Spicy Thai Vegetable Soup (Gaeng Khae)

Spicy Thai Vegetable Soup (Gaeng Khae)

Feeling run down? Getting a cold? Need to cleanse after all the holiday festivities? This soup from northern Thailand will have you up and running in no time. According to Vegetarian Times magazine this soup is believed to prevent and reduce colds and fever. It certainly made me feel better! There is something about these types of soups that make you feel detoxed to some degree and I just love them. My version of Tom Yum soup is another favorite with a much different spice paste. This soup has a paste of chilies, garlic and lemongrass as its base (I added some fresh ginger also). I used Swiss chard, baby spinach and some sliced shiitake mushrooms (no tofu or arugula) and made the paste in my food processor as I have no mortar and pestle. I also added rice stick noodles because I am a "noodle bowl" freak but rice would be nice also. I wish you all a happy, prosperous and healthy New Year! Enjoy!

Recipe: Gaeng Khae (Spicy Thai Vegetable Soup)

Vegetarian Times; December 2009
SERVES 4

Ingredients
Chile Paste
15 dried arbol chiles (or japones chiles)
8 garlic cloves, peeled
1/2 teaspoon salt
2 stalks lemongrass, minced
2 shallots, minced (1/2 cup)
1 teaspoon red miso


Soup
4 cups vegetable broth (preferably low sodium)
2 tablespoons soy sauce
1 1/2 cups sliced beet leaves (or Swiss chard or escarole, turnip greens, kale, etc.)
1 cup fennel, diced (or turnips)
1/2 cup sliced mushrooms
1 cup firm tofu, diced
1 cup coarsely chopped arugula
1/2 cup fresh mint leaves
1/4 cup fresh parsley, coarsely chopped


Directions
Chile Paste
Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).

Soup
Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
Add tofu, and cook 2 more minutes.
Stir in arugula, mint and parsley. Simmer 1-2 minutes, or until herbs wilt.

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Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

The next time you want an easy dinner with an Asian flair you really must give this a try! This is a dynamite combination and if you're like me you'll stir fry some dried chilies or add red pepper flakes in this. I was pleasantly surprised that the peel on the tangerines becomes edible and delicious when you stir-fry them. (Had I read the commentary written with the recipe I would have known that before I made it!)  This is a great way to substitute for dried tangerine peel that is a staple in the Sichuan and Fujian provinces of China. This use won't be as strong or as bitter as the dried version which I've discovered is quite difficult to find and very expensive when you do. The tangerines are refreshing and delicious and you get the health benefits from both the inner fruit and outer peel which is reported to have a ton of bio-flavonoids. Apparently it's not very difficult to dry your own tangerine peel but sometimes you just want dinner without waiting a week for the peels to dry, yes? Enjoy!

Recipe: Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

Bon Appetit Magazine; November 2009

Ingredients
1 1-1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
1 tablespoon cornstarch
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
1/4 cup Asian sweet chili sauce
2 tablespoons soy sauce
1/4 teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided

Directions
Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

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Spice-Rubbed Braised Beef

Spice-Rubbed Braised Beef

This recipe is from Cooking Light Magazine and you'd never know it! Those are the kind of healthy recipes I like. They served this braised beef with a chopped coleslaw salad. I wasn't feeling quite virtuous enough to go that far so I made Ina's Buttermilk Mashed Potatoes (see below), which were an awesome addition to this comfort dinner, and roasted acorn squash to ease my conscience. This is ridiculously easy and a great way to use our favorite cheap cut of beef---the chuck roast. The only addition I made was to add a splash of Burgundy and one star anise just to add the little extra something to the sauce. Enjoy!


Recipe: Spice-Rubbed Braised Beef
Cooking Light, SEPTEMBER 2009
You can make the sauce up to three days ahead—just reheat it before adding the roast.

Ingredients
Roast:
1 tablespoon paprika
1 tablespoon dark brown sugar
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
1 (3-pound) boneless chuck roast, trimmed


Sauce:
Cooking spray
1 cup chopped onion
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 (28-ounce) can whole tomatoes, undrained
1/2 cup water
6 tablespoons dark brown sugar
1/4 cup red wine vinegar
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
1. To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.


2. To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently. Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.


3. Preheat oven to 325°.


4. Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.


