Saturday, February 28, 2009
Daring Bakers: Chocolate Valentino
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
This is my sixth challenge as a Daring Baker. It was bound to happen. I almost feel embarrassed that I FAILED this challenge. I mean, how can you screw up something with only three ingredients? I should have failed at the challenge that had eleventy thousand ingredients. Not this. Oh well, at least I had ice cream to make me feel better.
In case you were wondering, a chocolate Valentino is a flourless chocolate cake. We were also challenged to come up with an ice cream accompaniment. I decided to make the cake for my friend's Oscar party. It didn't take very long, but the part where I failed was overwhipping the egg whites. It even says in the recipe. "Do not overwhip the egg whites". You want to know what happens when you overwhip the egg whites? You get a dry, inedible cake which eventually will be introduced to the trash can. There was no way I could serve this at the party. Lesson learned...DO. NOT. OVERWHIP. EGG. WHITES!
If you missed it, the ice cream (star anise and vanilla bean) recipe is here. Many Daring Baker's cakes turned out beautifully. Visit the blogroll and check them out!
Chocolate Valentino
(From Chef Wan's Sweet Treats: 240 Pastry Recipes from Asia's Most Flamboyant Food Ambassador)
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
1/2 cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
Separate the egg yolks from the egg whites and put into two medium/large bowls.
Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes then unmold.
Thursday, February 26, 2009
Honey Whole Wheat Scones
How pissed were you about Hosea winning TC 5? I normally prefer to not comment on the show and leave it up to the experts, but last night’s finale made me so mad, I actually yelled at my TV for about ten minutes after it ended. After the departure of my favorite Italian, I didn’t really have a favorite, but I would have been fine with Stefan who, let’s face it, as cocky as he may be, cooked some pretty amazing food…or even googly eyed Carla who fought her way to the top three with her crazy expressions and cooking with love. I actually think it is quite unfair for the judges to base the decision on who should be Top Chef on just one night of cooking. It kind of negates the fact the cheftestants have been cooking their hearts out for however many weeks. They should change the name of the show to Top Chef…of that night. Ugh. Ok, enough ranting. Remember when I told you guys about this cool tool I recently discovered which has been really amazing in helping me plan my weekly meals. Well, sometimes recipes still sneak their way into my week even though I didn’t plan them. After a particularly stressful pilot season day yesterday, I knew I was going to have to take the edge off with a glass of wine and some good ole arm work of cutting butter into flour. Of course those calming influences were completely ruined from watching TC and my stupid internet going out. Seriously, is anyone else in LA having the same problem of Time Warner cable going out every day around 8:30-9? It is becoming the most frustrating thing to deal with. Last night it lasted for two hours! I should get at least a month free with all the headaches it has caused.
Just call today, Rant Thursday.
I’m not sure how I found this recipe, but I am so glad I did. I am trying to add a little more whole grain to my life so I did this with half whole wheat flour. I also added a pinch of cinnamon for a little something extra. The only sweetness in this recipe comes from the honey so these are a very mild type of scone that go perfectly with strawberry preserves. I am fond of the no pectin variety from Harry’s Berries in Oxnard, CA (think globally, act locally). They are also really good with a piece of cheese (don’t knock it till you try it). I'm a little tired and very stressed this week, so I apologize that it's taking me longer to reply to comments and visit your blogs. Thanks for understanding!
Honey Whole Wheat Scones
(Adapted from The Repressed Pastry Chef)
1 cup all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
One or two dashes cinnamon (optional)
4 tablespoons cold, unsalted butter, cut into pieces
3 tablespoons honey
1 cup heavy cream
Preheat the oven to 400 degrees.
Combine flours, baking powder, salt and cinnamon. Cut in the butter until crumbly. In a small bowl whisk together the honey and the cream, add to the dry ingredients and mix with a spoon until just combined.
Lightly flour a work surface and form the dough into a circle. Cut into eight triangle-shaped pieces and place on a baking sheet lined with parchment paper.
