Due to the date of our meeting (December 26th), and Doug's inability to do a demo this month, we will be postponing the American Way of Eating until January.
I hope you all have a wonderful holiday season, and I will see you in 2013!
~ Brianne
Tuesday, December 4, 2012
Tuesday, November 27, 2012
Apron Anxiety
I can't believe how quickly November has sped by! I hope you were able to spend your Thanksgiving with your families and friends.
We'll be discussing Apron Anxiety and learning how to make chocolate turtles this Wednesday at 6:30. Doug and I thought this might be an easy holiday treat, and for those of you who make your gifts, and great gift idea.
Our field trip is this Saturday! We'll be visiting Theo chocolates, and then next door to Brouwers to enjoy some good food and beer. We'll discuss the details tomorrow, but the tour is at 4pm, and will last about an hour.
I am looking forward to seeing everyone tomorrow!
~Brianne
We'll be discussing Apron Anxiety and learning how to make chocolate turtles this Wednesday at 6:30. Doug and I thought this might be an easy holiday treat, and for those of you who make your gifts, and great gift idea.
Our field trip is this Saturday! We'll be visiting Theo chocolates, and then next door to Brouwers to enjoy some good food and beer. We'll discuss the details tomorrow, but the tour is at 4pm, and will last about an hour.
I am looking forward to seeing everyone tomorrow!
~Brianne
Wednesday, October 31, 2012
Basic Pie Crust
This is in our thanksgiving recipe post from last year, but I thought I would repost it since we talked about pie last week.
Without further ado,
Doug's Pie Crust.
Without further ado,
Doug's Pie Crust.
10.5 oz all purpose flour
5.5 oz cake flour
2 tsp salt
8 oz unsalted butter, cold, cut into 12-18 pieces.
Water as needed (approx ¼ cup)
1 Mix together both flours and the salt.
2 Rub the butter into the flour until the largest pieces are the size of nickels, but most pieces are the size of dimes.
3 Gradually toss the water (in small increments) into the flour/ butter mix until it becomes a shaggy mess. [warning: you may need more or less than the recommended amount of water]
4 Pour the contents of the bowl onto a work surface, and knead just until a single dough ball forms.
5 Cut the dough into a large segment (approx 2/3 of dough ball), and a small section (approx. 1/3 of dough ball).
6 Shape both dough balls into disks, wrap in plastic wrap, and refrigerate for 2-6 hours before working.
Anthony's Deep Dish Cranberry Pie
This is Doug's cousin Anthony's recipe for cranberry pie.
2 bags of fresh cranberries
Prepare a 9-inch deep-dish piecrust and extend the edges 1/2 inch above top of pan.
Spread 1/2 cup of cranberries on bottom of piecrust.
In a medium saucepan combine:
1 1/2 cups sugar
3 tablespoons flour
1 tablespoon cornstarch
Stir together, then add juice and pulp of two oranges and 1 cup water, should be a paste consistency. Heat mixture over medium heat, stir until sugar dissolves, then add 1 bag of fresh cranberries. Heat and stir constantly until berries pop. Caution: Tony said the berries really pop and might splatter the hot sugar mixture. When berries are popped, remove from heat and add 1 teaspoon almond extract. Pour into prepared pie pan directly over berries.
Crumb crust:
Cream together:
1/2 cup (1 stick margarine)
1/2 cup flour
1/4 teaspoon nutmeg
1/2 cup light brown sugar
When thoroughly mixed, add:
1 cup chopped walnuts
1 cup oats
Sprinkle over top of hot cranberry mixture. Add foil over top of pie.
Bake at 425 degrees for 15-20 minutes, then decrease temperature to 325 degrees and bake another 30 minutes. Remove foil the last few minutes to allow crumb crust to brown, if necessary.
2 bags of fresh cranberries
Prepare a 9-inch deep-dish piecrust and extend the edges 1/2 inch above top of pan.
Spread 1/2 cup of cranberries on bottom of piecrust.
In a medium saucepan combine:
1 1/2 cups sugar
3 tablespoons flour
1 tablespoon cornstarch
Stir together, then add juice and pulp of two oranges and 1 cup water, should be a paste consistency. Heat mixture over medium heat, stir until sugar dissolves, then add 1 bag of fresh cranberries. Heat and stir constantly until berries pop. Caution: Tony said the berries really pop and might splatter the hot sugar mixture. When berries are popped, remove from heat and add 1 teaspoon almond extract. Pour into prepared pie pan directly over berries.
Crumb crust:
Cream together:
1/2 cup (1 stick margarine)
1/2 cup flour
1/4 teaspoon nutmeg
1/2 cup light brown sugar
When thoroughly mixed, add:
1 cup chopped walnuts
1 cup oats
Sprinkle over top of hot cranberry mixture. Add foil over top of pie.
Bake at 425 degrees for 15-20 minutes, then decrease temperature to 325 degrees and bake another 30 minutes. Remove foil the last few minutes to allow crumb crust to brown, if necessary.
Habanera Cranberry Chutney
This is Doug's Martha Stewart-worthy Habanera Cranberry Chutney. At last week's meeting, we had it with ginger thins and goat cheese. Absolutely delicious!
Habanera Cranberry Chutney
Fresh Cranberries 18 oz (1 1/2 bags)
Habanera, minced 1 ea.
Sugar 1 cup
Water 1 cup
Orange juice All of two whole oranges
Orange zest 1 tsp
Cinnamon 1/2 tsp
Salt 1 pinch
Ginger thins 3 pkgs
Goat cheese 8 oz.
1. Combine all ingredients in a medium-sized pot and simmer over medium-low heat.
2. When all of the cranberries have popped, remove from the heat and cool completely.
3. Serve over ginger thins with a touch of goat cheese.
Habanera Cranberry Chutney
Fresh Cranberries 18 oz (1 1/2 bags)
Habanera, minced 1 ea.
Sugar 1 cup
Water 1 cup
Orange juice All of two whole oranges
Orange zest 1 tsp
Cinnamon 1/2 tsp
Salt 1 pinch
Ginger thins 3 pkgs
Goat cheese 8 oz.
