I LOVE cabbage when it is braised just right and this recipe (#12 this year) was an attempt to use up what we had on hand. The cabbage cooked up nicely and paired with the ginger was a huge hit. Amazingly, the salmon was uber moist. I am going to assume it was the cooking method....(let's say so anyway). We will definitely make this again. Bon appetit.
Not a huge fan of Moscow Mules, but while in Memphis I had to try the Whiskey Mule at the Peabody as my affinity for bourbon was calling.....Recipe #4 this year is the closest I can find to that yummy concoction. Note that I added about 1/4 of a fresh squeezed orange to give it a bit more brightness. Perfection! AND don't forget it must be served super cold in a copper cup!!!!!
Ingredients
2ouncesirish whiskey
6ouncesginger beeror more!
juice of half a limeabout 1 ounce
lime slicesoptional, for garnish
mint sprig (optionalfor garnish
ice
Instructions
Fill a copper mug (or other glass) with ice. Pour in whiskey and lime juice, top with ginger beer. Stir to mix, garnish with lime slices and mint sprig.
Notes
*Ginger beer is to taste. If you like more of a whiskey taste, add less ginger beer. If you like a sweeter drink, add more! I usually just top the glass off with ginger beer.
So here we go....2020 brings on new ideas and new challenges...Bring out the wine (or the champagne, as the case may be), invite over a bunch of friends and pull out all the stops. I don't make resolutions, but I am committed to making 120 new recipes in the new year. Not all of them will make the blog as this is only a site for me to record the ones I really liked in order to have an archive. Happy New Year and bon appetit.
First three recipes of the new year would, of course, come from my favorite chef of the moment, Yotam Ottolenghi, from his NOPI cookbook. All were delicious and super easy, but the shrimp recipe and the ricotta fritters would definitely be on my list for a rerun...
2. King Prawns with Pernod, Tarragon and Feta - delicious, but I couldn't get prawns this time of year so I substituted jumbo Mexican blue shrimp and the flavor of the marinated shrimp and spicy feta tamed with the lovely flavor of the tarragon and the Pernod really made it special. https://www.foodrepublic.com/recipes/king-prawns-with-pernod-tarragon-and-feta/
3. Ricotta Fritters with Blackberry Sauce and Chocolate Soil - I must say that I don't typically eat much dessert. I am more the savory girl. BUT Yotam has made me rethink my theology on that. The combinations he presents are so very layered and interesting. Rarely very sweet, I find the desserts to be the most interesting part of the meal sometimes....And the techniques he proposes can translate into many new interesting combinations. I love the "chocolate soil" in this recipe and I will definitely be using that in other capacities. I also enjoyed making fritters, a truly southern kind of thing, but one I don't usually make.
Ricotta fritters with blackberry sauce and chocolate soil
Yotam Ottolenghi’s ricotta fritters with blackberry sauce and chocolate soil. Photograph: Jonathan Lovekin
These are a really impressive way to round off a meal, and have the added advantage that much of the preparation can be done well in advance. The “soil”, the sauce, the star anise sugar and the batter can all be made well in advance – two days for the batter and sauce; much longer for the soil and sugar – so you’ll just need to fry and bake the fritters on the day. You’ll have some soil left over, but it keeps for a week in a sealed container and is a treat to sprinkle on ice-cream and milkshakes. Serves six.
For the chocolate soil 45g plain flour ½ tsp cornflour 40g caster sugar 30g cocoa powder 40g unsalted butter, melted Coarse sea salt
For the ricotta fritters 20g icing sugar 100g plain flour ½ tsp baking powder 500g firm ricotta Finely grated zest of 2 large oranges Seeds of 1 vanilla pod 2 eggs, plus 1 extra egg yolk 450ml sunflower oil, for frying
For the blackberry sauce 50g caster sugar 700g fresh (or frozen) blackberries 120ml sloe gin (or 90ml regular gin)
For the star anise sugar 2 whole star anise, finely ground (or 2 tsp ground star anise) 70g caster sugar
First make the chocolate soil. Heat the oven to 160C (140C fan)/gas mark 3. Put the flour, cornflour, sugar, cocoa powder and half a teaspoon of salt. Mix, then slowly pour in the melted butter. Using first a wooden spoon and then the tips of your fingers, mix until it’s a crumble-like texture, then spread out on a parchment-lined baking tray. Bake for 15-20 minutes, stirring once halfway through, until it’s the consistency of a crumbly cookie. Remove from the oven and set aside – if the mix has clumped together, you’ll be able to break it up once it has cooled and set.
For the fritters, sift the icing sugar, flour and baking powder into a large bowl. Add the ricotta, orange zest, vanilla seeds and a quarter-teaspoon of salt and mix to combine. Put the eggs and extra yolk in a separate bowl and whisk until pale and trebled in volume (about three minutes using an electric whisk). Fold into the ricotta mix and refrigerate for at least four hours, to firm up. The batter will keep like this, covered, for up to two days.