Bake 15-20 minutes or until golden brown on the top. Cool for 5 minutes in pan and then transfer to a rack and cool for another 5 minutes. Serve warm
Wednesday, February 25, 2009
Roasted Poussin with Braised Romaine
Roasted Poussin with Braised Romaine
(Adapted from The Bar Room at Modern as found in the New York Times)
Makes 2 servings
Extra-virgin olive oil
1 poussin, 1 pound (or substitute one-pound Cornish hens), halved and boned except for the wing
1 romaine hearts, split lengthwise
1 teaspoon salted cured anchovy, rinsed, filleted and diced
1/2 - 1 teaspoon minced garlic
1/2 cup rich chicken stock
Fleur de sel and freshly ground and cracked black pepper (I used Kosher salt)
1 teaspoon Dijon mustard
6 seedless, skinless segments of lemon
2 tablespoons extra virgin olive oil
1 ounce shaved Parmesan, for serving (optional)
Lemon wedges for garnish, optional
Preheat oven to 375 degrees. Place a large ovenproof skillet over high heat and add 1 1/2 teaspoons olive oil. Add poussin halves skin side down and sear until well browned. Transfer pan to oven and roast until skin is crispy, 5 to 7 minutes.
While poussin roasts, place a large heavy skillet over high heat until very hot. Add 1 1/2 tablespoons olive oil. When oil is hot, add romaine hearts cut side down and press with a spatula until well browned. Turn hearts over and add anchovies and garlic. Add chicken stock and stir, scraping pan bottom, until stock is reduced by half. Remove pan from heat and use tongs to transfer romaine to a platter lined with paper towels. Season to taste with fleur de sel and ground pepper; reserve pan.
Preheat broiler. Leaving poussins skin side down, brush them with mustard and broil until lightly browned, about 2 minutes. Remove from heat and keep warm. Return skillet to medium heat. Add lemon segments and allow sauce to reduce to a glaze. Remove from heat and whisk in olive oil.
To serve, spread romaine across a large serving platter. Place a couple of shavings of Parmesan over each piece of romaine, and arrange poussin over top. Drizzle sauce around platter and over poussin. Sprinkle with cracked black pepper to taste, and, if desired, garnish with lemon wedges. Serve hot.
Tuesday, February 24, 2009
French Red Onion Soup
French Red Onion Soup
(Adapted from Gourmet, September 2008)
1 cup reduced-sodium chicken broth
1 cup water
1 whole star anise
3 black peppercorns
1 lb red onions, sliced (I used a little over a pound)
1 tablespoon olive oil
Kosher salt
2 tablespoons dry red wine
Baguette or french roll, sliced
Grated Gruyere or Manchego
Bring broth, water, spices, and 1/4 tsp salt to a boil. Remove from heat and let steep 15 minutes.
Meanwhile, cook onions in oil with a pinch salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 Tbsp, about 1 minute. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with additional salt if necessary.
Preheat broiler.
Place baguette slices on a baking sheet lined with foil and sprinkle each with some of the cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.
Monday, February 23, 2009
Star Anise and Vanilla Bean Ice Cream
Star Anise and Vanilla Bean Ice Cream
(From The Spice House)
2 cups whole milk
1 vanilla bean
2 tablespoons whole star anise
3/4 cup sugar
4 egg yolks
3/4 cup heavy cream
Add the vanilla bean and star anise to the milk. Heat to boiling, cover and remove from heat. Let sit for 20-30 minutes. Scrape the vanilla pod and add the seeds to the milk. Strain the milk through a sieve to remove the star anise.
Beat the egg yolks with the sugar, until thick and pale. Temper the yolks with the warm milk, being careful not to cook the eggs.
Heat the mixture on medium-low heat, stirring constantly. Do not boil. Bring to a consistency that coats the back of a wooden spoon. Remove from heat, strain again, and stir until cool.
Whip the heavy cream to light peaks. Fold whipped cream into the cooled custard and freeze in an ice cream machine according to manufacturer's instructions.
Sunday, February 22, 2009
Baked Shrimp Scampi
Baked Shrimp Scampi
(Adapted from Ina Garten)
Makes about 3 servings
1 pound of large shrimp, peeled and deveined, tails on
1 tablespoon olive oil
1 tablespoon dry white wine
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, at room temperature
2 teaspoons minced garlic
2 tablespoons minced shallot (about 1 large shallot)
1 1/2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh rosemary
Pinch crushed red pepper flakes
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 large egg yolk
1/3 cup panko
Lemon wedges for serving
Preheat the oven to 425 degrees, F.
Place the shrimp in a mixing bowl and gently toss with the olive oil, wine, 1 teaspoon salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallot, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolk, panko 1/4 teaspoon salt, and 1/8 teaspoon pepper until combined.
