Archive for Recipes

FFF | August 30, 2011
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Panzanella Salad

While there is nothing like a loaf of fresh baked bread, its day-old brother, stale bread, deserves a little time in the spotlight too. We all know that it’s great for making croutons, breadcrumbs, bread pudding, and heck, plain old toast for that matter. But during the summer months, stale bread screams out for something sexier, something fresh. Panzanella, or Tuscan bread salad, is the perfect way to honor the time and love that went into that loaf in the first place.

The Tuscan people like to savor every last drop, whether it be of their wine, their time with loved ones, or most importantly, their food. The Panzanella salad was born out of that root belief and uses stale bread, the freshest vine-ripe tomatoes they can gather, and any leftover produce on hand to create a hearty and fresh meal. Traditionally it’s tossed with a fruity olive oil, some red wine vinegar, and allowed to soak (preferably overnight) so that the flavors can marry together and the bread becomes nice and tender.

Working at the French Culinary Institute has its perks, one of them being direct access to fresh bread baked daily thanks to our incredible bread baking program. Every day around 3 pm the shelves outside the classroom are piled with loaves of everything from rye, to sourdough, to focaccia for the taking. Since I am addicted to bread, this proves a dangerous thing for me. As such, I tend to take home more loaves than I can use and because they are freshly made without preservatives, they start to go stale the next day.

So, when Hurricane Irene *blew through New York City this past weekend I found myself with lots of time, and thankfully bread and produce to boot. I was stock piled with tomatoes, corn, zucchini, tomatillos, red peppers, and cucumbers, making for a colorful and vitamin-rich blend of veggies. Some leftover shredded chicken got tossed in for protein, and sliced Kalamatas rounded out the sweet flavors with a nice salty bite. I whisked together some tart red wine vinegar and fruity Chilean olive oil, poured it over my cubed bread and veggies, sprinkled it with some sea salt and cracked black pepper and let it hang out and do its thing overnight in the fridge. The next day when I got home from work I had a delicious, hearty, and healthy meal waiting for me, which is the ultimate reward!

This is the perfect summertime meal that allows you to maximize the produce you spent good money on and requires no cooking at all. It also happens to the be one of those rare dishes that gets better with age. Make a big batch and enjoy lunch and dinner for the next 2 to 3 days. Use your creativity and combine whatever flavors and ingredients you like. The recipe I’ve included below is really just a guide for you to create the balance of bread and veggies that suits your taste. You could use lemon juice or balsamic instead of red wine vinegar, add chopped celery for extra crunch, or sprinkle in all those extra herbs you bought but don’t need. The choices are endless, the results are extraordinary.

*Thankfully, Irene did not impact my apartment or my neighborhood, and instead gave me a reason to bake all weekend, but I am saddened by the damage she caused to others and send my well wishes to those affected.

Panzanella Salad

Makes 2 quarts

You could use fresh bread in this recipe, but it’s doing your fresh bread an injustice, and the stale bread holds up better and doesn’t get as mushy. Ripe tomatoes and good quality olive oil are essential to making this dish work, the rest is up to you.

Ingredients

1 loaf of day-old bread (whatever variety you like) cut into cubes, about 6 cups
2 cups chopped tomatoes
2 ears of corn, kernels removed
1 red bell pepper, chopped
4 to 5 tomatillos, chopped
1 cup shredded chicken
1/2 cucumber, chopped
1/2 zucchini, chopped
1/4 cup Kalamata olives, pitted and sliced
2 cloves garlic, finely chopped
Red wine vinegar
Olive oil
Sea salt
Fresh cracked black pepper
Basil, for garnish

Procedure

  1. Toss cubed bread with chopped veggies in a large bowl, preferably glass or a non-reactive material.
  2. Whisk together enough vinegar and olive oil to make 1/2 cup of dressing, balancing the ratio of acidity to your liking. Pour over the bread and veggies, sprinkle with salt and pepper to taste, and mix well.
  3. Cover with plastic wrap and allow to rest in the fridge overnight.
  4. To serve, remove from the fridge at least 30 minutes in advance so that the salad can “relax” and come to the right temperature. Taste for seasoning and adjust if needed. Sprinkle with basil and serve.
Category: Recipes, Seasonal | Tags: , , , , , , , , , , , , ,
FFF | August 7, 2011
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Pan-seared fairy tale eggplant and shishito peppers

My visit to the Union Square Greenmarket last weekend was bountiful and gifted me with more than just the makings of nectarine and lime-basil jam. The hot item at the market was something totally new and exciting to me—fairy tale eggplant.

