TOASTED PISTACHIO GORGONZOLA DOLCE RISOTTO

November 22, 2009 at 12:47 pm · Filed under Italian, Rice

From Joe Heflin

1 pound vialone nano arborio rice (carneroli is
acceptible as substitution)
1/4 cup olive oil (as good as you can find, i.e. Badia
Coltibuono, Castello di Ama, etc.)
one sweet onion (Vidalia, Texas Sweet, etc.) finely
chopped to equal one cup
1 1/2 cups chardonnay (I use Beringer or a wine at
least equal to this-NOT a cheap wine.)
2 cups chicken stock (REAL chicken stock, not from a
can or a cube)(frozen chicken stock that sells for
$3.99 for 8 ozs. is OK) Use WARM chicken stock
that you keep heated in a separate pot over
low heat.
7/8 pound Gorgonzola DOLCE (NOTE: You MUST use the
dolce, no other gorgonzola will do. Don’t make
this if you can’t find it!!!) The gorgonzola
should be broken up into pieces or one to two
inch soft chunks that have sat at room temperature
for an hour or more.
1/2 pound unsalted butter (Pleugra, Kate’s, European,
absolute best you can find.) I slice the butter one
inch thick and let the slices sit at room tempera-
ture for at least an hour.
1/2 cup toasted (in oven for 3-4 minutes at 325 degrees)
pistachios, chopped that you have shelled yourself.
Use everything, chopped nut and “dust” but remember
you want these for crunch as well as flavor. I
might even use a bit more than this. Use unsalted
pistachios.
10 ozs. Reggiano Parmegiano grated which will equal
about three cups in volume. Grate this
yourself from the best and most moist brick you can
find.
I use an All Clad 3 1/2 quart pan and a wooden spoon with a flat side for stirring. In the sauce pan over medium to medium high heat (6 to 7 on a scale of 10) heat olive oil. Add onions until they sweat (several minutes). Add rice and toast stirring constantly as it cooks for two minutes or so. Add wine and cook until completely reduced stirring frequently. When the wine has completely disappeared start adding stock one ladle at a time (about 2/3 cup) and cook stirring constantly until the rice absorbs the stock. Repeat until all of the stock is absorbed. After 8 or 9 minutes of this add the gorgonzola dolce. Continue to stir the cheese into the mixture for another four minutes. Remove the pan from the heat. Add the butter, toasted pistachios and reggiano. Gently stir all together thororughly.

Serve by itself in a large white plate or pasta bowl.
This is extremely filling and very intensely flavored. The above recipe will serve at least eight because of this. Again do NOT make this if you cannot find EXACTLY the ingredients called for.

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Olive Oil Granola With Dried Apricots and Pistachios

November 21, 2009 at 1:52 am · Filed under American, Breakfast

By MELISSA CLARK

3 cups old-fashioned rolled oats

1 1/2 cups raw pistachios, hulled

1 cup raw pumpkin seeds, hulled

1 cup coconut chips

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3/4 cup chopped dried apricots

Fresh ricotta, for serving (optional)

Fresh berries, for serving (optional).

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

Yield: About 9 cups.

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Korean Roast Sockeye Salmon

October 31, 2009 at 1:34 am · Filed under Fish, Korean

adapted from http://www.npr.org/templates/story/story.php?storyId=101987037

4 tbsp Korean coarse red pepper flakses
2 tbsp Gochujang (Korean red pepper paste)
4 tbsp minced garlic
2 tsp minced fresh ginger
2 tbsp soy sauce
2 tbsp light brown sugar
2 tsp lemon juice
4 tsp white vinegar
6 stalks green onions, chopped
2 tbsp sesame oil

6 to 8 lbs whole salmon
(or, use fillets or steaks)

Combine all ingredients into a bowl and mix together.

Pat the fish dry. If desired, cut 3 slits into the flesh of the fish across the length of the fish. Place the fish on a rack and slather on the sauce on both sides of the fish. Reserve some for glazing at the end.

Roast in the oven for 35 minutes at 375 degrees until slightly underdone. Glaze the fish with the half of the remaining sauce. Turn on broiler and broil for 5 to 8 minutes until slightly charred on the edges. Flip the fish over and glaze with the remainder of the sauce. Broil for 5 to 8 minutes on this side.

Serve with rice, lettuce, and kimchi.