Starting from the outer edge of a 8x8 bowl, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Friday, February 20, 2009
Egg, Ham, and Spinach Pizza
So now I need your help! I have five more balls of rosemary pizza dough. What other combinations would you like to see?
Egg, Ham and Spinach Pizza
(Slightly adapted from Ellie Krieger)
Serves 4
1 unbaked, whole wheat pizza crust (recipe below)
4 cups baby spinach leaves
Olive oil for drizzling
Kosher salt (optional)
3 slices prosciutto, roughly torn
1/2 cup freshly grated Parmesan
2 garlic cloves, thinly sliced
4 eggs (if making for four people)
Preheat oven to 450 degrees F. Place the pizza dough on the back of a baking sheet sprinkled with cornmeal. Scatter spinach all over crust. Drizzle with oil and lightly sprinkle with salt if desired (a little will go a long way since the prosciutto and Parmesan are already salty). Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.
White Whole Wheat Pizza Dough
(From 101 Cookbooks)
4 1/2 cups white whole wheat flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
2 tablespoons rosemary, chopped (optional, but recommended!)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs if using. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza, remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Top with a few toppings of your choice.Thursday, February 19, 2009
Trout with Green Beans and Almonds
He knows I've got the jitters about this.
Well it turns out the fish monger at the farmers market had already done some of the work for me, so I tried to follow the directions in the recipe as best I could. Luckily, I am not a contestant on Top Chef and not risking elimination. I don't think I dressed the trout entirely correctly, but at least I'm not being sent home for doing a bad job. Anyway, once I got over my unease of prepping the fish, the rest of the recipe is quick and quite simple. It's also incredibly tasty. The browned butter with toasted almonds was rich, but the lemon cut through the richness slightly. It went very well with the crisp green beans and flaky fish. I greatly reduced the amount of butter called for in the dish because not only did I want to lighten it up, but I was also only cooking just one fish. Although I won't be any awards or moving on to the next round for my work on the fish, I am glad that I was able to reasonably recreate this dish in the comfort of my own home. Below is the recipe with the measurements I used for one fish, but if you want to make this for more than just one or two servings, please click the link.
Oh hell, I just looked at the picture on the website and I definitely prepared the fish incorrectly. Luckily, the dish still worked out!
Trout with Green Beans and Almonds
(Adapted from Thomas Keller)
1 boned, whole trout
4 ounces (approx) green beans, stem ends removed
Kosher salt and freshly ground pepper
Canola oil spray
3 tablespoons unsalted butter
1/4 cp sliced almonds
1 teaspoon Italian parsley, minced
1 teaspoon fresh lemon juice
To pan dress the trout (which I completely did wrong!):
With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
For the green beans:
Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the beans in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.
To complete:
Lightly sprinkle both sides of each trout with salt and pepper. Heat a 12-inch nonstick pan (special oval pans work best for fish) over medium-high heat. Coat each pan with a light film of canola oil spray. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
Meanwhile, put the beans in a sauté pan, add 1 tablespoon of the butter and 2 tablespoons water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 2 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
Meanwhile, cover the trout with the beans.
Spoon the foaming butter and almonds over the green beans and around the edges of the plates.
Wednesday, February 18, 2009
Warm Quinoa, Spinach, and Chicken Salad
Warm Quinoa, Spinach and Chicken Salad
(Adapted from Everyday Food: Great Food Fast)
Makes 2 servings
1/4 cup red wine vinegar
3-4 tablespoons olive oil
Coarse salt and fresh ground black pepper
1 chicken breast, sliced
1/2 cup quinoa, rinsed
1/2 pound baby spinach
1/2 cup crumbled feta cheese
In a small bowl whisk together the vinegar and oil and season with salt and pepper to taste.
In another bowl, pour half of the dressing over the chicken and let it marinate for about 20 minutes.
In a small saucepan combine the quinoa with one cup of water and a large pinch of salt. Bring to a boil, reduce the heat to medium. Cover and let simmer until the liquid has been absorbed, about 12 minutes.
Meanwhile, cook the chicken in a skillet over medium heat until cooked through.
Place the spinach in a large bowl, add the hot chicken, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta and serve immediately.
