renh's blog: June 2008 Archives

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June 28, 2008

chinese cake etc

奶黄馅材料：鸡蛋1个2、澄粉20克3、吉士粉2小勺4、牛奶45ml5、糖50克6、黄油20克
奶黄馅制作：
　　1．先将黄油打散

　　2．分三次放入糖，分别搅拌均匀

　　3．次放入鸡蛋，也要搅拌均匀，最后倒入牛奶后再放入澄粉、吉士粉

　　4．将调好的面糊隔水蒸，每隔10分钟搅拌一下，直到有结块的感觉，一定要搅拌均匀

　　5．边蒸边搅拌，30分钟左右便好了
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蘇法(輕)乳酪蛋糕

材料:
a 奶油乳酪creamcheese 350g
b 低筋麵粉 30g
c 玉米粉 corn starch 40g
d 牛奶 40g(室溫)
e 蛋黃 3個
f 無鹽奶油 40g(隔水或微波加熱成液狀. 放置一旁稍微降溫. 不要太熱)
g 細砂糖 40g
h 鹽 1小撮(less than 1/8小匙)
i 檸檬汁 1/2個檸檬份量

j 蛋白 3個
k 砂糖 100g (若不要太甜. 或表面刷上果膠. 可減為80g)
l 鏡面果膠少許(可省略)

做法: (烤箱預熱 150度c. 烤盤底部及四周鋪上烤盤紙. 燒一壺熱水備用)
1. 將奶油乳酪恢復室溫軟化. 或用微波爐加熱1~2分鐘軟化. 放在缸盆中用電動攪拌器攪拌至乳狀.(若太硬. 缸盆底部可隔另一個裝熱水的盆子)

2. 加入蛋黃. 攪拌均勻. 慢慢(分次)倒入微溫的奶油液. 倒入一點點之後攪拌均勻再加入下一部分.

3. 將g糖加入(2). 用打蛋器攪拌至融合.

4. 混合bc. 過篩後一次加入(3)中. 用打蛋器攪拌均勻. (用橡皮刀將邊緣的粉括下. 將底部麵糊朝上挖. 避免底部沒攪勻)

5. 慢慢倒入牛奶拌勻. 再加入鹽及檸檬汁拌勻. (加入液體時一次倒一些些. 攪拌稍微均勻後再倒一些些).

6. 【打蛋白】將蛋白打至看不見黃色液體之後. 將糖分三~四次加入打發成光滑潔白的不流動蛋白泡. (缸盆倒翻不會掉. 用攪拌器勾起蛋白泡.尖端是彎曲的). 蛋白泡打太發的話烘焙時容易膨脹太高而裂開.

7. 將1/3的蛋白泡加入(5)中用攪拌器攪拌均勻. 再將剩餘麵糊分兩次加入. 用橡皮刀拌勻. (要記得將底部的麵糊往上翻拌. 拌均勻)

8. 將麵糊倒入已鋪烤盤紙的烤模. 將表面抹平.(可用8"*8"方型烤模或是7吋圓型模). 隔水加熱的盆子上墊一條乾淨抹布. 注入一些熱水. 放上乳酪蛋糕烤模. 再注入一些熱水. 隔水加熱烘烤約1小時. 取出. 趁熱抹上鏡面果膠. 待涼後再放冰箱冷藏. 冰涼後可脫模切塊食用. (若紙高度較高可用提的將蛋糕提起即可脫模)

KO註:
1. 若無烤盤紙. 可先抹奶油在烤模內側. 再灑些麵粉. 將烤模翻倒倒出餘粉. 脫模時先用熱水泡一下邊緣及底部. 用倒的倒出蛋糕.
2. 預熱時可多預熱20~30度c. 等入模再調至150度c. 這樣烤盤入烤箱之後溫度回升較快.
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蛋塔！蛋塔！滑溜溜```
✈材料：
1.5cup水，1/2cup糖，1/3cup牛奶（因为是自己吃，我爱香香的奶味，就也用奶代替了水），
4只鸡蛋

