Food Wiki

The Frugal Cook is away

2012-10-27T09:15:00.001-07:00

No credit crunch drinking recs this week or next I'm afraid as I'm away on a work trip to Australia. (Yes, jammy, I know) Normal service will be resumed after December 11th.

Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

2012-10-25T18:55:00.001-07:00

Photo: Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe. Enjoy the Arabic Cuisine and learn how to make Harira: Moroccan Chickpea Stew with Chicken and Lentils.

Total Time:10 hr 25 min
Prep 20 min
Inactive 8 hr 0 min
Cook 2 hr 5 min

Yield: 10 to 12 servings
Level: Easy

Harira is traditionally served each night of Ramadan to break the fast.

Ingredients

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Directions

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.

Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live Episode: A Taste of Morocco

More Arabic Food Recipes:

Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains
Lebanese Lentil Soup
Baba ghanoush
Labne

Save and Share Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

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http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/8FCESVbimro/chocolate-cookies.html

2012-10-25T18:52:00.000-07:00

Yes, I baked a batch of cookies! And yes, they were absolutely delicious... all that butter, all...

Get the rest in my blog! See you there!

HAPPY HOLIDAYS!!

2012-10-24T18:38:00.001-07:00

For a limited time, I'm offering my books and CD-roms at up to 45% off the retail price. There's still time to order before Christmas.

Reduced price: $12.00 includes S&H in continental U.S.

Reduced price $15.00, includes S&H in continental U.S. This book can have a personalized inscription. Please send me the name with your order.

Reduced price: $12.00, includes S&H in continental U.S

To get these prices you must order directly from me, via Paypal. Add your selections to the cart located in the left-hand column.

To receive your purchase in time for Christmas, please order before Monday, so that I can have it in the mail no later than Tuesday morning. Your purchase will come with a personal note from me, addressed to your gift recipent.

100 Perfect Pairings Main Dishes to Enjoy with Wines You Love

2012-10-23T19:28:00.001-07:00

Developing new and enticing recipes that will bring out the best in a variety of wines is a challenge I relish. I have a huge collection of food and wine pairing books, not only because I am fascinated by it but also because for several years I developed recipes for MyWinesDirect, an online wine retailer. Coming up with new recipes to go with yet another Cabernet or Chardonnay required not only creativity but also a deeper understanding of how food and wine interact.

I have only written about a few of the books in my wine pairing collection because frankly, not very many of them are worth telling you about. The bible is of course What To Drink with What You Eat. It's where I go first for inspiration. But I also love the 100 Perfect Pairings books by Jill Silverman Hough. The first was 100 Perfect Pairings Small Plates to Enjoy with Wines You Love and the second out now is 100 Perfect Pairings Main Dishes to Enjoy with Wines You Love. She not only provides recipes, but really digs into how to pair and the tricks to making matches that sing.

The format of the two 100 Perfect Pairings books are the same, as is the general overview information about each wine. Each chapter features a different wine, and dishes that pair well with it. There are six white wines and six red wines (ok one is rose). They are the most common wine varieties you're likely to find. While the first book focused on small plates, the second in the series is all about main dishes. Each recipe has a tip, some insight into what makes it a good dish or a good pairing or even suggestions for how to round out the meal. On my list to try: Buttermilk Oven-Fried Chicken with Garlicky Ranch Sauce with Viognier, Chicken 'Cocoa' Vin with Merlot, and Steak and Radicchio Caesar with Cabernet Sauvignon. If you are new at pairing food and wine or do it all the time, these books will be welcome additions to your cookbook collection since they function as reference books too. Jill Silverman Hough makes pairing food and wine easy and fun.

Peach Blackberry Cobbler Recipe

2012-10-22T19:48:00.001-07:00

Is there a more old-fashioned word than cobbler or cobbled? It brings to mind a shoemaker in a Hans Christian Andersen fairy tale or those stone streets in Europe (the ones that are so treacherous if you're wearing high heels). Just the word alone is quaint, charming and feels handmade. Which of course brings me to the culinary version of cobbler. A cobbler is basically sweet biscuit dough formed into tiles and 'cobbled' together on top of baked fruit. It's the kind of thing you can make year round, just varying the fruit with the season. Because it's so chilly in San Francisco in August, it's really the perfect dessert at the moment. We'll have to a while longer before making ice cream I'm afraid.

My most recent cobbler combines organically grown peaches I got from my friend Gayle who annually adopts a tree from the writer and farmer Mas Masumoto, dark as night blackberries from Driscoll's and a spice I am crazy about, cardamom. I recommend combining a couple types of fruit, it makes the cobbler prettier thanks to the contrasting colors, but also adds more texture, complex flavor and sweetness. I also recommend adding a bit of spice. If black pepper and mint had a love child, it would be cardamom. It's an exotic and aromatic spice, common in both Indian cuisine and in Nordic baking. I added a touch of it to both the fruit and the biscuit topping but it's still very subtle.

This cobbler is based on a Sara Moulton recipe. She makes a scaled down version that bakes in a one quart pan in the toaster oven (I use an 8x8 inch pan instead). It's really smart for small households because cobbler is best fresh from the oven. In fact, if you preheat the toaster oven and then get cooking I find it reaches temperature just at the point the cobbler is ready to bake.

Note: You can blanch and peel the peaches if you like, but I prefer leaving the skins on.

