Wednesday, September 5, 2007
Many thanks to our master chef and her family!
So we're back from the (long) weekend in Napa Valley. Just wanted to publicly thank everyone in the Shaw/Beatty family for such a fantastic trip. The food, wine and company were to die for! I give my personal stamp of approval for any recipe posted from the weekend, Elizabeth did an amazing job and we were all spoiled rotten. My personal favorites were the amazing pork with plum sauce, the Beatty Ranch salad, and the peach cobbler with the blackberry sauce. Cheers for fresh markets! A great trip - thanks again.
Recipe of the Week- Key Lime Pie
Carrie Wass made this in Napa last weekend and it was gone before she put it down on the table. Only bummer is that you have to wait a minimum of 8 hours to eat it due to chill time. Worth every minute, though.
Key Lime Pie
Gourmet May 2003
Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried several different brands in our test kitchens, and prefer the taste of Manhattan.
* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Active time: 20 min Start to finish: 10 hr (includes chilling)Makes 8 servings.
For crust1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
For topping
3/4 cup chilled heavy cream
Make crust: Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Make topping: Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
Cooks' note: • Pie (without topping) can be chilled up to 1 day.
*Available at Manhattan Key Lime (212-696-5378).
Key Lime Pie
Gourmet May 2003
Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried several different brands in our test kitchens, and prefer the taste of Manhattan.
* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Active time: 20 min Start to finish: 10 hr (includes chilling)Makes 8 servings.
For crust1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
For topping
3/4 cup chilled heavy cream
Make crust: Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Make topping: Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
Cooks' note: • Pie (without topping) can be chilled up to 1 day.
*Available at Manhattan Key Lime (212-696-5378).
I'm back, too!
Back from Vacation!
Wednesday, August 29, 2007
Potato Pancakes at Frances' Deli
Occasionally, after a fly casting practice on the North Pond near Fullerton and Lake Shore Drive, I have walked a couple blocks north on Clark Street to Frances' Deli for a taste of their terrific potato pancakes and cheese blintzes. At home, I have been trying to make potato pancakes as good as the ones at Frances' without success until I discovered this recipe in the Bon Appetite Cookbook:
Potato-Apple Pancakes
"Apple and celery root bring subtle sweetness to these potato pancakes. Since potatoes will discolor soon after they are grated (from exposure to oxygen); onions are added to mix their juices and prevent the discoloration. The key to great potato-pancake texture is squeezing out as much moisture as possible from the grated potatoes. Wrap them in a dish towel and squeeze hard, then do it again. The drier the potatoes, the crispier the potato pancakes. When frying the pancakes, press down a bit; that will help them brown and fry. [Serve these as a side dish, or turn them into an elegant appetizer by topping them with creme fraiche, smoked salmon, and chives.] Makes about 16.
1 pound russet potatoes, peeled, cut into 1 /2-inch pieces
1 medium onion, peeled, quartered
1 2-inch cube peeled celery root (celeriac)
1 medium unpeeled Granny Smith apple, quartered, cored
1 large egg
1 green onion, finely chopped
1 tablespoon chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
Vegetable oil (for frying)
Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with grating disk, coarsely grate potatoes, onion, celery root, and apple together. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt, and pepper in same bowl; toss to combine. Mix in flour.
Pour enough vegetable oil into heavy large skillet to cover bottom, and heat over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Drain on paper towels, then transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl."
My interpretation of Bon Appetite's recipe is pictured above along with some Mott's apple sauce, a dollop of sour cream, and a wedge of fresh Michigan melon wrapped in Prosciutto (Costco's, of course).
Potato-Apple Pancakes
"Apple and celery root bring subtle sweetness to these potato pancakes. Since potatoes will discolor soon after they are grated (from exposure to oxygen); onions are added to mix their juices and prevent the discoloration. The key to great potato-pancake texture is squeezing out as much moisture as possible from the grated potatoes. Wrap them in a dish towel and squeeze hard, then do it again. The drier the potatoes, the crispier the potato pancakes. When frying the pancakes, press down a bit; that will help them brown and fry. [Serve these as a side dish, or turn them into an elegant appetizer by topping them with creme fraiche, smoked salmon, and chives.] Makes about 16.
