Refreshing Beverage of the Week
A few weeks ago, Bernice reminded me that in her day of fancy cocktail parties, nothing said fancy like a multi-layer cocktail. I found her one which combined many of the things she loves. Apricot brandy, chocolate, heavy cream, and New York City.
Ingredients
1.0 fl. oz. of Brown Crème de Cacao
1.0 fl. oz. of Apricot Brandy
1.0 fl. oz. of Double Cream
Procedure
In a chilled rocks glass, one with a little extra style, pour the Brown Crème de Cacao into a liqueur glass, float the Apricot Brandy and then the Double Cream on top to form 3 distinct layers. Now crème de Cacao is chocolate flavored liquor with a hint of vanilla. It comes both clear and caramel colored — which is what you want for this drink.
Saturday, August 30, 2008
Cinnamon Apple Beignets
The Altitude Adjustment Section
I am already thinking fall, and when I think fall I think apples. Here is a recipe for Cinnamon apple beignets form The Basics Cookbook by the Silver Palate ladies. Not that I’ve ever been there, but this desert is a New Orleans tradition.
Ingredients
1 cup A.P. flour
2 pinches of salt
2 tablespoons plus 1/2 cup sugar
2 tablespoon ground cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon canola oil
4 McIntosh apples
1 lemon, halved
Oil for deep frying
Procedure
Sift the flour, a pinch of salt, 2 tablespoons sugar, and 1 tablespoon cinnamon together in a large bowl. Add egg yolks and 1/3 cup milk, stir to make a smooth paste. Stir in remaining 1/3 cup milk and 1 tablespoon oil. Mix until smooth — at this altitude you may need to add some extra milk. Let batter rest for 30 minutes. Combine remaining 1/2 cup sugar with remaining 1 tablespoon cinnamon a small bowl and set aside. Now peel, core, and slice apples into 1/4 inch thick rings. Squeeze lemon juice over apple to stop from browning. Beat the egg whites in the bowl of your electric mixer with a pinch of salt till stiff peaks form, and gently fold whites into the batter. Fill a deep pot with 3 inches of oil and bring up to 375 degrees. Dip the apples into the batter, remove them with a fork, and let excess batter drip off, and then place them in hot oil. Turn once so both sides brown, about 3-4 minutes. Drain on paper towels and sprinkle with sugar cinnamon mixture. As in all fried foods, best if eaten immediately, and not all by yourself!
I am already thinking fall, and when I think fall I think apples. Here is a recipe for Cinnamon apple beignets form The Basics Cookbook by the Silver Palate ladies. Not that I’ve ever been there, but this desert is a New Orleans tradition.
Ingredients
1 cup A.P. flour
2 pinches of salt
2 tablespoons plus 1/2 cup sugar
2 tablespoon ground cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon canola oil
4 McIntosh apples
1 lemon, halved
Oil for deep frying
Procedure
Sift the flour, a pinch of salt, 2 tablespoons sugar, and 1 tablespoon cinnamon together in a large bowl. Add egg yolks and 1/3 cup milk, stir to make a smooth paste. Stir in remaining 1/3 cup milk and 1 tablespoon oil. Mix until smooth — at this altitude you may need to add some extra milk. Let batter rest for 30 minutes. Combine remaining 1/2 cup sugar with remaining 1 tablespoon cinnamon a small bowl and set aside. Now peel, core, and slice apples into 1/4 inch thick rings. Squeeze lemon juice over apple to stop from browning. Beat the egg whites in the bowl of your electric mixer with a pinch of salt till stiff peaks form, and gently fold whites into the batter. Fill a deep pot with 3 inches of oil and bring up to 375 degrees. Dip the apples into the batter, remove them with a fork, and let excess batter drip off, and then place them in hot oil. Turn once so both sides brown, about 3-4 minutes. Drain on paper towels and sprinkle with sugar cinnamon mixture. As in all fried foods, best if eaten immediately, and not all by yourself!
Cauliflower Rye Casserole
Seasonal Recipe of the Week
Apparently cauliflower is a big deal in Finland or so my cookbook, Sundays at Moosewood tells me. I think what really excited me about this recipe is the use of rye bread cubes.
Ingredients
1 cup beer
3 cups rye bread cubes, about 3 slices
1 head cauliflower, cut into bite-size florets
2 tablespoons butter
1 teaspoon caraway seeds
3 cups grated extra sharp cheddar
4 eggs
1 teaspoon dry mustard
1/2 teaspoon coriander seeds
Salt and pepper to taste
Procedure
At least 1 hour before cooking, pour the beer into a shallow bowl so it can sit until it becomes flat. Bake the rye bread cubes on a sheet pan in a 300-degree oven until they are crisp but not browned, about 15-20 minutes. Sauté the cauliflower in the butter with the caraway seeds. Mix in the rye bread cubes and the cheese. Now spread mixture into a buttered, 2-quart casserole dish. Mix the eggs, mustard, coriander seeds, salt, and pepper in a blender, along with the beer and pour mixture over casserole. Bake at 350 for 30-45 minutes till puffy and golden.
