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Saturday, November 29, 2008
Local Art and Food in Santa Fe. Recipes for Thanksgiving leftovers.
In this week's Mouth of Wonder host Stacy Pearl goes solo and starts the show with some local art and food happenings in Santa Fe. She reviews Burt's La Taqueria, a unique Santa Fe restaurant, and then talks about the problem on consistancy in local dining establishments. She re-visits Lan's Vietnamese restaurant with great results. The recipes of the week are for Thanksgiving leftover Turkey balls, spiced Lillet Glogg, and a yummy low fat apricot souflee.Rula stops by to keep it festive.
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Bert's La Taqueria
Restaurant Review
Bert's La Taqueria What an interesting meal! I love a menu full of things I have not seen before. From the delicious salsas to the exotic corn fungus appetizer this meal was wonderful. I had lamb wrapped in a a banana leaf which melted in my mouth. Both the Pipian and Mole sauces were excellent and the shrimp enchiladas with squash blossoms were divine. If you are looking for something out of the ordinary, you must try this place.
Lillet Glogg
Refreshing Beverage of the Week
You know I love Lillet, that charming French fortified wine from Bourdeaux France. I usually drink the white stuff but my friends Monica and Bram were kind enough to expand my horizons and give me a gift of Lillet Rouge. So besides from drinking it on the rocks with a twist of orange rind, I started to do some research to help explore my options and this recipe is the winner so far. It's from the Lillet website and it’s a holiday recipe for Lillet Glogg. This recipe is for 12 portions.
Ingredients
1 bottle Lillet Rouge
2 dashes Angostura Bitters
2 ounces simple syrup
8 cloves
1 cinnamon stick
A little fresh ground nutmeg
12 black peppercorns
Orange peel
Procedure
Unfortunately you need to start this 2 days in advance, but it’s really easy. Stick cloves in long orange peel and let dry for one day. Next day combine all ingredients in a non-reactive saucepan and simmer for 15 minutes then set aside and leave alone. This helps mellow the flavors. The next day reheat and serve warm.
You know I love Lillet, that charming French fortified wine from Bourdeaux France. I usually drink the white stuff but my friends Monica and Bram were kind enough to expand my horizons and give me a gift of Lillet Rouge. So besides from drinking it on the rocks with a twist of orange rind, I started to do some research to help explore my options and this recipe is the winner so far. It's from the Lillet website and it’s a holiday recipe for Lillet Glogg. This recipe is for 12 portions.
Ingredients
1 bottle Lillet Rouge
2 dashes Angostura Bitters
2 ounces simple syrup
8 cloves
1 cinnamon stick
A little fresh ground nutmeg
12 black peppercorns
Orange peel
Procedure
Unfortunately you need to start this 2 days in advance, but it’s really easy. Stick cloves in long orange peel and let dry for one day. Next day combine all ingredients in a non-reactive saucepan and simmer for 15 minutes then set aside and leave alone. This helps mellow the flavors. The next day reheat and serve warm.
Lowfat Apricot Souffle
The Altitude Adjustment Section
Souffles are scary, I have said that before, but that is just a misconception. Susan Purdy has a foolproof method that really works and she has worked this recipe out so each souffle gets only one percent of its calories from fat. This recipe makes 6 servings, which are 158 calories each, which is NOT nothing, but for something so scrumptious it’s do-able on occasion.
Ingredients
8 ounces dried apricots (about 1 1/2 cups)
1 cup water
2 tablespoons cornstarch
1/3 cup fresh orange juice
2 teaspoons fresh lemon juice
6 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
Non-stick cooking spray
6 large egg whites room temperature
1/4 teaspoon cream of tartar
Pinch salt
Confectioner’s sugar
Procedure
Start by preparing the apricot base. In a heavy bottomed saucepan, combine the apricots and water. Cover and bring to the boil then reduce heat and simmer for 15-20 minutes till fruit is soft. Transfer mixture into food processor and puree till smooth. You should have about 1 1/4 cups. Now return puree to sauce pan. In a small bowl, combine cornstarch and orange juice. Add to apricot mixture along with lemon juice and 3 tablespoons of the sugar. Cook over medium heat till it comes to a boil for about 45 seconds, whisking constantly till it no longer looks cloudy. Remove from heat and stir in vanilla. Set aside to cool. This part can actually be done ahead of time and refrigerated. If so, bring back to room temperature before proceeding.
For the souffle, position a rack in the lower third of your oven and preheat to 350. Coat the souffle molds (either one 1 1/2 quart (6 cup) mold or six 1 1/2 cup molds) with spray pan coating and then sprinkle with sugar and tap out excess.
In the large bowl of your mixer, combine the egg whites, cream of tartar, and salt. Whip until foamy and then sprinkle in the remaining 3 tablespoons of sugar and whip till soft droopy peaks form. Now fold 2 cups of egg whites into your room temperature apricot base. Then fold in remaining whites. Folding is a slow gentle motion. There are no prizes for speed and you don’t need to rush — the egg whites will stay whipped for quite some time. Gently put the batter into prepared dishes and smooth the top. Place the molds into a Bain Marie, which is a large pan full of hot water. It's best to place the Bain Marie pan in the oven first, then the souffle molds, then add enough boiling water to the Bian Marie pan to reach a third of the way up the sides of your souffle mold(s). Bake till well risen and quite brown on top. An internal read thermometer will read 150, figure about 35 minutes for one large souffle and 25 for individuals. Serve right from the oven with a light dusting of Confectioner's sugar. These are nice served with a light fruit sauce like a cassis sauce. By the way, these are cholesterol free, how’s that for justification?
Souffles are scary, I have said that before, but that is just a misconception. Susan Purdy has a foolproof method that really works and she has worked this recipe out so each souffle gets only one percent of its calories from fat. This recipe makes 6 servings, which are 158 calories each, which is NOT nothing, but for something so scrumptious it’s do-able on occasion.
