what's cooking in beelerland

Lemon and Vanilla Bean White Sugar Cookies

2010-10-27T15:10:00.001-07:00

Lemon and Vanilla Bean White Sugar Cookies
Ingredients:
2 sticks unsalted butter, at room temperature
1 cup confectioners' sugar
1 large egg
2½ tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest of half a lemon (or a whole lemon, if you love lemon)
2½ cups all-purpose flour
1 tsp. salt

Directions:
In a large mixing bowl, cream together the butter and confectioners' sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended. Mix in the flour and salt on low speed just until incorporated. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.

When you are ready to bake the cookies, preheat the oven to 375˚ F. Line baking sheets with parchment paper. Roll the dough out on a well floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets. Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.

Recipe Group Scattered

2010-04-26T06:47:00.000-07:00

Mon: Ramps with Linguine

Tue: Red Lion

Wed: dinner with dad

Thu: Asparaugs Soup & Bread

(vegeyum.wordpress.com/2008/05/04/asparagussoup/)

Fri: Salmon

www.cookstr.com/recipes/slow-roasted-salmon-with-spring-herb-sauce

Sat: Hamburgers

dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/

Mon: Flank Steak

(www.kitchenmonki.com/recipe/Grilled_Flank_Steak_with_Chimichurri_Dressing)

Asparagus

Red Pepper

Shallots

parsley

taragon

potatoes

White wine

Roast ham (www.erbeincucina.it/256.html)

Arrowroot

2oz Emmenthal/Gruyere

Creme Fraiche

Mascarpone

Parmesan

DAIRY

Buttermilk

Milk

This week in Beeler Dinner

2010-04-05T06:50:00.001-07:00

King Arthur Whole Wheat Pancakes

2010-04-02T10:02:00.000-07:00

Whole grains are coming on strong, and our aim at King Arthur is to make them easy for you to swallow—literally! The following pancakes are just shy of 90% whole-grain; and they're absolutely delicious, featuring the sweet-nutty taste of oats and wheat.

This recipe comes courtesy of Susan Reid and Susan Miller, two of the authors of King Arthur Flour Whole Grain Baking. Thanks, ladies!

Step-by-step photos illustrating how to make this mix and pancakes are available at Bakers' Banter, our King Arthur blog.

16 ounces King Arthur white whole wheat flour
4 1/4 ounces King Arthur Unbleached All-Purpose Flour
12 1/4 ounces old-fashioned or rolled oats
1 1/2 ounces sugar
1 1/2 ounces baking powder
1 tablespoon salt
1 tablespoon baking soda
7 ounces vegetable oil

Directions

To make the mix:

1) Grind the oats in a food processor until they're chopped fine, but not a powder.

2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.

3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes:

1) Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.

2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).

3) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.

4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.

5) Serve pancakes immediately, or stack and hold in a warm oven.

Yield: a batch using one cup of the mix will make about eight 4" pancakes.

Note: If you don't have buttermilk in the house, try the yogurt and milk combination first; if you happen to have buttermilk powder, try this: In place of the buttermilk, add 1/4 cup buttermilk powder to 1 cup of dry mix, then stir in 1 cup water and 1 large egg. The results won't be as magnificent as using liquid buttermilk, but you'll still have very tasty pancakes.

Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).

WELL-DONE HAMBURGERS ON A GAS GRILL

2009-11-01T05:39:00.000-08:00

WELL-DONE HAMBURGERS ON A GAS GRILL

Serves 4. Published July 1, 2006.

Adding a panade (a paste of bread and milk paste) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before grilling. Serve the burgers on your favorite buns or rolls. For cheeseburgers, follow the optional instructions below.

INGREDIENTS

1	large slice high-quality white sandwich bread , crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2	tablespoons whole milk
3/4	teaspoon table salt
3/4	teaspoon ground black pepper
1	medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2	teaspoons steak sauce , such as A-1
1 1/2	pounds 80 percent lean ground chuck
	Vegetable oil for cooking grate
6	ounces cheese , sliced, (optional)
4	hamburger buns or rolls

INSTRUCTIONS

1. Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.
2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
5. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.

RECIPE TESTING

A Half-Ounce of Prevention Our quest for a juicy well-done burger ended when we hit upon a surprisingly effective addition--a bread-and-milk paste (or panade).

A panade prevented the burger on the left from becoming dense and dried out...

...like the one on the right.

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

2009-10-21T09:50:00.001-07:00

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

Serves 6. Published November 1, 2004. From Cook's Illustrated.

Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.

INGREDIENTS

3 1/2	pounds blade steaks , 1-inch-thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below)
	Table salt and ground black pepper
3	tablespoons vegetable oil
2	pounds yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups)
1	tablespoon tomato paste
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3	tablespoons all-purpose flour
3/4	cup low-sodium chicken broth
3/4	cup low-sodium beef broth
1 1/2	cups beer (12-ounce bottle or can)
4	sprigs fresh thyme leaves, tied with kitchen twine
2	bay leaves
1	tablespoon cider vinegar

INSTRUCTIONS

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.
3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

STEP-BY-STEP

Trimming Blade Steaks

Halve each steak lengthwise, leaving gristle on one half.

Cut away gristle from half to which it is still attached.

Cut trimmed meat crosswise into 1-inch pieces.

America's Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook's Country and Cook's Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America's Test Kitchen (www.americastestkitchen.com) on public television.

Best Buttermilk Pancakes

2009-10-20T05:45:00.000-07:00

Makes sixteen 4-inch pancakes; Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.

INGREDIENTS

2	cups unbleached all-purpose flour (10 ounces) (see note)
2	tablespoons sugar
1/2	teaspoon table salt
1	teaspoon baking powder
1/2	teaspoon baking soda
2	cups buttermilk
1/4	cup sour cream
2	large eggs
3	tablespoon unsalted butter , melted and cooled slightly
1 - 2	teaspoons vegetable oil

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs

2009-08-27T20:41:00.000-07:00

Spaghetti with Heirloom Tomatoes, Basil,

and Bottarga Breadcrumbs

Serves: 6 Author: John Beeler

This is the dish to make in the middle of summer when heirloom tomatoes are

everywhere. I can think of few more satisfying things to eat. Bottarga, considered the

cavair of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it

forms a dense, rust-colored block. Here, it's shaved and tossed into the pasta,

adding a deep oceany essence and salty-savory contrast to the sweet summer

tomatoes.

NOTE: I like to cook the tomatoes in the sauce for at least a few minutes. The pasta

gets nicely glazed and coated with the sauce and the flavors have a chance to meld.

Also, I have made this dish many times without the bottarga -- it's delicious both

ways.

Step 1

Preheat oven to 375 degrees.

Put a large pot of heavily salted water on to boil

over high heat.

Step 2

1 1/2 cups Fresh Breadcrumbs

2 tablespoons Extra Virgin Olive Oil

Toss the breadcrumbs with 2 tbsp olive oil,

spread them on a baking sheet, and toast 8-10

minutes, stirring once or twice, until golden

brown.

Step 3

1/4 cup Extra Virgin Olive Oil

1/2 sprig Fresh Rosemary

2 Chiles De Arbo, Crumbled with your hands

Heat a large saute pan over high heat for 2

minutes. Pour in the remaining 1/4 cup olive oil,

and add the rosemary and crumbled chiles. Let

them sizzle a minute or two.

Step 4

2 cups Red Onion, sliced

1 tablespoon Fresh Thyme, just the leaves

Add the sliced onion and thyme. Season with 1

teaspoon salt and pepper. Turn the heat down

to medium and cook 3 minutes, stirring often.

Step 5

1/4 cup Garlic, sliced Stir in the garlic and cook for another 3-4

minutes until the onion is translucent and

starting to color slightly.

Step 6

1 pound Spaghetti Pasta Drop the pasta in the boiling water.

Step 7

2 pounds Heirloom Tomato, very ripe, chopped Turn the heat under the onions back up to high,

and add the tomatoes to the pan with 1 tsp salt

and freshly ground black pepper. Stir the

tomatoes often, and cook about 8 minutes until

their juices are released and start to reduce.

Step 8

  Kosher Salt

4 tablespoons Unsalted Butter

When the pasta is al dente, drain it and add to

the tomatoes. Toss well, add the butter and

cook 3-4 minutes to reduce the juices so they

coat the noodles well. Season with 1/2

teaspoon salt and taste.

Step 9

1/4 cup bottarga di tonno , 1/4 to 1/2 cup - shaved

or thinly sliced

1/4 cup Fresh Parsley, Flat-leaf, sliced

1/2 cup Fresh Basil, Sliced

Add the basil, parsley, and half the bottarga to

the pan and toss to combine.

Step 10

Shower the breadcrumb over the pasta and

scatter the remaining bottarga shavings on top.

Step 11

Shopping List FATHER MOTHER SISTER BROTHER

2009-08-25T09:00:00.001-07:00

Tue: Adobo?

Wed: Parents

Thu: Spaghetti with Heirloom Tomatoes, Basical, and Bottarga Breadcrumbs (p. 191)

Fri: Balsamic Steak Salad

Sat: Pappardelle with Zucchini, Sultanas and Pine Nuts

MARKET

2lbs very ripe heirloom tomatoes

garlic

red onion

1 1/2lbs zucchini + 2 medium zuc.

cherry/grape tomatos

1 red pepper

GOOSE

chile de arbol

2 5oz top sirloins

TJ/OM

Pine nuts

Egg pappardelle

marsala

red wine vinegar

peppercorns

butter

2 bosc pears

Oven Ratatouille

2009-08-25T08:56:00.001-07:00

http://www.cookstr.com/recipes/oven-ratatouille

In this (my favorite) version, everything gets roasted at a high temperature and then combined in the end. The flavors become very deep.

Yield:
4 - 6 Servings

Ingredients

3 to 4 tablespoons extra virgin olive oil
1 large globe eggplant (about 1 pound), cut into ¾-inch cubes (peeling unnecessary if the skin is tight and smooth)
2 pounds ripe plum tomatoes, cored
6 medium-sized garlic cloves, unpeeled
2 large bell peppers (red, yellow, or orange)
2 cups coarsely chopped onion
1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
1½ teaspoons dried basil
1 teaspoon dried marjoram or oregano
½ teaspoon each crumbled dried thyme and rosemary
Salt and freshly ground black pepper, to taste

OPTIONAL TOPPINGS:

Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
Pitted chopped olives

Directions

1). Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425°F. Line 1 small and 2 large baking trays with foil, and coast the foil generously with the olive oil.

2). Place the eggplant on one of the large trays, and toss to coat with oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.

3). Place the whole bell peppers on the small tray.

4). Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.

5). Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.

6). Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.

7). Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic clovers from their skins, mash with a fork, and add to the eggplant mixture.

8). Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled – plain or topped with a sprinkling of freshly chopped herbs and/or olives.

Notes

NOTES: Dried herbs added during the roasting process infuse the vegetables with even deeper flavor. Optional fresh herbs sprinkled on at serving time add another savory layer.

Serve plain or on a bed of polenta and topped with a grilled "veggie" sausage and/or a freshly poached egg.

Risotto with Zucchino Striato D’Italia

2009-08-25T08:54:00.000-07:00

http://www.cookstr.com/recipes/risotto-with-zucchino-striato-drsquoitalia

The zucchini in the garden beckons. When cooked in a risotto, the zucchini breaks down, becoming sweet and creamy, and merging with the rice.

