Sabtu, 18 April 2015

Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup

As a very, very small percentage of you may know, tomorrow is National Garlic Day, and what better way to celebrate than with a big bowl of Spanish garlic soup? Sopa de Ajo is a wonderfully rustic bread soup, spiked with sliced garlic, paprika, and ham.

If that wasn’t enough to get your attention, it’s also topped with eggs poached in the fragrant, brick red broth. It’s like a steaming bowl of breakfast-for-dinner. 

Like I say in the clip, there are as many ways to make this as families in Spain, but I really think toasting the bread is key. You’re basically replacing the flavorless water in the bread with olive oil and awesome soup.

Plus, having the olive oil baked into the cubes makes for a better texture in my opinion. Whether you make this tomorrow to celebrate a totally made-up holiday, or wait until you have some stale bread sitting around, I really hope you try this incredibly comforting Spanish soup. Enjoy!

Ingredients for 4 portions:
About 6 cups of cubed French or Italian bread
1/4 cup extra virgin olive oil, plus more to drizzle on bread cubes
6-10 thinly sliced garlic cloves
2 oz ham diced
1-2 tsp paprika or to taste
6 cups chicken broth
4 large eggs
1/4 cup chopped Italian parsley
salt, pepper, cayenne to taste

Braised Red Cabbage – That is All

No matter how basic or boring an ingredient or dish is, I can usually come up with something to pontificate on, but for this lovely braised red cabbage recipe, I’ve got absolutely nothing.

I could go on about how I’m not sure what that color red is called, but I did that in the video. I could joke about taking one for the team, and keeping this side dish purely vegetarian for a change, but there’s nothing funny about not adding bacon.

I could suggest a few easy ways to turn this into an amazing one-dish meal, by adding some smoked sausage or leftover pork ribs, but that’s probably so obvious that I’d be insulting your intelligence.

Or, I could have gone into a great, old prep cook anecdote about how I won $10 from a pastry chef in 1987 by juggling red cabbages on the hotline during service, but that would have meant making up the story, since it was actually cantaloupes.

No, I’m not going to mention any of that. I'll simply suggest that if you want an easy, gorgeous looking, and very tasty vegetable side dish, then you should give this a try soon. Enjoy!

Ingredients for 4-6 portions:
2 tbsp butter
1 small Red cabbage, sliced thin, about a 1 1/4 pounds
1/3 cup water
1/4 cup red wine
2 tbsp red wine vinegar, or to taste
2 tbsp white sugar
pinch of caraway seeds
salt and pepper to taste
*Note: there are SO many ways to tweak this recipe! Raisins, currants, shallots, onions, leeks, apples, and pears are just a few things that rock in this recipe.

Jumat, 17 April 2015

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, when the butcher asks you if you want it deboned, I'd appreciate it if you said something like, “I watch Food Wishes, so I’ve got it covered.” By the way, I was only half kidding about using a fat, dull knife. 

Bored cooks have been known to do this with butter knives, steak knives, pairing knives, or any other knife they think would win them an after shift beer (I've heard from a friend). The point is, cooks drink a lot, and you don’t need a razor-sharp blade to do this at home. So, if you’re doing a whole leg of lamb this Easter, I hope you give this simple technique a try. Have a great holiday, and as always, enjoy!

Kamis, 16 April 2015

Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s such a classic Easter menu option, and when prepared using this method, makes for a very user-friendly hunk of meat. 

The key here is removing the bone, and replacing it an extremely flavorful wet rub. You have two options here; the easy way, or the fun way. You can go to a butcher and buy a ready-to-roast, boned and butterflied leg of lamb. They’re not cheap, but they’ll happily butterfly, trim, and tie it to your specifications. Or, you could watch the next video I’ll post on Friday, and see how easy it is to remove yourself.

Either way, once the bone is out, you’re free to season in any one of a thousand different ways. I highly recommend this particular combination, as the pomegranate molasses does magical things. If you can't find it near you, go online and get some, or follow this link and make your own using pomegranate juice. You’ll be so glad you did.

If you plan on doing a leg of lamb for Easter, I hope you give this fabulous recipe a try, and also check out the next video, so you can butcher the leg yourself. You’ll save a few bucks, and that means more chocolate bunnies. Stay tuned, and as always, enjoy!

