Archive for Seasonal

FFF | December 13, 2010
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Roasted Winter Vegetable Risotto

After months of hard work, preparation, and anticipation the time has finally arrived for me to begin working in the kitchen at L’Ecole, the restaurant of the French Culinary Institute (FCI).  The idea of working in a restaurant kitchen always scared me a bit.  Me, working the line, making food to order that people are actually paying for? I always sort of envisioned it as this hectic, crazed experience that requires strength, speed, and an absence of fear, something I would never be cut out for. And after working three dinner shifts I discovered that’s exactly what it’s like.  But here’s the crazy thing—sometime in the last seven months this former human resources director and cooking enthusiast has transformed into a fast, fearless, no nonsense, honest-to-goodness cook.  Is this really me?!

The education I’ve received at FCI has been outstanding, and my readiness and adaptability to work in the kitchen is a true testament to the curriculum and instructors that have been guiding me and my classmates for the last seven months. But I would be remiss not to mention how hard I’ve been working up until now to get myself ready for this next big adventure. I can honestly say I’ve never worked so hard in my life at something, and I’m really proud of what I’m able to do.  But enough about me, my horn, and all that tooting…

The the last two levels of the Culinary Arts program require you to work in a rotation of stations in the kitchen, switching stations every fifth class.  My first assignment is working the entremetier station—responsible for preparing vegetable dishes and nightly specials.  One could argue that I caught a lucky break in starting out here, the dishes aren’t as involved or popular as say, saucier (meat) and poissonner (fish), and my partner and I certainly have a more relaxed pace then some of our other classmates, but we have our own challenges as well.  Most notable is the fact that we have to come up with the nightly vegetable plate—an entree alternative for vegetarians—on our own.  This is one of the few stations where you get to express your creativity as most other stations are responsible for set dishes.

I volunteered to prepare the vegetable plate for Thursday night’s dinner service with the idea of making a roasted cauliflower risotto.  Cauliflower is one of the few vegetables that is in season right now in New York, along with broccoli, brussels sprouts, turnips, onions, and winter squashes.  On the surface these are not the most sexy members of the locavore bunch, but with some nice olive oil, fresh herbs, and the magic of the Maillard reaction, even the humble cauliflower can be delicious, taking on a nutty flavor when roasted.  Risotto seemed like the perfect bed for the roasted vegetables.  Something about the creamy mouthfeel that you get from the starch combined with the slight bite from the al dente rice provides a rich and filling contrast to the vegetables, and gives the diner—whether vegetarian or not—the satisfaction of enjoying an entree sans protein that is as filling as their neighbor’s.

My original plan was to prepare the risotto the traditional way, with butter, onions, and nutty Parmesan cheese, but our new instructor, Chef Nick, suggested adding mascarpone and créme fraiche for an even richer and creamier texture, which of course was sinfully delicious.  He also gave me the idea to add brussels sprout leaves and some roasted butternut squash for added color and flavor, which was a great idea since my original concept would have been a bit beige.  I tossed in some golden raisins reconstituted in white wine for a sweet, acidic balance to all the cream, and we fried sage leaves for an herb garnish.  Not forgetting the importance of contrasting textures, toasted pine nuts were sprinkled on top for crunch.

I could not have been more pleased with the completed dish. The risotto came out creamy and al dente, and the vegetables, unglamorous as they may be, really shined brightly. All the components complimented one another and the feedback from my classmates and chef instructors was positive.  Dinner service went off without a hitch and we had at least 10 orders come through.  It was really exciting to think that 10 different people thought my dish sounded delicious enough to order—and pay for!

This is the perfect example of a winter meal that will comfort you and give you a good excuse to eat vegetables in season.  Like pasta, risotto is an easy dish to get creative with, throw in whatever vegetables, herbs, nuts, and cheeses you have on hand and experiment with flavors.  The recipe below lists approximate measurements, it’s merely a guide, so feel free to go heavy with the things you like and light on the things you aren’t so crazy about.  Once you get the technique for making risotto down the possibilities are endless!

Roasted Winter Vegetable Risotto

Risotto is often regarded as a dish you make only when you have time to guard the stove, but using the restaurant-style technique below you can prepare it in advance and finish when you’re ready to eat, all in a matter of minutes, thus making this a perfect dish to serve at your next dinner party.

Makes 4 (main course) portions

This was a shot of what was left at the end of the night, not quite as pretty as what was served, but you get the idea. Just imagine roasted veg and fried sage on top.

Ingredients

For the risotto

  • Unsalted butter
  • 1 onion, finely diced
  • 2 cups Arborio or Carnaroli rice
  • White wine
  • Chicken or vegetable stock (you will need roughly 8 cups)
  • Salt
  • Freshly ground pepper

For the vegetables

  • 1 head cauliflower, cut into small florets
  • 1 cup brussels sprout leaves
  • 1 small butternut squash, medium dice
  • olive oil
  • lemon juice
  • Fresh thyme leaves
  • Salt
  • Freshly ground pepper

To finish

  • Unsalted butter
  • Parmesan cheese, grated
  • Mascarpone cheese
  • Créme fraiche (substitute with sour cream if you can’t find in your grocer)
  • 1/2 cup white wine
  • 1/2 cup golden raisins
  • Olive oil
  • Fresh sage leaves
  • Pine nuts, toasted
  • Parmesan cheese, shaved

Directions

For the risotto

  1. Bring stock to a boil, reduce heat to low, and keep warm on the stove.
  2. Melt a spoonful of butter in a deep saute pan or saucepan over medium heat until it begins to foam; add onions, sprinkle with salt, and saute until onions are translucent, but not browned. Toss rice with onions and butter and toast for a few minutes, making sure all the rice is coated with butter (add more if needed).
  3. Pour in enough white wine to cover the rice half way and deglaze, making sure to stir vigorously and loosen any pieces stuck to the bottom of the pan; let the wine reduce until it’s almost dry.
  4. Add a ladle-full of hot stock and briskly simmer, stirring, until stock has been absorbed. Continue simmering and adding hot stock, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next. Season with salt and pepper to taste. If you want to hold it and finish closer to serving time, stop when the rice is about 75% of the way done, it should still have a crunchy bite and be a little creamy.  Spoon the risotto onto a sheet tray lined with parchment paper and let cool.  Once cool, transfer into a storage container and place in the refrigerator until ready to use.