Yield: 4 servings

Ingredients

¼ cup plus 2 tablespoons extra virgin olive oil
½ onion, finely diced
2 striato d'Italia or other medium zucchini, diced
2 garlic cloves, finely chopped
2 cups Arborio rice
6 cups vegetable broth or water, brought to a simmer
8 fresh basil leaves, cut into thin slivers
Sea salt
Freshly ground black pepper
½ cup freshly grated Grana Padano cheese

Directions

Heat the ¼ cup olive oil in a heavy-bottomed 2-quart saucepan over low heat. Add the onion and sauté slowly until soft. Add the zucchini and garlic, and briefly sauté over moderate heat, 2 to 3 minutes. Add the rice and stir until the rice is translucent, 1 to 2 minutes.

Add the hot broth to the rice mixture one ladleful at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until the liquid is absorbed before adding the next ladleful of broth. Midway during cooking, add the basil and salt and pepper to taste.

When the risotto is al dente, Add the remaining 2 tablespoons olive oil and the cheese. Turn off the heat and stir briefly to combine. Serve immediately.

Pappardelle with Zucchini, Sultanas and Pine Nuts

2009-08-25T08:51:00.001-07:00

If there seems to be a rather small amount of pasta specified for four people here, it's not because I'm exercising portion control, but because egg pappardelle swell voluptuously when cooked and a modest tangle of these dried yellow, wide-cut ribbons will plump up to take, appetite-satisfyingly, the whole panful of slow-cooked, sweet and mushy zucchini sauce.

Yield: Serves 6 as a starter; 4 as a main course.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1½ pounds zucchini (4 medium)
1 clove garlic, minced
salt and pepper
2–3 tablespoons Marsala
scant ¼ cup sultanas (golden raisins)
2 tablespoons pine nuts
8 ounces egg pappardelle
3 tablespoons freshly grated Parmesan
small bunch fresh parsley, chopped

Directions

Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to the pan. Mince in the garlic and season with salt and pepper. Cook over a low to medium heat for about 45 minutes, stirring every now and again. When they are ready the zucchini will have sweated down—if you'll forgive the expression—but still retain some color and shape. In other words, you're looking for a certain mushiness without going so far as out-and-out pulp. Not that it matters: if you forget these are on the stove and let them cook until they reach the state of pure, undifferentiated sauce, you will still have something pretty heavenly on your hands. Besides, in Sicily, you will find that different cooks have different preferences: as ever, there is no one way to cook the same thing.

While all this is going on, warm the Marsala, pour it over the sultanas and leave them to plump up for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their amber juices into them. Taste for seasoning. Toast the pine nuts by cooking them in a dry frying pan until they turn a golden brown, and remove to a cold plate.

Cook the pasta according to package instructions, then drain and tip into a warmed bowl. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and most of the chopped parsley and toss everything gently together again. Sprinkle with the remaining parsley and take to the table.

Pasta with Carrots, Risotto Style

2009-08-25T08:47:00.001-07:00

http://www.veggienumnums.com/2009/07/pasta-with-carrots-risotto-style.html

Pasta with Carrots, Risotto Style

I've never made pasta this way before--by cooking it in a measured amount of liquid until the pasta absorbs enough to become tender, so I wasn't sure if it would turn out. I was worried that the pasta might be gummy. It wasn't; it was cooked perfectly and so flavorful because of the broth. You want to use a very good vegetable broth for this--homemade if possible, or a high quality organic broth from the store.

Pasta with Carrots, Risotto Style
**adapted from Saveur Magazine

8 cups of vegetable broth/stock
5 tablespoons of butter
1 medium yellow onion, diced
1 lb. mini-penne pasta
8 medium carrots, peeled and diced
1/2 cup freshly grated parmigiano-reggiano
salt and pepper
parsley to garnish

Bring stock to a boil in a medium saucepan over high heat. Reduce heat to low to keep stock hot.

Melt 4 tablespoons of butter in a medium heavy pot over medium-high heat. Add onions and cook, stirring until they begin to brown, about 5 minutes. Add uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about 5 minutes.

Add 1 cup of the hot stock at a time to the pasta, stirring constantly; wait until almost all the stock has been absorbed before adding more. Continue cooking and adding stock (you may have some stock left over) until pasta is tender but firm to the bite, 10-15 minutes.

Remove pot from heat and stir in the remaining 1 tablespoon of butter and the cheese. Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley. Serve with extra cheese.

This pasta is one of Dave's favorite non-dessert recipes. I am thinking about making it again but using a variety of different veggies--summer squash would be a lovely addition.

Well-Done Hamburgers on a Gas Grill

2009-08-21T11:47:00.001-07:00

Well-Done Hamburgers on a Gas Grill

Serves 4. Published July 1, 2006.

Ingredients

1	large slice high-quality white sandwich bread , crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2	tablespoons whole milk
3/4	teaspoon table salt
3/4	teaspoon ground black pepper
1	medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2	teaspoons steak sauce , such as A-1
1 1/2	pounds 80 percent lean ground chuck
	Vegetable oil for cooking grate
6	ounces cheese , sliced, (optional)
4	hamburger buns or rolls

Instructions

1. Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.
2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
5. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.

Recipe Testing

A Half-Ounce of Prevention Our quest for a juicy well-done burger ended when we hit upon a surprisingly effective addition--a bread-and-milk paste (or panade).

A panade prevented the burger on the left from becoming dense and dried out...

...like the one on the right.

Re: Shopping List OH I LOVE YOU COFFEE

2009-08-18T12:28:00.001-07:00

are you just going to go get the meat for the bugers later?

On Tue, Aug 18, 2009 at 3:27 PM, John Beeler <johnbeeler@gmail.com> wrote:

Wed: Grilled Chicken Cobb Salad

Thu: Tomato, Basil, and Cheese Tart with Pancetta Crust

Fri: Succotash (make farmers cheese)

Mon: Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

GOOSE

4 chicken breasts, airline

(monday): 4 airline chicken breasts

lima/butter beans

1/3 cup minced country ham

1/4 lb pancetta /bacon

MARKET

3 red onion
Garlic cloves

8 plum tomatoes

3 ears of corn

4 large beets

4 large tomatoes

OMALIAS/TRADER JOES

Buttermilk

Sour cream

heavy cream

ricotta cheese

whole milk mozz.

Canned chipotle peppers

limes

4 avocados

8oz blue cheese

butter

orange juice

beer

greens

cashews

flour

Shopping List OH I LOVE YOU COFFEE

2009-08-18T12:27:00.001-07:00

Wed: Grilled Chicken Cobb Salad

Thu: Tomato, Basil, and Cheese Tart with Pancetta Crust

Fri: Succotash (make farmers cheese)

Mon: Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

GOOSE

4 chicken breasts, airline

(monday): 4 airline chicken breasts

lima/butter beans

1/3 cup minced country ham

1/4 lb pancetta /bacon

MARKET

3 red onion
Garlic cloves

8 plum tomatoes

3 ears of corn

4 large beets

4 large tomatoes

OMALIAS/TRADER JOES

Buttermilk

Sour cream

heavy cream

ricotta cheese

whole milk mozz.

Canned chipotle peppers

limes

4 avocados

8oz blue cheese

butter

orange juice

beer

greens

cashews

flour

Succotash

2009-08-18T12:03:00.001-07:00

Succotash

2 cups fresh, shelled butter or baby lima beans
3 large ears of corn, about 2 cups
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 cup heavy cream
1/3 cup minced country ham

1. Place butter beans in large saucepan. Cover with water; add about 3/4 teaspoon of kosher salt. Bring to boiling. Skim surface until clear. Reduce heat to medium;cook partially covered, 30-40 minutes, until tender. Strain beans in a sieve. Set aside.

2. Shuck corn. Remove silks. Scott suggests you use a clean terry kitchen cloth gently rubbing corn to do this. Using a sharp knife, cut corn kernels from cobs.

3. In a large skillet, heat unsalted butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and freshly ground pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Adjust seasonings. Cook 1 minute more, taking care not to overcook the corn and beans.

4. Add heavy cream and country ham. Cook just until heated through and slightly reduced. Season to taste.

Balsamic Beef Salad

2009-08-18T11:59:00.001-07:00

Balsamic Beef Salad

Yield: makes 6 servings

Prep Time: 20 mins

Cooking Time: 1 hr 5 mins

Ingredients

For the dressing

½ cup extra virgin olive oil
2 tbsp balsamic vinegar
1 garlic clove, pressed
2 tbsp chopped basil
2 tsp chopped oregano or marjoram
1½ tsp brown sugar
1 tsp whole grain mustard

salt and freshly ground black pepper
2 small red bell peppers
4 tbsp olive oil
2 small red onions, cut into wedges
6oz (175g) cherry tomatoes
1 tbsp balsamic vinegar
1lb 5oz (600g) beef tenderloin, trimmed and tied
6oz (165g) mesclun

Directions

1. To prepare the dressing, process the ingredients in a blender. Season with salt and pepper.

2. Preheat the broiler. Broil the peppers, turning from time to time, until blackened on all sides. Let cool until handleable. Remove the blackened skin, seeds, and ribs. Cut the peppers into thick strips.

3. Preheat the oven to 375°F (190°C). Place the onions on a rimmed baking sheet, toss with 1 tbsp of the oil, and season with salt and pepper. Roast for 20 minutes. Add the cherry tomatoes, drizzle with 1 tbsp more oil, and the vinegar. Roast for 10 minutes more, until the onions are tender. Let cool.

4. Increase the oven temperature to 425°F (220°C). Heat remaining 4 tbsp oil in a large frying pan over high heat. Add the beef and cook, turning occasionally, about 10 minutes, until browned on all sides. Transfer to a roasting pan. Roast about 20 minutes until a meat thermometer reads 130°F (55°C) for medium-rare meat. Transfer to a carving board. Let cool, and thinly slice the beef.

5. Toss the mesclun with ¼ cup of dressing. Add the beef, red pepper, onions, and cherry tomatoes. Serve with extra dressing on the side.

Shopping List Eaaahhhhaa!

2009-08-11T06:55:00.001-07:00

Tue: Eat out

Wed: Cheese Tortellini With A Fresh Tomato and Artichoke Slaw

Thu: Fresh Basil Rataouille

Fri: Grill Salmon with Fresh Blueberry Corn

Sat: Gazpacho

MARKET

3lbs ripe tomatos + 6
garlic cloves

2 med green bell pepper

2 med red bell pepper

1 orange bell pepper

2 kirby cucs

1 pint grape/cherry tomatoes, or 2 medium size tomatoes

1 medium-small globe eggplant

1 med green zucchini

1 med golden zucchini or crooked-neck squash

1 red onion

2 cups blueberries

corn

Country Bread

2 avocados

9oz cheese tortellini

cilantro

2 limes

1 jar (6oz) marinated artichoke hearts

Grilled Salmon with Fresh Blueberry Corn Salsa

2009-08-11T06:53:00.000-07:00

http://www.cookstr.com/recipes/grilled-salmon-with-fresh-blueberry-corn-salsa

Grilled Salmon with Fresh Blueberry Corn Salsa

I love fresh salsa with grilled fish and this is an unusual (and very colorful) salsa, made with blueberries and corn. I like to make it at the height of summer when both are in season.

Yield: Serves 8

Ingredients

One 3-pound fresh salmon fillet
1 tablespoon cround cumin
Salt and freshly ground black pepper
4 ears sweet corn
4 medium tomatoes, diced
2 small firm but ripe avocados, peeled and diced
1 small green bell pepper, diced
1 small orange bell pepper, diced
1 small bunch cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 cups blueberries, preferably wild maine berries

Directions

1. Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook.

2. Cook the corn in boiling water about 5 minutes, cool, then cut the kernels from the cob. Combine in a bowl with the tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.

3. Build a hot charcoal fire or preheat a gas grill. Cook the salmon, turning once, until it is charred–almost blackened–on the outside and has reached the desired degree of doneness within. I like it still quite juicy, bordering on rare.

