Wednesday, December 29, 2010

A Taste of Summer in Winter

With the colder weather upon us, I decided to take a little break from the cold and share a memory that hopefully will put a smile on your face like it always does mine.

My aunti Alberta taught me how to cut a mango.  She ran the only hotel on Lanai – cooked, cleaned, did the books….  When we visited, she allowed me to hang out in the kitchen.  There was always a lesson though – never a free ride.  One morning, as my sleepy eyes tried to look over the stainless steel table, she said “Go out to the back, pick a mango, and cut it for the guests.”  I was stunned – my brain was in overload:  Do I need a ladder?  I know I need a knife!  How fast do I have to do this?  I’m only 10!

So I composed myself and stated, “How do you want me to cut the mango?”  She gave me the “let me help you” aunti look, and went to a basket of already picked mangoes.  As she held one she said, “Cutting a mango is instinctive… you have to feel it.  You cannot see the pit – so you have to follow your heart and cut down each side.  The sweetness left around the pit is for you to munch on over the sink after you are done.  The little squares you make are for the guests.” 

A mango pit is oval in shape, with flat sides.  The trick is to cut the “cheeks” from it.  Stand it on end, and cut on either side lengthwise, leaving about an inch thick strip in the middle….  Here, lets make this easy:

1. Start with the Mango "cheek"; Fillet off its pit lengthwise.


2. Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin.




3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.
(Images and directions courtesy of Fresh Mangos.com)



Although for presentation sake, I usually don’t slice off the squares unless I am using them in a compote, sorbet, or sauce.  

I know your produce guy has shown this on air before, and it is widely known.  However, it is one of the dearest memories I have – because I felt like aunti Alberta was sharing a secret with me that not many people knew…. 

The kitchen is a neutral zone – no judgment, fear, anger, worries.  Just your own magic.

Cheers!






Monday, December 20, 2010

Glühwein

Glühwein


Our traditional method was a copper pot full of a robust red wine, citrus slices, cinnamon sticks and cloves on the fire hearth. A sugar cone soaked with liquor floated over the pot on a skewer, and was lit on fire in order to drip into the wine as it heated.  The aroma filled the house.  An easy way to replicate is:

1 bottle Burgundy or other hearty red
1/4 cup rum
1 Tbsp maple syrup or brown sugar
1 sliced orange, with a few whole cloves pushed into the rind
1 cinnamon stick
fresh ground nutmeg

Heat over medium heat, do not boil. Serve and sip with an orange slice and a cinnamon stick if desired, or simply glug from a jug.  Prost!


Simple and delicious....  Worth springboarding off of ;-)  The Holiday extract this year is fennel, lemon grass, and clove.


Butterless Brown Sugar Holiday Biscuits

2 cups brown sugar
4 egg whites
¾ cup flour
1 Tbs olive oil
2 Tbs Holiday extract
2 crumbled graham crackers
1 tsp baking powder
½ tsp ground nutmeg
Pinch of salt
Dark chocolate squares optional

Beat ingredients. Drop a full tablespoon on to oiled baking sheet.  Bake @ 325 for 13 minutes.

Serve with a warm anise liquor, or a Glühwein (recipe to come)
Prost!  And Happy Holidays.


Wednesday, November 24, 2010

Happy Birthday Stefanie!



Today is our Executive Chef's birthday! I'm sure all of you would like to join me in wishing her a very Happy Birthday!

Monday, October 11, 2010

Get your Spicy Pumpkin Cheesecakes!

Since the holidays are fast approaching, I thought I'd let you all know I'm taking orders for my Lascivious Spicy Pumpkin Cheesecake! If you have never had it before, do yourself a favor and order one! Foodgasms guaranteed with each bite! I'll be posting pictures and prices as soon as I work that out.

Tuesday, October 5, 2010

Manfred’s Garlic Soup with Tomatoes and Herbs

My father’s simple, rustic garlic soup was an elixir when we were sick.  I throw in tomatoes for the lycopene and fresh herbs from the garden. Not only do these give the soup an incredible aroma,  but they also help clear the sinuses. The healing properties of the constituents found in many of the common herbs are well known, and many of those herbs are probably right out your back door.




