Mark your RSS feeds, favorites and bookmarked pages... Just Braise has moved to a new location. You can now find all the goodies over at www.JustBraise.com.
Stay tuned and keep reading. Just Braise is expanding to bigger and bolder things: more giveaways, more random foodie thoughts but still much of the same goodness you have come to expect. Styles are changing and in the next few months expect the pages to evolve c/o my fabulous designer.
See you there!
*Just Braise has moved. Please visit me at www.justbraise.com!*
It's true, I've been posting a lot of sweets lately. It's not because I'm not cooking "real" food, but because the past few weeks have seen me working more than usual. Returning around 8 PM (or later) and cooking while hungry and exhausted just does not put one in the mood to set up lighting for a shot. It also makes for more quick meals-- we're making great progress depleting the frozen soup stocks.
Cookies are a relaxing thing to cook for me. They are comforting and delicious and can usually be made fairly quickly. The bonus is that you know they will be delicious.
To make myself feel better I called these, "healthy cookies." They are full of almonds and egg whites and have very little flour-- the dessert version of ordering an egg white omelette I'd say. They are delicate yet filling and go nicely with an afternoon tea or coffee. Another plus, they are another winner from The Cook's Book.
Tuiles means tile in French and refers to the old curved roof tiles that are layered on homes.
Almond Tuiles Cookies
Serving Size= 25 large cookies. Active time= about 8 minutes. Inactive time= about 12 hours.
* 1-1/3 cups sliced almonds
* 1/2 cup + 2 tablespoons sugar
* 2 drops of vanilla extract or 2 pinches vanilla powder
* drop of bitter almond extract
* 2 egg whites
* 2 tablespoons butter
* 2-1/2 tablespoons cake or pastry flour
1) Using a rubber spatula, mix the almonds, sugar, vanilla extract or powder, bitter almond extract, and egg whites together in a bowl.
2) Melt the butter gently and, while it is still warm, pour it into the bowl. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate overnight.
3) The next day, sift the flour into the bowl and mix in thoroughly. Place teaspoonfulls of the dough on a nonstick baking sheet, spaced well apart.
4) Preheat the oven to 300F. Flatten each cookie with the back of a large spoon dipped in cold water, then bake for 15-18 minutes. The cookies should be an even golden color with no white in the center.
5) Remove the cookies from the baking sheet using a metal spatula and slide into a sheet of parchment paper. Let cool.
Note on Shaped Tuiles: For the traditional roof-tile shape, lift each cookie off the baking sheet with a metal spatula and, while still hot, drape it over a [clean] wine bottle or rolling pin. Let cool and set.
I have been quietly slaving away at three jobs lately, oh the pity. But it's true, even D has voiced complaints-- many of which have hidden meaning like, "but there's nothing to eat, another meeting?!"
Well, here is the fruition of some of those meetings... Another piece in the Queens Chronicle.
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle (Western Queens edition). The piece isone of the feature pieces, about CSAs (Community Supported Agriculture) and how great they are.
Alternatively, follow this link:
Queens Chronicle "Planning Ahead for Spring".
Also, if you live in Queens (especially Astoria) and a crazy person comes up to you and says, "Hi, are you interested in organic food?" It might be me. Take my brochure, I'm not crazy. If you read this blog you probably want the good food I'm selling anyway-- and sign up for the new Astoria CSA (www.astoriacsa.com)! If you don't know how to cook, we'll hold cooking classes. If you don't want a friend, I don't need to be one. But I'll still like you.
Enjoy.
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Happy Daylight Savings Day if you live in the US in one of those cities that enjoy torturing inhabitants’ internal clocks with bi-yearly time changes. I am embracing bags under the eyes today to push through the pain. Remember to go to your computer maker's homepage and download the necessary plug in to update your operating system.
Thank you to everyone who participated in the last giveaway. As more suppliers come to me offering samples I will attempt to make them available to you so keep posted! Another offer coming up shortly…
Some of you may have noticed that JustBraise.com appears different than the current Blogspot site you are reading. I am working with a brilliant designer now to modernize, slim down and in general make clear what I can offer you. I am not fully aware of the final vision, but please be patient in the future if either site experiences loading problems or content is missing. I promise it will not last too long.
All that being said… brunch!
Here in NYC, yesterday blessed us with a hint of Spring. I took a short walk outside to enjoy the mild weather and even went so far as to open a window to let a refreshing breeze pass through (read: to cool the kitchen). Spring weather in NYC reminds me of brunch. Seemingly every New Yorkers' favorite weekend pastime when the weather finally reaches mild temperatures, outdoor seating emerges to take the place. Sidewalks are no longer crowded with bushy jackets but chairs overflowing with revelers of their leisurely 2pm brunching hour.
In the suburbs and many other cities, I seem to recall brunch falling around 10 or 11 am. For whatever reason, in New York City, the later you are able to make it to brunch the more it says “I don’t care, I am spending today drinking bloody marys.” For whatever reason, if your time is being spent brunching, your waste of a day is perfectly justified (it also says, “that’s right, I was at the secret after hours location until 6am, pssshhhh.”). One will often find brunch menus extend well past 4pm, overlapping with those early bird dinner specials.
In honor of brunch, my slightly early awakening this morning and the change of the season, I present this decadent dish. Soon it will be too warm to enjoy such a luxury— When a hot breakfast is about as appealing as that industrial air conditioner’s exhaust hitting your face on a 90 degree day in what seems to be 100% humidity and the soles of your shoes are melting and the buildings around you create a fabulously effective canyon for retaining heat and you become increasingly bitter at those who were smart enough (or simply have the means and schedule) to flee the City for the duration of the summer and bask in the cool waves of the ocean. No bitterness, I have my bucket garden to tend to.
On the other hand, this recipe may allow you to forget the beach and the heat of the summer and bask in the rich joys of winter.
BRUNCH BRAISED EGGS
Serving Size= 2. Active time= about 8 minutes. Cook time= about 10 minutes.
* 1-2 tablespoons butter
* 1 bunch spinach, washed well and drained
* ½ cup heavy cream or milk
* 2 tablespoons ricotta cheese
* 1 tablespoon parmesan
* 2 tablespoons cognac or brandy
* salt/ pepper
* 2 eggs
1) Preheat oven to 400F. In a large sauce pan on medium high heat, melt the butter. Once bubbling, add the spinach, cover and allow to wilt, about 3 minutes. Stir to bring wilted leaves to the top and complete wilting.
2) Add cream, ricotta, parmesan, salt and pepper. Bring just to a simmer, stirring often, about 2 minutes. Add cognac and return to simmer. Taste the broth and add more salt/ pepper if needed.