Yield: 10 servings (serving size: 3 ounces beef and about 1/3 cup sauce)
CALORIES 262 ; FAT 10.8g (sat 3.6g,mono 4.8g,poly 0.5g); CHOLESTEROL 76mg; CALCIUM 48mg; CARBOHYDRATE 15.7g; SODIUM 508mg; PROTEIN 25.1g; FIBER 1.4g; IRON 4.3mg


Recipe: Buttermilk Mashed Potatoes

2007, Ina Garten

Ingredients
Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper


Directions
In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.


Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.


As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

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Black Peppercorn Biscuits With Pink Peppercorn-Lime Honey Butter

Black Peppercorn Biscuits With Pink Peppercorn-Lime Honey Butter

Many years ago I set out to try to make the best fried chicken I had ever eaten and over the years I have developed a method that produces crispy, spicy, juicy chicken that has sent many to fried chicken heaven for a brief glimpse of poultry nirvana. I know I would have to have a lot of nerve to say that I make the world's best fried chicken so I will say that I make the best fried chicken in MY world and leave it at that :). "Why is she talking about fried chicken when this post is about biscuits?" Well, for two reasons: first because fried chicken and biscuits are a classic combination and second, because I discovered that I love, love, love this honey recipe drizzled on said fried chicken. I started drizzling a little plain honey on my fried chicken a few years back after seeing Bobby Flay do it. Apparently this is a childhood combination that has stayed with him and I sure can see why. A sweet sticky bit of honey on good hot spicy juicy chicken is so outrageously delicious that I now also HAVE TO HAVE IT.
There is a fried chicken recipe that goes with the following recipes that is a reasonable facsimile of how I do mine and was quite good. You can find it here if you're interested in checking it out. I will post my version at some point once I can figure out how to write what I do so unconsciously now. As I said, this honey is awesome on the chicken and is really great made into the honey butter for these peppery biscuits. If you have a favorite biscuit recipe or a brand that you buy use that and just put lots of fresh cracked black pepper on top. Enjoy!

Black Peppercorn Biscuits With Pink Peppercorn-Lime Honey Butter
Bon Appétit | September 2009
From Bar Americain in New York, NY

Recipe: Pink Peppercorn-Lime Honey

Ingredients
2 teaspoons pink peppercorns
1 cup clover honey
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
1/4 teaspoon coarse kosher salt


Directions
Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.


Recipe: Pink Peppercorn-Lime Honey Butter

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup pink peppercorn-lime honey (see above)
1/4 teaspoon coarse kosher salt

Directions
Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.

Recipe: Black Pepper Biscuits

Ingredients
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups chilled buttermilk
Whipping cream
Coarsely ground black pepper

Directions
Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball.

Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick. Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper.

Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.

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Coconut-Curry Tomato Bisque with Cumin Chicken, Fennel-Apple Relish and Garam Masala Crema

Coconut-Curry Tomato Bisque with Cumin Chicken, Fennel-Apple Relish and Garam Masala Crema

This is the other soup recipe that I devised utilizing the fennel-apple relish. The base for this soup started out as a Mulligatawny soup recipe from an old Readers Digest cook book I had many years ago. My mom and I have both made that soup for years but I decided to update it and bring some new flavors to the table. It's just amazing how creative you can get with a simple soup recipe! You can omit the chicken entirely and just add a little cumin to the relish and I doubt you'd miss it. I happen to have some left over chicken so I used it. This turned out to be a beautiful soup with many contrasts in flavor as well as texture. This is my soul food. Enjoy! 

Coconut-Curry Tomato Bisque with Cumin Chicken, Fennel-Apple Relish and Garam Masala Crema

Ingredients
For the Crema

sour cream or creme fraiche (Greek yogurt also works nicely)
garam masala, to taste
1/2 teaspoon fennel seeds, toasted and ground


1/2 cup sliced almonds, toasted, for garnish

For the Soup
4 T. Butter
1 onion, diced
1 carrot, peeled and diced
2 ribs celery with leaves, diced
1 poblano pepper, diced
1 apple, peeled and diced
1/3 cup flour
1 tablespoon curry powder
1-2 teaspoons Thai red curry paste
1/2 teaspoon nutmeg, ground
5 cups of stock, broth or water
1 cup Thai coconut milk
1 cup canned or fresh plum tomatoes
4 cloves garlic, crushed
salt and pepper to taste

For the Chicken
2-3 cups cooked and shredded chicken
1 teaspoon cumin, ground
salt and pepper to taste
2 tablespoons olive oil

For the Relish
1 large fennel bulb, diced
1 apple, peeled and diced
2 large shallots, sliced
1 tablespoon olive oil
1 tablespoon butter

Directions
For the Crema

Mix sour cream with garam masala, and toasted and ground fennel seeds. Make this an hour or so before serving so the flavors can meld. Keep chilled. Add salt and pepper if desired.