✈方法：
1。鸡蛋先打匀，加糖，奶再打匀
2。蛋液静置15min，去掉气泡。
3。用勺子把蛋液舀入塔皮中，7，8分满就好。
4。塔皮在各大超市都有卖（就是俗称的叠被子），现成的皮比自己做的均匀很多。
5。预热烤箱220度，烤15min。既可出炉。
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西安最有名的腊汁肉当数樊记。其特点是色泽红润，嫩烂香甘。腊汁肉选皮薄、硬肋条优质猪肉作为主料，在烹制方法上也很考究，做法是将肉切成二至三斤的条子，用清水刮洗干净，拔尽皮上余毛，投入腊汁锅中，肉皮朝上，摆放整齐，加上适量酒、食盐、冰糖、生姜、葱节，然后将装有草果、蔻仁、丁香、桂皮、大香、花椒等二十余种调料的纱袋放入锅内，上压铁篦，以大火烧开，转文火焖煮，使锅小开不翻浪，去浮沫。两小时后，将肉翻转，三四小时后提出剔骨即成。做好的腊汁肉色红、晶莹光亮，食之肥而不腻，肉瘦无渣，食罢浓香经久不散。

Posted by renh at 05:46 PM | Comments (0)

Ropa and black bean

Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)
Recipe courtesy Ingrid Hoffman, 2008
Show: Simply Delicioso with Ingrid Hoffmann
Episode: Miami Nights

6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.

Delicioso Adobo:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder
Combine all ingredients.
-----------------------

Black Beans
From Food Network Kitchens

1 1/4 cups black beans (about 1/2 pound)
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
10 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoons red wine vinegar, plus more for the table
1 tablespoon kosher salt
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: YELLOW RICE, recipe follows
Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.
YELLOW RICE
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 teaspoon ground annatto seed
1 1/2 cups long-grain rice
2 1/2 cups water
2 teaspoons kosher salt
1 bay leaf
Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.
Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
Yield: about 4 side dish servings.
Copyright 2001 Television Food Network, G.P. All rights reserved

Posted by renh at 05:04 PM | Comments (0)

salad

Saffron Chicken, Boiled Lemon and Green Bean Salad
2007, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Cool Summer

1 lemon, preferably unwaxed
1 1/4 teaspoons salt, plus more to taste, divided
Pinch saffron
2 tablespoons finely chopped mint leaves
1 clove garlic, minced
3 tablespoons lemon juice, divided
1/4 cup olive oil, divided
1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
1 pound green beans, washed and trimmed
Cooking spray
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon honey
Freshly ground black pepper
Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.
In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.

Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.

Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.

Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.

In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.
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Orange-Pistachio Wild Rice Salad
2007 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Cool Summer

2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
10 large basil leaves, sliced into ribbons (about 1/3 cup)
1/4 cup minced red onion
3 tablespoons chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest
For the dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt

Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.
When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.

For the dressing:
Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
Pour over rice mixture and toss to incorporate.
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Peaches with Balsamic Cherries
, 2007, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Cool Summer

1/2 pound cherries, halved and pitted
2 tablespoons sugar, plus more to taste
2 tablespoons balsamic vinegar
1 pound peaches, sliced
In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally.
In a medium bowl toss the warm cherries and syrup with the sliced peaches, add more sugar to taste and serve.
----------------------------------------
Herbed Toasted Pita Salad
2007 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Cool Summer

3 (6-inch) whole-wheat pita breads with pockets
1/4 cup fresh lemon juice
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
1 cup chopped fresh flat-leaf parsley
1/4 cup sliced scallions
1/2 cup chopped fresh mint leaves
1 English cucumber, cored, halved lengthwise and thinly sliced
1 pint grape tomatoes, halved
Preheat the oven to 375 degrees F.
Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.

In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.

Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.

Right before serving, add the pita and dressing to the salad. Toss well to coat.