For the vegetables

  1. Preheat oven to 350 degrees.
  2. Toss the cauliflower florets with olive oil, lemon juice, salt, pepper, and thyme leaves.  Place on a sheet tray and roast in the oven until golden brown and cooked through.  Keep an eye on the cauliflower to ensure it doesn’t burn, it helps if you toss the florets a few times in the middle of roasting to get an even color. Add a little more oil or cover with aluminum foil if they are browning too quickly.
  3. Repeat the same process for the butternut squash.
  4. To remove the leaves from the brussels sprouts, remove the stem and core using a pairing knife, then carefully peel back leaves. Prepare a bowl of ice water. Bring a pot of water to a boil.  Once boiling, salt heavily until the water tastes like the sea. Drop in brussels sprout leaves and cook until tender, it should only take a few minutes.  When cooked, remove using a slotted spoon and drop directly into the ice water to shock and stop the cooking process, this will help them keep their bright green color.  Strain in a colander and let air dry.

To finish

  1. Place raisins into a heat-safe bowl;bring wine to a boil; remove from heat and pour over raisins. Let sit for at least 10 minutes. Strain and discard wine (or save for later use).
  2. Saute sage leaves in olive oil until they are crispy, but not brown. Let drain on a paper towel and reserve for garnish.
  3. Place cooled risotto into a saucepan with a 1/2 a cup of stock over medium heat, stirring frequently.  Continue to add more stock, a little at a time, until the risotto is heated through and has a creamy, but not loose, texture. Stir in butter, raisins, Parmesan cheese, mascarpone, and créme fraiche (it should be creamy and rich). Season to taste. Add cooked vegetables, reserving some for garnish.
  4. To plate, place two spoonfuls of risotto into a hot, shallow bowl, shave a few slices of Parmesan on top, sprinkle with pine nuts and roasted vegetables, and top with a piece of fried sage.
Category: Culinary School, Recipes, Seasonal | Tags: , , , , , ,
FFF | November 23, 2010
One comment

Baked Brie Bites with Cranberry Pear Chutney

A classic and always delicious appetizer during the holiday season is baked brie.  A wheel of brie, topped with some sort of fruit and/or nut mixture, wrapped in puff pastry, and baked until golden and gooey.  There is no doubt that you have either seen or tried this at your office Christmas party or neighbor’s holiday open house.  While delicious to look at, functionally its a complete pain.  You have to use a knife to cut through the pastry, allowing the cheese to ooze all over the platter it’s served on, forcing your guests to then scoop up the cheese all the while attempting to get a piece of the pastry to go with it.

When it came time to think of hors d’oeuvres for our fall harvest buffet at FCI I instinctively went to baked brie, but started thinking outside the box to come up with a simpler way to serve it.  My solution? Individual baked brie’s! These Baked Brie Bites allow you to get the best of all three components in one bite, and who doesn’t love a bite-size snack?  The recipe below may seem a bit intimidating at first, but once you get rolling they are really quite simple. Plus, you can make them days in advance to save time on Thanksgiving or keep handy for when an unexpected guest arrives over the holidays.

Baked Brie Bites with Cranberry Pear Chutney

These are scrumptious and addictive. Depending on the size of your guest list you may want to double this recipe, simply use the additional sheet of puff pastry that comes in the package.  To make these in advance, freeze on a sheet tray, and once frozen, place inside an air tight container until ready to bake.

Makes 25

Ingredients

  • 1 sheet puff pastry, thawed
  • 1 wedge brie cheese
  • Cranberry pear chutney (see recipe below)
  • Egg wash (egg white mixed with 1 tablespoon water)

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Lay the sheet of puff pastry out onto a floured work surface.  Dust a rolling pin with flour and roll out the sheet into a 12 inch square.  Using a pizza cutter, cut five lines across and five lines down to make 25 equal sized squares.  Place pastry squares onto the baking sheet.
  3. To assemble the bites, place a cube size piece of brie (just break off with your fingers) in the center of the pastry square. Top with a spoonful of chutney. Repeat for remaining pastry squares.
  4. Brush the edges of the pastry squares with a little bit of egg wash. Fold the corners of the pastry square over the top of the filling and gently twist to close.  Once enclosed, brush the tops of the bites with more egg wash to ensure a golden crust.
  5. Bake the bites in the oven for 15 to 20 minutes, or until golden and puffed.  The bites will open up and expose the filling during baking which is OK (see picture) just keep an eye on them to make sure the filling isn’t leaking out onto the sheet pan.  If that happens, remove from the oven and carefully crimp the edges of the dough to keep in intact.

Cranberry Pear Chutney

This is the go-to cranberry sauce recipe my Mom makes for the holidays.  It’s tart, sweet, and spicy and is such a nice upgrade from boring old cranberry sauce.  This recipe makes more than enough for the Baked Brie Bites and the remaining can be served alongside your turkey at Thanksgiving dinner.  This can be made days in advance and stored in the refrigerator in a tightly sealed container.

