tag:blogger.com,1999:blog-86280402024-03-13T12:39:39.711-07:00Rocket Lunchjacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-8628040.post-35153304455430383252012-01-31T13:51:00.000-08:002012-01-31T15:32:52.301-08:00Something Other Than Chili for Super-Bowl Sunday -- Roasted Spareribs with Crushed Fennel & Red Chiles<div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><span class="Apple-style-span" style="font-size:100%;"><a href="http://3.bp.blogspot.com/-uwEwK-HfeMQ/TyhovaTTs5I/AAAAAAAAEPk/yNI9gxiy9Xk/s1600/P1100181.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>In the middle of the night, when I couldn't sleep, <i>again, </i>I was thinking about what you could serve for Super Bowl Sunday that would be fun to eat, wasn't chili, and wouldn't require a grill. People want to watch the game -- <i>I'm assuming</i> -- not whatever is on the stove. </span><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">It struck me that I hadn't shared an incredibly easy recipe for some pretty stellar ribs with you. Ribs that need a quick oil and then spice rub and then just need to sit a spell in the oven. They would be just the thing for a football afternoon. Chill some beer, whip up some German potato salad and a tangy cole slaw in advance and entertaining and viewing would unfold almost effortlessly.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I received Andrea Reusing's <i><a href="http://www.amazon.com/Cooking-Moment-Year-Seasonal-Recipes/dp/0307463893/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1328047447&sr=1-1-catcorr">Cooking In The Moment</a> </i>from my wonderful Mother-in-Law for my Birthday. I can't give a full commentary on the book, because I've only prepared three dishes so far, including a perfectly passable red lentil soup, a very strong macaroni with beans, roasted squash and ham hocks, and her roasted spareribs with crushed fennel and red chiles. So far I'm pleased, and looking forward to trying more of her seasonal recipes.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://4.bp.blogspot.com/-hZUCwER9ZA8/Tyhoutlr2-I/AAAAAAAAEPY/ZEeKO9a8pyU/s320/P1100170.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703924079785663458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The roasted spareribs with crushed fennel and red chiles immediately caught my eye, because back in the day when I roasted chickens on a far more regular basis, I loved massaging them with olive oil, and smashed fennel seed and red chile, and salt and pepper. It was a fantastic way to enjoy a bird. It honestly never occurred to me to take in beyond poultry. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The other reason the recipe jumped out at me was exactly the same reason I am suggesting this to you for Super Bowl Sunday. It is absolutely easy. There are hardly any ingredients to gather and almost no thought or prep involved. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://3.bp.blogspot.com/-uwEwK-HfeMQ/TyhovaTTs5I/AAAAAAAAEPk/yNI9gxiy9Xk/s320/P1100181.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703924091788178322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">A little bit spicy thanks to chiles, highly aromatic courtesy crushed fennel seed, and succulent beyond belief, because they're pork spareribs for goodness sake, these ribs should satisfy a hungry football crowd. The edges are crisp and the interior juicy. They'd make your family happy too, while keeping you free to goof around all evening long. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Depending on the size of your crowd you may want to double the recipe. Shouldn't be a problem at all. Because of the fattiness, the ribs took well to a gentle reheating. Tasted good cold too!</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">Andrea Reusing's Roasted Spareribs with Crushed Fennel & Red Chiles</span></b></div><div><b><span class="Apple-style-span" style="font-size:85%;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:85%;">2 racks (about 5 pounds) pork spareribs</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tablespoons vegetable oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 small dried red chiles, such as de Arbol</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tablespoon fennel seeds</span></div><div><span class="Apple-style-span" style="font-size:85%;">Kosher salt and freshly ground black pepper</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Preheat the oven to 450 degrees.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Drizzle the ribs with the oil and rub it in evenly. In a clean spice or coffee grinder, pulse the chiles and fennel seeds until coarsely but fairly evenly ground. Season the ribs on both sides with the mixture, and with a generous amount of salt and pepper. Put the ribs on a rack in a roasting pan and roast for 15 minutes.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Reduce the oven temperature to 375 degrees and roast, rotating the pan halfway through cooking, for 1 to 1 1/4 hours, until the meat is tender and deep golden brown, and easily pulls away from the bones. Cut into individual ribs.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Serves 4 to 6</span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com1tag:blogger.com,1999:blog-8628040.post-59511875432969951282012-01-25T11:18:00.000-08:002012-01-25T15:25:57.428-08:00Sopa De Fubá - Collard Greens, Cornmeal and Sausage Soup<div style="text-align: center;"><br /></div><a href="http://1.bp.blogspot.com/-PSeDmeruTT8/TyCGRJDmxvI/AAAAAAAAEOo/fN2HfATSgMo/s1600/IMG_0122.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Today it's going to nudge 80 degrees. It's January for goodness sake! What is going on here? Last week it was cold and a touch rainy. Today doesn't necessarily feel like soup, but a couple of days ago it surely did. <div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-xdNQgqftjnU/TyCG7J-biQI/AAAAAAAAEO0/s4X2UsXv3lA/s320/IMG_0130.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701705479099222274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 263px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Thanks to the outstanding <a href="http://www.silverlakefarms.com/">Silver Lake Farms C.S.A</a>. I belong to, I had a smallish bunch of young collard greens in the crisper and a tempting bunch of purple Russian Kale, and the desire for something warming in my toes. I had glanced up at the teetering stack of aging issues of Saveur magazine piled on top of my old wood filing cabinet, when I spied a spine that promised recipes for collard greens. Flipping through, I discovered a recipe from Brazilian food-blogger <a href="http://come-se.blogspot.com/">Neide Rigo</a> unlike any I had tried before. Sopa de Fubá, a robust Brazilian soup of collard greens, cornmeal and kielbasa sausage, looked to be just what I craved.</div><div><br /></div><div>I luckily found myself in the Fairfax district later that day so a visit to the seriously lovely ladies of the <a href="http://lindyandgrundy.com/">Lindy & Grundy</a> butcher shop was in order. I picked up a few gorgeous plump kielbasa that turned a wonderful soup into a knock-out. Spicy!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-PSeDmeruTT8/TyCGRJDmxvI/AAAAAAAAEOo/fN2HfATSgMo/s320/IMG_0122.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701704757297989362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Always the skeptic, I had doubts about the lack of garlic or onions, the absence of any spices or herbs, and the apparent watery quality of the soup during the early stages of cooking (it didn't look like the picture in the magazine!). The recipe is really quite simple. The main ingredients are cornmeal, kielbasa, chicken stock, collard greens, eggs, and a garnish of green onions. I was stumped as to how this was going to evolve into something marvelous.</div><div><br /></div><div>The trick is toasting the cornmeal. This results in a richer flavor for the soup and perfumes the house with a toasty sweetness. The other thing to remember is the intense flavor of the kielbasa sausage. You don't need any spices competing with the boldness of kielbasa.</div><div><br /></div><div><img src="http://2.bp.blogspot.com/-rfd8mAhrxU8/TyCGQ4SIrcI/AAAAAAAAEOc/nCwui4eaefc/s320/IMG_0114.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701704752795528642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></div><div><br /></div><div>I've never made a soup with cornmeal. I expected the soup to thicken up markedly, but when you are using only half a cup of cornmeal to seven cups of chicken stock, this clearly isn't going to happen. It's actually the two lightly beaten eggs that provide most of the body to the Sopa de Fubá. And there's plenty of body at that. The soup is hearty and thick, laced with the green collards (I used half kale and half collards, contentedly), and peppered with spicy chunks of sausage. The flavor is powerfully delicious. Just be sure to taste before you salt!</div><div><br /></div><div>A few notes. The cornmeal I used took only thirty minutes to become tender, so be sure to taste along the way. Also the greens took closer to ten minutes to wilt. This will depend on the size and age of your greens.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-HEcfSDE01ps/TyCG7czizMI/AAAAAAAAEPA/4-5VI_3BaNk/s320/IMG_0144.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701705484153834690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The recipe suggests that it will feed six. <i>Perhaps.</i> As a first course, you'd be fine serving six. I served this as an entrée with a salad and loaf of crusty bread to a hungry man and a very hungry pregnant woman (me!) with only enough left for one. I was wary of reheating the soup, but was pleasantly surprised by how good the soup tasted a few days later.</div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">Sopa De Fubá - Collard Greens, Cornmeal, and Sausage Soup</span></b></div><div><b><span class="Apple-style-span" style="font-size:85%;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup yellow cornmeal</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tablespoons canola oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">6 ounces kielbasa sausage, cut diagonally into 1/4-inch thick slices</span></div><div><span class="Apple-style-span" style="font-size:85%;">7 cups chicken stock</span></div><div><span class="Apple-style-span" style="font-size:85%;">4 ounces collard greens, stemmed and thinly sliced crosswise</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 eggs, lightly beaten</span></div><div><span class="Apple-style-span" style="font-size:85%;">Kosher salt and freshly ground black pepper, to taste</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 scallions, thinly sliced</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Heat the cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3-4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Bring chicken stock to a boil in a 6-quart pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into serving bowls and garnish with scallions; serve hot.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Serves 6</span></div><div><br /></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com4tag:blogger.com,1999:blog-8628040.post-14853592979948423082012-01-19T15:27:00.000-08:002012-01-25T15:25:17.029-08:00Sautéed Shrimp in Pastis with Lemon & Cherry Tomatoes<div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I'm not sure if I've mentioned my fitful relationship with shrimp of late. In my heart, I love the curly shellfish. In practice this is less and less the case. The shrimp I've found in local markets and the frozen muck they sell at Trader Joe's has left me wondering what I ever saw in the pink crustaceans. In Puerto Vallarta last September, we were popping shrimp like no tomorrow. They were all scrumptious, succulent morsels. At home, not so much.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://1.bp.blogspot.com/-1Z8vgHHvYDM/TxiskOfWr0I/AAAAAAAAEOQ/k8ictB1JKyw/s320/IMG_0032.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699495066802237250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I realize that purchasing your shrimp at highly reputable vendors is the key to enjoyment. I'm currently stuck on <a href="http://www.mccallsmeatandfish.com/">McCall's Meat & Fish</a> in Los Feliz. They're pricey as hell, but the quality is so high that you start to feel weird about shopping at lesser institutions like Gelsons (especially because their fish is expensive, yet lacking a healthy sheen and really tastes mediocre at best) or Whole Foods (because they are so expensive and their beef is lacking in tenderness and flavor). With McCall's, I've never been disappointed. I just can't afford to shop there exclusively.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://4.bp.blogspot.com/-fdxkXMZZW8I/TxioQr-vlXI/AAAAAAAAENs/zrTpXhrBFjk/s320/P1100437.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699490333074625906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Of course an outstanding preparation will certainly increase your odds of success. When I was preparing mussels with sherry and chorizo the other night, I started to remember a shrimp dish that I'd eaten back in Santa Cruz; something with cherry tomatoes and lots of butter. A quick phone call to my old pal, Eric, had me on the right track. He reminded me that it was a Gerald Hirigoyen (great Basque chef based in San Francisco) recipe that I was after.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://2.bp.blogspot.com/-so3NzWuh06w/TxioPjz5NZI/AAAAAAAAENU/th1gZ8YzB4k/s320/IMG_0033.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699490313701766546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Thank goodness for Google. I found the recipe I was looking for within seconds, and with a short trip down the hill to <a href="http://www.cookbookla.com/">Cookbook</a> for herbs, I was all set. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The recipe that I speak of is Hirigoyen's Sautéed Shrimp in Pastis with Lemon and Cherry Tomatoes. The preparation is ultra-simple. Making this on a weeknight is a breeze. I think your only complaint might be the liberal use of butter. The recipe is supposed to serve four. I used a pound of shrimp instead of a pound and a quarter and it served two with one serving left for little Fe. the next day (hurrah, he's finally allowed to eat shellfish!). That being said, a stick of butter may seem like an awful lot for a dinner for two and a shorty. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">But what the hell?! You've got to let yourself go every so often and this dish is a perfect reason to do just that. Plus it's exciting! Pyrotechnics! You light the pastis (I used Ricard.) on fire!! </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://1.bp.blogspot.com/-iB0k_o3RZgk/TxioP6FzBUI/AAAAAAAAENg/-HOG3iIr1CM/s320/P1100439.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699490319682438466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 250px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Flambé all the way!</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I had trouble wrapping my head around the fact that the recipe does not call for garlic or shallots. It felt positively unnatural to make a sautéed shrimp dish without one or both. I'll tell you confidently that it actually does not need it. I couldn't help myself so I sautéed a crushed clove of garlic in the olive oil for a minute or two (then tossed it) before adding the shrimp. Truth be told, I could barely taste it and not for even one second did I miss the alliums. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">You sauté the shrimp in the hot olive oil, add the halved cherry tomatoes, add the pastis, and then flambé until the flame dies out. You add lemon juice, herbs, butter and salt and pepper and simply swish the pan around until the butter is completely incorporated. Presto, your dinner is ready. Serve it with a small heap of fragrant rice for ultimate satisfaction or perhaps a nest of slippery noodles.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://4.bp.blogspot.com/-6pRm-TGSK5g/TxioQwyuOmI/AAAAAAAAEN4/rJ9Da5YAbQ8/s320/P1100441.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699490334366382690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The recipe calls for basil, but I opted for tarragon since it pairs so well with pastis. The butter is cut into smallish cubes to ease the melting and emulsifying. You want to be sure not to boil the sauce or the lovely emulsion that results from your gentle pan swishing will break and the beurre-blanc like sauce will be shot. Careful!</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://1.bp.blogspot.com/-a729E-KIMnc/TxiotLW2s8I/AAAAAAAAEOE/nq_PBpWt6Tw/s320/IMG_0047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699490822533592002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">This is a buttery, herbaceous dish full of basil (or tarragon), parsley and chives that packs a nice citrus hit from the ample use of lemon juice. The flambéed pastis adds a warm anise flavor that ties the entire dish together. It's quick work, but it would easily impress your Saturday night dinner guests.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">Gerald Hirigoyen's Sautéed Prawns in Pastis with Lemon and Cherry Tomatoes</span></b></div><div><b><span class="Apple-style-span" style="font-size:85%;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:85%;">2 tablespoons olive oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 1/4 pounds shrimp (approximately 30) (<i>I used fewer larger shrimp</i>), shelled and de-veined</span></div><div><span class="Apple-style-span" style="font-size:85%;">10 ounces cherry tomatoes, cut in half</span></div><div><span class="Apple-style-span" style="font-size:85%;">3 tablespoons Pastis, such as Ricard or Pernod</span></div><div><span class="Apple-style-span" style="font-size:85%;">3 tablespoons freshly squeezed lemon juice</span></div><div><span class="Apple-style-span" style="font-size:85%;">8 tablespoons (1 stick) unsalted butter, cut into small pieces</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tablespoons julienned fresh basil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tablespoon freshly chopped parsley</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tablespoon snipped fresh chives</span></div><div><span class="Apple-style-span" style="font-size:85%;">Kosher salt and freshly ground pepper to taste</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Warm the olive oil in a large sauté pan over high heat. Add the shrimp and sauté for about 2 minutes stirring frequently. Add the tomatoes and the Pastis, and flambé until the flame dies out. Add the lemon juice, butter, basil, parsley, and chives and season with salt and pepper to taste. Swirl the pan over the heat just until the butter is completely melted into the sauce. Take care not to boil, or the sauce may separate.