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Published on 26 September, 2011, by
Emeril Lagasse, American celebrity chef, resta...

Image via Wikipedia

We’re in the final week of the Emeril One-Pot Cooking Party over here, folks and if you haven’t had the chance yet to make it over to some of my fellow bloggers in the party, then you should scoot on over and increase your chances to win Emeril’s new cookbook, Sizzling Skillets and Other One-Pot Wonders , which goes on sale tomorrow! (SEE Contest Rules and “How to Enter” below.)

In this final week, I still have many posts to get to you all. I have been cooking up a storm but behind on posting due to my 40th birthday, which took me on an out-of-town adventure that made me feel 20 again! (Thanks to that hubby of mine!)

As we’ve been cooking our way through Emeril’s dishes some of the other bloggers and I have become rather chummy, because well, what’s not to like about a fellow foodie! There are 20 of us in all and I encourage you to make your way around to all of us but a few of us have really stuck by each other throughout this one-pot journey.

Some of my new favs include:

Wanna test your Emeril knowledge? Check out this quiz:

A Sizzling Quiz with Chef Emeril Lagasse

Here’s another new Emeril recipe that I can share! (Thanks to Morrow for allowing us to pre-release a few of these recipes.)

Wok-Seared Duck Salad photo courtesy of William Morrow

Wok-Seared Duck Salad

This recipe was inspired by a Thai dish called laap, which is made with minced or ground chicken, fish, pork, or duck and seasoned with the wonderful flavors of chiles, ginger, fish sauce, and citrus. I decided to use the same flavors with a seared duck breast and make it into more of a main-course salad. This is a refreshing take on northern Thai street food.
2 tablespoons uncooked jasmine rice
1 tablespoon minced fresh red Thai bird chile
2 magret duck breasts (about 12 ounces each) or 1 ½ pounds other domestic duck breasts
1/3 cup minced shallot
1 ½ tablespoons peeled and minced fresh ginger
¼ cup fish sauce (see page 213)
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
1 ½ teaspoons palm sugar or light brown sugar
½ cup fresh cilantro leaves
½ cup fresh mint leaves
½ cup fresh basil leaves
1 medium head of red leaf lettuce, washed and torn into bite-sized pieces
2 cups bean sprouts
1 cup julienned red bell pepper
1. Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.
2. Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to the bowl with the rice.
3. Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.
4. In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine.
5. Serve the salad immediately.
4 servings

SizzlingSkillets & other On-Pot Wonders jacket cover Hi-Res

Emeril’s Cookbook Giveaway!

Here it is, what you’ve all been waiting for — how to get your hands on Emeril’s new book (if you want to guarantee you get it, head on over to pre-order it for yourself). To win your free copy, comment below telling me which of the Emeril recipes GroovyFoody has previewed that you just can’t wait to make! To increase your odds of winning — get a second entry by tweeting the link to this post and posting the link in the comments section below. Wanna stack the deck in your favor? Check out the other 19 Emeril One-Pot Party Bloggers (listed above or to the right) and enter to win on their sites as well.

That’s all there is to it.

Winner will be chosen by random drawing by my precocious 3 year old. Contest is open to US residents only, and will be open from now through midnight, pacific time,  October 1.

Full disclosure: For my commitment to this blogger cooking party, I received a copy of this cookbook, as well as a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning; a $50 grocery reimbursement and Emeril cookbooks upon completion of the party. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker. 

 
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Published on 18 September, 2011, by


I am a sucker for Italian cooking. My childhood memories are filled with sensory impressions like: the rich bubble of homemade marinara sauce simmering on the stove; the sweetly-savory, herby scents of garlic, oregano, basil and fennel seed filling our home; a golden crust of melted mozzarella draped luxuriously over the lip of a pan of fresh-from-the-oven lasagna. My mother’s love for all things Italian, was unequaled and many times we found her happily munching away on cold pizza for breakfast or leftover spaghetti.

My parents were not Italian and though they had experienced travel outside of the US, it was not to Italy but instead Germany, where my father was stationed as a border guard, back in the days of East and West Germany and “The Wall”. My mother, had a love of cooking and a natural inclination towards exploration in the kitchen but the times were different. The amount of information they had about world cuisine back then was not what it is today, nor was the availability of ingredients. I scarcely think my mother would have been able to find or have known what broccoli rabe was in those days.

