Notes: Simple Suggestions for Using Nut Butters: HOMEMADE NUT BUTTERS Preparation time: Approximate Processing Times in Food Processor for Nut Butters: Chicken with Pecan Cream & Mushrooms Recipe notes: Substitute your favorite pasta or rice in place of the egg noodles. Use fresh rosemary or parsley in place of thyme if you prefer. Ingredients: Pecan Cream: ½ pound (225 g) egg noodles or pasta Sauce: Directions: Asian Noodle Salad with Cashew (or Peanut) Dressing Recipe notes: Customize the salad by adding or substituting your favorite vegetables. Shredded cabbage, bean sprouts, and slivered carrots would make nice additions. Obviously, you can omit the shrimp, or substitute chicken or tofu or the protein of your choice. The dressing is equally as good with peanut butter rather than cashew butter. We tested the dressing with nut butters made from salted cashews & peanuts with good results. Ingredients: Cashew Butter: Cashew Dressing: Noodle Salad: Directions: Chicken with Curried Tomato Almond Sauce Recipe notes: Substitute the protein of your choice for the chicken. This is a smooth sauce, so the onion is removed before serving. If you prefer, dice the onion and leave it in the sauce or substitute a bit of onion powder. Ingredients: 1 Tablespoon (15 ml) olive oil Spice Blend: Sauce: Hot basmati rice for serving Directions: Walnut White Bean Dip with Rosemary & Sage Recipe notes: Canned beans tend to be salty, so you may not need additional salt. Taste the dip after blending and add salt as needed. Ingredients: ½ cup (120 ml) walnuts* Directions:
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
This months challenge was both a failure and a success. Try as I might I could not make cashews into cashew butter in my blender. This months hosts recommended using a food processor for making the nut butter in a food processor. I have done just fine without a food processor for years, and though I have thought that owning one would make life much easier, I couldn't justify buying one- even with this challenge as an excuse.
However, I was anticipating this to be a problem and used cashew butter from whole foods in my recipe. (Which doesn't fulfill the purpose of the challenge but was my most economical recourse.) I made Asian noodle salad and it was amazing. A success I can't wait to repeat! Now, the question is what do I do with my cashew powder? Can they be used in macarons? Back to the kitchen for some experimenting!
Yield: 4 servings
3/4 cup (180 ml) coarsely chopped pecans*, toasted
1 cup (240 ml) water
¾ teaspoon (3 ml) salt, more as needed
4 (6-ounce / 170 g) boneless, skinless chicken breast halves
1 teaspoon (5 ml) olive oil, more as needed
Salt & pepper to taste
1 tablespoon (15 ml) deglazing liquid (water, broth, wine; optional)
1 teaspoon (5 ml) olive oil, more as needed
1/4 cup (60 ml) finely chopped shallots
½ pound (225 g) mushrooms, sliced
1 Tablespoon (15 ml) fresh thyme leaves
Chopped pecans, (optional garnish)
Yield: 4 servings
1 cup (240 ml) cashews*
½ inch (1 cm) slice of fresh ginger, chopped
8 cloves garlic, more or less to taste, chopped
½ cup (120 ml) cashew butter
¼ cup (60 ml) soy sauce
3 Tablespoons (45 ml) sugar
3 Tablespoons (45 ml) vinegar
3 Tablespoons (45 ml) toasted sesame oil
¼ cup plus 1 Tablespoon (75 ml) water
Hot sauce to taste (optional)
1/2 pound (225 g) linguine or thin rice noodles
1 tablespoon (15 ml) olive oil
1/2 pound (225 g) small or medium shrimp, peeled and deveined
1 large red bell pepper, cored and seeded, cut into thin strips
1 cucumber, peeled, seeded, sliced
1/4 cup (60 ml) sliced green onions
1/4 cup (60 ml) chopped fresh basil
1 tablespoon (15 ml) chopped cashews (optional garnish)
Lime wedges (optional)
Yield: 4 servings
4 (6 oz / 170 g) boneless, skinless chicken breast halves
Salt to taste
1.5 tablespoons (20 ml) garam masala seasoning
1 teaspoon (5 ml) ground ginger
1/2 teaspoon (2 ml) ground cinnamon
1/4 teaspoon (1 ml) black pepper
4 tablespoons (60 ml) butter
1 large onion, cut in half pole to pole
2 cloves garlic, minced
1 (15-ounce/425 g) can tomato sauce
⅓ cup (80 ml) almond butter
⅓ cup (80 ml) milk
½ to ¾ cup (120 to 180 ml) chicken broth or water, more as needed
1 cup (240 ml) frozen peas (optional)
Chopped parsley (optional garnish)
Sliced almonds (optional garnish)
1 (15.8 oz/448g) can Great Northern, Cannellini, or other white beans, drained and rinsed 1 garlic clove, chopped 2 Tablespoons (30 ml) fresh lemon juice
2 teaspoons (10 ml) fresh rosemary, chopped
2 teaspoons (10 ml) fresh sage, chopped
¼ teaspoon (1 ml) lemon zest (optional) ¼ teaspoon (1 ml) black pepper salt to taste
Friday, July 16, 2010
Daring Cooks July 2010 Homemade Nut Butters
Sunday, March 14, 2010
Daring Cooks March 2010 Risotto
Preparation time: Equipment required: Chicken Stock Ingredients: Directions: Risotto Base Ingredients: Directions: Pumpkin Risotto (OPTIONAL recipe) Ingredients: Directions: Preserved Lemon Risotto (OPTIONAL recipe) Serves 4 as a starter or light lunch Ingredients: Directions: This one has a very strong taste, it is best served as a base with something else. We stirred through goats cheese. It was delicious.
