Yield: Makes 3 cups
Ingredients
* 1/2 cup butter or margarine, softened
* 4 cups sifted powdered sugar
* 3 to 4 tablespoons half-and-half
* 3 tablespoons green crème de menthe
Preparation
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, half-and-half, and crème de menthe beating until frosting is smooth.
Sunday, December 13, 2009
Vietnamese Pickled Vegetables
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)
For a 12 oz jar, you'll need:
1 medium-sized carrot, julienned
1 small daikon, julienned
1 tblsp sugar
1/2 tsp salt
1/4 to 1/2 cup white vinegar
Those measurements are just guidelines. What I usually do is after julienning the vegetables, I spread them out in a shallow bowl. Then I sprinkle just enough sugar for a light coating. Add a smidgen of salt. Then pour enough vinegar to submerge about half the vegetables.
If I'm eating this right away, I like to use rice vinegar for the lighter taste. If you intend to store these as pickles, then ordinary white vinegar is fine.
After about 15 minutes or so, stir the vegetables so the vinegar is mixed. The carrots and daikon should be lightly pickled after about half an hour.
Store extra pickles in a glass jar and pour the extra vinegar in the jar. Add enough vinegar to fill the jar halfway and fill up the rest with water. Screw the lid on tightly. Store in fridge.
And you've got do chua handy for whenever you want to add pickles to any kind of sandwich.
Read more: http://wanderingchopsticks.blogspot.com/2007/10/do-chua-vietnamese-pickled-stuff-ie.html#ixzz0Zbt0a9Dp
For a 12 oz jar, you'll need:
1 medium-sized carrot, julienned
1 small daikon, julienned
1 tblsp sugar
1/2 tsp salt
1/4 to 1/2 cup white vinegar
Those measurements are just guidelines. What I usually do is after julienning the vegetables, I spread them out in a shallow bowl. Then I sprinkle just enough sugar for a light coating. Add a smidgen of salt. Then pour enough vinegar to submerge about half the vegetables.
If I'm eating this right away, I like to use rice vinegar for the lighter taste. If you intend to store these as pickles, then ordinary white vinegar is fine.
After about 15 minutes or so, stir the vegetables so the vinegar is mixed. The carrots and daikon should be lightly pickled after about half an hour.
Store extra pickles in a glass jar and pour the extra vinegar in the jar. Add enough vinegar to fill the jar halfway and fill up the rest with water. Screw the lid on tightly. Store in fridge.
And you've got do chua handy for whenever you want to add pickles to any kind of sandwich.
Read more: http://wanderingchopsticks.blogspot.com/2007/10/do-chua-vietnamese-pickled-stuff-ie.html#ixzz0Zbt0a9Dp
Saturday, December 12, 2009
Fava Bean Recipes
Fava Bean Salad
Ingredients
* 1 (19 ounce) can fava beans, drained
* 2 medium fresh tomatoes, chopped
* 1 small onion, diced
* 1 cucumber, diced
* 2 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 1 lemon, juiced
* 3 tablespoons olive oil
* 1 teaspoon ground cumin
* salt and black pepper to taste
Directions
1. Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.
Ful Medames (Fava Bean Dip)
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
2 cans (3 cups) fava beans, rinsed and drained
1 tsp. ground cumin
1/4 tsp. cayenne or red chili pepper
3 tbsp. lemon juice
1/4 cup parsley
Sauté the onion and garlic in a large, non-stick skillet for about 4 minutes. Add the tomatoes and cook for another 4 minutes. Stir in the fava beans, cumin, and red pepper, and cook on medium-low heat for about 10 minutes.
Remove from the heat and mash the fava beans lightly, right in the skillet, until most of the beans are mashed. Scoop into a serving bowl, and mix in the lemon juice and parsley. Serve with warm pita bread.
Hint: Look for canned fava beans in Middle Eastern grocery stores. Some common spellings are ful medames, foul moudammes, foul mudammes, and foul moudammas.
Makes 5 servings. Per serving: 174 Calories (kcal); 1 g Total Fat; (5% calories from fat); 10 g Protein; 37g Carbohydrate; 0 mg Cholesterol; 587 mg Sodium; 7 g Fiber.
Ingredients
* 1 (19 ounce) can fava beans, drained
* 2 medium fresh tomatoes, chopped
* 1 small onion, diced
* 1 cucumber, diced
* 2 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 1 lemon, juiced
* 3 tablespoons olive oil
* 1 teaspoon ground cumin
* salt and black pepper to taste
Directions
1. Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.
Ful Medames (Fava Bean Dip)
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
2 cans (3 cups) fava beans, rinsed and drained
1 tsp. ground cumin
1/4 tsp. cayenne or red chili pepper
3 tbsp. lemon juice
1/4 cup parsley
Sauté the onion and garlic in a large, non-stick skillet for about 4 minutes. Add the tomatoes and cook for another 4 minutes. Stir in the fava beans, cumin, and red pepper, and cook on medium-low heat for about 10 minutes.
Remove from the heat and mash the fava beans lightly, right in the skillet, until most of the beans are mashed. Scoop into a serving bowl, and mix in the lemon juice and parsley. Serve with warm pita bread.
Hint: Look for canned fava beans in Middle Eastern grocery stores. Some common spellings are ful medames, foul moudammes, foul mudammes, and foul moudammas.
Makes 5 servings. Per serving: 174 Calories (kcal); 1 g Total Fat; (5% calories from fat); 10 g Protein; 37g Carbohydrate; 0 mg Cholesterol; 587 mg Sodium; 7 g Fiber.
Monday, December 07, 2009
Pumpkin Gratin (Jacques Pepin)
(from Epicurious: http://www.epicurious.com/recipes/member/views/PUMPKIN-GRATIN-BY-JACQUES-PEPIN-50055890)
Servings: 4 servings
Ingredients
1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
1 tablespoon grated Parmesan cheese
Preparation
Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.
Servings: 4 servings
Ingredients
1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
1 tablespoon grated Parmesan cheese
Preparation
Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.
Wednesday, November 25, 2009
Ten-Hour Braised Lamb Neck with Wilted Creasy Greens (Gourmet Magazine)
Serves 4
* Active time:45 min
* Start to finish:10 1/2 hr
October 2009
For Lamb Neck
* 2 large carrots, coarsely chopped
* 2 celery ribs, coarsely chopped
* 1 large onion, coarsely chopped
* 1 1/2 lb lamb neck
* 3 cups Pinot Noir or other light red wine
* 3 cup vegetable stock, chicken stock, or lamb stock
For Greens
* 1 tablespoon vegetable oil
* 6 cups creasy greens, tender arugula, or watercress, tough stems discarded
*
Preheat oven to 250°F with rack in middle.
*
BRAISE LAMB:
Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours.
*
About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1½ cups, about 10 minutes. Add stock and return to a boil.
*
Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more.
*
Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat).
*
COOK GREENS
Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute.
*
Serve lamb with greens.
COOKS' NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving.
http://www.gourmet.com/recipes/adventureswithruth/2009/10/braised-lamb
* Active time:45 min
* Start to finish:10 1/2 hr
October 2009
For Lamb Neck
* 2 large carrots, coarsely chopped
* 2 celery ribs, coarsely chopped
* 1 large onion, coarsely chopped
* 1 1/2 lb lamb neck
* 3 cups Pinot Noir or other light red wine
* 3 cup vegetable stock, chicken stock, or lamb stock
For Greens
* 1 tablespoon vegetable oil
* 6 cups creasy greens, tender arugula, or watercress, tough stems discarded
*
Preheat oven to 250°F with rack in middle.
*
BRAISE LAMB:
Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours.
*
About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1½ cups, about 10 minutes. Add stock and return to a boil.
*
Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more.
*
Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat).
*
COOK GREENS
Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute.
*
Serve lamb with greens.
COOKS' NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving.
http://www.gourmet.com/recipes/adventureswithruth/2009/10/braised-lamb
Monday, November 23, 2009
Lou Dan and Beef Noodle Soup
http://the-cooking-of-joy.blogspot.com/2009/01/my-mom-is-best-cook-i-know-and-im-not.html
My Mom's Taiwanese Beef Noodle (Soup)
makes 6 servings
2 scallions, chopped
4 garlic cloves, chopped
1 teaspoon ginger, minced
1 star anise
1 1/2 lbs. chuck beef (or beef shank) cut into 3/4" pieces
1/2 cup rice wine
1 1/2 cups soy sauce
1 1/4 cup water
3 tablespoon sugar
1 lb. angel hair pasta
1 small head napa cabbage, washed and cut into 3" pieces
1) In large saucepan, saute the first four ingredients in 2 T oil for 2 minutes. Add the beef and cook until just browned.
2) Add the wine, soy sauce, water, and sugar, and heat to boiling. Reduce to a simmer and cook with the lid on for 1-2 hours (1 hour is enough for chuck beef, may need 2 hours for beef shank).
3) 15 minutes before beef is done, boil water in a large pot. Add pasta and cook while stirring occasionally for 3 minutes. Add napa cabbage and cook for 2 more minutes. Drain off most of the water.
4) Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce (making sure to remove the star anise).
Lu Dan
Soy Sauce Braised Eggs
1) Add eggs to a pot of cold water. Bring the water to a boil and reduce to a simmer. Cook for 12-15 minutes. Transfer eggs to a bowl full of cold water to cool.
2) Once eggs are not hot to the touch, peel them.
3) Heat the soy sauce mixture leftover from beef to boiling. Reduce to a simmer and add the peeled eggs. If the level of the liquid does not cover the eggs, make sure to rotate the eggs throughout the braising process. Braise for 30 minutes.
My Mom's Taiwanese Beef Noodle (Soup)
makes 6 servings
2 scallions, chopped
4 garlic cloves, chopped
1 teaspoon ginger, minced
1 star anise
1 1/2 lbs. chuck beef (or beef shank) cut into 3/4" pieces
1/2 cup rice wine
1 1/2 cups soy sauce
1 1/4 cup water
3 tablespoon sugar
1 lb. angel hair pasta
1 small head napa cabbage, washed and cut into 3" pieces
1) In large saucepan, saute the first four ingredients in 2 T oil for 2 minutes. Add the beef and cook until just browned.
2) Add the wine, soy sauce, water, and sugar, and heat to boiling. Reduce to a simmer and cook with the lid on for 1-2 hours (1 hour is enough for chuck beef, may need 2 hours for beef shank).