Apparently cauliflower is a big deal in Finland or so my cookbook, Sundays at Moosewood tells me. I think what really excited me about this recipe is the use of rye bread cubes.
Ingredients
1 cup beer
3 cups rye bread cubes, about 3 slices
1 head cauliflower, cut into bite-size florets
2 tablespoons butter
1 teaspoon caraway seeds
3 cups grated extra sharp cheddar
4 eggs
1 teaspoon dry mustard
1/2 teaspoon coriander seeds
Salt and pepper to taste
Procedure
At least 1 hour before cooking, pour the beer into a shallow bowl so it can sit until it becomes flat. Bake the rye bread cubes on a sheet pan in a 300-degree oven until they are crisp but not browned, about 15-20 minutes. Sauté the cauliflower in the butter with the caraway seeds. Mix in the rye bread cubes and the cheese. Now spread mixture into a buttered, 2-quart casserole dish. Mix the eggs, mustard, coriander seeds, salt, and pepper in a blender, along with the beer and pour mixture over casserole. Bake at 350 for 30-45 minutes till puffy and golden.
Saturday, August 23, 2008
Delicasa
Restaurant Review
Delicasa This basic little restaurant has raised the bar on dining out on Saint Mike's. Just up the strip mall from Kinko's and The Hidden Chicken, they offer high quality paninnis, subs and salads, as well as fancy coffee drinks and Dr. Brown's sodas. The sandwiches are excellent and not expensive and the salads are superb. Thanks to the people who brought us La Boca!
Summer Berry Crumble Bars
The Altitude Adjustment Section
Cookies and bars are a great thing to make if you are challenged by the altitude and don’t have the patience to try a recipe at least 3 times to get it right. This recipe is from the King Arthur Flour cookbook, which never lets me down. Summer Berry crumble bars rule!
Ingredients for crust and topping
2 cups A.P.flour
1 cup brown sugar
1 1/2 cups rolled oats
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1 cup unsalted cold butter (2 sticks), cut into small pieces
3/4 cup sunflower seeds (optional)
Ingredients for filling
3 cups fresh blueberries or raspberries
1/4 cup light brown sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons melted butter
1/2 teaspoon cinnamon
3 tablespoons A.P. flour
Ingredients for glaze
2 teaspoons lemon juice
2 tablespoons butter
3 tablespoons water
1cup confectioner’s sugar
Procedure
Preheat oven to 350. Lightly grease a 9x13-inch pan. To make crust and topping, in a large bowl, whisk together flour, brown sugar, oats, salt, baking powder, baking soda, and cardamom. Now cut in the hard butter with a pastry cutter or your hands till mixture is crumbly. Transfer 2 cups of mixture to another bowl and add sunflower seeds, set aside. Pat the remaining crumbs into the prepared pan and bake for 15 minutes then remove from the oven. While crust is baking, prepare the filling. In a large bowl combine all the ingredients. Mix gently. Now spread filling over baked crust bottom evenly. Sprinkle the reserved crumble over the top and bake for 40 minutes more or until filling if bubbly and crust has browned. Remove from oven and now make glaze. Whisk together all the glaze ingredients and drizzle over bars while they are still warm. Cool completely before cutting. You can also substitute frozen berries if you must, but bake it while berries are still frozen or they will sink to the bottom. This makes 24 yummy bars.
Cookies and bars are a great thing to make if you are challenged by the altitude and don’t have the patience to try a recipe at least 3 times to get it right. This recipe is from the King Arthur Flour cookbook, which never lets me down. Summer Berry crumble bars rule!
Ingredients for crust and topping
2 cups A.P.flour
1 cup brown sugar
1 1/2 cups rolled oats
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1 cup unsalted cold butter (2 sticks), cut into small pieces
3/4 cup sunflower seeds (optional)
Ingredients for filling
3 cups fresh blueberries or raspberries
1/4 cup light brown sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons melted butter
1/2 teaspoon cinnamon
3 tablespoons A.P. flour
Ingredients for glaze
2 teaspoons lemon juice
2 tablespoons butter
3 tablespoons water
1cup confectioner’s sugar
Procedure
Preheat oven to 350. Lightly grease a 9x13-inch pan. To make crust and topping, in a large bowl, whisk together flour, brown sugar, oats, salt, baking powder, baking soda, and cardamom. Now cut in the hard butter with a pastry cutter or your hands till mixture is crumbly. Transfer 2 cups of mixture to another bowl and add sunflower seeds, set aside. Pat the remaining crumbs into the prepared pan and bake for 15 minutes then remove from the oven. While crust is baking, prepare the filling. In a large bowl combine all the ingredients. Mix gently. Now spread filling over baked crust bottom evenly. Sprinkle the reserved crumble over the top and bake for 40 minutes more or until filling if bubbly and crust has browned. Remove from oven and now make glaze. Whisk together all the glaze ingredients and drizzle over bars while they are still warm. Cool completely before cutting. You can also substitute frozen berries if you must, but bake it while berries are still frozen or they will sink to the bottom. This makes 24 yummy bars.
