Tag Archives | Winter 2013-14 Recipes

Holiday Cheese Tree

holidayCheeseTree

Serves 14-16 as an hors d’oeuvre

1 eight-ounce package cream cheese, softened
½ cup (4 ounces) shredded cheddar cheese
½ cup (4 ounces) shredded Asiago cheese
3 tablespoons finely chopped red bell pepper
3 tablespoons finely chopped onion
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
¾ cup chopped fresh parsley
Yellow bell pepper
Baby cherry tomatoes
Lemon peel
Small star-shaped cookie cutter (optional)

Combine cheeses, chopped bell pepper, onion, lemon juice and Worcestershire sauce in medium bowl and mix until well blended. Place on plate. Shape with hands to form cone shape, about 6 inches tall.

Press parsley evenly onto cheese tree.

Using a cookie cutter or a knife, cut bell pepper into star. Secure star, tomatoes and lemon peel onto tree with toothpicks.

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Herb-Roasted Turkey with White Wine–Giblet Gravy

Makes 10 to 12 servings

TURKEY

1 (12- to 15-pound) heritage turkey, thawed if frozen, giblets and neck reserved for gravy
Salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh rosemary, plus 2 sprigs for stuffing
1 tablespoon chopped fresh thyme, plus 2 sprigs for stuffing
1 tablespoon chopped fresh sage, plus 1 sprig for stuffing
1 medium yellow onion, quartered
2 celery ribs, cut into thirds
1 medium apple, halved
2 cups low-sodium chicken stock

GRAVY

4 cups low-sodium chicken stock
2 cups water
1½ cups dry white wine
1 large yellow onion, finely chopped cup all-purpose fl our
Salt and freshly ground black pepper

Rub the turkey with generous amounts of salt and pepper—inside and out—and place it on a platter; cover and refrigerate for at least 4 hours. Remove the turkey from the refrigerator 45 minutes before roasting.

Preheat the oven to 475° with a rack in the lowest position. In a small bowl, mix together the softened butter and the chopped rosemary, thyme, and sage. Set the turkey on a rack in the bottom of a large roasting pan. Loosen the skin of the turkey by carefully slipping your fingers under the skin until you reach the end of each breast. Rub the herb butter under the skin. Stuff the cavity of the bird with the onion, celery, apple, and the remaining sprigs of rosemary, thyme, and sage.

Pour the chicken stock into the bottom of the pan, and transfer the turkey to the oven. Roast for 30 minutes, then reduce the heat to 250° and continue roasting the turkey for 3 to 5 hours (15 to 20 minutes per pound), or until an instant-read thermometer registers 165° when inserted into a thigh.

Transfer the turkey to a serving platter and let it rest for at least 30 minutes before carving.

While the turkey rests, make the gravy. Pour the drippings from the roasting pan into a large glass measuring cup or gravy separator, and set it aside to separate. Do not wash the roasting pan.

In a large saucepan, bring the chicken stock, water, and the reserved turkey neck and giblets to a boil over medium-high heat. Reduce the heat to low, and let the mixture simmer, uncovered, for 30 minutes. Strain the broth through a fine-mesh sieve, and discard the neck and giblets (or chop the giblets and set them aside). You should have at least 4 cups of stock.

Skim ¼ cup of fat from the top of the separated pan juices and place it in a large, heavy skillet. Set the skillet aside. Skim and discard the rest of the fat and return the de-fatted pan juices to the roasting pan over medium-high heat. Pour the wine into the roasting pan, scraping up any brown bits from the bottom, and boil the mixture until it has reduced to about ½ cup. Add 4 cups of the giblet stock and bring the mixture to a simmer. When the broth-wine mixture begins to bubble, pour it through a fi ne-mesh sieve into a large saucepan, discarding any solids. Place the saucepan over medium-low heat.

Place the skillet with the reserved fat over medium-high heat. Sauté the onion in the fat for about 15 minutes, stirring frequently, until it is translucent and beginning to brown. Stir in the fl our, reduce the heat to medium-low, and cook the roux, whisking constantly, for 3 minutes. Add the hot broth mixture to the roux in a fast stream, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook, whisking occasionally, for 10 minutes, or until the gravy has reached your desired consistency. If the gravy is too thin, whisk in additional giblet stock as necessary. If desired, stir in the reserved chopped giblets. Season the gravy with salt and pepper and transfer it to a heated gravy boat to serve.

