Mache-Radicchio Salad with Chèvre

Mache-Radicchio Salad with Chèvre

4 T. wMacheRadicchioSaladalnut oil
2 T. balsamic vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
16 ounces radicchio, washed and sliced
1 (4-ounce) package mâche
1 (4-ounce) package chèvre, crumbled
1/2 cup chopped walnuts

In a small bowl whisk together the walnut oil, balsamic vinegar, salt, and pepper until well combined; set aside. In a large bowl toss together the radicchio and mâche. Divide greens evenly among serving plates, and sprinkle each serving evenly with chèvre and walnuts. Drizzle each with dressing. Serve immediately.

Roast Chicken with Moroccan Spice Rub

Roast Chicken with Moroccan Spice Rub

moroccan-chicken_3001 tablespoon ground cumin

2 teaspoons curry powder

1 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

1 handful fresh cilantro sprigs

1 3 1/2- to 4-pound chicken, giblets removed

 

Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. In a small bowl, combine the cumin, curry, ginger, 1/2 teaspoon salt, and cayenne in a small bowl. Add the oil and combine. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the spice mixture evenly under the skin. Place the cilantro inside the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 165° F on a meat thermometer, about 40 minutes more. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.

Brandied Pumpkin Soup

Brandied Pumpkin Soup

Brandied Pumpkin Soup

1/2 C. butter
1/2 C. chopped onion
1/2 tsp. each ground ginger and nutmeg
3-1/2 C. chicken broth
3 C. canned pumpkin
1 C. half-and-half
2 T. brandy
Salt and pepper to taste
Crouton Garnish

In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons. Makes 2 quarts.

Dandelion Greens Salad with Tarragon and Shallot Vinaigrette

Dandelion Greens Salad with Tarragon and Shallot Vinaigrette

Dandelion-Greens-Recipe jpg1 large bunch dandelion greens, tough stems removed
6 to 8 slices pancetta, cooked until crisp and broken into bite-size pieces
1/4 cup pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 recipe Tarragon and Shallot Vinaigrette

In a large bowl, toss together the dandelion greens, pancetta, pine nuts, salt, and pepper. Drizzle with just enough Tarragon and Shallot Vinaigrette to lightly coat greens. Serve immediately.

Tarragon and Shallot Vinaigrette

1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 tsp. chopped shallot
2 tsp. chopped fresh tarragon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.

Thai Coconut Curried Salmon with Greens

Thai Coconut Curried Salmon with Greens

salmon2 teaspoons vegetable oil

1 cup thinly sliced onion

2 teaspoons curry powder

1 cup light coconut milk

2 tablespoons sugar

1 tablespoon lime juice

1 tablespoon bottled minced ginger

1 tablespoon fish sauce

2 teaspoons bottled minced garlic

1/2 teaspoon chile paste with garlic

1 (8-ounce) bottle clam juice

1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes

6 cups trimmed watercress (about 2 bunches)

 

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

 

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/8 tsp salt
3/4 tsp vanilla extract
Maldon sea salt or fleur de sel (optional)

Directions
Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted.
To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you use).
Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

No-Knead Bread

No-Knead Bread

Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450°F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Cucumbers Stuffed With Crab-Mango Salad

Cucumbers Stuffed With Crab-Mango Salad

1 lime, zest finely grated
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
2 English cucumbers
cilantro, for garnishing

Squeeze the juice from the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the cucumbers.

Wash the cucumbers and peel evenly-spaced strips around the cucumber. Cut the cucumbers into 1-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup. (Don’t scoop all the way through the cucumber round.)

Fill the cucumber cups with crab salad and garnish with a sprig of cilantro. Serve right away.

Orange & Jicama Pico de Gallo (Rooster’s Bill)

Orange & Jicama Pico de Gallo (Rooster’s Bill)

1 1⁄2 cups chopped jicama
Salt to taste
2 oranges, sectioned to remove membranes
Chile powder
Juice of 1 lemon

Cut orange sections into 2 or 3 pieces each. Mix jicama, oranges, lemon juice and salt. Chill. Serve in cocktail glasses or custard cups with chile powder sprinkled on top.

Lemon Bundt Cake

Lemon Bundt Cake

lemon cakeYield: 2 loaf cakes (or one bundt)

2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature
2 1/2 cups (500 grams) sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups (375 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
3/4 cup (175 ml) plus 3 1/2 tablespoons (50 ml) freshly squeezed lemon juice
3/4 cup (175 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract
2 cups (240 grams) confectioners’ sugar, sifted.

Heat oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray and spoon lemon syrup over cakes. Let cakes cool completely. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes and allow glaze to drizzle down the sides.

