INTO THE LIGHT

Posted in Appetizers by sallybr

Thanksgiving officially marks the beginning of gastronomic over-indulgence. With the end of the year approaching, the celebrations start: departmental parties, lab parties, neighborhood parties, family get-togethers… every one of them loaded with caloric temptations… This Thanksgiving we took a back seat in the kitchen, as we were guests at a fantastic dinner thrown by our dear friends (and neighbors). Our hostess, knowing how much I love to cook, asked if I’d prepare an appetizer for the Thanksgiving party, a question that I answered with the most enthusiastic yes! I opted for something light and refreshing, to provide a counterpoint to the substantial meal ahead, that included a turkey with chestnut dressing that we won’t soon forget!

MEDITERRANEAN SKEWERS
(from the Bewitching Kitchen)

50 skewers
mozzarella mini-balls (like these)
3 mini-cucumbers
30 grape or cherry tomatoes
30 black Kalamata olives, pitted

for the dressing:
2 Tbs olive oil
2 tsp lemon juice
1/4 tsp ground fennel
salt and pepper to taste

When you are ready to start prepping your ingredients, put some music on and go to work: slice the mini-cucumbers 1/8 inch thick, cut the tomatoes and black olives in half. If some olives are too small, leave them whole. Reserve.

Assemble each skewer starting with one small mozzarella ball, half a black olive, another mozzarella ball, a cucumber slice, and finish with half the tomato. Arrange the skewers on a nice serving platter.

Make the dressing by whisking all the ingredients in a small bowl, drizzle over the skewers half an hour before serving.

ENJOY!

to print the recipe, click here

Comments: The inspiration for this recipe came from two different sources: “Greek Salad Skewers” from Fine Cooking, and a dressing found in “Small Bites,” but I modified them enough to make it “bewitching.” 😉 One of my changes was to use mozzarella instead of feta cheese because feta tends to crumble and I am forced to eat all the cheese that disintegrates as I stab it. If you don’t find mini-cucumbers, use regular ones, but peel them and cut the slices in halves or quarters, depending on the size.

Fennel seed is the secret for the dressing. I like to use ground and let the dressing sit for a while before using, but next time I’ll use whole fennel seeds and warm them up gently to make an infused oil. Might be even better.

These skewers are very colorful, a nice addition to any cocktail party, but particularly great to open a multi-course dinner. Consider making them for your end-of-the-year festivities.

ONE YEAR AGO: Dundee Cake Bake-Along (and great fun was had by all!)

receita em portugues na pagina seguinte

20Aug2010

UNDER THE SPELL OF LEMONGRASS

Posted in Poultry by sallybr

I tasted lemongrass for the first time in 1986, in a tiny Vietnamese restaurant in Redwood City, a few miles away from my home while I lived in California. I’m afraid the restaurant, Than’s, no longer exists. My former husband and I used to have lunch at Than’s on Saturdays. In those days we knew next to nothing about Vietnamese food, but on our first visit I ordered “Chicken in Lemongrass Sauce,” and thought I had died and gone to heaven. Whenever we returned over the following three years we’d share two dishes, and lemongrass chicken was always one of them. I just couldn’t get over it. Some people say that you can substitute lemon zest, or Meyer lemon’s zest, …they lie. Lemongrass has NO comparable substitute: it’s just that special and just that good.

So, when I had the luck of finding fresh lemongrass in our farmer’s market, I made sure to bring some home, and put it to good use….

THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST
(adapted from Fine Cooking #86, July 2007)

1 cup fresh cilantro leaves, chopped
1/2 cup coconut milk
1/4 cup chopped fresh lemongrass
12 fresh basil leaves
1 serrano pepper, finely chopped
1 garlic clove, finely chopped
salt to taste
2 tsp brown sugar
1/2 tsp black pepper
4 boneless, skinless chicken breasts, trimmed
1 lime, cut into wedges

Combine 3/4 of the cilantro with the coconut milk, lemongrass, basil, serrano, garlic, salt, brown sugar, pepper and coriander in a blender and puree until smooth. Place the chicken breasts in a dish in a single layer, and pour this marinade over them, turning to coat them completely. Refrigerate for 2 to 24 hours (mine stayed 7 hours in the fridge).

Heat a grill to medium high, grill the chicken until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken and continue to cook until completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a serving dish and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

ENJOY!

to print the recipe, click here

Comments: The secret for this recipe is blending the marinade to turn it into a thick paste. The lemongrass flavor is more pronounced this way, a blast of freshness in perfect balance with the coconut milk and herbs.