3) 15 minutes before beef is done, boil water in a large pot. Add pasta and cook while stirring occasionally for 3 minutes. Add napa cabbage and cook for 2 more minutes. Drain off most of the water.
4) Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce (making sure to remove the star anise).
Lu Dan
Soy Sauce Braised Eggs
1) Add eggs to a pot of cold water. Bring the water to a boil and reduce to a simmer. Cook for 12-15 minutes. Transfer eggs to a bowl full of cold water to cool.
2) Once eggs are not hot to the touch, peel them.
3) Heat the soy sauce mixture leftover from beef to boiling. Reduce to a simmer and add the peeled eggs. If the level of the liquid does not cover the eggs, make sure to rotate the eggs throughout the braising process. Braise for 30 minutes.
Wednesday, October 28, 2009
Red Cabbage Recipes
Red Cabbage and Apples
3 lb Red cabbage
6 T Bacon fat or butter
-(or less)
1 Onion, finely chopped
1 c Red wine, dry
2 Apples, tart, cored
-and diced (not peeled)
2 T Brown sugar
1 T Wine vinegar
1/2 t Caraway seeds
Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well.
Heat the bacon fat or butter in a large, heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.
Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8 and is good hot or cold.
-----------
Kielbasa with Red Cabbage and Apples
2 Pounds kielbasa sausage
2 Tablespoons vegetable oil
1 Tablespoon butter
2 Small onions, finely chopped
1 Small Head red cabbage, shredded
2 Whole Rome apples (or 3) peeled, cored, and sliced (1/4 inch thick)
2 bay leaves
1/4 Cup red wine vinegar
1/2 Cup beef stock
Salt and pepper, to taste
In a casserole or Dutch oven, heat the oil and the butter, and saute the onions until soft. Add the cabbage leaves and apples and mix well. Place the kielbasa and the bay leaves into the cabbage and toss gently to mix. Add the vinegar, salt and pepper.
Cover and simmer for approximately 40 minutes.
Remove the bay leaves and kielbasa. Transfer the cabbage to a serving platter and arrange the kielbasa on top. Serve.
4 servings
-----
Braised Red Cabbage
yield: Makes 8 servings
active time: 30 min
total time: 1 3/4 hr
Ingredients
* 3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
* 4 bacon slices, chopped
* 1 tablespoon unsalted butter
* 2 large sweet onions, thinly sliced
* 1/2 cup white-wine vinegar
* 3 tablespoons packed brown sugar
* 1 tablespoon salt
* 1 teaspoon black pepper
Preparation
Rinse cabbage under cold water, then drain (do not pat dry).
Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.
----------------------
Braised Red Cabbage with Apple and Juniper
Serves 6 to 8
To keep the cabbage’s flavor and color bright, add a little vinegar just before serving; the pigments that color the cabbage interact with acidic ingredients. For a pronounced juniper flavor, mince half the juniper berries after cooking and stir them into the cabbage before serving. And leftover cabbage makes a delicious addition to a ham and Gruyère sandwich.
Ingredients
2 Tbsp. unsalted butter
1 medium red onion, halved and sliced thinly lengthwise
½ tsp. dried thyme or 1 teaspoon fresh thyme
8 whole juniper berries, lightly crushed with the side of a chef’s knife
2 bay leaves
~ Salt
1 medium Granny Smith apple (or other tart variety), peeled, cored, and diced
2½ lb. red cabbage, outer leaves removed and discarded, cored, and sliced very thinly
½ cup apple-cider vinegar
1½ cups apple cider
2 tsp. brown sugar
~ Freshly ground black pepper
Steps
1. Melt butter in large skillet (at least 12 inches wide) over medium heat. Add onion, thyme, juniper berries, bay leaves, and a generous pinch of salt; cook, stirring occasionally, until softened and just beginning to brown, 8 to 10 minutes.
2. Stir in the diced apple, then add the cabbage, handful by handful, and stir into the onion mixture (all of the cabbage may not fit in the pan at once). Cook, turning the cabbage from the bottom of the pan to the top, until cabbage is soft and wilted, 15 to 17 minutes. Add vinegar, apple cider, and brown sugar; stir to mix. Cover, reduce heat to medium low, and cook, stirring occasionally, until cabbage is very soft, silky, and vibrantly colored, about 45 minutes.
3. Increase heat to high and cook until juices are reduced and pan is almost dry, about 5 minutes. When ready to serve, remove juniper berries and adjust seasoning, adding additional salt, pepper, sugar, and vinegar to taste.
3 lb Red cabbage
6 T Bacon fat or butter
-(or less)
1 Onion, finely chopped
1 c Red wine, dry
2 Apples, tart, cored
-and diced (not peeled)
2 T Brown sugar
1 T Wine vinegar
1/2 t Caraway seeds
Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well.
Heat the bacon fat or butter in a large, heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.
Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8 and is good hot or cold.
-----------
Kielbasa with Red Cabbage and Apples
2 Pounds kielbasa sausage
2 Tablespoons vegetable oil
1 Tablespoon butter
2 Small onions, finely chopped
1 Small Head red cabbage, shredded
2 Whole Rome apples (or 3) peeled, cored, and sliced (1/4 inch thick)
2 bay leaves
1/4 Cup red wine vinegar
1/2 Cup beef stock
Salt and pepper, to taste
In a casserole or Dutch oven, heat the oil and the butter, and saute the onions until soft. Add the cabbage leaves and apples and mix well. Place the kielbasa and the bay leaves into the cabbage and toss gently to mix. Add the vinegar, salt and pepper.
Cover and simmer for approximately 40 minutes.
Remove the bay leaves and kielbasa. Transfer the cabbage to a serving platter and arrange the kielbasa on top. Serve.
4 servings
-----
Braised Red Cabbage
yield: Makes 8 servings
active time: 30 min
total time: 1 3/4 hr
Ingredients
* 3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
* 4 bacon slices, chopped
* 1 tablespoon unsalted butter
* 2 large sweet onions, thinly sliced
* 1/2 cup white-wine vinegar
* 3 tablespoons packed brown sugar
* 1 tablespoon salt
* 1 teaspoon black pepper
Preparation
Rinse cabbage under cold water, then drain (do not pat dry).
Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.
----------------------
Braised Red Cabbage with Apple and Juniper
Serves 6 to 8
To keep the cabbage’s flavor and color bright, add a little vinegar just before serving; the pigments that color the cabbage interact with acidic ingredients. For a pronounced juniper flavor, mince half the juniper berries after cooking and stir them into the cabbage before serving. And leftover cabbage makes a delicious addition to a ham and Gruyère sandwich.
Ingredients
2 Tbsp. unsalted butter
1 medium red onion, halved and sliced thinly lengthwise
½ tsp. dried thyme or 1 teaspoon fresh thyme
8 whole juniper berries, lightly crushed with the side of a chef’s knife
2 bay leaves
~ Salt
1 medium Granny Smith apple (or other tart variety), peeled, cored, and diced
2½ lb. red cabbage, outer leaves removed and discarded, cored, and sliced very thinly
½ cup apple-cider vinegar
1½ cups apple cider
2 tsp. brown sugar
~ Freshly ground black pepper
Steps
1. Melt butter in large skillet (at least 12 inches wide) over medium heat. Add onion, thyme, juniper berries, bay leaves, and a generous pinch of salt; cook, stirring occasionally, until softened and just beginning to brown, 8 to 10 minutes.
2. Stir in the diced apple, then add the cabbage, handful by handful, and stir into the onion mixture (all of the cabbage may not fit in the pan at once). Cook, turning the cabbage from the bottom of the pan to the top, until cabbage is soft and wilted, 15 to 17 minutes. Add vinegar, apple cider, and brown sugar; stir to mix. Cover, reduce heat to medium low, and cook, stirring occasionally, until cabbage is very soft, silky, and vibrantly colored, about 45 minutes.
3. Increase heat to high and cook until juices are reduced and pan is almost dry, about 5 minutes. When ready to serve, remove juniper berries and adjust seasoning, adding additional salt, pepper, sugar, and vinegar to taste.
Wednesday, October 21, 2009
La Bete Noire
La Bete Noire
Bon Appétit | September 2006
by Jason Aronen
Wilde Roast Café
yield: Makes 16 servings
Ingredients
Cake
* 1 cup water
* 3/4 cup sugar
* 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
* 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 6 large eggs
Ganache
* 1 cup heavy whipping cream
* 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* Lightly sweetened whipped cream
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Bon Appétit | September 2006
by Jason Aronen
Wilde Roast Café
yield: Makes 16 servings
Ingredients
Cake
* 1 cup water
* 3/4 cup sugar
* 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
* 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 6 large eggs
Ganache
* 1 cup heavy whipping cream
* 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* Lightly sweetened whipped cream
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Tuesday, October 20, 2009
Bread
http://www.globalgourmet.com/food/cookbook/2009/artisan-bread/boule.html
The Master Recipe:
Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves. The recipe is easily doubled or halved.
* 3 cups lukewarm water
* 1-1/2 tablespoons granulated yeast (1-1/2 packets)
* 1-1/2 tablespoons kosher or other coarse salt
* 6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
* Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Boule
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead. It isn't necessary. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
---- The scoop-and-sweep method gives consistent results without sifting or weighing. It's easier to scoop and sweep if you store your flour in a bin rather than the bag it's sold in; it can be hard to get the measuring cups in a bag without making a mess. Also: Don't use an extra-large 2-cup-capacity measuring cup, which allows the flour to overpack and measures too much flour.
---- Relax! You do not need to monitor doubling or tripling of volume as traditional recipes.
Boule
On Baking Day
5. The gluten cloak: don't knead, just "cloak" and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking ("oven spring").
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
9. Baking with steam: After a 20-minute preheat, you're ready to bake, even though your oven thermometer won't yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or "sing," when initially exposed to roomtemperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
VARIATION: HERB BREAD. This simple recipe shows off the versatility of our approach. Herb-scented breads are great favorites for appetizers and snacks.
Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture.
You can also use herbs with the other bread recipes in this chapter.
------------------
What's a "gluten-cloak"? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal "custard" (page 19 of the book).
Lazy sourdough shortcut: When your dough bucket is finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
from:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg and Zoë François
The Master Recipe:
Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves. The recipe is easily doubled or halved.