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Serves 4</span></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com6tag:blogger.com,1999:blog-8628040.post-7838717155113956912012-01-10T14:32:00.000-08:002012-01-10T15:16:58.428-08:00Escarole & Meatball Soup<div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">A steaming bowl of this escarole soup replete with meatballs is exactly what I imagine someone suffering the cold in the midwest would be hankering for. Here in sunny Southern California, where it smacks of Spring, it fits the bill quite nicely too. Hot and hearty, but not overly thick and heavy, this may just be the soup to carry you through all of 2012.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://3.bp.blogspot.com/-G0xwtMeDHqg/Twy9hhiWhLI/AAAAAAAAEMg/PJk3SiPALvI/s320/P1100368.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5696136012352619698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">Thank you, Dana Bowen for sharing this terrific recipe with <i>Saveur</i> readers this December. An equally heartfelt thank you to Rita and Joseph for pointing it out to me. Rita declared it a <i>winner </i>and I couldn't agree more. The escarole soup contains two of my favorite things, meatballs and <a href="http://rocketlunch.blogspot.com/2010/09/wilted-escarole-with-anchovy-garlic.html">escarole</a>! Add a mound of comforting rice, plenty of sweet onions, and a healthy dose of ground pepper and you've got a soup that is sure to satisfy.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://1.bp.blogspot.com/-0r95EC6ZE3w/Twy9h1Of97I/AAAAAAAAEMs/E2-pBmIApvc/s320/P1100374.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5696136017638062002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">The soup is a snap to make as long as you don't mind getting your hands dirty. Ground beef under your nails and in between your fingers is a certainty. For me rolling out meatballs is soothing work, carrying the promise of something delicious and nourishing just around the bend. The smell of the ingredients heaped up in the bowl was pure Italy, familiar and exotic all at once.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://3.bp.blogspot.com/-3F-V89YdMJA/Twy9iVcDuiI/AAAAAAAAEM4/zGXZytY0z6s/s320/P1100381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5696136026284866082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">Just a couple of notes. I used fresh bread crumbs that I whizzed up in the food processor from a day old loaf of ciabatta. The recipe calls for seasoned bread crumbs, and I'm guessing that you can buy pre-seasoned breadcrumbs in a grocery store, but I didn't bother with that. I did not find the meatballs lacking due to this. I also don't own any<i> Italian seasoning. </i>I simply mixed together a tablespoon of oregano, basil, thyme, and marjoram. This did the trick, also without any noticeable want. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://4.bp.blogspot.com/-tq7Opw1K0H0/Twy9i2Z-QmI/AAAAAAAAENE/K9XnCjeWNY4/s320/P1100397.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5696136035134489186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">We supped on the escarole soup over the course of a few days. The soup is ever tasty the second and third go-round, but the meatballs do tend to fall apart (not necessarily a bad thing). Serve this to the young and old alike! A and I were mighty pleased and Fe. scarfed down the greens and meatballs like they were going out of style. A definite hit all round.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">Dana Bowen's Escarole Soup</span></b></div><div><b><span class="Apple-style-span" style="font-size:85%;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:85%;">1 pound ground beef</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup seasoned bread crumbs</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup grated parmesan, plus more</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup grated pecorino</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup olive oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tablespoon dried Italian seasoning</span></div><div><span class="Apple-style-span" style="font-size:85%;">3 cloves garlic, thinly sliced, plus 1, minced</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 medium yellow onions, thinly sliced, plus 1, minced</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 small bunch parsley, minced</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 egg lightly beaten</span></div><div><span class="Apple-style-span" style="font-size:85%;">Kosher salt and freshly ground black pepper to taste</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 large heads escarole, cored and cut in to 2-inch pieces</span></div><div><span class="Apple-style-span" style="font-size:85%;">8 cups chicken stock</span></div><div><span class="Apple-style-span" style="font-size:85%;">Cooked white rice, for serving</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Mix beef, bread crumbs, parmesan, pecorino, 1/4 cup oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl. Form into 30, 1 1/2-inch meatballs; chill.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Heat remaining oil in a large soup pot over medium-high heat. Add the sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low. Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper to taste. Serve over cooked rice; top with more parmesan and black pepper.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Serves 8</span></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com3tag:blogger.com,1999:blog-8628040.post-21369087741439637302012-01-05T14:15:00.001-08:002012-01-05T15:07:48.000-08:00Happy New Year!<div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">We ended 2011 with a bang. The champagne cork shot straight up to the ceiling with absolutely no prodding from me. Pop!</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://3.bp.blogspot.com/-h9Pc_eVCfpg/TwYjDtSMfgI/AAAAAAAAELY/5dDcCYq5otk/s320/P1100340.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5694277325459062274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">We did it up big time for our final meal of 2011. It was decadence at its finest. To start, buckwheat blinis with clarified butter, crème fraîche and glistening orange salmon roe. To keep up appearances we followed with trembling bone marrow, toasted ciabatta, and a piquant parsley salad.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://3.bp.blogspot.com/-RSERld_RALI/TwYjDxuf2-I/AAAAAAAAELk/MGbpd1rpXxQ/s320/P1100345.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5694277326651513826" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">The final shabang and main course was boiled whole Maine lobster. You don't need showy sides to distract from your giant red crustacean, so we settled for simple and delicious. Steamed artichokes, boiled potatoes, coleslaw dressed in a vinaigrette and melted butter and lemon and homemade garlic aioli for dipping.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://2.bp.blogspot.com/-dIlqvM-vD-M/TwYjEXwEMpI/AAAAAAAAELw/_bUZyTo-UjE/s320/P1100350.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5694277336858636946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://2.bp.blogspot.com/-tKIQ9HYnwKY/TwYjEnCLgEI/AAAAAAAAEL8/jJjJ96wCRpQ/s320/P1100354.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5694277340961144898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 253px; height: 320px; " /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">A. was not too keen on lobster death. By the time the creature was placed in front of him, he was well past over it. Too bad, because everyone else was delighted with dinner. A real feast to be sure. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://1.bp.blogspot.com/-S9JKlnd_aKw/TwYjrLSodQI/AAAAAAAAEMU/r17vb89jhCA/s320/P1100359.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5694278003528856834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">With New Year's resolutions and diets, and reformed spending measures, I'm guessing people won't re running out to splurge on lobsters right away. And what is marrow besides an added inch to the waist-line (a delicious one at that)? I thought I'd start you off with something slightly more versatile and straight forward. Although perhaps not much healthier... </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><i>Moderation</i>, folks. It's all about moderation.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The garlic aioli that I made was in my humble opinion, stupendous. I know. That is singing rather high praises, but I was honestly floored by how great it was. I have been a long time hater of mayonnaise and an aioli skeptic at the best of times. That's not to say that I haven't made my fair share of aioli. As a prep cook in Santa Cruz, after picking parsley, aioli preparation became my specialty. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">But Santa Cruz was a long time ago, and I haven't made a habit out of aioli. Far from it. But I was certain that garlic aioli was just the condiment to accompany our feast. The potatoes, artichokes and lobster would all be cozy cloaked in a spot of aioli. So yeah, I was a little insecure about my aioli making skills. I didn't trust my judgement (or frankly my whisking ability), so I turned to my super-hero, Nancy Silverton. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">She's got a bang-up garlic mayonnaise (I still can't even handle that word!) recipe in the new <i><a href="http://www.amazon.com/Mozza-Cookbook-Angeless-Favorite-Restaurant/dp/0307272842/ref=sr_1_1?ie=UTF8&qid=1325803585&sr=8-1">Mozza Cookbook</a>. </i>It isn't wildly different than any other mayonnaise or aioli recipe, but the seasoning is spot on. So is Silverton's advice to take it slow. It is way easier (<i>although not that easy at all!</i>) to slowly add one drop of oil at a time than to repair a broken aioli, which is one of the world's greatest pains in the ass. I nearly lost my right arm to crippling fatigue, but it was all well worth it.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">So Happy New Year to you all! There are good things to come in 2012. The photography should be looking up, thanks to super-generous A. who thoughtfully gave me a fancy-schmancy new digital SLR (<i>definitely something a little rad!</i>) camera and macro lens for Christmas. Hurrah! We'll also be welcoming a baby girl into the world some time in the beginning of June. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">So good things indeed!</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">Mozza's Garlic Mayonnaise</span></b></div><div><b><span class="Apple-style-span" style="font-size:85%;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:85%;">1 extra-large egg yolk</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 teaspoons champagne vinegar</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 teaspoons fresh lemon juice</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 large garlic clove, grated or minced</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 teaspoon kosher salt, plus more as needed</span></div><div><span class="Apple-style-span" style="font-size:85%;">3/4 cup grapeseed oil or another neutral-flavored oil, such as canola (<i>I prefer peanut</i>)</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/4 cup extra-virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Add the egg yolk to a medium sized heavy glass bowl and whisk. Add the vinegar, lemon juice, garlic and salt and whisk to combine. Combine the grapeseed oil and olive oil in a measuring cup. Add a few drops at a time to the bowl, whisking constantly to form an emulsion. When you've added about half of the oil, begin to drizzle the oil in a slow steady stream, continuing to whisk constantly, until all of the oil has been added. Taste for seasoning and add more salt, if necessary. The mayonnaise can be made up to three days in advance. Keep in an airtight container in the refrigerator. </span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Makes approximately 1 cup.</span></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-50597196867928375722011-12-20T15:42:00.001-08:002011-12-20T18:12:22.270-08:00Happy Holidays!<div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><span class="Apple-style-span" style="font-size:100%;"><a href="http://1.bp.blogspot.com/-elVyLHq4YKA/TvE8bvOHIoI/AAAAAAAAEB8/cDi0Mi5dqfw/s1600/DSC_0034.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Dearest family, friends, and loyal readers,</span><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I'm hoping you'll extend your patience with me until January. I haven't forgotten you! I know I've been silent for an unforgivable amount of time, but November and December have taken their toll as per usual. I can't complain, there have been Anniversaries, Birthdays, Holidays, house guests, parties and now traveling. Lots of fun, some pretty great eating, but zero time to leisurely document any of it. Sorry!</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><img src="http://1.bp.blogspot.com/-elVyLHq4YKA/TvE8bvOHIoI/AAAAAAAAEB8/cDi0Mi5dqfw/s320/DSC_0034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5688394251575435906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 213px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;">I'll be back in early January a new girl in a brand New Year. Until then I wish you and yours the happiest of Holidays and lots of love.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Cheers!</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Jacqueline</span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-79474662442534989252011-11-10T14:47:00.000-08:002011-12-20T15:42:01.492-08:00New Mexican Green Chile Stew<div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-size:100%;">A grey gloom is stretching outside my window. There was rain and there's more to come. Autumn is finally here, and the now-working heating is on. I've been drinking cup after cup of tea, and I've found that the only way to truly warm up is from the inside out. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">If you're feeling even a hint of this kind of chill, I have a suggestion for you. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:100%;">New Mexican Green Chile Stew.</span></i></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; font-size:100%;"><img src="http://1.bp.blogspot.com/-gEY71FYon5E/TrxWj_IfK4I/AAAAAAAAEA4/48v5iC0__dY/s320/P1090931.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673504806822423426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 245px; " /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; font-size:100%;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:100%;">I have this one issue of Saveur Magazine (September/October 2001) that is the most dog-earred, crumpled, wreck of a magazine. It is the issue that keeps on giving. I've made <a href="http://rocketlunch.blogspot.com/2011/03/roast-pork-with-mustard-herbes-de.html">Pork Roast with Mustard and Herbes de Provence</a> countless times. It is phenomenal. The Arroz con Pollo is the epitome of comfort food. I've whipped up the classic Clafoutis aux Pommes and now I can say that I've prepared the Green Chile Stew. It won't be the last time.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The recipe for green chile stew is a quintessential New Mexican recipe with a twist. It uses beef instead of pork. The humble chuck roast to be exact. The beef has a satisfying chew and its bath with the onions and garlic in slowly bubbling water produces a richly flavorful broth. Being a passionate soup-lover, this stew appealed to me on an intrinsic level. The soupiness is just what you need to cure a rotten case of the shivers.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://4.bp.blogspot.com/-Mhi4pMz-j4A/TrxWkRWoXpI/AAAAAAAAEBE/BDQm_kUOIOM/s320/P1090935.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673504811713584786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">This is not a complicated recipe. The hardest part is charring and peeling the anaheim chiles. This type of task used to scare me off when I was younger, but I've gotten the hang of it, and once you get in a groove, you can make quick work of it. Using the broiler is a breeze, but you can also char them on your stove-top if you suffer from broiler-phobia as I used to.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The recipe is in fact so simple, verging on minimal, that I was concerned that it might be a flop. Chiles, chuck roast, onion, garlic, potatoes, tomatoes, cumin. Sounds so basic. I swear when the meat was simmering away, I was the most skeptical of all. <i>Boiled meat and onions, hmm</i>. I really wasn't turned on. The pot looked so <i>grey</i>. But it is amazing what a simmer, some chiles and onion, garlic, tomatoes, and cumin can do. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://3.bp.blogspot.com/-2neEuM8NQE8/TrxWk791h5I/AAAAAAAAEBQ/f-RHf1UXriM/s320/P1090941.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673504823152314258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The flavor is actually quite huge. Although this green chile stew is not very spicy. There is a faint notion of heat, but that is it. The robust beefy broth is soothing and verging on addictive.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I do have an important reminder, which I foolishly did not listen to when I said the same thing to myself. Do not crowd the pot, when you are browning the chunks of beef. I doubled the recipe. As I was throwing all the beef into the pot to brown, I knew I was making a big mistake. Your meat will boil not brown if the pot is too crowded. I know this. You know this. Listen! It makes such a difference.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="http://2.bp.blogspot.com/-h1ZJYEs2ELE/TrxWlZU6WLI/AAAAAAAAEBc/uZRq5jOXIAU/s320/P1090945.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673504831033727154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The enticing aroma will fill your house. The windows will steam up. You will feel like your are doing right by the season. To my mind hot buttered tortillas are a necessary accompaniment and perhaps a crisp salad to finish it off.