aphrodisiac, brewing a special tea using apricot stones and crushing the fruit and smearing it all over the erogenous regions. Wow, yikes. </span></span><br /></div><div style="text-align: justify;"><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><span style="font-family:arial;">OK, anyway, I don't know what to make of any of that. From what I've read I can tell you that the apricot was cultivated thousands of years ago in China. The Latin name for it is <span style="font-style: italic;">Prunus Armeniaca</span>, or Armenian Plum, it was known in ancient times in Armenia having been brought along the Spice Road. It's introduction to Greece has been attributed to Alexander the Great, and Lucullus (Roman General, and one of the early food enthusiasts) is said to have exported trees to Europe. We have apricots here in North America thanks to the English settlers who brought them to the New World English colonies and to the Spanish missionaries who carried the seedlings across to the west coast. Today almost all production is in California.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">I bought myself a slow cooker at the end of last year so that I could cook a venison stew. I had no idea it would become such a staple in our kitchen. My wife regularly makes an amazing apple sauce, slowly rendered down to a delicious puree. I like to sprinkle orange zest-infused sugar over the top and eat it straight. But I had yet to use it to do pulled pork. I have no smoker, no barbecue, and no wok. I knew you could do a pulled pork in the Crock, but never thought to try. Until now. I looked around and found a couple of recipes for an apricot pulled pork sandwich. They sounded amazing. All the recipes called for apricot preserves and I decided that, being this was a long weekend I would make my own preserves as well.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">The recipe for preserves, or marmalade, is simple. Ridiculously simple. The main ingredient was the thing that stopped me up. Dried apricots. I couldn't decide whether to use standard dried apricots which keep thier lovely blushed flesh colour due to the application of sulphates in the chemical drying process. Or would I go with naturally-dried mother Earth-lovin' apricots which are much darker and muddier in colour but have, to my tongue anyway, a nice caramelly note to it. Being that my preserves would be used in a barbecue sauce the finished colour wouldn't be important. It really came down to how much I love the earth and how important the health of my wife was to me. I got my organic, recyclable shopping bags and walked to the grocery store. Beautiful blue-black Grackles sang and flew all about me. Every dog that saw me wagged its tail. What a great day. I got to the organic food aisle and was confronted with the prices of naturally produced dried apricots and decided that a little sulphite wouldn't be too harmful to my wife and I. The rain that started on the way back to the house was light, but a little cold.</span><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">In the end, use what you're happy with. The finished preserves are really delicious, as they say in Turkey, "<span style="font-style: italic;">bundan iyisi Şam'da kayısı</span>" (literally translated, the only thing better than this is an apricot in Damascus)</span><br /><br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;">SLOW COOKER APRICOT PRESERVES</span><br /><br /></span><span style="font-style: italic;font-size:130%;" ><span style="font-family:arial;">Ingredients</span></span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><span style="font-family:arial;">8 oz dried apricots, medium dice</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 fresh peach, medium dice</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">2 cups freshly squeezed orange juice</span><br /></span><span style="font-size:130%;"><span style="font-family:arial;">1 tbsp orange zest (roughly, I used a little more)</span><br /><br /></span><span style="font-style: italic;font-size:130%;" ><span style="font-family:arial;">Method</span></span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><span style="font-family:arial;">Put all the ingredients into you slow cooker. Cover and cook on low for 4 hours until it. it will get wonderfully thick as it cools. If you feel it's still too liquidy remove the lid and cook an hour further. Remember that it will continue to thicken as it cools.You can refridgerate it for up to a week, if it lasts that long.</span><br /><br /></span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com4tag:blogger.com,1999:blog-6119749928805782213.post-54047814474713217892007-10-08T15:11:00.000-07:002010-01-08T19:01:13.482-08:00Tripolina Lunga with Smoked Turkey Sausage, Beans & Mascarpone<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw46AtYaR2H6YAINg5mIXHlCXtynRHwCslJdy7_WOWl6v6VQAdnjcDOEaE2f5P6TWa8rU6y6RUIkxjFTC-aVZjj33JZu-6nKVUqyzqjew92pacZmVHAxrFWMhzRY1a5LGWvqzvF75J_EOy/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw46AtYaR2H6YAINg5mIXHlCXtynRHwCslJdy7_WOWl6v6VQAdnjcDOEaE2f5P6TWa8rU6y6RUIkxjFTC-aVZjj33JZu-6nKVUqyzqjew92pacZmVHAxrFWMhzRY1a5LGWvqzvF75J_EOy/" alt="" border="0" /></a><span style="font-style: italic; font-family: arial;font-size:130%;" >Let’s talk about starch, baby. Let’s talk about you and me. Let’s talk about all the good things and the bad things that beans can be. Let’s talk about starch. </span><span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="font-family:arial;font-size:130%;"><br />Well, something like that. One of my favourite things growing up was a simple bowl of beans and wieners, and if there was heavily buttered toast on the side so much the better. Beans and wieners, back then I couldn’t think of anything more perfectly balanced. The starchy beans, sweet tomato gravy and salty diced hot dogs, man, add buttery toast and you have another level of balance with crunchy and soft. Eve had the chance back in the day to take this to Adam, she chose the apple because it was easier to carry. To this day this is still a comfort meal “go-to”, definitely up there with process cheese open-face sandwiches. I find it funny that as a comfort staple it always involves the extra work of a special trip to the corner store because we don’t keep hot dogs or white sandwich bread in our pantry. It’s good to get out, I guess. James Beard wrote that he loved beans “in all their colours, shapes, and varieties.” He loved them hot and cold, calling them an “all season food” (Beard on Food. <span style="font-style: italic;">Bean Salads for all Seasons</span>, pg 109. James Beard). Hear hear.<br /><br />All of this swirled around my head, like a forkful of wiener shovel scooping up beans, when I was trying to come up with a dinner the day before Thanksgiving. I didn’t want to make something too difficult, and comforting was without doubt forefront in my mind. I was easing my self into the next day’s meal that would take me the better part of a day to prepare. I remembered a recipe based on a Genoean pasta dish that used orecchiette and sausage. When I originally saw it I couldn't get it out of my head for well over a week. It is one of those dishes that could be recreated with any number of pastas and sausages. It sat there in the back of my head bubbling away until we were at the market on a Saturday and stopped by </span><span style=";font-family:arial;font-size:130%;" ><a href="http://www.elgauchochorizos.com/">El Gaucho Chorizos</a> to pick up some apple sausage for my Thanksgiving day stuffing. When looking through the display case at all those sausages I spotted the smoked turkey sausage and thought about how well that smoky flavour would mix with the starchiness of the beans. Instead of </span><span style="font-family:arial;font-size:130%;">orecchiette we went </span><span style=";font-family:arial;font-size:130%;" >with a classy ruffled-shaped fettuccine called <span style="font-style: italic;">tripolina lunga</span>. I knew the combination would make a </span><span style=";font-family:arial;font-size:130%;" >meal that would be both beautiful and </span><span style="font-family:arial;font-size:130%;">delicious and would take me back to that time when beans and wieners were all you needed to decompress. Guess what? I was right. Hope you like it. Serve it forth with crusty garlic bread.</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;"><br /><br />TRIPOLINA LUNGA WITH SMOKED TURKEY SAUSAGE, NAVY BEANS, & MASCARPONE</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">½ lb Tripolina Lunga </span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">½ lb smoked turkey sausage, casing removed</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 tbsp olive oil</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 small onion, diced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 (19oz) can navy beans, drained and rinsed</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 tbsp chopped fresh oregano leaves (save some tiny leaves to sprinkle over he finished dish)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">½ c mascarpone cheese</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 tsp sea salt</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">½ tsp freshly ground black pepper</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Boil a large pot of salted water. Add the tripolina lunga and cook according to the directions (between 6-8 min). Drain the pasta </span><span style="font-family:arial;font-size:130%;">but reserve 1 cup of the cooking liquid.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">2. In a large skillet warm the olive oil over medium-high heat. Add the smoked sausage and diced onions. As the sausage browns break it </span><span style="font-family:arial;font-size:130%;">into smaller pieces. Once the sausage is golden brown and the onions are translucent add the beans and oregano and cook for 2 more </span><span style="font-family:arial;font-size:130%;">minutes. </span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">3. Add the cup of reserved cooking liquid and scrape up the delicious brown bits from the bottom of the pan. Add the mascarpone cheese </span><span style="font-family:arial;font-size:130%;">and stir until it dissolves into a light sauce. Season with salt & pepper. Toss in the hot tripolina lunga. Stir until coated and serve.</span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com3tag:blogger.com,1999:blog-6119749928805782213.post-7247910750549718712007-09-25T16:43:00.001-07:002010-01-08T19:04:05.769-08:00Mixed Mushroom & Goat Cheese Phyllo Triangles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVhxoRkGmKeYv0QRgGWmdsmCGJZS0PZi5aiyh9iiT0JK1S-ClU8LTX7_rBSLi6kjdyCleClOEiH5YJDFPkWECJePdCKnUvMppKzAUSOjTTNuDLIbvZjxx84rKoPTthEIY9U3Le3bW3Il6/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVhxoRkGmKeYv0QRgGWmdsmCGJZS0PZi5aiyh9iiT0JK1S-ClU8LTX7_rBSLi6kjdyCleClOEiH5YJDFPkWECJePdCKnUvMppKzAUSOjTTNuDLIbvZjxx84rKoPTthEIY9U3Le3bW3Il6/" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">MIXED MUSHROOM & GOAT CHEESE </span><span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Ingredients</span></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">8 oz mushrooms (I used an equal mix of Shiitake, Cremini, and Chanterelle)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 tbsp unsalted butter</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 small onion, finely chopped</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 cloves garlic, minced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 tbsp finely chopped fresh sage</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 tbsp finely chopped fresh rosemary</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 tbsp finely chopped chives</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 tsp finely ground long pepper</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">¼ tsp fleur de sel</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">6 oz goat cheese</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Cut the mushroom caps in half and then into ¼ inch slices (throw the stems in the green bin). </span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">2. Heat the butter in a skillet over medium heat. Just as it begins to brown add the onions and garlic. When they </span><span style="font-family:arial;font-size:130%;">get soft (around 4 minutes) add the fresh sage, rosemary, and long pepper. Stir and give these aromatics time to </span><span style="font-family:arial;font-size:130%;">meet and mingle, just a couple of minutes. Stir in the mushrooms and let them get all wilted (5-6 minutes), they’ll </span><span style="font-family:arial;font-size:130%;">reduce in size and but get concentrated in flavour, especially with those herbs.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">3. Crumble the goat cheese in a medium bowl and pour the mushroom mix on top. Stir together so that the cheese </span><span style="font-family:arial;font-size:130%;">melts. When fully combined allow to cool. </span><span style="font-size:130%;"><br /><br /><br /><br /></span><span style="font-family:arial;font-size:130%;">MIXED MUSHROOM & GOAT CHEESE PHYLLO TRIANGLES</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 stick unsalted butter</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">6 sheets phyllo dough</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">Mixed Mushroom & Goat Cheese filling (recipe above)</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Put a small pot over low heat and melt the unsalted butter. Remove any butter solids that rise to the surface.