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Slow-Cooked Pork Roast

slowCookPorkRoast

Makes 8 to 10 servings

2 tablespoons cumin seeds (or 1 tablespoon ground cumin)
½ teaspoon red-pepper fl akes
1 tablespoon coarse sea salt
1-inch piece fresh ginger, peeled and fi nely grated
1 large garlic clove, minced
1 (3- to 4-pound) boneless heritage pork roast

In a spice grinder or with a mortar and pestle, grind together the cumin, red-pepper fl akes, and salt. Add the ginger and garlic and grind again to form a paste. Rub the paste all over the pork and inside any cavities, and place the pork, fat side up, in a small roasting pan. Cover the pan loosely with foil and let it rest in the refrigerator for at least 2 and up to 8 hours. Remove the pork from the refrigerator 1 hour before cooking.

Preheat the oven to 250°. Roast the pork, uncovered, in the middle of the oven for 3½ hours, or until an instant-read thermometer registers 145°. Transfer the roast to a cutting board and let it stand for 15 minutes before slicing or shredding. Serve immediately.

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PORK TAMALES

porkTamales

Recipe courtesy of Los Gallos

(Makes 15 tamales)

15 corn husks, soaked overnight
10 cups Maseca corn flour
¾ cup pork lard, melted
¾ cup vegetable lard, melted
7½ cups braised pork loin, chopped
5 cups pork braising liquid or prepared chicken stock
½ cup salsa verde

Slowly add the lards to a mixing bowl of Maseca flour, kneading to incorporate. Then add the stock a cup at a time, kneading until a smooth dough forms. When it doesn’t stick to your hands, it’s ready. Holding a husk open, press an even layer of masa into the husk to within a half-inch of the edges. Add ½ cup chopped pork in a line down the center of the masa. Top with 1 tablespoon salsa verde. Roll the husk so the dough surrounds the meat, then fold the bottoms under. Tie with twine if necessary. Transfer tamales to a steamer and cook for 2 hours.

CHOPPED PORK

5 pounds pork loin
2 onions, quartered
1 cup cilantro, chopped

Place ingredients in a stockpot and cover with water. Bring to boil and then simmer, covered, until meat is tender, about 2 hours. Remove meat from pot, cool and chop into medium-size chunks. Reserve meat and cooking liquid.

SALSA VERDE

3 pounds tomatillos, roasted
1 cup cilantro
2 jalapeños
1 lime, juiced
Salt and pepper to taste

Pulse all ingredients together in a blender until a chunky salsa forms.

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Clean Slate

healthCheers

Serves 1

6 ounces club soda
2 ounces Jin+Ja
Ice (optional)

Mix the chilled club soda and Jin+Ja in a glass. The Jin+Ja will blend naturally with the club soda without stirring. Add ice.

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Beet and Potato Latkes

Makes 12 to 14 latkes

Some might say that it’s impossible to improve upon the traditional all potato latke, but this beet variety will give your grandma’s recipe a run for its money. The beets add both sweetness and body, which will appeal to both the makers and the eaters of said latkes.

1 pound russet potatoes, peeled
1 pound red beets, peeled
3 garlic cloves, minced
2 medium eggs, beaten
½ cup all-purpose flour
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
¼ cup neutral vegetable oil, for frying
Sour cream and fresh dill, for serving

Fit a food processor with the grating disc. Shred the potatoes. Place them in a colander and squeeze them to remove moisture. Place them in a large mixing bowl. Repeat with the beets.

Add garlic, beaten eggs, flour, salt and black pepper and use your hands to combine.

Place a 12-inch skillet over high heat. Add oil and heat until it shimmers. While oil heats, form the potato and beet mixture into patties, pressing firmly. Carefully place them into the hot oil and cook for 5 to 6 minutes on the first side, and 2 to 3 on the second side.

When latkes are finished cooking, place them on paper towels or newspaper to drain.

Serve hot, with plenty of sour cream and fresh dill.

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Grated Beet Salad

Serves 4

This salad can be made with just about any kind of beet (the golden ones are particularly lovely), but I like to use the candy-cane-striped ones known as Chioggia beets. They give it gorgeous variegated color and are slightly less earthy than their red cousins.