Pickled Green Tomatoes
Seasonal Recipe of the Week
I love pickled green tomatoes and that seems to be something you just can’t get here. So with the killer tomato crop I have on the vine, I am going to make at least one jar of these at the season’s end. It’s easy!
Ingredients
(All these ingredients are per quart of water)
2 tablespoons Kosher salt
1 teaspoon pickling spice
1/2 teaspoon mustard seeds, slightly bruised
1/4 teaspoon black peppercorns, slightly bruised
Handful of stalks of fresh dill, preferably with flower heads and seeds, if not add 1/4 teaspoon dill seed
1 medium unpeeled clove of garlic, slightly flattened
Green tomatoes, hard and firm
Procedure
Sort and rinse the tomatoes and measure them by quarts and put into large, clean, crock or bowl. Pour cold water over tomatoes to cover and keep track of how much water you use. Now take water out and put into a pot and multiply the ingredients in the brine as necessary. Prick each tomato with a fork and return to bowl. To the pot of measured water, add salt, pickling spice, mustard seed, and peppercorns and bring the liquid to a boil. Simmer 5 minutes and then cool completely. Add the dill and the garlic to the tomatoes and cover with the cooked and cooled brine solution. Cover bowl loosely and let stand in a cool spot, 70 degrees is ideal, for 1 –3 weeks. This time depends on their size, and the temperature where they are fermenting. Check daily — if a white scum appears on the surface (it's harmless) skim it off. When the tomatoes are pickled to your taste (you will have to try one) transfer them to clean dry jars, strain some brine over them add a piece of dill from the jar put on lids and refrigerate them.
I love pickled green tomatoes and that seems to be something you just can’t get here. So with the killer tomato crop I have on the vine, I am going to make at least one jar of these at the season’s end. It’s easy!
Ingredients
(All these ingredients are per quart of water)
2 tablespoons Kosher salt
1 teaspoon pickling spice
1/2 teaspoon mustard seeds, slightly bruised
1/4 teaspoon black peppercorns, slightly bruised
Handful of stalks of fresh dill, preferably with flower heads and seeds, if not add 1/4 teaspoon dill seed
1 medium unpeeled clove of garlic, slightly flattened
Green tomatoes, hard and firm
Procedure
Sort and rinse the tomatoes and measure them by quarts and put into large, clean, crock or bowl. Pour cold water over tomatoes to cover and keep track of how much water you use. Now take water out and put into a pot and multiply the ingredients in the brine as necessary. Prick each tomato with a fork and return to bowl. To the pot of measured water, add salt, pickling spice, mustard seed, and peppercorns and bring the liquid to a boil. Simmer 5 minutes and then cool completely. Add the dill and the garlic to the tomatoes and cover with the cooked and cooled brine solution. Cover bowl loosely and let stand in a cool spot, 70 degrees is ideal, for 1 –3 weeks. This time depends on their size, and the temperature where they are fermenting. Check daily — if a white scum appears on the surface (it's harmless) skim it off. When the tomatoes are pickled to your taste (you will have to try one) transfer them to clean dry jars, strain some brine over them add a piece of dill from the jar put on lids and refrigerate them.
Sunday, August 17, 2008
Bernice's top picks around town
Bernice's top picks around town
The Bullring 150 Washington Street 983-3328The best damn steak in town served with class.
La Boca 72 West Marcy Street 982-3433
Lovely Spanish tapas prepared with extreme care. This place is jumping!
Del Charro 101 West Alameda 954-0320
The best cheap burger in town and a great local bar. Parking is tricky.
Bobcat Bites 420 Las Vegas Highway 983-5319
A bit out of the way, and they have crazy short hours, but the burgers are superb.
Clafoutis 420 Guadalupe Street 988-1809
The only place in town to get croissants as well as real-deal French pastries and food. Close your eyes and you could be in Paris.
Plaza Cafe Southside 3011 Cerrillos Road 424-0755
Good normal diner food, as well as New Mexican and Middle Eastern, you can't go wrong!
Piccolino 2890 Agua Fria 471-1480
Cheap and cheerful family-style Italian restaurant in an old Church's chicken joint, go figure!