Makes 4 3/4 cups

Ingredients

  • 1 1/2 cups sugar
  • 1 cup water
  • 1 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2 (3 inch) cinnamon sticks
  • 1 (12 0z) package of fresh cranberries
  • 2 cups chopped peeled pears (3 medium pears)
  • 1 cup chopped granny smith apple (1 small)
  • 1/3 cup chopped onion
  • 2 tablespoons fresh lemon juice

Directions

  1. Combine first 6 ingredients in a large sauce pan. Bring to a boil, stir until sugar dissolves.
  2. Reduce heat and simmer for 10 minutes or until cranberries begin to pop.
  3. Stir in pear, apple, and onion, and cook for 20 minutes or until fruit is tender.
  4. Remove from heat, stir in juice.
  5. Cool to room temperature. Discard Cinnamon sticks.
Category: Culinary School, Recipes, Seasonal | Tags: , , , , ,
FFF | November 22, 2010
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Pumpkin Roulade with Ginger Buttercream

Happy Thanksgiving week foodies!  All I can think about this week is food, well, that’s really every week, but this week especially savory, sweet, and scrumptious thoughts are filling my head.  In honor of the best food holiday of the year, I’ll be posting some tasty fall recipes to compliment your Thanksgiving meal, or any meal, as we embark on the holiday season.  The first thing on the menu is actually a first for Fun Fearless Foodie, a guest writer has joined us!  Mark Justice, a fellow UCF Knight and foodie, has embraced the Fun Fearless Foodie spirit and tackled one of his culinary fears, making a roulade (rolled cake) in honor of the holiday.  Enjoy Mark’s journey to sweet success below as he attempts a delicious Pumpkin Roulade with Ginger Buttercream!

The holidays are a time of year that inspire foodies everywhere to reach for new heights and nowhere is this more apparent than on the dessert plate. When I first saw a photo of Ina Garten’s Pumpkin Roulade with Ginger Buttercream I knew it was destined to find a place at my Thanksgiving table. The problem? Glossy photos aside, the directions were beyond intimidating. At one point, the recipe calls for turning the just out of the oven cake onto a towel and rolling it into a log! Surely this was a feat for a master cook and the dozens of outtakes that are only possible on cable TV.

And so I did something that no true foodie should ever do, I allowed my fear to overcome my thirst for achievement. I settled for a less complicated dessert and each year when the holidays rolled around I let my fear overcome my dreams of the perfection featured in Ina’s glossy photos. This year was decidedly different for me and as I sat down to plan my holiday menu I was determined to include Ina’s pumpkin roulade. I gathered my ingredients, read carefully over the recipe, and mixed up the batter as I had for countless goodies in the past. Then, as it came time to pull the cake from the oven and turn it onto the prepared towel, I reminded myself to have no fear. To my surprise, the cake fell perfectly on my counter intact and ready for the next step. Hours later, as I unrolled the cake and filled it with ginger butter-cream, the recipe turned out exactly as planned. I learned several lessons making Ina’s pumpkin roulade, but the most important was that any recipe can be executed well with a little practice and culinary courage.

Pumpkin Roulade with Ginger Buttercream

Recipe exactly as printed in Ina Garten’s Barefoot Contessa Back to Basics

Makes 1 cake

Ingredients

For the cake:

  • ¾ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • ¾ cup canned pumpkin (not pie filling)
  • ¼ cup confectioners’ sugar, plus extra for dusting

For the filling:

  • 12 ounces Italian mascarpone cheese
  • 1 ¼ cups sifted confectioners’ sugar
  • 2 tablespoons heavy cream
  • ¼ minced dry crystallized ginger (not in syrup)
  • Pinch of kosher salt

Directions

  1. Preheat the oven to 375 degrees. Grease a 13 x 18 x 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
  2. In a small bowl, sift together the dry ingredients and stir to combine.
  3. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the dry ingredients, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula.
  4. Pour batter into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
  5. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire ¼ cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel (don’t press!), starting at the short end of the cake. Allow to cool completely on a wire rack.
  6. Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners’ sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger and salt.
  7. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Re-roll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioner’s sugar and serve sliced.

Notes and adaptations

Crystallized Ginger: Whenever crystallized ginger is called for in a dessert I prefer to use the largest pieces I can find commercially and chop them on my own. The smaller pre-chopped varieties that are available can sometimes contribute an unwanted crunchiness in desserts.

Forming the roulade: On my first attempt I was a little gentler forming the roulade than perhaps is called for. This resulted in more of an oval shape then the desired spiral. On subsequent attempts I pulled the towel a little tighter and achieved the desired spiral shape.

Extra-filling: I found that with this recipe extra filling came in handy. Once the roulade was finished, the very top corner was left without any filling. Using a thin metal spatula and the extra frosting I was able to create the picture-perfect look from Ina’s photo.

Category: Recipes, Seasonal | Tags: , , , , ,
FFF | November 19, 2010
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Fall Harvest Buffet at FCI

Does it get any better than a buffet? I mean, really?  For many, buffets conjure images of gluttonous patrons lined up for the third time at the sizzler or a low-end Vegas casino, but these people have never been to a buffet put on by a class of FCI students, for if they had, they would sing the praises of extra helpings and stretchy pants.  Every class that goes through the culinary arts program at FCI is tasked with planning and preparing a buffet for the school during level four of our six-level program.  I have been looking forward to my very own buffet since week two and was giddy with anticipation for the last two weeks as my classmates and I prepared for it.

While our chef instructor, the awesome Chef Phil Burgess, is responsible for selecting our theme and final dishes on the menu, we as a class were able to suggest theme ideas and dishes that we would like to work on.  I was over the moon when Chef Phil told us that our group would be doing a fall harvest theme, a theme I had suggested, as it meant putting our own spin on Thanksgiving, my favorite food holiday ever.  After getting together to brainstorm menu ideas and logistics, we set our menu and got to work.  We had two weeks, or six classes, to get everything prepped and prepared for the big night.