1. Combine all ingredients in a medium-sized pot and simmer over medium-low heat.
2. When all of the cranberries have popped, remove from the heat and cool completely.
3. Serve over ginger thins with a touch of goat cheese.
Wednesday, October 3, 2012
Mozzarella and Prosciutto Roulade
Mozzarella and Prosciutto Roulade
Water 1 1/4 cups
Citric Acid 1 1/2 tsp
Junket rennet 2 tablets
Whole milk 1 gallon
Salt 1 1/2 tsp
Prosciutto 1/2 oz (or 8 thin slices)
Olive oil as needed
Cracked black pepper as needed
1. Combine the citric acid with one cup of water and stir until dissolved.
2. Combine the rennet with the 1/4 cup water and stir until dissolved.
3. In a non-reactive pot, combine the citric acid mixture and milk and warm over medium heat to 90 degrees F.
4. Turn off the heat and gently but thoroughly stir in the rennet. Then, let it sit, covered for 5 minutes.
5. Cut the curds into cubes with a knife, and cook it again over medium heat until it reaches 105 degrees F.
6. Remove it from the heat and let it sit for an additional five minutes.
7. Using a slotted spoon, move the curds into a strainer (leaving the whey behind)
8. In a separate pot, bring 2 quarts of water to a gentle simmer.
9. Submerge the strainer into the water and cook the curds until they reach 135 degrees F.
10. Remove the cheese from the water and salt it.
11. As the cheese cools, knead it until it develops a slightly stretchy quality.
12. On a cutting board or sheet pan, press the cheese out into a rectangualr shape with the tips of your fingers.
13. Put the prosciutto on top of the cheese in a single layer to cover it completely.
14. Roll the cheese like a jelly roll and refrigerate, covered until firm.
15. Just prior to serving, slice the mozzarella roll, drizzling with olive oil and garnishing with cracked pepper if desired.
Water 1 1/4 cups
Citric Acid 1 1/2 tsp
Junket rennet 2 tablets
Whole milk 1 gallon
Salt 1 1/2 tsp
Prosciutto 1/2 oz (or 8 thin slices)
Olive oil as needed
Cracked black pepper as needed
1. Combine the citric acid with one cup of water and stir until dissolved.
2. Combine the rennet with the 1/4 cup water and stir until dissolved.
3. In a non-reactive pot, combine the citric acid mixture and milk and warm over medium heat to 90 degrees F.
4. Turn off the heat and gently but thoroughly stir in the rennet. Then, let it sit, covered for 5 minutes.
5. Cut the curds into cubes with a knife, and cook it again over medium heat until it reaches 105 degrees F.
6. Remove it from the heat and let it sit for an additional five minutes.
7. Using a slotted spoon, move the curds into a strainer (leaving the whey behind)
8. In a separate pot, bring 2 quarts of water to a gentle simmer.
9. Submerge the strainer into the water and cook the curds until they reach 135 degrees F.
10. Remove the cheese from the water and salt it.
11. As the cheese cools, knead it until it develops a slightly stretchy quality.
12. On a cutting board or sheet pan, press the cheese out into a rectangualr shape with the tips of your fingers.
13. Put the prosciutto on top of the cheese in a single layer to cover it completely.
14. Roll the cheese like a jelly roll and refrigerate, covered until firm.
15. Just prior to serving, slice the mozzarella roll, drizzling with olive oil and garnishing with cracked pepper if desired.
Monday, October 1, 2012
Can I get a drumroll please?...
I know you have all been anxiously awaiting the results of our book-vote (this is life-or-death, people). So, without further ado, here are our books for the next several months:
November: Apron Anxiety by Alyssa Shelasky
November: Apron Anxiety by Alyssa Shelasky
December: The American Way of Eating by Tracie McMillan
January: The Apprentice by Jacques Pepin
February: The Kitchen Daughter by Jael McHenry
March: The Hundred Foot Journey by Richard Morais
Mark your calendars so that you come to our next meeting on October 24th, not the 31st. We will be reading Twain's Feast by Andrew Beahrs, and from what I can tell, some of the "food" is rather Halloweenish (e.g., Raccoon and Possum).
I hope to see you all there!
Brianne
Friday, September 21, 2012
The Cheese Room- We are back to our regularly scheduled meetings
I can't believe how quickly time is passing. I guess it's true that time flies when you're having fun (or in my case, when you are extremely busy.) I'm having a hard time believing that we're already nearing the end of September.
I hope all of you have been enjoying the Cheese Room. Doug's demo will of course be cheese-related, and I think he's super excited about it. In the spirit of cheese-love, he will be showing us how to make mozzarella. As a person who considers cheese to be a food-group of it's own, I'm really looking forward to this demo.
Next month we will be reading Twain's Feast by Andrew Beahrs. I'm hoping the books will be here by Wednesday. They are coming from Oregon, so they should get here quickly. Unfortunately, I was thinking I had more time than I actually did to get them ordered, due to pushing our last meeting back a week, so I didn't order them as early as I normally do. Time really got away from me.
Anyway, I hope many of you will be able to make it to our meeting. I'm hoping that now that our big Fall Rush is done here at the store, that I'll be able to spend more time updating the blog, and planning some interesting things for us to do (perhaps a field trip is in our future?)
Have a wonderful weekend, and I will see you on Wednesday!
Brianne
I hope all of you have been enjoying the Cheese Room. Doug's demo will of course be cheese-related, and I think he's super excited about it. In the spirit of cheese-love, he will be showing us how to make mozzarella. As a person who considers cheese to be a food-group of it's own, I'm really looking forward to this demo.
Next month we will be reading Twain's Feast by Andrew Beahrs. I'm hoping the books will be here by Wednesday. They are coming from Oregon, so they should get here quickly. Unfortunately, I was thinking I had more time than I actually did to get them ordered, due to pushing our last meeting back a week, so I didn't order them as early as I normally do. Time really got away from me.
Anyway, I hope many of you will be able to make it to our meeting. I'm hoping that now that our big Fall Rush is done here at the store, that I'll be able to spend more time updating the blog, and planning some interesting things for us to do (perhaps a field trip is in our future?)
Have a wonderful weekend, and I will see you on Wednesday!
Brianne
Sunday, September 2, 2012
The Chef's Apprentice Demo
Hi Everyone,
I apologize again for the change in the meeting, but please join us this coming Wednesday, September 5th, at 6:30PM. Our August book was the Chef's Apprentice by Elle Newmark.
Doug will be making gnocchi with a sage brown butter sauce, and will be showing us how to correctly sharpen our knives.
I hope everyone will be able to make it!
Brianne
I apologize again for the change in the meeting, but please join us this coming Wednesday, September 5th, at 6:30PM. Our August book was the Chef's Apprentice by Elle Newmark.
Doug will be making gnocchi with a sage brown butter sauce, and will be showing us how to correctly sharpen our knives.
I hope everyone will be able to make it!
Brianne
Tuesday, August 21, 2012
Date Change for our August Meeting- We are now meeting Wednesday, Sept 5th
Doug and I are both required to attend a reception for the new university president on August 29th, so we will have to change our meeting time.
We are now meeting the week after, on Wednesday, September 5th at 6:30 PM in the Fireside. I apologize for the short notice, but hope you will still be able to make it. Same time, same place, just a different date.
As a reminder, we are reading the Chef's Apprentice by Elle Newmark. September's pick is the Cheese Room by Patricia Michelson.
I will be meeting with Doug soon to decide on what he will demo, and will let you know as soon as I do.