Fresh broccoli rabe

But had she been exposed to Tuscan White Bean Soup with Broccoli Rabe, featured in Emeril’s,  Sizzling Skillets and Other One-Pot Wonders , I’d like to think that, maybe, she would have made this a hearty alternative to the giant pot of pinto beans topped with tomato sauce and served with the ($0.15 a box) Jiffy cornbread mix that we ate regularly, during the lean years.

For me, the most memorable version of  a Tuscan white bean soup I’ve ever tasted, was at a little mom and pop Ristorante in Siena, Italy called La Circe. Twice-cooked, is how they described their richly-flavored cannelini bean stew with tender wilted greens. Occasionally, when I make the dish at home, I will sometimes add mild Italian sausage, prosciutto or even leftover bacon grease to the mirepoix — the extra flavor bump lets this busy working mom reduce the cooking time, without skimping on richness or taste.

Emeril’s version uses baby lima beans because he says, “we just love their tender, creamy consistency.” You can use whichever white beans are your favorites or that you happen to have on hand, but as Emeril notes, “the cooking time will vary slightly.” So without further ado — here is the first of the three Emeril recipes that “The Cooking Party Bloggers” are able to preview exclusively to our readers:

Tuscan White Bean Soup with Broccoli Rabe Courtesy of Morrow

RECIPE: Tuscan White Bean Soup with Broccoli Rabe

2 tablespoons olive oil
2 cups small-diced onion
1 cup small-diced celery
1 cup small-diced red bell pepper
1 tablespoon plus 1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 teaspoon dried Italian herbs
¼ teaspoon crushed red pepper
8 cups chicken stock or canned low-sodium chicken broth
2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained
1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
1 bay leaf
4 cups water
1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
1 sprig fresh rosemary
Grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
Extra-virgin olive oil, for drizzling

1. Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.

2. Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.

 

Don’t forget! Enter to win 7pc set of Emeril by Zak! Flame serving bowls

The winner will be chosen at random and announced next Friday here on the blog!

 
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Published on 15 September, 2011, by

Oysters and artichokes — I’m a crazy about them both. So imagine my delight when I opened Emeril’s New cookbook,  Sizzling Skillets and Other One-Pot Wonders and found a recipe whose ingredient list contained, not only, those two favorites but mascarpone, shallots, dry white wine, butter and cream — sinful!

Very large oysters cut in half (and this is only half of what the recipes calls for!)

“O Oysters,” said the Carpenter,
“You’ve had a pleasant run!
Shall we be trotting home again?’
But answer came there none–
And this was scarcely odd, because
They’d eaten every one.
 
Lewis Carroll, The Walrus and the Carpenter
(from Through the Looking-Glass and What Alice Found There, 1872)

 

According to the rules of Emeril’s cookbook launch none of us previewers are allowed to give you the recipes (the cookbook is available for presale now!) But I will give you a few preview pics, a tease of ingredients and a bit of poetry to whet the appetite — for what is sexier than oysters, artichokes, cream, wine and poetry.

 

Artichoke hearts await

The artichoke
With a tender heart
Dressed up like a warrior,
Standing at attention, it built
A small helmet
Under its scales
It remained
Unshakeable,

Pablo Neruda, Ode to an Artichoke

 

Pssst. . .Wanna Win a 7 pc set of Emeril by Zak! Flame serving bowls

 

IN OTHER NEWS:

Know what goes great with soup? Popovers — but not just any popovers, smoked Gruyere popovers. I make mine quick and simple by using a basic choux pastry recipe and stirring in the grated cheese of my choice, once the batter is mixed. Then spoon out 1/4 cup fulls onto an ungreased cookie sheet —  25 minutes later, you have light, cheesy perfection!

My Choux Pastry Recipe

1 cup water

1/2 cup (1 stick) butter

1 cup flour

4 eggs

Heat oven to 400 degrees. Heat water and butter in a saucepan, once the butter has melted add your flour, stirring vigorously over low heat or until mixture forms a ball. Remove from heat. Beat in eggs all at once, beating until smooth. Drop by scant 1/4 cup fulls onto an ungreased cookie sheet for 25 to 30 minutes, unitl golden and cooked through. Cool away from draft. Serve while warm.

Happy Eating!