3) Divide the spinach and cream mixture between two oven safe bowls, reserving about 2 tablespoons of the cream-cognac mixture. Crack an egg over the top and add the remaining cream-cognac sauce.
4) Place the bowls on a cookie sheet for easy removal. Bake for 10 minutes, or until whites just set for runny yolks, longer for firmer yolks.
5) Serve warm with buttery toasted bread.
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It is often that when I buy seafood I tend to go a little crazy. The briny smell, the lobsters swimming around, the gracious smiles and even the slight attitude I get when I ask something possibly(?) silly like, “what does that taste like?” Response: “White fish.” Or: “How do I cook this?” Response: “However you like.” Or my recent favorite, “I’m cooking this with capers, do you have capers?” Response: “I don’t even know what that is lady.” It all makes for that authenticity that screams burly fisherman and has me coming back for more than I really need.
Okay, so my local fishmonger spends little to no time on a boat actually fishing. More of it is spent “fishing” up in the Bronx at the newly relocated Fulton Fish Market. Still, entering the place is like hanging out with the boys on the docks—on a recent visit I overheard a few stories about the original Woodstock and how the “experience” was “a total trip.” I can guess a few enhancers that would lead to “trippy experiences” that my friendly fisherman might have partaken in. Instead, I kindly smiled and asked for a pound of calamari, cleaned, yes, thank you. And a pound of salmon too please.
While the two in combination are not totally exotic, they started to sound really good when I put words like “cajun blackening” and “Thai herb marinated” in front of them, albeit spicey. It also helps to have a winning cookbook (that’s right, The Cook’s Book, where every recipe is clearly laid out with fabulous photography and claims both these recipes as a cinch to make (which is true).
With a helper tuned to the task at hand, this meal can be whipped up in about 30 minutes, less if you are really on cue. The procession:
Person 1: Prep/ marinate salmon, prep/ marinate calamari.
Person 2: Prepare salad
Together: Prepare fish. The calamari takes a mere 3 minutes to cook and the salmon 6. If you start the salmon, get the calamari going, flip the salmon, remove calamari, the salmon is just about done, all remains hot to serve and you’re good to go.
Throw in a new favorite quick salad (our own invention) this meal is golden-- or better yet, a deliciously trippy experience.
The salmon and calamari recipe are as they appear in The Cook’s Book. When I made this I bought 1 pound of calamari and almost 1 pound of salmon and cut the salmon into 4 fillets. This meal was a satisfying dinner and an even better lunch the next day. It will definitely be made again. The salmon looks daunting, but many of the spices are staples (or should be) or could possibly be left out.
SALMON WITH CAJUN BLACKENING SPICES
Serving Size= 4. Active time= about 20 minutes. Cook time= about 8 minutes.
* 1 tablespoon ground cumin
* 1 tablespoon coriander seeds, crushed
* 1 tablespoon dried ground garlic
* 2 tablespoons paprika or pimento (smoked Spanish paprika)
* 1 tablespoon coarsely ground white or black pepper
* 1 tablespoon dried thyme
* 1 teaspoon dried oregano
* 2 tablespoons fine salt
* 4 salmon fillets, about 6 oz each (skinned)
* vegetable oil
1) Mix together all spices, herbs and salt. Using half the mixture [per side], rub into both sides of the pieces of salmon and lay them on a tray. Cover and leave at room temperature for up to 30 minutes.
2) Heat a heavy-based frying pan over high heat until very hot. Brush the pan with oil, then place the fillets in the pan. Let cook for 2 minutes without moving them. Turn the fish over, cover the pan, and cook for 2 more minutes. The spices will have blackened and the fish will be barely cooked inside. Transfer the salmon to warm plates and serve. [We cooked ours 3 minutes each side and they came out perfect, cooked almost all the way through.]
THAI BASIL & CILANTRO MARINATED SQUID
Serving Size= 4. Active time= about 8 minutes. Cook time= about 2 minutes.
* 1-½ heaped teaspoons white peppercorns [use about half if you only have black or mixed]
* ½ teaspoon salt
* 1 garlic clove
* handful of Thai basil [regular tastes good too]
* handful of cilantro, including roots, steams and leaves
* 14 oz squid, cleaned, then body finely sliced into rings and tentacles separated
* 2 teaspoons peanut oil
* 1 teaspoon nam pla (fish sauce)
* 2 teaspoons finely chopped or grated pale palm sugar [I omitted this ingredient]
1) Lightly pound the peppercorns, salt and garlic in a mortar with a pestle until combined. Add the basil and cilantro, and work into a chunky paste [alternately a food processor can be used]. Put the quid into a bowl and coat with the paste. Leave at room temperature for 15 minutes.
2) Heat a wok until smoking. Add half the oil and swirl it around. Add half the squid and cook over high heat for 30 seconds, tossing it a little. Tip the squid into a bowl. Wipe the wok clean, then cook the remaining squid in the same way.
3) Return the first batch of squid to the wok and add the fish sauce and palm sugar. Toss together and cook for 20 seconds longer.
OUR NEW FAVORITE WINTER SALAD
Serving Size= 4. Active time= about 8 minutes.
* ½ small red cabbage, thinly sliced (alternatively, a fennel bulb is delicious)
* 1 orange, peeled and cut into 1 inch pieces
* 1 grapefruit, peeled and cut into 1 inch pieces
* juice of ½ a lemon
* 2 tablespoons cider vinegar (or champagne vinegar)
* ¼ cup parmesan cheese, grated
* 1 teaspoon anise seeds (if using fennel bulb omit this)
* salt/ pepper to taste
1) Slice the vegetable and fruit. Put everything into a bowl, toss and serve.
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I apologize, but prompt drinking was essential...
Almond milk (homemade) + chocolate ice cream (Breyer's) = an amazing milkshake
Okay, so it's a little icier than creamy, but flavor makes up for it. If there is an almond infused chocolate bar out there please tell me. When Hershey's begins to make almond-chocolate syrup for my chocolate milk don't even attempt to hold me back.
I made one small milkshake for myself and all D heard was, "Oh gosh."
"What?"
"This is so good."
"Gimme. [Taste] Oh... this is so good. Make me one?"
As I've been going through The Cook's Book, I've been making random foods if I have ingredients on hand. In the Fruits & Nuts section I found a simple recipe for almond milk:
1 part blanched and skinned almonds (you can buy them like this, they are the all white, slightly unappetizing looking ones.
4 parts boiling water
1) Grind almonds in a food processor until they resemble course breadcrumbs. Put in bowl
2) Add boiling water, cover and let steep for at least 30 minutes.