I hope everyone is having a lovely August.
~ Brianne
We are now meeting the week after, on Wednesday, September 5th at 6:30 PM in the Fireside. I apologize for the short notice, but hope you will still be able to make it. Same time, same place, just a different date.
As a reminder, we are reading the Chef's Apprentice by Elle Newmark. September's pick is the Cheese Room by Patricia Michelson.
I will be meeting with Doug soon to decide on what he will demo, and will let you know as soon as I do.
I hope everyone is having a lovely August.
~ Brianne
Thursday, August 9, 2012
Braised Pork Cheeks
Braised Pork Cheeks
Recipe by Doug Hinners
Ingredients:
Salt as needed
Pepper as needed
Vegetable oil as needed
6 ea. Pig Cheeks
1 ea. Carrot, med dice
1 ea. Large Yellow onion, med dice
2-3 cloves Garlic, sliced
1 ea Bay Leaf
1 cup Red Wine
3 cups Pork Broth or Water
Directions:
1.) Preheat the oven to 320 degrees F.
2.) Rub the cheeks with a liberal amount of salt, pepper, and vegetable oil. \
3.) In a mid-sized, high walled, oven proof skillet, sear the cheeks on both sides and then set aside.
4.) In the same skillet, saute the carrot and onion over medium high heat until slightly browned.
5.) Add the sliced garlic and the bay leaf and continue to sautee for 2 more minutes.
6.) Deglaze the pan using the red wine.
7.) Return the cheeks to the pan, add the broth (or water) and bring to a simmer.
8.) Cover the pan and place it in an oven for approximately 4 hours (or until cheeks are very tender.)
Recipe by Doug Hinners
Ingredients:
Salt as needed
Pepper as needed
Vegetable oil as needed
6 ea. Pig Cheeks
1 ea. Carrot, med dice
1 ea. Large Yellow onion, med dice
2-3 cloves Garlic, sliced
1 ea Bay Leaf
1 cup Red Wine
3 cups Pork Broth or Water
Directions:
1.) Preheat the oven to 320 degrees F.
2.) Rub the cheeks with a liberal amount of salt, pepper, and vegetable oil. \
3.) In a mid-sized, high walled, oven proof skillet, sear the cheeks on both sides and then set aside.
4.) In the same skillet, saute the carrot and onion over medium high heat until slightly browned.
5.) Add the sliced garlic and the bay leaf and continue to sautee for 2 more minutes.
6.) Deglaze the pan using the red wine.
7.) Return the cheeks to the pan, add the broth (or water) and bring to a simmer.
8.) Cover the pan and place it in an oven for approximately 4 hours (or until cheeks are very tender.)
Garlic and Herb Couscous
Garlic and Herb Couscous
Recipe by Doug Hinners
Ingredients:
1/2 Tbsp Olive Oil
1/4 Cup Onion, chopped
2 Tbsp Garlic, chopped
Salt to taste
Black Pepper to taste
1 1/2 cups Water or Stock
1 cup Couscous
2 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Chives, sliced
Directions:
1.) In a small pot, sweat the onions and garlic in the olive oil until translucent (2-3 minutes).
2.) Season the aromatics with salt and pepper.
3.) Add the water (or stock) and bring to a simmer.
4.) Stir in the couscous.
5.) Cover the pot and turn off the heat. Wait 5 minutes.
6.) Stir in the herbs while fluffing the couscous with a fork.
Recipe by Doug Hinners
Ingredients:
1/2 Tbsp Olive Oil
1/4 Cup Onion, chopped
2 Tbsp Garlic, chopped
Salt to taste
Black Pepper to taste
1 1/2 cups Water or Stock
1 cup Couscous
2 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Chives, sliced
Directions:
1.) In a small pot, sweat the onions and garlic in the olive oil until translucent (2-3 minutes).
2.) Season the aromatics with salt and pepper.
3.) Add the water (or stock) and bring to a simmer.
4.) Stir in the couscous.
5.) Cover the pot and turn off the heat. Wait 5 minutes.
6.) Stir in the herbs while fluffing the couscous with a fork.
Summer Updates
I hope everyone is enjoying their summers. I can't believe it's already August. Since I haven't seen most of you since our June meeting, I thought I'd give a short update.
Our last meeting was very casual and fun. Doug wasn't able to make it, but he sent over delicious pig cheeks and couscous. The pig cheeks were incredibly tender. I'll put the recipe in a separate post.
If you weren't able to read Tender at the Bone for the meeting, I would recommend reading it anyway. Ruth Reichl's writing about food is almost as good as eating it. Plus, reading Tender at the Bone offers insight into how Reichl became the person we read about in Garlic and Sapphires almost 2 years ago.
We are reading the Chef's Apprentice by Elle Newmark for our August 29th meeting. It's different than anything else we have read. I'm only about a 100 pages in, but so far it's very interesting. I will announce the August demo once Doug and I meet.
Blurb about the book: The Chef's Apprentice is set in Venice in the end of the 15th century. Luciano is an orphan who is taken in by the doge's chef, where he hears rumors of an ancient book which is said to contain secrets of alchemy, love, and immortality. He learns the art of cooking, and embarks on a mysterious and dangerous journey to uncover the secrets surrounding the book.
September's pick is The Cheese Room by Patricia Michelson. Ms. Michelson owns La Fromagerie cheese shop in Highbury, London. This woman is a leading expert in the cheese world, and the book looks like a promising read. For more on Patricia and her work, visit her website, http://www.lafromagerie.co.uk.
(Shameless Plug) On Wednesday, August 22nd at 6:00 PM, Ken Arnone, CMC (Certified Master Chef) will be doing a food and wine pairing at 208 Garfield in honor of his new book, Pairing With The Masters: A Definitive Guide to Food and Wine. Chef Arnone is one of only 61 Certified Master Chefs in the United States, and his resume is as impressive as it is extensive. This event is only $25 per person, and includes a multi-course meal with wine pairings. Buy your tickets at 208 Garfield. I know that many of you enjoy eating there before our meetings, so you should definitely go to this event.
I think that's all of the updates I have to make at the moment. I will see everyone on August 29th at 6:30! Look for my demo announcement soon.
- Brianne
Our last meeting was very casual and fun. Doug wasn't able to make it, but he sent over delicious pig cheeks and couscous. The pig cheeks were incredibly tender. I'll put the recipe in a separate post.
If you weren't able to read Tender at the Bone for the meeting, I would recommend reading it anyway. Ruth Reichl's writing about food is almost as good as eating it. Plus, reading Tender at the Bone offers insight into how Reichl became the person we read about in Garlic and Sapphires almost 2 years ago.
We are reading the Chef's Apprentice by Elle Newmark for our August 29th meeting. It's different than anything else we have read. I'm only about a 100 pages in, but so far it's very interesting. I will announce the August demo once Doug and I meet.