These tiny, striated, nightshades are dwarf-sized eggplants with very few seeds and a creamy texture that is unlike any eggplant I’ve ever had. Because they are so small they require a very short cooking time, making them the perfect summer side dish. I picked up a handful along with some Japanese shishito peppers that were smiling up at me, begging to be blistered in a hot pan.

Searing the eggplant and peppers in a hot pan with some fruity olive oil and sliced garlic creates this caramelized, sweet flavor and takes a matter of minutes. Sprinkle with some salt and serve alongside your favorite grilled meat or fish for a gourmet summer meal.

Pan-seared fairy tale eggplant and shishito peppers

Serves 4

Fairy tale eggplants have such a creamy texture that I can’t really think of a substitute for this recipe, visit your local farmer’s market over the next few weeks to track them down. Shishito peppers have a mild heat and are slightly bitter, although every once and a while you’ll get a hot one. Check your local asian market if you are unable to find them at the farmer’s market.

Ingredients

Extra virgin olive oil
1 pound fairy tale eggplants, green leaves removed, cut in half lengthwise
10 shishito peppers
2 cloves garlic, thinly sliced
Sea salt 

Procedure

  1. Heat a saute pan over medium-high heat and add enough oil to thinly coat the bottom of the pan. Just as you begin to see slight wisps of smoke, place the eggplant in flesh-side down along with the peppers. Turn the heat down to medium and saute 2 to 3 minutes until the flesh begins to turn golden brown and the peppers start to blister. Flip the eggplant over and add the garlic and continue cooking 1 to 2 minutes, until the peppers are soft and blistered, the eggplant is tender and the garlic begins to caramelize.
  2. Remove from heat and sprinkle with salt to taste. Serve immediately.


Category: Recipes, Seasonal, Uncategorized | Tags: , ,
FFF | August 6, 2011
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Nectarine and lime-basil jam

There seems to be such a short window of time when you can get sweet, slightly sour, and perfectly ripe nectarines in the summer. Forget about those hard, tasteless, clunkers found at most fruit stands and grocery stores, I’m talking about the juice running down your face, can’t eat fast enough, golden gems. I like to pop them in the freezer for a bit before I take a bite, there is nothing more sexy than an ice-cold, juicy nectarine on a hot summer day.

Last weekend I had the rare pleasure of visiting the Union Square Greenmarket and was overwhelmed by the bright, fragrant produce all around me. I think the last time I visited was early spring, and sadly it was just a bunch of potatoes and root vegetables. Not this time. Peaches and nectarines, summer squash in all shapes and sizes, eggplants in every shade of purple, and peppers galore. I went on a mission—to find the perfect fruit and herb combination to turn into jam.

Canning and preserving is not something I have spent much time doing in my culinary life, but the knowledge that there was an abundance of delicious fruit out there that won’t be around much longer was enough to motivate me to try it. One of the stands from upstate had such a nice assortment of nectarines that drew me in, and the woman that sells herbs and flowers had this really fragrant lime-basil plant that tasted citrusy and clean. The sweet and sour flavor of nectarines combined with the tangy and herbal lime-basil sounded like the perfect marriage for a ball jar.

I stopped by the library at The French Culinary Institute to check out a book on canning and preserving to guide me along my journey and popped into my local hardware store to pick up some new ball jars and lids. According to Liana Krissoff, author of “Canning for a New Generation” canning doesn’t have to be scary and intimidating as long as you follow a few simple rules. Her book is a fantastic compilation of recipes and tips for canning everything from tomatoes to persimmons, and is smartly organized by season.

For my nectarine and lime-basil jam I followed Krissoff’s step by step procedure of sanitizing the jars and lids, sealing them in boiling water, and leaving them undisturbed overnight. And by golly it worked, they all sealed! But I must preface this—you can absolutely make this jam and skip the canning process. Put it in a tightly sealed container and store it in the fridge for up to a month and you will be just fine. And to be honest, it is so damn delicious it might only last that long anyway. However, if you want to preserve it so you can enjoy the sweet taste of nectarines in the winter, or give as a gift, canning is the way to go.

The thing I love about this jam is that it’s chunky like a compote and you still get little bits of nectarine pieces in each bite. Spoon this over a a bowl of vanilla ice cream or spread onto warm and buttery brioche toast and you will be in sweet, summer heaven.

