food coma

 

Just wanted to share a few photos from this year's festivities!

chick'n dinner

This is a whole roasted chicken I made for dinner the other night. I used this really nice rosemary salt a friend had given me a while back to season the bird --  which added really nice flavor.  I like to season it two days in advance and just wrap it loosely in the refrigerator.  This works a lot like a brine and gives you super juicy, tender meat.

To roast the bird -- I used a procedure from the Zuni Cafe Cookbook (a restaurant famous for its Zuni Roast Chicken, if you're not familiar), which I've found works great.  It recommends working with a small fryer (around 2 1/2 - 3 1/2 lbs.) and simply tucking a sprig of herb under the skin on each breast and thigh.  The recipe doesn't call for any extra fat because the fat from the skin naturally renders leaving you with beautifully crisp skin!  

To cook -- heat a small roasting dish (just slightly larger than the chicken) over medium-high heat, then add chicken, breast side up -- it should sizzle.  Place in a preheated 450 degree oven and roast for around 30 min.  The chicken will begin to brown and you should hear the juices sizzling.  If the pan begins to smoke, reduce the heat by 25 degrees.  Then, turn the bird over, so it's breast side down and cook another 10 min.  Return the chicken to breast-side up and finish cooking (another 15 - 20 min).  Internal temp should be 165 degrees and skin should be nice and crisp.  This is really all it takes -- and you will be amazed how declicious this simple dish can be.  I paired mine with the butternut squash gratin --- so good!

stock up

I wanted to make a turkey stock this year, rather than buying one of the "turkey flavored" variety, which doesn't really have the same character as a true stock.  While it takes a little extra time and some foresight to do yourself, the end result is a much more flavorful stock -- and thus delicious gravy!

What you'll need:

4 lbs of turkey necks plus 1 lb chicken wings (5 lbs total) 

1tbl vegetable oil

2 onions, diced

2 leeks, white and light green parts diced, dark green parts reserved

2 carrots, diced

2 celery stalks, diced

2 tbl tomato paste

2 sprigs fresh thyme

6 parsley stems

8 black pepper corns

enough water to cover

To start rinse turkey necks and chicken wings and pat dry.  Heat oil in saute pan until rippling and add necks + wings.  Sear on all sides and transfer to a large stock pot. Cover bones with cold water and bring temp up to a simmer.  

While the water is heating up add onions, leeks, celery and carrots to the same saute pan (do not wipe out, you'll want to retain the flavors) and saute until browned slightly.  Then add tomato paste and cook a few minutes more.  

 

Next you'll need to make what's called a bouquet garni.  Using the dark green portions of the leek,  fill with thyme sprigs, parley and peppercorns.  Roll into a tube and tie with butcher string.  This is used to add flavoring to the stock.

 

Once the water in your pot has begun to simmer, carefully skim any scum (looks a lot like foam) that starts to form on top.  This is something you'll want to continue to do throughout the cooking process.  Then add the vegetable mixture and bouquet garni to pot and return to simmer.  You want to make sure that the pot never goes beyond a gentle simmer -- this will give you a much clearer end product.  Simmer stock for 2 hours, skimming periodically.  

And that's it!  Home-made stock!

vodka + grapefruit

I had a super long week last week (the reason for the lack of posts, sorry about that) -- unexpectedly busy getting ready for the upcoming holiday and also trying to catch-up on school work...uuugh.

I met up with friends Friday night at a bar in the city that I'd never been to before -- Bloodhound.  I really liked the decor - quirky lighting and birds painted on the ceiling.  Plus, they serve beer out of mason jars (love that!) and their signature drink is the "bloodhound," a take on the classic greyhound -- with Hangar 1, campari and grapefruit juice.  

Definitely worth checking out if you've never been there before! 

gratin

So I didn't make it to the Farmer's Market this weekend,  however I DID end up cooking with winter squash!  I decided to make butternut squash gratin (think potatoes au gratin -- if you grew up in the Midwest you know what I'm talking about). This was sort of a trial run for a potential Thanksgiving side dish.

Recipe --

Serves 2, but can easily be multipled to serve more.  If planning to do so, use a shallow casserol dish rather than the individual gratin dishes. 

1/4 medium butter nut squash, peeled and sliced very thin

1 tsp + 2 tbl butter

1/2 cup heavy cream

1 clove garlic, minced

salt + white pepper, to taste

pinch nutmeg

2 tbl parmesan

4 tbl bread crumbs

1 tsp minced fresh sage

Preheat oven to 375 degrees.  Peel and slice squash -- you want to make the slices as thin as possible (think potato chip thin).  Use enough squash to create 3-4 layers in the dish -- this could be more or less depending on the size of your squash.  Use 1 tsp of butter to grease the inside of the dish and lay slices flat.