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">New Mexican Green Chile Stew</span></b></div><div><b><span class="Apple-style-span" style="font-size:85%;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:85%;">8 medium-hot fresh green chiles, such as anaheim or new mexico</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tablespoons vegetable oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 pound boneless beef chuck, in 1-inch pieces</span></div><div><span class="Apple-style-span" style="font-size:85%;">Salt</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 medium yellow onion, peeled and coarsely chopped</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 clove garlic, peeled and finely chopped</span></div><div><span class="Apple-style-span" style="font-size:85%;">5 new potatoes, peeled (<i>I didn't bother peeling</i>) and halved</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 medium tomatoes, cored and diced </span></div><div><span class="Apple-style-span" style="font-size:85%;">1 teaspoon ground cumin</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Set oven rack in top third of the oven and preheat the broiler. Arrange chiles in a single layer on a large baking sheet and broil on each side just until their skin blisters and chars, about 5 minutes per side. Transfer chiles to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle. Using your fingers, peel off skins and remove and discard stems and seeds. Coarsely chop chiles and set aside.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Heat oil in a large, heavy-bottomed pot with a tight-fitting lid over medium-high heat. Generously season beef with salt, then add meat to pot and cook, stirring often with a wooden spoon, until well browned on all sides, about 5 minutes. Add onions and garlic and cook, stirring frequently, until onions are soft, 5 minutes. Add 3 cups water, scraping any browned bits stuck to the bottom of the pot. Reduce heat to medium, partially cover pot, and simmer until meat is tender when pierced with a fork, about 30 minutes.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Add potatoes to pot, reduce heat to medium-low, and continue cooking, partially covered, until potatoes are soft, about 20 minutes. Add tomatoes, cumin, reserved chiles, and salt to taste and simmer, completely covered, until meat is very tender when pierced with a fork, about 30 minutes more. Adjust seasonings. Serve with warm flour tortillas, if you like.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Serves 6</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com3tag:blogger.com,1999:blog-8628040.post-23495869540737546192011-11-08T10:55:00.000-08:002011-11-08T15:19:19.045-08:00Mother Dough<div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><span class="Apple-style-span" style="font-size:100%;"><a href="http://1.bp.blogspot.com/-ypJR2cyIJ00/Trl9nxkSFhI/AAAAAAAAD_w/1UuHljg8MtA/s1600/DSC_0052.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>I wouldn't have guessed that the Los Feliz, Silver Lake, Echo Park environs needed another pizza joint. The area seems quite over-run by pizzerias and vegan cafés. But it turns out that I was wrong. What we actually desperately needed was a <i>Neapolitan</i> pizzeria.</span><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:100%;color:#0000ee;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">As is often the case these days, I am a little late to the game. Mother Dough on Hollywood Boulevard in Los Feliz has been open since last February. I read about it when Jonathan Gold wondered, "am I the last person to discover the pizza at Mother Dough," in August. Well here it is November and I can finally say that I have eaten the Neapolitan goods at Mother Dough. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><img src="http://1.bp.blogspot.com/-ypJR2cyIJ00/Trl9nxkSFhI/AAAAAAAAD_w/1UuHljg8MtA/s320/DSC_0052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672703327923738130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 213px; height: 320px; " /></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I'm not sure how I survived without Mother Dough. I want to be eating this kind of pizza in this atmosphere a lot more often. It was so cold out last Saturday night, but inside Mother Dough it was cozy as can be, the lighting warm from exposed filament bulbs and the room glowing from the 850 degree wood-burning oven in the back. I like the spare decor and brick walls.</span></div></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Mother Dough is a no-reservation kind of place. This tends to get on my nerves, because it's usually impossible to wait around for a table when I'm eating out with Fe. And as Fe. (turning 3 this month!) gets older, it is more and more fun to dine out with him. In any event, we showed up at six o'clock p.m. on Saturday night, just as the restaurant was opening and there was no problem getting a table. Hurrah!</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://1.bp.blogspot.com/-3ephhaIu8os/Trl9oGCN-UI/AAAAAAAAD_8/QTumQbgs7UE/s320/DSC_0059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672703333418006850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 213px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The menu is succinct and focused with only a handful of starters and five pizzas. The place mats offer a rundown of what to expect. <i>Why is the crust charred? How long does it take to cook the pizza in the 850 degree oven (60 seconds!)? Why use only buffalo mozzarella? Why have our pizzas arrived at different times? What is the significance of Mother Dough? </i>Apparently the Mother Dough folks have been asked some of these questions many times. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://2.bp.blogspot.com/-EBfjnvFyaOw/Trl9olG0fMI/AAAAAAAAEAI/E93N0aY6Pl4/s320/DSC_0066.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672703341758807234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 238px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">There were four of us. I was dining with A., Mo., and Fe. We opted to start with the mixed olives, always a nice beginning and a sure-fire hit with Fe. We followed with the burrata salad, which was surprisingly generous. An unruly tangle of arugula dressed in a fairly spicy vinaigrette made a vibrant bed for a hefty portion of exquisite burrata. Typically when I have to share a burrata appetizer, I'm wishing there were fewer people at the table. In this case, there was plenty to go around. Sliced heirloom tomatoes and two crostini rounded out the dish. With more than enough to share, this is a very tasty and satisfying way to begin your meal.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://1.bp.blogspot.com/-LuD8pVn5IYE/Trl9pJ6hAYI/AAAAAAAAEAU/NBI9mN1DzoA/s320/DSC_0077.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672703351639310722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">We ordered three of the twelve-inch pizzas. The best way to judge a pizzeria is to sample its Margherita, pizza at its purest. So that was at the top of our order along with a white pie strewn with an abundance of julienned zucchini and fragrant thyme. We couldn't deny ourselves the house-made sausage pizza either.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I'll start by saying that A. was pining for these pizzas the very next night. And just this morning I was ruing the fact that Mother Dough is not open for lunch. I need to get my hands on this pizza again really soon. I'm positively craving it.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://1.bp.blogspot.com/-9mSA2dlI98Y/Trl-mpPXB9I/AAAAAAAAEAg/aBswz1mxgu8/s320/DSC_0081.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672704408020256722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 293px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">These pizzas were extraordinarily good. The crust is chewy with lightly crisp edges and bits of char; the flavor salty and yeasty. The red sauce is pure tomato, acidic and sweet (but not overly so). At first you might actually miss it on the zucchini pie, but you'll recover as you continue to tear into the delicious garlicky and herbaceous ode to summer squash. The trick is to order several pizzas with sauce and perhaps one without. Thus you'll find the perfect balance. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><img src="http://4.bp.blogspot.com/-wDN-WPE5e2I/Trl-mwEVi3I/AAAAAAAAEAw/gEm0-GN4e54/s320/DSC_0084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672704409853070194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The sausage pizza is also terrific, but for my taste I prefer crumbly mounds to the slices of sausage at Mother Dough. I believe the sausage pie was A.'s favorite, and Fe. kept snatching rounds of it off others' slices. <i>Naughty boy! </i>So there is no denying the success of this choice. I personally was thrilled to have another cheesy and saucy pizza in our midst.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I'll admit that my absolute favorite was the Margherita. It was perfection in its simplicity. Lightly sauced and sparingly topped with buffalo mozzarella and fresh basil leaves, this is the pizza that is calling me back. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I have to tell you that this is not cheap pizza. The pizzas themselves run about fifteen bucks a piece. Our meal as detailed above plus two beers, two glasses of wine and a pop cost approximately $100 before tax and tip. So yeah, not cheap, but I found that our dinner was absolutely worth it. The setting is lovely and the food it turns out is exactly what the neighborhood needed.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">Mother Dough</span></b></div><div><span class="Apple-style-span" style="font-size:85%;">4648 Hollywood Blvd.</span></div><div><span class="Apple-style-span" style="font-size:85%;">Los Angeles, CA 90027</span></div><div><span class="Apple-style-span" style="font-size:85%;">323-644-2885</span></div><div><span class="Apple-style-span" style="font-size:85%;">http://www.motherdoughpizza.com/</span></div><div><br /></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com5tag:blogger.com,1999:blog-8628040.post-13574599275095512592011-10-24T13:44:00.000-07:002011-10-24T22:27:00.687-07:00Spaghetti alla Bottarga<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><span class="Apple-style-span" style="font-size:medium;"><a href="http://2.bp.blogspot.com/-qg6EkX32c5Q/TqXQfM3S5dI/AAAAAAAAD1E/oBPHJwhuz6A/s1600/P1090843.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></span><div><span class="Apple-style-span" style="font-size:medium;">Do you ever do this thing, where you take really small bites just to make a scrumptious dish you're eating last just a little longer? </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I only eat like that when I am deeply in love with a dish. Last night I shoved a big bite of the spaghetti with bottarga that I had whipped up for dinner into my mouth. And I was all, YES, INDEED!!! Every bite after that was tiny. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Folks, I've consumed and loved many pastas with bottarga, but this dish just knocked my socks off. </span></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;">Clear off. </span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:medium;">I recently made a glorious steak with <a href="http://rocketlunch.blogspot.com/2011/10/bottarga-butter.html">bottarga butter</a>, and I managed to squirrel away about four ounces of the pressed and dried grey mullet roe for another night. This was the night! An easy-peasy Sunday night dinner that you'd pay big money for in a fancy-pants Italian restaurant. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:medium;"><img src="http://4.bp.blogspot.com/-lhtTc4_6ReI/TqXQejYKHFI/AAAAAAAAD0s/rat8akr4m44/s320/P1090821.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667164929426857042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I'm dead serious about the ease of this dish. You only need spaghetti, olive oil, garlic, crushed red pepper, parsley, lemon and bottarga. You can knock it out in about the amount of time it takes to boil the pasta. The garlic needs slicing, the parsley chopping, the lemon zesting, and the bottarga grating or shaving. Cinchy. Halving the recipe for two is no problem.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I snagged the recipe on the internet. A Mario Batali <a href="http://www.foodnetwork.com/recipes/mario-batali/spaghetti-alla-bottarga-recipe/index.html">number</a>. He is a good man. A really good man. I've always been a fan, but now I may be a stalker. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">When I first read the recipe, I was actually worried that there were too many ingredients, because I remember enjoying similar dishes with just the olive oil, bottarga and possibly garlic. I worried that the lemon zest, parsley, and crushed red pepper would be gilding the lily. </span></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;">Wrong, wrong, wrong.</span></i></div><div></div><div></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; font-size:medium;"><img src="http://1.bp.blogspot.com/-5inURSDETxk/TqXQe7UuR9I/AAAAAAAAD04/9HKrlQPP28Q/s320/P1090827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667164935854901202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; font-size:medium;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:medium;">For me this spaghetti with bottarga was perfection, the most harmonious balance of flavors. It isn't lemony, because you only use the zest. You do experience the perfume of the lemon, but it is just a sparkle of citrus that brightens up the dish. It isn't spicy, but there is a warmth. The ratio of olive oil to spaghetti is spot-on, the strands slipperily slicked. It is garlicky, but you do not suffer from an allium assault. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">And then you have the bottarga itself, a funny looking orange slab of fish roe that is encased in wax when you buy it. It isn't cheap (between $30 and $80 on Amazon) and you can't buy it at the supermarket, but you <i>can</i> find it and you definitely <i>should</i> splurge on this delicacy. I've found it on the internet and in local cheese shops and specialty stores. </span></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:medium;">It is <i>not</i> fishy and weird. Bottarga has a subtle fish flavor. It is a little bit briny, but it possesses sweetness as well. To me the flavor of bottarga might best be categorized as <a href="http://en.wikipedia.org/wiki/Umami">umami</a>. Bottarga is incredibly delicious and it adds body and depth to whatever you're using it in. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I can tell I'm failing a little bit here. It's just so difficult to really capture the flavor of this unique ingredient in words that I'm familiar with. Argh! Suffice it to say, I was sighing and moaning throughout the meal. I almost skipped out on watching Game of Thrones with A. so I could share this recipe with you last night. I woke in the night itching to get to my computer. I'll also confess to scraping up every remaining crumb of the bottarga from my counter like a jittery coke-head hoping for one last high. Oh you <i>know</i> what I mean. Plate of pasta! </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:medium;"><img src="http://2.bp.blogspot.com/-qg6EkX32c5Q/TqXQfM3S5dI/AAAAAAAAD1E/oBPHJwhuz6A/s320/P1090843.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5667164940563310034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">There's only enough for me. No sharing this time. So someday this week, when A. is at work and Fe. is sound asleep, lunch is going to be quietly off the hook.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:85%;">Mario Batali's Spaghetti alla Bottarga</span></b></div><div><b><span class="Apple-style-span" style="font-size:85%;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:85%;">8 tablespoons extra virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tablespoon crushed red pepper</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 cloves garlic, thinly sliced</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 pound spaghetti</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 bunches Italian parsley, finely chopped, to yield 1/2 cup</span></div><div><span class="Apple-style-span" style="font-size:85%;">6 ounces bottarga, tuna or grey mullet</span></div><div><span class="Apple-style-span" style="font-size:85%;">Zest of 2 lemons</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Bring a large pot of water to boil and add 3 tablespoons salt.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">In a large sauté pan, heat the olive oil, crushed red pepper and garlic over low heat until fragrant, approximately 2 minutes. Remove the pan from the heat. Cook the spaghetti, per the package instructions until al dente. Drain the pasta and add it to the oil mixture and add the parsley. Mix well over medium heat and pour into a warm serving bowl. Shave or grate the bottarga over the bowl and sprinkle with the lemon zest. Serve immediately.</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;">Serves 4</span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:85%;"><br /></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com3tag:blogger.com,1999:blog-8628040.post-48526870404821716532011-10-20T11:01:00.000-07:002011-10-20T14:03:05.940-07:00Smashed Green Olive & Grapefruit Salad with Pomegranate & Avocado<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><span class="Apple-style-span" style="font-size:medium;"><a href="http://1.bp.blogspot.com/-xKSTWoR3tQM/TqBieEm6a-I/AAAAAAAAD0c/TuiTyGBhDU4/s1600/P1090669.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></span><div><span class="Apple-style-span" style="font-size:medium;">Since I had Hassan M'Souli's <i><a href="http://www.amazon.com/Moroccan-Modern-Hassan-Msouli/dp/1566566126/ref=sr_1_1?ie=UTF8&qid=1319136070&sr=8-1">Moroccan Modern</a></i> out on the counter to make </span><a href="http://rocketlunch.blogspot.com/2011/10/charmoula-with-preserved-lemon.html"><span class="Apple-style-span" style="font-size:medium;">charmoula</span></a><span class="Apple-style-span" style="font-size:medium;">, I figured I'd search for an intriguing new vegetable dish as well. It was serendipitous that I actually had grapefruits, green olives, parsley, hazelnuts, avocado and pomegranate in my kitchen. The only ingredient I needed to purchase was watercress, and then I'd be set to whip up M'Souli's Smashed Green Olive and Ruby Grapefruit Salad. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Pomegranate season is in full force right now, and I for one am always looking for a convincing way to use the finger-staining seeds. They're fun to eat on their own for awhile, but I bore of that rather quickly. It's so messy! In Santa Cruz we used to make a solid salad of frisée, roasted butternut squash, goat cheese and pomegranate seeds, but still I search for something new.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-GkdJp8tsPgw/TqBid6Fa8hI/AAAAAAAAD0Q/im6lzQpvzfs/s320/P1090653.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665636597179806226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 292px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">M'Souli's salad is a riot of textures. There's the crunch of the toasted hazelnut, the pop of the pomegranate, the squish of green olive, and the buttery smoosh of avocado. Undeniably there is a lot going on flavor-wise as well. The saltiness of the olives, the zing of the grapefruit, the vegetal bitterness of parsley and watercress, and the sweetness of pomegranate make for a whole lot of stimulation for your mouth.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I've never tried anything quite like this salad before. I really liked it. I didn't love it. I'd make a couple of changes and I think it would be right up my alley. I feel like one other contrasting flavor would be necessary to truly bring the salad together. That is to say that the recipe is sorely missing shallot or perhaps garlic. There isn't much of a dressing, beyond two tablespoons of olive oil and the juice of half a lemon. I'd either mix the two together with a tablespoon of chopped shallot or I'd mix the lemon and olive oil together with a clove or two of smashed garlic and let that sit for about fifteen minutes before drizzling over the rest of the ingredients.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I'd also cut back just a bit on the green olives. I was suffering from olive fatigue by the end. Instead of eight ounces, perhaps five would suffice. With those few easy changes, I think this salad would be spot on. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The beauty of the recipe is that it is a snap, aside from segmenting the grapefruits and pitting the olives, which once you get into the rhythm of it is really no big thing. M'Souli suggests placing the olives between paper towels and hitting them with a mallet or rolling pin to release the pits. I recommend squashing each one with your thumb and removing the pit. It's more straightforward. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><img src="http://1.bp.blogspot.com/-xKSTWoR3tQM/TqBieEm6a-I/AAAAAAAAD0c/TuiTyGBhDU4/s320/P1090669.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665636600004635618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Plus, this salad is amazingly healthy and fresh, and perfect for the season, not to mention easy on the eyes.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:small;">Hassan M'Souli's Smashed Green Olive & Ruby Grapefruit Salad</span></b></div><div><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:small;">8 ounces green olives</span></div><div><span class="Apple-style-span" style="font-size:small;">2 ruby grapefruits, peeled and segmented</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup flat-leaf parsely</span></div><div><span class="Apple-style-span" style="font-size:small;">3 1/2 ounce snowpea sprouts, if available, or watercress</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup roasted hazelnuts</span></div><div><span class="Apple-style-span" style="font-size:small;">1 avocado, chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup pomegranate seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoons olive oil</span></div><div><span class="Apple-style-span" style="font-size:small;">Juice of 1/2 lemon</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt and freshly ground black pepper to taste</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Place the olives between layers of paper towels and hit each olive with a mallet or rolling pin to release the stones.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Place the olives, grapefruit, parsley, watercress, hazelnuts, and avocado onto a serving plate. Mix pomegranate seeds, oil, lemon juice, and pepper, and pour over salad. Allow to stand for 10-15 minutes prior to serving, for the flavors to mix and enhance. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serves 4</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com3tag:blogger.com,1999:blog-8628040.post-76701317066275085842011-10-18T15:18:00.000-07:002011-10-19T14:33:18.706-07:00Charmoula with Preserved Lemon<div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">So speaking of jazzing up fish... </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Last week I had two plump halibut fillets ready to go for dinner, but I was fearful of falling into the same old rut of serving the fish with a vinaigrette. A couple weeks ago I was successful at avoiding the vicious-vinaigrette-cycle, trying my hand at a </span><a href="http://rocketlunch.blogspot.com/2011/10/enhance-your-fish-yuzu-kosho-butter.html"><span class="Apple-style-span" style="font-size: medium;">yuzu-kosho butter sauce</span></a><span class="Apple-style-span" style="font-size: medium;">. I wanted to continue in a similar vein, attempting something new. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-vYUu2gu-Snw/Tp4DbjMJKyI/AAAAAAAADz4/wZEQJSIfb3A/s320/P1090661.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5664969153116187426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">I randomly grabbed an enticing cookbook off the shelf that I haven't used nearly as much as I should, </span><i><a href="http://www.amazon.com/Moroccan-Modern-Hassan-Msouli/dp/1566566126/ref=sr_1_1?ie=UTF8&qid=1318977940&sr=8-1"><span class="Apple-style-span" style="font-size: medium;">Moroccan Modern</span></a></i><span class="Apple-style-span" style="font-size: medium;"> by Hassan M'Souli. Within moments I had my solution. Not only had I figured out what to do with the halibut, I had also found a fantastic way to take advantage of my new batch of </span><a href="http://rocketlunch.blogspot.com/2011/02/preserved-lemons.html"><span class="Apple-style-span" style="font-size: medium;">preserved lemons</span></a><span class="Apple-style-span" style="font-size: medium;">. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-_YZpX7pDoI8/Tp3-aiU14jI/AAAAAAAADzE/x9jymYTggc0/s320/P1090633.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5664963638146228786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Charmoula with preserved lemons was the answer. Charmoula is a common North African marinade or garnish made with herbs, oil, preserved lemons and spices. This particular charmoula also relies heavily on chopped raw onion. I'll confess that this made me a wee bit nervous, but I soldiered on and can report no ill effects. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-m1RLQ0eWusU/Tp3-a8ZYUII/AAAAAAAADzQ/52nx78q1jPU/s320/P1090634.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5664963645144584322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">All this recipe requires is a dash of chopping and a smidgen of stirring and the result is a symphony for your olfactory system. And then when you finally taste the charmoula? </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: medium;">Dynamite! </span></i></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-HzhAP5dsqAo/Tp3-bVpAcpI/AAAAAAAADzc/SyfNuRk7vVE/s320/P1090638.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5664963651921015442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">This charmoula possesses powerful flavor. The onion and garlic give a kick. The chiles lend heat. Extraordinary freshness comes from the cilantro and parsley. The cumin seeds and paprika introduce a seductive exoticism, while the real mystery is created by the saffron threads and the use of an entire preserved lemon.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-CiNWLqkv5Ns/Tp3-bv9f10I/AAAAAAAADzs/GhIeSiJOB6I/s320/P1090645.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5664963658986280770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">I can vouch for M'Souli's assertion that this charmoula works wonderfully with baked fish. I'd also like to test it out on roast chicken and I'm certain it would shine on a simple </span><a href="http://rocketlunch.blogspot.com/2010/01/csa.html"><span class="Apple-style-span" style="font-size: medium;">carrot soup</span></a><span class="Apple-style-span" style="font-size: medium;">. It keeps for a few days in the refrigerator, but I liked it best the evening it was made.</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-_mngUjPHkDw/Tp4Db6x9F8I/AAAAAAAAD0A/ZwOl8pxvuJA/s320/P1090678.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5664969159448795074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 242px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Charmoula with Preserved Lemon</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">1 teaspoon cumin seeds</span></div><div><span class="Apple-style-span" style="font-size: small;">2 red onions, diced</span></div><div><span class="Apple-style-span" style="font-size: small;">4 large garlic cloves crushed</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup cilantro, finely chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup flat-leaf parsley, finely chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">2 red birds-eye chiles, finely chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">1 preserved lemon, diced</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup extra-virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon saffron threads</span></div><div><span class="Apple-style-span" style="font-size: small;">1 teaspoon ground paprika</span></div><div><span class="Apple-style-span" style="font-size: small;">1 teaspoon freshly ground black pepper</span></div><div><span class="Apple-style-span" style="font-size: small;">1 teaspoon sea salt</span></div><div><span class="Apple-style-span" style="font-size: small;">Extra-virgin olive oil, to cover</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Combine all the ingredients thoroughly. Spoon into a jar and cover with a film of olive oil. Keep in the refrigerator for up to 4 days.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Makes approximately 4 cups</span></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-82685782770527588582011-10-12T10:50:00.000-07:002011-10-13T10:32:12.089-07:00Bottarga Butter<div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">With every action there is a reaction. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Last night there was a big reaction to Meat-Free Monday. The </span><a href="http://rocketlunch.blogspot.com/2011/10/alice-waters-beet-green-pasta.html"><span class="Apple-style-span" style="font-size: medium;">Beet-Green Pasta</span></a><span class="Apple-style-span" style="font-size: medium;"> was swell, but I was lusting for flesh. I stopped by </span><a href="http://www.mccallsmeatandfish.com/"><span class="Apple-style-span" style="font-size: medium;">McCall's Meat & Fish</span></a><span class="Apple-style-span" style="font-size: medium;">, yesterday on the way to pick Fe. up from preschool. I can't begin to tell you how quickly I was seduced by a superbly marbled one-pound rib-eye. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-VwxgMPDwqAk/TpXZ141W56I/AAAAAAAADyg/vg7ObsEwbhA/s320/P1090609.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662671626300745634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">I showed no restraint. I continued in that vein when I decided to cream up a batch of bottarga butter to anoint the bloody steak. Sheer decadence. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-PLIzdXx3TYk/TpXZ2CHhl-I/AAAAAAAADys/hkR9jfFQcC4/s320/P1090616.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662671628792862690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 290px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Bottarga -- for those of you not familiar with this orangey hued slab of bliss -- is dried, pressed grey mullet or tuna roe. It is used shaved, sliced or grated. My most frequent run-ins with the salty and pleasantly fishy delicacy is in Italian pasta preparations (look for a post on this soon!). Bottarga adds umami body to whatever dish it is enhancing. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-N2p7zAYkVn4/TpXW3kmSvOI/AAAAAAAADxw/FXg3nNqQNso/s320/P1090591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662668356693703906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">When I purchased the bottarga initially, I was not thinking steak. However after thumbing through the latest Canal House Cooking release </span><a href="http://thecanalhouse.com/buythebook.html"><span class="Apple-style-span" style="font-size: medium;">An Italian Summer</span></a><span class="Apple-style-span" style="font-size: medium;">, my eyes were opened to new bottarga possibilities. I was intrigued by the idea of a deluxe compound butter that used fish and citrus flavors.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-nVANK4l97ac/TpXW3s0v0HI/AAAAAAAADx8/i2F0GWHFDIM/s320/P1090592.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662668358901813362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">The bottarga butter uses just three ingredients, butter, lemon zest, and grated bottarga. Simplicity and luxury. I figured I'd impress my husband and have something exciting to share with you, dear readers. <i>I was not mistaken.</i></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Wow! Bottarga butter is fantastic. There should be nothing keeping you from making this for your next dinner party (except the fact that bottarga is a little spendy -- a special occasion ingredient). You will impress for sure. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-e4fkMzH1uco/TpXW4NYzXeI/AAAAAAAADyI/xaP4JXYcVGg/s320/P1090604.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662668367642975714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">The citrus flavor is bright and zesty, and butter melting over charred steak should always be encouraged. The grated bottarga adds a full-body flavor without tasty fishy or funky. It's almost difficult to pinpoint exactly how it tastes. It is subtle and marvelous. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: medium;">Will you trust me on this</span></i><span class="Apple-style-span" style="font-size: medium;">?</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-V3yqSCvqu9k/TpXZ2u7YLkI/AAAAAAAADy4/5BcNvuIhbGc/s320/P1090620.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662671640821509698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Again, this is a cinchy three ingredient recipe. You soften the butter, zest a lemon, grate the bottarga and smash it all together. That is it. Compellingly simple, right? </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">You can find bottarga at specialty food shops or on-line at </span><a href="http://www.amazon.com/s/ref=pd_lpo_k2_dp_sr_sq_top?ie=UTF8&keywords=bottarga&index=blended&pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0002CNUNK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=09X44T32GFQMVV5MMJAW"><span class="Apple-style-span" style="font-size: medium;">Amazon</span></a><span class="Apple-style-span" style="font-size: medium;">. Hop to it! I promise, you won't be sorry.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: small;">Bottarga Butter</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">8 ounces butter softened</span></div><div><span class="Apple-style-span" style="font-size: small;">Zest of one lemon</span></div><div><span class="Apple-style-span" style="font-size: small;">1 ounce grated bottarga</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Mix the ingredients together with a wooden spoon until well combined. Serve over just grilled steak or perhaps you could try it on hot pasta.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Enough for 6 steaks</span></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-71997881456023470932011-10-11T15:19:00.000-07:002011-10-24T16:10:37.678-07:00Alice Waters' Beet-Green Pasta<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I picked up our fantastic <a href="http://www.silverlakefarms.com/">Silver Lake Farms</a> </span><span class="Apple-style-span" style="font-size:medium;"><a href="http://rocketlunch.blogspot.com/2010/01/csa.html">C.S.A.</a> (now taking new shareholders! you should sign up now!)</span><span class="Apple-style-span" style="font-size:medium;"> bounty on Friday afternoon. The friendly volunteer asked if I wanted Chioggia or Golden beets. I opted for Chioggia (pretty pink and white candy stripes!). Then she asked if I wanted the greens or if she should toss them in the compost heap. I let her know that I'd happily part with my carrot-tops, but </span><i><span class="Apple-style-span" style="font-size:medium;">no way, no how</span></i><span class="Apple-style-span" style="font-size:medium;"> was I giving up my beet greens. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I love beet greens almost as much as the beets themselves. That being said, just sautéing them in olive oil (with or without garlic) can begin to bore a bit. When I need to spice up my vegetable repertoire, I tend to turn to Alice Waters' marvelous, </span><i><a href="http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472/ref=sr_1_1?ie=UTF8&qid=1318372324&sr=8-1"><span class="Apple-style-span" style="font-size:medium;">Chez Panisse Vegetables</span></a></i><span class="Apple-style-span" style="font-size:medium;">. She is a gentle master when it comes to fruits and vegetables.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I was actually looking for something to do with the three massive chioggia beets I received, when I stumbled across a recipe with the unassuming name, Beet-Green Pasta. All the ingredients were present and accounted for in my kitchen and it was Meat-Free Monday, so Beet-Green Pasta was decisively on the menu.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I felt excited to try something new, especially a recipe that would take advantage of the pot of mint growing outside my kitchen. The use of currants (or in my case golden raisins) was sure to please. I'm a sucker for that bit of sweet paired with onions and garlic and really any greens at all. At the same time, I felt a little skeptical. Would this be just another semi-flat vegetarian pasta dish with greens and onions and garlic (</span><i><span class="Apple-style-span" style="font-size:medium;">snooze</span></i><span class="Apple-style-span" style="font-size:medium;">) that just cried out for some sort of cheese or meat to bring it to life?