Mouth of Wonder

Cucumber Yogurt Soup

2010-07-24T17:35:00.004-06:00

Low-Cal But Still Lovely
This is a super refreshing low-cal soup which is easy to make and great to keep in the fridge for a snack. If you want a little more yogurt flavor, use fat-free Greek yogurt.

Ingredients
1 quart (4 cups) plain nonfat yogurt
1 cup chicken stock
1 cup water
1 lb English cucumber, peeled, seeded and chopped fine
1 cup dill, chopped
1/4 cup chopped fresh mint leaves
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 tsp salt
1/4 teaspoon cumin
a few grinds of fresh black pepper

Procedure
In a large bowl, whisk room temperature stock into the yogurt. Take 1 cup of this mixture and put in blender with about 1 cup of chopped cucumber and blend 'till smooth. Now add this mixture back to the rest of yogurt mixture. Add the chopped cucumber, dill, cumin and mint and mix well. Season with salt, pepper, lemon juice to your taste. Chill at least 2 hours and then enjoy! This makes 6 servings.

Gaston 76

2010-07-24T17:32:00.002-06:00

Refreshing Beverage of the Week
You know I love Lillet — that French aperitif, which is both bitter and sweet and great simply on the rocks with a twist of orange. But there is so much more you can do! Monica my computer guru, my link to the future, and my good friend sent me this recipe for a fascinating beverage, which combines Lillet with fresh tarragon and cucumber, so of course I had to try it, and so should you! It’s called the Gaston 76.

Ingredients
1 bottle Lillet infused with 10 sprigs of tarragon for 24 hours
1 English cucumber, chopped into 1/2 inch cubes
1 slice lemon

Procedure
Layer a 9 ounce rocks glass with cucumbers, top with lemon wheel, then fill with 1 serving of Lillet. Drink up!

Greek Honey and Cheese Tart

2010-07-24T17:27:00.003-06:00

The Altitude Adjustment Section
This tart is traditionally filled with fresh, unsalted Myzithra cheese, which can be found at Whole foods.

Ingredients for the crust
8 tablespoons unsalted butter (1 stick), melted
1/4 cup granulated sugar
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more for dusting

Ingredients for the filling
1 pound Myzithra cheese, large dice
2 large eggs
1/2 cup local honey
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds, toasted

Procedure for the crust
Place melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add flour and stir just until a soft dough forms, about 1 minute. Evenly arrange small pieces of dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed. Cover the tart shell with plastic wrap and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.

Procedure for the filling
Place Myzithra eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping the sides of the bowl often with a rubber spatula, until mixture is smooth and the consistency of softened cream cheese, about 2 minutes. Spread filling in the warm tart shell and evenly sprinkle with almonds. Bake until the center is just set, about 25 to 30 minutes. Cool completely on a rack before serving.

Baked Quinoa Adobado Casserole

2010-07-24T17:12:00.004-06:00

Seasonal Recipe of the Week
This baked quinoa dish is super yummy. Serve it with is a fresh, crunchy salad and some wine.

Ingredients
1 cup quinoa
2 tablespoons canola oil
1/2 medium white or yellow onion, small dice
2 medium jalapeños, seeded and finely chopped
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 chipotle in adobo sauce, finely chopped
2 tablespoons finely chopped fresh cilantro
1 cup water
1 cup low-sodium chicken or vegetable broth
3/4 cup crumbled queso fresco

Procedure
Heat the oven to 350°F and arrange a rack in the middle. Rinse quinoa in a fine mesh strainer under running water.

Heat oil in a medium saucepan over medium heat. When it shimmers, add onion, jalapeños, 1 teaspoon of the salt, and pepper and cook until vegetables are soft, about 5 minutes. Add chipotle and cilantro and stir to combine. Add rinsed quinoa and remaining 1 teaspoon salt and stir to coat. Add water and broth and bring to a boil. Once boiling, transfer quinoa mixture to an 8-by-8-inch baking dish. Spread evenly, cover tightly with aluminum foil, and transfer to the oven. Bake until most of the liquid has been absorbed, about 20 minutes. Remove the foil, stir, sprinkle quinoa with cheese, and return to the oven. Bake uncovered until all of the liquid has been absorbed, the quinoa is tender, and the cheese has softened, about 5 minutes more.

Homemade bacon and other wonderful cured meats

2010-07-17T18:09:00.007-06:00

Seasonal Recipe of the Week
If you want to learn to make homemade bacon, Pancetta, and duck Prosciutto, Jen — my wonderful guest on this week's show — recommends these websites:

Wrightfood blog for recipes and info
The Sausage Maker for the special salt cure you need, and other supplies

FYI: Jen buys her pork belly at Whole Paycheck.