Chimichurri Shrimp

Chimichurri Shrimp

1c075481037cde6321afe47f005303263 large bunch cilantro, stems removed
1/2 bunch flat-leaf parsley, stems removed
3 garlic cloves, minced
Juice of 3 limes
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup olive oil

3 pounds raw jumbo shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons heavy cream

Lime-herb rice (recipe below)

Place the cilantro, parsley and garlic into the bowl of a food processor. Pulse until chopped. Transfer to a bowl and stir in lime juice, cumin, cayenne pepper, and olive oil. Place the shrimp in a separate bowl and pour half of the chimichurri sauce over them. Stir to coat the shrimp. Cover bowl and refrigerate for 2 hours. Remove shrimp from the fridge. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp to the pan. Cook, stirring frequently, for 3-4 minutes or until the shrimp turn pink. Cut into one to make sure it has cooked all the way through. In a saucepan, combine the remaining chimichurri and heavy cream. Cook over low-medium heat and stir. Once the sauce has heated, remove and pour over shrimp. Serve with lime-herb rice

Lime-Herb Rice

1 1/2 cups long-grain rice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
Juice of 2 limes
1/2 cup parsley
1/2 cup cilantro
1/2 cup pine nuts

Bring 3 cups of water and 1/2 a teaspoon kosher salt to a boil. Add the rice, cover, and reduce heat to a simmer. Cook for 18 minutes. Take the lid off and let sit for 5 minutes. While the rice is resting, place the parsley, cilantro, and garlic cloves into the bowl of a food processor. While running the food processor, drizzle in the olive oil and lime juice. Season with the remaining salt. Lightly toast the pine nuts in a pan, making sure not to burn them. Toss the rice with the herb mixture. Stir in the toasted pine nuts.

Balthazar Cream of Mushroom Soup

Balthazar Cream of Mushroom Soup

1 ounce dried mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter

soup

1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.

2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.

3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

5. Turn the flame to high and add the white mushrooms and shitakes.

6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.

7. Add the chicken stock and the dried mushrooms along with the soaking water.

8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

Rolls of Serrano Ham with Smoked Salmon Mousse

Rolls of Serrano Ham with Smoked Salmon Mousse

6 slices of Serrano ham, very thinly sliced
5 oz smoked salmon
1/4 l. fresh cream
4 sheets gelatin
4 tablespoons tomato sauce
1 1/2 onion
1 cup brandy
Salt and pepper

Dice serrano ham and onion. Put butter in a saucepan and sauté the onion at a low temperature. Add salmon, salt, pepper, tomato sauce and brandy. When the mixture has almost evaporated, add soaked sheets of gelatin, Puree. Pour mixture through a sieve to make a smooth cream. Allow to cool. Whip the cream with a pinch of salt and white pepper; add cream to the smoked salmon, stirring slowly. Allow mixture to cool for two hours. Spread the mousse on the slices of serrano ham and roll up.

Crab Salad on Cucumber Rounds

Crab Salad on Cucumber Rounds

44179_original1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)

12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)

1/3 pound shelled cooked crab

1/4 cup thinly slivered shallots

1 tablespoon finely shredded carrot

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped green onion

2 tablespoons lime juice

1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)

1 teaspoon Asian fish sauce or salt to taste

1 teaspoon sugar

About 8 ounces English cucumber

 

Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

 

Yield: 8 servings

Calories: 36

Fat: .7g

Fiber:

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

 

Bacon-Avocado Griddle Pizza

Bacon-Avocado Griddle Pizza

Bacon-Avocado-Griddle-Pizza1 C. lukewarm water (105-115 degrees)
2 1/4 C. flour
1 pkg. active dry yeast (1/4oz)
1 tsp. sugar
Salt
1 pint grape tomatoes, halved
1 shallot, thinly sliced crosswise
1/4 C. EVOO, plus more for brushing
1 T. balsamic vinegar
Pepper
3 avocados
1 12oz package bacon
1 bunch watercress

In a large glass, whisk together the water, 1 T. flour, the yeast and sugar; let stand until foamy, about 6 minutes. Using a food processor, combine the remaining flour and 1 tsp. salt. With the machine on, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer to a large greased bowl, turning the dough to coat. Cover and let rise until doubled in size, about 1 hour. Meanwhile, in a large bowl, toss together the tomatoes, shallot, olive oil and vinegar; season with salt and pepper. Let stand at room temperature. In a medium bowl, mash the avocados; press plastic wrap directly onto the surface to cover. Preheat a large skillet; add the bacon and cook, turning once, until crisp, 12-15 minutes. Drain on paper towels. Preheat a griddle over high heat or an electric griddle to 400. On a lightly floured work surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10″ round (if dough is too elastic, let rest for 5 minutes). Brush one side of each round with olive oil and, working in batches if necessary, transfer to the griddle, oiled sides down. Cook, lightly brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board. Spread the avocado evenly on each crust, leaving 3/4″ border. Toss the watercress with the tomato mixture and scatter over the pizzas. Crumble the bacon on top.