1 pound russet potatoes, peeled, cut into 1 /2-inch pieces
1 medium onion, peeled, quartered
1 2-inch cube peeled celery root (celeriac)
1 medium unpeeled Granny Smith apple, quartered, cored
1 large egg
1 green onion, finely chopped
1 tablespoon chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
Vegetable oil (for frying)
Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with grating disk, coarsely grate potatoes, onion, celery root, and apple together. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt, and pepper in same bowl; toss to combine. Mix in flour.
Pour enough vegetable oil into heavy large skillet to cover bottom, and heat over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Drain on paper towels, then transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl."
My interpretation of Bon Appetite's recipe is pictured above along with some Mott's apple sauce, a dollop of sour cream, and a wedge of fresh Michigan melon wrapped in Prosciutto (Costco's, of course).
the latyoa of the bacon family
i love prosciutto, it's like bacon but so fancy. noone accuses prosciutto of being pedestrian. while carbonara is my favorite, it can be a bit heavy for summer, so i generally replace it with this recipe. it's from some martha stewart magazine but i adjusted/removed some things.
pasta with leeks and prosciutto
-8 oz spaghetti
-4 tbsp butter
-2 med leeks (about a pound), white and light green parts only, quartered lengthwise and cut into 2" strips, cleaned vigorously
-2 tbsp fresh lemon juice
-2 ounces thinly sliced prosciutto (either from the deli or prepackaged) cut into thin strips or further cut into little flat squares of happiness for easier integration into the pasta
when i say cleaned vigorously i mean it, leeks are notoriously sandy. i like to fill my whole sink with cold water, toss the chopped leeks in there, swirl them around, then let the grit settle. then i remove them and let them drain on a paper towel. please buy me a salad spinner.
i like to break the pasta at least in 1/2 before boiling to make mixing all the ingredients easier. while the pasta is cooking, cook the leeks (seasoned with S&P) in 1 tbsp of the butter in a pan large enough to mix all the ingredients. when the pasta is done, drain and reserve 1/2 cup of the water. add pasta, lemon juice, and prosciutto to the leeks with the remaining 3 tbsp of butter, mixing well and seasoning with S&P. slowly add the hot pasta water back until a thin sauce coats the pasta. you won't need all the water.
this doesn't reheat well, the leeks get all boiled cabbage-y. also, if you heat the pasta too long when the prosciutto is in there it will turn into cooked ham. this doesn't taste bad or anything, but if you really want that prosciutto taste you may want to add it after you've set the sauce until you get your timing/heat level all figured out.
pasta with leeks and prosciutto
-8 oz spaghetti
-4 tbsp butter
-2 med leeks (about a pound), white and light green parts only, quartered lengthwise and cut into 2" strips, cleaned vigorously
-2 tbsp fresh lemon juice
-2 ounces thinly sliced prosciutto (either from the deli or prepackaged) cut into thin strips or further cut into little flat squares of happiness for easier integration into the pasta
when i say cleaned vigorously i mean it, leeks are notoriously sandy. i like to fill my whole sink with cold water, toss the chopped leeks in there, swirl them around, then let the grit settle. then i remove them and let them drain on a paper towel. please buy me a salad spinner.
i like to break the pasta at least in 1/2 before boiling to make mixing all the ingredients easier. while the pasta is cooking, cook the leeks (seasoned with S&P) in 1 tbsp of the butter in a pan large enough to mix all the ingredients. when the pasta is done, drain and reserve 1/2 cup of the water. add pasta, lemon juice, and prosciutto to the leeks with the remaining 3 tbsp of butter, mixing well and seasoning with S&P. slowly add the hot pasta water back until a thin sauce coats the pasta. you won't need all the water.
this doesn't reheat well, the leeks get all boiled cabbage-y. also, if you heat the pasta too long when the prosciutto is in there it will turn into cooked ham. this doesn't taste bad or anything, but if you really want that prosciutto taste you may want to add it after you've set the sauce until you get your timing/heat level all figured out.
Monday, August 27, 2007
Spotlight: Thomas Keller
Countdown for my trip to Napa continues! Here is an interview with Thomas Keller from Epicurious.com. He is the man behind Per Se, French Laundry, and Bouchon and talks about the joy of cooking. French Laundry is considered to some to be the best restaurant in the country. Just check out their long list of prestigious awards. It also happens to be in Yountville,CA, just a short drive from my mom's house.