In the same skillet you toasted the fennel seeds, toast the sliced almonds. Set aside and use to garnish soup.

For the Soup

In a 2-3 quart pot, melt butter over medium-high heat. Add onion, carrot, celery, poblano pepper and apple. Saute until vegetables are crisp-tender. Sprinkle flour over vegetables and mix well. Cook 2 minutes. Add remaining ingredients. Bring to a boil, then reduce heat and simmer 20 minutes. Check seasoning and add salt and pepper to taste. Puree in a blender or food processor. An immersion blender is easiest if you have one.

For the Chicken
In a saute pan, heat olive oil. Add chicken, cumin and salt and pepper to taste. Saute just until chicken is heated through. Transfer to a bowl and keep warm.

For the Relish
In the same saute pan, heat olive oil and butter. Add fennel, apple and shallots. Saute until crisp-tender.

To Serve
Ladle soup into bowls. Top with chicken, then the relish. Spoon a little crema on top and garnish with the toasted almonds.

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Pear Cream Puffs with Chocolate-Grand Marnier Sauce

Pear Cream Puffs with Chocolate-Grand Marnier Sauce

This was the cover recipe on this months La Cucina Italiana (See pic at end of post) and as soon as I saw them I had to make them. We were getting together with some friends last weekend for the holidays and thought these special enough for such an occasion. The Grand Marnier was my substitution for the dark rum called for in the original recipe but you can use whatever liqueur you like, Chambord perhaps? They were devoured and enjoyed thoroughly by all. I was momentarily exalted to pedestal level!

I had never made my own cream puffs before because it seemed like it would be difficult but it's actually quite easy as long as you have a pastry bag. Now I have a great show stopping dessert as part of my repertoire. I don't bake often but I will go to great lengths to make anything that has vanilla custard or pastry cream in it i.e. ice cream, rice pudding, bread pudding, eclairs, and now these cream puffs! These take a little time but none of your guests has to know that they were actually quite easy. Enjoy!

Recipe: Pear Cream Puffs with Chocolate-Grand Marnier Sauce
Bigne alle Pere con Cioccolato
La Cucina Italiana; December 2009
Time: 2 Hours 15 minutes; Makes 24, Serves 8-12

Ingredients
Pastry Puffs
1 cup water
4 tablespoons unsalted butter
1/2 teaspoon sugar
1/8 teaspoon fine sea salt
1-1/3 cup unbleached all-purpose flour
3 large eggs
2 large egg whites

Pastry Cream
3 medium Bartlett pears
1/4 cup water
1 vanilla bean
1/4 cup sugar
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1 cup whole milk
3/4 cup heavy cream

Sauce
5 ounces dark chocolate (62%), roughly chopped (1 cup)
2 tablespoons dark rum (or other flavored liqueur)
1 tablespoon sugar
1/4 cup water
Fine sea salt

Special equipment: a pastry bag with a 3/4 inch fluted tip and a 1/4 inch plain tip.

Directions
1. FOR PASTRY PUFFS: Heat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat. In a medium heavy saucepan, bring water, butter, sugar and salt to a boil over medium-high heat. Add flour and, using a wooden spoon, immediately stir until mixture is well combined.

2. Stir steadily until mixture pulls away from sides and forms a ball. Continue to cook, stirring constantly, for 3 minutes (do not brown).

3. Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment; mix on lowest speed for 1 minute. Increase speed to medium, and add the whole eggs, one at a time, beating until each is completely incorporated before adding the next. Add egg whites in same manner. Beat until dough is smooth, about 2 minutes more.

4. Spoon dough into a large pastry bag fitted with a 3/4-inch fluted tip and pipe 24 mounds onto prepared baking sheet, each about 1-3/4 inches in diameter, leaving 1-1/2 inches in between mounds. Bake until puffs are lightly golden, about 20 minutes, then reduce oven temperature to 400 degrees and continue baking until golden brown, about 10 minutes more. Transfer puffs to a wire rack to cool. Leave oven on.

