Belina's Adventures

Some Thoughts For The Holidays....

2011-12-06T12:18:00.001-08:00

Okay, so the Holidays are pretty much here and everyone must be making plans for what to do, where to shop, what to get, what will the Holiday Menu be like, who's coming, etc, etc, etc, right? This is a pretty safe bet..... but life goes on all around all these happenings and you still have to get the "nuts& bolts" done... so you have to think of maybe you'll be having guests or be just so tired that maybe cooking regular meals will not be your first thought? So why not plan in advance and insure you cut some of the work down and make it easier on yourself.... Making food in advance has always been a good idea, especially for busy families where everyone works and time is tight, but during this time of the year it makes more sense than ever!

Planning for family dinners during this time, taking into consideration that the weather is cold, seems to me this makes it easier for us since hearty soups, stews and comforting meals are just the right thing to offer. Plus these types of meals are the kind that actually benefit from reheating. There's nothing like having a steaming pot of soup waiting for you after a busy day..... Mmmmm! Hits the spot. Or how about having a great casserole ready and waiting to be put in the oven while you change and put away the shopping? It's Tuesday evening, you just got home from work, still have some laundry to get done, you're tired and the family is hungry..... luckily there's a great dinner all ready to be heated up and the work has already been done? Amazing!

It's also a good thing to have some family pleasing dishes on hand that can be made in no time flat during this time too. Shopping in advance, in bulk and having all the ingredients can help make it easy and fast yet still give you and yours, a great family meal any time of the week. You don't have to wait for the Holidays to put these ideas into motion either, everyone's schedule is busy all year round, so they make sense all the time. It's a great time to take advantage of leftovers and recycle as much as possible to bring savings and shortcuts into the mix as well. Nothing wrong with saving a little money, heh?

So let's look at some ideas that maybe will help you during this time of the year......

1- LASAGNA.- Always a good idea and most people love it. Sure, it's work but if you go ahead and make at least 2 of them, you can have one for dinner while you wrap the other one up and freeze it for over the holidays. This is one of those dishes that increases in flavor with the reheating and if you make even more sauce, this can be frozen and used for a quick pasta dinner on another night too. Lasagna is also very flexible and is equally good with meat or vegetarian, with noodles or using zucchini or eggplant instead and save some carbohydrates, any meat can be used and almost any vegetables too. Here's a great version that's easy to make and yields amazing flavor:

Lasagna Noodles (or use thin sliced zucchini or eggplant)
salt & black pepper to taste
1-2 lb ground beef (I used hot Italian sausage instead) but you can use chicken, turkey or pork
1 green bell pepper, de-seeded and chopped
1 onion, small and chopped
3-5 garlic cloves, chopped
1 tsp red pepper flakes
1 cup tomato paste (or use 2 small cans of 6 oz each)
16 oz canned tomato sauce
1/2 - 1 cup red wine
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
1-2 eggs (2, if you like it fluffy)
15 oz ricotta cheese (you can use cottage cheese instead if you like)
2 tbsp fresh parsley, chopped
16 oz spinach (frozen chopped, thawed and drained) optional
1 lb fresh mushrooms, chopped
8 oz shredded mozzarella cheese
8 oz grated parmesan cheese

Preheat oven to 325 F . Grease a deep 9x13 inch baking pan. If making noodles, follow package instructions and keep them in some water once cooked so they don't stick together. If making vegetarian: Slice zucchini (or eggplant) lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander while you make the sauce. Don't skip this step or they will be too soft.

To prepare the meat sauce: (or you can leave the meat out of it) Cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. If too much fat is released, then drain it and leave 2-3 tblsp in the pan to continue cooking. Add in green pepper, onion, red pepper flakes & garlic; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

To assemble lasagna, spread 1/3 of the meat sauce into the bottom of prepared pan. Then layer the noodles to cover well or 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, noodles or zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F, and bake an additional 15 minutes. Let stand for 5 minutes before serving.
NOTE: If freezing then stop before baking, cool and cover very well with heavy duty aluminum foil and place in the freezer. Either put something on the top to prevent other foods from pressing on this or freeze first and then place other foods over it. You will need additional baking time when finally using it, add about 30 minutes to the first baking time and check to insure it's bubbly before raising the temperature. You can also thaw first before baking to shorten the baking time if you have time to get this done.
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2- CASSEROLES.- Just like Lasagna, these are very practical and can run the gamut from noodle, potato, rice based dishes with a variety of sauces that can be baked and served. Same goes for Chicken/Beef Pot Pies, Cassoulet, all types of Chili dishes (like Tamale Pie, Texas Chili) and most of all Stews which can be made in advance and be ready for reheating when needed. Here's a great recipe for one of our favorite Chili's: Don't be put off by the ingredients, this is an amazing Chili, you'll love it!

1 tablespoon vegetable oil
2 pounds ground buffalo meat (beef, pork, turkey or chicken) or leave vegetarian
1/2 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 Poblano or Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped (I use Serrano 2-3)
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1 tablespoon ancho chile powder
Sea salt, to taste
Ground pepper, to taste
1 (14.5-ounce) can crushed fire-roasted tomatoes
2/3 cup low-sodium beef broth (can use chicken broth or vegetable)
1/2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 (7-ounce) can chipotle sauce or 2 tablespoons adobo sauce from a can of chipotles in adobo
1 bay leaf
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, sliced in rounds, for garnish
Chopped cilantro, for garnish

In a medium sized pot with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 2 tablespoons. Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano pepper and cook on medium heat for about 5 minutes, scraping bottom from time to time. Add jalapeño pepper and cook for another 3 minutes. Add garlic and then add cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring. Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
NOTE: Spice quantities are just a guide, I use more of everything. I also have beans always on hand but you can use canned to make it easier and faster. Substitute ingredients to suit your taste....
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3- TACOS, BURRITOS, TOSTADAS, SOPES: All these can make leftovers something to look forward to. My family loves them all! Just be sure to have tortillas (either corn or flour, the very best quality you can get so I won't make you make your own) and use leftovers for the fillings, add lettuce, Pico de Gallo, your favorite Salsa and you're done! Go to the nearest Mexican Market to find good quality tortillas, some of them have tortilla factories right inside the market and are made daily. Use up leftover corn tortillas, fried in some oil, for Nachos, Tortilla Soup or Dry Tortilla Soup too.

4- SOUPS: Almost anything can be turned into a soup. Leftover vegetables can be put in the blender with their own liquid, and turned into cream soup. Or use leftover meats, shredded, along with vegetables and some stock, top with some cheese and your're done. Cook some vegetables in some chicken or vegetable stock, either blend or use as is for a quick soup. Add some leftover noodles or rice. You can add some "roux" (equal parts fat/butter with flour, cooked in a pan 3-4 minutes then whisked into a clear liquid, to make a thick and creamy soup). Here's a great way to use leftover turkey or chicken and get a wonderful Main Dish Soup: Turkey Gumbo:

1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1 (16-ounce) package frozen okra
1 (28-ounce) can diced tomatoes, with their liquid
Turkey, Chicken meat, shredded, about (about 1 pound)
1 cup cooked brown rice
Salt and pepper to taste
Hot sauce to taste

Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add peppers, okra, corn and tomatoes and stir well. Add the meat and bring to a boil. Insure liquid covers everything, if more liquid is needed add stock or water. Cover, reduce heat and simmer, stirring occasionally, cook at least 20 minutes. Stir in rice, salt, pepper and hot sauce and cook about 10 minutes more.
NOTE: Once you have the ingredients in your pantry, this hearty soup comes together quickly to give you a complete meal. You could also cook a turkey leg in the soup if it's raw (nestle in the soup, cook about 60-90 minutes, insuring it's covered by liquid), then pull out, shred, return meat to the pot and finish by adding the rice and the rest of the ingredients. Same goes for chicken.

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Be sure to use the search bar shown above to look for other alternatives that you might be able to use during this time, there's plenty of recipes here. Get the kids to help, thaw frozen casseroles in the fridge while you're at work so they're ready once you return home, save leftovers thinking ahead with other meals in mind, buy vegetables thinking of hearty and quick soups for another day..... It's never been so important to save your energy yet have something yummy and fast. Who doesn't like that, right?

Wishing everyone a lovely Holiday Season!..........

For the Holidays.... Coconut Cake!!!!!!

2011-11-16T11:16:00.001-08:00

Whether you use fresh shaved coconut or the kind you can buy at your local A&P... you can have an amazing Coconut Cake for your holiday table that will delight everyone!.... I'm giving you two recipes which are killer! You can use sweetened coconut or if you have fresh coconuts on hand (you lucky devil....) you can use it as is, just shaved for easier handling, sweetened it or toast it. Some people don't like the sweetened type and toasting makes it crunchy and adds a different flavor to it, so you might consider this option, we love toasted coconut and use it in a variety of ways (Cocadas, a typical Mexican sweet is lovely and so easy to make and how about Coconut Shrimp! MMmmmm...). So let's see about these two cakes, shall we?

HOW TO TOAST COCONUT: Preheat oven to 350F. Spread unsweetened coconut shavings, or sweetened shredded or flaked coconut on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 to 10 minutes. If toasting sweetened coconut, check and stir more frequently because the added sugar causes irregular browning.

COCONUT CAKE SOUTHERN STYLE: Using Coconut milk will give you a wonderful cake....
2 cans (14 ounces each) regular coconut milk will be used in the cake and the frosting.

FOR CAKE:
2 cups all-purpose flour
3 Tablespoons cornstarch
3 1/4 teaspoons baking powder
1/2 teaspoon salt
12 Tablespoons (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 teaspoon vanilla extract
1 cup reduced coconut milk (see below)

FOR FROSTING:
3 cups sweetened flaked coconut
2 sticks butter, softened
4 cups (about 1 pound) confectioner’s sugar
1/4 cup reduced coconut milk
1 1/2 teaspoons vanilla extract
Pinch salt

REDUCING COCONUT MILK:Bring coconut milk to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook, whisking, until reduced to 1 1/2 cups. Be careful not to reduce beyond 1 1/2 cups or the solids will start to separate from the fat. Cool to room temperature; it can be stored in the refrigerator several days.

For the cake:Adjust the oven rack to middle position and heat the oven to 350 F. Grease and flour two 8-inch cake pans. Mix flour, cornstarch, baking powder and salt in a medium bowl. With an electric mixer, beat butter in a large bowl until fluffy. Add sugar; beat until well mixed. Beat in eggs, one at a time, and then vanilla, scraping down sides of the bowl as needed. Beat in half the flour mixture, then the reduced coconut milk and finally the remaining flour mixture, scraping down the bowl again, until just smooth. Divide batter evenly between prepared pans; bake until golden brown and a toothpick inserted into cake center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool 5 minutes. Remove cakes from pans; return to rack to cool completely.

For the frosting:Reduce oven temperature to 325 F. Spread coconut on a baking sheet and toast, stirring occasionally, until flakes are dry and some are light golden, about 20 minutes. With an electric mixer, beat butter in a large bowl until smooth. Slowly beat in sugar until well combined. Beat in coconut milk, vanilla and salt until smooth.

To assemble:Place a cake layer (top-side down, you might have to cut the top to make it even) on a cake stand lined with paper (to keep it clean while icing). Using a knife or offset spatula, spread about 1/3 of the frosting over cake top; sprinkle generously with coconut. Place the next layer (top-side up) over the first. Spread remaining frosting evenly on cake top and sides. Sprinkle top generously with coconut. Using your open hand, gently press remaining coconut around cake sides after frosting. Remove paper; refrigerate cake until frosting sets, about 30 minutes. Slice and serve.
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SNOWY COCONUT CAKE: Here's a snowy white Coconut Cake that everyone will love! The secret to this one is the Lemon Curd filling (YUM!).... but you can substitute your favorite if you like....

6 large eggs
2 1/2 cups all purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar, divided
1 teaspoon pure vanilla extract
1 3/4 cups buttermilk
1/2 teaspoon cream of tartar

Frosting:
2 large egg whites
1 1/2 cups granulated white sugar
1/4 cup cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Garnish: 2 cups sweetened shredded or flaked coconut(can use unsweetened dried coconut)

Lemon Curd:
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces

Coconut Cake: Preheat oven to 350 F. Butter and flour two - 9 inch x 1 1/2 inch cake pans, and then line the bottoms with parchment paper (or spray with non-stick spray). While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour. In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.

Frosting: (7 minute frosting) In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.

With a serrated knife, cut each cake layer in half, horizontally. (You'll have 4 cake layers) Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time.

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water (Bain Marie), whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a Hollandaise sauce). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.
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So there you have two wonderful options for your holiday table, I can report that both are just as amazing and I've never had any leftover cake! So go ahead and try it and you'll see....

Hope everyone's Holiday is lovely and your Holiday Table is amazing!.... Talk soon....

It's time for the Annual Tapas Festival!......YAY!

2011-11-10T10:54:00.001-08:00

Once again, it's time for the annual "Tapas Festival" in Spain. I should say this is particular to the Basque area of the country and this year the celebration is being held in Valladolid. The 7th Edition of the contest always brings out some of the very best chefs Spain has to offer, and considering that Spain has become the #1 food & restaurant place on the planet.... well, you can imagine some of the mind blowing offerings they will have. So if you're lucky enough to be there or planning a trip to this area between the 7 - 13 of November, you're in luck and amazing edibles will be for you!

The Basque Chefs specialize in Tapas and every bar and restaurant not only has the most iconic ones to offer patrons but they create their very own original "small plates" so that patrons will have to go to their eatery to sample them.... all over Spain you hear "Nos vamos de Tapas!" as a daily chant around evening time, as this is one of the favorite pastimes for this country with a love of street life and foods. It's a must to do whenever you're there, to go bar hopping until the wee hours.... sampling amazing "bites" with a glass of wine and covering many places, meeting up with friends and enjoying the nightlife. If you love this type of thing, then you've got to go to Spain, there's nothing like it!

I'm already thinking ahead to my holiday menus and with that in mind we're beginning to plan things out. Do we have a theme or not? (traditional, Mexican, Chinese or ?) What style of meal should it be? (buffet, sit down, full blown affair or "small plates", appetizers only ?) How do you decide? Do you always have the same things and bring traditions to life? How does your family celebrate best? What activities mold your holiday meals? So with all this in mind, for us at least, a buffet style meal with many types of international appetizers is a very popular idea and one we've had in the past and have enjoyed tremendously! It's fun, people serve themselves and you can offer each person their favorites so everyone has something they love!....

Maybe you're thinking about the holiday parties that will soon be making an appearance and want to have something new that you can also enjoy since most of the work is done in advance. This is why I love these, everything is laid out and you get to be a "guest" at your own party. Sure, you need to re-stock and re-fresh but once they're ready, you are too. So what can you serve? Anything and everything! Even well known classic dishes once only used for formal dinners can be turned into "small plates" by limiting the amount and seeing how the accompanying sauces and condiments can be included, only in small quantities. Think in therms of a bite or two and how you would eat this while standing and not using any cutlery. You can use toothpicks or bamboo skewers, bread, lettuce, cheese, etc. instead and small plates or the ability of picking the food up with your fingers. That's it.

Want some ideas? You'll love them, guaranteed.....

BUNUELOS DE QUESO.- These lovely tidbits are easy to eat and very tasty, perfect for a party!

2 cups cheese, grated (pick your favorite cheese)
2 small cheeses (Laughing Cow type), room temperature
1 1/2 cups flour
2 egg whites, beaten to stiff peak stage
1/8 teaspoon (or more) cumin, ground (or grind fresh seeds)
Extra virgin olive oil
salt

In a bowl, make a well with the flour and add a tablespoon of olive oil, a pinch of salt, the little cheeses which you've mashed down with a fork and the grated cheese. Incorporate these well.

Add the beaten egg whites and combine them, along with the cumin, carefully into the mix with a spatula in a folding manner. In the meantime heat at least 1 inch deep olive oil in a frypan and once it's hot, drop teaspoon fulls of the batter into the oil. Insure the oil is hot so they won't be greasy.

Fry the "bunuelos" until golden brown, turning them, and then place them on paper towels to absorb any oil before serving. They can be presented sitting in a little bed of lightly dressed watercress or in a Chinese soup spoon sitting in a light Marinara Sauce or lovely Romesco Sauce. Amazing!
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CROSTINIS, CANAPES, BRUSCHETTAS.- These are always popular and offer so many variations that you're sure to find the "perfect" ones.....

A lovely bread, don't skimp on this as this is "key"- sliced thin and lightly toasted (in the oven)
Composed butter (see suggestions below)

-Mustard: Butter, your favorite mustard, parsley and some lemon drops
-Anchovy: Butter, anchovies and chives
-Bonito: Bonito or tuna, butter and pepper
-Sardines: same as Bonito just with Sardines
-Herbs: Butter, Chevril, Tarragon and Chives
-Radish: Butter, grated radish, cilantro
-Herbs & Lemon: Butter, Basil, Parsley and some grated lemon peel

Work with lightly softened butter, also work with mashed ingredients so they'll be easier to incorporate. Make sure to season. Taste the combination to make sure it's great.

Once mixed, you can also put down the composed butter on some plastic wrap and roll into a log. Tie off the ends and refrigerate. You can serve the "logs" alongside a basket of Crostinis and have each person "smear" their own, like a cheese tray or serve already spread and topped with some parsley, cilantro or chives.
NOTE: You can also make these with the popular Bruschetta toppings: Mozzarella, Tomato and Basil; Arugula with Balsamic Dressing; Roasted Almonds, Coarse Salt and Paprika.... etc.
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SMOKED FISH IS ALWAYS POPULAR.- Love smoked fish but hate the prices? Make your own and save! Read my post on how to make it here:
http://peoplewhoeatwithspoons.blogspot.com/2011/07/homemade-gravlax-im-in-l-o-o-v-e.html

My post mentions Salmon (it was on special at Costco!).... but you can apply this to other fish as well.
Either laid flat with some cream cheese, on top of tomato with some Basil, or made into a salad or composed butter, it's all good.
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VEGETABLES AND MORE..... Healthful options are always in style. Easy to prepare and kind to your budget, be sure to include some....

-Gazpacho or vegetable puree served in shot glasses. Refreshing and very "hip", comes in many flavors
-"Crudites" or raw veggies to much on, with or without a dip or sauce or even stuffed with a paste.
-Cherry tomatoes stuffed with cream cheese, fish pate or salad that you can pop in your mouth
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Empanadas, skewers with cheese / cold cuts / veggies or fruits, croquettes, mini quiches, mini pizza's, sliders, egg rolls, mini burritos, mini sopes, lettuce wraps filled with salad, flavored ground meats or stir fried veggies. You can also look through old books that have appetizers or Hors d'oeuvres from long ago, these contain real "gems" that should be brought back and are amazing! Remember Rumaki? (chicken livers, water chestnuts covered in bacon), these were a big hit long ago and they're sooo yummy! Martha Stewart has some great ones, check out her website for amazing recipes or check out her books at the library.....

The entertaining rule of thumb when it comes to Hors d'oeuvres and parties is to offer three to four types of Hors d’oeuvres, and figure each person will eat about 10 pieces in two hours (fewer if you’re serving cheese as well). This will give you an idea of how much to make, it also depends on the size of the appetizers and whether you're serving heavier items or lighter ones.Hope this gives you some ideas for holiday entertaining and you will decide to give it a try.... How about a "90's themed cocktail party with the old classic drinks too.... might be fun! But in any case, the holidays are almost here and the only thing between you and an awesome party is your imagination! Enjoy!!

Bread Pudding..... Do you know how many kinds you can have?

2011-11-04T19:17:00.000-07:00

Bread Pudding.... What does it mean to you? Did you know that most cultures on this earth have their own version of this popular comfort food? From Creole to French, Italian to Mexican and Spain, everyone developed a tasty way to deal with left-over hard bread. Bread has always been considered "the staff of life" so cultures of old showed its respect by never throwing out the bread, instead transforming it into everything from salad, like the Italian Panzanella, to soup as is used in Spain with Gazpacho and their version of the pudding called "Migas".... Mexico has the ever popular "Capirotada" which is a traditional dish containing both sweet and savory flavors for the holidays.... in other words, and in all languages, the trick is to conserve, recycle, make do and fix it up but under no circumstances is it a good idea to throw food out.

Bread Pudding, while most people think of it like a dessert, doesn't have to be sweet at all, but since we're starting with the sweet let's talk about it a while. Using a thick egg based custard base, flavored with cinnamon, nutmeg, ginger and allspice, a lot of times raisins, nuts, fruits and liquors of all types become part of this as well. Ice cream can be seen topping it as well as heavy cream, Pastry Cream, Vanilla Sauce, Bourbon Sauce and on and on and on.....like Lemon Curd or Dulce de Leche or Chocolate Croissant with Nuts..... what's your favorite? Do tell.....

While Bread Pudding doesn't have to be sweet, the savory brother of this hearty and flavorful dish can be quite a creation too. How about a Baby Spinach, Cream and Garlic Bread one? or a Spinach - Shitake one? How about Mushroom, Leek and Parmesan Bread Pudding.... or a Artichoke Heart, Asparagus & Mozzarella one? A Spring Onion and Goat Cheese one? Any combination you can come up with will make a great one. The base is very much like the one used for Quiche, except that it fills the spaces in between the bread and jells in the same firm-soft manner, so any accessories that you add to it are enhanced by the amalgamation that happens in the oven. Love that word because it's so perfect for what happens here.

So which kind will you make? Here's some prime examples for you to try......

GOAT CHEESE AND SPRING ONION BREAD PUDDING.- Tangy, lemony and very satisfying. You can make it ahead of time in either a casserole dish or in individual ramekins and have them ready when you are!

1 lb sourdough bread, crust removed, cut into cubes
5 tablespoons butter
3 bunches of green onions, cut into 1/2-inch portions
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon chopped basil
1- 10 oz log of goat cheese, crumbled

Preheat the oven to 400F. Put the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.

In a large pan, melt the butter over medium-high heat. Add the green onions and garlic and cook, keep stirring until the scallions are beginning to get tender, 2- 3 minutes. Season with salt and pepper. Set aside.

In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, green onions, basil and half the goat cheese. Season with salt and pepper. Let rest until the liquid has been absorbed, about 30 minutes. Pour the bread pudding into a baking dish and sprinkle the rest of the goat cheese on top. Put the baking dish inside a roasting or larger pan and add enough hot water to the pan to reach halfway up the side of the baking dish. (like when making custard, in a bain marie).

Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.

NOTE: The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking. Take into consideration the size of the vessel you're using, it can either add to the baking time or reduce it substantially.....
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LEMON CURD BREAD PUDDING.- Oh so lemony and fresh, you must try this one!

1 loaf of brioche, about 1.4 lbs, crusts removed, bread sliced 1/2 inch thick
1 quart whole milk
3/4 cup sugar
4 large eggs
1 1/2 teaspoons lemon zest, minced
3 tablespoons fresh lemon juice
Lemon Curd
1 cup heavy cream

Preheat the oven to 350F. Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray. Arrange the brioche slices in the prepared pan, fitting them in a snug single layer, insuring a good fit.

In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer. In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar. Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended, tempering the mix. Add the lemon zest and slowly whisk in the lemon juice. Pour the custard mixture evenly over the brioche and soak for 10 minutes.

Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan after 15 minutes. Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour. Refrigerate until chilled, 1 hour.

Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of plastic to hang over the edge. Lightly coat the inside of the plastic wrap with cooking spray. Trim 1/2 inch off the edges of the bread pudding. Cut the bread pudding into three 5-by-11-inch strips. Gently press 1 strip of the bread pudding into the loaf pan, on the bottom. Spread 3/4 cup of the Lemon Curd evenly over the bread pudding. Repeat to form a second layer of pudding and top with more curd, making a second layer. Press the last piece of bread pudding on top, sealing the whole thing. Cover with the overhanging plastic wrap and refrigerate overnight.

In a medium bowl, beat the heavy cream until stiff. Fold in the remaining 1/2 cup of Lemon Curd. Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap. Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.
NOTE: You can fold the whipped cream with other flavors that complement the Lemon Curd as well, I like blueberry compote but I've also used Apple and Pear Compotes too which work beautifully. You could also leave a plain whipped cream or add some sugar to it, you could also add some Vanilla Sugar or Cinnamon as well.
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So next time you're wondering what to do with that loaf of bread that's too hard to use.... and you're about to toss it out, remember this post and look in your fridge or pantry.... you could have your own little masterpiece right before your very eyes. It's very satisfying to come up with an amazing dish made from scraps or leftovers you thought was done..... go ahead and enjoy it.

Whether it's a Bread Pudding, Quiche, Pizza, Casserole, Pie, Calzone, Pasta or Rice Dish that will integrate those "odds and ends" is up to you, but there are so many creative and wonderful ways to make use of it all, you'll need a long time before running out of ideas..... go ahead and give it a try, you'll be glad you did!

Wouldn't some of these make excellent additions to your Holiday Table? MMmmmm.......

Feliz Dia de los Muertos! Is your altar up yet?....

2011-10-30T11:55:00.000-07:00

As many of you know, if you're "into" traditions and especially Mexican Traditions, holiday time is upon us. I should explain that we have holidays for each and every day of the year, season, saint, whatever.... as far as we're concerned: any day is a good day to celebrate... AJUA! If you consider that most of the country's citizens are far below the poverty line, this makes perfect socioeconomic sense (and we saw this very well applied with our neighbors in Merida in our Santiago neighborhood), since it gives people something to look forward to instead of focusing on what's missing. Just hold on until the weekend and "the compadres" will come over and bring a bottle (or 2 or 3), we'll make a "carne asada", the kids will play, the music will sound (to the detriment of non-present neighbors who have to put up with the noise, fights and laughter until the very wee hours of the next day or two...) and you've made it through another week.

Mexican traditions are many yet among them death plays an important part in our culture by making fun of "la calaca" (another word for a skeletal representation of death) and turning it into a living being. We're all headed there and we might as well be friends, right? The Day of the Dead celebrations have been around for about 3,000 years at least and skulls were often kept as symbols of rebirth. It used to be held on the 9th month of the Aztec calendar and took the entire month. Everything was dedicated to the god of the dead which in modern times became "La Catrina" (a dressed up female skeleton).

The celebrations have been pared down some, although the preparation still take weeks to get just right and they are left in place for the whole month. November 1st is the "Day of the Innocents" and remembers children and infants who have died, while November 2nd is the actual Day of the Dead. People make their dead their favorite dishes, take them to the cemetery and spend the day and whole night "spending time with their dead". They'll bring cigarettes, Tequila, bring photos and catch them up on all the gossip and family happenings, trying to encourage the spirits to visit often and so be able to listen to prayers made to them. Kind of "keeping them in the loop"..... but this serves a practical reason too.

Families get together around graves and take the time to clean them, plant new flowers, decorate and give them the maintenance they require. Most public cemeteries don't come with this service so each family must see to their own upkeep. If your family has a family plot in a private cemetery or has their own cemetery (like we do), you hire someone to do this or if you live in the area, like when we spent time in Zacatecas, we'd walk down by the river, every day, and stop by, do a little cleaning and chat and then move on, kind of like dropping in on a neighbor..... nice, really.

Marigolds are an important part of death celebrations, don't know why since they have no aroma and there are much nicer flowers but this is what's done, we call them "Flores de Cempasuchitl" which is Nahuatl for "twenty flowers" or "Flor de Muerto" (flower of the dead) and are thought to attract the dead. Toys are brought for the children, appropriate offerings for the adults, candies and altars are erected at home, along with traditional foods of the season like candied pumpkin, Pan de Muerto, atole and the ever popular "calaberitas", the sugar skulls with your name on them which we always loved to get at the local bakery. These offering as welcoming gifts to the dead, hoping they come and stay with us and so maintain the link between the dead and living which we treasure.

There are some places in Mexico that make this celebration into something spectacular, like in Michoacan and especially in their towns of Patzcuaro and Janitzio. If you ever have the chance to go during this time, be sure and experience a truly once in a lifetime event. It's amazing! An entire community dedicated to celebrating their dead in a wonderful way.... picnics, whole families spend the night, chatting and sharing with others, chanting, praying and music all by candlelight on the water..... Incredibly beautiful!

If you happen to be lucky enough and be in Merida, Yucatan today, walk down to the Zocalo so you can see the altars erected there and take part in the celebrations. Stop by the bakery on the corner and buy yourself a "calaberita" and order up some "Pan de Muerto" but better be quick since orders for the bread begin at least two weeks before and bakeries run out even after baking non-stop to keep up with the demand. Join the celebrations and learn a little about our wonderful customs.... but most of all, have fun.

Want to make your own "Pan de Muerto"? Here's how, I'm getting organized to make some, why don't you join in?

PAN DE MUERTO: Lovely sugar dusted egg bread makes this a great addition to a holiday table!

1/2 cup warm water
3/4 to 1 ounce dry yeast
2 1/4 cups flour
3/4 cup sugar
1/2 teaspoon salt
4 eggs
8 egg yolks
1 cup butter
1/2 cup lard
1 tablespoon orange peel, grated
2 tablespoons orange-blossom extract
3 tablespoons anise extract
7 1/2 tablespoons milk

For the Glaze:
1 tablespoon flour
1/2 cup water
2 egg yolks
1 egg

Sugar to taste

Prepare the dough: Put warm water in a glass bowl. Add yeast, stirring to dissolve. Set aside in a warm spot near the stove. Add 6 to 8 tablespoons flour to yeast and water to form a stiff dough. Set aside again in a warm spot until doubled in volume.

In a separate bowl, sift remaining flour and sugar. Add salt, 3 eggs, 7 egg yolks, butter, lard, orange peel, orange-blossom and anise extracts, and 6 1/2 tablespoons milk. Mix well, and knead briefly.Add yeast mixture, and knead until dough is smooth and elastic. Place in a greased glass bowl, and spread a little butter on the surface. Cover dough with a dish towel, and set aside in a warm spot for 12 hours or until doubled in volume.

Knead briefly again. From the dough, pinch two 2-inch balls, 8 2-inch strips, and eight 1-inch balls. Divide remaining dough in half. Roll into 2 circles 6 inches in diameter. Place circles on a greased baking sheet.Beat together 1 egg, 1 egg yolk, and 1 tablespoon milk. Brush circles with mixture. Place 2-inch ball in center of each circle, and decorate the circumference with 1-inch balls and strips. Allow bread to rise for 1 hour in a warm place. Preheat oven to 375°F. Bake bread for 30 to 40 minutes.

Prepare the glaze: Put flour, water, egg yolks, and egg in a small saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture thickens to consistency of heavy cream.Bake for five minutes. Remove from oven, and sprinkle with more sugar.

Allow to cool. Serve with hot chocolate.
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Just started our preparations so it will be a while before this is done, but anticipation is amazing in so many things, isn't it? If you live in an area with a Mexican community, then search out a Mexican bakery and partake of this excellent bread.

We'll be sure to put the cross-bones on the top as tradition dictates and sprinkle the sugar on too. The aroma of orange blossom scented bread is unique and begins celebratory meals together as food, candies and bread lend their perfumes to elevate the holiday. Hope you give this a try, you'll love it!

A simple, yet satisfying meal..... perfect! (Or maybe more than one...)

2011-10-27T19:21:00.000-07:00

Last week there was a special on chicken at my local A&P. .99 cents a pound for thighs, legs and breasts. Of course I ran over and stocked up, who wouldn't, right? Bought some family sized chicken thighs and a couple of packages of the chicken breasts, they were half-breasts, huge. Had them in the freezer but today while trying to decide what to make for dinner.... we decided it was chicken day since we rotate proteins and so the chicken breasts made their break-out from the old freeze chest.