  • 1qt Chicken broth
  • 10 Garlic cloves
  • 1 Handful stale bread chunk
  • 2 Tbsp chopped fresh herbs (i.e. sage, oregano, rosemary, thyme)
  • 1 Tomato
  • 1/2tsp Pepper
  • Pinches Cayenne, salt


Heat the chicken broth on the stove and find a large bowl.
Peel, smash and roughly chop the garlic cloves, toss in bowl.
Break off chunks of stale bread and cover the garlic.
Dice the tomato and sprinkle over top of bread with herbs, pepper, cayenne and salt.
Pour hot broth into bowl, cover with plate and let sit for 5 min.


    Wine suggestion: Viognier

    Sunday, September 19, 2010

    Milky Swiss Chard


    Per Gail's request for recipes with greens:
    • 2 Tbsp olive oil
    • 4 Tbsp (¼ cup) butter
    • Half a red onion, diced
    • 1 clove garlic, minced
    • 2 Tbsp flour
    • ½ tsp each nutmeg, cinnamon, cayenne
    • 1 tsp mustard powder
    • 4 cups chopped Swiss chard
    • 1 Tbsp honey
    • ½ cup chicken or vegetable broth 
    • 1 cup milk
    • Salt and pepper to taste


    Heat olive oil and butter in a large pan over med-high heat. 
    Saute onion until translucent.
    Add garlic, flour and spices and stir to a light brown rue, about 1 min.
    Fold in Swiss chard, about 2 min.
    Add honey, broth and milk.
    Heat to a simmer while incorporating… turn to low, cover.
    Cook for ten minutes.
    Remove lid, stir, and heat for an additional five minutes to reduce.

    Cheers!

    Monday, September 13, 2010

    Creamy Spinach Double Baked Potatoes

    This is a quick and easy recipe I came up with for Gail, Pond Plant Girl, when she posted on my wall that she needed something "non salad" with fresh spinach and chives. She cooked it up and took a pic:

     

     

     
    Creamy Spinach Double Baked Potatoes:
    • 2 large baking potatoes
    • 4 cups fresh spinach
    • 1/4 cup buttermilk
    • 1/4 cup cream cheese
    • ½ cup shredded mozzarella
    • ½ red onion, diced
    • Salt and pepper to taste
    • Optionial:
    • 4 Tbs sour cream
    • 2 Tbs chopped chives

     
    Preheat oven to 400°.

     
    Pierce potatoes with a fork, and bake at 400° for approximately 1 hour, or microwave by piercing with a fork, placing on wet paper towels, cooking on high for 15 minutes. In the mean time, par boil the spinach to wilt (2 min max) then throw in ice bath.

     
    Cut each potato in half lengthwise and scoop out about ¾ of the flesh into a bowl. Put shells on lightly oiled baking sheet. Add buttermilk, cream cheese, salt and pepper (if you want to be naughty, ¼ stick of butter) to bowl. Mash with a potato masher. Mix in drained spinach, cheese, and onion. Spoon mixture into shells. Bake at 400° for about 15 minutes. Top with sour cream and chives if you wish.

    With this one, I'd say have a glass of sauvignon blanc, or a pale ale....  Cheers!

    Thursday, September 9, 2010

    Lox and then some. . .

    In order of assembly…

    Toasted Bagel
    Cream Cheese
    Capers
    Tomato
    Green Onions
    Smoked Salmon

    In the mean time…

    Saute sliced mushrooms, chopped chipotle peppers, frenched red onion, and fresh sage in olive oil and butter. Crack egg on top, add dried dill, paprika, salt and pepper.  Slide on to completed bagel assembly.  Top with fresh dill fronds.
    Serve with a side of red potato pancakes topped with a dollup of crème fraiche and chopped fresh dill.

