Restaurant Review
Max's I'm happy to report Max's on Guadalupe street is still wonderful and busy, which I was happy to see. The food was carefully prepared and full of great flavors, but the desserts could use some work.
Saturday, January 31, 2009
Hemingway Daiquiri
Refreshing Beverage of the Week
Grapefruit is hot, it's trendy and it's seasonal. So here is a nice recipe for a cocktail which should put you in a festive mood while you are waiting for the spring to arrive.
Ingredients
1-1/2 oz Light Rum (Havana Club)
1/2 oz Grapefruit Juice
1/2 oz Maraschino Liqueur
1/2 oz Lime Juice
1/2 oz Simple Syrup
Procedure
Shake all ingredients with ice and strain into a martini glass.
Grapefruit is hot, it's trendy and it's seasonal. So here is a nice recipe for a cocktail which should put you in a festive mood while you are waiting for the spring to arrive.
Ingredients
1-1/2 oz Light Rum (Havana Club)
1/2 oz Grapefruit Juice
1/2 oz Maraschino Liqueur
1/2 oz Lime Juice
1/2 oz Simple Syrup
Procedure
Shake all ingredients with ice and strain into a martini glass.
Lowfat Dairy-Free Pear and Pecan Bundt Cake
The Altitude Adjustment Section
Low fat dairy free cake, it must be lousy. Ah grasshopper... think again. This cake is delicious! How can it be? Try it!
Ingredients
4 cups peeled, cored, and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Procedure
Combine the pears and the sugar and let stand for one hour. Preheat oven to 325 degrees, Spray a 10 inch bundt pan with non-stick cooking spray. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
Bake at 325 degrees for 1 hour and 10 minutes (I cooked it 50 minutes in my convection oven at work and it was perfect so check it with a toothpick after 50 minutes. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan. I served it with a fresh fruit sorbet which was tasty. Whipped cream wouldn’t be bad either.
Low fat dairy free cake, it must be lousy. Ah grasshopper... think again. This cake is delicious! How can it be? Try it!
Ingredients
4 cups peeled, cored, and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Procedure
Combine the pears and the sugar and let stand for one hour. Preheat oven to 325 degrees, Spray a 10 inch bundt pan with non-stick cooking spray. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
Bake at 325 degrees for 1 hour and 10 minutes (I cooked it 50 minutes in my convection oven at work and it was perfect so check it with a toothpick after 50 minutes. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan. I served it with a fresh fruit sorbet which was tasty. Whipped cream wouldn’t be bad either.
Pomegranate and Orange Glazed Cornish Hens
Seasonal Recipe of the Week
Pomegranate-Orange Glazed Cornish Hens — because sometimes plain broiled chicken just wont’ do! This is a festive dish. Trust me!
Ingredients
1 large onion, sliced thin
1 large orange, sliced thin
2 Cornish game hens
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup orange marmalade
2 tablespoons pomegranate syrup
1/2 teaspoon ground cardamom
1 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
2 tablespoons water
Procedure
Preheat oven to 450°F. Coat a roasting pan or rimmed baking sheet with cooking spray. Place onion and orange rounds in the pan. Place hens, skin-side up, on top; rub with oil and sprinkle with salt and pepper. Bake the hens until the juices run clear and an instant-read thermometer inserted in the center of the breast registers 170°F, 30 to 35 minutes. Meanwhile, combine marmalade, pomegranate syrup, cardamom, tarragon and cayenne. Remove hens from oven. Set oven to broil and place a rack 6 inches from the heat source. Brush the hens with marmalade mixture. Broil until glaze is lightly browned, 2 to 3 minutes.
Transfer the hens to a serving platter or plates. Remove all but one orange slice from the pan and place over medium heat. Add water and bring to a simmer, using the orange slice as a spatula to scrape up any browned bits. Pour this pan sauce over the hens. Nice with a wild rice Pilaf.