5. FOR PASTRY CREAM: Peel, halve and core pears. Arrange cut-side down, in a baking dish; add water. Split vanilla bean lengthwise and scrape seeds over pears. Sprinkle with sugar. Bake for 15 minutes, then turn pears and continue baking until tender, about 15 minutes more. Transfer contents of baking dish to a food processor; puree until smooth.

MY TWO CENTS: When I baked the pears I needed to add more water during baking and it took more like 45 minutes but I think my pears weren't perfectly ripe to begin with so just keep an eye on them and see how it goes.

6. In a small saucepan melt 3 tablespoons butter; remove from heat. Add flour and stir to combine.

7. In a medium saucepan bring cream and milk to a boil over medium-high heat. Add pear puree and flour mixture; whisk to combine. Continue to cook, stirring frequently, until pastry cream is thick enough to form a ribbon, about 8 minutes. Remove from heat and let sit until cool enough to handle, about 10 minutes.

8. Transfer pastry cream to a pastry bag fitted with a 1/4-inch plain tip. Insert tip into side or bottom of each puff and fill.

9. FOR SAUCE: In a small, heavy saucepan, combine chocolate, liqueur, cream, sugar, water and a pinch of salt. Heat over medium heat, whisking often, until chocolate is melted and sauce is smooth.

10. Arrange cream puffs on a single serving platter or individual plates and drizzle with chocolate sauce.

MY TWO MORE CENTS: Now that I've done this process all in one afternoon I can honestly say that it would have been a lot easier to make the pastry cream and chocolate sauce on one day and then baked and filled the puffs the next day. See all of the sauce in the picture below? Don't use that much or you'll never taste that wonderful pastry cream you slaved over. A drizzle like I did above was perfect even though my puffs weren't. Your friends and family will applaud you when you present them with these. Perfect or not.

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Pork Chops with Chiles Rellenos and Ancho Sauce

Pork Chops with Chiles Rellenos and Ancho Sauce

Both recipes here are really fantastic however I wasn't fond of serving them together. The rellenos really overpowered the subtle flavors of the ancho sauce. I would also suggest serving the ancho sauce with seared pork tenderloin, thinly sliced, rather than the 1 " thick pork chops. Again this fantastic little sauce was taken over by the giant grilled chops. As for the rellenos? I wouldn't change a thing. They're not battered and fried like traditional rellenos are, they're vegetarian and the flavor combo is dynamite! I would just make those with some plain rice on the side and call that dinner. You WILL want to lick the ancho sauce right off your plate, it's that good and again some rice with the pork tenderloin would make for an easy weeknight meal. Enjoy!

Recipe: Pork Chops, Chiles Rellenos and Ancho Sauce

Bon Appétit August 2009
Yield: Makes 4 servings


Ingredients
6 large fresh poblano chiles,* stemmed
1 teaspoon cumin seeds
12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
1 tablespoon chopped fresh oregano plus oregano leaves for garnish
1 cup low-salt chicken broth
1/2 cup orange juice
5 teaspoons ancho chile powder,** divided
1 tablespoon honey
1 tablespoon Italian double-concentrated tomato paste***
(I couldn't find this so I just used regular tomato paste, adding a little more than what's called for).
1 cinnamon stick
1 garlic clove, pressed
1 tablespoon coarse kosher salt
6 1-inch-thick pork loin chops on bone, frenched
Olive oil

Directions

Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.


Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.


Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD: Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.


Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.


Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.


Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.


* Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
** Available in the spice section of many supermarkets and at Latin markets.
*** Available in tubes at some supermarkets and at Italian markets.

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Pureed Fennel Soup with Fennel-Apple Relish Crouton, Fennel-Chive Oil and Fennel Pollen

Pureed Fennel Soup with Fennel-Apple Relish Crouton, Fennel-Chive Oil and Fennel Pollen

I created this recipe as an entry for Decembers Beet n' Squash You "Battle Fennel" that takes place over on the Bouchon For 2 blog. Unfortunately, I didn't pull it together in time to submit it. I do believe this turned out awesome enough to be a true contender but I will now have to get the creative juices for January's "Battle Napa Cabbage". Click on the link to check out how you can participate if you wish.

Fennel has gradually become one of my most favorite vegetables to cook with. Its mild anise-like flavor adds such a nice backdrop for so many other ingredients. In fact this apple-fennel combo I easily concocted will show up on top of another, completely different, soup that I have yet to blog. Coming soon. This battle was a fun challenge because it forced me to think about it as a main ingredient and not just in a supporting role amongst a cast of many. I utilized the bulb for the soup and the relish; the fronds in the oil and fennel pollen as a wonderful garnish. If you don't have fennel pollen you can, without any major drop off in flavor, use toasted and ground fennel seeds. Either way that addition really brought the whole fennel concept sharply into focus. Enjoy!