 
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Published on 14 September, 2011, by

Got my Box O' Emeril

Here it was Day One of Emeril’s One Pot Cooking Party but Day 6 of over 90 degree temperatures in the, usually temperate, Pacific Northwest. I had planned to make Emeril’s Artichoke Soup with Poached Oysters (sounded so sinful) but after an unusually busy Sunday (seeing our German houseguest off, landing a handful of major writing assignments, dealing with a restless, talkative toddler, and wrestling with  feelings of loss on the 5th anniversary of my father’s death) I was left feeling like a wilted lettuce leaf.

What to do? Do I suck it up, trudge off to the fishmonger and Whole Foods at 6pm on a Sunday night and then come back to work in the heat of the kitchen for another couple of hours?

Nope, not a chance.

This is where I think many busy working moms trying to cook at home make a mistake — they either carry on with their plans, even when the day has been too challenging and after a few days like this, ultimately end up feeling as if cooking at home is unrealistic or say forget it and pop out for fast food. I know my limits — but you won’t find me queuing at McDonald’s anytime soon.

Savory, cool and delish -- anti-pasti

No, on a night like this, I opted for Anti-Pasto. My husband is a fiend for anything deli and toddlers love fingers foods and loads of variety. At my house this makes Anti-Pasti and Ploughman’s big favorites. But alas, Anti-Pasti is not covered in Emeril’s Sizzling Skillets and One-Pot Wonders. In fact, the dishes in this book are wonderfully comforting, hearty and hot –perfect for the fall and winter months. But they just seemed too heavy for a hot summer’s day. So Anti-Pasti it was, served up in these beautiful, Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls (courtesy of Morrow Cookbooks– thanks Morrow!)

Quick and Easy Anti-Pasti

  • 1 package nitrate-free Mortadella
  • 1 package Applegate Farms (nitrate-free) prosciutto
  • 1 package Applegate Farms Organic (nitrate-free) Genoa Salami
  • 7 oz container of Galbani Mozzerella Fresca Medallions (love these!)
  • 1 pt grape tomatoes
  • 1 small red onion
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 2 cans Crown Prince smoked oysters in olive oil (or Trader Joe’s version)
  • 1 head organic Romaine lettuce
  • 1/2 pt bleu cheese stuffed olives
  • 1/2 pt garlic stuffed olives
  • 1 loaf crusty olive loaf
  • salt and pepper to taste
  • toothpicks

  • Cut tomatoes in quarters, dice red onion and toss with vinegar and oil — let chill.
  • Rinse and chopped lettuce — chill.
  • Open the oysters and prosciutto, cutting the prosciutto in thirds lengthwise. Wrap each oyster tightly, in a third of prosciutto, covering the oysters completely and placing on a lipped baking sheet. Bake for 10 minutes at 400 degrees or until prosciutto is lightly crisp.
  • Plate the meats, olives, cheese.
  • Put lettuce into bowls, topping with the tomato, onion and balsamic mixture.
  • Remove oysters, insert serving toothpicks and plate.
  • Slice olive loaf into chunks.

Manga!

Contest — Win Emeril- by Zak! Flame Serving Bowls!

And so, because I spent my first day of the Cooking Party, barely cooking, but instead assembling and presenting a cool and fun to eat dinner, in serving dishes that made me look good, I thought, maybe we should kick things off with a contest! If you like what you see and you wanna look like a celebrity chef in the kitchen (even on days when you feel like a wilted lettuce leaf) you can enter to win this 7-piece Flame-shaped serving bowl set for yourself.

A set like this could be yours! Enter to win in the comments section.

How to Enter:

In the comments below, share your story about a challenging day, in which you still found a way to cook at home. The winner be drawn at random by my precocious three-year old.

Best of luck and Happy Eating!

UPDATE: The winner of our 7PC Zak! Set is busy, supermom and foodie, Lacey Ferrero. Lacey is a resident of Beaverton, Oregon who spends her days managing a household of 5, including two teen sons and her disabled mother, yet still manages to make a home-cooked meal each day for her family. Congratulations Lacey!