Peach Blackberry Cobbler
Makes 4 servings

4 peaches, cut into 1/4 inch slices
1 1/2 cup blackberries
3 Tablespoons sugar
1 Tablespoon cornstarch
1/8 teaspoon cardamom

Topping
1/2 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ground cardamom
2 Tablespoons unsalted butter
1/4 cup buttermilk plus more for the tops of the biscuits
1 teaspoon turbinado sugar

Preheat oven to 375 degrees. Combine the peaches, blackberries, cornstarch, cardamom and sugar and toss gently to combine. Transfer to an 8 inch square baking pan.

In a bowl combine the flour sugar, baking powder, baking soda, salt and cardamom. Cut in the butter using a pastry blender until the mixture resembles the texture of small peas. Stir in the buttermilk to form a soft sticky dough. Knead into a ball then turn out onto a well-floured work surface and roll to a thickness of about 1/2 inch. Use a biscuit cutter or wine glass to cut out 4 biscuits gathering the trimmings and rolling again as necessary. Arrange the biscuits over the fruit. Brush biscuits lightly with additional buttermilk using a pastry brush, sprinkle with turbinado sugar, and bake for 25 minutes or until golden brown. Serve warm with or without vanilla ice cream.

Enjoy!

New Italian Cookbooks 2011

2012-10-21T20:16:00.001-07:00

I'm not sure any other cuisine can top Italian, when it comes to comfort food. While Italian cookbooks are a dime a dozen, three really stood out for me this year and are nice enough variations to warrant adding to your collection if you're an Italian food fiend like me or give them as gifts.

Cucina Povera
was sure to strike a chord with me, because I lived in Florence for 6 months. It is written by ex-pat Pamela Sheldon Johns and it shares a way of life, of not wasting anything and eating frugally. In the book you'll meet all kinds of people from Italy who cook and garden and make things from scratch. The recipes are for some things you may already know about like Ribollita and Pappa al Pomodoro (and if you don't, then by all means you need this book) but also more obscure recipes that you are unlikely to encounter in a restaurant.

Recipes you'll want to try include Tuscan Cornmeal, Kale and Bean Soup, Stewed Peppery Beef Cheeks, Farmyard Crostini (finally a use for giblets!) Plum Jam Tart and Ricotta Cake.

The family I lived with in Italy ate very formal meals, I don't remember a single one course meal. But they do exist and that is what Piatto Unico
is all about. The book shares hearty, comforting dishes many that are particularly perfect as we head into Winter. Recipes are divided into chapters like Prime-Time Pastas, Minestrone and Other Big, Bountiful Soups and Braises and Stews.

Recipes you'll want to try include: Asparagus Spinach Crepes with Taleggio, Thick Chickpea and Porcini Soup, Escarole, Anchovy and Cheese Salad.

Another noteworthy book is Rustic Italian Food. This is satisfying and lusty food, not fussy food although many of the recipes do take effort and are not just weeknight jobs. It's filled with homemade breads, pastas, salumi, pickles and preserves. They all demand the use of top quality ingredients. It's written by a restaurant chef, but designed for home cooks.

Recipes you'll want to try include: Spaghetti in Parchment with Clams and Scallions, Eggplant Lasagnette Alla Parmigiana, Veal Breast 'al Latte' with Fried Sage, Cold Farro Salad with Crunchy Vegetables

Passover Chocolate Cherry Cake

2012-10-18T19:22:00.001-07:00

Don't forget to check out http://www.koshereye.com/ to see my recipe, Chewy Almond Chocolate Sandwiches. These are elegant yet simple Passover cookies that can also be made and enjoyed all year round.

I wanted to make a non-dairy Black Forest-type cake, but the only non-dairy whipping liquid I could find, locally, was Ungers. Because I don't think it's the tastiest product, I thought it would be different and flavorful to use a chocolate whipped cream-type frosting instead of the Unger's alone. In addition, I wanted something easier to make. I was able to find 778 (fabulous) preserves in my kosher market, and voila! A new recipe was born!

Pareve or Dairy
SERVES 8 - 10

Chocolate Nut Cake
1 cup chopped pecans (plus more if you want to pat them around the outside of the cake -order from http://www.ohnuts.com/ )

1/4 cup matzo cake meal
8 ounces non-dairy Passover semisweet chocolate, chopped (see below for websites)
1/2 cup boiling water

8 large eggs, room temperature
1 cup sugar

Cherry Chocolate Filling
3 cups kosher for Passover non-dairy chocolate, chopped (local or mailorder: http://www.choclat.com/ or http://www.ohnuts.com/.)
3/4 cup warm water
2 cartons (1 quart total) kosher for Passover Non-dairy Topping liquid, thawed (such as Haddar or Unger')
4 -5 tablespoons kosher for Passover powdered sugar* see note
2 jars of Cherry Preserves (I love 778 brand)

For the cake
1. PREHEAT the OVEN TO 350-degrees F. with a shelf in the middle of the oven. Grease two 9-inch round metal cake pans, and place parchment paper in the bottom of each.

TipL Cutting the parchment is easy. Put your hand in the pan to hold it steady and then with the other hand, cut around the pan with a kitchen-only box cutter, or a knife.

Place the pecans and the matzo cake meal in the bowl of a processor. Pulse on and off until the nuts are finely ground, about 10 five-second pulses.