1 pound Chioggia beets
2 tablespoons fresh lemon juice
2 tablespoons roasted walnut oil
1 tablespoon rice wine vinegar
1 tablespoon chopped fresh mint
1 teaspoon freshly grated orange zest
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper

Wash and peel the beets. Using a mandoline fitted with a julienne blade, slice the beets into matchsticks and place in a bowl.

Whisk together the lemon juice, walnut oil, rice wine vinegar, mint, orange zest, salt and pepper and pour it over the beets. Toss to combine. Let this salad rest at room temperature for at least 30 minutes before serving.

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Roasted Beet Dip

Makes 2 cups

Though this dip appeals to eaters of all ages, I find that it’s a particular hit with kids. They get a kick out of eating something colored a vivid pink. It’s also a nice addition to a Mediterranean supper bowl of tabbouleh, cucumber salad and pita bread.

1 pound red beets
1 tablespoon olive oil
¾ cup raw, unsalted cashews
½ cup Greek yogurt
2 cloves garlic
Juice of 1 lemon
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper

Preheat oven to 400°. Scrub beets and trim away any scraggly roots. Place them in a small baking dish. Drizzle with olive oil. Cover pan tightly with foil and put in a hot oven. Roast for 25 to 30 minutes, until beets are tender.

Remove from oven and let them cool.

While beets roast, place cashews in a heatproof bowl and cover them with boiling water. Let them sit for at least 30 minutes.

When beets are cool enough to handle, rub away skins and place them in the bowl of a food processor. Drain cashews, reserving soaking liquid, and add them to the beets, along with the Greek yogurt, garlic cloves, lemon juice, salt and pepper.

Run the processor, stopping occasionally to scrape down the sides, until the dip is smooth. If it seems a little too thick, use some of the water from the soaking cashews to thin it out.

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Beet and Beef Borscht

Serves 4 to 6

There are two secrets to borscht. The first is the liberal application of vinegar. It helps set the color of the beets and gives the soup its signature tang. The second is good knife work. You want to cut all the vegetables and the meat into pieces that are all roughly the same size. This gives you the greatest opportunity to get a little of taste of everything in every bite of the soup.

1½ pounds red beets
4 tablespoons apple cider vinegar, divided
2 tablespoons vegetable oil
1 medium yellow onion, minced
1 pound carrots, diced finely
2 pounds chuck steak, cut into small cubes
1 pound russet potatoes, peeled and cubed
2½ teaspoons sea salt
1 teaspoon black pepper
8 cups beef stock
6 cups shredded cabbage
Sour cream and fresh dill, for serving

Trim and peel beets. Place them in a saucepan and cover them with 6 cups water and two tablespoons apple cider vinegar. Cover, bring to a boil then reduce the heat to maintain a moderate simmer. Cook the beets for 25 minutes, until they are fork tender.

Using a slotted spoon, remove the beets from the water and place them on a cutting board to cool. Reserve the cooking water. When beets are cool enough to handle, cut them into cubes.

While the beets cook, heat two tablespoons of vegetable oil in a large soup pot over medium heat. Add onions and carrots and cook, stirring regularly, until they have softened.

Once the onions and carrots are tender, push them to the side of the pot and add the cubed meat to the space you cleared. Once the meat starts to brown a little, stir it into the vegetables. Add the potatoes, beets, salt, pepper, beef stock and beet cooking liquid. Stir to combine and bring to a simmer.

Cover the pot and let it cook for 45 to 55 minutes, until the meat is tender and the vegetables are fully cooked.

Add the shredded cabbage and cook for another 10 to 15 minutes, until the cabbage is soft. Just before serving, stir in the remaining two tablespoons of apple cider vinegar.

Garnish with sour cream and wisps of fresh dill.

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Shaved Brussels Sprouts with Whole-Grain Mustard Sauce

shavedBrusselSprouts
PHOTOGRAPH: MICHAEL SPAIN-SMITH

Serves 2

½ cup vegan mayo
2 tablespoons whole-grain mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound Brussels sprouts, trimmed
2 tablespoons olive oil
2 teaspoons minced garlic

To make the sauce, whisk together the vegan mayo, mustard, 1 tablespoon water, ½ teaspoon of the salt and ½ teaspoon of the pepper in a small bowl. Set aside.

Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline.

Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.

Add the remaining ½ teaspoon salt and ½ teaspoon pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly.

Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.

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