Because I’m not a canning expert and don’t want to completely copy the hard work and detail that Krissoff put into her beautiful book, I’m not going to include the canning instructions. If you are a regular canner, do what you always do. If you are new, I highly recommend getting her book. (Buy it here). 

Nectarine and Lime-Basil Jam

Makes 4 to 5 half-pint jars

Recipe adapted from “Canning for a New Generation: Bold, Fresh Flavors for a Modern Pantry” by Liana Krissoff

When selecting your fruit, look for a mixture of ripe and firm nectarines so you get the right balance of sweetness and texture. If you can’t get your hands on lime-basil, use traditional basil and substitute lime juice for lemon juice in the recipe below.

Ingredients

4 pounds nectarines, pitted and chopped (about 10 cups)
1 cup sugar
3 tablespoons strained fresh lemon juice
3 tablespoons minced lime-basil

 Procedure

  1. Place a small plate in the freezer; this will be used to test the jam later on.
  2. Combine the chopped nectarines and sugar in a large dutch oven or other heavy-bottomed pot and place over medium heat. Bring to a simmer, stirring frequently, and cook until the nectarines become tender and somewhat translucent but still hold their shape, about 25 minutes.
  3. To test for doneness, spoon a small bit onto the frozen plate and put into the freezer for one minute. If the jam starts to gel and solidify it’s done.
  4. When the jam is done, remove from heat and stir in the lemon juice and lime-basil.
  5. Spoon the jam into your prepared jars (if canning) or a container with a tight-fitting lid. Let cool on the counter, cover, and store in the fridge for up to a month.
Category: Recipes, Seasonal | Tags: , , , , ,
FFF | July 26, 2011
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La Pizza Fresca

Surviving the meat-wave that was Meatopia 2011 left me with more than just a nice sunburn and tired legs, but an overload of meat consumption! I’m a carnivore for sure, but my body was not happy with me on Sunday (6-course tasting dinner at Public the night before didn’t help either!) “Meatless Monday” took on new meaning to me this week, and thanks for a gift of good mozzarella and ricotta, tomatoes, and basil from work, my dinner was born.

To make good use of my take home ingredients, pizza seemed like a logical and no-fuss choice. My favorite fresh pizza dough available for retail in the city is from Eataly, and at a price of $3.20, it may be the best bargain in the joint. I made a pit stop on a rainy walk home last night and also snatched up some asparagus, long-leaf arugula, and lemons. I roasted the asparagus in some olive oil alongside the dough covered with mozzarella and tomatoes. When it was just about finished, I threw on the asparagus and ricotta, let it get melty, tossed together some arugula and lemon juice, and topped the hot and crispy pizza with the bright and peppery salad and a drizzle of good balsamic.

The name of this dish, La Pizza Fresca (the fresh pizza) is vague, generic, and corny. But when I tasted this crusty, cheesy, and vegetal combination fresh is the only word that came to mind. This pizza can be whatever you want it to be, just let the fresh inspiration be your guide.

La Pizza Fresca

No amounts are going to be listed in this recipe as it is customizable and up to you. I split a ball of dough in half for myself which was plenty, but I was starving.

Ingredients

Fresh pizza dough, rested on the counter 1 hour
Flour, for dusting
Olive oil
Fresh mozzarella
Tomatoes, sliced
Asparagus, cut into 1-inch pieces
Ricotta
Arugula
Lemon juice
Basil, for garnish
Red pepper flakes, for garnish
Balsamic vinegar
Fleur de sel and fresh ground pepper

Procedure

  1. Preheat oven to 475 degrees F.
  2. Sprinkle your work surface with flour and begin to roll out your dough, working from the outside and turning, leaving the center slightly thicker than the edges, adding flour as you go to prevent sticking. Transfer the dough to a sheet pan or pizza tray lightly coated with flour.
  3. Brush the dough with olive oil and layer mozzarella and tomatoes. Place in the oven and turn temperature down to 450 degrees F. Allow to cook until the edges begin to turn golden and the cheese is melted.
  4. While the pizza cooks, toss the asparagus with some oil, salt, and pepper and roast in the oven until just about cooked, it should have a little bite.
  5. Remove the pizza, add dollops of ricotta and the asparagus. Place back in the oven for another 2 to 3 minutes.
  6. Toss arugula with lemon juice, olive oil, and salt to taste.
  7. Top finished pizza with arugula salad, torn basil, red pepper flakes, a few drizzles of balsamic, and a sprinkle of salt.