Recipe of the Week: Chilled Asparagus Soup with timble of caviar, crab and avocado
I know what you are all thinking: Caviar? Waaaay outta my budget. Don't worry. This soup is great without it. The two times I have made this, it was a big hit and great dish to kick-off a dinner party.
Chilled asparagus soup with timbale of caviar, crab and avocado
Bon Appétit September 2000
A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.
Servings: Makes 6 servings.
ingredients
3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 31/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)
preparation
Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.
Makes 6 servings.
Chilled asparagus soup with timbale of caviar, crab and avocado
Bon Appétit September 2000
A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.
Servings: Makes 6 servings.
ingredients
3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 31/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)
preparation
Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.
Makes 6 servings.
Champagne Brunches
Ahh, champagne brunches. I miss these. When I lived in New York, sunny days were spent brunching at Cafe Felix, Balthazar, Country Cafe, Pastis and others with good friends. Saturday morning, I woke up and decided to recreate this New York tradition in my Chicago kitchen.I made a variation of Eggs Benedict. I added tomato, spinach and artichoke hearts to an English muffin with Canadian bacon and poached egg. Each bite was washed down with a sip of Veuve.
My mother gave me Julia Child's Mastering the Art of French Cooking Volume 1 and 2 for Christmas two years ago. Her Hollandaise recipe is full-proof and so easy "an 8 year old" can make it.
Hollandaise Sauce
Ingredients
3 egg yolks
2 tb lemon juice
4 oz butter
Salt and pepper
Step 1: Put in the electric blender the egg yolks, 1 tablespoon of lemon juice, salt and pepper.
Step 2: Melt the butter in a saucepan. Blend it manually and VERY slowly
Step 3: Add the hot butter to the hollandaise sauce in the blender. Blend at full speed until the sauce get thick.
Step 4: Serve immediately.
Bon appetit!
Saturday, August 25, 2007
Pescheria
Hi Everyone! This is my first time posting on this blog, or any blog for that matter, but I am excited to join in on this sharing of gastronomical info.
Last night, Eric and I dined at Pescheria - a lively and warm restaurant in the cute Noe Valley neighborhood of San Francisco. Although right when we walked in, Eric said "It smells like a port-a-poddy in here," we quickly adjusted to the aroma (I think it was just a bit seafoody, not as bad as a port-a-let though) and had a lovely dinner. The menu focused on seafood prepared in Californian/Italian style. We started with a heirloom tomato and burrata salad and then had bocconcini di tonno al limone - little cubes of lemon marinated ahi tuna and yellow and red Chioggo beets. Both our starters were excellent - although the burrata was not homemade, it had a nicely creamy consistency and you can't go wrong with tomatoes this time of year. The tuna and beets were a unique combination but paired well together and some toasted pinenuts added a subtly nutty flavor. For our main course, we had scallops with roasted corn risotto and a lemon vinaigrette. I'm a sucker for risotto and this did not disappoint; additionally, the scallops were huge and perfectly cooked - quite a treat since we love, but rarely cook, scallops for ourselves. We also had a side of fagiolini - skinny greens beans that must have been sauteed in beef broth or something because they were flavorful and delish. We had a few glasses of Barbera with dinner and were very satisfied at the end of the night.
For those who live in SF and want to venture out to Noe Valley for an evening, I'd recommend this neighborhood spot. This restaurant is not to be confused with Pesce in Russian Hill; although both restaurants are similar, I think the quality and consistency of the food is better at Pescheria.
Here's the website - the outside of the restaurant is a bit misleading - it looks much cuter at night:
http://www.pescheria-sf.com/
Last night, Eric and I dined at Pescheria - a lively and warm restaurant in the cute Noe Valley neighborhood of San Francisco. Although right when we walked in, Eric said "It smells like a port-a-poddy in here," we quickly adjusted to the aroma (I think it was just a bit seafoody, not as bad as a port-a-let though) and had a lovely dinner. The menu focused on seafood prepared in Californian/Italian style. We started with a heirloom tomato and burrata salad and then had bocconcini di tonno al limone - little cubes of lemon marinated ahi tuna and yellow and red Chioggo beets. Both our starters were excellent - although the burrata was not homemade, it had a nicely creamy consistency and you can't go wrong with tomatoes this time of year. The tuna and beets were a unique combination but paired well together and some toasted pinenuts added a subtly nutty flavor. For our main course, we had scallops with roasted corn risotto and a lemon vinaigrette. I'm a sucker for risotto and this did not disappoint; additionally, the scallops were huge and perfectly cooked - quite a treat since we love, but rarely cook, scallops for ourselves. We also had a side of fagiolini - skinny greens beans that must have been sauteed in beef broth or something because they were flavorful and delish. We had a few glasses of Barbera with dinner and were very satisfied at the end of the night.