Apricot Galette with Pecan Frangipane

2010-07-17T17:53:00.003-06:00

The Altitude Adjustment Section
Apricot Galette with Pecan Frangipane is a beautiful fancy schmancy recipe Jen suggested for today’s high altitude recipe of the week. The combination of Apricots and nuts pastry and brandy: how can that be bad? This is Jen's take on Julia Child's Pâte Brisée and it makes 2-9” shells (1 for the Galette and 1 for the freezer).

Ingredients for crust
2 cups all-purpose flour, preferably unbleached (scooped and leveled)
1 teaspoon salt
1 stick (4 ounces) chilled unsalted butter, diced
1/2 cup (4 ounces) chilled vegetable shortening
1/2 cup ice water, plus droplets more, if needed

Procedure
Have all the ingredients measured out and ready to use. In a food processor with steel blade, add the flour, salt, and diced butter and process by pulsing with on-off burst — about 5 or 6 times to break up the butter roughly. Add the shortening, turn on the machine, and immediately pour in the 1/2 cup of ice water, then pulse 2 or 3 times with quick bursts. Remove the cover and feel the dough — it should look like a bunch of small lumps, and will just hold together in a mass when you press a handful together. Be careful not to over-mix. The dough should be a mass and see flecks of butter. However, if its too dry, pulse in droplets more water. Working quickly, turn-out the dough out onto your lightly floured work surface; press it into a rough mass. Form into a disk shape, tightly wrap in plastic, and let rest in the refrigerator for approximately 30 minutes (or longer as Julia recommends, 2 hours or more). At this point, you can freeze for future use.

Ingredients for filling
1/2 cup ground pecan meal
1/4 cup granulated sugar
1 egg
3 tablespoons butter, softened
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour
16 Apricots (slightly firm – not too soft)
2 Tablespoons of unsalted butter, melted
Apricot jam (optional)
Brandy (optional)

Procedure to assemble
To make the Frangipane filling, put the pecan meal, sugar, 1 egg, butter,and vanilla, in food processor and process till a smooth paste forms.

Preheat oven to 400 degrees. Take the disk of dough from the refrigerator. Let it soften slightly so that it will roll out fairly easily but is still cold. Unwrap the dough and press the edges of the disk so that there are no cracks. On a lightly floured surface, roll out the disk into a 12- to 14-inch circle, about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet and refrigerate at least 1/2 hour before using.

Remove the dough from the refrigerator, spoon on the frangipane from the center out. Be sure to leave approximately a 2 inch border. Then slice the apricots in half and remove the pits. Arrange the apricots with the cut side up (again, leaving a 2 inch border). Sprinkle 1/4 sugar evenly over apricots. Fold edges of dough over the fruit, overlapping dough over itself, making sure that there are no tears or gaps that might allow juices to escape during cooking. Brush melted butter on the crust with a pastry brush and sprinkle with 1-2 tablespoons of sugar.

Place the Galette on lower section of oven and bake for 45-50 minutes. The crust should be golden brown and the filling should be bubbling in the center. It you find the Galette is browning too quickly, lightly tent aluminum foil on top. Remove the Galette from oven and let cool for 15 minutes. To add some extra glamour to the Galette, heat Apricot jam with a splash of Brandy in a small saucepan. Brush the melted jam on the apricot filling. Serve warm or at room temperature.

Preserved Lemons

2010-07-10T08:29:00.000-06:00

Excellent Ingredient of the Week
Preserved lemon (or lemon pickle) is a condiment that is common in North African cuisine, especially Moroccan cuisine in tagines. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices such as Saffron are included as well. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be used with or without the pulp. The pickled pulp and liquid can be used in Bloody Marys and other beverages where lemon and salt are used. The flavor also combines well with horseradish, as in American-style cocktail sauce. I like to chop them up and make a preserved lemon and green olive tapenade. They can be added to salsas or finely chopped and used as a garnish on cold soups.

Some health uses: In Ayurvedic cuisine, lemon pickle is a home remedy for stomach disorders and its value is said to increase as it matures. In East African folk medicine, lemon pickle is given for excessive growth of the spleen, in case that’s an issue for you! The only place I have found them in town is Ziggy’s, but they're not always in stock, so call ahead. I usually just make my own. Here's a simple recipe. Remember you need to let them cure for a while. One other thing to note: when I made them in London we had access to the thin-skinned middle eastern lemons, which we don’t have here. American lemons have too much pith (the white stuff) so you might want to use Meyer lemons, which work pretty well.