Being half breasts means that they had the rib cage attached, the skin and were quite large. We thought making breaded chicken cutlets or "Milanesa de Pollo" would be nice since we all enjoy it so there was some work to do before this could be done. First, I removed all the skin, saving it for another time when it will be fried (yes, indeedy!) turning into "Chicharrones de Pollo" (kind of like pork rinds...) to have with a killer sauce in some fresh tortillas for amazing tacos. Mmmmm..... After that I began the task of de-boning the breasts, removing all the bones to leave the tender meat in large, whole pieces. I separated the "tenders" from the main breast section and when I finished, removing fat, sinew, cartilage, etc. there was a pan with all the meat, another with the bones with some meat attached, and another with meat pieces that were taken off the bone.

The main meat pan was covered and refrigerated for use later, for dinner. I then took the carcasses and the little pieces of meat and threw them into a soup pot, added some aromatics (thyme, bay leaf and the leaves from the celery I had), filled it up with water and put it over med-high heat so it would turn, by the magic of time, into a rich stock. Since this would take about 45 minutes, I decided to do my mise-en-place (get everything in order) and took out an onion, 2 garlic cloves, celery, some carrots and the flour. Everything got cut into same sized pieces, medium dice, and set aside. I had decided to make good use of the "other stuff" and make a rich, Cream of Chicken Soup. YUM!

Once the stock was done, I took the aromatics out and divided it into 2 containers. One would be used for a later rice dish, well covered and into the fridge it went once cooled. The rest was set aside for today's soup. I took a heavy pot and proceeded to follow this:

NOT JUST A BORING CREAM OF CHICKEN SOUP.- A basic soup that should be part of your repertoire since it can be adapted to other ingredients and tastes and comes in handy all the time! Satisfying and great....

1/2 cup unsalted butter (I used 2 tblsp olive oil)
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup flour (I used 1/3 seems like)
7 cups chicken broth, homemade or low-sodium canned (I used half of what I made, didn't measure)
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken (I used what I got after cleaning the carcass, seemed enough)
1/2 cup heavy cream ( I used I can of Carnation Milk, or you can use 2% milk with 2 tblsp cornstarch)
2 1/2 teaspoons dry sherry (I had Marsala so I used this instead)
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

If you're using cooked chicken that you have on hand, you're good. If you're using raw chicken, put some oil in a pan and over med-high heat, cook the chicken and then set it aside until you need it.

Melt the butter (oil) in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
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Don't have to tell you that we had a lovely lunch with our soup. It was yummy, just perfect. You can take this basic recipe which is very old and I keep as a guide, and apply it to other vegetables or proteins and have a great soup anytime. Works with leftovers or stuff you have laying around in the fridge which no one wants to eat anymore (you know what that is, right?)..... It may sound a bit involved but let me tell you that it's pretty straight forward and simple procedure. A basic technique.

For dinner we're having the Chicken Cutlets, breaded with some Panko (flour, salt & pepper and a little paprika). Oven baked so not much of a mess. You just put some oil on a baking sheet and put it in a 425 F oven to get hot. The chicken should be breaded before and allowed to rest for at least 15 minutes. (this guarantees that the breading won't fall off, really). Then you put the cutlets on the hot oil and bake for about 10 min or until it gets nice and golden. Turn them and bake for another 8-10 minutes. Done. No oil splatter all over the place to clean, no smoke, no nothing. Love it.

I also had 2 sweet potatoes, 1 squash, 1 onion, 2 potatoes left over that were looking kind of sad over there so I invited them to dinner. Peeled the lot and cut them up into same sized cubes. Put them in a bowl and tossed the whole thing with some olive oil, salt and pepper, 1 tblsp fresh chopped thyme leaves and put the whole thing on a glass casserole dish and popped it in the oven for about 45 minutes or until it gets golden brown and tender. And there you have a side dish perfect for the Fall. Dinner Done.

Sure, you could make a nice green salad to serve alongside this too, but nobody felt like a salad so I didn't make one. Whenever my guys are hungry they can just serve themselves. Very cool......

So if you think about it, one package of chicken became 3 meals: the soup, the tacos and the cutlets. At .99 cents a pound, this is a pretty good deal. We had 6 large servings of soup; 6 chicken cutlets and a large side dish of root vegetables. Not too bad, heh? We had some soup for lunch, saved the rest. Will have half of the cutlets for dinner and have the rest available for sandwiches or lunch on another day, and we have the taco filling ready on yet another day. This is why I don't buy cut-up chicken. Ever.

Have a good day!..................

Retro Cooking..... We liked it then so how come we don't make it anymore?

2011-10-25T12:50:00.000-07:00

Remember the "good old days"? Sure you do! But I was trying to recall last night old recipes that we had liked so much but nobody prepares anymore so I could take advantage of some chicken thighs and grapes. I didn't recall the name of the dish so I started googleing..... low and behold, lots of old timey dishes started popping up that were known as "Classics" then, used to be on all the best menus yet have disappeared completely. Why?

Sure, food tastes change, new food trends take over and the food industry comes up with "new spins" on food that take us in other directions from what we're used to. Life has gotten more hectic, there's less time to make meals and there's more processed food than ever and sometimes, even for entertaining, it's easier to just pop in to your local Sam's or Costco and purchase a box of appetizers to serve for a party than to actually make them yourself..... I get it. But does that mean we don't like the foods we used to love? Of course not! We've just forgotten about them but they're still as amazing as they ever were..... so why not try to bring them back?

Same goes for drinks, while new ones are "created", the old ones are passed over yet they were pretty good, remember? I'm sure you can tell me of some "cocktails" you used to enjoy way back then, right? So I say let's take a trip down memory lane and bring back these "oldies but goodies", ok?

I'll start with the use for the chicken I mentioned which I finally remembered was called "Chicken Veronique". It was grand! Dinner was amazing, it was easy and gave our Monday night the feeling of a special Midnight Supper. Want to try it? Here's the recipe:

CHICKEN VERONIQUE: Easy preparation that guarantees sophisticated flavors while making a budget and healthy dish. The sauce is great!

1 Tbs. olive oil
4-6 bone-in, skin-on chicken thighs, trimmed
1-1/2 cups red or green seedless grapes
2 cups finely chopped yellow onion
2 medium cloves garlic, chopped
Half a 750-ml bottle white wine, your choice
1 cup lower-salt chicken broth
1 Tbs. chopped fresh thyme or 1 tsp. dried, crumbled
1 cup mushrooms, your choice, chopped if large
1/2 cup 2% milk
2 tsp. cornstarch
Freshly ground black pepper

Heat the oil in a 7- to 8-quart enameled Dutch oven over medium-high heat. Season the chicken generously with salt. Working in batches so as not to crowd the pan, sear the chicken, turning once, until golden-brown, 10 to 12 minutes per batch. Transfer the chicken to a large bowl.

When all the chicken is browned, pour off all but 2 Tbs. of fat. Add the grapes and cook until just tender, about 3 minutes. They'll get golden brown and roasted. Transfer the grapes to a small bowl. Reduce the heat to medium and add the onions and a pinch of salt to the pan. Cook, stirring frequently, until tender, about 7 minutes. Add the garlic and cook, stirring, to soften, 1 to 2 minutes. Pour in the wine and simmer, stirring up the browned bits on the bottom of the pan, until the wine reduces by almost half, about 5 minutes.

Return the chicken to the pan, along with any accumulated juices. Add the broth and sprinkle with thyme. Bring to a simmer, reduce the heat to medium low, cover, and cook until the chicken is very tender, about 25 minutes. Transfer the chicken to a bowl.

Raise the heat to medium high and boil the liquid until reduced to about 1 1/2 cups, about 10-12 minutes. In a small bowl, whisk the milk with the cornstarch, then whisk the cream mixture into the sauce. Cook, whisking constantly, until the sauce simmers and thickens to the consistency of heavy cream, 1 to 2 minutes. Season to taste with salt and pepper. Return the chicken to the pan along with the mushrooms. Simmer gently over medium-low heat until the chicken is heated through. Stir in the reserved grapes. The chicken skin will be soft—remove it prior to serving, if desired.
NOTE: You could also do this with chicken cutlets which have been pounded flat or even veal or pork. Just dredge lightly in flour with salt and pepper and then cook in some butter. Reserve while you make the sauce and pour on the sauce when you're ready to serve.
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STEAK DIANE: Here's another classic that you don't see often.... great flavors and sure to impress!

2 6-ounce filet mignons
1/8 teaspoon salt & pepper
3 tablespoons butter
2 to 3 shallots
1 lemon
Fresh chives
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 tablespoon fresh Italian parsley, finely minced

Season both sides of the meat with salt and pepper. In a heavy skillet, melt 1 tablespoon butter over medium heat. Add the steaks to the skillet and cook for about 3 minutes on each side for medium-rare meat. Move the steaks from the skillet to covered serving plates to keep them warm.

Finely mince the shallots. Juice the lemon. Finely chop the chives. Add 2 tablespoons butter, 2 tablespoons shallots, and the mustard to the drippings in the skillet (still over medium heat). Cook for only 1 minute.

Add 1 tablespoon lemon juice, 1 tablespoon chives, and the Worcestershire sauce to the skillet. Cook, stirring constantly, for 2 minutes. Remove from heat. Add the brandy to the mixture and pour immediately over the steaks. Garnish the steaks by sprinkling them with 1 tablespoon minced parsley.
NOTE: Of course you can use other cuts of meat for this recipe to make it budget friendly, if it's not such a tender cut then cook very quickly so it will not get tough. Butter can be substituted by olive oil or margarine; shallots by onions; chives by green onions, any mustard will do and you can use any liquor you have on hand that you like too. Peas & carrots can be cooked along with the onions if desired.
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CHICKEN CORDON BLEU: Another classic that's worth bringing back, your family will love it!

6 skinless, boneless chicken breast halves
6 slices Swiss cheese, Gruyere or your choice
6 slices ham or Prosciutto
3 tablespoons all-purpose flour (I prefer to use Panko bread crumbs), your choice
1 teaspoon paprika
6 tablespoons butter (you can use half butter or margarine and half olive oil)
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream (I use 2% milk instead)

Pound chicken breasts if they are too thick, they should be 1/2-1/4 thick so you can roll them up but be careful to not pierce them. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.

Mix the flour and paprika in a small bowl, and coat the chicken pieces. I prefer to use some egg wash and then roll in Panko breadcrumbs for a crunchier coating. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. I then place the breaded in a baking pan with PAM, in the over at 350F for about 20-25 minutes to finish cooking while I make the sauce since I don't like the chicken to get soggy.

Add the wine and bouillon to the same pan. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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BAKED ALASKA: A real showstopper whenever it's made and it's not as hard as you think! The directions have you make a chocolate cake to use as the base but you can make a box cake or a store bought one and cut to size. Choose any combination of ice cream and cake that you prefer too. Very fun to make!!!! This recipe is from Martha Stewart and I've been using it for years, changing it so much that it's been done in hundreds of ways and always enjoyed!

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened

Swiss Meringue
4 large egg whites, room temperature
1 cup sugar
Pinch of cream of tartar
1 teaspoon pure vanilla extract

Place whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Attach to mixer. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla. Use immediately.

Vegetable-oil cooking spray

Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray. Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine. In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture. Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.

Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.

Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.

Preheat oven to 500 degrees.Fill a pastry bag, fitted with a star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.
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I really hope you will try these, they're worth bringing back. Don't let the process of the Baked Alaska scare you out of trying it, go ahead, it's easier than you think and even if it's not perfect, the results are awesome! These dishes are perfect for company due to their WOW factor but are easy enough to make any day of the week, plus they're adaptable enough to use with budget friendly ingredients so there's no reason not to make them anytime at all!

Let me know if you have any questions but most of all, cooking is fun and it's the only pastime where you can eat your results! Another thing, the more you practice, the better you get and the more creative it makes you and that's amazing! Enjoy!

Aaahhhh..... Comfort Food!

2011-10-23T12:02:00.000-07:00

Comfort food means different things to different people. Sure, that makes sense, since we all had unique views on life growing up, our influences were different and as such, the result will be too. BUT, there are certain things that spell C O M F O R T to all of us and hit just the right notes, right?

For the most part Comfort Food used to mean fattening, heavy, indulgent and unhealthy- but why should it? In today's much more health conscious world where nutrition plays a more prominent place in our lives along with practicality and budget sense, Comfort Food can bring you amazing flavors while still taking care of your other concerns, all it takes is a little thought and the results can be fabulous!

What does Comfort Food mean to you? Is it something that evokes childhood flavors from a kinder, gentler time? Does it remind you of a wonderful place? Is the texture and mouth feel important? Smooth flavors or kicked up taste, which do you prefer? It all depends on what you're used to, of course, but with so many amazing foods now readily available at your local A&P, there are no limits to what you "feel like".....

It also doesn't mean you need to buy expensive imported ingredients to get the taste and quality you're looking for either, there are plenty of domestic products that are excellent and will allow you to satisfy your cravings while still keeping an eye on the family budget. If you consider the ideas I've enclosed, they can take the place of heavier more expensive meals so you could actually end up saving some money to boot!

What else spells comfort? Grilled Cheese Sandwiches! Done the whole way..... Great Pizza made with excellent crust. Amazing fresh pasta done the way real Italians make it in Italy, not drowning in sauce with flavor plus! A really well made Hamburger could also spell comfort, super French Fries, sure! Crispy, amazing Fried Chicken? Why not. A gooey, tasty Lasagna? MMmmmm!..... Mashed potatoes, flaky biscuits, the list could be never ending. How about a decadent French Onion Soup Gratinee? (YES!), a Chocolate Souffle? An amazing Tangine or Bisteya? YES! YES!..... there are no rules and we can each make a list of dozens of favorites..... what's your choice?

Here are some ideas for an easy yet amazing choice in Grilled Cheese Sandwiches which you can make for any weekday meal or even turn a weekend into a special day. Watching the game? How about a Brunch idea with some soup and a great cup of coffee? A romantic midnight supper with some Proseco? Get a great Artisanal Bread, the perfect cheese or blend of cheeses you prefer, some extras and you're on your way. Want some ideas? Read on...........

THE AMAZING GRILLED CHEESE:

1- Sourdough Bread with Cheddar, Havarti and Monterrey Jack Cheese.
2- Whole Wheat Bread with White Cheddar (or Cheese Curds), Prosciutto and Tomato Marmalade
3- Walnut Bread with Gruyere and Ham
4- Twelve Grain Bread with Goat Cheese, Caramelized Onions and Greens
5- White Bread with Pulled Pork and Brie Cheese with a touch of Apricot Preserves
6- Wheat Bread, Cheddar Cheese, Guacamole and Bacon
7- Sourdough Bread, Oaxaca Cheese and Chorizo
8- Wheat Breat, BBQ Chicken and Monterrey Jack
9- Ciabatta Bread, Roasted Red Peppers and Feta Cheese with Spinach
10- White Bread, Gouda Cheese, Black Bean Humus, Guava Jam and Pickled Jalapenos
11- Seven Grain, White Cheddar, Bacon and Roasted Cherry Tomatoes
12- Wheat Bread, Sharp Cheddar and Roasted Asparagus
13- White Bread, Spicy Crab Dip and Colby Cheese
14- White Bread, Provolone, Turkey Breast and Honey Mustard Sauce
15- Wheat Bread, Swiss Cheese, Tuna Salad
16- White Bread, French Brie, Mushrooms and Truffles
17- Wheat Bread, Fontina, Emmenthaler and Gruyere with dressed greens
18- Nut Bread, Cheddar and Gruyere Cheese and Basil with Tomato
19- Ficelle Bread, Ham, Salami and Cheddar
20- Multigrain Bread, Fontina Cheese with Bacon and Tomato
21- Focaccia, Mozzarella and Fontina Cheeses with some Olive Tapenade
22- Wheat Bread, Chihuahua Cheese, Roasted Peppers and Onions with some Arugula

HOW ABOUT SOME SOUP?

Roasted Tomato Soup.- The perfect company for your sandwich, easy to make and perfect!

3 lbs ripe tomatoes
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon sugar
Salt and freshly ground pepper
3 tablespoons minced shallots (or use yellow onions)
About 2 3/4 cups chicken stock or canned low-sodium broth

Preheat the oven to 325°. Halve the tomatoes lengthwise through the stem; quarter larger tomatoes. In a medium bowl, toss the tomatoes with 1tablespoon of the olive oil to coat. Arrange the tomatoes, cut side up, on a large baking sheet and sprinkle with the sugar and salt and pepper. Roastthe tomatoes for about 2 hours, or until most of their juices have evaporated and they are just beginning to brown. The tomatoes should look like driedapricots and hold their shape when moved.
Heat the remaining 1 teaspoon of olive oil in a small skillet. Add the onions, cover and cook until they are soft and just beginning to brown, about 5minutes. Transfer the onions to a food processor or blender, add the tomatoes and puree. With the machine on, drizzle in the chicken stock and process untilwell incorporated. Pass through a sieve to insure it's really smooth, serve hot. Can be topped with some shredded cheese or a dollop of sour cream.
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How to go about grilling a sandwich? You can butter the outside of your sandwich or use mayo. You need a hot pan and sometimes instead of butter I just use some vegetable oil, about 1 or 2 tablespoons and lay the sandwich directly over the oil or fat instead of putting it directly on the bread. Keep watching it so it doesn't burn since it toasts quickly. Turn and repeat on the other side. If you have a Panini Grill, this works great or you can also use a bacon press if you like your sandwiches this way. If you're going to add greens or anything that you don't want cooked or heated, open the sandwich after grilling and add them. You can prepare fillings that will be added in advance, like roasted peppers, asparagus, etc. add them and then grill.
Or make the best use of leftovers by using them as add on's to your grilled sandwich! Anything will work and it's great as long as you like it!

Since the weather is beginning to change, I'm working on some warming soup ideas to share, keep checking back, I'll be posting these soon..... My best to everyone!

The Holidays Are Coming!..... Are You Ready?....

2011-10-09T14:03:00.000-07:00

It's getting to be that time of year when the holidays occupy a BIG part of our daily lives.... Thanksgiving, Xmas, New Year's, Dia de Muertos, Dia de Todos los Santos, Dia de la Candelaria, Dia de Reyes.... did I miss any? Ok, if you're not living IN Mexico, some of these might not make sense to you (or maybe you just want to join in the fun...) but they're all iconic, fun to prepare for but mostly they're YUMMY!

Maybe you're starting to plan out your Holiday Schedule, maybe you're planning on giving hand-made gifts this year or planning on making Gourmet Gift Baskets for your special people.... maybe you just want to have great stuff on-hand to eat (you're on my team!), or you just want to have fun!.... In any case, you're just in time to plan and prepare the very best foods to not only have a delicious repast to share but to be ready with your gifts too! So let's see some ideas that you can begin getting ready....

In the Fall you'll begin seeing Quinces (Membrillos)..... These bring sweet memories to me of my maternal grandmother who kept quite a few trees in her orchard and would make jelly and paste from them. "Ate de Membrillo" is an amazing thing as is the jelly. I can still taste clear, lovely Guava Jelly and "Guayabate" the thick paste like brick made from these which you can still find in most Mexican markets (serve this along with cheese like Manchego for an amazing treat!).... but here's the procedure for "Quince Jelly". Get some nice looking jars, design some nice labels and you've got a great Xmas or Hostess Gift that will be appreciated. Look for other Fall or Winter fruits that are in season and apply this formula....

Quince Jelly (Mermelada de Membrillo).- Just one of the many options for holiday gift giving that can create traditions for your whole family. Sweet, exotic, aromatic and so good! Amazing with any game meat too....

1- Select glass jars and be sure to sterilize really well to prevent spoilage or contamination which can cause food poisoning. See info below:
2- The only ingredients you need are the fruit, sugar, lemon and water. (Few ingredients, I like that)
3- For each Kilo (2.25 lbs per Kilo) of fruit, you need 1 Liter (4.226 cups per Liter) of water.
4- Take the fuzz off the Quinces, wash well and cut in cubes which you will then cook in the water for 30 minutes.
5- Once cooked, place the fruit on some cheesecloth (previously washed with neutral soap so it won't taste flowery) that's been placed over a large pot, so the fruit can drain.
6- Once it's completely drained, you can squeeze the fruit or press down with a wooden spoon, cook the liquid with 1/2 Kilo of sugar per Liter of water. (There are usually 5 cups of sugar per Kilo, so you'd need 2.5 cups of sugar per 4.226 cups of water, ok?)
7- Add 4-5 drops of lemon/lime juice per Liter of water. Give or take..... taste it.
8- Cook the sugar mix over medium heat until it reaches a temperature of 120 degrees on a candy thermometer or it achieves the "soft ball" stage when you drop a little into a glass of cold water. The jelly is liquid when hot but will "jell" once cooled. This is a totally natural jelling method, otherwise you could use pectin or gelatin.
9- Pour into the sterilized jars, allow to cool before tightening the lids.

HOW TO STERILIZE GLASS JARS: Here's a quick and easy way to do this:Whenever you're making jam or sauce that's going to be stored for long periods of time, it's important to properly sterilize the glass jars you're going to be using in order to prevent illness from food poisoning.You can sterilize jars by either washing them in very hot soapy water and air drying or put them in the dishwasher on the hottest setting you have.While still warm, transfer the jars to baking sheets that have a lip around the edge and place them in the oven.Once the jars have been placed in the oven, heat to 250 F. The jars need to be in the oven for at least 30 minutes after the oven has warmed to 250 F to ensure proper sterilization.Important: Only fill hot jars with hot liquid and vice versa, otherwise you will crack the jars.

The easiest of all Jellies to make: Apple. It looks lovely, sweet and if you pick the right apples won't need to add sugar so it could be for everyone regardless of their health concerns and I'm not even talking about the nutritional components this gives. Lovely and easy! Here's how:Most national market chains (even .99 cent stores) now carry Ball jars and lids which are specifically made for canning, but if you have clean, well sealing jars you can use them too as long as you sterilize them well. You can't skip this step no matter what. This time I will show you how to add pectin to jell instead of sugar and you'll see how easy this is. Pectin is usually located right next to the jars in stores. Use no-sugar pectin.
1- Pick the right kind of apples and you won't need to add sugar or just very little. Pick: Red Delicious, Gala, Fuji or Rome. You'll need 6 lbs of apples or 6 cups of apple juice or apple cider, just use un-sweetened. (You'll start on step 4 if you do).
2- Wash and Peel the Apples. You could use a juicer if you have one too. Otherwise, chop the apples and core them.
3- In a large pot, put about 1 inch of filtered water and add the apples. Cover with a lid and turn on the heat to HIGH. Once it's really going, lower the heat to MEDIUM HIGH until the apples are soft and cooked well.
4- Now run them through a fine sieve/colander or cheesecloth and onto a large pot. You will need 6 cups of liquid at this point and this is where you start if you're using apple juice or cider. The more you filter you're apples, the clearer your jelly will be, clear jelly is a beautiful thing!
5- Look on the inside of the pectin box for exact directions on how much to use. You could use Splenda I supposed but I haven't tried it but I've seen 2 cups sugar 2 cups Splenda used. For regular jelly you'll use about 7 cups of sugar. You could also use apple juice to sweeten so you'd need 3 cups juice (plus the pectin). For full-blown jelly, it's 7 cups sugar plus pectin.
6- Now take the pectin you will need and mix it with about 1/4 cup of sugar and set it aside from the rest of the sugar. Usually it's half a packet of pectin per batch.
7- Put a metal soup spoon in a glass of ice water and keep it handy, you'll need it later to test the jelly.
8- Put the sugar pectin mix and add it to the apple juice in the pot. Turn the heat to medium or medium high heat and keep stirring so it doesn't stick or burn. Once it gets to a full boil, mix well and then add the rest of the sugar or other sweetener you're using, bring it back to a full boil and stir while boiling hard for a full minute.
9- Now take half a soup spoon of the jelly mix, in the cold spoon, lay it on the table and let it come to room temperature. This will show you how "jelled" it is and let you know if this is how you like it. If it's too runny, add more pectin, about 1/4 or 1/2 of a packet, bring back to a boil and boil it for another full minute. Test again. Once your jelly is jelled, you're ready to fill your sterilized jars.
10- Fill jars but leave at least 1/4 inch from the top. Cover and tighten the lid and put them in a large pot with hot water in it. The water should cover the jars by about 2 inches of water. Boil at least 7 minutes to 10 minutes to insure safety.
11- Now remove the jars from the water, put them somewhere draft free, loosen the lids (so the moisture doesn't rust them shut) and let them cool overnight. You can insure they sealed correctly by seeing the tops have been sucked in (they will "pop" when opened), or by pressing down with your finger and it doesn't pop up and down and feels solid. If they didn't seal right, you need to re-jar them, process again and re-seal. You could also stick them in the fridge and use right away. Otherwise, you're done and you can keep them in the pantry for about 6 months easy, kept longer they will darken and get runny but they're ok.

NOTE: If you liked "canning" you can buy a home canning kit which will make it easier and then you can can almost anything: spaghetti sauce, green beans, fruits, desert sauces, baby food, etc...... make your own everything! Jalapeno, Cinnamon, Habanero or any other jam or jelly.... the sky's the limit!

Hope you will try home canning and find it as satisfying as I do, plus being very creative can give the most amazing food gifts ever! I used to make Xmas Care Packages with my Mole, Tomatillo, Peanut Sauces and Tomato Marmalade, Guava Jelly, Mexican Wedding Cookies, Pistachio Bark and Chocolate Truffles.... everybody used to look forward to them! So go ahead and get creative.....

Want more ideas for food gifts? Be sure to look through this blog, using the search option at top right, and you'll find lots of ideas to make, send and share.....

Now More Than Ever.... The Hamburger Is King!!!

2011-09-22T14:23:00.000-07:00

Remember some time ago when the cholesterol scare was in the news and suddenly everyone began watching their fat intake and the meat producers had incredible losses? Health food began making a stronger appearance in everyday people's lives and we started paying attention to food labels and such..... for a while anyway.

We had other food scares along the way too, from Atkins to Vegetarian (Vegan wasn't mainstream until lately, now it's hip) to everything in between, yet the meat producers hit back and pretty soon it was: "Meat, it's what's for dinner...", plus they went stronger too with portion sizes being larger than ever. The US seems to be leading in this category, insisting that people eat more by serving you caveman like portions of steak and other heavy food fare.... and since we were all brought up with the "eat all your food, there are starving children in Africa...", being good children we gobbled it all up and still do.

In Europe, Americans complain of the portion sizes, I've heard them compare the food to what they get at home and yearn for American chains and familiar flavors (why, I don't know but they do...), usually preffering what they're used to of course. I'll never forget an American tourist that came into the restaurant we were having lunch in one day in Venice, as usual we were at an out of the way place and this lady seemed lost and walked in demanding: "white sauce, white sauce, white sauce!!!" and "fish sandwich"..... the owner greeted her and tried to get her to sit at a table and look at the menu (it was amazing!), but she wasn't having it, instead repeating her chant over and over and getting frustrated. The owner had no idea what she wanted, he not speaking English and her not speaking Italian, but we knew and laughed about it until we noticed an upset owner talking to the Chef who was sharpening his knives and we thought: "her goose is cooked for sure, she'll never make it out of here alive...". We still talk and laugh about it....

Recollections aside one of the biggest food trends on the market is for sure the availability and variety of burgers. Bigger and better than ever, to the point where even gourmet restaurants have paid attention and now feature what before would be unthinkable.... "the gourmet burger". Some have Kobe Beef or foie gras, truffles, gold leaf.... you name it, it's on there. Have you noticed that dress codes have also virtually disappeared from restaurants too? Now you see shorts, t-shirts and very casual wear all over the place- of course eating burgers! Fine dining Chefs have introduced their own versions of the ever popular burger into their fancy menu's and although much more expensive than burgers found at Burger King or your local Applebee's, they sell very well. You can bet these will not be taken off the menu anytime soon either.

Don't get me wrong, I like a good burger. I make burgers at home and a well made burger is a very cool thing and it doesn't matter if you're vegetarian or whatever, there's a burger out there for you! I do firmly believe that every now and then a burger is just what you need and when you eat it, it hits the spot, right?

So, what's your favorite burger? Basic All-American with tomato, lettuce, onion and pickle? Is cheese or bacon a must? What's your favorite Vegetarian Burger? I used to serve Shrimp Burgers which were awesome.... Chicken, Pork, Combo? My guys like half-pound burgers, how about you? Here are some that come to mind (some are really crazy good!):
1- The Cheddar Burger with Tarragon Russian Dressing from BLT Burger (Chef Laurent Tourondel)
2- The Lure Burger with caramelized onion and bacon jam at Lure Fishbar (Chef Josh Capon)
3- Beef Burger with Peanut-Chipotle BBQ Sauce from Chef Bobby Flay
4- The Lola Burger with fried egg, Gruyere and Bacon from Chef Michael Simon
5- Best Ever Vegetarian Burger from Northstar Cafe

You get the idea, burgers are old friends and everyone loves them.... why not have one today? In case you want to try something different, here's my take on the ever popular Best Vegetarian Burger (by popular acclaim and by meat eaters!)..... very tasty and interesting:

Best Vegetarian Burger Ever.- Looks like meat, eats like meat and is very yummy..... it captures everything you look for in a burger: taste, look and texture. Don't judge until you've tried these, have an open mind and give them a try....

1/2 cup brown rice (I've used more at times)
1 onion, diced small
3 large red beets (about 1 lb), diced small
3-4 cloves garlic, minced
2 tablespoons apple cider vinegar
1- 1 1/2 cups black beans, cooked (or you can use 1 can)
the juice from 1/2 lemon
1 tablespoon extra-virgin olive oil
2 tablespoons parsley, minced fine
1 teaspoon coriander, ground
1/2 teaspoon thyme, chopped fine
2 tablespoons all-purpose flour
salt and pepper
Provolone or Monterey Jack Cheese (optional, your choice)

In a big pot, bring a good amount of water to a boil. Add plenty of salt and add the rice, then reduce the heat to a simmer and cook the rice until its cooked but not al dente. You want it a well cooked, but still firm. Check after about 35-40 minutes. Drain the rice and set it aside.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add onion, then reduce the heat to medium, and cook until the onions are softened. Add in the beets. Now cover the pot and cook until the beets are completely tender, stirring occasionally, check them. Add the garlic and cook about 30 seconds. Deglaze the pan using the cider vinegar and scrape the bottom of the pan. Let cook for about 5 minutes.

Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet/onion mixture, the lemon juice, olive oil, and all the spices. Stir to combine and then taste to adjust the seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.

Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil - (the oil should coat the bottom of the pan). When you see the oil shimmer and become very liquid, the pan is ready to cook in. Now using your hands, take a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, it should begin to sizzle immediately. (If it doesn't sizzle your pan isn't hot enough so wait a minute or two before adding any more burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high.Cook the burgers for 2 minutes, then flip to the other side. You should see a nice crust on the cooked side that's why having a hot pan is important. (If they break apart while flipping them, reshape with the spatula, they'll come together once the second side is cooked). If you're adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.

Serve the veggie burgers on soft burger buns (we like Brioche) or a lightly toasted sandwich bread along with some fresh greens.Cooked burgers should be eaten right away but you can also save uncooked leftover burger mix in the fridge for up to a week and cook just one or two burgers as you want them. Top with your favorites.
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Tomato Relish for Burgers.- Not spicy (but you can add heat if you want) and works well with all types of burgers and sandwiches.

6 cups of fresh chopped tomatoes
1 cup chopped onion
1 cup chopped green pepper
1/2 cup sugar
1 cup white vinegar
2 teaspoons of celery seeds
2 teaspoons of salt
1/2 teaspoon black pepper

To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin should peel off easier. Remove the seeds and chop them. Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl. Stir until the sugar is dissolved. Now add the chopped tomatoes, onion and green pepper. Store the relish in an airtight container in the refrigerator overnight.
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Bacon Jam.- Don't knock it until you've tried it..... feel free to add Bourbon if you like... all good! Plus it's not just for burgers.....