Tuesday, February 17, 2009
Rice Noodle Soup with Shrimp
Rice Noodle Soup with Shrimp
(By Esi)
Makes 2 servings
3-4 cups vegetable stock (you can also use chicken stock or whatever stock you have on hand,, or a combination of stock and water)
1/2 package rice noodles
2 cloves garlic, grated
1/2 teaspoon fresh ginger, grated
Splash low-sodium soy sauce
8-10 shrimp
2 green onions, sliced
1 head bok choy, roughly chopped
Sesame oil for drizzling
Salt (as needed)
Bring the stock, ginger, garlic, and soy sauce to a boil. Add the noodles and cook for about 6 minutes. Reduce to a simmer. Add the shrimp and cook until the shrimp turn pink. Stir in the bok choy and cook for another minute or two. Check soup for seasoning. Add salt as needed.
Divide the soup among bowls. Top with scallions and a drizzle of the sesame oil.
Monday, February 16, 2009
Yogurt Sorbet
Yogurt Sorbet
( Adapted from Patricia Wells)
3 large egg whites
2/3 cup sugar
1 cup plain nonfat yogurt
With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment)
In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Freeze in a quart container until ready to serve.
Saturday, February 14, 2009
Croque Madame
In the immortal words from Rachel Dratch in 30 Rock, season one...HAPPY VALENTIMES!
Croque-Madame
(Slightly adapted from Epicurious)
Makes 2 sandwiches
2 1/2 tablespoons unsalted butter, plus extra for grilling sandwiches
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 cup whole milk
1/8 teaspoon salt
Dash freshly ground black pepper
Dash grated nutmeg
1/2 cup, plus 3 tablespoons shredded Gruyere, divided
4 slices sandwich bread
2 teaspoons Dijon mustard
1/4 pound thinly sliced Black Forest hame
2 eggs
Make sauce:
Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, about 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, about 5 minutes. Whisk in salt, pepper, nutmeg, and 2 tablespoons cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.
Make sandwiches:
Preheat the broiler.
Spread 1 1/2 tablespoons sauce evenly over each of 2 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 2 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.
Lightly oil a shallow baking pan.
Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.
Top each sandwich with 2 tablespoons sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.
Heat a bit more butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.
Friday, February 13, 2009
Herbed Lentils
Hooray, we are almost at another weekend, and it's a long one! Do you guys have plans for Valentine's Day?
Herbed Lentils
(Adapted from The Kitchn)
1 cup lentils
1/2 teaspoon salt
Freshly ground black pepper
2 slices bacon, chopped
1 shallot, minced
2 cloves garlic, minced
2 sprigs rosemary
5-6 sage leaves
2 sprigs thyme
Small handful parsley
For the dressing:
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper to taste
Wash and rinse the lentils. Put in a small saucepan and cover with water. Cover and simmer over low heat until just cooked and tender - about 20 minutes. Remove from the heat and fluff with a fork. Add salt and pepper to taste.
Cook the bacon in a heavy pan over medium heat until done. Remove and drain on paper towels. Drain most of the fat out of the pan, but leave a little and slowly cook the garlic and shallots until soft and golden. Finely chop all the herbs and cook them slowly with the garlic at the end.
Toss the bacon and herb and garlic mixture with the lentils. Whisk the dressing ingredients together and toss with the lentils too, tasting and adjusting as you go.
Thursday, February 12, 2009
Pasta with Olive Tapenade
Pasta with Olive Tapenade
(Adapted from Real Fast Food: 350 Recipes Ready-to-Eat in 30 Minutes as found on Serious Eats)
2 tablespoons pitted kalamata olives
1/2 teaspoon capers
1/4 teaspoon dried oregano
Olive oil as needed
Red pepper flakes (optional)
2 tablespoons chopped parsley
1/2 pound long pasta, like spaghetti
Small pat of butter
Salt
Ground pepper (optional)
Crumbled feta (optional)
Bring a pot of salted water to boil, and cook the pasta until al dente.
In the meantime, combine the olives, capes, oregano, and a little olive oil in a mini food processor or mortar and pestle. Blend or smash until well-combined into a paste. Add more olive oil if needed, aiming for a loose paste. (If you'd like to add a little chili, cook chili flakes over low heat in the olive oil, then add to the rest of the ingredients).
Drain the pasta, reserving some cooking water, and toss in a serving bowl with the olive paste and chopped parsley. Add the butter and toss until melted. If the pasta is dry, use a little pasta water or more olive oil to loosen it. Top with crumbled feta if desired and serve immediately.
