Audio Player
or... Download full show
Saturday, February 28, 2009
Recipes and reviews from Artfeast
On "Mouth of Wonder" this week, host Stacy Pearl and fantastic guest co-host Laurell Reynolds do an "Artfeast" roundup. The two recipes of the week are retro foods made for the event; Datenut bread and cream cheese sandwiches and homemade CrackerJacks. Due to the state of the economy, instead of eating another overpriced meal, they discuss some sure fire local bargains they can count on, as well as mention some of the offers being made by local eateries around town. Laurell quizzes Stacy on some food questions, all of which she gets right and Rula makes a scene as usual.
or... Download full show
or... Download full show
Some Cheap Eating Out Options in Town
Restaurant Review
Okay, so I am getting really tired of overpriced bad food. If I want junk food, it better be cheap. So I have put together a short list of what I feel are some of the better bargains in town. Listed in no particular order:The Del Charro’s burger best bun in town, good bar, parking stinks, they have good French fries. The entire small bar food menu is a steal!
The tacos priced by the piece at El Parasol I could easily eat 5 of them, but that's not really necessary.
Yoberry has a frequency reward card: buy nine, the tenth is free.
Puerto Penasco on Airport road in the “uber-trendy” Southside. Get the Ceviche tostada — it's big and fresh and delicious. Actually all their food is a bargain, considering how yummy it is!
Baja Tacos on Cerillos makes a killer cheap chicken burrito, which you can enjoy in your car!
Southside Plaza Café You can’t go wrong with their old-school large portions and extensive menu. Unless you order cocktails, you can get out of there for pretty cheap.
Bobcat Bite of course has a killer burger, great value for quality, but the white bread bun the lack of fries are starting to wear on my family.
Konami has a great lunch special which comes with Miso soup and a free mint at the door, can you say classy?
Lan's on Cerillos Road, where you can buy a large bowl of noodles and it’s a fantastic, filling meal. I think the chicken curry and noodles is excellent.
Piccolino's inexpensive, family-style Italian food never disappoints.
And here are other meal deals I have heard about (some at pricier places):
- Los Amigos has a Tuesday night special with a discount on the second entrée.
- Flying Tortilla is running dinner specials and I heard they were buying the same ground beef that Bobcat Bite uses.
- Santa Café is offering a nice 3-course prix fixe dinner special.
- Bistro 315 also runs a winter special.
- And finally, I think Max’s is running a special, but I need to call them to get the details, but if you are going to splurge on a meal, just go to Max’s.
Homemade Cracker Jack
The Altitude Adjustment Section
Sometimes you just can’t beat old school, this is definitely the case by the reaction I got at Artfeast when distributing 500 individual bags of Cracker Jack last week. There is a reason people have been eating Cracker Jack since 1893. One man said to me when I offered him some: ”If it's not stale, it's not Cracker Jack.” Sorry, mine was fresh.
Ingredients
3 quarts air-popped popcorn (made with my new favorite appliance)
3 cups unsalted peanuts (or mixed unsalted nuts if you are feeling fancy)
1 cup brown sugar
1/2 cup dark Karo syrup (I went upscale and used Steen’s cane syrup from New Orleans)
1/2 cup butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Procedure
Combine popcorn and nuts in a foil roasting pan (this gets sticky so it might be easier just to throw it away when done). Place in a 250-degree oven to keep popcorn warm. Prepare the glaze by combining brown sugar, corn syrup, butter and salt in a large heavy pot. Stir constantly till at a boil over medium heat. Continue to boil 5 minutes without stirring. Remove from heat and add the vanilla then the baking soda. This will bubble up, so be careful. Now take warmed popcorn out of oven and drizzle the glaze evenly over the corn and stir well with a metal spoon to coat all over and return to the oven. Cook a total of 1 hour stirring every 20 minutes. Cool and break apart. Store in a tightly covered tin.
Sometimes you just can’t beat old school, this is definitely the case by the reaction I got at Artfeast when distributing 500 individual bags of Cracker Jack last week. There is a reason people have been eating Cracker Jack since 1893. One man said to me when I offered him some: ”If it's not stale, it's not Cracker Jack.” Sorry, mine was fresh.
