It All Started With Pizza...

Why Cilantro Tastes Like Soap, for Some

2010-04-14T12:45:00.001-04:00

The Curious Cook - Why Cilantro Tastes Like Soap, for Some - NYTimes.com:

"FOOD partisanship doesn’t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters..."

full article on NYTimes.com

Risotto with Smoked Mozzarella

2010-02-26T17:01:00.000-05:00

6 cups chicken or vegetable broth
5 tbl unsalted butter
1 small onion, finely minced
2 cups imported Italian Arborio rice
1 cup dry white wine
3 ounces smoked mozzarella
1/3 cup freshly grated parmigiano
Salt to taste

Heat the broth in a medium-size saucepan and keep warm over low heat.
Melt 4 tablespoons of the butter in a large saucepan over medium heat. When the butter foams, add the onion and cook, stirring, until the onion is pale yellow and soft, 3 to 4 minutes. Add the rice and cook until it is well coated with the butter and the onion, about 1 minute. Add the wine and cook, stirring, until the wine is almost all reduced. Add just enough broth to barely cover the rice. Cook, still over medium heat, stirring constantly, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding broth a bit at a time, until the rice is tender but still firm to the bite, about 16 minutes.
Add a last small bit of broth, the mozzarella, the remaining tablespoon of butter, and the parmigiano. Mix well and quickly for less than a minute. At this point the mozzarella should be melted and the rice should have a moist, creamy and slightly loose consistency. Season lightly with salt and serve at once.

Recipe Source:
Author: Biba Caggiano, Source: Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants

Food critic Jonathan Gold profiled in The New Yorker

2009-11-08T19:26:00.000-05:00

Food critic Jonathan Gold : The New Yorker:

"For nearly twenty-five years, Jonathan Gold, the high-low priest of the L.A. food scene, has been chronicling the city’s carts and stands and dives and holes-in-mini-malls; its Peruvian, Korean, Uzbek, Isaan Thai, and Islamic Chinese restaurants; the places that serve innards, insects, and extremities. He tells his readers where to get crickets, boiled silkworm cocoons, and fried grasshoppers. On their behalf, he eats hoof and head and snout, and reveals which new populations have come to town, and where they are, and what they’re cooking up. Two years ago, Gold won the Pulitzer Prize for criticism, a first for a food writer, and a first for his home paper, the alternative L.A. Weekly. Interesting cuisine, he believes, often comes out of poverty..."

Terrific article here.

Creating virtual recipe box can be a snap

2009-08-20T09:45:00.000-04:00

Creating virtual recipe box can be a snap : "For years, I have tucked away recipe cards of all shapes and sizes in nooks and crannies of my kitchen, determined that one day I would actually use them. Sadly, for many recipes, that day never came, partly because they were so disorganized.

But cooking has been on my mind lately, thanks to Meryl Streep and her hilarious rendition of Julia Child in the new movie 'Julie & Julia.' Streep became my inspiration to get organized - and in this digital age, what could be more fitting than using software to create a virtual recipe box?

Finding the right program took time, however..."

Tasty Tweets: 55+ Foodies to Follow on Twitter

2009-08-13T16:35:00.000-04:00

Tasty Tweets: 55+ Foodies to Follow on Twitter:

"Whether you love to cook, or just love to eat, there are plenty of great foodies on Twitter (Twitter) that you can follow. From celebrity foodies you’ll recognize from TV to professional chefs, bloggers, and restaurant critics, many food lovers are tapping into Twitter’s real-time network to offer up recipes, restaurant recommendations (or warnings), and an inside look at life in the kitchen.

This list has over 55 great foodies to follow on Twitter..."

Restaurants - Eleven Madison Park Makes a Daring Rise to the Top - Review - NYTimes.com

2009-08-12T09:58:00.001-04:00

Restaurants - Eleven Madison Park Makes a Daring Rise to the Top - Review - NYTimes.com:

"...my visits to Eleven Madison Park over the last five years have, in arc and aggregate, given me such particular joy. I watched a distinguished restaurant get better, even though it already seemed popular enough to survive just the way it was. Then I watched an improved, excellent restaurant, which I elevated to three stars from two in early 2007, make yet another unnecessary advance..."

