Thursday, November 8, 2007
We were in New Orleans a couple of years ago and had dinner at two of his restaurants, NOLA in the French Quarter and Delmonico. Both were truly entertaining and lovely. I rarely use FoodTV recipes, but this was a home run. We had half for dinner and the rest is in the freezer just waiting for a rainy day...
The secret here is the bouquet garni (and the Carollo's bacon), I hope the pictures do this justice. I use a stick blender to puree everything, it is easier than a stand up blender or food processor to me...especially with the hot ingredients.
Potato and Leek Soup
Recipe courtesy Emeril Lagasse, 2003
1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil.
Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.)
Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
Tuesday, October 23, 2007
Last week I noticed a new variety, something I'd never seen before and with an intriguing name...Ginger Gold. Just the idea of a ginger flavored apple excited me, so I brought a few home. Delicious. Upon research, it appears the apple is actually named after a woman, not because it tastes like ginger. Regardless, I had an inspiration.
There had to be a great recipe somewhere for an apple crisp recipe with ginger. Lots of ginger. I found this recipe at KQED's web site and it looked perfect. Fresh ginger and crystallized ginger. I actually froze fresh ginger a few weeks ago, in an attempt to make grating it easier. I peeled the ginger and just wrapped it in plastic. It worked very well and was especially convenient.
Apple-Ginger Crisp with Mascarpone Cream
For the streusel topping:
1/3 cup whole unblanched almonds
1/2 cup all-purpose flour
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1 tablespoon crystallized ginger, minced
6 tablespoons unsalted butter, very cold, cut into 3/4-inch cubes
For the apple filling:
2 1/2 lbs. (about 8 medium) tart, firm, baking apples, such as Rome Beauty
Juice of 1 lemon, strained
2 teaspoons fresh, grated ginger root
1/3 cup light brown sugar
1 tablespoon all-purpose flour
For the mascarpone cream:
1/2 cup heavy cream
1/4 cup mascarpone cheese
1 tablespoon light brown sugar
1/2 teaspoon pure vanilla extract
Preheat the oven to 325º F. Place the almonds on a baking sheet and toast for 5 minutes. Stir the almonds and continue toasting for another 7 minutes until light brown in the center. Let cool on the pan for 15 minutes. Chop the almonds roughly. Set aside.
Turn the oven up to 400º F.
To make the streusel, put the flour, sugar, and cinnamon into the bowl of a food processor and pulse 2 to 3 times to mix. Add the butter and pulse 8 to 10 times until the butter is the size of large peas. Pour the mixture into a medium mixing bowl, and stir in the crystallized ginger and almonds. Set aside.
Alternatively, mix the flour, sugar, and cinnamon in a medium mixing bowl. Add the butter and, using a pastry blender, cut the butter into the flour mixture until it is the size of large peas. Stir in the crystallized ginger and almonds. Set aside.
To make the apple filling, butter a 2-quart glass or ceramic baking dish. Peel and core the apples and cut into 1-inch chunks. Toss the apple chunks with the lemon juice. Mix in the ginger, sugar, and flour.
Pour the apple mixture into the baking dish. Sprinkle the streusel topping evenly over the top, covering the apples completely. Place the dish on a baking sheet and bake for 45 to 55 minutes, or until the apples are tender when pierced with a knife and the topping is golden brown. Let cool in the pan on a rack for 20 minutes.
To make the mascarpone cream, put the cream, mascarpone, sugar, and vanilla in a medium mixing bowl. Stir with a whisk until the mixture smooths out and then whisk vigorously until the mixture is light and fluffy and will hold a stiff peak. Be careful not to overwhip or the mixture will become grainy.
Serve portions of the crisp topped with mascarpone cream.
Thursday, October 18, 2007
Wednesday, October 17, 2007
For starters, they made a Curried Squash Soup, it was fantastic. Even my “so over squash…” husband was looking at me, sort of saying, “we can have squash again if you can make this.”
Given the five squash still in my possession from our CSA and the strong desire to try to replicate their fantastic recipe, I gave it a go. This version is good, but I think the spices can still be substituted. Curry is not my thing, I’m trying to learn. I’ll be sure to try and get the blend that they used and post it soon. The soup is obviously, very spicy… and really good. Now that the weather is changing, I could have soup every day.