Next, combine cream, garlic, salt, white pepper, and a pinch of nutmeg.  Whisk together.  Note: be sure to salt liberally -- it should actually taste a bit salty -- as you won't be able to adjust seasoning later on. Pour cream mixture over squash until it is half way up the dish.  It's important not to over-fill the container.  Cover with a piece of parchment paper, then cover tightly again with foil.  If using small gratin dishes, set on a sheet pan before placing in the oven.  Bake for 35 - 40 min -- it is done when cream is bubbling and a skewer comes out clean when poked through squash.

While the gratin is cooking, melt 2 tbl of butter in a small saute pan.  Add bread crumbs, sage and a pinch of salt and pepper.  Toss until golden brown.

When done cooking, remove dish from the oven and preheat broiler. Uncover and top with shredded parmesan and bread crumb mixture.  Place under broiler until cheese is melted and bread crumbs are toasted.

The dish turned out REALLY good  (seriously, lick the plate good) and there's no doubt it's making its way onto the menu for Thursday...

winter squash

This article has got me thinking about cooking with squash -- perhaps I'll make a gratin...or maybe some sort of winter squash salad this weekend.  Another trip to the farmer's market is in order!

spicy experiment

This is a green vegetable curry I made for dinner the other night.  Flavor-wise, I was happy with the results -- however, it ended up FAR too spicy (oops) -- something I'm often guilty off.  

To prepare, I sweat aromatics: minced garlic, ginger and onion in a pan (building a base of flavor) -- then added green curry paste, vegetable stock and coconut milk.  I incorporated a bunch of different vegetables: eggplant, onion, mushrooms, carrots, parsnips, green beans, cauliflower and scallions. And to create a balance of spicy and sweet, I added a bit of palm sugar, an ingredient I hadn't really worked with until now -- but really helped to round out the flavors.

Unfortunately, we were sweating through most of dinner -- because it was SUPER, super spicy.  I think I added about twice as much curry paste as needed.  Lesson learned.  I'll give it another try soon and post the full recipe + instructions, once I have it worked out!

salad + sandwich

Another quick and easy dinner -- rosemary ham (found at Whole Foods -- really delicious) and smoked gouda panini with traditional pesto mayonnaise, paired with an arugula, pear, shaved parmesan and toasted walnut salad!

Recipe for traditional pesto mayonnaise -- 

(Traditional Pesto)
1 cup fresh basil
1 cup fresh spinach
1/2 cup parmesan cheese
2 cloves garlic, blanched
3/4 cup olive oil
1/4 cup pine nuts, toasted
salt and pepepr, to taste


(Mayonnaise)
2 egg yolks
1 tsp dijon mustard
1 tbl white wine vinegar
1 1/2 cup canola oil
1/2 lemon, juice
salt and pepper, to taste 

To make this spread, you'll prepare each component (pesto + mayonnaise) separately before combining.  The pesto is SO easy!  Add all ingredients except oil to a food processor and pulse until finely pureed, then stream in oil (as processor is running).  Adjust seasoning.

The mayonnaise, which is actually a classical French sauce (and not merely something that comes in a plastic jar), is a little bit trickier -- but the end result is definitely worth making fresh at home!  However, if you're in a bind or don't feel up to the challenge you can always use a store-bought version.

OK, so you have two options -- to use a whisk and prepare by hand (which can be a little tiring, but totally doable) or use an electric mixer.  Either way, the process of making mayonnaise is the same.  First, break and separate egg yolks from whites.  In a bowl add dijon mustard, vinegar and egg yolks.  Whisk ingredients vigorously until well incorporated and mixture has stiffened slightly.  The goal is to create an emmulsion (a susspention of fat -- the oil -- in "water").  To do this you need to slowly incorporate the oil, all while whisking constantly...now the first time I tired this I ended up with mayonnaise soup.  This was because I didn't understand just how SLOWLY I needed to add the oil.  Start with just 1 drop at a time and whisk, whisk whisk.  Then add another drop and whisk, whisk, whisk.  As you continue this process, you'll notice that it starts to thicken.  The oil actually adds viscocity to the mixture and as this happenes, you'll be able to stream the oil more quickly without breaking your emmulsion.  Keep going in this manor until all of the oil has been added.  Finish the sauce with a few drops of lemon juice, salt and pepper.  Voilà - mayaonnaise!

You'll have more of each component than you'll need for the paninis.  Add roughly 3 tbl of pesto to 1/2 cup mayonnaise and reserve remainder for future spreads.

soup + sandwich

One of my favorite childhood food memories is of soup and grilled cheese -- a staple in my house growing up.  But rather than the classic Kraft American cheese and Wonderbread, I like to do a dressed up version with smoked gouda and an olive tapenade on rustic artisan bread.  I love the combination of the smoky cheese and briney olives and capers, which made a nice accompaniment to left-over root vegetable soup.

Recipe for Olive Tapenade --

1 cup nicoise olives

1 garlic clove, peeled

1 tbl capers

1 lemon, juice + zest

1 tsp ouzo (anise flavored liquor)

1 tbl extra-virgin olive oil

Finely chop olives, garlic and capers (or pulse in a food processor).  Add lemon juice, zest, ouzo and olive oil -- stir to combine.  Adjust seasoning -- to taste.