* 3 cups lukewarm water
* 1-1/2 tablespoons granulated yeast (1-1/2 packets)
* 1-1/2 tablespoons kosher or other coarse salt
* 6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
* Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Boule
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead. It isn't necessary. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
---- The scoop-and-sweep method gives consistent results without sifting or weighing. It's easier to scoop and sweep if you store your flour in a bin rather than the bag it's sold in; it can be hard to get the measuring cups in a bag without making a mess. Also: Don't use an extra-large 2-cup-capacity measuring cup, which allows the flour to overpack and measures too much flour.
---- Relax! You do not need to monitor doubling or tripling of volume as traditional recipes.
Boule
On Baking Day
5. The gluten cloak: don't knead, just "cloak" and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking ("oven spring").
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
9. Baking with steam: After a 20-minute preheat, you're ready to bake, even though your oven thermometer won't yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or "sing," when initially exposed to roomtemperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
VARIATION: HERB BREAD. This simple recipe shows off the versatility of our approach. Herb-scented breads are great favorites for appetizers and snacks.
Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture.
You can also use herbs with the other bread recipes in this chapter.
------------------
What's a "gluten-cloak"? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal "custard" (page 19 of the book).
Lazy sourdough shortcut: When your dough bucket is finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
from:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg and Zoë François
Wednesday, October 07, 2009
Fluke Ceviche
Serves 4 as an appetizer
* 5 ounces fluke, cut into 1/4- to 1/2-inch dice
* 1/3 cup freshly squeezed lemon juice (about 2 lemons)
* 1 cup fresh corn kernels
* 1/4 cup thinly sliced scallions
* 1 tablespoon thinly sliced fresh red chiles
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon coarse salt
Directions
1. Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.
(Martha Stewart)
* 5 ounces fluke, cut into 1/4- to 1/2-inch dice
* 1/3 cup freshly squeezed lemon juice (about 2 lemons)
* 1 cup fresh corn kernels
* 1/4 cup thinly sliced scallions
* 1 tablespoon thinly sliced fresh red chiles
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon coarse salt
Directions
1. Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.
(Martha Stewart)
Friday, October 02, 2009
Egg Free Chocolate Cake ("Crazy Cake")
INGREDIENTS
* 3 cups all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1/2 cup unsweetened cocoa powder
* 3/4 cup vegetable oil
* 2 tablespoons distilled white vinegar
* 2 teaspoons vanilla extract
* 2 cups cold water
DIRECTIONS
1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
* 3 cups all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1/2 cup unsweetened cocoa powder
* 3/4 cup vegetable oil
* 2 tablespoons distilled white vinegar
* 2 teaspoons vanilla extract
* 2 cups cold water
DIRECTIONS
1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
Sunday, September 27, 2009
Sambar
Ingredients:
1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder (see note)
1/4 cup chopped cilantro leaves (also known as coriander leaves)
1 cup of a vegetable of your choice like green beans, chopped carrot
Directions:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.
1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder (see note)
1/4 cup chopped cilantro leaves (also known as coriander leaves)
1 cup of a vegetable of your choice like green beans, chopped carrot
Directions:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.
Sambar Powder
1/2 cups coriander seeds (2 ounces ground)
1/2 cups red chilies, or to taste (I used two tablespoons ground chili powder)
1/8 cup Bengal gram / channa dal
1 Tbsp. cumin seeds (I used 2/3 Tbsp. ground)
1 Tbsp. pepper corn (1/2 Tbsp. ground pepper)
1/2 tsp mustard seeds
1 pinch of cinnamon
1 pinch ground clove
1/2 tsp. Turmeric powder
Traditionally, these ingredients would be broiled separately and ground and stored. Use pre-ground if you desire.
1/2 cups red chilies, or to taste (I used two tablespoons ground chili powder)
1/8 cup Bengal gram / channa dal
1 Tbsp. cumin seeds (I used 2/3 Tbsp. ground)
1 Tbsp. pepper corn (1/2 Tbsp. ground pepper)
1/2 tsp mustard seeds
1 pinch of cinnamon
1 pinch ground clove
1/2 tsp. Turmeric powder
Traditionally, these ingredients would be broiled separately and ground and stored. Use pre-ground if you desire.
Sunday, September 20, 2009
Kimchi Recipes
Vegetarian Kimchi
(makes 2 quarts)
* 1 lb. Chinese cabbage (about 1/2 a large head)
* 1 lb. white radish
* 3 T. salt
* 2 T. finely minced ginger (fresh is *much* better!)
* 1 1/2 T. minced garlic
* 5 scallions, cut into fine rounds, including green tops
* 1 T. cayenne or hot Korean red pepper
* 1 t. sugar.
Slice cabbage in either bite-sized chunks or strips about 2 inches in length.
Peel radish, cut in half lengthwise then crosswise into 1/8 inch slices.
In a large bowl, put 5 C. water and 2 T. plus 2 t. of the salt.
Mix. Add cabbage and radish and dunk a few times, as they have a tendency to float.
Leave in the salty water, cover loosely and set aside for 12 hours, turning veggies over a few times.
After the soak period, take the ginger, garlic, scallions, cayenne, suger and remaining 1 t. salt in another large bowl.
Mix well.
Take the cabbage out of the soaking liquid with a slotted spoon (save the liquid) and add to the bowl with the seasonings and mix well.
Put this mixture in a 2 quart jar or crock. Pour enough of the salt water over to cover veggies.
Leave (at least) 1 inch space attop of jar.
Cover loosely with a clean cloth and set aside for 3 to 7 days to ferment.
Stir/turn veggies over daily.
In summer, kimchees ferment quickly; the process slows down in winter.
Taste the kimchee after 3 days to check on the sourness.
When done to your liking, cover jar and refrigerate.
http://www.ivu.org/recipes/eastasia/cabbage.html
-------------
Makes about 1 quart
1 lb chinese (celery or Nappa) cabbage, cut into 2-inch pieces (about 4
cups)
6 Tbs salt
4 green onions (including tops), finely chopped
1 tsp fresh ginger, finely chopped
1 clove garlic, minced
1 Tbs sugar
1 Tbs paprika
Cayenne pepper
2 cups water
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2
hours. Rinse off salt and drain. Add the green onions, ginger, garlic,
sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix
thoroughly. Pack the vegetables in a jar and pour in the water. Cover
tightly. Refrigerate the vegetables for 24 hours before serving.
--------------
1 large Chinese or Napa Cabbage
1 gallon (4l) water
1/2 cup (100g) coarse salt
1 small head of garlic, peeled and finely minced
one 2-inch (6cm) piece of fresh ginger, peeled and minced
1/4 cup (60ml) fish sauce
1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey
1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
3. Mix the other ingredients in a very large metal or glass bowl.
4. Drain the cabbage, rinse it, and squeeze it dry.
5. Here's the scary part: mix it all up.
Some recipes advise wearing rubber gloves since the chili paste can stain your hands and can cause after burn if you touch your eyes or your pee-pee. If you have rubber or latex gloves, you might want to wear them.
(I went au naturel and my hands didn't stain. But I forgot to use the men's room beforehand and had to hold it a pretty long time, which was rather uncomfortable. So you may want to wear gloves or go before you mix.)
6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for two days in a cool place, around room temperature.
7. Check the kimchi after two days. If it's bubbling a bit, it's ready and can be refrigerated. If not, let it stand 1-2 more days, when it should be ready.
8. Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.
Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.
(David Lebovitz)
(makes 2 quarts)
* 1 lb. Chinese cabbage (about 1/2 a large head)
* 1 lb. white radish
* 3 T. salt
* 2 T. finely minced ginger (fresh is *much* better!)
* 1 1/2 T. minced garlic
* 5 scallions, cut into fine rounds, including green tops
* 1 T. cayenne or hot Korean red pepper
* 1 t. sugar.
Slice cabbage in either bite-sized chunks or strips about 2 inches in length.
Peel radish, cut in half lengthwise then crosswise into 1/8 inch slices.
In a large bowl, put 5 C. water and 2 T. plus 2 t. of the salt.
Mix. Add cabbage and radish and dunk a few times, as they have a tendency to float.
Leave in the salty water, cover loosely and set aside for 12 hours, turning veggies over a few times.
After the soak period, take the ginger, garlic, scallions, cayenne, suger and remaining 1 t. salt in another large bowl.
Mix well.
Take the cabbage out of the soaking liquid with a slotted spoon (save the liquid) and add to the bowl with the seasonings and mix well.
Put this mixture in a 2 quart jar or crock. Pour enough of the salt water over to cover veggies.
Leave (at least) 1 inch space attop of jar.
Cover loosely with a clean cloth and set aside for 3 to 7 days to ferment.
Stir/turn veggies over daily.
In summer, kimchees ferment quickly; the process slows down in winter.
Taste the kimchee after 3 days to check on the sourness.
When done to your liking, cover jar and refrigerate.
http://www.ivu.org/recipes/eastasia/cabbage.html
-------------
Makes about 1 quart
1 lb chinese (celery or Nappa) cabbage, cut into 2-inch pieces (about 4
cups)
6 Tbs salt
4 green onions (including tops), finely chopped
1 tsp fresh ginger, finely chopped
1 clove garlic, minced
1 Tbs sugar
1 Tbs paprika
Cayenne pepper
2 cups water
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2
hours. Rinse off salt and drain. Add the green onions, ginger, garlic,
sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix
thoroughly. Pack the vegetables in a jar and pour in the water. Cover
tightly. Refrigerate the vegetables for 24 hours before serving.
--------------
1 large Chinese or Napa Cabbage
1 gallon (4l) water
1/2 cup (100g) coarse salt
1 small head of garlic, peeled and finely minced
one 2-inch (6cm) piece of fresh ginger, peeled and minced
1/4 cup (60ml) fish sauce
1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey
1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
3. Mix the other ingredients in a very large metal or glass bowl.
4. Drain the cabbage, rinse it, and squeeze it dry.
5. Here's the scary part: mix it all up.
Some recipes advise wearing rubber gloves since the chili paste can stain your hands and can cause after burn if you touch your eyes or your pee-pee. If you have rubber or latex gloves, you might want to wear them.
(I went au naturel and my hands didn't stain. But I forgot to use the men's room beforehand and had to hold it a pretty long time, which was rather uncomfortable. So you may want to wear gloves or go before you mix.)