Recipe: Pureed Fennel Soup with Fennel-Apple Relish Crouton, Fennel-Chive Oil and Fennel Pollen 
By Danielle

Ingredients
Soup:
1 tablespoon fennel seeds
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red onion, diced
6 green onions, sliced
4 cups fennel, thinly sliced
salt and pepper
2 medium potatoes, diced
4 cups chicken stock
1 teaspoon fennel seeds
3 tablespoons heavy cream

Directions
In a small skillet toast fennel seeds. Cool slightly, grind in a spice grinder and set aside.
Heat butter and olive oil in a soup pot. Add red and green onions as well as the fennel. Saute until softened without browning. Add potatoes, stock, fennel seeds and salt and pepper to taste. Bring to a boil. Reduce heat and simmer until potatoes are soft. Puree. Return to pot and add cream. Stir to combine.


Fennel-Apple Relish
Ingredients
1 fennel bulb, diced
2 apples, peeled, cored and diced
2 tablespoons butter
juice of half a lemon
salt and pepper

Directions
Heat a saute pan over medium heat. Melt butter. Add fennel and apples and saute until softened. Finish with a squeeze of lemon and salt and pepper to taste


Fennel-Chive Oil
Ingredients
1/2 cup fennel fronds
1 bunch of chives
vegetable oil

Directions
Put fennel fronds and chives into a blender. Slowly add oil adding just enough for the ingredients to puree. Season with salt and pepper.

To Serve:
Ladle soup into bowls, top with toasted french bread slice, relish and then drizzle with the oil. Sprinkle with reserved toasted fennel seed or fennel pollen.

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Lamb Ragu With Chianti Classico, Mint and Pecorino

Lamb Ragu With Chianti Classico, Mint and Pecorino

This recipe can easily be made vegetarian by using an equal weight of wild or cultivated mushrooms. The recipe was created specifically to go with Chianti Classico but I made it with a decent cabernet and it was still off the charts fantastic. Use what you like and you'll be fine. I added 8 oz. cremini mushrooms and a few cloves of garlic to the original recipe because well...why wouldn't you? This is kicked up comfort food times 10. Enjoy!

Recipe: Lamb Ragu With Chianti Classico, Mint and Pecorino
Adapted from Wine Spectator Magazine; Issue: October 31, 2009

For Tuscany, 2006 is an outstanding vintage, producing racy, rich wines. We asked New York chef Andrew Carmellini of Locanda Verde at the Greenwich Hotel for a recipe that would pair well with the region's Sangiovese-based reds, especially with the Chianti Classicos that are showing so well right now. He gave us a dish that, like much of his cooking, has traditional depth and modern sophistication, Pappardelle With Lamb Ragù, Mint and Pecorino. Come to think of it, that could describe a number of Chiantis, too.

Ingredients
1/4 cup plus 1 tbsp olive oil
1 1/2 lbs ground lamb (preferably shoulder)
1/2 cup finely diced carrots
1 cup finely diced onions
1/4 cup finely diced celery
8 oz. cremini mushrooms, sliced
2-3 large cloves garlic, sliced
1 tbsp tomato paste
1 1/2 cups dry red wine
1 cup imported canned cherry tomatoes, or canned chopped tomatoes if not available
3 cups chicken broth
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp fennel seeds
1/4 tsp coarsely ground black pepper
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1lb fresh pappardelle (or 8 oz dried egg papardelle)
1 tbsp butter
1/4-1/2 cup fresh mint
Coarsely grated Pecorino-Romano


Directions
Heat 1/4 cup olive oil in a Dutch oven over high heat. Break the lamb into small bits, add it to the pot, and brown. If the lamb gives off a lot off liquid, drain it off and continue to brown.


Add carrots, onions and celery, and stir together.  Cook until the vegetables start to soften, about 2 minutes. Add the tomato paste, stirring, and cook for another minute.  Add the red wine, stirring and cook until it evaporates completely. Scrape off any brown bits that are sticking to the pot to prevent them from burning.