In the entertainment world, food is really cooking - USATODAY.com

2009-08-11T10:39:00.000-04:00

In the entertainment world, food is really cooking - USATODAY.com:

"It's the bread and butter of entertainment...Food, says Anthony Bourdain, chef, author and host of the Travel Channel's No Reservations, "is a fundamental thing. Food and sex: They're not that separate, although I don't think they should ever be combined."

Indeed, food is universal. Everyone has to eat. And anyone can try his hand at the stove. You don't need fancy, expensive tools or ingredients. You just need the will and a good recipe..."

The New Generation of Pizzerias - Interactive Feature - NYTimes.com

2009-08-05T18:37:00.002-04:00

The New Generation of Pizzerias - Interactive Feature - NYTimes.com:

"Pizza connoisseurs bicker endlessly about where to find the best pies, and now they have more serious local contenders than ever to bicker about. Frank Bruni, The Times's chief restaurant critic, assesses eight of the notable artisanal pizzerias that have sprung up in recent years around New York City — a town obsessed with pizza."

Top 15 Social Media Resources for Foodies

2009-07-31T22:01:00.001-04:00

Top 15 Social Media Resources for Foodies:

"...There are thousands of great sites for foodies on the Internet, so this is hardly a comprehensive list, but below are 15 of the best sites for food lovers, divided into three categories: buying food, cooking food, and eating food..."

Thai and Lao Food, Tangy and Hot - NYTimes.com

2009-06-17T08:55:00.001-04:00

Thai and Lao Food, Tangy and Hot - NYTimes.com

All in a day's work

2009-02-03T10:34:00.005-05:00

I rose at 4AM (Brooklyn time) yesterday to prepare for a whirlwind trip to the Bay Area. I had a 7AM flight out of JFK, meetings at 3PM Pacific in San Mateo, and an 11:20PM PT redeye flight home...

In between I had two great meals...

The first was in Half Moon Bay at a place I had not been to since my honeymoon in 2000. Somehow my internal GPS triangulated properly and led us there...right to the Miramar Beach Restaurant:

"The Miramar Beach Restaurant was originally designed and built as a Prohibition speakeasy. Inside were revolving kitchen cabinets and other secret compartments where illegal liquor was concealed from the prying eyes of the “G-men.” Customers are invited to enjoy the memories of the Northern California Coastside’s colorful past and browse through their extensive collection of old photos (circa 1920).

In 1916 the Miramar’s bar held secret compartments for stashing illegal liquor — it now provides ocean views of the Pacific Ocean from every seat. Strikingly beautiful sunsets are a regular evening event at this Northern California location near Half Moon Bay."

Blackened salmon sandwich - sourdough roll, sliced avocado, roasted red pepper aioli. And some damn good french fries. Photographic evidence.

That was lunch. We made it back to San Mateo, had our meetings and then set out for dinner. Before I knew there were plans I was thinking about two of my favorite "down market" spots in the Bay Area: Pancho Villa Taqueria in the Mission and New Pagolac in Oakland. But I was trumped and in the best way possible. Dinner was planned for...

Chez Panisse! Forget about it...been on my list of places to eat forever...I never get there mainly because of the two aforementioned joints, but finally...and so worth the wait...gorgeous space and an epic salad of Baked Andante Dairy goat cheese with garden lettuces followed up with Yellowtail jack with roasted leeks, little turnips, wild fennel, and Meyer lemon...had to skip dessert to catch a car to the airport for my flight home but I am counting the minutes 'til my next encounter with Ms. Waters...in case you need the background:

"Chez Panisse opened its doors in 1971, started by Alice Waters and an assortment of idealistic friends...From the beginning, Alice and her partners tried to do things the way they would like them done at a dinner party at home. The restaurant, located downstairs, is open for dinner Monday through Saturday, by reservation only. The dinner, served in two seatings from 6 to 6:30 p.m. and 8:30 to 9:30 p.m., has always consisted of only one fixed-price menu, of three to four courses. The menu changes every night, designed to be appropriate to the season and composed to show off the finest ingredients obtainable including meat, fish, and poultry...