 

Category: Recipes | Tags: , , , ,
FFF | June 22, 2011
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Steak and Shrimp Lettuce Wraps with Cucumber-Melon Salsa

I am over the moon that the team at Gourmet LIVE have introduced an iPhone version of their popular magazine app for the iPad, providing me with the perfect subway-ride companion. Each issue features not only interesting and diverse food articles, but recipes from the Gourmet archives. On today’s ride home I discovered a recipe for Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney. Desperate for a dinner idea, this sounded like the perfect meal for this hot and muggy day.

After cruising the aisles at my local market, Grace’s, I picked up the required ingredients, but also felt inspired to take my own spin on the dish. The butcher only had teriyaki-marinated hanger steak on hand, so I went with the skirt steak instead, one of my favorite cuts for it’s fast cooking time and tender texture. I also couldn’t help but notice the pink Florida shrimp on display at the seafood counter and thought: surf and turf!

I spotted some gorgeous baby Bibb lettuces and felt like this was the perfect dish to be eaten in a lettuce cup and a nice way to introduce more green. After waiting anxiously for a torrential rainstorm to subside, it was off to my kitchen and time to get cooking.

The original recipe calls for curry powder to be rubbed on the steak, but I’m not crazy about the premixed version in most stores, I prefer to blend my own spices to get the exact flavor I’m looking for. Cumin, coriander, and fenugreek are classic curry spices and blend really well with lime. The flavor this marinade gave the steak and shrimp was fantastic, it had the right blend of spice and acidity and paired well with the sweet and spicy salsa.

This is the perfect summertime meal when you want to get dinner on the table fast and don’t want to mess with lots of pots and pans. Feel free to add your own flair to the salsa or marinade based on your preferences. I can promise you this, if you find a ripe and sweet summer melon you’ll want to eat this salsa straight out of the bowl.

Steak and Shrimp Lettuce Wraps with Cucumber-Melon Salsa

Recipe adapted from Gourmet, June 2009

Serves 2

Cucumber-Melon Salsa

This simple “salsa” is a cinch to throw together and bursting with the bright flavors of summer. Be sure to use a ripe and sweet honeydew mellon so it’s flavors really shine through. This would also be delicious with tacos, over rice, tossed into a salad, or with tortilla chips.

Ingredients

1/2 cucumber, peeled, seeds removed, small dice
1 cup honeydew mellon, small dice
1/2 red onion, small dice
1 jalapeno, small dice (seeds in or out based on heat preference)
Juice of 1 lime
Cilantro, chopped
Splash of rice vinegar
Salt

Procedure

Combine all the ingredients in a glass or plastic mixing bowl. Add as much cilantro as you like, and adjust the acidity with lime juice and rice vinegar. Season to taste with salt. Allow to marinate for 15 to 20 minutes at room temperature before using. Store remaining salsa in an airtight container in the refrigerator and use within 2 to 3 days.

Steak and Shrimp Lettuce Wraps

The fragrant and herbal flavors of cumin, coriander, and fenugreek take your average grilled steak and shrimp to the next level. Fenugreek has both a sweet and savory flavor and is used in Indian curries. If you can’t find it at your grocery store, substitute a little curry powder instead.

Ingredients

1/2 pound skirt steak
1/2 pound 21-30 count shrimp, shelled and deveined
Bibb lettuce, for serving

For marinade:
Juice of 1 lime
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fenugreek

Serving suggestion: jasmine rice tossed with lime juice and chopped cilantro.

Procedure

  1. Whisk all the ingredients for the marinade together in a medium glass or plastic mixing bowl. Taste and adjust seasoning.
  2. Coat the steak with 3/4 of the marinade and allow to come to room temperature and absorb the flavors for 15 to 20 minutes.
  3. Meanwhile, heat your grill, grill pan, or cast iron skillet to medium-high heat.
  4. When you are getting ready to cook the steak, toss the shrimp in the remaining marinade and allow to soak up the flavors for 5 minutes. Don’t let the shrimp sit in the marinade too long, it’s acidic and after a while it will begin to cook them.
  5. Place the steak on the hot grill or pan and cook for 2 to 3 minutes on each side for medium rare. Remove and allow to rest for at least 10 minutes so it can reabsorb all its juices and stay tender.
  6. Place the shrimp on the hot grill or pan and cook for about 30 seconds on each side, until they just turn pink. Remove and set aside.
  7. To serve, slice your steak into thin strips across the grain. Serve the steak and shrimp with lettuce leaves and top with the Cucumber-Melon salsa.

