Sauerbraten (German: sauer 'sour' i.e. pickled + Braten, roast meat) is a German pot roast, usually of beef (but other meats such as venison, lamb, mutton, and pork are sometimes used), marinated before cooking in a mixture of vinegar, water, spices and seasonings. Sauerbraten is traditionally served with red cabbage, potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or noodles. While many German-style restaurants in America pair potato pancakes with sauerbraten, this is common only in a small part of Germany. Sauerbraten has been described as one of the national dishes of Germany. Sauerbraten is one of the best known German dishes and several regions boast local versions. Regional variations of sauerbraten differ in the ingredients of their marinade, gravy, and traditional accompaniments.
Sauerbraten
Alton Brown
• 2 cups water
• 1 cup cider vinegar
• 1 cup red wine vinegar
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 6 whole cloves
• 12 juniper berries
• 1 teaspoon mustard seeds
• 1 (3 1/2 to 4-pound) bottom round
• 1 tablespoon vegetable oil
• 1/3 cup sugar
• 18 dark old-fashioned gingersnaps (about 5 ounces), crushed
• 1/2 cup seedless raisins, optional
Directions
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
After 3 days of marinating, preheat the oven to 325 degrees F.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
Thursday, March 31, 2011
Coconut And Macadamia Nut Banana Bread
The first commercial orchard of macadamia trees was planted in the early 1880s by Charles Staff at Rous Mill, 12 km southeast of Lismore, New South Wales. Besides the development of a small boutique industry in Australia during the late 19th and early 20th century, macadamia was extensively planted as a commercial crop in Hawaii from the 1920s. Macadamia seeds were first imported into Hawaii in 1882 by William H. Purvis. The young manager of the Pacific Sugar Mill at Kukuihaele on the Big Island, planted seed nuts that year at Kapulena.
Macadamia nuts pair perfectly with the tropical flavors of bananas and coconut.
Coconut and Macadamia Nut Banana Bread
2 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans or 2 - 8 1/2" x 4 1/2" x 2 3/4" high loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes for the smaller pans, adjust timing for larger pans to approx. 45 to 50 mins, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.
Macadamia nuts pair perfectly with the tropical flavors of bananas and coconut.
Coconut and Macadamia Nut Banana Bread
2 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans or 2 - 8 1/2" x 4 1/2" x 2 3/4" high loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes for the smaller pans, adjust timing for larger pans to approx. 45 to 50 mins, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.
Wednesday, March 30, 2011
Cream Cheese Flan
Flan or "Creme Caramel" as it is sometimes referred to, was a popular desert in Latin America and now is enjoyed world wide. Flan is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. This recipe makes 2 Flans and is very delicious and easy to prepare.
Cream Cheese Flan
Makes 2 large Flans*, serves 16
Nonstick vegetable oil spray
2 C. sugar
1 ½ C. water
3 ½ C. WHOLE milk, divided (no substitutes)
2 – 14 oz. cans sweetened condensed milk
2 tsp. vanilla paste or 2 tsp. PURE vanilla extract, divided
1 – 8 oz. pkg. cream cheese, room temperature, diced, divided
10 large eggs (5 each Flan)
Mixed berries or Kiwi, for garnish (optional)
Position 1 rack in bottom third of oven and 1 rack in the center and preheat to 375^. Spray two 9 – inch-diameter cake pans with 2-inch-high sides with vegetable oil spray; set aside. I use the nonstick cake pans.
Combine sugar and water in a heavy, stainless steel 2 - quart saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is a deep amber color, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 30 minutes. Pour half of caramel mixture into 1 prepared cake pan. Using oven mitts and working quickly, tilt and swirl pan to coat sides and bottom of pans. Repeat with remaining caramel and second cake pan. Set pans aside.
In a 5 to 6 – cup-capacity blender, combine 1 ¾ cups whole milk, 1 can condensed milk and 1-teaspoon vanilla paste; blend 15 seconds. With machine running, add half the cream cheese, 1 cube at a time and blend until smooth. Add 5 eggs, one at a time blending only 5 seconds after each addition. Pour custard into 1 prepared pan**. Repeat above direction for 2nd Flan.
Place each pan in a separate roasting pan**. Pour enough HOT water into each pan to come halfway up the sides of the custard-filled pan.