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
Well, this challenge was a first for me. It is the first challenge that I have actually made before. Yes!!! The challenge was to make chicken stock and use it in making risotto. Love risotto! I also really love to make my own stock. The stock recipe for this challenge was an interesting one because it calls for a cinnamon stick. I loved the smell as it was simmering away, but I don't think this would work for all the things I use my chicken stock for. But, for this challenge I decided to play off of those flavors and I made fennel and shrimp risotto. I sauteed a finely chopped fennel bulb with the onion and added some of the fennel fronds at the very end. I also added a couple star anise pods to the stock as it was simmering, waiting to be added to the rice- to kick up the anise flavor a bit. The shrimp was sauteed separately in butter. Loved the way the flavors worked together. Definitely would make it this same way again. But then there are so many ways to make risotto. So many things to try. I appreciated that there was a lot of leeway for flavoring the risotto. As usual my fellow daring cooks have come up with some amazing combinations, savory, sweet- you name it! Thanks to Eleanor and Jess for a great challenge.
Stock: 20 minutes prep time, 3 hours cooking.
Pumpkin Risotto: 10 minutes prep time, 20-30 minutes cooking. ,
Lemon Risotto: 10 minutes prep time, 20-30 minutes cooking.
• 5 Litre stock pot, or other large pan
• knife
• chopping board
• tablespoon
• teaspoon
• sieve
• ladle
• hand blender (optional)
• wooden spoon or other stirring implement
• grater
• saucepans
• measuring cups
• scales
1 large chicken 2-3 pounds about 1 kg
chicken bones 2-3 pounds 1 kg
2 onions, roughly diced
1 medium leek - white part only, roughly diced
2 sticks celery, roughly diced
2 cloves garlic, halved
1 cinnamon stick
1 tsp. white peppercorns ( Any type of whole peppercorn will do)
2 bay leaves (fresh or dried, it doesn't matter.)
peel of 1/2 lemon
1/4 tsp. allspice
olive oil 2 fluid oz 60 ml
1 small onion, quatered
rice 14 oz 400g
Any type of risotto rice will do. I use Arborio but the recipe itself says Vialone Nano. Another to look for is Carnaroli.
white wine 2 fl oz 60 ml
chicken or vegetable stock , simmering 2 pints 1 L
pumpkin, grated 7oz 200g Don't use butternut, the taste will be too watery
thyme, chopped 1 Tbsp
unsalted butter 3.5 oz 100g chilled and cut into small cubes
parmesan cheese, grated 2 oz 60g
1 preserved lemon, peel only, finely diced. (The lemons from last months challenge should be perfect by now, otherwise you can buy them. Regular lemon zest will work as well.)