I also want to share an Ina Garten, butternut squash risotto recipe that another friend made on Monday. We didn’t get pictures, but the risotto was wonderful; really complex with a few quality ingredients.
Curried Squash Soup
For roasted squash:
2 small butternut squash
1 acorn squash
2 small summer squash
3 T olive oil
1 large yellow onion, coarsely chopped
4 cloves garlic, crushed
4 T olive oil
2 T Hungarian paprika
1 T curry powder
1 t ginger powder
1 t cinnamon
1 t cumin
½ t cardamom powder
5-6 saffron threads
4 cups chicken broth (or more for a runnier soup)
1/8 c heavy whipping cream
Set oven to 350 degrees. Peel, seed and chop the squash into 1-inch cubes. Toss in olive oil and spread across a baking sheet or large metal baking pan. Use more than one if you need to in order to spread the squash evenly to form a single layer. Roast for 30 minutes, toss and roast for an addition 20 – 30 minutes, until squash is caramelized and very soft.
**You can do this step ahead and refrigerate or freeze the squash until you’re ready to make the soup, it makes a quick dinner if the squash is already cooked.
In a large, heavy stock pot sauté onion and garlic over medium heat until opaque. In a smaller pot, heat chicken broth and saffron over low heat to release saffron flavors. In a small bowl, evenly blend spice mixture. Add spice mixture to onion and garlic, sautéing until the spices start to toast. It will be a thick. (I use a Le Crueset pan, which works very well. The spices stick to the enamel a bit, but with the addition of the chicken stock, release from the side of the pan.) Add about 2 cups of the chicken stock and stir for about 2 minutes so the flavors blend. Add the squash and cook evenly for another 2 minutes. Use either stick blender or puree soup in small batches in a food processor to process soup until smooth. Return to stock pot and add additional broth to achieve desired consistency. Cook an additional 10 – 15 minutes over low heat. The longer it cooks, the more the flavors meld.
Serve the soup with a drizzle of cream and a bunch of fresh cilantro.
Makes 6 – 8 servings.
Thursday, October 11, 2007
I wanted to try this side because we love fingerling potatoes and we received red and yellow bell peppers and onions in our last CSA box of the year. I will miss the weekly produce, but the City Market will still have produce on the weekends for another month or so. I used a combination of farm-raised fingerlings and Amy's organic fingerling potatoes.
The fresh herbs and vinegar at the end really made this a special side dish.
roasted fingerlings with red and yellow pipérade
Bon Appétit November 2007
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 large red bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
2 large yellow bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
1 large red onion, halved through core, thinly sliced crosswise
3 pounds fingerling potatoes, halved lengthwise
1/2 cup chopped fresh parsley
1/4 cup chopped shallots
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 cup Champagne vinegar
Preheat oven to 425°F. Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet. Spread all peppers and sliced onion over, sprinkle with salt and pepper, and toss to coat. Roast 10 minutes. Place halved potatoes and remaining 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potatoes in single layer atop peppers. Roast until potatoes are tender and beginning to turn golden, about 50 minutes.
DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 425°F oven for 10 minutes before continuing.Sprinkle chopped parsley and shallots over potatoes and toss to coat. Roast potatoes 5 minutes longer.
Transfer potatoes to large platter. Sprinkle with chives, basil, and thyme. Drizzle with Champagne vinegar and toss to coat. Season to taste with salt and pepper.
Pipérade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic.
We had bread and a great, cheap wine. If you haven't tried it yet, you should pick up a bottle of Red Guitar 2005 Navarra. It is less than $10, a fruity Spanish blend of Grenache & Tempranillo. A great, every day wine that stood up to the sherry in the soup. And yes, the label is really cute!
