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Archive for August, 2014

1 loaf (about 12 oz) ciabatta, sliced ½” thick
½ C olive oil
2 apples, cored and cut into thin matchsticks
8 radishes, thinly sliced
1 lemon, juiced, plus half the peel, sliced into thin strips
Salt and pepper
3 C fresh ricotta
¼ C flat-leaf parsley leaves

  1. Preheat a grill or grill pan to medium-high heat. Brush the ciabatta slices on both sides with ¼ C olive oil. Grill, turning once, until golden-brown and grill marks appear, 6-8 minutes.
  2. Meanwhile, in a large bowl, toss together the apples, radishes, lemon juice, lemon peel and 2 Tbsp olive oil. Season with salt and pepper.
  3. In a small bowl, combine the ricotta with the remaining 2 Tbsp. olive oil; season with salt and pepper. Spread the ricotta mixture on the grilled bread, top with the apple-radish mixture and garnish with the parsley.

Everyday with Rachel Ray, October 2012

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Makes: 8 four ounce jars or 4 eight ounce jars

Ingredients:

  • 1 pound plump, very fresh jalapeños
  • 6 large garlic cloves, peeled but not crushed
  • 2 cups any white vinegar with 5% acidity
  • 2 tablespoons Kosher salt
  • 1/3 cup wildflower or clover honey
  • 3 thin rounds dried pineapple, torn into pieces
  • 1/2 teaspoon Coleman’s mustard
  • 1/4 teaspoon ground ginger or galangal

In a dry, heavy, cast iron pan on high heat, char the jalapeños and garlic until blistered on all sides, six to eight minutes. Place the charred chilies and garlic in a bowl and cover with a tea towel to steam for ten minutes.

Wearing gloves, stem and roughly chop the chilies. Remove or retain the seeds, depending on your tolerance for heat. If keeping the seeds, toast them lightly in the dry, cast iron pan. (see headnote)

Combine the vinegar and salt in a one-quart jar with cover. Shake or swirl to dissolve the salt. Add the chopped chilies and garlic, cover and leave overnight on the counter.

Put the vinegar mixture in a 3-quart heavy, non-reactive pot. Add the honey, dried pineapple, mustard and ginger. Cover and bring to a strong boil for three minutes. Do not stand over this pot and breathe in the scent – it is unbearably irritating to the sinuses and the eyes and just not fun.

Puree the slurry in a blender, in batches, being cautious not to overfill the beaker. Run the blender for several minutes (depending on the strength of your mixer’s motor), until thoroughly smooth.

Press the mixture through a fine mesh strainer back into a 3-quart pot. If you find there are still large pieces of chili or garlic remaining in the strainer, put them back in the blender and continue to puree.

Return the pureed hot sauce to the pot and bring it back up to a boil for five minutes. Dip the tip of a spoon in and taste just a drop. It’s mighty powerful, or should be. If you want it to be a little sweeter, add honey by the teaspoon, stir and taste again.

Ladle the sauce into warm jars, allowing for ½-inch headspace. Process in a boiling water bath (see sidebar) for ten minutes.

The hot sauce is shelf stable for one year. It may separate; shake well before using. If you have created a sauce that is just way too hot, there is a way to reclaim it. After opening the sealed jar, to every four ounces of hot sauce, add one tablespoon vinegar (or beer or bourbon or water), shake well, and store in the refrigerator.

http://modernfarmer.com/2013/10/season-chili-peppers/

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Active: 25 minutes; total: 45; serves 6

2 T unsalted butter
2 apples – halved, peeled, cored and sliced ½ inch thick
3T sugar
1T freshly squeezed lemon juice
¼ cup pure maple syrup, plus warmed syrup for serving
1 C all-purpose flour
1 tsp baking powder
Pinch of salt
4 large eggs, separated
1 C milk

  1. Preheat the oven to 375. In a 10 ½ inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 T of the sugar, and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the ¼ C of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
  2. In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 T sugar. Whisk the liquid into the dry ingredients.
  3. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples; spread the batter to the edge.
  4. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Le the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan, cut the pancake into wedges and serve at once with the warmed maple syrup.

Food and Wine December 2012 Grace Parisi

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Enchiladas Suizas

Serves 4; 2 hrs 20 mins prep time

Tomatillo cream sauce

3/4lb tomatillos, husked and rinsed
1T vegetable oil
1T minced shallot
2 thyme sprigs
¾ tsp kosher salt
½ tsp pepper
¼ C dry white wine
1 pt heavy whipping cream
¼ tsp sugar

Enchiladas

Vegetable oil
8 white corn tortillas (7” diameter)
2 C thinly sliced cooked chicken breasts
8oz queso fresco, crumbled
4oz Oaxaca cheese, pulled into shreds

Garnishes

½ C crumbled queso fresco
2T chopped cilantro
¼ red onion, thinly sliced
¼ C crema, thinned with a little mil, if needed, so it’s pourable
8 oz chorizo or longaniza, removed from casings, crumbled, and cooked; optional
Pico de gallo

  • Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foillined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Puree in a blender. Measure ¾ C and set aside. Set oven to 350.
  • Heat oil in a medium sauce-pan over medium heat, then add shallot and cok until transclucent, 2-3 minutes. Add thyme, salt, and pepper and cook until shallot startst o brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream tomatillo puree, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3-5 minutes more. Set aside.
  • Make enchiladas: heat 2 large frying pans over medium-high heat. In first pan, pour ¼” oil and heat until shimmering. Work with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10=20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10-14 seconds. Arrange in a single layer on paper towels.
  • Lay tortillas flat on a wok surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9×13 baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
  • Bake until cheese melts and sauce is bubbling, 20 minutes.

Garnish with queso fresco, cilantro, onion, and drizzle with crema (from a squeeze bottle, if you have one).  Add chorizo if you like and serve with salsa.

From Sunset Magazine, March 2013

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Jalapeno Margarita

½ C sugar
1 jalapeno, seeded and sliced
2 T coarse salt
2oz silver tequila
1oz triple sec
2T fresh lime juice
Ice

In saucepan over medium heat, cook sugar with ¼ C water to dissolve; remove from heat.
Reserve 1 jalapeno slice; stir remaining slices into syrup.
Let sit 5 minutes, then strain and let cool.
Pour salt onto plate.  Salt rim of rocks glass.
In shaker, combine tequila, triple sec, lime juice, 1 T jalapeno syrup and ice.
Shake and strain into ice-filled glass.
Garnish with reserved jalapeno slice.  Makes 1

Recipe by Katie Barreira, Every Day with Rachel Ray senior test kitchen associate

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