celery leaves, from the heart, finely chopped 1 Tbsp
unsalted butter 3.5 oz 100g chilled and cut into small cubes
parmesan cheese, grated 2 oz 60g
Saturday, February 13, 2010
Daring Cooks February 2010 Mezze
Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid 2 teaspoons regular dry yeast (.43 ounces/12.1 grams) Directions: Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden 1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams) Directions: *Optional Recipe: Cucumber Raita – Recipe adapted from The Indian Grocery Store Demystified by Linda Bladholm 1 medium cucumber, peeled and most of the seeds removed Directions: *Optional Recipe: Falafels - Recipe from Joan Nathan and Epicurious.com 1 cup dried chickpeas, soaked in cold water overnight OR use well canned drained chickpeas (7 ounces/100 grams) Directions: Note: I sometimes prefer to bake these so I can avoid the deep frying. I bake them on a nonstick pad (silpat or the like) at 325F (160C), just until they’re firm, about 20 minutes. Prep Time: 10 minutes and then up to 30 days 5 lemons Optional Safi Mixture: Directions: 1. Special Equipment: 1 pint Mason Jar – Sterilized Notes from Epicurious: Notes from Paula Wolfert:
The 2010 February Daring COOKs challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.
The challenge this month was to prepare a mezze table. It is a Middle-Eastern style of eating where many small dishes are served at once. Our hostess provided a variety of recipes but the only requirement was to make pita bread and hummus.
I made the required hummus and pita,
and also made cucumber riata (white yogurt dip), preserved lemons,
Israeli couscous with roasted butternut squash and preserved lemon (recipe here), Moroccan chicken with preserved lemons (recipe here),
and meyer lemon squares for dessert.
It was such a delicious meal, and made a lot of food. We ate mezze for days! (Until getting a stomach bug and then we spent days wishing we could eat mezze.) I loved making the pita bread- it is a good recipe, and pretty easy. After we had eaten our fill of hummus and pita, we made the leftover pitas into pizzas.
Continue for the recipes.
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.
Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.
Prep time: Approximately 15 minutes
1 teaspoon cumin seeds (.1 ounce/3 grams) OR use a small pinch of dried cumin—to taste
2 cups plain whole milk or Greek yogurt (17 ounces/473ml)
1 garlic clove, peeled and minced
fresh coriander or mint, chopped, a couple pinches or more to taste
cayenne pepper or paprika, just a pinch to use as a garnish (optional)
1. Peel cucumber, de-seed, and dice. Blot off moisture with paper towels.
2. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat.
3. In a bowl, stir yogurt until it is smooth.
4. Mix it with the cumin, garlic and coriander or mint leaves (I used some grated radish instead).
5. Stir in the cucumber and sprinkle with cayenne or paprika, and chill before serving.
Prep Time: Overnight for dry beans and 1 hour to make Falafels
1/2 large onion (roughly chopped, about 1 cup)
2 tablespoons fresh parsley, chopped OR use a couple pinches of dried parsley (.2 ounces/5 grams)
2 tablespoons fresh cilantro, chopped OR use a couple pinches of dried cilantro (.2 ounces/5 grams)
1 teaspoon table salt (.1 ounce/5 grams)
1 teaspoon dried hot red peppers (cayenne) (.1 ounce/2 grams)
4 whole garlic cloves, peeled
1 teaspoon cumin (.1 ounce/2 grams)
1 teaspoon baking powder (.13 ounces/4 grams)
4 tablespoons all-purpose flour (1 ounce/24 grams) (you may need a bit extra)
tasteless oil for frying (vegetable, canola, peanut, soybean, etc.), you will need enough so that the oil is three inches deep in whatever pan you are using for frying
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, and then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. If you don’t have a food processor, then feel free to mash this up as smooth as possible by hand.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts.
5. Heat 3 inches of oil to 375 degrees (190C) in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.
6. Drain on paper towels.
*Optional Recipe: Preserved Lemons – Recipe from Paula Wolfert and Epicurious
¼ cup salt (2 ounces/60 grams)
1 cinnamon stick
3 whole cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
freshly squeezed lemon juice to taste, only if needed
2. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
3. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
4. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
5. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.
6. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
• Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties.
• To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons.
• To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here.
When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
Thursday, January 14, 2010
Daring Cooks January 2010 Satay
Depending on the ingredients you select, Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. Directions: Chill Chart Faster (cheaper!) marinade: Directions: Cooking Directions (continued): 4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers. * If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers. 3/4 cup coconut milk (6 oz or 180 mls) 4 Tbsp soy sauce (2 oz or 60 mls) Mix well. Serve chilled or room temperature. 4 Tbsp tamarind paste (helpful link below) (2 oz or 60 mls)
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
Every so often I get the hankering for really good Asian food. Somehow it isn't the desert Southwest's specialty. They do green chili really well, but Asian, specifically Thai....well... and you know that is okay. It has really gotten me cooking. After moving here I started trying every Satay recipe I could get a hold of trying to find one that was just like the Thai restaurant I loved in Portland. So I was excited to try another satay recipe. This one is quite good, probably not the best one that I have tried, but pretty good none the less. I tried both the quick option (meh) and the longer one (fabulous and really doesn't take that much more time). I only made the peanut sauce each time but one of these times I'll have to try the other dip recipes too.