Ingredients
8-10 Meyer lemons scrubbed very clean
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar

Procedure
Place 2 Tbsp of salt in the bottom of a sterilized jar. One by one prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons. Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons; make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt. Seal the jar and let sit at room temperature for a couple days.

Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Store in refrigerator for up to 6 months.

Cucumber Sherbet

2010-07-10T08:25:00.000-06:00

Low-Cal But Still Lovely
Here an unusual idea for those of us looking for low-cal sweets. Cucumbers are so refreshing and a great healthy choice, so why not freeze them and make a sherbet?

Ingredients
2 English cucumbers, peeled and seeded
Juice and zest of 2 limes
3 Tablespoons Riesling wine
1/3 cup honey
1/3 cup fat free Greek yogurt

Procedure
Put all ingredients in your blender and process until smooth. Pour into your ice cream maker and proceed according to manufacturer's instructions. After 30 minutes in my machine, It will have a bit of an icy texture. Place in freezer overnight if you want it to be firmer.

Caramel Rice Pudding with Brown Butter and Crème Fraiche

2010-07-10T08:22:00.000-06:00

The Altitude Adjustment Section
This is a cool recipe! Sort of a grown up rice pudding, not too sweet, made with good solid rice with a complex flavor. You could cheat and just throw some dulce de leche in the milk and take it from there but this process is worth it.

Ingredients
2 tablespoons unsalted butter
1/4 cup plus 3 tablespoons sugar
2 tablespoons crème fraiche, plus more for serving
6 cups whole milk
Seeds from 1/2 a vanilla bean
1/4 teaspoon sea salt
3/4 cups Arborio rice

Procedure
Put the butter in a 3-quart heavy saucepan over medium heat. Once the butter stops foaming, and you see orangey brown specks start to appear, stir gently with a wooden spoon. After a minute or two, when the specks are nut brown and the butter smells nice and toasty, sprinkle 1/4 cup of sugar over the butter and stir to combine. (It will clump up a little, but don’t worry!). Switch to a whisk, and cook the butter and sugar, whisking all the time, until the sugar has melted and the mixture becomes a smooth, rich brown caramel, about 5 minutes. (Early on, the butter and sugar will separate, and the butter will pool around the edges of the sugar, but never fear! Once the sugar has fully melted, the two will start to come together again, and you’ll have a nice smooth caramel. When the caramel is a rich nut brown and starts to smoke, remove the pan from the heat and quickly and carefully whisk in the Crème Fraiche and about 1/2 a cup of the milk. Don’t worry if the mixture bubbles up when you do this – it’ll settle down again quickly. (This step cools off the caramel and keeps it from cooking further.) Return the pan to the heat and whisk in the rest of the milk, the remaining 3 tablespoons of sugar, the vanilla seeds and the salt. If the caramel seizes a little, just keep whisking until the mixture becomes smooth again.

Switch back to the wooden spoon and stir in the rice. Turn up the heat and bring the mixture to a boil. Reduce the heat so that the milk is simmering steadily and cook the rice pudding uncovered for about 25 minutes, stirring frequently to make sure nothing sticks to the bottom of the pan, especially towards the end. The rice should be tender but not mushy, and the pudding should thicken but still be quite loose — remember that it will thicken a lot more while it’s cooling. Transfer the pudding to a container, cover and refrigerate until cold. Serve in individual bowls with a dollop of Crème Fraiche.

Goat Cheese Stuffed Fried Italian Olives

2010-07-10T08:16:00.000-06:00

Seasonal Recipe of the Week
Olives, stuffed with a savory goat cheese, breaded and fried until crisp, and topped with a shaving of sharp cheese, lemon zest, and a spritz of lemon.

Ingredients
24 large green olives, pitted
1/2 cup New Mexican goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, chopped fine
1/4 teaspoon Chipolte powder
1 garlic clove, minced
1 cup all purpose flour
1 egg, beaten
1 cup breadcrumbs
1/3 cup Parmigiano, extra to sprinkle on top
1 cup vegetable oil
Zest and juice from one lemon, for sprinkling

Procedure
In a small bowl, mix the goat cheese, mustard seed, rosemary, Chile flakes, and garlic. Stuff the olives with the cheese mixture (I like to use my fingers, but you could also use a piping bag if you're really classy). Put the stuffed olives on a plate and refrigerate for 20 minutes, to let the cheese firm up. While the olives are chilling, heat the oil in a heavy-bottomed frying pan to 375 degrees. Set up three plates for your breading station. Put the flour on one plate, the beaten egg on the next, and mix the breadcrumbs and cheese on the last plate.