Ingredients for 1 leg of lamb (about 8 portions)
1 leg of lamb (without the shank), boned, and butterflied
For the wet rub:
1/4 cup pomegranate molasses
4 cloves coarsely minced garlic
1 tbsp fresh chopped rosemary
1 tsp Aleppo pepper, or other red pepper flakes to taste
2 tsp freshly ground black pepper
1 tbsp kosher salt
1 tsp cumin
1 tsp dried mint

*Marinate lamb overnight, and roast at 350F. for about 1 3/4 hours, or until the internal temperature of 135-140F. is reached, for medium-rare to medium.

Tzatziki Sauce – Can You Say Delicious?

Whenever I do ethnic recipes like this Greek tzatziki sauce, I’ll usually go online and listen to an audio dictionary or some YouTube videos to verify the pronunciation. Of course, just listening to it doesn’t mean I’ll actually be able to pronounce it that way. A western New York accent is a strange and unpredictable thing, but at least I know how far off I am.

This time things were a little different.  I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.

Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!

Make about 3 cups of Tzatziki:
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp chopped fresh dill and/or mint
salt, pepper, cayenne to taste

View the complete recipe

How to Turn Corned Beef into Pastrami – Abra-ca-deli!

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

As you'll see in this video, I came up with a fairly easy method, which really worked well. While this homemade pastrami may not be exactly what you get at those famous New York delis, it's tender, very tasty, and piled between a couple slices of rye, makes a great sandwich.

The spice blend is fairly traditional, except for the smoked paprika addition. This gives the beef a nice, very subtle smokiness without having to worry about the considerable time/temperature management required by an actual smoker.

By the way, this is a pretty fiery rub. If you’re scared, you may want to reduce the amount of pepper(s), and/or leave out the cayenne. However, if you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling, from the first mustard-shmeared bite to the last. I hope you give this a try soon. Enjoy!

Editorial Note: No, you are not going crazy. We did do this video post before, but it was filmed for, and played only on their website. That old post is no longer up, and being replaced with this one. Thanks!

(Note: the dry rub should make more than you need)
3 to 5 pound corned beef brisket (should be the ready-to-cook variety)
1/4 cup fresh, coarsely ground black pepper
2 tbsp ground coriander
2 tbsp smoked paprika
1 tsp dry mustard
1/2 tsp white pepper
1/4 tsp cayenne
2 tbsp garlic oil (mix 2 crushed garlic cloves with vegetable oil, and let sit for one hour)
heavy-duty aluminum foil

View the complete recipe


Dulu males banget klo bikin Risoles kenapa? karena begitu diisi dan dilipat, langsung belah-belah gitu dadarnya. Selain gampang belah juga kulit dadar buatan eike terlalu tebel gak bisa tipis2 *greget*. Ternyata setelah dipelajari kenapa si dadar ini mudah sekali belah, itu karena adonannya cuma terigu, air dan garam saja hehehe....gimana gak belah2 yakkk?!? :D udah gitu bikin dadarnya pake teflon yang anti lengketnya udah rusak gara2 digosok2 si mbaknyaa yahh lengkaplah sudah penderitaan yakk :D

Gara2 ngebet bikin pancake durian ituu akhirnya beli teflon yang baru dan beneran gak lengket *senangnya* jadi rajin mendadar deh sekarang hihihihi...Nah setelah sukses bikin pancake durian, jadi gak sulit lagi untuk bikin resep yang ada kulit dadarnya *wink-wink*. Resep American Risoles ini eike intip dari blog Ordinary Kitchen. kenapa namanya American Risoles? karena isian risoles ini gak kek risoles biasanya yang ada sayur2annya tapi diisi irisan smoked beef, irisan telur, sosis, keju dan mayonaise. Sebenernya udah lama ngetrend sih Amris ini cuma baru eike eksekusi  gara-gara si kulit dadar ^_^

Bikin yukk!!