Bake Flans until set in center (will jiggle slightly in the center), about 45 mins or until set. Lift each pan from water bath and place hot Flans, uncovered, in refrigerator; chill overnight.
Before serving, cut around Flans to loosen. Invert platter over Flan; hold platter and pan together and turn over. Let sit a minute or so to allow Flan to settle onto platter and caramel syrup to pour out over the Flan. Using a small sharp knife, loosen any hard caramel from pan bottom. Crack caramel into pieces and garnish Flan with the pieces. Repeat with the second Flan. Serve immediately or chill up to 6 hours. Serve with berries and or Kiwi, if desired.
*Recipe can be cut in half recipe to make one Flan. It will not take as long to caramelize the sugar. Use a smaller saucepan and watch carefully.
**Place the prepared cake pan in the roasting pan. When ready to pour in the custard, place the roasting pan with the cake pan inside, on the bottom rack of oven: pour in the custard; pour hot water into roasting pan to come up about half way up the sides of cake pan, being careful NOT to get any water in the custard. Close oven and repeat the process for the second Flan. The first one in the oven may get done a few minutes before the second one.
Cream Cheese Flan
Makes 2 large Flans*, serves 16
Nonstick vegetable oil spray
2 C. sugar
1 ½ C. water
3 ½ C. WHOLE milk, divided (no substitutes)
2 – 14 oz. cans sweetened condensed milk
2 tsp. vanilla paste or 2 tsp. PURE vanilla extract, divided
1 – 8 oz. pkg. cream cheese, room temperature, diced, divided
10 large eggs (5 each Flan)
Mixed berries or Kiwi, for garnish (optional)
Position 1 rack in bottom third of oven and 1 rack in the center and preheat to 375^. Spray two 9 – inch-diameter cake pans with 2-inch-high sides with vegetable oil spray; set aside. I use the nonstick cake pans.
Combine sugar and water in a heavy, stainless steel 2 - quart saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is a deep amber color, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 30 minutes. Pour half of caramel mixture into 1 prepared cake pan. Using oven mitts and working quickly, tilt and swirl pan to coat sides and bottom of pans. Repeat with remaining caramel and second cake pan. Set pans aside.
In a 5 to 6 – cup-capacity blender, combine 1 ¾ cups whole milk, 1 can condensed milk and 1-teaspoon vanilla paste; blend 15 seconds. With machine running, add half the cream cheese, 1 cube at a time and blend until smooth. Add 5 eggs, one at a time blending only 5 seconds after each addition. Pour custard into 1 prepared pan**. Repeat above direction for 2nd Flan.
Place each pan in a separate roasting pan**. Pour enough HOT water into each pan to come halfway up the sides of the custard-filled pan.
Bake Flans until set in center (will jiggle slightly in the center), about 45 mins or until set. Lift each pan from water bath and place hot Flans, uncovered, in refrigerator; chill overnight.
Before serving, cut around Flans to loosen. Invert platter over Flan; hold platter and pan together and turn over. Let sit a minute or so to allow Flan to settle onto platter and caramel syrup to pour out over the Flan. Using a small sharp knife, loosen any hard caramel from pan bottom. Crack caramel into pieces and garnish Flan with the pieces. Repeat with the second Flan. Serve immediately or chill up to 6 hours. Serve with berries and or Kiwi, if desired.
*Recipe can be cut in half recipe to make one Flan. It will not take as long to caramelize the sugar. Use a smaller saucepan and watch carefully.
**Place the prepared cake pan in the roasting pan. When ready to pour in the custard, place the roasting pan with the cake pan inside, on the bottom rack of oven: pour in the custard; pour hot water into roasting pan to come up about half way up the sides of cake pan, being careful NOT to get any water in the custard. Close oven and repeat the process for the second Flan. The first one in the oven may get done a few minutes before the second one.
Brisket - 2 Ways
Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You'll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat (called the deckel). Any of the traditional recipes can be modified to use in the crock pot. If you try either of theses recipes you will not be disappointed. This dish is best prepared in advance so that the fat can be easily skimmed from the surface when it has cooled. When ready to serve, slice and reheat in the strained pan marinade.