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">2. Brush the top of 1 sheet of phyllo with the melted butter and top it with a second sheet. Cut this double thick </span><span style="font-family:arial;font-size:130%;">sheet lengthwise into four equal strips. Repeat with the remaining 4 phyllo sheets.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">3. Put a heaping teaspoon of the filling on the end of one of the phyllo strips. Fold the phyllo edge over the filling to </span><span style="font-family:arial;font-size:130%;">form a triangle, then continue to fold back and forth until the whole strip is used. Repeat with the remaining strips.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">4. Preheat the oven to 400°C (200°F / Gas mark 6). Bake for 10 minutes or until nicely golden. Serve right away.</span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-family:arial;font-size:130%;">N.B. - The uncooked triangles can be kept in your freezer for up to 2 weeks. If you have done them in advance bake </span><span style="font-family:arial;font-size:130%;">them from frozen at 400°C (200°F / Gas mark 6) for 15 minutes.</span><span style="font-size:130%;"><br /></span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com1tag:blogger.com,1999:blog-6119749928805782213.post-3045271977626380962007-08-06T14:20:00.001-07:002010-01-08T19:07:16.534-08:00Zwiebelrostbraten (Steak & Fried Onions)<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiyxnoHBjTvr2rWImsH2zA0aSPq84dI7RHEXZx5BkPcSX1rd6dCzU9Bis4aAO8c56FgGpK3MegU-dUFVdEopfUVBOPs1V_GhachMRa9ADFy-44gXVyfhp0UHj0YvPuVdmgmyFXyHU_I_L/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiyxnoHBjTvr2rWImsH2zA0aSPq84dI7RHEXZx5BkPcSX1rd6dCzU9Bis4aAO8c56FgGpK3MegU-dUFVdEopfUVBOPs1V_GhachMRa9ADFy-44gXVyfhp0UHj0YvPuVdmgmyFXyHU_I_L/" alt="" border="0" /></a><span style=";font-family:arial;font-size:130%;" >Dinner for me in the late sixties and early seventies tended to be pretty straight forward Scottish fare. Both my parents being from Glasgow meant meals were usually mince with curry, shepherd's pie, steak & kidney pie, bubble & squeak, gammon & eggs, etc. We lived in Canada but the food remained from my parent’s homeland. So, it was with complete surprise and wonder, when some time around 1972, I was presented with crisp corn tortilla shells, seasoned ground beef, vegetables, and some spicy tomato sauce called salsa. The flavours were so different, so clean, spicy and tart. I loved it, I begged for it weekly until my parents got sick of making it. </span><br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br /><span style=";font-family:arial;font-size:130%;" >That dinner was so memorable, though, that they continued to try new dishes. When my mother first prepared chicken fricassee I couldn’t get enough. That gravy alone, some sort of heavenly creation, was a particular favourite. Salty and rich, spooned liberally over my rice, to this day one of my all time favourite meals. Each new dish made me want to try more. My first dim sum meal, my first <span style="font-style: italic;">gyros</span> from Gus’s, my first taste of <span style="font-style: italic;">lassi</span>, or tandoori chicken. It goes on and on. </span><br /><br /><span style=";font-family:arial;font-size:130%;" >There is an element of revelation in another country’s cuisine. Unfamiliar combinations of flavours that captures your imagination, or sometimes, familiar flavours presented in a new way. Every now and then I get the urge to try and find that new dish that I’ve never heard of yet and make them for L (remember my <a href="http://afeeder.blogspot.com/search/label/adobo">Chicken Adobo</a>?). Lately, I’ve been thinking of preparing <span style="font-style: italic;">zwiebelrostbraten</span>. It’s an Austrian dish of fried onions and rib-eye steak, served with sautéed new potatoes (or <span style="font-style: italic;">roestkartoffel</span>). It is one of those recipes that when I first laid eyes on it I knew it was going to be good. Steak coated in mustard, dusted with flour and fried, I mean, come on. Just that should be getting your taste buds tingling. It was quite easy to make as well, even with my tiny stove and my limited skill.</span><br /></div><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >As far as I can tell, the only difference between my recipe and a traditional version is that I didn’t hammer my steak flat. The idea is to hammer your meat to a thickness of about 1 cm. The meat I got seemed thin enough for me (about 2-2.5 cm) and ended up perfectly cooked anyway. Apparently, other than the potatoes, a pickled cucumber and a spoonful of mustard is served with this Austrian dish, I settled for some sour cream.</span><span style="font-size:130%;"><br /><br /><br /></span><span style=";font-family:arial;font-size:130%;" >ZWIEBELROSTBRATEN </span><span style=";font-family:arial;font-size:130%;" >(Steak & Fried Onions)</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >FRIED ONIONS (<span style="font-style: italic;">Roest Zwiebel</span>)<br /></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 onion, thinly sliced</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >½ cup flour</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >¼ cup smoked paprika</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >cumin</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >sea salt</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >vegetable oil</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1. Preheat oil in a pan to 325°F.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >2. In a bowl, toss the onions with flour and most of the paprika. Shake off excess flour and fry the onions until golden </span><span style=";font-family:arial;font-size:130%;" >brown. Put them on paper towel and season with a little salt, cumin & more paprika. After about 5 minutes </span><span style=";font-family:arial;font-size:130%;" >move to fresh paper towel and repeat after another 5 minutes. Put in the oven at the lowest setting and </span><span style=";font-family:arial;font-size:130%;" >forget about them for about an hour or so (or until you need them).</span><span style="font-size:130%;"><br /><br /><br /></span><span style=";font-family:arial;font-size:130%;" >RIB-EYE STEAK (<span style="font-style: italic;">Rostbraten</span>)<br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >2 organic rib eye steaks (about 8 oz each)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >2 tbsp each Dijon mustard</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >2 tbsp peanut oil</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >2+1 tbsp butter (chill the 2 tbsp)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >2 tablespoons balsamic vinegar</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >½ cup beef stock</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >(veal demi-glace, optional)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >¼ cup mixed herbs, like parsley, tarragon and chives (keep some chives aside for sprinkling at the end)<br /></span><span style=";font-family:arial;font-size:130%;" >sea salt & freshly ground black pepper</span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1. Salt and pepper the steaks. Thinly coat one side of each of the steaks with mustard and lightly flour the </span><span style=";font-family:arial;font-size:130%;" >same side. In a large skillet, heat the peanut oil and the 1 tablespoon of butter. When the pan is hot fry </span><span style=";font-family:arial;font-size:130%;" >the steak, flour side down first, for about 2 minutes or until golden brown. Turn over meat and </span><span style=";font-family:arial;font-size:130%;" >sauté</span><span style=";font-family:arial;font-size:130%;" > for </span><span style=";font-family:arial;font-size:130%;" >another 2 minutes. Meat should be medium-rare. When done, remove to a plate and keep warm in the </span><span style=";font-family:arial;font-size:130%;" >oven at the lowest setting.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >2. Deglaze pan with balsamic vinegar and beef stock (and demi-glace if you decided to use it). Reduce by </span><span style=";font-family:arial;font-size:130%;" >half. </span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >3. Finish sauce by whisking in the remaining (chilled) 2 tablespoons of butter and the minced herbs.</span><span style="font-size:130%;"><br /><br /><br /></span><span style=";font-family:arial;font-size:130%;" >FRIED NEW POTATOES WITH CHIVES & SOUR CREAM<br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 cup new potatoes, peeled and halved</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 tbsp finely diced chives</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >sea salt & freshly ground black pepper</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >duck fat (or bacon fat, or olive oil, or peanut oil)</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >sour cream (to serve)</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1. Place potatoes in a large pot and cover with cold water by an inch. Put over high heat and when it </span><span style=";font-family:arial;font-size:130%;" >reaches a boil, turn down to a simmer until cooked (about 15 - 20 minutes). Drain and put aside.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >2. Heat the duck fat (or whatever fat/oil you are using) in a skillet. Put the potatoes in and leave them </span><span style=";font-family:arial;font-size:130%;" >alone for a while until they start to brown, about 3 minutes or so. Flip them and leave them again.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >3. While they cook put the chives and a little sea salt in a bowl. When the potatoes are browned on a </span><span style=";font-family:arial;font-size:130%;" >couple of sides remove to the bowl and toss with the chives and salt. </span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >4. Taste and season with sea salt & freshly ground pepper. Serve with a side of sour cream with a sprinkle </span><span style=";font-family:arial;font-size:130%;" >of chives.</span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com2tag:blogger.com,1999:blog-6119749928805782213.post-48543812716896558972007-07-15T12:17:00.000-07:002010-01-08T19:10:16.291-08:00Pan Haggerty<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0ZvHUnGWZ-QncE3VNtdQSVNcLtzy6KsVipFAFzuu-Fe_5eEm9FRV3UXKSZhHUGRVsOQiUTp4-70hBw-tVL-PngP2-BFLt3DV6pZyDVtlmbgUoTGCcJFDQaCacfI6-_Tj49qFYMHOcT9L/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0ZvHUnGWZ-QncE3VNtdQSVNcLtzy6KsVipFAFzuu-Fe_5eEm9FRV3UXKSZhHUGRVsOQiUTp4-70hBw-tVL-PngP2-BFLt3DV6pZyDVtlmbgUoTGCcJFDQaCacfI6-_Tj49qFYMHOcT9L/" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">It’s Sunday morning and L has gone out with some of her friends. I’m left on my own for a chunk of the day. Last night we went out to a Roller Derby bout, </span><span style="font-family:arial;font-size:130%;"><a href="http://www.torontorollerderby.com/">Toronto Roller Derby’s</a> Gold Digger Grudge Match between the Bay Street Bruisers and the Chicks Ahoy!. We had an </span><span style="font-family:arial;font-size:130%;">absolute blast but I think I might have overdid it a bit with the alcohol (come to think of it this whole week was a bit of a boozy-binge) my body was crying </span><span style="font-family:arial;font-size:130%;">out for something big and starchy. A usual “my body is a lard temple” meal is a fry-up—fried bacon, fried eggs, fried bread, fried tomatoes, you know, a </span><span style="font-family:arial;font-size:130%;">good Brit breakfast guaranteed to cure the brain-fuzzies. But today I decided on something slightly different. I did a bit of an inventory of the fridge and </span><span style="font-family:arial;font-size:130%;">pantry and decided on pan haggerty.</span><span style="font-size:130%;"><br /></span></div><div style="text-align: justify;"><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">I always like a dish whose origin is easy to explain and thus move on to the recipe. This one isn’t one of those. Pan Haggerty is essentially an onion, potato </span><span style="font-family:arial;font-size:130%;">and cheese dish although variants include bacon or tinned corned beef. Variously called <span style="font-style: italic;">pan haggerty</span>, <span style="font-style: italic;">panhaggerty</span>, <span style="font-style: italic;">panakelty</span>, or <span style="font-style: italic;">panacalty</span>. The only </span><span style="font-family:arial;font-size:130%;">mention I found that puts forth a reference other than “my gran says” explains that it is a Geordie supper dish originally called <span style="font-style: italic;">panhaggerty</span>, and </span><span style="font-family:arial;font-size:130%;">is said to have taken its name from the French <span style="font-style: italic;">hachis </span></span><span style="font-family:arial;font-size:130%;">meaning to “chop or slice”</span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">.