 

Category: Recipes, Seasonal | Tags: , , , , , ,
FFF | May 30, 2011
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The Incredible Edible Egg, lessons from Master Chef Jacques Pépin

The Dean of Special Program’s at the French Culinary Institute, Master Chef Jacques Pépin, recently spent some time with students and alumni in the International Culinary Theater to talk about life’s wonder ingredient: eggs!

Eggs are incredible for a number of reasons—not only are they packed with protein and nutrients, but they can thicken, stabilize, emulsify, and add flavor. Whether hard-boiled, over-easy, scrambled, whipped into a meringue, or the secret to a souffle, eggs are an essential ingredient every cook should know how to work with.

A master of classical French cooking, Chef Pépin has been working with eggs his entire life and introduced some very helpful tips and simple recipes to the crowd of eager listeners. Here are the highlights:

On boiling eggs:

  • When soft-boiling or hard-boiling an egg, use the tip of a pin to poke a tiny hole in the top of the egg. This allows pressure to release as the egg is cooking, preventing cracking and helping reduce the sulfuric smell and gray lining around the yolk.
  • As soon as your eggs are cooked, place them in a bowl of ice water to shock them for at least 15 minutes. This slows down the cooking process and allows the sulfur inside the egg to escape into the water, again preventing that stinky smell and reducing the chances of getting the gray lining.

On separating whites and yolks:

  • If you separate whites by passing the yolk back and forth in the shell you leave behind 20% of the whites and run the risk of breaking the yolk. If you are working with a recipe calling for whites and don’t get them all, your ratios may be negatively impacted and that souffle or meringue may not come out right.
  • Instead, separate the whites and yolks while the eggs are cold using your hands (clean of course!), passing the yolk back and forth. This method works well because the cold egg prevents the yolk from breaking as easily and you will drain off almost all the whites.

On mayonnaise:

  • According to Chef Pépin, there is nothing quite like fresh mayonnaise, and I have to agree. Simply add a few yolks into a bowl, add a dash of vinegar, and stream in canola oil slowly while whisking vigorously until a smooth emulsion forms. Season to your tastes with salt and pepper and serve and use within a day. Takes a matter of minutes and is leaps and bounds better than that jarred stuff.

Chef Pépin also shared with us a recipe for his mother’s take on deviled eggs, what he calls Eggs Janet. Janet, his mother, is 96 and still a powerful presence in his life. She makes a garlicky filling for the eggs, stuffs them, then sautes them in a little butter to achieve a golden crust. She serves them over a quick mustard sauce for a simple but tasty egg dish.

Eggs Janet

Recipe courtesy Chef Jacques Pépin

Ingredients

4 hard-boiled eggs
3 cloves garlic, chopped
Chives
Salt and pepper
Milk
Butter

For mustard sauce:

2 tablespoons Dijon mustard
Canola oil
Chopped fresh herbs (chervil, parsley, and chives work great)
Salt and pepper

Procedure

  1. Slice the hard-boiled eggs in half lengthwise and remove the yolks using a small spoon. Place 3 of the yolks in a bowl and reserve the fourth yolk for the mustard sauce.
  2. Mash the yolks with the garlic and chives until a smooth paste forms. Season with salt and pepper to taste. Pour in milk, a little at a time, until the mixture is creamy. Spoon the filling into the egg whites.
  3. Melt some butter in a saute pan over medium heat. Add eggs, filling side down, and gently saute until the surface is golden brown, about 2 minutes. Remove and serve over mustard sauce.

For mustard sauce:

Whisk egg yolk with Dijon mustard until incorporated. Stream in canola oil and whisk until an emulsion forms. Stir in herbs and season with salt and pepper to taste.

Category: How To, Recipes, Uncategorized | Tags: , ,
FFF | May 9, 2011
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Almond and Orange Biscotti

When it comes to biscotti, it’s all about the dip. The sweet and crunchy Italian cookie was made for dipping into coffee and espresso. There is just something about a crunchy cookie turning soft and moist after being dipped that makes these cookies so appealing, just like Oreos and milk.