Konami 313 South Guadalupe Street 984-2002
They have a great $10.00 sushi lunch special, then shop the street!
Whole Hog 3006 Cerrillos Road 474-3375
Great BBQ, sauce on the side, so it doesn't have to be spicy. First shop at Goodwill, then do lunch, a perfect afternoon in Santa Fe.
Saturday, August 16, 2008
The Turtle Mountain Brewery in Rio Rancho
Restaurant Review
Turtle Mountain Brewery If you find yourself starving and thirsty and in Rio Rancho, this is where you should eat. It's not health food by any means, the portions are big and heavy, but the beer is excellent the pizzas and all the bar food selections are tasty and well made. Service was fast and efficient and the air conditioning is on high, so bring a wrap.
Susan Purdy's Flourless Chocolate Espresso Cake
The Altitude Adjustment Section
Of all of Susan Purdy’s great altitude-adjusted recipes, the one which amazes them in cooking class every time, is for the flourless chocolate espresso truffle cake. It's very easy but you must follow her instructions exactly. This is not just an idle threat, it’s a fact. So here it is:
Ingredients
8 ounces semisweet chocolate, coarsely chopped
1/2 cup water
1 cup granulated sugar
2 teaspoons instant espresso powder
1/2 pound room temp unsalted butter (2 sticks)
4 large room temp eggs
Procedure
Preheat your oven to 375. Take a 9 x 1-1/2 inch cake round pan and coat with non-stick spray. Then line the bottom with parchment and coat again. Place rack in the center of the oven. Put a rectangular pan with 3/4 of an inch of boiling water in the oven (one your pan will comfortably fit into). Put the chocolate into the bowl of your food processor and process for 1 minute, till chocolate is reduced to a fine powder. In a small saucepan, combine the water, sugar, and espresso powder over medium heat and stir till dissolved. Bring to the boil till you see little bubbles forming around the edge. Careful, as it loves to boil over. Now remove from heat and with processor running, slowly pour hot syrup into chocolate about 10 seconds. Now stop and scrape down sides of bowl. With the machine running, add bits of the soft butter 2 at a time letting them disappear into the mixture completely before adding the next butter bits. Break the eggs into a 2-cup measure and beat lightly with a fork. Slowly add to chocolate mixture. Pulse mixture about 10 times, just to blend. Now scrape the mixture into prepared pan and smooth the top. Carefully open oven and set cake into hot water bath. Lower oven to 350 and bake for 25-33 minutes. The way to test for doneness is when you touch the top, and the batter does not stick to your fingertip. The cake should feel firm and slightly rubbery to the touch. Carefully remove from water bath and let cool on a wire rack for 20-30 minutes. When cake is cool, and starting to pull away from the sides of the pan, run a thin knife around the edge. Cover top of cake with plastic wrap and turn it onto cardboard circle covered with tin foil. Now flip it onto nice flat serving platter and top should look perfect. Can be served warm and gooey or chilled and firm. It's great either way!
Of all of Susan Purdy’s great altitude-adjusted recipes, the one which amazes them in cooking class every time, is for the flourless chocolate espresso truffle cake. It's very easy but you must follow her instructions exactly. This is not just an idle threat, it’s a fact. So here it is:
Ingredients
8 ounces semisweet chocolate, coarsely chopped
1/2 cup water
1 cup granulated sugar
2 teaspoons instant espresso powder
1/2 pound room temp unsalted butter (2 sticks)
4 large room temp eggs
Procedure
Preheat your oven to 375. Take a 9 x 1-1/2 inch cake round pan and coat with non-stick spray. Then line the bottom with parchment and coat again. Place rack in the center of the oven. Put a rectangular pan with 3/4 of an inch of boiling water in the oven (one your pan will comfortably fit into). Put the chocolate into the bowl of your food processor and process for 1 minute, till chocolate is reduced to a fine powder. In a small saucepan, combine the water, sugar, and espresso powder over medium heat and stir till dissolved. Bring to the boil till you see little bubbles forming around the edge. Careful, as it loves to boil over. Now remove from heat and with processor running, slowly pour hot syrup into chocolate about 10 seconds. Now stop and scrape down sides of bowl. With the machine running, add bits of the soft butter 2 at a time letting them disappear into the mixture completely before adding the next butter bits. Break the eggs into a 2-cup measure and beat lightly with a fork. Slowly add to chocolate mixture. Pulse mixture about 10 times, just to blend. Now scrape the mixture into prepared pan and smooth the top. Carefully open oven and set cake into hot water bath. Lower oven to 350 and bake for 25-33 minutes. The way to test for doneness is when you touch the top, and the batter does not stick to your fingertip. The cake should feel firm and slightly rubbery to the touch. Carefully remove from water bath and let cool on a wire rack for 20-30 minutes. When cake is cool, and starting to pull away from the sides of the pan, run a thin knife around the edge. Cover top of cake with plastic wrap and turn it onto cardboard circle covered with tin foil. Now flip it onto nice flat serving platter and top should look perfect. Can be served warm and gooey or chilled and firm. It's great either way!