The Café at Chez Panisse, located upstairs, opened in 1980 to offer an alternative to the set menu served in the Restaurant downstairs. The Café offers a moderately priced à la carte menu for both lunch and dinner...It has an open kitchen along one side of the room with a charcoal grill and a wood burning oven. The style of the menu is inspired by the market; consequently, the menus change every day.

Alice and Chez Panisse have become convinced that the best-tasting food is organically grown and harvested in ways that are ecologically sound, by people who are taking care of the land for future generations. The quest for such ingredients has largely determined the restaurant's cuisine. Chez Panisse has tried for years to make diners here partake of the immediacy and excitement of vegetables just out of the garden, fruit right off the branch, and fish straight out of the sea. In doing so, Chez Panisse has stitched together a patchwork of over sixty nearby suppliers, whose concerns, like the restaurant's, are environmental harmony and optimal flavor."

So anyway...

28 hours gone
Over 3,000 miles logged
Successful business
Outrageous food
Props to Virgin America...

Mixed-Berry Flax Pancakes

2008-12-01T20:17:00.000-05:00

Mixed-Berry Flax Pancakes
1 ½ cups dry pancake mix
½ cup flax seed meal
1 cup soy milk
2 eggs
1 cup (or more) fresh or thawed frozen berries of choice (I use raspberries, blueberries and strawberries)

Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon ¼ cupfuls of batter onto the hot skillet. Sprinkle with as many berries as desired. Cook until bubbles appear on the surface (roughly 3 minutes), then flip and cook until browned on the other side (typically another 2 – 3 minutes).

Recipe Source
Adapted from allrecipes.com

Thai Seafood Curry with Butternut Squash and Basil

2008-11-18T20:07:00.000-05:00

Thai Seafood Curry with Butternut Squash and Basil
3 cups unsweetened coconut milk
2 tablespoons yellow curry paste
3 (2-inch) pieces lemon grass stalk, bruised slightly with the back of a knife
3 tablespoons fish sauce
½ teaspoon salt
3 tablespoons sugar
½ teaspoon ground turmeric
1 lb butternut squash peeled and cut into large cubes
1 lb mussels or clams, de-bearded and scrubbed clean
½ lb boneless, skinless salmon fillet, cut into 4 equal pieces
¼ lb raw medium shrimp, peeled and deveined
3 whole kaffir lime leaves, cut in thirds
2 red ripe tomatoes, cut into thin wedges
½ cup frozen peas
1 fresh Thai Bird chili, thinly sliced
½ cup fresh Thai basil leaves

Fill a medium pot with water and bring to a boil. Place all the seafood in a strainer and blanch until color is about to turn, about 15 seconds. Remove from heat and drain.
Heat a wok or large saucepan over moderate heat. Skim off the top creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes, then add the remaining coconut milk, lemon grass, fish sauce, salt, sugar, and turmeric. Increase the heat to high. Bring to a boil, add the squash, and cook until slightly soft, 5 to 7 minutes.
Add the blanched mussels and cook 2 minutes, then add the salmon and shrimp. Cook until just done, another 3 to 4 minutes. Add the lime leaves, tomatoes, peas, chili, and basil leaves and remove from heat. Transfer to a large bowl and serve.

Recipe Source
Author: Mai Pham. Source: The Best of Vietnamese & Thai Cooking

The 2008 Peryer Family Cookbook is complete!

2008-11-09T20:23:00.000-05:00

Over 30 new recipes in this year's edition...All recipes taken from meals we have prepared and enjoyed in our home. Amongst many others includes:

Basil Shrimp, Coconut Peanut Shrimp, Herb-Crusted Sauted Salmon Fillets with Pistou, Lemon Ricotta Pancakes, Lemon Rosemary Chicken on Skewers, Marinated Filet Mignon, Pennette with Ligurian Fish Sauce, Pennette with Sea Scallops and Broccoli Florets, Rigatoni with Pesto, Tomato Sauce and Ricotta, Salad of Baked Apple and Roasted Root Vegetable, Signor Vernizzis Roasted Potatoes, Smoked Salmon Rolls, Stuffed Baked Apples.