3) Pour the mixture through a fine mesh strainer, press the ground nuts to release all the milk
It is good like this but I added a touch of honey and a dash of pure vanilla extract to spike the senses.
I have bought almond milk before and love it, but often find the storebought kinds too sugary. This homemade recipe is so simple and far superior. D and I used this milk in coffee this morning, deliciously nutty. It would be great in oatmeal. But tonight it hit peak flavor mixed with chocolate ice cream. Pure loving decadence.
The above photo proves that every living creature loves fresh grown vegetables-- Even better if we can agree to love different parts.
There is no time like the present to begin planning your garden for the coming summer. My wee bucket garden (see last year’s progress here) will make a comeback this summer with some much needed reinforcement from the local CSA I’m helping to start up in my neighborhood. I am happy to report that the farm my CSA chapter is pairing with is located in wine country and perhaps with a little convincing, I can get my farmers to set me up with a wine supply! If not, I am happy to visit the farm on strawberry picking days and swing back to the vineyards for some bottles on the way home.
For those who are unfamiliar with CSAs, it stands for Community Supported Agriculture and is available in and around most cities. A community gets together and pairs with a local farmer, agreeing to pay the farmer in advance to receive a "share" of produce throughout the growing season. With this system, the already expensive and laborious process of organic farming is ensured to be profitable for the farmer, allowing them to concentrate on farming, not worrying about the possibility of selling land to developers or something else.
The greatest benefit is that the local CSA chapter gets to know their farmer while building a community that is often lacking in urban areas: you know where your food is coming from on a more personal level than a green market, you are supporting a local farmer, you're eating healthier, fresher food, etc etc. If there is an excellent season and a bounty, each CSA benefits. The downfall is if there is a drought, flood, etc, you suffer just as much as the farmer. Also, there is less choice than a greenmarket: you get whatever the farmer is growing. I still believe the benefits outweigh the negatives in this age of industrial uncertainty, and besides, fresh food just tastes better.
Local Harvest provides additional information on CSAs and how to find one in your area.
This summer, because of my CSA, I can concentrate on growing some of my favorite items that my farmers will not be offering me. I still must keep in mind tomato thieves and the more unusual chickenwire thieves (which I now suspect might have been for a Meth lab)— how the imagination wanders when perpetrators lurk nearby.
Last year, with some advice from a fellow blogger, I ordered seeds from Baker Creek Heirloom. They have a fabulous variety of basic and more unusual (heirloom) plants. My radish plants did fairly well last season and I will order more of those, though I might try a new variety. Final order report tk in the coming days.
When ordering seeds, keep in mind the amount of light your space gets. My outdoor space is fairly shady and I have to make due with this. No worries, there are plenty of plants that do well in low-light conditions and should be mentioned in the plant’s description, my favorite is arugula. Also, don’t forget to check your planting zone and match it up to your seeding times. This also helps when finding plants that will grow in your area.
If you live in an urban area and are looking to start your own bucket garden, Texas A&M’s Agriculture Dept offers some pointers with hilariously outdated computer clip art. Another good site I found has great tips for more unusual growing containers (from discarded tires to wading pools and feed sacks). The site really encourages community gardens, though the information can apply to setting up a personal garden in limited spaces. Keep in mind that the site is a bit old and can get a little hard to navigate. The National Gardening Association is another great resource with tons of general information.
If you have a large space for a proper garden. I’m jealous-- Go find your own help! (Or use some of the references above.) Get excited for the growing season to come.
My mother is an import/exporter of mostly dehydrated herbs and spices, though she is able to supply pretty much whatever her clients need. It is a great connection to have when I need say, a few vanilla beans and receive 15 shipped to me the next week. Or when a client needs a small sample of something and I receive the leftover samples (like a pound of shredded almonds).
She goes to most food shows around the country and when they are in NYC, I am often found milling about the aisles at the Javitz Center, making up some story about what my clients are looking for in ice cream or olive oil: “Can I try your organic mint now?” or “My people will love this! Do you have samples on hand?”
My mother often does the above for me, but in full disclosure. If she sees a product she thinks I will enjoy, she tells the supplier her daughter has a food blog and should be sent samples to review. Many shoo her away, but every so often, I receive a mystery box of product in the mail.
A few months back a very large mystery box arrived. Inside was containers of Paul Dupre Wine Reductions. I received 750 ml bottles of Chablis, Burgundy, Port and Sweet Masala reductions, tons of sample sized packages and even recipe books on how to use them. I keep forgetting I have them so haven’t had the chance to put any to the test.
If you would like to receive some samples just let me know and I’ll ship it out. Email me (contact info at left) or provide your email in a comment and I’ll be in touch. It’s first come first serve, but I have about eight sample packets I put together, each contain about 3 samples of the four varieties and recipe books. I just ask that when you do use them, let me know how it goes!
More giveaways to come in the future so check back!
* Please understand that for this giveaway I can only send within the continental U.S.. Sorry!
*Just Braise has moved. Please visit me at www.justbraise.com!*
Pictured above is a little piece of a hopefully sweet weekend (now if I win my office Oscar pool jackpot…).
Like most people, I presume, weekends are the time for me when some good cooking/baking can get under the belt. I have the leisure to wander the fruit/ veggie stands, fight for a spot at the butcher and joke with the fish monger about freshness. If it’s really cold outside a soup will be made and stored away for the week to come. If it’s mild enough to take my time shopping (no car), I have the opportunity to really let my mind wander, without worrying about exposed fingers falling off from the cold.
It is some of the worst days though, when the last thing I desire is to step outside. Not even my thick flannel pants I wear camping in the fall or my warmest sweater and thick mittens can convince me into the icy voyage. It is these days where the cookbook is a dear friend and a minimalist “whatever’s in the cabinet” recipe comes to the rescue.
It was on one of these bitter days that I picked up one of my new cookbooks and gave it a go.
I recently received a copy of The Cook’s Book from the publisher for review. An initial flip through offers some amazing color photos, many step-by-step, of recipes. It’s a great overall technique book that is easy to follow for a more experienced chef (I would not recommend it to a beginner). Much of what is inside is basics, how to’s and general tips and tricks of the trade—like how many minutes is a medium rare steak again? How do you fillet that fish? Yet many of the recipes can get very challenging, be it time consuming, a difficult step here or there, or a hard-to-find ingredient. (A more involved review in the weeks to come.)
That being said, my initial plunge into this book’s recipes have been extremely rewarding with many more to come. The first challenge was honey-lime truffles. These truffles were an absolute surprise-- who knew I could make such delicious truffles? They were silken and luxurious, sweet and sour and a true Valentine treat.