When the olives have chilled, roll half of them in the flour, then in the egg, then in the breadcrumbs and carefully drop them into the heated oil. Fry until golden brown, about one minute per side. Transfer to a plate lined with paper towels to drain, and repeat with the remaining olives. Pile on a plate and finish with a shower of freshly grated cheese and lemon zest and a spritz of lemon.

Bagel Pin-up and latest revisions from Bagel Bob

2010-07-03T11:58:00.004-06:00

Bagel Bob's Latest Bagel Pinup
Bob, who just cannot leave the perfect recipe alone, has made more improvements to his amazing bagel recipe and has a new PDF file to share with the people. If you want a copy, please email me and I will send it along. Long live the bagel!

Tuna Nicoise served in an Heirloom Tomato

2010-07-03T11:44:00.004-06:00

Low-Cal But Still Lovely
I love Salad Nicoise, so when I saw a photo of this in one of Martha Stewart’s old cookbooks (which I bought at the KSFR book sale last week) I thought this could work as a Weight Watchers meal.

Here is the idea: Buy a good quality beefsteak or heirloom tomato, maybe at the farmer’s market and carefully hollow out the inside buy using a small paring knife and cutting a circle about 1/4 inch from the outside edge and with a spoon carefully go around and remove the pulp. Save it to make a fresh diced tomato salsa later.

Ingredients for filling
3 boiled fingerling potatoes
5 Nicoise olives
2 ounces blanched green beans
1 hard boiled egg
2 tablespoons diced red onion
1 teaspoon capers
3 ounces tuna packed in water

Procedure
Cut up everything quite small and toss it with a little salt and pepper, a drizzle of olive oil, and lemon juice then stuff it into the tomato. Serve on a bed of mixed greens. Can you say elegant?

Lavender Rosemary Biscotti

2010-07-03T11:40:00.003-06:00

Excellent Ingredient of the Week
Lavender is a beautiful plant and the scent is so amazing. I love it in my garden, but do I need it in my food? The answer is in the tiniest amounts it's delightful, too much just plain nauseating!

Some basic info:

Lavender is native to the Mediterranean. One of the major producers of culinary lavender today is Holland. Why use only culinary lavender? Pesticides! Nobody should eat that, and they are used on some crops, so be careful!
Some folks say that the flowers can be steeped in water and the infusion used as a compress to relieve headaches. It is also used externally as an antiseptic.
Lavender has become a popular ingredient for cooking for both sweet and savory dishes. Desserts such as Crème Brulee can be lightly scented with lavender. Lavender sugar is easy to make at home: bruise dried lavender flowers and add them to superfine or confectioners sugar. Store in an airtight jar until used. Use a sieve to remove flowers before use. Add the scented sugar to cakes, meringues or other sweets for a delicate flavor.
Lavender can be purchased at the farmer's market, health food stores and some "gourmet" shops. Do not purchase lavender to be used in cooking from a craft shop unless they specify that it can be used for food.
Here's a great tip: My friends who ran an artist retreat in France used to put fresh lavender stems into a fine mesh bag and throw it into the dryer to give the bed sheets a beautiful scent.

My favorite recipe using Lavender was created by Susan Purdy and myself and it goes like this:

Lavender Rosemary Biscotti

Ingredients
2 1/4 cups A.P. Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup room temp. butter
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 T Lavender blossoms
2 T Fresh Rosemary

Procedure
Combine flour, soda powder and salt in a large mixing bowl, set aside. Cream butter and sugar in the bowl or your electric mixer. Beat in eggs and extract. Scrape down bowl. Add flour mix and combine. Then add rosemary and lavender. Gather dough into a ball with floured hands and form to loaves. Place on sheet pan lined with parchment and bake at 350 for 20 minutes. let cool 15 minutes then Slice with serrated knife and place standing up on sheet pan. Put back in oven for 10 minutes, or till lightly golden. Can also be dipped in white chocolate. Store in airtight container.

Cherry Cheese Tart

2010-07-03T11:36:00.003-06:00

The Altitude Adjustment Section
I found this recipe on a great food website I just discovered called Food52. Cherries are delicious right now and this has a no-cook filling so altitude is no problem!

Ingredients for tart shell
1/2 cup rolled oats
1/2 cup ground almonds
1/3 cup sugar
1/3 cup unsalted butter, melted
1 pinch salt

Procedure
Prepare pan by buttering, lining with parchment, and buttering the parchment or an 8 inch tart pan. Preheat oven to 375. Melt butter, and mix in oats, ground almonds, sugar and salt, making sure that all ingredients are evenly distributed. Pat in over the bottom of the pan and bake for 10 minutes until bubbly and beginning to brown. Let cool on a wire rack to room temperature and refrigerate.