Lobster Frittata
Seasonal Recipe of the Week
I love a good frittata. It’s the best and easiest way to serve eggs at a brunch. Here is a recipe from Sarah Leah Chase for a lobster Frittata that is a sure hit.
Ingredients
3 tablespoons olive oil
1 medium red onion, sliced thin
2 cloves minced garlic
1 red, 1 yellow, and 1 green pepper, diced
6 large eggs
1/4 cup heavy cream
1 teaspoon saffron threads
3 tablespoons chopped basil leaves
Salt and pepper to taste
2 packages Boursin cheese (5 ounces each)
1 pound cooked lobster meat, cut into bite-size chunks
2 cups grated Gruyere cheese
Procedure
Preheat oven to 350. Butter the bottom and sides of a 10-inch spring-form pan. Heat the oil in a sauté pan over medium heat. Add onions, garlic, and peppers and stir often till cooked and tender, about 10 minutes. While the veggies are cooking, whisk eggs and cream together in large bowl. Whisk in saffron, basil, salt, and pepper. Crumble the Boursin cheese into the mixture. Now stir in lobster meat and sautéed veggies. Add the grated Gruyere cheese. Pour mixture into prepared pan. Place pan on baking sheet to catch any drips, and bake until just firm, about 45-60 minutes. Let cool for 10 minutes then serve. Nice with some fresh greens and a light citrus vinaigrette.
I love a good frittata. It’s the best and easiest way to serve eggs at a brunch. Here is a recipe from Sarah Leah Chase for a lobster Frittata that is a sure hit.
Ingredients
3 tablespoons olive oil
1 medium red onion, sliced thin
2 cloves minced garlic
1 red, 1 yellow, and 1 green pepper, diced
6 large eggs
1/4 cup heavy cream
1 teaspoon saffron threads
3 tablespoons chopped basil leaves
Salt and pepper to taste
2 packages Boursin cheese (5 ounces each)
1 pound cooked lobster meat, cut into bite-size chunks
2 cups grated Gruyere cheese
Procedure
Preheat oven to 350. Butter the bottom and sides of a 10-inch spring-form pan. Heat the oil in a sauté pan over medium heat. Add onions, garlic, and peppers and stir often till cooked and tender, about 10 minutes. While the veggies are cooking, whisk eggs and cream together in large bowl. Whisk in saffron, basil, salt, and pepper. Crumble the Boursin cheese into the mixture. Now stir in lobster meat and sautéed veggies. Add the grated Gruyere cheese. Pour mixture into prepared pan. Place pan on baking sheet to catch any drips, and bake until just firm, about 45-60 minutes. Let cool for 10 minutes then serve. Nice with some fresh greens and a light citrus vinaigrette.
Saturday, August 09, 2008
Los Amigos
Restaurant Review
Los Amigos This new joint on Rodeo Road where Castro's used to be, is filling the needs of the locals by providing very cheap New Mexican food in a nice clean establishment. I however, found the menu and the food boring and the service lacking.
Festive Pineapple Float!
Refreshing Beverage of the Week
Once again, I am hot and cranky, so I have a recipe for a chilled fruity beverage, which can easily be adapted into an adult cocktail (add 1 shot of Rum) if you need one! Let's have a festive pineapple float! This recipe makes 2 drinks.
Ingredients
3/4 cup pineapple juice
1/3 cup coconut milk
1 cup ice cream, vanilla, or rum raisin, or Dulce de leche?
5 ounces frozen pineapple chunks
3/4 cup sparkling water
2 scooped out pineapple shells
Procedure
Pour pineapple juice and coconut milk into blender or food processor. Add ice cream and blend till smooth. Now add frozen fresh pineapple chunks and process some more. If you were considering adding rum, now would be a good time. Pour slushy yummy mix into pineapple shells till 2/3 full and top off with sparkling water and festive straws.
Once again, I am hot and cranky, so I have a recipe for a chilled fruity beverage, which can easily be adapted into an adult cocktail (add 1 shot of Rum) if you need one! Let's have a festive pineapple float! This recipe makes 2 drinks.
Ingredients
3/4 cup pineapple juice
1/3 cup coconut milk
1 cup ice cream, vanilla, or rum raisin, or Dulce de leche?