Blurb about the book: The Chef's Apprentice is set in Venice in the end of the 15th century. Luciano is an orphan who is taken in by the doge's chef, where he hears rumors of an ancient book which is said to contain secrets of alchemy, love, and immortality. He learns the art of cooking, and embarks on a mysterious and dangerous journey to uncover the secrets surrounding the book.
September's pick is The Cheese Room by Patricia Michelson. Ms. Michelson owns La Fromagerie cheese shop in Highbury, London. This woman is a leading expert in the cheese world, and the book looks like a promising read. For more on Patricia and her work, visit her website, http://www.lafromagerie.co.uk.
(Shameless Plug) On Wednesday, August 22nd at 6:00 PM, Ken Arnone, CMC (Certified Master Chef) will be doing a food and wine pairing at 208 Garfield in honor of his new book, Pairing With The Masters: A Definitive Guide to Food and Wine. Chef Arnone is one of only 61 Certified Master Chefs in the United States, and his resume is as impressive as it is extensive. This event is only $25 per person, and includes a multi-course meal with wine pairings. Buy your tickets at 208 Garfield. I know that many of you enjoy eating there before our meetings, so you should definitely go to this event.
I think that's all of the updates I have to make at the moment. I will see everyone on August 29th at 6:30! Look for my demo announcement soon.
- Brianne
Thursday, June 21, 2012
Hello Everyone,
I hope you have all enjoyed the book. I found it to have a lot of useful tips, and much like In Defense of Food, made me think about what is going into my body. Knowledge is power, right?
I met with Doug this afternoon to talk about next Wednesday's meeting. We will be having trout drudged in rye flour, and then sauteed. This will go on top of potatoes O'Brien (think hashbrowns), and then covered with egg of a style to be determined.
This is a combination of two things we've never demoed before: breakfast and fish. I'm sure most of you have had fish for breakfast, but I have not, so I'm intrigued. Doug will also show us how to butcher a fish. I think I remember some of you mentioning that this has been difficult for you in the past, so hopefully this meeting will help your technique.
I hope to see you all there!
Brianne
I hope you have all enjoyed the book. I found it to have a lot of useful tips, and much like In Defense of Food, made me think about what is going into my body. Knowledge is power, right?
I met with Doug this afternoon to talk about next Wednesday's meeting. We will be having trout drudged in rye flour, and then sauteed. This will go on top of potatoes O'Brien (think hashbrowns), and then covered with egg of a style to be determined.
This is a combination of two things we've never demoed before: breakfast and fish. I'm sure most of you have had fish for breakfast, but I have not, so I'm intrigued. Doug will also show us how to butcher a fish. I think I remember some of you mentioning that this has been difficult for you in the past, so hopefully this meeting will help your technique.
I hope to see you all there!
Brianne
Monday, June 4, 2012
Kitchen Confidential
Hello Everyone,
Below is this month's demo to go with our reading of Anthony Bourdain's Kitchen Confidential. This is also a reminder that our meeting has been moved up a week (this coming Wednesday rather than August 31st).
Let me just begin by saying how excited I am to take on some of the responsibility for running the club. I am extremely excited to work more closely with you all. As you probably know, Lindsay got a new job at Microsoft (Congrats Lins!), and won't be able to do a lot of the prep work (maintaining the blog, meeting with Doug about demos, etc.) As a member of the staff at GBC, as well as a member of FFT, I'm in a great position to take care of what we've taken to referring to as "her baby". Rest assured, Lindsay will remain an integral part of the club, and will be at our meetings (just a little late).
Now on to the appetizing part- Wednesday's meeting!
For our demo, Doug will be making pommes frites (French Fries) fried in duck fat and roasted Guinea hens. I know that I am excited for another one of his delicious demos.
Mark your Calendars with the book choices for the next few months:
September 28th: The Art of Eating In: How I Learned to Stop Spending and Love the Stove
October 26th: Sex, Death & Oysters: A Half-Shell Lover's World Tour
November 30th: Cherries in the Winter
I hope everyone can make it for our last meeting of the summer!
Brianne
Below is this month's demo to go with our reading of Anthony Bourdain's Kitchen Confidential. This is also a reminder that our meeting has been moved up a week (this coming Wednesday rather than August 31st).
Let me just begin by saying how excited I am to take on some of the responsibility for running the club. I am extremely excited to work more closely with you all. As you probably know, Lindsay got a new job at Microsoft (Congrats Lins!), and won't be able to do a lot of the prep work (maintaining the blog, meeting with Doug about demos, etc.) As a member of the staff at GBC, as well as a member of FFT, I'm in a great position to take care of what we've taken to referring to as "her baby". Rest assured, Lindsay will remain an integral part of the club, and will be at our meetings (just a little late).
Now on to the appetizing part- Wednesday's meeting!
For our demo, Doug will be making pommes frites (French Fries) fried in duck fat and roasted Guinea hens. I know that I am excited for another one of his delicious demos.
Mark your Calendars with the book choices for the next few months:
September 28th: The Art of Eating In: How I Learned to Stop Spending and Love the Stove
October 26th: Sex, Death & Oysters: A Half-Shell Lover's World Tour
November 30th: Cherries in the Winter
I hope everyone can make it for our last meeting of the summer!
Brianne
Wednesday, May 30, 2012
Succotash
Succotash
Butter 2
½ Tbsp
Onion, small
diced 2
Tbsp
Fava beans,
or lima beans, or ¾
cup
Otherwise
fresh beans
Tomatoes
(optional), small diced ¼
cup
Green or Red
bell pepper, small diced ¼ cup
Hot peppers
(optional), minced 1
tsp
Zucchini or
summer squash, small diced ¼ cup
Fresh corn,
shucked and kernelled 2 ears
Garlic,
chopped 2
cloves
Onion greens
(optional), minced 2
tsp
Fresh summer
herbs (optional), minced 2 tsp
Cider
Vinegar splash
Salt and
pepper to
taste
1
In
a large, flat bottomed frying pan or skillet, melt the butter over medium low
heat.
2
Add
the onions and broad beans and cook for 3 minutes.
3
Add
the peppers and tomato and cook for 2 minutes.
4
Add
the zucchini and corn and cook for 2 minutes.
5
Add
the garlic and cook for 2 minutes.
6
Add
the fresh herbs and onion greens and cook for 1 minute.
7
Season
to taste with the salt, pepper, and vinegar.
Escoffier’s Glazed Carrots
Escoffier’s Glazed Carrots
Salt ½ oz
Sugar 1 oz
Butter 2 oz
Water 1 pint
Carrots as
needed
1
Peel the carrots
and cut into equal sized pieces.
2
Add enough of the
salt, sugar, butter, and water to cover the carrots, keeping the proportions
listed above.