Add the tomatoes, broth and all the seasonings. Reduce the heat to medium-low and cook at a simmer. Continuing scraping the bottom of the pot and the sides at regular intervals to avoid burning. Simmer for 1-1/2 hours or until most of the liquid evaporates. The meat should turn dark brown. The liquid should turn dark orange in color at first, then thicken into a dark brown, textured sauce.


Bring a large pot of salted water to a boil. Add the pappardelle, and cook for 1 to 2 minutes. (If using dried pasta, follow package directions). Drain, and transfer the pasta to the ragu pot. Add the butter, and remaining 1 tablespoon of olive oil, and stir together over medium heat. Just before serving, add mint and pecorino. Serves 4-6.

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Latkes with Ancho-Chile Salt and Watercress Guacamole

Latkes with Ancho-Chile Salt and Watercress Guacamole

Oh wow, were these terrific! I served them as a side to the chipotle chicken I just posted but they would also be delicious served as a wonderful vegetarian appetizer with my infamous margaritas! It's time for a fiesta, Sí o no?? Sí, the answer is always Sí, around here anyway!

I didn't have whole ancho chiles to toast and grind but had pre-ground ancho powder so I toasted that in a dry skillet and then added salt to taste. It worked great! I also added some cilantro to the guacamole and that was very nice as well. Enjoy!

Latkes with Ancho-Chile Salt and Watercress Guacamole
Bon Appétit; December 2009

For a nutty flavor, toast the masa in a small skillet until golden.

Ingredients
2 large dried ancho chiles*
1 3/4 teaspoons coarse kosher salt, divided
2 pounds russet potatoes, peeled, diced
2 cups chopped white onions, divided
2 tablespoons chopped fresh cilantro
1 large egg
1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour
1/2 teaspoon freshly ground black pepper
6 tablespoons (or more) vegetable oil
Watercress Guacamole
Fresh watercress sprigs


Directions

Toast chiles in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side. Cut in half with scissors. Stem, seed, and tear chiles; grind finely with 1/2 teaspoon coarse salt in spice mill.


Drape smooth kitchen towel over large bowl. Blend potatoes and 1 cup onions in processor until potatoes are very finely ground, scraping down bowl often. Scrape mixture into towel. Gather towel around tightly and squeeze out at least 1 cup liquid.


Scrape dry potato mixture from towel into another large bowl. Add cilantro, egg, masa, 1/2 teaspoon pepper, 1 1/4 teaspoons coarse salt, and 1 cup onions. Stir until mixture becomes moist and sticks together.


Heat 6 tablespoons oil in large nonstick skillet over medium-high heat. For each latke, drop 1 rounded tablespoonful potato mixture into skillet; flatten to 2 1/2-inch round. Fry latkes until golden brown, adding oil as needed, about 3 minutes per side. Transfer to rimmed baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, about 5 minutes per side.


Arrange 3 latkes on each plate; sprinkle with chile salt. Spoon Watercress Guacamole into center. Garnish with watercress sprigs.


* Available at many supermarkets and at specialty foods stores and Latin markets.
** Also known as masa harina; available at many supermarkets and at Latin markets.

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Caramelized Chipotle Chicken

Caramelized Chipotle Chicken

With a 1/4 cup of chipotles in adobo this chicken recipe has a great smoky heat that is balanced by brown sugar and has just a hint of cinnamon to make it interesting. This will definitely snap you out of the mid-December doldrums. You can do this with the halved chickens as the recipe calls for or with your favorite chicken pieces as I did. Enjoy!

Recipe: Caramelized Chipotle Chicken
Gourmet; September 2009
Makes 6 servings

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

Ingredients
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces

Directions
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.


Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.


Preheat oven to 450°F with rack in middle.


Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.


Cooks' note:
Sauce can be made 1 day ahead and chilled.

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Pomegranate-Soy Glazed Salmon, Sriracha Aioli and Sesame-Almond Rice

Pomegranate-Soy Glazed Salmon, Sriracha Aioli and Sesame-Almond Rice

Pomegranates. Pomegranate liqueur, pomegranate molasses, pomegranate juice and of course the fruit and its seeds. These are all things I've been playing around with lately and am having quite a bit fun with. I am in love with them all! In history, pomegranates symbolize a wide range of things such as: righteousness, fertility, abundance, good luck, prosperity, marriage and even Jesus' suffering and resurrection. It is thought to have been the fruit that Eve gave to Adam and the fruit Moses promised the Israelites would be in the Promised Land. It is represented in art, Greek mythology, the bible and other religious texts.