</span></span><span style="font-family:arial;font-size:130%;"> Apparently it is mentioned in a book describing the dialect of Winlaton, near Newcastle. Traditionally Pan Haggerty is always served directly from the pan in which it is cooked. Of course I’ve also found numerous recipes for a </span><span style="font-family:arial;font-size:130%;">“traditional” Irish dish called <span style="font-style: italic;">haggerty</span>, and guess what? Yup, same recipe. Whatever the origin, it is rich, filling and delicious.</span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-family:arial;font-size:130%;">PAN HAGGERTY</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">7oz potatoes, peeled and finely sliced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 sweet onion, finely sliced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4 tbsp bacon drippings (if you don’t have or wish to make this vegetarian, use unsalted butter)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4 oz streaky bacon, sliced into lardons<br />4oz +1oz sharp Cheddar cheese, grated</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">sea salt and freshly ground black pepper</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">sour cream (optional for accompaniment—lovely)</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Preheat your oven to 350°F / 180°C / gas mark 4. Heat half of the bacon fat in a cast iron skillet (or any oven-proof pan) and fry the onions until soft, </span><span style="font-family:arial;font-size:130%;">then remove them from the skillet.</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2. Fry bacon in same skillet until crispy, then remove them and pit them aside with the onions.<br /><br />3. Put a single layer of potato into the same skillet and fry until golden brown.</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4. Layer onion, cheese, potato, onion, cheese, potato—seasoning between each layer before finishing with potato.</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">5. Heat the remaining bacon fat and pour over the pan. Put in preheated oven for around 35-40 minutes or until soft.</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">6. Just before serving, top with 1oz of grated cheddar and put under broiler until bubbling and melty. </span><span style="font-family:arial;font-size:130%;">Serve with a dollop of sour cream.</span><br /><span style="font-family:arial;"></span></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com2tag:blogger.com,1999:blog-6119749928805782213.post-5828348932529993292007-07-02T11:18:00.000-07:002010-01-08T19:11:01.820-08:00Paul’s Potato Salad<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGHCWneclYJ7DmUwxlFq8DF_E1wgCJyBE8JSFL4H1VeUIh_JhPlqwuRfGfqDir3-iIOQ53lB29ZxiWbsI-QzB-AL8OBxShghv_5X-GscddB8KHEbn63-5KjjLrV7k57UBVBY6Zc8fRwd3A/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGHCWneclYJ7DmUwxlFq8DF_E1wgCJyBE8JSFL4H1VeUIh_JhPlqwuRfGfqDir3-iIOQ53lB29ZxiWbsI-QzB-AL8OBxShghv_5X-GscddB8KHEbn63-5KjjLrV7k57UBVBY6Zc8fRwd3A/" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">Our friend Dave invited us to his house for a barbeque last Saturday. I thought it would only be polite to bring a some sort of side dish other than a case of beer (the perfect side-dish to any bbq). When breaking bread old-stylie, around a fire, with friends, two dishes immediately come to mind—cole slaw and potato salad. The Adam and Eve of summer time dishes. Macaroni salad could, I guess be added, but then my analogy wouldn’t stand up. I love them with a passion and for versions I always prefer the creamy style dressing. They possess that Proustian ability to evoke all kinds of childhood picnics, bbqs, and cottage bonfires. All of the summer eating experiences I remember have been accompanied with a creamy dressed salad—a vinaigrette version would just not do for Dave. I decided for this meal I would make a potato salad.</span><br /></div><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">I flipped through a lot of different recipes, mentally tasting them all. Nothing quite caught my imagination </span><span style="font-family:arial;font-size:130%;">so I finally decided to come up with my own recipe. </span><span style="font-family:arial;font-size:130%;">My version has that rustic feel I remember as a child as well as a nice mix of tangy and savoury flavours that I love. Grab your plastic forks, dear readers, it’s bbq time!</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">PAUL’S POTATO SALAD</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 lbs new red potatoes</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4-5 tbsp home-made mayonnaise (or store bought if you are short of time)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 rib celery, diced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">½ big sweet onion, diced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4 rashers crispy streaky bacon, crumbled</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4 cornichons, diced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">3 hard boiled eggs, diced</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 tsp Maggi Seasoning </span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">½ tsp + pinch smoked sweet paprika</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">½ big lemon’s juice</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">kosher salt & freshly ground long pepper (regular black pepper would do as well)</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Peel and halve potatoes. Throw in a saucepan, and cover by about an inch of water, add about one teaspoon of kosher salt. Bring to a boil then reduce to a simmer for 20 minutes (or until the little guys are fork tender). Now, how firm you want the potatoes is up to you, I like a certain amount of resistance in my potato salad. Too soft and the salad degenerates into some mealy spread. But hey, if you like that...</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2. Meanwhile make the dressing. Put the mayonnaise in a large bowl and mix in the diced celery, onion, bacon, cornichons, hard boiled eggs, Maggi Seasoning, sweet paprika, and the lemon juice. Make sure everything gets evenly distributed. </span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">N.B. - I should add a quick note about the <a href="http://www.nestle.ca/en/products/brands/Maggi/LiquidSeasoning.htm">Maggi Seasoning</a>. Maggi Seasoning is an extract of pure vegetable proteins. Made in China, this sauce features a distinctive flavour and aroma, which adds zest and depth to all kinds of food. I discovered it in <a href="http://www.alastairhendy.com/">Alastair Hendy’s</a> cookbook entitled <a href="http://www.amazon.ca/Home-Cook-Alistair-Hendy/dp/0755311582/ref=sr_11_1/702-0490659-0426465?ie=UTF8&qid=1183398282&sr=11-1">Home Cook: More Than 180 Recipes for the Food We Love to Eat</a>. In his recipe for his Mum’s potato salad he noted that it gives the salad “a savoury edge, and perfects it.” He wasn’t lying. If you don’t have any Maggi you <span style="font-style: italic;">could</span> substitute equal parts dark soy sauce and Worcestershire sauce, but the stuff is cheap and available everywhere now, I’d suggest just getting some.</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">3. When the potatoes are ready, drain in a colander. While still warm toss with dressing making sure that everything is thoroughly coated. Season with kosher salt and long pepper and finish with a pinch of smoked paprika. Leave in the fridge for a while until all the flavours have had a chance to marry. </span>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com2tag:blogger.com,1999:blog-6119749928805782213.post-16199450653650389942007-06-23T21:39:00.000-07:002010-01-08T19:13:10.859-08:00Chicken Adobo Variation #2<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.geocities.com/themurmuring/chickenadoborice2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://www.geocities.com/themurmuring/chickenadoborice2.jpg" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">L and I were planning a quiet night in to watch TV. I decided for dinner to return to that wonderful Filipino dish, Chicken Adobo. Back in March I tried the <a href="http://afeeder.blogspot.com/2007/03/chicken-adobo-variation-1.html">recipe</a> for the first time based on its ease of preparation and it turned out so well I thought I’d look around and find another recipe for it. I found Chef Romy Dorotan’s (of <a href="http://www.cendrillon.com/front.html">Cendrillon Asian Grill and Merienda Bar</a>) recipe and decided to give it a go. One thing that made me think twice while reading over this recipe was the use of coconut milk, I’m not a fan of coconut, but never having tried the milk I’m willing to give anything a go once.<br /><br />What a great version of adobo. I was so pleased with this dish. The house is still filled with an amazing aroma. What flavour! This meal was more successful in the balance of tang and savoury tastes. I served this as Dorotan suggested with jasmine rice and my own idea of </span><span style="font-family:arial;font-size:130%;">sautéed swiss shard with garlic and onion (well not so much my idea, the suggested side was mustard greens but our grocery store is terrible and no greens were available...hence swiss chard). This is a recipe worth trying, I filled the bowl with the rice, placed the chard just off to the side and the chicken on top, then poured the reduced sauce over it all. Brilliant.<br /><br />Ladies and gentlemen, it’s chow time...<br /><br /><br />for SAUTÉED SWISS CHARD<br /><br /><span style="font-style: italic;">Ingredients</span><br />1 bunch Swiss chard (center stems removed), torn and washed well (about ¾ lb trimmed)<br />1 medium roast clove garlic, finely chopped<br />¼ tsp crushed red pepper flakes<br />2 tbsp olive oil<br />1 tbsp unsalted butter<br />¼ cup onion<br />½ tsp Île de Ré sea salt<br />¼ tsp freshly ground long pepper<br /><br /><span style="font-style: italic;">Method</span><br />In a saute pan over medium-high heat, heat the oil until it starts to smoke. Add the onion, roasted garlic, and red pepper flakes. When onions are soft add chard. Cook, using tongs to turn the chard over a few times, until it has wilted slightly. Remove from the heat, and season with sea salt and long pepper.<br /><br /><br />for the JASMINE RICE<br /><br /><span style="font-style: italic;">Ingredients</span><br />1 cup Jasmine Rice<br />1 tbsp unsalted butter<br />low sodium chicken broth<br />water<br />kosher salt<br /><br /><span style="font-style: italic;">Method</span></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Rinse the rice, until the water runs clear without any milkiness. Drain.<br /><br /></span><span style="font-family:arial;font-size:130%;">2. Place the rice in a pot and add enough water (or a fifty-fifty mix of water and chicken broth) to cover the rice by ¾ of an inch.<br /><br /></span><span style="font-family:arial;font-size:130%;">3. Bring the rice to a boil, uncovered.<br /><br /></span><span style="font-family:arial;font-size:130%;">4. Lower the heat to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;"><br />5. Remove the rice from the heat, add the butter to the rice and allow to sit, still covered, for at least 10 minutes.</span><span style="font-family:arial;font-size:130%;"> Then mix in the melted butter and fluff with a fork before serving.<br /><br /><br />for the ADOBO CHICKEN<br /><br /><span style="font-style: italic;">Ingredients</span><br />3-3½ lb of chicken, cut into 6 serving pieces and washed<br />1½ cups seasoned rice vinegar<br />¼ cup soy sauce<br />1 cup coconut milk<br />8 cloves roasted garlic, minced<br />3 bay leaves<br />½ tablespoon ground long pepper<br /><br /></span><span style="font-family:arial;"><span style="font-style: italic;font-size:130%;" >Method</span><span style="font-size:130%;"><br />1. In a big bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, and long pepper. Add chicken and marinate, covered, in the refrigerator for at least 2 hours.<br /><br />2. Put chicken in a dutch oven. Pour marinade over chicken and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.<br /><br />3. Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes, turning for even browning. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with swiss chard and rice.</span><br /></span><span style="font-family:arial;"><br /></span></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-76966432625766346882007-06-09T20:50:00.000-07:002010-01-08T19:14:37.863-08:00Pan-Roasted Bison with Sea Salt and Parmesan Sweet Potato Oven Fries<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.geocities.com/themurmuring/panroastedbisonwithlongpepper.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://www.geocities.com/themurmuring/panroastedbisonwithlongpepper.jpg" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">While shopping at the <a href="http://www.blogger.com/www.stlawrencemarket.com/">St Lawrence Market</a> I visited White House Meats and picked up a couple of Bison Rib-Eye steaks at my wife, L’s, request. She heard that Bison was lower in fat and calories as well as having more nutrients than a lot of other meats. White House was clearly the place to go, it’s been around since 1953 and is quickly becoming one of my favourite and more challenging places to shop at the Market. I can easily walk away with a product that I have no idea how to cook; ostrich, rabbit, venison...etc.