Wednesday, February 11, 2009
Chipotle-Lime Glazed Shrimp
Chipotle-Lime Glazed Shrimp
(Adapted from Ezra Pound Cake)
2 teaspoons vegetable oil
1/2 pound large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Small pinch of sugar
2 chipotles in adobo, minced (feel free to reduce this amount if you want it way less spicy)
2 teaspoons adobo sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon cilantro, chopped
To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.
Heat the oil in a large skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add the shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.
Tuesday, February 10, 2009
Wildflower Honey Shortbread Bars
Sometimes I think the number of pictures I post is in direct correlation to how good a recipe is. Get the picture?
Hey, no one else is buying me flowers for Valentine's Day...had to get them for myself.
Did you see my review of the Adele/James Morrison show?
Wildflower Honey Shortbread
(Adapted from the LA Times)
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1/2 cup, plus 1 tablespoon powdered sugar, divided
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons - 1/4 cup creamy wildflower honey
1/4 teaspoon cinnamon
In the bowl of a stand mixer using a paddle attachement, or in a medium bowl using a hand mixer, mix together the butter, 1/2 cup of the sugar, and the salt until combined, 1 to 2 minutes, being careful not to overmix. With the mixer running, gradually add the flour and mix just until the dough comes together.
Divide the dough into quarters. Shape one quarter into a small log, 1 to 2 inches in diameter and cover with plastic wrap. Combine the remaining quarters and shape into a disc. Wrap the disc in plastic wrap and refrigerate both portions for 1 hour until firm.
Heat the oven to 350 degrees. Unwrap the disc of dough and press it into a 4 1/2 inch springform pan (if using the full recipe, press it into a 9-inch square baking pan), working until the dough evenly covers the bottom of the pan. Prick the dough all over with a fork and set aside.
Unwrap the small log of dough and roll it into a rough rectangle. It doesn't have to be perfect as it will be crumbled as topping later. Place the dough on an unbuttered baking pan.
Place the cake pan on the top rack of the oven and place the baking pan on the center rack. Bake the baking pan shortbread until lightly browned along the edges, about 15 to 20 minutes, and the cake pan shortbread until golden brown about 30-35 minutes. Transfer each pan when done to a cooling rack to cool completely. Run a knife along the edges of the cake pan to loosen the shortbread as it cools.
When the shortbread is cooled, spread the honey evenly over the cake pan shortbread. Crumble the smaller shortbread and sprinkle most of the crumbs over the honey (save the rest for sprinkling over ice cream - a really good suggestion from the LA Times). Lightly press the topping into the shortbread. cut the shortbread into squares or large pieces. Combine 1 tablespoon powdered sugar with the cinnamon and sift over the shortbread before serving.
Monday, February 9, 2009
Check Me Out!
White Cheddar Puffs with Scallions
Did you watch the Grammys? Congratulations are in order to the "Best New Artist" and "Best Pop Vocals". The show was laughably horrible as I Twittered about, but her performance (minus Sugarland) and her awards were pretty much the highlight.
White Cheddar Puffs with Green Onions
(Adapted from The Bon Appetit Cookbook: Fast Easy Fresh)
Makes about 18 puffs
1/2 cup water
2 tablespoons butter, cut into 4 pieces
1/4 teaspoon coarse kosher salt, plus extra for sprinkling
1/2 cup plus 1 tablespoon all-purpose flour
2 large eggs
3/4 cup (packed) extra-sharp white cheddar
1/3 cup green onions, minced
Line 2 baking sheets with parchment paper. Bring the water, butter, and 1/4 teaspoon salt to a boil in a heavy saucepan. Remove from heat; mix in flour. Stir over medium heat until the mixture becomes slightly shiny and pulls away from the sides of the pan, about 3 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the eggs one at a time, mixing well after each addition to form a sticky dough. Mix in the cheese and green onions.
Using two teaspoons, form the dough into 1-1 1/4 inch ovals. Drop onto baking sheet 1 inch apart.
Preheat the oven to 375 degrees. Bake cheese puffs until golden, about 30 minutes if using room temperature dough and 35 minutes if the dough is chilled or frozen. Serve immediately.
Sunday, February 8, 2009
Orzo Soup
Orzo Soup
(Lightly adapted from 101 Cookbooks)
3 1/2 cups vegetable broth
3/4 cup orzo
1 cup spinach, chopped
1-2 large spoonfuls canned fire-roasted diced tomatoes, drained
Large pinch red pepper flakes
Extra-virgin olive oil
1 egg white
Salt (I used Kosher salt)
Grated Parmesan (for topping)
Bring the broth to a boil in a large saucepan. Add the orzo and cook until tender, about 8-10 minutes. Stir in the spinach.