6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for two days in a cool place, around room temperature.
7. Check the kimchi after two days. If it's bubbling a bit, it's ready and can be refrigerated. If not, let it stand 1-2 more days, when it should be ready.
8. Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.
Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.
(David Lebovitz)
Tuesday, September 15, 2009
Mac & Cheese
SERVES 4 (change servings and units)
Ingredients
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs
Directions
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.)
Ingredients
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs
Directions
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.)
Thursday, August 06, 2009
Gravlax with Mustard Sauce
Gravlax
Gravlax
Makes two sides of gravlax
This recipe makes enough curing mix for two 2 – 3 pound sides of filleted salmon. You can easily make the recipe with a 1 – 2 pound salmon fillet: cut the curing mix in half and the curing time to 24 to 36 hours. Once cured, gravlax should be stored in the refrigerator or freezer. I crack the peppercorns in a mortar and pestle, but you can also do it by whacking the peppercorns with a meat mallet.
2 2 -3 pound sides of filleted salmon, skin on
3/4 cup granulated sugar
3/4 cup coarse salt
1/4 cup black peppercorns, cracked
1 cup roughly chopped dill
2/3 cup citrus vodka
Wash and dry the salmon fillets and remove any pin bones (I use stainless steel needle-nose pliers for this task). Cut off the belly flaps and as much of the tail end as is necessary for the fish to fit in a 9 x 13” glass or stainless steel baking pan. Reserve the salmon trimmings for another use.
Mix together the sugar, salt and peppercorns; this is the curing mix. Lay the sides of salmon skin side down in the baking pan. Rub half the curing mix into each side of salmon. Spread the dill out on one salmon side. Drizzle 1/3 cup of citrus vodka over both salmon sides, being careful not to wash away the curing mix. Quickly flip the salmon side without the dill so it is on top of the other salmon side, flesh sides together.
Cover the baking pan with plastic wrap. Place an empty glass or stainless steel baking pan on top of the plastic wrap and fill it with canned goods to press down the salmon. Put in the refrigerator.
Every 12 hours, remove the fish from the refrigerator, turn over the salmon, put weight back on the fish, and return it to the refrigerator.
Cure the fish for 2 – 3 days. Scrape off the dill and peppercorns with your fingers. Pat the gravlax dry, and store it in the refrigerator or freezer until ready to use.
To cut the gravlax, hold the knife at an angle and cut 1/8" thick slices of fish on the diagonal.
Mustard Sauce
1.5 T white wine vinegar
1.75 T sugar
1/2 cup olive oil
5-6 T dijon mustard
1 T chopped fresh dill (I think I usually put in more)
1 heaping T freshly ground white pepper
Whisk sugar and vinegar until sugar dissolves. Add olive oil slowly and whisk until incorporated. Add mustard, dill and pepper. Refrigerate.
Gravlax
Makes two sides of gravlax
This recipe makes enough curing mix for two 2 – 3 pound sides of filleted salmon. You can easily make the recipe with a 1 – 2 pound salmon fillet: cut the curing mix in half and the curing time to 24 to 36 hours. Once cured, gravlax should be stored in the refrigerator or freezer. I crack the peppercorns in a mortar and pestle, but you can also do it by whacking the peppercorns with a meat mallet.
2 2 -3 pound sides of filleted salmon, skin on
3/4 cup granulated sugar
3/4 cup coarse salt
1/4 cup black peppercorns, cracked
1 cup roughly chopped dill
2/3 cup citrus vodka
Wash and dry the salmon fillets and remove any pin bones (I use stainless steel needle-nose pliers for this task). Cut off the belly flaps and as much of the tail end as is necessary for the fish to fit in a 9 x 13” glass or stainless steel baking pan. Reserve the salmon trimmings for another use.
Mix together the sugar, salt and peppercorns; this is the curing mix. Lay the sides of salmon skin side down in the baking pan. Rub half the curing mix into each side of salmon. Spread the dill out on one salmon side. Drizzle 1/3 cup of citrus vodka over both salmon sides, being careful not to wash away the curing mix. Quickly flip the salmon side without the dill so it is on top of the other salmon side, flesh sides together.
Cover the baking pan with plastic wrap. Place an empty glass or stainless steel baking pan on top of the plastic wrap and fill it with canned goods to press down the salmon. Put in the refrigerator.
Every 12 hours, remove the fish from the refrigerator, turn over the salmon, put weight back on the fish, and return it to the refrigerator.
Cure the fish for 2 – 3 days. Scrape off the dill and peppercorns with your fingers. Pat the gravlax dry, and store it in the refrigerator or freezer until ready to use.
To cut the gravlax, hold the knife at an angle and cut 1/8" thick slices of fish on the diagonal.
Mustard Sauce
1.5 T white wine vinegar
1.75 T sugar
1/2 cup olive oil
5-6 T dijon mustard
1 T chopped fresh dill (I think I usually put in more)
1 heaping T freshly ground white pepper
Whisk sugar and vinegar until sugar dissolves. Add olive oil slowly and whisk until incorporated. Add mustard, dill and pepper. Refrigerate.
Wednesday, August 05, 2009
Potato Starch Recipes
Potato Starch Blintzes
½ tsp salt
1 cup water
¼ cup potato starch
4 eggs
1 tsp salt
Filling:
½ lb farmer cheese
1 egg
2 tbsp sugar
½ tsp salt
Instructions:
Put potato starch in measuring cup. Add water to make 1 cup. Stir well. Beat eggs in a bowl. Add water mixture and stir thoroughly. Lightly grease hot frying pan or griddle. Pour in ¼ cup batter and tilt and swirl to make even. Fry until edges curl and top looks dry. Turn over onto paper or cloth towel.
Filling Instructions:
Mash cheese. Add egg, sugar and salt. Mix well. Put 2 tbsp. Filling in each blintz and fold in sides;
Roll up and fry until brown on both sides.
Potato Starch Muffins (overly sticky texture)
Ingredients:
Four eggs, separated
1 tablespoon sugar
2 tablespoons cold water
3/4 cup potato starch
1/2 teaspoon salt
Grated rind of 1/2 lemon
Directions:
Preheat oven to 350 degrees. Beat the egg yolks until light. Gradually add the sugar. Beat until light and creamy.
Add the water and grated rind. Slowly sift in the potato starch. Blend well.
In another bowl, beat the egg whites with the salt at low speed until frothy; increase the speed to high and beat until peaks form.
Carefully fold the stiffly beaten egg whites into the yolk batter. Fill greased muffin cups half full. Bake for 12 to 15 minutes. Recipe makes 12 Potato Starch Muffins.
½ tsp salt
1 cup water
¼ cup potato starch
4 eggs
1 tsp salt
Filling:
½ lb farmer cheese
1 egg
2 tbsp sugar
½ tsp salt
Instructions:
Put potato starch in measuring cup. Add water to make 1 cup. Stir well. Beat eggs in a bowl. Add water mixture and stir thoroughly. Lightly grease hot frying pan or griddle. Pour in ¼ cup batter and tilt and swirl to make even. Fry until edges curl and top looks dry. Turn over onto paper or cloth towel.
Filling Instructions:
Mash cheese. Add egg, sugar and salt. Mix well. Put 2 tbsp. Filling in each blintz and fold in sides;
Roll up and fry until brown on both sides.
Potato Starch Muffins (overly sticky texture)
Ingredients:
Four eggs, separated
1 tablespoon sugar
2 tablespoons cold water
3/4 cup potato starch
1/2 teaspoon salt
Grated rind of 1/2 lemon
Directions:
Preheat oven to 350 degrees. Beat the egg yolks until light. Gradually add the sugar. Beat until light and creamy.
Add the water and grated rind. Slowly sift in the potato starch. Blend well.
In another bowl, beat the egg whites with the salt at low speed until frothy; increase the speed to high and beat until peaks form.
Carefully fold the stiffly beaten egg whites into the yolk batter. Fill greased muffin cups half full. Bake for 12 to 15 minutes. Recipe makes 12 Potato Starch Muffins.
Garlicky Sesame-Cured Broccoli Salad
From the NYT
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
Tuesday, August 04, 2009
Gazpacho Recipes
Classic Gazpacho
INGREDIENTS
1 cucumber, peeled, seeded, and cut into chunks
2 pounds red-ripe tomatoes, peeled and cut into chunks
1/2 large red onion, cut into chunks
1/2 large green pepper, cut into chunks
1 garlic clove, chopped
2 cups crumbled French of Italian bread, without crusts
1 1/2 cups cold water
2 teaspoons salt
1 tablespoon olive oil
chopped cucumber for garnish (optional)
chopped green pepper, for garnish (optional)
chopped red onion, for garnish (optional)
Croutons
2 tablespoons olive oil
3 or 4 cloves, peeled and flattened (but not crushed) with a knife
1 cup French or Italian bread cubes, without crusts
salt to taste
1. In a large bowl, combine the cucumber, tomatoes, onion, pepper, garlic, crumbled bread, water, and salt. In batches, grind the ingredients in a food processor or blender, being careful not to blend them to a puree. Return the soup to the bowl, and stir in the 1 tablespoon olive oil. Cover the soup and chill it for several hours.
2. To make the croutons, heat the 2 tablespoons olive oil in a medium frying pan. Add the garlic, and lightly brown it on both sides. Remove the garlic from the oil, and add the bread cubes. Fry the bread cubes over low heat, turning them often. When they are very crisp, remove the pan from the heat and toss the croutons with salt.
3. To serve, place croutons and garnishes in separate small bowls to serve with the soup.
Serves 4.
Ina Garten's Gazpacho Recipe
Prep Time: 20 min
Level: Easy
Yield: 4 to 6 servings
Ingredients
* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
INGREDIENTS
1 cucumber, peeled, seeded, and cut into chunks
2 pounds red-ripe tomatoes, peeled and cut into chunks
1/2 large red onion, cut into chunks
1/2 large green pepper, cut into chunks
1 garlic clove, chopped
2 cups crumbled French of Italian bread, without crusts
1 1/2 cups cold water
2 teaspoons salt
1 tablespoon olive oil
chopped cucumber for garnish (optional)
chopped green pepper, for garnish (optional)
chopped red onion, for garnish (optional)
Croutons
2 tablespoons olive oil
3 or 4 cloves, peeled and flattened (but not crushed) with a knife
1 cup French or Italian bread cubes, without crusts
salt to taste
1. In a large bowl, combine the cucumber, tomatoes, onion, pepper, garlic, crumbled bread, water, and salt. In batches, grind the ingredients in a food processor or blender, being careful not to blend them to a puree. Return the soup to the bowl, and stir in the 1 tablespoon olive oil. Cover the soup and chill it for several hours.