Ingredients
3 quarts air-popped popcorn (made with my new favorite appliance)
3 cups unsalted peanuts (or mixed unsalted nuts if you are feeling fancy)
1 cup brown sugar
1/2 cup dark Karo syrup (I went upscale and used Steen’s cane syrup from New Orleans)
1/2 cup butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Procedure
Combine popcorn and nuts in a foil roasting pan (this gets sticky so it might be easier just to throw it away when done). Place in a 250-degree oven to keep popcorn warm. Prepare the glaze by combining brown sugar, corn syrup, butter and salt in a large heavy pot. Stir constantly till at a boil over medium heat. Continue to boil 5 minutes without stirring. Remove from heat and add the vanilla then the baking soda. This will bubble up, so be careful. Now take warmed popcorn out of oven and drizzle the glaze evenly over the corn and stir well with a metal spoon to coat all over and return to the oven. Cook a total of 1 hour stirring every 20 minutes. Cool and break apart. Store in a tightly covered tin.
Date Nut Bread
Seasonal Recipe of the Week
I don’t know why, but date nut bread and cream cheese sandwiches make me feel all warm and cozy. It's not like I have any connection to them from my youth, they just totally work for me. The dark sweet and nutty mellowed with a perfect thick schmear of full fat cream cheese, it's textural perfection. I was thinking about experimenting further to see what else would work as a filling, but for the moment, let's keep it classic. This bread holds well and can be frozen, wrapped tightly in plastic wrap.
Ingredients
3/4 cup boiling water
1 1/2 cups chopped dates
1 tablespoon butter
1/4 cup light brown sugar
1/4 cup molasses
2 teaspoons vanilla
2 large room temperature eggs
1 cup A.P. flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
Procedure
Preheat oven to 350 degrees. In a medium bowl, pour hot water over chopped dates and break in the butter. Stir till butter melts and mixture becomes lukewarm. In a food processor, puree 1/3 of the mixture to make a paste. Now add that goop back into the bowl of dates and add brown sugar, molasses, vanilla, and eggs. Stir to combine. In a separate bowl combine the flour, soda, powder, and salt. Make a well in the center of the dry stuff and add the date mixture stir to combine. Pour mixture into a greased loaf pan. Bake for 40-50 minutes or till the loaf has risen and the top is rounded. Let cool on rack for at least 30 minutes before cutting. Really better the next day. Don’t forget the cream cheese!
I don’t know why, but date nut bread and cream cheese sandwiches make me feel all warm and cozy. It's not like I have any connection to them from my youth, they just totally work for me. The dark sweet and nutty mellowed with a perfect thick schmear of full fat cream cheese, it's textural perfection. I was thinking about experimenting further to see what else would work as a filling, but for the moment, let's keep it classic. This bread holds well and can be frozen, wrapped tightly in plastic wrap.
Ingredients
3/4 cup boiling water
1 1/2 cups chopped dates
1 tablespoon butter
1/4 cup light brown sugar
1/4 cup molasses
2 teaspoons vanilla
2 large room temperature eggs
1 cup A.P. flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
Procedure
Preheat oven to 350 degrees. In a medium bowl, pour hot water over chopped dates and break in the butter. Stir till butter melts and mixture becomes lukewarm. In a food processor, puree 1/3 of the mixture to make a paste. Now add that goop back into the bowl of dates and add brown sugar, molasses, vanilla, and eggs. Stir to combine. In a separate bowl combine the flour, soda, powder, and salt. Make a well in the center of the dry stuff and add the date mixture stir to combine. Pour mixture into a greased loaf pan. Bake for 40-50 minutes or till the loaf has risen and the top is rounded. Let cool on rack for at least 30 minutes before cutting. Really better the next day. Don’t forget the cream cheese!
Saturday, February 21, 2009
Dish and Spoon Cafe
Restaurant Review
Dish and Spoon Cafe Okay, this one got me completely by surprise! The place is on Old Santa Fe Trail. It's cute in a vintage sort of way, and the service is friendly, but most importantly the food is excellent. I had a large piece of Turkey meat loaf with a nice salad, which is hard to make exciting and it was fantastic. My friend enjoyed a well-prepared piece of quiche and salad, though the crust was sacrificed to the microwave. The individual organic strawberry pie was one of the best pies I have ever had. I also thought the chocolate chip cookie was spot on. Fortunately, they were out of their signature item — their pot pie — so now I have to go back. By the way, contrary to popular belief, there is easy parking in back. They are open for breakfast and lunch Monday through Friday, but I think I just heard something about doing dinner. Call ahead!