For those who live in SF and want to venture out to Noe Valley for an evening, I'd recommend this neighborhood spot. This restaurant is not to be confused with Pesce in Russian Hill; although both restaurants are similar, I think the quality and consistency of the food is better at Pescheria.
Here's the website - the outside of the restaurant is a bit misleading - it looks much cuter at night:
http://www.pescheria-sf.com/
Friday, August 24, 2007
The Chopping Block Cooking School's got the idea.
Everybody Loves Bacon Dinner Party
Wednesday 08-22-2007, 7PM - 9:30PM
Instructor: Carolyn Maniaci
Cost: $50.00
Seats available: 8
The name says it all, we'll teach you a menu with bacon in every bite! Bacon and Cheese Fondue; Spinach Salad with Soy Ginger Vinaigrette and Bacon Tempura; Bacon Wrapped Pork Tenderloin with Bacon Sweet Potato Gratin; Bacon and Strawberry Cobbler. 2 week cancellation policy.
Wednesday 08-22-2007, 7PM - 9:30PM
Instructor: Carolyn Maniaci
Cost: $50.00
Seats available: 8
The name says it all, we'll teach you a menu with bacon in every bite! Bacon and Cheese Fondue; Spinach Salad with Soy Ginger Vinaigrette and Bacon Tempura; Bacon Wrapped Pork Tenderloin with Bacon Sweet Potato Gratin; Bacon and Strawberry Cobbler. 2 week cancellation policy.
Everything Tastes Better with Bacon- The Cookbook!
I thought I liked bacon...Sara Perry takes the cake!
Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day
Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day
Football and Tailgating: Two Old Friends
I'm pumped. I'm beyond pumped. My brother, Chaz, scored incredible seats for the Bears vs. 49ers game this Saturday night and, being the sweet older brother that he is, he invited me. Naturally, this made me think of tailgating.
Tailgating and football go hand-in-hand. No one will argue with you on that one. My tailgating experience has mostly been at Indy 500 and at A-Basin Moutain after long ski days. But we keep it simple. Just some burgers and brats. Nothing crazy. So, I did a little research this morning to find a recipe that I thought may be worth trying out at your next tailgater. This is what I found:
southwestern-style baby back ribs
The Tailgating Cookbook 2005
By Bob Sloan
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.
Makes 4 servings.
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce
At home
In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
At the tailgate
Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
Serve the ribs hot, accompanied by more sauce.
Tailgating and football go hand-in-hand. No one will argue with you on that one. My tailgating experience has mostly been at Indy 500 and at A-Basin Moutain after long ski days. But we keep it simple. Just some burgers and brats. Nothing crazy. So, I did a little research this morning to find a recipe that I thought may be worth trying out at your next tailgater. This is what I found:
southwestern-style baby back ribs
The Tailgating Cookbook 2005
By Bob Sloan
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.
Makes 4 servings.
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce
At home
In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
At the tailgate
Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
Serve the ribs hot, accompanied by more sauce.
carbonara for missy
4 large eggs
1/2 cup heavy cream
1 small diced onion
2 or 3 cloves of garlic, pressed or really really smashed and diced tiny
12 oz (3/4 of a 1lb package) spaghetti
4 tbsp fresh grated parmesan
8 strips of thickly cut bacon, cut into thin strips or diced
-beat eggs, add parm and heavy cream, season with salt and copious amounts of black pepper, set aside. this needs to be room temp when you add it to the pasta.
-cook bacon until nearly done in a skillet (large enough to add all the ingredients and mix vigorously at the end).
-heat water to boiling while bacon is cooking.
-add onion to skillet, begin to boil spaghetti. the spaghetti should finish cooking as the onion finishes cooking, so adjust your heat accordingly.