The above pictured specimen was the next step with this book. I was looking more for a bread, but as I said, it was cold outside. I had to stick with what I had in the cabinets. The dates were a recent birthday gift, I was good to go.
D is a huge fan of cinnamon rolls. Mind you, not the ones that drip with a sugary white glaze, but straight up cinnamon rolls, raisins optional. They are the ones where the deep twisted chasms are filled with gooey spice and the bread is dense, yet sponge-like in a perfect marriage. In fact, D considers me quite the curmudgeon because I refuse to let him have one every day. If I delight him with a purchase there is usually a portion of a follow up conversation that goes something like: “you never let me have the things that I love,” while cinnamon-sugar oozes between his fingers and sticks to his beard he’ll claim “I’m just saving some for later,” instead of wiping himself clean. I am a cruel person.
When I saw this recipe for cinnamon date bread I knew it was the perfect merge of D’s love (cinnamon rolls), ingredients (all on hand in the cabinet) and my favorite (the use of liquor in cooking). The perfect breakfast. While my final version is not nearly as clean looking as the version pictured in The Cook’s Book, I can only assume that it is far better in sweet gooey purity. Below is the recipe as it appears in the book.
CINNAMON & DATE COFFEE CAKE
Serving Size= 1 bread; 4 people. Active time= about 30 minutes. Cook time= 30 minutes.
Makes 1 Bread
* 2-½ tablespoon unsalted butter, softened, plus extra for the mold
* 1-2/3 cups all purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* 1 extra large egg
* 5 tablespoons milk
For layering the dough
* 6 tablespoons brown sugar
* ½ heaped cup roughly chopped dates
* 3-½ tablespoons unsalted butter, softened
* 1 teaspoon ground cinnamon
* 1-½ tablespoons dark rum [brandy works well too]
1) Preheat oven to 400F. Thickly butter an 8-½ in ring mold that is 2 in deep, or a cake pan of the same diameter. Line the bottom of the mold or pan with parchment paper.
2) Sift the flour, sugar, and baking powder into a bowl. Rub in the butter using your fingertips. Whisk the eggs with the milk in a cup until well combined, then stir this into the dry ingredients in the bowl. Work the mixture together well with your hands until you have an evenly mixed, soft dough. Scrape the dough out onto a floured work surface and lightly knead it for 10-15 seconds.
3) Mix together the brown sugar, dates butter and cinnamon and rum in a small bowl; keep to one side. Roll out the dough to a rectangle that is roughly ¼ in thick, 14 in long and 8 in wide.
4) Spread the date mixture evenly over the surface of the dough, then roll it up tightly like a jelly roll. With a sharp knife, cut the rolled dough in half lengthwise.
5) Twist the two pieces together, keeping the cut surfaces facing up, then curl into the mold. Bake in the middle of the oven for about 30 minutes. Let the coffee cake cool in the mold for 5 minutes, then unmold onto a wire rack. This is best served still warm.
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For the Chinese New Year of the Pig I’ll be finishing out my pork dishes.
This luxurious soup was made from that citrus-sweet pork shoulder way back when. (This blog is not exactly in Real Time-- although I suppose it is possible I froze the bone).
The weather this past week has been frigid. Growing up in the Chicagoland area, I can handle the cold (my school was once canceled because it was too cold to go outside, i.e. frostbite in under 1 second). When I first moved to New York City almost 10 years ago I used to (for brief stints outside) wear t-shirts in 30 degree weather. People thought I was crazy, I proclaimed it was the Chicagoan in me keeping me warm. But when winds blast exposed skin so it feels as though it is peeling right off your face… Well, that makes we want to crawl into a small room with a blazing fire and never leave.
When it is this cold outside and you can feel the cold shoot from the pavement through your shoes and freeze your bones, hot meals are all the more soothing. There is little better than the natural heating power of a steaming bowl of soup to keep you toasty (okay, maybe a steaming mug of hot cocoa or tea). This a the perfect soup for the blah weather. It is silky rich and deliciously filling with a little croute on top or crispy bread on the side.
My freezer is full of frozen individual portion sizes of soups. Once frozen and mixed up, they often turn into a game of surprise lunches that D and I will regale in after work: “Ooooh, I had that swiss chard soup from this summer-- even better warm!” or “I thought it was the ginger carrot, but once hot I realized it was the winter squash.” The supply sometimes seems endless and the addition of this split pea is a welcomed one. How else do you think D and I have had nary a sneeze these past two winters (forgetting the recent bout of food poisoning that just reinforces the benefits of home eating).
I remember my mother used to make split pea for us in the winter. Just before serving she would float hot dog slices into the soup (how very Chicago of her). As kids, we loved it and I distinctly remember plucking each hot dog piece out with my fingers and shoving my whole fist happily into my mouth, licking it clean in the process.
These days, I don’t need that extra salty kick of a hot dog to eat this soup (I prefer the kick of a little bacon). Once the split peas soften into the broth, this soup is deceivingly thick. If I didn’t make it myself I would swear there was gallons of cream laced into this creation. In fact, the only cream is the (optional) tablespoon I floated on top before serving.
This is the kind of soup that can melt you out of the warm house, allowing you to brave the nasty elements outside. It is filling on its own, paired with a light salad or a good sandwich.
SPLIT PEA SOUP
Serving Size= 8-10. Active time= about 20 minutes. Inactive time= about 2 hours.
* 2 tablespoons butter
* 1 tablespoon olive oil
* ½ pound bacon, cut into ½ inch pieces (optional and used instead of butter and olive oil)
* 1 large sweet onion, chopped
* 2 stalks celery plus leaves, chopped about 3 inches long
* 2 carrots, chopped about 3 inches long
* pork bone, the shoulder works well
* 10-12 cups water
* 2- 12 ounce bags green split peas, washed and brown ones discarded
* ½ cup loosely chopped parsley, plus extra for garnish
* 2-½ teaspoons cumin
* salt/ pepper to taste
1) Warm a large stock pot over medium-high heat. Add bacon and cook until browned, about 8 minutes. Remove bacon set aside. Keep about 2 tablespoons of fat in the stock pot, discard the remaining, soaking it up with a paper towel. (If not using bacon, warm the butter and olive oil and continue).
2) Add onion and sauté until translucent; about 5 minutes.
5) Add celery, carrots and pork bone, sauté about 5 minutes. Add water, cover and bring to a boil. Reduce heat to medium and uncover slightly.
6) Let simmer until pork bone begins to break down and smell infiltrates the air, about 1-½ hours. Add split peas, parsley, cumin and pepper. Follow directions for cooking length on back of package, usually the peas need about 30 minutes to cook.