Ingredients
8 ounces dried apricots (about 1 1/2 cups)
1 cup water
2 tablespoons cornstarch
1/3 cup fresh orange juice
2 teaspoons fresh lemon juice
6 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
Non-stick cooking spray
6 large egg whites room temperature
1/4 teaspoon cream of tartar
Pinch salt
Confectioner’s sugar
Procedure
Start by preparing the apricot base. In a heavy bottomed saucepan, combine the apricots and water. Cover and bring to the boil then reduce heat and simmer for 15-20 minutes till fruit is soft. Transfer mixture into food processor and puree till smooth. You should have about 1 1/4 cups. Now return puree to sauce pan. In a small bowl, combine cornstarch and orange juice. Add to apricot mixture along with lemon juice and 3 tablespoons of the sugar. Cook over medium heat till it comes to a boil for about 45 seconds, whisking constantly till it no longer looks cloudy. Remove from heat and stir in vanilla. Set aside to cool. This part can actually be done ahead of time and refrigerated. If so, bring back to room temperature before proceeding.
For the souffle, position a rack in the lower third of your oven and preheat to 350. Coat the souffle molds (either one 1 1/2 quart (6 cup) mold or six 1 1/2 cup molds) with spray pan coating and then sprinkle with sugar and tap out excess.
In the large bowl of your mixer, combine the egg whites, cream of tartar, and salt. Whip until foamy and then sprinkle in the remaining 3 tablespoons of sugar and whip till soft droopy peaks form. Now fold 2 cups of egg whites into your room temperature apricot base. Then fold in remaining whites. Folding is a slow gentle motion. There are no prizes for speed and you don’t need to rush — the egg whites will stay whipped for quite some time. Gently put the batter into prepared dishes and smooth the top. Place the molds into a Bain Marie, which is a large pan full of hot water. It's best to place the Bain Marie pan in the oven first, then the souffle molds, then add enough boiling water to the Bian Marie pan to reach a third of the way up the sides of your souffle mold(s). Bake till well risen and quite brown on top. An internal read thermometer will read 150, figure about 35 minutes for one large souffle and 25 for individuals. Serve right from the oven with a light dusting of Confectioner's sugar. These are nice served with a light fruit sauce like a cassis sauce. By the way, these are cholesterol free, how’s that for justification?
Turkey Balls, yes I said Turkey Balls
Seasonal Recipe of the Week
Personally, I love turkey leftovers and could eat the whole meal for about 3 days before getting tired of it. But some people don’t feel that way. However, you certainly aren’t going to throw good meat away, so here is a slightly funky old Italian recipe for Turkey balls made with cooked turkey, which can be served with pasta and some fresh grated Parmesan cheese for a complete change of pace. This recipe is from the Talisman Cookbook by Ada Boni.
Ingredients
2 cups cooked, chopped turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cinnamon
3 tablespoons grated Parmesan
1 egg yolk
3 slices bread
1 tablespoon butter
1 teaspoon tomato paste
2 cups turkey or chicken stock
1 tablespoon melted butter
1 tablespoon flour
Procedure
Mix turkey meat with salt, pepper, cinnamon, cheese and egg yolk. Soak bread in water and then squeeze out excess water and add to turkey mixture and blend well. Form mixture into 12 balls. Place 1 tablespoon of butter in large saucepan and add tomato paste and stock and cook 5 minutes. Add turkey balls to stock and simmer for 20 minutes, Remove balls from broth and place on platter. Boil remaining broth rapidly until it reduces by half. Blend together the melted butter and the flour in a small cup and add to hot liquid and whisk till thickened. Pour sauce over balls and serve. Serves 4. I personally would add pasta, maybe spinach fettuccine.
Personally, I love turkey leftovers and could eat the whole meal for about 3 days before getting tired of it. But some people don’t feel that way. However, you certainly aren’t going to throw good meat away, so here is a slightly funky old Italian recipe for Turkey balls made with cooked turkey, which can be served with pasta and some fresh grated Parmesan cheese for a complete change of pace. This recipe is from the Talisman Cookbook by Ada Boni.
Ingredients
2 cups cooked, chopped turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cinnamon
3 tablespoons grated Parmesan
1 egg yolk
3 slices bread
1 tablespoon butter
1 teaspoon tomato paste
2 cups turkey or chicken stock
1 tablespoon melted butter
1 tablespoon flour
Procedure
Mix turkey meat with salt, pepper, cinnamon, cheese and egg yolk. Soak bread in water and then squeeze out excess water and add to turkey mixture and blend well. Form mixture into 12 balls. Place 1 tablespoon of butter in large saucepan and add tomato paste and stock and cook 5 minutes. Add turkey balls to stock and simmer for 20 minutes, Remove balls from broth and place on platter. Boil remaining broth rapidly until it reduces by half. Blend together the melted butter and the flour in a small cup and add to hot liquid and whisk till thickened. Pour sauce over balls and serve. Serves 4. I personally would add pasta, maybe spinach fettuccine.
Saturday, November 22, 2008
November 22 -- The Thanksgiving Show
In this week's festive Thanksgiving show on "Mouth of Wonder": host Stacy Pearl and co-host Bernice Pearl (her crazy mother), discuss the traditional holiday meal and why in their house it never changed. Stacy supplies some great options like apple parsnip puree and sauteed brussel sprouts for the adventurous .Stacy also gives a lovely recipe for a pomegranate champagne cocktail and a a nut crusted pecan or walnut pie from Susan Purdy. Rula stops by to give some entertaining advice, and in the end Stacy says its all about the bird!
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Thanksgiving Tips 2008
Darlings! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:Rula Gives Good Bird
Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!Also, don't forget to catch Stacy's Thanksgiving tips the day before Thanksgiving, on the Santa Fe Radio Café with that sweetheart Mary-Charlotte! That's at 8:00 am, Mountain time, on KSFR, 101.1 FM. And if you miss it (shame on you!), you can listen to the podcast on the Radio Café site!
Well, my little Giblets, it's back to Brooklyn for me — I have a bird to baste! Ciao!
Vinaigrette
Vinaigrette This is a stylish new spot on Don Cubero alley near Cerrillos. I had a great, healthy lunch of wild mushroom soup and 2 gourmet salads in a very modern room. The ingredients are top notch and the options are many. There is also an excellent wine list and all desserts are homemade. Very trendy at the moment, be the first on your block to try it!
Ginger Pomegranate Champagne Cocktail
I find sipping a refreshing cocktail while cooking makes the whole process that much less stressful. Here is an elegant cocktail, which is full of antioxidants and it looks festive as well!