4. Add the blueberries to the salsa, stirring them in gently so as to avoid mushing them. Season with salt and pepper to taste. Serve the salmon with the salsa spooned over.

Notes

In a pinch, you could use 1 cup of thawed frozen corn kernels instead of the fresh corn.

Tomato, Basil, and Cheese Tart with Pancetta Crust

2009-08-11T06:48:00.001-07:00

What do you think of this recipe? It has whole tomato slices, but they're cooked well.

http://www.cookstr.com/recipes/tomato-basil-and-cheese-tart-with-pancetta-crust

Tomato, Basil, and Cheese Tart with Pancetta Crust

I developed this tart in the mid-eighties for a column in Gourmet called "Gastronomie Sans Argent," which loosely translated means "eating well on a budget." It was for an August issue, and the theme was tomatoes. Not a tough assignment; I can't think of a cheaper and more satisfying way to feel rich than to bite into a locally grown beefsteak tomato in season. I came up with an entree that recruited all of the tomato's usual partners in crime—bacon, mozzarella, and basil. The result was a big hit.

The only problem I had in developing this recipe was that the water in the tomatoes diluted the rest of the filling. Finally I figured out that if I presalted and drained the tomatoes my problem would be solved. I have presalted my tomatoes for almost every recipe ever since.

Here is my original recipe, slightly improved; I replaced the bacon in the crust with Italian pancetta, which is like unsmoked bacon. Of course, if you left out the pork product all together, you'd be left with a great vegetarian main dish. Serve this with a tossed green salad.

Yield: Serves 6

Ingredients

For the pastry:

¼ pound pancetta* or bacon
l¼ cups all-purpose flour
¼ teaspoon kosher salt
6 tablespoons unsalted butter, cut into small pieces and chilled
2 tablespoons chilled vegetable shortening

For the filling:

4 large tomatoes, sliced 1/3 inch thick
1 teaspoon kosher salt plus more for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 sprigs for garnish
½ cup plus 2 tablespoons whole milk ricotta cheese
2 large eggs, lightly beaten
1 cup coarsely grated whole milk mozzarella cheese
½ cup freshly grated Parmigiano Reggiano
Freshly ground black pepper to taste
About 1 tablespoon extra virgin olive oil for brushing the tomatoes

Directions

To prepare the pastry, finely chop the pancetta. Cook in a small skillet, stirring often, over medium-high heat until lightly colored, 5 to 7 minutes. Drain on paper towels until cooled. Combine the flour, salt, and pancetta in a large bowl. Add the butter and shortening. Blend with a pastry blender or your fingertips until the mixture resembles the texture of small peas. Add 3 to 4 tablespoons ice water or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Flatten slightly, dust with flour, and chill, wrapped in plastic wrap, for 1 hour.

Roll out into a disk '/8 inch thick on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off excess dough from the edges, and prick the bottom lightly with a fork. Chill for 1 hour and preheat the oven to 375 °F. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

To make the filling, turn down the oven to 350°F. Sprinkle the tomato slices on both sides with the additional salt and drain in a colander. Combine the basil leaves, ricotta, and eggs in a food processor and process until blended. Add the teaspoon of salt, the mozzarella, the Parmigiano-Reggiano, and pepper. Process until just combined.

Pat the tomato slices dry with paper towels. Line the bottom of the shell with the tomato end pieces and spoon on the cheese mixture. Arrange the remaining tomato slices in one layer, overlapping slightly, over the cheese mixture. Brush the top with olive oil and bake until the cheese mixture is set, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Serve hot or at room temperature, garnished with sprigs of basil.

Notes

* Available at the deli counter of many supermarkets, at Italian markets, and at specialty food shops.

Fresh Basil Rataouille

2009-08-11T06:47:00.001-07:00

Fresh Basil Rataouille

Taking a little extra time with individual ingredients coaxes the best from each. The result is an exciting dish with lots of flavor variation in every bite. Careful cutting turns this home-style, rustic stew into a company-worthy mosaic. If you're a little less casual in your cuts, it will still taste great, but aim for pieces of approximately equal size for even cooking. Fresh basil at the end adds bright, fresh flavor.

Ratatouille makes a great accompaniment for roasted chicken, or as a vegetarian entrée served over a steaming bowl of polenta. Look for fire-roasted diced tomatoes for added complexity.

Yield: Makes 8 servings

Ingredients

1 medium-small globe eggplant (about ¾ pound)
1 medium green zucchini
1 medium golden zucchini or crooked-neck squash
1 medium red onion
1 medium red bell pepper
6 tablespoons extra virgin olive oil, plus more, if needed
Kosher salt
1 heaping tablespoon minced garlic
One 14-ounce can diced tomatoes
½ cup roughly chopped or torn fresh basil
Freshly ground black pepper

Directions

1. Cut the eggplant, green and golden zucchini, and onion into ¼-inch dice, placing each in a separate bowl. (You can combine the two types of zucchini.) Cut the top and bottom off the red bell pepper, cut in half top to bottom, and remove the seeds. Lay each half skin side up on a cutting board and give it a good whack with the flat side of a cleaver or chef's knife to flatten it. Turn it over and, holding the knife almost parallel to the red pepper and work surface, carefully skim off the internal veins. Cut the pepper into ¼-inch dice.

2. Heat ¼ cup of the olive oil in a large skillet or wok over medium-high heat. I like to use a nonstick pan for this-it allows the vegetables to brown nicely without excessive oil or sticking. When the olive oil is hot, add the eggplant and sprinkle it with 1 teaspoon salt. Wait a minute or two before stirring to allow the eggplant to begin to take on some color. Alternate stirring and leaving it to sit a minute or so until the eggplant softens and is lightly browned all over. Remove the eggplant to a large serving bowl and set aside.

3. Add the remaining 2 tablespoons olive oil to the pan, then add the onions and garlic. When the onions are softened and light golden, add the red peppers. Sauté another minute to soften them, and then add the zucchini and 1 teaspoon salt. Add more olive oil as needed to keep the vegetables from sticking. When they are finished cooking, the vegetables should be tender but not at all mushy.

4. Return the eggplant to the pan and add the tomatoes with their juices. Stir and sauté to heat everything through and combine it well. (To make ahead, cool then refrigerate in a tightly covered container for up to 1 day. Reheat in a skillet over medium heat, stirring frequently, or serve cool or at room temperature.)

5. Stir in the torn basil and season with pepper and additional salt to taste before transferring to the serving bowl.

Notes

Select a small to medium eggplant with firm, smooth, shiny skin. Unlike many other fruits (yes, eggplant is a fruit), eggplants should be light for their size. Purchase the eggplant no more than a day or two before cooking as it can become bitter with time. Some people believe that eggplants with a dash-shaped mark on the blossom end have fewer seeds–and therefore are less bitter–than those with a round mark; others disagree.

Cheese Tortellini With A Fresh Tomato and Artichoke Slaw

2009-08-11T06:43:00.000-07:00

http://www.cookstr.com/recipes/cheese-tortellini-with-a-fresh-tomato-and-artichoke-slaw

Cheese Tortellini With A Fresh Tomato and Artichoke Slaw

One of my favorite ways to make a meal is to boil pasta, and while it is cooking, look in the pantry to see what I have on hand to put together a sauce. It might be roasted red peppers, it might be a jar of marinara sauce and a little olive paste. Or, it might be artichoke hearts with some fresh tomatoes, as in this recipe. This dish has summer freshness because the sauce is light and does not smother the tortellini, and for that reason I think it goes nicely with grilled fish, garnished with fresh basil, of course.

Yield: Serves 4

Prep Time: 3 Minutes

Cooking Time: 5 – 6 Minutes

Ingredients

Salt (optional), for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
1 teaspoon capers, drained
¼ cup pre-shredded Parmesan cheese

Directions

1. Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes.

2. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers.

3. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once.

Notes

For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like.

The tomato and artichoke slaw goes well with cheese ravioli, too.

Corn Chowder

2009-07-30T11:15:00.000-07:00

Fresh Corn Chowder

Makes about 2 quarts, serving 6. Published September 1, 2000.

Be sure to use salt pork, not fatback, for the chowder. Streaks of lean meat distinguish salt pork from fatback; fatback is pure fat. We prefer Spanish onions for their sweet, mild flavor, but all-purpose yellow onions will work fine too.

Ingredients

10	ears corn (medium), husks and silks removed
3	ounces salt pork , trimmed of rind and cut into two 1-inch cubes
1	tablespoon unsalted butter
1	large onion , preferably Spanish, chopped fine
2	medium cloves garlic , minced (about 2 teaspoons)
3	tablespoons unbleached all-purpose flour
3	cups chicken stock or canned low-sodium chicken broth
2	medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch cubes (about 2 cups)
1	bay leaf
1	teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
2	cups whole milk
1	cup heavy cream
2	tablespoons minced fresh parsley leaves
1 1/2	teaspoons table salt
	Ground black pepper

Instructions

1. Stand corn on end. Using chef's knife, cut kernels from 4 ears corn (you should have about 3 cups); transfer to medium bowl and set aside. Following illustrations below, grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside.
2. Sauté salt pork in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Remove salt pork and reserve. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf and salt pork. Stir in parsley, salt, and pepper to taste and serve immediately.

Technique

Milking the Corn

1. Start by grating the corn ears on a box grater.

2. Finish by scraping any remaining kernels off the cob with the back of a knife.

Re: Shopping List Grobby

2009-07-15T12:04:00.001-07:00

On Wed, Jul 15, 2009 at 10:56 AM, John Beeler <johnbeeler@gmail.com> wrote:

Wed: Classic Hamburger
Thu: Gazpacho
Fri: Jody Adams's Salmon With Warm Cucumber Salad

MARKET
2 1/2lbs very ripe tomatos (preferably yellow)
1 ripe red tomato
3 medium persian cucumbers, or 3 long burpless/hothouse cucumber
3 heads of garlic
1 red pepper
1 yellow pepper
2 red onions
2 sweet/white onions
1/2lb shiitake mushrooms
2 cups snow peas

GOOSE

2oz Gruere/Emmenthal

Peppercorns

1.5lbs salmon

MARSH

Jalapeno

Flat leaf parsley

ginger

shallots

orange

snow peas

scallions

cilantro

cherry tomatoes

Dijon

Sourdough bread

Chips

MISC

Saran Wrap

Shopping List Grobby

2009-07-15T07:56:00.000-07:00

Wed: Classic Hamburger
Thu: Gazpacho
Fri: Jody Adams's Salmon With Warm Cucumber Salad

MARKET
2 1/2lbs very ripe tomatos (preferably yellow)
1 ripe red tomato
3 medium persian cucumbers, or 3 long burpless/hothouse cucumber
3 heads of garlic
1 red pepper
1 yellow pepper
2 red onions
2 sweet/white onions
1/2lb shiitake mushrooms
2 cups snow peas

Shopping List Tweet Tweet

2009-07-07T07:43:00.001-07:00

Tue: Basil Pesto w/Italian Sausage
Wed: Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream
Thu: Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese
Fri:
Sat:

GOOSE
4 8oz airline chicken breasts
6 beef short ribs, 14 to 16 ounces each (ask for 3 bone centercut)
2 bay leaves

TJ
1c Cashews
pearl onions
port
1 bottle red wine
2 containers beef stock
1 1/2 lbs russet potatoes
1 1/2 lbs yukon gold potatoes
heavy cream
2 whole milks
creme fraiche
horseradish
pine nuts
garlic cloves
parmesan cheese
limes
1 lb pasta
8 oz Angel Hair Pasta
italian sausage
1/4 cup fresh goat cheese

MARKET
4 large beets
1/2 lb Arugula

Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream

2009-07-07T07:20:00.001-07:00

Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream

Chef: Suzanne Goin

Cookbook: Sunday Suppers at Lucques

Publisher: Knopf

Information

Course: main course
Total time: a day or more
Skill level: Moderate
Cost: Moderate
Yield: Serves 6

Notes

Every chef has a love-hate dish, the dish that made it into the first review, the one that customers call ahead for, the dish, therefore, the chef will never be able to take off the menu. Short ribs are mine. I used to be tortured by them, but I've come to accept them as a permanent member of the Lucques family.