127pp.

There are three ways to get a copy:

If you are on our Christmas list you'll be getting one...if you want to make sure you get one feel free to ask for one...
You can also check it out and order online here or
You can download a PDF of the book and JPGs of the front and back covers here.

Can't wait to hear what you think...

Salmon Poached in Lemongrass-Garlic Broth

2008-10-27T20:23:00.000-04:00

Salmon Poached in Lemongrass-Garlic Broth
1 tablespoon vegetable oil
3 cloves garlic, sliced
1 fresh Thai bird chili
1 stalk lemongrass, cut into 2-inch pieces and bruised with the back of a knife
2 kaffir lime leaves, cut into thin slivers
2 cups chicken stock
½ cup dry white wine
½ teaspoon salt
4 6-ounce salmon fillets, skinned and boned
2 red ripe tomatoes, cut into thin wedges
1 cup fresh pineapple, cubed
2 green onions, cut into 1-inch pieces
1 tablespoon chopped fresh cilantro

Heat the oil in a large saucepan over high heat. Add the garlic and chili and stir until fragrant, about 30 seconds. Add the lemongrass and lime leaves and stir for another 20 seconds. Add the chicken stock, wine and salt. Let stock come to a boil, then add the salmon. Cook for 2 minutes, then reduce heat to medium. Add the tomatoes, pineapple, green onions, and cilantro and simmer until fish is just done, another 5 to 6 minutes. Remove from heat. Transfer fish and broth to a serving platter. Garnish with cilantro.

Recipe Source
Author: Mai Pham. Source: The Best of Vietnamese & Thai Cooking

Zatar Rubbed Shrimp with Muhammara

2008-10-26T20:00:00.002-04:00

Zatar Rubbed Shrimp with Muhammara
For the Shrimp:
12 shrimp, peeled and de-veined, tail left on
1 tablespoon olive oil
2 tablespoons zatar
1 teaspoon kosher salt

Preheat oven to 400°F. In a bowl, toss the shrimp with the olive oil, zatar and salt until the shrimp are well coated. Spread the shrimp on a baking sheet in a single layer, and bake until pink and just starting to curl, about 8 – 10 minutes.
Remove shrimp from oven, allow them to cool slightly, the serve with the Muhammara
dip

For the Muhammara:
7-ounce jar roasted red peppers, drained
1/3 fine bread crumbs
1/3 cup walnuts, lightly toasted
2 to 4 garlic cloves, minced and mashed to a paste with ½ teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons pomegranate molasses
1 teaspoon ground cumin
½ teaspoon dried hot red pepper flakes
½ cup extra-virgin olive oil

In a blender or food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until the mixture is smooth.
With the motor running add the oil gradually, until a smooth thick sauce is formed. Thin as needed with warm water to achieve desired consistency.

Recipe Source
Author: Institute of Culinary Education, Source: The menu for Uncle Steve’s 40th Birthday Dinner.

Pumpkin Pancakes

2008-10-25T20:45:00.001-04:00

Pumpkin Pancakes
2 cups flour
1 tablespoon brown sugar
2½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground all spice
½ teaspoon ground ginger
2 cups milk
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
3 tablespoons vegetable oil, plus additional for oiling pan

In a medium bowl, whisk together flour, sugar, baking powder, salt and spices. Set aside.
In a large bowl, add milk, pumpkin, egg, vanilla and oil. Combine well. Add dry ingredients to pumpkin mixture and stir just until dry ingredients are moistened.
Preheat griddle or skillet on medium heat. When a drop of water sizzles on in the pan, brush lightly with oil. Pour ½ cup of batter for each pancake. Flip once when needed.
Remove from pan and serve immediately.