Note: You can also put all the ingredients in a covered casserole and bake in a 200-degree oven overnight, for about 9 hours
MY FAVORITE BEEF BRISKET ~ TRADITIONAL
From JEWISH COOKING IN AMERICA by Joan Nathan (Alfred A. Knopf, 2001)
2 teaspoons salt
Freshly ground pepper to taste
1 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
1 garlic clove, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
1 10-ounce can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal
Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.Cover and bake in a preheated 325-degree oven for about 3 hours, basting often with pan juices.Add the parsley and carrots and bake, uncovered, for 30 minutes more or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is "fork tender."
This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain - that is, the muscle lines of the brisket - and with a sharp knife, cut across the grain.
When ready to serve, reheat the gravy.Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.
Serve with farfel (boiled egg barley noodles), noodle kugel, or potato pancakes. A colorful winter salad goes well with this.Yield: 8 to 10 servings
Tip: Try adding a jar of sun-dried tomatoes to the canned tomatoes. They add a more intense flavor to the brisket.
CROCKPOT BEEF BRISKET
Start by putting some halved baby potatoes on the bottom of the crock-pot. I then put some raw baby carrots on top of that. I then put the brisket on top of the whole thing. I have a 6 qt crock-pot, and I have found that a 5 pound bag of potatoes, 2 lbs of carrots and a 4 lb brisket will JUST fit. In a separate bowl, I add the following ingredients:
1 pkg onion soup mix
¼ C ketchup
2 T Worcestshire sauce
1 tsp minced garlic (I used bottled)
½ tsp cinnamon
2 C water
dash of pepper
Mix these ingredients all together and then pour it into the crock-pot. Cook the brisket on low for 8-10 hours. When you are ready to serve, the meat will be very tender and will basically fall apart on your fork. We put the brisket on a large platter and surround it by the carrots and potatoes. You really don’t even need a knife for this melt in your mouth meal!
Note: You can also put all the ingredients in a covered casserole and bake in a 200-degree oven overnight, for about 9 hours
MY FAVORITE BEEF BRISKET ~ TRADITIONAL
From JEWISH COOKING IN AMERICA by Joan Nathan (Alfred A. Knopf, 2001)
2 teaspoons salt
Freshly ground pepper to taste
1 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
1 garlic clove, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
1 10-ounce can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal
Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.Cover and bake in a preheated 325-degree oven for about 3 hours, basting often with pan juices.Add the parsley and carrots and bake, uncovered, for 30 minutes more or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is "fork tender."
This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain - that is, the muscle lines of the brisket - and with a sharp knife, cut across the grain.
When ready to serve, reheat the gravy.Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.
Serve with farfel (boiled egg barley noodles), noodle kugel, or potato pancakes. A colorful winter salad goes well with this.Yield: 8 to 10 servings
Tip: Try adding a jar of sun-dried tomatoes to the canned tomatoes. They add a more intense flavor to the brisket.
CROCKPOT BEEF BRISKET
Start by putting some halved baby potatoes on the bottom of the crock-pot. I then put some raw baby carrots on top of that. I then put the brisket on top of the whole thing. I have a 6 qt crock-pot, and I have found that a 5 pound bag of potatoes, 2 lbs of carrots and a 4 lb brisket will JUST fit. In a separate bowl, I add the following ingredients:
1 pkg onion soup mix
¼ C ketchup
2 T Worcestshire sauce
1 tsp minced garlic (I used bottled)
½ tsp cinnamon
2 C water
dash of pepper
Mix these ingredients all together and then pour it into the crock-pot. Cook the brisket on low for 8-10 hours. When you are ready to serve, the meat will be very tender and will basically fall apart on your fork. We put the brisket on a large platter and surround it by the carrots and potatoes. You really don’t even need a knife for this melt in your mouth meal!
Tuesday, March 29, 2011
Sautéed Pineapple With Rum Sauce
THE PINEAPPLE has served as both a food and a symbol throughout the human history of the Americas. Originally unique to the Western Hemisphere, the fruit was a culinary favorite of the fierce Carib Indians who lived on islands in the sea that still bears their name.Combining pineapple with rum is a true Caribbean delight!
Sautéed Pineapple With Rum Sauce
1 (3 to 4-lb) Pineapple, trimmed, peeled and quartered lengthwise
5 ½ tablespoons unsalted butter
½ cup walnuts coarsely chopped
¼ cup sugar
2 tablespoon dark rum
Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
Heat ½ tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third if the pineapple, turning over occasionally until golden, 4 to 5 minutes. Transfer to a platter and repeat with remaining pineapple in batches, using 1 tablespoon butter per batch.