Departing from our classic french cooking regimen was a really nice change of pace as it gave us all a chance to express our creativity in the kitchen and test out new flavors and techniques.  The amount of food we prepared was really incredible, and each night it seemed as if we had so much to get done it would never happen, but somehow we hustled and got it all done, and had fun too!  Our buffet was served this past Saturday night and turned out to be a glowing success, if I do say so myself.  Everyone worked together and our finished products looked and tasted great.  As an added bonus, I was able to work side by side with my foodie partner-in-crime Erin from Food and Femininity (we can thank Erin for some of the great pictures below).

Seeing as how Thanksgiving is right around the corner, I wanted to share our menu with you to showcase how we reinterpreted Turkey Day and hopefully inspire you to try something new this year.  I am going to be sharing a select few recipes from our buffet throughout the next week so look forward to how-to’s for things like Baked Brie Bites, Prosciutto Fig & Blue Cheese Triangles, and Chocolate Ganache & Pistachio Cakes.  Of course, if there is something on the menu you would love to get the recipe for please shoot me an email at tokeeffe@funfearlessfoodie.com and I will be happy to share.  Don’t miss the tasty photo gallery below!

Fall Harvest Buffet

Venison Sausage Butternut Squash Purée, Thyme-Roasted Apple Spheres

Pheasant Pâté Pistachio, Ham, Shitake Mushroom

Beet Leaf-Wrapped Terrine of Roasted Squash

Fig, Prosciutto & Roquefort Phyllo Triangles

Baked Brie Bites Caramelized Onions, Cranberry Citrus Compote

Lobster & Potato Hash Canapé Roasted Shitake, Sauce Americaine

Duck Confit & Cashew Pot Stickers

Roasted Shrimp Cocktail Pistou Dipping Sauce

Pistachio-Crusted Goat Cheese & Beet Salad Orange Mustard Vinaigrette

Deep-Fried Turkey Herb Jus

Cassoulet Pork, Duck, Lamb, White Beans

Roasted Leg of Lamb Red Wine Demi Glace

Roasted Cauliflower Blue Cheese Drizzle

Fennel & Pancetta Ragout

Roasted Carrots & Cipollinis

Brussels Sprout Gratin

Duo of Mashed Potatoes Garlic Confit, Classic Puree

Autumnal Ice Cream Sandwich Bar Sage Ice Cream, Butternut Squash Ice Cream, Salted Caramel Sauce, Maple-Roasted Apple Spheres, Candied Hazelnuts &Walnuts, Brioche Buns

Pistachio Cake Chocolate Ganache, Whipped Cream

Cheese Course Clothbound Cheddar (cow), Chabichou (goat), Epoisses (cow), Cypress Grove Humboldt Fog (goat)

Mulled Cider

Pomegranate Lime Spritzer

Category: Culinary School, Foodie Events, Seasonal | Tags: ,
FFF | October 31, 2010
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Butternut Squash Three Ways

Fall is in full swing and the cool temperatures in the city have had me craving warm, hearty meals that satisfy my love of Thanksgiving type food.  Like bright, fresh corn ushers in the summer, nothing screams fall to me like butternut squash.  This sweet and versatile winter squash is the indicator that leaves will be changing color and turkey day is around the corner.

While butternut squash is sold in a variety of sizes, even the smaller ones tend to produce more then I need for one recipe.  Having an excess of squash is far from being a problem, as it gives me an excuse to use it in new ways, and is hearty enough to last in my fridge for up to a week after being cut.  So I picked up two oddly shaped beauties at the market last week and spent the little free time I have had whipping up three dishes that I’m excited to share with you.

Butternut Squash Risotto

The first recipe is in fact a repeat (see In Season Now: Butternut Squash for recipe) of  one of my favorite fall dishes, Ina Garten’s Butternut Squash Risotto.  I usually make this dish on the first day it really feels like fall to me, as I did last year in Florida (in what was comically a 70 degree day) and I did this year (when I finally had time).  Sweet squash and salty bacon play off each other perfectly in this creamy risotto that will fill you up fast and make a delicious lunch the following day.

Curry Braised Butternut Squash and Mushrooms with Quinoa

Inspired by a recipe Mark Bittman mentioned on Twitter for Braised Butternut Squash, I made my own spin on a classic technique and incorporated spicy red curry and hearty portobello mushrooms to create a fragrant Indian dish and served it over a bed of quinoa for some crunch.  Perfect for vegetarians or anyone looking to switch things up on Meatless Monday.

Serves 2 (entree) or 4 (side dish)

Ingredients

  • Olive oil
  • 1 cup onion, diced
  • 1 to 2 lbs butternut squash, peeled, seeded, and cubed (about 2 cups)
  • 1 cup baby portobello mushrooms, cut to size of squash
  • Salt and freshly ground pepper
  • 1 1/2 cups chicken stock (approx.) *use vegetable stock for an all vegetarian meal
  • 1/4 cup red curry sauce (add more or less based on how spicy you like it)
  • 1 cup qunioa
  • 2 cups chicken stock (or water)
  • Sesame seeds, toasted, for garnish

Directions

  1. In a deep saute pan with matching lid, heat enough olive oil to coat the bottom of the pan over medium heat.  Add onion and saute until soft and translucent.
  2. Add squash and mushrooms, saute an additional 5 minutes or until they begin to develop some color.
  3. Season mixture and pour in enough chicken stock to cover the mixture half way.  Reduce heat to low and cover.  Cook 10-15 minutes, or until the squash and mushrooms have softened but are not mushy.  Remove lid, bring mixture to a simmer and continue cooking until the liquid has reduced by 80%.
  4. While the squash is braising, prepare quinoa. In a medium saucepan, add quinoa and chicken stock and bring mixture to a boil.  Once boiling, reduce to a simmer and cook for 10-15 minutes, or until all the liquid has absorbed.  Fluff with a fork and season to taste.
  5. Pour red curry sauce into braised squash and gently mix together. Season to taste.
  6. To serve, place a cup full of quinoa in the bottom of a bowl, spoon over braised squash, and top with toasted sesame seeds.