Place the chocolate in a small bowl. Pour the boiling water over the chocolate and let it sit for 30 seconds. Stir, or whisk the chocolate until it is melted. The mixture does not have to be smooth.

In a large mixing bowl beat the eggs just to blend. Gradually beat in the sugar. Increase the speed to high and beat until the eggs are thick, pale, and tripled in volume , about 5 minutes.

Sprinkle half of the matzo-nut mixture over the eggs and gently fold into the eggs. Repeat with the remaining matzo nut mix.

Stir 1/4 of the egg mixture into the chocolate, and then gently fold this into the remainder of the egg mixture.

Pour the batter into the prepared pans. BAKE FOR 18-25 MINUTES or until a tester comes out with no crumbs attached. Place the pans on a cooling rack

Loosen the sides of the cakes with a small metal spatula and then let them cool in the pans. Place a piece of waxed paper on a cake, and then a rack or board, and invert the two together.

Remove the parchment paper, and reinvert so that the cakes are right side up. The cakes will have sunk just slightly in the center. Do not try to level the cakes, as they are very tender and will fall apart if you try to level them. Freeze the top cake for 1 hour to make it easier to handle.

For the Filling
Place the chocolate and warm water in a large microwave-safe bowl. Microwave on power 4 for 1 minute. Stir and allow to stand until the chocolate and water are well mixed. Reheat if necessary, but don't let the chocolate get too hot or it will burn (no higher than 120-degrees F.). Let the chocolate cool while you whip the creamer. The chocolate must still be liquidy and slightly warm when you add it to the whipped topping. (If you have a thermometer, 100 degrees F. is a good temperature for blending chocolate).

Pour the whipped topping into a large mixer bowl and add the powdered sugar. Whip the topping until it forms stiff peaks. Spoon a large dollup (1-2 cups) of the whipped topping into the chocolate, and stir rapidly to combine (the object is to add just enough so that the chocolate doesn't cool enough to cause the chocolate to harden, but not so little that the chocolate melts the cream).

Stir this mixture into the remaining whipped topping.

Assembly
Onto the bottom layer of your cake spread the preserves. I like to use a very thin layer of the jelly and then spread the cherries around. If you are using the 778 preserves there will be a lot of cherries. Although the recipe calls for 2 jars, this is so that you have enough cherries. You will have almost a whole jar of the jellied part left.

So that the cherries and filling do not get mixed up together, spoon on big globs of the filling before spreading it. The amount to use is personal - we like about 1/2-1-inch of chocolate filling.

Set the frozen layer on top of the spread frosting.

For a rustic looking cake, just add the cherries and filling on top, or for a more polished look, finish the cake by frosting the sides and adding borders.

The cake can be made several days ahead, or can be frozen for up to 1 month. Defrost in the refrigerator overnight.

Serve the cake directly from the refrigerator, if possible.

*Note: If you cannot find Kosher for Passover powdered sugar, grind granulated sugar in a food processor to get it a little finer. Add it to the whipped topping liquid, and refrigerate the mixture at least 15 minutes so that the sugar can dissolve.

http://feedproxy.google.com/~r/blogspot/sBff/~3/jfd1QGDaEQ4/slow-cooker-tips-for-dummies.html

2012-10-16T19:26:00.001-07:00

I'm going to be posting a recipe for slow cooker beef pot roast tomorrow, and in anticipation I was checking out a few related videos on YouTube. I've always assumed the people who write those 'For Dummies' books must be really smart, but based on this, I may have to reconsider.

It's been a long while since I posted a video just to poke fun at it, but I couldn't resist. Just for fun, see how many strange, disturbing, wrong, and/or crazy things you see and hear in this offering from Dummies.com (btw, the glass cutting board doesn't count). Enjoy!

Brussels Sprouts and Miso Dressing Recipe

2012-10-15T17:18:00.001-07:00

Add to my list of New Year's resolutions, use more condiments and ingredients lurking in the fridge. My refrigerator is packed with Chinese sauces, jams and jellies, and various sauces and mustards. Sometimes I barely have room for anything else! So I am trying to use the things I probably used once and then forgot about.

First up, miso. I love the salty savory rich flavor of miso, which is a fermented soy bean paste that is like pure umami. You've probably had miso in soup at a Japanese restaurant. I especially like white or shiro miso which also has some sweet buttery notes. I've used it in soup and salad dressings and found that it complements many vegetables. In David Chang's cookbook Momofuku Cooking at Home is a recipe for miso butter sauce which is more like paste, that he was inspired to make after eating miso butter ramen in Japan. He adds a touch of sherry vinegar. In my recipe I make an olive oil based dressing with a touch of buttery white miso. The finished dish tastes much richer than it is.

If you are looking for more ways to use miso, this dressing is a good start. Try using it on other vegetables; I think it would be particularly good on spinach, kale, carrots or cauliflower. You could also use it on salad. Let me know if you have any other tips for using miso!

Roasted Brussels Sprouts with Creamy Miso Dressing

Serves 4

1 pound brussels sprouts
1 Tablespoon extra virgin olive oil
1/4 teaspoon kosher salt

2 Tablespoons white miso
2 Tablespoons extra virgin olive oil
1 Tablespoon water
3/4 teaspoon Dijon mustard
1/2 teaspoon lemon juice

Preheat oven to 400 degrees F.