5 ounces frozen pineapple chunks
3/4 cup sparkling water
2 scooped out pineapple shells
Procedure
Pour pineapple juice and coconut milk into blender or food processor. Add ice cream and blend till smooth. Now add frozen fresh pineapple chunks and process some more. If you were considering adding rum, now would be a good time. Pour slushy yummy mix into pineapple shells till 2/3 full and top off with sparkling water and festive straws.
Oven-Dried Pear Slices with Lime
The Altitude Adjustment Section
Here is a sort of non-chocolate recipe from Chocolate Obsession for oven-dried pear slices — which of course, you can dip in chocolate — but this is also a great way to enjoy your home-grown pears after the season ends.
Ingredients
2 cups granulated sugar
1 2/3 cup water
1 cup key lime juice or fresh regular lime juice
3 medium pears (Bartlett are a good choice), green and hard
Procedure
Put the sugar and water into a saucepan, and stir occasionally over medium heat, till sugar dissolves and simmers, about 3 minutes. Add the lime juice and remove from the heat and let cool to room temperature. Transfer mixture to large bowl. Cut the pear slices into 1/16 inch slices. I use a mandoline. As you slice, immediately submerge slices into lime liquid. Cover and refrigerate overnight, or up to 3 days. Preheat oven to 225. Line the bottom of 3 sheet pans with parchment. Carefully pat dry the slices and arrange them close together on the sheet pans. Bake them till they are completely dry and brown, about 2 hours. To test if they are done, cool one and it should be very crisp. Let cool at room temp and store them in an airtight container. Dip in chocolate before serving. This can also be done with apple slices and orange juice.
Here is a sort of non-chocolate recipe from Chocolate Obsession for oven-dried pear slices — which of course, you can dip in chocolate — but this is also a great way to enjoy your home-grown pears after the season ends.
Ingredients
2 cups granulated sugar
1 2/3 cup water
1 cup key lime juice or fresh regular lime juice
3 medium pears (Bartlett are a good choice), green and hard
Procedure
Put the sugar and water into a saucepan, and stir occasionally over medium heat, till sugar dissolves and simmers, about 3 minutes. Add the lime juice and remove from the heat and let cool to room temperature. Transfer mixture to large bowl. Cut the pear slices into 1/16 inch slices. I use a mandoline. As you slice, immediately submerge slices into lime liquid. Cover and refrigerate overnight, or up to 3 days. Preheat oven to 225. Line the bottom of 3 sheet pans with parchment. Carefully pat dry the slices and arrange them close together on the sheet pans. Bake them till they are completely dry and brown, about 2 hours. To test if they are done, cool one and it should be very crisp. Let cool at room temp and store them in an airtight container. Dip in chocolate before serving. This can also be done with apple slices and orange juice.
Individual Serrano or Poblano Soufflés
Seasonal Recipe of the Week
Individual Serrano or Poblano soufflés are the kind of simple, yet sexy items, which can make or break a salad course. This recipe is from another cookbook I borrowed from the library called Seasonal Southwest Cookery by Barbra Pool Fenzl. Not only does it feature some great creative recipes, the photos are amazing.
Ingredients
1 tablespoon butter
2 tablespoons panko
2 tablespoons finely chopped toasted Pine nuts
2 tablespoons butter
1 tablespoon finely chopped shallots
2 Serrano chilies or 1 poblano Chile, seeded and finely chopped
2 tablespoons flour
1/2 cup milk
2 egg yolks
1 cup grated Gruyere cheese
Salt and pepper to taste
6 egg whites
Procedure
Preheat oven to 400 degrees. Butter eight 4-ounce ramekins. Mix breadcrumbs and finely chopped pine nuts and coat the inside of the ramekins. Set in the fridge till ready to use. Melt 2 tablespoons butter in a saucepan and add shallots, chilies, and flour. Cook 3 minutes, stirring constantly. Add milk and keep whisking until thick. Remove from heat ad add egg yolks and mix thoroughly. Stir in cheese and season with salt and pepper. In the bowl of your electric mixer, whip room temperature egg whites till soft peaks form. Fold cheese mixture into egg whites. Divide mixture up into the prepared ramekins. Bake in a hot water bath, which goes 1/2 way up the sides of the ramekins. Bake until puffed and golden, about 15-20 minutes. These can be unmoulded and put right onto your salad plate or served in the ramekin. Ms. Fenzl recommends a salad of mixed greens, pear slices and raspberry vinaigrette, which sounds pretty good to me.
Individual Serrano or Poblano soufflés are the kind of simple, yet sexy items, which can make or break a salad course. This recipe is from another cookbook I borrowed from the library called Seasonal Southwest Cookery by Barbra Pool Fenzl. Not only does it feature some great creative recipes, the photos are amazing.