Chipotle Butternut Squash Soup

The heat and smoke of pureed chipotles in adobo sauce balanced with the sweetness of squash makes a tasty combination in this hearty soup. Topped with cool sour cream and crunchy scallions, this soup is the perfect thing to serve on a cool day with a crusty piece of bread.

Makes 4 cups

Adapted from Barefoot Contessa Back to Basics cookbook

Ingredients

  • 2 to 3 lbs butternut squash, peeled, seeded, and cubed
  • 1 medium size yellow onion, roughly chopped
  • Olive oil
  • Salt and freshly ground pepper
  • Chili powder
  • 2 1/2 cups chicken stock
  • Scallions, for garnish
  • Sour cream, for garnish
  • Pureed chipotles in adobo sauce, for garnish

Directions

  1. Preheat oven to 375 degrees.
  2. Place the squash and onions on a sheet tray, drizzle with olive oil, sprinkle with salt, pepper, and chili powder, and toss to coat evenly. Place in the oven and cook for 20-25 minutes, or until the squash and onions are very tender.  Be sure to keep an eye on it so it does not burn.
  3. When the vegetables are cooked, place them in a food processor fitted with a steel blade (or a food mill if you have one) and pour in a little chicken stock.  Pulse mixture until it has the consistency of a coarse puree.
  4. Place the puree into a large pot (preferably a dutch oven) and pour in chicken stock. Bring the mixture to a simmer and cook for 10 minutes, or until it has the consistency of a thick soup.  Season to taste.  If you prefer a smoother soup, strain through a fine sieve.
  5. To serve, place a ladle full of soup in to a shallow bowl, drizzle as much chipotle sauce as you like based on heat (its spicy!), place a dollop of sour cream in the center, and sprinkle with sliced scallions.
Category: Recipes, Seasonal | Tags: , , , , , , , ,
FFF | September 7, 2010
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So long sweet summer, recipes to remember the season

nectarine

Labor day weekend is the unofficial end of summer, especially up here in the northeast, and the marker of the end of sunshine, vacations, beaches, and relaxed, easy meals.  Growing up and living in Florida for most of my life sort of made it feel like summer all the time, but as I’ve learned from my new life as a New Yorker, people’s mindset quickly shifts to fall sights and smells once the calendar flips to the second Tuesday in September.  I had the pleasure of spending my Labor day weekend at my Aunt Sheila and Uncle Jerry’s beach house in Seaside Park, NJ, a beautiful home that is steps from the beach and full of all the comforts I’ve missed from my family’s home in Florida.  It was the perfect time to getaway from the city and my hectic schedule to lay on the sand, read a good book, and fall asleep with the help of the ocean breeze. 

One of my favorite things about coming to visit here is the kitchen! It’s a nice, big, open kitchen that has everything you’d want, especially space.  Most of my time spent cooking now is in my tiny apartment or at the cramped station I share with another student at school, which can prove to be a stressful and challenging task, so any chance I can get to spread out and cook in a wide open space I gladly take advantage of.  Plus it gives me an opportunity to cook for people I love, the best part about cooking for me. 

As soon as I arrived on Sunday I was already thinking about what we could do for dinner and was excited to prepare another meal for my gracious hosts.  Knowing it was the end of summer (or at least in celebration) I wanted to take advantage of some of the most delicous fruits and veggies that the season brings and feature them in bright, simple dishes that would pay a proper farewell to what has been my most memorable summer yet.  The guests of honor at my farewell summer meal would be tomatoes, corn, and nectarines. 

On the bus ride down from the city I read a great piece in The New York Time’s Magazine by Sam Sifton about the tomato (a must read) and it included a recipe for Robiola Stuffed Tomatoes that sounded so mouthwateringly delicious I knew it was going to have to be tested this weekend.  In Sifton’s recipe, ripe beefsteak tomatoes are hollowed out and stuffed with a mixture of cheeses, herbs, and the meat from the tomatoes for a classically simple dish.  I happen to love oven roasted tomatoes, so I made my own spin on it and roasted the stuffed tomatoes and topped them with breadcrumbs for extra texture. 

Another favorite summer side dish of mine is Sweet Corn Succotash, a play off a recipe for Confetti Corn from Ina Garten’s Back to Basics cookbook.  Fresh corn, red peppers, red onions, and bacon are sauteed in a cast iron skillet until juicy and tender and tossed with some extra virgin olive oil and fresh basil for a sweet and savory dish that really makes the corn shine.  Ina doesn’t use bacon in hers, but after trying it her way I knew that a little salty fat would make a huge difference, and I was right.  You could of course omit it and it would still be great, just add a little butter in at the end instead.

For dessert I wanted to use some of the ripe nectarines that my Aunt had in the house and make a simple Nectarine Galette (or hand pie) utilizing my newly learned skill of making Pate Brisee, or a buttery pastry crust.  This dessert is really no frills, just sliced nectarines arranged in a beautiful, rustic pattern and surrounded by flaky dough.  This recipe is great because you don’t need a pie pan and it doesn’t have to look perfect.  Plus the dough can be made in five minutes using a food processor and the whole recipe only uses five ingredients. 

We served all this fresh summer goodness with a grilled steak and a nice bottle of pinot noir and had ourselves a lovely meal around the dinner table. 

As sad as I am that summer is over, I am looking forward to the fall and all the special scents and flavors that come with it.  Just think, before you know it sweet potatoes, butternut squash, figs, and apples will be filling your shopping carts and warm, comforting meals will be fresh out of the oven.  Regardless of what ingredients I’m using, i’m just thankful to have food to cook with and friends and family to share it with. 

Bon voyage, sweet summer, we bid you adieu!

Stuffed Oven-Roasted Tomatoes

Celebrate the sweet and juicy tomato with this simple dish.  If you prefer a chunkier filling, omit the food processor and mix the filling by hand.