Make dressing by whisking together the miso, olive oil, water, mustard and lemon juice. Taste for seasonings and adjust as you like. The dressing can be kept in the refrigerator for several days, just bring to room temperature and whisk again before serving.

Trim the stem ends of the Brussels sprouts, cut each in half lengthwise, then toss them in a bowl with the olive oil and salt until they are well coated. Transfer sprouts to a roasting pan or rimmed sheet pan (line with tin foil for easier cleaning) and roast for 30 minutes, stirring once or twice so they cook evenly. Brussels sprouts should be beginning to brown on the outside and tender on the inside. Place the sprouts in a serving bowl or platter and drizzle with the dressing.

Enjoy!

http://feedproxy.google.com/~r/blogspot/sBff/~3/2g_F2cQVuhI/next-up-root-vegetable-gratin.html

2012-10-15T11:04:00.001-07:00

STUFFED VEGETABLE IDLY

2012-10-14T14:50:00.001-07:00

I am making this stuffed idly for the third time. Whenever i get bored of usual idly sambhar , i make this.This is one of the best ways to incorporate vegetables into idly.My daughter never eats the vegetables i add in sambhar. But she likes this idly a lot…U can just play around with different combinations of stuffing in it.I've given my method of making the filling. Do try this and leave ur feedback.

INGREDIENTS

IDLY batter – 1 bowl
Water – little to dilute

For stuffing

Carrot – 2 nos
Beans – 6 nos
Potato – 1 no
Green peas – 1/4 cup
Big onion – 1 no
Cooking oil – 1tbsp
Turmeric powder – a pinch
Salt – As needed
Red chilly powder – 1/2 tsp
Garam masala – 1/4 tsp

To grind

Cinnamon – 1 inch piecee
Cloves – 1 no
Fennel seeds – little
Grated coconut – 1 tbsp
Dalia / Fried gram dal – 1tsp
Ginger – small piece & garlic – 6 cloves or GG paste – 1 / 4 tsp

To garnish

Coriander leaves – a few
Lime juice - As needed.

METHOD

Heat a kadai with a tbsp of oil and add the onion pieces.
Saute till it turns transparent. Now add the ground masala paste.
Saute till the raw smell disappears.Then add the cooked vegetables and the powders.Mix well for few mins.
Add the required water and boil well till the stuffing thickens.
Finally add the lime juice and garnish with coriander leaves.
In an idly pot, pour a tbsp of batter and keep a tsp of filling in the center.
Then pour another tbsp of batter to cover the filling.Steam for 15 mins.
Insert a fork, if it comes out clean, the idly is done.

Serve hot with sambhar ,coconut chutney or tomato chutney !!

Here is a picture of stuffed idiyappam which i made the next day with the left over stuffing

Note:

U can make the above version in chinese style by adding cabbage , little soya sauce , ajinomotto and white pepper powder.But avoid using garam masala pwd, red chilly powder and ground masala paste..Hope u all know this. Sometimes i make like this too.
If u dont want to stuff the idly, just mix the above stuffing in the batter directly and make idlies.It tastes good in that way too..
While making for kids , add a tsp of ghee over the stuffing in each idly .that gives an additional flavor..

Technorati Tags: Stuffed idly,vegetable idly,stuffed idiyappam,vegetable idiyapam,idly varieties.

I Love Thai Cooking

2012-10-13T19:46:00.001-07:00

Sometimes the recipes I try from food blogs work, other times they don't. On rare occasions they are so good they become 'keepers' that I know I will cook again and again. The other night I made the Stir Fried Shanghai Noodles with Beef recipe from I Love Thai Cooking/Pranee's Thai Kitchen. It was very quick, easy and inexpensive to make and absolutely delicious! If you are looking for the way to make one steak serve two people, this is it.

The recipe uses some staple ingredients you probably already have on hand like soy sauce, oyster sauce and sesame oil. I found fresh Shanghai noodles in a two pound bag at a local Asian grocery store. I used a flat iron steak instead of flank steak and Mirin in place of the rice wine or sake so I didn't add the sugar. I also added one slivered green onion at the end of cooking. I followed the instructions pretty closely so I am not going to reprint the recipe but suggest you head to Pranee's blog to find it.

Pranee's blog has mostly Thai recipes, ingredient guides and travel posts. Learn about exotic fruit like durian and vegetables like bitter melon, find recipes for unusual dishes such as Sunflower Sprout Salad with Chili-Lime Vinaigrette. It's definitely worthy of a bookmark.

Crispy Falafel with Yogurt Dip Recipe

2012-09-22T21:14:00.001-07:00

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

More Arabic Food Recipes:

Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

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Brussels Sprouts and Miso Dressing Recipe

2012-09-19T13:44:00.001-07:00

http://feedproxy.google.com/~r/blogspot/sBff/~3/rmTQ5gQ6u2Q/my-mayo-method-steak-sauce-formula.html

2012-09-18T20:35:00.001-07:00

When I need a fast and easy sauce for grilled steaks, I love to use this sort of mayonnaise-based condiment. As I explain in the video, the basic formula is mayo + salt + spice + acid + herb. I don't think I've ever made the exact same one twice, which is not surprising when you realize how many combinations are possible.

I'm not calling this aioli because it doesn't contain any garlic, but you can if you want to, since nowadays any flavored mayonnaise is called an aioli. That reminds me, this would be really good with garlic.