Ingredients
1 tablespoon butter
2 tablespoons panko
2 tablespoons finely chopped toasted Pine nuts
2 tablespoons butter
1 tablespoon finely chopped shallots
2 Serrano chilies or 1 poblano Chile, seeded and finely chopped
2 tablespoons flour
1/2 cup milk
2 egg yolks
1 cup grated Gruyere cheese
Salt and pepper to taste
6 egg whites
Procedure
Preheat oven to 400 degrees. Butter eight 4-ounce ramekins. Mix breadcrumbs and finely chopped pine nuts and coat the inside of the ramekins. Set in the fridge till ready to use. Melt 2 tablespoons butter in a saucepan and add shallots, chilies, and flour. Cook 3 minutes, stirring constantly. Add milk and keep whisking until thick. Remove from heat ad add egg yolks and mix thoroughly. Stir in cheese and season with salt and pepper. In the bowl of your electric mixer, whip room temperature egg whites till soft peaks form. Fold cheese mixture into egg whites. Divide mixture up into the prepared ramekins. Bake in a hot water bath, which goes 1/2 way up the sides of the ramekins. Bake until puffed and golden, about 15-20 minutes. These can be unmoulded and put right onto your salad plate or served in the ramekin. Ms. Fenzl recommends a salad of mixed greens, pear slices and raspberry vinaigrette, which sounds pretty good to me.
Saturday, August 02, 2008
Aqua Santa - revisit
Restaurant Review
Aqua Santa This was a very expensive meal which did not thrill me. Yes, the food was decent enough, but the service was less than attentive, the seasoning and preparation was not that careful, and the flies made me crazy. Love the decor, hate the china!
El Diablo
Refreshing Beverage of the Week
Black currants are not so common around here. But you can always find this exotic flavor on a well-stocked liquor store shelf, in a bottle of Creme de Cassis. I use it in cooking all the time, from a splash in my vinaigrettes to a rich deep sauce for duck, it just works. So why not drink it as god intended it as a cocktail? Here’s a great recipe for a beverage called El Diablo.
Ingredients
Ice cubes
2 ounces Tequila
1/2 ounce Cassis
Ginger ale (or I use Fresca)
1 lime wedge
Procedure
Half fill a Collins glass with ice. Pour in the tequila and the Cassis then top it up with the ginger ale. Squeeze the lime into the drink then drop it in the glass. Stir with a clean finger and drink up!
Black currants are not so common around here. But you can always find this exotic flavor on a well-stocked liquor store shelf, in a bottle of Creme de Cassis. I use it in cooking all the time, from a splash in my vinaigrettes to a rich deep sauce for duck, it just works. So why not drink it as god intended it as a cocktail? Here’s a great recipe for a beverage called El Diablo.
Ingredients
Ice cubes
2 ounces Tequila
1/2 ounce Cassis
Ginger ale (or I use Fresca)
1 lime wedge
Procedure
Half fill a Collins glass with ice. Pour in the tequila and the Cassis then top it up with the ginger ale. Squeeze the lime into the drink then drop it in the glass. Stir with a clean finger and drink up!
Swiss Chard, Apple, and Raisin Pie
As you probably know, I am a fan of French cooking. I was raised with a healthy worship of it by my parents who traveled to France yearly. Mother of Rula is a living testament to the long life benefits of excessive butter and heavy cream, and she looks like a million bucks. But that could be good genes. Anyway, I just found another great cookbook at Goodwill. It’s from the beautiful cookbook series and it’s the Provence the Beautiful Cookbook. One recipe which caught my eye was for this Swiss chard, apple and raisin pie. You must try it!
Ingredients for crust
2 cups A.P. flour
1/4 cup sugar
pinch salt
1/2 cup room temp. butter
2 eggs, beaten with a fork
Ingredients for filling
Pinch of butter
1 tablespoon olive oil
1/2 cup sugar
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1/3 cup raisins, soaked in 1/4 cup rum overnight
1 pound golden delicious apples, quartered, cored, sliced, and diced at the last minute
1 teaspoon lemon zest
2 pounds Swiss chard parboiled squeezed dry and chopped
fresh ground black pepper
whole nutmeg
Confectioners sugar for garnish
Procedure for crust
In a mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the butter and eggs. Stir mix and mash till dough comes together. Knead briefly on table and add a little water if necessary to bring mixture together. Form dough into a ball, wrap in plastic, and refrigerate 2 hours before rolling out. Preheat oven to 350. Grease a 10-inch deep pie plate with a pinch of butter. Divide the dough into 2 portions, one slightly larger. Roll out the larger dough ball and line the pie pan. Let the dough hang over the edges.