Posted by renh at 04:45 PM | Comments (0)

dinner menu

appetizer: cheese platter (kiwi slices, red grape halves, roast unsalted peanut halves, brie, swiss cheese ball, parmesan cheese ball, cracker)
drink: chai tea (simple syrup recipe from foodnetwork)
side: roasted asparagus with parmesan
main: flounder with orange mustard sause
dessert: fruit flan (from bello vino)
fruit: watermelon cubes

Posted by renh at 10:39 AM | Comments (0)

June 21, 2008

thanks

I learned a few ways to express gratitude from Pulitzer wining writer.

I feel grateful to , and especially to .
I feel grateful beyond measure to and, I must say, to the fates that allowed my path to cross his.
I want to thank , who supported this project, encouraged me, and lent painstaking assistance.
My thanks to ,,, ; ,,,,,.
I want to express my gratitude to , to , to, and to all the other members, past and present, of , especially the following: .
I wish to thank .
I am in debt to as well: .
I wish to offer special thanks to , to the extended family - , , , and - for , for, for .
For their extraordinary grace and kindness, I offer my thanks to .

Posted by renh at 08:26 PM | Comments (0)

June 17, 2008

weird fruit

Tamarillo Ratatouille
Recipe courtesy Karen Caplan
Show: Cooking Live
Episode: Moms Rule: Mothers and Daughters

1 1/2 cups chicken broth
1 small eggplant, peeled and diced (5 to 6 cups)
4 tamarillos, any variety, peeled and diced
1 1/2 cups sliced mushrooms
1 red, yellow or orange bell pepper, chopped
1 clove elephant garlic, minced, or 3 cloves regular garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper, to taste
2 tablespoons grated Parmesan
Combine the broth, eggplant, tamarillos, mushrooms, bell pepper, garlic, basil, and oregano in a large saucepan or Dutch oven. Bring the mixture to a boil.
Reduce the heat and simmer, partially covered, for 30 minutes or until vegetables are tender. Season to taste.

Serve topped with grated Parmesan.

Posted by renh at 03:00 PM | Comments (0)

June 15, 2008

sticky bun - bun

I am afraid it's going to be too sweet. So, I decided to make the sticky bun without the sticky part, ie just the bun.

Sticky Buns
Recipe courtesy Bobby Flay, 2007
See this recipe on air Tuesday Jun. 17 at 12:00 PM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Sticky Buns

Softened butter, for bowls and baking pan
For the glaze:
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, finely grated zest
1 cup sliced almonds, lightly toasted

For the dough:
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup plus a pinch granulated sugar, divided
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt

For the filling:
8 tablespoons softened butter
1/3 cup granulated sugar
1 tablespoon ground cinnamon

Butter a 9 by 13-inch baking pan.
For the glaze:
Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.

For the dough:
Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.

Whisk flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead dough on floured work surface until soft and elastic, 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour.

Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.

For the filling:
Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space rolls in pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350 degrees F.

Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
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Joanne Chang's Sticky Buns
Recipe courtesy Joanne Chang
See this recipe on air Saturday Jun. 14 at 4:00 PM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Sticky Buns

1 recipe Brioche dough, recipe follows
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
Goo, recipe follows
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick. Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.

Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.

Serve with Cafe au Lait.

Brioche Dough:
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened
In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.

Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.

Place in a container and cover well.

Proof in refrigerator for at least 6 hours.

Shape, cover, proof for several hours at warm room temperature.

Preheat oven to 350 degrees F.

Egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.

Goo:
1/2 pound butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water

In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.
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Hot Cross Buns
From Food Network Kitchens

1/2 cup water
1/2 cup whole milk
1/2 cup sugar
4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages)
1/3 cup unsalted butter, melted, plus as needed
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour (13 ounces)
3/4 teaspoon fine salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup currants, plumped in the microwave and cooled
1 egg beaten, for brushing
For the icing/glaze:
2 cups confectioners' sugar, sifted
2 tablespoons milk
1/4 teaspoon finely gated lemon zest
1 teaspoon pure vanilla extract
Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
Whisk the butter, egg yolk and vanilla into the yeast mixture.
Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.)
Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

Posted by renh at 11:45 AM | Comments (0)

June 08, 2008

Beyond mountains there are mountains. - Haitian proverb.