3
Simmer the
carrots in the mixture until the water reduces to a thick glaze and coats the
carrots, stirring as necessary.
Mamoul
Maamoul
For the Cookie:
Semolina flour 3
cups
Salt ½
tsp
Butter, room temp, diced 2 sticks (1/2 #)
Rose water 2
tsp
Whole milk ½
cup
For the date filling:
Medjool dates, pitted ½
#
Orange blossom water 1
tsp
Butter ½
tsp
For the walnut filling:
Walnuts, crushed ½
cup
Cinnamon, ground ½
tsp
Sugar 2
Tbsp
Orange blossom water 1
tsp
For the pistachio
filling:
Pistachios, shelled, crushed ½
cup
Cinnamon, ground ½
tsp
Sugar 2
Tbsp
Orange blossom water ½
tsp
Rose water ½
tsp
To make the cookies:
1 Mix the salt and flour together
2 Rub the butter into the flour mixture
until it is completely incorporated and resembles coarse cornmeal. Cover and let rest overnight.
3 Add the rose water and milk to the
flour mixture and stir until a dough forms.
To make the date filling:
1 Check all dates to assure that pits
are completely removed.
2 Process the dates, orange blossom
water, and butter in a food processor until a ball forms.
To make the nut
fillings:
Toss all ingredients together in a small mixing bowl until
homogenous.
To finish the cookies:
1 Preheat an oven to 425 degrees.
2 Dust the wooden paddles with flour
3 Add a Tbsp of dough to the paddle and
work it around the edges of the mold.
4 Fill the lined paddle with the filling
of your choice.
5 Using 1 to 2 tsp of dough, cover the
filling, making sure to seal the seams along the edges of the dough.
6 Turn out the cookies from the mold by
wacking the paddle on the sheet tray or work surface.
7 Repeat
8 When all cookies have been made, bake
them in the preheated oven for approx 10-13 minutes, or until the bottoms are
browned.
9 Let the cookies cool completely, then
dust them in powdered sugar.
Tuesday, May 29, 2012
In Defense of Food
I hope everyone has enjoyed their month. We are just a day away from our May meeting, and I am finally announcing what Doug will be demoing for us tomorrow.
I'm sure that most of you have read "In Defense of Food", or have at least heard enough about it to denote what Michael Pollan's point is. Tomorrow we will be focusing on eating seasonally and locally. A byproduct of this is a healthier diet.
Doug will be making two dishes tomorrow. The first is peas and carrots. Although this sounds like a no-brainer recipe, Doug will be using the recipe developed by famed French chef, Auguste Escoffier. Escoffier revolutionized French cuisine, making it more approachable. His recipe for Peas and Carrots is guaranteed (by Doug) to turn out perfect. Doug will of course explain how it works tomorrow.
The second recipe is succotash. I have never had it before, but Doug explained it as a combination of peppers, corn kernels, and beans (usually lima). However, there is great potential to shake this recipe up using seasonal vegetables. Doug mentioned something about fava beans (remember our bean spreads from a few meetings ago?)
I hope everyone will be able to make our meeting tomorrow night!
Brianne
I'm sure that most of you have read "In Defense of Food", or have at least heard enough about it to denote what Michael Pollan's point is. Tomorrow we will be focusing on eating seasonally and locally. A byproduct of this is a healthier diet.
Doug will be making two dishes tomorrow. The first is peas and carrots. Although this sounds like a no-brainer recipe, Doug will be using the recipe developed by famed French chef, Auguste Escoffier. Escoffier revolutionized French cuisine, making it more approachable. His recipe for Peas and Carrots is guaranteed (by Doug) to turn out perfect. Doug will of course explain how it works tomorrow.
The second recipe is succotash. I have never had it before, but Doug explained it as a combination of peppers, corn kernels, and beans (usually lima). However, there is great potential to shake this recipe up using seasonal vegetables. Doug mentioned something about fava beans (remember our bean spreads from a few meetings ago?)
I hope everyone will be able to make our meeting tomorrow night!
Brianne
Monday, April 23, 2012
Doug and I met this afternoon to talk about his demo for this Wednesday's meeting.
We decided on Chai-shirini, which is Iranian for "Tea and Cookies". Doug will be preparing cardamom and possibly rose petal (although the rose petal may be substituted with clove or cinnamon) tea and mamoul, which are basically stuffed shortbread cookies.
Some of you may remember the "tea party" we had when we read A History of the World in Six Glasses. This will be our Iranian take on it.
Remember that we are meeting this Wednesday, the 25th at 6:30. I hope everyone will be able to make it.
- Brianne
We decided on Chai-shirini, which is Iranian for "Tea and Cookies". Doug will be preparing cardamom and possibly rose petal (although the rose petal may be substituted with clove or cinnamon) tea and mamoul, which are basically stuffed shortbread cookies.
Some of you may remember the "tea party" we had when we read A History of the World in Six Glasses. This will be our Iranian take on it.
Remember that we are meeting this Wednesday, the 25th at 6:30. I hope everyone will be able to make it.
- Brianne
Tuesday, April 10, 2012
Culinary Week Schedule
Here is the Culinary Week schedule. Also, this Sunday at 8PM is "Commons on Fire" (a mystery basket culinary competition). These events are all open to the public, so you should definitely go!
Wednesday, March 28, 2012
April to July Booklist
Here are the books for the next few months:
April: Maman's Homesick Pie by Donia Bijan (currently awaiting purchase at GBC)
May: In Defense of Food by Michael Pollan
June: Kitchen Counter Cooking School by Kathleen Flinn
July: Tender at the Bone by Ruth Reichl
Remember that we are meeting tonight at 6:30PM. Hope to see you there!
Thursday, March 22, 2012
Crock Pot Pork Chops
I'm in love with my crock pot. It's mostly because I love anything where I can just dump a bunch of stuff into a pot and walk away from it, but it also provides me with the most succulent, tender meat I've ever had.
I used this recipe the other night (mostly courtesy of Alton Brown (http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-pepper-pork-chops-recipe/index.html), but I also added my own ingredients as well). It requires prep, but only about a half hour's worth, so it's pretty easy.
The night before, create a briny marinade. I used thinly sliced pork chops since they cook faster, but I think any would work.
1/4 cup granulated sugar
1/4 cup salt
1/4 cup molasses
2 quarts of water
2 cloves of sliced garlic
1 bay leaf
Fill a 3 quart sauce pan 2/3 of the way full. Add the sugar, salt and molasses to the pan and cook just until the mixture boils. Allow the brine to cool completely, and then transfer the brine to a gallon ziploc bag. Add the garlic and bay leaf.
Rinse 6 thinly slice pork chops (4 if you're using pork chops between 1 and 1 1/2 inches) and add to the bag. Make sure the pork chops are submerged in the brine and let sit in the fridge overnight.