American Risoles (Amris)
source: Ricke Indriani

Bahan kulit :
100gr tepung terigu protein tinggi/sedang
1/4sdt garam
1/4sdt merica bubuk
1 butir telur
300ml susu cair (eike pakai susu bubuk full cream dicampur air)
1/2sdm margarin lelehkan atau 1sdm minyak goreng (eike pakai minyak goreng)

Isi :
Smoked beef, dibagi 2
Sosis, potong memanjang bagi 4
Keju cheddar, dipotong memanjang (aku pake keju Mozzarella)
Telur rebus, diiris memanjang
Selada, bila suka

Pelapis :
2 butir telur, kocok lepas 
Tepung Panir/Bread crumbs, secukupnya

Pelengkap :
Saus sambal, saus tomat

Cara membuat :

1. Ayak terigu dan taruh dalam wadah. Beri garam dan merica bubuk, aduk rata. Buat lubang ditengah2 terigu, masukkan telur, aduk dengan menggunakan hand whisk. Masukkan susu cair sedikit demi sedikit sambil terus diaduk sampai adonan benar-benar mulus dan tidak ada yang bergerindil. Saring bila perlu. Masukkan margarin cair/minyak goreng. Aduk rata.
2. Panaskan wajan datar anti lengket dengan api kecil. Buat dadar tipis2 (sekitar 1 sendok sayur per lembar) masak sebentar hingga permukaannya tidak lengket. Angkat. Lakukan sampai adonan habis.

Dadar Risoles
3. Ambil selembar kulit, tata bahan isi, lipat dan gulung. lakukan sampai habis

Smoked beef, irisan telur, irisan sosis, irisan keju mozzarella, mayonaise
Menata isi risoles
Risoles yang sudah dilipat ^^
4. Gulingkan ke kocokan telur, gulingkan ke tepung panir/bread crumbs. lakukan sampai habis

Setelah guling2 di tepung bread crumbs :D
5. Goreng dalam minyak panas dengan api sedang sampai kuning kecoklatan. Angkat dan tiriskan. Hidangkan dengan saus sambal dan saus tomat

This is it!!! American Risoles...nyam..nyamm
Hasil : 16 buah risoles

Selamat mencobaaaa :)

Selasa, 14 April 2015

“Quick Cured” Salmon – 3 Minutes? But I Want it Now!

Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they want, exactly when they want it, I think to myself, “Hey, that sounds like my generation!” Well, if that’s the case, then they’re (and we’re) going to love this quick-cured salmon technique.

While the process is incredibly simple, the potential variations are endless. Whenever I show a new technique, I usually keep things simple, as to not distract people, but whether you’re talking about the brine, or post-cure seasonings, this is something that begs for adaptation.

Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don’t even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme, before the refrigeration stage. Speaking of impatient millennials; this is technically ready to eat after the three minute dunk, but you’ll enjoy this much more if you thoroughly chill it first.

Besides the flavorings, you can also play around with how thin/thick you slice the salmon, as well as how long you brine it. For me, if I slice the fish about 1/4-inch thick, three minutes is just about the perfect cure time for my desired texture and saltiness. However, you should experiment. Longer curing times, or thinner slices will result in a firmer, saltier product.

Of course, all that experimenting is going to make you hungry, and you’ll still need to decide how you’re going to serve it. I’ve suggested three delicious directions herein, but I’m fully confident you’ll come up with some stellar spin-offs as well. I hope you give this a try soon. Enjoy!

FOOD SAFETY NOTE: Much like rare meat, oysters, and raw eggs, if you’re concerned about the safety of eating homemade, cured salmon, you should do some research, and decide for yourself if it’s worth the risk. This technique works great with frozen salmon, which apparently kills potential parasites, so that’s one option. Anecdotally, I can tell you I’ve done this, and similar procedures, countless dozens of times with fresh salmon ("sushi grade" from a reputable, local purveyor), and have lived to tell the tale. Good luck.

Brine for to cure about 1 pound of salmon:
2 1/2 cups cold water
1/2 cup Kosher salt – I used Diamond Crystal brand
1/3 cup sugar

A Friendly Pasta Primavera Reminder

This Pasta Primavera is one of my favorite spring recipes of all time, so I thought I'd post a little reminder just in case you have an opening in your meal plan this week. If you haven't yet, do yourself a favor and try this dish! It's truly one of life's simple, and very green, pleasures. Click here to read the original post, and get the ingredients. Enjoy!