This was a fun and easy challenge for this month. Thank you Cuppy! It was such a busy time with holidays, New Years, and then just digging out from the aftermath. We somehow survived and now on to all of the excitement of the year ahead.
Time Table
Prep Marinate Cook Pork 30 min. 4 – 24 hrs 20 min. Beef/Lamb 30 min. 6 – 24 hrs 20 min. Chicken 30 min. 2 – 12 hrs 10 – 15 min. Vegetables 5 - 10 min. 2 hrs 5 - 10 min. Tofu 5 - 10 min. 2 hrs 5 - 10 min.
Pork Satay with Peanut Sauce
Satay Marinade
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork (loin or shoulder cuts) (16 oz or 450g)
1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
2a. Cut pork into 1 inch strips.
3a. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
Pork Beef/Lamb Chicken Vegetables Tofu (no oil) 4-8 hrs
Up to 24 hrs6-8 hrs
Up to 24 hrs1-4 hours
Up to 12 hrs20 min – 2 hrs
Up to 4 hrs20 min – 4 hrs
Up to 12 hrs
2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)
1b. Mix well.
2b. Cut pork into 1 inch thick strips (2-2.5 cm thick), any length.
3b. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.Peanut Sauce
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.Pepper Dip (optional)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1 finely chopped green onion (scallion)Tamarind Dip (optional)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 clove of garlic, minced
1 finely chopped green onion (scallion)
1 tsp brown or white sugar, or to taste (about 5 mls)
Monday, December 14, 2009
Daring Cooks December 2009
Beef Wellington
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
Beef wellington- tenderloin coated with seasonings and mushrooms wrapped in crepes and then in a pastry. I think I might have reconsidered making the beef version of this recipe and had planned to make the Salmon en Croute if I had actually looked at the prep times on these recipes. Tom was so patient last night as I put together the beef wellington in record time. Instead of 3 hours I shaved it down to 1 and a half. This does include baby breaks and dinner for the toddler but it is still long when you have just gotten back from hiking and running and are hungry. So many shortcuts were taken, such as completely cutting out the chilling time, using tortillas instead of crepes, and not caring about a neat tidy presentation. I did however make the shortcrust pastry instead of taking the option of using pre-made puff pastry. The shortcrust pastry is so easy and comes together fast. I threw it in the fridge while I pulled everything else toghether. We aren't big mushroom fans so I didn't have them on hand so I did a topping of carmelized onions. While those were cooking away, I got the meat ready, rolled out the dough, softened the tortillas in the microwave and then got ready to put it all together-pastry on the bottom, tortilla next, bacon (wish it was prosciutto), then the meat, dijon mustard, fresh thyme, carmelized onions, and then blue cheese, all wrapped up in a packet of pastry.
The results were delicious! Loved the caramelized/blue cheese combo and the shortcrust pastry was crisp. Didn't even notice the tortilla, though I think the herb crepes are a more elegant way to go. Thanks Simone for a great challenge!
Preparation time: Total prep time incl. cooking for the Salmon is 50 minutes
Total prep time for the Beef Wellington is 3 hours
Shortcrust pastry : 50 minutes (optional)
Equipment required:
For the Salmon en croute
oven
foodprocessor
rolling pin
For the Beef Wellington
Blender or food processor
Frying pan
15 cm crepe pan or small frying pan or griddle
cling film
oven
Salmon en croute:
Ingredients
Mascarpone or creamcheese 5.2 ounces/150 gr
Watercress, rocket (arugula) and spinach - 0.6 cup/4.2 ounces/120 gr
Shortcrust pastry - 17.6 ounces, 500 gr. Use a butterversion such as Jus-rol which is frozen or dorset pastry. or... make your own!
Salmon fillet (skinless)- 17.6 ounce/500 gr
egg - 1 medium sized
Directions:
1.Heat the oven to 200°C/390 F. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.
2. Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
3. Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.