The next day, prepare the following ingredients:
3 ounces (about a half of a Martinelli's bag) of dried apples
2 tablespoons olive oil
2-3 garlic cloves ( I like most of my food super garlicky)
1 large onion
1 1/2 cups chicken broth
1 tablespoon coaresly ground black pepper
1 tsp dried thyme
1. Line the bottom of the crock pot with the dried apples.
2. Heat a 12 inch saute pan with olive oil. Saute the pork chops until both sides are golden brown. Put the pork chops in the crock pot on top of the apples.
3. Put about 1/2 tbsp of olive oil in the pan, and then add the garlic. Cook for a couple minutes and then add the onions, cooking for an additional 3 minutes or until the onions begin to brown. Add the chicken broth to deglaze, and then the pepper and thyme. Stir to combine. Add the mixture to the crock pot.
Set the crock pot to high for an hour if using thin-cut pork chops, or an hour and a half if using regular pork chops. After the hour and a half, set to low for 4 hours. (Mine only took about an 3 hours). The meat should fall away from the bone.
I served these with potato and portabello au gratin, and a green salad. It was the perfect sunday meal.
I used this recipe the other night (mostly courtesy of Alton Brown (http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-pepper-pork-chops-recipe/index.html), but I also added my own ingredients as well). It requires prep, but only about a half hour's worth, so it's pretty easy.
The night before, create a briny marinade. I used thinly sliced pork chops since they cook faster, but I think any would work.
1/4 cup granulated sugar
1/4 cup salt
1/4 cup molasses
2 quarts of water
2 cloves of sliced garlic
1 bay leaf
Fill a 3 quart sauce pan 2/3 of the way full. Add the sugar, salt and molasses to the pan and cook just until the mixture boils. Allow the brine to cool completely, and then transfer the brine to a gallon ziploc bag. Add the garlic and bay leaf.
Rinse 6 thinly slice pork chops (4 if you're using pork chops between 1 and 1 1/2 inches) and add to the bag. Make sure the pork chops are submerged in the brine and let sit in the fridge overnight.
The next day, prepare the following ingredients:
3 ounces (about a half of a Martinelli's bag) of dried apples
2 tablespoons olive oil
2-3 garlic cloves ( I like most of my food super garlicky)
1 large onion
1 1/2 cups chicken broth
1 tablespoon coaresly ground black pepper
1 tsp dried thyme
1. Line the bottom of the crock pot with the dried apples.
2. Heat a 12 inch saute pan with olive oil. Saute the pork chops until both sides are golden brown. Put the pork chops in the crock pot on top of the apples.
3. Put about 1/2 tbsp of olive oil in the pan, and then add the garlic. Cook for a couple minutes and then add the onions, cooking for an additional 3 minutes or until the onions begin to brown. Add the chicken broth to deglaze, and then the pepper and thyme. Stir to combine. Add the mixture to the crock pot.
Set the crock pot to high for an hour if using thin-cut pork chops, or an hour and a half if using regular pork chops. After the hour and a half, set to low for 4 hours. (Mine only took about an 3 hours). The meat should fall away from the bone.
I served these with potato and portabello au gratin, and a green salad. It was the perfect sunday meal.
Next Week
Hello everyone,
This month's meeting will not have a demo. Doug is at his competition in San Diego until the day of our meeting, so while he might feel up to joining us to talk abuot the book, he will not have time to plan or make us food. We will still be meeting to talk about Four Fish, though.
I'll see you all next Wednesday, the 25th at 6:30PM.
Enjoy the sunshine!
Brianne
This month's meeting will not have a demo. Doug is at his competition in San Diego until the day of our meeting, so while he might feel up to joining us to talk abuot the book, he will not have time to plan or make us food. We will still be meeting to talk about Four Fish, though.
I'll see you all next Wednesday, the 25th at 6:30PM.
Enjoy the sunshine!
Brianne
Thursday, March 1, 2012
Mexican Chocolate Pot de Creme topped with Dulce de Leche and Almond Whipped Topping
I pity everyone who wasn't able to make our meeting last night, as Doug's pot de Creme was amazing! With my pity, comes my belief that I must share the recipe on our blog so that you can all attempt to make it on your own.
Definitely begin with the Dulce de Leche, as it takes by far the most time (about 3 hours).
Dulce de Leche (courtesy of Alton Brown)
Ingredients
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Directions
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. once the sugar has dissolved, add the baking soada and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
Mexican Chocolate Pot de Creme
For the custard:
2 1/4 cup half and half
1 cinnamon stick, busted (Doug suggested a meat mallet)
1 Morita Chili (ancho will also work)
4 oz Bittersweet chocolate, chopped
2 oz semisweet chocolate, chopped
6 egg yolks
1 Tbsp White Sugar
1 Tbsp Brown Sugar
1 dash Salt
For the whipped topping:
1 cup heavy whipping cream
2 Tbsp white sugar
1 tsp ground cinnamon
1/4 tsp Almond extract
2 oz Sliced almonds, toasted
Directions:
For the custard:
1. Preheat an oven to 320 degrees'
2. Combine the chili pepper, cinnamon stick, and half and half in a medium-sized pot and bring to a simmer for 2 minutes
3. Combine the two chocolates in a medium-sized mixing bowl and melt over a double boiler.
4. Turn off the hat for the half and half mixture
5. Combine the egg yolks with both sugars and the salt, and whisk until well combined and fairly smooth.
6. Temper the egg yolk mixture into the half and half mixture.
7. Pour the custard base through a mesh strainer over the chocolate and mix until completely combined
8 Pour the chocolate custard base into ramekins, and place these on top of clean kitchen towels in a casserole pan.
9. Fill the casserole pan with hot water so that it reaches 1/2 way up the sides of the ramekins.
10. Bake the prepared custards for 25-35 minutes (or until almost completely set).
11. Allow custards to cool on the counter for 10 minutes, then refrigerate for at least one hour before serving.
To Finish:
1. Top the cooled pot de cremes with warm dulce de leche (if using).
2. Whisk together all of the ingredients listed under the whipped topping heading until the cream forms stiff peaks.
3. Top the pot de cremes with the whipped topping, and then garnish with the toasted sliced almonds.
Then commence with the eating, pronto!
Definitely begin with the Dulce de Leche, as it takes by far the most time (about 3 hours).