7) Peas will have absorbed most liquid. Add salt to taste. Remove bone and cut any remaining pork into bite-sized pieces, add to soup. Additionally, if any pork remains uneaten from shoulder, about 2 cups of bite-sized pieces can be added to the pot. Add bacon, stir until evenly combined.
9) Serve plain or with croutes and a little heavy cream and/or parsley flakes drizzled over top.
Here's another piece I wrote, and an event at that! I'll be there chowing down on Sunday... Come on out, especially if you have Monday off!
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle (Western Queens edition). The piece is in the Entertainment section (qboro): Pork Fest in Astoria This Weekend!
Alternatively, follow this link:
Queens Chronicle "Astoria Pigs Out".
Enjoy.
*Just Braise has moved. Please visit me at www.justbraise.com!*
It's getting to the last hours, do you know how you'll be spending your Valentine's Day?
If I had a fireplace mine would be spent in front of a roaring fire. Rather, that's how I would spend every night if I had a fireplace. If you're without fire, there are plenty of other options for this day of Hallmark-forced romance. I discussed many in this piece printed in the Queens Chronicle.
While your best bets are to keep the eats of the day light and healthy, who doesn’t love a little sugar high?
I had my first bite of the sweet seductress known as Red Velvet a few years ago. A yellow cake with a hint of cocoa and a strikingly white exterior, the cake won my heart from the first beat. I could soon be found getting my individual servings of Red Velvet cupcakes around town (my favorite are from Billy’s Bakery since they stick with a cream cheese based frosting).
A good recap of the red in Red Velvet can be found here, though I would like to amend the fact that baking soda and cocoa powder do still react to form red, it is a mere blush and these days we help our cakes along with a hefty dose of red food coloring.
I searched a number of online recipes for Red Velvet cakes and finally found a tried and tested one in Saveur's March 2006 issue. My boss, who swears by her local bakery, The Cake Man, in Brooklyn, will pick up a slice of his Red Velvet almost daily on her way home. Low and behold the recipe in Saveur is based on The Cake Man’s and after some slight tweaking of ingredients on my part, I have come up with a consistency of redness I like and a deliciously seductive cream cheese frosting.
This cupcake is sure to win the hearts of many. It is fast and easy to make and creates a perfect last minute cupid’s arrow.
RED VELVET CUPCAKES
Prep time= about 20 minutes. Makes about 18 cupcakes.
for the cake:
* 2-½ cups cake flour
* 1-½ cups sugar
* 1 teaspoon baking soda
* 1-½ tablespoons cocoa powder
* 1 teaspoon salt
* 2 eggs
* 1-½ cups vegetable oil
* 1 cup buttermilk
* 2 tablespoons (1 ounce) red food coloring
* 1 teaspoon vanilla extract
* 1 teaspoon white distilled vinegar
1) (Set cream cheese and butter for the frosting aside to soften.) Preheat oven to 350F. Line 18 cupcakes tins with cupcake liners.
2) In a large bowl, sift together flour, sugar, baking soda, cocoa and salt.
3) With an electric mixer, beat eggs, oil, buttermilk, food coloring, vanilla and vinegar together until evenly combined.
4) With the mixer on medium, slowly add dry ingredients to the wet ingredients until smooth, 1-2 minutes. Fill cupcake tins about ¾ full and bake on middle rack 20-25 minutes, until toothpick comes out clean. Remove from tins and cool onracks about 10 minutes. While cooling, make the frosting, below.
for the frosting:
* 8 ounces cream cheese, softened
* 1 stick butter, softened
* 1 teaspoon vanilla extract
* 2 cups confectioner’s sugar
* 1 cup chopped pecans
1) Beat cream cheese, butter and vanilla in a bowl with an electric mixer until well combined. Add sugar, beat until frosting is fluffy, about 5 minutes.
2) Cover each cupcake with about 1 heaping spoonful of frosting, spread with a knife. Sprinkle pecans over frosting and press in slightly so they stick.
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle (Western Queens edition). My story is the cover page of the Entertainment section (qboro); a piece on aphrodisiacs.
If you can't get your hands on a paper, follow this link:
Queens Chronicle "Love Bites".
Enjoy.
*Just Braise has moved. Please visit me at www.justbraise.com!*
I notice there are far too many sweets on display on this site. It appears we eat nothing but that sweet angel dust. In the next few days I'll be adding all the delicious porky creations made from the one 6 pound shoulder discussed below.
A few that went without photos:
The first post-roast creation was a delicious sandwich that had no chance at a photograph. Served on hearty Jewish rye bread (any offended excuse the sac-religious combination), Korean pears ( mentioned here ) and a generous smothering of honey mustard. A few minutes in the toaster oven set this to a perfect sweet-crisp combination.
Another hog-a-licious idea was to be pulled pork sandwiches smothered in a hickory BBQ sauce. Instead, we mixed the pork with avocado, lime juice and tomatoes and wrapped them in the tortillas that remained after the pork tacos pictured above. Similar to the tacos, yet a totally new flavor combination and equally delicious.
The pork tacos appearing above are served with a healthy scoop of a black bean mango salsa and a dusting of cilantro. They compete with the chorizo taco from my favorite taco truck down the street.
It goes to show you can eat well on a budget and create a symphony of tastes with the result. There are plenty of dishes that were not created that would be just as delicious: pork fried rice, rice and beans, breakfast hash, hammy macaroni, a number of soups (a rich split pea to come), empanadas, pork dumplings or piradzini (Latvian pork puffs, also to come).
A $20 pork shoulder can take two people far.
This black bean mango salsa is a great summertime side. It is great with the addition of corn and can be used for a number of taco combinations, my favorite being a grilled shrimp.
BLACK BEAN MANGO SALSA
Prep time= about 10 minutes.
* 1 ripe fresh mango, cut into ¼-inch cubes
* juice of 1 lime
* ¼ red onion, cut into ¼-inch cubes
* 1 can low-sodium black beans, washed and drained
* 1 ear of fresh corn, sliced from stalk (optional)
* 8 grape tomatoes, deseeded and cut in quarters (optional)
* ½ cup fresh cilantro, chopped loosely (optional)
1) Slice the mango and put it into a medium-sized bowl. The meat surrounding the pit can be squeezed into the bowl. Add lime juice, chopped onion, black beans, corn, tomatoes and cilantro. Stir and serve.
A few weeks back D and I found ourselves in Flushing, Queens. Flushing is the China-Korea-Thai Town of Queens. Larger and more crowded than New York City's, it seems to extend into Elmhurst and almost reach Jackson Heights where the Indian and Pakistani shops begin to mix with Columbian and Irish. We were in Flushing for Shabu Shabu, or hotpot.