Shortcrust pastry
Ingredients:
450 gr (15.8 ounces or 3.2 cups ) of plain all purpose flour
200 gr ( 7 ounce) cold butter
pinch of salt
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp of water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
For best results make sure the butter is very cold.
Beef Wellington (serves 4)
Button mushrooms - 17.6 ounces/500gr (stalks removed and finely chopped)
Olive oil - 2-3 tbsp
thyme - 1 sprig
Beef fillet, center cut piece - 21.16 ounce/600 gr
English mustard - 1 tbsp
puff pastry (all butter pastry pack) - 17.6 ounce/500 gr
parma ham (prosciutto) - 3 slices
egg yolk - 1 pcs, beaten
For the herb crepes:
plain (all purpose) flour - 0.3 cup/1.76 ounce/50 gr
milk - 0.5 cup/125 ml
mixed herbs - 1 tbsp (chopped, use herbs such as cervil, chives and tarragon
butter - 0.5 tbsp Instructions:
1. To make the crepes, whizz the flour, egg and milk with a pinch of salt in a blender or processor until smooth. Pour into a jug and stir in the herbs and some seasoning. Leave to rest.
2. Fry the mushrooms in a little oil until they give up all their moisture and it has evaporated, leaving you with a thick paste. Add the thyme leaves and some seasoning and keep cooking for a few minutes. Cool.
3. Stir the melted butter into the crepe batter, heat a 15 cm crepe pan and oil it lightly. Pour in enough batter to make a thin layer on the base of the pan, cook until the top surface sets and then turn over and cook briefly. Remove and repeat with the rest of the batter. This will make a couple more than you need so choose the thinnest ones for the recipe.
4. Sear the beef all over in a little oil in a very hot pan. Brush with the mustard, season and allow to cool.
5. Lay a large sheet of cling-film on a kitchen surface and put two crepes down on it, overlapping a little. Lay over the parmaham (prosciutto). Spread the mushroom mixture over the ham and put the beef in the centre. Roll the cling-film up, taking the crepe with it, to wrap the beef completely into a nice neat log. Chill for 1 hour.
6. Heat the oven to 200°C/390F. Roll out the pastry, remove the clingfilm and wrap the beef in the pastry like a parcel, with the ends tucked under. Trim to keep it nice and neat. Brush with egg, score with shallow lines across the top and chill for 20 minutes.
7. Cook for 20 minutes. The best way to test if the meat is done to your liking is to neatly and carefully stick a skewer into the beef, count to three and then test it against your inner wrist. If it is cold, the beef will be raw, if it is warm then the beef will be rare and if it’s hot, it’ll be cooked through. Leave to rest for 20 minutes before carving.
Tuesday, July 14, 2009
July 2009 Daring Cooks Challenge
* For green beans, slice each beans into very thin rounds (2 mm) Powders - prepare ahead of time Powders citrus powder zest 300g of lemons (10.6 oz), remove the pith from the zest and poach in the simple syrup three times. dry with paper towels and move to a dehydrating tray. 130 for 12 hours. pulse the zest in a coffee grinder, pass through chinois, and mix with citric acid/vitamin C powder. If you do not have a dehydrator, place in microwave for 8 to 10 minutes at medium powder. Once dried, follow the other instructions. cilantro/parsley powder blanch the parsley in boiling saltwater for 1 second, submerge the leaves in ice water for 3 minutes. Dry on paper towels and place on dehydrator tray. 130 for 12 hours. grind and pass through chinois. If you do not have a dehydrator, place in microwave for 30 seconds, turn over leaves and microwave for another thirty seconds. They should be dry by now, pulse in coffee grinder, pass through chinois and reserve. onion powder dehydrator - 130 for 12 hours pulse in grinder, pass through chinois Caper powder run the capers under cold water for two minutes to remove some of the brine. Once dry, pulse and sift the powder. Mix it with the onion powder. Brown Butter powder 100g Dried banana chips (unsweetened if possible - many are coated in honey - the freeze dried ones would be brilliant) If you cannot find the cream powder, you can substitute Bob's red mill non fat dry milk powder, or even carnation instant milk powder. The substitutions will alter the flavor a little, but you will still get the general idea. preheat the oven to 350 degrees, sift the cream powder into a fine layer on a silpat or on parchment. bake for 4 minutes, then remove for heat. If it bakes for too long, it will burn. Be very cautious with all powders in the oven. They all go from browned to burnt in a few seconds. grind the banana chips in a coffee grinder and mix with the toasted cream powder. Pass this through a chinois and reserve. Skate bring 300g water and 300g beurre monte to simmer over medium heat, add skate wings and simmer for 2 minutes. Remove the pan from heat and flip the wing over and let rest in pan for two more minutes. Transfer to warming tray lined with parchment and season with 5 grams of fine sea salt. Plating peel the remaining banana into very think slices (3mm) fan three slices on the plate, place green beans on top and place skate wing portion on top. On the tall edge, sprinkle the brown butter powder. The powdered cream can be omitted completely, just replace it with more banana powder, or pineapple powder. Possibly non dairy creamer, but I have NO idea what would happen if you tried to brown it. The poaching liquid is pretty much butter - it could be replaced with other poaching methods. Water, wine, bay leaf, garlic clove, pepper, etc. Try to go easy on the salt in the liquid if you use a replacement.And here is the rest of it.