Adapted from The New York Time’s Magazine, by Sam Sifton

Serves 6

Ingredients

  • 6 ripe beefsteak tomatoes
  • Kosher salt
  • 3 ounces fresh mozzarella cheese, diced
  • 2 ounces crumbled feta or gorgonzola cheese
  • 2 tablespoons unsalted butter
  • 1/4 cup basil leaves
  • Fresh ground black pepper
  • Cayenne pepper
  • 1/2 cup breadcrumbs, plus more for sprinkling
  • Extra virgin olive oil

Directions

  1. Slice off the top 1/3 of the tomatoes and discard the tops.  Using a pairing knife, slice around the inside of the tomatoes to loosen the interior ribs, then take a spoon and scoop out the meat from the inside into a mixing bowl.  Sprinkle the hollowed out tomatoes with kosher salt and place upside down on a paper towel for 30 minutes so the juices can drain out.
  2. In the bowl of a food processor fitted with the metal blade, add in the cheeses, butter, basil, a few sprinkles of pepper and cayenne, and breadcrumbs.  Then add in the reserved meat from the tomatoes, scooping with a slotted spoon so the additional juices and seeds are not added to the mixture.  Pulse the mixture until smooth.  Taste for seasoning and add salt until nicely seasoned.
  3. Preheat the oven to 350 degrees.
  4. Fill the tomatoes with the mixture and sprinkle the tops with breadcrumbs.  Drizzle a little oil on top and place inside a pie pan so they fit snugly (you could also use a baking sheet, but this helps them keep their shape).  Place into the oven and cook 15-20 minutes, or until the tomatoes are tender and the mixture is heated through. 
  5. To get a nice crisp on the top of the tomatoes, place the pan on the top rack of the oven and turn on the broiler.  Broil for 1-2 minutes, or until the tops are golden brown.

Sweet Corn Succotash

The sweet flavor of fresh corn and crunchy bite of peppers is balanced with the salty flavor of bacon to create a bright and colorful side dish.  Feel free to add in your favorite crunchy veggies to give this your own personal touch.

Adapted from the Back to Basicscookbook, by Ina Garten

Serves 6

 

Ingredients

  • Extra virgin olive oil
  • 2 slices of thick cut bacon, diced
  • 1/2 red onion, medium dice
  • 2 medium red bell peppers (orange works well too), diced
  • 4 ears of corn, kernels removed
  • Kosher salt
  • Fresh ground black pepper
  • 1/4 cup basil leaves, chiffonade

Directions

  1. Heat a cast iron skillet (or whatever large skillet you have) over medium heat.  Pour in the oil, enough to go around the pan one time.  When the oil is hot, add in the bacon and cook until the fat has been rendered and the pieces are getting crispy.
  2. Add in the onions, sprinkle with salt, and continue cooking until softened.
  3. Add in the peppers and continue cooking until they begin to soften.
  4. Add in the corn, stir well, sprinkle with salt and pepper and cook until the corn is tender. Remove from heat, taste, and adjust seasoning.
  5. When ready to serve, mix in the fresh basil and drizzle with a little oil.

Nectarine Galette

Ripe and juicy stone fruits like nectarines, peaches, and plums work great inside a flaky and buttery crust.  This rustic hand pie is perfect with a scoop of vanilla ice cream.

Serves 8

 

Ingredients

  • 2 1/2 cups all purpose flour, plus more for dusting
  • Salt
  • Sugar
  • 1 cup (2 sticks) unsalted butter, cut into small cubes and chilled
  • 1/2 cup ice cold water
  • 4 nectarines, thinly sliced
  • Cream, or egg wash

Directions

  1. In the bowl of a food processor fitted with a metal blade, add in the flour, a dash of salt and sugar, and pulse 2 times to mix.
  2. Add in the cold butter and continue pulsing until the butter is incorporated into the flour and it has a texture of rough sand. 
  3. Pour the ice cold water (no ice) into the bowl through the top shoot a little at a time, until the dough begins to form and moves away from the sides of the bowl.  You may not need all the water.  Remove the dough from the bowl and place onto a floured work surface.
  4. Gently roll the dough into a ball, making sure not to overwork it.  Place inside a sheet of plastic wrap and press down until it forms a thick disc.  Place in the refrigerator to chill for at least one hour, or up to 2 days.  It can also be frozen if wrapped well and stored for up to two weeks.
  5. Remove the dough from the refrigerator and place back onto a floured work surface.  Cut the dough in half and store the other half for later use.
  6. Using a rolling pin, begin to roll out the dough gently, working from front to back, and side to side, continually moving the dough around to ensure it doesn’t stick to the surface.  If it begins to melt and stick, place back in the refrigerator to chill and begin working again.  The dough should be rolled out until is a nice round shape and about 1/4 inch thick. 
  7. Transfer the dough to a baking sheet lined with a silpat or parchment paper.  Place back into the refrigerator to chill.
  8. Preheat oven to 375 degrees.
  9. In a mixing bowl, toss the nectarine slices gently with a sprinkle of flour and sugar.
  10. Take out the dough and begin to layer the nectarine slices in the center of the dough in rustic pattern, leaving a 2 inch border around the sides.  Fold the border over the nectarines, overlapping where necessary, and gently pressing to adhere the folds.
  11. Brush the edges of the galette with some cream or an egg wash and sprinkle with sugar. 
  12. Place the galette in the oven and bake for approximately 1 hour, or until the crust is golden and cooked all the way through.  When you think the galette is done, remove from the oven and carefully lift up some of the nectarines around the edges with a knife to see if the base is cooked through.  If it still looks raw, place back in the oven and continue cooking.  If your crust is getting too brown, cover with a piece of foil.  Let cool on a wire rack.
Category: Recipes, Seasonal | Tags: , , , , ,
FFF | July 8, 2010
One comment

Greenmarket Gourmet: Apple & Zucchini Tartine

I have a new love interest that I’m excited to announce, Tartines! Maybe it’s the fact that i’m cooking french food all the time, or that I get so many fresh baguettes from school my freezer is filling up, either way, Tartines are my new go-to lunch choice. Essentially a french open-faced sandwich, Tartine’s can be served hot or cold and can be sweet, savory, or a little of both.