While the last batch of pineapple cooks, heat sugar, rum and the remaining 2 tablespoons butter in a small, heavy saucepan over moderately low heat, stirring until sugar is dissolved , about 2 minutes. Remove from heat.
Serve pineapple with sauce spooned on top and sprinkled with walnuts.
Sautéed Pineapple With Rum Sauce
1 (3 to 4-lb) Pineapple, trimmed, peeled and quartered lengthwise
5 ½ tablespoons unsalted butter
½ cup walnuts coarsely chopped
¼ cup sugar
2 tablespoon dark rum
Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
Heat ½ tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third if the pineapple, turning over occasionally until golden, 4 to 5 minutes. Transfer to a platter and repeat with remaining pineapple in batches, using 1 tablespoon butter per batch.
While the last batch of pineapple cooks, heat sugar, rum and the remaining 2 tablespoons butter in a small, heavy saucepan over moderately low heat, stirring until sugar is dissolved , about 2 minutes. Remove from heat.
Serve pineapple with sauce spooned on top and sprinkled with walnuts.
Monday, March 28, 2011
JAMAICAN Jerk Chicken
Jamaican food an eclectic mix of the best that African, European, Indian, and Chinese cuisines have to offer. Jerk, a distinctly Jamaican style of barbecued meat and chicken, is now one of the most popular Jamaican foods worldwide but there is so much more to Jamaican food than jerk.
The term “Jerk” comes from the term “Jerky,” which comes from the Spanish “Charqui” (char-key), which is meat cooked over a slow wood fire. Today “Jerk” doesn’t refer to the cooking method, but the fiery spice mix rubbed on the meat before it’s grilled. While originally from Jamaica, jerk chicken is a popular recipe among spicy food fans all over America. This amazing chicken recipe is great paired with a cold and crunchy coleslaw.
JAMAICAN JERK CHICKEN
1 onion, chopped
1/2 cup chopped green onions
1/2 teaspoons dried thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 whole chicken, cut in sections, slashed 1/2" deep with a knife every few inches
Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).. Four Servings.
The term “Jerk” comes from the term “Jerky,” which comes from the Spanish “Charqui” (char-key), which is meat cooked over a slow wood fire. Today “Jerk” doesn’t refer to the cooking method, but the fiery spice mix rubbed on the meat before it’s grilled. While originally from Jamaica, jerk chicken is a popular recipe among spicy food fans all over America. This amazing chicken recipe is great paired with a cold and crunchy coleslaw.
JAMAICAN JERK CHICKEN
1 onion, chopped
1/2 cup chopped green onions
1/2 teaspoons dried thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 whole chicken, cut in sections, slashed 1/2" deep with a knife every few inches
Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).. Four Servings.
Cannoli
Beddi Cannola di Carnalivari
Megghiu vuccuni a la munnu 'un ci nn'è:
Sú biniditti spisi li dinari;
Ogni cannolu è scettru d'orgni Re.
Arrivunu li donni a disistari;
Lu cannolu è la virga di Moisè
Cui nun ni mancia, si fazza ammazzari,
Cu li disprezza è un gran curnutu affè!
Translated:
Beautiful are the Cannoli of Carnevale,
No tastier morsel in the world:
Blessed is the money used to buy them;
Cannoli are the scepters of all Kings.
Women even desist [from pregnancy]
For the cannolo, which is Moses's Staff:
He who won't eat them should let himself be killed;
He who doesn't like them is a cuckold, Olè!
For filling
* 1 pound (2 cups) fresh sheep's- or cow's-milk ricotta, drained 1 hour in cheesecloth-lined sieve
* 3/4 cup superfine sugar
* 1/3 cup miniature chocolate chips
* 4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
* 1 teaspoon vanilla extract
25 Purchased Cannoli Shells
Pistashio nuts finely chopped for garnish
Make filling
In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
When ready to fill, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end.Dipe each end into the pistachio nuts. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.
Megghiu vuccuni a la munnu 'un ci nn'è:
Sú biniditti spisi li dinari;
Ogni cannolu è scettru d'orgni Re.