Pomegranate-Orange Glazed Cornish Hens — because sometimes plain broiled chicken just wont’ do! This is a festive dish. Trust me!
Ingredients
1 large onion, sliced thin
1 large orange, sliced thin
2 Cornish game hens
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup orange marmalade
2 tablespoons pomegranate syrup
1/2 teaspoon ground cardamom
1 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
2 tablespoons water
Procedure
Preheat oven to 450°F. Coat a roasting pan or rimmed baking sheet with cooking spray. Place onion and orange rounds in the pan. Place hens, skin-side up, on top; rub with oil and sprinkle with salt and pepper. Bake the hens until the juices run clear and an instant-read thermometer inserted in the center of the breast registers 170°F, 30 to 35 minutes. Meanwhile, combine marmalade, pomegranate syrup, cardamom, tarragon and cayenne. Remove hens from oven. Set oven to broil and place a rack 6 inches from the heat source. Brush the hens with marmalade mixture. Broil until glaze is lightly browned, 2 to 3 minutes.
Transfer the hens to a serving platter or plates. Remove all but one orange slice from the pan and place over medium heat. Add water and bring to a simmer, using the orange slice as a spatula to scrape up any browned bits. Pour this pan sauce over the hens. Nice with a wild rice Pilaf.
We support the local food scene
In this week's festive show host Stacy Pearl and co-host Laurell Reynolds start by discussing an excellent meal they had at Max's restaurant. Rick Carver, a local photo journalist visits the show to talk about his photo project and get people involved. The recipes of the week include pomegranate and orange glazed cornish game hens, a dairy free spiced pear bundt cake, and a Hemingway daiquiri. The book of the week is the Food lovers companion. Rula drops in for a laugh and some good tips!
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Saturday, January 24, 2009
5 Minute Chocolate Cake for One - made in a coffee mug!
The Altitude Adjustment Section
My friend Julie — who works at Bountiful Cow cheese company — just told me her sister has a daily food radio program called “Culinary Confessions” which airs on 1310 KXAM in Phoenix. So I went to their website and this is a pretty comprehensive program which you can listen to online. They also have a great recipe archive, and while I was exploring, I found this amazing recipe for a 5 minute chocolate mug cake which cooks in the microwave. It's really fun and easy to make for when nothing else will fill the urge except chocolate cake.
Ingredients
4 tablespoons A.P. flour
4 tablespoons sugar
2 tablespoon unsweetened cocoa
1 large egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
1/8 teaspoon vanilla
1 large coffee mug
Procedure
Add dry ingredients to the mug and blend well with a fork. Now add the egg and mix thoroughly. Add milk and oil and stir till smooth. If you're adding the chips, stir them in at this point. Put mug in the center of the microwave and cook on high for 3 minutes. This recipe is timed on a microwave with 1000 watts of power, so you may need to adjust the cooking time for your micro. The batter might appear like it is going to overflow, but it won’t — trust me. Let cool a little bit and get your spoon ready. The recipe states you can turn it out of the mug, but so far nobody has been able to wait that long.
My friend Julie — who works at Bountiful Cow cheese company — just told me her sister has a daily food radio program called “Culinary Confessions” which airs on 1310 KXAM in Phoenix. So I went to their website and this is a pretty comprehensive program which you can listen to online. They also have a great recipe archive, and while I was exploring, I found this amazing recipe for a 5 minute chocolate mug cake which cooks in the microwave. It's really fun and easy to make for when nothing else will fill the urge except chocolate cake.
Ingredients
4 tablespoons A.P. flour
4 tablespoons sugar
2 tablespoon unsweetened cocoa
1 large egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
1/8 teaspoon vanilla
1 large coffee mug
Procedure
Add dry ingredients to the mug and blend well with a fork. Now add the egg and mix thoroughly. Add milk and oil and stir till smooth. If you're adding the chips, stir them in at this point. Put mug in the center of the microwave and cook on high for 3 minutes. This recipe is timed on a microwave with 1000 watts of power, so you may need to adjust the cooking time for your micro. The batter might appear like it is going to overflow, but it won’t — trust me. Let cool a little bit and get your spoon ready. The recipe states you can turn it out of the mug, but so far nobody has been able to wait that long.