Manitou Mushroom Soup
3 cups re-hydrated Gourmet Mushroom Blend
2 large onions finely chopped
8 large cloves of garlic crushed
3-4 cups heavy cream (more cream = thinner soup)
6 cups beef broth
2-3 T sea salt
1 stick whole butter
1/2 - 1 cup flour (more flour = thicker soup)
1 cup sherry
In a large soup pot, melt the butter on medium low heat. Cook the garlic and onion until translucent. Add the re-hydrate mushrooms and cook until the moisture is mostly gone. Add the flour. Stirring often, cook for 5-7 minutes or until the flour looks and/or smells lightly toasted. Add the wine, and cook for two minutes. Add the broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
Add the fresh thyme and cream and cook for 2-3 minutes. Serve with warm bread. Serves 6-8
Wednesday, October 3, 2007
Sunday, September 16, 2007
I haven't included all of the restaurants in the River Market, just the ones we frequent on a weekly basis. Let me know your favorite. Obviously, not limited to Kansas Citians, even if you've visited (family), what has been your favorite?
Saturday, September 15, 2007
Friday, September 14, 2007
Wednesday, September 12, 2007
There is a major problem with trying this at home, alone. As soon as it comes out of the oven, you want to taste it. Just a little bite. Is that too much to ask? Apparently it is. Because this is to cool completely before you invert it onto a plate. Not fair, I say. Not fair at all.
Makes 6 servings
1 cup crème fraîche*
1 teaspoon grated orange peel
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 1/4 pounds sweet firm red plums (such as Burgundies or Satsumas), halved, pitted
2 tablespoons plus 2/3 cup sugar, divided
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1/8 teaspoon ground nutmeg
1/2 vanilla bean, split lengthwise
6 tablespoons (3/4 stick) unsalted butter
Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface; trim corners to create circle. Place on plate. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. Cover separately and chill. Preheat oven to 400°F.
Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. Let stand 30 minutes.Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes.
Remove skillet from heat; cool 10 minutes.Slide crust atop plums in skillet. Press crust edges down around plums at edge of skillet. Cut several slits to allow steam to escape. Bake until golden brown, about 30 minutes.
Cool tart completely in skillet.Rewarm in skillet set over high heat to loosen, about 3 minutes. Place large platter over skillet. Using oven mitts hold skillet and platter together and invert, allowing tart to settle onto platter. Slowly lift off skillet.
Let stand at least 30 minutes and up to 4 hours at room temperature.
Serve with orange crème fraîche.*Sold at some supermarkets and at specialty foods stores.
Makes 6 servings
Tuesday, September 11, 2007
I have a bunch of recipes that I want to try from this single issue. Tuesday night, we…and I say “we” because any recipe that includes meat and grilling involves my master grill mate (see also: husband)...tried a recipe from the “real fast food.” feature. Low fat, easy, high protein, low carb and gluten free…there’s something for almost everyone, my apologies to the vegetarian crowd.
The real surprise is the butter-bean mash, which someone (see also: husband) mistook for potatoes. If that’s not a win, then I don’t know what is. A meat and potatoes man thought he was eating potatoes, when he was actually eating a lower carb, higher protein substitute. And, one that took way less time. I used about 1/3 cup of hot water to thin the beans, for two cans you might need more like 2/3 cup.
We halved the recipe for just the two us, but this would be a great, stress-free dinner to serve friends. Add a green salad with a lemon and olive oil dressing, a bottle of red wine and you're good to go. Fast. Easy. Delicious.
chargrilled steak with green-olive tapenade and butter-bean mash
½ cup pitted green olives
½ cup flat-leaf parsley, plus 2 extra T chopped
2 tsp baby salted capers, rinsed, drained
2 T lemon juice
1 T olive oil, plus extra to brush
4 5-6 oz filets
1 garlic clove, crushed
2 cans butter beans, rinsed, drained
Place olives, parsley, capers and half of each of the lemon juice and olive oil in a food process and process to a coarse paste. Season with freshly ground black pepper.
Heat grill or grill pan on high heat. Brush steaks with extra olive oil. Season with salt and pepper. Cook for 2 – 3 minutes each side or to your preference. Remove, cover loosely with fool and rest for 5 minutes.
Meanwhile, heat remaining oil in saucepan over medium heat. Cook garlic, stirring, for 1 minute. Add beans and remaining lemon juice, and cook for further 1 – 2 minutes, until warmed through. Remove from heat, add the extra parsley and season with salt and pepper. Process beans until smooth, adding hot water to loosen if necessary.
To serve, divide mash among serving plates, top with steak and tapenade.