Ingredients for cream cheese filling
1 pound cherries, washed, dried, pitted and cut in half
8 ounces cream cheese, at room temperature
1/3 cup creme fraiche or mascarpone
1/4 cup honey
2 tablespoons lime juice
1 teaspoon lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pinch salt

Procedure
Split and pit cherries and set aside. Put cream cheese, crème fraiche, honey, salt, extracts, lime juice and zest into the work bowl of a food processor and blend thoroughly until completely smooth. Spread filling over crust, and smooth it out evenly. Arrange cherries on top, cut side down. Cover and chill at least 2 hours before serving.

Asparagus with Pancetta

2010-07-03T11:31:00.002-06:00

Seasonal Recipe of the Week
Asparagus: I like to cook it many different ways. Sometimes I just blanch it in salted water for 3-5 minutes and squeeze some lemon on it. Sometimes a drizzle it with a tiny bit of olive oil and garlic and roast it in a 350 oven for 15 minutes. Alton Brown on The Food Network the other day rolled it in wet paper towels and cooked it for 3 minutes in the microwave and swore that was the best way to cook it. The French serve it with hollandaise, because they are French.

So why eat asparagus? Besides the delicious flavor it is super nutritious. Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium.

This is a very decadent way to prepare asparagus with the addition of bacon — which, frankly, makes everything taste better. For those of you who enjoy the king of vegetables, Brussels sprouts, this recipe is divine with them as well.

Ingredients
4 ounces pancetta, cut into a fine dice (or use bacon)
1 tablespoon butter
1 pound asparagus, trimmed and sliced into 2 inch pieces
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste

Procedure
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes. Add garlic, lemon, orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Swedish Pancakes

2010-06-26T09:01:00.000-06:00

The Altitude Adjustment Section
Another great recipe from Inger:

Ingredients
3 large eggs
1 cup flour
1 cup whole milk or 1 cup light cream
6 tablespoons unsalted butter, melted
pinch or two of salt
pinch or two of caster sugar
Butter for the skillet, preferably a cast-iron skillet or a French style crepe pan

Procedure
Put eggs and 1/2 cup of milk in a blender; beat for about 2-3 minutes until well blended; add flour a little at a time and blend to a smooth consistency. Add the remaining milk, then the melted butter, salt and sugar. Because of the large amount of butter in the batter, the skillet will require little, if any, additional buttering. For better results, keep batter overnight in the refrigerator so that the flour has time to expand properly; re-blend before frying the pancakes.

When the pan is so hot that a few drops of water flicked on its surface bounce around and evaporate instantly, drop a few tablespoons of batter into the pan, pick up the pan by the handle and move the batter around to smooth it out. The size of the pancake should be about 6 inches in diameter. When the edges are slightly browned and crispy, after about a minute or two, turn the pancake with a spatula and a cook another minute or two. These pancakes should be very thin like crepes. It takes a little time to learn how to maneuver the skillet, but don’t let that discourage you — practice does it!

Inger says: "Normally in Swedish families pancakes are served 'pan-to-plate' but with a crowd, just make them ahead of time and keep them warm in a 200 degree oven while you complete the rest. They also freeze well; keep them separated with waxed paper before freezing. The first pancake or two never turn out right (Murphy’s Law) so if you have a dog around the house, just give the first two pancakes to the dog and you won’t be in the “dog house” ever! As far as using syrup, your choice. If you have leftover pancakes, use them the next day for breakfast, lunch or dessert for dinner by making what the Austrians call “Kaiser Schmarren”! Just cut the pancakes into strips, fry them slightly and serve with Lingonberries, jam, whipped, sour cream or crème fraiche; you may also add sausage, chorizo. Bacon or ham to make it a special meal!"

Swedish Meatballs

2010-06-26T08:45:00.001-06:00

Seasonal Recipe of the Week
This week we talked Swedish food with the amazing Inger Boudouris. Above is a photo of some of her favorite foods and best equiptment, She said Swedish meatballs are really a national favorite and Inger said the ones at Ikea are actually right on. Go figure. Here is a basic recipe so you can make them at home.