The Best Hush Puppies
Seasonal Recipe of the Week
You know, in this tight economic times we still have to have fun, and how are we going to do that? Entertain more at home and make simple delicious foods. So with that in mind, this week I had to try the hush puppy recipe in this month’s Gourmet magazine and see what I could do with it. It just took a little manipulation to make it work at this altitude and the results really are delicious. So here is the recipe:
Ingredients
2 cups cornmeal
1 tablespoon sugar
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup well-shaken buttermilk (to break up the lumps)
1/2 minced onion
1 large egg
Optional southwestern ingredients
1 diced Jalapeno
1/2 teaspoon smoked Paprika
2 tablespoons diced cilantro
Procedure
In a large bowl, whisk together the cornmeal, sugar, flour, soda and powder, and salt. In another bowl, combine the minced onion, buttermilk, and egg. If you are going to add the optional stuff, now is the time to add it to the egg mixture. Next just simply combine wet and dry and stir to break up any lumps. Put up about 1 1/2 inches of frying oil in a deep pot. I used canola oil, though I know some folks love peanut oil. Bring oil to 250 degrees and carefully scoop batter with a small scoop or a tablespoon into the hot oil. Cook about 5 to 6 at one time. Fry till golden brown and then flip over so both sides brown evenly, about 2 to 3 minutes per batch. You can hold them in a 200 degree oven till you are ready to serve. I recommend serving them with some sort of dip, you could go southern and make a maple butter or go southwestern and make an Ancho aioli. Either way, get them while they are hot!
You know, in this tight economic times we still have to have fun, and how are we going to do that? Entertain more at home and make simple delicious foods. So with that in mind, this week I had to try the hush puppy recipe in this month’s Gourmet magazine and see what I could do with it. It just took a little manipulation to make it work at this altitude and the results really are delicious. So here is the recipe:
Ingredients
2 cups cornmeal
1 tablespoon sugar
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup well-shaken buttermilk (to break up the lumps)
1/2 minced onion
1 large egg
Optional southwestern ingredients
1 diced Jalapeno
1/2 teaspoon smoked Paprika
2 tablespoons diced cilantro
Procedure
In a large bowl, whisk together the cornmeal, sugar, flour, soda and powder, and salt. In another bowl, combine the minced onion, buttermilk, and egg. If you are going to add the optional stuff, now is the time to add it to the egg mixture. Next just simply combine wet and dry and stir to break up any lumps. Put up about 1 1/2 inches of frying oil in a deep pot. I used canola oil, though I know some folks love peanut oil. Bring oil to 250 degrees and carefully scoop batter with a small scoop or a tablespoon into the hot oil. Cook about 5 to 6 at one time. Fry till golden brown and then flip over so both sides brown evenly, about 2 to 3 minutes per batch. You can hold them in a 200 degree oven till you are ready to serve. I recommend serving them with some sort of dip, you could go southern and make a maple butter or go southwestern and make an Ancho aioli. Either way, get them while they are hot!
The Yin Yang food experience
In this week's cosmic and fun "Mouth of Wonder" radio show, host Stacy Pearl and guest co-host Lexi Shabel discuss alternative methods of cooking and some of Lexi's food experiments. Ever made bread on a wood stove? They have lunch at Sushi land East in downtown Santa Fe and talk about how surprising and delicious that was. And Rula stops by with some advice for the people.
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Saturday, January 17, 2009
Just because you say you're fine dining, doesn't mean you are
In this week's installment of "Mouth of Wonder" host Stacy Pearl and guest host du jour John Margraff discuss the over priced dinner they had at Tulips restaurant. The recipes of the week include retro-trendy Zucchini muffins, Roma tomatoes stuffed with Spanish Chorizo and rice, and a hot whiskey lemonade for whatever ails you. The cookbook of the week is the "Esquire Party Book" and Rula stops by with some great food info.