 
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Published on 10 September, 2011, by

That’s right, Emeril Lagasse chose me to cook with him — well, me and an elite 19 other bloggers. How did this happen? Well, the folks over at William Morrow (Emeril’s publishing company) were looking for bloggers who wanted to get be part of a “One-Pot Cooking Party,”  to help Emeril launch his new book Sizzling Skillets and Other One-Pot Wonders.  I applied (what the heck, right?) and after having to submit my traffic stats and Klout score, I thought, “With all these fabulous food blogs — I’ll never have a chance!”SizzlingSkillets & other On-Pot Wonders jacket cover Hi-Res

Then on September 6th, I was notified via email that I had been chosen as one of Emeril’s bloggers. (Thanks Em!) The winners were announced officially, yesterday, on William Morrow’s cookbook blog, The Secret Ingredient. Twenty bloggers in all were chosen. We have  already connected with each other on Facebook and Twitter and are beginning our cooking journey, with the arrival of our boxes yesterday and today. Over the course of the next three weeks, I’ll be posting about the recipes I’m making from Emeril’s newest cookbook. The book is gorgeous with recipes and pics that look positively mouth-watering.

I’m looking forward to the fun and can’t wait to get started. I like exploring new recipes and finding ways to make them my own, so I may even be telling you substitutions or changes I made to fit our family’s tastes or lifestyle. Since there are loads of recipes in this book (and I’ll never get to all of them in 3 weeks) feel free to check out the other 19 One-Pot Partiers– I’ve listed all their sites to the right in my Blogroll.

About Emeril

It’s no secret that Emeril Lagasse has won over the hearts (and stomachs) of America. As Host of Food Network’s “The Essence of Emeril” and “Emeril Live,” as well as a regular culinary correspondent for ABC’s “Good Morning America,” and the owner of 13 highly rated restaurants, Lagasse has brought the sass and the heat to the kitchen with his passion for real food.  Though most well-known for his Cajun and Creole spiced flair and a few charming catchphrases (“Bam!”, “Kick it up a notch”), Lagasse is more than just a celebrity chef sitting atop a food empire. He is a regional James Beard award winner and possesses a deep range  — a varied culinary repertoire built on a classic French foundation,  Emeril explores interesting flavor combinations and world cuisine deftly.

Join the One-Pot Cooking Party

The party kicks off this Sunday and continues until October 1st.  Though I’ll be cooking from the book, I’ll only be releasing one recipe a week from it (with Emeril’s permission, of course!) I hope you’ll try one along with me and if you like it — grab the book and do it right alongside me. It would be great to get your feedback and comments about your experiences with the recipes as well.

What’s in it for YOU?

Apart from kicking off the flavors of fall with stick-to-your-ribs recipes , I’ll be hosting a couple of contests where you’ll have the chance to win a copy of Emeril’s new cookbook or a set of  Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls.

What’s in it for Me? — Full disclosure: For my commitment to this event, I received a copy of  Emeril’s  new cookbook Sizzling Skillets and Other One-Pot Wonders, as well as a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning. Upon completion of the event I am eligible to receive a $50 grocery reimbursement and the library of Emeril cookbooks. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker. 
 
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Published on 20 August, 2011, by

Red Velvet CupcakesEver since cupcakeries started rising up all over the country, from big cities like NYC’s Magnolia Bakery and LA’s Sprinkles to small boutique stand-outs like Boise’s Buttercup Happy Cakes and Portland’s many purveyor’s  (St. Cupcake, Cupcake Jones & The Sugar Cube) red velvet has seen a resurgence. ( Sprinkles even offers a gluten-free red velvet.)

Red Velvet Cupcakes w/mascarpone Buttercream Frosting

This delectable Southern concoction was previously relegated to a 50’s era favorite, before the grey armadillo exterior meets blood-red velvet interior of the groom’s cake featured in Steel Magnolias, brought this flavor screaming back into our collective consciousness. As one of my favorite sites, Foodista recently pointed out, you can get your red velvet fix in a variety of incarnations from whoopie pies and ice cream to cookies and Rice Krispy treats.

Red velvet pancakes with mascarpone topping & turkey bacon

But my all-time favorite recipe for this scarlet blushed confection is the Red Velvet pancakes featured with marscapone spread and Grand Marnier syrup in last February’s  Minnesota Monthly, from Chef Becky J. Windels of The Herb Box. They are incredibly moist and chocolatey, yet not overly sweet and not too rich (even with the mascarpone!). The recipe makes a ton, which you can save and use again the next day or you can do what I do and use the leftover batter for the most moist and fluffy cupcakes ever, frosted with mascarpone buttercream.  Yum!