Glass Noodle Salad with Chicken & Shrimp

Glass Noodle Salad with Chicken & Shrimp

This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.

 

6d746b276ffcdc76b8bbcc1a18d11cdf0 ounces boned, skinned chicken breast

4 ounces dried bean threads (saifun) or dried angel hair pasta

6 ounces shelled cooked tiny shrimp, rinsed

1/2 cup slivered red onion

1/2 cup chopped pickled garlic (purchased or homemade)

1/4 cup slivered red or yellow bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green onion

3 tablespoons liquid from pickled garlic

3 tablespoons lime juice

2 tablespoons sugar

About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt

5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

 

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

 

Yield: 8 Servings

Calories: 157

Fat: .9g

Fiber: 1g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Thai Green Curry Fish

Thai Green Curry Fish

curry-fish-su-1010517-x1 star anise or 3/4 teaspoon anise seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 cup canned coconut milk

Green curry paste

1 3/4 cups fat-skimmed chicken broth

1/2 cup fresh Thai basil leaves or regular sweet basil leaves, rinsed

2 tablespoons Asian fish sauce

1 tablespoon sugar

6 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) 2 teaspoons grated lime peel (green part only)

3 pounds boned, skinned halibut or catfish fillets

1 1/2 tablespoons vegetable oil

2 pounds green beans, rinsed and stem ends trimmed

1 red bell pepper (about 6 oz.), rinsed, stemmed, seeded, and slivered

2 teaspoons cornstarch

6 to 8 cups hot cooked brown or jasmine rice

1/4 cup finely slivered fresh basil leaves

Salt and pepper

 

Break star anise into small pieces. In a 10- to 12-inch frying pan over medium-high heat, stir star anise or anise seeds, cumin, and coriander until fragrant, 2 to 3 minutes. Pour spices into a blender and whirl until finely ground, or pour into a mortar and grind with a pestle. Add coconut milk to frying pan; stir often over medium-high heat until milk is bubbly and fat begins to separate, 2 to 6 minutes (reduce heat if milk splatters out of pan). Add all the curry paste and stir until aromatic, 2 to 3 minutes. Add 1 1/4 cups broth, ground spices, whole basil leaves, fish sauce, and sugar. Rinse kaffir lime leaves, tear each in half, and stir into sauce; set aside. Rinse fish and pat dry; cut into eight equal pieces and arrange in a 12- by 16-inch baking pan. Drizzle oil over fish and turn pieces to coat; set slightly apart. Bake in a 400° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 10 to 15 minutes for halibut, 8 to 10 minutes for catfish. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add beans and cook until almost tender to bite, 3 to 5 minutes. Stir in bell pepper, then drain immediately. Just before fish is done, stir green curry sauce over high heat until hot again. In a small bowl, mix remaining 1/2 cup broth with 2 teaspoons cornstarch. Add to hot curry sauce and stir until it boils and thickens, about 1 minute. If desired, remove kaffir lime leaves. Mound hot rice on eight dinner plates. Lay fish on top and scatter beans and pepper strips around fish. Spoon curry sauce over and around fish. Sprinkle slivered basil over the top. Or serve fish, sauce, and vegetables on a large platter, with rice in a bowl alongside. Add salt and pepper to taste.

 

 

Yield: 8 servings

Calories: 542

Fat: 18g

Fiber: 5.3g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Israeli Couscous with Butternut Squash and Preserved Lemons

Israeli Couscous with Butternut Squash and Preserved Lemons

cc1 1/2-pounds (700 g) butternut squash, peeled and seeded
3 T. olive oil
Salt
1 large onion, peeled and minced
1 3/4 C. (280 g) Israeli couscous, or Italian pepe-style pasta
1 small cinnamon stick
1 preserved lemon
1/2 C. (60 g) golden raisins
1/4 C. (30 g) dried cherries or cranberries, coarsely chopped (optional)
1/4 tsp. ground cinnamon
1 C. (60 g) chopped flat-leaf parsley
2/3 C. pine nuts, toasted (see Note)

Preheat the oven to 475F (245C). Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 T. of olive oil and a seasoning of salt in a large baking dish or pan. Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Don’t overcook.) While the squash is cooking, heat the remaining 2 T. of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent. As the squash and onions are finished, scrape them into a large bowl. Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes. While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash. Drain, but don’t rinse the couscous. Discard the cinnamon stick. Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts. Serving: Serve warm, although it can also be served at room temperature.