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Tulips
Restaurant Review
Tulips I found this small, rather bland restaurant on Guadalupe Street quite expensive and not really worth it. Though the food was basically competent, I thought the style and menu were tired, and the presentation lacked elegance.
Classic Hot Whiskey Lemonade
Refreshing Beverage of the Week
Here is a great old-school recipe for whatever ails you from The Esquire Party Book.
Ingredients
Juice of 1 lemon
2 teaspoons granulated sugar
1 1/2 ounces whiskey
Hot water to fill
Procedure
In a 10-ounce highball glass, mix the lemon juice and the sugar with a spoon. Now add the whiskey and stir. Fill with very hot water. This is guaranteed to chase away any chills.
Here is a great old-school recipe for whatever ails you from The Esquire Party Book.
Ingredients
Juice of 1 lemon
2 teaspoons granulated sugar
1 1/2 ounces whiskey
Hot water to fill
Procedure
In a 10-ounce highball glass, mix the lemon juice and the sugar with a spoon. Now add the whiskey and stir. Fill with very hot water. This is guaranteed to chase away any chills.
Zucchini Muffins
The Altitude Adjustment Section
Remember Zucchini muffins? They were popular in the '60s and '70s with the "health food nuts." Then we kind of forgot about them and carrot cake took off and became a staple in every diner in America. But I think Zucchini cake and muffins are even better.
Ingredients
2-1/4 cups all-purpose flour
1-1/4 cups white sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup vegetable oil
3 eggs
1-1/2 cups shredded zucchini
1 1/2 cups canned crushed pineapple, drained or 1 1/2 cups fresh chopped
1/2 cup sunflower seeds
1-1/2 teaspoons vanilla extract
Procedure
Preheat oven to 325 degrees. Grease and flour 2 muffin pans (this recipe makes 24 muffins), or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple, sunflower seeds, and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remember Zucchini muffins? They were popular in the '60s and '70s with the "health food nuts." Then we kind of forgot about them and carrot cake took off and became a staple in every diner in America. But I think Zucchini cake and muffins are even better.
Ingredients
2-1/4 cups all-purpose flour
1-1/4 cups white sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup vegetable oil
3 eggs
1-1/2 cups shredded zucchini
1 1/2 cups canned crushed pineapple, drained or 1 1/2 cups fresh chopped
1/2 cup sunflower seeds
1-1/2 teaspoons vanilla extract
Procedure
Preheat oven to 325 degrees. Grease and flour 2 muffin pans (this recipe makes 24 muffins), or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple, sunflower seeds, and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Stuffed Tomato with Chorizo and Rice
Seasonal Recipe of the Week
I loved stuffed things. Like stuffed cabbage and stuffed pasta shells and even stuffed tomatoes, especially if Chorizo is involved, and it is! This recipe is from The Esquire Party Book from the collection of Bram and Monica. I did however update it a bit!
Ingredients
8 ripe Roma tomatoes
1 large chopped onion
2 cloves minced garlic
1 finely chopped Pallacio chorizo sausage
(available at the Spanish table and sometimes at Ziggy's)
1/2 teaspoon fresh chopped tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 1/2 cups cooked Basmati Rice (still a bit firm)
1/2 cup shredded Manchego cheese
1/2 cup Panko mixed with 1 tablespoon olive oil and salt and pepper
2 oven roasted green pepper, peeled and cut into julienne strips
Procedure
Cut the tomatoes the long way and scoop out seeds. Sauté the onions with the garlic and Chorizo in a sauté pan with a little olive oil, the Chorizo will supply oil as well as it heats up. Now add the rice, cheese, and other seasonings except the peppers and breadcrumbs, and taste to adjust flavors. Fill each tomato half with rice mixture, then top with a criss-cross of peppers and top with breadcrumbs. Place in a 400-degree oven for 15 minutes, or under the broiler and cook till browned but firm. This would be wonderful to serve with a piece of grilled fish.
