Recipe Exchange: Recipes worth having - masslive.com
Recipe Exchange: Recipes worth having - masslive.com |
- Recipe Exchange: Recipes worth having - masslive.com
- Here's how to make chocolate pudding in a blender [Cooking Skool recipe and video] - Fly Magazine
- 10 Appalachian Recipes to Make This Week - Wide Open Eats
| Recipe Exchange: Recipes worth having - masslive.com Posted: 27 Jul 2020 04:05 AM PDT  It is with sadness I tell you that this is my last column. I am sorry to go, but I leave with good memories, 32 years of them. It's been my privilege to meet and to get to know so many good, talented and generous people. I thank you all. What's next for me? As yet, I'm undecided, but thinking that I may start a blog. If you'd like me to keep you informed or if you have other ideas, please email me at my new address, goodrecipestoshare@gmail.com. I'd love to hear from you. Today's recipes are a few of the many I'd like you to have. While these aren't the coolest temperature-wise for this hot summer, they are among our best. Milton takes extra care with the relish in Yotam Ottolenghi's dish, our first recipe today. He's careful to fry the celery just to the point of tenderness and he removes the pine nuts as soon as they have turned a light brown. Rather than add the remaining relish ingredients (the capers & brine, olives, saffron & its water, the pinch of salt, currants, parsley, lemon juice & zest) to the pan, Milton adds the lightly cooked celery and pine nuts to a bowl that already holds all of those remaining relish ingredients. He tosses everything together with a strong stir or two, then lets the relish sit for several minutes. Right before serving, Milton reheats the relish quickly and very carefully in the salmon pan. As it's been said, there's no burning on Milton's watch. Yotam's Pan-Seared Salmon with Celery, Olives and Capers from Milton 2/3 cup currants generous pinch saffron 4 salmon fillets, about 4 ounces each, skin on about ½ cup olive oil salt and black pepper 4 sticks celery, cut into ½ inch dice, leaves removed and reserved for garnish ¼ cup pine nuts, roughly chopped scant ¼ cup capers, drained, with 2 tablespoons of their brine 8 large green olives, pitted, cut into ½ inch dice 1/3 cup parsley, roughly chopped 1 teaspoon finely grated lemon zest 1 teaspoon lemon juice Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer. Gently rub the salmon fillets with 2 teaspoons oil, 1/3 teaspoon salt, and good grind of black pepper. Set aside while you make the relish. Add 1/3 cup olive oil to a large sauté pan over high heat. Add the celery and pine nuts. Fry for 4-5 minutes, stirring frequently, until the nuts begin to brown. Watch carefully as pine nuts can burn quickly. Turn off heat and stir in capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them, as well, along with the parsley, lemon zest, and lemon juice. Mix and set aside. In a large skillet, heat 1 tablespoon oil over medium high heat until it shimmers. Add salmon fillets, skin side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2-4 minutes more, depending on how much you like the salmon to be cooked. Divide the salmon on 4 plates and serve with the warm relish spooned over the top. Scatter reserved celery leaves, if desired. Serve immediately. Serves 4. This next recipe is called "a mix-and-bake number" by its creators, Sarit and Itamar of Honey & Co. That's quite an understatement about their very popular dish. Honey & Co began as one restaurant in 2012. Now there are three establishments, all near one another in central London and all known for the quality of their Middle Eastern food. Sarit and Itamar have published three cookbooks and I hear there's another one on the way. With our local plums coming into season, now is the time to make this one. Chicken in Plums and Sweet Sauce from Honey & Co. 6-8 skin-on chicken thighs, depending on size For the marinade: 2 plums, about 3 ounces total, stones removed 1 teaspoon whole coriander seeds 1 teaspoon whole fennel seeds 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 garlic clove, peeled 1 tablespoon demerara sugar or near substitute 3 tablespoons red wine vinegar 2 tablespoons olive oil For the roasting tray: 6-8 plums, about 8.5 ounces total, quartered, stones removed 2-3 celery sticks, cut into 2-inch pieces 1 onion, peeled, cut into wedges 6 garlic cloves, unpeeled Sea salt and freshly ground pepper 1 tablespoon demerara sugar A few sprigs of tarragon, for garnish Make the marinade by combining the nine marinade ingredients in a food processor. Blitz everything together to a smooth puree. Pour over chicken thighs and mix well, making sure that chicken thighs are evenly coated. Cover and place in refrigerator. A couple of hours will do the trick, but you can marinate the chicken for up to 24 hours. Heat oven to 425 degrees. Place half the plum quarters plus the celery, onion wedges, and garlic in a large roasting tray. Top with the chicken thighs, skin side up and pour any remaining marinade over chicken. Season with salt and pepper. Roast for 20 minutes, then, remove tray and baste everything well with the juices that have formed at the bottom. Reduce oven temperature to 400 degrees and return chicken to oven for 10 minutes. Add remaining plum quarters. Sprinkle