Ingredients
1 cup Pomegranate juice
1 tablespoon sugar
1 1/2 inch-thick slice fresh ginger
4 tablespoons fresh orange juice
2 teaspoons Grand Marnier
1 750-ml bottle brut Champagne or sparkling wine, chilled
Procedure
Combine pomegranate juice, sugar, and ginger in a pan over high heat until mixture is reduced to 1/3 of a cup. Stir constantly. Set aside until cool and remove ginger. Pour 4 tsp. of pomegranate syrup, 1 tbsp. orange juice, and 1/2 tsp. Grand Marnier into each of four Champagne flutes. Top off carefully with champagne and enjoy!
Ingredients
1 cup Pomegranate juice
1 tablespoon sugar
1 1/2 inch-thick slice fresh ginger
4 tablespoons fresh orange juice
2 teaspoons Grand Marnier
1 750-ml bottle brut Champagne or sparkling wine, chilled
Procedure
Combine pomegranate juice, sugar, and ginger in a pan over high heat until mixture is reduced to 1/3 of a cup. Stir constantly. Set aside until cool and remove ginger. Pour 4 tsp. of pomegranate syrup, 1 tbsp. orange juice, and 1/2 tsp. Grand Marnier into each of four Champagne flutes. Top off carefully with champagne and enjoy!
Pecan or Walnut Bourbon Pie in a Nut Crust
The Altitude Adjustment Section
Pecan or walnut pie is pretty simple and tasty. But at this altitude, they get tricky and often kind of blow up in the oven. So of course, I went to my baking mentor Susan Purdy for the altitude adjustment to make it work perfectly. And Susan kicks it up a notch with a nut crust as well. Yahoo!
Ingredients for crust
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup walnuts or pecans
6 tablespoons unsalted chilled butter, cut up
3 tablespoons vegetable shortening
1 room temp egg yolk
1 tablespoon lemon juice
3-5 tablespoons ice water
Procedure for crust
Preheat your oven to 425 and position rack in the bottom 1/3 of the oven. In the bowl of food processor, add together flour, sugar, salt, and nuts and process till nuts are finely chopped. Add butter and shortening and pulse 8 or 9 times, till mixture resembles coarse crumbs. Add yolk, lemon juice, and 2 tablespoons water through the feed tube and pulse a few times till mixture begins to clump together. Add more water if necessary, so dough holds together. The dough is ready when it holds its shape when you squeeze it between your fingers. Now gather dough into a ball and press into a flat disk and wrap in plastic wrap and refrigerate for 30 minutes. Roll dough on lightly floured surface and fit into a 9-inch pie pan. Press a piece of buttered tin foil into the crust, fill it with pie weights, and pre-bake pastry shell for 15 minutes. Remove foil and check crusts for cracks which can be filled with a little of the left over dough and water. Now prepare the filling.
Ingredients for filling
3 large room temperature eggs
6 tablespoons melted unsalted butter
2/3 cup dark corn syrup
1 tablespoon molasses
1/4 teaspoon salt
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 1/4 cups pecan or walnut halves
Procedure to assemble
Reduce oven temp to 350. In the bowl of an electric mixer, whisk together brown sugar, eggs. Now mix in all the remaining ingredients except for the nuts. Pour filling into crust and top with nuts. Place on a sheet pan and place in the center of the oven for 35-40 minutes till firm, puffed, and jiggly. Nice with whipped cream.
Pecan or walnut pie is pretty simple and tasty. But at this altitude, they get tricky and often kind of blow up in the oven. So of course, I went to my baking mentor Susan Purdy for the altitude adjustment to make it work perfectly. And Susan kicks it up a notch with a nut crust as well. Yahoo!
Ingredients for crust
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup walnuts or pecans
6 tablespoons unsalted chilled butter, cut up
3 tablespoons vegetable shortening
1 room temp egg yolk
1 tablespoon lemon juice
3-5 tablespoons ice water
Procedure for crust
Preheat your oven to 425 and position rack in the bottom 1/3 of the oven. In the bowl of food processor, add together flour, sugar, salt, and nuts and process till nuts are finely chopped. Add butter and shortening and pulse 8 or 9 times, till mixture resembles coarse crumbs. Add yolk, lemon juice, and 2 tablespoons water through the feed tube and pulse a few times till mixture begins to clump together. Add more water if necessary, so dough holds together. The dough is ready when it holds its shape when you squeeze it between your fingers. Now gather dough into a ball and press into a flat disk and wrap in plastic wrap and refrigerate for 30 minutes. Roll dough on lightly floured surface and fit into a 9-inch pie pan. Press a piece of buttered tin foil into the crust, fill it with pie weights, and pre-bake pastry shell for 15 minutes. Remove foil and check crusts for cracks which can be filled with a little of the left over dough and water. Now prepare the filling.
Ingredients for filling
3 large room temperature eggs
6 tablespoons melted unsalted butter
2/3 cup dark corn syrup
1 tablespoon molasses
1/4 teaspoon salt
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 1/4 cups pecan or walnut halves
Procedure to assemble
Reduce oven temp to 350. In the bowl of an electric mixer, whisk together brown sugar, eggs. Now mix in all the remaining ingredients except for the nuts. Pour filling into crust and top with nuts. Place on a sheet pan and place in the center of the oven for 35-40 minutes till firm, puffed, and jiggly. Nice with whipped cream.
Parsnip and Apple Puree and Brussels Sprouts in Mustard Caper Butter
Seasonal Recipe of the Week
We never change our Thanksgiving menu, mostly because Bernice has mastered this one, and why mess with perfection? But for those of you who want to keep it fresh, I have some ideas.
Ingredients
1/4 cup lemon juice
1/4 cup water
4 large Granny Smith apples
2 pounds parsnips, peeled and coarsely chopped
1/4 cup chicken or vegetable stock
4 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon ground coriander
Salt and pepper to taste
Procedure
Preheat oven to 375. Combine lemon juice and water in a large bowl. Peel, core, and chop apples and drop into water. Place the parsnips into a shallow pan and add the apples, and 1/4 cup of apple liquid and the chicken stock. Next add the butter, broken into small pieces, the brown sugar, coriander, and salt and pepper. Cover and bake in oven for 1 1/2 hours, stirring a few times during baking process. Puree the baked, softened mixture in food processor. Taste and adjust seasoning. May be served at this point or reheated, covered in 350 oven for 15 minutes. This makes 6 portions.