1 lb smoked bacon (or use regular bacon and liquid smoke), cut in 1 inch pieces
4 cloves garlic, chopped
1 medium brown onion, sliced
3 tablespoons brown sugar
Tabasco sauce ( to taste)
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
extra water

In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Add and fry the onion and garlic in the rendered bacon fat on medium heat until translucent. After 5 minutes of cooking transfer the bacon, onion and garlic into a heavy cast iron pot and add the rest of the ingredients except for the water.

Lower the heat and simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring. Keep checking and scrapping the bottom. When ready and a deep brown color turn off the heat and cool for about 15-20 minutes before placing in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” but you can leave it smoother by continuing to process until you get the texture you like.
Place in airtight glass jar and keep in refrigerator.
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Phew!.... I'm tired just from the workout my taste buds got.... hope you try these, Enjoy!

Do you know about Farro?.... If you do, then you must love it! If you don't, you're in for a treat!

2011-09-18T17:18:00.000-07:00

I've been working with alternative grains as they've been put on the forefront with the "Farm to Table", "Slow Food" and Organic Food movements that are the trend now and I must admit that although I was familiar with many of these grains, like: Amaranth, Quinoa, Couscous, Barley, Ragi, Teff, etc. (there are a lot...) but it had been some time since I had actively used them. Back then during my Idyllwild Health Food Store & Restaurant days, there were daily items.... I'm glad to see them make such a big comeback.

A most important detail that come into being with many of the alternative grains is the fact that a lot of them also happen to not be wheat related and have no gluten, so for those of you with either wheat or gluten sensitivities, you can indulge, get all the great nutritional values they offer and be "with it" at the same time. Pretty great, heh?
I also like the fact that most of us stay with our old set of grains and starches and don't think outside the box, which puts us in a rut and you know what I think about ruts..... so let's shake things up and bring some new friends to the party.... today it's all about FARRO.

What is Farro anyway? Farro has an extemely long and glorious history: this is THE original grain from
which all others derive and has been a staple, for people and armies, for over 10,000 years! The Roman armies marched with this food and was part of their rations. The Roman poor would grind it into a pulp and
make a polenta type food as well. The French decided to revive it and so begun to supply elegant restaurants with the grain to be used in soups and other dishes so it had a resurgence and now many other countries are re-discovering it.

There is a lot of confusion about what Farrois and different resources say its "spelt" or "barley" but it's not any of these at all but it's own species. It has a nutty flavor and a lovely chew, very high in Vitamin A, C, D and high in protein and amino acids. Much better for you than rice or potatoes our "go to starches". If you use it instead of rice, you can add vegetables and legumes to produce whole proteins and it not only tastes great but is very good for you too. But let me give you an example of how to use this "super food":

Mediterranean Style Farro Salad.- Lovely colors and amazing taste, this can be either a main dish or a creative side dish anytime!

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
1 cup Poblano or Hatch Chili Strips
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoonDijon mustard
1 teaspoon freshly ground black pepper

In a mediumsaucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.Once the farro has cooled add the green beans, olives, red pepper, chili strips, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
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Farrotto with Artichokes.- Just as smooth and lovely as Risotto but with Farro, just as flexible too!

1 1/2 cups farro, rinsed
1 leaf fresh sage
1 sprig fresh rosemary
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1 15-ounce can diced tomatoes, drained well
1 10-ounce box frozen artichoke hearts, thawed and coarsely chopped
1/4 cup torn fresh basil leaves
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 1/2-2 cups reduced-sodium chicken broth, vegetable broth or water
1/2 cup grated Pecorino Romano cheese, divided
1 teaspoon freshly grated lemon zest

Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain

.Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper .Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it’s absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.

NOTE: For all recipes you'll notice there are some canned items used, I have included these to make the recipes faster for many of you while at home we don't use any cans at all, but I know not everyone will take as long to produce meals as I do so it's cool. Also, I use fresh stocks made early in the day and which I always keep on hand to save time, purchasing whole chickens, etc. and butchering them at home. I know buying pieces is easier and purchased stocks are good quality, so use whatever is convenient for you, ok?
As always, stock is much better than water, no matter what kind of stock it is.....
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I do hope you will try and enjoy some of these alternative grains, I'm sure you will like them. Most places now have them available so they aren't as hard to find and if you can find them sold in bulk, so much the better. You can also try making some of your favorite recipes and substitute the new grains in them and see the difference between the two. As always, you'll start to see the possibilities as soon as you work with them. Enjoy!

Curry On The Fly..... Fast Food the Right Way....

2011-09-15T16:45:00.000-07:00

Curry is the perfect dish to use up leftovers with or for a quick weeknight dinner..... Works great for vegetarian & vegan diets since you really don't need to add a protein to make it work or to feel satisfied and it makes it easy for you to include alternative grains, legumes and nuts into the dish to add additional nutrition to your meals, so it makes a lot of sense..... Plus this is a one dish meal too!

Let me show you how to whip up a tasty meal for your family in 30 minutes or less..... make the most of any leftover vegetables, meats or fish and save even more time. You don't need a lot of spices either, just a couple and you're good to go and whether you love hot and spicy or want it sweet and smooth.... it can be done.

So look around your pantry and fridge and get your leftover out or start from scratch. Here's a list of what you can use:

1 tablespoon oil
1/8 teaspoon sesame oil
1 small onion, chopped small
Garlic, either pressed or chopped fine (3-6 cloves)
Ginger, fresh of course, peeled and either grated or chopped fine (1 inch piece)
1 tsp Red Pepper Flakes (less if you don't want hot, more if you want it fiery)
1 tablespoon ground Turmeric

Heat up a pan, add the oil and onion and stir fry for about 2-3 minutes. Add the rest of the ingredients and stir them well for about 4-5 minutes so you can cook the spices.

Have on hand: If you have these, great. If not, replace with other type of vegetables:

2 small carrots, peeled, cut in small cubes
1/2 small jicama, peeled and cut into small cubes
Zuchinni, 1 medium, chopped in small cubes
1/2 sweet red bell pepper, cut in small cubes, seeded
1/2 sweet green bell pepper, cut in small cubes, seeded
1//3-1/2 cup chickpeas, cooked and peeled
1/4-1/3 cup lentils, cooked

Optional: Pick one:
1/4 cup raisins or dried cranberries
Cooked chicken cubes, boneless (like from rotisserie chicken)
Shrimp, small or medium, peeled, deveined - uncooked (you can use cooked at the end)
Any type of protein that you like or leftovers

2 cups vegetable stock or whatever you have on hand
1-2 cups plain yogurt (you could use sour cream)
2 tablespoons cilantro leaves, chopped
1/3 slivered almonds or salted pumpkin seeds or salted sunflower seeds

Add about 2 oz of stock (or liquid) to the spice mixture and blend in so it has a liquid moisture. Begin adding the vegetables (hardest one first) and stir for about 2 minutes before adding the softer ones. Keep adding all your vegetables, if the mixture gets too dry add more stock but only enough to cook but not too much so it looks liquid. When your hardest vegetables are "al dente", add your protein, if you're adding it, if not keep going.

Add the yogurt and mix well and let it cook for anout 3-4 minutes so it's bubbling. You can stop it there or if you like your Curry with more sauce, add more stock until it's a little more liquid than you like it and allow to bubble 3-4 minutes for it to thicken. If you want, you can thicken with a "slurry" by adding 2 tablespoon corn starch to 1/3 cup cold water, mix well and pour into the bubbling liquid. It will begin to thicken almost immediately. Serve.

NOTE: Use any leftover rice or noodles that you have and use the Curry as a topping. Add the chopped cilantro (any the nuts if you're using) over top at the end before serving.

You use any variation of vegetables that you like, such as adding potatoes with the liquid (in small cubes) and allow them to cook. Frozen peas, green beans, leafy greens, bamboo shoots, whole baby carrots, pineapple, snow peas, whole beans or even canned ones, canned chopped beets.... almost anything at all. Also, you don't need to use yogurt or sour cream, you can use sweetened or unsweetened coconut milk or juice instead which will lend a sweet, tropical flavor and eliminate all diary.

In short, no matter what your dietary needs are you can create a wonderful Curry!

Comfort Food..... what's not to like?

2011-09-11T11:23:00.000-07:00

Last night we actually had a storm roll through town.... wind, thunder, lightning and rain coming down in sheets! It surprised me.... not just because these events are rare in the desert, more now than ever.... since "global warming" doesn't exist according to some leading politicians but because more and more our climate here is definitely different than what I remember..... The rain was a welcome sight, love to watch lighting.... although it was a little distracting.... we were watching old shows of "30 rock" on Netflix and were having a good time.....

Anyway, earlier in the day I had gone to Sunflower Market, a supermarket specializing in natural, organic foods that although a chain is pretty good and with more reasonable prices than "Whole Paycheck". They have a line of all-natural in-store made fresh sausages which are usually on sale and so I'd gotten some hot Italian Sausages which I had planned on making some heavy-duty Ragy and maybe Sausage & Peppers. I should mention that they're excellent quality and are tasty, I especially like their Chicken & Habanero Chile or their Chicken, Feta and Spinach..... most excellent! Whenever I don't feel like making my own, these offer a great alternative. Maybe you have a store close to you if you live in California, Colorado, Arizona, New Mexico, Texas, Utah or Nevada. Because it's Hatch Chile Season, they've also offered Hatch Chilies but have taken the extra step to offer fresh roasted chilies too (which I think is a great idea and the only store to have them this way....) I also picked some up with many ideas for using them instead of my old reliable Poblano Peppers..... more on this later.

Back to the sausages. I had an idea for a heavy duty Sausage Ragu over pasta that would do nicely for my family's dinner, an easy and faily quick no-fail meal that everyone likes. Flavor plus, hearty and very comforting, what's not to like, right? So here we go....

Old Fashioned Sausage Ragu.- Flavor plus and a great basic sauce you can make ahead in quantity, freeze some for later use or just have on hand for a variety of uses. You can use vegetarian sausage if you like as long as its got great flavor, or any kind of sausage you prefer. You could even use breakfast sausages for this as long as you add fennel seed and additional spices to transform it.

1 tablespoon olive oil
2 sausage large sausage links, hot Italian is our preferred one
1 small onion, diced medium
5-8 garlic cloves, pressed or diced fine
1 teaspoon red pepper flakes
salt & pepper to taste
2 teaspoons dried oregano or 1 teaspoon fresh (crush between your fingers)
2 teaspoons dried basil
1 can (6 oz) tomato paste
1 tablespoon sugar
1 can (8 oz) tomato sauce, preferably San Marzano tomatoes but can be fresh too
8 oz chicken broth or stock (you can use water if you like), or more if you need it
1 cup red wine, your favorite kind but deep, dark red wine (you can use more if you want)
Fresh grated cheese for topping (your choice, just make sure it's a strong flavored cheese like Parmesan, Asiago or an Argentinian Reggianito maybe... have you tried this cheese? it's lovely!) Don't grate in advance

In a large pot, heavy bottomed preferably like a Dutch Oven, and over med-high heat, add the oil and bring it to temperature. Cut a slit on the side of the sausage to take it out of the casing and crumble the meat into the pot to cook. Stir and break up the pieces so it looks like ground meat and cook until well done. Once cooked strain it into a bowl, separating it from whatever juices it has rendered out. Add 2 tablespoons of the juices back into the pot to use for cooking the next items, ok?

Lower the heat to medium. Now add the onion, stir until tender for about 3-4 min, then add the spices and stir until fragrant. Lastly add the garlic and fry for about 1 minute. Now add the tomato paste and mix it in. You need to cook this for about 5 minutes, stirring all the time. Now comes the sugar, stir it in well. Add the tomato sauce and stir. Add the stock and mix in well and then add the wine and make sure it's well incorporated. Check the texture and thickness, it should be the consistency of a medium thick sauce. Remember that you are going to simmer this for about 1 hour and it will reduce some, making it thicker so take this into account, ok?

Your sauce should be bubbling along at this point, lower the heat to low so the sauce can simmer along without splattering all over (you can use a splatter guard if you like but don't cover it as the condensation will add water to the sauce and will dilute it. You can partially cover as long as no water drips into the sauce). You want a nice, low bubbling action, nice and gentle but definitely there. Now leave the sauce alone only coming back to stir it every now and then to insure nothing is sticking or burning on the bottom of the pot. Once it begins to thicken it's done, turn off the heat and allow it to rest for about 10 minutes to rest while you get the rest of your meal in place.

If you're having this over pasta then once the pasta is "al dente", put a large pan over med-high heat and add the quantity of sauce you will need for your meal (this way the rest will be clean and able to be stored), add your pasta directly from the cooking water, dripping some of the pasta cooking water along with it, this will finish cooking your pasta bringing it from the "al dente" stage to the "perfect texture to eat" stage), mix the pasta with the sauce and serve.

Top with a little finishing oil (this is not the same quality olive oil that you cook with but high quality Extra Virgin Olive Oil not meant for cooking that generally costs more and is fragrant and fruity), and then the grated cheese and enjoy!......

NOTE: This is the basic recipe but you can always can always add to it with the addition of mushrooms, veggies or anything else that appeals to you.
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Don't have to tell you that we really enjoyed our meal. I served this sauce with some thick spaghetti since I couldn't find Bucatini but it was fine. I always make extra and so was able to put some away for a "rainy day"... wait! isn't that now? lol.....

Hope you will try this recipe and let me know how you liked it.... Enjoy!

Labor Day Weekend and the end of the Summer....

2011-09-03T12:40:00.000-07:00

After what seems like a long time, summer is finally beginning to come to an end. About time, I'm sick of the blasting heat, the need for AC to be on all the time and living like "mole people"..... but living in the high desert what else could you expect, right? So here we sit in a darkened room with the cold air blowing writing to you about the coming Labor Day Weekend and what that means to a lot of us.....

Do you know how the Labor Day observance came about? Seems in 1894 there were a number of deaths at the hands of the US Military and US Marshals due to the Pullman Strike. The President reconciled with the labor movement and fearing further conflict decided to establish a holiday a mere 6 days after.... signed into law, unanimously I might add, and so Labor Day became a long weekend..... All about labor and trades with parades, speeches, events for worker's families, etc. yet the rest of the world celebrates this day on the 1st of May (like Mexico for instance), and now it's become the official end of Summer as well.... typically, the last weekend before students had to report back to school, except that these days schools all start at different times, so go figure....

During this time of the year the weather is still warm so outdoor activities are the norm with picnics, camping and sports events all going on.... fireworks, games and family get togethers, BBQ's, swimming and everything relating to the warm weather activities beloved by all. Fall will be coming upon us shortly and so it might be one of our last opportunities to wear shorts, sandals, bathing suits before the sweaters and gloves make their reapperance and we settle in for the cool weather lifestyle. I can hardly wait, I love the cold! Yipee!

But for now, we've got a long weekend to think up yummy things to eat while relaxing and thinking up what else we can come up with (to tempt our tastebuds) and of course, an eclectic menu is de rigeur..... plus being the start of the month gives us a chance to recharge our menus, plan new items and deliver taste profiles that are truly memorable.... all staying within our food budget of course!

Before heading out to the supermarket, with list in hand based on the menus I've planned, lunch is prepared. NEVER go food shopping hungry.... or go without a list, this can spell disaster for both your budget and your family's meals later on, you're also liable to buy all sorts of "goodies" that while might be yummy, don't deliver good nutritional or $ value for you. Lay out your menus first, a two week period is what I work with since it allows me to plan on recycling leftovers, buy in bulk and get the best prices, economize on trips and gas (and with today's gas prices, makes more sense than ever!) and have more time to prepare meals and spend at home. You can use basic ingredients in many ways, leaving days in between so it doesn't seem like you eat the same thing all the time and gives your menus a lot more variety and flexibility, you also have time to take advantage of local specials, coupons and special buys to plan for the future. Of course, delicate items like greens must be purchased more often since they can lose texture and quality.

If you're adept at canning, freezing or preserving you've got a BIG advantage over most people and you can make bulk purchases of fruits and vegetables (check with your purveyor as they can give you a discount for buying by the case) , process them and have them ready in your pantry for use much later on. Being able to grow your own always make good sense but not everyone has the space, knowledge and dedication to take this on, it's a lot of work but yields amazing benefits for all! It's the gift that keeps on giving: health, savings, flavor and flexibility. I wish I had a garden..... maybe someday again.

We're going to the Friday specials at one of the local Mexican Markets (only thing is that each market has different specials each day of the week, I hate that!.....) so we've had lunch before taking off: Grilled Short Rib Sandwiches with a red onion marmalade and aged White Cheddar, a very satisfying meal that will keep temptation at bay for sure!

Whenever I make something "recyclable", I more than I need so I have it available for the next menu item. Last time I made short ribs I got a great sale on them so I bought a good amount. Cooked them all, yet only served half, the rest I froze both meat and sauce. So yesterday once they were thawed I had it available, deboned and chopped it up, gave it a good stir fry with some sauce and we were ready for these amazing sandwiches in record time! I always have roasted chicken, some sauces and cooked pork meat at the ready this way for quick and easy but gourmet goodies. This technique is especially beneficial for busy working people who don't want dinner to take forever but want to eat great stuff.... Also works for vegans since you can have your grains and starches pre-done so they make a quick and nutritious meal.

So off we go into Mexican Market land to shop for our ingredients and I can report that we made it back in record time without any casualties. I you've ever gone to these markets then you know what I mean.... the casualties wouldn't have been us either.....lol

We had seen an amazing "Bucatini All'Amatriciana" prepared on one of those gourmet sites the other day so we had planned on preparing this, it was our Friday night meal and let me tell you YUMMY!

8 ounces guanciale, cut in 1/4-inch strips (I use Pancetta since I can't find it)
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes

2 (28-ounce) cans San Marzano tomatoes, passed through the food mil (these make all the difference!) or very ripe, peeled tomatoes
1 pound bucatini (or other thick strand pasta) or make your own... sure, why not....
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish

Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Cook the onions until they are translucent, starting to turn golden. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour (or until it thickens), tasting periodically.

Bring a large pot of salted water to a boil over high heat, season liberally. Add the pasta and cook for 1 minute less than the instructions on the package tell you. If you think it's too much sauce, put 1/3 of it into another pot and hold, you can always store it for later use but you don't want to soak the pasta in sauce, it should coat but not down. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you finish cooking it in the sauce. Add more sauce, if necessary. Add in the cheese and drizzlewith olive oil to finish. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.
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I hope everyone will have a great holiday.... take care and we'll talk soon!

Height...... Makes all the difference in presentation....

2011-07-09T09:31:00.000-07:00

It is often said that baking is science while cooking is art, I believe it. In the first you follow formulas, if you don't get the right "ratios", your results won't be good. It's all about how one element reacts with another giving the desired effect, but in cooking you get so much freedom and leeway that "your" creativity, style and passion have a chance to interpret ingredients and take them to places maybe no one has taken them before and if you add artistic sensibility to this, well, a dish presentation can be brought to "art". Indeed.

We have an old saying: "El amor entra por los ojos".... which means: "Love enters through the eyes" and if you apply this to Culinary Arts it definitely means that dish presentation or "plating" occupies a very important role in whatever you cook because if it's not well presented on the plate, taking into consideration colors, textures, ingredients, accents and most especially, height.... you could turn what could be an amazing dish that everyone wants to eat into a so-so meal that won't excite anyone. It could mean the difference between success and failure (or a good grade vs. a failing one if you apply this to Culinary training), or in the business world, could mean a popular selling offering that can deliver profits and acclaim. Who doesn't like great looking food?

You can get technical on the aspect of food presentation and there are several schools of thought on this from the "minimalist" to "architectural", "contemporary", "European", "classic", etc. that can get pretty involved and Culinary students are trained in so they can best recognize and produce successful "platings". You need to select the correct plate for the dish you are presenting, professionals prefer white plates in bold shapes (like you see in prominent restaurants), since white shows off the food better and busy plates tend to obscure the food. One of the Master Chefs that trained me taught me to "think with the results in mind". Think of the colors of your food, the main element, the sauce, the garnishes and how they will all come together to be pleasing not just to the taste but to the eye as well.

For the past couple of years there has been another element that has taken an important place in plating food: height. Now it's all about the height of the dish and how you can bring height into your dishes to better present them. Adding height to a dish makes for a bold statement drawing attention to the elements on the plate, creates interest plus it directs your sight exactly where you want it to go. So now you're asking yourself, how do I start? what will I need? how involved will all this be?

Never fear, these are easy to make, practical to serve and all you need is your imagination and some items. To make these little projects work you will need to use a free hand or maybe some empty cans of different sizes. Cut the tops and bottoms off (I have a can opener that cuts the outside of the can leaving a clean line and the tops to re-use), wash them really well (or you can use professional rings like the ones shown), molds, have vegetable spray on hand and your ingredients. Basics are: For Binders and to hold things together (yet don't go too wet or the stack will crumble): rice, pasta, avocado, couscous, potato, quinoa, wontons, cookies, crepes, etc. Then you will use any vegetable, meat, fish, cheese, fruit, seasonings or sauces you've planned on.

Now stacking food is not new, a long time ago "Timbales" or even "Terrines" functioned in this way by layering ingredients, adding texture and color to have a beautiful result. Same here, just with a new, more modern spin..... so let's see what we can come up with, ok? By the way, I love these, find them fun to do and enjoy showing them off. It never fails when you have company over or you do these for your family, once they see them.... they're impressed and delighted!

Here's an easy, pretty one: Zucchini Confetti Stack.- Lovely colors and a light texture combine to make a most attractive appetizer or side dish.

4 zucchini
1 sweet red bell pepper
½ cup whipping cream
½ cup shredded Swiss cheese
2 large fresh eggs
1 tablespoon olive oil
salt and pepper

Slice zucchini lengthwise, thinly, save the middle two slices from each one. Chop the rest. Steam or blanch all zucchini and carefully remove the middle slices and dry on paper towel. Strain rest of zucchini until dry. Dice the red pepper finely and saute in the olive oil, until soft. Make a mixture with all of the ingredients, minus the middle slices and half of the pepper dice.

Butter, oil or spray your molds. Place in each mold two slices of the zucchini, arranging them as a cross on the bottom of the mold and up the sides. Fill the mold with the mixture and bake the in water bath for approximately 20 minutes at 400F degrees. Carefully invert them on individual plates. Sprinkle them with the saved pepper dice. You could serve with a little sauce, aioli if you like or you could add some shrimp, crab meat or ?
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Avocado, Sweet Potato and Quinoa Salad.- The flavors coalesce to bring you amazing colors and an amazing dish!

1 cup quinoa, cooked in vegetable stock and cooled to room temperature
1/2 jalapeño, minced
1/4 cup plus 1 tablespoon fresh cilantro, minced
1 sweet potato, peeled and cut into 1/4-inch dice
5 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Canola Oil
2 corn tortillas, cut into 1/4-inch strips
1 teaspoon Cajun seasoning
Juice of one lime
2 tomatillos in olive oil, skins removed
1 tablespoon rice vinegar
1 teaspoon light agave nectar
2 avocados, diced

In a medium bowl place quinoa, jalapeño, 1 tablespoon cilantro, 1 tablespoon extra-virgin olive oil, lime juice, and salt and pepper to taste, and toss to combine. Preheat the oven to 400F. In a small bowl, toss the sweet potatoes with 2 teaspoons olive oil, and season with salt and pepper to taste. Spread a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned; be careful not to let the sweet potatoes burn.

Lower the oven temperature to 350F. In a small bowl, toss the tomatillos with 1 teaspoon of olive oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add the vinegar, 1/4 cup cilantro, and agave nectar, and pulse to combine. With the motor running, pour in the remaining 3 tablespoons olive oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste. Pour 2 inches of canola oil into a small, heavy pot and heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning.

Place a 3-inch mold in the center of one of 4 salad plates. Fill with 1/4 of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place 1/4 of the sweet potato pieces on top of the quinoa and press down gently. Top with 1/4 of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each. Place 2 more tortilla strips perpendicular on top of those. Top them with the microgreens and drizzle the dressing around.
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Asian Crab Stack with Tomato Gazpacho.- Lovely color and sophisticated flavors, in other words, a hit!

Crab Salad:
4oz white crab meat
1/4 cup crème fraiche
1 tbs Dijon grain mustard
1tsp mayonnaise
1tbs chopped chives
Mix the ingredients together and chill

Salsa:
½ mango diced
2 avocados diced
1tsp finely chopped chile (no seeds)
1tbs chopped coriander
1tbs finely chopped red onions
1tbs lime juice
1tsp chopped pickled ginger
Mix all the ingredients together and keep in the fridge

Gaspacho:
4 vine ripe tomatoes
1 clove of garlic
1 spring of tarragon
1 spring of basil
1 red pepper
1 cucumber with skin off and seeds off
1 red chilli chopped with the seeds
1 tbs cherry vinegar
½ juice of a lemon
olive oil
Salt to taste

Put all the vegetables in a blender and process until smooth, strain through a fine sieve and finish with the olive oil, vinegar and lemon juice. Season and put in the fridge. Now build the stack in metal rings, first add the salsa then the crab mix and top it up with cream fraiche to seal.

Serve it with the gazpacho, very cold, and a drizzle of olive oil.
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You can also build these "free form" without the use of molds or cans just by using things like Phyllo Dough, Fried Wontons, crepes, blinis, grilled veggies, tomato or bell pepper slices since you use these to make the "levels"..... then you add one ingredient, top it off with a sauce or cream or cheese, add another level and so on.... done in a jiffy and looks incredible! Here is an example:

Phyllo, Salmon, Onion and Greens Salad.- A wonderful first course or an elegant supper.....

Phyllo, baked to a golden brown with butter, add some pine nuts and dill, 4 in squares
Onion, caramelized in butter and oil until deep brown. Add some sugar and balsamic vinegar
Have the salmon sliced and ready
Goat cheese in thin slices, 1/8" thick, chilled
Chives, chopped, chilled and 2 left long for garnish
Microgreens, mixed greens, mesclun
Vinaigrette of your choice
Sour Cream
Caviar

When you're ready to assemble and serve (these don't keep well so be ready to serve), cut the phyllo diagonally into triangles. Select your plates and lay them out. Line your plates with the greens that have been lightly tossed in your vinaigrette. Place a phyllo triangle on top of the greens in the center. Top with salmon and 1 tbl of the onion. On goes another phyllo triangle, this time pointing the tips in another direction as the first. A slice of cheese now goes on top, followed by salmon and onions. The third phyllo triangle goes on, facing the points in another direction, the last slice of salmon now is placed with another tablespoon of onions.

To garnish, put some sour cream, caviar, sprinkle with some chives, and some pine nuts. Drizzle a little vinaigrette over everything and rest 2 whole chive spears on the side of the stack so they point upward. Serve.
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So now you're asking: "just salads?", "vegetables only?"..... Of course not, here are some combinations you can try:

For appetizers or starters:

Cellophane noodles, mushrooms, ginger and scallops
Tiny crepes with apples, duck and wild mushrooms, nuts
Truffled mashed potatoes with caviar and lobster

For the salad course:

Pancetta, avocado and shrimp with pineapple or mango salsa
Mushroom, Gruyere, spinach with barley
Shrimp, roasted peppers and quinoa
Sushi and rice

Main courses:

Couscous with apricot glazed lamb and red onions
Grilled fillet, garlic mashed potatoes, leeks and red wine sauce
Sausage, red cabbage, apple and fruit coulis

For dessert:

Brownies with grilled bananas, whipped cream, nuts and melted caramel sauce
Pound cake, caramelized peaches, vanilla custard, whipped cream and berry coulis
Phyllo, rhubarb & strawberries, peppered creme anglaise topped with toasted almonds

As you become more familiar with ingredients you can use as a "binder" and the unlimited combinations of ingredients, sauces and garnishes, you will see there are no limits to the kinds of stacks you can create. Let your imagination soar and have fun with these.... get your family involved and see who can create the wildest combinations and the good part is that once you're done, you've got something great to eat! So let's play with our food.....

Absolutely Delicious..... and Healthy, too!

2011-07-01T08:56:00.000-07:00

Lately, I've been having quite the experience with Spa and healthier cooking versions of dishes. No, it doesn't mean I've abandoned my sauces and other tasty tidbits, it just means that I've been working on "other" things to add to my repertoire...... If you're familiar with the Canyon Ranch Spa and other such culinary tendencies, then you know what I mean.

Converting beloved dishes, or trying to if you're into this, into lighter / healthier versions can be a challenge, especially if you've got dietary or nutritional requirements to incorporate into this at the same time, like Diabetes, Hypertension, Salt-free, Gluten-free, Vegetarian, Vegan, Raw Foodists, etc, etc, etc.... and while more than ever before there are options for all of these, sometimes it's very hard work to try and come up with satisfying and tasty results. If you've been reading the news of late it seems that more and more vegetarians are abandoning their lifestyle and once again joining the ranks of us "animal eaters", (or as a cooking school chum liked to call us "cruel cooking types"), due to the "cruelty free" production of meats, fish and seafood that are now available. So, wherever your tendencies lie, there is an answer for you!

But getting back to semi-normal kind of cooking (organic & natural, healthier and lighter versions), here are a couple of recipes you might enjoy trying. I can state that they are high on flavor and deliver very satisfying results and easy to make. Intrigued?

Vegetable Lasagna with Parmesan or Garlic Sauce.- Thick, tasty sauce with plenty of vegetables. You won't miss the meat or anything else. Wonderful presentation too. Vegetables used are just a guide, change them for any you prefer, this is a very versatile recipe.

4 cups cooked vegetables (choose your favorite), I like Portobellos & Asparagus.....
4 1/2 Tbls Earth Balance Vegan Buttery Spread (or butter)
1 medium-large onion, chopped
Salt & Pepper as needed
1 pkg No-boil Whole Wheat Lasagna Noodles (or your regular ones, cooked & drained)
2 1/2 cups milk substitute (Rice Dream, Almond Milk or regular milk)
1 cup chicken broth (from organic chickens or your choice), low salt
6 garlic cloves, smashed with the side of a knife (or see Garlic Sauce)
4-5 Tbls flour (gluten-free, Rice, Whole Wheat or your choice of thickening agent), natural
1 1/4 cups grated Parmesan cheese, organic
1/2 pound Fontina (or provolone) cheese, grated (2 1/2 cups), organic

Have your vegetables ready, they should be cooked and seasoned and taste good on their own. Asparagus should be blanched, Portobellos stir fried, etc. Reserve. I cook Portobellos with onions and garlic, S&P.....

Heat 2 Tbs. butter over medium-high heat in a large skillet. Add onion; cook until soft and golden brown, about 5 minutes. Set aside. (This is optional if you like, I just add it to my veggies)

Mix 1 1/2 Tbls salt and 2 quarts very hot tap water in a lasagna pan. Add noodles and soak until soft and pliable 8- 10 minutes. Drain and stack loosely. Noodles tend to stick together as they dry, but pull apart easily, I prefer to leave some liquid instead.

Make Parmesan Sauce: Heat milk, broth and garlic until steaming hot. (slowly heat in saucepan over medium-low heat.) Fish out garlic; discard. (I leave it in...) Melt 3 Tbls butter over medium heat in saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended. Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to thicken. Stir in 1/2 cup Parmesan, 1/4 tsp. salt and pepper to taste. Remove from heat; place plastic wrap directly on the sauce's surface.

If you're making Garlic Sauce instead: In saucepan, melt some butter & flour in the same amount, I use 4 tbls each and stir over med-high heat (watch it) for at least 2-3 min to cook the flour taste. Have 6-8 garlic cloves, through a garlic press, ready. Once the butter mix is ready, add the pressed garlic cloves and stir 1-2 min but don't allow to burn. Add the hot milk and whisk to prevent clumps. The mixture will thicken soon, keep whisking. Once it's thicker, add salt and pepper, taste and insure seasonings are good.