    Wednesday, September 1, 2010

    Slippery Toad in a Hole

    One of the recipes from my children's cook book in progress for the budding chef….



    Slipper or “Flip Flop” Toad in a Hole


    Olive oil
    1 Slice of French bread
    1 egg
    1 Tablespoon sliced black olives
    1/2 to 1Tablespoon grated parmesan (to taste)
    a few sprigs of fresh basil
    ½ teaspoon paprika
    Salt and pepper

    Make sure mom, dad, or an adult friend is supervising you….

    Tools: 3 small bowls, a cheese grater, a cutting board, frying pan, kitchen scissors, spatula, and a soup can.

    Set your ingredients on the counter in front of you. Line them up in the order listed above. Crack the egg into one bowl, put the olives into the second, and grate the parmesan on to the cutting board and scoop into the third bowl. Cut up the basil leaves with the scissors into slivers like confetti, and put them in the bowl with the parmesan (save a sprig with two leaves for the “toe holds”). Add the paprika to the same bowl, and toss with a fork.

    Drizzle about a Tablespoon of olive oil in a pan and heat at medium. Use the soup can to press out a hole in the middle of the piece of bread – keep the round piece. Put the bread in the pan and slide it around a bit. Slip the egg from the bowl into the hole in the bread. Sprinkle a little salt and pepper on the egg, sprinkle on the olives, and cover with round piece (like a hat). Sprinkle the parmesan mixture over the whole thing. Fry for 2-3 minutes, or until the “hat” doesn’t wiggle any more if you shake the pan a little. If you can use a broiler, put it under it for a minute or two (otherwise just fry it a bit longer). Make sure to watch it closely with oven door slightly open. Use your spatula to put it on a plate. Put the two leaves of basil at one end to make it look like a flip-flop. If you have any left over basil you can sprinkle it around the plate to look fun!

    Enjoy!

    Tuesday, August 31, 2010

    Swiss Chard Sandwich with a hint of German


    Tomato, lightly fried German Speck (cured pork, in spices like juniper berries, nutmeg...), Swiss Chard sautéd in Riesling wine, Altemburger (semi-soft German cheese from goat's milk), fresh Basil... on toasted rustic German bread....

    Oh I so suffered making this one... sigh... such a labor of love. ;-)  Glass of wine?  I say, if you want white, go with a Chardonnay, unless you come across a gem of a dry Riesling.  Red?  Pinot Noir.  Beer kinda guy?  In the summer, go with a Weißbier (Wheat beer).  In colder temps, perhaps a Bock.

    Prost!

    Saturday, August 28, 2010

    Simple Curried Lamb with Eggplant Caviar, Roasted Vegetables and Naan

    Lamb chop (leg center slice)
    Curry powder (two good palm fulls)
    Garlic cloves (smashed)
    Rosemary sprigs
    Red wine
    Olive oil
    Salt, pepper, cayenne pepper
    (Put in plastic bag, mush around and let sit for at least an hour in the frig)

    Eggplant
    Asparagus
    Leek
    Brown mushrooms (baby bellas, shiitake)
    Garlic cloves (whole)
    Paprika, turmeric, cumin, pepper, cayenne pepper
    Olive oil
    Salt, celery salt
    Pepper
    Naan


    Preheat oven to 450

    Wash the veggies    

    Trim the asparagus, cut the ends off the leeks and slice lengthwise to wash, trim mushroom stems and cut in half.  Cut the eggplant into 2 inch chunks.  Drizzle olive oil on a baking sheet.  Arrange the asparagus, leeks, and mushrooms on one half, eggplant and garlic on the other.  Drizzle more oil.  Sprinkle all with spices (no salts on eggplant and mushrooms).  Cover with foil and put in the oven.  Turn the temp down to 350.
     
    Put a few pieces of garlic naan (Trader Joe’s has a variety) on a baking sheet and drizzle with olive oil.  Sprinkle with salt (course sea salt, if you have it).  Set aside.