The short-rib saga began one cool and rainy weekend when, inspired by the weather, I made them for a Sunday supper. The response was so overwhelming that I added them to our daily menu. When spring arrived and the city began to warm up, I replaced the short ribs with something lighter. That week, I went out to the dining room to say hello to a friend and was assaulted by diners at three different tables, who waved me over to find out (you guessed it) where the short ribs had gone. At first I was stubborn and refused to serve them in 90-degree weather. But I had a change of heart when I realized how much people loved them and how easily I could satisfy their craving. The short ribs went back on the menu and will probably remain there for all eternity.

Ingredients

6 beef short ribs, 14 to 16 ounces each (ask for 3 bone centercut)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
3 dozen small pearl onions
½ cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1½ cups port
2½ cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
2 bunches Swiss chard, cleaned, center ribs removed
Potato purée (recipe follows)
Horseradish cream (recipe follows)
Kosher salt and freshly ground black pepper
1½ pounds russet potatoes
1½ pounds Yukon Gold potatoes
¾ cup heavy cream
¾ cup whole milk
8 ounces (2 sticks) unsalted butter, cut into chunks
Kosher salt
¾ cup creme fraiche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper

Directions

Season the short ribs with 1 tablespoon thyme and the cracked black pepper. Use your hands to coat the meat well. Cover, and refrigerate overnight.

Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.

When you take the ribs out of the refrigerator, preheat the oven to 425°F.

Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, ¾ teaspoon salt, and a pinch of pepper. Spread them on a baking sheet and roast them about 15 minutes, until tender. When they have cooled, slip off the skins with your fingers and set aside. Turn the oven down to 325°F.

When it's time to cook the short ribs, heat a large sauté pan over high heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a braising pan. They should lie flat, bones standing up, in one layer.

Turn the heat down to medium, and add the onion, carrot, celery, thyme sprigs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Add the stock and bring to a boil. Pour the liquid over the short ribs, scraping any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 hours.

To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and pierce a short rib with a paring knife. When the meat is done, it will yield easily to a knife. Taste a piece if you are not sure.

Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Turn the oven up to 400°F.

Place the short ribs in the oven for 10 to 15 minutes, to brown.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the sauce and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Heat a large sauté pan over high heat for 2 minutes. Tear the Swiss chard into large pieces. Add 3 tablespoons olive oil to the pan, and stir in the cooked pearl onions. Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt. Add a splash of water and the second half of the greens. Season with a heaping a teaspoon salt and a pinch of ground black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.

Place the Swiss chard on a large warm platter, and arrange the short ribs on top. Spoon lots of braising juices over the ribs. Serve the hot potato purée and horseradish cream on the side.

Potato Puree:

Place the potatoes, whole and unpeeled, in a large sauce pot. Add 2 tablespoons salt and fill the pot with cold water. Bring the potatoes to a boil over high heat, turn down the heat to low, and simmer about 45 minutes, until tender. One type of potato may be done before the other, so check doneness and remove one variety first, if necessary.

When the potatoes are cooked through, strain them, and set them aside to cool for 10 minutes or so. Heat the cream and milk together in a small saucepan, then turn off the heat. When the potatoes have cooled, peel them and pass them through a food mill or potato ricer. Put the riced potatoes in a heavy-bottomed pan. Heat them over medium heat a few minutes, stirring continuously with a wooden spoon, to dry them out a little. Add the butter slowly, stirring constantly. Season with 2½ teaspoons salt.

When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth purée. Taste for seasoning. Pass the purée through a fine-mesh tamis twice if you like.

Horseradish Cream:

Combine the crème fraîche and horseradish in a small bowl. Season with ½ teaspoon salt and pepper. Taste for balance and seasoning.

Farmers Cheese

2009-07-07T07:15:00.001-07:00

This farmer's cheese recipe will show you how fun and easy it is making your own fresh white cheese at home. This cheese recipe uses plain milk, requires no special equipment, and produces a homemade cheese that's a sort of cross between cream cheese and a ricotta.

Makes 1 Cup of Fresh Farmer's Cheese

Prep Time: 05 minutes

Cook Time: 20 minutes

Ingredients:

2 quarts whole milk (use pasteurized, instead of ultra-pasteurized, if available)
2 cup buttermilk
1 tablespoon white vinegar
1 1/2 tsp salt
cheesecloth, rinsed

Preparation:

In a heavy-bottomed pot, over low heat, slowly heat the milk up, stirring often, until it is just about to simmer (about 180 degrees F). Stir in the buttermilk, and then the vinegar, and turn off the heat. Very slowly stir until you see the milk separating into curds (the solids) and whey (the liquid). Leave undisturbed for 10 minutes.

Line a large strainer with 2 layers of cheesecloth, and place over a stockpot to catch the whey. After the 10 minutes, ladle the curds into the cheesecloth, and allow the whey to drain for 10 minutes. Gather up the edges of the cheesecloth, and tie a string around the top to form bundle. Tie the string to a wooden spoon or dowel, and hang the cheese curds over the stockpot and continue draining for 30 minutes.

After draining, remove the cheese from the cloth, and transfer into a container. Stir in the salt and refrigerate. This fresh cheese can be used for up to 5 days. Use as a spread, or as you would use cream cheese, or cottage cheese.

Shopping List Blanket

2009-06-30T04:48:00.001-07:00

Tue:

Wed: BBQ Chicken

Thu: Meat Quesadilla With Avocado Cilantro Cream

Fri: Chicken curry wrap

MEAT

1 1 /2 pounds lean beef

3 whole chickens

bacon

SPICES

1 tb garlic salt

3 tb onion powder

1.5 ts dry mustard

1 tb dried oregano

1 ts dried thyme

1 ts dried basil

1 tb dried parsley

1/4 ts celery salt

2 tb cajun seasoning

PRODUCE

Lemons

Cilantro

Limes

Cheddar Cheese

avocado

zucchini

red pepper

yellow pepper

red onion

2 hot chilies

3 ears of corn

MISC

1/4c white-wine vinegar

Ketchup

Apple Cider Vinegar

Light corn syrup

Salsa

Tortillas

sour cream

cheddar cheese

cornmeal

butter

syrup

pecans

celery

cranberries

Brown sugar

Sugar

recipe: Corn Hotcakes with Blackberry Syrup

2009-06-30T04:45:00.001-07:00

Information

Course: main course
Total time: under 1 hour
Skill level: Easy
Cost: Moderate
Yield:
Makes 12 pancakes, 4 to 6 servings

Notes

A long, relaxed weekend breakfast is the time to cook up a stack of hot pancakes. During the summer, why not take advantage of the time-honored combination of fresh corn and berries? When these hotcakes are served with a pile of browned sausage and lots of coffee, it's just possible that no one will want to get up from the table. Blueberries will also make fine syrup for your hotcakes.

Ingredients

1 pint blackberries
1½ cups maple syrup
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
1½ cups fresh corn kernels, cut from about 3 ears corn, divided
1½ cups whole milk
2 large eggs
Vegetable oil, for the griddle
Softened butter, for serving

Directions

1. To make the blackberry syrup, combine the berries and syrup in a medium saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer until the berries are tender and have given off their juices, about 5 minutes. Remove from the heat and keep warm.

2. To make the pancakes, preheat the oven to 200°F. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl to combine. In a blender, process 1 cup of the corn kernels and the milk until the corn is pureed. Add the eggs and pulse to combine. Pour into the dry ingredients and stir just until smooth. Fold in the remaining ½ cup corn kernels.

3. Heat a griddle over high heat until the griddle is very hot. (A sprinkle of water will evaporate immediately.) Lightly oil the griddle. Using ¼ cup batter for each pancake, pour the batter onto the griddle. Cook until the tops of the pancakes are covered with bubbles, about 2 minutes. Turn the pancakes and cook until the undersides are golden brown, about 1 minute. Transfer to a baking sheet and keep warm in the oven until all of the pancakes are cooked.

4. Serve hot, with the syrup and butter passed on the side.

Meringue Cookies

2009-06-29T06:59:00.001-07:00

Meringue Cookies

Makes 48 small cookies. Published March 1, 2008. From Cook's Illustrated.

Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool. To minimize stickiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer them immediately to airtight containers and seal. Cooled cookies can be kept in an airtight container for up to 2 weeks.

Ingredients

3/4	cup sugar (5 1/4 ounces)
2	teaspoons cornstarch
4	large egg whites
3/4	teaspoon vanilla extract
1/8	teaspoon table salt

Instructions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
2. In stand mixer fitted with whisk attachment, beat egg whites, vanilla, and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down sides and bottom of bowl with rubber spatula. Return mixer to high speed and beat until glossy, stiff peaks have formed, 30 to 45 seconds.
3. Working quickly, place meringue in pastry bag fitted with 1/2-inch plain tip or large zipper-lock bag with 1/2 inch of corner cut off (see related content). Pipe meringues into 11/4-inch-wide mounds about 1 inch high on baking sheets, 6 rows of 4 meringues on each sheet. Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off oven and allow meringues to cool in oven at least 1 hour. Remove from oven and let cool to room temperature before serving, about 10 minutes.

Recipe Testing

Stabilizing Meringue with Sugar The key to glossy, even-textured meringue is adding sugar at just the right time.

TOO SOON
After 15 seconds, the egg whites begin to get foamy, but it's too early to add the sugar.

JUST RIGHT
Adding sugar just as the foam starts to gain volume yields a stable, voluminous meringue.

TOO LATE
Adding sugar once the egg whites form stiff peaks will result in a gritty meringue.

shopping list yawn

2009-06-15T13:08:00.002-07:00

Tue: Hearty Stuffed Zucchini
Wed: Grilled Chicken Cobb Salad (Make dressing ahead of time) (save chipotle pepper)
Thu: Classic Andalusian Gazpacho

Fri: Chai Tea-braised Short Ribs with Grilled Stone Fruit
Sat: Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette

GOOSE
1lb italian sausage stuffing
8oz mozzarella
4 chicken breasts (airline)
BBQ sauce
2 racks short ribs - st. louis cut
2 bay leaves
mayo

PRODUCE
garlic
3 medium zucchini, trimmed
4 tomatoes
red onion
plum tomatoes
avocados
2 firm cucumbers
2 green bell pepper
2 red bell pepper
3lbs tomatoes+2 tomatoes (for sat)
unripe tomatoes
green apple
lemon
2 red chilies

SPICES
cumin
coriander seeds
caraway
dried chili

MISC
sour cream
buttermilk
chipotle peppers
blue cheese (8oz)
chai tea
beer
ketchup
sherry vinegar
2 cups chickpeas
harissa paste

MARKET
2 peaches

Re: Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette

2009-06-15T13:08:00.001-07:00

Harissa paste - makes enough to marinade 8 chicken thighs

1 red pepper
1 red onion
3 cloves of garlic
1/4 tsp caraway seeds
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/2 tsp salt
Juice of half a lemon
Olive oil
1 dried chilli
2 fresh red chillies

1. Skin the pepper by scorching it over a gas hob, or under a very hot grill until it's black and blistered. Pop it into a bowl and cover with clingfilm. Once it's cool, the skin should peel off easily.