Do-Ahead Tip: You can make this ahead, up to one day in advance, and rewarm it before serving. If so, leave the parsley and toasted pine nuts out, and mix them in right before serving.

Coconut Tapioca Pudding with Mango

Coconut Tapioca Pudding with Mango

1/3 cup small pearl tapioca

2 1/2 cups coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups)

1 egg yolk

1/3 cup granulated sugar

1/4 teaspoon table salt or a heaped 1/4 teaspoon sea salt

1/2 teaspoon vanilla extract or the seeds from a 1-inch segment of vanilla bean

d27c07bfbed5395a9e712afdd9192f6b

1 very ripe mango, peeled, pitted and roughly chopped

2 teaspoons granulated sugar

A squeeze or two of fresh lime juice

 

Optional garnishes

Whipped coconut cream

1/2 cup toasted coconut flakes

Few gratings of lime zest

 

In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, sugar, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit). Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy — i.e. worrisomely thin — going into the cups but after chilling in the fridge, it will set.] Pour into pudding cups to chill for several hours or overnight.

 

Make mango puree: Place mango chunks in food processor with sugar (if using) and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.

 

Serve with mango puree on top, plus whipped coconut cream, toasted coconut flakes or a few gratings of lime zest.

 

To make whipped coconut cream: This a bit of advance planning. Place 1 can of full-fat coconut milk in the fridge overnight; in most brands, this will cause the coconut fats and thin milk/watery part to separate. Place a small/medium mixing bowl in the freezer, ideally metal. The next day, turn it upside-down before opening it, so that the thickened coconut fat will be at the bottom. Pour off the thin coconut milk; you should have about 1 cup and this can be used towards the 2 1/2 cups needed for your pudding. About 2/3 cup thickened coconut fat will remain at the bottom of the can; scrape this into your chilled bowl, add about 1 tablespoon granulated sugar (for a light sweetness; use more to taste) and beat it with an electric mixer until thick and whipped cream-like. Dollop it over desserts such as this, though you’ll have more than you need for 6 puddings.

 

To toast coconut chips: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Ken Oringer’s Lacquered Pork Belly with Preserved Lemon, Soy Sake Glaze

Ken Oringer’s Lacquered Pork Belly with Preserved Lemon, Soy Sake Glaze

1 12-inpork bellych x 8-inch piece pork belly
1 C. preserved lemon
1 C. soy sauce
2 C. sake
2 C. Coca Cola
2 C. sugar
2 T. coriander seeds
2 T. fennel seed
Steamed white rice, for serving

Place all ingredients in large saucepot. Bring to boil and simmer gently for 3 hours until pork belly is soft when poked with meat fork. Remove the belly and reduce sauce to a light glaze. Glaze top of belly. Serve with steamed white rice.

Cracked Green Olives with Herbs and Preserved Lemon

Cracked Green Olives with Herbs and Preserved Lemon

1 pound small to medium brine-cured green olives (preferably cracked)*
1/4 C. chopped fresh coriander
3 T. chopped fresh mint leaves
Peel of 1/2 preserved lemon, cut into julienne strips, plus 3 T. preserved lemon juice to taste
2 T. olive oil
2 garlic cloves, minced
1/4 tsp. ground coriander
a pinch dried red hot pepper flakes

If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.

Lavender Berry Crisp

Lavender Berry Crisp

76b7898f69a82 to 3 tablespoons dried culinary ‘Provence’ lavender buds

2 tablespoons quick-cooking tapioca

1 1/4 cups sugar

2 teaspoons ground cinnamon

4 cups blueberries, rinsed

4 cups raspberries, rinsed

3 tablespoons lemon juice

1 cup all-purpose flour

1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks

1/2 cup chopped almonds

In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan. Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.

 

Yield: 8 servings

Calories: 409

Fat: 17g

Fiber: 5.9g

 

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

2367211 cup heavy cream
1/2 cup plus 2 teaspoons all-purpose flour
2 tablespoons finely chopped shallot
1 tablespoon unsalted butter
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarse fresh bread crumbs (from firm white bread)
4 poached large eggs>
3 oz thinly sliced serrano ham or prosciutto
7 to 8 cups vegetable oil
1 large egg, lightly beaten with 1 teaspoon water

Whisk together cream and 2 teaspoons flour in a small bowl until just combined. Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat. Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging. Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time. Cut sliced ham crosswise into 1/4-inch-wide strips. Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain. Return frying oil to 375°F. Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs. Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute. Divide creamed spinach among 4 plates, then top with poached eggs and ham.

Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas

Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas

picMxghRz1 tsp. paprika

1 tsp. ground coriander

1/2 tsp. ground cumin

1/4 tsp. cinnamon

1/8 tsp. cayenne

Pinch salt

 

1/2 cup onion diced

1 T. fresh ginger minced

1 T. garlic, minced

1/4 tsp red pepper flakes

1 cinnamon stick

1/4 cup dry white wine

1 tsp tomato paste

Add and simmer

1 cup tomatoes chopped

1/2 cup chicken broth

1/2 cup chickpeas (drained, rinsed)

1/2 cup Kalamata olives (pitted, halved)

1 T. Honey

1 lemon cut into wedges

1 bay leaf

 

Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes. Heat a tablespoon of oil in a skillet over medium (do not exceed medium, or the spices could scorch); add chicken, skin side down, and sauté until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T. drippings. Add onion and sauté 3 minutes. Stir in the ginger, garlic, pepper flakes, and cinnamon stick; cook just until fragrant, about 1 minute. Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates. Add tomatoes, broth, chickpeas, olives, honey, lemon, and bay leaf; stir to combine. Arrange reserved chicken on top, cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20–25 minutes. Finish with parsley and salt just before serving. Serve with pita bread.

 

Roasted Pepper, Tomato, and Preserved Lemon Relish

Roasted Pepper, Tomato, and Preserved Lemon Relish

2 red bell peppers, roasted, peeled, and seeded
1/4 tsp. salt
2 tsp. diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 tsp. balsamic or rice vinegar
1 garlic clove, minced
1/4 C. olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside. Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side. Let cool and top with tomato/bell pepper mixture. Serve immediately.

Parmesan Crusted Chicken with Sage-Butter Sauce

Parmesan Crusted Chicken with Sage-Butter Sauce

parmesan-crusted-chicken-42 boneless, skinless chicken breast halves (6-8 oz. each)

2 egg whites

2 tsp. corn starch

1/2 cup grated Parmesan cheese

Juice of 1/2 lemon

1 cup coarse dry bread crumbs

1 T. chopped fresh parsley

1 tsp. kosher salt

1/4 tsp. ground black pepper

Zest of one lemon, minced

Olive oil

1 T. unsalted butter

3 T. minced shallots

1/2 cup dry white wine

1/2 cup heavy cream

1/2 cup chicken broth

1/2 tsp fresh lemon juice

4 T. (1/2 stick) cold unsalted butter, cubed

1-2 tsp minced fresh sage

Salt, white pepper, and cayenne to taste

 

Trim excess skin and fat from chicken. Slice each breast half lengthwise down the center. Lightly pound each piece to an even thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish. Combine bread crumbs, Parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. Dip both sides of prepared chicken into egg white-corn starch mixture. Transfer the chicken to the crumb dish. Pat crumbs on both sides of chicken. It’s ok if some crumbs fall off. Air dry on rack for 20-30 minutes. Sauté chicken in oil in a large, nonstick skillet over medium-high heat for about 3 minutes each side, or until golden brown and crisp.

Sauté shallots in 1 T. unsalted butter in a small saucepan over medium heat just until soft, 2-3 minutes. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes. Whisk in butter, 1 T. at a time, stirring constantly. (4 T. total.) Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

 

 

Lemon Pancakes with Lemon Syrup

Lemon Pancakes with Lemon Syrup

lemon-pancakes-thumb1½ cups flour
1 T. sugar
¼ tsp. salt
1 T. baking powder
2 T. vegetable oil
1 egg
1¼ cups milk
Zest of one lemon
Juice of ½ lemon

1â…“ cup sugar
â…“ Cup brown sugar
â…” Cup water
Peel of one lemon

For pancakes, combine flour, sugar, salt, and baking powder in a large bowl. Add oil, egg, milk, and lemon juice and zest, and mix well. It’s okay if the batter is a little lumpy. Butter a warm griddle, and drop batter onto pan, making each pancake about ¼ cup of batter. Let cook until edges are brown and dry. Flip pancakes and cook the other side. Meanwhile, prepare syrup by placing sugars and water in a pan, and heating over high heat, stirring occasionally. Remove peel from lemon in large chunks, and add it to the syrup. Bring to a boil, and let boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup. Remove lemon peel pieces with a spoon and discard. Serve warm pancakes with butter and warm lemon syrup.