This is a dish from Grant Achatz, found in the Alinea cookbook
I am grateful for the introduction, but way intimidated. I nearly sat this challenge out. But finally decided to go for it- after all that is what being a Daring Cook is all about- trying new things. I can honestly say that I will probably never make this dish again but it is an experience I won't forget. It took me a couple of days to make my powders-I tried the microwave method for dehydrating hoping it would be the quick ticket. And it was successful for the parsley and cilantro, but I started a fire when I tried to do the red onion. Hmm..don't recommend that. So the rest of the ingredients were dehydrated in the oven. The thing that I will take from this dish for the future, is the combination of flavors. It seems like such a far fetched combination- fish, beans, bananas, capers, lemon...But the way they combine is just amazing. Skate, Traditional Flavors Powdered
* Beurre Monte - 454g butter (4 sticks, 1 pound) cubed and cold, 60g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break - this is your poaching liquid.
caper / onion
lemon powder
cilantro/parsley powder
'brown butter' powder
once dried, all powders should be pulsed in a coffee grinder/spice mill/morter and pestle then passed through a chinois or fine mesh strainer.
300g lemons
1000g simple syrup
5g citric acid/vitamin c tablet
150g cilantro
150g parsley
100g cup minced red onions
microwave at medium power for 20 minutes.
200g capers (get the ones packed in brine/vinegar)
dry on paper towels and dehydrate for 12 hours at 130 degrees.
microwave instructions are unclear. Dry them as much a possible with paper towels, the microwave on medium for 1 minute. Check the moisture content and stir them. repeat for 30 second intervals until they are dry. If you use this method, pleas post the time needed to dry the capers.
300g spray dried cream powder
* For green beans, slice each beans into very thin rounds (2 mm)
* Beurre Monte - 454g butter (4 sticks, 1 pound) cubed and cold, 60g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break - this is your poaching liquid.
Prepare the skate - 50G v shaped cuts are recommended
Bring 100g water, 100g beurre monte, and green bean rounds to a boil over high heat. Cook until the water has evaporated (about 3 minutes), when the pan is almost dry, remove it from heat and season with 3g salt
Take the tip of a small spoon and make a small mound of the citrus powder, the onion-caper powder, and the cilantro parsley-powder. Swirl these around in a hurricane type pattern. I found that it is easier, and you get finer lines if you lightly shake the plate to flatten out the mounds, then swirl the spoon through it to get the pattern.
Substitutions
The Skate can be replaced with flounder or cod.
If you can get skate that is not 'prepared' IE - Skinned- get the fish monger to prepare it for you.
Sunday, June 14, 2009
June 2009 Daring Cooks Challenge
For the June 2009 Daring Cook’s challenge Jen, of Use Real Butter, introduced us to her family’s recipe for Chinese dumplings/pot stickers. This was a fun challenge for the month and one that I will be coming back to in the future. I made these little dumplings in bulk because they are so yummy. They freeze wonderfully and make for a really easy meal. We tried out all three methods for cooking them, boiling, pan frying, and steaming. All delicious, but the crunchy pan fried potstickers were our favorite. I made both the pork and shrimp recipes that Jen provided and now that I have those in hand I feel more apt to experiment with other fillings. The possibilities are really endless. Just check out what the other daring cooks are creating.
Here is Jen’s wonderful recipe.