Arrivunu li donni a disistari;
Lu cannolu è la virga di Moisè
Cui nun ni mancia, si fazza ammazzari,
Cu li disprezza è un gran curnutu affè!
Translated:
Beautiful are the Cannoli of Carnevale,
No tastier morsel in the world:
Blessed is the money used to buy them;
Cannoli are the scepters of all Kings.
Women even desist [from pregnancy]
For the cannolo, which is Moses's Staff:
He who won't eat them should let himself be killed;
He who doesn't like them is a cuckold, Olè!
For filling
* 1 pound (2 cups) fresh sheep's- or cow's-milk ricotta, drained 1 hour in cheesecloth-lined sieve
* 3/4 cup superfine sugar
* 1/3 cup miniature chocolate chips
* 4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
* 1 teaspoon vanilla extract
25 Purchased Cannoli Shells
Pistashio nuts finely chopped for garnish
Make filling
In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
When ready to fill, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end.Dipe each end into the pistachio nuts. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.
Sunday, March 27, 2011
Steelhead Trout
STEELHEAD TROUT
Susie Waters Davis
I love fly fishing. The solitude and beauty of a river. The art of casting and the magic of the hatch. There is no better place to find one's self and loose one's self at the same time.
Here is a bit of info about steelys:
Steelhead are the anadromous (migrating) version of rainbow trout. Rainbow trout are the "land locked" version, and remain in freshwater throughout their life. Oncorhynchus mykiss, or "Steelhead" or “steeleys” as they are called, migrate from the ocean into freshwater to spawn, and then can swim back out to the ocean again if they wish. The first rainbow trout planted in the Great Lakes were probably "steelhead". This is a strain of rainbow trout that migrates into the ocean before returning to spawn in their freshwater home streams. Rainbows have adapted well, moving in and out of the Great Lakes much as they would the ocean. As might be expected, they range widely throughout Lake Michigan and Lake Huron. Tagging has revealed that some migrate as far north as the Canadian tributaries of Lake Superior.
Here are two of my favorite recipes using steeleys. One recipe is Asian influenced ad the other is French/Italian in flavor. Both are seriously wonderful and get raves each time I serve them. You can use salmon if steelhead is unavailable.
ASIAN INSPIRED STEELHEAD TROUT
Four 4 ounce pieces of Steelhead Trout (can substitute Salmon as well)
For Vegetable mixture:
1 cup of shredded cabbage
1 carrot peeled and shredded
1 stalk of celery, sliced on a bias very thinly
½ cup broccoli florets
¼ cup water chestnuts, drained
Pinch of kosher salt
For the sauce:
Pan coating spray
1 clove of garlic, chopped
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes
¾ cup soy sauce, low sodium
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 cup water
1 Tablespoon corn starch
¼ cup sesame oil
Spray skillet with pan coating spray. Heat over medium high heat. When pan is hot add chopped garlic. Cook just until it gives off a sweet roasted smell. Tasty. Add ginger and red pepper flakes. Toast for a few seconds. Add soy sauce, black pepper and kosher salt. Reduce heat to medium. Mix corn starch with the water and the sesame oil. Stir into the hot soy sauce mixture. Continue to heat and stir the sauce until it has reached a slow boil. Remove half of the sauce and save extra sauce to offer guests. Guests will like it. Place trout in pan with remaining sauce. Turn to evenly coat the fish with sauce. Cover skillet with a lid. Reduce heat to low. Continue to cook for 10 minutes. While trout is cooking toss vegetable mixture with kosher salt. Place in a steamer. Steam for 5 minutes. Place vegetables on a serving tray. Lay the finished trout on top of them. Coat the fish with remaining sauce. Garnish with toasted sesame seeds and serve.
SEARED STEELHEAD TROUT FLORENTINE
7 oz. fresh filet of Steelhead
½ c. all purpose flour
3 sprigs, finely chopped fresh dill
1 tsp. kosher salt
½ tsp. cracked black pepper
2 oz. olive oil
1 vine ripened tomato
2 leaves julienned fresh basil
1 clove minced garlic
2 oz. whole butter
1 handful fresh spinach
Heat 1 tsp olive oil in a sauté pan over high heat, meanwhile, season flour with salt, pepper, and fresh dill; dredge steelhead trout in flour and sear in sauté pan until golden, turn the salmon over and repeat. Continue to cook the salmon to medium, or until the internal temperature reaches 135º f.