-add garlic to the bacon mixture a minute before completion.
-turn off heat under bacon mixture, drain spaghetti.
-add spaghetti to pan, mixing well with bacon mixture.
-add the egg mixture, yes it is raw. the heat from the pasta and pan will cook the egg. mix vigorously so the egg doesn't scramble, you will be left with a lovely sauce coating the pasta. serve warm.
this pasta reheats well as there is no roux to break during reheating.
let me take this opportunity to discourage people from ordering carbonara at restaurants that don't mention egg in the menu description. a lot of places like to serve fettuccine alfredo with bacon or pancetta and call it carbonara. this is a load of hooey. i assume they're concerned about accidentally serving raw egg, but i wish they would just leave it off if they're not going to make it right. technically even adding that 1/2 cup of cream is a no-no, but if you've never made it before the cream gives a little room for error at the end. anyway i've gone to plenty of places that even put peas in their "carbonara," which, c'mon folks, is fettuccine with ham and peas. which is a delicious dish in it's own right so they should stop making it feel inferior by calling it carbonara.
1/2 cup heavy cream
1 small diced onion
2 or 3 cloves of garlic, pressed or really really smashed and diced tiny
12 oz (3/4 of a 1lb package) spaghetti
4 tbsp fresh grated parmesan
8 strips of thickly cut bacon, cut into thin strips or diced
-beat eggs, add parm and heavy cream, season with salt and copious amounts of black pepper, set aside. this needs to be room temp when you add it to the pasta.
-cook bacon until nearly done in a skillet (large enough to add all the ingredients and mix vigorously at the end).
-heat water to boiling while bacon is cooking.
-add onion to skillet, begin to boil spaghetti. the spaghetti should finish cooking as the onion finishes cooking, so adjust your heat accordingly.
-add garlic to the bacon mixture a minute before completion.
-turn off heat under bacon mixture, drain spaghetti.
-add spaghetti to pan, mixing well with bacon mixture.
-add the egg mixture, yes it is raw. the heat from the pasta and pan will cook the egg. mix vigorously so the egg doesn't scramble, you will be left with a lovely sauce coating the pasta. serve warm.
this pasta reheats well as there is no roux to break during reheating.
let me take this opportunity to discourage people from ordering carbonara at restaurants that don't mention egg in the menu description. a lot of places like to serve fettuccine alfredo with bacon or pancetta and call it carbonara. this is a load of hooey. i assume they're concerned about accidentally serving raw egg, but i wish they would just leave it off if they're not going to make it right. technically even adding that 1/2 cup of cream is a no-no, but if you've never made it before the cream gives a little room for error at the end. anyway i've gone to plenty of places that even put peas in their "carbonara," which, c'mon folks, is fettuccine with ham and peas. which is a delicious dish in it's own right so they should stop making it feel inferior by calling it carbonara.
Thursday, August 23, 2007
Spotlight: Chez Panisse
I am getting very excited about my trip home next week to California, so I decided to post this clip featuring a cooking demonstration from the kitchen of the one and only Chez Panisse in Berkeley, CA. Long live Alice Waters! *Clip from Epicurious.com
P.J. Clarkes - Need I say more??
A true NYC staple feauturing all the essentials to a local, quality NYC establishmet: a loud crowded bar, the musky smell of business men, old beer, and greasy food, and people bumping into you in every which way. Can't hear much, can't move much, can't get out of the way of the waiters & waitresses- perfect.
After trying for 30 min's at peak time to get 2 stools at the bar, we decided to have a more civilized meal at a table. Our waitress was rude, but in the charming sort of way. I drank cheap red wine, and my guest drank a more appropriate drink (bass & guinnes - a dark & stormy?). Both drinks were shoved at us & we quickly were required to order. 2 burges, one massive mound of shoestring onion rings.
The burgers were perfect - greasy in that bar sort of way, but made with quality ingredients that made them juicy & flavorful. The onion rings were piled high, and left substantial traces of grease on everything. One Key Lime Pie to split.
It was amazing, as always.
After trying for 30 min's at peak time to get 2 stools at the bar, we decided to have a more civilized meal at a table. Our waitress was rude, but in the charming sort of way. I drank cheap red wine, and my guest drank a more appropriate drink (bass & guinnes - a dark & stormy?). Both drinks were shoved at us & we quickly were required to order. 2 burges, one massive mound of shoestring onion rings.
