Tuesday, September 30, 2008
Monday, September 29, 2008
1 Tbsp olive oil
Saturday, September 27, 2008
Friday, September 26, 2008
I hope you all have an incredible weekend!
Thursday, September 25, 2008
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
Tuesday, September 23, 2008
Middle Eastern Pizzas
Chipatis (or any type of flatbread--you can find some examples here)
good olive oil
seasoned ground meat (I used ground lamb with cumin & curry)
sauteed mushrooms (I used the oyster mushrooms from my CSA box)
fresh mint leaves, chopped (for garnish)
Preheat oven to 425 degrees F. Spread a thin layer of olive oil on Chipati and top with meat, garlic, feta and dukka (if using). Bake in oven about 8-10 minutes until heated through and cheese is soft. Garnish with chopped fresh mint and enjoy.
Results: I really loved the combo of flavors on the crisp chipatis and the dukka, with its combination of toasted nuts and spices, added a nice crunch. A simple weeknight dinner served with a salad and it definitely inspired me to try some different flatbread & topping combinations.Max wants you to know he had an exhausting weekend too!
Monday, September 22, 2008
A Memorable Foody Event--An `Aha`aina for Foodbuzz 24, 24, 24 with Swedish Kalua Pork Cabbage Rolls (Kaldomar)
Kalua Pork Cabbage Rolls “Kaldomar” from Sweden
Serves 6 as a meal (even more as a pupu!)
1 large head Savoy cabbage or 2 smaller heads green cabbage
Water to boil cabbage in
1 tsp salt
1 small yellow onion, diced
1 Tbsp butter
1 ½ cups cooked white long grain rice
½ cup milk
2 cups cooked Kalua Pork, shredded (see recipe below)
1 tsp Chinese Five Spice Powder
Salt and pepper to taste
½ stick of butter (to top cabbage rolls when baking)
1/3 cup liquid/drippings from cooking Kalua Pork (cooled and fat skimmed off)
2 Tbsp butter
2 Tbsp Cornstarch
1 ½ tsp Chinese Five Spice Powder
3/4 cup milk
½ cup cream
Salt and pepper to taste
1 Tbsp parsley, finely chopped for garnish
Core cabbage and cook in salted boiling water until leaves are slightly soft and easy to remove (about 10 minutes). Remove cabbage from water, peel off leaves one by one and place on a towel to drain.
While cabbage is cooking, saute onion in butter until soft and translucent. In a pan, place cooked rice and mix in milk, cooked onion, Kalua pork and five spice powder; add salt and pepper to taste.
Preheat oven to 400 degrees F.
To assemble rolls: Take a cabbage leaf, trim any thick edges and trim the coarse center vane (Its easiest to make a small “v” cut into the leaf). Put a 1 ½ Tbsp of the filling on the cabbage leaf, fold up the bottom of the leaf, tuck in the sides and roll up to the top (thin end) of the cabbage leaf, as tightly as you can. Place the cabbage roll, seam side down in a large oven proof pan or casserole. Repeat and fill casserole, packing rolls tightly together to keep them intact. Once pan is filled (about 24-26 small rolls), place several pats of butter on top of leaves and place in oven to cook about 20-25 minutes until rolls are slightly brown on top.
While cabbage rolls are cooking, make sauce. Place liquid/dripping from Kalua Pork in pan with Tbsp butter. Once butter is melted, add 2 Tbsp cornstarch and five spice powder and blend. Gradually add milk and cream, stirring constantly until sauce is smooth and heated through. Add salt and pepper to taste.
Remove cabbage rolls from the oven, top with sauce and serve with the boiled potatoes and preserves.
4-5 pounds Pork Butt Roast
1 Tbsp Hawaiian Alaea Sea Salt (or substitute regular sea salt)
2 Tbsp liquid smoke flavoring
Trim any excess fat from pork butt. Using a fork, pierce the pork butt all over. Rub pork butt with liquid smoke and sprinkle with salt. Cook on low for 12-16 hours depending on size of roast (Two 2.5 lb roasts took about 12 hours, one 4.5 pound roast took about 16). Turn roast once during cooking time. Remove pork from slow cooker, reserving the cooking liquid. Shred pork, adding some of the drippings/cooking liquid if needed to add moisture to the meat. Allow the surplus dripping/ cooking liquid to cool; skim fat from the top and use if needed for sauce or gravy.
Sunday, September 21, 2008
Fennel Frito with Parsley-Fennel Frond Yogurt Sauce and a Trio of Flavored Salts--October's Royal Foodie Joust
Its time for October's Royal Foodie Joust where Foodie Blogroll Members willing to face the challenge, take the three ingredients of the month and come up with a dish that best utilizes them. This month's ingredients were chosen by Protos (Peter) from Souvlaki for the Soul who won last month's joust with his Halvas recipe, and they are fennel (whole, ground or seeds), dairy (in any form) and parsley. Interesting and challenging ingredients for sure but I do love fennel so I was excited to take up the challenge. Having enjoyed fried (frito) fennel before, I love the flavor and texture and thought it was an excellent dish to play around with. I decided to dredge the fennel frito in a mixture of finely ground panko breadcrumbs, rice flour, Chinese Five Spice powder, pepper and a little salt. To work in the dairy and parsley, I combined some fennel fronds, parsley, and lemon juice in Greek yogurt for a flavorful dip. Finally to kick it up a notch, I made a trio of flavored salts to sprinkle on top of the sauce dipped fennel; Fennel Seed Salt, Parsley Salt and Chinese Five Spice Salt.
Friday, September 19, 2008
Max (appearing as "Cat Dracula"), on the other hand prefers to get his antioxidants and vitamins by sucking the "blood" or chlorophyll out of his tray of "Kitty Grass".