2. Meanwhile, put the caraway, coriander and cumin into a dry frying pan and fry until fragrant (it should only take a couple of minutes - shake it around a bit to make sure it doesn't burn). Pound to a powder in a pestle and mortar and set aside.
3. Chop the onion and garlic roughly (it's all going in the food processor later anyway...), chop and deseed both types of chillies. Put it all in a hot frying pan with a glug of olive oil and fry for 20 mins or so, until it's nicely golden but not burnt.

4. Put everything (that's skinned peppers, crushed and roasted spices, and golden onions & chillies) into the magimix, along with the salt and lemon juice. Whiz to a brilliant orange paste and you're done.

On Thu, Jul 12, 2007 at 8:59 AM, John Beeler <johnbeeler@gmail.com> wrote:

Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette
Serves 4
Desi Szonntagh

INGREDIENTS:
3 medium zucchini, trimmed
7 Tablespoons extra-virgin olive oil, divided
2 Tablespoons freshly squeezed lemon juice
½ teaspoon harissa paste, or to taste
1 ½ cups cooked chickpeas
4 small Boston lettuce leaves
2 vine-ripe tomatoes, diced in ½-inch pieces
1 cup crumbled feta
1 cup mixed whole green and black olives such as Ligurean, Morroccan and picholine
¼ cup julienned basil
Kosher salt

Preheat grill.

Slice zucchini lengthwise into ¼-inch strips, yielding about 12 strips. Toss in a medium bowl with 1 Tablespoon olive oil and salt to taste. Grill over medium flame about 1½ minutes per side, until light, golden brown. Remove to a plate and reserve.

Whisk lemon juice and harissa together in a small bowl. Slowly drizzle in remaining 6 Tablespoons olive oil, whisking until emulsified. Season with salt to taste.

To serve, place a Boston lettuce on each plate to make a "cup." Fill with chickpeas and dress with a little vinaigrette. Cut zucchini strips in half and layer 6 slices over the chickpeas. Garnish each plate with feta, diced tomatoes, mixed olives and basil.

  Adapted by StarChefs.com

  Yield: 4 Servings

  Round Out the Meal:
With steamed couscous tossed with chopped parsley and ground coriander for a vegetarian meal, or serve with Moroccan-spiced grilled chicken or lamb kebabs.

  Kid Friendly:
Limit or omit harissa paste.

  Wine Pairing:
Try a fresh, herbaceous Sancerre, such as Domaine de la Chatellenie 2003.

Shopping List Thomas

2009-06-09T07:02:00.001-07:00

Tue: Pizza With Green Garlic, Potatoes and Herbs

Wed: Fiery Tex-Mex Chipotle Cheeseburgers

Thu: Ciabatta and Mozzarella Sandwich With Bacon, Tomatoes, and Egg

Fri: Slow Roasted Wild Salmon With Caramelized Belgian Endive and Almond

Garlic Piccata

Sat: Vietnamese Beef, Green Papaya, and Noodle Salad

PRODUCE

Lettuce

tomatoes

onions

avocado

4 heads Belgian endive

Parsley

Garlic

limes

cilantro

thai red chilies

lemongrass

ginger

green papaya

romaine

tomatoes

new potatoes

rosemary

spring onions

stuff for pizza

GOOSE

1.5lbs lean beef

4 6oz salmon fillets

12oz filet mignon

1lb bacon

mayo

DAIRY

Pepper Jack Cheese

Mozzarella

BREAD

Hamburger Buns

Ciabatta

MISC

Tex-Mex chili seasoning

Chipotles in Adobo Sauce

Beer

Almonds

unsalted roasted peanuts

7oz mung bean / cellophane noodles

yeast

whole wheat flour

Pizza With Green Garlic, Potatoes and Herbs

2009-06-09T07:01:00.000-07:00

Pizza With Green Garlic, Potatoes and Herbs

A pizza topped with potatoes may sound strange, but this is much loved in Italy. Make it now, while you can still get luscious, juicy green garlic.

1 bulb green garlic, sliced; or if the bulb has formed cloves, 4 cloves, sliced thin

1/2 pound new potatoes or other waxy potatoes, scrubbed

Salt

3 tablespoons olive oil

1/2 recipe whole wheat pizza dough

Freshly ground pepper

1 tablespoon chopped fresh rosemary, or 1 teaspoon crumbled dried rosemary, or 2 teaspoons dried oregano

1/4 cup freshly grated Parmesan

2 tablespoons extra virgin olive oil

1. Bring a medium pot of salted water to a boil, and drop in the garlic. Blanch for 30 seconds, and transfer to a bowl of cold water using a slotted spoon. Drain and dry on paper towels.

2. Add the potatoes to the pot, and bring to a gentle boil. Cover partially, and simmer the potatoes until just tender when pierced with a knife — 10 to 15 minutes, depending on the size of the potatoes. Drain and rinse with cold water. When cool enough to handle, slice about 1/4 inch thick.

3. Preheat the oven to 450 degrees with a baking stone inside. Roll or press out the pizza dough, and line a 12- to 14-inch pan. Brush all but the rim of the crust with 1 tablespoon of olive oil, and sprinkle on the Parmesan. Top with the sliced potatoes and sliced garlic. Season generously with salt and pepper, and sprinkle withthe rosemary or oregano. Drizzle on the remaining olive oil. Bake until the crust is browned and crisp, about 15 minutes. Serve hot or at room temperature.

Yield: One 12- or 14-inch pizza.

Advance preparation: The cooked potatoes and blanched garlic will keep for a day or two in the refrigerator. The dough can be made up to three days ahead and kept in the refrigerator.

Whole Wheat Pizza Dough

2009-06-09T06:59:00.000-07:00

Whole Wheat Pizza Dough

Whole wheat pizza crust has a nutty flavor and real nutritional value. Since the crust is what pizza is primarily about, this is a good thing. But a crust made with too much whole wheat flour can be heavy, dry and tough. I've found that this formula, which combines whole wheat and all-purpose flour, makes a crust that is both delightful to eat and full of whole grain nutrients, especially fiber.

2 teaspoons active dry yeast

1 cup warm water

1/2 teaspoon sugar

1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts

1 1/4 cups stone ground whole wheat flour

1 1/2 cups unbleached all-purpose flour, plus additional if necessary for kneading

1 1/4 teaspoons salt

1. Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the sugar, and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.

2. Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won't stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.

3. Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready, the dough will stretch when it is gently pulled.

4. Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.

5. Preheat the oven to 450 degrees. Place a pizza stone on the middle rack of the oven. Roll or press out the dough to a 12- to 14-inch circle. Lightly oil pizza pans, and dust with semolina or cornmeal. Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.

6. Place the pizza pan on the stone. Bake as directed.

Yield: Two 12- to 14-inch crusts.

Advance preparation: The pizza dough can be refrigerated after the first rise for up to three days (see step 4). The rolled out dough can be frozen. Transfer directly from the freezer to the oven.

Vietnamese Beef, Green Papaya, and Noodle Salad

2009-06-09T06:52:00.000-07:00

Information

Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: makes 4 servings

Notes

Green, under-ripe papayas make a refreshing addition to many southeast Asian salads

Ingredients

¼ cup fresh lime juice
2 tbsp Asian fish sauce
2 tbsp chopped cilantro
2 tbsp chopped mint
2 fresh hot Thai red chiles, seeded and minced
1 tsp finely minced lemongrass
1 tsp peeled and finely grated fresh ginger
1 tsp light brown sugar
12oz (350g) filet mignon
salt and freshly ground black pepper
7oz (200g) cellophane (mung bean) noodles
9oz (250g) green papaya, peeled, seeded, and cut into matchsticks
¼ cup coarsely chopped unsalted roasted peanuts

Directions

Prepare ahead

If desired, broil the steak up to 2 hours in advance and slice it just before adding to the salad.

1. To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar.

2. Preheat the broiler. Season the steak with salt and pepper. Broil for 3–4 minutes on each side, until medium-rare. Transfer to a carving board and let cool. Carve into thin slices.

3. Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.

4. Heap the noodles, papaya, and steak in a platter. Add the dressing and peanuts and toss. Serve immediately.

Mini Paris Cupcakes

2009-06-04T11:25:00.000-07:00

Mini Paris CupcakesEpicurious | February 2008

Lara Shriftman and Elizabeth Harrison
Party Confidential

Yield: Makes 12 cupcakes

Cupcakes
3/4 cup self-rising flour
2/3 cup all-purpose flour
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1/2 teaspoon vanilla

Frosting
1/2 cup unsalted butter, softened
1/4 cup milk
1 teaspoon vanilla extract
1 drop red food coloring
3–4 cups confectioners' sugar

For cupcakes

Line 12 mini muffin tins with mini muffin papers. In a small bowl, combine flours. In another bowl, cream the butter and sugar together, beating until fluffy. Add eggs and beat well. Add half flour mixture and beat well, then add milk and vanilla and beat again. Add remaining flour mixture and beat until completely incorporated. Fill muffin papers about 3/4 full. Preheat oven to 350°F. Bake for 10 to 15 minutes. Remove cupcakes from oven and let cool.

For frosting

Place butter, milk, vanilla, food coloring, and 2 cups of the confectioners' sugar in a mixing bowl. Beat on medium speed until smooth and creamy. Gradually add remaining sugar until light and fluffy.

Ice tops of cupcakes with pink frosting. Serve on a beautiful tray or tiered cake plate.

Shopping List Beads

2009-05-26T11:25:00.001-07:00

Tue: Pappardelle with Asparagus, Walnuts, and Speck

Wed: Siam Sq.

Thu: Morel/steak salad

Fri: R Bistro/Somewhere

Sat: Tarragon Chicken Paillards

PRODUCE

Tarragon

scallions

new potatoes

parsley

green peas (hulled)

garlic

cherry tomatoes

lemons

dill

MISC

Pappardelle

Walnuts

Garbozo Flour

Dijoin

DAIRY

Parmesan

Milk

Butter

GOOSE

1 cup ++ Fava beans

Mascarpone

Asparagus

1/3lb speck?

1 med. morel

5-6oz small morels

1/2-2 1/2lb sirloin

4 half b/s chicken breasts

2 cups wood chips (oak?)

MARKET

Lettuce

3 tomatoes

Balthazar’s Tarragon Chicken Paillards

2009-05-26T11:23:00.001-07:00

Information

Course: main course
Total time: under 2 hours
Skill level: Moderate
Cost: Moderate
Yield: Serves 4

Notes

If I had to pick a single place for Saturday lunch in Manhattan, it would be Balthazar in SoHo. This jam-packed bistro has it all: a vintage decor, a star-studded clientele (on a recent visit our co-diners included Bono, Yoko Ono, Donna Karan, and ex-mayor Ed Koch), and a menu of solid bistro classics prepared exactly the way they should be and served without the least bit of pretension. You don't normally come to a bistro for barbecue, of course, but Balthazar grills its chicken paillards, and it's easy to see why this is one of their bestsellers. A paillard is a piece of meat that's been pounded paper-thin, so it buries the plate. Besides providing an opportunity for the obvious chest-thumping theatrics of wielding a scallopini pounder or cleaver, pounding tenderizes the meat. The accompanying salad makes this a complete and healthy meal. Here's my rendition of a Balthazar classic.