Recipe Source
Author & Source: Unknown

Pennette with Sea Scallops and Broccoli Florets

2008-10-24T20:29:00.001-04:00

Pennette with Sea Scallops and Broccoli Florets
1 pound broccoli
Salt
12 ounces sea scallops
1 pound pennette pasta
½ cup unsalted butter
1 medium onion, finely chopped
1 tablespoon thyme leaves, chopped
1/8 teaspoon red-pepper flakes
1/8 teaspoon sweet paprika
½ cup grated Parmesan

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Cut the florets of broccoli from the stems. Add enough salt to the boiling water so that it tastes salty. Boil the broccoli stems for 3 minutes, then add the florets and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the broccoli to the ice bath. Strain when cool. Divide the large florets into bite-size pieces and slice the stems into thin rounds. Keep the boiling water over low heat for use later.
Rinse the scallops, removing the tough muscle if necessary. Pat scallops dry with a kitchen towel and slice them crosswise into thin rounds.
When ready to serve, bring the water back to a boil. Add the pennette and cook, stirring occasionally, until al dente, about 8 minutes.
In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring until very soft; do not let brown. Add the scallops, thyme, red pepper and paprika. Season with salt. Cook just until the scallops turn opaque, 2 to 3 minutes. Add the broccoli and cook until heated through, 1 to 2 minutes more. Remove from heat.
Drain the pasta and add it to the broccoli scallop mixture. Set the skillet back over medium-high heat and toss until combined. Stir in the Parmesan and serve immediately.

Recipe Source
Author: Damiano Martin, Source: The da Fiore Cookbook, Adapted in The New York Times Magazine

Ching Lee’s Braised Lemongrass Long Beans

2008-10-23T20:21:00.002-04:00

Ching Lee’s Braised Lemongrass Long Beans
1/2 teaspoon dried shrimp paste (belacan, belachan, trassi or terassi)
1 thick stalk fresh lemongrass
3 shallots, coarsely chopped
1 to 3 red Holland chilies or other fresh long, red chilies, like Fresno or cayenne, stemmed and coarsely chopped (1 1/2 chilies for medium heat)
3 candlenuts or unsalted macadamia nuts
1 2-inch piece fresh ginger, peeled and thinly sliced against the grain (about 2 tablespoons)
3 tablespoons peanut oil
1 1/2 pounds long beans, washed, tips and stems removed, cut into 1Zx-inch pieces
1 1/2 teaspoons sugar
2 teaspoons double-black soy sauce
Kosher salt.

Roll the shrimp paste into a ball and place it in the center of a 5-inch square of aluminum foil. Fold the sides of the foil over to form a small parcel, then flatten into a disk 1 1/2 inches in diameter. Set a gas burner to medium-low or an electric burner to medium-high. Using tongs, place the sealed parcel directly on the heat source. Toast until the paste begins to smoke and release a toasted-shrimp smell, 1 to 1 1/2 minutes. With the tongs, turn the parcel over and toast for another 1 to 1 1/2 minutes. Let cool for a minute. Carefully unwrap the foil; the edges of the disk should be black-brown, and the center should be golden with some black-brown patches. Set aside.
Remove the brown bottom and green top of the lemongrass stalk, leaving a pale 5-inch piece. Discard 2 of the outer layers, then cut crosswise into 1/4 -inch slices. Place in the bowl of a food processor. Add the shallots, chilies, candlenuts, ginger and toasted shrimp paste. Purée to a smooth paste, about 1 minute. (If it sticks to the sides, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning off the processor and scraping down the sides of the bowl.) Set aside.
Heat the oil in a 3-quart saucepan on medium-high, then lower to medium. Add the paste and sauté, stirring to prevent scorching, until the paste begins to separate from the oil, about 5 minutes. Add the long beans and stir to coat. Add 1/3 cup water and stir. Bring to a lively simmer, then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the beans just begin to lose their rawness and yield to the prick of a fork, 5 to 7 minutes.
Remove the lid, increase the heat and return to a lively simmer. After 2 minutes, add the sugar and soy sauce and stir to combine. Season with salt to taste. Continue simmering until no sauce remains and the beans are sautéing in oil, about 2 minutes more. Transfer to a serving dish and let rest for at least 10 minutes