By the way, don't let the name fool you; this is great on so many things besides steak. In fact, making up a ramekin to keep in the fridge is not a bad idea at all. It makes a super sandwich spread, a stellar salad dressing starter, and a vegetable dip so good, it will make you forget how much you hate raw broccoli. I hope you give this a try soon. Enjoy!

Ingredients for my Rosemary Harissa Mayonnaise:

1/2 cup mayonnaise

1 tbsp anchovy oil

1 tbsp lemon juice

1 tsp Harissa or other hot chili paste

2 tsp minced rosemary

Spam Fried Rice

2012-09-11T20:53:00.001-07:00

Scott is a fan of canned meat, so when I mentioned I saw a recipe for Spam Fried Rice he was super excited and made sure it found its way onto this week's menu list.

Spam Fried Rice from The Cookbook Junkie.

I am not so much a fan of canned meat, but I have to admit this was really good. I may have even had seconds.

Next time I make it I'm going to add peas. And Scott will think he's died and gone to heaven.

Six wines for under £6 at Waitrose

2012-09-10T19:31:00.000-07:00

Waitrose has one of those increasingly popular 25% across the board discounts if you buy six bottles offer (12 if you buy online) which lasts until next Tuesday. Trawling through my tasting notes I must admit I struggled to reach my self-appointed target of six bottles to recommend under £6 which shows how much prices have crept up lately but here's a half dozen I think you'll enjoy:

Cuvée Chasseur 2010 (down from £4.35 to £3.26)
This warm southern blend of carignan, grenache and merlot is a reliable standby at its full price but well worth snapping up at this reduction if you're planning to mull wine for Hallowe'en, Bonfire Night or even Christmas. Fine with robust pasta dishes and stews too.

Castillo la Paz Tempranillo/Shiraz 2010 La Mancha (down from £6.99 to £5.24)
Something of a poor man's rioja though to be honest there's a lot of cheap rioja around the £5-6 mark at the moment. Has that appealing gentle soft cooked strawberry fruit that's typical of Tempranillo - with a generous lick of vanilla. A good wine for roast lamb or a cheeseboard.

Chapel Hill Pinot Noir 2009 Hungary (down from £6.99 to £5.24)
It's hard to find a good sub £10 Pinot Noir but this is a real steal. Quite light and delicate it could easily pass for a red burgundy twice the price. If you're lucky enough to be able to source cheap pheasant or rabbit this is the bottle to serve with it. (And if you miss the 25% off deal it will be on special offer at £5.24 until November 8th)

Inycon Grower's Selection Fiano 2010 Sicily (down from £6.69 to £5.02)
If you like chardonnay you'll love this rich, full-bodied Sicilian white which would go well with creamy chicken or pasta dishes or recipes with butternut squash. Good party drinking too.

Excelsior Heritage Reserve Sauvignon Blanc 2011 Robertson, South Africa (down from £7.29 to £5.47)
A slightly different style from New Zealand sauvignon blanc - less gooseberryish, more citrussy with a lovely streak of lemon peel - this would go well with all kinds of seafod especially dishes flavoured with chilli and coriander. A lot of wine for the money. (Also available on offer at £5.79 from the 19th to November 8th if you miss this offer.)

Tabali Encantado Late Harvest Muscat 2010 Limari Valley, Chile (£7.79 down to £5.84)
You might find this slightly less useful given that it's a) only available in half bottles and b) only in 173 branches but if you can lay your hands on one as part of your cut-price haul it's a real treat. Exotic, honeyed with a fresh lemony finish - and just a touch of orange - it would be delicious with a whole range of desserts from apple crumble to Christmas pud.

Favorite Foods of Hawaii

2012-09-09T19:53:00.001-07:00

During the plantation era workers in Hawaii sat together at lunch and ate a bite of whatever their co-workers brought. It might have been adobo, fried rice or teriyaki. Call it potluck, Hawaii style. Trying new flavors has long been part of Hawaii's heritage and something you should do too when you visit. Trying local specialties and discovering new (and old under-the-radar) places in Hawaii is one of my favorite vacation activities.

Everyone has their 'must try' things to eat in Hawaii. Here are just a few of mine and where to find them on Oahu. Each one of these dishes tells you a little something about the culinary history of Hawaii.

Poke (pronouned po-kay)
Where to find:
Everywhere, but Alicia's Market has a big selection

This is perhaps one of the most 'authentic' dishes from Hawaii. It's primarily raw fish and it comes in many varieties such as wasabi, tobiko, and Maui onion, but traditionally it was just chunks of fish such as ahi, salt, seaweed and a bit of toasted kukui nut, all native ingredients.

Manapua
Where to find:
Royal Kitchen in Chinatown

These filled buns look like cha siu bao, but the version you find in Hawaii is larger and a little sweeter and much lighter. The dough seems a bit more Portuguese than traditional Chinese. You can also get it filled with Kalua pork which you definitely won't find outside of Hawaii.

While at Royal Kitchen don't miss the 'pork hash' Hawaii's version of siu mai. It's unique and succulent with less ingredients than siu mai, but it's very tasty all the same. Both the manapua and the pork hash are very inexpensive.