Chinese Dumplings/Potstickers
Time: Prep for the filling takes me 30 minutes. Rolling and wrapping several dozen dumplings takes me 1 hour by myself. Cooking: When steaming, I can cook a dozen at a time in about 10 minutes. Potstickers: 15 minutes per 2 dozen determined by the size of your pan. Boiling - 6 minutes per dozen or so depending on size of pot.
pork filling:
1 lb (450g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch
OR
shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch
Combine all filling ingredients in a large mixing bowl and mix thoroughly.
dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for worksurface
dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)
Combine all filling ingredients in a large mixing bowl and mix thoroughly
Make the dough. Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Forming the dumplings. Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.
To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.
Thursday, May 14, 2009
1st Ever Daring Cooks Challenge May 2009
Source: From The Zuni Cafe Cookbook Yield: Makes 40 to 48 gnocchi (serves 4 to 6) Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour. Tips: - If you can find it, use fresh ricotta. As Judy Rodgers advises in her recipe, there is no substitute for fresh ricotta. It may be a bit more expensive, but it's worth it. Equipment required: - Sieve Videos that might help: For the gnocchi: 1 pound (454 grams/16 ounces) fresh ricotta (2 cups) For the gnocchi sauce: 8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced Step 1 (the day before you make the gnocchi): Preparing the ricotta. If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi. Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough. To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible. Add the lightly beaten eggs to the mashed ricotta. Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture. Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine. Add the Parmigiano-Reggiano and the salt. Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well). Step 3: Forming the gnocchi. Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp. In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep. With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl. Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour. At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes. If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success. Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them. Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour. You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up. Step 4: Cooking the gnocchi. Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside. In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other. Once the water is boiling, salt it generously. Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi). When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking. Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now. With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately. Freezing the gnocchi: If you don’t want to cook your gnocchi right away or if you don’t want to cook all of them, you can make them and freeze them. Once they are formed and resting on the flour-dusted, lined tray, place them uncovered in the freezer. Leave them for several hours to freeze. Once frozen, place them in a plastic bag. Remove the air and seal the bag. Return to the freezer. To cook frozen gnocchi, remove them from the bag and place individually on a plate or on a tray. Place in the refrigerator to thaw completely. Cook as directed for fresh gnocchi.
Here it is, the reveal of the first challenge for the daring cooks-the brand new companion to the daring bakers. Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice (the creators of the Daring Kitchen) hosted this months challenge. We made Ricotta Gnocchi from the Zuni Cafe Cookbook by Judy Rodgers.
Now I consider myself to be a decent enough cook- but cooking to me is something that always feels like work. There's the meal planning, the shopping, the day in and day out drudgery of trying to decide what to make for dinner. This is why I decided to join the Daring Cooks. It guarantees that one night a month I don't have to decide what is for dinner, oh yeah, and it is a good way to learn new things, expand my cooking skills, and expose my kids to new things.
So, this month's challenge seemed pretty simple from the outset -but judging by my results, I would say it was a little deceptive. The process of making the ricotta gnocchi is pretty simple. Drain ricotta, make sure it is dry, mix together, form the gnocchi, and then cook. Well, somewhere along the way, oh, probably at the beginning, I messed something up. I found I was really good at making ricotta soup. They just didn't stay together. This is caused from the ricotta being too wet and I had to add more and more egg white and a little flour just to get them to hold their shape in the simmering water. After my slight modifications things went much better. The gnocchi are so light and pillow-like and a nice texture. I made a creamy pesto sauce, which brought out the ricotta flavor.
Many of the Daring Cooks really took this recipe to the next level by making their own ricotta (which actually seems pretty easy) and had better results because it is inherently drier. Because it really is a simple recipe, maybe I will venture into cheesemaking and make my own ricotta next time.Zuni Ricotta Gnocchi
- Do not skip the draining step. Even if the fresh ricotta doesn't look very wet, it is. Draining the ricotta will help your gnocchi tremendously.
- When shaping your gnocchi, resist the urge to over handle them. It's okay if they look a bit wrinkled or if they're not perfectly smooth.
- If you're not freezing the gnocchi for later, cook them as soon as you can. If you let them sit around too long they may become a bit sticky.
- For the variations to the challenge recipe, please see the end of the recipe.
- Cheesecloth or paper towels
- Large mixing bowl
- Rubber spatula
- Tablespoon
- Baking dish or baking sheet
- Wax or parchment paper
- Small pot
- Large skillet
- Large pan or pot (very wide in diameter and at least 2 inches deep)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi
2 teaspoons water