2. To make the croutons, heat the 2 tablespoons olive oil in a medium frying pan. Add the garlic, and lightly brown it on both sides. Remove the garlic from the oil, and add the bread cubes. Fry the bread cubes over low heat, turning them often. When they are very crisp, remove the pan from the heat and toss the croutons with salt.
3. To serve, place croutons and garnishes in separate small bowls to serve with the soup.
Serves 4.
Ina Garten's Gazpacho Recipe
Prep Time: 20 min
Level: Easy
Yield: 4 to 6 servings
Ingredients
* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Sunday, July 05, 2009
Gluten Free Berry Buckwheat Waffles
http://recipes.wikia.com/wiki/Gluten_Free_Berry_Buckwheat_Waffles
* 1/2 cup white rice flour
* 1/4 cup buckwheat flour
* 1/4 cup potato starch
* 1/4 teaspoon salt
* 2-1/2 tablespoon baking powder
* 3 tablespoons turbinado sugar (or white sugar)
* Two eggs (separated)
* 3/4 cup rice or soy milk
* 1 cup Berries of choice (fresh or frozen)
Directions
Beat egg whites until stiff.
Combine all the dry ingredients, stir in egg yolks, oil, and milk.
Stir in the Berries. Gently fold in the egg whites.
Pour suggested amount of batter for your waffle iron into your waffle maker. Most waffle irons use about 1/4-cup of batter per waffle.
Cook three to five minutes, until it no longer steams.
Note: These waffles freeze well.
Recipe makes about eight average-size waffles.
* 1/2 cup white rice flour
* 1/4 cup buckwheat flour
* 1/4 cup potato starch
* 1/4 teaspoon salt
* 2-1/2 tablespoon baking powder
* 3 tablespoons turbinado sugar (or white sugar)
* Two eggs (separated)
* 3/4 cup rice or soy milk
* 1 cup Berries of choice (fresh or frozen)
Directions
Beat egg whites until stiff.
Combine all the dry ingredients, stir in egg yolks, oil, and milk.
Stir in the Berries. Gently fold in the egg whites.
Pour suggested amount of batter for your waffle iron into your waffle maker. Most waffle irons use about 1/4-cup of batter per waffle.
Cook three to five minutes, until it no longer steams.
Note: These waffles freeze well.
Recipe makes about eight average-size waffles.
Fresh Salted Salmon
http://www.grouprecipes.com/sr/15372/freshly-salted-salmon/recipe/
Ingredients
* 1/3 c coarse salt .
* 4 tbsps sugar .
* 2 salmon fillets, about the same size & thickness, skin on .
* 3-4 tsps white pepper, roughly ground .
* fresh dill, roughly sliced
Directions
* Step #1 Wipe the fillets with a paper towel, but don't rinse.
* Step #2 Take out possible big bones that might be left.
* Step #3 Place the fillets skin side down on a work surface.
* Step #4 Sprinkle top with salt, sugar, pepper & fresh dill.
* Step #5 Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together.
* Step #6 Wrap tightly in a plastic wrap.
* Step #7 Put a small weight on top of the salmon & put in in the fridge for minimum of 24 hrs, but preferably 2-3 days.
* Step #8 Before serving, scrape off the seasoning & cut the fillets into thin slices.
* Step #9 You can serve this with a slice of lemon, with boiled potatoes, on some nice bread, as an appetizer, as an evening snack.
Ingredients
* 1/3 c coarse salt .
* 4 tbsps sugar .
* 2 salmon fillets, about the same size & thickness, skin on .
* 3-4 tsps white pepper, roughly ground .
* fresh dill, roughly sliced
Directions
* Step #1 Wipe the fillets with a paper towel, but don't rinse.
* Step #2 Take out possible big bones that might be left.
* Step #3 Place the fillets skin side down on a work surface.
* Step #4 Sprinkle top with salt, sugar, pepper & fresh dill.
* Step #5 Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together.
* Step #6 Wrap tightly in a plastic wrap.
* Step #7 Put a small weight on top of the salmon & put in in the fridge for minimum of 24 hrs, but preferably 2-3 days.
* Step #8 Before serving, scrape off the seasoning & cut the fillets into thin slices.
* Step #9 You can serve this with a slice of lemon, with boiled potatoes, on some nice bread, as an appetizer, as an evening snack.
Watermelon / Tomato Caviar Tapas
1. 8 plum tomatoes
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
* SERVINGS: 4
Ingredients
1. 8 plum tomatoes
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
Directions
1. Using a sharp knife, slice off the tops and bottoms of each of the tomatoes. Locate the fleshy dividing wall of one segment inside the tomato. Slice into the wall and open up the flesh to expose the seeds. Remove the seeds and their pulp by slicing through the tomato core. Set aside the seeds. Your aim is to keep the pulp of the seeds together to create tomato seed “fillets” that are separate from the firmer tomato flesh. Repeat with each segment of the tomato.
2. Skewer one tomato seed fillet on each cube of watermelon. Arrange the skewers on a serving plate.
3. In a small bowl, mix the lemon juice with the oil, and vinegar and half of the lemon zest. Pour the dressing on the skewers. Sprinkle with sea salt, the remaining lemon zest and the mint. Serve immediately.
Notes
Use a microplane for removing the zest from the lemon. If you want to save time, use cherry tomatoes instead of the tomato seeds.
http://www.foodandwine.com/recipes/aspen-2006-watermelon-and-tomato-skewers-pinchitos-de-sandia-con-tomate
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
* SERVINGS: 4
Ingredients
1. 8 plum tomatoes
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
Directions
1. Using a sharp knife, slice off the tops and bottoms of each of the tomatoes. Locate the fleshy dividing wall of one segment inside the tomato. Slice into the wall and open up the flesh to expose the seeds. Remove the seeds and their pulp by slicing through the tomato core. Set aside the seeds. Your aim is to keep the pulp of the seeds together to create tomato seed “fillets” that are separate from the firmer tomato flesh. Repeat with each segment of the tomato.
2. Skewer one tomato seed fillet on each cube of watermelon. Arrange the skewers on a serving plate.
3. In a small bowl, mix the lemon juice with the oil, and vinegar and half of the lemon zest. Pour the dressing on the skewers. Sprinkle with sea salt, the remaining lemon zest and the mint. Serve immediately.
Notes
Use a microplane for removing the zest from the lemon. If you want to save time, use cherry tomatoes instead of the tomato seeds.
http://www.foodandwine.com/recipes/aspen-2006-watermelon-and-tomato-skewers-pinchitos-de-sandia-con-tomate
Tuesday, March 31, 2009
Roast Chicken
My version:
- rub chicken with salt and pepper inside, out
- let sit in fridge overnight or for at least several hours to let the skin dry out; allow meat to warm to room temp on counter for half an hour before cooking
- preheat oven to 450
- cut lemon in half, squeeze half of lemon over chicken skin, place both halves inside cavity
- dice a few cloves of garlic and stuff under skin of chicken
- stuff additional garlic cloves in the cavity
- do not truss chicken, but tuck the wings under
- bake for about 50 minutes for until done; skin will be crisp, meat juicy
Keller's:
My Favorite Simple Roast Chicken
Epicurious | October 2004
by Thomas Keller
Bouchon
yield: Makes 2 to 4 servings
Ingredients
* One 2- to 3-pound farm-raised chicken
* Kosher salt and freshly ground black pepper
* 2 teaspoons minced thyme (optional)
* Unsalted butter
* Dijon mustard
Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
- rub chicken with salt and pepper inside, out
- let sit in fridge overnight or for at least several hours to let the skin dry out; allow meat to warm to room temp on counter for half an hour before cooking
- preheat oven to 450
- cut lemon in half, squeeze half of lemon over chicken skin, place both halves inside cavity
- dice a few cloves of garlic and stuff under skin of chicken
- stuff additional garlic cloves in the cavity
- do not truss chicken, but tuck the wings under
- bake for about 50 minutes for until done; skin will be crisp, meat juicy
Keller's:
My Favorite Simple Roast Chicken
Epicurious | October 2004
by Thomas Keller
Bouchon
yield: Makes 2 to 4 servings
Ingredients
* One 2- to 3-pound farm-raised chicken
* Kosher salt and freshly ground black pepper
* 2 teaspoons minced thyme (optional)
* Unsalted butter
* Dijon mustard
Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
Sunday, March 15, 2009
Crockpot Shortribs Recipe
http://www.recipezaar.com/Slow-Cooker-Beef-Short-Ribs-32147
SERVES 6 (change servings and units)
Ingredients
* 1/3 cup flour
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 1/2 lbs boneless beef short ribs
* 1/4 cup butter
* 1 cup chopped onion
* 1 cup beef broth
* 3/4 cup red wine vinegar
* 3/4 cup brown sugar
* 1/4 cup chili sauce
* 2 tablespoons catsup
* 2 tablespoons Worcestershire sauce
* 2 tablespoons minced garlic
* 1 teaspoon chili powder
Directions
1. Put flour, salt and pepper in a bag.
2. Add ribs and shake to coat.
3. Brown ribs in butter in a lg skillet.
4. Put in slow cooker.
5. In same skillet, combine remaining ingredients.
6. Bring to a boil, stirring.
7. Pour over ribs.
8. Cover and cook on low for 9 hours.
http://www.cooks.com/rec/doc/0,1627,150191-254198,00.html
HOME-STYLE SHORT RIBS
3-4 lbs. lean beef short ribs
4 potatoes, peeled & quartered
4 carrots, peeled & quartered
1 onion, sliced
2 tbsp. vinegar
2 tsp. sugar
1 tbsp. horseradish
1 tbsp. prepared mustard
2 tbsp. catsup
1 c. beef bouillon
1 tsp. salt
1/4 tsp. pepper
1/4 c. flour
In large skillet brown short ribs; drain off excess fat. Place potatoes, carrots and onion in crock pot or slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn crock pot to high or stove top burner to medium. Dissolve flour in small amount of water. Stir into sauce and cook for 10 to 15 minutes or until thickened. Serve with meat and vegetables. Makes 4 to 6 servings. Serve with burgundy or perhaps a lighter merlot.