Peel and deseed tomato, place tomato in a blender and puree to a liquid. In a small sauce pan, over low heat, sweat the minced garlic in 1 ounce of whole butter, add the pureed tomato and simmer for 5 minute, add the fresh basil and a pinch of salt and pepper, fold in remainder of butter, pull off of heat and season to taste (you have just made a tomato coulis).
In another sauté pan place 1 ounce of olive oil, sauté spinach, and season with salt and pepper.
Place the sautéed spinach in the middle of plate, place the steelhead on the nest of spinach, and glaze the fish with the tomato coulis.
Serves One.
Susie Waters Davis
I love fly fishing. The solitude and beauty of a river. The art of casting and the magic of the hatch. There is no better place to find one's self and loose one's self at the same time.
Here is a bit of info about steelys:
Steelhead are the anadromous (migrating) version of rainbow trout. Rainbow trout are the "land locked" version, and remain in freshwater throughout their life. Oncorhynchus mykiss, or "Steelhead" or “steeleys” as they are called, migrate from the ocean into freshwater to spawn, and then can swim back out to the ocean again if they wish. The first rainbow trout planted in the Great Lakes were probably "steelhead". This is a strain of rainbow trout that migrates into the ocean before returning to spawn in their freshwater home streams. Rainbows have adapted well, moving in and out of the Great Lakes much as they would the ocean. As might be expected, they range widely throughout Lake Michigan and Lake Huron. Tagging has revealed that some migrate as far north as the Canadian tributaries of Lake Superior.
Here are two of my favorite recipes using steeleys. One recipe is Asian influenced ad the other is French/Italian in flavor. Both are seriously wonderful and get raves each time I serve them. You can use salmon if steelhead is unavailable.
ASIAN INSPIRED STEELHEAD TROUT
Four 4 ounce pieces of Steelhead Trout (can substitute Salmon as well)
For Vegetable mixture:
1 cup of shredded cabbage
1 carrot peeled and shredded
1 stalk of celery, sliced on a bias very thinly
½ cup broccoli florets
¼ cup water chestnuts, drained
Pinch of kosher salt
For the sauce:
Pan coating spray
1 clove of garlic, chopped
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes
¾ cup soy sauce, low sodium
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 cup water
1 Tablespoon corn starch
¼ cup sesame oil
Spray skillet with pan coating spray. Heat over medium high heat. When pan is hot add chopped garlic. Cook just until it gives off a sweet roasted smell. Tasty. Add ginger and red pepper flakes. Toast for a few seconds. Add soy sauce, black pepper and kosher salt. Reduce heat to medium. Mix corn starch with the water and the sesame oil. Stir into the hot soy sauce mixture. Continue to heat and stir the sauce until it has reached a slow boil. Remove half of the sauce and save extra sauce to offer guests. Guests will like it. Place trout in pan with remaining sauce. Turn to evenly coat the fish with sauce. Cover skillet with a lid. Reduce heat to low. Continue to cook for 10 minutes. While trout is cooking toss vegetable mixture with kosher salt. Place in a steamer. Steam for 5 minutes. Place vegetables on a serving tray. Lay the finished trout on top of them. Coat the fish with remaining sauce. Garnish with toasted sesame seeds and serve.
SEARED STEELHEAD TROUT FLORENTINE
7 oz. fresh filet of Steelhead
½ c. all purpose flour
3 sprigs, finely chopped fresh dill
1 tsp. kosher salt
½ tsp. cracked black pepper
2 oz. olive oil
1 vine ripened tomato
2 leaves julienned fresh basil
1 clove minced garlic
2 oz. whole butter
1 handful fresh spinach
Heat 1 tsp olive oil in a sauté pan over high heat, meanwhile, season flour with salt, pepper, and fresh dill; dredge steelhead trout in flour and sear in sauté pan until golden, turn the salmon over and repeat. Continue to cook the salmon to medium, or until the internal temperature reaches 135º f.
Peel and deseed tomato, place tomato in a blender and puree to a liquid. In a small sauce pan, over low heat, sweat the minced garlic in 1 ounce of whole butter, add the pureed tomato and simmer for 5 minute, add the fresh basil and a pinch of salt and pepper, fold in remainder of butter, pull off of heat and season to taste (you have just made a tomato coulis).