In Japan they call it Shabu Shabu because of the sound the cooking food makes when it hits the water. In Korea it's called Shin Sul Ro, and is often a spicier creation, based in kimchi. In China it simply translates as "hotpot." All forms date back thousands of years from Emperors' banquets to Ghengis Khan's soldiers sharing a meager meal.
It's essentially one and the same: a steaming bowl of water or mildly flavored broth (today kept warm with a hot plate, not fire) brought to diners with added accoutrements: crab, tripe, chicken, fish balls, duck, vegetables, for example-- or a taste of all of the above. Various seasonings/ sauces from salty to sweet to spicey are added to your delight.
Originally, the hotpot was a shared dish and in China you can still find hotpot establishments "in the old way" with one pot for all diners (I have only seen it in China). Today it is more common that everyone is provided their own pot, as it was the day we were in Flushing.
Hotpot is the perfect cold weather meal. It warms the soul, fogs the glasses and leaves you full and as satisfied as Buddha.
The last time I took D for hotpot he was mildly terrified. We had just started dating and I took him into the depths of New York City’s Chinatown, under the Manhattan Bridge. His glasses fogged immediately as we entered the steamy dining room and being unable to see, and unable to understand the language around him, he meekly walked to the table pointing unconvincingly as he ordered pork from the waitress. I happily showed him the sauce counter, explained how to mix items, how long to cook them for and suggestions for mixing sauces.
Needless to say, when I suggested it again, he wasn’t too thrilled. I convinced him by offering to buy him some frozen handmade dumplings at the grocery and we were good to go with an explorative gourmand friend, R, in tow.
This time it was D explaining to R what he was in for: Jumping in by ordering extra fish balls, hitting the sauce station first and explaining how to best put creations together. We left, D received his 10 lb bag of dumpling reward, and I became mesmerized by items in the grocery aisles (which is none too difficult for me).
D and I scoured the soy sauces until we found a boutique variety without caramel coloring. We watched eels swim in their containers and crabs being tossed back and forth. In the fruits and vegetables I fought over plump kumquats and Korean pears on sale 4 for $1 (everyone else was doing it so why not join the fray?). I ogled the massive selection of seaweeds, keeping them in mind for a future visit and grabbed up some lemongrass.
I told D to keep a lookout for purple sweet potatoes. We had them at a restaurant once (where they called them Okinawa sweet potatoes. I was so fascinated by their rich color I could not believe there was no dye in them. He found them hiding behind a beige skin and we grabbed two large specimens. As we headed out my eyes landed on sugarcane sticks. My mind wandered to mojitos served with cane “straws” and I grabbed a package. Finally, D cut me off.
The next day we picked up a pork shoulder and remembering all my new treats in the fridge, I suggested we make a tropical glaze for the pig. I used the lemongrass, sugarcane, a lime and a bottle of cheap Brazilian beer to extract the flavors. I think allowing the meat to marinate in the resulting liquid would have been more successful, still, the pork turned out sugary sweet around the edges and perfectly juicy inside. While roasting, we wrapped a purple sweet potato in tin foil and threw it on the pan for baking.
The purple sweet potato is truly unique. It is sweeter than traditional sweet potatoes we are used to here in the U.S. with more of a honey overtone. It makes a beautiful presentation and would be perfect for a special Valentine’s Day meal. A few days later we sliced the second potato thin and fried it in some reserve bacon fat. The result was deliciously light and reminiscent of the Terra vegetable chips one can find in the markets.
LEMONGRASS-SUGARCANE PORK ROAST
Cook time= about 3 hours
* 1 pork shoulder, about 5 lbs
* 3 sticks lemongrass
* 2 sticks sugarcane, about 5 inches long, 1 inch thick
* ½ a lime
* 1 inch cube fresh ginger
* 2 Tablespoons honey
* 1 bottle lager beer
1) Using a sturdy blender, like a Cuisinart, puree lemongrass, sugarcane, lime (rind, juice and pulp), ginger. The result will be a mealy, fibrous consistency.
2) Warm a skillet on medium heat. Add puree and cook about 4 minutes, stirring often, until aroma begins to fill the room. Add beer and bring to a simmer. Cover and turn heat off, allow to sit 10 minutes. Warm again until just a simmer then remove from heat.
3) Line a large bowl with cheesecloth and place lemongrass-sugarcane puree into cheesecloth. Strain liquid, pressing the cheesecloth tight.
4) Warm an oven to 350F.
5) Wash and pat dry pork. Slash 2 inch diamonds along fat. Cover with ample salt and pepper.
6) Pour about half the lemongrass-sugarcane liquid over the pork, making sure some remains on top and inside the fat slices. If you have a syringe, inject some of the liquid into the pork. Reserve ¼-½ the liquid for later basting.
7) Bake on middle rack, basting 1-2 times, until pork’s internal temperature is 165F.
Oh, and Happy Birthday to me!!!
D and I are low-keying it today with a brunch out and lobster dinner at home. Okay, maybe that's not totally low-key.
As January comes to an end our thoughts are set for Valentine's Day. While I am not totally rah rah for the Hallmark Holidays, I must admit I am a fan of the odd bouquet of flowers or box of chocolates (what gal isn’t?). D and I won't be doing anything "special" this Valentine's Day (at least not that I know of), but I am sure others will. For that, I present two delectable truffles, the chocolate kind, not the mushroom (though some think the mushroom intoxicates the senses). To really woo a person, a homemade treat is an amazing declaration of love.
Aphrodisiacs have been around since the ancient Greeks and Romans (and possibly before). The name is attributed to Aphrodite, the Greek goddess of love. For centuries, people have been known to hit the streets hawking potions that will make them fertile, randy, attractive or powerful over the opposite sex. Today we have the internet and hundreds of spammed Viagra adds to pick up the slack.
Chocolate is probably one of the oldest known aphrodisiacs. Much of this is due to the fact that it was once so hard to come by, the price was set for the well-to-do only. Times change, cacao is easier to come by, and thankfully most people can enjoy chocolate's deep, rich flavor-- though you can still find outrageously priced confections to prove your love.
An even older aphrodisiac is seafood. Possibly due to the fact that some believe Aphrodite was birthed from the seas, most anything that has come from salted waters has been thought to have powerful sexual powers at some point; from anchovies to clams to oysters.
Ginger is known to open the taste buds and therefore offers higher sense pleasures.
Chili pepper and garlic, both bring color to the face that match the color of “bed” time.
Honey is thought to be an aphrodisiac, apparently the birds and the bees really knew what was going on.