Taro Chips
Where to find:
Everywhere but for freshly made chips go the Hawaiian Chip Factory Outlet

You may or may not appreciate poi, but you are sure to enjoy taro chips. The Hawaiian Chip Company opened in 1999 and makes very popular vegetable chips served at restaurants, on Hawaiian Airlines and they are widely available in stores. But at the factory shop you can get a freshly made hot bag of chips and season them yourself. You can also get a snack, like the killer sliders they serve on Saturdays.

Malasadas
Where to find:
Leonard's Bakery

These Portuguese donuts are a must. The big neon sign at Leonard's letting you know when they are fresh will lure you in. I don't know anyone who doesn't love these hot, yeasty, moist-in-the-middle pillows of love, better than any Krispy Kreme, that's for sure.

Shave Ice
Where to find:
Many places, but I like Tats the best

Better than a snow cone, more like a snowball, the best shaved ice is super fluffy. Shave ice first appeared as a cooling treat on the plantations, and was brought to Hawaii by the Japanese. Get it flavored with something tropical like lilikoi. It's sweet and cooling which is the perfect combination when temperatures rise. Favorite spots are widely debated. It's often said the older the shave ice machine, the better the shave ice.

My thanks to the Hawaii Visitors & Convention Bureau and especially local girl and Oahu writer Catherine Toth for introducing me to some (but not all) of the items featured here

Chef Alan Wong on Hawaii Cuisine

2012-09-04T18:38:00.001-07:00

On my recent trip to Hawaii I got a chance to interview Chef Alan Wong. I just wanted to get a few quotes but I was so impressed by what he had to say I thought I'd share a bit more of the interview. His list of things to do when you visit Hawaii is really wonderful and makes me want to go back...

You were one of the founders of Hawaii Regional Cuisine now in its twentieth year. What's happening with Hawaii cuisine today?
Twenty years later we have so much more product, more vegetables, more fish. It's a different ball game ingredient wise. On the Big Island there is red veal being produced, we have aquaculture--farm raised moi and kampachi even sturgeon. Local asparagus wasn't available 20 years ago there was only one cheese maker. Now, every island has at least one cheese maker.

Is eating local catching on?
Yes. Everyone is getting on board. Everyone wants to support buying local. We need to support farmers. I predict even more local products and more sensitivity to buying local and a challenge to the younger chefs to take risks with cuisine.

What are your thoughts on the farmers markets, pop ups and gourmet food trucks?
It's great and brings something new to people who love to eat. It's funny because the lunch wagons have been around for a long time. This idea of Korean food on a taco is not new to us! The movement has revived an idea and some people are now doing new things, gourmet things. But we grew up on plate lunch mentality.

What should visitors not miss when they come to Hawaii?
They ought to hit at least one farmer's market, especially the KCC market.

To understand Hawaii, visit the Hawaii Plantation Village, go on the guided tour and you will see houses from the plantation era. To undertand local culture and food you need to understand our history, from the Polynesians, to the tall ships, the missionaries, the Portuguese whalers, sugar cane workers, then Asian immigrants. We send all our restaurant staff to the Plantation Village. We use it as a training tool.

Our soul food lies in the past. Go to a Chinese restaurant, a Korean restaurant, and a Hawaiian restaurant like Ono Hawaiian.

Take a trip to the fish auction. It's one of the last in the US and see the variety of fish we have in Hawaii.

Tamashiro fresh fish market has a wide variety of poke.

And go visit one farm!

Alan Wong will be visiting the Bay Area. Meet him in person at a book signing, cooking demo or other special event, and learn more about Hawaiian cuisine and culture. Visit www.thebluetomato.net/tastehawaiitour for more information about any of the events listed below and to purchase tickets (though most events are free).

Thursday, October 27, 6:00-7:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – BOOK SIGNING
Omnivore Books on Food, 3885 Cesar Chavez Street
Hawaii celebrates the 20th anniversary of Hawaii Regional Cuisine this year. James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura bring the taste of the islands to Bay Area residents in a series of events. Join the fun at Omnivore Books on Food where you can talk story with Chef Alan Wong and Arnold Hiura and learn about Chef's newest cookbook, The Blue Tomato: The Inspirations behind the Cuisine of Alan Wong, and Arnold's book, Kau Kau: Cuisine & Culture in the Hawaiian Islands. Experience a tasting exercise with Chef Alan, featuring ingredients brought fresh from Hawaii.

Saturday, October 29, 11:45 a.m. – 12:30 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – COOKING DEMONSTRATION
Ferry Building Marketplace – N. Arcade Outdoor Teaching Kitchen, 1 Ferry Building
James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura are in the Bay Area this month to share Hawaii's unique food culture and scene with residents. See how Chef Alan transforms locally-sourced farmers market ingredients into white tablecloth fare, influenced by the flavors of simple Hawaii favorites. This event is free and open to the public.

Saturday, October 29, 12:30-1:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – BOOK SIGNING
Ferry Building Marketplace – Shop #42, 1 Ferry Building
Talk story with James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura and check out their books focusing on the unique culinary landscape of the islands – The Blue Tomato: The Inspirations behind the Cuisine of Alan Wong and Kau Kau: Cuisine & Culture in the Hawaiian Islands. Chef and Arnold are in the Bay Area this month to share the cuisine and food culture of Hawaii. Both books are back-to-back recipients of the Hawaii Book Publishers Association's Ka Palapala Pookela Award of Excellence in Cookbooks in 2009 and 2010, respectively. This event is free and open to the public.