Senin, 13 April 2015

Beef Tenderloin Medallions with Caramelized Tomato Mushroom Pan Sauce – I’m Glad I Used All Clad

My friends at All Clad recently sent me an invitation to take part in a contest to develop a recipe showing off their 10-inch Stainless Steel Fry Pan. After carefully considering the offer for several seconds, I let them know I’d be thrilled to participate, and even more thrilled to accept their free pan.

After a little brainstorming, I decided seared beef medallions with pan sauce would best highlight the benefits of using this type of pan. Once I decided on a general direction, it was time to pick ingredients. For medallion meat, I chose soft and buttery tenderloin. For the pan sauce, I went with mushrooms and tomato, as I knew they’d allow me to show how spectacular a sauce one can achieve with proper caramelization.

There are two huge advantages to high-quality cookware (three, if you count how cool they look hanging on your pot rack). Because the steel is thicker and denser, the pan not only retains heat much better, but it distributes that heat very evenly. In this recipe, the advantages of both are seen quite clearly.

First of all, we’re able to do a very high-heat sear, with the surface of the medallions getting a beautiful brown crust, while the inside stays nice and rare, thanks to the short cooking time the pan’s heat retention affords.

Secondly, as we’re caramelizing the mushrooms and tomato sauce, you can see the advantages of superior heat distribution. This sauce is very easy, but if you’re using a thin, cheap pan, you’re going to get “hot spots,” which makes browning the sauce base more difficult. Certain areas will scorch and burn quickly, and you don’t get nice even caramelization. Here, you can see that wasn't an issue.

Above and beyond the advantages of the cookware, the recipe tasted amazing. I mean, come on, I can’t give the pan all the credit. It’s one of those dishes that unless someone watched you make it, they’d never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken. 

Anyway, thanks to All Clad for the pan and invitation to participate in this contest. I can’t wait to see what other bloggers are participating, and what they’re making. Please stay tuned for more details and results in the near future. In the meantime, I hope you give this great recipe a try soon. Enjoy!

(Since this was for a contest, I was forced to type up the recipe!)

Seared Beef Tenderloin Medallions with Caramelized Tomato & Mushroom Pan Sauce

For 4 servings:

2 lbs beef tenderloin, trimmed, cut into 8 (4-oz) medallions, about 1-inch thick (this will also work with chicken breasts or pork chops)
salt and pepper to taste
1 tablespoon vegetable oil for searing
1 tablespoon unsalted butter
1 tablespoon olive oil
8-10 white button mushrooms, sliced thin
1/2 cup marinara sauce (mine had basil and garlic in it, but any prepared tomato sauce will work)
1/3 cup Marsala wine
1 cup veal stock or chicken broth
2 tsp freshly chopped oregano leaves
1 1/2 tablespoons cold butter, cut into cubes

Season beef medallions generously with salt and pepper to taste. Put vegetable oil in a stainless steel pan, and place over high heat. When the oil just begins to smoke, sear the beef for about 2 minutes per side. The meat should get a nice brown crust, but do not cook all the way through, as it will finish cooking in the sauce. Turn off heat, and remove beef to a plate, and reserve until needed.

Add the butter and olive oil to the pan, and place over medium-high heat. Add the mushrooms and a pinch of salt. Cook the mushrooms, stirring often, for about 10 minutes, or until very well browned. Add the tomato sauce, and cook, stirring, for about 5 minutes, or until the tomato sauce thickens and caramelizes on to the bottom of the pan.

Pour in the Marsala wine, and raise heat to high. As the wine comes up to a boil, use a wooden spoon to scrap any caramelized bits on the bottom of the pan. When almost all the wine has evaporated, add the stock or broth. Bring to a boil, and cook, stirring occasionally, for about 5 minutes, or until the mixture has reduced by about half.

Reduce the heat to low, and add the beef medallions back in. Simmer gently for 2-3 minutes, or until the meat is heated through and cooked to your preference. You can add more stock if sauce seems too thick.

Remove the medallions, and divide on four hot plates. Turn the heat off under the sauce, and stir in the oregano and cold butter. Stir constantly until butter has disappeared into the sauce. Taste for seasoning, and adjust if needed. Spoon over meat and serve immediately. Enjoy!

View the complete recipe