Caramelized White Hot Chocolate
Refreshing Beverage of the Week
My dear friend and baking mentor Susan Purdy sent me this recipe I just had to try for a caramelized white hot chocolate drink. "That’s crazy," I said, but then I tried it.
First you need to caramelize the chocolate. There are two ways to do this. Valhrona, the maker of fine chocolate, recommends placing a tray of chopped white chocolate in a 266 degree oven (now many oven dials are digital which makes this possible) for about 45 minutes or till desired brown color is achieved. In my convection oven, which is not digital, I had to play around with the temperature, using an oven thermometer and it took a bit longer to become the nice medium brown I was looking for. The recipe also states this process can be done in a pressure cooker. Simply place the chopped chocolate in a sealed bag and cook at high pressure for 30 minutes. Now you are ready to make your beverage.
Ingredients
7 ounces half and half
10 ounces milk
8 ounces caramelized white chocolate
1/4 teaspoon salt
Procedure
Bring the milk and half and half to a simmer. Place the caramelized white chocolate, and the salt in a blender. Pour the hot milk cream mixture over chocolate and blend till smooth and frothy. Pour into festive cups and drink immediately. Of course you can throw in a shot of rum or scotch if you so desire!
My dear friend and baking mentor Susan Purdy sent me this recipe I just had to try for a caramelized white hot chocolate drink. "That’s crazy," I said, but then I tried it.
First you need to caramelize the chocolate. There are two ways to do this. Valhrona, the maker of fine chocolate, recommends placing a tray of chopped white chocolate in a 266 degree oven (now many oven dials are digital which makes this possible) for about 45 minutes or till desired brown color is achieved. In my convection oven, which is not digital, I had to play around with the temperature, using an oven thermometer and it took a bit longer to become the nice medium brown I was looking for. The recipe also states this process can be done in a pressure cooker. Simply place the chopped chocolate in a sealed bag and cook at high pressure for 30 minutes. Now you are ready to make your beverage.
Ingredients
7 ounces half and half
10 ounces milk
8 ounces caramelized white chocolate
1/4 teaspoon salt
Procedure
Bring the milk and half and half to a simmer. Place the caramelized white chocolate, and the salt in a blender. Pour the hot milk cream mixture over chocolate and blend till smooth and frothy. Pour into festive cups and drink immediately. Of course you can throw in a shot of rum or scotch if you so desire!
Real Butterscotch Pudding
The Altitude Adjustment Section
I have been on a quest for butterscotch-flavored products, which do not contain artificial butterscotch flavoring. This is not as easy as you might think. So I was very excited when I found this cool recipe for an old fashioned butterscotch pudding in a lovely book I just discovered call Retro Desserts by Wayne Harley Brachman. Once again, it's from the Southside Public Library and should be back on the shelves in a week or so.
Ingredients
1/2 cup cornstarch
3 cups milk divided
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3/4 cup lightly packed dark brown sugar
3 tablespoons unsalted butter
1 tablespoon bourbon
Procedure
In a medium bowl, whisk together the cornstarch into 1/2 cup milk. Let rest for one minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a medium saucepan over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk to the simmering point. While constantly whisking, slowly drizzle hot liquid into the egg mixture. Return the pan to the heat and keep mixing till tiny bubbles boil up for 10 seconds. Now remove from the heat, strain mixture, and pour into 6 small serving bowls. Place a circle of waxed paper over the top of each pudding to stop a skin from forming. Let cool for one hour then refrigerate until chilled.
I have been on a quest for butterscotch-flavored products, which do not contain artificial butterscotch flavoring. This is not as easy as you might think. So I was very excited when I found this cool recipe for an old fashioned butterscotch pudding in a lovely book I just discovered call Retro Desserts by Wayne Harley Brachman. Once again, it's from the Southside Public Library and should be back on the shelves in a week or so.