Ingredients

2 whole skinless, boneless chicken breasts (each 12 to 16 ounces), or 4 half chicken breasts (each half 6 to 8 ounces)
1 clove garlic, minced
½ teaspoon coarse salt (kosher or sea)
½ teaspoon freshly ground black pepper
½ teaspoon hot red pepper flakes
2 tablespoons Dijon mustard
3 tablespoons chopped fresh tarragon
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 cup extra-virgin olive oil
1 cup grape or baby cherry tomatoes (cut cherry tomatoes in half)
6 to 8 cups mesclun, rinsed and spun dry (see Note)
4 fresh tarragon sprigs, for garnish
4 lemon wedges, for serving
You'll also need: 2 cups wood chips or chunks (optional; preferably oak), unsoaked

Directions

30 minutes for marinating the chicken

1. If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain (don't blot dry with paper towels; the breasts should be damp). Place a breast half between two sheets of plastic wrap. Pound it out into a broad flat sheet ¼ to 1/8 inch thick, using a scallopini pounder or the side of a heavy cleaver. Repeat with the remaining breast halves. Place the pounded breasts on a rimmed nonstick baking sheet.

2. Place the garlic, salt, black pepper, and hot red pepper flakes in the bottom of a large nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the mustard, 1 tablespoon of the chopped tarragon, and the lemon juice and vinegar and whisk to mix. Gradually whisk in the olive oil; the mixture will thicken. Pour a quarter of this vinaigrette over the chicken breasts, patting it onto the chicken with a fork. Turn the breasts over, pour another quarter of the vinaigrette on top, and pat it onto the chicken with a fork. Let the chicken marinate in the refrigerator, covered, for 30 minutes. Set the remaining vinaigrette aside. You'll use it to dress the salad.

3. Just before you set up the grill, place the tomatoes, mesclun, and the remaining chopped tarragon, in that order, in the bowl with the remaining dressing, but don't toss them together.

4. Set up the grill and preheat to high. If using a gas grill, place all of the wood chips or chunks, if desired, in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks, if desired, on the coals.

5. When ready to cook, brush and oil the grill grate. Arrange the paillards on the hot grate, placing them on a diagonal to the bars. Grill the paillards until cooked through, about 2 minutes per side, rotating each a quarter turn after 1 minute to create an attractive crosshatch of grill marks, if desired (use a long, wide spatula to rotate and turn over the paillards). To test for doneness, poke a paillard with your finger; it should feel firm to the touch.

6. Transfer the grilled paillards to a platter or plates. Quickly toss the salad and mound it on top of the paillards. Garnish with the tarragon sprigs and serve at once with the lemon wedges.

Steak Salad with Vegetables

2009-05-26T11:21:00.001-07:00

Information

Course: main course
Total time: under 4 hours
Skill level: Moderate
Cost: Moderate
Yield: Serves 4

Ingredients

1 medium morel, cleaned and chppped (about ¼ cup)
1 cup imported peanut oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
2 heads bibb lettuce, trimmed, washed, and thoroughly dried
1 small head red Boston lettuce, trimmed, washed and thoroughly dried
1 cup hulled green peas (about ¾ pound)
Juice of ½ lemon
1 cup shelled fava beans (about 1 pound)
1 bunch scallions, cut 2 inches long and trimmed (include some of the green)
16 tiny new potatoes, washed
1 cup chicken stock
5 to 7 ounces fresh small morels, cleaned and trimmed just before cooking
3 ripe tomatoes (about 1 pound), blanched, peeled, seeded, with juice removed and reserved
1 cumin seed, peeled and finely crushed
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste
½ to 2½-pound boneless sirloin (with fat), at room temperature
Kosher salt. and freshly ground black pepper, to taste
1 cup chervil sprigs, stems removed and very loosely packed

Directions

In a small pan, combine the chopped morels with oil and llheat over low heat until oil is warm to the touch. Set aside to steep for two hours, then remove and discard morel pieces. In a bowl, combine the vinegar, mustard, salt, and pepper, and mix thoroughly. Gradually whisk in ¾ cup of the morel oil, or more, depending on acidity of the vinegar. Set aside.

For the salad: tear the lettuce into bite-size pieces, wrap in paper toweling, and refrigerate. In a small pot of lightly salted boiling water, add the peas and a little of the lemon juice and cook the peas for 6 to 10 minutes, until tender. Drain under cold running water and drain again. Set aside.

Repeat the same process for the fava beans, adding the remaining lemon juice and setting aside; the scallions, simmering them for 1 to 2 minutes, draining them thoroughly and setting them aside on paper toweling; and the potatoes, cooking them for about 12 minutes, or until tender, draining thoroughly, and setting them aside in a covered pot. (If the potatoes are larger than the size of a quarter, halve or quarter them.

In a small saucepan, heat the stock over medium heat. Add the small morels and simmer for 5 to 7 minutes, or until tender. Drain and reserve, saving the stock for some other use.

Prepare the relish: chop the tomatoes very fine or pulse once or twice in a food processor. Add the cumin, oil, salt, and pepper. If too thick, add a little of the reserved juice of the tomato and chill. Preheat the oven to 325°F. In a large skillet, heat about one tablespoon of the remaining oil. Season the steak with kosher salt and pepper and raise the heat. Sear the steak for about 5 minutes on each side, until lightly crusted and browned. Transfer steak to the oven and bake for 8 to 12 minutes, or to liking. Let meat rest while you cut the greens.

In a large bowl, toss the lettuce with enough vinaigrette to coat, then divide among four plates. Repeat the process with the vegetables and morels. Trim the fat from the steak and slice the meat into thin strips. Arrange the slices over the greens and vegetables in a lattice fashion and sprinkle with chervil. Add a little relish to the side of each plate and serve.

Pappardelle with Asparagus, Walnuts, and Speck

2009-05-26T11:13:00.000-07:00

Information

Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Inexpensive
Yield: Serves 6

Notes

If you find fresh fava beans at the market, they are great instead of or in addition to asparagus in this dish. We are not used to steaming vegetables; we boil them. If you are used to or prefer steaming, of course you could steam vegetables, like these asparagus, when we call for boiled.

Ingredients

8 tablespoons (1 stick) unsalted butter
3 fresh sage leaves
½ pound asparagus tips, cut in half and boiled until just tender
½ pound mascarpone cheese
2-4 tablespoons whole milk
¼ pound walnuts, minced
1/3 pound speck, cut into cubes
Salt and freshly ground black pepper
Soybean oil (or other mild-flavored oil) for the pasta water
¾ pound pappardelle
Freshly grated Parmesan cheese

Directions

1. Melt 4 tablespoons of the butter with a spoonful of water in a large frying pan over low heat. Add the sage and cook about 1 minute to flavor the butter. Add the asparagus and cook for 2 or 3 minutes. Take the pan off the heat and remove and discard the sage leaves.

2. Use a fork to mash the mascarpone with 2 tablespoons of the milk in a medium bowl. Add more milk if necessary to make a loose sauce. Stir in the walnuts and pour into the pan with the asparagus. Put the pan back on low heat, add the remaining butter, and cook until the condimento is creamy.

3. In a small frying pan, fry the speck for a few minutes until golden and slightly crispy. Add the fried speck to the pan with the mascarpone and asparagus. Adjust the seasoning with salt and pepper to taste and transfer to a pasta bowl.

4. Meanwhile, bring a saucepan of water to a boil. Stir in a small fistful of salt and a splash of oil. Add the pappardelle and cook, stirring often, until tender. Reserve a cupful of the pasta water and drain the pappardelle in a colander.

5. Quickly transfer the pappardelle to the pasta bowl. Mix the pasta with the condimento until it is coated, adding enough pasta water so the condimento is a nice, smooth consistency, coating the pappardelle. Sprinkle with Parmesan cheese and serve immediately with more Parmesan on the table.

Shopping List Sad Tonya

2009-05-19T12:55:00.001-07:00

Tue: Grilled Sirloin Salad With Balsamic Greens

Wed: Burgers, Shaved Asparagus and Parmesan Salad

Thu: McGrath Farms' Watercress Soup with Gentleman's Relish Toast (p. 47)

Fri: Ethiopian

Sat: BBQ Chicken

vanilla semifreddo with rhubarb compote (p 45, sunday)

GOOSE

2 5oz top sirloin

1 red pepper

vanilla beans

chile de arbol

Croutons

(fri) two small chickens

garlic salt

dried oregano

dried thyme

dried parsley

celery salt

cajun seasoning

2c onion powder

dry mustard powder

1.5c paprika

asparagus

parmigiano-reggiano

2.5lbs ground beef, well-marbled shoulder

tomatos

DAIRY

blue cheese

butter

4oz gruyere/emmenthal

PRODUCE

12 grape tomotos

2 bosc pears

3 bunches watercress

2 leeks

3white onion

celery

3 flat leaf parsley

tarragon

lemons

carrot

shallots

MISC

white wine in bottles

bagels

white wine vinegar

ketchup

brown sugar

sugar

light corn syrup

champagne vinegar

sourdough bread

Shaved Asparagus and Parmesan Salad

2009-05-19T12:51:00.000-07:00

Information

Course: appetizer, side dish
Total time: under 30 minutes
Skill level: Moderate
Cost: Moderate
Yield: Serves 4

Notes

During asparagus season, in April and May, we serve asparagus every day in one form or another. This delightful raw spring salad is best only if the asparagus is very sweet and crisp, like the beautiful purple-tinged asparagus we get at the San Francisco farmers' market. Look for very fresh, large purple or green asparagus with tight buds. (White asparagus is better cooked.) Look at the butt ends of the asparagus where they have been cut: If they're fresh, the flesh will look moist and white.

Ingredients

2 shallots, diced fine
2 tablespoons Champagne vinegar
2 tablespoons lemon juice
Salt
1/3 cup extra virgin olive oil
12 large asparagus spears
Pepper
Wedge of Parmigiano-Reggiano cheese, for shaving

Directions

To make the vinaigrette, macerate the shallots for 15 minutes in the vinegar, lemon juice, and a little salt. Whisk in the olive oil.

Snap off the tough bottom ends of the asparagus spears. With a Japanese mandolin, very carefully shave each asparagus spear into long, paper-thin ribbons. Put the shaved asparagus in a salad bowl; season with salt and pepper, and dress lightly with the vinaigrette.

Divide the salad among 4 plates. With a sharp vegetable peeler or paring knife, shave large curls of Parmesan over each serving.

Variation: Alongside this one, serve another asparagus salad of cooked white asparagus dressed in mustard vinaigrette (with or without black truffle).

Neely's Barbecue Seasoning

2009-05-19T12:37:00.000-07:00

Neely's Barbecue Seasoning

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Neely’s Barbecue Sauce

2009-05-19T12:36:00.001-07:00

Information

Total time: under 4 hours
Skill level: Easy
Cost: Inexpensive
Yield: MAKES ABOUT 2 CUPS

Notes

Pat: My brother Tony has a terrific palate, and his true genius is in having developed the right "tempo" for our barbecue sauce–and, boy oh boy, he never lets us forget it! This recipe, which includes Neely's Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success.

Memphis barbecue sauce is known for its sweet and tangy tomato base. Ours keeps true to that tradition, striking a perfect balance between the sweet (we use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and ours does just that.

At the restaurant we simmer the sauce for five hours, and we always taste the blend before cooking it, making sure we've got all the ingredients working. Over the years, we've learned that if it tastes good before it cooks, it's gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere.

Ingredients

2 cups ketchup
1 cup water
¼ cup light-brown sugar
¼ cup granulated sugar
1½ teaspoons freshly ground black pepper
1½ teaspoons onion powder
1½ teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
½ cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Directions

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

Barbecued Chicken

2009-05-19T12:34:00.001-07:00

Information

Course: main course
Total time: under 4 hours
Skill level: Moderate
Cost: Inexpensive
Yield: SERVES 6 TO 8

Notes

What's the secret to our barbecued chicken? We marinate it in Italian dressing! Then we cook it low and slow–that's chicken with the Neely brothers' touch. I love to cook chicken in two halves, because the bones and carcass help keep it moist. You can always cut it into individual pieces once it's done. I can guarantee you a great bird if you use our dressing, but feel free to use bottled Italian dressing in a pinch.