Recipe Source
Author: James Oseland, Source: Cradle of Flavor, Adapted in The New York Times Magazine

Steamed Wild Striped Bass with Coconut Rice and Apple-Banana Chutney

2008-10-22T20:12:00.001-04:00

Steamed Wild Striped Bass with Coconut Rice and Apple-Banana Chutney
4 6-ounce pieces wild striped bass
5 tablespoons olive oil
Kosher salt and pepper
4 cloves garlic, thinly sliced
4 pinches ground cinnamon
4 pinches ground cloves
2 cups basmati rice
4 cups rice milk
2 tablespoons coconut cream (or coconut milk)
3 tablespoons shredded unsweetened coconut
2 bay leaves
¼ serrano chili, seeded and minced, more if desired
2 tablespoons thinly sliced chives
2 tablespoons butter
1 small onion, finely chopped
1 teaspoon curry powder
½ teaspoon turmeric
2 cups diced (1/4 -inch) tart apple
½ banana, diced (1/4 -inch)

Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with ½ tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another ½ tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.

Recipe Source
Author: Cyril Renaud, chef at Fleur de Sel in New York, Source: New York Times Magazine

Coconut Custard Baked in a Pumpkin

2008-10-19T17:00:00.000-04:00

Coconut Custard Baked in a Pumpkin
4 to 5 pound pumpkin
2 cups coconut milk
1 cup whole milk
1 cup fresh cream
3 large whole eggs
2 large egg yolks
1/3 cup sugar
½ teaspoon ground cardamom
½ teaspoon ground allspice
¼ teaspoon salt
¼ cup chopped candied ginger
Optional: ¼ cup dried cranberries

With a sharp knife, cut off top of pumpkin and set aside. With your hands or a spoon, clean out the inside of the pumpkin; removing all seeds and stringy bits.
In a saucepan, combine coconut milk, milk and cream and scald over medium heat. In a mixing bowl, beat eggs, egg yolks and sugar with electric mixer until fine yellow ribbons form. Stir in cardamom, allspice, and salt. Stirring continuously, add scalded coconut milk mixture, ginger and cranberries.
Pour into pumpkin shell. Add one inch of warm water to baking pan and place pumpkin in pan with top beside it. Bake for 1½ hours, checking custard periodically after an hour. Custard is done when knife comes out clean. The dish may be served hot from the oven, scooping custard out along with bits of pumpkin. It also makes an appealing cold presentation. Allow pumpkin to cool completely, and then refrigerate. Remove just before serving and slice into wedges.

Recipe Source
Author: Cynthia Lawrence (Editor), Alexandra Eisler (Author), Barbara B. Gray (Author), Seth Jacobson (Author), Source: Thai Kitchen Cookbook

Light Swedish Rye

2008-10-18T16:45:00.000-04:00

Light Swedish Rye
1 package (a scant tablespoon) active dry yeast
1½ cups wrist-temperature water
A drop of molasses
1 cup whole wheat bread flour
½ cup orange juice
1 tablespoon salt
4 tablespoons melted butter
1 teaspoon fennel seeds
2 teaspoons grated orange rind
5 tablespoons molasses
1½ cups rye flour
1½ cups whole wheat flour
4½ cups unbalanced white flour (as needed)
Cornmeal for the baking tray
1 egg yolk & 1 tablespoon water, for the crust

Combine the yeast, water, drop of molasses and 1 cup whole wheat bread flour in a large bowl. Cover and let rise 30 to 45 minutes
Mix orange juice, salt, melted butter, fennel seeds, orange rind and 5 tablespoons of molasses together. Beat into risen ingredients from step 1.
Knead into mixture. Make round loaves.
Bake for 40 minutes at 375°F. Brush with yolk mixture after final rise. Cool for at least 30 minutes before slicing.