Ingredients
1/2 cup cornstarch
3 cups milk divided
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3/4 cup lightly packed dark brown sugar
3 tablespoons unsalted butter
1 tablespoon bourbon
Procedure
In a medium bowl, whisk together the cornstarch into 1/2 cup milk. Let rest for one minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a medium saucepan over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk to the simmering point. While constantly whisking, slowly drizzle hot liquid into the egg mixture. Return the pan to the heat and keep mixing till tiny bubbles boil up for 10 seconds. Now remove from the heat, strain mixture, and pour into 6 small serving bowls. Place a circle of waxed paper over the top of each pudding to stop a skin from forming. Let cool for one hour then refrigerate until chilled.
Turkish Lamb Kefta with Almond Tahini Sauce
Seasonal Recipe of the Week
I love lamb, especially New Mexican Lamb, so when I found this recipe for Turkish Lamb Kefta I knew I had a winner. Note: you need to make the meat mixture a day in advance.
Ingredients for meatballs
1 teaspoon Caraway seeds
1/2 teaspoon Cumin seeds
14 ounces ground lamb
1 onion grated
1 garlic clove crushed
1/2 teaspoon paprika
2 tablespoons fresh chopped mint leaves
6 black olives pitted and finely chopped
Ingredients for sauce
1/2 cup blanched almonds
1 slice white bread cut into small pieces
3 tablespoons extra-virgin olive oil
Pinch Saffron threads
1 tablespoon Tahini
3 cups chicken stock
2 tablespoons vegetable oil
Procedure
Start by toasting Caraway and Cumin seeds in a hot, dry frying pan for about 15 seconds, shaking the pan constantly to keep them from burning. Next, place seeds in a spice grinder or mortar and pestle and crush to a fine powder. Then combine spices with all meatball ingredients and mix well. Using wet hands, form meat mixture into meat balls about 1 inch in diameter. Place on a plate, cover with plastic and refrigerate overnight.
To make the sauce, fry and almonds and bread cubes in the olive oil till golden in color. Transfer to a blender and add the saffron, Tahini, and 3/4 cup chicken stock and blend till smooth.
Heat the vegetable oil in a frying pan and add the meatballs, frying on all sides to seal in the flavor. Add the saffron sauce and remaining stock, bring to a boil and then turn down to a simmer and cook gently for 20 minutes till meatballs are cooked all the way through. Thin sauce with a little water if necessary. Transfer meatballs to a platter and pour sauce over the top.
I love lamb, especially New Mexican Lamb, so when I found this recipe for Turkish Lamb Kefta I knew I had a winner. Note: you need to make the meat mixture a day in advance.
Ingredients for meatballs
1 teaspoon Caraway seeds
1/2 teaspoon Cumin seeds
14 ounces ground lamb
1 onion grated
1 garlic clove crushed
1/2 teaspoon paprika
2 tablespoons fresh chopped mint leaves
6 black olives pitted and finely chopped
Ingredients for sauce
1/2 cup blanched almonds
1 slice white bread cut into small pieces
3 tablespoons extra-virgin olive oil
Pinch Saffron threads
1 tablespoon Tahini
3 cups chicken stock
2 tablespoons vegetable oil
Procedure
Start by toasting Caraway and Cumin seeds in a hot, dry frying pan for about 15 seconds, shaking the pan constantly to keep them from burning. Next, place seeds in a spice grinder or mortar and pestle and crush to a fine powder. Then combine spices with all meatball ingredients and mix well. Using wet hands, form meat mixture into meat balls about 1 inch in diameter. Place on a plate, cover with plastic and refrigerate overnight.
To make the sauce, fry and almonds and bread cubes in the olive oil till golden in color. Transfer to a blender and add the saffron, Tahini, and 3/4 cup chicken stock and blend till smooth.
Heat the vegetable oil in a frying pan and add the meatballs, frying on all sides to seal in the flavor. Add the saffron sauce and remaining stock, bring to a boil and then turn down to a simmer and cook gently for 20 minutes till meatballs are cooked all the way through. Thin sauce with a little water if necessary. Transfer meatballs to a platter and pour sauce over the top.