This lively dressing begins with a wonderful spice mix. Make two batches: one to have on hand for several batches of salad dressing, the other to use as a seasoning for grilled or roasted chicken.

BARBECUED CHICKEN:

Two 3- to 4-pound chickens, halved lengthwise (or 4 whole bone-inchicken breasts, or 10 bone-in thighs or legs)

1 cup Zesty Italian Dressing
2 tablespoons Neely's Barbecue Seasoning

1 cup Neely's Barbecue Sauce, plus more for serving

SPICE MIX:

1 tablespoon garlic salt

1 tablespoon onion powder

1 tablespoon sugar

2 tablespoons dried oregano

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon dried parsley

¼ teaspoon celery salt

2 tablespoons Cajun seasoning

ZESTY ITALIAN DRESSING:

¼ cup white-wine vinegar
2/3 cup olive oil
2 tablespoons water
2 tablespoons spice mix

Directions

FOR THE SPICE MIX AND ZESTY ITALIAN DRESSING:

In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning. Store the spice mix in a tightly sealed container, and use as needed. To prepare the dressing, whisk together the vinegar, olive oil, water, and 2 tablespoons of the spice mix.

FOR THE CHICKEN:

Rinse the chicken halves in cold water, and pat dry with paper towels. Place the chicken in a large bowl or baking dish, coat with the Zesty Italian Dressing, and dust with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the fridge for at least 2 hours, or overnight.

Thirty minutes before you're ready to cook the chicken, take it out of the fridge and allow it to come to room temperature, then preheat the grill to 250°F, preferably over hickory and charcoal. Place the chicken halves on the grill, cavity-side up. Cover the grill, and cook for about 50 minutes. Flip the chicken over, and cook until it turns golden brown, and the wing and drumstick become very tender and pull easily away at the joints, another 15 to 20 minutes. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking, and serve with additional sauce.

Shopping List Doh!

2009-05-05T06:30:00.001-07:00

Tue:
Wed:
Thu:
Fri:
Sat:

PRODUCE
scallions
3 bunches asparagus + 2 lbs
carrots
celery
onions
4 shallots
mushrooms
1 cup leeks/spring onions
1 pt cherry tomatoes
1 red onion
dill
parsley
4 idaho potatoes

MISC
1lb farfalle
frozen green peas
sherry wine vinegar
arborio rice
creme fraiche
bread
kaiser rolls

DAIRY
feta
swiss cheese

MEAT
1/4 prosciutto cotto
1lb ground pork

SPICES
2 1/2 couscous/barley/farro
1 tblsp granulated garlic
cumin

Israeli Couscous Salad w/ Asparagus and Feta

2009-05-04T21:15:00.001-07:00

Tue: Salmon en papiollete
Wed: Farfalle with Sweet Green Peas and Prosciutto Cotto
Thu: Asparagus Soup with Chervil
Fri: Israeli Couscous Salad w/ Asparagus and Feta
Sat: Cuban Burgers With Steak Fries

PRODUCE
Carrots
Celery?
Onions?
Shallots
Mushrooms
Scallions
4 bunches Asparagus
potatoes
1 pint of cherry tomatoes
red onion
garlic
dill
1 cup spring onions/leeks
chervil/parsley
4 idaho potatoes

MEAT
prosciutto cotto
1lb ground pork

MISC
creme fraiche
Canola Oil
Olive oil
Parchment
kaiser rolls
sherry wine vinegar
farfalle pasta
frozon peas

SPICES
1/3 cup arborio / short grain rice
2 1/2 cups couscous
1 tbsp granulated garlic

DAIRY
swiss cheese
1/2 cup feta cheese

Re: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

2009-04-29T14:13:00.001-07:00

Information

Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: 4 Servings

Notes

This open-faced beauty gets my vote for the most visually appealing sandwich. Like a slightly sheer and slinky dress, this sandwich leaves more up to the imagination: the melted Fontina and rumpled slices of prosciutto conceal the good things to come.

Ingredients

16 to 20 stalks large or jumbo asparagus, tough ends broken off
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
20 sprigs fresh thyme
4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
2 tablespoons white wine vinegar
Pinch of kosher salt
4 extra-large eggs
3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
2 ounces prosciutto di Parma, prosciutto di San Daniele, or Serrano ham, thinly sliced into about 8 slices
Extra virgin olive oil, for drizzling over the sandwiches
Freshly cracked black pepper, to taste

Directions

TO ROAST THE ASPARAGUS: Adjust the oven rack to the middle position, and preheat the oven to 450 degrees.

To check the asparagus for tenderness, bite into the end. If it's stringy and tough, peel the outer layer of the bottom inch or two of each stalk. Place the asparagus in a large bowl, drizzle the olive oil over it, and sprinkle with salt, tossing to coat. Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus stalks over them to cover. Roast in the oven for about 10 minutes, until tender to the touch yet firm in the center.

Grill the bread (see Note.)

Rub one side of each slice of bread with the garlic clove, and place on a baking sheet, garlic side up.

Arrange the asparagus over each slice of bread and place on a baking sheet.

Adjust the oven rack to the upper position, and preheat the broiler.

TO POACH THE EGGS: In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt. Crack an egg into a small bowl to check that the yolk isn't broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour the egg in, so that the white envelops the yolk. Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.

Place the eggs centered over the asparagus. Poach the other 2 eggs in the same manner.

(If you want to prepare the eggs ahead of time, slip the poached eggs into a bowl of ice water, and just before assembling the sandwiches, return them to the simmering water for 10–20 seconds to warm.)

Drape a slice of Fontina cheese over each egg, and heat the sandwiches under the broiler for a minute or so, just until the cheese is melted.

Remove the sandwiches from the oven, and rumple a slice of prosciutto over each end of the asparagus, allowing the ends to peek out. Drizzle a little olive oil over, sprinkle with pepper, and place a thyme sprig on each sandwich.

Shopping List Tiny Ugly Germs

2009-04-27T09:15:00.000-07:00

Mon:

Tue: Asparagus Risotto

Wed:

Thu: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Fri: Golden Jubilee Chicken

Sat: Asparagus & Rice Soup with Pancetta and Black Pepper (p166 - zuni)

PRODUCE

1lb asparagus + 20 stalks + 8oz asparagus

1/3 red onion

garlic clove

2 mango

scallions

3 red chilies

3 limes

cilantro

boston lettuce

MISC

2c arborio rice

white wine

sourdough bread

2oz prosciotto

peanut oil

sesame oil

white rice

4c chicken stock

COOKING

white wine vinegar

MEAT

3-4oz pancetta, minced
2 chicken breasts

DAIRY

Milk

Parmesan cheese

3oz fontina cheese

DIY:

4-6c veggie stock

Golden Jubilee Chicken

2009-04-27T07:59:00.001-07:00

Information

Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Moderate
Yield: Serves 2–3.

Notes

This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot purée (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it. Given the year of its inception, and its derivation, it seemed only historically right to rename it thus; believe me, no political affiliations are thereby intended.

Ingredients

1 mango, cut into approx. ½-inch cubes
1 scallion, finely chopped
1–2 red chillies (to taste), seeded and finely chopped
juice of 1–2 limes (to taste)
1 cold, cooked whole chicken breast, cut into chunks
1 Little Gem or small Boston lettuce, sliced or shredded
1 large handful fresh cilantro, chopped
1 teaspoon peanut oil
few drops toasted sesame oil

Directions

Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.

I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine. Add the oils and toss again then decant onto a large serving plate and sprinkle over the remaining bit of cilantro.

Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

2009-04-27T07:51:00.001-07:00

Information

Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: 4 Servings

Notes

Ingredients

16 to 20 stalks large or jumbo asparagus, tough ends broken off
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
20 sprigs fresh thyme
4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
2 tablespoons white wine vinegar
Pinch of kosher salt
4 extra-large eggs
3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
2 ounces prosciutto di Parma, prosciutto di San Daniele, or Serrano ham, thinly sliced into about 8 slices
Extra virgin olive oil, for drizzling over the sandwiches
Freshly cracked black pepper, to taste

Directions

TO ROAST THE ASPARAGUS: Adjust the oven rack to the middle position, and preheat the oven to 450 degrees.

Grill the bread (see Note.)

Rub one side of each slice of bread with the garlic clove, and place on a baking sheet, garlic side up.

Arrange the asparagus over each slice of bread and place on a baking sheet.

Adjust the oven rack to the upper position, and preheat the broiler.

Place the eggs centered over the asparagus. Poach the other 2 eggs in the same manner.

Drape a slice of Fontina cheese over each egg, and heat the sandwiches under the broiler for a minute or so, just until the cheese is melted.

Shopping List Coffee

2009-04-21T12:02:00.001-07:00

Tue: Carrot Macaroni and Cheese
Wed: Birthday Dinner
Thu: BLT
Fri: Cedar Plank Roasted Salmon
Sat: Grilled Quesadillas With Sliced Steak, Blue Cheese and Watercress

PRODUCE
3/4lbs carrots
orange
tarragon
Romaine
Tomato
Cuc
Produce
Zucchini
Mushrooms
Red Bell Pepper
20 stalks large asparagus
20 sprigs thyme
6oz watercress
sweet onion

MISC
Penne Rigate
Ciabatta
Loaf of something
Chips
Rice
white wine vinegar
3oz fontina/gruyere cheese
12 6in flour tortilla

MEAT
2oz prosciutto
4 6oz fillets salmon
1 12oz strip steak
1lb bacon

DAIRY
3oz sharp cheddar cheese
Yogurt
1 cup crumbled blue cheese
2 cups grated monterery jack cheese

Carrot Macaroni and Cheese

2009-04-21T11:32:00.001-07:00

Recipes of the week
Carrot Macaroni and Cheese

¾ lb carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with vegetable peeler
Salt
3 cups penne rigate (9 oz)
3 oz sharp cheddar cheese, shredded (1½ cups)
1 tbsp chopped tarragon
Freshly ground white pepper

Preheat oven to 350 degrees. In medium saucepan, combine carrots with zest and juice and ¼ cup water. Season with salt; bring to boil. Cover; simmer over moderate heat until carrots are very soft, about 30 minutes. Discard zest. Transfer carrots and any liquid to blender; purée until very smooth.

Meanwhile, in large saucepan of boiling salted water, cook pasta until al dente. Drain pasta, reserving 1 cup cooking water. Return pasta to pot. Add reserved water and carrot purée, cook over moderate heat, stirring frequently, until pasta is coated with thickened sauce, about 5 minutes. Stir in three-fourths of cheese and cook, stirring until very creamy, 2 to 3 minutes longer. Stir in tarragon; season with salt and white pepper. Transfer pasta to medium baking dish; top with remaining cheese. Bake until cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving. Serves 4.