Recipe Source
Author: Mollie Katzen, Source: The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking)

Salmon & Scallops with Cilantro & Lime

2008-10-17T20:24:00.000-04:00

Salmon & Scallops with Cilantro & Lime
6 tbsp peanut oil
10 oz salmon steak, skinned and cut into 1 inch chunks
8 oz scallops
3 carrots, thinly sliced
2 celery stalks, cut into 1 inch pieces
2 orange bell peppers, sliced thinly
1 clove garlic
6 tbsp chopped fresh cilantro
3 shallots, thinly sliced
2 limes, juiced
1 tsp lime zest
1 tsp dried red pepper flakes
3 tbsp dry sherry
3 tbsp soy sauce
Cooked noodles

In a wok or large frying pan, heat the oil over a medium heat. Add the salmon and scallops, and stir-fry for 3 minutes. Remove from the pan, then set aside and keep warm.
Add the carrots, celery, bell peppers, and garlic to the wok and stir-fry for 3 minutes. Add the cilantro and shallots and stir.
Add the lime juice and zest, dried red pepper flakes, sherry, and soy sauce and stir. Return the salmon and scallops to the wok and stir-fry for another minute.

Recipe Source
Author: Rachael Philipps, Source: The Essentials Collection Stir-fry

Sushi Sasabune

2008-10-17T10:21:00.002-04:00

I try to visit the Los Angeles outpost of Sasbune whenever I am out there. I also try to find someone else to pay, which I have a perfect record in achieving...

There are three Sasabunes: Honolulu, Los Angeles and NYC and despite my love for the LA branch, I had never been to the NY one - until last night...

The meal was so astounding that I swear, I would eat there every week if 1. it wasn't way up in the middle of nowhere - especially in relation to where I live and normally hang out, and 2. I could afford it!

There is no menu to speak of at Sasbune, it is only omakase, which means the chef decides what you eat (you can tell them what you won't eat and what dietary restrictions you have and you can double up on items you particularly like). In fact there is a sign proclaiming, "Today's Special—Trust Me"! There are about 20 seat, roughly half at the bar and half at tables.

Albacore, bonito, salmon, amberjack, butterfish, scallop, toro, blue crab handroll...oh man...I am going to go out a limb and say last night's meal beat any of my experiences at the LA branch and thus, last night, I had the best sushi I have ever had! Astounding.

Sushi Sasabune
401 E. 73rd St.
Between 1st and York
New York, NY 10021
212-249-8583

Herb-Crusted Sautéed Salmon Fillets with Pistou

2008-10-16T20:12:00.000-04:00

Herb-Crusted Sautéed Salmon Fillets with Pistou
6 6- to 8-ounce salmon fillets with skin and pin bones removed
salt & pepper
6 tablespoons total of fresh or dried chopped herbs such as thyme, marjoram, oregano, savory, rosemary alone or in combination
2 tablespoons olive oil

For the pistou:
2 tablespoons salt
Leaves from 1 large bunch basil (about 1 tightly packed cup), washed and spun dry
2 cloves garlic, chopped fine and crushed to a paste with the side of your knife
½ cup extra-virgin olive oil
Salt
Pepper
4 medium tomatoes, peeled ,seeded, chopped fine, or two cups assorted cherry tomatoes, quartered

Season the salmon liberally on both sides with salt and pepper and let sit in the refrigerator for between 30 minutes and 4 hours. Pat dry. Sprinkle the top and bottom with the chopped herbs. Press the herbs into the salmon to help them adhere. Keep in the refrigerator until you are ready to sauté.
Make the pistou within an hour of cooking the salmon – if made sooner it will lose color. Bring 2 quarts of water to a rapid boil with 2 tablespoons salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds. Drain in a colander and immediately cool by rinsing with cold water. Combine the basil, garlic, ½ cup of water and puree 1 minute, until smooth. Transfer the basil mixture to a bowl and gently work in the olive oil with a wooden spoon. Season to taste with salt and pepper.
Just before sautéing the salmon, gently heat the pistou mixture in a saucepan while stirring. Don’t allow the pistou mixture to come to a boil.
Sauté the salmon fillets, pat them with a paper towel to eliminate fat – but be careful not to rub off the herbs – and transfer to heated plates. Wipe out the hot sauté pan, and add in the chopped tomatoes, stirring them just long enough to warm them. Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.

Recipe Source
Author: James Peterson, Source: Simply Salmon