In the meantime, heat the tomatoes, red pepper flakes, and a splash of olive oil in a separate saucepan. Taste and season with a bit of salt if needed.
Just before serving, slowly pour the egg whites into the soup, stirring quickly with a whisk. The white should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a spoonful of tomatoes, a drizzle of olive oil, and a dusting of cheese.
Friday, February 6, 2009
Spicy Black-Bean Cakes
The weekend is almost upon us, do you have any plans? Winter has finally descended on La La land (at least for this weekend), I am staying in and making soup!
Spicy Black-Bean Cakes with Lime Sour Cream
(Adapted from Everyday Food: Great Food Fast)
For the cakes:
1 1/2 teaspoons olive oil, plus extra for brushing
2 scallions, thinly sliced
3-4 garlic cloves, minced
1 jalapeno, finely chopped (ribs and seeds removed, if desired)
1 1/2 teaspoons ground cumin
1 can (15 ounces) black beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 cup sweet potato, coarsely grated (about 1/2 a sweet potato)
1 egg, lightly beaten
1/4 cup plain breadcrumbs
Lime Sour Cream
1/4 cup reduced-fat sour cream
1 teaspoon lime juice
1 jalapeno, mined (ribs and seeds removed, if desired)
Kosher salt
To make the cakes:
Heat the broiler. In a small skillet over medium heat, warm 1 1/2 teaspoons olive oil. Cook the scallions until softened, about 1 minute. Add the garlic, jalapeno, and cumin; cook until fragrant, about 30 more seconds. Transfer the onion mixture to a large bowl.
Add the beans to the bowl; mash with a fork or potato masher, leaving about a quarter of the beans whole. Season generously with salt and pepper. Fold in the sweet potato, egg, and breadcrumbs. Divide into 4 balls of equal size; flatten into patties.
Brush a baking sheet with a small amount of olive oil; place the patties on the sheet, 1/2 inch apart. Broil 4 inches from the heat until golden brown, 8-10 minutes. With a thin, metal spatula, carefully turn the cakes. Broil until crisp, 2-3 minutes more. Serve with the lime sour cream.
To make the sour cream:
In a small bowl combine the sour cream with the lime juice, and jalapeno; season with salt.
Thursday, February 5, 2009
Paprika Cheddar Drop Biscuits
Paprika Cheddar Drop Biscuits
(From Martha Stewart's Baking Handbook)
Makes 8 giant biscuits or 12 smaller biscuits
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon paprika, plus more for dusting
6 Tablespoons unsalted butter, cold, cut into pieces
1 heaping cup finely grated cheddar cheese
1 1/2 cups heavy cream
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and paprika. Using a pastry blender, or your fingers, cut the butter into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.
Add the cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don’t over mix. Using a 1/2-cup measure (for giant biscuits) or a 1/4-cup or 1/3-cup for smaller biscuits, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet. Lightly dust with paprika.
Bake, rotating the sheet halfway through baking, until golden brown, about 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool or let biscuits cool on pan for 5 minutes before removing onto a wire rack with a spatula. Serve warm or at room temperature.
Wednesday, February 4, 2009
Honey Pancakes with Greek Yogurt and Pistachios
Honey Pancakes with Greek Yogurt and Pistachios
(Adapted from Diary of a Fanatic Foodie)
Pancakes:
1/4 cup plus 1 tablespoon all-purpose flour
1/4 cup whole wheat flour
1 egg, lightly beaten
1 1/2 teaspoons cornstarch
1 tablespoon butter, melted
1 1/2 teaspoons sugar
1 tablespoon honey
Splash of vanilla extract
1/2 cup milk
Topping:
4-5 tablespoons nonfat Greek yogurt
1 tablespoon honey
1 tablespoon raw unsalted pistachios, roughly chopped
To make the pancakes:
In a large bowl, mix together all of the ingredients until well combined.
Cook the pancakes over medium heat. Flip when the sides become firm, and the pancake has an even distribution of air bubbles throughout the batter.
To make he topping:
Whisk together the yogurt and honey.
Top pancakes with the yogurt mixture and sprinkle with pistachios.