The name “biscotti” originates from a latin phrase meaning “twice-cooked”, and this is because the cookie is first baked in the shape of a log, then sliced and baked again to ensure it gets that nice, crispy texture. Biscotti are traditionally made with almonds but can handle almost any flavor combination you enjoy.

This recipe is a spin on the classic cookie, where the sweet flavor of almonds is accented by the bright flavor of orange zest and the subtle, yet critical secret ingredient: an Italian vanilla-flavored leavener. Sold under the brand Paneangeli as Lievito Pane degli Angeli (or bread of the angels), this white powder is a mixture of baking soda with vanilla flavorings and is used to create a number of traditional Italian desserts like panetone, tortes, and biscotti. You can find this product at Italian markets or order it online from Amazon here.

Biscotti are the perfect way to start or end your day. Enjoy a cookie with your morning coffee, or as the Italians do, with a glass of sweet Vin Santo after dinner. This recipe is simple enough for even the timid baker and will outshine any store-bought biscotti. Make a batch for your house, or send some to a friend as the perfect homemade gift.

Almond and Orange Biscotti

Recipe adapted from Gabriele Corcos and Debi Mazar of Cooking Channels’ Extra Virgin

Makes about 45 cookies

Ingredients

2 cups raw, unpeeled almonds
2 eggs, plus 1, for glaze
3 egg yolks, plus 1 if needed
4 tablespoons unsalted butter, melted
Zest of 1 orange
2 1/2 cups sugar, plus 2 tablespoons, for glaze
3 1/2 cups all-purpose flour
1 (.5 ounce/16 g) package Lievito Pane degu Angeli (vanilla-flavored Italian leavener)
Pinch of salt

Procedure

  1. Preheat oven to 325 degrees F.
  2. Toast the almonds on a cookie sheet until fragrant, about 8 minutes, watching to ensure they don’t burn.
  3. Turn oven up to 350 degrees F.
  4. In a stand mixer using a paddle attachment, beat 2 eggs, 3 yolks, melted butter, orange zest and 2 1/2 cups sugar on medium speed until light in color and smooth in texture.
  5. In a separate bowl, whisk together the flour, package of Lievito Pane degu Angeli, and a pinch of salt. Then slowly, one spoonful at the time, add the dry ingredients to the wet ingredients and beat on low speed until the dough forms and starts to come away from the sides of the bowl, about 2 minutes. The dough should not be too wet, if it crumbles, add an extra egg yolk to bind the ingredients.
  6. Remove the bowl from the mixer and stir in the almonds by hand.
  7. Butter 2 cookie sheets and, using your hands, separate the dough in two equal parts. Stretch each piece of dough into a long cylinder, about 2-inches thick and 8-inches long, and place on each sheet.
  8. In a small bowl mix 2 tablespoons sugar and one egg, then with a pastry brush glaze the cookie dough evenly and place the sheets in the oven. Bake for 35 to 40 minutes, until the top is golden brown and it has expanded by at least half in size. Remove from the oven and rest on a cooling rack for 1 hour. Using a bread knife, slice the cookies about 3/4-inch thick and let rest on the cookie sheets, uncovered, overnight to help ensure a proper crunchiness.
  9. The next day, toast the cookies in a 350 degree F oven for 10 minutes on each side to complete the twice-baked process. Store in an airtight container.
Category: Recipes, Weekend Warrior | Tags: , , , ,
FFF | May 2, 2011
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Dried hibiscus flowers: 1 simple syrup, 3 easy recipes

Hibiscus flowers aren’t just pretty to look at, their dried leaves are incredibly bright and herbaceous and are completely edible. Dried hibiscus flowers are a treasured ingredient across many parts of the world—in Egypt they are known as kakkadeeh, Mexico as flor de Jamaica, and in the Caribbean as sorrel. Many cultures steep the leaves to create a refreshing bright pink tea that is said to reduce fever, improve skin complexion, and improve kidney function.

While dried hibiscus tea is tart and tasty, there are a variety of other ways you can enjoy this magenta-hued delicacy. Adding dried hibiscus flowers to a basic simple syrup is the launch pad for a ton of creative and flavorful recipes. Make a batch and keep it in your refrigerator for a quick drink mix, ice cream topping, or use it in one of my 3 easy recipes featured below.

While not common in your local grocery store, you can find dried hibiscus flowers (perhaps by one of the names listed above) at tea and spice shops, Caribbean and Latin markets, Whole Foods, online, and at Kalustyan’s in New York City.