SERVES 6 (change servings and units)
Ingredients
* 1/3 cup flour
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 1/2 lbs boneless beef short ribs
* 1/4 cup butter
* 1 cup chopped onion
* 1 cup beef broth
* 3/4 cup red wine vinegar
* 3/4 cup brown sugar
* 1/4 cup chili sauce
* 2 tablespoons catsup
* 2 tablespoons Worcestershire sauce
* 2 tablespoons minced garlic
* 1 teaspoon chili powder
Directions
1. Put flour, salt and pepper in a bag.
2. Add ribs and shake to coat.
3. Brown ribs in butter in a lg skillet.
4. Put in slow cooker.
5. In same skillet, combine remaining ingredients.
6. Bring to a boil, stirring.
7. Pour over ribs.
8. Cover and cook on low for 9 hours.
http://www.cooks.com/rec/doc/0,1627,150191-254198,00.html
HOME-STYLE SHORT RIBS
3-4 lbs. lean beef short ribs
4 potatoes, peeled & quartered
4 carrots, peeled & quartered
1 onion, sliced
2 tbsp. vinegar
2 tsp. sugar
1 tbsp. horseradish
1 tbsp. prepared mustard
2 tbsp. catsup
1 c. beef bouillon
1 tsp. salt
1/4 tsp. pepper
1/4 c. flour
In large skillet brown short ribs; drain off excess fat. Place potatoes, carrots and onion in crock pot or slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn crock pot to high or stove top burner to medium. Dissolve flour in small amount of water. Stir into sauce and cook for 10 to 15 minutes or until thickened. Serve with meat and vegetables. Makes 4 to 6 servings. Serve with burgundy or perhaps a lighter merlot.
Wednesday, March 11, 2009
Gnocchi
From "ThanksVille" on Chowhound:
My grandmother's recipe with loads of practice uses a 2 to 1 mix of old russet potatoes to sweet potatoes (makes for a wonderful 'surprise' in the flavor). Boiled with skin on until just barely tender (check each one individually and don't let them overcook or become sodden)....the sweet potatoes come out way earlier than the russets.
Remove, dry and start peeling them as soon as you can get them into a towel (to help with the handling). Remove skin but also remove any parts that are soaked or soggy. Rice them immediately with a fine potatoe ricer and spread out on a cookie sheet to dry and cool for 15 minutes. Lightly rotate them to help continue drying about halfway through. Season with salt, very fine ground pepper, lightest hint of nutmeg.
Typically for about 5 lbs of potatoes, I use three large egg yolks to help bind together with all purpose flour. The goal is to touch the mixture as little as possible and minimize the amount of flour incorporated therein. Mix with your fingers adding the flour in tablespoon increments (I start with about 1 full cup of flour and add by tablespoons) to reach the right consistency. Once you achieve a dough that is just barely sticky, I begin to work on a floured board to roll the dough out into finger thick strands, cut them to length and go into production shaping them on the backside of a clean dinner fork. After the first couple, you can tell by the quality of the dough curling and taking on the ridged impressions from the tines if you got the texture right.
Each gnocchi is rolled onto a floured cookie pan, making sure they don't touch each other. If freezing them, will dust lightly with flour, quick freeze each tray and after 1/2 hour put them into ziplock bags. But who in their right mind goes to the trouble to make homemade gnocchi and doesn't make a fresh platter for dinner? So one tray or more gets added into a huge kettle (12 quart) of boiling salted water.
Keep them from touching each other and get into the boiling water; stir gently and reduce water to just a simmer. Usually they are light enough to rise to the top within 2 minutes. I cook for about 1 more minute, taste one to make sure there is no raw flour flavor and immediately lift out with a big chinese wire spider strainer and place each batch onto a clean, cotton bar towel to dry the surface water (fold up the ends into one hand and lightly roll them around inside for 15 seconds. (I end up using 4 or 5 towels for a 2 tray batch)
Immediately dump from the towel into the baking dish that has (my nonna's pink sauce; 1 part bechamel with cheese melted into it with 2 parts homemade 'Sunday' red sauce) spread across the bottom. Lightly mix in the gnocchi, cover with grated parmignano and repeat by cooking and adding a second cookie pan portion of gnocchi. That fills up a family size 9 x 12 baking casserole; add more sauce to cover, cheese and a mix in a heavy chiffonade of fresh basil but get most of that inside under the top layer. I bake the dish at 375 for 20 minutes covered with foil (a few steam vent slots) and then 10 minutes uncovered. Serve immediately. Light, delicate, fragrant, transports me back to her kitchen every single time. A perfect gnocchi has no weight, just the slightest texture and dissolves without really chewing.
My grandmother's recipe with loads of practice uses a 2 to 1 mix of old russet potatoes to sweet potatoes (makes for a wonderful 'surprise' in the flavor). Boiled with skin on until just barely tender (check each one individually and don't let them overcook or become sodden)....the sweet potatoes come out way earlier than the russets.
Remove, dry and start peeling them as soon as you can get them into a towel (to help with the handling). Remove skin but also remove any parts that are soaked or soggy. Rice them immediately with a fine potatoe ricer and spread out on a cookie sheet to dry and cool for 15 minutes. Lightly rotate them to help continue drying about halfway through. Season with salt, very fine ground pepper, lightest hint of nutmeg.
Typically for about 5 lbs of potatoes, I use three large egg yolks to help bind together with all purpose flour. The goal is to touch the mixture as little as possible and minimize the amount of flour incorporated therein. Mix with your fingers adding the flour in tablespoon increments (I start with about 1 full cup of flour and add by tablespoons) to reach the right consistency. Once you achieve a dough that is just barely sticky, I begin to work on a floured board to roll the dough out into finger thick strands, cut them to length and go into production shaping them on the backside of a clean dinner fork. After the first couple, you can tell by the quality of the dough curling and taking on the ridged impressions from the tines if you got the texture right.
Each gnocchi is rolled onto a floured cookie pan, making sure they don't touch each other. If freezing them, will dust lightly with flour, quick freeze each tray and after 1/2 hour put them into ziplock bags. But who in their right mind goes to the trouble to make homemade gnocchi and doesn't make a fresh platter for dinner? So one tray or more gets added into a huge kettle (12 quart) of boiling salted water.
Keep them from touching each other and get into the boiling water; stir gently and reduce water to just a simmer. Usually they are light enough to rise to the top within 2 minutes. I cook for about 1 more minute, taste one to make sure there is no raw flour flavor and immediately lift out with a big chinese wire spider strainer and place each batch onto a clean, cotton bar towel to dry the surface water (fold up the ends into one hand and lightly roll them around inside for 15 seconds. (I end up using 4 or 5 towels for a 2 tray batch)
Immediately dump from the towel into the baking dish that has (my nonna's pink sauce; 1 part bechamel with cheese melted into it with 2 parts homemade 'Sunday' red sauce) spread across the bottom. Lightly mix in the gnocchi, cover with grated parmignano and repeat by cooking and adding a second cookie pan portion of gnocchi. That fills up a family size 9 x 12 baking casserole; add more sauce to cover, cheese and a mix in a heavy chiffonade of fresh basil but get most of that inside under the top layer. I bake the dish at 375 for 20 minutes covered with foil (a few steam vent slots) and then 10 minutes uncovered. Serve immediately. Light, delicate, fragrant, transports me back to her kitchen every single time. A perfect gnocchi has no weight, just the slightest texture and dissolves without really chewing.
Thursday, March 05, 2009
Brasato Al Barolo (Braised Short Ribs) -- Mario Batali
Makes 4 Servings | Region: Piemonte | Book: Babbo Cookbook (Clarkson Potter 2002)
¼ cup extra virgin olive oil
4 16-ounce beef short ribs
Kosher salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped5 garlic cloves, thinly sliced
2 cups Barolo, or other full-bodied red wine
1 16-ounce can of peeled tomatoes, crushed by hand with their juices
1 cup brown chicken stock
½ bunch thyme
½ bunch rosemary
½ bunch oregano
Gremolata
Leaves from 1 bunch of flat leaf parsley Zest of two lemons, cut into julienne strips ¼ pound fresh horseradish, grated
Preheat oven to 375 degrees F
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total.
Remove the short ribs to a plate and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil and return the short ribs to the pan. Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the meat is very tender and literally falling off the bones.
To make the gremolata:
In a small bowl, combine the parsley, lemon zest and horseradish and toss loosely by hand.
Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately.
¼ cup extra virgin olive oil
4 16-ounce beef short ribs
Kosher salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped5 garlic cloves, thinly sliced
2 cups Barolo, or other full-bodied red wine
1 16-ounce can of peeled tomatoes, crushed by hand with their juices
1 cup brown chicken stock
½ bunch thyme
½ bunch rosemary
½ bunch oregano
Gremolata
Leaves from 1 bunch of flat leaf parsley Zest of two lemons, cut into julienne strips ¼ pound fresh horseradish, grated
Preheat oven to 375 degrees F
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total.
Remove the short ribs to a plate and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil and return the short ribs to the pan. Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the meat is very tender and literally falling off the bones.
To make the gremolata:
In a small bowl, combine the parsley, lemon zest and horseradish and toss loosely by hand.
Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately.