    Take the lamb out of the frig and let sit at room temp for 10 min. Heat a grill pan or skillet on med-high and add a little olive oil. Cook the lamb 5-7 min on each side (depending on thickness). When you flip the lamb, put the naan in the oven next to the veggies and turn the oven off. When the lamb is done, set it on a board to sit for 5 min. In the mean time, remove veggies. Put the eggplant and garlic in a Cuisinart with salts, pepper and little olive oil. Pulse until almost smooth. Place it in a bowl as side for the naan.

    Remove the naan.  Slice the lamb.  Plate with the remaining veggies!  

    Might be nice to serve this dish with strained yogurt, diced cucumber, and your hot sauce of choice.

    I would go with a spicy Zin for this one....

    Cheers! 

    Thursday, August 26, 2010

    Mango and Prosciutto Figs in Sparkling Spiced Honey Bath

    My aunti Alberta taught me how to cut a mango. She ran the only hotel on Lanai – cooked, cleaned, did the books…. When we visited, she allowed me to hang out in the kitchen. There was always a lesson though – never a free ride. One morning, as my sleepy eyes tried to look over the stainless steel table, she said “go out to the back, pick a mango, and cut it for the guests.” I was stunned – my brain was in overload: Do I need a ladder? I know I need a knife! How fast do I have to do this? I’m only 10!

    So I composed myself and stated, “How do you want me to cut the mango?” She gave me the “let me help you” aunti look, and went to a basket of already picked mangos. As she held one she said, “Cutting a mango is instinctive… you have to feel it. You cannot see the pit – so you have to follow your heart and cut down each side. The sweetness left around the pit is for you to munch on over the sink after you are done. The little squares you make are for the guests.”

    A mango pit is oval in shape, with flat sides. The trick is to cut the “cheeks” from it. Stand it on end, and cut on either side lengthwise, leaving about an inch thick strip in the middle…. Here, lets make this easy:

    Cubes







    1. Start with the Mango "cheek"; Fillet off its pit lengthwise. 2. Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin. 3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.

    With the courtesy of www.freshmangos.com

    Although, for presentation sake, I usually don’t slice off the squares unless I am using them in a compote, sorbet, or sauce. I know your produce guy has shown this on air before, and it is widely known. However, it is one of the dearest memories I have – because I felt like she was sharing a secret with me that not many people knew….

    The kitchen is a neutral zone – no judgment, fear, anger, worries. Just your own magic.

    1 mango
    2 large figs
    2 slices prosciutto
    1 Tbsp butter
    1 Tbsp honey
    5 aniseed stars
    ½ tsp fresh grated ginger
    Baby arugula
    Pinches of: ground coriander, nutmeg, cinnamon
    pomegranate seeds
    chopped fresh mint tossed with sugar
    Sparkling wine

    Prepare mango in the traditional scoured method.  In skillet, heat butter on medium high.  Place mango halves squares down in skillet.  Wrap figs with prosciutto and place in pan, bottom down.  After a minute, turn mangos over.  Drizzle honey over figs and mango, add ginger, aniseed, spices, and a splash of sparkling wine.  Cover for 2 minutes.  Remove figs and mango halves, and arrange on a deep dish.  Deglaze the pan with a little sparkling wine.  Drizzle the sauce over the fruit.  Add a fresh splash of sparkling.  Sprinkle with baby arugula, pomegranate seeds and a pinch of sugared mint.

    Saturday, August 21, 2010

    Five Bean Fagioli all'Uccelletto

    The diversity and richness of legumes aren't appreciated nearly enough, as far as I am concerned.  Their nutritional content, texture, hardiness in the garden as well as in dishes....




    Faglioli all'Uccelletto, basically beans, tomato, and herbs, is a Tuscan staple that has the potential for greatness in every pot.  It is what I consider a white canvas dish, begging for color, expression, and excitement.  I could do a whole chapter on just variations of this dish, as I could with Pot-au-Feu or Paella.  This "little bird" bean dish grants attention.....