Adjust rack to upper-middle position and heat oven to 400-425 F. Put 1/4 cup of the sauce on bottom of baking dish. Place noodles to cover bottom, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating layers), 1/2 cup Fontina and 2 Tbls Parmesan. Then do it again using the other vegetable. The final-top layer is remaining noodles, sauce and cheeses. You can see how many variations of this you can make, with or without meat, poultry, fish or seafood too. Change out the cheeses, etc.....

Seal with foil and bake until bubbly, about 35 minutes, you're just reheating mostly. Remove foil, then broil until cheese is golden brown, 5-7 minutes longer. Let stand 10-15 minutes before serving. (This is a must or it won't serve well). You can also do it all ahead, freeze and bake when you're ready, it will take longer in the oven of course and I would lower the oven temperature some if you do this...).
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Crispy Asian Vegetable Salad with Ginger-Carrot Dressing.- This can be a main dish or a side salad depending on the quantity of the ingredients. Amazing flavor!

1 1/2 cups carrots, peeled and sliced thin
1 cup red onion, sliced thin
1 1/2 cups brocoli florets
1 cup snow peas
1/2 cup zucchini, sliced thin
1 cup mushrooms, sliced thin
1 1/2 bok choy, chopped
1 cup jicama, peeled and sliced in thin sticks (batons)
1-2 Romaine Lettuce (or your choice), torn in bite size pieces
1-2 Tbls vegetable oil

In a large pan or wok over med-high heat, add the oil and swirl around. Add the carrot, red onion and broccoli and stir fry for about 30 seconds. Add snow peas, zucchini, mushrooms and stir fry for another 30 seconds. Add bok choy and fry until all vegetables are tender yet "al dente".

Add lettuce to a large salad bowl, top with the stir fried vegetables and top with the dressing. Toss quickly to preserve the lettuce. Serve at once.

GINGER-CARROT DRESSING.- I have this on hand and use in many ways.... you will too!

2 Tbls carrot, grated
2 Tbls ginger, grated
½ cup olive oil
Juice of 1 lime (or lemon
1-2 tbls Low Salt Soy Sauce
1-2 Tbls garlic, minced or pressed
½ tsp Dijon Mustard
1-3 Tbls Honey, to taste
Salt & pepper if needed and to taste

Mix all ingredients in a bowl except the olive oil, once the rest are mixed, begin adding the oil in a thin stream while whisking until well incorporated.
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Sweet Potato Cakes with Crispy Slaw.- Another healthy option you can try! Pretty great!

1 lb Sweet Potatoes, cleaned, pierced with a fork
1/2 cup red bell pepper, chopped small
1/2 cup yellow bell pepper, chopped small
1/3 cup red onion, chopped fine
2 Tbls cilantro, chopped fine
salt & pepper to taste
1 tsp coriander, ground
1 tsp cumin, ground
2-3 tsp sugar (Splenda or other substitute)
1 Tbls lime juice, fresh squeezed
1 cup breadcrumbs, dry
1 cup pecans, toasted & chopped fine

For the Slaw:
2 med Jicamas, peeled and cut into fine sticks (julienne)
1/3 cup red bell pepper, chopped fine
1/4 cup green onions, chopped fine
2-4 Tbls mango, peeled
1/2 Tbls lime juice
1/4 cup pineapple juice
salt & pepper if needed
2 tsp sugar (or substitute if needed)

In blender add mango, lime & pineapple juice, salt & sugar and process, make slaw.
In a bowl, add jicama, red bell pepper and green onions and toss. Pour the dressing that's in the blender over the vegetables and toss well. Reserve.

In a preheated 375F oven, cut the ends off the sweet potatoes and cover with foil. Bake about 45 min or until soft and then let them cool, peel and mash until they are smooth. Put these in a bowl and add the red bell pepper, onion, cilantro, seasonings and lime juice, and half the breadcrumbs and mix well. Cover the bowl and refrigerate overnight.

In another bowl put the remaining half of the breadcrumbs with the nuts and mix well. Using the sweet potato mix, form into 1/4 cup balls, roll in the breadcrumb & nut mix and then flatten into cakes. Heat a non-stick pan and add a very light layer of oil and heat. Fry cakes on one side until golden, then turn and cook the other side. Place some Jicama Salad on the plate and lay a couple of the sweet potato cakes on top of the slaw. You can drizzle some of the dressing around the plate.
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I'm sure you can convert some of your tried and true recipes to healthier versions of themselves without loosing out on flavor yet making them better for you. I have to admit that I sneak the healthier versions into my husband's meals and for the most part he's liked all of them and didn't even notice the changes, so every now and then I continue to add to my recipes newer and better versions of dishes while contributing to our good health. Not hard to do at all and my guys are fierce carnivores! lol.... I hope you have access to Farmer's Markets where you are or organic growers and cooperatives in your neck of the woods so that you too can take advantage of better quality products. We've now got 4-5 organic fairs and markets here, during the Summer and Fall Seasons and if you can survive the outside temperatures (since they're all open air markets, except for Mario's, Yikes!) Mario Batalli now has one too, an organic come together which is becoming a reality for local Chefs.... might not be too bad, heh? Drawbacks? Expensive!!!! But you can see how hungry people are for something like this and while there are quite a few Whole Foods here (Ginormous and we call them Whole Paychecks.... this is still reserved for the "have" people since prices are NOT cheap at all... maybe someday...) Talk soon.....

Is it too hot to cook?..... You're still hungry, right?.....

2011-06-21T18:50:00.000-07:00

Yes, it is really hot. Supposed to be 104F today with an expected high tomorrow of 109F (yes, crazy... I know), and you can't just hole up at home, become "mole people", crank up the AC and wait it for to pass.... no matter how much you want this to be.... Just think of others that are under hotter conditions than you, like my friends in Merida, Yucatan where their summer is hot and humid, Yikes!!!! Gets so hot and feels much hotter than here, although I miss them all the time, the weather is worth it just to be there, really.....

Anyhoo, let's get back to living in Hades.... the weather does not keep up from eating, it should and we should just stop eating, I know, but we don't and have no plans to either, so we scurry out past sunset, quickly grill and run back. Luckily we like our meat rare so it doesn't take too long either, but even if you don't cook outside, meals are still de rigeur (required) so whatever, we're cooking but maybe we can make cooler foods that will allow us to eat yummy foods while trying to keep the house cool (have to conserve energy, AC is expensive after all... and so nice), so I've got some great options for you..... And no, we won't be eating just salads and ice cream either, we want real food after all.....

This traditional dish is supposed to cook in a Dutch Oven, first searing the meat stove top and then finishing it up in the oven for h o u r s, but here is where having a bomb at home is worth its weight in gold. Instead of heating up the house and the oven for hours, you can use the good 'ol Pressure Cooker (no heat felt) and cook for about 30-40 min max.... pretty nifty I say.

Traditional Italian Pot Roast.- Wonderful flavor, hearty meal and sure to become a favorite.

1 boneless beef chuck-eye roast (3-4 lbs), tied
2 tbls vegetable oil
1 med onion, rough chop
2-3 carrots, rough chop
2-3 turnips, rough chop
1 rib of celery, chopped
1 pound cremini or white mushrooms, in large pieces
2 tbls tomato paste
2 cups tomatoes, medium dice or 1 (14 1/2 oz) can diced tomatoes
1/2 fresh tomato sauce or 1/2 cup canned tomato sauce
2 tsp sugar
1/2 cup water
1 cup red wine, Merlot or Beaujolais preferably
1 large head of garlic, remove the outer paper skin, then cut in half
1 sprig thyme, fresh
1 sprig rosemary, fresh
salt & pepper to taste

If using regular method, but you will begin the same for both techniques:
Put your oven rack in the middle position and heat the oven to 300F. (If using bomb, don't turn on the oven and you will sear the roast in the pressure cooker pot). Pat fry the roast with paper towels and salt and pepper liberally. Heat some oil in the Dutch oven (or pressure cooker) over med-high heat until just smoking and brown the roast on all sides, about 10 min. Transfer roast to large plate until you're ready to put it back in the pot.

Reduce heat to medium and cook the onion, celery, mushrooms, and tomato paste until the vegetables begin to soften, about 6 min. Add the diced tomatoes, tomato sauce, sugar, water, 1/2 cup of the wine (reserve the rest), garlic, and thyme. Return roast and the juices in the plate to pot and bring to simmer over medium-high heat. Place piece of foil over pot, cover with lid, and transfer pot to oven. (If using the pressure cooker, turn the heat to high and cover. Wait for the pot to come up to temperature and once the cooker begins to hiss, lower the heat to low and set the timer to 30 min.)

If using the oven: Cook until roast is just fork-tender, 2 1/2 to 3 1/2 hours, turning the roast after 1 hour. Uncover pot and let the roast rest in its juices for 30 min, skimming any surface fat after 20 min. Transfer the roast to a carving board and cover with foil. Remove and reserve the garlic head and skim any remaining fat from the pot (once you open the cooker you can skim off fat too). Add remaining 1/2 cup wine to pot, bring to boil over medium-high heat, and cook until sauce begins to thicken, about 12 min. Meanwhile, carefully squeeze garlic from the halves and mash it into paste, it should be very soft. Add the rosemary to the pot and simmer about 2-3 min. Remove and discard the rosemary and thyme sprigs, stir in the garlic mash and season with salt and pepper.

Remove the twine from the roast and cut the meat against the grain into 1/2" thick slices, or you can pull it apart into large rustic pieces. Transfer the meat to a serving platter and pour some of the sauce over the meat. Serve the rest of the sauce at the table.
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Or maybe you just want to grill or pan fry a steak (chicken or pork even) and just get it over with yet it still has to taste great.... How about a great "Chimichurri Sauce":

Chimichurri Sauce.- We all know Argentina is known for its beef (amazing!!!), here's their traditional accompaniment to beef, which I use on almost everything:

1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Combine hot water, oregano and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
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Zucchini and Leeks en Papillote.- A traditional French technique that can be applied to many different dishes, is very healthy and locks in flavors and prevents food from drying out:

2 zucchini, cut in long, thin strips
1 leek, cut off the tough tops and slice the white in fine juliennes
1/2 lb asparagus, trimmed into 2 parts
4 sprigs tarragon, fresh
4 garlic cloves, unpeeled
salt & pepper to taste
1 egg, beaten optional
water (optional)
cornstarch (make paste optional)

Preheat the oven to 400F. You can use a potato peeler to slice the zucchini lengthwise into thin strips.

Cut 4 sheets of parchment paper, 12 x 15 inches in size. Fold it in half. Draw half a heart shape when folded so it will be a whole heart unfolded. Cut along the inside of the line and open out.
Divide the vegetables between each heart. Position the filling on the right side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.

Brush the edges of the paper with the beaten egg and fold over. You don't have to use the egg and can fold it without using the egg. I found this site on the web which I thought was a really good explanations of how to accomplish this technique. Cut and paste onto your browser http://www.sundaysupper.com/parch.htm gives directions and shows photos of the no egg technique, it will make you an expert at "Papillote".

Pleat the edges so it is sealed. Put it on a cookie sheet and bake for 10 min. It will puff up so make sure to move the oven racks and leave room. Serve immediately. You can let each person open their own packet on their own with scissors, but be sure and tell them that heat will escape and could burn, so open with care and enjoy the lovely aromas this technique gives.
NOTE: Once you've mastered the making of the packets this way, you can use it for fish and vegetables giving you a clean and very healthy alternative to cook.
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In keeping with "cool" foods, here are two desserts which can be made ahead and will deliver flavor and comfort in a refreshing dish. First of all I want to give you a "foolproof" pastry crust you can use for all types of pies, you'll love it:

Foolproof Pie Crust.-This pie crust can be pressed into the pie plate and refrigerated for up to 2 days or double wrap in plastic and freeze for 1 month. Once baked, cool, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.

1 1/4 cups all-purpose flour
1/4 tsp table salt
8 tblsp butter (1 stick), softened but still cool (I've used shortening too)
2 oz cream cheese, softened but still cool

Lightly spray 9" glass pie plate with cooking spray. Whisk flour, sugar, and salt together in a bowl. With an electric mixer at med high speed, beat the butter and cream cheese, scrape down the beaters and sides of bowl, and beat until completely mixed, about 2 min. Add the flour mixture and combine on medlow until it looks like coarse cornmeal, about 20 seconds. Scrape down sides of bowl. The mixer speed now to med high and beat it until dough begins to forms large clumps, about 30 seconds. Set aside 3 tblsp of the dough.

Turn the remaining dough onto a lightly floured surface, gather it into a ball and flatten into a 6" disk. Transfer this disk to greased pie plate.

Press the dough evenly over bottom of pie plate toward sides, using heel of your hand or the bottom of a smooth cup (you can also roll out the pastry with a rolling pin as usual and then place it on the pie plate). Make sure that the dough is evenly distributed yet should be thin. Continue to work the dough over the bottom of the pie plate and up the sides until even. On floured surface, roll the reserved dough into a 12" rope. Cut into three pieces, then roll each piece into a 8" rope to form a fluted edge. Wrap it in plastic and refrigerate at least 1 hour.

With the oven rack in the middle of the oven turn oven to 325 F. Lightly prick the bottom of the crust with a fork. Bake until golden brown, 30 to 40 min. Cool on wire rack. (If large bubbles form, wait until the crust is fully baked, then gently press on bubbles with a kitchen towel or back of spoon. The bubbles will settle as crust cools.)
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Amazing Lemon Pie.-This simple recipe forms a custard type filling. You need 6 tablespoons of lemon juice for this recipe so have an extra lemons on hand in case the 3 sliced lemons do not yield enough juice.

1 double-crust pie dough (see above and make 2 batches)
3 large lemons, sliced thin and seeded (I use Persian Lemons)
1 cups sugar
1/8 tsp salt
1 tbls cornstarch
4 large eggs
1 tbls heavy cream

Adjust your oven rack to lowest position and heat the oven to 425 F. Line a 9" pie plate with 1 dough round and refrigerate for 30 min.

Squeeze the lemon slices into fine strainer set over a bowl; reserve the juice (you should have 6 tablespoons). Put the drained slices and 2 cups water to boil in a saucepan, then reduce the heat to med low and simmer until slices are soft, about 5 min. Drain the slices well and discard the liquid. Combine the softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in a bowl; stir until the sugar dissolves.

Whisk the cornstarch and remaining lemon juice in a large bowl. Whisk the eggs into the cornstarch mixture, slowly stir in the lemon slice mixture until well combined. Pour into the chilled pie shell. Brush the edges of the dough with 1 tsp cream and top with the remaining dough round. Seal, crimp edges, and brush the top of dough with remaining cream. Using a paring knife, cut 4 vents in the top of the dough.

Bake until light golden, about 20 min, then lower the oven temperature to 375 F and continue to bake until golden brown, 20 to 25 min. Cool on wire rack for at least 1 hour. Serve. Pie can be wrapped in plastic and refrigerated for 2 days after baking.

NOTE: Found some tips on pies and it said that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. You get better results with a mandoline (or V-slicer), which produced perfectly thin. But, if you didn't have a mandoline, putting the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. But same goes when you want to thin slice other things too, like fish or meat.....
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Perfect Strawberry Pie.-Here is a strawberry pie that truly delivers, but you have to make sure you have 2 cups of the berry mixture and you need to measure! The frozen fruit helps develop flavor and texture.

2 lbs frozen strawberries
2 tbls lemon juice
2 tbls water
1 tbls unflavored gelatin
1 pinch salt
1 lb fresh strawberries, cleaned and sliced thin
1 9" pie shell, baked and cooled
4 oz cream cheese, softened
3 tbls sugar
1/2 tsp vanilla extract
1 cup heavy cream

Cook the frozen strawberries in a large saucepan over med low heat until berries begin to release juice, about 3 min. Increase the heat to med high and cook, stirring, until thick and jam like, about 25 min (should be 2 cups).

Put lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 min. Stir gelatin mixture, sugar, and salt into cooked fruit mixture and return to simmer, about 2 min. Transfer to a bowl and cool to room temperature, about 30 min.

Fold the fresh berries into the filling. Spread evenly in the pie shell and refrigerate until set, about 4 hours or even overnight.

With an electric mixer on med speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 min. Serve pie with whipped cream topping.

NOTE: Be sure to measure the reduced strawberry mixture: You need exactly 2 cups. Put the strawberry mixture into a measuring cup. If its more than 2 cups, return it to the pan and cook it down. It may seem OCD to to measure, but the pie won't set or slice properly if you have more than 2 cups of the strawberry mixture, so take the extra couple of minutes to insure a perfect pie.
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So far this is as far as I got this time, took too long and put other things on hold so now's the time to get going on the rest. The house is very smoky with the aroma of roasting Poblano's and the heat isn't letting me open windows for now so whatever.... at least I like the smell, right? But I've been whipping up some batches of some "fun food" from way back: jello & pudding shots in some creative flavors since these popular "kid friendly" foods grew up.... you'll see, I'll send you some ideas as soon as I finish this up later. Until then, relax and enjoy!......

A Bit of Wine, Some Cheese and Thee.... Mmmmm

2011-06-03T13:09:00.000-07:00

Yesterday was my market crawl all over the valley so I organized my list, my menu's but most of all made sure we had a good brunch before setting off so we didn't but impulse items brought on by being hungry. #1 of the prepared shopper's list: never shop hungry, makes you do crazy things..... I know that all too well, lol, getting crazy, non-nutritious things that look amazing.....

After getting lots of fruits and vegetables at the Mexican markets, proteins from a few others, we hit Trader Joe's for whole coffee beans. Just ground dark beans first thing in the morning is a thing of beauty for us.... the aroma is amazing so we make sure to scope out good values on quality beans and this month it was Trader Joe's, except that walking in there can be hazardous to your budget just seeing the imported wines featured as well as their selection of yogurts, nuts and cheeses and as mere mortals, we sucumbed to the siren call of the cheese and wine.

When you talk about cheese you've opened up a virtual Pandora's box of possibilities into the realm of amazing flavors, textures and applications. What can you do with cheese? What kind? What for? I could go on and on.... from France, Italy, Greece, US, Eastern Europe...... and depending on what you're planning, well, suffice to say it could take a while but for some reason I was in the mood for some Goat Cheese and Joe's had a special on French Chevre of all kinds: with honey, ash, herbs, chilies but all I could see was the plain Chevre I could transform into our "perfect" blend at home. Of course I also picked up some crusty baguettes, some fresh herbs and as soon as I got home got busy oven drying some tomatoes to intensify their flavors so they too could bring additional flavor to our little party, chill the wine and we're almost there.

First, let me give you a little background on this most popular food. Goat's milk is often consumed by those that have a low tolerance to cow's milk because it's assimilated better by them so you see young children, the elderly and those that are ill, drinking it. Goat's milk is the closest to human milk too, and most of the world consumes it, except the US where cow's milk is the rule, you see goat's milk cheeses being popular elsewhere, especially in places where refrigeration might be a problem and with the addition of salt as a preservative, goat cheese is prevalent. When compared to cow's milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has less calories, it has a full, rich and creamy flavor. Now thanks to the artisan movement and the new food culture here in the US, more and more goat cheese producers can be found, so domestic goat cheese will become (maybe) a widely available product very soon.

Most people think goat cheese is salty because of using salt to preserve it yet natural goat cheese isn't salty at all. Feta, my all time favorite cheese, which comes in a salted brine, is sometimes accused of this but I love the Eastern European versions of Feta which come IN the brine, they are wonderful!

Goat cheese is incredibly easy to make and is one of the earliest dairy products ever made. You just let the raw milk naturally curdle, you drain and press the curds. You can also use rennet to cause this action or use an acid like vinegar or lemon juice too. Home cooks all over the world make their own soft cheese and simply hang it up for several days, in cheesecloth, to cure and drain. If you want an aged product then you can brine it to create a rind and then store it in a cool place for several months and it will get done. Unfortunately in the US people mistrust raw milk so you'd have a harder time finding ingredients, but if there are farms close to you, you're in luck. Plus, you don't need raw milk to make goat's cheese so whatever goat milk you can find at your local A&P will do nicely.

Heat will soften the cheese but it doesn't act the same as cow's cheese yet the flavors imparted by the goat cheese are more tart and lend themselves well to the addition of many other flavors which complement them. If you have an aged goat cheese with a rind, you can bake in an oven and it will give you a gooey cheese which you could pair with roasted garlic to spread on some great bread.... this simple offering is quite a treat. There are so many goat cheese producing countries in the world as there are stars in the sky, some famous while others are just regional favorites, yet all impart that wonderful tart taste we've all come to enjoy.

Want to try making you own "easy as pie" goat cheese? Takes about 2 hours, very little equipment (you'll need a pot and a candy/instant read thermometer and some cheesecloth), here's the recipe:
NOTE: You can also use unbleached muslin, linen handkerchiefs, butter muslin, 100% cotton handkerchiefs, rinse or wash them really well to insure it's clean and won't impart any flavors (watch the detergent and don't use softener unless you want your cheese Downy soft). If you want to use this as "ricotta" or sweeter version for desserts, omit the garlic.

How to make Goat Cheese.- So easy, how can you not try this? This will make 8 oz cheese.

2 qts goat's milk
1/4 cup lemon juice, must be fresh squeezed or can use vinegar (or rennet), can add more
1/2 clove garlic, fresh grated
A few pinches coarse salt
Herbs (optional) but recommended: Rosemary, chives, parsley, cilantro, herbs de Provence, fennel fronds, dill, and other non-herbs like dried apricots, figs, prunes, etc.

Fill a stainless steel (or other non-reactive pan) saucepan with goat's milk. Heat gradually until it reaches 180F. Watch closely. It shouldn't take more than about 15 minutes.

Once it's up to temperature, remove from heat and stir in the lemon juice. Let stand until it starts to curdle, about 30 seconds. It won't curdle like cottage cheese curdles. It's more like a little clumping. Don't add a lot of lemon juice, thinking nothing happened. You can add some extra drops if needed. Line a colander with 3-4 layers of cheesecloth, this seems to be the consensus. You'll lose precious goat cheese if the cloth is too loose. Put it over a large bowl to catch the whey as it drips. You can use the whey as a soup base or make bread with it. Ladle milk into the lined colander. Pull up and tie the four corners of the cheesecloth together and hang on the handle of a wooden spoon to drip out, over the bowl.

Allow the whey to drain until a ricotta like consistency is obtained inside the cloth, about 1 to 1.5 hours. Transfer to a bowl and add in salt, garlic, and any flavors you'd like. Can be stored in an airtight container in the fridge, zip lock bag or similar (if it lasts that long) but I should tell you that after a few days, the consistency isn't great or as smooth as at the beginning, so try and use it up. Experiment with herbs, spices and flavors so you have your favorites that you can whip up quickly, you'll be glad you did.
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How can you enjoy Goat Cheese? Let's count the ways....

1. Spread on toast or bagels.
2. Top green salads with crumbled cheese, or with slices briefly warmed in the oven.
3. Use goat cheese in lasagna.
4. Swirl or layer with pesto to spread on crackers.
5. Substitute for cream cheese in dips.
6. For a simple pasta sauce, mix goat cheese with pesto.
7. Mix with your favorite Salsa.
8. Slice goat cheese, warm in the oven, arrange in a pool of chocolate sauce on a dessert plate, and sprinkle with chopped nuts.
9. Use in omelettes, blintzes, danishes, croissants, burritos, cannolis, etc.
10. Use in place of sour cream on baked potatoes.
11. Place a 5-ounce goat cheese round in a pint jar, cut in half. Add garlic, cloves, parsley, a few peppercorns, a spring of thyme, and 1/2 of a bay leaf, some red pepper flakes. Cover all with extra-virgin olive oil and let sit for a few days. Serve with crackers or bread.

Mango Salsa Served with Goat Cheese.- Here's a great way to enjoy goat cheese!

Mango-Pepper Salsa
Goat Cheese Rounds
Coarsely ground black pepper
Fresh Chives

Make Mango Pepper Salsa:
3 mangos, peeled, pitted, diced
2 jalapenos or serrano peppers, seeded, deveined, and very finely chopped
Juice of 2 limes
2 tablespoons extra-virgin olive oil
sal to taste
2 teaspoons freshly ground black pepper

In a large bowl, gently toss mango, chile peppers, lime juice, olive oil, salt, and pepper. Taste and adjust seasonings. Refrigerate until ready to serve. Prepare Goat Cheese Medallions. These may be prepared in advanced and refrigerated, covered, until ready to bake and serve.

Goat Cheese Medallions
2 (7-inch) soft goat cheese logs
2/3 cup extra-virgin olive oil
1/2 cup fine bread crumbs
2/3 cup coarsely chopped toasted hazelnuts
1 teaspoon coarsely ground black pepper

To toast hazelnuts: Preheat oven to 350F. Place whole hazelnuts in a large baking pan and bake, stirring frequently, for 10 to 15 minutes or until lightly toasted (watch carefully to keep nuts from burning). Remove from oven immediately and wrap nuts in a double thickness of paper toweling. Place wrapped nuts in a resealable plastic bag; seal bag and allow nuts to steam for 5 minutes. Roll enclosed nuts back and forth on a hard surface to remove skins. Remove nuts from bag and toweling; discard skins.

Preheat oven to 400F. Cut the goat cheese into 1/2-inch slices. (Use dental floss or fishing wire or string to slice the cheese logs cleanly. Pour olive oil into a small bowl; dip goat cheese slices into olive oil and coat both sides of each slice. In another small bowl, combine bread crumbs, hazelnuts, and pepper; place the olive oil coated goat cheese slices into the crumb mixture (gently pat nut mixture onto the goat cheese, turning to coat all sides). Place the prepared goat cheese medallions on a non-stick or lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 5 to 6 minutes or until the cheese softens slightly. Remove from oven and serve immediately with the Salsa

Using individual serving plates, layer 3 tablespoons Mango Pepper Salsa in the center of each plate. Sprinkle coarse black pepper over salsa and around the plate. Place two hot Goat Cheese Medallions onto the top of the salsa on each plate. Sprinkle with snipped chives or cross two chive stems across each other and place on top of the goat cheese medallions. Serve immediately.
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Goat Cheese Cheesecake Appetizers.- This makes a great first course or a cocktail party
offering!

1/2 cup fresh homemade bread crumbs
1/2 cup finely ground walnuts
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 oz cream cheese, room temperature
5 oz soft goat cheese
1 egg, beaten lightly
1 tablespoon chopped fresh chives, plus more for garnish
1 teaspoon finely diced red bell pepper, for garnish

Preheat the oven to 350F. Butter eighteen 1/8 cup mini-muffin cups. In a medium bowl, combine the bread crumbs, ground walnuts, butter, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper; stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each muffin cup and press down into the bottom of the cups.

With an electric mixer, beat the cream cheese until light and fluffy. Add the goat cheese; beat until creamy. Add the egg and beat until well combined. Add the chives, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Divide the goat cheese mixture between the mini-muffin cups and smooth the tops. Top the cheesecakes with the diced red peppers. Bake approximately 15 minutes or until puffed. Remove from oven and let cool on a rack for 5 minutes, un-mold. You can put them on a lettuce leaf or other base for serving.
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I hope I can inspire you to try some of these, you'll be rewarded by wonderful food to share or just consume.... the good thing with goat cheese is that it doesn't need a lot of additions to deliver full flavor, a good bread, some wine and you'll be ready! Easy to prepare, quick to make, flavor plus and a real crowd favorite... what more could you ask for? You can serve it for a special occasion or simply on a weeknight and treat yourself, a cocktail party or a backyard chill out evening.... it's all good.

Sending everyone best wishes for a lovely summer... we'll talk soon.

Fresh Fish.... the smell and taste of the Ocean in your mouth.....

2011-05-22T11:40:00.000-07:00

I love fish and seafood or should I say I love FRESH fish and seafood. It's said this is the best source of protein and the one we assimilate the best. Full of the things our bodies need to keep it healthy and lean, amazing delicate taste and texture..... BUT in these times and unless you live right by the water (ocean or river) your access is limited by the quality and price. Yikes!

This happens to us here in the middle of the desert and many a time I've found myself debating about wild caught or farm raised, fresh or flash frozen, a good deal or price so high it's outrageous.... whenever the need arose to have some fish or seafood. Of course, in one sense we're lucky to have all the casinos in town with so much purchasing power that allow food vendors to make daily runs to Sin City which gives us variety, but then on the other hand they have to fly them in, treat them with tremendous care which drives up the price so most people on a budget simply can't make them part of their diet anymore. Plus there are lots of people that simply don't like fish at all.

Sure, we have some of the best celebrity chefs in the world with restaurants here but when you're looking at an average check of around $75-$140 per person or more, not including drinks, tax or tips, it tends to limit your options, right? Very unfortunate for most, so I poach their menus and reproduce their offerings at home which makes these dishes affordable (if you can find quality fish/seafood at decent prices that is, which does happen but not that often). I remember going fishing with my dad in Oregon, Idaho, Wyoming, Alaska, California, Mexico and anywhere we could, to this day I love it still and am sad I don't have the chance to do it anymore... well, maybe someday....

Got some pretty decent Red Snapper Fillets on sale at my local Smith's which is part of the Kroger chain, we've been partial to them for many years especially due to their penchant for excellent meat and steaks, great prices and their specials. This time it was fish and shellfish week so we get to indulge a little bit which is what brought me to this post. So I've got these two monster fillets of Red Snapper waiting to be turned into something amazing and I'm looking everywhere for inspiration..... here are some:

Greek Style Fish.- You can use almost any fish with this recipe, it's an old standby and always amazing, easy and quick.

1-2 lb fish steaks
Kosher salt
1 cup flour for dredging
1 Tblsp garlic powder (not garlic salt)
1/4 cup olive oil
4 Tblsp Asian fish sauce, or 2 Tblsp Worcestershire sauce
2 Tblsp olive oil
2 Tblsp honey
2 Tblsp ouzo or other anise-flavored liqueur (I'm using Tequila)
1 Tblsp chopped fresh oregano
Freshly ground black pepper

Make sure the fish looses the cold of the fridge for about 5-10 minutes. Sprinkle kosher salt on them. Mix the 2 tablespoons olive oil, the honey and the fish sauce together by whisking vigorously for a minute or so. Mix the garlic powder in with the flour.

Heat a large frying pan over high heat for a minute or two. Add most of the 1/4 cup of oil. Start with a little more than half. Turn the heat down to medium-high and let this heat up for 2 minutes. Dust the fish with the seasoned flour, shake off the excess and sear in the oil. Let the fish sear to a golden brown. You might have to cook the fish in batches if your pan is too small. Set aside the finished fish as you do the rest. Add more of the reserved olive oil if you need it.

Remove all the fish to a paper towel and let drain. Pour in the ouzo and scrape off any browned bits with a wooden spoon. Add the honey-fish sauce-olive oil mixture and mix everything well. Let this cook down until the whole surface of the pan is a mass of bubbles. Turn off the heat. Add the fish back into the pan and coat with the sauce. Serve over rice, garnished with the oregano and the black pepper.
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Sichuan Sweet and Sour Crispy Fish.- Doesn't that just sound amazing! This is such a great recipe you have to try it so you too can see.....

2 whole (but scaled and gutted) rockfish or other pan-sized fish
3 green onions, chopped
1 inch piece ginger, peeled and finely chopped
1 Tblsp Chinese cooking wine (or Japanese Mirin)
1 Tblsp soy sauce
1 tsp freshly ground black pepper

3 inch piece of ginger, peeled and cut in julienne (very thin strips)
1/2 medium onion, cut in very fine half moon slices
3 cloves garlic, sliced very fine
1/2 habanero chile, or 1-2 Thai chiles or 1 serrano, very finely sliced
5 Tblsp water
5 Tbsp tomato sauce or catsup
3 Tbsp sugar
1 Tbsp Chinese cooking wine (or Japanese Mirin)
1 Tbsp soy sauce
1 1/2 tsp corn starch
1 Tblsp finely chopped cilantro
1 Tblsp finely chopped green onions or chives
4 cups peanut or vegetable oil
2 cups flour for dredging

Prepare the fish. Cut off the fins of each fish with kitchen shears or scissors. Remove the gills of the fish if they are still attached by cutting them out with the kitchen shears. Make three vertical slices along each side of the fish evenly spaced along its length. If you have a long fish, make four slices. Rinse the fish under cold water and pat dry.