</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-9Wwk0HjYnk0/TpTCYtcNQYI/AAAAAAAADxY/SWN2vS-RfBQ/s320/P1090573.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662364361282109826" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 314px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Who do I think I am doubting Alice Waters? </span><i><span class="Apple-style-span" style="font-size:medium;">Silly girl. </span></i><span class="Apple-style-span" style="font-size:medium;">She hadn't failed me previously, and she certainly did not this time. This is a simple pasta dish comprised of the aforementioned, beet greens, onions, garlic, and olive oil. The innovation comes from the clever use of a bay leaf, a bunch of mint and currants. Still I was doubtful. I thought I'd definitely have to put her advice for a more piquant dish to use, by adding a splash of vinegar and a dash of cayenne. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:medium;">Didn't have to.</span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:medium;">The pasta is pretty fantastic on its own. It's a rather new flavor profile for me, combining the mint and beet greens. The mint provides a haunting burst of freshness that keeps surprising bite after bite, and the bay leaf adds a pleasing dusty depth to the sautéed onions and garlic. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Just a word of advice. The cooking time really is just ten minutes. Five minutes to sauté the onion and garlic and then five more to cook the greens and stems. Don't start this dish well before you want to serve it. Don't start it and then after the vegetables are just beautifully cooked through, turn off the flame and leave the cover on waiting for your husband to finally get home from work. My brain knows better. I swear. But it apparently got distracted by someone's Breaking Bad spoiler (argh!) on Facebook. In my fury, I left the cover on and the greens cooked a little longer than ideal. It wasn't a calamity, but it wasn't perfection either. The brighter vegetal flavor was a tiny bit cooked away. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-mauOIWKhloM/TpTCY2pZmFI/AAAAAAAADxo/2viHCrofHlM/s320/P1090582.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662364363753363538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 248px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Try this! I halved the recipe and used linguine in lieu of fedelini with no problems at all. The mint is unexpected and fantastic with the greens and the sweet currants (golden raisins). I served it with a hunk of pecorino romano for grating over. Fe. and I shared the rest for lunch today, cold and straight out of the fridge. It was verging on sublime. </span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:small;">Alice Waters' Beet-Green Pasta</span></b></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup currants</span></div><div><span class="Apple-style-span" style="font-size:small;">3 to 4 bunches beet greens (about 2 pounds)</span></div><div><span class="Apple-style-span" style="font-size:small;">1 small bunch fresh mint (about 1/8 pound)</span></div><div><span class="Apple-style-span" style="font-size:small;">2 medium red onions</span></div><div><span class="Apple-style-span" style="font-size:small;">2 to 3 cloves garlic</span></div><div><span class="Apple-style-span" style="font-size:small;">1 bay leaf </span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup extra-virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size:small;">1 pound dried fedelini pasta</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt and pepper</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Cover the currants with boiling water, let soak for 15 minutes, and then drain. While they are soaking, wash the beet greens, strip the leaves from the stems, and cut the leaves into chiffonade. Chop the stems into 2-inch pieces. Remove the mint leaves from the stems, wash them and then chop them into chiffonade.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Put on a pot of salted water for the pasta. Peel the onions and the garlic and chop them both finely. Sauté them with the bay leaf over medium heat in 1/4 cup of the olive oil for about 5 minutes or until they are translucent. Add the beet leaves and stems and the currants and cook 5 minutes more, covered. Meanwhile, when the water has come to a boil, add the pasta. Uncover the beet greens, season with salt and pepper, and add the mint leaves. When the pasta is cooked, drain it and toss well with the sauce, moistening it with a ladle of the pasta water and the rest of the olive oil. Serve immediately.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serves 4 to 5</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Note: For a slightly more piquant dish, add a splash of vinegar and a pinch of cayenne.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com2tag:blogger.com,1999:blog-8628040.post-74020154991329545302011-10-05T14:24:00.000-07:002011-10-06T14:23:43.481-07:00Enhance Your Fish -- Yuzu Kosho Butter Sauce<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I recently wrote about my new found fondness for </span><a href="http://rocketlunch.blogspot.com/2011/05/yuzu-kosho.html"><span class="Apple-style-span" style="font-size:medium;">Yuzu Kosho</span></a><span class="Apple-style-span" style="font-size:medium;">, a Japanese yuzu pepper paste. I'd been spreading it on just about everything with abandon. Even baby carrots got a smear. I mentioned that beef was my favorite beneficiary of the Yuzu Kosho, but that was at the beginning of my tryst with the condiment.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Now that we've been together for a while and our relationship has matured, I've had a chance to do some experimenting. Yuzu Kosho doesn't need to be left to its own devices. You can give it a role in something greater. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I had been puzzling over what to do with some swordfish I had picked up at the fish market, when I realized that just spreading the yuzu pepper paste on the fish or adding it to a vinaigrette was perhaps too simplistic. I wanted something to enrich the paste. I felt it could benefit from a more balanced roundness. And what gives body and enriches better than butter?</span></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;">Nothing, <span class="Apple-style-span" style="font-style: normal;">I tell you</span>. Nothing.</span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-b9VdmjgP6WQ/TozMbNETe_I/AAAAAAAADwU/6QpSo6g5lHE/s320/P1090541.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660123599434120178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></i></div><div><span class="Apple-style-span" style="font-size:medium;">But too much butter can be flat or greasy. Lemon and something sharp would add further harmony. I needed something with a kick that wasn't spicy, since I had the heat front covered. I settled upon chives or shallots. The final flavor front would need to be tomato. I love tomatoes with fish. The sweetness and acidity from the tomatoes were perfect with the rich butter, spicy and salty pepper paste, and zingy alliums. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-hwvSXoqWODE/TozMaDEzDBI/AAAAAAAADv8/hpw2LuRtTGM/s320/P1090454.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660123579571964946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">This ultra-simple butter sauce was divine on the swordfish. I made it with chives that night. I decided to mess with the recipe again last night, so I could pin it down for you folks. I used shallots and they might work even better than the chives. We gobbled it up on striped-bass. Again a big hit.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-EGZVNiaUEWE/TozMasruwfI/AAAAAAAADwE/oAAWkl08wcE/s320/P1090459.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660123590741115378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">There is a complexity to the sauce that is hard to pinpoint thanks to the yuzu pepper paste. The sauce seems slightly exotic, but not specifically Japanese. I served it in a completely non-asian context both times. This recipe is also not one that you need to save for your friends who can't get enough heat. I don't use much Yuzu Kosho here, just a teaspoonful. There is a pleasing peppery quality, but the sauce is not spicy. </span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-5hn1UXq7F40/TozMax9jweI/AAAAAAAADwM/pxRcDQDnFLU/s320/P1090463.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660123592158069218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><b><span class="Apple-style-span" style="font-size:small;">Yuzu Kosho Butter Sauce</span></b></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">5 tablespoons butter</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoons shallots (or chives), minced</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon Yuzu Kosho</span></div><div><span class="Apple-style-span" style="font-size:small;">Juice of half a lemon, or more to taste</span></div><div><span class="Apple-style-span" style="font-size:small;">15-20 cherry tomatoes, halved</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt and freshly ground pepper to taste</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Melt the butter in a small sauté pan over medium heat. Add the shallots and cook for 2 minutes. Add the Yuzu Kosho and stir to combine. Add the lemon juice and cherry tomatoes and heat until the tomatoes just begin to wilt a bit. Season to taste with salt (you shouldn't need much) and freshly ground pepper. Serve over fish like swordfish or striped bass.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Enough for 3 portions of fish</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com1tag:blogger.com,1999:blog-8628040.post-84370080339568270912011-10-04T14:30:00.000-07:002011-10-11T16:31:20.700-07:00Nancy Silverton's Spaghetti Alla Gricia<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The </span><i><a href="http://www.amazon.com/Mozza-Cookbook-Angeless-Favorite-Restaurant/dp/0307272842/ref=sr_1_1?ie=UTF8&qid=1317764456&sr=8-1"><span class="Apple-style-span" style="font-size:medium;">Mozza Cookbook</span></a></i><span class="Apple-style-span" style="font-size:medium;"> arrived last Friday afternoon (</span><i><span class="Apple-style-span" style="font-size:medium;">insert giant jump for joy</span></i><span class="Apple-style-span" style="font-size:medium;">).</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I unwrapped it, carried it upstairs, curled up on my bed and started reading passages from the introduction. Within minutes, tears had started to run down my face. I'm not kidding or exaggerating. I was moved that quickly. I'm pretty sure this is the cookbook that I've been waiting for to provide the inspiration that has been sorely lacking in my life lately. </span><i><a href="http://www.amazon.com/Mozza-Cookbook-Angeless-Favorite-Restaurant/dp/0307272842/ref=sr_1_1?ie=UTF8&qid=1317764456&sr=8-1"><span class="Apple-style-span" style="font-size:medium;">The Mozza Cookbook</span></a><span class="Apple-style-span" style="font-size:medium;"> </span></i><span class="Apple-style-span" style="font-size:medium;">may be exactly what I need to get back on track.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I have, literally, been waiting for its release. Impatiently, I might add. I can tell that this book is going to stoke the cooking fires within me. The last couple of months my energy, focus, and interest have been waning. It's been such a challenge to simply make it to the market and to then get the food on the table that I've been more than a little lax about posting. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><i>And then the guilt</i>. A. says that with any writing project comes a bucket-load of guilt. I had no idea how right he was. I'll wake up at 4 a.m. absolutely wracked with it. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-JulIbFYRY_A/TouHVJB_znI/AAAAAAAADug/mLmQhSwPvek/s320/P1090521.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659766153992457842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Needless to say, I have high hopes that </span><i><span class="Apple-style-span" style="font-size:medium;">The Mozza Cookbook</span></i><span class="Apple-style-span" style="font-size:medium;"> will indeed jump-start my lazy-blogging-bones. It has a good chance, because if there is one woman I love, it is Nancy Silverton. She is a hero of mine. I used to be a big fan of Campanile (sadly, not so much anymore). I've eaten more than a reasonable amount of La Brea Bakery bread and goodies. I own a number of her fantastic cookbooks (</span><i><span class="Apple-style-span" style="font-size:medium;">Nancy Silverton's Sandwich Book</span></i><span class="Apple-style-span" style="font-size:medium;">, </span><i><a href="http://rocketlunch.blogspot.com/2011/04/seared-lamb-chops-with-preserved-lemon.html"><span class="Apple-style-span" style="font-size:medium;">A Twist of the Wrist</span></a></i><span class="Apple-style-span" style="font-size:medium;">, </span><i><a href="http://rocketlunch.blogspot.com/2010/06/fava-bean-puree.html"><span class="Apple-style-span" style="font-size:medium;">The Food of Campanile</span></a></i><span class="Apple-style-span" style="font-size:medium;">), and I am obsessed to the point of distraction by her Los Angeles restaurants, Pizzeria Mozza, Osteria Mozza, Mozza2Go, and the utterly marvelous </span><a href="http://rocketlunch.blogspot.com/2010/08/mangiare-in-famiglia.html"><span class="Apple-style-span" style="font-size:medium;">family-style meals</span></a><span class="Apple-style-span" style="font-size:medium;"> held at the Scuola Di Pizza.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">So, yes, a book replete with all the most compelling recipes from the Pizzeria and the Osteria is a thrilling tome, to be sure. You won't be disappointed with the selection. You'll find the recipe for the coveted Butterscotch Budino, the pristine Grilled Octopus with Potatoes, Celery and Lemon, the sinfully rich Fresh Ricotta and Egg Ravioli with Brown Butter, and the recipe for one of my favorite pasta dishes ever, Linguine with Clams, Pancetta, and Spicy Fresno Chiles.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Of course, I wanted to dive right in. Of course, I had hardly any time to devote to cooking, and some of the recipes are quite long. Silverton even suggests that you, "think of them as roadmaps of the Italian countryside -- detailed, long, and sometimes winding -- but they will get you where you want to go." She is very thorough in her instructions and explanations. It's as if she is by your side, in your kitchen, coaching you through the process. </span><i><span class="Apple-style-span" style="font-size:medium;">Very comforting</span></i><span class="Apple-style-span" style="font-size:medium;">.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I did dive right in. I found one of the less challenging recipes that Silverton actually recommends as a weeknight supper and managed, all the same, to fall head over heels for Silverton once again. I chose the Spaghetti Alla Gricia, because I could head down the street to </span><a href="http://rocketlunch.blogspot.com/2010/09/cookbook-in-echo-park.html"><span class="Apple-style-span" style="font-size:medium;">Cookbook</span></a><span class="Apple-style-span" style="font-size:medium;"> to pick up a red onion and a hunk of guanciale and I'd be all set.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-u-Y0W35Od1E/TouAPbpT45I/AAAAAAAADtw/q8NdTaVKBHk/s320/P1090499.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659758359328580498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Spaghetti Alla Gricia is, as Silverton explains, a </span><i><span class="Apple-style-span" style="font-size:medium;">white, </span></i><span class="Apple-style-span" style="font-size:medium;">tomatoless version of the classic Amatriciana. This essentially means that you are making a pasta dish featuring guanciale (an Italian pork, bacon-like, delicacy made of dried, unsmoked pigs' cheeks) and perhaps onions.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">In Silverton's recipe the pasta is loaded with red onion </span><i><span class="Apple-style-span" style="font-size:medium;">petals, </span></i><span class="Apple-style-span" style="font-size:medium;">guanciale, Parmigiano-Reggiano, and pecorino romano. She is very firm about the necessity of guanciale. No substitutions, not even pancetta will do. Just wait until you've got the goods, before even considering this recipe, she instructs. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-ejSj6lubkhw/TouAPuZQI8I/AAAAAAAADt4/5VqXy5MMyLc/s320/P1090503.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659758364361499586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">While her instructions are exceedingly thorough, some of her more poetic language had me scratching my head. Onion </span><i><span class="Apple-style-span" style="font-size:medium;">petals</span></i><span class="Apple-style-span" style="font-size:medium;">? Guanciale </span><i><span class="Apple-style-span" style="font-size:medium;">batons</span></i><span class="Apple-style-span" style="font-size:medium;">? Am I insane? Because when she instructs that the guanciale should be cut into 1/4-inch-thick, 2-inch-long batons, I'm wondering about the width <i>and</i> the thickness. My portions were about 2 inches long, and 1/4-inch wide <i>and</i> deep, and I think this was a little too chunky. My </span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: normal;">batons</span> </span></i><span class="Apple-style-span" style="font-size:medium;">did not crisp up in 3 minutes. Not even close, so my feeling is that the batons need to be thinner. Perhaps 2-inches-long, 1/4-inch-across, and 1/8-inch thick. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-wQqIBXNyS0Q/TouAPzqfJTI/AAAAAAAADuA/vazhUrWKXS4/s320/P1090505.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659758365775963442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><i><span class="Apple-style-span" style="font-size:medium;">Does that make any sense?</span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:medium;">Regarding the petals, Silverton has us cutting the onion in half and then separating the layers, then cutting each layer into </span><i><span class="Apple-style-span" style="font-size:medium;">petals</span></i><span class="Apple-style-span" style="font-size:medium;"> an inch wide at the middle. If I am understanding what she is ultimately seeking, I found it easier to cut the onion in half and then into 1-inch wedges, and at that point to separate the layers. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-NhjHShm6GCs/TouAQRsF2BI/AAAAAAAADuI/IGw-CbcA8rU/s320/P1090509.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659758373835757586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Other than my inability to fully grasp those two concepts, the recipe is a breeze and does make for a decidedly decadent weeknight meal. I was feeling rather wicked for consuming so much pork fat in one sitting. But goodness, what a deeply pleasurable way to debauch. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">It's amazing that a recipe as simple as this, with as few complicated ingredients can produce such a deeply complex flavor. The ingredients include the red onion, the guanciale, extra-virgin olive oil, red pepper flakes, black pepper, whole Italian parsley leaves, Parmigiano-Reggiano, pecorino romano, and water. I was surprised and impressed by the abundant use of water. The onions are cooked in a cup of water (smart not to add more oil unnecessarily). Please note that on my stove it took twice the amount of time for the water to evaporate. Another cup of water is added to the cooked guanciale and onions to essentially create the sauce that the hot pasta will ultimately be tumbled into. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-JiTOtrpE5eg/TouAvM1zsbI/AAAAAAAADuQ/8d47vUNbmN8/s320/P1090515.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659758905110278578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">The flavor is enormous. It's porky and peppery with a hint of sweetness from the onion. The cheeses add another layer of robustness, while the parsley contributes just a bit of fresh. I really dig the generous use of whole parsley leaves. Next time I might add a handful more.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-w2mEiBmbwAA/TouAvhh0GzI/AAAAAAAADuY/U99BS5wJK3M/s320/P1090517.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659758910663564082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 266px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Not surprisingly, I am champing at the bit waiting to have a go at another recipe. I'm hugely intimidated, but I want to try my hand at one of her life-changing pizzas. <i>She shows you how!</i> What a spectacular treat it is to have Nancy at home with me.</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:small;">Nancy Silverton's Spaghetti Alla Gricia</span></b></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Kosher salt</span></div><div><span class="Apple-style-span" style="font-size:small;">1 large red onion</span></div><div><span class="Apple-style-span" style="font-size:small;">6 ounces guanciale, cut into 1/4-inch-thick, 2-inch-long batons</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup extra-virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon red pepper flakes</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon fresh coarsely ground black pepper</span></div><div><span class="Apple-style-span" style="font-size:small;">12 ounces spaghetti</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup whole fresh Italian parsley leaves</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoons freshly grated Parmigiano-Reggiano</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoons freshly grated pecorino romano, plus a wedge for grating</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat. If you are not using a pasta pot, put a colander in the sink or have a pair of tongs handy for lifting the pasta out of the water. </span><i><span class="Apple-style-span" style="font-size:small;">(See what I mean? Detailed.)</span></i></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Cut the onion in half, separate the layers, and cut each layer into petals that are 1 inch wide across the middle. Put the onion petals in a large sauté pan with 1 cup of water and a big pinch of salt and cook the onion over high heat until the water evaporates, about 5 minutes. Add the guanciale and olive oil and cook over medium-high heat until the guanciale is crisp about 3 minutes. Remove the pan from the heat and add another cup of water, the red pepper flakes, and black pepper. Turn off the heat while you cook the spaghetti.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Drop the spaghetti into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until it's al dente (</span><i><span class="Apple-style-span" style="font-size:small;">whew!</span></i><span class="Apple-style-span" style="font-size:small;">). About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce. Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to coat the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening. Turn off the heat and stir in the parsley. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Use the tongs to lift the spaghetti out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound. Spoon any sauce left in the pan over the pasta and use a microplane or another fine grater to grate a light layer of pecorino romano over each plate, and serve.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serves 4</span></div><div><br /></div><div><br /></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com3tag:blogger.com,1999:blog-8628040.post-64498807345458396622011-09-27T14:56:00.000-07:002011-10-03T15:42:07.606-07:00German Pancake<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><span class="Apple-style-span" style="font-size:medium;"><a href="http://3.bp.blogspot.com/-EhDDEuV3n0U/ToJJ_ES2KlI/AAAAAAAADto/42BLPQpiv-s/s1600/P1090483.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Recently I managed to write about a couple of </span><a href="http://rocketlunch.blogspot.com/search/label/dessert"><span class="Apple-style-span" style="font-size:medium;">desserts</span></a><span class="Apple-style-span" style="font-size:medium;">. This was a big deal, because it was a first and because I almost never make dessert and more often than not, I don't give a fig about eating sweets. </span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I'd like to continue down the road of firsts and talk </span><i><span class="Apple-style-span" style="font-size:medium;">breakfast</span></i><span class="Apple-style-span" style="font-size:medium;"> with you. I </span><i><span class="Apple-style-span" style="font-size:medium;">know. </span></i><span class="Apple-style-span" style="font-size:medium;"> It's completely out of character. Despite the fact that this blog is called Rocket Lunch, the majority of what I write about is dinner. Hands down my favorite meal of the day, dinner and what's on its menu are what I spend most of my time thinking about. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Breakfast is something I generally shove quickly into my mouth at the kitchen counter chased down by a few scalding gulps of black coffee. For Fe. breakfast is synonymous with cereal. For him the words could be used interchangeably. I'm trying to change this because cereal is no way for an active boy to start the day. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Oh, the things you learn in preschool. Bring on the protein!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">When I was a kid, Sunday breakfast was a thrill. Saturday morning was hot cereal (oatmeal, Cream of Wheat or Wheatena), but Sunday brought ultra-thin crèpes stuffed with fruit and brown sugar or drizzled with maple syrup (the real stuff), or crispy matzoh meal pancakes dotted with apricot jam, eggs in a cup, bacon, or if there was time and we were very lucky a giant golden puffy German pancake.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Maybe you've enjoyed a German pancake. Sometimes known as a Dutch baby, this beautiful raised breakfast treat is quite similar to Yorkshire pudding, only much sweeter and there's no beef fat. Some folks serve this pancake with fruit or jam, but being the creature of habit that I am, I cannot get with that at all. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Lemon and powdered sugar. </span><i><span class="Apple-style-span" style="font-size:medium;">That is it</span></i><span class="Apple-style-span" style="font-size:medium;">. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-y7DLjgsAkv8/ToJJ-b0xJgI/AAAAAAAADtY/AX56w0z2bOw/s320/P1090474.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657165418900563458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">So on Sunday, I had this fabulous idea to make a German pancake with Fe. He was psyched. Only problem was that there was not even the faintest dusting of powdered sugar to be found in my cabinets, and without powdered sugar there is no German pancake. In ransacking the cupboards further, I realized that I didn't even have granulated sugar. I go away for a week and then transition my darling Fe. into preschool and the structure of our existence starts crumbling around us. </span><i><span class="Apple-style-span" style="font-size:medium;">No sugar! </span></i><span class="Apple-style-span" style="font-size:medium;"> </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Turns out the other darling in my life was surprisingly willing to run out to the market at 8:30 in the morning to save the day! It was</span><i><span class="Apple-style-span" style="font-size:medium;"> on</span></i><span class="Apple-style-span" style="font-size:medium;">. As with just about all of our other cooking endeavors, Fe. was hooting with glee over this project. I don't think ecstasy would be overstating it. The recipe is amazingly easy, takes hardly any time at all and produces stunningly gorgeous and delicious results.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-nRy2jQnCwpw/ToJJ-7ZpU7I/AAAAAAAADtg/xRWMknT38Io/s320/P1090481.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657165427376739250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">You whisk together a handful of ingredients and then pour the mixture into a pan filled with melted butter. This gets baked for about fifteen minutes. You'll want to serve the dramatic results immediately, so everyone can ooh and ah over your masterpiece. Cut into large slices and serve with plenty of powdered sugar to sprinkle over and lots of lemon wedges for copious squeezing.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-EhDDEuV3n0U/ToJJ_ES2KlI/AAAAAAAADto/42BLPQpiv-s/s320/P1090483.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657165429764139602" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">It's sweet, but not terribly so. The pancake's eggy texture </span><span class="Apple-style-span" style=" ;font-size:medium;">(think clafoutis or Yorkshire pudding, not American flapjacks)</span><span class="Apple-style-span" style=" ;font-size:medium;"> and butteriness combined with all the sour lemon and sugar are what send me. Still my favorite breakfast of all time. Serve it with an egg in a cup (five minutes in boiling water) and your child will be sighing with satisfaction almost as loudly as you are (and you'll get the protein in there!!)</span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:small;">German Pancake</span></b></div><div><span class="Apple-style-span" style="font-size:small;">1 cup milk</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size:small;">1/3 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">4 large eggs </span></div><div><span class="Apple-style-span" style="font-size:small;">1 stick of unsalted butter</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Preheat oven to 425 degrees.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Whisk together the milk, flour, sugar, and eggs until completely smooth.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Melt the butter in a 12 x 9-inch glass baking dish in the oven. Swish the melted butter around to coat the sides. Pour in the batter and bake for approximately 15 minutes, until the the pancake is golden brown and puffed up. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serve immediately before it deflates!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serves 6</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com2tag:blogger.com,1999:blog-8628040.post-9036636684393677082011-09-20T15:01:00.000-07:002011-09-20T15:55:15.554-07:00Dinner Diary: 9/19/11 Grindhaus Sausage<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><span class="Apple-style-span" style="font-size:medium;"><a href="http://4.bp.blogspot.com/-3qRMujBMKPM/TnkS9ufS6NI/AAAAAAAADtQ/Afp3bjcyjAg/s1600/P1090448.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></span><ul><li><span class="Apple-style-span" style="font-size:medium;">Grindhaus Spicy Italian & Pork and Cremini Sausage with Italian Frying Peppers & Onions</span></li><li><span class="Apple-style-span" style="font-size:medium;">Creamy Polenta with Butter</span></li><li><span class="Apple-style-span" style="font-size:medium;">Heirloom Tomatoes with Basil</span></li></ul><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-CGB3r2SXr1o/TnkS8U7_97I/AAAAAAAADs4/QtL7IYgOwn4/s320/P1090429.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5654571634762184626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-baLGiLbT4iE/TnkS8sKSIuI/AAAAAAAADtA/M1xv9wVNmc8/s320/P1090431.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5654571640996111074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-mecwiWqu6U8/TnkS9M5X6TI/AAAAAAAADtI/XahQVpmCjyw/s320/P1090438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5654571649783556402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-3qRMujBMKPM/TnkS9ufS6NI/AAAAAAAADtQ/Afp3bjcyjAg/s320/P1090448.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5654571658800982226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 236px; " /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Sunday morning brought a brief window of freedom and the Hollywood Farmers' Market. Fruits and vegetables and seedlings! Fe. and I are about to start our first </span><i><span class="Apple-style-span" style="font-size: medium;">serious</span></i><span class="Apple-style-span" style="font-size: medium;"> garden. I hope I'll have a lot more to share about this soon.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I popped over to the </span><a href="http://www.grindhausla.com/index.html"><span class="Apple-style-span" style="font-size: medium;">Grindhaus Sausage Shop</span></a><span class="Apple-style-span" style="font-size: medium;"> in Hollywood on the way home. It's a funny little store front with nothing much other than sausages, mustard and an appealing selection of pickled vegetables. Everything is clean and white besides the tattoos and grindhouse posters. The sausages come in tempting varieties like the exotic lamb with honey and dates and duck with chocolate and cherry. You'll also find dependable flavors like Bratwurst and spicy Italian.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">It was my first visit to Grindhaus. I picked up the spicy Italian and pork and cremini mushroom. Both were delicious. The quality of the ingredients appeared to be extremely fresh. Cutting into the uncooked sausage, I really liked what I saw. Nothing sketchy! The flavors were excellent. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I'll have to try again soon. Plus their </span><a href="http://www.grindhausla.com/truck.html#truckmenuschedule"><span class="Apple-style-span" style="font-size: medium;">food truck</span></a><span class="Apple-style-span" style="font-size: medium;"> offerings sound utterly fantastic.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size: small;"><b>Grindhaus Sausage Shop</b></span></div><div><span class="Apple-style-span" style="font-size: small;">5634 Hollywood Blvd.</span></div><div><span class="Apple-style-span" style="font-size: small;">Los Angeles, CA 90028</span></div><div><span class="Apple-style-span" style="font-size: small;">323-462-6328</span></div><div><br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-25297499263779486312011-09-20T14:55:00.000-07:002011-09-20T14:59:31.871-07:00Dinner Diary: 9/17/11<div style="text-align: center;"><br /></div><a href="http://2.bp.blogspot.com/-cH1ljOAclps/TnkMajDsHXI/AAAAAAAADsw/jI_zUAaZQIE/s1600/P1090423.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><ul><li><a href="http://rocketlunch.blogspot.com/2010/06/whats-in-your-pantry-desperation-clam.html"><span class="Apple-style-span" style="font-size: medium;">Desperation Clam Sauce</span></a><span class="Apple-style-span" style="font-size: medium;"> & Linguine</span></li><li><span class="Apple-style-span" style="font-size: medium;">Rocket, Mushroom & Parmigiano Reggiano</span></li></ul><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-cH1ljOAclps/TnkMajDsHXI/AAAAAAAADsw/jI_zUAaZQIE/s320/P1090423.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5654564457367215474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 243px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com1tag:blogger.com,1999:blog-8628040.post-18604872315202303612011-09-16T15:54:00.000-07:002011-09-20T14:54:54.210-07:00What I've Been Eating That's Kept Me Away - or - Puerto Vallarta<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Agp3QPvlifo/TnPQO0b1bfI/AAAAAAAADsA/icbDf5OEVrY/s1600/P1080778.JPG" imageanchor="1"><img border="0" height="244" src="http://1.bp.blogspot.com/-Agp3QPvlifo/TnPQO0b1bfI/AAAAAAAADsA/icbDf5OEVrY/s320/P1080778.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eki2OE5a1-E/TnPQU1-uXaI/AAAAAAAADsE/0BRoeHgHEQY/s1600/P1080807.JPG" imageanchor="1"><img border="0" height="240" src="http://4.bp.blogspot.com/-eki2OE5a1-E/TnPQU1-uXaI/AAAAAAAADsE/0BRoeHgHEQY/s320/P1080807.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Uc4V8YVaEns/TnPQisEoKiI/AAAAAAAADsI/vZxqJ0vRpWA/s1600/P1080814.JPG" imageanchor="1"><img border="0" height="240" src="http://3.bp.blogspot.com/-Uc4V8YVaEns/TnPQisEoKiI/AAAAAAAADsI/vZxqJ0vRpWA/s320/P1080814.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1bCNCJWfB2w/TnPQttOwzvI/AAAAAAAADsM/0HkZR31j7iA/s1600/P1080815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1bCNCJWfB2w/TnPQttOwzvI/AAAAAAAADsM/0HkZR31j7iA/s320/P1080815.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1NMrStU1z80/TnPQ2lv2mrI/AAAAAAAADsQ/7f2UbRe9RYM/s1600/P1080878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1NMrStU1z80/TnPQ2lv2mrI/AAAAAAAADsQ/7f2UbRe9RYM/s320/P1080878.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7LouBlDeePY/TnPRUY2GbDI/AAAAAAAADsY/IngqibVp9Mo/s1600/P1090119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-7LouBlDeePY/TnPRUY2GbDI/AAAAAAAADsY/IngqibVp9Mo/s320/P1090119.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Kpj4l8DyV18/TnPRjZouAZI/AAAAAAAADsc/GDL2r_6-d2A/s1600/P1090123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Kpj4l8DyV18/TnPRjZouAZI/AAAAAAAADsc/GDL2r_6-d2A/s320/P1090123.