Put the sugar for the sauce in a small saucepan with two tablespoons of water, bring to a boil, stirring to help the sugar dissolve, then set aside to cool. Put 500g blackberries in a blender and blitz to a puree. Pass though a fine sieve to strain out the seeds, then pour into a bowl. Pour over the sugar syrup and gin, mix to combine and refrigerate for at least an hour: it needs to be very cold.
Put the star anise in a medium bowl, stir in the sugar and set aside.
Just before you want to serve, heat the oven to 220C (200C fan)/gas mark 7. Pour enough sunflower oil into a medium saucepan to come about 3cm up the sides and place on a medium-high heat. Once hot, use two dessertspoons to shape the ricotta mix into rough balls weighing about 50g: use one spoon to scoop the mixture up and the other to scrape it off into the hot oil. Fry in batches of four, so as not to overcrowd the pan, for three to four minutes, turning constantly so they go golden-brown all over.
Use a slotted spoon to transfer the fritters to a plate lined with kitchen paper to drain while you cook the remaining batter. Transfer the cooked fritters to a parchment-lined baking tray and bake for eight minutes, until cooked through. Remove from the oven and, while they’re still hot, roll in the star anise sugar to coat.
To serve, divide the blackberry sauce between six shallow bowls. Place two hot fritters on top of the sauce, sprinkle over a teaspoon of chocolate soil and garnish with the reserved blackberries. Serve at once.
The author of this dish notes that roasting the cauliflower transforms it fom a bland, oddly textured food into a rich, buttery, nutty meal. I concur. High in fiber, as well as B complex and C vitamins this vege soup is antioxidant and anti-inflamatory. Garlic and cauliflower supposedly detoxify the liver, which works great with my passion for wine. Super easy to make! The hubs made it for me and I was in heaven. Great meal for busy weeknights. Super clean eating, but filling. Low carb. Great served with a side salad. Bon appetit!
1 large head of cauliflower, cut into florets and stem, chopped
1 medium onion chopped
4-5 cloves of garlic, minced
4 T olive oil, divided
4 cups vegetable broth
1/2 cup heavy whipping cream
salt and pepper to taste
1/4 cup chopped chives
Heat oven to 425 degrees. Toss the cauliflower, onion and garlic with 2 T of olive oil. Spread the veges evenly on a roasting pan and roast for 20 minutes while the cauliflower is golden brown. Remove from oven.
Place the roasted veges in a large saucepan. Add the broth and bring to a simmer over medium heat. Simmer gently covered for 20 minutes or until the cauliflower is quite tender.
This recipe calls for you to blend it in a food processer until it is a smooth puree. I disagree and advised the husband to blend half of it and mix it back into the pan which was perfect b/c you still have some chunks of onion and cauliflower. Add the other 2 T of olive oil and stir in the heavy cream. Season with salt and pepper. Ladle into bowls and garnish with the chives.
Well, I am way behind on my blogging, but since this is really only for me and my children one day when I am gone I try to keep it up with some of the best recipes. This Thansgiving garnered rave reviews. The boys said that three years in a row the turkey was hands down the best they ever had. I doubt I will ever do another one (or at least if I do two at a time, this will always be one of them). I have blogged it before, but am including the recipe for reference again here. What makes it so good???? It is super moist and full of flavor bursting with fresh herbs! Not just old dry boring turkey! You have to do all the steps....brine, air dry in the refrigerator, use fresh herbs.....but the results are so worth it! The skin is amazingly crispy and flavorful (if you, like me, like to eat it) and the meat is succulent and juicy. I figured the first time it was good, the second time just a fluke (?), but the third time was the charm. I must admit that I could buy the Kroger .99/lb turkey, but I splurge and go for the organic free range $3.99/lb Earthfare turkey which is very flavorful in and of itself. No chincing here...!!!!
Second, the Irish mashed potatoes, yum! I must say the beauty of these is that you can make them a day or two ahead of time and just put them in the fridge where the flavors all meld together. I HATE making mashed potatoes with a bunch of people sitting around waiting to eat, you are trying to keep them hot and get everything else out hot at the same time. A perfect solution for the Thanksgiving dinner. AND you don't have a big mess to clean up along with everything else when you have a kitchen full of folks.
Next...let's talk about sweet potatoes...Now, I am not one to do the traditional sweet potato casserole with the marshmallows on top. (I know it is a southern dish, but honestly, WHO came up with this? Sugar overload!). I choose to do a lovely butternut squash souffle. It is made with organic butternut squash and just a few other ingredients. Super smooth and yummy. I will never go back to sweet potatoes! (And, much better for you, as if that really matters for this meal!).
At the holidays I always ask my children if they have any special requests. In the past few years I have consistently had the request for farrow succotash. I must agree it is delicious, and quite appropriate with the turkey and fixings. It is always a big hit.