I happen to enjoy them with sweet and savory ingredients melted under the broiler so that the bread is crisp and the cheese, which I always use, is melty and golden. The beauty of these little treats is that you can make them from whatever you have lying around in your fridge or pantry, and they take just a few minutes to prepare. Plus, they look so much more elegant than typical sandwiches.

When I visited the NYBG Greenmarket last week I picked up some sweet Ida Red Apples from the Red Jacket Orchards and these curiously pale green Mediterranean Zucchini from Gajeski Farms.  I had originally thought of making an apple and zucchini tart, but I was short on time and making a pie crust wasn’t in the cards.  Instead the idea of combining these bright and sweet flavored ingredients with the salty and spicy Monterrey Hot Jack Cheese I bought from Millport Dairy sounded like the perfect Tartine.  To top it all off I drizzled some honey to enrich the sweetness of the fruit and sprinkled some chopped basil to give it a clean, fresh finish.  Not only did this come out beautiful, the flavors were so crisp!

I encourage you to give this recipe a try, but feel free to get creative.  If you don’t have apples or zucchini’s, think about using pears or substituting another cheese like brie.  One of my other favorite Tartine’s is simply brie and brown sugar on a piece of bread melted under the broiler, so delicious.

Have fun and bon appetit!

Apple and Zucchini Tartine

Makes 4 Tartines

Ingredients

  • 1/2 apple, thinly sliced
  • 1/2 zucchini, thinly sliced
  • Lemon juice
  • EVOO
  • Salt and pepper to taste
  • Monterrey jack cheese, thinly sliced
  • 4 slices of french bread, about 1/2 a baguette
  • Honey
  • Basil, to garnish

Directions

  1. Turn on your broiler.
  2. Lightly coat each slice of bread with a little EVOO and place under the broiler 30 seconds, or until lightly toasted.
  3. Place the sliced apples and zucchini in a bowl and lightly coat with some lemon juice and EVOO.  Season with salt and pepper.
  4. Begin assembling the Tartines by layering slices of apple, zucchini, and cheese in a repeating pattern on top of the toasted baguette slices.
  5. Place the Tartines back under the broiler and cook until the cheese starts to bubble and brown.  Keep a close eye on them as they can burn quickly!
  6. Drizzle the Tartines with honey and top with chopped basil.  Sprinkle with salt and pepper to taste.
Category: Recipes, Seasonal | Tags: , , , ,
FFF | July 8, 2010
2 comments

Nature’s Bounty: Photo’s from The Edible Garden exhibit

Summer has brought more than hot weather to New York City, the sunshine has also welcomed The Edible Garden exhibit at the New York Botanical Gardens (NYBG) in the Bronx.  The Botanical Garden has transformed portions of its spectacular 250-acre landscape into The Edible Garden, featuring numerous vegetable gardens and multiple displays, demonstrations from food and gardening experts, celebrity appearances during four festival weekends, and exciting programs that demonstrate the bounty, economy, and nutritional value of edible plants.

I ventured uptown to the Bronx last Wednesday to explore the celebration of growing and preparing great food and was mesmerized by both the simplicity and beauty of the exhibit.  The Container Garden outside of the Haupt Conservatory (which is closed until November) featured a number of fruit and vegetable plants that were full of fresh produce.  There was also a Culinary Herb Garden, created by Martha Stewart, which filled the air with fragrances from herbs like curry plants, basil, and sage. Kids can also get in on the fun at the Children’s Vegetable Garden where they can learn how food goes from farm to table.

Wednesdays also happen to play host to a Greenmarket at the NYBG featuring fresh, locally grown produce and baked goods. While the number of vendors is nothing to compete with the Union Square Greenmarket, there was a nice variety of fruits and vegetables available for purchase. I picked up a bag full of produce, but my favorite vendor was hands down John King from Millport Dairy in Lancaster County (pictured below).  After nibbling on his assortment of cheeses I settled on the Monterrey  Hot Jack and have been enjoying it all week.

The serenity and fresh scents that surround you as you explore the gardens is something that must be experienced first hand, but I did my best to capture some of the beauty on display in the photo’s below for you to enjoy.  Understanding where our food comes from provides us with a sense of security about what we are eating, but seeing how it grows and what it’s like in the rawest of forms helps us as cooks to know how the flavors of fresh food work together.

Click on any photo below to open up the slide show:

If you are in the New York City area I highly recommend visiting this exhibit before it closes on October 17, weekday admission is less expensive than on the weekends ($10 vs $18), but you will find an impressive lineup of celebrity chef’s stopping by their kitchen stage on saturdays and sundays. To learn more about the exhibit, the NYBG, and how you can purchase tickets, visit their website at www.nybg.org/eg


Category: Foodie Events, NYC Foodie Adventure, Seasonal | Tags: , , , , ,
FFF | March 16, 2010
2 comments

“Real” Irish Coffee

I am amazed at how crazy people get about St. Patrick’s Day.  I am second generation Irish (my Dad is from County Cork) and even I don’t get as into this holiday as some other non-Irish Americans. I’m almost positive it has to do with the drinking part of celebrating this holiday that gets people revved up (I won’t lie, I love a good Harp) so I felt it was fitting to share my recipe for Irish Coffee with you in honor of the big day.  Did you know that St. Patrick’s Day originated as a Christian holiday? Ironic I know.