The Comfort food show
This week "Mouth of Wonder" welcomes Beverly McCleary to the show. Stacy and Bev have a wonderful lunch at the "Dish and Spoon Cafe" on old Santa Fe Trail and are delighted with the experience. This leads them into a discussion of their personal comfort foods and of course Stacy mentions Schmaltz. The recipes of the week include Lamb Kefta with Almond tahini sauce, Caramelized white hot chocolate, and butterscotch pudding. Bev and Rula chat about food issues, and everybody has a great time.
or... Download full show
Audio Player
or... Download full show
Saturday, February 14, 2009
Eating in Santa Fe can cost mucho dinero
This week on "Mouth of Wonder" host Stacy Pearl welcomes Mr. Entertainment himself, John Margraff to the show. They discuss a good quality but overpriced lunch at Mucho Gusto, which is in downtown Santa Fe. The recipes of the week include Lemongrass fish cakes with a lime aioli, Ricotta fritters, and the proper way to make a muddle an "old fashioned". The cookbook of the week is "The world in Bite size" which comes from the Southside public library. And of course Rula gives us some advice about food.
or... Download full show
Audio Player
or... Download full show
Mucho Gusto
Restaurant Review
Mucho Gusto This joint serves really authentic and really good tasting New Mexican food in a small lovely dinning room downtown with excellent service. Why only 3 1/2 bagels? Because the prices almost knocked me over. Now I understand downtown rent could kill you, and they definitely have their regulars, but for my money, I would travel a bit further and eat the same cuisine for half the price anywhere on Cerrillos road.
The Classic Old Fashioned
Refreshing Beverage of the Week
You know when I did my beverage of the week last week with the famous Madame Zanax as guest hostess, and I gave my recipe for a “What the Hell” which had apricot brandy and vermouth in it, she cringed in disgust. I guess some people are just purists. So I decided to go classic this week. One of my favorite high quality drinks is an Old Fashioned, which I learned to drink in London because I was told a lady does not order a shot of Bourbon with a water back in a good bar. Sexism aside, I learned to love the old fashioned and I think everyone should know how to make one.
Ingredients
1 sugar cube
Dash Angostura bitters
1 teaspoon water
2 ounces bourbon
Lemon peel to garnish
4-6 cracked ice cubes
Procedure
Place a sugar cube in a small chilled old-fashioned glass. Shake a splash of bitters over the sugar cube and add the water. Now mash the sugar cube (or muddle) till it dissolves. Pour the bourbon into the glass and stir. Finally add the cracked ice cubes and garnish with the lemon peel. It doesn’t get much better than that!
You know when I did my beverage of the week last week with the famous Madame Zanax as guest hostess, and I gave my recipe for a “What the Hell” which had apricot brandy and vermouth in it, she cringed in disgust. I guess some people are just purists. So I decided to go classic this week. One of my favorite high quality drinks is an Old Fashioned, which I learned to drink in London because I was told a lady does not order a shot of Bourbon with a water back in a good bar. Sexism aside, I learned to love the old fashioned and I think everyone should know how to make one.
Ingredients
1 sugar cube
Dash Angostura bitters
1 teaspoon water
2 ounces bourbon
Lemon peel to garnish
4-6 cracked ice cubes
Procedure
Place a sugar cube in a small chilled old-fashioned glass. Shake a splash of bitters over the sugar cube and add the water. Now mash the sugar cube (or muddle) till it dissolves. Pour the bourbon into the glass and stir. Finally add the cracked ice cubes and garnish with the lemon peel. It doesn’t get much better than that!
Ricotta fritters
The Altitude Adjustment Section
Here is a great recipe from Nancy Silverstone of La Brea bakery fame for a simple, tasty Ricotta fritter. Nice to serve dusted with powdered sugar and a side of homemade jam.
Ingredients
1 cup(8 ounces) Ricotta cheese
3/4 cup pastry flour
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fresh ground nutmeg
2 large eggs
2 tablespoons mild honey (clover is nice)
1 tablespoon vanilla extract
Vegetable oil for deep frying
Procedure
Fill a deep, heavy-duty sauce pan halfway with oil and heat to 375 degrees. Place the ricotta in a mixing bowl and lightly stir to break up lumps. In a separate bowl, sift together the flour, sugar, baking powder and nutmeg. Make a well in the center and add the eggs honey and vanilla extract. Whisk the liquids in the center and slowly start to add in the dry ingredients. The mixture should be fairly smooth before you add in more of the dry ingredients. Now add the ricotta and barely combine, you want some cheese bits to remain intact. Scoop 1 tablespoon at a time and gently drop into the hot oil. Fry until the outside is golden brown and the inside is still a little runny — about 20-30 seconds on each side. Pile on a nice platter and sift some powdered sugar over the top. Now get out your jam and you are ready to party!