Pappardelle with Chicken, Mushrooms and Wine

Pappardelle with Chicken, Mushrooms and Wine

1 lb. mushroom, quartered

1/2 cup dry red wine

1/2 cup flour

1 teaspoon salt

Fresh ground pepper

4 lbs. whole chickens or 4 lbs. rabbit, cut up, washed and dried

2 tablespoons butter

2 tablespoons extra virgin olive oil

4 ounces pancetta or 4 ounces bacon, diced

1 medium red onion, diced

1/2 lb. fennel bulb, bulb only, cut into strips

1 teaspoon garlic, minced

1/2 cup dry red wine

1 tablespoon minced fresh sage leaf

2 tablespoons balsamic vinegar

1 lb. pappardelle noodles

 

Preheat oven to 325°F. Sauté mushrooms in butter in a large ovenproof sauté pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates. Stir in the first 1/2 cup of red wine. Increase the heat to high and boil until most of the wine evaporates, remove and set aside. Wipe out pan and return it to the stove top. Brown the chicken in butter and oil (may need to do this in batches) in the sauté pan over med heat, remove and set aside. Sauté the pancetta in the pan drippings, cooking until it begins to brown. Add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sautéed mushrooms. Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar. While chicken is in the oven prepare pappardelle according to package directions; drain. Serve pappardelle with chicken and mushroom sauce.

Lentils with Spinach and Preserved Lemon

Lentils with Spinach and Preserved Lemon

1 turkey kielbasa
1/2 lb brown or black lentils
1 C. sliced onion
1/4 C. olive oil
3 garlic cloves, peeled and finely chopped
1/4 C. chopped fresh coriander or parsley
10 oz. frozen spinach leaves, completely thawed and roughly chopped (or fresh baby spinach)
2 medium Yukon Gold or red-skinned potatoes, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
1/4 C. chopped rind of preserved lemons

In a frying pan, brown the kielbasa until very brown. Set aside. Wash and pick over the lentils. Place in a saucepan and cover with water. Bring to the boil. Cook, covered, about 20 minutes. Meanwhile, brown the onion in oil in a large casserole or Dutch oven. Stir in the garlic and coriander/parsley. Add the spinach and sauté 5-6 minutes, stirring frequently. Add the potatoes, lentils, and enough cooking liquid to cover. Season with salt and pepper. Bring to the boil, lower the heat, and cook at the simmer for 1 hour, or until thick and soupy, about 20 minutes. Stir in the chopped preserved lemons and the sausage. Serve hot, lukewarm, or cold.

Penne with Pistachios, Asparagus, and Cream

Penne with Pistachios, Asparagus, and Cream

Pistachio Asparagus Pesto on Penne 5001/3 cup pistachios

1 lb. thin asparagus, cut into thirds

1/4 cup butter

1/4 tsp. pepper

1/3 cup dry white wine

1 cup half and half

1/4 cup heavy cream

1 1/2 Tb. salt

1 lb. dry penne pasta

1/2 cup parmesan cheese

 

Preheat oven to 350°. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop, and set aside. Cook the asparagus in a stock pot in boiling water; uncovered over medium-high heat until tender about 3 minutes. Remove asparagus, saving the water so the pasta can be prepared in the same pot. Sauté garlic in butter in saucepan over medium heat, when garlic starts to brown, remove and discard. Add the asparagus and pepper. Increase heat to high and pour in wine, stirring about 1 minute. Reduce heat to medium. Pour the half and half and cream over the asparagus mixture and simmer about 2 minute. Season with salt; keep warm. Prepare penne pasta, drain, and return to pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts.

 

Parmesan, Preserved Lemon, and Thyme Wafers

Parmesan, Preserved Lemon, and Thyme Wafers

1 C. grated Parmesan cheese
1 tsp. chopped fresh thyme leaves
1 small preserved lemon, finely diced

Preheat the oven to 400°F. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little T. mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.

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Chicken Pomodoro

Chicken Pomodoro

2 boneless, skinless chicken breasts, halved, pounded to ¼-inch thick (8 oz. each)

Salt and black pepper

2 T. all-purpose flour

2 T. olive oil

¼ C. Vodka

½ C. low-sodium Chicken Broth

¼ C. Heavy Cream

1 C. halved Cherry Tomatoes (or ½-3/4 C. diced Tomatoes)

2 T. Fresh Lemon Juice

¼ C. minced Scallions

6260385753_800f71e8f2

Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray. Add oil and heat over medium-high. Sauté cutlets until brown, 2–3 minutes per side. Transfer cutlets to a plate. Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and cream and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to pan and cook to warm through, 1 minute per side. Serve cutlets with sauce and garnish with scallions.

 

Yield: 4 Servings

Calories: 301

Fat: 16g

Fiber: 1g

Shiraz-Soy Tri-Tip

Shiraz-Soy Tri-Tip

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Notes: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.) Prep and cook time: about 35 minutes, plus at least 2 hours to marinate.