In another sauté pan place 1 ounce of olive oil, sauté spinach, and season with salt and pepper.
Place the sautéed spinach in the middle of plate, place the steelhead on the nest of spinach, and glaze the fish with the tomato coulis.
Serves One.
Saturday, March 26, 2011
Spanikopita
Spanakopita (pronounced /ˌspænəˈkɒpɪtə/; Modern Greek σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίττα, pítta, pie) or spinach pie is a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.[1] The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese.
It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are available that typically use tofu instead of cheese.
In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel.
Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay.
Spanikopita
2008, Michael Symon, All rights reserved.
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
18 min
Level:
Intermediate
Serves:
4 servings
Ingredients
* 2 tablespoons olive oil
* 1 tablespoon minced garlic
* 1 tablespoon minced shallot
* 1 cup cleaned and diced chanterelle mushrooms
* 2 cups cleaned spinach
* 4 ounces goat cheese
* Salt
* 4 sheets phyllo dough
* 6 ounces melted whole butter
Directions
Preheat oven to 480 degrees F.
Heat a large saute pan over medium heat. Add olive oil and heat. Add garlic, shallot and mushrooms and cook for 4 minutes. Add spinach and cook until spinach is very tender, roughly 6 minutes. Fold in the goat cheese, season with salt, to taste, and let cool. Lay out phyllo dough, butter liberally and fold into fourths. Butter again.
Divide mushroom and spinach mix into 4 equal parts on the phyllo. Fold into triangles buttering between each fold. Bake for 8 minutes or until golden brown.
It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are available that typically use tofu instead of cheese.
In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel.
Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay.
Spanikopita
2008, Michael Symon, All rights reserved.
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
18 min
Level:
Intermediate
Serves:
4 servings
Ingredients
* 2 tablespoons olive oil
* 1 tablespoon minced garlic
* 1 tablespoon minced shallot
* 1 cup cleaned and diced chanterelle mushrooms
* 2 cups cleaned spinach
* 4 ounces goat cheese
* Salt
* 4 sheets phyllo dough
* 6 ounces melted whole butter
Directions
Preheat oven to 480 degrees F.
Heat a large saute pan over medium heat. Add olive oil and heat. Add garlic, shallot and mushrooms and cook for 4 minutes. Add spinach and cook until spinach is very tender, roughly 6 minutes. Fold in the goat cheese, season with salt, to taste, and let cool. Lay out phyllo dough, butter liberally and fold into fourths. Butter again.
Divide mushroom and spinach mix into 4 equal parts on the phyllo. Fold into triangles buttering between each fold. Bake for 8 minutes or until golden brown.
Expresso Tiramisu
There is some debate regarding tiramisu's origin. It may have originated as a variation of another layered dessert, the Zuppa Inglese.
In 1998, Fernando and Tina Raris claimed that the dessert is a recent invention. They pointed out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in an article from 1971 by Giuseppe Di Clemente. It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci Del Veneto, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.
Several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that tiramisu was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill.
Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post establish the creation of tiramisu by him on 24 December 1969 in Via Sottotreviso while he was head chef at Treviso, near Venice.
Accounts of the recipe's invention at an Italian brothel (to provide an energy boost to exhausted clients) are apocryphal.
This is a different take on Tiramisu, most recipes call for Lady Fingers, this one uses a Butter Pound cake. Make your own or buy one already prepared!
Espresso Tiramisu
“Pick Me Up”
LouAnn Dykhouse
3 C. mascarpone cheese*
1 ½ C. confectioners’ sugar, divided
¼ C. Marsala
¾ C. heavy cream, chilled
2/3 C. water
5 tsp. instant espresso powder or regular coffee powder
unsweetened cocoa
Butter Pound Cake
Prepare Butter pound cake and cool. In a medium bowl, using an electric mixer set on medium speed, beat together the mascarpone cheese, 1 cup confectioners’ sugar and Marsala
*Mascarpone Cheese Substitute
1 ½ lbs. light cream cheese
½ C. heavy cream
6 T. sour cream
Blend together all ingredients until smooth, use as you would mascarpone cheese.
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