Here is a great recipe from Nancy Silverstone of La Brea bakery fame for a simple, tasty Ricotta fritter. Nice to serve dusted with powdered sugar and a side of homemade jam.
Ingredients
1 cup(8 ounces) Ricotta cheese
3/4 cup pastry flour
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fresh ground nutmeg
2 large eggs
2 tablespoons mild honey (clover is nice)
1 tablespoon vanilla extract
Vegetable oil for deep frying
Procedure
Fill a deep, heavy-duty sauce pan halfway with oil and heat to 375 degrees. Place the ricotta in a mixing bowl and lightly stir to break up lumps. In a separate bowl, sift together the flour, sugar, baking powder and nutmeg. Make a well in the center and add the eggs honey and vanilla extract. Whisk the liquids in the center and slowly start to add in the dry ingredients. The mixture should be fairly smooth before you add in more of the dry ingredients. Now add the ricotta and barely combine, you want some cheese bits to remain intact. Scoop 1 tablespoon at a time and gently drop into the hot oil. Fry until the outside is golden brown and the inside is still a little runny — about 20-30 seconds on each side. Pile on a nice platter and sift some powdered sugar over the top. Now get out your jam and you are ready to party!
Lemongrass Fishcake Skewers with Tart Lime Aioli
Seasonal Recipe of the Week
I love food on a stick. Easy to eat, it looks good, and it just says festive to me. So here is an interesting recipe for Lemongrass fishcake skewers with a tart lime Aioli.
Ingredients
2 cups Panko crumbs
3 tablespoons fresh chopped Cilantro
1/2 cup dried unsweetened coconut flakes
8 stalks fresh lemongrass
1 lb. White fish filets (Cod or Halibut), boned and skinned
1 small red Serrano Chile, seeded and finely chopped
2 tablespoons soy sauce
2 scallions finely chopped
3 eggs
2 teaspoons corn starch
Zest of one lime
A little flour for dipping
4 tablespoons canola oil for frying
Procedure
In a bowl, mix together the bread crumbs, cilantro, and coconut flakes set aside. Clean the lemongrass and remove the tough outer casing. Finely chop two of the stalks and leave the other 6 intact. Cut the fish pieces into large chunks and put them in the food processor along with the chopped lemon grass, Serrano Chile, soy sauce, scallions and two eggs. Process till you have a smooth paste. Spoon this mixture into a bowl and add the cornstarch and lime zest. Form mixture into 12 flattened balls.
One at a time dip each one into a little flour, then the remaining egg (which you have lightly beaten), and then the panko, coconut, and cilantro mixture. Carefully thread 2 fish cakes onto each lemongrass skewer. This might take a little creative molding. Now fry them in the hot canola oil in a frying pan for about 2 minutes on each side, until golden and crispy. Serve hot with lime aioli.
To make a quick cheater’s Aioli: in the food processor, to 6 tablespoons of mayo, add the juice of 1 lime, 1 clove garlic crushed, 1 teaspoon Dijon mustard and 1/4 inch piece fresh ginger, peeled and grated.
I love food on a stick. Easy to eat, it looks good, and it just says festive to me. So here is an interesting recipe for Lemongrass fishcake skewers with a tart lime Aioli.
Ingredients
2 cups Panko crumbs
3 tablespoons fresh chopped Cilantro
1/2 cup dried unsweetened coconut flakes
8 stalks fresh lemongrass
1 lb. White fish filets (Cod or Halibut), boned and skinned
1 small red Serrano Chile, seeded and finely chopped
2 tablespoons soy sauce
2 scallions finely chopped
3 eggs
2 teaspoons corn starch
Zest of one lime
A little flour for dipping
4 tablespoons canola oil for frying
Procedure
In a bowl, mix together the bread crumbs, cilantro, and coconut flakes set aside. Clean the lemongrass and remove the tough outer casing. Finely chop two of the stalks and leave the other 6 intact. Cut the fish pieces into large chunks and put them in the food processor along with the chopped lemon grass, Serrano Chile, soy sauce, scallions and two eggs. Process till you have a smooth paste. Spoon this mixture into a bowl and add the cornstarch and lime zest. Form mixture into 12 flattened balls.