    1/4 cup olive oil
    1 Tbsp butter
    1/2 onion, diced
    1/4 lb prosciutto, bite size rough chop
    2 ounces cleaned and chopped wild mushrooms (stems trimmed)
    1/2 cup white wine
    3 tomatoes, par boiled, peeled, rough chopped
    3 garlic cloves, chopped
    1 Tbsp fresh sage leaves, chopped
    1 tsp dried oregano
    1 sprig rosemary
    32 oz chicken stock
    2 Tbsp balsamic vinegar
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1 Tbsp capers, with juice
    1 Tbsp brown sugar
    3 cups beans (directions below)
    Salt and pepper to taste

    _____________________________________________________________




    The bean thing.....

    Black turtle beans
    Blackeye peas
    Great northern beans
    Red kidney Beans
    Baby lima beans
    (of course others can be substituted)

    The night before….
    In a large sealable plastic container, combine five one pound packages of dried beans. Retrieve 3 cups of the mixture, and place in a large pot. Cover with 8-10 cups of water and let soak overnight.

    In the morning….
    Drain the beans. Add another 8-10 cups of water, 2 bay leaves, and bring to a slight bowl, turn to low, simmer with lid cracked a bit for 30 min to 1 ½ hours, stirring occasionally and testing the softness. Skim off any foam. When desired tenderness is accomplished, keep the liquid in the pot and continue with the recipe…..

    In a separate pan, saute onions, prosciutto, and mushrooms in the olive oil and butter until onions are translucent and mushrooms have wilted. Deglaze with the white wine. Add a bit of the bean cooking liquid, and scrape the pan with a wooden spoon to loosen ingredients. Add to bean pot. Turn pot on medium. Add remaining ingredients. Simmer for 15 minutes.

    If you can get your hands on a Vernaccia di San Gimignano, you will be walking on clouds....


    Cheers!


    Friday, August 20, 2010

    Nightshade and Lamb Napoleon

    Plants in the Solanaceae family are commonly referred to as “Nightshade” plants.  There are a variety of genera in the family, including some highly toxic plants.  However, I promise you, we won’t be cooking with any of those!  Today's ingredients in this family are eggplant, potato, peppers, paprika, tomato, and tomatillos.



    1 medium eggplant
    1 cup of tomatillos, cleaned and halved
    1 chili pepper, seeded
    1 lime (juice and zest)
    2 large tomatoes
    1 clove garlic
    ½ lb ground lamb
    2 potatoes, grated
    1 yellow bell pepper, finely diced
    1 egg
    1 teaspoon paprika
    olive oil
    salt and pepper to taste



    • Slice the eggplant into ½” thick rounds, about 6 slices.  Coat in salt and olive oil, place on baking dish and bake for 15min or until soft but slightly crispy.
    • In a Cuisinart or blender toss in the tomatillos, chili pepper, lime juice and zest, garlic, salt and pepper. Pulse until smooth (simple salsa verde). Place in refrigerator.
    • Slice the tomatoes in ¼” thick rounds.  Top with salt and pepper, and place in refrigerator.
    • Form 4 lamb patties, about the same size in diameter as the eggplant rounds.  Add salt and pepper and set aside.
    • Grate the potato, squeeze excess water with a paper towel, place in a bowl. Dice the yellow pepper and add to bowl (retain a little yellow pepper for garnish). Whisk up the egg, and add it to the bowl with paprika, salt and pepper. Mix together and form 4 patties slightly larger in diameter than the eggplant. Set aside.
    • In one skillet, add a healthy dose of olive oil and place on medium high heat.  After it is brought up in temp, turn it down to medium heat.  Cook the potato pancakes until dark golden on either side. Set on paper towels and salt.
    • In another skillet, drizzle a bit of olive oil and place on medium high heat.  Cook the lamb patties until cooked through (3-5 min each side).

    In a shallow bowl, layer:

    • Potato pancake
    • Tomato
    • Eggplant
    • Lamb
    • Salsa verde
    • Eggplant
    • Lamb
    • Salsa verde
    • Tomato
    • Potato pancake
    Drizzle with salsa verde and sprinkle with remaining yellow peppers.