Ingredients
2 cloves garlic
Salt and pepper to taste
6 tablespoons room temp butter
2 teaspoons Dijon mustard
1/4 cup capers, rinsed and dried
Grated zest of 1 lemon
3 tablespoons chopped Marjoram
2 pounds Brussels Sprouts
5 slices applewood smoked bacon, diced
Procedure
In a food processor, combine everything but the Brussels sprouts and bacon and process till smooth. This can be made ahead of time and refrigerated. Trim off outside leaves of Brussels sprouts and quarter them. In a sauté pan cook diced bacon till it gives up its fat and then remove bacon from pan and save for garnish. Add the quartered Brussels sprouts and sauté in the bacon fat till tender. Add some of the lemon caper butter and stir till hot. Top with diced bacon. Yummy!
We never change our Thanksgiving menu, mostly because Bernice has mastered this one, and why mess with perfection? But for those of you who want to keep it fresh, I have some ideas.
Parsnip and Apple Puree
This recipe is from The Basics Cookbook by Rosso and Lukins of "Silver Palate" fame. It’s a great choice if you feel mashed potatoes are just too heavy.Ingredients
1/4 cup lemon juice
1/4 cup water
4 large Granny Smith apples
2 pounds parsnips, peeled and coarsely chopped
1/4 cup chicken or vegetable stock
4 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon ground coriander
Salt and pepper to taste
Procedure
Preheat oven to 375. Combine lemon juice and water in a large bowl. Peel, core, and chop apples and drop into water. Place the parsnips into a shallow pan and add the apples, and 1/4 cup of apple liquid and the chicken stock. Next add the butter, broken into small pieces, the brown sugar, coriander, and salt and pepper. Cover and bake in oven for 1 1/2 hours, stirring a few times during baking process. Puree the baked, softened mixture in food processor. Taste and adjust seasoning. May be served at this point or reheated, covered in 350 oven for 15 minutes. This makes 6 portions.
Brussels Sprouts in Mustard Caper Butter
Here’s another great holiday idea, which started with Debra Madison, then I added the bacon.Ingredients
2 cloves garlic
Salt and pepper to taste
6 tablespoons room temp butter
2 teaspoons Dijon mustard
1/4 cup capers, rinsed and dried
Grated zest of 1 lemon
3 tablespoons chopped Marjoram
2 pounds Brussels Sprouts
5 slices applewood smoked bacon, diced
Procedure
In a food processor, combine everything but the Brussels sprouts and bacon and process till smooth. This can be made ahead of time and refrigerated. Trim off outside leaves of Brussels sprouts and quarter them. In a sauté pan cook diced bacon till it gives up its fat and then remove bacon from pan and save for garnish. Add the quartered Brussels sprouts and sauté in the bacon fat till tender. Add some of the lemon caper butter and stir till hot. Top with diced bacon. Yummy!
Saturday, November 15, 2008
Nov 15 2008
In this week's festive installment of "Mouth of Wonder" host Stacy Pearl and co-host Laurell Reynolds chat about Autumn in Santa Fe and then go on to discuss 2 great new additions to the local food scene. Lan's Vietnamese restaurant on Cerrillos and the Station cafe in the Railyard. The recipes of the week are for Szechwan broiled Tofu salad,whole wheat Pumpkin bread pudding, and a crazy jellied drink made with Lychees, raspberry and champagne. Rula is in the house to help her people be better cooks.
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Lychee, Raspberry and Champagne Jelly Shot
Refreshing Beverage of the Week
I know nobody but high school girls and frat boys do jell-o shots, but I think they are kind of fun and different, and isn’t diversity what life in Santa Fe is all about? So here is a special jelly shot made with Lychee and Raspberry and Champagne, maybe even pink Champagne?
Ingredients
1 gelatin leaf
1 ounce sugar syrup
4 ounces champagne
3 lychees
6 raspberries
Procedure
Soak the gelatin sheet in cold water. Heat the sugar syrup and champagne till just hot, not boiling — you don’t want to loose that alcohol! Squeeze the liquid out of the gelatin sheet and add to the champagne mixture stir till gelatin completely dissolves. Cool mixture. Place 1/2 a lychee and a raspberry in the center of 6 beautiful shot glasses and pour in the champagne to cover. Let set in frig for 3 hours or over night. Serve with little food on sticks. Now that’s a party!
I know nobody but high school girls and frat boys do jell-o shots, but I think they are kind of fun and different, and isn’t diversity what life in Santa Fe is all about? So here is a special jelly shot made with Lychee and Raspberry and Champagne, maybe even pink Champagne?
Ingredients
1 gelatin leaf
1 ounce sugar syrup
4 ounces champagne
3 lychees
6 raspberries
Procedure
Soak the gelatin sheet in cold water. Heat the sugar syrup and champagne till just hot, not boiling — you don’t want to loose that alcohol! Squeeze the liquid out of the gelatin sheet and add to the champagne mixture stir till gelatin completely dissolves. Cool mixture. Place 1/2 a lychee and a raspberry in the center of 6 beautiful shot glasses and pour in the champagne to cover. Let set in frig for 3 hours or over night. Serve with little food on sticks. Now that’s a party!
Lan's and The Station Cafe
Restaurant Review
Lan's This is a great new find in the College Plaza shopping center on Cerrillos near Smith's. Real Vietnamese cuisine in Santa Fe! The ingredients are good quality and many are organic. The menu is full of yummy options (some of which they don't have at the moment) and the atmosphere is beautiful. The service still needs work so go prepared. They are however, looking for waitstaff. Need a job?The Station Cafe A very chic and trendy new coffee shop has opened in the Railyard and I love it! They serve Illy coffee, Taos Cow and Häagen-Dazs ice cream, and get their bread and pastries from Le Zodiac bakery. It's all served with style and class and I love the cool plexi water dispenser filled with iced cucumber water.
Whole Wheat Pumpkin Bread Pudding
The Altitude Adjustment Section
You know, I watch the site meter on my website so I can see what my people are up to. I have noticed lots of action on any recipes using pumpkin so I decided to add another! This recipe is from The King Arthur Whole Grains Cookbook and it’s for a pumpkin bread pudding.