Thursday, February 19, 2009
p*ong (nyc)
my SO, a table tennis player, is always complaining about how ping pong is an under-appreciated sport, partly as the result (he is convinced) of the woeful dearth of beautiful cheerleaders. while i am obliged to remain publicly neutral on that subject, i can emphatically say that p*ong is one of the more under-appreciated restaurants in manhattan, today. and i suppose i am here to be its cheerleader (not terribly beautiful, but heck, i'm a volunteer, right? ;).
i am going to try to avoid invoking those trite and annoying analogies comparing the adorable west village restaurant to its owner, pichet ong. the unassuming mr. ong would probably be embarrassed and appalled by such comparisons. and in any case, he seems to be at his restaurant quite a lot, so you'll likely be able to make your own comparisons -- or not -- when you go. (i say "when" because really, all of you must!)
the food is deeply likable, full of quirk and fun, but not so far removed from the ordinary that you will walk away scratching your head wondering whether there was some hidden concept you missed. flavor combinations are interesting and usually quite successful. in food style, p*ong actually reminds me a bit surprisingly of dovetail, the much-lauded UWS restaurant that opened last year. food leans towards comfort... with a twist or two.
my dining companion and i chose the smallest, three-course pre-fixe option, since i knew i'd have to go for a run not long after dinner. i've heard complaints about portion size, but our plates were well calibrated to leave us pleasantly filled, but not full.
we started with (1) the blood orange, avocado, and beets with black garlic cream, pomegranate, almonds and mache; and (2) warm mushroom & goat cheese tart with portabella, pickled chanterelle, picholine olive and chevre. my salad was composed of high quality ingredients, it was quite large, and it was attractively presented, with a thin ribbon of slightly creamy reddish pink sauce (beet?) down the center of the plate. the mache was wonderful -- tender and nutty / buttery -- the avocado ripe. the black garlic cream saved the salad from being too light, but wasn't in my book the best choice of dressing for these ingredients, esp. since the greens had already been dressed with a light layer of (olive?) oil. perhaps i'm a bit hidebound, but i do appreciate a touch of acidity in similar salads. the goat tart was an interesting composition, with only a thin layer of pastry underlying the mushrooms and cheese. a classic combination of flavors presented in a novel, delicious way.
our second courses were (1) lightly cooked scottish salmon with cucumber tart, fennel-vidalia jam, arugula, and maple mustard emulsion; and (2) wagyu beef shortrib with black truffle sauce, parsnip, and brussel sprouts. my salmon was really, really well flavored and tasted as though it'd been prepared sous vide. flavors were very vivid and the combination with cucumber and vidalia jam very nice. setting aside my bigotries against sous vide preparations and judging on the merits, the salmon was well prepared. (that said... isn't it nice to have a nice flake to your fish rather than the mushy sous vide stuff, no matter how moist the latter?) my dining companion's wagyu beef left me wiping drool from my chin and i tried not to watch him put bite after delicious bite in his mouth after i'd finished with my salmon. it was tender, it was flavorful, it was perfectly matched and enhanced with the sweet bitter parsnip and sprouts. i was kicking myself for not ordering that dish, instead. damn those evening runs.
our third courses were (1) simple chocolate mousse with grape foam and bittersweet fleur de lis cheese (a cow's milk cheese from louisiana) and (2) chevre cheesecake and walnut croquette with yuzu curd, mint, maldon salt. both were phenomenal -- unsurprising given mr. ong's pedigree as a jean-georges pastry chef. the chocolate mousse was, indeed, simple, but also perfect in its simplicity and it paired shockingly well with the salty/sweet/nutty/crumbly cheese. the foam (i don't think i was imagining the citrus hints in it... perhaps a departure from the grape or an addition?) went very well with the chocolate, both in texture and taste. the chevre cheesecake, covered by a thick layer of walnuts, was wonderful: rich and satisfying. few desserts stimulate your tastebuds so thoroughly without overwhelming, as this did -- quite a trick, given that it was cheesecake!
we had one glass of wine (reisling that was served too cold and that had been open in the bottle for about two days too long) and two very good cocktails with our food. one of these cocktails, an avocado concoction only one day old and too young to have a name, really merits special mention. our waiter (a cheerful fellow by the impressively z-filled name of tomasz chrzaszcz) had, in fact, invented it the day before. it was a slightly creamy, lovely green drink with infused basil, agave, sake, vanilla reduction, and a few other ingredients, slightly spicy and a wee bit salty. i really thought it was deliciousness incarnate and one of the highlights of the meal. our second cocktail was the also well-conceived bangkok margarita made with tequila reposado, domaine de canton, pineapple, ginger, agave, sea salt, and aleppo pepper. the slight heat in both drinks really did it for me and i would say that based on these two drinks, the cocktails are quite as well made at p*ong as at little branch or pegu. (little branch favors clear drinks with simpler flavors; p*ong does well with complex and multilayered combinations that hit all the tastebuds known to man.)
i know that p*ong is primarily known for dessert and drinks -- and certainly those offerings are fantastic, there. but i urge serious diners not to pass over the savory dishes. plates like the wagyu short ribs really deserve more attention than they've been given.
the space is attractive and potentially romantic, filled with the soft, ambient glow of tastefully low-key recessed lighting. service was, despite earlier chowhound reports, impeccable: gracious, friendly, timely, always-present, but never hovery. oh -- i should mention that we received the avocado cocktail on the house after i waivered between it and the bangkok margarita.
i hope that the place stays open despite the terrible economy. (tables were only half filled at 7:30 on wednesday night, when we went.) i would not rank it as the most delicious restaurant in nyc (i'm a little biased towards sushi places), but it is certainly among the two or three most charming, especially now that grayz, my previous underdog favorite, has closed. there are enough dishes on the menu that really made me sit up and pay attention that i know i will be back many more times. please, chowhounds, help me keep this place open!
i am going to try to avoid invoking those trite and annoying analogies comparing the adorable west village restaurant to its owner, pichet ong. the unassuming mr. ong would probably be embarrassed and appalled by such comparisons. and in any case, he seems to be at his restaurant quite a lot, so you'll likely be able to make your own comparisons -- or not -- when you go. (i say "when" because really, all of you must!)
the food is deeply likable, full of quirk and fun, but not so far removed from the ordinary that you will walk away scratching your head wondering whether there was some hidden concept you missed. flavor combinations are interesting and usually quite successful. in food style, p*ong actually reminds me a bit surprisingly of dovetail, the much-lauded UWS restaurant that opened last year. food leans towards comfort... with a twist or two.
my dining companion and i chose the smallest, three-course pre-fixe option, since i knew i'd have to go for a run not long after dinner. i've heard complaints about portion size, but our plates were well calibrated to leave us pleasantly filled, but not full.
we started with (1) the blood orange, avocado, and beets with black garlic cream, pomegranate, almonds and mache; and (2) warm mushroom & goat cheese tart with portabella, pickled chanterelle, picholine olive and chevre. my salad was composed of high quality ingredients, it was quite large, and it was attractively presented, with a thin ribbon of slightly creamy reddish pink sauce (beet?) down the center of the plate. the mache was wonderful -- tender and nutty / buttery -- the avocado ripe. the black garlic cream saved the salad from being too light, but wasn't in my book the best choice of dressing for these ingredients, esp. since the greens had already been dressed with a light layer of (olive?) oil. perhaps i'm a bit hidebound, but i do appreciate a touch of acidity in similar salads. the goat tart was an interesting composition, with only a thin layer of pastry underlying the mushrooms and cheese. a classic combination of flavors presented in a novel, delicious way.
our second courses were (1) lightly cooked scottish salmon with cucumber tart, fennel-vidalia jam, arugula, and maple mustard emulsion; and (2) wagyu beef shortrib with black truffle sauce, parsnip, and brussel sprouts. my salmon was really, really well flavored and tasted as though it'd been prepared sous vide. flavors were very vivid and the combination with cucumber and vidalia jam very nice. setting aside my bigotries against sous vide preparations and judging on the merits, the salmon was well prepared. (that said... isn't it nice to have a nice flake to your fish rather than the mushy sous vide stuff, no matter how moist the latter?) my dining companion's wagyu beef left me wiping drool from my chin and i tried not to watch him put bite after delicious bite in his mouth after i'd finished with my salmon. it was tender, it was flavorful, it was perfectly matched and enhanced with the sweet bitter parsnip and sprouts. i was kicking myself for not ordering that dish, instead. damn those evening runs.
our third courses were (1) simple chocolate mousse with grape foam and bittersweet fleur de lis cheese (a cow's milk cheese from louisiana) and (2) chevre cheesecake and walnut croquette with yuzu curd, mint, maldon salt. both were phenomenal -- unsurprising given mr. ong's pedigree as a jean-georges pastry chef. the chocolate mousse was, indeed, simple, but also perfect in its simplicity and it paired shockingly well with the salty/sweet/nutty/crumbly cheese. the foam (i don't think i was imagining the citrus hints in it... perhaps a departure from the grape or an addition?) went very well with the chocolate, both in texture and taste. the chevre cheesecake, covered by a thick layer of walnuts, was wonderful: rich and satisfying. few desserts stimulate your tastebuds so thoroughly without overwhelming, as this did -- quite a trick, given that it was cheesecake!
we had one glass of wine (reisling that was served too cold and that had been open in the bottle for about two days too long) and two very good cocktails with our food. one of these cocktails, an avocado concoction only one day old and too young to have a name, really merits special mention. our waiter (a cheerful fellow by the impressively z-filled name of tomasz chrzaszcz) had, in fact, invented it the day before. it was a slightly creamy, lovely green drink with infused basil, agave, sake, vanilla reduction, and a few other ingredients, slightly spicy and a wee bit salty. i really thought it was deliciousness incarnate and one of the highlights of the meal. our second cocktail was the also well-conceived bangkok margarita made with tequila reposado, domaine de canton, pineapple, ginger, agave, sea salt, and aleppo pepper. the slight heat in both drinks really did it for me and i would say that based on these two drinks, the cocktails are quite as well made at p*ong as at little branch or pegu. (little branch favors clear drinks with simpler flavors; p*ong does well with complex and multilayered combinations that hit all the tastebuds known to man.)
i know that p*ong is primarily known for dessert and drinks -- and certainly those offerings are fantastic, there. but i urge serious diners not to pass over the savory dishes. plates like the wagyu short ribs really deserve more attention than they've been given.
the space is attractive and potentially romantic, filled with the soft, ambient glow of tastefully low-key recessed lighting. service was, despite earlier chowhound reports, impeccable: gracious, friendly, timely, always-present, but never hovery. oh -- i should mention that we received the avocado cocktail on the house after i waivered between it and the bangkok margarita.
i hope that the place stays open despite the terrible economy. (tables were only half filled at 7:30 on wednesday night, when we went.) i would not rank it as the most delicious restaurant in nyc (i'm a little biased towards sushi places), but it is certainly among the two or three most charming, especially now that grayz, my previous underdog favorite, has closed. there are enough dishes on the menu that really made me sit up and pay attention that i know i will be back many more times. please, chowhounds, help me keep this place open!
Tuesday, February 17, 2009
Basic Cheese Risotto
I've had a stinky cheese (a petit pont l'eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight, I used it in a risotto and really liked the results.