Thursday, September 6, 2007
I'm a very lucky girl, when we first started dating he told me he was the Powerball and he was right. So, many thanks to my husband for supporting me in all that I do, for his patience, understanding and for always being there with a good sense of humor no matter what state I'm in. He can make me laugh quicker and harder than anyone I've ever known. And isn't that what its all about? Having fun and loving life.
We celebrated last night with a lovely dinner with friends at Le Fou Frog. Seriously good French food and unbelievable wine. Tonight, we're going to Starkers Reserve on the Plaza.
Now, we're looking forward to a really good second year.
We called ahead to find out what they were serving, then popped into the Wine Cellar to pick up a bottle to go with dinner.
$12 Dinner menu (really...only $12)
Seasonal vegetable soup
Mixed greens with succotash
Vegetarian and mean epanadas, black bean tostadas and Spanish rice
Lemon cake with sauteed apples and pears
Its so nice having the wine shop next door, they really go out of their way to help you pick out the perfect pairing for the dinner. They insisted we try Yalumba's Hand Picked Shiraz + Viognier. Every since visiting Hunter Valley last year we regularly buy Australian wine, so it wasn't a hard sell. We often buy the Y Series of the same wine, it is about $15 cheaper and an always good, everyday red.
The "Hand Picked" version was a different wine all together. This word is probably overused, but I'm not a wine snob so I will say it was "jammy" and very intense. Deep plum color, dark berry flavors, spicy almost anise notes. An absolutely great find and it paired nicely with the smoky meat, roasted vegetables and black beans. You could easily put it down for a few years if you were married to someone who wouldn't pull it from the back of the wine refrigerator....but, ahem, that would not be me.
I think we'll be going back to get a couple more bottles.
Saturday, September 1, 2007
- Lemon, ginger, walnut - 4
- Cinnamon, almond - 1
Thursday, August 30, 2007
Sunday, August 26, 2007
Saturday, August 25, 2007
I decided to try a clafoutis the very next day, searching through all of my resources for a great recipe. The recipe below from Bon Appetit had the best reviews and won the biggest praise overall, so I went for it. I used the peaches and blueberries from our CSA, in place of the pears. We had such a hard spring with late freezes, our Missouri peaches are just not as good this year. They are best cooked or used in smoothies.
This is very much a custard-like dish, while the cherry clafoutis at the restaurant had more of cakey consistency. Both were delicious, but not as similar as I'd hoped. This is a nice summer dessert that isn't too sweet. I'll try it again with fall fruit. Bonus: the leftover Reisling is a great starter for white sangria.
Vanilla Pear Clafoutis
Bon Appétit November 1997
Makes 6 servings.
3/4 cup sweet white wine (such as Riesling)
3 large pears, peeled, cored, cut lengthwise into 1/2-inch-thick slices
4 large eggs
1/2 cup sugar
Pinch of salt
6 tablespoons all purpose flour
1 cup milk (do not use low-fat or nonfat)
1/4 cup (1/2 stick) butter, melted
1 tablespoon vanilla extract
Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.
Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.
Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.
Friday, August 24, 2007
Sunday, August 19, 2007
By Kate Heyhoe
Yield: About 4 to 5 cups shredded chicken, plus broth
1 whole chicken cut into pieces, with bone and skin (about 3 pounds)
Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour. (I freaked and left it for a little over an hour, I didn't want to kill anyone.)
1 small yellow onion chopped
Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add three garlic cloves (unpeeled) to pan, sprinkle with half oregano and taco seasoning; roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
Peel garlic and purée with oil, water, lime juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth. Add remaining tomatoes and seasonings, continue to puree until smooth.
In a large fry pan at high heat add 3 Tbsp of canola oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
Saturday, August 18, 2007
Tuesday, August 7, 2007
adapted from Bon Appétit, January 2001
3 cups (packed) fresh mint leaves
6 cups club soda
Add club soda to pitcher; gently stir. Fill each of 6 glasses with 1 cup crushed ice. Pour mojito over and garnish each glass with 1 mint leaf, a few blueberries and 1 lime wedge.
Bon Appétit, January 2001
Wednesday, July 25, 2007
Bon Appétit, August 2007