The burgers were perfect - greasy in that bar sort of way, but made with quality ingredients that made them juicy & flavorful. The onion rings were piled high, and left substantial traces of grease on everything. One Key Lime Pie to split.
It was amazing, as always.
poblanorama
4 poblano peppers
4 oz cream cheese
1 oz chihuahua cheese
thick cut bacon
toothpicks
-cut a 1/3 or 1/2 of the pepper away and discard. how much you cut away depends on the shape of the pepper, you want a little boat to put the cheese in. the cheese will steer the boat into the bacon and directly into your mouth. cheese is good like that.
-remove seeds and ribs if you are married to dash or live with jamie as they are wusses.
-mix cheeses, put 1/4 of mixture in each shell. i salt this as chihuahua isn't inherently salty but that's up to you. i am inherently salty.
-wrap with bacon, securing with toothpicks.
-broil until done, this took like 2 glasses of wine, i think. ask missy. try not to burn yourself or create a bacon grease skating rink in the kitchen. let them cool down a lot. they're actually good at room temp because the cheese won't get all blocky and congealy.
4 oz cream cheese
1 oz chihuahua cheese
thick cut bacon
toothpicks
-cut a 1/3 or 1/2 of the pepper away and discard. how much you cut away depends on the shape of the pepper, you want a little boat to put the cheese in. the cheese will steer the boat into the bacon and directly into your mouth. cheese is good like that.
-remove seeds and ribs if you are married to dash or live with jamie as they are wusses.
-mix cheeses, put 1/4 of mixture in each shell. i salt this as chihuahua isn't inherently salty but that's up to you. i am inherently salty.
-wrap with bacon, securing with toothpicks.
-broil until done, this took like 2 glasses of wine, i think. ask missy. try not to burn yourself or create a bacon grease skating rink in the kitchen. let them cool down a lot. they're actually good at room temp because the cheese won't get all blocky and congealy.
Wednesday, August 22, 2007
Liz, this is for you
I just remade the mexican dinner we made for you and Drew, and this time we didn't overcook the flank steak, and i can't lie, my friend erin made KILLER stuffed poblanos wrapped in my favorite... BACON!! Promise, next time you come over we'll have it perfected. Miss you guys! Hope Clark's wedding was amazing. (Actually, to all Shaws!)
Loyal Sandwich Lover
I love sandwiches. I mean looooove sandwiches. Last night, I discovered a gem. A sandwich that is down-right cravable and a new fixture on my regular menu items.
I've really made my rounds this week to my restaurant staples and Shaw's Crab House is certainly one of them. This restaurant is special to me for many reasons but last night it was all about the sandwich. The bartender, Carlos, suggested that I try the imperial crab sandwich. Our conversation went a little something like this:
"What's on it?"
"Jumbo lump crab meat..."
"Uh-huh"
"...mayonnaise"
"I like mayonnaise"
"...cheese"
"Now we are talking"
"...on texas toast"
"SOLD!!!"
The name "imperial crab sandwich" does this thing no justice. I told the manager, Steve, to rename it as melt, which would imply cheese, which we all know that cheese is good. By now, you are picturing this crab meat mixed with mayo and celery, lemon juice and stone mustard stuffed in a toasted texas toast bun with melted cheese. You want it, don't you? Told you it was cravable.
I've really made my rounds this week to my restaurant staples and Shaw's Crab House is certainly one of them. This restaurant is special to me for many reasons but last night it was all about the sandwich. The bartender, Carlos, suggested that I try the imperial crab sandwich. Our conversation went a little something like this:
"What's on it?"
"Jumbo lump crab meat..."
"Uh-huh"
"...mayonnaise"
"I like mayonnaise"
"...cheese"
"Now we are talking"
"...on texas toast"
"SOLD!!!"
The name "imperial crab sandwich" does this thing no justice. I told the manager, Steve, to rename it as melt, which would imply cheese, which we all know that cheese is good. By now, you are picturing this crab meat mixed with mayo and celery, lemon juice and stone mustard stuffed in a toasted texas toast bun with melted cheese. You want it, don't you? Told you it was cravable.
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