Hibiscus Ginger Syrup

Makes 2 cups

2 cups water
1 cup sugar
1 ounce dried hibiscus flowers
1 (2-inch) piece ginger, peeled and thinly sliced

Add water, sugar, dried hibiscus, and ginger to a saucepan and bring to a boil, stirring frequently. Once at a boil, turn off heat and allow mixture to steep for at least 20 minutes, until all the sugar has dissolved and the syrup is deep-magenta in color. Strain syrup through a fine mesh strainer into a re-sealable container (be careful this can stain). Chill in the refrigerator until cold and ready to use. The syrup will hold, tightly covered, for up to 3 weeks in the refrigerator.

Strawberry, Hibiscus, and Ginger Granita

A granita is similar to a slushy and is the perfect dessert for a warm spring day. It’s cold, refreshing, and the herbal flavor of the hibiscus compliments the sweet strawberries.

Makes 4 to 6 servings

2 cups hulled strawberries, roughly chopped
Juice of 1 lime
2 cups ice
1 cup hibiscus ginger simple syrup

Place the strawberries, lime juice, and ice into a high speed blender and blend until the mixture is smooth; strain through a fine mesh strainer to remove seeds. Mix in the simple syrup and pour into a glass baking dish (11-by-13-inch). Place dish in the freezer and chill for at least 30 minutes, then scrape mixture with a fork to break up ice crystals and continue freezing. Repeat this process 4 to 5 times until the mixture resembles a slushy texture. Spoon granita into bowls or martini glasses and serve immediately.

Pink Punch

Brighten up your cocktail hour with this pink cocktail that packs a real punch. All you need is a little simple syrup to turn your classic vodka soda into something special. This ratio is just a guide, feel free to add or reduce the amount of vodka to your liking.

Makes 4 cocktails

1 cup vodka
1/2 cup hibiscus ginger simple syrup
Crushed ice
Club soda
Lime wedges, for garnish

Place vodka, simple syrup, and ice in a cocktail shaker; shake well and strain into chilled cocktail glasses. Top with club soda and garnish with a lime wedge.

Hibiscus Ginger Glaze

Sweet syrup isn’t just for cocktails and desserts. Reducing the syrup down to a glaze takes just a few minutes and adds a bold depth of flavor to grilled or roasted meats and fish. A dab of butter helps give it shine and smooths out the flavor. Be sure to keep an eye on it though, it reduces fast and if it burns, it will taste bitter.

Makes 1/4 cup of glaze

1 cup hibiscus ginger simple syrup
1 tablespoon unsalted butter

Place syrup in a small saucepan over medium heat; reduce until thick and syrupy, about 5 minutes. Remove from heat, whisk in butter, and keep warm until ready to use. Serve over chicken, fish, or pork.

 

Category: Recipes, Weekend Warrior | Tags: , , , , , ,
FFF | April 17, 2011
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Baby artichokes a la Provençal

Spring has sprung, and what better way to ring in the season of new beginnings than with baby artichokes! Hopefully you’ve checked out my last post on preparing baby artichokes and feel confident and are ready to get cooking.

A simple and flavorful way to enjoy baby artichokes is to saute them with fragrant shallots and garlic, cooked down in a bright lemon-wine sauce, and baked in the oven until tender and melt-in-your-mouth good. This side dish is fantastic with a sauteed piece of sea bass or your favorite meaty white fish. Or serve them as the French do: with a green salad, slice of nutty cheese, and a glass of crisp white wine.

This recipe for baby artichokes a la Provençal was featured in my Weekend Warrior column over at MarcusSamuelsson.com and is a perfect introduction to working with artichokes. I do hope you’ll give it a try!

Baby Artichokes A La Provençal Recipe

Adapted from the Le Creuset Mini-Cocotte cookbook
Serves 4

2 lemons
20 baby artichokes
2 shallots, minced
5 cloves garlic, minced
Extra virgin olive oil
Zest and juice of 1 lemon
3/4 cup dry white wine (sauvignon blanc or chardonnay work well)
2 tablespoons fresh thyme, plus more for garnish
Salt and freshly ground pepper

1. To prepare the artichokes: Fill a large bowl with water and add the juice of 2 lemons, plus the lemon pieces. Cut off the stems of the baby artichokes, leaving a 1-inch piece, and peel the remaining stems with a peeler, removing the fibrous threads. Peel back the first few layers of tough outer leaves, and cut off the top 1/4 of the artichoke. Cut each artichoke in half and place immediately in lemon water to prevent the artichokes from turning brown. If they begin to brown while preparing, rub them generously with lemon.