Ingredients for filling
6 cups stale whole grain bread, cubed
1 cup golden raisins
15 ounces pumpkin puree
2 large eggs
1/2 cup packed dark brown sugar
2 cups half-and-half
2 tablespoons dark rum
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Ingredients for topping
1/4 cup whole wheat white flour
1/2 cup dark brown sugar
2 tablespoons unsalted butter
1/4 cup pecans, chopped
Procedure
Toss the bread cubes in a large bowl with the raisins. In a separate bowl, whisk together the eggs and brown sugar, then add the pumpkin puree. Next add the half-and-half, rum, and spices. Combine custard mixture and bread mixture; mix well and let sit refrigerated overnight. When you are ready to bake pudding, preheat your oven to 350. Grease a 9-inch square pan. Give custard mixture a final stir and pour into pan. Next make the topping: in a small bowl combine flour, sugar and butter and work with your fingertips till mixture has a crumbly texture. Stir in pecans. Sprinkle crumb topping over bread custard mixture and bake pudding till set, about 45-50 minutes. Remove from oven and let cool for 10 minutes before serving. Nice with whipped cream, but who isn't?
You know, I watch the site meter on my website so I can see what my people are up to. I have noticed lots of action on any recipes using pumpkin so I decided to add another! This recipe is from The King Arthur Whole Grains Cookbook and it’s for a pumpkin bread pudding.
Ingredients for filling
6 cups stale whole grain bread, cubed
1 cup golden raisins
15 ounces pumpkin puree
2 large eggs
1/2 cup packed dark brown sugar
2 cups half-and-half
2 tablespoons dark rum
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Ingredients for topping
1/4 cup whole wheat white flour
1/2 cup dark brown sugar
2 tablespoons unsalted butter
1/4 cup pecans, chopped
Procedure
Toss the bread cubes in a large bowl with the raisins. In a separate bowl, whisk together the eggs and brown sugar, then add the pumpkin puree. Next add the half-and-half, rum, and spices. Combine custard mixture and bread mixture; mix well and let sit refrigerated overnight. When you are ready to bake pudding, preheat your oven to 350. Grease a 9-inch square pan. Give custard mixture a final stir and pour into pan. Next make the topping: in a small bowl combine flour, sugar and butter and work with your fingertips till mixture has a crumbly texture. Stir in pecans. Sprinkle crumb topping over bread custard mixture and bake pudding till set, about 45-50 minutes. Remove from oven and let cool for 10 minutes before serving. Nice with whipped cream, but who isn't?
Szechwan Broiled Tofu
Seasonal Recipe of the Week
I think it's time for a vegetarian entrée. I get called to work with tofu from time to time and I was very happy to find this broiled tofu salad recipe in Pamela Morgan’s Flavor cookbook.
Ingredients
3 pieces firm tofu drained, patted dry, and cut into 1/2 inch slices
4 tablespoons peanut oil
Shredded Napa cabbage and a few sprigs of watercress
5 teaspoons Hoisin sauce
5 teaspoons Asian Red Chile garlic paste (Sambal)
4 teaspoons rice wine vinegar
4 teaspoons tamari
1 tablespoon toasted dark sesame oil
1 tablespoon sugar
1 teaspoon Chile oil
1/3 cup scallions, diced on the diagonal
Procedure
Preheat your broiler and position oven rack about 3 inches below it. Take your cut tofu slices and lay them flat in a broiler pan, which you have covered with tin foil. Brush them on both sides with 1 tablespoon peanut oil. Broil till they are lightly browned on both sides carefully turning them over halfway through. This should take about 8 minutes total. Toss the cabbage and watercress together on a platter. Cool the tofu to room temperature and place on top of the greens. In a medium bowl, combine the remaining 3 tablespoons peanut oil with Hoisin sauce, chile garlic paste, vinegar, Tamari, sesame oil, hot Chile oil, and sugar. Adjust to match your desired hotness. Drizzle dressing over the tofu. Scatter green scallion over the top and serve at room temperature.
I think it's time for a vegetarian entrée. I get called to work with tofu from time to time and I was very happy to find this broiled tofu salad recipe in Pamela Morgan’s Flavor cookbook.
Ingredients
3 pieces firm tofu drained, patted dry, and cut into 1/2 inch slices
4 tablespoons peanut oil
Shredded Napa cabbage and a few sprigs of watercress
5 teaspoons Hoisin sauce
5 teaspoons Asian Red Chile garlic paste (Sambal)
4 teaspoons rice wine vinegar
4 teaspoons tamari
1 tablespoon toasted dark sesame oil
1 tablespoon sugar
1 teaspoon Chile oil
1/3 cup scallions, diced on the diagonal
Procedure
Preheat your broiler and position oven rack about 3 inches below it. Take your cut tofu slices and lay them flat in a broiler pan, which you have covered with tin foil. Brush them on both sides with 1 tablespoon peanut oil. Broil till they are lightly browned on both sides carefully turning them over halfway through. This should take about 8 minutes total. Toss the cabbage and watercress together on a platter. Cool the tofu to room temperature and place on top of the greens. In a medium bowl, combine the remaining 3 tablespoons peanut oil with Hoisin sauce, chile garlic paste, vinegar, Tamari, sesame oil, hot Chile oil, and sugar. Adjust to match your desired hotness. Drizzle dressing over the tofu. Scatter green scallion over the top and serve at room temperature.
Saturday, November 08, 2008
Nov 08 2008
This week on "Mouth of Wonder" Stacy goes solo. No co-host allows for more food talk sometimes! First she discusses her recent Lunch at "Le Flip" a local crepe restaurant, and then she goes on to give recipes for classic potato filled pirogies, a sinful hot chocolate beverage with raspberry liquor, and an apple cranberry Galette from Susan Purdy. Naturally,Rula stops by to answer food questions from her fans.
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Le Flip
Restaurant Review
Le Flip This is a cute, tiny, pseudo-French restaurant next to Alfanoose on Second street. They do coffee and tea drinks, smoothies, and crepes. The crepe fillings are creative, but unfortunately the actual crepes are tasteless. And the dessert crepes were particularly disappointing.
Cocoa Raspberry Heaven
Refreshing Beverage of the Week
Cocoa Raspberry Heaven is a fancy hot chocolate drink laced with liquor and topped with fresh berries. Do I really need to say more?
Ingredients
1 oz. plus 1 tsp. raspberry liqueur (Chambord)
1 oz. white crème de cacao
8 oz. good quality hot chocolate (Ghiradelli)
Fresh whipped cream —: no cool whip!
A few fresh raspberries (optional)
Procedure
Pour raspberry liqueur and white crème de cacao in a cappuccino mug. Add hot chocolate and stir. Top with a dollop of whipped cream. Drizzle teaspoon of Chambord on top of the whipped cream. Top with fresh raspberries.