Food memories can be so strong! While slicing the lemongrass, I went straight back to Redwood City, and could almost visualize the table cloths in that simple, but amazing restaurant. It was run by a husband and wife, their two young kids very shy peeking at the customers from behind the counter. I often wonder where they are now, probably all grown up and graduated from college. 😉

ONE YEAR AGO: Greens, Grapefruit and Shrimp Salad

25May2010

GRILLED LETTUCE SALAD

Posted in Salads, Vegetarian-friendly by sallybr

The slightly unusual food preparations continue to take place in our kitchen… After frying a boiled egg and roasting greens, I grilled some lettuce . This 3-minute preparation delivers a punch of flavor, leading the humble butter lettuce to its best performance. From the latest Fine Cooking magazine which, by the way, is an awesome issue, I’d love to make almost every recipe from it!

GRILLED BUTTER LETTUCE SALAD WITH BUTTERMILK-CHIVE DRESSING
(adapted from Fine Cooking #105)

1 butter lettuce, cut in half lengthwise
1/4 cup buttermilk
1/8 cup creme fraiche (I substituted sour cream)
1 Tbs olive oil
1 Tbs thinly sliced chives
1/2 Tbs freshly squeezed lemon juice
salt and pepper to taste
vegetable oil for the grill

Prepare a gas or charcoal grill at medium-high heat.

Whisk the buttermilk, creme fraiche, olive oil in a bowl. Add the chives, lemon juice and mix well. Season with salt and pepper. Reserve.

Brush the grill with a light coating of vegetable oil, place the lettuce, cut side down, and grill for 2 to 3 minutes. Transfer the grilled lettuce to a serving plate, cut side up, and drizzle the dressing over it. Sprinkle with a little more salt and pepper, and serve.

ENJOY!

to print the recipe, click here

Comments: Sometimes the idea of washing, drying, slicing… the whole “prep work” associated with making a good salad makes me a bit tired. However, this recipe delivers a delicious, and quite elegant salad in – literally – 6 minutes. All you need is the most gorgeous, preferably organic butter lettuce available, and a few ingredients for the dressing. My beloved suggested adding a little blue cheese – “it will make it perfect”! – so, keep this in mind if you make it.

Grilling the lettuce intensifies its flavor, and changes the texture ever so slightly, making each bite have its own character: closer to the edge a bit smokey, a crisper and brighter taste as you indulge deeper. The buttermilk dressing is very flavorful – it will certainly go well over other roasted or steamed veggies. I can see myself grilling lettuce during the whole Summer!

28Mar2010

PORK TENDERLOIN and BLUE CHEESE

Posted in Pork by sallybr

…. so Happy Together!

Here’s a great combination, in a recipe from Bauer’s Secrets of Success, a cookbook quite popular in this bewitched place…

GRILLED PORK MEDALLIONS with BLUE CHEESE SAUCE
(cookbook Secrets of Success, original recipe from chef Ruggero Gadaldi)

1 qt water
1/2 cup brown sugar
1/4 cup pickling spices
1/4 cup cider vinegar
1 carrot, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 tsp kosher salt
2 pork tenderloins
6 large skewers (metal or bamboo)
olive oil

for sauce:
1/2 cup heavy cream
3 ounces Gorgonzola cheese, crumbled
salt and pepper

Make the brine for the pork by bringing the water to a boil, adding the brown sugar, spices, vinegar, carrot, celery, onion, and salt. Simmer gently for 20 minutes, allow it to cool to room temperature. Cut each tenderloin in 10 medallions, and submerge the pieces in the brine (you can use a plastic bag). Refrigerate from 4 hours to overnight.

Turn your grill on high, remove the pieces of pork from the brine and pat dry. Thread the pieces onto skewers (if using wood skewers, allow them to soak in water for several hours to prevent burning). Season lightly with salt and pepper and brush the meat with a little olive oil. Grill for about 5 minutes per side, until medium-cooked.

Make the sauce by pouring the cream in a small saucepan. Simmer over medium heat until it starts to thicken (5-10 minutes), add the gorgonzola cheese, and stir until dissolved.

Serve alongside soft-cooked polenta.

ENJOY!

to print the recipe, click here

Comments: This is a perfect recipe for weeknights, as the pork can brine during the day. I normally prepare the brining component in the evening, and submerge the tenderloin early next morning, before leaving for work. The brine does two great things for the meat: it imparts a subtle sweet flavor, and it promotes browning on the grill, thanks to its sugar content. The gorgonzola sauce couldn’t be easier to prepare; it comes together in minutes. In his restaurant, chef Gadaldi’s serves the medallions alongside soft-cooked polenta. I did the same, but also included broccoli. It was nice dinner in less than 30 minutes (and I’m not even Rachael Ray… ;-)).

(if prepared without the polenta, this meal is appropriate for people on low-carb diets)