Dulce de Leche (courtesy of Alton Brown)
Ingredients
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Directions
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. once the sugar has dissolved, add the baking soada and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
Mexican Chocolate Pot de Creme
For the custard:
2 1/4 cup half and half
1 cinnamon stick, busted (Doug suggested a meat mallet)
1 Morita Chili (ancho will also work)
4 oz Bittersweet chocolate, chopped
2 oz semisweet chocolate, chopped
6 egg yolks
1 Tbsp White Sugar
1 Tbsp Brown Sugar
1 dash Salt
For the whipped topping:
1 cup heavy whipping cream
2 Tbsp white sugar
1 tsp ground cinnamon
1/4 tsp Almond extract
2 oz Sliced almonds, toasted
Directions:
For the custard:
1. Preheat an oven to 320 degrees'
2. Combine the chili pepper, cinnamon stick, and half and half in a medium-sized pot and bring to a simmer for 2 minutes
3. Combine the two chocolates in a medium-sized mixing bowl and melt over a double boiler.
4. Turn off the hat for the half and half mixture
5. Combine the egg yolks with both sugars and the salt, and whisk until well combined and fairly smooth.
6. Temper the egg yolk mixture into the half and half mixture.
7. Pour the custard base through a mesh strainer over the chocolate and mix until completely combined
8 Pour the chocolate custard base into ramekins, and place these on top of clean kitchen towels in a casserole pan.
9. Fill the casserole pan with hot water so that it reaches 1/2 way up the sides of the ramekins.
10. Bake the prepared custards for 25-35 minutes (or until almost completely set).
11. Allow custards to cool on the counter for 10 minutes, then refrigerate for at least one hour before serving.
To Finish:
1. Top the cooled pot de cremes with warm dulce de leche (if using).
2. Whisk together all of the ingredients listed under the whipped topping heading until the cream forms stiff peaks.
3. Top the pot de cremes with the whipped topping, and then garnish with the toasted sliced almonds.
Then commence with the eating, pronto!
Book Selections!
Thank you to everyone who made it out last night. Below are your choices for the next 4 months.
Please note that the order of when we read these may move around a bit if necessary.
#1: Maman's Homesick Pie by Donia Bijan (10 votes)
#2: In Defense of Food by Michael Pollan (7 votes)
#3: The Kitchen Counter Cooking School by Kathleen Flinn (6 votes)
#4: Tender at the Bone by Ruth Reichl (6 votes)
These are the books that were on the list, but that we won't be reading (at least in the next few months):
The Chef's Apprentice by Elle Newmark (5 votes)
Twain's Feast by Andrew Beahrs (3 votes)
The Spice Necklace by Ann Vanderhoof (3 votes)
Life, On the Line by Grant Achatz (2 votes)
Medium Raw by Anthony Bourdain (2 votes)
Animal, Vegetable, Miracle by Barbara Kingsolver (1 vote)
Eating Animals by Jonathan Safran Foer (0 votes)
The Face on Your Plate by Jeffrey Moussaieff Masson (0 votes)
Remember that next month we will be reading Four Fish by Paul Greenberg.
Please note that the order of when we read these may move around a bit if necessary.
#1: Maman's Homesick Pie by Donia Bijan (10 votes)
#2: In Defense of Food by Michael Pollan (7 votes)
#3: The Kitchen Counter Cooking School by Kathleen Flinn (6 votes)
#4: Tender at the Bone by Ruth Reichl (6 votes)
These are the books that were on the list, but that we won't be reading (at least in the next few months):
The Chef's Apprentice by Elle Newmark (5 votes)
Twain's Feast by Andrew Beahrs (3 votes)
The Spice Necklace by Ann Vanderhoof (3 votes)
Life, On the Line by Grant Achatz (2 votes)
Medium Raw by Anthony Bourdain (2 votes)
Animal, Vegetable, Miracle by Barbara Kingsolver (1 vote)
Eating Animals by Jonathan Safran Foer (0 votes)
The Face on Your Plate by Jeffrey Moussaieff Masson (0 votes)
Remember that next month we will be reading Four Fish by Paul Greenberg.
Monday, February 27, 2012
February Demo
Hello Everyone,
I'm sitting in my office looking out at this gorgeous day, and hoping that the rain and snow stay away for awhile (at least until after our meeting). I hope all of you have the opportunity to go out and enjoy today a little bit.
This Wednesday will be a busy meeting for us. I've chosen a decent list of books for us all to choose from. We'll conduct it very similarly to what we did before. I'll have everyone vote for their top three choices, and then based on the highest voted titles, make the selections for the next several months.
I'm very excited for Doug's demonstration as well. Using Mexican chocolate, he will be making pot de creme, which is basically a baked custard. In case you haven't made or had them before, I assure you, they are delicious. While definitely not your traditional Mexican fair, I think the cinnamon in the Mexican chocolate and the subtle heat of cayenne pepper will maintain the essence of the food Tita made in Like Water for Chocolate.
Remember that March's book is Four Fish by Paul Greenberg. We have copies in store if you want to buy them Wednesday.
I hope that everyone can make it, and has enjoyed reading about the tumultuous love of Tita and Pedro.
Brianne
I'm sitting in my office looking out at this gorgeous day, and hoping that the rain and snow stay away for awhile (at least until after our meeting). I hope all of you have the opportunity to go out and enjoy today a little bit.
This Wednesday will be a busy meeting for us. I've chosen a decent list of books for us all to choose from. We'll conduct it very similarly to what we did before. I'll have everyone vote for their top three choices, and then based on the highest voted titles, make the selections for the next several months.
I'm very excited for Doug's demonstration as well. Using Mexican chocolate, he will be making pot de creme, which is basically a baked custard. In case you haven't made or had them before, I assure you, they are delicious. While definitely not your traditional Mexican fair, I think the cinnamon in the Mexican chocolate and the subtle heat of cayenne pepper will maintain the essence of the food Tita made in Like Water for Chocolate.
Remember that March's book is Four Fish by Paul Greenberg. We have copies in store if you want to buy them Wednesday.
I hope that everyone can make it, and has enjoyed reading about the tumultuous love of Tita and Pedro.
Brianne
Wednesday, February 15, 2012
Updates
Hello everyone,
I hope you are all enjoying Like Water for Chocolate. It's not typically the type of book I read, but I found it genuinely enthralling. Tita's tortured, complicated love is perfect for our favorite February holiday (nevermind that with the exception of President's Day, it's pretty much the only holiday in February).
Anyway, I just wanted to give everyone an update on what we will be reading for March. Next month we will be reading Four Fish by Paul Greenberg. Doug has mentioned this book at our meetings, and he found it both enjoyable and informative. I hope you will all like it as well. We have the books here at the store already in case any of you want to get a head start.
This month's meeting will be pretty packed. I'm going to let you all decide what you want to read for April, May, and June. I'll bring a selection of 10 or so books and let everyone vote on which ones they want to read, much like we did last year.
Here's hoping everyone enjoys the latter half of the month!
Brianne
I hope you are all enjoying Like Water for Chocolate. It's not typically the type of book I read, but I found it genuinely enthralling. Tita's tortured, complicated love is perfect for our favorite February holiday (nevermind that with the exception of President's Day, it's pretty much the only holiday in February).