with sugar and roast for a final 10 minutes. Remove from oven, baste again, and garnish with the tarragon sprigs. Serves 3-4. Renowned as an interior designer, Steven Stolman is also an outstanding home cook. This next recipe comes from his cookbook, Confessions of a Serial Entertainer. Steven Stolman's Roasted Chicken Provençal 4 chicken legs or 8 bone-in, skin-on chicken thighs 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 - 3/4 cup all-purpose flour 3 tablespoons olive oil 2 tablespoons herbes de Provence 1 lemon, quartered 8 to 10 cloves garlic, peeled 4 to 6 medium-size shallots, peeled and halved 1/3 cup dry vermouth 4 sprigs of thyme, for garnish Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour. Swirl the oil in a large roasting pan and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon quarters, garlic cloves and shallots around the chicken, then add the vermouth to the pan. Put the pan in the preheated 400-degree oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through. Serve in the pan or on a warmed platter, garnished with the thyme. It's easy to make our own herbes de Provence and Emeril's recipe is a good one. Emeril Lagasse's Herbes de Provence 2 tablespoons dried savory 2 tablespoons dried rosemary 2 tablespoons dried thyme 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons dried marjoram 2 tablespoons dried fennel seed Combine all ingredients together well. Store in an airtight container. Thank you, everyone, for giving me such a great run. One last thought, do you want or need a good cold soup in this hot weather? Check out the following: Robin's delicious melon soup: https://www.masslive.com/food/2020/07/recipe-exchange-cold-soup.html Dr. Bob's fabulous gazpacho: https://www.masslive.com/cooking/recipes/2018/08/recipe_exchange_gazpacho_cold.html Irene's delicious white gazpacho and Betty's delectable zucchini vichyssoise: https://www.masslive.com/cooking/recipes/2016/07/recipe_exchange_time_for_cold.html Stay safe & well. Appreciatively, Ellen  |
| Posted: 27 Jul 2020 02:00 AM PDT  Raise your hand if you love dessert! In the final installment of this series, we are serving up three ways to sweeten your summer. To beat the heat, we vote for homemade ice pops. The hard part is in choosing: Will you make blueberry or fudgy wudgy? Decisions, decisions. For more fruity goodness, consider the parfait, a mix of mashed fruit (your choice) and whipped yogurt, layered in a glass like a tower. As my husband likes to say, "Everybody loves a parfait." And for chocolate lovers, you need to stop what you're doing and make this pudding right now. Inspired by my efforts to make stovetop pudding a zillion years ago when I was about 8 years old, and um, the bowl exploded, I came up with this recipe that you can make in the blender. Just remember; sweets are treats and should be thought of as such. Don't forget to eat your vegetables. On this week's menu: Chocolate blender pudding, ice pops and yogurt and fruit parfaits. Check out last week's recipes and videos:Chocolate blender puddingTraditionally, chocolate pudding is a custard cooked on the stovetop and made with eggs, milk and cream. But for this blender version, we are substituting all of those ingredients with silken tofu. Kool Tidbits
Tool KitMedium saucepan; heatproof bowl; stirring spatula; measuring cups and spoons; food processor or blender. Tips
Chocolate PuddingMakes six 1/3-cup servings. Ingredients:
Directions:Melt the chocolate: Pour a few inches of water into a small saucepan and place a metal bowl that fits snugly on top, yet without touching the water, to make a double boiler. Break the chocolate into smaller pieces (if using the bars) and place in the bowl. Over medium-low heat, allow the chocolate to completely melt, using a heatproof rubber spatula to stir and blend. Remove the bowl from the heat and let the chocolate cool for 5 minutes. Plan B: Place the broken-up bar chocolate (or chocolate chips) in a microwaveable bowl and microwave for about 90 seconds, until melted. Stir to blend. Place the tofu (and any liquid) in a food processor or a blender. Add the sugar, vanilla, cinnamon and blend until the tofu is creamy smooth and the sugar crystals are undetectable. Add the melted chocolate and blend, stopping to scrape the sides of the bowl, followed by the milk. Blend one last time; the mixture should be well integrated, creamy, and maybe even a little fluffy. Transfer the pudding to a bowl, cover and refrigerate for 1 hour. The pudding is best when chilled. Serve in small bowls, topped with berries. Leftovers will keep for a few days. The pudding may separate slightly, easily remedied by a few stirs.  |