Cocoa Raspberry Heaven is a fancy hot chocolate drink laced with liquor and topped with fresh berries. Do I really need to say more?
Ingredients
1 oz. plus 1 tsp. raspberry liqueur (Chambord)
1 oz. white crème de cacao
8 oz. good quality hot chocolate (Ghiradelli)
Fresh whipped cream —: no cool whip!
A few fresh raspberries (optional)
Procedure
Pour raspberry liqueur and white crème de cacao in a cappuccino mug. Add hot chocolate and stir. Top with a dollop of whipped cream. Drizzle teaspoon of Chambord on top of the whipped cream. Top with fresh raspberries.
Rustic Apple Galette
The Altitude Adjustment Section
Last week I had to make apple galettes for a large party we were working on, so of course I turned to the master Susan Purdy for the recipe. Now you know I love Susan, but must admit sometimes her recipes seem very long and the well-described procedures sometimes seem unnecessary upon first consideration. So I decided I was qualified enough just to take my own shortcuts, and that’s what I did till everything started to fall apart. The dough was sticking and cracking and I made a mess so I went back to the book, followed the instructions exactly, and of course it worked perfectly, or at least a few hundred guests thought so. So there!
Ingredients
1 recipe for flaky pastry (see archives)
3 cups peeled, cored, and sliced, golden delicious apples
1/2 cup golden raisins
1 tablespoon grated orange zest
1 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
1/2 cup orange marmalade
2 1/2 tablespoons cornstarch
1/3 cup orange juice
1 large egg
1 teaspoon water
2 tablespoons graham cracker crumbs
1 tablespoon granulated Sugar
1/2 cup raspberry or apricot jam
Procedure
Preheat your oven to 425. Prepare your pastry and chill for at least 30 minutes. Prepare the filling. In a large bowl, add the apples, raisins, zest, spices, and nuts. In a small cup, combine the O.J. with the cornstarch and mix till it dissolves, then add to the fruit mixture. Now you are ready to assemble. Here comes the crazy part.
Roll out a piece of tin foil in an 18 inch square, shiny side down on the counter. With your fingernail draw a 17-inch circle. Now draw another circle about 8 inches wide in the middle of that circle. Now butter the inside circle and carefully flour the outside circle. Make the dough into a flat disk and place it on top of the tin foil and roll dough out to the edge of the bigger circle. Now pick the whole thing up — foil and all — and place onto your cookie sheet. With your fingernail again draw a circle 2 inches from the edge into the pastry. Now whisk together the egg and water to make a glaze and brush the dough with the egg wash. Sprinkle the graham cracker crumbs in the inside circle. Put the fruit mixture, juice and all, into the inside circle. Pat it so it’s flat and even. Now put your hand under the foil and carefully fold the edges over the fruit let the foil help you. Remember, you are going for the rustic look. Brush off any leftover visible flour from the crust. Try to seal any cracks with the egg glaze. Now brush the folded-over pastry with glaze and sprinkle with granulated sugar. Bring the foil up around the galette to help capture the juices. Bake for15 minutes at high temperature than reduce heat to 350 and bake for 25-30 minutes more, till apples are tender and crust is browned. Let cool on rack and make glaze. Just heat jam with a little water or alcohol and brush on tart. Serve warm with whipped cream. Of course you could do this with any fruit. In Susan’s recipe the apples are nicely paired with cranberries.
Last week I had to make apple galettes for a large party we were working on, so of course I turned to the master Susan Purdy for the recipe. Now you know I love Susan, but must admit sometimes her recipes seem very long and the well-described procedures sometimes seem unnecessary upon first consideration. So I decided I was qualified enough just to take my own shortcuts, and that’s what I did till everything started to fall apart. The dough was sticking and cracking and I made a mess so I went back to the book, followed the instructions exactly, and of course it worked perfectly, or at least a few hundred guests thought so. So there!
Ingredients
1 recipe for flaky pastry (see archives)
3 cups peeled, cored, and sliced, golden delicious apples
1/2 cup golden raisins
1 tablespoon grated orange zest
1 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
1/2 cup orange marmalade
2 1/2 tablespoons cornstarch
1/3 cup orange juice
1 large egg
1 teaspoon water
2 tablespoons graham cracker crumbs
1 tablespoon granulated Sugar
1/2 cup raspberry or apricot jam
Procedure
Preheat your oven to 425. Prepare your pastry and chill for at least 30 minutes. Prepare the filling. In a large bowl, add the apples, raisins, zest, spices, and nuts. In a small cup, combine the O.J. with the cornstarch and mix till it dissolves, then add to the fruit mixture. Now you are ready to assemble. Here comes the crazy part.
Roll out a piece of tin foil in an 18 inch square, shiny side down on the counter. With your fingernail draw a 17-inch circle. Now draw another circle about 8 inches wide in the middle of that circle. Now butter the inside circle and carefully flour the outside circle. Make the dough into a flat disk and place it on top of the tin foil and roll dough out to the edge of the bigger circle. Now pick the whole thing up — foil and all — and place onto your cookie sheet. With your fingernail again draw a circle 2 inches from the edge into the pastry. Now whisk together the egg and water to make a glaze and brush the dough with the egg wash. Sprinkle the graham cracker crumbs in the inside circle. Put the fruit mixture, juice and all, into the inside circle. Pat it so it’s flat and even. Now put your hand under the foil and carefully fold the edges over the fruit let the foil help you. Remember, you are going for the rustic look. Brush off any leftover visible flour from the crust. Try to seal any cracks with the egg glaze. Now brush the folded-over pastry with glaze and sprinkle with granulated sugar. Bring the foil up around the galette to help capture the juices. Bake for15 minutes at high temperature than reduce heat to 350 and bake for 25-30 minutes more, till apples are tender and crust is browned. Let cool on rack and make glaze. Just heat jam with a little water or alcohol and brush on tart. Serve warm with whipped cream. Of course you could do this with any fruit. In Susan’s recipe the apples are nicely paired with cranberries.
Pierogis
Seasonal Recipe of the Week
Pierogis make a delicious inexpensive meal. For those of you who don’t know, they are like an eastern European empanadita, or like a boiled-then-fried ravioli. Serve them with some Kasha or a bowl of hearty soup and you will have a great lunch or dinner. Here is the recipe of my friend Cole Chabon, who worked at the Warsaw Café in Philadelphia for many years.