Also, anything that resembles either male or female sexual organs can hold aphrodisiac powers. You name it: figs, carrots, strawberries, cigars, starfruit, Georgia O'Keeffe paintings, etc.
Finally, wines and champagnes are known to loosen people up and allow them to lose inhibitions. Careful though, liquor is a depressant and too much can do just the opposite of what you may be looking for in a Valentine love-filled night.
Whatever your plans are for Valentine’s Day, gift the one you love or yearn for something sweet. These two truffle recipes are surprisingly simple. The first was taken from The Cook’s Book edited by Jill Norman. The book is a fantastic collection of tips and recipes from some of the top chefs around the world. The recipe is from pâtissiers Pierre Hermé (as it appears in The Cook’s Book). They are a unique combination of flavors and absolutely melt in the mouth. The other recipe is adapted from epicurious.com. They produce beautiful looking truffles whether you have a pastry bag or not. Both recipes are easy enough for beginners, though Hermé’s requires some drying time.
DARK CHOCOLATE TRUFFLES W/ LIME & HONEY
Makes About 50.
* 1 lb best quality bitter chocolate (60-70% cocoa solids)
* 7 tablespoons butter
* ¾ cup crème frâiche
* 2-3 limes
* 2-½ tablespoons acacia honey
for the coating
* finely grated zest of ½ lime
* ½ cup + 2 tablespoons sugar
* 1-1/3 cups unsweetened cocoa powder
1) Prepare the coating the day before needed. Mix the lime zest with the sugar and rub between palms of your hands. Spread in a thin layer on a nonstick baking sheet and let dry overnight at room temperature. Before mixing with the cocoa powder in step 8, check to be sure the sugar is completely dry.
2) The following day, chop the chocolate into small pieces with a serrated-edged knife and place in a large heatproof bowl. Cut the butter into walnut-sized pieces, place in a bowl, and let soften to room temperature.
3) Pour the crème frâiche into a pan and bring to a boil. Finely grate the zest from 1 lime into the crème frâiche. Remove the pan from the heat, cover, and let infuse for 10 minutes. Return to the heat and bring back just to a boil. Remove fromo the heat again.
4) While the crème frâiche is infusing, squeeze the limes to yield 3-½ tablespoons of juice. Put the lime juice and honey into another small pan. Warm without boiling.
5) Pour half of the hot crème frâiche over the chocolate and stir with a wooden spoon, starting at the center with small circles and moving outward. Add the rest of the crème frâiche and repeat the stirring process. Add the lime juice and honey mixture.
6) Once the chocolate mixture is smooth, add the pieces of butter, a few at a time, stirring them in gently. Chill until the ganache has thickened, at least 30 minutes.
7) Stir the ganache gently before pushing it into a pastry bag fitted with a No. 9 round tip. Pipe balls of ganache onto a baking sheet lined with parchment paper. Chill for 2 hours.
8) Mix the cocoa powder with the dry lime-flavored sugar and spread over a tray. Using a fork, roll the balls of ganache in the coating mixture. Remove with a slotted spoon, then shake gently in a strainer to remove any excess coating. Store in an airtight container.
HEART-FILLED (RASPBERRY) TRUFFLES
Makes About 60.
* 2 tablespoons heavy cream or crème frâiche
* zest of ½ a lime
* ½ cup (about ½ pint) fresh raspberries, washed and patted dry
* 4 ounces bittersweet chocolate (60-70% cocoa), chopped into ¼ inch pieces
* 1 tablespoon brandy (optional)
* ¼ cup unsweetened cocoa powder (100% is best)
1) Place cream and lime zest in a large sauce pan over medium heat. Using a wooden spoon, stir often, and bring to a simmer (do not boil). This will take just a few minutes. Remove from heat and add chocolate pieces. Stir until smooth and dissolved. Stir in brandy.
2) Line a cookie sheet with wax paper. Place ½ the raspberries into the ganache. Using two small forks, coat each raspberry individually in the ganache, remove and place on the wax paper. Do not let them touch. Continue until all raspberries are covered in the same fashion. Chill truffles for 1-2 hours.
3) Set the cocoa powder in a shallow bowl. Remove truffles from wax paper and drop into the bowl, coating with the cocoa powder. Remove and shake off excess cocoa.
4) Truffles should be kept refrigerated until ready to eat. Because you are using fresh raspberries, truffles should be eaten within 1 week, any truffles that will not be eaten immediately should be frozen.
*Just Braise has moved. Please visit me at www.justbraise.com!*
D and I had a short stay in Chicago this past week. Herewith, a quick and dirty foodie roundup.
The purpose of the trip was to spend a day in the kitchen of Charlie Trotter.
You read correct. My mother, being so generous, happened to attend a silent auction. There she spied, as she likes to call it, the perfect "target gift" for my upcoming birthday (next Wednesday, ehem). A bidding war broke out and she lost. Still, I spent a fabulously hectic day at CT's. Other delicious adventures ensued, making this one packed week:
It began with dinner at Rick Bayless's, Frontera Grill. Those of us without cable may know Rick from his PBS cooking show. Inventive margaritas, savory sauces and I must admit, disappointing guacamole. Rick emerged from the kitchen, tan after two weeks with his staff researching cuisine in Mexico (a nice employee perk). I bought his first cookbook and got it signed. Some delicious Mexican cuisine in the future is guaranteed.
The next tres gourmet stop was to Hot Doug's for his famous Duck Fat Fries (only served Fridays and Saturdays). We met Sir Doug, on his way with fiancée (or was it wife or girlfriend?) to see Tom Jones in Vegas (or as he called it, to do inventory for the restaurant-- "all those mustard packets must be counted you know"). The special hot dogs of the week were delicious, intriguing combinations, a Tuscan wild boar with smoked mozzarella and a garlic beef dog with a garlic sauce. Still, the favorite was the original char dog (with that neon green relish, half a tomato, pickle, mustard and onion).
D and I assume that if you live in Chicago you feel the need to break from perfection. The Duck Fat Fries were deliciously fatty good. Not that they tasted "ducky" or "gamey," more so they were pure. I also reason that because they are made with a natural fat and not partially hydrogenated bits, they are better for me than other partially hydrogenated fries and I should eat them more often.
Charlie was next. (Abriged)
I arrived prompt at 2pm to find most of the staff already present and accounted for. I received an apron, jacket and hat and was ready to go.
CT's offers juice pairings with their meals. I made a carrot-kohlrabi juice under the guidance of Mary (or Molly?). A small but peppery CIA graduate with burn and cut marks up her arms. Next, I shucked oysters with another sous chef (name forgotten). Then I cleaned them. Mid-cleaning I began to hint that the innards we were tossing away were really much more delicious than the speck of meat I was retrieving.