Ingredients:
* 2 cups arborio rice (I actually used the cheaper Calrose rice, tonight, which yielded pretty decent results... only slightly mushier than it ought to be)
* 1-2 tablespoons olive oil
* 2-3 tablespoons unsalted butter
* medium onion, minced
* a few cloves of garlic, minced
* 1/2 a glass of dry white wine, warmed
* about 1 quart broth (I used Imagine chicken broth)
* stinky leftover cheese, including rinds, chopped, in an amount to taste (we had about 2-3 ounces)
Sautee the minced onion in olive oil over low heat until golden. Add garlic and sautee until very light brown. Add rice and cook for about 3-4 minutes until rice is translucent, stirring constantly to prevent rice from sticking.
Stir in wine and continue cooking / stirring until it has evaporated.
Add a cup of broth. Cook, stirring frequently, until absorbed.
Add more broth, about 1 cup at a time (actually 1/2 a cup if you're patient), repeat.
When the rice is mostly cooked, stir in the chopped cheese until it is fully incorporated. Season with salt and pepper to taste. (I cheated and added some garlic and onion powders at this point, because I wanted a more concentrated flavor.)
Cook rice, adding more broth as necessary, until rice is al dente.
Remove from heat, stir in butter.
We ate this with oven roasted broccoli, cauliflower, asparagus and tomatoes for dinner, tonight. It's a great break from meat and pretty economical to make.
Ingredients:
* 2 cups arborio rice (I actually used the cheaper Calrose rice, tonight, which yielded pretty decent results... only slightly mushier than it ought to be)
* 1-2 tablespoons olive oil
* 2-3 tablespoons unsalted butter
* medium onion, minced
* a few cloves of garlic, minced
* 1/2 a glass of dry white wine, warmed
* about 1 quart broth (I used Imagine chicken broth)
* stinky leftover cheese, including rinds, chopped, in an amount to taste (we had about 2-3 ounces)
Sautee the minced onion in olive oil over low heat until golden. Add garlic and sautee until very light brown. Add rice and cook for about 3-4 minutes until rice is translucent, stirring constantly to prevent rice from sticking.
Stir in wine and continue cooking / stirring until it has evaporated.
Add a cup of broth. Cook, stirring frequently, until absorbed.
Add more broth, about 1 cup at a time (actually 1/2 a cup if you're patient), repeat.
When the rice is mostly cooked, stir in the chopped cheese until it is fully incorporated. Season with salt and pepper to taste. (I cheated and added some garlic and onion powders at this point, because I wanted a more concentrated flavor.)
Cook rice, adding more broth as necessary, until rice is al dente.
Remove from heat, stir in butter.
We ate this with oven roasted broccoli, cauliflower, asparagus and tomatoes for dinner, tonight. It's a great break from meat and pretty economical to make.
Wednesday, February 11, 2009
Chocolate Dessert Recipes
Dark Chocolate Soufflé (serves two; recipe can be doubled)
Preheat oven to 375°F (190°C) and prepare two 6 oz. (180 mL) ramekins with butter and sugar
4 oz. (115 g) 70% cacao chocolate melt in double boiler whisk fold in egg whites pour into ramekins bake 375°F (190°C) 15 min.
1/2 Tbs. (7 g) butter
1 oz. (30 mL) heavy cream
2 large egg yolks
2-3 large egg whites whisk to soft peaks whisk to stiff peaks
a dash (1/16 tsp.) cream of tartar
1/6 cup (35 g) sugar
Assemble the ingredients: 1 ounce (30 mL) heavy cream, 4 oz. (115 g) 70% cacao dark chocolate, 1/2 tablespoon (7 g) butter, 2 large eggs (separated into whites and yolks), a dash of cream of tartar, and 1/6 cup (35 g) sugar.
Prepare two 6 ounce (180 mL) soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Several sources claim that the butter and sugar help the souffle rise, but this is not actually true. The butter and sugar are really there to add flavor of the crust and aid in the release of the soufflé from the ramekin (if desired).
Preheat the oven to 375°F (190°C).
Bring some water to a boil in a pot. Once the water boils, reduce the heat until the water just simmers. Place a small metal bowl over the pot to form a double boiler.
Melt the butter, cream, and chocolate in the double boiler.
Stir to help the melting. Once the chocolate has melted, turn off the heat.
Whisk the two egg yolks into the chocolate.
The resulting mixture may look like the chocolate seized, but don't worry, it will smooth out once the egg whites are folded in.
In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. (The cream of tartar is added to egg whites to increase the acidity slightly. This allows the proteins to bind together a bit more easily making stronger bubbles to form the basis of the egg white foam.) This can be accomplished with a bit of effort with a whisk (took me about 5 minutes) or a hand mixer with a whisk attachment. The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage.
Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
Without over mixing, fold the remaining egg whites into the batter.
Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. They are now ready to be baked.
The best part of making soufflés is that they can be prepared to this point beforehand and refrigerated for up to three days. On the day you plan to serve the soufflés, take them out of the refrigerator about two hours before you plan to serve them so they can warm up a little. If you don't take them out of the fridge early, then bake them for an extra minute or two.
Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F (190°C). As it bakes, the air bubbles we've incorporated into the batter will start to expand, causing the entire souffle to rise. After fifteen minutes, the soufflé will have risen up out of the ramekin (the photo shows an example of a ramekin filled to the 3/4 full level). (Greater lift can be achieved by using three egg whites instead of two).
Serve immediately in the ramekin. (Ramekins will be hot, so use some hand protection to transfer the soufflé.) As the soufflé cools, it will drop and become more dense. An alternate method of service is to remove the soufflé from the ramekin. This easiest accomplished once the soufflé has cooled a bit and a knife has been run along the sides. The soufflé can be inverted and tapped out onto a catching hand and then deposited onto a plate. Reheating the soufflé at this point will allow the air bubbles to expand again and the soufflé will rise back up (although not to its former size).
Flourless Chocolate Cake
yield: Makes one 8-inch cake
Can be prepared in 45 minutes or less.
Ingredients
* 4 ounces fine-quality bittersweet chocolate (not unsweetened)
* 1 stick (1/2 cup) unsalted butter
* 3/4 cup sugar
* 3 large eggs
* 1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preparation
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Preheat oven to 375°F (190°C) and prepare two 6 oz. (180 mL) ramekins with butter and sugar
4 oz. (115 g) 70% cacao chocolate melt in double boiler whisk fold in egg whites pour into ramekins bake 375°F (190°C) 15 min.
1/2 Tbs. (7 g) butter
1 oz. (30 mL) heavy cream
2 large egg yolks
2-3 large egg whites whisk to soft peaks whisk to stiff peaks
a dash (1/16 tsp.) cream of tartar
1/6 cup (35 g) sugar
Assemble the ingredients: 1 ounce (30 mL) heavy cream, 4 oz. (115 g) 70% cacao dark chocolate, 1/2 tablespoon (7 g) butter, 2 large eggs (separated into whites and yolks), a dash of cream of tartar, and 1/6 cup (35 g) sugar.
Prepare two 6 ounce (180 mL) soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Several sources claim that the butter and sugar help the souffle rise, but this is not actually true. The butter and sugar are really there to add flavor of the crust and aid in the release of the soufflé from the ramekin (if desired).
Preheat the oven to 375°F (190°C).
Bring some water to a boil in a pot. Once the water boils, reduce the heat until the water just simmers. Place a small metal bowl over the pot to form a double boiler.
Melt the butter, cream, and chocolate in the double boiler.
Stir to help the melting. Once the chocolate has melted, turn off the heat.
Whisk the two egg yolks into the chocolate.
The resulting mixture may look like the chocolate seized, but don't worry, it will smooth out once the egg whites are folded in.
In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. (The cream of tartar is added to egg whites to increase the acidity slightly. This allows the proteins to bind together a bit more easily making stronger bubbles to form the basis of the egg white foam.) This can be accomplished with a bit of effort with a whisk (took me about 5 minutes) or a hand mixer with a whisk attachment. The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage.
Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
Without over mixing, fold the remaining egg whites into the batter.
Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. They are now ready to be baked.
The best part of making soufflés is that they can be prepared to this point beforehand and refrigerated for up to three days. On the day you plan to serve the soufflés, take them out of the refrigerator about two hours before you plan to serve them so they can warm up a little. If you don't take them out of the fridge early, then bake them for an extra minute or two.
Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F (190°C). As it bakes, the air bubbles we've incorporated into the batter will start to expand, causing the entire souffle to rise. After fifteen minutes, the soufflé will have risen up out of the ramekin (the photo shows an example of a ramekin filled to the 3/4 full level). (Greater lift can be achieved by using three egg whites instead of two).
Serve immediately in the ramekin. (Ramekins will be hot, so use some hand protection to transfer the soufflé.) As the soufflé cools, it will drop and become more dense. An alternate method of service is to remove the soufflé from the ramekin. This easiest accomplished once the soufflé has cooled a bit and a knife has been run along the sides. The soufflé can be inverted and tapped out onto a catching hand and then deposited onto a plate. Reheating the soufflé at this point will allow the air bubbles to expand again and the soufflé will rise back up (although not to its former size).
Flourless Chocolate Cake
yield: Makes one 8-inch cake
Can be prepared in 45 minutes or less.
Ingredients
* 4 ounces fine-quality bittersweet chocolate (not unsweetened)
* 1 stick (1/2 cup) unsalted butter
* 3/4 cup sugar
* 3 large eggs
* 1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preparation
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Prawn Fritters
Beat four eggs, stir in 1 cup rice flour, salt pepper and flat leaf coriander, chopped chives, and a pinch of chili powder,salt, half cup of bean sprouts, a cup of small prawns, pinch of pepper powder, a ts of soy sauce, ts lime juice, pinch of galangal, a little coconut powder ( desiccated) and chopped shallots.
Add a few crumbled peanuts and mix well, heat the oil in a thick pan and pour small fritters into the pan, and fry til golden, flip over and fry other side.
Meanwhile take some more crushed peanuts and bash with a rolling pin til they resemble fine crumbs, and sprinkle onto each fritter as it comes out of the pan, scatter chopped coriander on the fritters.
Add a few crumbled peanuts and mix well, heat the oil in a thick pan and pour small fritters into the pan, and fry til golden, flip over and fry other side.
Meanwhile take some more crushed peanuts and bash with a rolling pin til they resemble fine crumbs, and sprinkle onto each fritter as it comes out of the pan, scatter chopped coriander on the fritters.
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