A delight for and anniversary or Valentine's Day

If you live in Minnesota, I highly recommend you head on over to The Herb Box and get yourself a heaping stack of red velvet bliss — you’re welcome!

HERB BOX RED VELVET PANCAKES

By Chef Becky Windels

3 c. all-purpose flour
1 Tbsp. baking powder
3/4 tsp. baking soda
1 tsp. sea salt
1 c. organic white sugar
1/2 c. unsweetened cocoa powder
3 cage free large eggs, lightly beaten
3 c. buttermilk
3/4 c. crème fraiche
1/2 c. unsalted butter, melted
3 Tbsp. all natural red food coloring
3 tsp. pure vanilla extract
1/4 c. rice bran oil

Directions: In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together the wet ingredients. Add wet and dry together and whisk just until combined. Heat a frying pan or griddle over medium high heat. When hot, add butter or oil to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more. Garnish with mascarpone spread and Grand Marnier syrup.
Yield: Approx. 18 mid-size pancakes

MASCARPONE SPREAD
8 oz. softened mascarpone
4 oz. crème fraiche
1/4 c. organic white sugar
1 tsp. pure vanilla extract
1 tsp. lemon zest

Directions: In a small bowl, whisk together to combine.
Yield: Approx. 14 oz

GRAND MARNIER SYRUP
2 c. organic sugar
2 c. water
1/2 c. organic orange concentrate
2 Tbsp. lemon juice
1 c. Grand Marnier
Slurry organic corn starch

Directions: Heat all ingredients to dissolve. Add cornstarch as needed to thicken.
Yield: One quart
Recipe as featured in Elizabeth Dehn’s article in Minnesota Monthly, entitled “Elizabeth’s Pick: Red Velvet Pancakes

 
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Published on 14 July, 2011, by

Summertime always brings with it sun filled memories of friends, fun and multiple ways to beat the heat, like moving food prep outdoors. Firing up the grill for lamb and Portbello mushroom kebabs marinated in the sweet kiss of olive oil, balsamic and rosemary or chicken drenched in the lemony tenderness of yogurt, garlic and herbs de Provence.  I love to serve these warm weather staples along with zucchini patties dressed up in wedges of juicy lime and the thick cream of Tzatziki made with Greek yogurt, diced cucumbers, tomatoes and the bright squeeze of a lemon.  The flavors here are all complementary, vibrant and refreshing.

This sunny season is also synonymous with  fresh fruits and veggies, cookouts and chilled libations  —  particular favorites are those that cool you down and lighten you up.  As temperatures shift, you may find a sudden hankering for an icy glass of lemonade (always best drunk from a Mason jar) or the dewy sweet wetness of a wedge of watermelon and just beyond ice cream, lingers the  siren’s call of  the kind of piercingly smooth nuttiness only a frigid dish of pistachio gelato can offer.

While those things are undoubtedly delicious and refreshing there is one summer food that has them all beat — cucumber.   Why cucumber? (You might ask.)

CDC cuke2

Image via Wikipedia

Because this little gem of a fruit is packed with the majority of vitamins your body needs every day (not just during warmer weather.) Just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.  Not only that, but cucumbers are so versatile and they can be used in winning summer recipes like watermelon, cucumber and red onion salad; cucumber sandwiches; greek salads; Tzatziki dip and cold cucumber gazpacho with shrimp and melon.
But the miracle of cucumber doesn’t stop with stand-out nutrition or that juicy yet crisp, sweet flavor, it’s also chock full of not so common uses, from treating late afternoon fatigue and migraines to solving household problems like garden pests and foggy bathroom mirrors. Not to mention the spa-like benefits of the combined aroma  (to relax you) and tonic properties of cucumbers (to aid in battle against cellulite and refresh your skin.)


And because cucumbers are high in B vitamins they can give you that extra special boost, propelling you through your afternoon slump, crash-free.  Not only that, but eating a cucumber can leave you with sweet smelling breath, helping to neutralize that icky bacteria in your mouth. They can even help you battle a hangover.

TIP: Before hitting the sheets, after a long day sipping mojitos in the backyard, nosh on a few slices of cucumber. The combination of  sugar, B vitamins and electrolytes helps the body to replenish itself and avoid that nagging headache.