2. Heat enough olive oil to coat the bottom of a saute pan over medium-low heat; add the shallots and garlic and cook slowly until they become fragrant and translucent, turning the heat down if they begin to color. Add the artichokes face down, the juice of 1 lemon, and cook for 10 minutes over medium heat.

3. While the artichokes are cooking, preheat your oven to 350 degrees F. Gather a small baking dish or 4 mini cast iron cocottes (available from Le Creuset) to finish cooking the artichokes.

4. Deglaze the pan with white wine and add the zest, thyme, and salt and pepper; cook for another 10 minutes, until a syrupy glaze forms in the bottom of the pan and the artichokes have softened.

5. Transfer the artichokes and all the pan drippings into the baking dish or mini-cocottes, cover with a lid or aluminum foil, and bake in the oven for 20 minutes, until the outer leaves of the artichokes are tender.

6. Season to taste with salt and pepper, top with some additional fresh thyme and a drizzle of olive oil; serve hot.

Category: Recipes, Seasonal, Weekend Warrior | Tags: , , , , , , ,
FFF | April 11, 2011
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Potato, red onion, and gruyère tart

Remember I promised you a savory tart to put that pâte brisée to good use? Well friends, start defrosting that dough and get ready for a comforting and decadent treat. Thinly sliced fingerling potatoes are tossed in a little cream and egg (where all good things begin), layered on top of red onions, topped with fresh thyme and pungent gruyère, and baked in a buttery crust until bubbling and golden brown.

Paired with a green salad this could be a meal all on its own, especially for lunch, but it also makes a gorgeous side dish to a roasted chicken for dinner. I chose to bake these into individual tarts because I have these precious dishes I’ve been wanting to use, but you could easily do this in a large tart pan, or even a small sheet tray.

This recipe was featured in my weekly Weekend Warrior column over at MarcusSamuelsson.com but I’ve also included the recipe below.

Potato, Gruyère, and Red Onion Tart
Recipe adapted from Chef DJ Olsen of Lou Wine Bar, Hollywood, CA (discovered on the Good Eats podcast)

Makes 4 individual tarts, or 1 (9-inch) tart

1/2 recipe pâte brisée (see previous post for recipe)
1/2 pound fingerling potatoes (about 8 potatoes)
1/2 red onion, thinly sliced
1 egg
1/4 cup cream
2 tablespoons fresh thyme
Salt and freshly ground black pepper
4 ounces gruyère cheese, shredded

For the tart shell

  1. Preheat oven to 350 degrees F.
  2. On a lightly floured piece of parchment paper, roll dough out to a large circle, 1/8-inch thick. Trace individual tart shells (or 1 large one) leaving a 1-inch border so enough dough can fold over the sides. If the dough is firm enough, carefully remove the cut out dough and lay inside the tart shell, pressing in to the sides so it’s even (if the dough is too soft to work with, place back in the refrigerator until it firms up). Remove the excess dough overlapping the edge of the shell (if necessary) and place inside the refrigerator for 15 minutes.
  3. Remove the tart shell(s) and dock the base of the shell with the tines of a fork, about every 1/2-inch, to ensure the dough doesn’t puff up during baking. Bake in the oven until golden brown and cooked through, 22 to 25 minutes. Allow tart to cool before filling.

For the filling

  1. While the tart shell is baking, place the potatoes in a pot and cover with cold water; bring to a boil and cook until a knife easily pierces the flesh with no resistance; remove and let cool.
  2. As the potatoes are cooling, slice 1/2 a red onion into thin slivers, whisk the egg and cream together in a bowl, and pick your thyme leaves. Slice the cooled potatoes 1/4-inch thick on the bias and add to the cream/egg mixture; season with salt and pepper and toss to coat evenly.

To assemble

  1. Evenly distribute the red onion slices into the base of the tart(s); top with the potato mixture, sprinkle with thyme, and cover with gruyère cheese (if making in advance, stop here, cover and refrigerate up to a day).
  2. Bake at 350 degrees F until the cheese is melted and the tart is heated through, about 15 minutes. For an extra golden, cheesy crust, place the tart under the broiler for another 2 minutes. Serve warm.

 

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