<br /><br />So, along with my usual free-range capon for my Sunday chicken roast (from Mano’s), a pack of free-range chicken legs and a couple of skinless chicken breasts from Clement Poultry, I had the two 10 oz Bison Rib-Eyes weighing me down along with eggs, kefir, morels, salt (<span style="font-style: italic;">Île de Ré</span> salt from Andrea Brockie, owner of <a href="http://selsisearocks.com/">Selsi Sea Rocks</a>) and a plentiful horn of vegetables hanging from canvas bags (all this with only a peameal bacon sandwich for sustenance). Imagine my surprise when I found out that the street outside the market is alive and wiggly with dogs. <a href="http://www.woofstock.ca/">Woofstock A Festival For Dogs</a> is an wonderful event...that is unless you are draped in meat. I had every dog in a ten foot radius nuzzling my bags as I shimmied and shuffled trying to get clear without causing a fuss. I stopped only for a second when I came face to face with two gargantuan heads peering at me from over the Great Dane pen. Muzzles all spit-webbed, they just stared blankly at me with a wild sort of, what I knew to be, hunger. With much haste I quickly made my way north to Queen Street, meat swinging heavily.<br /><br />After getting home I took inventory to make sure all my meat was still there then got online to learn about my Bison. <a href="http://www.blogger.com/www.centurygamepark.com">Century Game Park</a> is located in the Northumberland Hills County in Warkworth, Ontario. Rod J. Potter’s great-great-grandfather settled the land Century Game Park is on now. That makes him the fifth generation to live on the family land. 20 years ago Potter got into raising and selling bison meat and in 1992 elk. It’s said that his farm now boasts 75 bison and 18 elk. The bison and elk graze naturally around an environmental grass farm with wetland area and beaver pond. He has a holistic approach to farming and his chemical-free meat routinely appears on the menus of restaurants around the GTA. Bison and elk meat is growing in popularity in general. As I said earlier the reason for the meats’ popularity is not only because of the taste, but they’re high in protein and low in fat. It is great that there are people out there like Potter bringing this magnificent animal back from the brink of extinction to great numbers seen today. Oh, and the Bison tasted amazing. L said afterward that if she were not told what she had just eaten she would say it was really good quality steak. I was curious to find out what kind of bison I was dealing with but unfortunately my email to them was never answered. I hope that means business is good.<br /><br /><br />PAN-ROASTED BISON WITH SEA SALT AND PARMESAN SWEET POTATO OVEN FRIES</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Ingredients<br /><br /></span></span><span style="font-family:arial;font-size:130%;">for the </span><span style="font-family:arial;font-size:130%;">SEA SALT AND PARMESAN SWEET POTATO OVEN FRIES</span><span style="font-size:130%;"><br /></span><div style="text-align: left;"><span style="font-family:arial;font-size:130%;">3 organic sweet potatoes, cut in half lengthwise, halves cut lengthwise into wedges</span><span style="font-size:130%;"><br /></span></div><span style="font-family:arial;font-size:130%;">¼ cup extra-virgin olive oil</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">¾ tsp Île de Ré sea salt</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 tablespoons chopped parsley leaves</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">¼ cup freshly grated Parmigiano-Reggiano</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">for the<span style="font-family:arial;"> </span></span><span style="font-family:arial;font-size:130%;">PAN-ROASTED BISON</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 x 10 oz pieces bison, rib eye</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4 pieces long pepper (or fresh ground black pepper)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 cloves garlic, crushed</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">Île de Ré sea salt (or coarse sea salt)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">4 sprigs fresh thyme</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 tbsp peanut oil </span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method<br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">SEA SALT AND PARMESAN SWEET POTATO OVEN FRIES</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Preheat the oven to 425 F / Gas Mark 7 / 220 C with heating the oven put a baking sheet in the for at least 5 minutes until it is very hot.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">2. While the baking sheet is heating, toss the potatoes with the olive oil and ¾ teaspoon salt in a large bowl. Then dump the potatoes out onto the hot baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, until the sweet potatos are brown and crispy. Toss the fries in a big bowl with the parsley and cheese. Cover with foil to keep warm until ready to use.</span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-family:arial;font-size:130%;">PAN-ROASTED BISON</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Preheat the oven to 400 F / gas mark 6 / 200 C.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">2. In a mortar and pestle finely grind the long pepper, then add the garlic and thyme and pound into a paste. </span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">3. Rub the bison steaks with the paste and put aside for an hour to allow the mixture to soak in.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">4. Heat a large skillet over high heat. Add oil, season steaks with sea salt and when the oil just starts to smoke add steaks. Sear them for 4 minutes per side and then place them into the oven for an additional 4-5 minutes or until steaks are cooked to medium-rare. Take steaks out of skillet and keep warm until ready to serve.</span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-79070625120717565622007-06-08T15:27:00.000-07:002010-01-08T19:18:19.363-08:00Four Cheese & Cremini Free-Form Ravioli with Asparagus, Ramp, Morel & Cremini Ragoût<div style="text-align: justify;"><span style=";font-family:arial;font-size:130%;" >Currently, we are just leaving ramp, fiddlehead, and morel season. Let it be known through-out the land. Actually I’ve just been told we are officially out of ramps season now. See, that’s how quick seasons pass. If you don’t grab foods when they’re fresh, you are out of luck—flavour-wise, and what other “-wise” is there? I tend to stumble into each season, wandering through a market I’ll spot, say, ramps, and immediately know I have to rush about trying to find out where they hid the morels and other vegetables that arrive at the same time. When I was young I was blissfully unaware that all foods had a season. Being city-raised as far as I knew, we had sweet corn simply because we were at the cottage. It was Fenelon Falls food, Hickory Beach food, like the green beans eaten fresh along the rows of the Harrison’s farm where we ran. We were on holiday and the food was just there. Now I know that my family cottaged at the end of July and August, the time that green beans and corn were ripest. I try to be more aware of the seasons as they arrive and look forward to June’s strawberries, lettuces in July, and sweet corn in August.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" > </span> <span style=";font-family:arial;font-size:130%;" >While digging through my fridge I noticed that I still had ramps, asparagus, morels and a few other things that really needed to be made into something. When seasons for some of these veggies are so short, it is a sin to waste them. I checked through my cookbooks and <a href="http://www.craftrestaurant.com/craft_bios_tom.html">Tom Colicchio</a> came through again. My recipe is very, very roughly based on his recipe of roughly the same name. The changes all came in the quantities and substitutions I made during it's making. The whole point, though, was to use the seasonal ramps and morels. </span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >Before we get to the recipe let’s look at this seasons gems:</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ramps</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >I’ve only discovered ramps within the last few years. Long and thin with two or three bright green leaves with the small white bulb attached by a purplish stem, they resemble scallions somewhat. The aroma is quite a strong mix of onion and garlic. The word ramp itself comes from <span style="font-style: italic;">rams</span>, or <span style="font-style: italic;">ramson</span>, old Elizabethan for wild garlic. I didn’t realize how powerful that smell is until I had cleaned and trimmed about a half a pound one afternoon and the house smelt as if I had rubbed the walls with garlic for a day. They are sometimes called wild leeks but according to <a href="http://www.blogger.com/%28http://www.wild-harvest.com/pages/ramp.htm">Wild Harvest’s website</a>, although they are the same plant there is a difference—ramps are harvested earlier. </span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >To prepare the ramp for cooking just remove the loose skin and dirt from the bulb and trim off the roots. Depending on the condition of the leaves, you can trim stock leaving about a ¼ inch of green.</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Morels</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >Morels are conical, honey-combed mushrooms that have a wonderful earthy aroma to them. The flavour is rich and intense. They are usually found after forest fires or around trees like ash, sycamore, yellow-poplar, fallen elms, and old apple trees (remnants of orchards). When you buy them they should be almost dry to the touch. Avoid morels that are soft or mushy or that crumble when rubbed: they are too old and wormy. Keep your eye open for tiny white worms, morels occasionally contain insect larvae that drop out during the drying process. Is this gross? No, this is nature. Pick out the little guys and toss them in the back yard or in the compost. This year I went through a lot of morels and had only two appear. </span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >To clean the mushrooms try not to wash, even brief soaking diminishes their flavour. Just use a brush to gently remove dirt, trim off the stems, and I cut the larger ones in half. They are hollow, so look inside the main body and the chambers to make sure no other critters are tucked up inside. There, you are ready to go. </span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Fiddleheads</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >Although I’m not using fiddleheads in the following recipe, it is the season. Fiddleheads are the young coiled fern leaves of the Ostrich fern. They appear in the early spring, during April and May, and are harvested as soon as they stretch up to about an inch or two of the ground. When buying look for a tight coil about an inch to an inch and a half in diameter and only an inch or two of stem hanging. There might be a brown papery skin, or chaff, that surrounds the fiddlehead on the plant. This is sometimes removed before reaching the store but I find there is always a bit left.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >To clean, carefully brush out and remove the brown skin and then wash the fiddleheads in several changes of cold water to remove any dirt or grit. Drain the them completely. Cook the “heads” in a small amount of lightly salted boiling water for ten minutes, or steam for 20 minutes. </span><span style="font-size:130%;"><br /></span></div><span style="font-weight: bold;font-family:arial;font-size:130%;" ><br /></span><div style="text-align: justify;"><span style="font-size:130%;"><br /><br /></span><div style="text-align: left;"><span style=";font-family:arial;font-size:130%;" >FOUR CHEESE & CREMINI FREE-FORM RAVIOLI WITH </span><span style=";font-family:arial;font-size:130%;" >ASPARAGUS, RAMP, MOREL & CREMINI RAGOÛT</span><span style="font-size:130%;"><br /></span></div><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >For the<span style="font-weight: bold;"> </span>ASPARAGUS, RAMP, MOREL & CREMINI RAGOÛT</span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >¾ cup (1½ sticks) unsalted butter, chilled and cut into pieces</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >100g morels & cremini mushrooms</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >50g ramps, cleaned and trimmed</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >150g asparagus, trimmed and cut into 2- to 3- inch pieces</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 tbsp chopped fresh chervil (or fresh tarragon)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 tbsp chopped fresh chives</span> <span style=";font-family:arial;font-size:130%;" ><br />kosher salt & freshly ground black pepper</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1. First we make a basic <span style="font-style: italic;">beurre fondue</span> (which is just a fancy way of saying butter melted in water). Bring about a ½ inch of water to a simmer in a small saucepan.