shopping list yawn

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

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

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

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

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

Chef: Victoria Blashford-Snell, Brigitte Hafner

Cookbook: The Illustrated Kitchen Bible

Publisher: DK

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

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.