Tag Archives | Spring 2014 Recipes

ROASTED ASPARAGUS WITH DRIED MOREL MUSHROOMS

Recipe courtesy of Patty Darrah | Serves 4

1 ounce dried morel mushrooms
1 pound asparagus, woody ends trimmed
4 tablespoons butter, divided
4 tablespoons olive oil, divided
1 large shallot, peeled and sliced thinly (about 1/4 cup)
Salt and pepper, to taste

Preheat oven to 425°.

Place dried morels in a medium-size bowl and cover with boiling water. Let stand for 30 minutes. Drain and discard water. Dry the morels on paper towels and slice them in half. Reserve.

In the meantime, in a large bowl toss the asparagus with 2 tablespoons of the olive oil. Arrange the asparagus spears in a single layer on a baking sheet and season with salt and pepper. Roast until the stalks are tender when pierced with a knife, about 10 minutes.

Heat 2 tablespoons butter and 2 tablespoons olive oil in skillet over moderate heat, add sliced shallot and morels and sauté until shallot is tender and morels are cooked through, about 10 minutes. Add remaining 2 tablespoons of butter to skillet over low heat until butter is melted.

When asparagus is done, pour mushroom mixture over spears and serve.

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PASSION FRUIT HURRICANE

lastSipHurricane
PHOTOGRAPH: DANYA HENNINGER

Serves 1

Recipe courtesy of Rex1516

2 ounces dark rum
1 ounce light rum
½ ounce passion fruit syrup (Monin syrup or Les vergers Boiron purée)
1 ounce orange juice
1 ounce lime juice
1 ounce cranberry juice

Combine all ingredients in a cocktail shaker and shake well to combine. Serve in an ice-filled snifter with a brandied cherry and orange twist.

 

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KIMCHI JJIGAE

Serves 4

Recipe courtesy of Julie Choi

¼ pound pork belly, sliced thin and cut into 1-inch pieces
½ onion, chopped
1½ cups kimchi
5 garlic cloves, minced
½ teaspoon minced ginger
½ cup kimchi liquid
1 cup chicken stock
1 cup water
1 teaspoon doenjang (Korean fermented soybean paste)
2 teaspoons gochujang
2 teaspoons soy sauce
1 teaspoon mirin
1 to 2 tablespoons Korean chili powder
7 ounces firm tofu, cut into cubes
1/2 teaspoon sesame oil
Scallions, for garnish

Arrange the pork belly slices on the bottom of a stockpot over medium heat. Cook, turning occasionally, until the pork fat begins to render, about 3 minutes. Add the onion, and cook, stirring occasionally, until the onion softens and pork belly has browned, about another 5 to 8 minutes. Add the kimchi, garlic, and ginger and cook, stirring occasionally, until the mixture is fragrant, about 2 minutes more.

Add the kimchi liquid, chicken stock, water, doenjang, gochujang, soy sauce, mirin, and chili powder. Bring the mixture to a boil, reduce to a simmer, and cook until slightly reduced and the flavors have blended, about 10 minutes. Add the tofu and cook until just warmed through, about 3 minutes more. Off heat, drizzle with the sesame oil and garnish with the sliced scallions. Serve over shortgrain white or brown rice.

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MATZO BALLS

matzoBalls

Makes 16 matzo balls.

Recipe courtesy of Laura Frangiosa, The Avenue Delicatessen

Frangiosa stresses that there is no substitute for schmaltz when it comes to this recipe. “If you don’t have schmaltz, don’t make matzo balls,” she says. Her restaurant gets its schmaltz through the process of making chicken stock. After an overnight rest in the fridge, the precious chicken fat rises to the top where it forms a firm, easily skimmable layer of schmaltz. Any excess keeps well in the freezer for future matzo balls, says Frangiosa.

6 eggs, separated
4½ ounces chicken fat (schmaltz), melted and cooled to room temperature
1 tablespoon finely minced parsley
1 tablespoon finely minced chives
2 teaspoons minced dill
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
7 ounces matzo meal

In a medium-size mixing bowl, combine egg yolks, chicken fat, parsley, chives, dill, and salt and pepper and whisk to blend.