| 10 Appalachian Recipes to Make This Week - Wide Open Eats Posted: 27 Jul 2020 08:32 AM PDT You may think of Southern food as being all the same, but there are so many different regions that have their own food history. Even in one state you'll find differences in traditional recipes and ways of cooking and preserving food. The traditional foods found in the Appalachian mountain region of North Carolina, for example, are very different from those found in the Outer Banks. Which is why you don't completely know Southern cooking unless you know Appalachian recipes. If you don't know Appalachia, you might be tempted to dismiss its food as hillbilly food. But that assumption dismisses the multiple food traditions that meet in the region, which stretches across 13 states from southern New York and Pennsylvania through West Virginia, eastern Ohio, Kentucky and Tennessee, western Virginia, North Carolina and South Carolina, to northern parts of Georgia, Mississippi and Alabama. The area was settled by indigenous groups including the Cherokee, then Scotch-Irish and German immigrants, enslaved people and free Black Americans. Into that melting pot of food traditions went the agriculture shaped by the varied terrain, high mountains, deep valleys and thick forests of, and out came a culture of self-reliance, making do with what you could find and grow, and a deep, deep connection to the land. We've rounded up 10 Appalachian recipes you can and should cook this week. But there's so much more to Appalachian foodways; if you want to learn the history and tradition of the region (plus how to cook some really great food), a good place to start is to read anything by Sheri Castle, Ronni Lundy or Travis Milton. Soup Beans and Skillet Cornbread
Soup beans are slow-cooked pinto beans, preferably with a little bit of bacon or other pork thrown in and served with Chow Chow. Do not drain the potlikker; that's the best part of this meal and you want it to dip your cornbread into. Speaking of cornbread, you may have your own recipe, but to make it the Appalachian way, it needs to be done in a cast iron skillet and made with all cornmeal, buttermilk and absolutely no sugar. Get the recipe here. Chow Chow
While you'll find as many chow chow recipes as families in Appalachia, the foundation of this spicy, tangy relish is green tomatoes, cabbage, onions and peppers. Add chow chow to pretty much anything, but you definitely want to add it to your soup beans. Get the recipe here. Appalachian Green BeansAppalachian green beans aren't like the green beans you buy in the grocery store. Before you cook them, you do need to string them. And most of us have been taught to cook green beans for just a few minutes so that they stay crunchy, but these beans need an hour or more to cook. But trust the process, because these are the best green beans you'll ever eat. Another traditional Appalachian recipe is to turn these green beans into shuck beans (also called leather britches, which is a great food name) by drying them as a way to preserve them for winter. Get the recipe for green beans here and for drying leather britches here. Fried Corn
No lie, I think fried corn might be better than corn on the cob. We're not talking deep fried; this corn is cut fresh off the cob and tossed in bacon grease in a cast iron skillet. Some recipes, like this one, use flour and fat to create a creamy sauce, while others simply fry the corn in bacon grease with a little bit of salt and pepper for seasoning. Either way, this is a fast side dish for a summer weeknight dinner. Get the recipe here. Kentucky Stack Cake
Apples are a staple in Appalachian food. Apple stack cake is made with dried apples and apple butter. This traditional Appalachian recipe is a little time consuming, but so worth it. Get the recipe here. Killed LettuceThe first vegetables to show up after a long winter in Appalachia are wild greens like lettuces. And one of the traditional ways to serve the greens are in a wilted, or "killed," salad. Cook some bacon, pour the warm bacon grease over the lettuce, top with the bacon and maybe an egg for comfort food that celebrates the return of warmer weather. Get the recipe here. Chili Buns
If you want to understand Appalachian food and Appalachia itself, listen to Ronni Lundy. A must-read is her cookbook Victuals, and that's just as much because it's a stunningly gorgeous book as for the recipes. This Appalachian recipe tells the story of a pool hall snack and a West Virginia tradition, and shows that food doesn't have to be grandma's recipe to be classic. Victuals by Ronni Lundy
Get the recipe here. Brown Sugar Black Walnut Cake
The best way to crack black walnuts is by letting them dry in the sun and then driving over them with a car (says my mother, who has done her share of black walnut shelling). They're way more expensive to buy at the grocery store already shelled, but also so much easier to work with. And you want to bake with black walnuts. Or put them in ice cream. Or make both and top this cake with the ice cream. Get the recipe here. Chicken and DumplingsChicken and dumplings are true comfort food. It's a dish that's not confined to Appalachia, but the Appalachian version of this recipe has dumplings that are often called "slicks" which are more like thick noodles than balls of dough. Get the recipe here. Country Ham and Red-Eye Gravy
Red-eye gravy is a classic Appalachian breakfast side. You need two things to make red-eye gravy: fried country ham and black coffee (the stronger, the better). It's typically a thinner, as jus-style sauce instead of a thicker, cream-based gravy. Fry the ham, leave the drippings in your cast iron skillet, deglaze the skillet with the coffee, let it reduce for a few minutes and serve with the ham, eggs and grits. Get the recipe here. adsense ad  |
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