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >2. Start adding butter, about a tablespoon at a time, whisking to melt. As the <span style="font-style: italic;">beurre fondue</span> reaches a gentle simmer, you may notice small oil droplets starting to form. This happens when the water begins to evaporate, so add a small amount of warm water to compensate.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >3. Keep adding the butter until you have incorporated a ¾ cup into the sauce, slowly now, so as not to lower the temperature in the pot and cause the sauce to solidify. OK if it isn’t solid, it’s done.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >4. For the ragoût, transfer your <span style="font-style: italic;">beurre fondue</span> to a medium saucepan and bring to a gentle simmer over medium heat. Add the morels first, a few at a time, then reduce the heat to low. They tend to take the longest to lose their toughness. Add salt and pepper and cook, stirring occasionally, until the morels begin to soften, around 5-10 minutes. Add the ramps and continue to simmer gently until the morels are completely soft and the ramps are nice and tender, say about 5 minutes more.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >5. Meanwhile, cook the asparagus in a pot of boiling salted water until they are tender, usually 3-5 minutes. Drain them and add them to the ragoût. Stir together. Season with </span><span style=";font-family:arial;font-size:130%;" >kosher salt & freshly ground black pepper. </span><span style=";font-family:arial;font-size:130%;" >Add the chervil and chives and serve garnished with additional herbs if desired.</span><span style="font-size:130%;"><br /><br /><br /></span><span style=";font-family:arial;font-size:130%;" >For the<span style="font-weight: bold;"> </span></span><span style=";font-family:arial;font-size:130%;" >FOUR CHEESE & CREMINI FREE-FORM RAVIOLI</span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 or 2 fresh large, thin pasta sheets (around 10 x 10 inches), per person (make your own if you can) </span> <span style=";font-family:arial;font-size:130%;" >1 pound ricotta cheese</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >¾ + ¼ cup freshly grated Parmigiano-Reggiano</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >½ cup grated Gruyère</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >½ cup grated Mozzarella</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >¼ Cremini mushrooms, diced up small</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >2 tablespoons extra-virgin olive oil</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 tbsp chopped fresh basil (or fresh chevril)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1 batch Ragout of Asparagus, Ramps, Morels and Cremini (recipe above)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >¼ cup chives (or a mix of fresh herbs such as chervil, chives, basil, flat-leaf parsley, and tarragon)</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >kosher salt & freshly ground black pepper</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style=";font-family:arial;font-size:130%;" >1. Heat the oven to 350F / Gas Mark 5 / 200C. Mix the ricotta, ¾ cup of the Parmigiano-Reggiano, all the Gruyère and Mozzarella, the mushrooms and the olive oil together in a medium saucepan. Add </span><span style=";font-family:arial;font-size:130%;" >kosher salt & freshly ground black pepper</span><span style=";font-family:arial;font-size:130%;" > and warm the cheese mixture, stirring occasionally, over low heat.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >2. Cook the pasta according to the manufacturer’s instructions, then drain, rinse under cold water, and pat dry. Set the pasta aside in a single layer on a cookie sheet lined with plastic wrap.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >3. Mix the basil into the cheese & mushroom mixture. Place a heaping spoonful of the mixture in the center of a pasta square, then fold the pasta around the cheese, creating a little bundle. Gently place the ravioli, folded-side down, in an oiled baking dish. Repeat the process until you have filled all the squares. How you do the filling and folding is entirely up to you, I like the look of a rough bundle, all you need to remember is to not over-fill the bundle.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >4. Sprinkle the tops of the ravioli with the remaining ¼ cup of Parmigiano-Reggiano, and bake until the pasta is golden and slightly puffed, about 20 minutes.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:arial;font-size:130%;" >5. Now break out that warm ragoût you made earlier and place it in shallow bowls, topped with one or two little ravioli bundles (it all depends on how large you made the bundles and how hungry you are). Serve with a sprinkling of finely chopped chives or fresh herbs.</span></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-85850342084878609672007-05-14T19:48:00.000-07:002010-01-08T19:20:45.304-08:00Coq au Vin<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.geocities.com/themurmuring/coqauvin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://www.geocities.com/themurmuring/coqauvin.jpg" alt="" border="0" /></a><span style=";font-family:arial;font-size:100%;" >“I love a recipe that really works, where you feel there is something unequivocally right about it. Where the cook has remained true to the dish, to its provenance, its history, its soul. I feel that way about coq au vin. The story is there for </span><span style=";font-family:arial;font-size:100%;" ><span>all to read.”</span> - Nigel Slater</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:arial;font-size:100%;" ><span>“I wondered when you’d get around to making this.”</span> - L </span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-family:arial;font-size:130%;">We’re well into spring and because of this I’ve been looking around trying to find those hearty recipes that I want to </span><span style="font-family:arial;font-size:130%;">make before the lighter, fresh meals of summer come along. Maybe a <a href="http://www.npr.org/templates/story/story.php?storyId=6530258">Spaghetti Bolognese</a> with oxtail and pork </span><span style="font-family:arial;font-size:130%;">shoulder, or a stew of some kind. I remember reading </span><span style="font-family:arial;font-size:130%;">Jeffrey Steingarten’s article entitled “<a href="http://lumsden.west-bend.wi.us/IMHBSIA_RedWineAndOldRoosters.html">Red Wine & Old Roosters</a>” </span><span style="font-family:arial;font-size:130%;">in which he wrote that he had eaten <span style="font-style: italic;">coq au </span></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">vin</span> maybe 200 times in his life. My mind was blown. It wasn’t his keeping score that was the shock, nor the amount of </span><span style="font-family:arial;font-size:130%;">times he partook, but that I never had. I mean, come on, I’ve eaten haggis, beef pattie and coco bread, and even tripe & </span><span style="font-family:arial;font-size:130%;">fatty flank pho. Delicious cultural favourites. Why no <span style="font-style: italic;">coq au vin</span>? It’s good hearty fare, proper brave food. I had no </span><span style="font-family:arial;font-size:130%;">excuse.<br /><br /></span><span style="font-family:arial;font-size:130%;">What the heck is this <span style="font-style: italic;">coq au vin</span>, anyway? I found out that although considered very old (there is a well-known </span><span style="font-family:arial;font-size:130%;">myth of Julius Caesar being a fan) one of the earliest recorded recipes for it, according to </span><span style="font-family:arial;font-size:130%;">American food-historians Mary and Philip Hyman, was published in Edmond Richardin's periodical <span style="font-style: italic;">L'Art du Bien </span></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Manger</span> in 1913. The method though, that of tenderizing tough meat (like an old rooster) by slowly simmering it in wine </span><span style="font-family:arial;font-size:130%;">or broth is a practice that goes way back to the ancients. The reason it took until the nineteen-hundreds before anyone </span><span style="font-family:arial;font-size:130%;">wrote it down was that before that century cookbooks only dealt with fine cuisine, explain the Hymans. I guess that left </span><span style="font-family:arial;font-size:130%;">home cooking traditions to pass down the way 90 percent of all recipes are—by word of mouth, mother to daughter. I wouldn’t have that benefit, I would have to scour my books.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">First off from Steingarten I learned what not to do. Don’t get wrapped up in the long and twisted arguments of a Bresse </span><span style="font-family:arial;font-size:130%;">rooster (i.e. coq) vs poule vs poulet vs coquelet vs chapon. Avoid at all costs the question of whether dealcoholized </span><span style="font-family:arial;font-size:130%;">wine counts as “vin”. I am the type of person who gets really wrapped up in that kind of semantic hooha and would get </span><span style="font-family:arial;font-size:130%;">very little done in the way of cooking if I dwelt on it. Julia Child, in the Art of French Cooking, says that the dish can be </span><span style="font-family:arial;font-size:130%;">called “coq au Chambertin, coq au riesling, or coq au whatever wine you use for its cooking.” She suggests a young, </span><span style="font-family:arial;font-size:130%;">full-bodied red such as “Burgundy, Beaujolais, Cotes du Rhone, or Chianti”; Rombauer & Becker ask for “dry red wine”; </span><span style="font-family:arial;font-size:130%;">I went with Sola Nero Red because it was what I had in the cupboard. So I guess my creation could be called coq au Sola </span><span style="font-family:arial;font-size:130%;">Nero Red. </span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">OK, my first step was to find a recipe that would be reasonably within my skill level (which is about a scant skill). I </span><span style="font-family:arial;font-size:130%;">found out right off that Anthony Bourdain’s <a href="http://www.amazon.ca/Anthony-Bourdains-Halles-Cookbook-Strategies/dp/158234180X/ref=pd_bbs_sr_1/702-5665728-1224053?ie=UTF8&s=books&qid=1179197973&sr=8-1">Les Halles Cookbook</a> was right out, if only because I didn’t have a couple of </span><span style="font-family:arial;font-size:130%;">days to work with, I wanted to eat that night. I found plenty of recipes that are “simple,” or “quick,” I didn’t think I could </span><span style="font-family:arial;font-size:130%;">trust the authenticity of flavour from a stew that is thrown together in an hour. I would love to have tried Nigel Slater’s </span><span style="font-family:arial;font-size:130%;"><a href="http://observer.guardian.co.uk/life/story/0,,605460,00.html">version</a>, Julia Child’s <span style="font-style: italic;">Mastering the Art of French Cooking</span> was a </span><span style="font-family:arial;font-size:130%;">possibility as was Rombauer & Becker’s <span style="font-style: italic;">Joy of Cooking</span>. As with many important decisions the choice is inevitably </span><span style="font-family:arial;font-size:130%;">made for you. Julia and Nigel called for cognac which I didn’t have. So I had the recipe, next I needed the ingredients.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">Our first stop was Clement Poultry from Newcastle, Ontario. They have a table in the <a href="http://www.stlawrencemarket.com/">St Lawrence Market</a> and their </span><span style="font-family:arial;font-size:130%;">grain-fed, antibiotic-free chickens are particular favourites. Each week we buy a couple of boneless, skinless chicken </span><span style="font-family:arial;font-size:130%;">breasts. So, along with our usual stock of chicken I purchased another 4 pounds of Chicken Thighs and Legs. Just </span><span style="font-family:arial;font-size:130%;">south of Clement is <a href="http://www.elgauchochorizos.com/">El Gaucho Chorizos</a>, they have been around for 35 years and </span><span style="font-family:arial;font-size:130%;">although they sell through other outlets, the St Lawrence Market is their main location. The double smoked bacon </span><span style="font-family:arial;font-size:130%;">there is wonderful and was my choice for the lardons for this attempt. Everything else, onions, mushrooms, </span><span style="font-family:arial;font-size:130%;">herbs...et al, I already had. I was as ready as I’d ever be.