Sunday, October 30, 5:00-7:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – FOOD TASTING
Japanese Cultural Center, 1840 Sutter Street, Suite 201
Hawaii celebrates the 20th anniversary of Hawaii Regional Cuisine this year and the celebration is spreading to the Bay Area this month! Learn about the evolution of Hawaii's culinary landscape from James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura and have the opportunity to taste Chef's recipes in this special evening affair benefiting the Japanese Cultural Center of Northern California. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, and open access to food and buffet stations. Menu will incorporate dishes from Chef's book and Hukilau Restaurant. Tickets are $75.

Monday, October 31, 6:00-8:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – PAU HANA MIXER
La Mar cebichería peruana, Pier 1.5 Embarcadero
Kick start your Halloween night with the Hawaii Chamber of Commerce of Northern California (HCCNC), James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura in a pau hana mixer at La Mar cebichería peruana. Enjoy pupu, drinks, and special Hawaii raffle prizes, including one for the best Halloween costume! This event is free and open to the public.

Wednesday, November 2, 11:00 a.m. – 2:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – FOOD TASTING
Akiyama Wellness Center, 110 Jackson Street
Enjoy a very special and insightful lunch with James Beard Award-winning chef Alan Wong and Hawaii food historian Arnold Hiura as they share the unique culinary landscape of the Hawaiian Islands. This year marks the 20th anniversary of Hawaii Regional Cuisine, and Chef and Arnold are celebrating with several events in the Bay Area. Talk story with the two and enjoy a buffet by Hukilau Restaurant and food by Chef Alan. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, beverage service, and open access to food stations. Tickets are $60.

Wednesday, November 2, 6:30-9:00 p.m.
TASTE HAWAII TOUR WITH CHEF ALAN WONG AND ARNOLD HIURA – CHEF ALAN'S BIRTHDAY BASH
Hukilau Restaurant, 230 Jackson Street
It's James Beard Award-winning chef Alan Wong's birthday and you are invited to join the party! Celebrate with him, Hawaii food historian Arnold Hiura and more at Hukilau Restaurant for fun and of course, food! This event will feature action stations by Chef Alan and a buffet of Hawaii favorites by Hukilau Restaurant. Guests to this event will also have the chance to win a trip for two to the Hawaiian Islands to dine at an Alan Wong's Restaurant. Each ticket includes your choice of a copy of Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong or Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands, hosted bar, and open access to food and buffet stations. Tickets are $75.

GREEN GRAM RICE UPMA

2012-09-02T07:58:00.001-07:00

I made this upma for dinner yesterday. Its a simple one pot meal. It tastes best with sambhar.I add equal amount of rice and green gram dal in this upma. So its very filling and rich in protein. We wanted little mushy . So i added more water.But if u add the quantity of water given below , u'll get the rice grains separate and fluffy..Please use the water according to ur choice.

INGREDIENTS

Steamed rice or Raw rice - 1/2 cup
Green gram / Pacha payaru - 1/2 cup
Water - 1 - 1.25 cups
Salt - As needed

To temper

Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2tsp
Green chilly - 1 no (slit into two)
Curry leaves - A few
Ginger- 1 inch (cut into pieces)
Hing / Asafetida - 3-4 generous pinches

METHOD

Heat a kadai and dry roast the rice till it slightly puffs up.
In the same kadai add a tsp of oil and roast the green gram until nice aroma arises.It may take 5-8 mins.
Now heat 1 tbsp of oil and temper the items given above in the same order.
Then add the roasted rice and dal. Add the required water and salt .Transfer everything into a pressure cooker.
Add a drop of oil and a pinch of hing .Pressure cook for one whistle.

Delicious upma is ready to serve. I served with AAB sambhar.

KITCHEN CLINIC

GREEN GRAM
The green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses.

The green gram forms a very nutritious article of diet. It is consumed in the form of whole dried seeds and in the form of dal prepared by splitting the seeds in a mill. The sprouted mung beans are a highly nutritious food. The beans are soaked overnight, drained and placed in containers in a dark room. They are sprinkled with water every few hours and the sprouts are ready in about three days. One pound of dry beans gives six to eight pounds of sprouts. There is an amazing increase in nutrients in sprouted beans when compared to their dried embryo.

Natural Benefits and Curative Properties of Green Gram.

Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is an aperient i.e. a laxative. when given in large quantities. The soup made from it is the best article of diet after recovery from acute illness.
Applied in the form of powder. it is said to be useful in relieving the heat or burning of the eyes. A poultice of this powder is useful for checking secretion of milk and reducing distention of the mammary glands

Fevers :- Water in which green grams arc soaked is an excellent medicine during cholera, measles, chicken-pox, small-pox, typhoid and all types of fevers. It can be given in a small quantity even during acute phase of appendicitis.
Beauty-Aid :- Flour of the green gram is an excellent detergent and can be used as a substitute for soap. It removes the dirt and does not cause any skin irritation. Its application over the face bleaches the color and gives good complexion. Black gram flour is also used for washing the hair with green gram paste to lengthen hair and prevent dandruff.

Uses of Green Gram

The dried beans are boiled and are eaten whole or after splitting into dhal. They are parched and ground into flour after removal of the seed-coat. This flour is used in various Indian and Chinese dishes. The green pods are eaten as a vegetable. In China and the United States it is used for bean sprouts.