 

3/4 cup Shiraz (Syrah) wine

2/3 cup soy sauce

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup lemon juice

2 tablespoons Worcestershire

2 teaspoons Dijon mustard

1 1/2 teaspoons minced garlic

1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

 

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

 

Nutter Butter Cookies

Nutter Butter Cookies

1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour

1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs

Preheat the oven to 325 degrees F. In a large bowl, cream together the shortening and sugar with an electric mixer. Add the egg, salt, and peanut butter and beat until well blended. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the mixture and blend well. Pinch out small portions of dough and roll into 1−inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2−inch circles. If you’re a stickler for a cookie that looks just like the original, you can form the dough into flat peanut shapes. Bake for 8 to 10 minutes, or until light brown around the edges. While the cookies bake, combine the filling ingredients in a small bowl. 9. When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat. Makes 2 dozen cookies.

Grilled Chicken Thighs with Tamarind & Orange Glaze

Grilled Chicken Thighs with Tamarind & Orange Glaze

â…“febe78e5542bcdd8e43e46de365d3776 cup olive oil
¼ cup thinly sliced fresh basil
1 large clove garlic, chopped
½ tsp kosher salt
½ tsp freshly ground pepper
8 boneless, skinless chicken thighs

2 cans (14 oz.) low-sodium chicken broth
¾ cup freshly squeezed orange juice
¼ cup granulated sugar
3 T. unsalted butter
2 T. tamarind concentrate (paste)
1 T. grated orange peel
1 T. peeled and finely grated fresh ginger
3-4 drops Sriracha sauce (or Tabasco), to taste
Salt and pepper to taste

In a medium bowl, whisk together olive oil, basil, garlic, salt, and pepper. Add chicken thighs to the marinade and mix until the chicken is coated. Cover and refrigerate for 1 to 6 hours, turning occasionally.

In a large saucepan, whisk together chicken broth, orange juice, sugar, butter, tamarind concentrate (paste), orange peel, and ginger. Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to ¾ cup and the glaze coats the back of a metal spoon, 25 to 30 minutes. The glaze should remain at a vigorous boil for the entire time to ensure quick reduction. Remove from the heat and add several drops sriracha sauce, as well as salt and pepper, to taste. (The glaze can be made up to 2 days in advance; cover and keep store in the refrigerator. Gently reheat before using.) Spray the grill with nonstick cooking spray. Heat grill to medium-high heat. Pour ¼ cup glaze into a small bowl. This will be used for basting. Reserve the rest of the glaze. Transfer the chicken to the grill and discard the marinade. Grill until the chicken is cooked through, about 4 minutes per side, basting with the glaze on both sides of the chicken. Spoon the reserved glaze over the chicken and serve with rice.

Indian Spiced Potatoes

Indian Spiced Potatoes

Notes: Start preparing these sweet-hot garlicky potatoes from expert Indian cook Hema Alur-Kundargi (through step 2) about 2 hours ahead so they can marinate in the sauce. Scoop the potatoes into the chapatis or whole-wheat tortillas to eat like burritos; for appetizer portions, cut the bread into wedges and use them to scoop up the potatoes.

 

potatoes-su-600510-x2 pounds thin-skinned potatoes

1/4 cup minced garlic

2 tablespoons vegetable oil

1 cup ketchup

1 tablespoon pav-bhaji masala, purchased or homemade (recipe below)

Salt

Indian red chili powder or cayenne

Chopped fresh cilantro

8 chapatis or whole-wheat tortillas (7 in.)

 

  1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan.

 

  1. Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir garlic in oil until it begins to turn golden, about 2 minutes. Add ketchup, pav-bhaji masala, and salt and chili powder to taste. Add the seasoned ketchup to potatoes and mix to coat. Cover and let stand about 1 1/2 hours.

 

  1. Pour potatoes into a 10- by 15-inch nonstick baking pan. Bake in a 375° regular or convection oven, stirring occasionally, until potatoes are tender when pierced, 10 to 15 minutes. Scrape into a bowl and sprinkle with cilantro. Serve with chapatis.

 

Pav-bhaji masala: In a small bowl, mix 1 teaspoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon each ground cardamom and ground pepper.