I loved stuffed things. Like stuffed cabbage and stuffed pasta shells and even stuffed tomatoes, especially if Chorizo is involved, and it is! This recipe is from The Esquire Party Book from the collection of Bram and Monica. I did however update it a bit!
Ingredients
8 ripe Roma tomatoes
1 large chopped onion
2 cloves minced garlic
1 finely chopped Pallacio chorizo sausage
(available at the Spanish table and sometimes at Ziggy's)
1/2 teaspoon fresh chopped tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 1/2 cups cooked Basmati Rice (still a bit firm)
1/2 cup shredded Manchego cheese
1/2 cup Panko mixed with 1 tablespoon olive oil and salt and pepper
2 oven roasted green pepper, peeled and cut into julienne strips
Procedure
Cut the tomatoes the long way and scoop out seeds. Sauté the onions with the garlic and Chorizo in a sauté pan with a little olive oil, the Chorizo will supply oil as well as it heats up. Now add the rice, cheese, and other seasonings except the peppers and breadcrumbs, and taste to adjust flavors. Fill each tomato half with rice mixture, then top with a criss-cross of peppers and top with breadcrumbs. Place in a 400-degree oven for 15 minutes, or under the broiler and cook till browned but firm. This would be wonderful to serve with a piece of grilled fish.
Saturday, January 10, 2009
Red Sage at Buffalo Thunder Resort and Casino
Restaurant Review
Red Sage This is the new Mark Miller restaurant at the Buffalo Thunder Resort and Casino and it's pricey. It's supposed to be a world-class joint, so how come they lost our order? Seems service nightmares are unavoidable in New Mexico. The appetizers and main course were excellent (when they finally arrived), the portions were not as small as I expected, but the desserts were very disappointing. And why can't someone make Bernice an Apricot sour?
Purple Basil Cocktail
Refreshing Beverage of the Week
This is a recipe for a Purple Basil Cocktail — crazy huh? You know I’m nothing if not right on the trends. And this year everybody is getting into infusing liquor, from Limoncello, to tangerine liquor, to home made Aquavit. It’s a great home project with great rewards. This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam — I don’t do foams, they are gross and, thank goodness, now passé!
Ingredients
1 1/4 cups Simple Syrup
Three 14.5-ounce cans coconut juice from young coconuts (not coconut milk)
1 bunch of purple basil, stemmed
Juice of 2 limes
3/4 ounce Bacardi Limon Rum
3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay
Procedure
In a large saucepan over high heat, add the simple syrup and coconut juice and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve. Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.
When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.
This is a recipe for a Purple Basil Cocktail — crazy huh? You know I’m nothing if not right on the trends. And this year everybody is getting into infusing liquor, from Limoncello, to tangerine liquor, to home made Aquavit. It’s a great home project with great rewards. This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam — I don’t do foams, they are gross and, thank goodness, now passé!
Ingredients
1 1/4 cups Simple Syrup
Three 14.5-ounce cans coconut juice from young coconuts (not coconut milk)
1 bunch of purple basil, stemmed
Juice of 2 limes
3/4 ounce Bacardi Limon Rum
3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay
Procedure
In a large saucepan over high heat, add the simple syrup and coconut juice and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve. Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.
When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.
Rum Raisin Biscotti
The Altitude Adjustment Section
I love biscotti and the varieties are endless. They are easy to make, not terribly altitude affected, and they last well in a covered tin. So here is another biscotti recipe from the King Arthur Flour Cookie Companion Cookbook, Rum Raisin Biscotti, which never lets me down.