One at a time dip each one into a little flour, then the remaining egg (which you have lightly beaten), and then the panko, coconut, and cilantro mixture. Carefully thread 2 fish cakes onto each lemongrass skewer. This might take a little creative molding. Now fry them in the hot canola oil in a frying pan for about 2 minutes on each side, until golden and crispy. Serve hot with lime aioli.
To make a quick cheater’s Aioli: in the food processor, to 6 tablespoons of mayo, add the juice of 1 lime, 1 clove garlic crushed, 1 teaspoon Dijon mustard and 1/4 inch piece fresh ginger, peeled and grated.
Saturday, February 07, 2009
Clare's Banoffee Pie
The Altitude Adjustment Section
My dear friend Clare sent me this recipe for Banoffee pie, which I have been trying to get on the air for months. As best I can remember, I never have but if I am repeating myself I do apologize. Here is the secret recipe for an English classic Banoffee pie. Banoffee is a word made from banana and toffee.
Ingredients
1 can sweetened condensed milk
1 package McVites Digestive biscuits
(Ziggy's had these but don’t know if they still do. Carr’s wheat biscuits would also work)
1 stick of butter
2 cups heavy cream, whipped firm
2 large Bananas
Juice of 1 lemon
1/2 cup shaved chocolate
(in England you would just go buy a Cadbury flake bar)
Procedure
Put 1 tin of condensed milk in a saucepan and cover with water. Bring to a boil and turn down to a simmer. After 1 1/2 hours turn the can over and continue to cook for another 1 1/2 hours. The milk has now caramelized and can be stored in your cupboard for months until you are ready to use.
When you are ready to make the pie, Take your biscuits and put them in the food processor till finely chopped. Melt the stick of butter and add to the crumbs. Take this mixture and press into the bottom of your greased spring form pan. Chill till ready to use. Next open 1 can of toffee and spread it on the bottom of the pie crust. Slice up your bananas and give them a squeeze of lemon juice and then place them in the crust. Next top with a layer of whipped cream and then grate some chocolate over the top. Refrigerate till ready to serve.
My dear friend Clare sent me this recipe for Banoffee pie, which I have been trying to get on the air for months. As best I can remember, I never have but if I am repeating myself I do apologize. Here is the secret recipe for an English classic Banoffee pie. Banoffee is a word made from banana and toffee.
Ingredients
1 can sweetened condensed milk
1 package McVites Digestive biscuits
(Ziggy's had these but don’t know if they still do. Carr’s wheat biscuits would also work)
1 stick of butter
2 cups heavy cream, whipped firm
2 large Bananas
Juice of 1 lemon
1/2 cup shaved chocolate
(in England you would just go buy a Cadbury flake bar)
Procedure
Put 1 tin of condensed milk in a saucepan and cover with water. Bring to a boil and turn down to a simmer. After 1 1/2 hours turn the can over and continue to cook for another 1 1/2 hours. The milk has now caramelized and can be stored in your cupboard for months until you are ready to use.
When you are ready to make the pie, Take your biscuits and put them in the food processor till finely chopped. Melt the stick of butter and add to the crumbs. Take this mixture and press into the bottom of your greased spring form pan. Chill till ready to use. Next open 1 can of toffee and spread it on the bottom of the pie crust. Slice up your bananas and give them a squeeze of lemon juice and then place them in the crust. Next top with a layer of whipped cream and then grate some chocolate over the top. Refrigerate till ready to serve.
Pastilla
Seasonal Recipe of the Week
Moroccan Pastilla is a dish I learned about 35 years ago when I started cooking in a kitchen in the East Village called “Montana Palace.” This place was a catering kitchen and production bakery doing really innovative foods from around the world, in 1975 no less. This dish is quite simply a show stopper and no one ever makes, it because it is a bit of work but I say, aren’t your friends worth it? Traditionally this dish is made with Pigeon but I use turkey leg meat, which is all dark and rich and delicious and cheap. It is also traditionally made in a round pan and dusted with powdered sugar on the top in festive patterns. This recipe is done in a rectangular pan. It's up to you!