Marinate. Mix the 3 green onions, the finely chopped ginger, the tablespoon of Chinese cooking wine, the tablespoon of soy sauce and the black pepper together, then pour the mixture into a glass or plastic container, or Ziploc bag, with the fish and make sure the marinade surrounds the fish. Let this sit in the fridge for 30 minutes.

Prepare the vegetables. Have the julienned ginger, the 1/2 onion, the garlic cloves, all ready. Pour the oil into a wok and turn the heat on to medium. If you do not have a wok, use the largest, deepest skillet you have. A wok helps here, since its shape prevents the tail fin from burning. Take care in a pan and make sure your fish fits.

Make the sauce. Mix the tomato sauce, sugar, soy sauce, Chinese cooking wine, water and corn starch and stir vigorously to combine. Set it aside. Take the fish out of the fridge and check the oil temperature. Should be about 300-325 degrees. If you don't have a thermometer, the oil is ready when a drop of water is dropped into the oil fizzles immediately.

Fry the fish. Remove the fish from the marinade and dredge in flour. Shake off excess, and when the oil is hot, slip the fish into the oil. Do one fish at time. Turn the oven on to "warm." Fry the fish for at least 5 minutes per side. You want it to be crispy, golden brown. With 300-degree oil, a 1-pound fish is fried for 8 minutes on the first side, 5 minutes on the other side. Larger fish will need more time so keep an eye on it. When the first fish is done, remove it to a plate and put the plate in the warm oven. Fry the second fish the same way as the first, etc.

Finishing up. When the fish are done, take out all but about 1/4 cup of the oil, reserve the rest (you can filter through a coffee filter, cool and save in a jar for another fish fry). Toss in the ginger, the onion, the chiles and the garlic and stir-fry over high heat for 2 minutes. Add the sweet-and-sour sauce and stir well to combine. Bring this to a rapid boil and stir well. Cook for 2 minutes. To serve, place the fish on a plate, sauce on top of it and garnish with the finely chopped chives and cilantro. This dish goes best with simple steamed white rice.
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Parmesan Baked Fish.- Easy, quick and wonderful, what more could you ask for?

1/4 cup milk
2 tsp salt
2 lb fish fillets
1/2 cup fine dry bread crumbs (I use old bread, all kinds of bread, in a blender)
1/2 tsp paprika
1/4 cup grated Parmesan cheese
melted butter

Preheat oven to 375 F. Grease a rectangular baking dish. Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl. Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
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Easiest and Crispiest Fish Fillets.- A basic recipe that yields great fish. Economical, practical and done in no time flat! I also like corn flakes for crispy pork chops and chicken.

1 to 1 1/4 pounds fish fillets
2 tblsp butter, melted
2 tblsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried dill weed, optional (dill is amazing with fish & potatoes)
2 cups crushed corn flakes (in the blender but just pulsed so it's not all fine)

Grease a 13x9 inch baking dish. If fish fillets are large, cut into serving-size portions. Combine butter and lemon juice; set aside. Mix salt, pepper, and dill weed. Dip each piece of fish in butter and lemon mixture. Sprinkle salt and dill mixture over each side of fish. Coat with the corn flake crumbs. Place fish fillets in prepared pan and bake in a 350 F oven until fish flakes easily with a fork, 20 minutes, depending on thickness of the fish fillets.
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Salmon with Champagne Sauce.- So simple yet so elegant, very fast and impressive!

4 salmon filets
1 cup flour for dredging
1/3 cup unsalted butter
1 cup Champagne or other dry sparkling wine, like Prosecco
1 cup heavy cream
Salt and pepper to taste
Sprigs of parsley

Add salt and pepper to the flour. Flour the filets and shake off the excess. Melt the butter in a broad skillet over medium heat and cook the filets for 4 minutes, turning them after 2 minutes. Sprinkle half the champagne over them and continue cooking until it is reduced by half. When the filets are done, remove them to a heated serving dish and keep them warm.

Raise the heat to medium-high. Add the rest of the champagne to the pan and bring to a boil. Add the cream to the pan, season to taste, and continue to cook until the sauce becomes creamy. Taste to adjust seasonings. Spoon the sauce over the fish, garnish with parsley, and serve at once.
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As always, for more recipes about fish or sauces you can use to complement a dish, please search through the blog, ok? Lots of tips, preparations and ideas for one thing can be adapted to suit other needs and you might just find something that will give you an amazing dish.

Don't forget that if you need help with a recipe or want to serve something special and you need more info, drop me a line and I'll be glad to help any way I can. Hoping everyone's weekend has been restful and lovely, we'll talk soon....

The Spice of Life.... Ahhhh, chiles!

2011-05-13T14:00:00.000-07:00

What do you think of when you hear "chile"? A hot & spicy ingredient that occupies a principal place within Latin cuisines and is beloved by many "chili heads" around the world? You bet! Even if you can't take a lot of heat, you don't have to because there are so many chiles out there that you can adjust the spiciness of your dishes to suit your taste just by choosing different chiles or even by handling them differently. Did you know that chiles are addictive? I should say the effect they have on people's bodies is the addictive part and duplicates the effects given by drugs, sex and other addictive actions on our pain and pleasure centers.... interesting isn't it? Chiles are also a great antioxidant that can bring health benefits to you as well, so flavor, spice, pleasure and pain are not the only benefits you can get from chiles. Lately studies have also shown that chilies help people loose weight, since it requires more energy to balance you out while eating hot foods and that helps in loosing weight.

But let's talk about what "chiles" are, how they are used and how to impart extra flavor into dishes with these amazing elements, shall we?

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas that is self-pollinating.

Christopher Columb

us was one of the first Europeans to encounter them and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe chilies were grown as botanical curio

sities in the gardens of Spanish and Portuguese monasteries. But

the monks experimented with the chilies' culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.

Chilies were cultivated around the globe after Columbus. From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India,China,Indonesia, Korea and Japan and became incorporated into the local cuisines.

How many kids of chilies are there? From the 5 basic families of

the Capsicum Cultivars there are hundreds of different type

s of chilies around the world. Chilies are measured by their heat on the Scoville Scale but for most, it's either mild, medium or hot.

Chili pepper pods are berries, are used fresh or dried and so are a fruit. Chiles are often dried or smoked to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies. Dried chilies are often ground to powders, although some Mexican dishes may use

whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, sweetened yet dried form of the jalapeno. Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chilies are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily. Dried chilies are soaked or reconstituted in liquid before using to make them more flavorful and easier to handle.

Chili pepper plant leaves, mildly bitter but not nearly as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine. In Korean cuisine, the leaves may be used in"Kimchi". In Japanese cuisine, the leaves are cooked as greens too, and also cooked in a style for preservation. We all know about Sichuan cooking and their spicy dishes and in India the spicy Curries are beloved as well.

Chili is the most important fruit in Bhutan, in fresh and dried form and is an important ingredient in almost all curries and food recipes in the country. Even in Italy where chilies are not usually found, the use of hot pepper flakes is common. The Middle East has "harissa", Japan has "la yu" and Thailand the ever present "sriracha". Now, you can find chilies in almost every corner of the world.

Since there are too many chilies to name, we'll deal with the most prevalent and the easiest to

find in your local A&P, we'll touch on the different names for each depending on their preparation and give you an easy reference, ok?

Chile Poblano.- Called this when fresh. (on the left) Used for Chiles Rellenos (we don't use Anaheims at all). In it's dried form it's called Pasilla or Ancho and it develops sweet flavors that make excellent pastes and sauces. (on the right) Good for stuffing, making "rajas" (dried or fresh) and topping soups, quesadillas or anything else.

Jalapenos.- Very well known, used in salsas, can be pickled easily, stuffed or roasted too. In its dried state it becomes a Chipotle, although it would get processed with piloncillo and then smoked. (left side)

Serranos.- Another favorite found all over. Smaller and hotter than the jalapeno, it can also give you plenty of flexibility on its uses and can be left to "redden" for a milder flavor. Can also be smoked or dried. (on the right).

Chilaca.- A favorite in Zacatecas, with great flavor and used roasted. When dried then it turns into a Pasilla looking chile that's not very hot at all. (left side).

Guajillo.- This is the dried version of the Mirasol pepper

which is hard to find in this country, but the dried Guajillo is the major chile to use as a paste for sauces. Great flavor and texture, Zacatecas is known for them and we use them often. (right hand side).

Habanero.- From the Mayans comes one of the hottest peppers around, yet its flavor is amazing. Used for pepper spray so you know it's deadly, chili heads adore it! In Merida, it was THE chile for all things spicy. You can find it dried or smoked too. Hottest when green colored, then it becomes yellow and then orange which are slightly less hot but use with care. (left side)

Chile de Arbol.- Can be fresh or dried, more prevalent in its dried form when it becomes "red pepper flakes" and usually paired with vinegar in hot sauces. Hot & spicy with great flavor. (right side)

Chile Ixcatic.- Found in Yucatan, this medium hot, wonderfully flavored chile is perfect for the Mayan dishes. Used fresh and stuffed or sometimes made into a velvety sauce, it's just amazing!

(here on the left)

Chile Guero.- Easily available and preferred for use in seafood soups and stocks where it lends just the right touch. Mild and interesting, can be used like a jalapeno in many preparations. (on the right)

There are others that are frequently used, like" Mulato, Negro, Puya (used in moles for extra dimension), Cascabel, Mortia and the non-spicy ones mainly used for cooking, like: red/green/orange bell peppers, Manzano and others and while you can find some at the market, you'd need to visit one of our famous Mexican regional markets to get a good appreciation of the varieties available as many aren't exported.

Now with so many gourmet food vendors, retail and online, it's possible to find these and more easily shipped to you. They also carry the dried forms of these in ground or even paste form which make them even easier to use. Try D'Allesandro Gourmet Ingredients and see if they're in your area.....

I realize that most people think it's crazy to roast, peel, de-seed, de-stem and grind chiles to a paste just so you can make a basic sauce, but to us it's the only way to obtain true and authentic flavors that will make a difference in whatever dish is being prepared. It DOES make a difference and the satisfaction derived from these time-tested preparations is amazing. Truly makes a meal into an event, believe me.

I hope you will consider trying some of the chiles I've mentioned and making your own traditional dishes. Look for recipes on this blog and try to change the ingredients in recipes for others so you can discover how changes affect a dish. Cooking is an art and a voyage of discovery. There is no better way to get to know a culture than through its food.... plus the results are incredible! Enjoy.....

Nos vamos de Tapas!!... Or what you must do in Spain....

2011-05-09T17:32:00.001-07:00

Again it seemed time got away from me, took me hostage really, when I realized I'd not posted in quite a while. Very unlike me since I look at my posts as a type of life journal of sorts that keeps me on schedule and semi-organized.... kind of, not really..... tangents anyone?

After much stress and upheaval it finally happened and we managed to get it all to "jell" (is that even a word?), anyway, last Saturday night Rene was able to get on a flight and leave for New York where he will undergo a very rigorous and challenging three year culinary course at THE premier culinary college, The Culinary Institute of America, at their main campus which is located in one of my favorite areas of the USA, the Hudson Valley..... I am so happy he will fulfill this dream (while obtaining a first-class education in all things culinary) which will give him the skills to truly compete in this ever challenging career. He's called several times now while settling in, being the first time he's been away from home and being the youngest of our kids has left us with an "empty nest"..... we're not at a loss, not at all, we're overjoyed for he sounds positive, hopeful and full of enthusiasm..... giving me twinges of envy (the good kind) as I recall my university days of old filled with amazing memories I have treasured during my lifetime- so I hope he too will gather lovely memories of his school days forever....

With Rene's parting it means our diets will change to no longer include so many "yummies" and instead offer a more healthful approach to food, so I am reorganizing the kitchen and menus to reflect our simpler approach yet upping the flavor quotient as always. With this in mind I mention that during my last forays into the latest food trends, awards, competitions and such things, Spain has yet again conquered not only everyone's imaginations but has pushed the bar into what food can aspire to be, especially the northern area of the country (Basque country) where the best restaurants (of the world!) and the most innovative Chefs come from for sometime now too. Now I don't have the set up to produce some of this very avant garde cuisine by any means but I can recognize innovation when I see it yet the flavors of the country shine like never before with accentuated taste and lovely accents that make us all sit up and take notice. So let's see what all the fuss is about, ok? You're in for a treat!

What do you do if you visit Spain? Why, go out for Tapas, of course! A very traditional way to spend an evening whether you're a local or just visiting is to stop in to one of the many food outlets in town (any town at all), ask for a "cana y una tapa" (a beer and a small bite) and indulge in any one of the many small offerings they have on hand. From roasted vegetables, seafood, meats or fresh food, the flavors they bring together are nothing if not spectacular. You eat one or two and off you go to the next Tapas place to practice what is almost a national pastime: "el tapeo" or the custom to go from bar to bar (or tabernas) sampling their dishes and having a drink; you walk, you drink and eat, you walk some more and then eat a little more.... music, good company and wonderful food in small, rustic places offering amazing eats. I love it!

So you're probably thinking, what do they eat that's so great?.... Why am I mentioning this now? Because during the first half of the month of May, there's a "De Tapas en Madrid" event that one of the local beer companies is sponsoring to get everyone out and about. Madrid is one of the #1 places for nightlife in the world and the streets come alive after 10pm when everyone is out and about. They'll give you a a tapa and a beer for 2,40 euros, which is about $1.43 US. Not bad, heh? They're not even charging for the ambiance which is amazing! Let's take a look at what you could find: "Huevo de codorniz sobre wok de gambas" (quail egg over a shrimp wok); "brocheta de carne de buey con alioli de miel" (Beef satay with honey aioli); "ravioli de morcilla y manzana sobre salsa romesco" (black pudding & apple ravioli with romesco sauce); "milhoja de berenjenas" (eggplant in filo purses).. Every bar will also try and come up with their very own presentation in hopes of winning the coveted "best of tapas" prize which will be chosen by all who are tasting.... sounds like fun to me!

So maybe you can't just jump on a plane and spend some time in Madrid but you could have your own "Tapas and Beer" event at home, don't you think? Get some friends together and make a party out of it and come up with your own fabulous "tapas"..... I'll give you some ideas to start with (remember I posted the Romesco Sauce and onions last time? you can do these on the grill on a lovely Spring evening...) but here are some more ideas.... and look around this blog for even more recipes you can make your own too.....

Cauliflower Tostas.- Use your favorite baguette or toast triangles or crackers for this, low in calories and you can even use any leftovers you have....

Cook cauliflower well, if you want to avoid the smell then add some milk soaked bread to the cooking liquid or some bay leaves. Run through a food mill or make a smooth puree, for 1 cup puree add 2-3 tbsp sour cream, some Tabasco or other hot sauce drops, salt and pepper and smear on the bread. Top with some chopped chives and presto!
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Avocado with Everything!.- Who doesn't like guacamole or avocado slices? Great and very tasty, make your favorite but don't forget to add lime juice so it won't oxidize. You can add vegetables, tuna, crab, shrimp or your favorite and serve it as a filling for avocados or on toast or crackers. With or without heat, it's a crowd favorite.
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Beef, Chicken, Shrimp or Veggie Satays.- Just use bamboo skewers and add as little or as much to these and you'll have a lovely offering. Partner up with pineapple or other fruit, red bell peppers, onions, Basil leaves, tomatoes.... Offer a nice dipping sauce like BBQ, Sweet N Sour, Hot Thai, Soy or even Ranch.... you've got a party all set.
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Olives in all colors.- What goes better with beer? Olives of course! Green, Black, Calamata, stuffed with a variety of tasty bits like almonds, jalapeno, tuna, pineapple, pimento or whatever you like they're amazing with beer and drinks. Make a great vinaigrette and allow them to marinate at least 30-60 minutes and watch them disappear.... Add red onion, herbs, crushed garlic, oregano, olive oil....Mmmmmm!
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Cheese is always welcome!.- Put some tomatoes in the oven, sliced, and let them bake at 200F for 2-3 hours or even more and they'll get dried and sweet.... serve them over toasty Goat cheese or cream cheese even, you'll love them. How about fruit slices with a strong cheese (like Gorgonzola), some olive oil and pepper and let them get soft and warm....
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Bruschettas.- All you need is some good bread, toast it on the grill or oven, rub a cut garlic glove over it and then top with: olive oil, tomato, Basil, salt & pepper - or - Arugula, Balsamic and some shredded Parmesan - or - Mash some canned sardines and add mustard, olive oil and chives - or - Canned tuna, capers, red onion and a little mayo or aioli all mixed together and topped with chopped parsley - or - Poblano chile strips over some Manchego cheese. Any or all of these will make your party something special....
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I've given you some easy ideas for a quick get-together. Spanish Tapas are more involved and would require more work but I can give these if you'd like, just drop me a line on the comment space and I will be more than glad to send you lots more. I'm sure you can devise your own creations from these just taking into account that they must be small plates, easy to eat while standing around, must go well with drinks and be full of flavor.... just add some friends and stir....

Hoping everyone is well, happy and looking forward to Spring and the coming Summer. If you've got ideas for more foods or recipes you'd like to see posted, drop me a line and I'll me more than glad to get started on them. Wishing you great food, we'll talk soon....

Nos vamos de Tapas

2011-05-09T17:32:00.000-07:00

Spain has become THE Culinary center of the world....

2011-04-24T10:16:00.000-07:00

For many years there wasn't a doubt as to where the new tendencies in food would come from: France, of course, right? Except that little by little something magical happened which turned the culinary scene on its head and made everyone sit up and take notice of the domination executed by Spain. Yes, Spain and not the Madrid area even but the North, the Basque area of the country is where the most intriguing, amazing and new tendencies have come from. This has literally brought this once quiet and sleepy part of Spain into the forefront of anyone who is interested in good food, and what good food can be.

Of course, no conversation about the new food scene can be considered complete without mentioning the most innovative Chef that has come along in a long time: Ferran Adria. He is the head chef of the El Bulli restaurant in Roses on the Costa Brava, and is considered one of the best chefs in the world. He has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavor, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner." As he likes to say, "the ideal customer doesn't come to El Bulli to eat but to have an experience." Although people refer to him as working in molecular gastronomy, there is confusion, but in any case his restaurant is renowned for new techniques that have revolutionized the world of food.

There are other best of the world restaurants in this area as well: Arzak, Mugaritz, El Celler de Can Roca, Martin Berastegui and Asador Etxebarri. Should you have the chance to go to Spain and wish to visit these Top 50 Restaurants of the World restaurants, be sure to make reservations with months of advance as they have limited hours and schedules, but always worth the experience. You might be surprised to see the location of these lauded food shrines too, not glitzy or showy at all but instead focusing on comfort and of course "the food". Meals take hours and offer many courses and are guaranteed to blow your mind.....

So let's take a look at some of the traditional food from Spain and revel in the flavors of our Mother country, shall we? These are by no means molecular gastronomy but just great dishes you're sure to enjoy!

Ajoblanco con Higos y Uvas (Garlic Soup with Figs and Grapes) .- What's more traditional than this garlic soup? You'll love it!

6 oz almonds, peeled
6 cups water
6 tablespoons extra virgin olive oil
3 tablespoons Sherry Vinegar (from Jerez if possible)
1 piece of stale bread
1 handful of grapes, peeled
4 fresh figs, cut in quarters
1/2-1 garlic clove
Salt to taste

Put the almonds, bread and garlic in blender / food processor / food mill and process until the
almonds are finely ground. Add water little by little until the soup is liquid. Add the oil at this time along with the vinegar and add a little salt. Check to see that the soup is nicely thickened and that the seasoning is pleasing.

Serve in soup bowls, topping with the grapes and figs.
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Patatas a la Riojana (Rioja Potatoes).- Very traditional, very flavorful, very wonderful....

2 1/2 lbs potatoes, peeled and sliced
8 oz chorizo (Spanish style is best)
1 onion, chopped
2 green Bell Peppers, sliced and de-seeded
2 tablespoons Pimenton, Spanish Smoked Paprika, if not use regular Paprika
2 red Bell Peppers, sliced and de-seeded
2 garlic cloves, chopped
Olive Oil
1 Bay Leaf
1 Hot Pepper, or use crushed red pepper flakes
Salt to taste
1/2 cup Parsley, chopped

Using a large cazuela or Dutch Oven, we place it on a med-high heat. Add some oil and fry the onion and garlic for 1 minute. Add green peppers and potatoes mixing well for 2-3 minutes. Add the Paprika, Bay Leaf, hot pepper, red bell pepper, chorizo and we cover with water so the potatoes are covered. Allow to come to a boil then turn down the heat to simmer for about 30 minutes or until the potatoes are done. Check the seasonings, add salt and add some parsley.

Serve in bowls insuring everyone gets chorizo and top with fresh Parsley.
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Salsa Romesco.- From the Barcelona region comes this most amazing sauce that although traditionally served with Calcots (charred onions) is great on everything, even toast! There will be a flavor change due to no Romesco Peppers in the US (smaller and hardier than red bell peppers) but worth making anyway.....

6 oz almonds, toasted
6 oz hazelnuts, toasted
2.5 oz pine nuts
2 walnuts
1 onion
8 tomatoes
1/2 a head of garlic (yes, half)
5 Romesco Peppers (dried) or red bell peppers
1 tablespoon smoked Paprika, ground
1 garlic clove, pressed thru garlic press
1 teaspoon of sugar or to taste
1 teaspoon hot pepper, ground or to taste (cayenne?)
1 cup olive oil
1/2 cup red wine vinegar
Salt to taste

On a grill, char the onion, tomatoes, garlic and red bell peppers. You can use your oven at about 400 F (200 C) for 30 minutes or so. Cool the vegetables and then peel them (do not run under water). In a food processor, add the nuts, process a little- add the vegetables and process, then the seasonings. You finish with olive oil which you add slowly in a thin stream so the sauce comes together. You can add a piece of bread and mix it in to help with the consistency too if you like. Continue processing until it's well mixed but still rustic. Add the vinegar and salt at the very end, taste it to adjust to your taste.
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Calcots.- Onions from Cataluna, a type of spring onion grown there. Calçotades, feasts at which the humble calçot is the star attraction, are held all over Catalonia from midwinter to early spring. However, the region of Tarragona and particularly the tiny town of Valls (an hour and a half outside of Barcelona) are the cradle of the custom. Calçots are trimmed and laid out on large racks, char-grilled in batches over a small bonfire made from the vines of the grapes that were harvested, wrapped in newspapers to keep warm and then served in traditional clay roof tiles, whose shape fits the long onions perfectly. The coals that remain after grilling the calçots are used to prepare the roasted meats and sausages served as the second course. First, you slide off the charred outer coating of the calçot with one hand, holding on to the green ends with the other. Then, you dip the newly uncovered pearly white end into salvitxada or romesco sauce, traditional sauces that indispensably accompany calçots. Finally, you tilt your head back and lower the dangling calçots into your mouth, biting off the white portion and discarding the ends. The flavor is rich, creamy and beguilingly sweet. The most popular spots to experience calçotades are masies, large rural estates that have been converted into restaurants. There, calçots are more likely to be grown on-site and grilled over outdoor fires in the traditional manner.

To do at home: Using a grill or charcoal grill (wood is better), you lay lots and lot of spring onions with the tips cut off on the grill until they char or turn black. You then wrap them in a couple of sheets of newspaper, tightly wrapped, and lay them inside a thermos chest (usually used for cold foods at the park) so they can steam for 30-60 minutes. Then, package by package is unrolled and you follow the technique explained above. Don't forget to supply lots and lots of red wine, happy people, crusty bread and other goodies to make it into a feast.
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Bunuelos de Bacalao (Fried Cod Balls).- In Spain, Cod is King and there is no argument, so for those of us that love Cod, it's amazing! Try these easy and tasty Cod balls, you'll be glad you did....

1 lb Cod (usually salted and soaked) I prefer fresh
2 tablespoons onion, finely chopped
2 tablespoons green bell pepper, finely chopped
2 garlic cloves, chopped
Orly Paste (see below)
Olive oil

Orly Paste.- 1 lb flour / 2 cups beer / 1 teaspoon olive oil / salt to taste.
Mix everything well until smooth. Use for breading and frying.

Make the Orly paste and have it ready for use.

Shred the Cod and insure it's not wet. Dry with paper towels if needed. In a pan with a little oil, medium heat, add the onion, pepper, garlic and stir until almost golden, then add the Cod allow it cook slightly.

Drain this well and mix with the prepared Orly paste. Using two spoons, make balls of the Cod mix and fry in a generous amount of hot oil. Drain well before serving. Serve hot.
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That was a nice little food trip that brought back good memories of time spent in Spain and the food that you find there, of course, there is so much more to discover and I hope if you ever have the opportunity of visiting Spain, you will search out the amazing food and experience their traditions for yourself.

Wishing everyone a lovely Easter, full of peace, renewal and good cheer. Talk soon.....

Some Lovely Little Things..... and Easy Too!

2011-03-29T14:16:00.000-07:00

We're in a Oriental mood, something we get often and it really doesn't matter which type. Could be Chinese, Thai, Japanese or whatever as long as those particular flavors are there and we satiate our tastes. For one of our practicals, Rene made pot stickers and with those in mind we started running down a list of old favorites and came up with some that I thought you'd like, were easy to make and deliver not just the "punch" you need but can be made for company or any weekend.

Tasty little tidbits, fresh flavors, wonderful spices and flavorings..... always welcome and everyone seems to enjoy them equally, even the kids will like these! Perfect for game snacks, a lazy weekend at home or an impromptu cocktail party.... you'll see how satisfying they can be, for everyone.

Feel free to substitute and use your favorite ingredients, you'll see how flexible and versatile these recipes are. If you like more heat, go ahead and add it, same goes for sweetness or salt, make these customized to your family's tastes and enjoy!

So let's get started, ok?

Pot Stickers.- Wonderful flavor, delicate and pretty amazing!

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh ginger
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock

Preheat oven to 200 degrees. Combine the first 11 ingredients in a medium-size mixing bowl. Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet-pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately. You can serve with your favorite sauce on the side.
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Shu Mai.- A very popular appetizer that you'll love!

Makes about 40 dumplings, serving 6 to 8 as an appetizer. The dumplings may be frozen for up to 3 months; cook them straight from the freezer for about an extra 5 minutes.

2 tablespoons soy sauce
1/2 teaspoon unflavored powdered gelatin
1 pound boneless country-style pork ribs, cut into 1-inch pieces
(or use lean, ground pork)
1/2 pound shrimp, peeled, tails removed and halved lengthwise
1/4 cup water chestnuts, chopped
4 dried shiitake mushrooms, in hot water 30 min, squeezed dry, cut small dice
2 tablespoons cornstarch
2 tablespoons minced fresh cilantro leaves
1 tablespoon toasted sesame oil
1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
1 tablespoon rice vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (1 pound) package 5 1/2 inch square egg roll wrappers
1/4 cup carrot, finely grated (optional)

Combine soy sauce and gelatin in small bowl. Set aside to allow gelatin to bloom, about 5 minutes. Meanwhile, place half of pork in food processor and pulse until coarsely ground into approximate 1/8-inch pieces, about ten 1-second pulses; transfer to large bowl. Add shrimp and remaining pork to food processor and pulse until coarsely chopped into approximate ¼-inch pieces, about five 1-second pulses. Transfer to bowl with more finely ground pork. Stir in soy sauce mixture, water chestnuts, mushrooms, cornstarch, cilantro, sesame oil, wine, vinegar, sugar, ginger, salt, and pepper. Divide egg roll wrappers into 3 stacks (6 to 7 per stack). Using 3-inch biscuit cutter, cut two 3-inch rounds from each stack of egg roll wrappers (you should have 40 to 42 rounds). Cover rounds with moist paper towels to prevent drying. Working with 6 rounds at a time, brush edges of each round lightly with water. Place heaping tablespoon of filling into center of each round. Following illustrations below, form dumplings, crimping wrapper around sides of filling and leaving top exposed. Transfer to parchment-lined baking sheet, cover with damp kitchen towel, and repeat with remaining wrappers and filling. Top center of each dumpling with pinch of grated carrot, if using. Cut piece of parchment slightly smaller than diameter of steamer basket and place in basket. Poke about 20 small holes in parchment and lightly coat with nonstick cooking spray. Place batches of dumplings on parchment liner, making sure they are not touching. Set steamer over simmering water and cook, covered, until no longer pink, 8 to 10 minutes. Serve immediately with chili oil.
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Vegetarian Steamed Dumplings.- Another well known and loved appetizer.

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Preheat the oven to 200 degrees. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
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Thai Pork Lettuce Wraps.- These can be made with almost any protein, like the other one's too, and make an excellent lunch, brunch or dinner offering. Fresh and healthy!

Serve 6 as an appetizer or 4 as a main course.
1 pork tenderloin (about 1 lb), trimmed, cut into 1-inch chunks
(or use ground pork, chicken, small shrimp, stir fry vegetables, etc.)
2 1/2 tablespoons fish sauce
1 tablespoon white rice
1/4 cup low-sodium chicken broth
2 medium shallots , peeled and sliced into thin rings (about 1/2 cup)
3 tablespoons juice from 2 limes
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh mint leaves
3 tablespoons roughly chopped fresh cilantro leaves
1 head Bibb lettuce, washed and dried, leaves separated and left whole

Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer. Transfer pork to large bowl; let cool 10 minutes.

Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves using each leaf instead of tortillas.
NOTE: These are super flexible and an type of protein works great, even tofu and veggie items!
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After reading these I'm sure you can see about feeling free to substitute ingredients, right? You can use your refrigerator leftovers and turn them into something pretty great, eliminating waste and saving money at the same time. Depending on your dietary needs, you can allow for these as well. Have friends, partners or kids join in the assembly and make it a group project. You'll get done in no time at all, everyone will enjoy it and sharing the results will be appreciated by all!

So go ahead and make these your family's choice for an Asian Night and savor something unusual that can be fun too! Hope you enjoy them....

How about something different for a change? You up for it?....

2011-03-26T10:24:00.000-07:00

I've often spoken about falling into ruts about the foods we eat. We all do. It's easy, you don't need to come up with anything new, you're used to the preparation and ingredients, they're familiar flavors, you have everything you need to produce it and you can make it almost on "auto-pilot". Lots of people don't do well with change. Add to this our stress-filled busy lives, family meal times turned topsy-turvy and you come to eating the same things all the time. I keep certain things in the pantry as "backup" just for these "duh days", when I'm brain fried but still need to get dinner going and I'm sure most people do it too.

However, on those days when we're "up", we can handle something new so why not look at nutritious, visually stimulating yet yummy alternatives? So I got started doing some research and I found some pretty exciting side dishes we could easily incorporate into our lives that would not only give us lots of nutrition, but even help those with some food issues at the same time, like wheat allergies, gluten-intolerant, vegetarian and vegan. Maybe some lactose-intolerant too, well see. Above all I found that these tasty dishes will be enjoyed by everyone due to their vibrant colors and tastes.

One of THE super foods that isn't as popular as it should be is AMARANTH. Maybe you're saying to yourself: what is that?

Amaranth is treated as a grain, yet it's not quite that since it's a member of the grass family (so it has no gluten). Popular in Mexico, Central and South America, India and Nepal, it holds so much promise it's been called "the crop of the future" due to it's potential of being easy to harvest; very high yields; inexpensive to grow by everyone; tolerant of arid environments (doesn't need much water); it contains so much protein and essential amino acids (more than 30% more than other cereals); very high in fiber; needs very little fuel to cook and it grows rapidly, has health benefits like lowering cholesterol and more....