Ingredients
1 small onion, finely chopped
1 tablespoon vegetable oil
1/3 lb lean ground beef
1/3 lb ground lean pork
1/3 ground veal
1/2 cup breadcrumbs
1 cup milk
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground allspice
Butter to saute meatballs

Procedure
Saute onions in first tablespoon of oil until translucent. Set aside and let cool. Combine breadcrumbs and milk, let soak for 10 minutes. In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix thoroughly. Form the meat mixture into tablespoon-sized balls. Over medium heat, fry meatballs in butter until brown on all sides. Serve with boiled potatoes and Lingonberry sauce

Potato Planks

2010-06-19T16:21:00.000-06:00

Low-Cal But Still Lovely
Ah, potatoes... who doesn’t love starch? But fried foods are a no-no for those of us watching our weight. So what are your potato options? Boiled potatoes, mashed, or baked. Frankly, without the butter are they worth eating? I have an option for you. We call them potato planks and they go something like this:

Preheat your oven to 350 degrees. Spay a sheet pan with olive oil spray. Take a baking potato or a sweet potato and give it a fast scrub under cold water and dry it. Then slice it into 1/4 inch or slightly thicker slices. Throw it into a bowl and add some salt pepper, Herbs de Provence, garlic powder, and a little drizzle of good quality olive oil. It does not take much — about 1 tablespoon for 2 potatoes. Then toss it all around with your hands and place the slices flat onto your sheet pan. Bake in the middle of the oven for 40-45 minutes till potatoes start to brown. Depending on your oven, you might want to flip them over at 35 minutes to brown the other side.

That’s it! I like them with a little North of the Border Chiplote ketchup (available all over town). If you want to get exotic with the sweet potatoes add ground cumin and curry powder to the mix and serve with some fat free cilantro garlic mayo.

Coconut Water

2010-06-19T16:19:00.000-06:00

Excellent Ingredient of the Week
You know, my people are very trendy and in the know, so when three different parties offered me coconut water the past week I knew I needed to know more about this mysterious beverage so I started at Wikipedia which stated:

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). As the fruit matures, the coconut water gradually is replaced by the coconut meat and air. A very young coconut has very little meat, and the meat is very tender, almost a gel. Coconut water has long been a popular drink in the tropics, especially in Southeast Asia, the Pacific Islands, such as Hawaii, and the Caribbean, where it is available fresh, canned or bottled. It is naturally fat-free and low in calories. Coconuts for drinking are carefully packaged and sold in many places. These are typically Asian coconuts whose outer green husk has been removed, and the remainder wrapped in plastic. In Central America, particularly in Costa Rica and Panama, it is found and sold in strategic highway stops or on the beaches; there, the coconut water is called "agua de pipa", and the coconut is cut in front of the customer to ensure its freshness. In Brazil, coconut water is called "água de coco," and is the second best-selling juice after orange juice. Coconut water can also be found in ordinary cans or tetra paks (and often has coconut pulp or coconut jelly added) and is also marketed as a sports drink because of its high potassium and mineral content. In fact, one cup-full of coconut water contains more electrolytes than most sports drinks and more potassium than a banana.

While people prefer different flavors of coconut water, generally a green coconut with some age spots is the most popular. Coconuts from various parts of the world also differ in taste. For example, Indian coconuts tend to be sweet while Brazilian coconuts have a mild taste and Bangladeshi coconuts (due to the soil composition) have extremely sweet water and flesh with a very slight salty aftertaste similar to the Indian.

Coconut water is also used as an intravenous hydration fluid in some developing countries where medical saline is unavailable.

Jen says it's great at settling a bad stomach due to morning sickness, Andrea says it's rejuvenating, and I say it's delicious. Try some, its available in cans at local markets all over town, though it can be a bit pricey. It’s also great to add to some juice, which tends to be too sweet for my taste sometimes. There! Now you are trendy too!

Buttermilk Panna Cotta

2010-06-19T16:16:00.000-06:00

The Altitude Adjustment Section
Buttermilk Panna Cotta sounds exotic but it’s really just a lightly gelled pudding. It's not to sweet, easy to make, and it's lovely on a warm summer's day with some fresh fruit.

Ingredients
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Assorted berries (such as blackberries, blueberries, and raspberries)

Procedure
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.

Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours.

This can be made 2 days ahead. Cover and keep chilled. To serve, cut around panna cotta in each ramekin with small, sharp knife. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.

Lamb Korma

2010-06-19T16:03:00.000-06:00

Seasonal Recipe of the Week
I love lamb and it’s been a while since I did a lamb recipe. The great thing about Indian lamb recipes are they are all basically stews so you don’t need to buy expensive meat, you just need to let it cook long and slow so it gets tender. But you do have to keep an eye on it, because things with cream and nuts burn easily. Lamb Korma is a sensuous curry made by simmering lamb with yogurt and cream and thickening the sauce with a cashew paste. It’s got amazing flavor. Yes, there are a lot of ingredients but good Indian food is impossible to buy in a restaurant in this town so just make it at home and have a party. Ziggy's is an excellent source of Indian ingredients, so shop there.