Naan

2009-04-15T12:07:00.001-07:00

BBC Food

	Naan bread

by Anjum Anand
from Indian Food Made Easy
Makes 5

Preparation time

1-2 hours

Email this recipe

Cooking time

less than 10 mins

Ingredients

For the dough
250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing
For the topping
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
1 tbsp butter, melted, to serve

Method

1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls.
4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

Shopping List Darwin

2009-04-14T17:24:00.000-07:00

Wed: Veggie curry

Thu: Mexican Lasagna

Fri: Curry Chicken Salad Wraps

PRODUCE

Celery

Scallions

Basil

Daikon radish

garlic

ginger root

6 carrots

2 leeks

2 potatoes

2 green onions

2 chili pepper

1 jalepeno

2 red bell

2 cilantro

1 small tomato

1 red onion

1 green pepper

CANNED:

1 can tomatoes (28oz)

salsa

1 cup tomato juice

BREAD:

English Muffins

Wraps

MISC

Pecans

Scallions

cumin seeds

corn kernels

tortilla chips

vodka

orange juice

cream

GOOSE

Chicken

1lb ground beef

2 cups lentils (500ml)

Vegetable Curry with Pepper and Cilantro Tadka

2009-04-14T16:59:00.001-07:00

Information

Course: main course
Total time: half-day
Skill level: Easy
Cost: Moderate
Yield: SERVES 6

Notes

This delicious vegetable curry is a favorite weekday main course. Tadka, a fried garnish often used in Indian cooking, is traditionally a mixture of spices cooked in ghee, a type of clarified butter. It is usually served over a large bowl of dal made from dried beans or lentils. I like the spicy finish the tadka adds to this mellow stew, but I prefer to pass it in a small bowl, allowing people to season to taste.

Ingredients

1 tbsp (15 ml) vegetable oil
2 large leeks, white part only, cleaned and thinly sliced (see Notes)
6 stalks celery, peeled and thinly sliced
6 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 tbsp (15 ml) minced ginger root
1 tbsp (15 ml) curry powder
1 chili pepper, finely chopped
1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip)
2 potatoes, peeled and shredded
2 cups (500 ml) lentils, washed and picked over
3 cups (750 ml) vegetable stock
2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen
1 tsp (5 ml) cumin seeds
2 tbsp (25 ml) ghee, clarified butter or vegetable oil
2 green onions, white part only, finely chopped
½ chili pepper, finely chopped
1 red bell pepper, finely chopped
¼ cup (50 ml) finely chopped cilantro
1 tbsp (15 ml) freshly squeezed lemon juice

Directions

1. In a skillet, heat oil over medium heat. Add leeks, celery and carrots and stir to combine. Reduce heat to low, cover and cook until vegetables are soft, about 10 minutes.

2. Increase heat to medium. Add garlic, gingerroot, curry powder and chili pepper and cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil.

3. Place potatoes and lentils in slow cooker stoneware. Pour contents of pan over mixture and stir well. Add stock barely to cover, about 3 cups (750 ml).

4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until vegetables are tender. Add green beans or peas. Cover and cook on High until tender, about 15 to 30 minutes.

5. Pepper and Cilantro Tadka: In a skillet, over medium heat, toast cumin seeds just until they begin to turn brown and release their aroma. Remove from heat, grind and set aside. In same skillet, heat ghee, clarified butter or oil. Add green onions, chili pepper, red pepper and cook, stirring, for 1 minute. Remove from heat. Stir in cilantro, lemon juice and reserved cumin seeds. Spoon into a small bowl and serve as a garnish for the curry.

Information

Course: main course
Total time: half-day
Skill level: Easy
Cost: Moderate
Yield: SERVES 6

Notes

Ingredients

1 tbsp (15 ml) vegetable oil
2 large leeks, white part only, cleaned and thinly sliced (see Notes)
6 stalks celery, peeled and thinly sliced
6 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 tbsp (15 ml) minced ginger root
1 tbsp (15 ml) curry powder
1 chili pepper, finely chopped
1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip)
2 potatoes, peeled and shredded
2 cups (500 ml) lentils, washed and picked over
3 cups (750 ml) vegetable stock
2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen
1 tsp (5 ml) cumin seeds
2 tbsp (25 ml) ghee, clarified butter or vegetable oil
2 green onions, white part only, finely chopped
½ chili pepper, finely chopped
1 red bell pepper, finely chopped
¼ cup (50 ml) finely chopped cilantro
1 tbsp (15 ml) freshly squeezed lemon juice

Directions

1. In a skillet, heat oil over medium heat. Add leeks, celery and carrots and stir to combine. Reduce heat to low, cover and cook until vegetables are soft, about 10 minutes.

2. Increase heat to medium. Add garlic, gingerroot, curry powder and chili pepper and cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil.

3. Place potatoes and lentils in slow cooker stoneware. Pour contents of pan over mixture and stir well. Add stock barely to cover, about 3 cups (750 ml).

4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until vegetables are tender. Add green beans or peas. Cover and cook on High until tender, about 15 to 30 minutes.

Calzone

2009-04-14T09:53:00.000-07:00

Delicious calzone recipe

Posted April 18th, 2008 by Corinne

food

Here's a delicious calzone recipe Andrew cooked up. He's been experimenting more with bread and dough, and he's made a few calzones over the last few months. This was the most recent, and I think the one that turned out the best. This calzone can be made with any filling you want, so be creative!

Ingredients

Simple whole wheat pizza dough:

2 cups unbleached white flour
1 cup whole wheat flour
2 tsps instant dry yeast
1 ½ cups water
¾ tblsp salt
1 tblsp olive oil

Calzone filling

½ lb fresh crimini mushrooms
1 jar marinated artichoke hearts (*)
1 small can chopped black olives
1/3 cup mozzarella cheese
3 tblsp pesto sauce

Directions

Dough directions

Combine flour, yeast, and salt in a large mixing bowl. Add olive oil and water and mix together until contents form a shaggy dough. Cover and let rise for 2 – 4 hours or until dough doubles in size.

When dough is ready, place on a large wooden cutting board or counter surface generously dusted with flour. Knead dough approximately 3 minutes and spread into pizza shape.

Preheat oven to 400 degrees Fahrenheit.

Calzone filling directions

Warm 2 tablespoons olive oil in a wide sauce pan or skillet. Lightly sauté mushrooms. Add artichoke hearts and olives with pesto sauce, and mix together. Cook 3 – 4 minutes or until ingredients are well mixed.

Scoop calzone filling onto one side of dough, leaving the other side empty. Add mozzarella cheese on top of filling. Fold dough over the filling, and crimp at the edges to form crust. Place calzone on an oiled baking sheet. Bake 12 – 15 minutes or until top of calzone is lightly browned.

A note on ingredients

Some ICers may be sensitive to the marinated artichoke hearts. Andrew suggests rinsing the artichoke hearts off before using them, just to be safe. If you know you can't eat artichoke hearts at all, try roasted red peppers, roasted garlic, or any other topping you would enjoy on a pizza.

Shopping List Dark Cloud

2009-04-07T06:36:00.000-07:00

Tue: Isabel's Vegetable Paella

Wed: Parents

Thu: Ciabatta and Mozzarella Sandwich With Bacon, Tomatoes, and Egg

Fri: Slow Roasted Wild Salmon With Caramelized Belgian Endive and Almond Garlic Piccata

Sat: One-pan Sage-and-Onion Chicken

GOOD EARTH

Walnuts

Oats

Banana chips?

1/2 cup almonds

GOOSE

4lb chicken

12 italian sausages

1 tbsp dried sage

saffron

18 slices bacon

PRODUCE

1 large onion (or 2 sm.)

1 lemon

4 heads belgian endive

parsley

baby carrots

8 shiitake mushrooms

1/4 lb green beans

2 med. red bell peppers

1 med. zucchini

frozen baby lima beans

romaine

tomato

MISC

Butter

1/2 cup whole canned potatoes

Ciabatta

buffalo mozzarella

Isabel’s Vegetable Paella

2009-04-07T06:33:00.001-07:00

Information

Course: main course
Total time: under 2 hours
Skill level: Moderate
Cost: Moderate
Yield: 4 servings

Notes

Isabel is still all smiles after a hard day's work tending the fires at L'Establiment on the reedlined banks of one of the many canals that run through the Valencian rice fields in the little town of El Palmar, a town where each and every restaurant is dedicated to paella. "When I opened the restaurant with my family in 1982, I knew nothing about the restaurant business," she told me, "but I knew how to make very good rice at home, so I just adjusted my recipes to serve more people."

Her all-vegetable paella was one of the best I had ever eaten, and the memory of its taste stayed with me for many weeks. Of course, Isabel attributes its great taste to the garden-fresh vegetables that grow in abundance in Valencia, a region often called the "Garden of Spain," and the wood from orange trees (Valencia's other claim to fame is its orange groves) used to flame the fire and make the socarrat—a crisp crust of rice that sticks to the bottom of the paella pan. Nonetheless, when I prepared her paella at home I think the results came quite close to the original.

Ingredients

2½ cups vegetable broth or chicken broth
Kosher or sea salt
1/8 teaspoon crumbled thread saffron
¼ cup olive oil
½ cup frozen baby lima beans, thawed
8 baby carrots (about 3 ounces), scraped and chopped
8 shiitake mushrooms, brushed clean, stems trimmed, and coarsely chopped
¼ pound green beans, preferably broad flat beans, ends trimmed
2 medium red bell peppers (about ½ pound), cut into ½-inch dice
1 medium zucchini (about 6 ounces), cut into ½-inch cubes
2 garlic cloves, minced
½ cup chopped whole canned tomatoes
1 teaspoon sweet paprika, preferably Spanish smoked
1¼ cups Valencian short grain rice, or Arborio

Directions

Combine the vegetable broth, salt to taste, and saffron in a pot. Cover and keep warm over low heat. Preheat the oven to 400°F for a gas oven, 450°F for an electric one.

Heat the oil in a paella pan that measures 13 inches across the top. Add the limas, carrots, mushrooms, green beans, peppers, and zucchini and stir-fry over high heat, stirring frequently, for about 10 minutes. Add the garlic and cook for 2 minutes more, then add the tomatoes and paprika and cook over high heat for another minute. Taste for salt (the mixture should be well salted) and pour in the broth. Bring to a boil, add the rice, and boil until the rice is no longer soupy but enough liquid remains to continue cooking the rice, about 10 minutes.

Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10 to 12 minutes in a gas oven, 15 to 20 minutes in an electric one. Remove to a warm spot, cover with foil, and let sit for 5 to 10 minutes, until the rice is cooked to taste. To make the socarrat crust, uncover the paella and return to the stove over medium-high heat. Cook without stirring for about 2 minutes, until a crust of rice forms on the bottom of the pan (be careful not to let it burn). Serve, scraping up the crust with the edge of an inverted metal pancake turner.

Southern Indian vegetable curry with curry leaves

2009-04-07T06:27:00.000-07:00

Information

Course: main course
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4

Ingredients

2 tablespoons olive oil
1 teaspoon mustard seeds
2 fresh green chillies, deseeded and chopped
a bunch of curry leaves
2 onions, peeled and shredded
½ teaspoon ground coriander
a pinch of ground cumin seeds
½ teaspoon garam masala
¼ teaspoon turmeric
¼ teaspoon chilli powder
6 tomatoes, chopped
2 sweet potatoes, peeled and cubed
2 potatoes, peeled and cubed
1 eggplant, cubed
½ cup coconut milk
a handful of haricots verts
a handful of peas
a handful of okra, sliced
sea salt and freshly ground black pepper

Directions

Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.

Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.

Add your potatoes and aubergine to the sauce.

Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.

Shopping List Cambridge

2009-03-29T21:33:00.001-07:00

Mon: Greek Chicken Tortilla Burger

Tu: Italian Sausages with Lentils

Wed: Pizza

Thurs: Pappardelle

Fri: Turbot

Sat: Eat out

GOOSE:

Marinara sauce

12 slices parma ham

4 teaspooons nutmeg

Pizza stuff

Granola:

4 cups oats

walnuts

5 big leeks

3 cloves garlic

thyme

2 stalks lemongrass

4 shallots

2 large ripe but firm mangos

cilantro

1lb new potatoes

milk

parmesan

rosemary

tomatoes

butter

veggie stock

ciabatta bread

white wine

2 cups dry white wine