While many believe that the pomegranate came from China, it is actually native to the region of Persia and the Himalayan ranges of India, and has been cultivated in Iran, Pakistan, North India, Armenia, Azerbaijan, Georgia, and the Mediterranean region for several millennia. Remains have been found as far as 1000 BC in this region and are believed to have only reached China in the first century AD (Wikipedia).


In Azerbaijan, they are known as nar and a traditional dish such as Nar Govurmasi might be made utilizing the beautiful seeds. In Syria, pomegranate molasses is used in Muhmmara. In Persia, pomegranate molasses is also used to make a pomegranate soup known as Asheh Anar. The juice is used in poultry and game dishes such as Fesenjan.


Now I have at least four more things I must make while these fruits are in season! Here's the entree I made last week. Not traditional but really delicious. I ammened the original recipe to amp up the flavors. I added sesame seeds and sesame oil to an otherwise bland rice and topped the salmon with Sriracha-mayo. Perfect!

Tomorrow I will be posting three cocktails using either PAMA liqueur or POM juice (neither of which are paying me to promote them nor have I received any product...I just like them) and a beauty of salad made with the juice and garnished with seeds. Stay tuned...

Recipe: Pomegranate-Soy Glazed Salmon, Sriracha Aioli and Sesame-Almond Rice
Recipe Adapted from Food and Wine Magazine; December 2009
Serves 8

Ingredients
For the Salmon
1/4 cup soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons agave nectar
4 garlic cloves, smashed
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
Eight 6-ounce skinless salmon fillets


For the Glaze
1/4 cup pomegranate molasses
2 tablespoons agave nectar
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated lime zest
Salt
1 cup shelled edamame (I used green onions), for garnish
1/2 cup pomegranate seeds, for garnish
Sesame Rice, for serving

For the Sriracha Aioli
Mayonnaise
Lime Juice
Sriracha
 
Directions
1.Prepare the Salmon: Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.


2.Make the glaze: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.

3. Make the Aioli: Mix all three ingredients together to suit your taste.4. Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Transfer the fillets to plates. Garnish with the edamame and pomegranate seeds and serve with Armenian Rice.


Recipe: Sesame-Almond Rice

Ingredients
6 oz. unsalted butter
1.5 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
1/4 cup sliced almonds
1 tablespoon white sesame seeds
2 cups long-grain white rice
4 cups low-sodium chicken stock, warmed
1/2 teaspoon kosher salt
1 teaspoon freshly ground white pepper
1/3 cup thinly sliced mint leaves

Option: If you would like more sesame flavor you could drizzle a little sesame oil over rice just before serving. I did and loved it!

Directions
In a large pot, melt the butter. Stir in the vermicelli, pine nuts and sesame seeds and cook over high heat until golden brown, 3 minutes. Stir in the rice. Add the chicken stock, salt and white pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed. Uncover, fluff with a fork and cover again. Let stand for 20 minutes. Stir in half of the mint; season with salt and pepper. Transfer the rice to a bowl. Garnish with the remaining mint and serve right away.

Link backs: Ferida @ AZ Cookbook (Nar Govurmasi); "The Chef" @ My Persian Kitchen; Erika @ Sweet Pea; Kano @ Syrian Foodie in London.

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Root Beer-Braised Short Ribs and Smoked Gouda-Chipotle Grits

Root Beer-Braised Short Ribs and Smoked Gouda-Chipotle Grits

Sounds amazing, doesn't it? Looks beautiful, doesn't it?

Yeah well...looks ARE definitely deceiving, in this case anyway. This post is all about the grits because the root beer short ribs were at best, unimpressive. Too much sauce, too sweet and no matter what I added to it to counteract these disappointing qualities I just couldn't fix it. I love the "idea" but the reality? Not good. Does anyone have a good recipe for something like this? I would like to revisit the concept but I need a good place to start. These were just wrong on soooooo many levels. Any input or advice would be much appreciated. Thank you.

Oh yeah, the grits. I'm on a roll this week! First hominy, then olives and now grits! All firsts. Never say never. Manly and I have never liked the basic diner grits that accompany breakfast at so many Southern establishments so I've never tried to do anything with them before. The smoked gouda-chipotle combo however, could be smeared on a door knob and I would like it. Then throw in some sauteed corn and onions and the results were magnificent! Wish I could say the same for the ribs...live and learn {Sigh}.

The recipe below is for 10 servings but it easily halves and I added some extra cheese and chipotle  because...well...I'm like that ;).  Enjoy!