Though I love cucumbers in salads, Bánh mì sandwiches and sliced on bagels with a shmear of cream cheese,  ripe tomatoes and  red onion, my all-time favorite use for cucumber has got to be the simplest — thin slices of cucumber floating in a glass of clear, cool water. There is just nothing more refreshing than cucumber flavored water with maybe a sprig or two of mint.

What’s your favorite recipe for cucumbers?

 
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Published on 1 December, 2010, by

There are so many great books and movies that tell stories of relationships through food. So many, in fact, that it is truly hard to know where to begin. This is why I have decided to just begin by making a listing of all those that I have read or seen and then I will slowly work my way down the list, one at a time, to describe them in snapshot. If they are on these lists, I assure you, I have seen or read and enjoyed them.

Cover of "Fatso"

Cover of Fatso

Of course there are some movies and books that others may feel belong on these lists, but to me, food does not just have to make appearance it must be used as a character, a plot device or central theme. Therefore, for example a movie like Fatso, starring Dom Deluise, which is funny and charming and sweet and does have food in it, would still not appear on my lists. The food is a minor element (it’s not even yummy to look at nor is it intended to evoke anything other than disgust at its heaviness and in the overall gluttony of it all) it is instead a story about acceptance, which I love but it does not qualify as foodie territory for me.

Then there are movies at which others cringe like, The Cook, Thief, His Wife and Her Lover for being on my list. I can understand the trepidation some others may have at inclusion of this movie because the  unappetizing, yet well-deserved finale, leaves some stomachs turning. But this for me is one of the finest movies there is, not only for it’s beautiful presentations of food as well as the phenomenal lighting and artistic direction that make this film truly a visual feast but because food is integral to the story —  not just as setting but as device and quite literally, in the end as character. This one knocks it out of the park, especially for someone like me, who both enjoys reading and cooking. The idea of falling in love through one’s love for food (and books ) is utterly sumptuous. Plus, it stars the incomparable (and sumptuous in her own right), Helen Mirren. This one is a MUST SEE on my foodie list.

FOOD PORN

A good food story makes you hungry, inspires you to make new dishes or even order in a certain type of food. It is, in effect, food porn. It ignites your fire for the epicurean delights that await you in this wide world, with it’s presentation, focus, writing or dialogue about the food. Really good foodie movies and books do this through the eyes of one or more culinarily impassioned characters and imbue you with the fever of their love, inspiring you to greater heights.

When I did my cleanse a few weeks back and certain glorious foods were off limits to me, movies and books like these helped me to feel a bit less deprived, satiating my desires through the sights, sounds and tastes described therein.

So, if you’re looking for some foodie approved recommendations for your reading and viewing pleasure, check out my newly posted list of books and movies in the Groo-V Books and Groo-V Movies sections of the site.

Feel free to post your own favorites for me to explore and add to the list.

Like good food this site is meant to be shared.

 
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Published on 22 November, 2010, by

Anyone for leftovers? . . .Not me.

This year, unlike those in the past, I will not be cooking for a roomful of people. Nor will I be bringing a large amount of oyster and chestnut dressing or pumpkin custard pies, as a guest, to someone else’s shindig.  No, this year’s Thanksgiving will be quiet and intimate with just my hubby and our 2-year-old son.

Which made me think, why do we need a big bird hanging around in our fridge after the festivities? We are not huge on leftovers in my household. There are, of course exceptions.  I’ll always take leftover salmon kedgeree (for breakfast with some  sliced, freshly boiled eggs), homemade soups or stews and enchiladas. Other than that, no one much cares for leftovers in my household.




The thought of coming up with a host of new and stupefying ways to use leftover turkey meat (whose flavors degrade rapidly after it’s initially served) seems  a bit like torture to me.  If you love it, I’ll leave you and the thousands of other Foodpress bloggers out there, as they are sure to tickle your fancy with their astounding homages to this thankful beast.

I, however, will not be taking part because I have come up with a stunning plan for those of us who A) are hosting a smaller and more intimate gathering B) are more adventurous in our cravings and do not need to adhere to strict codes of tradition in our fare and C) who are loathe for the leftover adventure.