In a stand mixer with the whisk attachment, beat the egg whites until stiff peaks form, about 2 minutes. With a spatula, fold 1/3 of the whites into yolk mixture, followed with 1/3 of the matzo meal. Repeat until all the matzo is incorporated. Cover and chill until cold and firm, at least 8 hours but preferably overnight. (Giving time for the matzo meal to hydrate and absorb all of the good flavors takes time.)

Bring a large pot of salty water to a boil. Scoop hunks (each about 1 ounce, or 2 tablespoons) of the matzo mixture onto parchment paper and, using slightly moistened hands, shape into balls. Drop matzo balls into boiling water. Reduce the heat to medium low and simmer, covered, until cooked through, about 35 minutes. Using a slotted spoon, transfer the cooked matzo balls to a large platter, arranging in single layer. Use immediately by dropping into your favorite chicken broth or soup, or refrigerate up to three days for later use.

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CHICKEN PICCATA WITH MUSHROOMS

chxPicatta

Recipe courtesy of Patty Darrah | Serves 4

6 ounces of whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
4 chicken breast cutlets (1 pound total)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
3 teaspoons extra-virgin olive oil, divided
10 ounces mixed exotic mushrooms, sliced
3 garlic cloves, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons of the flour and the broth in a small bowl until smooth. Place remaining flour in a shallow dish. Season chicken with ¼ teaspoon of salt and pepper, then dredge both sides of each cutlet in the flour. Set aside.

Heat 2 teaspoons of oil in a large, nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, about 3 minutes per side. Transfer to a plate; cover and keep warm.

Heat the remaining 1 teaspoon of oil in the pan over mediumhigh heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, about 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out ½ cup of the mushroom sauce and reserve. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

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RHUBARB AND MEYER LEMON MARMALADE

If you’re a marmalade lover and looking for a new variation, this is a
wonderful combination of sweet and tart. It’s so good in a batch of homemade lemon chicken, or used to fill thumbprint cookies.

1 pound Meyer lemons (or other thin-skinned lemons, if you can’t fine Meyers)
3 cups granulated sugar
1/2 pound red rhubarb, cut into fine slices

Wash the lemons in warm, soapy water and dry thoroughly. Using a very sharp knife, cut both the flower and stem ends off the fruit. Sit each trimmed lemon on one of its newly flat ends and cut it into 6 wedges. Lay each wedge on its side and cut away the strip of inner membrane and the seeds. Reserve the trimmed pith and seeds (we’ll be using them as a pectin source).

Thinly slice each trimmed wedge. What you want to end up with are bits of lemon that are no more than ¼ inch thick (1/8 inch thick is even better) and no more than 1½ inches in length. Repeat this with all lemons.

Place lemon confetti in a bowl and cover with two cups of water. Bundle up the reserved seeds and inner membranes into a length of cheesecloth, tie the ends tightly and pop that into the bowl. Cover and place it in the refrigerator overnight (it can be left this way up to 48 hours, which is good for those of us who lead busy lives). Prepare a boiling-water-bath canner and 4 half-pint jars. Place 4 lids into a small pan of water and bring to a gentle simmer.

Pour the lemon, pectin bundle, and water into a large pot. Add sugar and stir to dissolve. Place pot over high heat, bring to a boil, and cook for 15 to 25 minutes, unt il it reaches 220°. In the last few minutes of cooking, stir in the rhubarb bits. Once it has reached temperature and seems quite thick, remove marmalade from heat.

Funnel into 4 prepared half-pint jars, leaving ½ inch headspace. Wipe rims, apply lids and rings, and process in a small-batch canning pot for 10 minutes.

Adapted from Marisa McClellan’s new book Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Running Press).

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MUSTARDY RHUBARB CHUTNEY

If the idea of homemade condiments has you a little intimidated, chutney makes for a very good starting place. Once your fruits and vegetables are chopped, you simply toss them in a wide, nonreactive pan and cook. This small batch takes about 45 minutes over medium heat to cook down into a thick, slightly sticky, spreadable condiment. Paired with a log of goat cheese and a packet of good crackers, it’s my go-to contribution to casual parties and potlucks.