Ingredients
2 pounds chicken thighs (or 4 turkey legs)
1 t salt
1/2 t pepper
12 parsley sprigs
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon tumeric
2 tablespoons olive oil
6 eggs
2 cups almonds, blanched, browned on the stove
1 pound Phyllo pastry dough
1 cup sugar
1 teaspoon. Cinnamon
1 egg, beaten
1 pound of clarified butter
Procedure
In a large pot, cook chicken with salt, pepper, tumeric, cumin, and ginger along with enough water to cover. Cook on medium low heat covered until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces, chop in the parsley and set aside.
In same large pot, (drain the liquid) and add 2 tablespoons of olive oil then add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts. Chop the browned almonds and divide into two. Lightly butter your 9 by 12 baking dish and then start the assembly process.
Begin the assembly by placing four sheets of the phyllo dough, brushing butter over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more phyllo sheets (with butter between), and place 1/2 the chicken. Sprinkle this with sugar and cinnamon too. Next Place 2 more phyllo sheets (with butter between), and place 1/2 the almond mixture in, sprinkling with sugar and cinnamon on top. Cover this with 2 more phiyllo sheets, and start this assembly process again. Two sheets phyllo, almonds, two sheets phyllo, chicken, two sheets phyllo, eggs, two sheets phyllo. Brush the top of the last sheets of phyllo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.
If you make this in a round pan, you can turn it out onto beautiful festive platter and dust the top with powdered sugar. I get a doily and dust the sugar over that to create a beautiful pattern. Or you can serve it in the pan. With a beautiful salad and a side of couscous you have it made. This will easily serve 8 people.
Moroccan Pastilla is a dish I learned about 35 years ago when I started cooking in a kitchen in the East Village called “Montana Palace.” This place was a catering kitchen and production bakery doing really innovative foods from around the world, in 1975 no less. This dish is quite simply a show stopper and no one ever makes, it because it is a bit of work but I say, aren’t your friends worth it? Traditionally this dish is made with Pigeon but I use turkey leg meat, which is all dark and rich and delicious and cheap. It is also traditionally made in a round pan and dusted with powdered sugar on the top in festive patterns. This recipe is done in a rectangular pan. It's up to you!
Ingredients
2 pounds chicken thighs (or 4 turkey legs)
1 t salt
1/2 t pepper
12 parsley sprigs
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon tumeric
2 tablespoons olive oil
6 eggs
2 cups almonds, blanched, browned on the stove
1 pound Phyllo pastry dough
1 cup sugar
1 teaspoon. Cinnamon
1 egg, beaten
1 pound of clarified butter
Procedure
In a large pot, cook chicken with salt, pepper, tumeric, cumin, and ginger along with enough water to cover. Cook on medium low heat covered until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces, chop in the parsley and set aside.
In same large pot, (drain the liquid) and add 2 tablespoons of olive oil then add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts. Chop the browned almonds and divide into two. Lightly butter your 9 by 12 baking dish and then start the assembly process.
Begin the assembly by placing four sheets of the phyllo dough, brushing butter over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more phyllo sheets (with butter between), and place 1/2 the chicken. Sprinkle this with sugar and cinnamon too. Next Place 2 more phyllo sheets (with butter between), and place 1/2 the almond mixture in, sprinkling with sugar and cinnamon on top. Cover this with 2 more phiyllo sheets, and start this assembly process again. Two sheets phyllo, almonds, two sheets phyllo, chicken, two sheets phyllo, eggs, two sheets phyllo. Brush the top of the last sheets of phyllo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.
If you make this in a round pan, you can turn it out onto beautiful festive platter and dust the top with powdered sugar. I get a doily and dust the sugar over that to create a beautiful pattern. Or you can serve it in the pan. With a beautiful salad and a side of couscous you have it made. This will easily serve 8 people.
Good food is a matter of opinion
In this week's "Mouth of Wonder" show host Stacy Pearl and guest co-host artist Madeline Coit discuss their dinner at El Nido in Tesque which they have two different views of. Then they give two exotic recipes; one for Moroccan Bastilla, and the other for English Banoffee Pie. We are nothing if not international! The beverage of the week is for a cocktail called "What the Hell". Madeline and Stacy discuss some great things you can grow and enjoy from your home garden and then Rula stops by to chat.
or... Download full show
Audio Player
or... Download full show
Subscribe to:
Posts (Atom)