The menu at my house this year will consist of turkey breast only (it’s what we fight for in my household anyway.) But when you make the decision to work only with turkey breast, you have to ensure that the breast meat will remain juicy and flavorful, not drying out. This is why I have decided to look to the French in their infinite culinary wisdom and am making Turkey Roulade (rolled up, stuffed meat) using caulfat to seal in the juices and add extra flavor. My recipe is inspired by the Chicken Roulade made by Vitaly Paley at the extraordinary Paley’s Place restaurant, here in Portland.

Paley's Place restaurant in Portland

Caulfat (sometimes called lace fat), for the uninitiated, is the fatty abdominal membrane that encases the internal organs of animals like cows, sheep and pigs. The French use this on ballotines, crepinettes and pates and when wrapped around lean meats, it melts away as it bakes, infusing the meat with moisture and flavor. The caulfat from pigs is prized for its flavor and the fineness of its webbing and it’s what I will be using in my Turkey Roulade. If you doubt the power of caulfat, I have but one word for you — bacon. Just as bacon kicks everything up a notch with a pizzazz that only pork can bring, so too, does caulfat.

The wonderfully savory, lacy filigree that is caulfat

Now that you know what it is, where do you get your hands on it? Caulfat can usually be found at ethnic grocers and full service butcher shops, though some may need to special order it for you, so be sure and allow a few days lead time when checking with your local butcher.

I will be filling mine with a savory mixed mushroom and meat stuffing along with that boneless turkey breast and topping it all with pear cider gravy. But you can take the basics here and come up with your own unique spin on the Roulade. Vitaly Paley’s delectable Chicken Roulade recipe can be found here in his Paley’s Place Cookbook.

Cover of "The Paley's Place Cookbook: Rec...

Cover via Amazon

Turkey Roulade

1 whole, skin on, bone in turkey breast

1  large sheet of caulfat

2 shallots, finely chopped

1/2 Walla Walla sweet onion, chopped

2 bunches fresh thyme (one left whole, the other de-leaved and chopped)

1 bunch of fresh sage (a handful of which you should de-leave and chop)

4 cloves of garlic

8 ounces of fresh crimini mushrooms, brushed and chopped

1/2 pound of ground turkey, dark meat

Olive Oil

sea salt

fresh ground pepper

Soak the caulfat in cold water for an hour or so to remove any blood from the membrane (this will allow it to have the lovely white color instead of a pink pallor.) If the water becomes discolored, change it to continue leaching the excess blood from the membrane.

De-bone your turkey breast and carefully pull back the skin from the breast, removing it in one whole sheet. Lay the skin down on a clean cutting board, so that the inside of the skin is facing you. Carefully remove any excess fat and discard, leaving a fairly clean-looking, thin layer of turkey skin. Refrigerate it along with the breast meat.

Saute the shallots and mushrooms in 2 tbsp of olive oil, seasoning with salt and pepper, until the shallots begin caramelizing along the edges and the mushrooms are browned. This gives the mixture a sweeter taste, perfect with the pear gravy. Set them aside to cool. (HEALTH AND SAFETY NOTE: do not stuff poultry with hot or warm food as this could promote foodborne illness.)

In a bowl, fold together your chopped onion, garlic, and the handfuls of chopped sage and thyme with the ground turkey meat, along with 1 tsp each of salt and pepper. Set aside.

Squeeze your caulfat dry, spreading it out on a clean cutting board, and cut it in half. Set it aside.

Remove your turkey breast and skin from the fridge, spreading the skin out flat (again with the inside facing you) and cut it in half, vertically, as well. Generously season the skin. Take a portion of your ground turkey mixture and place it flattened and even upon the chicken skin (about the same width and length of your turkey breast.)  Season the turkey breast with salt and pepper on both sides and place it on top of the flattened mixture, pulling the excess skin around the edges of the breast.

On the bottom half of one of your flat, stretched caulfat pieces place more of the ground turkey mixture, (again, approximately the length and width of the breast) and then place the turkey breast with it’s mixture and skin carefully in tact (skin side up) on top of the ground turkey mixture on the caulfat, patting it down to flatten it. (If you have any of the ground meat mixture left you could use this in a side dressing or for breakfast the next day.)

Carefully pull up the edge closest to you of the caulfat and pull it up as far as it will go up the side of the chicken breast. Then carefully begin to roll the chicken and it’s mixture up in the caulfat, tucking the ends in and creating a tidy package. Remember not to wrap it too loosely (your filling will fall out) or too tightly as it will crack the caulfat as it cooks. Repeat on the second breast.