To make the grilled cheese -- brush 1 side of each slice of bread with melted butter.  Add a thin layer of the tapenade to the inside of 1 slice of bread, add cheese and top with the second slice.  I like to use a grill pan and press (panini-style) to cook the sandwich.  Cook until golden brown and cheese is melted.  Yum!

farm fresh II

 
A few more images from my weekend trip to the farmer's market!  This bag of tri-color potatoes turned out to be the inspiration for an impromptu dinner with family later that evening.

These potatoes reminded my marketing companion, Laura, of a particularly tasty root vegetable soup she'd had -- which we thought would be fun to try and replicate.  Along with the bag of potatoes, we bought turnips, rutabaga, baby carrots and shallots -- all perfectly suited for a warming bowl of fall soup.  We also picked up rustic pumpkin seed bread, some bitter wild greens and delicious persimmons.

Recipe for soup -- 
(Note: this was more or less an experimental recipe and quantities are "guestimates"...since I'm not always good about measuring things out.  When in doubt, taste and adjust)

Serves: 6-8 people

1 lb tri-colored potatoes
2 medium rutabaga
2 medium turnips
1/2 lb. carrots (multiple colors)
1 medium onion, medium dice
1 shallot, quartered
4 cloves garlic, whole and peeled
2 tbl tomato paste
1 1/2 cups red wine
3 sprigs fresh thyme, leaves
2 sprigs fresh rosemary, chopped
2 tsp red wine vinegar
1/4 tsp nutmeg
2 bay leaves
2 tbl paprika
1 tbl chili powder
1/2 tsp cayenne pepper
water or vegetable stock (enough to cover vegetables + more to adjust consistency) 
1 cup milk
salt and pepper, to taste


We started by roasting all of the root vegetables (450 degrees for 30 - 45 min, or until cooked through).  In a separated dish, we also roasted the shallot, onion and garlic (this will take less time -- 20 - 25 min, or so).



Once cool enough to handle, we diced all ingredients and added to a dutch oven with a tsp of oil and cooked for a few minutes. We deglazed with red wine and brought to a simmer -- reducing by half.  Next, we added the water (or stock if you have it on hand) along with all the herbs and spices and allowed this to simmer for 25 min.  If you have an immersion blender, this next part will be really easy (unfortunately, we did not)!  We strained the solids (reserving the broth), transferred them to a blender and pureed until smooth.  We added the puree mixture back to the pot along with the reserved broth and adjusted the mixture by adding more water until we obtained the proper "soup" consistency.  Finally, we added vinegar and milk, and simmered 15 more minutes.  




I'm so happy with how well this dish turned out.  It was super flavorful!



Our soup was served with pumpkin seed bread and a salad of bitter greens tossed in a simple vinaigrette with persimmons purchased at the market (so delicious), goat cheese and some of my left-over croutons.  Thanks to Laura (and our other cohort, Zach) for all your help in the kitchen -- it was so much fun cooking with you!

farm fresh

Photos from this weekend's Ferry Building Farmer's market.  I can't seem to make it past the Blue Bottle Coffee cart without stopping for a much needed cup of joe.  And these rotisserie chickens looked and smelled so good!




Lots of lovely flowers! How gorgeous are these kale blooms?




 
And of course -- I had to check out the goods at Happy Girl Kitchen Co.  I'm a bit obsessed.

Much more to come -- stay tuned!!

giving thanks

I'm really looking forward to the upcoming holiday.  Starting to contemplate our thanksgiving day menu -- some ideas include: sweet potato gnocchi, savory bread salad (think sourdough bread, currents, mustard greens), butternut squash gratin, cranberry chutney...well and the obvious staples (turkey + gravy, mashed potatoes, etc.)  

Would love to hear from all of you -- what are you planning to make this year?  Anything "outside the box"?

date night

We decided on a much needed Friday night out and opted to stay close to home due to the dreary weather.  Nothing quite does the trick like the perfect spaghetti with meatballs, so the decision was easy -- Emmy's Spaghetti Shack!  (I think I'd pretty much love any place that calls itself a "spaghetti shack")

First off -- the food is EXCELLENT.  You might be asking "what could be so special about spaghetti?"  WELL the meatballs at Emmy's are just so savory and delicious -- they're piled high with pasta that's been coated in a sauce that provides the perfect balance of spicy and sweet (nicely complimenting the afformentioned meatballs), finished off with fresh shaved parmesan and parsley!

But beyond the food -- I also really love the atmosphere -- from the quirky decor (aprons and other random objects hanging from the ceiling) to the Friday night DJ.  

 

They start you off with really yummy focaccia bread and balsamic dipping oil!





For dinner we shared a ceasar salad and the spaghetti with meatballs (duh) -- plenty (honesty, plenty) of food for two people.  But the best part?  Dinner only cost us $21-- you really can't beat that!