... And right action is freedom
From past and future also.
For most of us, this is the aim
Never here to be realised;
Who are only undefeated
Because we have gone on trying

T.S. Eliot, " The Dry Salvages"

Posted by renh at 03:11 PM | Comments (0)

June 07, 2008

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup
Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Mashed Sweet Potatoes with Orange Essence
, 2007, Ellie Krieger, All rights reserved
See this recipe on air Saturday Jun. 07 at 1:00 PM ET/PT.
Show: Healthy Appetite with Ellie Krieger
Episode: Secret Weapons

4 medium sweet potatoes (about 8 ounces each), peeled and cut into a large dice
1/4 cup buttermilk, warmed slightly
1/4 cup orange juice
2 teaspoons orange zest
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, optional
Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired.
Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: My First Dinner Party

The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.
3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/4 cup (1 small) minced red onion
2 tablespoons rinsed, drained, and roughly chopped capers
1/2 cup roasted red or yellow bell peppers, coarsely chopped
12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
2 tablespoons fresh lemon juice
2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
6 tablespoons extra-virgin olive oil
1/2 pound dried linguini
4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
4 (6-ounce) swordfish steaks
Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.

Preheat oven to 450 degrees F.
Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.

To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.

Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.

To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.

*Chef's Note: To make waxed or parchment paper "bags": Fold 4 large sheets of paper in half. With the fold as the spine, cut a large semicircle (about an 8-inch radius) with one end more pointed than the other (opened out, the shape resembles a heart). Open the circles. Layers the ingredients in the center of the paper as instructed above. Leave a 1-inch border of paper clear.

Close the parchment over the fish. Starting at the flatter end of the semicircle, firmly fold the edge inwards. Fold entire edge into a series of tight, flat, overlapping pleats to enclose the fish. Fold the last pleat several times and tuck it under the bag. Put the bags on a baking sheet and bake in the oven 12 to 15 minutes. The bags will puff up and brown. Waxed paper is a nice touch to make the cooking bags because you can see the colors of the sauce through it.

Tri-Colore Salad with Frico Crackers and Caesar "Vinaigrette"
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: My First Dinner Party

Cooking Notes: Make the dressing a day ahead and keep it in the refrigerator. It likes to sit, so the garlic and anchovy flavors can bloom. You can also make the frico crackers a day ahead and keep them at room temperature wrapped in plastic.
For the dressing:
3 medium garlic cloves
6 oil-packed anchovy fillets, minced
1/4 teaspoon finely ground sea salt, preferably gray salt
1 tablespoon Champagne vinegar
1 tablespoon Dijon mustard
1/2 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 dash hot sauce (recommended: Tabasco)
1/2 teaspoon fresh coarsely ground black pepper
1/2 cup pure olive oil
1/4 cup freshly grated Parmesan
For the crackers:
2 1/2 cups freshly grated Parmesan

3 heads endive, cored and separated into whole leaves
1 head radicchio, separated into whole leaves
3 cups lightly packed arugula, stems removed
1 tablespoon freshly grated Parmesan

To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.)
To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.

In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately.

Posted by renh at 01:44 PM | Comments (0)

June 05, 2008

Panna Cotta with Honey

Panna Cotta with Honey
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: My First Dinner Party

3 cups heavy cream
1 vanilla bean
1/2 cup granulated sugar
2 1/2 gelatin leaves, soaked in cold water for about 4 minutes
1/2 cup honey
Ground and toasted hazelnuts, optional
Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.

Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.

To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.

Posted by renh at 02:14 PM | Comments (0)

June 01, 2008

two years later

Life is interesting. It's been two years since my life had a dramatic turn. Well, today, at least, I achieved my short-term goal: never stop to walk and faster than the record two years ago.
year,place in age group, overall place, bin #, time, pace
2006, 27, 520, 7286, 28:33, 9:12
2008, 14, 410, 4755, 28:18, 9:07

Posted by renh at 10:03 PM | Comments (0)