Tuesday, February 3, 2009
Beef Bulgogi
Beef Bulgogi
(Adapted from Everyday Food: Great Food Fast)
3/4 pound rib-eye steak, trimmed of excess fat
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons toasted sesame oil
Dash of red pepper flakes
1 tablespoon dark brown sugar
4 garlic cloves, minced
1 1/2 teaspoons finely grated fresh ginger
1 red onion, halved and cut into 1-inch wedges
2 teaspoons vegetable oil
Cooked rice for serving
Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, red pepper flakes, brown sugar, garlic, and ginger. Place the onions in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes.
Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook until softened; about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.
Heat the remaining teaspoon of vegetable oil over high heat. Cook half the meat, turning often until browned, about 2 minutes. Transfer to the plate with the onions. Add the remaining meat and cook until browned. Add the onions and first batch of meat and any accumulated juices to the pan. Cook, tossing until heated through, about 1 minute. Serve over cooked rice.
Monday, February 2, 2009
Greek Turkey Burgers
Update, the bun recipe is here.
Greek Turkey Burgers
(Adapted from Closet Cooking)
1/2 pound ground turkey
1/2 small onion, grated
1 clove garlic, grated
1/4 teaspoon dried oregano
1 1/2 teaspoons fresh dill, chopped
2 tablespoons finely chopped fresh spinach (you can also use frozen, but make sure it is drained very well)
1 tablespoon crumbled feta
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix all of the ingredients in a bowl until well combined, but do not overmix. Form the mixture into patties. Grill, broil, or pan fry the patties.
Toppings:
Tzatziki (recipe follows)
Sliced tomatoes
Baby spinach
Thinly sliced red onions
Tzatziki
(From Closet Cooking)
1/2 cup nonfat Greek yogurt
1/2 cup cucumber, peeled and finely chopped
1 tablespoon lemon juice
2 cloves garlic, grated
1 1/2 teaspoons mint, chopped
1 1/2 teaspoons dill, chopped
Kosher salt and freshly ground black pepper
In a small bowl, mix the yogurt, cucumber, lemon juice, garlic, mint, and dill. Season with salt and pepper to taste.
Sunday, February 1, 2009
Comme Ca
At long last the 29th arrived. We had all been talking about this day for weeks. The restaurant is a French bistro with lots of small tables placed in close proximity of each other. I was a little worried that our party of six would be squeezed into a small table where we would have to shout to be heard over the noise...but then our waitress led us to the back of the restaurant. Waiting for us was a decent sized table in a corner with plenty of space for all of us, just enough of the restaurant noise to be lively without us all losing our voices so we could hold a conversation. Since we all had ample time to review the special DineLA menu, we all pretty much knew what we would be ordering, but we still spent some time looking through the regular menu, and asking our very helpful and knowledgeable waitress for suggestions.
Most of us started with the Salad Frisee Aux Lardons. Dan had the Salmon Tartare and JenFinn had the Soup Du Jour which was a roasted tomato soup with a drizzle of basil infused oil. The salad was wonderful, it had a tangy warm bacon dressing and was topped with a perfectly poached egg. I didn't try the soup, but my bite of the salmon tartare was delicious. The salmon was well seasoned and was perched on top of a crispy potato.
The main course was the stuff that hopes and dreams are made of. All of us (except JenFinn) had the Paleron of Beef Bourguignon. It perched on top of a potato puree and topped with baby carrots and a luscious wine sauce. We all whipped out our knives to cut into the beef which ended up being completely unnecessary. It was the most tender meat I have ever had and even though I am not normally a potato fan, it went perfectly well with the horseradish tinge and wine sauce. Every mouthful was like a party in my mouth. Long after I was full, I kept on eating. Ms. Finn opted for the Scottish Salmon which was served with roasted fennel, melted tomatoes, and a bearnaise sauce.
I managed to save a bit of room for dessert. Chef Meyers also owns Boule Bakery which is where the desserts come from. I opted for the Brioche Chocolate Pudding which was served with a vanilla ice cream. The deep chocolate flavor was perfect with the melting ice cream. Chris had the Profiteroles which were served with pistachio and vanilla ice cream and JenFinn had the Cookie plate which consisted of vanilla and chocolate sables.
All of the food was so delicious, I didn't want to stop eating although my stomach was so full. The experience was made better by the fact that our servers were attentive and knowledgeable. We never felt ignored or that our service was lacking in any respect. Of course the company and conversation were excellent too which made this an exceptional dining experience that lived up to the hype.