Procedure for filling
In a large bowl, whisk together the eggs, olive oil, sugar, and cheese. Add pine nuts raisins, remaining rum, apples, zest, and chard. Add some fresh pepper and some shaved nutmeg. Place mixture into pie shell and smooth top. Now roll out other piece of dough and cover pie. Trim excess dough and crimp edges together. Cut 4 steam vents in top of pie. Place in oven and bake 40 minutes, or till crust is nicely browned. Serve at room temp and sprinkle powdered sugar on top right before serving.
Ingredients for crust
2 cups A.P. flour
1/4 cup sugar
pinch salt
1/2 cup room temp. butter
2 eggs, beaten with a fork
Ingredients for filling
Pinch of butter
1 tablespoon olive oil
1/2 cup sugar
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1/3 cup raisins, soaked in 1/4 cup rum overnight
1 pound golden delicious apples, quartered, cored, sliced, and diced at the last minute
1 teaspoon lemon zest
2 pounds Swiss chard parboiled squeezed dry and chopped
fresh ground black pepper
whole nutmeg
Confectioners sugar for garnish
Procedure for crust
In a mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the butter and eggs. Stir mix and mash till dough comes together. Knead briefly on table and add a little water if necessary to bring mixture together. Form dough into a ball, wrap in plastic, and refrigerate 2 hours before rolling out. Preheat oven to 350. Grease a 10-inch deep pie plate with a pinch of butter. Divide the dough into 2 portions, one slightly larger. Roll out the larger dough ball and line the pie pan. Let the dough hang over the edges.
Procedure for filling
In a large bowl, whisk together the eggs, olive oil, sugar, and cheese. Add pine nuts raisins, remaining rum, apples, zest, and chard. Add some fresh pepper and some shaved nutmeg. Place mixture into pie shell and smooth top. Now roll out other piece of dough and cover pie. Trim excess dough and crimp edges together. Cut 4 steam vents in top of pie. Place in oven and bake 40 minutes, or till crust is nicely browned. Serve at room temp and sprinkle powdered sugar on top right before serving.
Shav
Seasonal Recipe of the Week
Shav is the kind of soup we used to buy in the Jewish section of the supermarket and keep on the refrigerator door all summer. It's like green borscht and can be served with a dollop of sour cream or some diced onion and cucumbers and peppers to make it fancier. After doing some research, I found it it was originally made with sorrel, which is kind of hard to find in this town, but very easy to grow in your garden so that will be on my crop list for next year. For now I use spinach and just up the lemon a bit to give it that slightly sour edge.
Ingredients
4 cups water
2 medium potatoes, peeled and diced
2 sprigs fresh dill
3 chopped scallions
1 pound spinach or sorrel, washed, stemmed, and finely chopped
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
2 eggs
1 cup cold water
1 cup sour cream
chopped dill or scallions
diced peppers and cucumbers to garnish, optional
Procedure
In a soup pot, bring water, potatoes, dill, and scallions to a medium boil and cook 5 minutes. Add the chopped spinach or sorrel, lemon juice, salt, sugar, and pepper. Simmer 10 minutes more or till potatoes are tender. Remove from the heat and discard the dill sprigs. In a large bowl, beat the remaining 1 cup of water with the eggs until light. Very slowly pour 2 cups of the hot liquid into the egg mixture, stirring constantly to prevent curdling. Then pour the tempered liquid back into the soup pot. Stir well and then chill for at least 3 hours. Before serving, whisk in the sour cream and garnish with the chopped dill and the diced veggies.
Shav is the kind of soup we used to buy in the Jewish section of the supermarket and keep on the refrigerator door all summer. It's like green borscht and can be served with a dollop of sour cream or some diced onion and cucumbers and peppers to make it fancier. After doing some research, I found it it was originally made with sorrel, which is kind of hard to find in this town, but very easy to grow in your garden so that will be on my crop list for next year. For now I use spinach and just up the lemon a bit to give it that slightly sour edge.
Ingredients
4 cups water
2 medium potatoes, peeled and diced
2 sprigs fresh dill
3 chopped scallions
1 pound spinach or sorrel, washed, stemmed, and finely chopped
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
2 eggs
1 cup cold water
1 cup sour cream
chopped dill or scallions
diced peppers and cucumbers to garnish, optional
Procedure
In a soup pot, bring water, potatoes, dill, and scallions to a medium boil and cook 5 minutes. Add the chopped spinach or sorrel, lemon juice, salt, sugar, and pepper. Simmer 10 minutes more or till potatoes are tender. Remove from the heat and discard the dill sprigs. In a large bowl, beat the remaining 1 cup of water with the eggs until light. Very slowly pour 2 cups of the hot liquid into the egg mixture, stirring constantly to prevent curdling. Then pour the tempered liquid back into the soup pot. Stir well and then chill for at least 3 hours. Before serving, whisk in the sour cream and garnish with the chopped dill and the diced veggies.
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