    The acidity of the vegetables balance the richness and pungency of the lamb, and the slight crispiness of the potato pancakes adds texture. I wouldn’t pair this with a whimpy wine – a Bordeaux or Pinot Noir would partner nicely, unless you prefer a full bodied Zinfandel on the blackberry and pepper side. If you prefer white, a rich Pinot Gris. If you miniaturize them and make them an appetizer (using Japanese eggplant and small tomatoes), you could have fun and serve with a dry sherry.

    Wednesday, August 18, 2010

    Thai Mushroom Soup

    Cleaning out the spare bedroom in order to make it a rental.  It is going to need one hell of a makeover.  I need a Clean Sweep team!!!  Donning my Tazmanian devil costume for the next few days. In between twisters, I wrote a new recipe for Thai Mushroom Soup -- for a visually impaired cook.  


    Thai Mushroom Soup

    1 portabella mushroom
    ½ lb button or crimini mushrooms
    ½ lb shitake mushrooms
    1 Leek
    1 fresh jalapeno ribbed and finely chopped
    4 cloves garlic, chopped
    1 Tbsp fresh ginger
    2 Tbsp butter
    1 Tbsp olive oil
    3 cups chicken broth
    1 cup coconut milk
    1 Tbsp soy sauce
    1 stalk lemongrass
    2 scallions
    1 lime

    • Remove the stem from the portabella, and scrape the dark brown gills out with a spoon.  Cut into 1 inch cubes.
    • Trim the stems of the other mushrooms and medium chop
    • Leeks have quite a bit of dirt caught up in them, so need a thorough wash.   Trim off the root.  Feel the fat somewhat tough leaves, and follow them down to where they all meet, and cut them off there.  What you have left is the white edible part of the leek. Cut in half lengthwise, and run under cold water, fanning the leaves.  Place each half flat side down and cut into 1 inch half moons.
    • Cut the cap off the jalapeno and cut it in half lengthwise.  Clean the seeds and ribs out with a small spoon.  Rinse under cold water.  Finely dice.  Wash your hands thoroughly with soap, as the compounds which produce the heat transfer to your skin.
    • Give the garlic cloves one strong pound using the flat side of the knife.  This makes it easier to remove the skins.  Then give a few more pounds, and roughly chop.
    • With a vegetable peeler, remove the skin from about two inches of the ginger root.  Cut off about an inch, and finely dice, until you get about a tablespoon.
    • Heat the butter and olive oil in a large saucepan or deep skillet on medium high heat.  
    • Add the mushrooms, leek, and jalapeno.  Saute for five minutes, stirring occasionally.
    • Add the garlic and ginger, and saute for another minute
    • Add the chicken broth, coconut milk, soy sauce, and lemongrass (not to be consumed, but for flavor).
    • Reduce heat to medium low, cover, and let simmer for 10 minutes.
    • Wash the scallions, cut off the root tip.  Feel the top of the leaves, and follow down until they feel firmly hollow. Cut there and discard what should be only an inch or two.  Chop into quarter in rounds.  Add to pot.
    • Zest the lime and juice it.  Add to pot and stir.
    • Turn off the stove, and let it rest for 5 minutes with the lid on.
    • Remove the lemongrass and serve.


    Note: This would be a good accompaniment to a chicken and rice dish.  


    It is my goal to write at least one a day.  



    I made myself a sweet potato chimichanga, which was actually outstanding, and decided on a Chardonnay -- Sauvignon Blanc would have been too whimpy.  Now I am watching a new episode of House (the one show on television I make it a point to watch).    



    My tomatoes need support, and the artichokes need to be watered and fed.  I have two big boxes of paperwork to go through.  I need a vacation, but would ultimately feel guilty if I even had the means to take one….  I’ll just veg out listening to classical for a half an hour in the tub every once in a while -- that’ll work for now.



    Cheers!