Ingredients
2 large eggs
2/3 cup brown sugar
1/2 teaspoon salt
1/3 cup dark rum
1/4 teaspoon rum extract
2 cups A.P. flour
1 teaspoon baking powder
1 1/2 cups golden raisins
Procedure
Preheat oven to 350. Line a large baking sheet with parchment. In a medium bowl, beat the eggs, brown sugar, and salt together till smooth. Add the rum and rum extract, then the flour, powder and raisins beating till smooth. Now you should be able to gather the dough into a ball, then form it into a roll 14 inches long and about 2 1/2 inches wide and 3/4 inch thick and place on sheet pan. Bake for 30 minutes till firm and then let cool for about 10 minutes. Slice biscotti into 1/2 –3/4 inch slices and stand up on sheet pan. Now lower oven to 325 and bake for 20 minutes more or till golden brown. Let cool and store in airtight container.
I love biscotti and the varieties are endless. They are easy to make, not terribly altitude affected, and they last well in a covered tin. So here is another biscotti recipe from the King Arthur Flour Cookie Companion Cookbook, Rum Raisin Biscotti, which never lets me down.
Ingredients
2 large eggs
2/3 cup brown sugar
1/2 teaspoon salt
1/3 cup dark rum
1/4 teaspoon rum extract
2 cups A.P. flour
1 teaspoon baking powder
1 1/2 cups golden raisins
Procedure
Preheat oven to 350. Line a large baking sheet with parchment. In a medium bowl, beat the eggs, brown sugar, and salt together till smooth. Add the rum and rum extract, then the flour, powder and raisins beating till smooth. Now you should be able to gather the dough into a ball, then form it into a roll 14 inches long and about 2 1/2 inches wide and 3/4 inch thick and place on sheet pan. Bake for 30 minutes till firm and then let cool for about 10 minutes. Slice biscotti into 1/2 –3/4 inch slices and stand up on sheet pan. Now lower oven to 325 and bake for 20 minutes more or till golden brown. Let cool and store in airtight container.
Chicken Fesejan
Seasonal Recipe of the Week
I had this marvelous dish in a Persian Café in Chicago years ago and it has always stuck with me. The flavors are dark and complex, so serve over simple basmati rice. The fragrance is wonderful, and the taste complex.
Ingredients
1/4 cup olive oil
2 small onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups stock or water
2 tablespoons sugar
1 tablespoon salt
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes, juice of
2 1/2-3 lbs bone-in poultry, of choice
Procedure
Heat butter or oil over medium heat in a large Dutch oven. Add onions and sauté until wilted and translucent. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron. Adjust sugar and salt to taste. Bring to a low boil and simmer 1/2 hour. Add chicken and simmer on low heat another 60 minutes. Halfway through the cooking time, add the lime juice to taste. The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts. Add water or stock if necessary to prevent the sauce from thickening too much and scorching. Serve over Basmati rice.
I had this marvelous dish in a Persian Café in Chicago years ago and it has always stuck with me. The flavors are dark and complex, so serve over simple basmati rice. The fragrance is wonderful, and the taste complex.
Ingredients
1/4 cup olive oil
2 small onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups stock or water
2 tablespoons sugar
1 tablespoon salt
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes, juice of
2 1/2-3 lbs bone-in poultry, of choice
Procedure
Heat butter or oil over medium heat in a large Dutch oven. Add onions and sauté until wilted and translucent. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron. Adjust sugar and salt to taste. Bring to a low boil and simmer 1/2 hour. Add chicken and simmer on low heat another 60 minutes. Halfway through the cooking time, add the lime juice to taste. The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts. Add water or stock if necessary to prevent the sauce from thickening too much and scorching. Serve over Basmati rice.
Saturday, January 03, 2009
High Altitude baking, Restaurant review
In this week's show host Stacy Pearl gets a chance to sit down with baking mentor Susan Purdy author of the definitive high altitude baking guide "Pie in the Sky" and discuss baking issues, and there are many at 7000 feet. They also discuss a recent disappointing lunch at Santacafe.
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