1 pound rhubarb, sliced
1 small onion, minced
3/4 cup currants
1½ cups brown sugar
1½ cups apple cider vinegar
3 teaspoons yellow mustard seeds
2 teaspoons sea salt
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
¼ teaspoon Aleppo pepper

Prepare a boiling water bath canner and 3 half-pint jars. Place three lids into a small pan of water and bring to a gentle simmer.

Combine all ingredients in a wide, nonreactive pan, place it over high heat, and bring to a boil. Once it bubbles, reduce heat to medium and simmer gently, stirring regularly, until slightly thickened.

As the chutney gets closer to done, make sure to stir every minute or so to prevent scorching. You’ll know the chutney is finished cooking when you can pull your spoon through the chutney and the space you’ve created doesn’t fill in immediately.

Funnel chutney into prepared half-pint jars. Wipe rims, apply lids and rings, and process in a boiling-water-bath canner for 10 minutes.

Note: Another good way to determine whether the chutney is done is a method popular in vintage canning books. You scoop a small spoonful out of the pot and watch how it behaves in the bowl of the spoon. If it runs to the edges, it’s not there yet. However, if it sits in a high mound, it is done.

Adapted from Marisa McClellan’s new book Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Running Press).

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ROSEMARY RHUBARB JELLY

There is something about the combination of rhubarb and rosemary that speaks to me. The bright, apple-y flavor of rhubarb just seems to call out for the woodsy herbaceousness of rosemary and I am always happy to help them come together. This pretty jelly is entirely magical when eaten with fresh spring cheeses.

1 pound bright red rhubarb, chopped
1 to 2 sprigs fresh rosemary, divided
1½ cups sugar
1 tablespoon powdered pectin

Combine chopped rhubarb, 1 large sprig of rosemary, and 1½ cups water in a pot, cover, and simmer together over medium-high heat for 20 to 25 minutes. Cook until the rhubarb has completely broken down and the water is tinted a vivid pink.

Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Pour the cooked rhubarb through. Let it sit and drip for at least half an hour. Do not press the rhubarb pulp, as that will make your jelly cloudy. When the rhubarb juice is finished dripping through the sieve, discard the solids and measure out two cups of rhubarb juice.

Prepare a boiling-water-bath canner and 3 half-pint jars. Place canning lids in a small saucepan of water and set to the barest simmer. Measure out the sugar and whisk the powdered pectin into it so that they are fully integrated.

In a large, nonreactive pot, combine the rhubarb juice and the pectin-spiked sugar. Once the sugar is dissolved, taste the rhubarb juice to determine level of rosemary flavor. If you like it as it is, proceed with cooking. If not, add an additional rosemary sprig. Bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced.

While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220°. There will be a great deal of foaming and bubbling before it reaches this point. It should look thick and syrupy and the bubbles should look glossy.

When jelly is finished cooking, pour it into prepared jars. If you added additional rosemary, remove it at this time. Wipe rims, apply lids and bands, and process in a boiling-water-bath canner for 10 minutes.

Adapted from Marisa McClellan’s new book Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Running Press).

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CARROT CAKE

carrotCake
PHOTOGRAPH: COURTESY OF SOOM FOODS

Makes one 9 x 13-inch cake

3/4 cup canola oil, plus more for oiling the baking pan
1½ cups brown sugar
4 eggs
3/4 cup Soom tehina
1 and 1/4 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground allspice
2½ cups grated carrots
1½ cups walnuts, chopped
2 tablespoons sesame seeds

Preheat the oven to 350°. Oil a 9-by-13-inch baking dish. Mix the oil, brown sugar and eggs in stand mixer on medium speed with the paddle attachment until the mixture is well combined and the sugar has dissolved, about 3 minutes.

Add the tehina, flour, baking soda, baking powder, salt, cinnamon and allspice. Beat until very well blended, about 2 minutes. Add carrots and walnuts and fold in with a rubber spatula until just incorporate. Pour the batter into the prepared pan and top with the sesame seeds. Bake until set on top and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

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