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">This dish does take quite a while to do, hours—seriously. But they’re easy hours. Meditative dishes. It makes sense </span><span style="font-family:arial;font-size:130%;">now that I think about it. I always felt that this had to be a difficult dish to make, but come on, it’s a wonderful peasent </span><span style="font-family:arial;font-size:130%;">dish, I doubt french mothers would be whipping this supper up if it was something you needed an degree to attempt. I </span><span style="font-family:arial;font-size:130%;">did dishes along the waywhile things browned, or simmered. I dirty dishes the way kids dirty their knees, completely </span><span style="font-family:arial;font-size:130%;">unconscious. Occasionally I would watch the squirrels run amok around our backyard. Then I would rattle some pots </span><span style="font-family:arial;font-size:130%;">every now and again so L would think I was working harder than I actually was. It was great to let my mind wander as I stood, </span><span style="font-family:arial;font-size:130%;">seasoned, and stirred. </span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">I should note that after over a decade and a half of vegetarianism L has returned to eating meat again. She still has issues with certain meaty things </span><span style="font-family:arial;font-size:130%;">and we are careful to buy what we call “happy” animals. Free range, organic, antibiotic free, and responsibly raised and </span><span style="font-family:arial;font-size:130%;">slaughtered. It costs more and involves asking your butcher more questions but we feel it’s worth it (not to mention the </span><span style="font-family:arial;font-size:130%;">fact that the meat tastes better). Another difficulty is that L prefers not to eat off the bone. Veins and gristle are not as </span><span style="font-family:arial;font-size:130%;">enjoyable for her as they are for me. So when the meat was done and I removed it to a platter I pulled all the meat from </span><span style="font-family:arial;font-size:130%;">the bones thus making it more L friendly.</span><span style="font-size:130%;"><br /><br /></span><div style="text-align: justify;"><span style="font-family:arial;font-size:130%;">In the end as I poured that reduced red wine and beef stock sauce, glistening over the chicken, onions and </span><span style="font-family:arial;font-size:130%;">mushrooms...man, I understand why I wanted to spend those hours here. A quicker, TV dinner version of this creation </span><span style="font-family:arial;font-size:130%;">wouldn’t, couldn’t equate to this gem of a dish. Hearty hearty. Those hours collapsed. L and I stood over the platter just </span><span style="font-family:arial;font-size:130%;">looking at it, smelling it. Heavenly. Nigella Lawson correctly wrote that ”real French food is everything home cooking </span><span style="font-family:arial;font-size:130%;">should be: comforting, transporting, with a reach that far extends the pettifogging, constraining vagaries of fad and </span><span style="font-family:arial;font-size:130%;">fashion.” I was taken there with this dish.<br /><br /><br />COQ AU VIN<br /><br /><span style="font-style: italic;">Ingredients</span><br />4 pounds chicken parts<br />4 ounces thick-cut bacon, cut crosswise into lardons<br />1 cup chopped onions<br />½ cup chopped carrots<br />3 tablespoons all-purpose flour<br />3 cups Sola Nero Red (or a </span><span style="font-family:arial;font-size:130%;">good dry red wine</span><span style="font-family:arial;font-size:130%;">)<br />1 cup beef stock<br />2 tablespoons tomato paste<br />2 bay leaves<br />½ teaspoon dried thyme<br />½ teaspoon dried oregano (or marjoram), crumbled<br />3 tablespoons unsalted butter<br />1-2 cups pearl onions, peeled<br />8 ounces cremini mushrooms, sliced<br />kosher salt and freshly cracked black pepper to taste<br />2 to 3 tablespoons minced parsley (for garnish)<br /><br /><span style="font-style: italic;">Method</span><br />Cook bacon lardons in a Dutch oven over medium-high heat until brown then remove to a seperate plate.<br /><br /></span><span style="font-family:arial;font-size:130%;">Season chicken parts with salt and black pepper. </span><span style="font-family:arial;font-size:130%;">In batches, brown both sides of the chicken pieces in the bacon fat in the Dutch oven, about 7 minutes or so. Remove them to a plate.<br /><br />Pour off all but 3 tablespoons of the fat then add the chopped onions and carrots. Stir occasionally until soft, around 10 minutes.<br /><br />Stir in the 3 tbsp of flour. Reduce the heat to low. Cook the roux until it begins to brown slightly, stirring on and off. This should take about 5-7 minutes.<br /><br />While stirring add the wine (Sola Nero Red), beef stock, tomato paste, bay leaves, dried thyme and dried oregano. Crank the heat to high and bring the sauce to a boil, stirring constantly.<br /><br />Return the bacon and chicken to the pot. If there is any accumulated juices add that too. The sauce will cool slightly because of the meat, so return the sauce to a boil, then reduce the heat so that the liquid barely simmers. Cover. Cook for 25 to 35 minutes or until the breasts register between 160 -165°F and the thighs register between 170 -180°F.<br /><br />Meanwhile, heat 3 tablespoons unsalted butter in a wide heavy skillet over medium-high heat when the foaming stops add 1-2 cups of pearl onions, peeled (L doesn’t like them so I used 1 cup, adjust the recipe for those you love). Cook the onions, stirring often, until just tender and </span><span style="font-family:arial;font-size:130%;">lightly browned </span><span style="font-family:arial;"><span style="font-size:130%;">then add the sliced mushrooms. Continue stirring until the mushrooms release their juices then remove from heat.<br /><br />OK, championship round here, closing in on the end. Remove the chicken parts to a platter and cover with aluminum foil to rest and keep warm. Find and discard the bay leaves.<br /><br />Bring the sauce to a boil over high heat and reduce until thick and syrupy, using a spoon to skim off the fat as it comes to the surface.<br /><br />Dump the skillet of mushrooms and onions with their pan juices into the Dutch oven sauce and heat through. Season with kosher salt and freshly cracked black pepper.<br /><br />Pour the sauce over the chicken. Garnish with minced parsley.<br /><br />Look. Smile. Eat.</span><br /></span></div></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-61061928918417965822007-04-15T15:30:00.000-07:002010-01-08T19:22:50.685-08:00Roasted Chicken<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEKu5gE7cEq7qt69lA3SSy9n1i47_Ncpc5oBFTWaDo1P7anYc6l2lp4X3GTiC0r8-Xv_det2iyAP6JJnN-ouq22gu_NBqA8AXdF4FE23Pn7-An-8PyTvOmALHxYonEW9kvPN0Lo3v-i1K/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEKu5gE7cEq7qt69lA3SSy9n1i47_Ncpc5oBFTWaDo1P7anYc6l2lp4X3GTiC0r8-Xv_det2iyAP6JJnN-ouq22gu_NBqA8AXdF4FE23Pn7-An-8PyTvOmALHxYonEW9kvPN0Lo3v-i1K/" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">If you asked me, say, three weeks ago if I would make you a roast chicken you would have been laughed at. Nothing personal. It just had no place in my cooking vocabulary. To me, based on absolutely no facts what-so-ever, there was some sort of arcane knowledge and advanced skill needed to even buy a full wingy and leggy chicken. What a difference those twenty-one or so days make. What brought on this life-altering transformation in my thinking? <a style="font-family: arial;" href="http://www.craftrestaurant.com/craft_bios_tom.html">Tom Colicchio</a><span style="font-family: arial;">. Sometime last week I was reading his </span><a style="font-family: arial;" href="http://www.amazon.com/Think-Like-Chef-Tom-Colicchio/dp/0609604856/ref=si3_rdr_bb_product/1">Think Like a Chef</a></span><span style="font-family: arial;font-size:130%;" > in bed and just as L, who does a lot of martial arts, was just finally slipping off into some much needed sleep after a couple of days of very hard training, I nudged her awake.</span><br /></div><div style="text-align: justify;"><div style="text-align: justify;"><span style="font-family: arial;font-family:arial;font-size:130%;" >“bwuh?” she queried.</span><br /></div><span style="font-family:arial;font-size:130%;">“Oh L, are you <span style="font-style: italic;">still</span> awake?” I turned the book toward her, “Since you’re up, look at this, I was thinking of roasting a chicken this week. How’s that sound, eh? Impressed?” She didn’t respond right away so I nudged her again.</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">“bwuh whuh, huh?” I held the book before her, pages flopping across her face, pointing out the glistening, rosemary crowned chicken that Colicchio had apparently made. Her teary eyes strained open a crack in the glare of my full spectrum, 90 watt night light (I’ll have to replace the shade one day). I held the book closer for her. </span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">“Yup, ‘bout time I start roasting some fowl, yup, very manly—like bbq.” She was quiet for a moment as this sank in. </span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">“Mm,” she noted.</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">“I know! Bet you didn’t think I’d ever roast one, did you? In roasting you just gotta remember the basics: brown, gently roast, baste, and rest.” I could hear L gently snoring in agreement beneath the tent of Tom Colicchio’s Think Like a Chef. I planned the roast for the weekend. </span><span style="font-family:arial;font-size:130%;"><br /><br />On our regular Saturday visit to the <a href="http://www.stlawrencemarket.com/about/about.html">St Lawrence Market</a> L for some reason had no memory of our conversation and couldn’t figure out why I was buying a 3½ pound organic, free-range <span style="font-style: italic;">capon</span> from Manos Meats. A capon is a very young rooster that has been castrated. They say a castrated rooster that makes a good roasting bird. Without nackers, these little guys have no sex drive, they spend their days eating and lazing in the shade wondering what hens are for until they become little fatty fatty boobalatties. We got it home and I followed the recipe exactly—well, as close as I could.<br /><br />I started off by rubbing the chicken inside and out with the kosher salt and pepper. Once seasoned it’s time to tie up the little guy, also known as “trussing”. The facially-pierced young butcher at the local supermarket was kind enough to supply me with three feet of twine. I assumed he gave me exactly as much as I would need so I began to fumble with string and chicken in an embarrassing attempt to wrangle and rope it. For the next five or so minutes, I flipped and flopped this bird, got tangled up with string and skin-flaps, I got to know this capon very well. I was clearly missing something int Colicchio’s explaination, being a more visual learner I had to pull out the Joy of Cooking and look at the trussing diagram. Within a couple of minutes I had succeeded, albiet poorly. According to <a href="http://www.amazon.com/Jacques-Pepins-Complete-Techniques-P%C3%A9pin/dp/1579122205/ref=pd_bbs_sr_3/104-8920253-8914358?ie=UTF8&s=books&qid=1176780401&sr=8-3">Jacques Pepin</a>, the purpose of “proper” trussing is so the bird is easier to handle, it keeps it’s shape and it roasts evenly. My trussing technique proved to be somewhat less than “proper” being that the chicken continually Houdinied his little wings loose. It was suggested that I should have chopped off the wing tips at the first joint (and Pepin adds any other small tips as well) but I thought Colin, I’d named him by this point (and given him a bit of a back story), Colin had had enough things cut off him in his short life (and what a heroic life it was, what with the unbelievable single handed rescue of all those hens in the big coop fire of ought-six, made all the more amazing considering he didn’t know what hens were for). Besides, I like crispy wing tips, the removal is more for aesthetics than anything.<br /><br />I got the peanut oil shimmering and began the browning phase of the roasting, both sides and then on his back and into the oven for 20 minutes. Once the timer went off, I tossed in some unsalted butter and put it back in to roast for another 30 minutes. I took it out frequently to brush the skillet butter and drippings all over to keep Colin well basted. When it was done and resting I added white wine to the chicken drippings in the skillet along with some garlic and lemon juice and made a really nice pan gravy. Tom Colicchio doesn’t mention this but going with the idea of his book he most likely would approve.<br /><br />And there you have it. I figured out that no arcane knowledge was necessary, roasting was far easier than I thought. Like a mantra I repeated Colicchio’s advice over and over: brown, gently roast, baste, and rest. The meal, served with a mixed green salad with a mustard vinaigrette, was enjoyed by both of us. L even had seconds. So now if you ask me if I would make you a roast chicken, I’ll still laugh at you, and then start the oven.<br /><br />So later that night as I was rereading the roasting chapter of Think Like a Chef, I felt proud of my newly aquired skill and decided to follow the book further to the next recipe. I turned to L who was snuggled deep under the covers beside me and nudged her.<br /><br />“Hey L? What do you think about a pan-roasted striped bass next week, or maybe halibut? Yup, I think it’s about time...”<br /></span><span style="font-family:arial;font-size:130%;"><br />“gwuh?”<br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;"><br />ROAST CHICKEN</span><span style="font-size:130%;"><br /><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">• 1 3½ pound free-range capon</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">• kosher salt & freshly ground black pepper</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">• 2 sprigs of fresh rosemary</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">• 2 sprigs of fresh thyme</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">• 1 tbsp peanut oil</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">• 2 tbsp unsalted butter</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">• pinch fleur de sel</span><span style="font-family:arial;font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-family:arial;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1. Heat the oven to 375°F / 190°C / Gas Mark 5. Rinse the chicken and dry thoroughly with paper towels. Season the chicken inside and out with kosher salt and fresh ground pepper, stuff the rosemary and thyme inside the cavity, then truss.