Ingredients
2 1/2 lb boneless lamb leg, cut into 1 1/2-inch cubes
Salt as needed
Ground white pepper as needed
1 1/2 cups plain yogurt (I like Greek yogurt)
2 tbsp minced ginger root
1 tbsp minced garlic
2 tsp ground cardamom
12 oz cashew nuts
1/4 cup ghee (clarified butter) or canola oil
3 cups small-dice yellow onion
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground fennel
2 tbsp ground coriander
6 Thai bird chilies, the hot little red ones or Serrano chopped, or to taste
1/3 cup chopped cilantro stems
1 cup heavy cream
Salt to taste
1/2 cup chopped cilantro leaves
1 cup toasted cashews

Procedure
Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.

Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.

Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chilies, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.

Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.

Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird Chile. Serve garnished with the cilantro leaves and toasted cashews.

Cornmeal

2010-06-12T16:36:00.003-06:00

Excellent Ingredient of the Week
When it comes to comfort food, a warm piece of cornbread with a pat of melting butter is perhaps the ultimate delicacy. It's a great accompaniment to chili, soups, or a tall glass of milk, and it's so easy to make that even if you just follow an instant mix, you will still get great results. But you can do so much more. Cooking with cornmeal requires no yeast or complex mixing procedures. It's a one-bowl, stir-together-and-bake situation. Available nationwide, cornmeal is an inexpensive ingredient with good nutritional value that is not only high in fiber but also rich in iron, potassium, and magnesium.

Over 7,000 years ago, Native Americans cultivated corn from an indigenous plant of Central America called teosinte, a wild grass still found in Mexico, Guatemala, and Nicaragua. By systematically cultivating these plants, the Maya and Aztec peoples turned this small plant into a viable crop, which they could harvest in bulk and then dry and save for the winter season. Farmers traveled with sacks of dried cornmeal that could be simmered with water to make a hot porridge while out in the fields.

Explorers from the New World took this versatile grain home with them and made it their own. Polenta, a classic Italian dish, is a hot savory pudding or mush often served instead of potatoes or pasta. It’s made on the stovetop and often combined with cheese to produce a velvety, rich, and creamy side dish. In Romania, a similar dish is known as Mamaliga; this thick pudding of cornmeal can be cut into triangles and is often served with sour cream. In my family, which is Hungarian in origin, we make a savory corn bread filled with farmer cheese and scallions called Fluden, which is eaten along with a stew or roast. That recipe is in the MOW archive as well as a great cornmeal biscotti recipe.

In America, the birthplace of cultivated corn and cornmeal, we make a variety of regional specialties. Johnnycakes are the skillet-fried cornmeal pancakes popular in the Midwest. Hush puppies, a classic Southern favorite, are delicious deep-fried cornmeal balls made with buttermilk and onions. In the Southwest, there are many varieties of cornmeal products, from green Chile jalapeño cornbread to blue corn tortillas. Tamales, a Mexican favorite served all over the Southwest, are made with a steamed cornmeal dough called masa, which is wrapped in a corn husk. There is even a national Cornbread Festival in South Pittsburg Tennessee, which takes place in late April of each year.

You can buy locally ground cornmeal at the farmers market (a little expensive for my taste) or cheap cornmeal at the supermarket. Polenta is just coarse ground cornmeal. It comes white yellow or blue. So make some cornbread, but remember it dries out really fast so it's best to bake it the same day you are going to serve it.

How to Poach a Chicken Breast

2010-06-12T16:31:00.003-06:00

Low-Cal But Still Lovely
Chicken: a great, healthy, low-calorie choice. Frankly, I could eat it three times a week and be happy. I used to just go to the supermarket and buy any chicken, mostly I buy breasts because they are so easy. But it seems in the past few years the breasts have gotten bigger (abnormally large) due to mass market processing and they tastes rubbery and just bad. So I stopped buying supermarket chicken and I buy all-natural, sometimes organic, chickens. What a difference it makes! Besides the meal being more flavorful and tender, it's healthier. You can now get these all over town. Sunflower, Trader Joe's, Whole Paycheck, the Montanita Co-op.

Chicken can be roasted, marinated and grilled, served hot or cold, or poached. Poaching is one of my favorite ways to cook chicken. I have noticed most people do not know how to poach a chicken breast so I am going to teach you how.