Ingredients for dough
3 1/2 cups A.P. flour
3 large eggs
2 tablespoons sour cream
1 cup water, more as needed
Procedure for dough
In a large bowl, combine flour, eggs, sour cream, and half of the water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring till the mixture comes together. Turn the dough onto a lightly floured surface and knead gently with your fingertips lifting the dough and dropping it down (the dropping is key to making a pliable dough). Take care not to overwork the dough. Knead till dough is smooth on the outside and slightly sticky when poked, about 2 to 5 minutes. Gather into a ball, wrap in plastic, and let rest for 20 minutes while preparing the filling.
Ingredients for filling
3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 Tbs. unsalted butter, more as needed
1 Tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded green cabbage (about 1/4 of a very small head of cabbage)
Kosher salt and freshly ground pepper, to taste
2 Tbs. freshly grated Parmigiano
1 tsp. chopped fresh flat-leaf parsley
Procedure for filling
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 minutes. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 minutes. Season with salt and pepper. You may need to add 1 Tbs. or more of additional butter, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they're well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
Procedure to assemble
Fill a pot with water and bring to the boil. With floured hands, pinch off 1 1/2 inch balls of dough. This recipe will make 36 to 40 balls of dough. On a well-floured surface, gently roll each ball into a 3 1/2 inch round about 1/8 inch thick. Keep dough balls covered as you work so they don’t dry out. Hold dough in your hand, brush off excess flour and add 1 generous tablespoon of filling to the center of the circle. Fold in half and pinch dough together to seal, then do it again to be sure it's sealed.
Set on floured work surface and keep going. When water is boiling, drop pierogis in the water in small batches, stirring occasionally. When they float to the top, cook for 2 to 4 minutes more. To check for doneness try one. There should be no chalky line in them. After boiling and straining, it’s best to sauté them in some butter over medium heat till they get golden brown and a little puffy. Serve with salt and pepper, sour cream, chopped chives, and some caramelized onions. This is just one kind of pierogi. You can also try meat-filled, cabbage-filled, or even apricot-filled!
Pierogis make a delicious inexpensive meal. For those of you who don’t know, they are like an eastern European empanadita, or like a boiled-then-fried ravioli. Serve them with some Kasha or a bowl of hearty soup and you will have a great lunch or dinner. Here is the recipe of my friend Cole Chabon, who worked at the Warsaw Café in Philadelphia for many years.
Ingredients for dough
3 1/2 cups A.P. flour
3 large eggs
2 tablespoons sour cream
1 cup water, more as needed
Procedure for dough
In a large bowl, combine flour, eggs, sour cream, and half of the water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring till the mixture comes together. Turn the dough onto a lightly floured surface and knead gently with your fingertips lifting the dough and dropping it down (the dropping is key to making a pliable dough). Take care not to overwork the dough. Knead till dough is smooth on the outside and slightly sticky when poked, about 2 to 5 minutes. Gather into a ball, wrap in plastic, and let rest for 20 minutes while preparing the filling.
Ingredients for filling
3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 Tbs. unsalted butter, more as needed
1 Tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded green cabbage (about 1/4 of a very small head of cabbage)
Kosher salt and freshly ground pepper, to taste
2 Tbs. freshly grated Parmigiano
1 tsp. chopped fresh flat-leaf parsley
Procedure for filling
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 minutes. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 minutes. Season with salt and pepper. You may need to add 1 Tbs. or more of additional butter, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they're well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
Procedure to assemble
Fill a pot with water and bring to the boil. With floured hands, pinch off 1 1/2 inch balls of dough. This recipe will make 36 to 40 balls of dough. On a well-floured surface, gently roll each ball into a 3 1/2 inch round about 1/8 inch thick. Keep dough balls covered as you work so they don’t dry out. Hold dough in your hand, brush off excess flour and add 1 generous tablespoon of filling to the center of the circle. Fold in half and pinch dough together to seal, then do it again to be sure it's sealed.
Set on floured work surface and keep going. When water is boiling, drop pierogis in the water in small batches, stirring occasionally. When they float to the top, cook for 2 to 4 minutes more. To check for doneness try one. There should be no chalky line in them. After boiling and straining, it’s best to sauté them in some butter over medium heat till they get golden brown and a little puffy. Serve with salt and pepper, sour cream, chopped chives, and some caramelized onions. This is just one kind of pierogi. You can also try meat-filled, cabbage-filled, or even apricot-filled!
Sunday, November 02, 2008
The Cowgirl - revisit
Restaurant Review
The Cowgirl I know this joint is really popular with the locals and tourists alike, but every time I go there I have a bad and weird experience. The service is just plain sloppy and the kitchen seems to have no quality control. We were served rancid sour cream (it was curdled and fizzy). That kind of ruined the meal.
Pisco Sour
Refreshing Beverage of the Week
Let's make a South American cocktail today! A Pisco sour. I started thinking that I needed to expand my liquor cabinet, so I bought some Pisco. It’s pretty tasty, but rather strong, so a sour seemed like a good option.
Ingredients
1 1/2 ounces Pisco
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1 whole egg white
Procedure
Combine all ingredients into a cocktail shaker and shake HARD with ice for a good long time to froth up the egg white. Strain into a cocktail glass, champagne flute, or small wine glass. Garnish with several dashes of bitters, which will stain the creamy froth on the top of the drink and add an aromatic effect to the drink.
Worried about the raw egg white? In reality, most contamination comes from the yolk or the shell so wash your egg before cracking. Remember, you can now buy pasteurized eggs in the shell from some upscale markets. This way you can drink without worry.
Let's make a South American cocktail today! A Pisco sour. I started thinking that I needed to expand my liquor cabinet, so I bought some Pisco. It’s pretty tasty, but rather strong, so a sour seemed like a good option.
Ingredients
1 1/2 ounces Pisco
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1 whole egg white
Procedure
Combine all ingredients into a cocktail shaker and shake HARD with ice for a good long time to froth up the egg white. Strain into a cocktail glass, champagne flute, or small wine glass. Garnish with several dashes of bitters, which will stain the creamy froth on the top of the drink and add an aromatic effect to the drink.
Worried about the raw egg white? In reality, most contamination comes from the yolk or the shell so wash your egg before cracking. Remember, you can now buy pasteurized eggs in the shell from some upscale markets. This way you can drink without worry.