<br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2. Heat the peanut oil in a large, heavy ovenproof skillet over medium heat until it “moves easily across the pan.” Place the chicken on its side in the skillet and brown, about 7 minutes. Turn and brown the other side, about 7 minutes more. Turn the chicken breast-side up and transfer the skillet to the oven. Roast for about 20 minutes, then add butter. Continue roasting, basting (I used a brush) occasionally, until the thigh juices run clear, about 30-35 minutes more. Remove the chicken from the oven and cover loosely with aluminum foil. Allow the chicken to rest for 10 to 15 minutes, then carve and serve sprinkled with fleur de sel.</span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com4tag:blogger.com,1999:blog-6119749928805782213.post-54877900625188180572007-04-07T13:23:00.000-07:002010-01-08T19:27:16.750-08:00RED WINE-POACHED BEEF WITH STAR ANISE, LONG PEPPER & CARDAMOM INFUSION<div style="text-align: justify;"><span style=";font-family:arial;font-size:130%;" >When I first laid eyes on <a href="http://www2.blogger.com/www.ludolefebvre.com/">Ludo Levebvre’s</a> cookbook <a href="http://www.amazon.ca/Crave-Feast-Senses-Ludovic-Lefebvre/dp/0060012854/ref=sr_1_2/701-8042667-9713923?ie=UTF8&s=books&qid=1175978063&sr=8-2">Crave: The Feast of the Five Senses</a> I didn’t know what to make of it. I would go into detail about the hilarious photographs (which I’m sure were not the intention and thus making it all the more sad because of it) but I have seen enough entries online treading that path, and a joke told too many times ceases to be funny (The </span><span style=";font-family:arial;font-size:130%;" >Aristocrats aside). I think it best to present this link to SoCalorie’s <a href="http://la.foodblogging.com/2005/05/18/an-open-letter-to-ludo-lefebvre/">An Open Letter to Ludo Lefebvre</a>, from the May, 2005 entry from <a href="http://la.foodblogging.com/">la.foodblogging.com</a>, and leave it there. </span> <span style=";font-family:arial;font-size:130%;" >Aside from the pretty pictures, what kept me looking through this cookbook were the recipes, flavours different from what I was used to, but recognizable all the same. They looked really good, I mean, look at the guy’s creds, Lefebvre’s worked under some amazing people in some impressive places. He obviously knows what he’s doing—in the recipes, if not branding. The book was filled with spices that weren’t (yet) in my pantry (or my vocabulary), things like <a style="font-family: arial;" href="http://en.wikipedia.org/wiki/Star_anise">Chinese star anise</a><span style="font-family: arial;"> which is the seed from the Badian tree, a small evergreen related to the magnolia. The seed contains anethole, the same ingredient which gives the unrelated anise its flavor. In China these beautiful little things are called </span><span style="font-style: italic; font-family: arial;">bājiǎo</span><span style="font-family: arial;">, “eight-horn”. Lefebvre also calls for </span><a style="font-family: arial;" href="http://en.wikipedia.org/wiki/Long_pepper">Indian long pepper</a><span style="font-family: arial;"> which I’ve yet to track down but he describes the flavour as sharp, bitter and slightly sweet with a “light floral aroma”. Similar to regular pepper only hotter. Interestingly enough, the word pepper is derived from the Sanskrit word for long pepper, </span><span style="font-style: italic; font-family: arial;">pippali</span><span style="font-family: arial;">. </span></span><br /></div><div style="text-align: justify; font-family: arial;font-family:arial;"><span style="font-size:130%;"><br />I decided to try the one recipe I read over and over again, like a fine poem, his red wine poached beef recipe, a refinement of </span><span style="font-style: italic;font-size:130%;" >bœuf à la bourguignonne</span><span style="font-size:130%;">. Without the searing step and sliced very thin he claimed the meat would be "soft as butter." Over the week I slipped out during lunch breaks and evenings to Whole Foods, the LCBO (known as the liquor store to those outside of Ontario), and Kensington Market to get the ingredients together. As stated, the only thing I have yet to find is the long pepper, I substitute freshly ground pepper instead. All the burners of my tiny 20 inch Magic Chef crapomatic stove were called into duty. I even broke out my new mortar and pestle for the spices. Then followed a sweaty dance with pots and pans do-si-do’ing around the burners. With an allemande left and an allemende right I jumped back and forth between the beef, endives and reductions with as much grace as my ample frame could muster. As long as it is, I found the recipe particularly easy to follow and in the end both dishes were ready at the same time (which for me, is quite the feat), well, somewhat ready—the lemon reduction hadn’t reached the right consistancy, but to wait the extra five minutes or so would have compromised the rest of the meal. I plated and served it immediately. A complete success. The Port reduction was rich and velvety and its deep notes of sweetness a great balance to the citrus tang of the carmalized Belgian endive, which is cooked in lemon juice and water leaving just a hint of its usual bitterness. As promised the meat was amazingly tender alive with hints of spice from the poaching liquid. L had no complaint about the runniness of the lemon reduction.<br /><br />RED WINE-POACHED BEEF WITH STAR ANISE, LONG PEPPER, & CARDAMOM INFUSION</span> <br /><span style="font-size:130%;">(My version—for two)<br /><br /></span><br /><span style="font-style: italic;font-size:130%;" >Ingredients</span> <span style="font-size:130%;"><br />For the Beef:<br />750-ml bottle dry red wine<br />2 whole star anise, slightly smashed<br />2 tsp coarsely ground pepper (long if you can find it)<br />1 tsp coarsely ground green cardamom seeds<br />1 1/2 lb piece of filet mignon, trimmed<br /><br />For the Port Reduction Sauce:<br />2 cups ruby port (Paarl Vintage Character Ruby Port)<br />1 cup Wolfgang Puck Organic Beef Broth<br />2 tbsp chilled unsalted butter, cut into pieces<br />fleur de sel and freshly ground black pepper<br />...and for garnish additional freshly ground star anise, pepper (again, long if you can find it), and green cardamom<br /><br />I needed:<br /></span> <ul><li><span style="font-size:130%;">3 saucepans for the poaching and two reductions</span></li><li><span style="font-size:130%;">1 skillet for caramelizing the endive</span></li><li><span style="font-size:130%;">1 small melon baIler I bought for the occasion</span></li><li><span style="font-size:130%;">1 liquid thermometer for the poaching liquid temperature</span></li><li><span style="font-size:130%;">1 meat thermometer (instant or not) to check the internal temperature of the beef</span></li><li><span style="font-size:130%;">1 mortar & pestle (or spice mill) for the spices</span> </li></ul> <span style="font-style: italic;font-size:130%;" >Method</span> <span style="font-size:130%;"><br />For the Beef:<br />Combine the wine, star anise, pepper, and cardamom in a heavy large saucepan. Bring to a boil over high heat. Remove the cooking liquid from the heat and cool to 185°F. Add the beef to the cooking liquid. Place the saucepan over low heat so that the cooking liquid barely simmers. Cook, uncovered, until an instant-read meat thermometer inserted into the center of the beef registers 135°F for medium-rare, about 25 minutes.<br /><br />For the Port Reduction Sauce:<br />Combine the port and beef stock in a heavy medium saucepan. Boil over high heat until the liquid thickens slightly and is reduced to 1/2 cup,about 25 minutes. Whisk in the butter to form a smooth sauce. Season the sauce to taste with fleur de sel and pepper. Keep warm.<br /><br />To Serve:<br />Cut the beef crosswise into 6-8 slices. Arrange the beef slices to the side of 2 large plates, overlapping slightly and dividing equally. Sprinkle the beef with fleur de sel and black pepper. Drizzle the port sauce around the beef (yum). Sprinkle with the additional ground star anise, long pepper, and cardamom. Serve the caramelized belgian endive with lemon alongside.<br /><br /><br />CARAMELIZED BELGIAN ENDIVE WITH LEMON<br /><br /></span> <span style="font-style: italic;font-size:130%;" >Ingredients</span><span style="font-size:130%;"><br />2 heads of Belgian endive<br />1 cup strained fresh lemon juice<br />1 cup water<br />2 tbsp extra virgin olive oil<br />2 tbsp sugar<br />fleur de sel and freshly ground pepper<br /><br /></span> <span style="font-style: italic;font-size:130%;" >Method</span><span style="font-size:130%;"><br /></span><div style="text-align: left;"><span style="font-size:130%;">Combine the endive, lemon juice, and water in a heavy medium saucepan. Cover and cook over low heat until the endive is tender, about 15-20 minutes. Using tongs, transfer the endive to a plate. Cool for 5 minutes. Cut each endive lengthwise in half. Using a small melon baIler, trim the tough center core of the endive halves—gently now as the leaves come apart easily. Season the endive with fleur de sel and ground pepper. Continue boiling the cooking liquid until it is reduced to 1/4 cup, about 12 minutes. Keep the lemon reduction warm.</span><br /><br /><span style="font-size:130%;">Heat the oil in a large nonstick saute pan over medium-high heat. Sprinkle the sugar over the oil. Place the endive halves, cut side down, in the pan. Cook until the sugar begins to caramelize and the endive halves are golden brown, about 2 minutes. Arrange 2 caramelized endive halves on each of the two plates. Drizzle the warm lemon reduction over the endive and serve.</span></div></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com1tag:blogger.com,1999:blog-6119749928805782213.post-12801184842256113632007-03-24T17:26:00.000-07:002010-01-08T19:27:50.234-08:00Chicken Adobo Variation #1<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.geocities.com/themurmuring/chickenadoborice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://www.geocities.com/themurmuring/chickenadoborice.jpg" alt="" border="0" /></a><span style="font-family: arial;font-size:130%;" >Spanish for seasoning or marinade, </span><span style="font-style: italic; font-family: arial;font-size:130%;" >adobo</span><span style="font-family: arial;font-size:130%;" > is also a term used for the name of a well-known Filipino dish typically made from pork or chicken (or a combination of both). I first read the recipe in Greg Atkinson’s great Seattle Times article <a href="http://seattletimes.nwsource.com/pacificnw/2001/0107/taste.html"><span style="font-style: italic;">Food for the Crew</span></a> which made it into <a href="http://www.amazon.ca/Best-Food-Writing-Holly-Hughes/dp/1569245770/ref=sr_1_13/026-1986557-9546836?ie=UTF8&s=books&qid=1174786022&sr=8-13">Best Food Writing 2001</a>. It looked so good and easy, which is a big selling point for me, I decided to give it a go. After a quick search of the net for alternate recipes I decided on a mix of things I saw. The result was really good. Salty and tangy balanced but maybe leaning a little heavily to the salt side. As we were eating I mentioned to L that adding something sweet to balance the savory would really make it for me, maybe honey. One recipe called for fresh grated ginger, one called for replacing vinegar with lemon juice, another for adding pineapple bits and some of the syrup—it all sounds good to me. There are so many different takes available online that for the next couple of months I’m going to keep experimenting and posting the variations. This will be Chicken Adobo Variation #1:<br /></span></div><div style="text-align: justify;"><div style="text-align: justify;"><span style="font-family: arial;font-size:130%;" ><br /></span><span style="font-family: arial;font-family:arial;font-size:130%;" >CHICKEN ADOBO </span><span style="font-family: arial;font-size:130%;" ><br /><br /></span><span style="font-family: arial;font-family:arial;font-size:130%;" ><span style="font-style: italic;">Ingredients</span></span><span style="font-family: arial;font-size:130%;" ><br /></span><span style="font-family:arial;font-size:130%;">2 pounds organic, free run, skinless chicken breast</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 cup vinegar</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 cup soy sauce</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">3 + 1 cloves roasted garlic, crushed</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 tbsp fresh cracked pepper</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 bay leaf</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">unsalted butter</span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Method</span></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">Wash the chicken and cut into about eight pieces. Throw the pieces into a pot with soy sauce, vinegar, water, 3 garlic cloves, pepper, and bay leaf. Bring to a boil and reduce heat to medium-low. Cover and keep chicken bubbling for 25 minutes or until done. Remove chicken from the liquid but keep the liquid boiling. Heat some unsalted butter with the other crushed garlic clove in a separate fry pan. Add the chicken and fry until brown. Return the chicken to the liquid (which will have reduced a bit).