You start by making a stock. In a large pot of water add 4 bay leaves, 1 teaspoon whole peppercorns, 1 carrot chopped, 2 celery stalks, 1/2 a lemon sliced up, and 1 coarsely chopped onion. Boil that till it smells really good. Then add you chicken breasts. The liquid will cool down and stop boiling. Watch the pot until the liquid returns to the boil then lower the flame so the stock is just simmering ans small bubbles are making their way to the surface. If you just leave the chicken on high boil, the breast will be hard and rubbery. You need to cook them gently so they are tender. Keep your eyes on the pot to keep the cooking slow.

Depending on the size of the breasts it will take anywhere from 10-20 minutes to cook. Test for doneness by taking out a piece of chicken and with two forks try tearing the breast in half. It should be white. Nobody likes al dente pink poultry. This meat is great to shred or dice. I like to eat it with a little low cal green goddess dressing over greens. Try it for a change.

Danny’s Flourless Chocolate Nut Cookies

2010-06-12T16:28:00.003-06:00

The Altitude Adjustment Section
In the quest to keep my people happy, today I have a gluten-free cookie recipe with amazing flavor, which I found on Chowhound. I am always attracted to recipes with odd procedures and this one qualifies. I am now trying it with (dare I say) Splenda to see if it’s Weight-Watchers-possible. Stay tuned!

Ingredients
4 large eggs, whites only
1/2 tablespoon each, almond & vanilla flavoring
3 cups powdered sugar, sifted
3/4 cup of Good quality (Valrhona) unsweetened cocoa, sifted
pinch of salt
8 oz. of chopped nuts (optional)

Procedure
Preheat oven to 350. (You'll turn the oven down to 325 once the cookies go in.) Sift powdered sugar into a large stand-mixer bowl. Sift cocoa on top. Add salt. Whisk together gently. In a separate small bowl mix the whites with the flavorings using a small whisk. With the whisk attachment on the stand-mixer on low, add in the whites mixture until fully incorporated. Turn mixer on medium high and whisk until glossy — just a couple of minutes. Stir in the chopped nuts with a wooden spoon. Drop by heaping tablespoons (or scoop) onto Silpat- or parchment-lined baking sheet. Give them lots of space and limit to 5 per sheet. Makes about 15 large cookies. Feel free to downsize them and make a larger quantity. Flatten the dough slightly with a fork before baking — they will still spread into a thin cookie. Let them sit about 30 minutes before baking. Put them in the oven, then turn it down to 325. Bake at 325 about 7-9 minutes for the large cookies, 6-8 minutes for smaller cookies. They will look gooey in the center. The tops will start to crack. Don’t overbake them! Be sure to let them get stone cold cool before you try to remove them. Peel the Silpat or the parchment from the back of the cookie. Store in a tin. They taste the best on day two, so plan ahead.

Tomato and Basil Tart

2010-06-12T16:24:00.002-06:00

Seasonal Recipe of the Week
Years ago when I was starting my restaurant in New York, my parents took me out to eat at a little, noisy, hopping restaurant in a townhouse in Manhattan called JoJo’s. It was run by this French chef named Jean George Vongerichten, I believe he is Alsatian and the food he served blew me away. It was French food with hints of an Asian influence with sauce made of vegetable broths, infused oils and almost no dairy. It was visually stunning and rich in flavor. Needless to say, Jean George now runs an empire of restaurants all over the world. My father told the waiter I was opening a restaurant and the chef came out to meet me and wish me luck, autographed a copy of his cookbook and let us see the kitchen. It was very cool. I have loved him ever since. This recipe is from Simple Cuisine, of one of his many cookbooks. And it is!

Ingredients
4 sheets Phyllo dough cut into 10-inch rounds (use an upside down plate to trace circles)
2 tablespoons extra virgin olive oil
3 medium tomatoes (heirloom)
1/2 teaspoon diced red Chile
1/2 teaspoon chopped garlic
1/2 teaspoon chopped fresh thyme
Salt and pepper to taste
Pinch of sugar
1 tablespoon chiffonade of fresh basil
1 tablespoon fresh grated Montegrappa or hard aged goat cheese or Parmesan cheese

Procedure
Preheat oven to 400 degrees. Stack phyllo rounds and brush to top with EVOO. Place on a non stick-baking sheet and bake for 5 minutes. Turn it over and bake the other side for 3 minutes more. Set aside. Blanch tomatoes in boiling salted water. Then remove skin and seeds and squeeze out excess liquid. Now dice the remaining pulp. In an ovenproof pan combine the tomatoes, chili pepper, garlic thyme, and 1 tablespoon olive oil. Season with salt and pepper and a pinch of sugar. Bake stirring occasionally until the tomatoes begin to turn brown and caramelize about 20 minutes and then set aside. Spread the tomatoes over the phyllo dough top with basil cheese and remaining olive oil. Bake for 10 minutes and serve warm.