Then in a large skillet, with 2 tbsp of olive oil,  saute your roulades (one at a time if your skillet is smaller) over medium heating, bringing them to a golden brown on all sides. Move them to a roasting pan lined with your remaining thyme and sage and let them cook in a 400 degree oven  until done, about 40 minutes. Using a meat thermometer, the internal temperature should reach 165 degrees.

Once done, remove from oven and let sit for five minutes covered, to seal in the juices before slicing. Serve with your favorites.

We’ll be having ours with roasted chestnut soup, savory bread pudding, baked yams with cinnamon butter, Gruyère popovers, kale with almonds in orange muscat champagne vinegar and cranberry and clementine relish. For dessert there’s always room for mini-caramel eclairs and a tunnel of fudge cake.

Caramel eclairs -- What a mouthful!

 
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Published on 26 October, 2010, by

 

So many pumpkins, so little baking time.

I love bread pudding. I am haunted by the smell of that cinnamon laced, raisin-laden, custardy treat and have been since my childhood, when my mother often made this warm and comforting dish. I had no idea, as a child, that mom did so because it was a super affordable dessert to make for us kids, clamoring for sweets during a Reagan-era recession.

Affordable and easy to make, all you really need for a basic bread pudding is some stale (or toasted fresh bread), a few eggs, some milk, sugar and spice and you have a delectable dessert for the whole family.

Over the years I have experimented with my bread pudding recipe and created quite a high brow repertoire using ingredients like currants instead of raisins, pannetone or croissants in place of week old white bread. I have added chunks of dagoba chocolate, flecks of lavendar and lemon rind. I have also topped it with homemade ice cream — hard, chocolate and caramel sauces and savored the tart juxtaposition of raspberry liquor poured straight atop a deep, dark chocolate bread pudding.

But for this time of year when the comfort food reigns — I remain simple in my offerings with this straight-forward pumpkin version, topped with fresh whipped cream and maple candied pecans.

Best of all, it’s delish for breakfast the next day. Enjoy!

Pumpkin Bread Pudding w/candied maple pecans and whipped cream

1 15 oz of mashed or canned pumpkin
3 eggs lightly beaten
1 loaf lightly toasted and torn into pieces Challah
½ cup heavy cream
½ cup milk
¼ cup of butter
2 tsp of pumpkin pie spice
1 tsp vanilla
¼ tsp salt
1/3 cup sugar
1/3 cup brown sugar

Preheat oven to 350 degrees. Tear or cube the bread of your choice into small pieces (if you would like add raisins, dried cranberries or currents to the bread, put into a buttered or greased casserole or large baking dish and set aside. Be sure that whatever dish you choose can fit easily inside a larger baking pan filled halfway with water for baking. Slightly beat eggs just until mixed not foamy and set aside. Put butter, milk and cream in a saucepan and heat until butter is melted and milk mixture is heated but not scalded- set aside. Cool to lukewarm. In a large bowl pour pumpkin, milk and butter mixture, sugars, salt, spices, vanilla and eggs- whisk together. Pour mixture into the bread taking care to fold the bread and pumpkin mixture together to coat all pieces of bread. Set the larger pan in the oven on the rack and then place the baking dish with mixture inside the larger pan. Using a tea kettle or large pour measuring cup, carefully pour hot or boiling water, into the larger pan (be sure not to get water in the bread pudding) until the larger pan is half full. Carefully slide pans back into the oven making sure not to dump the hot water into the pudding or onto your self. Bake for 50 to 60 minutes or until knife inserted in the middle comes out clean.

Candied Maple Toasted Pecans (or walnuts)

Heat a small skillet and dry toast 1 cup roughly chopped pecans continuing to move the nuts so they do not burn (about 1 minute) add ½ teaspoon of butter let it melt as you continue to stir the nuts into the butter- take care that it does not brown, add 3 Tbsp of dark maple syrup and continue to stir mixture as syrup bubbles and carmelizes onto pecans. Once mixture has thickened and nuts are coated remove from heat and let cool on a plate.

Serve pumpkin bread pudding warm or cold with fresh whipped cream and topped with candied pecans.

Yields: 8-12 servings