We broke for a communal lunch of hamburgers. Mind you, these hamburgers were "whatever meat was leftover" from previous meals. Meaning they were more like veal-Kobe beef-pork feet-3-inch thick-6-inch diameter-burgers with organic tomatoes, fresh cheese, hot sauce on top and perfectly seasoned fingerling potatoes on the side. Mine tasted slightly of oysters.
Back to cleaning oysters. Staff meeting at 3:30 where I found which table had a proposal, which was allergic to shellfish, and which former employee would dine with us that evening. Oysters.
Sliced a root vegetable (name tk) that looks like a muddy stick but once peeled resembles a parsnip.
Made a green apple and fresh wasabi sauce to top the Hamachi. Was told how expensive fresh wasabi was. Tasted it. Spied a bucket of black truffles and a baseball sized white truffle. Threatened to steal all.
They served me champagne and wine.
Seating began. I helped plating the appetizers with Big Mike (only name remembered because it had Big in front. There also seemed to be at least five "Chefs"). I was good. No action photos because I had celeriac juice up to my elbows as I was busy making veal heart ravioli, tasting my marinating oysters, devouring spoonfuls of buttered truffles and snatching bits of Kobe hot off the grill.
As the dinner progressed to main courses I platted and dressed sherbets and caramels.
I left the kitchen around 9:30 to sit and dine with the family. Work has never gone so quickly. Still I didn't realize how tired I was until I sat down.
Every diner receives a tour of the kitchen where D was kind enough to snap some photos for the viewer as the staff was scrubbing the beautiful (imported) stove clean.
The disappointment of the night: Charlie was apparently present but I never met him because I was too involved with my tasks. We share a high school alma mater. We should have met.
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle. I have a review in the Dining Out section.
If you can't get your hands on a paper, follow this link:
Queens Chronicle Dining Out.
Enjoy.
Last year, I read so much about the little Sunchoke that I grew overwhelmed with joy when they finally appeared at the market. I bought a bunch and made some hearty soup that whisked away cold days. The sunchoke is hearty, sweet and not only tastes great raw, but is a great substitute for the potato.
Over the holidays I was around San Francisco visiting family. My uncle is taking a Master Gardening class and over the years built a substantial garden on his property. It is one that I am extremely jealous of and if he happened to have an avocado tree I would seriously consider moving in. Still, it does include blueberry and raspberry bushes, plum trees and strawberries all for my grandmother to make jams from (nothing but fruit and sugar, not even water she'll proudly tell you multiple times), tons of nasturtium flowers (that my uncle says proliferate like weeds), herbs of all kinds, artichokes, sunflowers, grape vines, tomatoes, a massive worm farm for compost, roses, a myer lemon tree and sunchokes.
He showed me around his garden saying most of what he has is just for play: he plants things and watches how they grow, rarely harvesting anything. One morning, I nabbed one of the last non-flowered artichokes for myself and boiled it up. I don't think there is anything more tasty and satisfying than eating something straight from a garden. He showed me the sunchoke bin, telling me they grew so robustly that the bin almost burst. He dug some up to show me there was literally wall-to-wall sunchokes growing underneath the dirt.
The next day while sauerkraut and ham was being served, I ran out to the garden and grabbed a handful of sunchokes and clipped some lavender leaves. I sliced the sunchokes thin and sauteed them until crisp with lots of butter, garlic and the lavender. My grandmother and mother were both pleasantly surprised at this previous unknown vegetable and refused to share them with anyone. I was pleasantly surprised at the mild taste of the lavender with the sunchokes.
My uncle gave me a bag of sunchokes to take home and plant in my own (pathetic in comparison) bucket garden. They are perfect because from the outset they appear to be weeds-- perfect in a city where old ladies steel my tomatoes and chicken wire. They are safely hibernating and will hopefully produce well come harvest next fall.
In the meantime, it's difficult to let a bag of fresh organic sunchokes go untouched. I made this salad for dinner the other day and D surprisingly applauded it (when I initially told him the ingredients he said the salad sounded like "weird girly veggie mush"). I'm not totally sure I know what that classifies as (I think zucchini is on the "veggie mush" list though), but once he ate this he assured me he would eat it again-- especially the sunchokes!
This is a visually stunning winter salad. It is hearty and really shows off that winter food can be just as beautiful as summer food. It also has fabulous texture layers and an interesting array of flavors. If you are dexterous you can cut down on cook time by sauteing the mushroom at the same time as frying the sunchok (since the sunchokes only take about 2 minutes in the oil).
Sunchoke Salad
Serves 2. Active time= about 30 minutes.
* 1 cup green beans, cut into 1 inch spears
*1 head endive, sliced thin
* 1 yellow pepper, left whole
* 1 portabello mushroom, sliced into 1/2 inch shoots
* 1 cup vegetable oil (more or less depending on pan)
* 1 sunchoke, well scrubbed and sliced into 1/8 inch rounds
* 1 tablespoon goat cheese
* 4-6 grape tomatoes
1) On the serving plate/ bowl, arrange green beans and endive.
2) Prep: Set a paper bag in a bowl aside. Set paper towels on a plate aside.
3) Roast the yellow pepper: Using long metal tongs, set pepper over burner set on medium-high flame. Rotate the pepper until all sides are blackened, about 6 minutes total (this only works with gas stoves as an open flame is needed. Another option is to dry roast the pepper on a non-stick pan until blackened). Place the pepper into the paper bag and seal. Set aside. This completes the pepper's cooking.
4) In a small pan on medium heat, saute the portabello mushroom. While the mushroom is cooking, put the vegetable oil in a medium sauce pan on high heat. While oil is warming, finish the mushrooms, cooking until reduced and darkened, about 8 minutes. Arrange the mushrooms on the serving plate.
5) When the oil is hot, fry the sunchokes quickly, removing when they turn brown around the edges. About 2-3 minutes total should turn them crisp. Remove from oil, place on the napkin covered plate and sprinkle lightly with salt.
6) Remove the yellow (now blackened) pepper from the paper bag. The skin will begin to flake off. For fast removal, place whole pepper under lukewarm water, gently rubbing ashes from the pepper. Dry off and slice into 1/2 inch spears, add to serving plate.
7) Sprinkle grape tomatoes over salad arrangement. Add goat cheese in a single lump. Spear sunchokes into the goat cheese to allow the sunchoke chips to stand verticle. Top salad with olive oil, a light sprinkle of salt and a spritz of lemon (optional). Any more dressing would ruin the flavors in this salad.
Head over to Just Praise for the review.
Just Praise