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZNCblcchAD4/TnPRs349QbI/AAAAAAAADsg/2XypMkY8CDg/s1600/P1090150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ZNCblcchAD4/TnPRs349QbI/AAAAAAAADsg/2XypMkY8CDg/s320/P1090150.JPG" width="240" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8SfKfWVnxVw/TnPR7HT1FQI/AAAAAAAADsk/G1nk-w70mnk/s1600/P1090174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8SfKfWVnxVw/TnPR7HT1FQI/AAAAAAAADsk/G1nk-w70mnk/s320/P1090174.JPG" width="320" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gcdcOcLh434/TnPRONJpXMI/AAAAAAAADsU/_OI7snOGIl0/s1600/P1090062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gcdcOcLh434/TnPRONJpXMI/AAAAAAAADsU/_OI7snOGIl0/s320/P1090062.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Da0nqj6jLaw/TnPSFc0MpNI/AAAAAAAADso/N3H3zY0f1J4/s1600/P1090210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Da0nqj6jLaw/TnPSFc0MpNI/AAAAAAAADso/N3H3zY0f1J4/s320/P1090210.JPG" width="264" /></a></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-89823524514636708272011-08-24T20:46:00.000-07:002011-08-26T14:02:35.602-07:00Happy Hour at Bar Bouchon<div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><span class="Apple-style-span" style="font-size: medium;">Another escapade with Mo. and Jacqueline. </span><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">We twisted (didn't take much) our mother's arm and persuaded her to watch Fe. on a Thursday afternoon, so we could check out the new happy hour at Bar Bouchon. We were so excited to be free and easy that we showed up just fifteen minutes past the 4 p.m. start, itching for a cocktail. We were very nearly the first folks to get happy, and handily we did.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-IuZb37g2y5I/TlXHl1iNs8I/AAAAAAAADfg/mO8hRkddp3Y/s320/P1080585.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644637160818455490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 248px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">The menu has quite a good number of tasty treats, all priced between four and eight dollars. Oysters on the half shell, pulled-pork sliders, truffled popcorn (perfect salty nibble), assorted olives, grilled cheese sandwiches are all to be had for the asking. We found that it was hard to choose, because all of the selections were so appealing and the prices so reasonable. </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-0m1MqE98aYk/TlXHleK66gI/AAAAAAAADfY/yW3kNnIBV44/s320/P1080577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644637154546739714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">There is a red and a white house wine priced at five dollars a glass, an ale on offer for four dollars and their well drinks are seven bucks. The problem for us was that I asked to see the cocktail menu. </span><i><span class="Apple-style-span" style="font-size: medium;">Big mistake. </span></i><span class="Apple-style-span" style="font-size: medium;">Once you've read it, you are definitely not going to be interested in well drinks.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-iHZTYiiYW84/TlXIwX0EJOI/AAAAAAAADgA/U7eqL97oU3M/s320/P1080613.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644638441330451682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Mo. indulged in several Pisco Sours. And I had a slightly bitter Rye-based drink with a hint of cherry, absinthe, and vermouth called Remember the Maine. Pretty good, but my next two (yeah, I </span><i><span class="Apple-style-span" style="font-size: medium;">know</span></i><span class="Apple-style-span" style="font-size: medium;">) were much more convincing. Perhaps for the use of my booze of choice, Jameson Irish Whiskey, or its mix of muddled rosemary, orange liqueur, and lemon, the Le Medoc was hands-down a knock-out.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-746zFszS_7w/TlXHmVEEA1I/AAAAAAAADfo/zS4FNGLcX5w/s320/P1080598.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644637169281925970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Another problem for us was the huge temptation of tuna tartare on a summer evening. Again we were</span><i><span class="Apple-style-span" style="font-size: medium;"> forced </span></i><span class="Apple-style-span" style="font-size: medium;">to order off the regular menu. This was not a mistake. I loved the slightly sweet and tart citrus coulis with the clear asian flavors of sesame and soy paired with the pristine tuna and crunchy cucumber.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-s57df1g_V5g/TlXIv5Js4JI/AAAAAAAADf4/r5UJAQ5Bkag/s320/P1080603.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644638433099702418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">The tomato and burrata canapés were good, if not inspired, but the pulled pork sliders after just two bites, convinced us to order more. Soft, succulent and just yum.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-59fc8-pVf8E/TlXHm39E0BI/AAAAAAAADfw/69NfLWXszBM/s320/P1080601.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644637178647859218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Bar Bouchon offers a convivial happy hour that I look forward to experiencing again. It's completely reasonable if unlike us, you are able to show even a modicum of restraint. </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Good luck with that.</span></div><div>
<br /></div><div><b><span class="Apple-style-span" style="font-size: small;">Bar Bouchon</span></b></div><div><span class="Apple-style-span" style="font-size: small;">235 N. Canon Drive</span></div><div><span class="Apple-style-span" style="font-size: small;">Beverly Hills, CA 90210</span></div><div><span class="Apple-style-span" style="font-size: small;">310-281-5698</span></div><div><span class="Apple-style-span" style="font-size: small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Monday-Friday 4-7 p.m.</span></div><div>
<br /></div><div>
<br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com3tag:blogger.com,1999:blog-8628040.post-8303850916429149072011-08-19T15:30:00.000-07:002011-08-24T16:47:46.181-07:00Chimú -- Peruvian at the Grand Central Market<div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><span class="Apple-style-span" style="font-size: medium;">It's sort of ridiculous, but somehow the time that A. has been away in Greece has been filled with one exuberant food experience after another. I have to stop. I'm way too full. </span><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">At the beginning of the week, I was seeking a fun adventure for Mo., Fe. and myself. I wanted to accomplish at least one thing besides just thrilling the pants off of my son. The morning actually came together accidentally, though somewhat brilliantly all the same. </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I needed my knives sharpened. </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I tend to go to </span><a href="http://rosscutlery.com/"><span class="Apple-style-span" style="font-size: medium;">Ross Cutlery</span></a><span class="Apple-style-span" style="font-size: medium;">. They do a good job, although I'm not certain that they are the very best. If I were a better woman, I would sharpen my knives myself. I have too many knives and too little time, and in the end, the honest truth is that I am far too intimidated by whetstones to even try. </span><i><span class="Apple-style-span" style="font-size: medium;">If you know what you're doing and would be willing to teach me, please drop me a line! </span></i></div><div><i><span class="Apple-style-span" style="font-size: medium;">
<br /></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-zEIzBOAPFuE/TlV68i49cPI/AAAAAAAADew/AaPFwmgHID0/s320/DSC_0168.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644552888555237618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 213px; height: 320px; " /></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></i></div><div><span class="Apple-style-span" style="font-size: medium;">Ross Cutlery is located in the </span><a href="http://en.wikipedia.org/wiki/Bradbury_Building"><span class="Apple-style-span" style="font-size: medium;">Bradbury building</span></a><span class="Apple-style-span" style="font-size: medium;"> in downtown Los Angeles. So this was easily the start of our exciting exploit. A gorgeous historical landmark for Mo. to photograph (thanks for sharing these gorgeous black and whites, Mo!), stairs for Fe. to climb and all this conveniently situated across from the Grand Central Market. Sites, smells, and tastes awaited us.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-XAqConKtKSY/TlV69EHStJI/AAAAAAAADe4/qd033JlGb6c/s320/DSC_0211.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644552897473721490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 213px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">The Grand Central Market actually depresses me a little. There is so much potential for Los Angeles to have a great market like the Naschmarkt in Vienna, the Queen Victoria Market in Melbourne, or the Jean-Talon Market in Montreal, and all we can manage is a whole lot of empty stalls. The produce is not enticing. I'm wary of the butcher. Aside from some good Mexican food, there is nothing of top quality from what I can surmise. In all the discussion of the revitalization of downtown Los Angeles, the renaissance of the Grand Central Market should be at the top of the list. Great cities need great markets.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-p1HC0EbOU7k/TlV69q9PBRI/AAAAAAAADfA/ZswlsjeUmW8/s320/DSC_0252.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644552907900519698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">There is still lots to look at, especially from the eyes of a toddler, so our visit was not a waste. It just left me wishing for lots of money and more time, so that I could spearhead the movement to inject life into our historic, albeit humble marketplace. </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><a href="http://2.bp.blogspot.com/-26ZJ9bCN9gw/Tk7twv9bPPI/AAAAAAAADc4/K--MHLzlquE/s1600/P1080501.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/-26ZJ9bCN9gw/Tk7twv9bPPI/AAAAAAAADc4/K--MHLzlquE/s320/P1080501.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642708804905417970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 274px; height: 320px; " /></a></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">One great thing about the Grand Central Market is that it now houses (using the term loosely here, because it's actually in the Market's outdoor courtyard) the new modern-Peruvian restaurant, Chimú. This is an order-at-the-counter, sit-in-the-courtyard or take-the-food-away kind of a place. The food is served in carryout containers with plastic forks, but holy Lima the food tastes like so much more. It's elevated Peruvian cuisine with a forward-thinking flair. </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-OoMfLXs9nT0/TlV-aP2OneI/AAAAAAAADfI/bxb24i9jk2A/s320/P1080499.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644556697374465506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 295px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">There were three of us (Fe. hardly counts as a whole person, but he's an awfully good excuse to order more food) so we ordered three dishes. Apparently the availability of dishes changes from day to day, so I wasn't able to order the ceviche. </span><i><span class="Apple-style-span" style="font-size: medium;">Boo.</span></i><span class="Apple-style-span" style="font-size: medium;"> That's usually my favorite part, but we made do all the same. We selected the Pollo alla Brasa, Lomo Saltado, and Chancho. Two classics and then something utterly new.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-y4H2RkErbLM/Tk7tw75FecI/AAAAAAAADdA/stSHXvnJh80/s320/P1080504.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642708808108440002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 254px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">The Pollo alla Brasa is solidly tasty. The salty brown skin demands immediate attention. It's a tempting cover of crispiness for very moist flesh. The cole slaw is just the way I like it -- not a drop of mayonnaise in sight -- and pleasingly fresh and acidic. I'll confess that I am dead-tired of French fries these days, so I may not be the best judge of the starchy golden blocks that accompanied this dish. We left most behind. The creamy yellow huancaina is a warming sauce comprised of onion, aji peppers, and cheese (probably feta). That along with the spicy herbaceous aji verde (or was it salsa nikkei?) kept us very busy alternating our dips.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-ziYwQDCtIHw/Tk7vya96CzI/AAAAAAAADdQ/sLv51p3vaFU/s320/P1080512.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642711032653286194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Lomo Saltado is a generally winning dish. There is something deeply moving about the perfect mouthful of tomato oozing hot juice, slightly wilted yet crunchy onion, chewy beef and a French fry soggy with meat drippings (this is where I make the big French fry exception). I realize that's a big mouthful, but the magic comes when you've got it all going at once. </span><i><span class="Apple-style-span" style="font-size: medium;">Trust me. </span></i></div><div><i><span class="Apple-style-span" style="font-size: medium;">
<br /></span></i></div><div><span class="Apple-style-span" style="font-size: medium;">Chimu's Lomo Saltado is particularly special (many times better than Mario's of which I am a big fan) because the quality of the beef is so fine, and it is cooked so well. There aren't any dry over-cooked morsels that leave your jaw aching from over-chewing. They are juicy and have big beef flavor.</span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-gNPs8QEMoC8/Tk7vyNjyuiI/AAAAAAAADdI/F-9oWYKvCBM/s320/P1080507.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642711029054093858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">For me the big star of the meal -- and the diet killer -- was the Chancho. It is rich beyond belief, but when is pork belly not? Can't you just imagine the amazing crackle of the skin between your teeth when you see that picture? You could hear it across the street on Angel's Flight! </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-jTupskwd-6g/Tk7vzD7ZtwI/AAAAAAAADdg/4CHmYA16vqA/s320/P1080531.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642711043648632578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;">The pork belly is nestled into a slow-cooked barley and tomato confit mixture that is festively dotted with tiny chunks of feta and giant kernels of corn and equally sizable peas. The belly is also slathered with a divine huacatay (Peruvian black mint) aioli. Do we need this added fat when pools of it are already evident in the barley? Perhaps not, but I certainly wasn't willing to turn it down. There is a satisfying kick to the Chancho, and even if Fe. had been in an eating mood, I wouldn't have offered it to him. </span></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><a href="http://4.bp.blogspot.com/-3WutrFHmaEc/Tk7vyqFlAaI/AAAAAAAADdY/L0oQRcDHzFI/s1600/P1080514.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-3WutrFHmaEc/Tk7vyqFlAaI/AAAAAAAADdY/L0oQRcDHzFI/s320/P1080514.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642711036711993762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 234px; " /></a></div><div><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Since Mo. and I had been completely sated, we figured that we should pass a few delights on to Fe. Up Bunker Hill we went on Angel's Flight, and straight to the fountains we headed. It was one drenched little boy and a couple of very happy gals who headed home for a nap.</span></div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-IcI5V5gD98s/TlWF7K-XjPI/AAAAAAAADfQ/DxgU6qGmLbw/s320/P1080536.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644564959583505650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 241px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Chimú</span></b></div><div><span class="Apple-style-span" style="font-size: small;">324 S. Hill Street</span></div><div><span class="Apple-style-span" style="font-size: small;">Los Angeles, CA 90013</span></div><div><span class="Apple-style-span" style="font-size: small;">213-625-1097</span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-13568851488042366872011-08-18T21:33:00.000-07:002011-08-19T12:26:17.697-07:00ink.sack -- Michael Voltaggio's Sandwich Joint<div style="text-align: center;">