It was one of the staple foods for the Aztecs and Incas as far back as 3000 BC when it was used to prepare ritual drinks and foods. It was prized during the month of celebrations for the great god Huitzilopochtli (the blue butterfly god) and it was one of the most important Aztec celebrations during the year and even figures of the god where made of Amaranth (but with added honey and blood) and so everyone would eat pieces of the god at the end of the rituals. You can see why the Spaniards outlawed this practice due to it's similarities to communion and anything related to it and so the use of this valuable food was lost to us (except in some remote areas that is). Mexico has for a while been bringing back this valuable food and we have some sweet treats that are made from it called "Alegrias", candies, a thick drink for holidays like "atole" and is added to other foods as well. The leaf can be eaten, it's used as a natural colorant, etc.... you get the idea, it's pretty great.

Another super food is Quinoa which much like the Amaranth is also not a grain but a grass and shares the benefits and uses, curious that it too has the same history as the first when it comes to the prohibition by the Spanish but this time imposed upon the Incas. Also making a comeback once it's benefits and properties have been recalled so we have this super food now on store shelves as well.

So okay, it's great, but how to you cook it and turn it into something the whole family can enjoy? Don't think you will serve something unappetizing or unappealing either, healthy doesn't have to mean nasty, not at all.... let me show you:

Amaranth can be used to make popcorn but don't use any oil, just dry heat, then finish off with melted butter (or similar), some salt and go. You can flavor it too. Use it in soups, just add and let it cook with the soup. Grind it and use as a flour for baked goods, just remember that no gluten means no rise, so flatbreads, hot cakes, etc.

Amaranth or Quinoa Tabouli: A lovely fresh salad that can be a main dish or used in wraps or as a side dish. A mid-eastern salad normally made with bulgur wheat, makes light,refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste.

1 cup quinoa or amaranth
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1/4 cup olives, sliced
lettuce leaves, whole

Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Drain if needed. Allow to cool. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.
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Amaranth or Quinoa Pudding: This quick and wholesome dessert is also elegant and tasty. It tastes suprisingly light compared to rice pudding despite the fact that quinoa is much higher in protein than rice.

2 cups amaranth or quinoa, cooked
1 cup apple juice
1/2 cup raisins
1/2 cup almonds, chopped fine
1 1/2 tsp vanilla
juice of 1/2 lemon
grated rind of one lemon
dash of cinnamon

Combine ingredients in a large sauce pan, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Pour pudding into individual dessert bowls. Top with a few grapes or strawberries and chill.
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Amaranth or Quinoa Stir Fry: A lovely alternative you will enjoy!

2 cups cooked amaranth or quinoa
2 Tbsp oil
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
1 cup mushrooms, sliced
3 cloves garlic, chopped fine
1/2 cup almonds, chopped
1/4 cup sunflower seeds
2 Tbsp soy sauce
1 tsp seasoning, your choice

Sauté veggies, garlic, almonds and seeds in the oil until vegetables are tender crisp. Add soy sauce, seasonings and amaranth or quinoa. Mix well until warmed through.
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Here are some amazing recipes thanks to the Glutten-Free Goddess (thank you!) that you will love. They are so full of flavor, you'll never think these are so healthy and nutritious!

Quinoa Taco Salad: If you love black beans, add 'em in. You can also add crumbled goat cheese on top, if you desire or anything else but this one is the lighter version you can expand on.

1 cup Quinoa cooked in two cups water (Fluff the cooked quinoa with a fork. Scoop into a bowl.)

Salad ingredients:

Extra virgin olive oil, as needed

Juice from 2 juicy limes

Sea salt, to taste

2-3 tablespoons fresh chopped cilantro or parsley

1 half small red or purple onion, diced fine

1 small yellow bell pepper, cored, seeded, diced fine

1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)

1 large head of crisp romaine lettuce, washed, dried, sliced crosswise

Gluten-free tortilla chips (or make your own like me)

1 large avocado, pitted, peeled, diced

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge.

Want to add more? How about chopped black olives, your favorite fresh salsa, fresh fruit pieces work well like mango, orange and jicama, you can see how far you can go with this. There is no dairy in this but you could add our cream, cheese or whatnot if this is not an issue for you.
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Cabbage Leaves Stuffed with Quinoa: Main dish, wonderful.....You can add sweet sausage to this filling, or other ingredients, but you can easily keep it vegan. Serve with a side of hummus.

1 large cabbage head

For the filling you'll need:

2 medium sweet potatoes, peeled, diced

1 red onion, peeled, diced

1 large tart apple, such as Granny Smith, peeled, diced

3-4 cloves garlic, chopped

(4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks) optional

Extra virgin olive oil, as needed

1 cup natural apple juice or cider

1 tablespoon pure maple syrup

1 tablespoon balsamic or apple cider vinegar

Sprinkle of sea salt, cinnamon, nutmeg, fennel

A handful of raisins or dried cranberries

1 to 1 1/2 cups cooked quinoa

To make your sauce you'll need: (or you can use your own)
1 24-oz can of strained tomatoes or 6-9 fresh tomatoes, lightly cooked
1/2 cup apple juice or cider
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Sea salt, to taste

1-Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.

2-Make the filling. Preheat the oven to 375 degrees F.

Throw the vegetables, apple, and sausage (if using) into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 30 to 40 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce.

3-Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but taste test first.

To assemble: Preheat oven to 350 degrees F. Lightly oil four serving dishes or one medium-large baking dish.

When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to.

Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in.

Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling. Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling.

You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Don't add the sauce until ready to finish, add the sauce and bake. Add an extra 10 minutes or so to the baking time.

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Roasted Vegetables on Polenta: Yes, there's gluten free polenta (from Bob's Red Mill, at the store or order online) and this combination is very satisfying and wonderful!

First off let's get the polenta done. You'll need:
2 Cups cornmeal
6 Cups water
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup of shaved Parmesan cheese (or use Vegan cheese if you want to keep it clean)

Get the water boiling and make sure the salt is dissolved. Then dump in your measured out cornmeal and start stirring. Turn the heat down to medium. While the water is working, grease a casserole dish with some olive oil, doesn’t matter what kind, for the trip to the oven.

As the water is absorbed and the gluten from the cornmeal is developed, you’ll notice the mixture become thick. Takes 30 minutes, keep stirring. You’ll know you’ve reached the right consistency when you can pull a spatula across the bottom of the pot and the polenta does not fill it back in.

If you’d like a smooth creamy polenta, you can stop right here, it will be delicious. If you want a more solid, sliceable polenta then, turn out your newly formed polenta into your greased baking dish, making sure to pack it in to form a tight layer. This will help to form a crust when in the oven. Sprinkle the top with the Parmesan cheese and place in the oven for 15 minutes.

Now back to the recipe but keep this polenta one for reference. To finish you need:

Fistfuls of whatever fresh veggies you have on hand
Fresh garlic
Extra virgin olive oil
Herbs, your choice
Sea salt and ground pepper
Balsamic vinegar
Cooked polenta or store bought
Goat cheese, or feta, crumbled (omit to keep this vegan and dairy-free)

Preheat the oven to 400 degrees. Toss in a large roasting pan:
1 sweet or red onion, chopped
1 cup broccoli florets
A handful of grape tomatoes
1 1/2 cups shredded cabbage, can be green and red together or just one
1 green bell pepper, cored and sliced
1 red or yellow bell pepper, cored and sliced
2-3 carrots, sliced into sticks
1 zucchini squash, sliced and cut in half
1 yellow squash, sliced and cut in half
6 cloves of garlic, chopped

Drizzle the veggies with extra virgin olive oil, and toss with a sprinkle of sea salt, some dried herbs of your choice [basil, oregano, thyme, sage], some fresh ground black pepper (or spicy red pepper flakes if you like heat) and a good dash or two of balsamic vinegar.

Throw the pan into the hot oven on a center rack, and roast away until almost done- about 30 to 40 minutes depending upon your oven and how many veggies you threw in the pan. Make sure you stir once or twice during the roasting to make sure all the veggies are coated and cooking evenly. When the veggies are almost done, cover the pan with foil and move the pan to a lower rack.

Slice the cooked polenta into fairly thin slices. Lay the slices on a baking sheet and brush with olive oil. Set the oven to Broil. Place the baking sheet with polenta on the higher oven rack, and broil until the polenta is sizzling and starting to get crispy around the edges (about 10 minutes in my oven).

Remove everything from the oven and assemble your plates. Divide the polenta slices among four plates. Top with roasted vegetables. Scatter crumbled goat cheese or whatever you've chosen. Enjoy!
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Here you are, a nice collection of healthy, gluten and wheat free, plus vegetarian and vegan for you. Naturally you can adjust these to suit your needs but these are basics to part from. All are full of flavor, easy to make and will deliver a wonderful eating experience. So how about it? Have I temped you into adding some "super foods" into your daily lives?

Sending warm wishes to everyone, hoping your weekend is lovely. Have fun! Talk soon....

Sauces, Condiments, School and Everything Else......

2011-03-18T19:58:00.000-07:00

As I sit at my computer to write this I have time to reflect on today's date which lets me know that I only have a couple of days before the end of my latest block of classes which makes me happy. Another milestone reached and so far, my GPA has remained intact. I've heard my next block is more than just challenging since it's referred to, with dread, as the pairing down class, designed to pressure everyone who won't be able to cut it "out in the world" and those that are just playing at cooking from those that will actually try and make a go of it. Some of our comrades took this course early (they're not in the full degree program) and 3 of the girls cried several times that first week. There are many stories such as this.....

Rene and I are looking forward to the challenge so we can be tested. We know we are up to it. We will do well, of that I have no doubts. No more recipes will be given out, no more hand holding (something I complained about) and no more "making nice". Good, about time. I can feel it and will be ready. Let's get going!!!! Who Hoo! But I've got finals next week, turning in the last projects early, making a cooking video "a la Food Channel" to present (making amped up Crab Cakes) and then we get our Spring Break which couldn't come at a worst time. We don't need to relax and slow down, we need to get going and speed up. Taking time off is never a good thing in this example, but whatever.....

In the meantime I'm still working on the Charcuterie Project I told you about, delving into the mysterious world of all things preserved, brined, salted, smoked and flavored. The more I get into it the more I wish I could wrangle out an Externship with someone who does all this for real so I could learn it from someone who knows their stuff. That would be amazing! But then I'd also like for Mario Batali to teach me Rustic Italian Cooking (I'm working on it) or someone like that, wouldn't that be great? I'd be willing to work for almost nothing and do the grunt work too just to learn..... Have someone like Eric Ripert teach me about Fish & Seafood..... Work in a lodge up in Alaska (fantastic fish!), or in Seattle? Opium dreams? Maybe, maybe not....

Today I'm waiting for dinner to get done and as usual I'm deciding on what sauce to make. I know I'm a saucier at heart and a wonderful, silky or rustic full flavor sauce melts my black little heart like nothing else.... well, maybe Kitty's antics come a close second.... but sauces are my weak spot no doubt about it. I'll do some research into what I need to do to get a posting in a place like that maybe..... very interesting how tangents suddenly appear.....MMmmm...

Speaking of sauces and condiments, here are some tasty bits for you to try, they're amazing!
I will let you in some comments as we go along and I hope you will consider these whenever you're looking for an "extra", ok? First of all is Mayonnaise. You might think it's just for sandwiches of salad but the truth is that it's a great all-purpose sauce that be used for anything, as long as it's good (Miracle Whip doesn't even count here, ok?) First rule is make your own. It takes a couple of minutes yet makes a world of difference. Add some flavorings and you're set. Use 1 egg yolk per 250 ml of oil, use a whisk or better still, a mortar and pestle and you'll get thick face-cream stuff. Add some lime, cumin, cayenne for Pork- Saffron and garlic for Fish- Lemon juice and Tarragon for Chicken- horseradish for Beef.... quick and easy.

Aioli.- A type of mayo using flavorings that brings this creamy mixture to heights without limit. Add roasted red peppers and it turns into "rouille" which is served with fish- Add some saffron infused water and it's extraordinary- use it with anything at all. You'll need:

1 large egg yolk (organic is always best)
1 1/2 tsp water
1/2 tsp white wine vinegar
1 tsp kosher salt
1 1/2 tbsp fresh lemon juice (or to your taste)
1 tsp garlic, minced or mashed to a paste
1 cup EV Olive oil

Mix the yolk, water, vinegar, salt, some drops of lemon juice and garlic in a medium bowl and whisk to combine. Whisk continuously while you drizzle in the oil, begin drop by drop, then thin stream (as it begins to thicken) until it's all incorporated. Taste and adjust seasonings. Add some drops of water if too thick. Don't forget to think of variations.

Chile Mustard.- I've seen a couple of different takes of this, but it's still pretty tasty.

1 Poblano Pepper, roasted, de-stemmed, de-seeded, peeled
1 Serrano Pepper (or Jalapeno, your choice of heat), roasted, de-stemmed, de-seeded, peeled
1 tbsp cumin (from seeds that were toasted and ground)
1 tsp thyme, dried, crushed
1 tbsp chile powder (Ancho chile powder or your choice), ground
1 tbsp Dry mustard powder
1/4 cup dark beer (or your choice)
3/4 cup lager
1/4 cup honey (or sugar, white or brown)
3 tbsp Tequila (or Pulque)
4 large egg yolks

Mince the Poblanos and Serranos fine. Using a bain marie (double boiler) add all the ingredients and stir to combine well. Continue to cook while your water simmers for about 20-25min or until it's smooth and thick, but maintain a calm whisk pace since you don't want to beat too much air into this. Once it's thick, remove from the heat and refrigerate, covered until cool.

How about making your own Sweet Pickles? I love these!

1 lb cucumbers, sliced
1/4 lb onions, sliced
1 cup vinegar (cider or white or your choice) or mix half and half
1-2 tbsp Kosher Salt
1/2 tsp mustard seeds
1 cup sugar (or more)
1 tsp celery seeds
1 tsp allspice berries
2 bay leaves
1/2 tsp whole black peppercorns
1-2 whole chile de arbol, dried (the little red ones, Thai ones too)
1/2 tsp cumin, ground

Put all the ingredients into a large pan and bring to a boil, then lower the heat and cook for about 15 minutes. Cool to room temperature, place in a large jar, cover and refrigerate.
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So many things to make and share there isn't enough time for it all. One thing takes you to another and then a tangent hits and you're off on another adventure..... you never know where you'll end up except that it's sure to be a tasty journey, right? So go ahead and make something great tonight and savor your results.... nothing comes close.

Wishing everyone a great weekend full of great food and drink. I think I'll make a wonderful Wine Vinaigrette to go with the Mixed Baby Greens, Goat Cheese and Bacon Curls and I've got a good White wine that will do very nicely (plus there's leftovers to drink too!). Also have a Creamy Poblano, Corn Pasta with a Garlic Cream Sauce on the stove and we're ready for a late night meal.... no school tomorrow so no worries. Have a great night! Talk soon....

Salumeria - Pork Parts and other tasty bits.........

2011-03-05T09:22:00.000-08:00

I have always been interested in cured meats, that came out of left field didn't it? lol.... but coming from a Basque family on my father's side (and you know how "different" this makes people... I'm being nice now...) means a strong independent streak when it comes to things and food in particular, and my Dad loved his cured meats and would make all kinds of tasty bits every now and then and if I was in the area, was known to be his "accomplice".... I learned about meat, smokers, fishing, hunting, camping and related items and it gives me a good appreciation when artisan producers present quality products.

Buying meats this way though isn't very satisfying and I've always maintained that if you're serious about a particular kind of food you'll ultimately figure out a way to make your own and make it better plus it will be custom designed to suit your taste, your nutritional needs and special health concerns. This is how it is. Sure, once again we come to the inevitable question I get from everyone: "But it's so much work and takes such a long time"..... Stop it! So it takes time? Anything worth anything is worth working on and if you're really interested, you find the time. Period. So no whining, ok? It's all work and dedication or just go to the market and buy it.

Moving so much and having gotten rid of most of my equipment means it's more challenging yet it doesn't mean you need to get specialized equipment or you can't get it done, hey I've smoked fish on top of the stove and it was easy and wonderful. Just adapt and be flexible but most of all, be creative and stick to it. You'll get there, there is no doubt, I've proven this time and time again. It's worth it too.

Now your taste could range from making your own bacon to Salami, Pancetta or even Prosciutto. It's all good and possible. There are more and more shops opening up offering Artisanal products made with care and wholesome ingredients so it tells you that there are many of us out there that care about this. I wish I could find someone who could mentor me and teach me the old ways to produce these wonderful meats but for the time being, I am teaching myself with my Dad's way plus lots of books from the library and the good old Internet. So far, good stuff is the result and it's making us happy, happy but I know perfection is still ahead.

First of all I'll say that I've read up many of Michael Ruhlman's posts on the subject of all things "pig" and his recipe for making your own bacon is amazing! I find pork belly at the local Korean Market at a reasonable price or this project wouldn't get off the ground, and the International Marketplace is responsible for the fresh herbs and spices that flavor the meats mentioned. Don't forget that I am on an even stricter budget due to the spikes in food prices of late but we are still making and enjoying amazing foods from all over the world on a regular basis due to our flexibility and creativity. Now the circle is complete and Rene is MY accomplice and we are having a great time! He is also VERY interested in all things cured meat.

Between Ruhlman's books (hope you don't mind my bastardizing your procedures Michael and take this as a tribute instead..) as well as many others, plus SO much information on the Web, this is what we've come up with....

Making Your Own Bacon at Home.- If you appreciate fantastic bacon, you will be happy! My favorite is Wild Boar Bacon but haven't been able to find fresh Boar meat... you can buy the bacon online....

You'll need:
Fresh pork belly, I followed the 5 lbs weight for this (if you want more or less, adjust)
1/4 cup Kosher Salt, coarse type (Ruhlman says to weigh it- 2 oz)
2 tsp Pink Curing Salt
4 tbl black pepper, coarsely ground or cracked
4-5 Bay Leaves, crumbled
1 tsp Nutmeg, fresh ground from a nut
6-12 Thyme Sprigs
3 tbl Juniper Berries, crushed (optional)
7-10 Garlic cloves, peeled, crushed or through a garlic press
1/2 cup Brown Sugar -or- Honey -or- Maple Sugar -or- your choice
Large Zip Lock Bags (2 Gal size) or aluminum foil or plastic wrap
NOTE: I've added red pepper flakes, regular sugar, cumin, mustard, etc. to vary the flavor and this is completely optional and up to you. This is just to get a different flavor.

In a large bowl put all the ingredients (after the pork belly) in an mix them all well. Put the pork belly in the zip lock bag (I've also used lots of plastic wrap when I've run out of zip lock bags), and rub the spice mix all over it, rubbing it well like you would a meat rub. Get as much of the air out of the bag and seal it up well. You could put this whole thing into another zip lock or wrap it up with plastic wrap so it's well sealed. Make room in your fridge and put it in there for at least a week. Every couple days or so, get it out and turn it while you "re-rub" the spices again.

After the week in the refrigerator, remove it from the fridge, take it out and rinse off the spices under cold water and dry it off with paper towels.

Turn the oven to 200 degrees F (or the lowest setting you have) and use a cookie/baking sheet to put the meat on. Let the meat sit in the oven for at least 90 minutes or if you use an instant read thermometer, it should read close to 150 degrees. Once it's there, take it out of the oven and allow to cool. If you're not using it right away, be sure to refrigerate it, otherwise, you're ready to begin using it.

Here are a couple of tips: I am not salty so too much salt makes it unpleasant for me. So go easy on the salt.

If you want smoked bacon then go ahead and follow directions for this. Just make sure you've cured it well. This can also be hung to dry like Salami if you like.
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Home-Made Salami.- Easy to prepare and satisfying to eat, here's a beginner's guide to making your own Salami.

3 lbs ground meat (pork / beef or ?)
1 tsp garlic powder (not garlic salt)
1 tsp onion salt
1 tsp red pepper flakes, very finely crushed
3 tbl Liquid Smoke
3 tbl Curing Salt
2 1/4 cups water

In a large bowl, mix all the ingredients except the meat, until they are really, really well combined. Add the meat and mix together with the spices, again, really, really well. You don't want to have a piece with more salt or pepper than another piece, so mix, blend, fold until it's evenly mixed and you can see even color all over.

Once it's well mixed, shape the meat into "logs", these can be small or good sized, it's up to you but half pound logs are fine or maybe three pound logs if you use it a little bit more. Cover tightly with aluminum foil, insuring it's well sealed and put it in your fridge for about 2 days.

Preheat oven to 325 degrees F and then place a wire rack in a deep baking pan. Pierce the logs with a fork or small knife all over before placing in the oven and then sit the logs in the wire rack and place in the oven to bake for about 1 hour and 45 minutes. Check the logs and if they seem too wet, unroll the foil and bake the logs for an additional 15 minute increments, but lowering the heat this time to the lowest setting your oven has, about 200 degrees. This is to dry out the logs.

The Salami is now ready yet don't despair if it's not exactly the same as the store bought ones. Don't forget that commercially prepared cured meats contain colorants and preservatives, plus chemicals and additives that affect the colors.
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I can promise to do a lot more research into this matter and let you know what I find. I'm experimenting on Duck & Lamb Prosciutto, Chorizo Espanol and other wonders, we'll see what we come up with, but as lots of other things, the trip is exciting while the arrival is comforting. I'll report back.

Sending everyone my best wishes for a wonderful weekend and I've already started working on future posts full of interesting new concepts so I hope you will keep checking back to see what I can come up with. Take care and talk soon.............

Classic Mexican Cuisine for a cold and rainy day.... Just perfect!

2011-02-21T08:35:00.000-08:00

I first began making "Birria Estilo Jalisco" in Puerto Vallarta. We had just moved there, gypsies that we are, and thought it would be easy to find since now we were in the state of Jalisco. Now, Birria is usually made out of goat meat but it's a stronger tasting meat and doesn't work for most people so I wasn't surprised to find it made out of beef or pork yet the only people offering this classic Mexican dish were carts on the street and while not bad (you think I didn't try this?) it didn't hit all the flavor notes I was looking for and the more I looked around and spoke to people, it became increasingly clear that "modern times" had hit Vallarta too.

Vallarta, as it's known to the locals, is a sleepy little beach town that was discovered way back when Elizabeth Taylor decided to have an affair with Richard Burton (yes, all that...) and this "scandal" brought the world's media in (along with the filming of the "Night of the Iguana"). The director, John Huston, had a particular preference for Vallarta since this is where he lived. While during those years it didn't have the infrastructure it has today, no fancy hotels, discos, restaurants or anything else for that matter, the natural beauty of the beaches, the jungle vegetation and tropical climate made converts of everyone and so the invasion began and Vallarta was "discovered".

The state of Jalisco is among the prime examples of the better known Mexican Cuisine since it's responsible for Tequila, Birria, Pescado Sarandeado, dishes using Maguey and it's derivatives, Pozole and many others. The state is among the richest and most progressive and having Guadalajara as its capital, offers the best medical care and Universities too. The climate is compared to an eternal Spring, local products are first rate and its women are considered among the most beautiful. Charros are from Jalisco and many traditions began here as well. So, it's a nice place.

Getting back to the "Birria", I found if I was going to get what I was going after I would have to make it myself and I set upon finding the real Jalisco style Birria recipe. I spoke to mothers and grandmothers who were the only ones cooking anymore (women here are out of the kitchen and in the workplace, younger generations no longer cook and fast food or take out are very popular, just like other places on the planet which means traditional cooking methods and foods will suffer) and pretty soon I had a good idea what I was after. This is my usual "modus operandi" when it comes to obtaining "true" recipes, I investigate, talk to the older people and reach a consensus on what the "real" version of dishes is all about; I insure I've got the "real" techniques and ingredients and once I produce an acceptable version do I consider "tweeking" to suit our individual preferences. It's worked in the past and I've been very successful doing it like this so I must be on the right track.

Here is an excellent version of "Birria Estilo Jalisco" that is perfuming my kitchen at this very moment. It is wonderful.....

1 lb lamb stew meat (you can use goat, beef or pork)
1 1/2 lamb ribs, cut in 1-2 inch pieces
2-4 chiles de arbol, dried, de-stemmed and de-seeded
2 chiles pasilla, dried, de-stemmed and de-seeded
2 chiles anchos, dried, de-stemmed and de-seeded
3-5 garlic cloves, peeled, roasted
2 lb tomatoes, roasted
1/2 large onion, cut in large dice
5-7 large peppercorns
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp ginger
1/2 tsp sesame seeds
2 oranges, juiced
1/2-1 cup white vinegar (optional)
salt to taste
lard or oil for frying, your choice

Garnishes:
1 large onion, finely diced
2 tbl oregano, dried and crushed
2 tbl cilantro, finely minced
2-4 Persian lemons, cut in quarters
Hot sauce, your choice (optional)
Fresh tortillas

All the dried chiles are roasted on a dry pan until fragrant, turning. Then they are placed in a large bowl and covered with hot water where they will remain until soft. You can do this in a pot on top of the stove and simmer gently for at least 1/2 hour, test and decide if more simmering is needed. Roast the garlic and the tomatoes and place them along with the softened chiles into a blender (save the soaking liquid) along with the spices except for the marjoram. Add the orange juice and vinegar if using. Process very well and then run through a sieve (so no seeds or anything else is included) and in a large pot (I use a pressure cooker) with 2-4 tbl of lard or oil, brought to a hot temperature, you add the sauce and you cook it slightly so it's not completely raw.

To the sauce you will add the meat and the marjoram. The traditional way is to stop at this point and allow the meat to sit in the sauce overnight. I skip this step and proceed to cooking, your choice to wait or not but I don't feel it's truly necessary. You cook the meat until it is soft. About 30 min in the pressure cooker for me, might be 1-3 hours of regular cooking and some people bake it in a 375 degree oven, covered with foil really well too. Just watch it so it doesn't go dry and add chicken stock or make additional sauce to have on hand.

Have the garnish ingredients ready when you are going to serve since these are used as needed as a topping for the "Birria" which is traditionally served in soup bowls, with the toppings, hot tortillas and cold beer for a taste of Jalisco!
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Chalupas.- Nothing says "Puebla" to me like these little wonders. Nothing fancy, very simple... yet full of flavor and tradition. If you're in Puebla, go to "Memelas en la Calle 3", the best in town!

1 lb masa dough (you can make your own or store bought)
1/2 lb shredded pork meat
1/2 lb shredded chicken meat
1 cup pork lard (manteca, yes.... won't taste the same)
1 onion, finely diced
2 cups Salsa Verde
2 cups Salsa Roja

Salsa Verde:
2 tbl manteca
1 1/2 cups green husk tomatoes, clean
1/2 onion, cut in quarters
3-4 garlic cloves
1-2 tbl cilantro leaves
1-3 chiles serranos (optional and depends if you want it hot or not, for taste only use 1 serrano)
salt & pepper to taste

Salsa Roja:
2 tbl manteca
1 1/2 cups Roma tomatoes
1/2 onion, cut in quarters
3-4 garlic cloves
2 dried chile moritas (seeded and deveined / toasted and soaked in hot water to soften)
salt & pepper to taste

Make the sauces: Green: Put all ingredients except the lard, cilantro and salt and pepper in a pan, cover with water and cook until the tomatoes have changed color. Put everything in the blender, adding the cilantro and salt and pepper and blend well. In another pan, get the lard hot and then pour in the blended sauce and cook about 5 min on med-low heat. Reserve

Red: Once the dried chilies are soft, put all ingredients (except the lard, salt & pepper) in the blender and blend well. You might have to run through a sieve if pieces of the dried chile remain), in another pan put the lard and get it hot, pour in the salsa and add salt & pepper. Cook 5 min and reserve.

If the masa is not soft, add very little warm water and work the dough (adding very little water) until it's workable. Make small tortillas which are put on a "comal" (or large pan) with some lard on it, already hot; the tortilla is cooking so dribble some more lard on top, now put some sauce on top followed by meat and finally some onion; more hot lard goes on top right before serving.

Comes with half green and half red and while these are considered appetizers, I used to have these as dinner along with a big glass of fresh squeezed orange juice! MMMMmmmmm!!!!
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Tlayoyos.- Another traditional "tidbit" that is second to none when it comes to flavor!

3 lbs masa for tortillas (make your own or store bought)
1 lb peas
Salt to taste
2 Avocado leaves
1/2-1 cup lard or oil
Red Sauce
Green Sauce
1 lb fresh Mexican Cheese (Cotija for instance), grated

Cook the peas with a little salt and the avocado leaves until very tender, drain and process until a paste is obtained. Add a little lard and mix well. Work the masa well until it's soft yet firm and make small tortillas which are filled with the pea paste, you fold so the filling is well encased and they look like elongated half moons.

Cook in some lard in a hot pan until golden and serve covered with sauce, half in green sauce and half with red sauce and sprinkle some grated cheese on top. Enjoy!
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If you've read more of this blog then you know my penchant for "street food" anywhere in the world I happen to be, I love it! While Birria is not commonly a street food, Chalupas and Tlayoyos (or Tlacoyos as known elsewhere) are most definitely along with about a millions other offerings. I was talking to Rene about all this while typing and we recalled our favorite places while living in Puebla and we remembered "Sushi Itto", if you're ever in Puebla, make a point of going there to sample some of THE best sushi anywhere. They do a fussion of Japanese and Mexican ingredients that is not only flavorful but perfectly paired to deliver amazing products, you'll see! But do make a point to walk around the downtown area of Puebla and see the sights along with tasting the incredible traditions that this city/state offers the world, it's worth the trip...... Do use the search bar on top and look through all the Puebla info posted here..... Talk soon!

Finally some time to sit and reflect..... and cook too!

2011-02-05T11:47:00.000-08:00

Moving is all over with and we're finally installed in our new place. It's been so surprising to all of us to feel and see the momentous differences between the East Side of town and the West where we now make our home and it's affected us all in positive ways.... kind of like finding a place where you belong and comfortable again, and it is. Definitely a good move but it took it's toll on all of us, even though we thought we'd rested, we hadn't and it showed in this last week's daily grind, we just couldn't get our energy back and we dragged all through the week.... until it came to Friday afternoon when we collapsed, exhausted and not being able to even move.....

But today is Sunday morning and we're feeling much recharged and much, much better. School is still good and our grades reflect it. YAY! It's been a punishing week with complicated dishes on the menu but came out of it with flying colors and very tasty food to enjoy. I've still got some Roast Duck in the fridge whispering to me.... except in school the sauce was "au natural" while I cooked up some Orange-Tamarind Glaze instead to pump it up. It was awesome and lent just the right touch of sweet/sour to hit your taste buds in the right way. MMMmmmmm!

Something amazing happened to me Friday at school when talking to one of my Instructors at Le Cordon Bleu when discussing sauces, come to find she loves Mole and she was surprised I make my own (but of course!...) and one thing led to another and discussing Mexican Food I come to find that she had been a customer of mine at "Quinta Belina"! Amazing! (yes, she was very impressed....). More amazing is that I still run into people sometimes that remember our little place and were customers..... so satisfying and a great ego boost as you can imagine. Anyway, made my day.....

More than ever and as I delve more into the French way of things since the school is all French technique that I find my appreciation for good and authentic Mexican Food grows. There is also a sadness there when I realize that it's not easy to find and what there is mostly a poor version and people come to believe this is what Mexican Food is.... You'd think that with all the Mexicans in the US we would have better representation, right? But it seems they get amnesia as soon as they cross the border! So it's up to those of us that believe we need to present, maintain and conserve the true cuisine of Mexico, done the old way following the classic preparations and techniques along with whole, natural ingredients so we can show how wonderful our food is and why we can't let it die out. Heavy duty Mexican Food is where it's at.