Rustic Almond Truffles
The Altitude Adjustment Section
I love truffles, but there is more to this category known as “truffles” than just the ganache filling dipped in dark chocolate. Now granted those are pretty good, but if you want a healthier alternative, how about trying Debra Madison’s Rustic Almond truffles with fruit centers. Debra notes ”these truffles get better with time, but make sure they’re well wrapped so they don’t dry out.”
Ingredients
1 1/2 cups whole blanched almonds
1 cup granulated sugar, plus extra for rolling
1/4 cup unsweetened cocoa powder
1/2 teaspoon almond extract
2 drops orange oil or 1 tablespoon rum
30 dried cherries or 30 small pieces candied citrus peel
Procedure
Pulse the almonds and the sugar and cocoa in the food processor till almonds are finely ground. Transfer to a bowl and knead briefly adding the almond extract and the orange oil or rum. Add water by the teaspoon to make a stiff dough. Scatter sugar over your counter and roll and shape the dough into a disk, then coat it with sugar on both sides. It's best to chill the dough for an hour at this point. Roll the dough into 1-inch thick coils and slice into 1-inch pieces. Now roll those pieces into balls and insert a dried cherry (which I soak in brandy or Port) into the center, or use a piece of candied citrus peel. Roll the balls in sugar and serve in paper candy cups.
I love truffles, but there is more to this category known as “truffles” than just the ganache filling dipped in dark chocolate. Now granted those are pretty good, but if you want a healthier alternative, how about trying Debra Madison’s Rustic Almond truffles with fruit centers. Debra notes ”these truffles get better with time, but make sure they’re well wrapped so they don’t dry out.”
Ingredients
1 1/2 cups whole blanched almonds
1 cup granulated sugar, plus extra for rolling
1/4 cup unsweetened cocoa powder
1/2 teaspoon almond extract
2 drops orange oil or 1 tablespoon rum
30 dried cherries or 30 small pieces candied citrus peel
Procedure
Pulse the almonds and the sugar and cocoa in the food processor till almonds are finely ground. Transfer to a bowl and knead briefly adding the almond extract and the orange oil or rum. Add water by the teaspoon to make a stiff dough. Scatter sugar over your counter and roll and shape the dough into a disk, then coat it with sugar on both sides. It's best to chill the dough for an hour at this point. Roll the dough into 1-inch thick coils and slice into 1-inch pieces. Now roll those pieces into balls and insert a dried cherry (which I soak in brandy or Port) into the center, or use a piece of candied citrus peel. Roll the balls in sugar and serve in paper candy cups.
Braised Red Cabbage with Chestnuts, Apples, and Pancetta
Seasonal Recipe of the Week
Cabbage is one of my favorite winter vegetables. From simple coleslaw like they make at Bobcat Bite, to wilted cabbage with onions and garlic, it always tastes great and it cheap and easy. But here is a recipe from one of the greats, Craig Claiborne, for braised red cabbage with roast chestnuts and apples. It's downright elegant, because sometimes Bubble and squeak just won’t do!
Ingredients
1 3 lb red cabbage
12 fresh chestnuts
1/4 lb pancetta or bacon, diced small
1/4 cup diced onion
3 cooking apples (about 1 lb)
1 cup dry white wine
Salt and pepper to taste
2 tablespoons dark brown sugar
2 tablespoons butter
1 tablespoon red wine vinegar
Procedure
Preheat oven to 450. Shred the red cabbage and set aside. Score the chestnuts and place on a sheet pan and bake in hot oven for 10 minutes or until they open. Let the nuts cool a little so you don’t burn your hands, and then peel them. Heat the bacon or Pancetta in a sauté pan. Once the fat is released, add the onion and cook briefly. Meanwhile peel and core the apples and cut them into quarters. Add the apples to the sauté pan. Now add the wine and bring to a boil. Add the cabbage, salt ,and pepper. Taste and adjust seasoning. Add the brown sugar, and the chestnuts. Simmer 10 minutes stirring occasionally. Now transfer the mixture to an ovenproof casserole or leave in the sauté pan and place mixture in the oven. Bake 30 minutes, then reduce heat to 375 and bake 1 to 1 1/4 hours, till cabbage is thoroughly tender. Stir occasionally while cabbage is in the oven. Finish by blending in the butter and the vinegar. Serve hot with a nice stew! This makes 8-10 servings.
Cabbage is one of my favorite winter vegetables. From simple coleslaw like they make at Bobcat Bite, to wilted cabbage with onions and garlic, it always tastes great and it cheap and easy. But here is a recipe from one of the greats, Craig Claiborne, for braised red cabbage with roast chestnuts and apples. It's downright elegant, because sometimes Bubble and squeak just won’t do!
Ingredients
1 3 lb red cabbage
12 fresh chestnuts
1/4 lb pancetta or bacon, diced small
1/4 cup diced onion
3 cooking apples (about 1 lb)
1 cup dry white wine
Salt and pepper to taste
2 tablespoons dark brown sugar
2 tablespoons butter
1 tablespoon red wine vinegar
Procedure
Preheat oven to 450. Shred the red cabbage and set aside. Score the chestnuts and place on a sheet pan and bake in hot oven for 10 minutes or until they open. Let the nuts cool a little so you don’t burn your hands, and then peel them. Heat the bacon or Pancetta in a sauté pan. Once the fat is released, add the onion and cook briefly. Meanwhile peel and core the apples and cut them into quarters. Add the apples to the sauté pan. Now add the wine and bring to a boil. Add the cabbage, salt ,and pepper. Taste and adjust seasoning. Add the brown sugar, and the chestnuts. Simmer 10 minutes stirring occasionally. Now transfer the mixture to an ovenproof casserole or leave in the sauté pan and place mixture in the oven. Bake 30 minutes, then reduce heat to 375 and bake 1 to 1 1/4 hours, till cabbage is thoroughly tender. Stir occasionally while cabbage is in the oven. Finish by blending in the butter and the vinegar. Serve hot with a nice stew! This makes 8-10 servings.
Saturday, November 01, 2008
Nov 1 2008
In today's installment of "Mouth of Wonder" host Stacy Pearl and co-host John Margraff have a great time talking about life in Santa Fe.They discuss Stacy's recent visit to "The Cowgirl hall of Fame" and 5 new food related things to try this fall. The recipes of the week include braised red cabbage with chestnuts and apples,a beverage called a Pisco sour, and rustic almond truffles.And of course Rula stops by the answer the questions of her people.
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