Green Gram (Whole dried Seeds)*

Food Value
Minerals and Vitamins
Moisture - 10.4% Calcium - 124 mg
Protein - 24.0% Phosphorus - 326 mg
Fat - 1.3% Iron - 7.3mg
Fibre - 4.1% Small amount of Vitamin B Complex
Minerals - 3.5% Carbohydrates - 56.7% Calorific Value - 334
*Values per 100 gm's edible portion

Bread Baking Babes 3 Year Babe-eversary!

2012-08-31T19:37:00.001-07:00

3 years!

What lasts 3 years anymore? Not much.

What started for me 3 years ago with this baking group became something important and inspiring in my life. A group of ladies from different countries, different lives, different ages, different experience levels became Babes and friends and made a forum where we can talk and share both our triumphs and tragedies in bread and in life.

To celebrate our Third Anniversary of our group we decided to take a walk down memory lane. Bake a bread from our archives.

When we first made the decision, I thought I might made 3 breads, one from each year of Babe-hood, but man. I hate to say I don't have the time or energy right now. So I picked one I was most proud of the first time around.

I chose to make Gorel's Brunkans Langa bread again.

What I love about this bread is the color, the rustic shape of the loaf, the hearty and just slightly sour taste. I also love that although this is a bread that takes time (5 days), it is not a difficult bread. It's an easy bread when you want to bake but don't have a day or large chunk of a day to devote.

My beautiful Babes, past and present! I raise my glass to you. Thank you for the last 3 years. Thank you for your kindness and friendship and support and inspiration. I can't wait to see what we'll do next.

Cheers!

California Olive Ranch Extra Virgin Olive Oil

2012-08-29T21:00:00.001-07:00

California is producing some very good extra virgin olive oil, some using old European varieties of olives, harvested the old fashioned way, and--some high quality extra virgin olive oil harvested in a very modern way, for a fraction of the price. So how is possible to get high quality extra virgin olive oil at a low price? Last week I visited California Olive Ranch, the largest California olive oil producer, and learned just how they do it.

It all comes down to freshness and quantity. California Olive Ranch plants three varieties, arbequina, arbosana from Spain and koroneiki from Greece. Their olive orchards look nothing like what you may have seen in Europe. The olive trees are pruned into a hedge shape that is harvested mechanically, using a harvester specially developed for shaking the trees to get the olives off without damaging them. Less damage means better quality oil.

Here are some numbers for California Olive Ranch:

Their olive trees grow 6-8 feet high

Trees are planted 5 feet apart

There is 13 feet between each row

There are about 675 trees planted per acre

Each tree yields 7-12 pounds of olives

Only 20% of the olive is oil, 55% is water

12 harvesters run 24 hours a day during harvest season

5,000 acres are owned by the company

5,000 acres are managed by 67 farmers who have long term leases

Each truck holds 66,000 pounds of olives

Each truck is unloaded in 35 minutes

Some more facts:

The tree trimmings are mulched

The ground pits and olives, called pomace, is fed to cattle

California Olive Ranch is using bird boxes and buffer zones to minimize the use of pesticides and tests each batch of olives, and has test plots for organic olives

If you ever get a chance to ride a harvester and see the olives jiggle off the trees I highly recommend it! That I got to share the experience with blogging friends Chef John from Food Wishes, Chrystal Baker from The Duo Dishes, Aleta Watson from The Skillet Chronicles, and Jane Bonacci from The Heritage Cook made it all the more sweet!

Speaking of sweet, all exra virgin olive oil should be a balance of fruity, bitter and pungent. The best way to find your favorite, is to taste them...however...California Olive Ranch uses descriptors like intense and bold and mild to help you find one to your taste.

* If you want the freshest olive oil, known as 'olio nuovo in Italy, sign up to buy California Olive Ranch's Limited Reserve.

* If you like a buttery mild oil without too much bite, look for their basic extra virgin olive oil

* If you like a fruitier variety, try the Arbequina

* The Arbosana is most complex

* The Miller's blend is bold and balanced (and a favorite of some bloggers, food writers and chefs too.)

My thanks to California Olive Ranch for inviting me up to visit during harvest and letting me sample their fresh oils!

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/r4CuMzXw5g0/mini-chocolate-cakes-with-almonds-and.html

2012-08-28T18:11:00.001-07:00

Chocolate has always been a weakness of mine, but I had it under control; I just had to look to the...

Get the rest in my blog! See you there!

Two good champagne buys this weekend

2012-08-23T18:42:00.001-07:00

Christmas is always a big discounting time on champagne at the supermarkets but as I've pointed out in the longer piece I've just posted on my website you need to be careful about ridiculously cheap offers on brands you don't recognise.

Here are two that I think represent the best value this weekend - Sainsbury's creamy Blanc de Blancs Champagne at £13.99 down from £20.99 and the toasty Champagne Bredon Brut which is on sale at £13.49 (down from £26.99) at Waitrose until the shops close on Monday 19th. This has now reverted to its 'normal' selling price. The best offer from Waitrose now is the Duval Leroy Fleur de Champagne at £14.24, also a good deal. Updated 21.12.11

If you don't have a branch of either of these stores near you here's what the other supermarkets have to offer, along with some good deals on vintage fizz and a rather spectacular magnum from - guess who? Lidl!