Yesterday at school it was Canard Poele Aux Navets or Roasted Duck with Turnips, and while it was scheduled to be served with a natural sauce, I was given permission to improvise and so I came up with a sweet apple cider vinegar glaze that had citrus undertones and was absolutely perfect with the richness of the duck. Also made Sole Meuniere which was amazing yet to me, it doesn't hold a candle to my very favorite, duck. I got an extra duck to bring home and while I was debating whether to make Duck Confit or another roasted duck, I settled on a crispy skinned duck with an Orange-Tamarind Sauce plus a Duck Mole with hints of Cinnamon, Cumin and Cardamom. As I write this the aromas of the sauces waft over the kitchen giving us anticipatory feelings of our soon to be devoured meal...... I love food!

So, going back to Mexican Food and that Mole I created I thought you'd appreciate a different take on this classic dish. Don't worry if you don't like duck (OMG!) since you can use Chicken, Turkey or even Pork instead, ok? Make enough so you'll have leftovers to use later with "Enmoladas", Nachos, Chilaquiles, over refried beans, on top of Huevos Rancheros, as a dipping sauce, with potatoes......

For those of you that think Duck is not a very Mexican ingredient to use in this dish let me tell you that our Spanish invaders found Mucovy Ducks happily living in Mexico when they got here, the Europeans had a larger duck type to use for foi gras and the smaller one was replaced by a larger species from Spain. You'll find plenty of duck recipes in Mexico (I've got a great tamale recipe I'll post soon) but turkey was used mostly in Mexico so Mole was originally conceived with wild turkey, the bird guys, not the drink, ok?

Mole de Pato (Duck Mole).- A rich sauce for a decadent dish.... satisfying and amazing!

1 Duck, rinsed and pat dry (you can use whole, thighs & legs or magrets)
Sat & Pepper the outside well

For chicken:
1 large chicken, cut up
About 8 cups of water
1/2 onion, in quarters
3 garlic cloves, peeled
1 celery rib, cut in half
salt to taste

Sauce:
6 mulato peppers
4 ancho peppers
6 pasilla peppers
6 whole cloves
1/2 teaspoon black peppercorns
1/4 teaspoon coriander seeds
1/4 teaspoon anis seeds
1/3 cup sesame seeds
2 inches of a stick of mexican cinnamon
1/2 cup of raisins or prunes
1/2 cup almonds, peeled
1/3 cup of raw pumpkin seeds
3 small roasted tomatoes
3 garlic gloves, peeled & roasted
1 large ripe dark-skinned plantain, peeled, thickly sliced (or more, to taste)
1/2- 1 cup smooth Peanut Butter, optional
1/2- 1 cup sugar, optional
1 Tablet of Mexican Chocolate (Ibarra or Abuelita Brand), cut in pieces
Chicken broth from cooking chicken or make your own
1/2 cup of oil or lard to fry the ingredients
Salt to taste

If using the duck, stab it with a knife all over (little holes so fat will drain out) and place on baking pan in 400 degree oven and cook until done or 170 degrees with a thermometer. About 1 1/2 hours. Baste with the fat in the pan after 45 minutes and about every half hour after that to crisp the skin. If you're using duck then don't use lard or oil for any of the steps below, use the rendered duck fat to add more flavor (or save for french fries...OMG!)

If using chicken or turkey: Put the ingredients in a large pot, cover with water and cook, simmering until done, about 45-60 min. Skim foam off the top as you see it, keep it clear.

If using pork, cut it up in cubes and sear until golden brown in a pan with a little lard or oil over med-high heat. Reserve.

To make the sauce: Take the dried chiles, split them open and remove the stem, seeds and veins, flatten down. In a large pan on the stove, over med heat, toast the chiles (you could dip them in oil if you wanted to) until fragrant, turning so both sides get done. Once done, place them in a bowl or pan with hot water and allow them to soak until they are soft, about 1 hour or so. Toast all the spices in the pan until they become fragrant, turning them to prevent their burning. If you have a food mill or coffee grinder, once toasted grind them well and reserve in a bowl until ready to use them. In the pan with a little oil in it, roast the fresh produce like the tomatoes and garlic, you can throw in the raisins or prunes here too.

Now, in your blender, place the soaked chiles along with their soaking liquid and blend them until you obtain a smooth puree. Then you will add the toasted and ground spices to this, incorporating so everything is smooth and velvety. Then add the tomatoes, garlic and plantain. As you blend things and need to empty the blender glass, add more stock as you need it to help the blender along, have a large pot ready with a little lard or oil (unless using duck) over med heat ready to receive the smooth puree, add to this as ingredients are processed and mix, mix, mix.

The plantain is here to thicken and lend some sweetness to the party, while the peanut butter adds a nutty undertone while thickening as well. Depending on your preference, you can add more or leave without, but a lot of people thicken mole with toasted tortillas or pieces of bread and to be honest, these don't inspire me since they don't bring much flavor. I also don't like to thicken my sauces with flour or other "thickeners" as a rule if I have something that can thicken naturally while imparting their own flavors and textures.

You should have a thick like paste at this point that needs to be fried in the pan with lard, oil or duck fat. Mix, scrape off the bottom and be sure you cook it well. You will have something akin to a bubbling cauldron by now, taste it again so you are sure you're on the right track, you can add some of the reserved chicken broth to get the consistency you need, thick so it's really coats the back of a spoon and has "body". Now add the chocolate if you want and mix to allow to melt. You should be tasting all the while so you know whether or not you will be wanting to add more chocolate, some sugar or not, more plantain, peanut butter, your choice.

You need to let this sauce come together, over very low heat, mixing every now and then so it doesn't burn or stick on the bottom. Adding more broth if you need to and tasting. Once the duck is done, allow to rest and split it in 6-8 pieces, reserve the back portions which you will put in the sauce as it cooks to give it even more flavor. If you're using Pork, now is the time to add it to the sauce and let it finish cooking along with the sauce. The meat will release juices which will flavor the sauce. Let the meat get very tender before eating, ok? Or you can use a pressure cooker to speed things along. Allow this to cook at least 1 hour (or more in a regular pot, the pressure cooker will be less) or come to this point and turn off the heat, save it and finish it the next day to allow for even more flavors to come through. This gets better with age and turns into "recalentado".....

When I made this in Puerto Vallarta I used a huge "cazuela de barro" (glazed terracotta pot) which is THE thing to use with wooden spoons, it also allows more flavors to develop and the glazing makes them better than non-stick while being great heat retaining vessels. My neighbors would walk by to try and guess what was cooking on the three large cazuelas bubbling in my outdoor kitchen (usually Asado de Boda Zacatecano, Mole y Salsa de Cacahuate).... aromas of our homeland, fragrant and full of flavor!

Your sauce will gel and become a paste which you can then store for future uses like Enchiladas or whatever, all you need to do is add some broth to it for it to come back. It keeps a long time in the fridge so you have an amazing meal ready in no time at all. Or you can freeze in individual servings (zip lock bags) so you can just boil in hot water or nuke it and an ordinary meal becomes extra-ordinary. This will be amazing!

Now make a lovely Frisee salad with a nice vinaigrette, some crisp veggies and some rice pilaf and you've got one incredible meal! Impressive for company but a guilty pleasure for a night of staying in.....

I hope you will at least try this one time so you can see what I'm talking about.... There are so many variations to mole you'd have a hard time keeping up with all of them, but it's fun to try. I've got some incredible fruit based moles which I'll share soon too. But in the meantime, savor every spoonful.... talk soon....

I Need Something Exotic and Wonderful......

2011-01-23T10:46:00.000-08:00

One sure fire way to break the "Blah's..." is to take a trip to an exotic place. Sure, but how often can you really do that, right? So a poor man's escape could be to simply create the "ambiance" wherever you are and take an imaginary journey for an evening, leaving your daily lives behind and step into another world's colors, aromas, sounds, flavors and customs that will give you that needed lift without having to use a Passport, Visas or make travel arrangements.

Your "trip" could be as simple as making a meal or if you really want to put your imagination to work and go all out you could take it to the next level and really create another world at your house. Change the lighting, get the right music, create the ideal setting and let it take you away. It can be as elaborate as your imagination and budget can allow or as simple as you like. It could be an ideal way to celebrate a special occasion or create a "date night" for your mate or maybe just take the routine away from a otherwise routine weekday meal. You can make it fun, adventuresome, entertaining, educational and very tasty and take advantage of the trip to stir some interest in your family, maybe for a future trip you can actually plan or just as family night with endless learning possibilities.... think about it, where would YOU like to go?

My kids are no longer small so they don't need me to help them with homework, history, language, anthropology or any of that but you can see what I'm getting at, right? Learning can be fun and tasty. Maybe you've been wanting to try something new and haven't figured out a way to include your family in on it or maybe you want to plant the seed of possibility for next year's vacation. This could be a test drive of sorts..... Plus now, more than ever, most ingredients you need for almost anything are available at your local A&P so it's not only possible but quite easy to find all the information you'd need. At the very least it would be fun.

Since we're getting organized for moving next week, we're not making any plans until then and just laying low which to me makes the perfect opportunity to try something and this is what I've planned. I need to go to the store anyway so if I need anything extra it won't involve an extra trip. We're going to Iran for the evening because I love Persian food and I haven't made it in a while, saw a picture in one of my books and it set my mind to wandering. I've got some great candles and luminaries I haven't packed yet to set the mood along with some great World Music I can use and I found some material I'd gotten that I never got around to sew into anything and they are kind of exotic colored and will use to cover lamps and windows which should do great too! As soon as my menu is set we will be almost there......

When I lived in San Diego, there was a massive Iranian immigration wave during the 80's and especially in the La Jolla area where I lived, we got lots of new neighbors. My best friend's brother married the daughter of the Sha's right hand man and so their family became part of our circle. The ladies of the family taught me a lot of their dishes and we were fortunate to be invited to their meals, celebrations and daily life. We even attended a Persian school to learn Farsi but I've forgotten it now I'm ashamed to say. But the food remained with me and is one of our favorites due to the amazing flavors and colors. Ricardo's cousin (and one of mine) married into a prominent Persian family as well and they cook amazingly too!

I'm looking at my books and this is what I've come up with for our night's foray into the Middle Eastern World: Nothing too elaborate but different enough to give us a needed change. I could make a tent out back in the garden with lots of candles and we can sit on the carpet covered artificial grass, lay back on pillows and watch the stars while wonderful music wafts around us. Since family style is acceptable for this cuisine, it will make it easy for me to serve and everyone can serve themselves what they like. I will make a series of small dishes to nibble on and a couple main dishes. It will be fun and tasty!

Persian Jeweled Rice (Javaher Polow).- This is a celebratory dish full of wonderful contrasts, totally worth making and sharing.

2 1/2 cups basmati rice, rinsed and soak in 5 cups of water with 2 tbl of salt for at least 2 hours
1 medium onion, slice thin
1/2 cup sliced pistachios, soak in water to soften
1/2 cup slivered almonds, peeled
1 cup sour cherries (or cranberries), pitted, rough chop
1/2 cup raisins, regular and golden
2 medium-size carrots, cut in very thin slices
2 large oranges, orange peel only cut in very thin slices
1/2 cup sugar
1/2 teaspoon saffron in 3 tablespoons of hot water
1/3 teaspoon ground cardamom
1/ teaspoon ground cumin
1/2 teaspoon rose petals, dried and crushed
1/3 teaspoon turmeric
Sugar as needed
Salt
Water
Butter and/or Oil

Bring 8 cups of water to a boil on med-high heat and pour in rice. Let boil for about 7-10 minutes or until the rice grains are "al dente". Drain and rinse with cold water.

Peel oranges. Cut the rind into very thin stripes and put in cold water for 10 minutes. Drain and repeat twice. Combine 1/2 cup of sugar and a cup of water in a pan, boil gently until the sugar dissolves completely and begins to thicken. Add orange zest and carrots and cook for 15-20 minutes on low heat. Melt 2 tablespoons of butter and in a large skillet, add a tablespoon of vegetable oil, cook onions until golden brown, add turmeric and stir. Add cherries and cook for 5 minutes on lower heat then add raisins, sprinkle a tablespoon of sugar on top and mix. Mix in the carrots and orange zest. Add the spices, taste and adjust seasonings. Add pistachios and almonds. Make sure everything mixed well.

In a large non-stick pot, heat about 3 tablespoons of oil over medium-high heat. Put the mixed rice into a pyramid shape. Gently sprinkle 1/2 cup of water over the top. Sprinkle the saffron over the rice before putting the lid on. Cover, and insure it's well sealed. If you have to put towels or foil around the cover to prevent steam escaping. Cook on med-high heat for 10-15 minutes, lower the heat to simmer when you see steam. Cook for another 40-50 minutes. Don't open the lid before the rice is done cooking. To serve, mound rice on a serving platter. Garnish and serve warm.
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Koofteh Tabrizi (Herbed Meat & Rice Balls).- Aromatic and full of flavor, these meatballs will give you another way to bring amazing food to your table!

1 lb ground beef (or just use the beef)
1 lb veal
1 1/2 cup rice, raw,well rinsed
2 eggs
1 tsp salt
1/4 teaspoon turmeric, ground
1/4 teaspoon pepper
2 tablespoons tarragon, dried
2 bunches Italian parsley, chopped fine in a processor
1 cup leek, finely chopped
2-3 garlic cloves, chopped fine
1/2 cup dill, fresh
1/2 cup onion, chopped fine
1/2 cup fruits (cherries or prunes or raisins, etc.) chopped fine and stuck inside the meatballs

BROTH
3 tablespoons oil
2 medium onions, sliced
1/4 teaspoon turmeric, ground
1 cup tomato, chopped
1 can, 16oz, tomato sauce
1 teaspoon salt
5 cups water
1 cup peas(fresh or frozen)

Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed. Refrigerate them for 1 hour.

To make the broth, heat the oil in a pan, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil. Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice. Serve warm-- with the meatballs in the broth.
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Taboulleh Salad.- A most refreshing and healthful way to add new flavors into your diet. Loaded with flavor, cool and crunchy! I love serving it with the inside leaves of Romaine Lettuce and eaten as "wraps".....

1 cup of uncooked bulgur wheat
2 cups of fresh parsley, leaves only, chopped fine
handful of fresh mint, leaves only, chopped fine
3 green onions, sliced thin
1-2 cloves of garlic (optional), chopped fine
1 tomato, seeded, chopped fine
1 cucumber, seeded, chopped fine
2 lemons, juiced
olive oil to taste
salt & pepper
Some Romaine Lettuce leaves, washed

In a bowl, cover your bulgur wheat with 2 cups of boiling water. Let it stand until all of the water has been absorbed (about a half-hour). Remove as many stems as possible from the parsley and mint, and process in the food processor or just chop by hand. Finely mince your other vegetables. Other veggies may also be added, per your tastes and what you have on hand. Toss your fresh herbs and vegetables in with the cooked bulgur, and add your lemon juice and olive oil to form a light dressing. Toss well. Salt to taste. Chill for about 15 minutes or longer to blend flavors.
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Lentil Salad.-Another economical and healthful addition you will appreciate.

1 lb lentils, small are best
1 qt water
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/4 cup red onion, chopped fine
2 tbl parsley, leaves only, chopped fine
2 tomatoes, seeded, chopped fine (optional)
olive oil to taste
lemon juice to taste (or you can use red wine vinegar)
salt and pepper to taste

Rinse and drain lentils. Put in pan with water to cook, bring to a boil, reduce heat and cook until tender but not falling apart, about 20-25 minutes. Drain and place in bowl.

Add the rest of the ingredients to the bowl and toss, insuring everything is well seasoned. Serve on a bed of lettuce either warm or cold. You can also add an unlimited amount of other vegetables you like.
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Wheatberries, Poblanos and Pecans.- A wonderful side dish, full of flavor and very easy and fun.

1 lb whole wheatberries, rinsed and soaked overnight in cold water
2 qt water
olive oil to taste
salt and pepper to taste
1/4 cup pecans, chopped
1 poblano pepper, roasted, seeded, peeled and cut in small squares

Drain the berries and place them in a pot to cook with the water. Bring to a boil and simmer until tender but still have some bite to them, about 45-60 min. Let them rest off heat for about 10 min, then drain.

Heat the olive oil in a pan and add the pecans, toast them slightly to bring out their flavor, about 1-2 min. Add the poblanos and saute another minute, then add the wheatberries and mix to combine well. Season and serve.
NOTE: I like to add Pomagranate Seeds to this if they are available. Amazing!
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Tahini Yogurt Dressing.- Smooth, cool and a great addition to any salad, sandwich or wrap. Use as a dip, instead of sour cream or in almost anything you like!

1 cup plain yogurt (we like Greek style)
2-3 tbl Tahini sauce (Sesame Paste), sold in the imported food isle in jars or cans
3-4 tbl lemon juice or to taste

Mix all ingredients together and taste to adjust to your taste.
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Falafel.- A chickpea based "meat", this nutritionally rich recipe is great tasting too. Make it into meatballs, or cilinders or flat patties on pita bread, load it up and enjoy! You can find dry mixes in your grocer's shelves now too and in bulk at Whole Foods. But here is a natural version in case you want to try it, it's definitely worth making.

2 lb chickpeas or gabanzos (fresh and cooked, drained or canned, drained is fine too)
4-5 garlic cloves, peeled
5-6 green onions, chopped fine
4 tbl parsley, leaves only, chopped
2 tsp cumin, ground
2 tsp coriander, ground
1/4 tsp cayenne
2 tsp salt
1 tsp pepper, ground
1-2 tbl Tahini Sauce (sesame paste)
2 eggs, lightly beaten
2-3 oz soft bread crumbs

Put chickpeas into a food processor (or blender) and chop well but don't puree. Add the remaining ingredients and mix well.

Use an ice cream scoop and make 2oz balls which you can flatten for a patty or leave as is or make any shape you like. Handle lightly and not too much since this will dry them out and then they will break apart. Deep fry in hot oil until brown and crisp.

Serve with soft Pita bread and top with fresh tomato, onion, cucumber slices. Add Tahini Yogurt Dressing on top and enjoy! A meatless wonder that can stretch your budget while giving you amazing flavors.
NOTE: These make amazing little appetizers to serve at parties with their dipping sauce. Or just serve as patties with the veggies on the side. Vegetarians love them! Or make the patties and freeze them so you can have them available for a quick veggie burger, really great!
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What to have for dessert? Fruit Salads, Baklava, Halvah, Cheese and Honey, sweet mint tea.... So light up the candles, put on that exotic music and turn the lights down low..... the trip is just about to start and you're in for a lovely time! Plus what lovely leftovers we will have too!
Best wishes to everyone, talk soon......

Let's Save some Time and Money..... Lalalalalala....

2011-01-16T13:24:00.000-08:00

We've all noticed and it's true, food prices are going up. All over, some places more than others but if you add this fact along with the reality that our time is the most valuable asset we have, it makes sense to have a well stocked pantry since this can save you time at the market and having everything and more at hand means that you will save time and gasoline too. Plus if you think that you could also substitute all those unpronounceable ingredients and chemicals which are in every single thing you buy now a days, if you purchase convenience foods that is..... an increase in your health meter is an added bonus and I say, great, works for me!

Now, I don't buy convenience foods and haven't in a long, long time due to my guys getting allergic reactions to chemicals in food. How did I know this? Ricardo used to have all these aches and pains, joints and hands mostly, which he thought was just aging and something everyone can expect; but it began to get worse. Around this time (we were living in Las Vegas at the time), we spent a long spell in Europe and then almost 4 years in Mexico and guess what? He realized his pains stopped when we were on holiday. Now Europe, like Mexico, is organized pretty much the same way: go to the market almost daily, buy food for the day, no convenience foods because they're expensive, no frozen items, everything prepared the "slow food" way (old fashioned style). His health was much improved and didn't falter until we decided to come back to the good old USA.

All of a sudden the aches and pains were back and he began to walk and act his age (old guy age), so this pretty much told us that issues from before were the culprits and we began an "elimination diet" to find the source. This means you eliminate everything from your diet and you go on a fast. Did a detoxing program along with foot bath and that was the beginning. It was hard due to his being a very good eater but he felt badly and knew he didn't want to feel like this, so fruit juices came first and he began feeling better (he doesn't take any medications so this wasn't an issue), he was hungry but doing better and the aches were better. Salads and veggies came next (lots of them, he was famished all the time!), by this time he was doing "oil pulling" which helps rid the body of heavy metals and other stuff (google it, it works), and he could tell his health was returning. Finally one day he added table salt to a soup he was having and about 20 min later, his hands started aching! We found regular salt contains aluminum and if he switched to sea salt or kosher salt, no aches. This set us on a path from which we don't stray anymore and I know this applies to many people as well. Millions of people have reactions to the chemicals, preservatives, additives, etc. in food, maybe you do too.

So we learned that making everything, knowing the ingredients contained and cooking things the right way made all the difference. Being busy made me look for short-cuts and one thing plus another led me to practical solutions to feeding my family, saving money (for obvious reasons but now more than ever) and making it quicker since time was short. After hearing from a good friend who wanted some info on homemade dry mixes, I thought others might benefit from these too. Above all since they are dried, you can have them in jars or zip lock bags and they're ready whenever you need them and can be made quickly. Most people don't notice the change or some even prefer these.... you could do a blind taste test and see for yourself if they will work for your family. I buy a lot of spices and herbs (dried) at my local health food store. They sell them by the oz (parsley @ .13oz, so 1 lb would be about $2 and would last forever!) You can also buy online at wholesale prices. Alpharetta Spice Co. is a great source, they sell in bulk, you could get together with 1-2 people and take advantage of their prices. http://www.alpharettaspice.com/ So here we go:

Dry Onion Soup and Dip Mix.- An old standby which can be used for meat loaf, hamburgers, chuck roast, mashed potatoes, etc. Just add 4 cups hot water and you're good to go.

3/4 cup instant minced onion (or dehydrated onions)
1/3 cup beef flavor instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
1/4 teaspoon garlic salt (optional)(I use dehydrated garlic with no salt)

NOTE: How to get cheap dried onions? You can use a dehydrator if you have one or else get a special on onions and cut them very thin and chop very fine, place on trays and dry in oven at the lowest setting you can get (3-4 hours or more at 200F- 24 hrs at 120F), stir them now and then. You can also sun dry (maybe once winter is done).
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Ranch Dressing plus Other Variations.- Try these on for size! These are dried but I also have a fresh mix on this site, use the search bar above.

1 cup dried parsley flakes
1/2 cup finely crushed saltines (about 15 crackers)
1/2 cup dried minced onion
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed

In a large mixing bowl, combine first 8 ingredients; mix well. Store in airtight container in a cool dry place.YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing).

For Ranch Dressing:In a bowl, whisk together 2 tablespoons of mix with 2 cups mayonnaise and 2 cups buttermilk. Refrigerate until serving. Yield 4 cups.

For Thousand Island Dressing: Add 1/4 cup chili sauce (or ketchup) and 2 tablespoons pickle relish to 1 cup prepared ranch dressing.

For Cucumber Dressing: Add 1 medium cucumber, peeled, seeded, and pureed and 1 teaspoon celery seed to 1 cup of prepared ranch salad dressing.
NOTE: Don't want to spend on buttermilk? Mix 1 cup milk or half&half with 1 tbl vinegar, stir and let rest 5-10 min.
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Blackened Mix.- Like Cajun style? Make Blackened Fish? Try this.....

3/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
dash cumin
Mix together ingredients store in cool place.
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Seasoned Bread Crumbs.- Use old, stale bread or save the "ends" nobody wants to eat. Leave them on a plate in the kitchen and allow to dry and get hard. Make crumbs in blender.

1 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sugar
dash oregano

Combine all ingredients. Makes 1 cup
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Chili Seasoning.- Chicken, Beef, Pork, Turkey Chili? Beans and Rice?

1 cup sweet green pepper flakes (dried or dehydrated)
3/4 cup chili powder
1/4 cup ground cumin
1/2 cup onion flakes
1/4 cup parsley flakes
1 teaspoon garlic flakes
1/2 teaspoon red pepper flakes

Place all ingredients in a 1 quart jar, cover tightly and shake well to mix. Store in a cool, dark dry place for up to 2 months.

TO MAKE CHILI CON CARNE: In a medium size heavy saucepan over moderate heat,brown 1 pound very lean ground meat and drain off any fat. Add 1 can (1 pound) low sodium tomatoes, drained and chopped, and 1 cup water or low sodium beef broth. Stir in 1/2 cup Chili Seasoning Mix. Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in 2 cups cooked and drained red kidney beans and heat through.
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Your Own Cream Soup Base.- Do away with those cans of cream soups to use with casseroles or pasta, rice.... make your own and save the sodium and fat too.

3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
(Makes equivalent of 9 cans)
To use in place of canned cream soups in casseroles or as a base for your own soups. Combine all ingredients, mixing well. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product, add your own "flavor" like chicken, celery, mushroom, etc. Great for leftovers!
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Really Great Curry Mix.- This is a traditional curry mix, just add to yogurt or sour cream and add chicken, shrimp, veggies, etc. Over pasta, rice or as a sauce or dip. Yum! (You could also make a roux, add to milk, broth or water to thicken and then add spices).

2 Tbsp. ground coriander
2 Tbsp. ground cumin
2 tsp. ground cardamom
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1 tsp. freshly ground black pepper

Combine all ingredients. Stir well. Store in an airtight container.
NOTE: I use whole spices and toast them first in a dry pan (the aroma is amazing!), then I grind them in my coffee mill. Leftovers never tasted this good. If you like spice, then add some red pepper flakes or your favorite hot sauce or Sambal......
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Like Jambalaya? - Easy mix you will love!

1 cup raw long grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper

Jambalaya:
1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage (or whatever protein you like)
1/2 cup shrimp or fish
Optional: chopped onion, celery, carrot, potatoes, peas, green beans, garlic, etc.

Combine first three ingredients and bring to a boil (in a 6 quart pot) . Reduce heat to simmer; add ham or sausage and cook 20 minutes. Add shrimp and cook 5 minutes more. Remove and discard bay leaf. Makes about 8 Cups
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Seafood Mix or copycat Old Bay.- Great for seafood boils or any fish or seafood.

1 Tbsp. ground bay leaves
2-1/2 tsp. celery salt
1-1/2 tsp. dry mustard
1-1/2 tsp. black pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. red pepper
1/4 tsp. ground mace (optional)
1/4 tsp. ground cardamom (optional)

Combine all ingredients: store in an airtight container.
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Chocolate Pudding Mix.- Ok, I know.... but most people love this! Use in Pie filling, tarts, etc.

2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
1 1/2 cups unsweetened cocoa

Mix all the ingredients until they are well blended. Store in a tightly covered container.

To Use: Stir the mix before measuring out 2/3 cup of the mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools. Yield: 10 servings

Variation: Cook as directed but add 1 tsp. vanilla extract and 1 tsp. butter as it cooks. For a chocolate mocha flavor, add 1 tsp. instant coffee to the pudding mix before cooking. for Vanilla: Omit cocoa powder and add 1-2 tsp (or more) vanilla extract or any other flavor you'd like.
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These are but a sample of what's available and I'm sure you can see the possibilities, right? You can customize them to suit your family's tastes, with more spice or less, no salt if you need to, more flavor or a more subtle one, so they're exactly the way you like them. Be sure to label your mixes and seal them well so they last. Date them too in case you don't expect to use them quickly. They also make great gifts, just put them in nice jars and include them as a gift basket! Convenient, practical and inexpensive and who wouldn't appreciate this? The more you use these, the more cost savings you will find, if you combine these with your own fresh veggies and dry them, even more savings.... Or lower the cost even more and get a group of people together, buy in bulk, get together to make them and split the work and then share equally! I'll keep doing research and post more, if you have your favorites, send them on! We can all use practical ideas..... Talk soon....

Once Again Reporting from the Edge......

2011-01-13T17:30:00.000-08:00

It's Thursday (now it's Friday afternoon and I'm at the school's library) and I'm counting the hours..... long weekend almost here and to tell you the truth I will be needing that extra day off. School has been intense, cramming knowledge into every part of my addled brain but surprisingly, I am retaining it, yet I wonder, where does it go? I must admit that a lot of what we do I've done before, the techniques as they're being presented are the same I've been doing on my own forever.... Who would have thunk it, I taught myself pretty darn well!.....

I've always been partial to books and have looked at them as a way of learning and they have taught me anything and everything from the time I was young and didn't have access to adults or others who could teach me my interests. So from the time I discovered the Public Library, I had my sources. When I needed to learn how to cut my kids hair, it was a book that taught me "How To Cut Your Own and Anyone's Else's Hair".... I swear. I use it to this day and my husband and son haven't been to a barber in eons. I used to cut my own too, but having to have someone holding a mirror for me plus having my arms suspended to cut the back was so tiring I'd rather spend the $15 and go to Supercuts, yet I still "customize" it.....

When my eldest was born, like others, I looked to my mother for guidance yet all she did was give me Dr. Spocks Child and Baby Book (this was a long time ago) and told me: "You're on your own".... and I was. That paperback got VERY used and I would read it for any and every doubt or situation I needed help with. It saved me and taught me common sense and what books were for. From then on I would look to books for learning anything else. It worked.

So, when I needed to learn to cook, once again I went to the library and looked stuff up. Betty Crocker was my mentor (I know...lol, but I had to learn somehow, right?) and little by little as I watched others cook (or not cook), it taught me how to go about things. I spent a bleak winter in Central California (another lifetime ago...), jobless due to the weather with lots and lots of potatoes.... I learned 1,001 recipes for how to cook potatoes and it never turned me off them, we enjoy them still. It taught me lots of valuable lessons on economy, flexibility, flavors, times, making do, doing without, etc. Lessons I still use.

Now when I'm in the school's kitchen watching a pot simmering away, I can't help but think back to how I got interested in food and the very twisted roads which led me to this space in time. You never know what turns your life can take but I have to say that I was lucky finding food because "if you're in food", I will never go hungry, there are always jobs for people who know how to cook and I can always make money with some type of food, regardless of where in the world I am at. How about that for job security? Trends may come and go, banks may fail and governments may falter but there is something that everyone needs, wants and loves= FOOD. So I tell young people who ask me about cooking: "Learn to cook and you will be very attractive to lots of people!".... so very true and yummy too!

The weather here is still "in flux", today it was warm and sunny yet the nights have been amazingly cold, winter is still here. With that in mind, here are a couple of recipes which may look hard but they're not and they will give you amazing results that you can keep for a lifetime. Just made these in class and I'm looking forward to having them tonight, YUM!

French Onion Soup.- Who doesn't like this? It's wonderful, easy to make and fantastic to serve. Great for a grand meal or just an evening in front of the TV.....

3 oz Butter, cut in small cubes
2 lbs onion, cut into fine slices
1 tbl flour

6 oz White Wine

1 Qt Veal or Beef Stock (good stock)

1 Bouquet Garni (cheesecloth with bay leaf, blk peppercorns, thyme sprig, parsley sprigs)

2 oz Heavy Cream

1 oz Port Wine (good one)

1 tsp Sherry Vinegar, if needed

1 French Baguette, cut in 1 inch slices

4 oz Gruyere Cheese, grated

Heat the butter in a saucepan and add the onions over med-low heat. Cook until the onions are dark golden brown, scraping the bottom so they get golden but don't burn. Don't brown too fast or use high heat, takes at least 20 min or more, be patient, it's worth it.

Once they're dark brown, add the flour and cook, stirring, until it this mixture begins to take color. Deglaze with the White Wine, scraping the tasty bits off the bottom and let it reduce by half over a med-high heat.

Add the stock and the bouquet garni (all tied inside of the cheesecloth, pu the bay leaf, parsley sprig, thyme sprig and some black peppercorns), season with a little salt and white pepper and let it simmer on low heat for about 30-45 min. Scrapping the bottom now and then. It should have a lovely brown color and wonderful aroma.

Remove the bouquet garni and in a bowl combine the port wine and the cream and mix them together, then take a small laddle full of soup and add it to the port/cream and mix well (you're tempering it), then another and mix again. Now add this mixture to the soup and allow to incorporate for a couple of minutes. You can add some some drops of Sherry Vinegar if you think it's too sweet, if not, omit. Taste, taste, taste... only way to tell....