 

Preserved Lemon Citrus Chicken with Chervil Gremolata

Preserved Lemon Citrus Chicken with Chervil Gremolata

20090413-secretingredient-chicken1 chicken, cut into pieces, about 4-4 1/2 pounds
1 T. chopped fresh chervil
Salt and pepper
2 T. olive oil
1 or 2 small preserved lemons, thinly sliced, seeded, and rinsed
2 cloves garlic, thinly sliced
Zest of 1/2 orange
Zest of 1/2 lemon
3/4 C. dry white wine
1 C. chicken stock
2 T. crème fraîche

When you buy a whole chicken cut up into pieces, you will get 2 breasts, 2 thighs, 2 wings, and 2 legs. Because the breasts are so much bigger than the other pieces, I cut them each in half, cutting perpendicularly through the bone. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 T. chopped fresh chervil. Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate. Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high and use a whisk to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper. Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot and cook for 30 minutes. Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat and move the chicken pieces to a serving platter. Whisk 2 T. of crème fraîche into the hot wine and stock, then pour over the chicken. Top with the Chervil Gremolata (recipe follows) and serve with crusty baguette or colorful couscous.

Chervil Gremolata

1 clove garlic, finely chopped
Zest 1/2 orange
Zest 1/2 lemon
2 stems fresh thyme, leaves finely chopped
2 T. chopped fresh chervil
Salt and pepper
2 T. finely chopped preserved lemon (about 1/2 small preserved lemon)

Mix together all the ingredients in a small bowl, then sprinkle on top of the hot Preserved Lemon Citrus Chicken.

Smoked Ribs with Huckleberry BBQ Sauce

Smoked Ribs with Huckleberry BBQ Sauce

untitled2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style*

Classic Dry Rub

Huckleberry BBQ Sauce

 

On bony side of ribs, loosen edge of membrane with a table knife. Pull off membrane, using a towel. Cut racks in half. Smear all over with rub. Chill airtight at least 4 hours or overnight; let stand at room temperature for last hour. Meanwhile, soak 2 cups apple wood chips in water 30 minutes. Scrunch 6 sheets (1 1/2 ft. long) of foil into logs 9 in. long. For gas, set a drip pan on center burner (the indirect heat area), fill it halfway with very hot water, and then heat the other burners to low (275° to 300°). For charcoal, ignite 50 briquettes in a chimney. Bank evenly on opposite sides of fire grate, leaving a cleared area in center for drip pan; fill pan halfway with very hot water. Let coals burn to low. Add 5 briquettes to each mound of coals every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents on lid. Set racks upright over drip pan facing one another and wedge foil logs into tops of racks (in between bones) to bridge them and hold them in place. For gas, drain half the wood chips and put in a smoker box, if grill has one; or seal chips in foil, poke quarter-size holes all over it, and set over direct heat (in foil, chips may take a while to start smoking). For charcoal, drain half the wood chips and sprinkle evenly over coals. Grill ribs, covered, 1 hour. Drain remaining wood chips and add as before. Cook until meat is tender when pierced and shrinks 1/2 in. from bone tips, 2 to 3 hours. Pour 1 cup sauce into a bowl. Remove foil from ribs and set ribs flat, bony side up, over indirect heat. Brush with 1/2 cup sauce. Cook until sauce sets, 5 minutes. Turn, brush again, and cook 3 minutes more. Let ribs sit on a board, tented with foil, 10 minutes. Serve with remaining sauce. Chill extra sauce 1 week, or freeze.

 

*Ask a butcher to trim ribs, or do it yourself: On bony side, trim flap of meat from center, flush with bones. Cut rack lengthwise between wide rib section and chewy, narrow rib tips. Save trimmings for soup.

 

 

 

Huckleberry Barbecue Sauce

Huckleberry Barbecue Sauce

1 small onion, chopped

2 teaspoons vegetable oil

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

1/2 to 1 tsp. pepper

1/2 teaspoon red chile flakes

1/2 teaspoon ground cumin

2 cups chopped tomatoes

1/2 cup cider vinegar

1/4 cup packed light brown sugar

2 teaspoons molasses

1 cup fresh or frozen huckleberries* or blueberries

 

In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour. Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.

 

*Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.

 

Olive Crescent Twists

Olive Crescent Twists

0d8dd402-675e-45e2-9346-7759b9313e403/4 C. well-drained mixed olives
1 T. olive oil
1/4 tsp. garlic powder
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
2 T. grated Parmesan cheese

Heat oven to 375°F. Lightly grease cookie sheets, or spray with cooking spray. In food processor bowl with metal blade or blender container, place olives, oil and garlic powder. Cover and process with on/off pulses until finely chopped. If using crescent rolls: Unroll dough and separate dough into 4 rectangles. Press each to form 7×4-inch rectangle; press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles. Press each to form 7×4-inch rectangle. Brush dough rectangles with beaten egg. Evenly spread olive mixture on 2 of the rectangles. Top with remaining 2 rectangles, egg-brushed side down; press down. With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on cookie sheets, twisting each 2 or 3 times. Brush tops of strips with beaten egg. Sprinkle strips lightly with cheese. Bake 10 to 13 minutes or until golden brown. Serve warm or cool.