Then, of course, is the gravy and the stuffing. I make the same gravy every year, but the boys raved about it this year (I think they just forget because I don't do it except at the holidays). I am convinced it is this good because of the wine you add to deglaze the pan. WHO doesn't love wine, right????!!! It just gives it a depth of silkiness and undertones that make this gravy rich and comforting. The stuffing I am still working on perfecting and try every year to do something a bit different. This recipe was good and I made two batches this year, one with the sausage and sour cherries and one vegetarian version.
Having a vegetarian daughter in law who cannot digest any kind of mammal enzymes very well I have to consider everything I cook. She cannot do much dairy, no meat or seafood, and has to work around some food allergies to boot. The potato latkes are all for her. Her family is British so she loves this kind of subtle not overly flavored food. Served with either sour cream or homemade applesauce they are quite delicious.
Every holiday gathering I pull out the cookbooks and attempt to make a few new dishes for everyone to try. This year it was Grapefruit Granita as a palette cleanser which was interesting and very refreshing. I believe I will be making lots of granitas in the summer time as they are so light and refreshing. This recipe came from a friend of mine who uses star anise to lightly flavor the granita. It was a very sophisticated version and did the trick.
Secondly, I pulled out my favorite chef's recipe book and made a delightful Israeli dessert...Meringue Roulade with Rose Petals and Fresh Raspberries. It did not disappoint. As I knew someone else would bring filling pumpkin pie, I aspired to have a light dessert for those of us that just wanted something light and a little brisk. Having never cooked with edible rose petals or rose water before I must say I was blown away at the added subtle flavors imposed by these new ingredients. I am so fortunate to have access to amazing stores to get the freshest ingredients and guidance from many ethnic folks. I realize these are cultivated relationships that not everyone has access to, but I am forever grateful to these folks who guide me down new paths as I expand my cooking endeavors.
I also tried a simple Baked Brie en Croute. While you can purchase these in the finer stores it is not that uncommon of an appetizer, but I liked being able to gauge the freshness of the brie and to choose the preserves I put on top. I used an orange fig compote which paired beautifully with the meal. It made a nice presentation.
Paired with all the lovely additions others brought (authentic Thai coconut lemongrass shrimp soup, roasted root vegetables, Yorkshire pudding, assorted cranberry salads both hot and cold, pumpkin pies, etc.) we certainly covered a miriad of different foods culturally. (Who says Thanksgiving has to be all about American food???!!! We are a melting pot, right???!!!). I will be eating leftovers for weeks. Hugs to all our family and friends who came together to celebrate; we love you all. Blessings abundant over all the earth!
Recipes from Cooks Illustrated 2010 Holiday Entertaining: Baked Brie en Croute:
1 8 oz wheel of semi-ripe Brie, one that has a white rind with no hint of coloration that springs back when lightly pressed
1 9.5" square of frozen puff pastry, thawed
2 large eggs, slightly beaten
1/4 cup preserves, marmalade or hot pepper jelly. Nearly any flavor of preserves may be used.
Adjust oven rack to the middle position and preheat to 400 degrees. Line bottom of pie dish with parchment paper. Place Brie in freezer until firm, 30-60 minutes. Roll puff pastry into 12 inch square on lightly floured surface and trim to 9" circle. Brush edge of pastry with beaten egg. Place Brie in center of circle and wrap Brie as shown below. Brush edge of pastry circle with beaten egg. Put cheese in prepared pie dish and bake until golden brown, 30-35 minutes. Remove from oven and let sit to cool for 15 minutes. Put preserves into exposed center of Brie while it is cooling. Serve with crackers.
Grapefruit Granita:
2 cups fresh squeezed grapefruit juice
1/1 simple sugar (1 cup sugar dissolved in 1 cup water and then cooled)
2 Tablespoons of vodka
2 star anise
Combine all ingredients and put into a 9x12 baking dish. Put into freezer and stir every 45 minutes or so until it becomes icy. Then "rake" it with a large fork turning it into ice crystals. Serve a small quantity between a heavy meal and a dessert as a palette cleanser.
Meringue Roulade with Rose Petals and Fresh Raspberries:
My dear friend, Hayden, has made this for me several times and it is delicious! I have been the lucky recipient twice now of his homemade spinach noodles and so I have made it myself when gifted. (I don't really aspire to make homemade noodles yet....). The spinach noodles, the bolognese sauce, the bechamel sauce all pair perfectly and this is divine. Not for the faint hearted who hope to knock it out in an hour....this dish is an all day affair, but well worth it. Bon appetit!
This time of year when all the beautiful tomatoes come into season is probably my favorite time. Dinners can become such simpe works of art and the purity of the vegetables themselves just become the center attraction. No fancy recipes required or elaborate cooking methods needed. My current obsession is the Greek Salad and this recipe is a good one to get you started. My find is that whatever you do, the oregano is a must. Use good ingredients, starting with the produce, the olive oil, the feta and the rest just falls into place. I like this recipe which adds red and yellow peppers. I personally like to make large homemade croutons to sprinkle on top at the end and whole pepperoncinis on the side. Served alongside some amazing salami is also lovely. Kalo fagito!!!!