Cut the bread into slices and put them on a cookie sheet in a 350 F oven and toast them for about 10-15min. so they will be able to withstand the soup without getting limp on you. They should be toasted and hard. Once everything's ready, taste the soup and check the seasonings: salt and white pepper.

Pour soup into a cup with two bread slices over top and cover, generously with the Gruyere cheese, now put it under the broiler (or oven) until it gets melted and golden brown. Serve.
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Creme Dubarry (Cream of Cauliflower) Soup.- Rich, creamy, comforting..... MMMmmm!

2 oz flour
2 oz butter - in small cubes

1 pint Chicken Stock - hot

1 pint Milk - hot

1 piece of an onion, studded with a whole clove

1 Bouquet Garni (see above)

1 cup cauliflower, cut in small pieces (or you can use what you have leftover, like stems)

Finishing:

1 egg yolk

3 oz Heavy Cream

1 1/2 oz Butter, in small cubes

1 sprig of Chervil, for garnish

Make a white roux by melting the butter and adding the flour. Stir it until it comes together and cook it for 1-2 min. Add milk and stock and stir constantly until it simmers, it will begin to thicken. Add the onion with the clove and the bouquet garni, add the cauliflower and cook 25-30 min or until the cauliflower is tender.

Take our the bouquet garni and the onion. Puree the soup with an inmension blender or in a blender, you can pass it through a sieve to make it finer if you want. Season with salt and white pepper.

To finish: Combine the egg yolk and cream, then temper as described above, then add it to the soup. It should be velvety smooth, so you "Mounte au beaurre" (Mount with butter) by adding some of the butter, 2-3 pats at a time, mixing so they will melt. Check to see when it is enough, taste it, check seasonings again. Serve with a sprig of Chervil on top. Enjoy!

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Well, my week's done and I'm off to rest but have plenty of research to do to prepare for the coming week. We're now going into Legumes, Grains, Vegetables and Pasta, so it promises to be not only tasty but pretty interesting as well., but that's next week, for now all I can think of is kicking off my humongous industry specific shoes (heavy, unattractive and steel toed, definitely NOT a fashion trend, but a part of the required Chef's uniform so whatever..), my uniform, silly hat, kerchief and get down to the business of relaxing..... TGIF all!..... Talk soon....

It's back to the same old grind ..... only more so!

2011-01-08T20:51:00.001-08:00

With the holidays out of the way, sorry for the lapse in postings but went back to school and we've been covering so much space lately I only have time to come up for air now and then, that I just let it go..... it's the weekend and so I have a couple of minutes to stop and assess the damage (more or less) and I can take some time to give updates on our adventures.....

School is going at a furious pace. Truly. No more "book learning" and time to breathe, it's now "hands on" all the way and so everything we've talked about and seen is now on our plate..... or I should say on the plates we need to present to the Chefs who then criticize it down to: finish (or napè), texture, color, seasoning and look, plus how long it took to produce, did you follow the appropriate sanitation methods, did you work "clean", did you present correctly, did your knife cuts impress?. It better be 100% perfect or points get deducted, so far I've got a 4.00 GPA, I've got to insure I don't lose points or my average will go down (Oh no!)... and we can't have that, can we? So you can say everyone is feeling the pressure which is building each and every day.... plus after doing this, you have to clean the whole kitchen, pots and pans, throw out the trash and mop the floors.... all must be impeccable!

Got handed a 75 recipe PDF file and we're presenting from 4 to 6 recipes on a daily basis. We've got 3 hours to do it, including the base needed and everything else that each recipe entails. These can be from a very basic Bechamel Mother Sauce to a Navarin D’Agneau Printanier :( Lamb stew with Spring Vegetables) sound familiar? Made this for Ricardo's birthday so I've got a head start on this one and I'll take as much help as I can... - Cotes De Porc Charcutiere w/ Pommes Puree :( Pork Chops w/ Mashed Potato & Demi Glace Sauce w/ Gherkins - Escalope De Veau al a Crème Petits Pois al a Francaise: (Escalloped Veal w/ Mushroom Cream Sauce) - Ballotine de Poulet Grandmère (Deboned Chicken w/ Mushroom Dressing) - Canard Poele Aux Navets: (Pan Roasted Duck with Turnips - or other such delights..... (yes, we get to take it home or eat it...YUM!)

Considering that all dishes are classic French Cuisine means that should a recipe call for a specific sauce base or preparation, everything must be made without short cuts! You've got to make the Consomme or stock to use starting with roasting the bones (for color and flavor) along with aromatic vegetables (more color and flavor), cooking it to achieve the desired color, taste and texture expected THEN proceed to prepare the rest of the recipe.... lots of hard work at a fever pitch and people running around like headless chickens as you can imagine! Know something else? We don't use blenders or food processors. All whipping, blending and such is done by hand with a wire whisk and yes, my arm is ready to fall off..... (there are modern appliances here and the kitchens are state of the art, but you need to learn the classic ways before you can proceed to the other stuff which will come later).

This block, Culinary Foundations II, brings new Master Chefs to learn from and we have two, a very experienced female and a strict male Chef from Laos (who sometimes I can't understand, but I get the gist of what he wants mostly.... sometimes not), but they are picky and very demanding. We are doing very well and more than holding our own and it's been quite exciting really..... exhausting, nerve wracking, satisfying and frustrating all at the same time. At the end of the day you are T I R E D! Loving it!

To top of our return to school, we were greeted by a New Year's snowfall just outside the school, it was lovely..... just what we wanted to see and there it was, little plumes of snow floating towards us while all was quiet (seems than whenever it snows, the world get quiet- why is that? I love it!) Once again we're in our warm kitchens while snow falls upon the maples.... MMmmm.
But getting back to food and for those of you that love fish, here are two recipes that are equally wonderful with them. The first one is a traditional "Fish Fumet"..... lovely and light, while the second one is a basic tartar sauce type only much, much better and I like it on almost everything! So tasty..... hope you enjoy them....

Fish Fumet .- The best (the only) bones to use for fish fumet are saltwater white-fleshed fish bones. (If you can get the head included, that’s great, but remove the gills and eyes before using. This is what you want for it contains the most gelatin that will give the flavor you want) Fish to use are sole, halibut, flounder, turbot, etc. Do not use bones from fattier fish like trout, salmon or mackerel. Your best bet is ask your local fishmonger for bones or next time you serve fish, save the bones when you fillet it, freeze and use for this.

1 oz Butter (solid)
4 oz Yellow Onion, chopped fine
2 oz Celery, chopped fine
2 oz Mushrooms, quartered
4 lb Fish Bones
8 fl oz White Wine
Water (as needed to cover)
½ ea Bay Leaf for sachet (put these in some cheesecloth and tie them up, put in)
¼ tsp Black Peppercorns for sachet
8 ea Parsley Stems for sachet

Butter the bottom of a heavy stockpot or sauce pot. Place the onion, celery, mushrooms (called a white mirepoix) in the bottom of the pot and the bones over the top of it. Cover the bones loosely with a round of parchment paper. Set the pot over low heat and cook slowly for about 5 minutes, until the bones are opaque and begin to loose juices.

Add the wine, bring to a simmer, and add the sachet and water to cover. Bring to a simmer again, skim, and let simmer for 30-45 minutes. Strain through a Chinois or fine strainer or even a strainer with some cheesecloth or towel. Cool, in a cold water bath, and refrigerate.
NOTE: This is a lovely fish consomme that can be used alone or as a base for other sauces. Use this as a poaching liquid for fish, you can continue to simmer it until you reduce it and use like a more concentrated sauce or glace, use as a base for fish stew or chowder, paella and many more....
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Remoulade Sauce.- A "tartar sauce" with all the trimmings, so if you like a cold sauce for fish, chicken, pork or whatever.... this is it. Easy to make and yummy to eat....

½ fl. oz. White wine vinegar
1/2 oz. Dijon Mustard
2 ea. Egg yolks
1 Pint Canola or vegetable oil
¾ oz. Capers, Chopped Fine
3/4 oz. Gherkins, Chopped fine
1/4 oz. Parsley, Chopped Fine
1/4 oz. Chervil, Chopped fine (you can just use all parsley if you like and omit this)
1/4 oz. Tarragon, Chopped fine
1/4 oz. Dijon Mustard
¼ oz. Anchovy essence (I use the oil from a can of anchovies, a drop at a time)
Salt and Pepper

Place the egg yolks in the bowl and beat with a whisk until pale yellow. Add white wine vinegar and beat well. Combine ingredients (mustard, salt, pepper) and add to the egg yolks. Mix well. Very slowly, almost drop by drop begin adding the oil beating continuously. Once the emulsion forms (it begins to thicken, this is the mayonnaise base), you can add the oil slightly faster. If the mayonnaise becomes too thick, thin with a little of the vinegar. (or water if already tart enough) Gradually beat in the remaining oil until it is fully incorporated and emulsified.

Adjust the tartness and the consistency by beating in a little lemon juice at the end. Add capers, gherkins and the rest of the ingredients. Refrigerate for at least 15 min, serve.
NOTE: You could skip over making your own mayonnaise but it's great this way, if you do then just use the mayo you've got and add the rest in and season. You can also add celery, endive, red cabbage or the like and turn it into a dressing for these too.....
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Sorry I'm not including more recipes but I will, soon. Right now it's getting late and sleep beckons more than anything else, just need to catch up and get back before I can devote time to fun pursuits. Looking to move closer to school, interviewing all over, doing volunteer projects with other Chefs to get experience, network and job leads while still do my "home" stuff..... The good thing is that it makes you want to get up in the morning and face the new challenges and that's amazing to have. Hoping everyone is well and happy and the New Year is off to a great start for all..... Talk soon

Now New Year's is on our Mind......

2010-12-30T12:56:00.000-08:00

We got Xmas and Ricardo's birthday out of the way and I can report that the Lamb Navarin I made for his birthday was a huge success and my guys raved about the subtle yet complex flavors found in this amazing dish! It was very good and although had some work, is an easy dish to master. I totally recommend it, YUM!

I also heard from a couple of people (my sister among them, Hi Karina!) asking what kind of food budget do I have if I am able to put the kinds of foods I write about on the table on a regular basis even though I'm always talking about comparison shopping and buying on the cheap. After talking about all this I found that among the things that allow me to do as much as I'm able to is the simple fact that Las Vegas DOES have cheaper food prices. We compared item by item prices and we do have preferential prices on most things, I had no idea there was such a difference but for whatever reason it helps us out a lot, otherwise our menus would be much simpler.....

Anyway, while I still can I will take advantage of whatever specials we get and continue preparing great food..... this time with New Year's in mind and here's the menu I've come up with. I should also mention that I shop twice a month to be better able to take advantage of specials so the menu I'm posting I actually shopped for on Dec. 15th..... I haven't been to the market since but I might get some more butter today.....

The Garcia's 2010-2011 New Year's Menu

Fiori di Zucca Ripieni (Stuffed & Fried Squash Blossoms)
served with a light Tomato Basil Sauce

Delicate Lobster Ravioli served with
Champagne Cream Sauce

Asparagus served with a White Wine Reduction Hollandaise Sauce

Cauliflower Florets with a Crunchy Lemony Butter Topping

Peach Baluchons (Lovely Peach Pastries)

Italian Prosecco Sparkling Wine

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Another menu worth anticipating don't you think? Plus if you look at my menus you can see that a lot of them repeat ingredients, thereby lowering their cost to produce and make them a viable option for me. I should also mention that the Lobster being used for the raviolis can only be possible due to an outrageous special at the Korean Market of $1.99 per pound because it was not whole but lobster pieces they had, so although it is fresh lobster meat it's only pieces along with some shells (which I want to flavor the broth and sauce) and since it will be mixed with other ingredients for the raviolis I don't need big chunks or a tail for presentation and saved me a lot.... otherwise, we'd be having something else. lol

Here are the recipes for our wonderful end of year meal:

Fiori du Zucca Ripieni (Stuffed & Fried Squash Blossoms).- An Italian recipe this time of a favorite Mexican dish, but any way you serve it it's wonderful.

12 Squash Blossoms, centers cleaned
1/2 cup Mozzarella, Jack or similar melting cheese, cut in small dice
3-6 Anchovy fillets, cut in small pieces
2 eggs
1/2 cup flour
Salt & pepper to taste
Oil

In a bowl combine cheese and anchovies well. Stuff into the flowers and lightly twist these so they will hold in the stuffing.

Beat the eggs well. Place flour in shallow dish, salt and pepper this. Add oil to pan to get about an inch or so depth and over med heat and dip flowers into the flour, dust off the excess, then into the egg and into the flour a second time and fry in the oil, turning several times, until golden.
Drain on paper towels and sprinkle salt over them while still hot.

Serve in a small dish putting some sauce down on the dish first then setting the blossoms on top.

Sauce: In a pan with a little oil, put 1/2 onion sliced thin and sweat for a couple of minutes, add 1-2 cloves of garlic which were pressed out from a garlic press, add salt and pepper and a pinch of red pepper flakes, add 1 small can of tomato sauce (or fresh) and 2-4 oz water plus 1 tsp of sugar, some Basil or Oregano and allow to come together for a few minutes, the sauce should be light and tasty.
NOTE: These can be served without stuffing and sauce, just lightly fried and crunchy.
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Lobster Ravioli with Champagne Cream Sauce.- These are always wonderful and delicate and everyone loves them. You can make your own pasta or simply use some Chinese Egg Roll Wrappers and save yourself the work.

1 package Egg Roll Wrappers
1 cup mushrooms (button or your choice), cleaned and chopped fine
1/2 med onion, chopped fine
1 cup lobster meat, chopped fine
2-4 tbl butter
1/4 cup Parmesan cheese, grated
1/4 cup Ricotta cheese (or cottage cheese mixed with 1 egg)
1 carrot, peeled and sliced into thin rounds
1 tbl tomato paste
the lobster shells
1 celery stalk, cut in half, add the leaves
1 garlic clove, peeled
1/4 onion
1/2 cup champagne or sparkling wine
1 tbl butter
1 tbl flour
1/4-1/2 cup heavy cream
Basil leaves cut into very fine ribbons
salt & pepper to taste

In small saucepan put the lobster shells with 2 cups water on the stove and bring to a boil, add the celery, the piece of onion and garlic and simmer until it's reduced to 1 cup or so. You will use this broth as a flavoring for the sauce.

In a pan with 1-2 tbl butter over med-high heat, add the onion and carrot and saute until tender. Then add the tomato paste and stir to cook it slightly. After about 3-4 min, add the lobster broth made before and the wine. Bring to a boil and simmer until this reduces down to a third it's original quantity.

Make a roux from the flour and butter by heating up the butter, adding the flour and cooking it to loose the flour taste. Add this to the sauce that's been simmering, whisking it to avoid lumps so that it thickens. To finish it, add some of the cream until you've got the consistency you like.
If you want it chunky with the veggies, leave as is, but I run it through a sieve and just use the creamy sauce. Set aside.

In a pan with a little butter in it, add the onion, mushroom and cook until tender, add salt and pepper and the lobster meat and lightly cook this. Do not overcook, you want it tender. Now put this mix into a bowl and add the Parmesan and Ricotta and mix well. This is your filling.

Take your egg roll wrappers (or pasta) and lay across your work surface making two rows and put a teaspoon of the filling onto each on the first row. Brush the edges of these and place the second row of the wrappers on top of the stuffing and seal the edges well either by pressuring them or by cutting with a cookie or pasta cutter so they are well closed. Lay these to the side, while you get your salted water ready for cooking them. They will cook rather quickly and float to the top, fish them out with a slotted spoon, place on plates with some sauce on top. Add some more cheese and the Basil leaves for presentation and enjoy!
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Asparagus with White Wine Reduction Hollandaise Sauce.- One of our favorites done a quick way but with all the flavor..... if you peel them with a regular potato peeler you'll make even the toughest ones, tender and great!

1/4 cup white wine vinegar
1/4 cup white wine
10 black peppercorn
1/2 onion, finely chopped
8 egg yolks, beaten
1cup butter, melted and cooled
Kosher salt, to taste
Tabasco sauce or cayenne, to taste
1/4 cup warm water
1-2 tsp lemon juice
1-2 lb asparagus with stalks peeled for tenderness

Put vinegar, wine, peppercorns and onion in a pan and simmer over med-high heat until reduced to 2 tbl, about 5 min or so. Strain the reduction through a fine sieve and let cool.

Pour water into a med pot to about a 2 inch depth. Be sure you have a bowl that fits on top but won't touch the water so you have a bain marie or water bath. Bring the water to a simmer over med heat. In the bowl, away from the water, whisk together the reduction, yolks, butter, salt, Tabasco and set over the pan. Whisk quickly until the mix is rich and thick, at least 4-5 min without stopping. It doesn't matter how it looks, ok? Just forge ahead. Take the bowl off the water bath and add the water and lemon juice and keep whisking until the sauce becomes thick and velvety. Keep warm.

If you want you can tie the asparagus together with some kitchen twine (so they don't get injured and are easy to remove) and put in a pot with lots of salted water over high heat. Cook until still crisp or about 4 min, don't overcook or they will be wilted and mushy. Remove, drain and place on a platter, pour some sauce over top and serve at once.
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Cauliflower Florets with a Crunchy Lemony Butter Topping.- You can serve this "head" complete or separate the florets, but if you serve whole the sauce won't cover the same so I leave the florets separate and toss.

1 head of cauliflower, cleaned
1 tsp of salt
2 slices of lemon
2 large eggs
7 tbl butter, melted
3 tbl breadcrumbs from the blender (made from lovely bread)
the juice of one juicy lemon
3 tbl parsley, finely chopped
salt & pepper to taste

In a big saucepan with water, salt and the lemon slices, place on the stove until it boils. Add the cauliflower(either whole or in florets) and cook until just done, about 15 min or just tender. Drain and reserve.

In a small sauce pan with water, also boiling add the eggs and cook for 10 min. then remove and run cold water over the eggs, peel and chop fine. Cover with plastic wrap and reserve.

In a large pan over med high heat, add the butter and add the breadcrumbs when the butter stops foaming. Stir them around to cook them and they become golden and crunchy. Remove from the heat and stir in the lemon juice then add the parsley and chopped egg and mix well. Season with salt and pepper.

Now, in the serving pan, put the cauliflower and top with the buttery breadcrumb mixture and toss well. Top with some extra parsley to serve. You can also add some red pepper flakes if you like or add or change seasonings.
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Pear Baluchons (Pear Pastries).- Pears were on special yet this presentation makes this lovely fruit truly special ..... You can make this a short cut version by using vanilla pudding (I had leftover Pastry Cream which is better because it really jells which makes it easy to use) and buy Puff Pastry at the store. Of course you can make your own but I've been lazy and decided to just buy some..... Those refrigerated dough canisters (crescents) are perfect!

Fruits, all types of stone fruits can be used for this, pitted and cut into wedges
1 package Puff Pastry or your choice
Creme Patissiere, Vanilla Pudding or your choice
1 egg yolk
2 tbl heavy cream
1/4 cup sugar
2 tsp cinnamon, ground
nutmeg
4 tbl sugar plus 1 tbl ground cinnamon - mixed together

Pre-heat oven to 400 F. Make 4.5 inch squares out of the pastry you're using and lay them flat on your work surface.

Place the fruit in a bowl, sprinkle with sugar, cinnamon and nutmeg. Reserve the "other" sugar-cinnamon mix for topping. Toss well and allow to rest for 5-10 min.

On baking sheets, either with PAM, parchment paper or a silpat, place some pastry squares and top each with about 2-3 tbl of the pastry cream. Top with about 1/4 cup of fruit and bring the ends together on the top and press together, they will look like little packages. Refrigerate at least to min and allow them to rest.

In a small dish mix together the egg yolk and the cream. When you are ready to take the pastries out of the fridge, you will "paint" them with the egg wash and then sprinkle them with the sugar-cinnamon mix and then bake in the oven for 15-20 min or until golden brown. You can serve with ice cream or make extra and have them as a breakfast or brunch pastry the next morning.
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There, you have my New Year's menu and we're all set. I just came back from the store and found a great Italian Prosecco for under $6 (big price difference from French Champagne) and I've got everything ready to start tomorrow. Made the seafood broth and cleaned the lobster. My "mis en place" is all done so everything should go smoothly. Both Rene and I are counting the days to go back to school and we've missed our routine a lot and can't wait to get back to it, we've got a very challenging block coming up which will be amazing!..... But for the time being I'd like to wish you and everyone at your house, the very best New Year's ever! May your bubbly be sparkling, and all your wishes come true... for all of us! Cheers to all!.......

Follow Up Recipes for You!

2010-12-28T10:18:00.000-08:00

I posted my "other holidays" menu on the fly while cooking and neglected to include the actual recipes. I heard from more than several friends asking for them and after apologizing for my oversight am only more than glad to post them on here for you....

It was wonderful to hear from you and know that not only are you reading my posts but are actually interested in making some of my entries. Amazing! I love it! Thank You! This will keep me working on finding even more amazing food to make and share. Here we go!

Frisee Salad with Raisins, Pistachios and Roasted Apples served with a Sweet Cider Vinaigrette and Chevre Rounds.- A lovely, crisp and sweet beginning to any meal....

1 Frisee lettuce (or your choice), washed and separated
1/2 red onion, cut in very fine slivers
1/4 cup raisins (any color or nut you like)
1/4 cup pistachios, peeled and chopped rough
2 apples, Granny Smith, peeled, cored and cut in thin slices
3-4 slices of bacon, cooked and crispy, cut in small pieces
1/4-1/2 Blue cheese or other cheese crumbles you like
1 1/2-2 cups Sweet Cider, any kind but make it filtered
1 tbl Dijon or dark brown mustard
1/4-1/2 cups oil, preferably light oil like vegetable or canola
1 tbl water
salt and pepper to taste
1-2 tbl honey

Once you've got your apples sliced and ready, in a hot pan with a very little oil (just to keep it from sticking) or maybe some PAM, put the apple slices and cook them until they are browned, turn and do both sides. You could also split the apples in half and roast in the oven.

In a small sauce pan, place the cider and bring it to a boil, lower the heat to simmer and allow to reduce until you have about 1 cup left. Once this is done, allow it cool either at room temperature or by placing it in the fridge for a little while. Once it's cool and you're ready to put your salad together, put the cider in a bowl, add the honey, mustard, water, salt and pepper and whisk it to combine well. Begin adding the oil in a small stream while whisking all the while and keeping an eye for it to emulsify, you just want it to come together, then stop. You might use less or more oil, keep an eye on it. Taste the dressing and adjust seasonings.

In a larger bowl put your greens, onions, raisins, nuts and combine well. Place on your salad plates and arrange the apples and bacon on top and pour some dressing on it. Top with the cheese crumbles. Serve.
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Lamb Navarin with a Cabernet Sauvignon Tomato Sauce
and Roasted Tourned Vegetables.- A flavorful stew type dish that can be both healthy and satisfying....

2 tbl oil
1 1/2 lbs lamb shoulder, cut into med. cubes
Kosher salt and freshly ground black pepper, to taste
4 med carrots, peeled and cut into 2 inch pieces
1 med carrot, chopped in rounds
1 med yellow onion, chopped
2 cloves garlic, crushed
2 tbl flour
1 tbl tomato paste
1 cup good red wine, your choice (optional)
4 med turnips, peeled and cut into 2 inch pieces
4 med potatoes, peeled and cut into 2 inch pieces
3 tbl butter
2 tsp sugar
12 pearl onions, peeled (optional)
1/3 cup peas (fresh or frozen)
1-2 tbl flat-leaf parsley, chopped fine , for garnish

Heat oven to 350F. Heat oil in a large heavy pot over med-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 min. Transfer lamb to a plate; set aside. Add the 1 carrot in rounds and yellow onions and cook, stirring until vegetables are soft and brown, about 10 min. Add garlic, flour, and tomato paste and cook, stirring, until tomato paste begins to brown, about 2 min. Add in 5 cups water, the wine and the lamb. If you're not adding wine then add 6 cups of water. Cover, bring to a boil, and put in the oven. Cook until lamb is tender, about 50-60 min.

Transfer lamb to a plate and cover with foil to keep warm, without liquid. Strain the liquid into a saucepan and discard solids. Bring liquid to a boil over med-high heat, skimming surface really well and cook until this is reduced down to 2 1/2 cups, about 25 min. Reserve.

Meanwhile, using a paring knife, trim each piece of the remaining carrots (the 4 in 2 inch pieces), as well as the turnips and potatoes, into tourne's (or cut them into a large dice). Set potatoes aside in a bowl of water. Heat a large skillet over med-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 min. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more min. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 min. Add 2 tbl water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.

To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 min. Serve in bowls. Garnish with parsley.
NOTE: This preparation can be applied to other meats as well as you can imagine. This is a basic French procedure that can serve you well for a lifetime.
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Floating Islands (Ile Flottante) or Eggs in the Snow.- (Oeufs à la Neige) "Eggs in the snow" is one of the most ingenious of classical French desserts, and one that is well known in the traditional American culinary lexicon. Doesn't matter what you call them, they are delicate, lightly sweet and cloud like.

4 cups milk
1 vanilla bean (or 2 tsp vanilla extract)
6 eggs
1 1/3 cups sugar

Bring 2 cups of the milk to a boil, then remove from heat. Split vanilla bean in half lengthwise (or vanilla extract), add to milk, cover and allow steep for about 15 min with the heat off, and let rest. Separate whites and egg yolks. Set aside 4 of the egg whites and freeze the other 2 for another use. Beat yolks and slowly sprinkle in 1/3 cup of the sugar. Continue beating until thick and pale yellow in color.

Remove vanilla bean from milk (if using). Scrape seeds from bean and add to milk, discarding pod. Pour milk, in a fine stream, into egg yolks while beating them continuously. Pour mixture into another pan and cook over low heat, stirring constantly until it forms a custard thick enough to coat the back of a spoon, about 20 min or so, don't rush this or the eggs will scramble. Pour custard through a strainer into a shallow serving dish in which you will serve your "islands". Cool to room temperature, then refrigerate.

Beat egg whites until foamy, then add 1/3 cup of the sugar very slowly, continuing to beat until egg whites are shiny and stiff but not dry.

Put remaining 2 cups milk in a large shallow pan and bring to a low simmer. Using a large slotted spoon, form big egg shapes out of whites and poach them in the milk for 30 sec on each side. Do not overcook. Put the "eggs" on a clean towel to drain. These are the "islands".

Combine the remaining 2/3 cup sugar with 1/3 cup water in a small heavy saucepan. Cook over med-high heat until sugar caramelizes, turning amber in color. Keep and eye on it so it doesn't boil over. Remove pan from heat to prevent caramel from burning. This can happen very quickly, so it is best to take the pan from the heat just before the sugar darkens, as it will continue cooking. Cool for 5 min or until caramel forms into threads when drizzled from the tines of a fork. This is called "a continued stream".

Using a slotted spoon, carefully arrange the "eggs" on top of the custard which is in your serving dish. Dip a fork into the slightly cooled caramel—you will have to work quickly—and wave the fork over the dessert to form threads of caramel that crisscross and tangle. They will solidify over the "islands" and remain. Serve immediately.
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Italian Prosecco Wine or Bellini Cocktail.- Either just the Prosecco or turned into the great Bellini cocktail, this is sure to let you know it's a special occasion....Fantastic!

The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available.

What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.

3 parts Prosecco
1 part fresh or frozen and thawed white or see note.

Note: You may want to make your own peach purée by passing pitted peaches through a food mill, then passing the purée through a sieve. I've used canned peaches and we've still enjoyed it, and Jumex (Mexican fruit drinks in a brick) have an unfiltered peach juice that is good too since I haven't seen white peaches in the desert NEVER!
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There you go! Happy cooking everyone..... I'm right in the middle of preparing the lamb so I can put it in the pot and let it cook until it's done. Ricardo is looking forward to having one of his favorite meals and is in a jolly mood receiving phone calls from all of the kids wishing him a "Happy Birthday"..... and even though the temperature is going down and we're expecting another storm to come in (watch out Midwest and East it will be on it's way to you shortly...) its expected to be below freezing for the BIG New Year's Eve celebration on the Las Vegas Strip this year..... but maybe with all the people (they're expecting over 300,000, can you imagine?) and the drinks and the lights, they won't feel it as much..... We will be staying away from the Strip..... Talk soon!

My "other holiday" menus..... Worth anticipating!

2010-12-27T11:46:00.000-08:00

As I had mentioned before, during this holiday season we have "other" holidays to include as well, plus I have Ricardo's birthday tomorrow too. I've got New Year's and Holy Kings Day to plan along with the Xmas food, so I just got done with our menu preparation meeting (yes, we are a democratic republic here yet I retain veto power...) and I can now report our "other holidays" menu is done.... and what a holiday these will be, YUM!

These are along the lines of what I had previously thought of when I went shopping for our Xmas goodies so the ingredients are in my pantry already (YAY! let's hear it for forethought!) except for dairy items which we seem to go through like water. So eggs, heavy cream and butter demand a quick trip to the store but I need them so can't be avoided, plus I just finished reading Michael Ruhlman's "The Making of a Chef" (first of a three part series of what it takes to turn people into professional cooks and makes great reading...) and I need to return it to the library so will make it a two fold trip.

First up on my "other holidays" schedule is Ricardo's Birthday tomorrow and he chose the main dish, Lamb. He didn't care about the preparation so I chose a classic French preparation which he will love. I had found a lovely piece of Lamb and had saved it for a special occasion so when he selected this as his choice it fell right in line with me, all I had to get were the vegetables to include and both Rene and I will put our Knife Skills to the test to produce "tournes" (little footballs) which add to the presentation. This was an important part of our final practical exam and every Chef must learn to produce. Add this to a wonderful tomato wine sauce, simmered long and slow (or the lamb won't be fork tender) and you've got magic in a dish.....

He's also been waxing nostalgic and mentioned "Islas Flotantes" which are another classic old-timey French dish which seems to have been forgotten by many but having made it like a madwoman during my Personal Chef tenure in Chicago, I know and love well. These are little islands of a sweet meringue "floating" on a vanilla infused creme anglaise, very rich and light all at the same time. You'd know it as "Floating Islands" and we will have this as dessert. Put this along with a fantastic salad and Bellini cocktails, the dinner is sure to make him happy..... here's the menu I will print and put on our formal table:

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Ricardo's Birthday Celebration 2010

Frisee Salad with Raisins, Pistachios and Roasted Apples
served with a Sweet Cider Vinaigrette and Chevre Rounds

Lamb Navarin with a Cabernet Sauvignon Tomato Sauce
and Roasted Tourned Vegetables

Ile Flottante - Floating Islands

Italian Prosecco Wine or Bellini Cocktail

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Sounds like a plan to me and I've already done my initial prep work and am ready for tomorrow's dinner. It will be easy to produce results that are impressive, have to love that. I should also mention that I've got a big jump on New Year's menu as well, since I dropped in on the Korean Fish Market (you should see this place, the meat and fish are incredible!) and had not found anything that let me make a statement while still being cheap (must stick to my budget after all) until I came upon some Rock Lobster they had on sale, it was lovely, still had their shells and all of a sudden the image of New Year's came to mind.

So now I'm almost set and our "other holidays" will be memorable while still staying not only on budget but give us the "special" flavors such dates demand, no one will be able to tell that the dishes served are among the lowest per person cost around while still being luxurious, elegant and all around amazing! Lots to look forward to and if you follow a popular idiom, "how you welcome the new year sets the tone for the whole year to come", it's a good "karma" thing to "do it up right" and get those good vibes going, right?

I hope everyone is looking forward to the end of this year (it's been a challenging one, he?) and we're all ready for better times ahead, so here's to all of us..... Cheers!