</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">Serve with steamed white rice. </span><br /></div></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-41076478961853295362007-03-24T10:10:00.000-07:002010-01-08T19:28:29.746-08:00Baked Sweet Potato & Roasted Cherry Tomato Soup<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ewI6BVUuBDtIQ8MlE7RMfAhGfGQ7n4SDAqqxAwAn_aCWeQT1ehyraLy8zP6cObMkvmemem8fRewPxx2uc49DdLnEo-IHGdZrL5YlY8aP5oqnqxumk1rdv1HLxfMeb30a9JiUjk1OxLoA/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 365px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ewI6BVUuBDtIQ8MlE7RMfAhGfGQ7n4SDAqqxAwAn_aCWeQT1ehyraLy8zP6cObMkvmemem8fRewPxx2uc49DdLnEo-IHGdZrL5YlY8aP5oqnqxumk1rdv1HLxfMeb30a9JiUjk1OxLoA/" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">One of the easiest recipes I’ve done lately was from Tamasin Day-Lewis’s </span><span style="font-size:130%;"><a style="font-family: arial;" href="http://www.amazon.ca/gp/product/1841882283%3ftag=orionpublishi-21%26link_code=sp1%26camp=2025%26dev-t=DF1XTIY9RM305">Good Tempered Food</a></span><span style="font-family:arial;font-size:130%;">. Roast some onion, sweet potato and cherry tomatoes with olive oil, sprigs of rosemary and thyme and when all weepy and carmelly good, you peel the sweet potatoes and bung the lot into a food processor with some hot chicken stock (that has been mixed with some brown sugar). Throw it back on the stove and boil, then taste and season. Really delicious. Very simple, but bold, flavours all coming together. I served it with a slice of roasted garlic-scraped sour dough toast.</span><br /></div><div style="text-align: justify;"><span style="font-family:arial;font-size:130%;"><br />Now a word about the cookbook. I haven’t tried many things out of Day-Lewis’s book (<a href="http://www.amazon.ca/gp/product/1841882283%3ftag=orionpublishi-21%26link_code=sp1%26camp=2025%26dev-t=DF1XTIY9RM305">Good Tempered Food</a>) but I agree with Renz over at <a href="http://littlebouffe.blogspot.com/2007/01/potato-potahto-baked-sweet-potato-and.html">Little Bouffe</a> that it’s a good book but there are problems with her recipes. There has to be a certain amount of <span style="font-style: italic;">caveat emptor </span>in creating a Day-Lewis dish as it rarely turns out as good as claimed or expected. But this gives you room to move about and swing your elbows a bit. Luckily for me, I’m useless at reading recipes anyway and tend to work on the <a href="http://www.waitrose.com/food_drink/wfi/foodpeople/writersandcritics/9810064.asp">Nigel Slater</a> theory that a recipe is a guideline (unless baking or candy making, of course) and that you should personalize it a bit. But beware of her cooking times, best to keep your eyes open. If my incorrigible little Magic Chef ® gas range (with its upside-down clock) has taught me anything it’s that sometimes it’s best not to force a recipe and sometimes you gotta step up and hammer it until it fits. But the decision is yours.</span></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-53728782424772697572007-03-18T12:09:00.000-07:002010-01-08T19:28:55.802-08:00Beer & Cheddar Cheese Soup with Bacon<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7_TWhmu2yv2Anc7vheBw2nvufyCrPi36S1Ew9XXoNzGYPgnyG1g7ej7tEaVfCmGBl2FJQOKR_oq-atsGK0y8OkTpIl58I6E2rXeejTUD2ywFCV7lfr07Oac0wcwJ2m4oXVF8uA_Bfs4C/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 365px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7_TWhmu2yv2Anc7vheBw2nvufyCrPi36S1Ew9XXoNzGYPgnyG1g7ej7tEaVfCmGBl2FJQOKR_oq-atsGK0y8OkTpIl58I6E2rXeejTUD2ywFCV7lfr07Oac0wcwJ2m4oXVF8uA_Bfs4C/" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">“He was a wise man who invented beer,” Plato correctly noted, but it was an even wiser person that coupled it with aged cheddar to make soup. Come to think of it, it was probably a couple of people, the same ones that first mixed chocolate with peanut butter. I rooted around the lumber room of the internet looking for the history and found nothing. The origin of cheese predates recorded history and beer is one of the oldest human-produced beverages, so I’m assuming the recipe is likely as old. Beer (due to the brewing process) was safer to drink than the water and milk (which was usually preserved as cheese) so I’m sure the nomadic Turkic peoples sat around the yurt campfire eating this wonderful silky soup while listening to a Manaschi reciting some beautiful epic poem as the sun slowly nodded below the horizon and the stars began glistening wetly over the dry evening, they relined in the silent embrace of nature and nibbled peanut butter cups for dessert. Don’t quote me on this I never did well in history.</span><span style="font-size:130%;"><br /></span></div><div style="text-align: justify;"><div style="text-align: justify;"><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">This curiousity for Cheddar Cheese & Beer soup started about a month ago while watching <span style="font-style: italic;">Master Class at Johnson & Wales</span> on PBS. It was the episode #318, “Cooking with Beer”. I remember the beer-marinated skirt steak looked good, couldn’t really remember what the chicken saltimbocca was all about, but the cheddar cheese soup stuck in my head. Over the next couple of weeks I would search the net trying to track down the simple recipe that was produced on the show. But to no avail. The people at the College of Culinary Arts at Johnson & Wales should post the recipes from the show as a public service. Anyway. I found an abundance of other recipes and finally decided on one from <a href="http://www.epicurious.com/recipes/recipe_views/views/231641">Gourmet</a> magazine. The only changes I made to the recipe was using a lager beer (Taps Premium Lager, I prefer cooking with it than drinking it) and the bacon was organic and nitrate-free (I won’t make that mistake again, I read an essay in one of Holly Hughes’ always enjoyable <a href="http://www.amazon.ca/Best-Food-Writing-Holly-Hughes/dp/1569242879/ref=sr_1_1/702-0336219-9826467?ie=UTF8&s=books&amp;amp;qid=1174245237&sr=1-1">Best Food Writing</a> books about artisanal bacon. The point that stuck out was that you need at least a little nitrate in bacon otherwise it doesn’t taste like bacon. I can’t find the volume it’s from at the moment. But, I can now attest to this, my nitrate-free rashers tasted more of burnt ham that crispy bacon. The next time I make this soup with be with good bacon that is low in nitrate and I’ll see how that works).</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">The soup was a complete success, even though I diced the vegetables a little larger (OK, a lot larger) that the recipe called for which more than doubled (OK, maybe tripled) the amount of time it took for them to soften. Long story short, creamy and tangy and wonderful. L loved it, and in the end that’s what it’s about, isn’t it?</span><span style="font-size:130%;"><br /></span></div><br /><span style="font-family:arial;">• <a href="http://www.epicurious.com/recipes/recipe_views/views/231641">Gourmet, March 2005</a> </span><br /><span style="font-family:arial;"></span></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com0tag:blogger.com,1999:blog-6119749928805782213.post-83417994701082227492007-03-14T20:46:00.000-07:002010-01-08T19:29:38.354-08:00Sautéed Spinach with Onions & Garlic Confit<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.geocities.com/themurmuring/sauteedspinachwithgarlicand.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://www.geocities.com/themurmuring/sauteedspinachwithgarlicand.jpg" alt="" border="0" /></a><span style="font-family:arial;font-size:130%;">OK, first off, I love sautéed greens—let’s just get that out of the way. I look like a meat and </span><span style="font-family:arial;font-size:130%;">potatos guy but when left to my own devices, I admit it, I’ve got a couple cloves of roasted garlic </span><span style="font-family:arial;font-size:130%;">and some diced shallots or onions in the pan, a little unsalted butter and garlicky olive oil and I’m rinsing the spinach. </span><span style="font-size:130%;"><br /></span></div><div style="text-align: justify;"><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">So, my wife L is coming home late, I’m hungry </span><span style="font-style: italic;font-family:arial;font-size:130%;" >and</span><span style="font-family:arial;font-size:130%;"> reading the </span><span style="font-size:130%;"><a style="font-family: arial;" href="http://www.shaylaonline.com/cookblog/">Cooking Journey</a></span><span style="font-family:arial;font-size:130%;"> food blog and Shayla has made some sautéed greens with shallots and it looks so good—and green, so very, very green. I think, yeah, I’ll have some of that. I had the garlic cloves minced and in the pan with the onions and the bunch of organic spinach glistening emerald before I remembered I had the Fine Cooking issue that she used (December 2006, on the back flap). So as I was sitting down with my big bowl of green garlicky goodness, enjoying that scratchy teeth feel you get, I scanned the recipe. I don’t know if I could give up the garlic cloves in place of the coriander and red pepper (although L might like me to). I prefer a much simpler and less spicy dish (not spicy hot, but spicy complicated), I like the peppery flavour of the spinach mixed with the warmth of the onion and garlic, and just a pinch of Fleur de Sel. </span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">SAUTÉED SPINACH WITH ONION & ROASTED GARLIC CONFIT<br /><br />This also works well with other greens, I particularly like it with rapini.<br /></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Ingredients</span></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 tbsp unsalted butter</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">¼ cup finely diced onion (or shallots)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">2 cloves minced roasted garlic (Garlic Confit - recipe follows)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 tbsp garlic oil (again, recipe follows)</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">1 bunch fresh organic spinach (thoroughly washed), longer, tough stems removed and discarded (I save all veggie cuttings in the freezer for stock).</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Method</span></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">In a big fry pan stir the butter, oil, garlic and onion over medium heat until the onion is soft. Add the spinach. Cook spinach (I read a recipe recently that suggets while cooking the spinach you should be “stirring furiously,” I prefer “calmly” using tongs to turn the greens around so everything gets shiny and coated), cover and stir every now and then for a few minutes or until the spinach is wilted but still bright green. Plate and season with sea salt and freshly cracked pepper.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">serves: me </span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-family:arial;font-size:130%;">N.B. - I have no idea where I originally came across my garlic confit recipe but it is so easy, as you’ll see, that I just do it when I have some surplus garlic.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">GARLIC CONFIT</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;">This is a great pantry staple. I use the garlic oil to brush on garlic bread, or to pour in the pan with butter for sautéed spinach or even eggs, home fries. The roasted cloves can be scraped across toast to liven up a sandwich or used together with fresh garlic to give a more complicated taste profile (ooo, listen to the boy, I mean it tastes really good). All in all, I could not live without this stuff. You could try putting fresh thyme sprigs while roasting, I read that Thomas Keller does that in his <a href="http://www.amazon.ca/Bouchon-Jeffrey-Cerciello/dp/1579652395/ref=pd_ka_1/701-8990143-2974722?ie=UTF8&s=books&qid=1174155306&sr=8-1">Bouchon</a> cookbook.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Ingredients</span></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">peeled garlic cloves</span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">olive oil</span><span style="font-size:130%;"><br /><br /></span><span style="font-family:arial;font-size:130%;"><span style="font-style: italic;">Method</span></span><span style="font-size:130%;"><br /></span><span style="font-family:arial;font-size:130%;">Preheat the oven to 350° F / 175° C / Gas Mark 4. Half fill an oven proof dish with the garlic cloves and cover completely with the olive oil. Bake in oven for about 20 to 30 minutes, until the cloves are tender and golden. Put on your counter and let cool, uncovered, until it reaches room temperature. You can keep it for up to a month in an airtight container (we use it up well before then).</span><br /></div>Paulhttp://www.blogger.com/profile/08878111945929080966noreply@blogger.com3