Sauteed Mushrooms and Jerusalem Artichokes

based on a recipe from Marcella Hazan

Ingredients:

1 pound Jerusalem artichokes
lemon juice
1 pound fresh, firm cultivated mushrooms, whole or sliced
¼ cup extra virgin olive oil
1 tablespoon chopped garlic
3 tablespoons chopped Italian fine-leaf parsley
red pepper flakes
salt
black pepper

Instructions:

Skin the Jerusalem artichokes using a small paring knife or a peeler. Rinse them in cold water, and then toss in lemon juice to prevent discoloration.

Using the fine slicing disk of a food processor thinly slice the artichokes.

Brush the mushrooms clean if they are whole, and slice as thinly as the artichokes.

In a large saute pan or skillet put the oil and garlic, and turn heat to medium high. Cook the garlic stirring frequently, until it becomes colored gold. Add the parsley, stir quickly two or three times. Then put in both the artichokes and mushrooms. Turn them over a few times to coat them well, add red pepper flakes, salt and generous grindings of pepper. Turn the heat down to low, and cover the pan.

The mushrooms will shed a fair quantity of liquid. Cook, turning the pan’s contents over from time to time, until the mushroom water has completely evaporated and the artichokes feel tender when poked with a fork. Continue to taste for salt and pepper, adding more as you need it. If, once the artichokes are done, there is still liquid left in the pan, uncover it, raise the heat, and boil all the liquid away.

This dish can be cooked completely several hours in advance. Reheat gently but thoroughly turning over the mushrooms and artichokes with a wooden spoon from time to time.

March 25, 2013

Margot’s Lemon Chicken

from Martha Stewart Living, May 2002
Yield
Serves 4

Ingredients

10 (about 2 1/2 pounds) chicken thighs
1/3 cup freshly squeezed lemon juice (2 to 3 lemons)
2 tablespoons coarsely chopped fresh rosemary
1 1/2 teaspoons freshly ground pepper
1 lemon, cut into 12 chunks
3 tablespoons small brined capers
3 tablespoons extra-virgin olive oil
Coarse salt

Directions

Preheat oven to 425 degrees. Place chicken in a non-reactive container. Add lemon juice, rosemary, and pepper. Turn to coat. Squeeze juice from lemon chunks over chicken, then add them to the container. Cover with plastic wrap, and let marinate at room temperature for 20 minutes.

Place a small skillet over medium heat, and add capers. Cook, shaking pan frequently, until capers dry out, about 6 minutes. Remove from heat; set aside.

Remove chicken from marinade, and season generously with salt. Working in batches, place chicken thighs on grill, skin side up, along with lemon chunks. Cook until clearly marked, about 3 minutes. Turn and cook until skin is brown and crisp and lemons are charred, about 3 minutes more.

Transfer to a baking pan, and drizzle with oil. Bake until juices run clear and an instant-read thermometer reads 170 degrees when inserted in the thickest part of the thigh, 20 to 25 minutes. Sprinkle with capers. Serve hot or at room temperature.

March 24, 2013

Steak Au Poivre

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

4 1-inch thick strip steaks
2 teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon light olive oil
1/3 cup shallots, chopped
¼ cup butter, cut into 2 pieces
½ cup Cognac
¾ cup heavy cream
Preparation:

Season both sides of each steak with the salt and pepper. Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.

Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked. Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately.

March 12, 2013

Celtic Knot Cookies Recipe

This cookie recipe is made with graham flour, which gives the dough a flavor reminiscent of graham crackers. They are best served alongside strong coffee.

By Heather Baird, SprinkleBakes

Ingredients

2 cups all-purpose flour

1 1/2 cups graham flour

3 tablespoons graham cracker crumbs

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup (packed) light-brown sugar

1/2 cup molasses

1 large egg

1/2 teaspoon vanilla extract

Directions

1. Sift flours, baking soda and salt into large bowl.

2. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes.

3. Add brown sugar; beat 1 minute.

4. Add molasses; beat until fluffy, about 2 minutes.

5. Add egg; beat until well blended, about 1 minute.

6. Reduce speed to low; beat in vanilla.

7. Add flour mixture and graham cracker crumbs; beat on low speed just to blend.

8. Gather dough into ball; wrap in plastic. Chill until firm, at least 4 hours and preferably overnight.

9. Sprinkle work surface with flour and roll out 1/2 of dough. Refrigerate unused portion.

10. Roll lengths of dough into ropes and, working on a parchment-lined baking sheet, twist them into knots using the step-by-step pictures to guide you (Images 1-5).

11. Place a circle on top of a few of the finished trinity knots.

12. Position rack in center of oven; preheat to 350 degrees F. Bake for 8-12 minutes.

13. Let cool on pan until firm enough to transfer to wire racks. Cool completely.

14. Store in an airtight container.

December 22, 2012

Squid Stuffed Squid

Recipe courtesy Alton Brown, 2006

Ingredients
1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce
Directions
Preheat an oven to 375 degrees F.

Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.

Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it’ll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.

Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.

Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

December 22, 2012

Jamacian Jerk Sauce

From Christine Morin, Jamaica

Yield: About 1 cup

Ingredients:

1/2 cup ground allspice berries
1/2 cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Kosher salt and black pepper to taste
2 Tablespoons soy sauce to moisten

Preparation:

Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.
You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked “pinkish” when done, and the skin will be nice and dark.

October 18, 2012

Pumpkin-Pear Crisps

Fresh compote replaces cream-and-egg-laden pie filling.

8 Servings

Recipe by Sara Dickerman

Photograph by Christopher Testani

November 2011

Ingredients

Streusel

1/4 cup old-fashioned oats
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup walnuts
1 large egg white
1/4 cup (packed) dark brown sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2” cubes
3 tablespoons unbleached all-purpose flour
3 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon

Compote

2 cups 1/4” inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 lb)
1/4 cup pure maple syrup
1/4 cup golden raisins
2 tablespoons fresh lemon juice
1 tablespoon (packed) dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large pears (2 lb.), peeled, cored, cut into 1/4” cubes (4 cups)
1/2 teaspoon vanilla extract

Special equipment:

Eight 6-oz. ramekins or heatproof bowls

Preparation

Streusel

Preheat oven to 375°. Bake oats, pumpkin seeds, and walnuts on a rimmed baking sheet until light golden, about 10 minutes; let cool. Transfer to a food processor. Add the remaining 6 ingredients and pulse until crumble forms. Spread on rimmed baking sheet; bake until golden and crispy, occasionally breaking up lumps, 18–20 minutes. Let cool.

Compote

Preheat oven to 375°. Bring first 7 ingredients and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3–5 minutes
Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 Tbsp. reserved syrup.
Bake until filling is bubbling at edges, 25–30 minutes. Top with streusel and serve.

August 23, 2012

Raspberry Ice Cream Sandwiches

RASPBERRY ICE CREAM

3 cups strained raspberry puree (made from blending and straining about 30 oz. raspberries. Strain well! Frozen and defrosted raspberries work fine.)
1 1/2 cup heavy cream
1 1/2 cup half and half
1/2 vanilla bean
1 cup sugar
5 egg yolks
1 tablespoon Chambord

In a small bowl, lightly whisk the egg yolks and set aside.
Add the cream and half and half and sugar to a saucepan. Split the vanilla bean and scrape the insides in. Then toss in the pod, for good measure. Heat just to a simmer.
Add about 1/4 cup of the hot liquid to the egg yolks, whisking furiously to temper the yolks. Add another 1/2 cup, continuing to whisk. Then, scrape the egg mixture into the pot with the rest of the liquid is. Cook, stirring constantly at a low simmer until the mixture thickens to a custard consistency, thick enough to thickly coat the back of a spoon.
Strain the custard into a bowl. Stir in the raspberry puree until completely mixed. Refrigerate at least 4 hours (I like to leave mine overnight). Then, churn in an ice cream machine according to your machine’s directions, transfer to a container and freeze.
Use to assemble ice cream sandwiches with the cookies, as directed below.

COCONUT LEMON SHORTBREAD AND SANDWICH ASSEMBLY

1 cup unsweetened finely shredded coconut
1 1/2 cup unsalted butter (use good quality), soft but still slightly cooler than room temperature
1 cup sugar
1 teaspoon sea salt
1 teaspoon lemon juice
the zest of 2 lemons
2 2/3 cups all purpose flour

Spread the coconut on a baking sheet. Bake in a 325F oven until just lightly browned, about 5 minutes. Remove from the oven and cool completely.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy. Then beat in the salt and lemon juice.
Beat in the flour in two additions, adding the coconut and lemon zest with the second addition. Then beat just until the dough pulls away from the sides of the bowl and forms almost a single mass.
Gather the dough together, flatten it into a disc, wrap it in plastic wrap and chill for at least an hour.
Preheat your oven to 325F. On a lightly floured surface, roll the dough out to about a quarter inch thickness. Use a 2 inch round cookie cutter to cut circles. Transfer the cookies to parchment lined baking sheets.
Gather the remaining dough together, roll it out again and cut more circles. Repeat as needed to cut all the dough (you may have some odd scraps at the end – bake them and snack on them), using as little flour as possible all the while.
Bake the cookies for about 16-20 minutes (rotating each baking sheet halfway through the baking time), or until they are golden brown. Keeo the sheets with uncooked cookies on them in the refrigerator while they wait to bake.
Allow the cookies to cool on the baking sheet for about 3 minutes, then transfer them to a wire rack and allow them to cool completely.
To assemble the ice cream sandwiches, let the raspberry ice cream soften slightly. Place a scoop of ice cream on top of a cookie. Top with another cookie and press down gently to make a sandwich. Wrap with plastic wrap and place in the freezer.
Repeat until you have used up all of the cookie pairs (or all of the ice cream, whichever comes first, but they were fairly well matched). Let the sandwiches freeze until they are hardened. Then serve. They will also keep wrapped and stored in the freezer (put them in a box of some sort to protect them) for a while, just waiting for when you need them.