<br /></div><div><span class="Apple-style-span" style="font-size:medium;">For those of us itching for Michael Voltaggio's new Los Angeles restaurant to open, there are not one but </span><i><span class="Apple-style-span" style="font-size:medium;">two</span></i><span class="Apple-style-span" style="font-size:medium;"> glimmers of hope. The first being that according to rumor Ink will finally open some time in September. </span><i><span class="Apple-style-span" style="font-size:medium;">Hooray! </span></i><span class="Apple-style-span" style="font-size:medium;"> The second is that to tide you over, you can check out Voltaggio's newly opened sandwich joint, ink.sack. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/--ZP4qvJXfd0/Tk3qX18RrCI/AAAAAAAADcA/fTJGC-CsCL4/s320/P1080546.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642423603502885922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 216px; " /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">With great anticipation we went there on Wednesday around half past twelve and there was definitely a little swarm gathered in front of the smallish storefront. Most waiting to order or to pickup. There really isn't much room to eat there, just a bit of counter space, so it's mainly in and out. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-5GsVD1hBzmM/Tk3qXsP0VaI/AAAAAAAADb4/L8limOP8l_E/s320/P1080544.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642423600900494754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">I have to say that the menu board certainly adds to the excitement. </span><i><span class="Apple-style-span" style="font-size:medium;">Which one/s (limit four per person) will I choose? </span></i><span class="Apple-style-span" style="font-size:medium;">There's something for everyone. </span><i><span class="Apple-style-span" style="font-size:medium;">Unless you're a vegetarian. </span></i><span class="Apple-style-span" style="font-size:medium;">Which thankfully I am not. These diminutive sandwiches are meat-centric all the way.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><img src="http://2.bp.blogspot.com/-CfwPkxrhiuY/Tk3qYJHSaxI/AAAAAAAADcI/K-FsGCkxq-A/s320/P1080550.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642423608649345810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I opted for the banh-mi and the cold fried chicken, and while rather small the fillings are rich and delectable and I could only polish off one and a half sandwiches. I did steal tastes of the luscious CLT, which features one of my all-time favorite things, chicken-liver mousse. The creamy mousse along with the curried chicken skin and perfect slices of juicy summer tomatoes must make this one of the best choices on the menu. I plan to return straightaway to sample everything else on the menu, so I can confirm this for you -- </span><i><span class="Apple-style-span" style="font-size:medium;">who am I kidding?</span></i><span class="Apple-style-span" style="font-size:medium;"> -- for myself.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><img src="http://3.bp.blogspot.com/-tZkLFPE0uaM/Tk3rqJqLkcI/AAAAAAAADco/xy9eOjROZ08/s320/P1080569.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642425017544970690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 282px; height: 320px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; " /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">The banh-mi was outstanding, showcasing tender pork cheek and pickled vegetables. But the knock-out on this sandwich was the inclusion of the crispy chicharones. Very clever idea, indeed. Even with the greasy chicharones, this sandwich still feels fresh thanks to the vinegary pickled vegetables and fresh cilantro. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The cold fried chicken sandwich was quite tasty, although not as revelatory as the other two. The chicken itself is moist, with a beautiful golden crust. The house made ranch cheese didn't make a strong impression on me, and the lasting feeling was that this sandwich was a tiny bit dry. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-lclGj4u4rNA/Tk3rp7d4kOI/AAAAAAAADcg/oS9Hbx0Torc/s320/P1080565.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642425013735297250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">And that brings me to the bread. I'm pretty sure that the bread was responsible for any dryness. The bread they are using is completely unspectacular and really just a package for delivering Voltaggio's scrumptious fillings to your mouth. Rita mentioned Subway. Mo. felt the bread didn't detract from the experience, but certainly didn't add to it. I believe that almost any other bread -- be it baguette or squishy store-bought french rolls -- would be an improvement. I can't believe they are baking it themselves, so they ought to simply change purveyors.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-FfiKUjlmSp0/Tk3qYi2RWhI/AAAAAAAADcQ/s7NX0uz3mw0/s320/P1080558.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642423615557294610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">You'll also find a tempting selection of house-made snacks, including paper-thin house-made potato chips that crack in your mouth gloriously. Salty and intensely vinegary, these potato chips won me over at the first bite and between you and me, I generally have zero interest in potato chips. There's also bbq pork rinds, watermelon with sriracha and lime (why didn't I pick up some of this), and cookies! </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Is it too much to go back across town two days later? Will Fe. want this for lunch today? I've got a mean hankering for the spicy tuna with sriracha mayo and I'm dying to try the José Andres, filled with lots of meats -- serrano ham, chorizo, lomo -- and cheese. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Ink.sack is a smart idea for a little storefront restaurant. Though the place was crowded, the folks running the joint -- Voltaggio included -- are impressively efficient. We didn't wait long to order or to receive are little black sack lunches. The prices are very fair. Some complain the sandwiches are too small, but at four to six bucks a pop, I believe you're getting a great deal.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-d9uoHftzWas/Tk3rpsj2uTI/AAAAAAAADcY/FyN0tCtQE-8/s320/P1080562.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642425009733810482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Plus, it's fun to see Michael Voltaggio hard at work, tattoos very much on display. I've been impatiently awaiting his next big thing ever since A. and I had an exceptional dinner at The Dining Room at the Langham back when Voltaggio was at the helm. Ink.sack is lots of fun and plenty delicious, but sign me up for Ink. Please.</span></div><div>
<br /></div><div><b><span class="Apple-style-span" style="font-size:small;">ink.sack</span></b></div><div><span class="Apple-style-span" style="font-size:small;">8630 Melrose Avenue #107</span></div><div><span class="Apple-style-span" style="font-size:small;">Los Angeles, CA </span></div><div>
<br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com4tag:blogger.com,1999:blog-8628040.post-67093804320352281652011-08-15T16:03:00.000-07:002011-08-16T16:33:41.815-07:00On the Subject of Few Ingredients -- Nigel Slater's Apple Crumble<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">A. is out of town. He left us for a translation seminar in Greece. For </span><i><span class="Apple-style-span" style="font-size:medium;">eleven</span></i><span class="Apple-style-span" style="font-size:medium;"> days. The gorgeous Greek island, Paros, actually. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><i><span class="Apple-style-span" style="font-size:medium;">The dog.</span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;">
<br /></span></i></div><div><span class="Apple-style-span" style="font-size:medium;">I'm pretty much fine with it. Maybe a teeny tiny bit envious, but that's all. <i>We miss him!</i> But Fe. and I are having a pretty good time on our own. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I've had to get a little bit more creative with the entertainment for Fe., since it's all on me. </span><span class="Apple-style-span" style="font-size:medium;">Of course, I immediately turned to a cooking project. The surest way to entice Fe. into the kitchen is with the preparation of any kind of dessert. Cookies, ice cream, </span><a href="http://rocketlunch.blogspot.com/2011/07/river-cafes-strawberry-lemon-sorbet.html"><span class="Apple-style-span" style="font-size:medium;">sorbet</span></a><span class="Apple-style-span" style="font-size:medium;">, these are all huge hits.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I had a substantial bag of apples in the fridge (thanks, M0!) that were long overdue for some attention. I was thinking, cobbler, crisp, or buckle and then I yanked Nigel Slater's </span><a href="http://www.amazon.com/Tender-Cooks-Guide-Fruit-Garden/dp/0007325215/ref=sr_1_1?ie=UTF8&qid=1313531854&sr=8-1"><span class="Apple-style-span" style="font-size:medium;">Tender Volume II</span></a><span class="Apple-style-span" style="font-size:medium;"> off the shelf, and quickly settled on crumble. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Have you seen Slater's </span><i><span class="Apple-style-span" style="font-size:medium;">Tender Volume I and II</span></i><span class="Apple-style-span" style="font-size:medium;">? </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">They are stunning editions that alphabetically catalog most vegetables (Volume I) and fruits (Volume II). They are essentially, as Slater himself says, cooks' guides to the vegetable and fruit garden. The photography is exquisite and Slater not only offers an abundance of enticing recipes for each crop, but adds helpful tips on seasonality, varietals, and how to include any given fruit or vegetable in your own garden. If you need to know how to prune gooseberries, Slater can help. If you're hankering for a tempting recipe for lamb with quinces, Slater is your man. </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><i>Really invaluable stuff.</i></span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-pB6Ildm8Upg/TkrlFP7KTpI/AAAAAAAADaM/dOxpN_Amsf4/s320/P1080467.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641573361571745426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Turns out if you are trying to entertain a toddler and cap off a lovely family dinner, Slater is again the guy you can trust. I saw his recipe for A Deeply Appley Apple Crumble and I was sold. I'm really digging </span><a href="http://rocketlunch.blogspot.com/2011/07/river-cafes-strawberry-lemon-sorbet.html"><span class="Apple-style-span" style="font-size:medium;">recipes</span></a><span class="Apple-style-span" style="font-size:medium;"> with just a very few ingredients. This crumble has four. We had everything in the pantry. We just needed to turn on the oven and peel some apples.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-AB93tu6tp0A/TkrlFsDHYKI/AAAAAAAADaU/2b6T1DvGfoc/s320/P1080469.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641573369121300642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">You should feel free to use any sort of apple. In my head I always assume that Granny Smith apples are the only apples for baking. This is malarkey. We used two week old (due to my laziness) Galas (I think) from a sweet friend's tree. The crumble was a winner. With the exceptional variety of apples available to us these days, I wouldn't hesitate to experiment with whatever I discover at the farmers' market.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-FGzadPTVSvE/TkrlF0I0nPI/AAAAAAAADac/mpDNMtO1ydc/s320/P1080471.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641573371292720370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">The apples need peeling and coring and hacking into hunks. They are then tossed with sugar and lemon juice in a bowl. You empty the bowl into a hot sauté pan, stirring infrequently, to caramelize the apples. The caramelization process will have you in fits wanting to shovel the dangerously hot apples into your mouth. The toffee perfume is scrumptious. Fe. kept shouting, "I can smell it Mama! I can smell it!"</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-usLfL7ycy3k/TkrpLfwwdxI/AAAAAAAADas/q5uDh3Y1EZM/s320/P1080481.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641577866948802322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">I have the British version of both volumes of </span><i><span class="Apple-style-span" style="font-size:medium;">Tender</span></i><span class="Apple-style-span" style="font-size:medium;">. I couldn't wait for the American additions. I'm not even sure if there is an American Tender Volume II. While my need for instant gratification was satisfied, the British editions do require a little extra work interpreting the recipes. For goodness sake, what is golden caster sugar? I've never seen that ingredient at the market. I used a combination of brown sugar and granulated sugar, which worked just fine, but I think a super-fine baking sugar would have been more on point.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Measurements also need translating, so a computer and a scale help tremendously. And Gas 4? I'm belatedly finding out that it is 375 degrees Fahrenheit not 350 degrees. I would have had more color a bit faster. <i>Oh well, one learns. </i> </span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-GymVF-QFY3Y/TkrlGJ4FrqI/AAAAAAAADak/NjUfGFyUrKw/s320/P1080479.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641573377128115874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">The crumbly bits themselves are lovely buttery pebbles. I recommend using an exceptionally delicious high-fat butter for this, because you can really taste it. I still swear by Kerrygold Irish butter. The fun part is smooshing the butter into the flour and sugar with your fingertips. What child doesn't like to get there hands into the mix? Fe. absolutely adored this, although he was having trouble understanding exactly where the tips of his fingers were.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-X6QKTt0xDg8/TkrpMqM2bsI/AAAAAAAADa0/7QyW9FUTt8U/s320/P1080490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641577886930857666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">I considered warming the crumble before serving it, but it was a already sufficiently toasty in the house, so I served it at room temperature with heavy cream drizzled over. The simplicity of this dessert is its beauty. That so few ingredients can come together to create something so purely delicious is almost magic.</span></div><div><span class="Apple-style-span" style="font-size:medium;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-Z2Qr3VGbX34/TkrpNF0zA7I/AAAAAAAADa8/jjSbofxRrM0/s320/P1080495.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641577894346163122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Slater mentions in the preamble to the recipe that the world doesn't necessarily need another apple crumble recipe. He may be right, but this is a damn good one. </span></div><div>
<br /></div><div><b><span class="Apple-style-span" style="font-size:small;">Nigel Slater's Apple Crumble</span></b></div><div><b><span class="Apple-style-span" style="font-size:small;">
<br /></span></b></div><div><span class="Apple-style-span" style="font-size:small;">For the filling:</span></div><div><span class="Apple-style-span" style="font-size:small;">850 grams cooking apples (30 ounces)</span></div><div><span class="Apple-style-span" style="font-size:small;">Juice of half a lemon </span></div><div><span class="Apple-style-span" style="font-size:small;">75 grams golden caster sugar (2.65 ounces)</span></div><div><span class="Apple-style-span" style="font-size:small;">30 grams butter (1 ounce)</span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">For the crumble:</span></div><div><span class="Apple-style-span" style="font-size:small;">95 grams butter (3.35 ounces)</span></div><div><span class="Apple-style-span" style="font-size:small;">150 grams all purpose flour (5.3 ounces)</span></div><div><span class="Apple-style-span" style="font-size:small;">45 grams golden caster sugar (1.6 ounces)</span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Preheat oven to 375 degrees.</span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Peel, core, and cut the apples into one inch hunks. Toss them into a large bowl with the lemon juice and sugar. Mix until the apples are well coated. </span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Melt the butter in a large sauté pan over medium-high heat. Add the apples and let cook, stirring very infrequently to promote caramelization. The apples should be golden brown in places. </span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Tip the apples into a baking dish, making sure to collect any pan juices.</span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Place the flour into a bowl and rub the butter into the flour with your fingertips. When the mixture looks like bread crumbs add the sugar and combine. Add one tablespoon of water and shake the mixture in the bowl to form different size crumbles. Turn the crumbles over the apples.</span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Bake for 45 to 50 minutes, until golden.</span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serves 4</span></div><div>
<br /></div><div>
<br /></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com2tag:blogger.com,1999:blog-8628040.post-65753300558338992011-08-05T15:54:00.000-07:002011-08-15T16:01:06.647-07:00Dinner Diary: 8/04/11 -- Easy Rack of Lamb<div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">
<br /></span></div><div><ul><li><span class="Apple-style-span" style="font-size: medium;"><a href="http://rocketlunch.blogspot.com/2010/07/dinner-diary-62910-rack-of-lamb.html">Rack of Lamb with Charred Whole Garlic</a></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Sautéed Chinese Long Beans</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Bi-Color Corn on the Cob with Irish Butter</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Silver Lake Farms Micro-Greens with Lemon Vinaigrette</span></span></li></ul></div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-2d4W55ptpuQ/TkmkslTprGI/AAAAAAAADZA/ibj6osw-q60/s320/P1080381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641221094093991010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-gpmdkapS46o/TkmksyPVwDI/AAAAAAAADZI/c2La0d7sFj0/s320/P1080383.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641221097565569074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-efuGd2UqysY/TkmktEGheqI/AAAAAAAADZQ/7ZHTVRXZpMI/s320/P1080390.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641221102360427170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 256px; " /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0tag:blogger.com,1999:blog-8628040.post-58006559065625648172011-08-02T15:42:00.000-07:002011-08-15T15:51:45.496-07:00Dinner Diary: 8/01/11<div style="text-align: center;">
<br /></div><a href="http://4.bp.blogspot.com/-bewMBjEMOGA/Tkmie4Eh-BI/AAAAAAAADYg/ehazeR0BvA4/s1600/P1080353.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><ul><li><span class="Apple-style-span" style=" ;font-size:medium;">"Steak Haché"</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Yellow Romano Wax Beans with Tomato & Garlic</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Pan-Roasted Baby Turnips</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Arugula, Fennel & Rocket Salad with Lemon Vinaigrette</span></li></ul><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-bewMBjEMOGA/Tkmie4Eh-BI/AAAAAAAADYg/ehazeR0BvA4/s320/P1080353.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641218659589421074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-G3NUKIZI83c/TkmifFiyO2I/AAAAAAAADYo/pgqBm2oW5yE/s320/P1080355.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641218663205976930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-uOrgMJ_9wnI/TkmifQe-CXI/AAAAAAAADYw/RlUnObFYHZ4/s320/P1080357.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641218666142763378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-GaXdPACFsL4/Tkmif_rMiaI/AAAAAAAADY4/mCathchNTCI/s320/P1080365.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641218678810511778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 262px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div>jacqueline f.http://www.blogger.com/profile/11566594901325273511noreply@blogger.com0