I visited the home land over the holiday’s recently and had a blast with my family, tried all kinds of new foods and saw the beautiful sights of southern Ireland.  On one particularly chilly evening my Uncle Paul thought it was the perfect time for a “real” Irish Coffee and he was hell bent on showing me how to do it right.  I’ve never been a fan of this caffenated cocktail but after trying it his way, I may have been converted.

The key to success is the whiskey, and not just any whiskey, Jameson (pronounced “jemeson”).  There are quite a few Irish Whiskey’s out there, and you may prefer one over another, but if you ask any Irishman he will tell you that Jameson is the only “real” whiskey.

This is the perfect drink for a chilly night, to enjoy after dinner with a “biscuit”, or heck, why not in the morning to boost your coffee routine! :)

“Real” Irish Coffee

Makes 1 glass

Ingredients

  • 1 shot Irish Whiskey (preferably Jameson)
  • 1 teaspoon sugar
  • 1 large spoon of whipped cream
  • Enough hot coffee to fill the glass

Directions

  1. Rinse a stemmed glass or mug with hot water to heat.
  2. Add the whiskey.
  3. Add the sugar and stir until all the sugar has dissolved into the whiskey.
  4. Pour in the coffee, stir.
  5. Float the whip cream on top, do not stir.
  6. Enjoy!

If you have any classic Irish recipes please share, while I am Irish I am not the expert on all things Irish cuisine.  Hope everyone has a fun and safe St. Patrick’s Day!

Category: Recipes, Seasonal | Tags: , ,
FFF | February 11, 2010
3 comments

Plan the perfect Valentine’s Day menu

Photo courtesy Sister72“I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.”
Nora Ephron

Love is in the air friends, and whether you are madly in love with another or still searching for them there is no excuse not to pay homage to one of our greatest love’s of all this Valentine’s Day: food!

Celebrating Hallmark’s biggest holiday tends to create stress amongst couples and singles alike.  If you’re in a relationship, it’s the decision to eat out, stay in, or pretend like the holiday doesn’t exist.  If you’re single, the question turns to staying in to watch love stories and sulk, embrace single-hood and party it up at a bar with friends, or go out on a mission to find mr./mrs. right.  While I am no Oprah, Dr. Laura, Dr. Ruth or other self-help guru I do know one thing, nothing brings people together like food.

I am of course partial to this argument, but my advice to you this year is to plan a romantic meal at home for your partner, or throw a fun dinner party for friends and take time out from the craziness that is the restaurant industry this time of year.  I have compiled some of my favorite recipes to create menu options for everyone from the novice cook to the next Food Network star, and those in between. Cooking for someone else is one of the most sincere expressions of love and with a little bit of planning you can wow your Valentine, or Valentine’s, this year with a meal fit for Aphrodite.

Tips

  • Know your limitations.  Showing someone your love by burning a dish or being so tired because you spent 8 hours learning how to cook something is not the goal here.  Make sure you select a menu that suits your skills and abilities in the kitchen.
  • Set the mood.  Candles are of course a nice touch, but so is music.  Some of my favorite romantic music choices are the sounds of a French cafe.  Look for artists like Melody Gardot, Carla Bruni, Norah Jones, and Van Morrison.  Pandora’s French Cafe Radio is an easy way to pump in the sounds of love.  Having an I Hate Valentine’s Day party? Alanis Morissette always works well :)
  • Wash as you go.  The worst part of cooking at home is doing the dishes and it’s a chore you, your valentine or your guests won’t want to do.  As you are preparing your dishes be sure to clean as you go so that at the end of the night clean up will be minimal and you can enjoy the evening.
  • Don’t be afraid to cheat.  On the meal that is!  If you know you don’t have the patience for preparing one of the items listed below, try a store bought alternative to help you save time, as long as you don’t tell them it’s store bought no one has to know.
  • Mix and match.  Love one of these menus but not one item in particular? Don’t be afraid to mix and match or add in a personal favorite.

Menu #1: The Steakhouse

If you or your partners idea of a great meal involves going to Ruth’s Chris, Morton’s or some other high end steak house, try this menu and you will be amazed at not only the quality, but the savings!

Wedge Salad

Petite Filet with Gorgonzola and Porcini Mushroom Sauce

Pommes Frites with Parsley Butter

Parmesan-Roasted Broccoli

Chocolate Truffle Tarts with Raspberries

Menu #2: The Bistro

Transport you and your Valentine to a quaint bistro with this classic menu.

Mixed Green Salad

Perfect Roast Chicken

Lemon-Butter Green Beans with Pine Nuts

Potato Pave

French Apple Tart

Menu #3: The Italian Feast

Italian is the language of love and this meal will say all the right things.  Warning, this meal will take some time to prepare.

Roasted Tomato Caprese Salad

Pappardelle Bolognese *note, you can certainly substitute store bought pasta here, but try at home if looking for a real challenge

Tiramisu

Menu #4: The Novice Chef

Does the thought of cooking a meal for someone you love scare you?  Try this simple menu and you will impress even yourself.  I won’t call it fool-proof because honestly, how can anyone claim that, but I’d be surprised if you ruined this one :)

Roasted Chicken Purses

Pork Milanese with Portobello Mushroom Risotto *mushroom risotto can be bought in a kit at the grocery store, try the Alessi brand

Roasted Asparagus

Chocolate Covered Strawberries

Menu# 5: The Fresh Catch

If the ocean and all it’s bounty is what you love, then try this seafood themed menu.

Fennel, Mushroom and Arugula Salad with Seared Scallops

Salt-Baked Sea Bass with Warm Tomato Vinaigrette

Roasted New Potatoes

Creme Brulee

Need wine pairing suggestions? Check out Real Simple’s nifty wine pairing guide and you will find the perfect wine to accompany your romantic feast.

I hope that this weekend brings you a grand excuse to prepare a fabulous meal, and if you are lucky in love, a romantic night to share together.

Bon Appetit!


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