Anyway, I just wanted to give everyone an update on what we will be reading for March. Next month we will be reading Four Fish by Paul Greenberg. Doug has mentioned this book at our meetings, and he found it both enjoyable and informative. I hope you will all like it as well. We have the books here at the store already in case any of you want to get a head start.
This month's meeting will be pretty packed. I'm going to let you all decide what you want to read for April, May, and June. I'll bring a selection of 10 or so books and let everyone vote on which ones they want to read, much like we did last year.
Here's hoping everyone enjoys the latter half of the month!
Brianne
Monday, January 23, 2012
A Life in Provence Demo Announcement
Hello Everyone,
I hope everyone made it through last week's storm alright. Thankfully it didn't interrupt this week's meeting.
I personally loved A Year in Provence. It was funny, quirky, and despite the fact that Provence is notoriously expensive, Peter Mayle made me think that maybe, just maybe, someday I'll be able to live and eat decadently in the Provencial countryside. Of course, my American impatience makes their particular lifestyle hard to imagine. But I think if I get to eat delicious food and drink wine all day, I just might be able to stand it.
Because I can't imagine that all of you are all that interested in my day dreams, I'll get on with the point of this post: announcing what Doug will be making. As I'm sure all of you at least know after reading Mayle's book, the French are all about rich, interesting, delicious flavors. They are also about bread, in all its carby-goodness. So, for this meeting, Doug will be making duck rillettes, which are duck confit, shredded and seasoned as a topping for bread. I'm not entirely sure what this seasoning process is, but I am sure Doug will go over that on Wednesday.
I hope everyone made it through last week's storm alright. Thankfully it didn't interrupt this week's meeting.
I personally loved A Year in Provence. It was funny, quirky, and despite the fact that Provence is notoriously expensive, Peter Mayle made me think that maybe, just maybe, someday I'll be able to live and eat decadently in the Provencial countryside. Of course, my American impatience makes their particular lifestyle hard to imagine. But I think if I get to eat delicious food and drink wine all day, I just might be able to stand it.
Because I can't imagine that all of you are all that interested in my day dreams, I'll get on with the point of this post: announcing what Doug will be making. As I'm sure all of you at least know after reading Mayle's book, the French are all about rich, interesting, delicious flavors. They are also about bread, in all its carby-goodness. So, for this meeting, Doug will be making duck rillettes, which are duck confit, shredded and seasoned as a topping for bread. I'm not entirely sure what this seasoning process is, but I am sure Doug will go over that on Wednesday.
I hope to see everyone this Wednesday at 6:30PM and hear what everyone thought about the book.
~ Brianne
Tuesday, January 10, 2012
Bean Spreads from our 12/28/2011 meeting
Hello everyone,
I thought I'd post Doug's recipes from our last meeting for anyone who wasn't able to make it.
This first recipe is one that Doug found on Hunter Angler Gardener Cook, and can be found in its entirety at http://honest-food.net/veggie-recipes/unusual-garden-veggies/ancient-roman-fava-bean-dip/.
We ate this with focaccia bread, but it would also be delicious with crackers, and honestly, would probably be delicious in and of itself.
Ancient Roman Fava Bean Dip (Doug also made one with Lima Beans)
Serve this as a side dish with meats, or as an appetizer with toast or crackers.
Serves 4
I thought I'd post Doug's recipes from our last meeting for anyone who wasn't able to make it.
This first recipe is one that Doug found on Hunter Angler Gardener Cook, and can be found in its entirety at http://honest-food.net/veggie-recipes/unusual-garden-veggies/ancient-roman-fava-bean-dip/.
We ate this with focaccia bread, but it would also be delicious with crackers, and honestly, would probably be delicious in and of itself.
Ancient Roman Fava Bean Dip (Doug also made one with Lima Beans)
Serve this as a side dish with meats, or as an appetizer with toast or crackers.
Serves 4
- 1 pound fresh fava beans, shelled and blanched
- 1/2 cup white wine
- 1 tablespoon fish sauce or Worcestershire
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped lovage or parsley
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and black pepper to tast
1. Once your favas are blanched and out of their jackets, simmer them in the white wine until they are easily mashed, about 8 minutes. They should absorb the wine.
2. Put the beans, olive oil, vinegar, and the fish sauce or Worcestershire in a food processor, along with the remaining ingredients, and buzz into a paste.
3. Taste for salt and buzz a little more. Serve warm or at room temperature with a litte more olive oil drizzled on top and a sprinkling of black pepper.
The second recipe is Doug's:
Bean Spread
Beans, dry 1 lb.
Water 1 gallon
Salt 2 Tbsp (more as needed)
Garlic, whole peeled cloves 5 ea.
Red pepper flakes 1/2 tsp
Olive oil 3/4 cup
Lemons, juiced 1 1/2 ea.
Parsley, chopped 1/2 cup
1. If soaking the beans, then do so at least 18 hours before cooking in approximately three times their volume of water.
2. Simmer the beans, garlic, salt, and red pepper flakes in the water for approximately 2 hours (1 hour if beans are soaked), or until completely tender.
3. Strain the beans, reserving 3/4 cup of the bean water.
4. Place the beans in a blender with the reserved bean juice, lemon juice, and olive oil and blend until smooth.
5. Adjust the seasoning and consistency using salt, water, or oil to desired result.
6. Stir the chopped parsley into the puree and serve garnished with a fine olive oil along side bread, crackers, or chips.
Bean spreads are highly versatile and difficult to mess up. In fact, after our meeting, Doug decided to try making the bean spread with black eyed peas. His reports indicate deliciousness. I've posted some pictures of this below.
The second recipe is Doug's:
Bean Spread
Beans, dry 1 lb.
Water 1 gallon
Salt 2 Tbsp (more as needed)
Garlic, whole peeled cloves 5 ea.
Red pepper flakes 1/2 tsp
Olive oil 3/4 cup
Lemons, juiced 1 1/2 ea.
Parsley, chopped 1/2 cup
1. If soaking the beans, then do so at least 18 hours before cooking in approximately three times their volume of water.
2. Simmer the beans, garlic, salt, and red pepper flakes in the water for approximately 2 hours (1 hour if beans are soaked), or until completely tender.
3. Strain the beans, reserving 3/4 cup of the bean water.
4. Place the beans in a blender with the reserved bean juice, lemon juice, and olive oil and blend until smooth.
5. Adjust the seasoning and consistency using salt, water, or oil to desired result.
6. Stir the chopped parsley into the puree and serve garnished with a fine olive oil along side bread, crackers, or chips.
Bean spreads are highly versatile and difficult to mess up. In fact, after our meeting, Doug decided to try making the bean spread with black eyed peas. His reports indicate deliciousness. I've posted some pictures of this below.
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