Recipe: Smoked Gouda-Chipotle Grits
From LOPEZ (Cleveland, OH) as printed in Bon Appetit; December 2009
"At the restaurant, the grits are usually made with jalapeno chilies. To heighten the smoky flavor, chipotle chiles are sometimes used instead, as in this version."

Ingredients
2 tablespoons butter
2 cups of corn kernels (fresh or frozen, thawed)
1 medium onion, chopped
5 cups water
2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
1-1/2 cups quick cooking grits
2 cups (packed) coarsely grated, rindless, smoked Gouda cheese (about 8 ounces)
1 tablespoon chopped canned chipotle chiles in adobo
Chopped fresh cilantro, if desired

Directions
Melt butter in heavy large sauce pan over medium-high heat. Add corn and onion. Saute until corn is golden, about 10 minutes. Add water, milk, salt and pepper to pan; bring to a boil. Gradually add grits, whisking  until mixture is smooth and comes to a boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to a shallow bowl, sprinkle with cilantro if desired and serve.

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Pollo Alla Diavola Con Olive (Spicy Chicken With Olives)

Pollo Alla Diavola Con Olive (Spicy Chicken With Olives)

Wow! Wow! Wow! Wow! Wow! That's what Manly had to say about this chicken dish and I must confess I whole-heartedly agree. What a way to brighten that blank canvas known as chicken. What's really funny about this is that until recently I hated olives. All olives. Black or green, big or small, stuffed or not, pits or not. Can you say gag? But thanks to a trip to Florida and my mom I am slowly becoming a convert. She had these Marzzetti's marinated green olives (she gets them at Sam's club) sitting in her fridge and promised that even I would like them. I loved them!

I was actually able to find them in my local market so I decided to tackle a recipe that enabled me to use them. Now I know why people cook with olives! Wow! Guess you can teach an old dog. Well, not THAT old. I was also introduced to the idea of stuffing them with gorgonzola cheese...yum. So now on to the recipe. It's from La Cucina Italiana and it just plain ROCKS! I served it with some fettuccini tossed with the pan juices from the chicken and brussel sprouts roasted in the oven alongside the chicken sprinkled with lemon zest. Honestly, I could have lived without the brussel sprouts but Manly gets annoyed at me if I forget a green vegetable too many times in a week. This should definitely go on your must make list...promise.


Recipe: Pollo Alla Diavola Con Olive
From La Cucina Italiana
Serves 4 to 6

The recipe calls for 2 (3-1/2-to 4-pound) chickens, backbone removed. I was only cooking for two so just used chicken thighs. If I were using the whole chickens I would double the paste mixture for sure. Also, don't be alarmed by the teaspoon of crushed red pepper flakes. It some how wasn't very spicy but the flavor was wonderful. As I mentioned I used the antipasti marinated green olives that I mentioned earlier (there's garlic, red peppers and pepperoncini in them too) and then threw in some pitted, oil-cured Italian black olives as well. Use your favorites. No white wine? Chicken broth worked just fine. 

Ingredients
2 (3-1/2-to 4-pound) chickens, backbone removed
2 tablespoons Dijon mustard
2 tablespoons freshly ground black pepper
2 tablespoons finely chopped fresh marjoram, oregano or sage
1 tablespoons plus 1 teaspoon finely chopped fresh rosemary
1 teaspoon red pepper flakes
Coarse sea salt
1 cup pitted green and black olives
1 cup dry white wine

Directions
Position rack in upper third of oven; heat to 425. Lightly grease 1 large roasting pan or two baking dishes with oil. Put chickens, skin-side up, in pan.

In a small bowl, stir together mustard, black pepper, marjoram, rosemary and red pepper flakes. Spread mixture evenly; season with salt (go light here until you know how salty your olives are). Drizzle each chicken with 1 teaspoon of olive oil.

Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, 30-35 minutes more. Transfer pan to a wire rack and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices (liquid love is what I'd call it). Enjoy!

Serve with rice or pasta. I went for the pasta and was glad I had nice wide noodles to sop up the yum that was left behind in the baking dish. I made extra pasta and tossed it with the juices as well and had it for lunch the next day. Fabulous!

I'm seriously considering this idea for an appetizer. Half a roasted brussel sprout, sprinkled with a little sea salt and lemon zest. Have that with your martini! See what happens when I have too much free time? Pasta water takes forever to boil ;).

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