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Chili Chicken

October 25, 2009 at 1:50 am · Filed under Chicken, Indo-Chinese

Ingredients

1.5 kilo – Chicken, cut to pieces
4 to 5 medium – Onions, sliced
4 – Green chilies, slit in center
2” piece – Ginger, grated
4 sprigs – Curry leaves
4 tsp – Soya sauce
Coconut oil Or Peanut oil

To marinate chicken

2 tsp – Red chili powder / Kashmiri chili powder
1 tsp – Turmeric powder
Salt to taste

Method

1 ) Wash, clean & drain chicken well. Mix red chili powder, turmeric and salt with little water and apply on the chicken pieces. Marinate for one hour.

2 ) Transfer marinated chicken to a pan and cook covered with a tight lid, on a very low heat. Chicken will give out a bit of water, when cooking. If not you can add a little water to cook the chicken.Once the chicken is fully cooked and all the water is used up, add soya sauce and stir in. Let the chicken suck up the soya sauce. Add coconut oil and fry the chicken for 2 – 3 minutes.

3 ) Meanwhile in another pan, heat oil, add curry leaves, ginger, green chili and fry for a minute. Then add onions and fry the onions till they become lightly browned. Add this fried ingredients to the chicken and fry further for a minute or two with the chicken to mix in well.

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Black Pepper Chicken

October 25, 2009 at 1:49 am · Filed under Chicken, Indian

Ingredients

2 kilo – Chicken, cut to small pieces

To marinate

4 to 5 tsp – Black pepper powder
2 tsp – Turmeric powder
Salt to taste

Other ingredients

1 cups – Small onions / shallots, chopped
1 tsp – Black pepper powder
8 to 10 – Green chilies, chopped
1” piece – Ginger
4 to 5 sprigs – Curry leaves

Method

1 ) Mix black pepper powder, turmeric, salt with little water and apply on the chicken pieces. Marinate for 1/2 hours.

2 ) Transfer chicken to a pan and cook on low flame, covered with a lid. Chicken will give out water, so cook in that water till chicken is fully cooked and tender. Dry out all excess water once the chicken is cooked.

3 ) Heat 3 tbsp of coconut oil in another big pan, add black pepper powder, fry for few seconds, then add green chili, curry leaves, ginger and fry for a minute. Now add onion and fry till onion is lightly browned. Add cooked chicken pieces, add more oil, fry very well till the pieces are browned well and you get a well browned chicken.

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Chane Gashi

October 25, 2009 at 1:42 am · Filed under Konkani

½ cup grated coconut, fresh or frozen
1″ cube tamarind
5-8 roasted red chillies
½ cup Chana, preferably black
½ cup diced jackfruits / suran / raw banana /potatoes
4-5 nos Methi seeds, optional

for seasoning
¼ tsp mustard seeds
2 sprigs curry leaves

Soak chana in water overnight. Drain water and rinse a couple of times. Cook with enough water in the pressure cooker for 6-8 whistles till almost cooked. Use the liquid in which the chana is cooked. Do not disard this water. It has a lot of flavor.

You may use canned chickpeas instead. Rinse the chickpeas a couple of times and use instead of cooked chana. I prefer not to use canned, I find the home cooked one has more flavor and absorbs spices better.

Raw Jackfruit is the best combination for the curry. Suran is also a good choice. If you cannot find both of the these then go for potatoes or raw bananas. Bamboo shoots are also the favorites in the Konkani curries with Coconut sauce, but not a good combination with Chana. I used canned raw jack fruits. Dice the veggie of your choice, add it to the half cooked chana or the canned one and cook till the veggie is fully cooked.

Grind coconut, red chillies and tamarind into a smooth paste. You may roast some methi seeds to the coconut paste and grind a minute more to incorporate them. This paste is called masolu in Konkani.

Transfer the cooked chana to the sauce pot, add the masolu, salt and boil for 5 minutes till the coconut is cooked and all the flavors mix well.

For the seasoning, heat 1 tsp oil, splutter mustard seeds, add curry leaves. Garnish the curry.

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Amma’s Sambhar

October 24, 2009 at 5:20 am · Filed under Konkani, Vegetarian

Paste: Roast
5 red chillies
1 Tblsp coriander seeds
1/8 tsp methi seeds
1 tsp toor dal

Then grind with 1/2 tsp tamarind and water.

Boil sliced onion, tomato, eggplant in enough water to cover.

Cook 1/2 cup toor dal.

Add cooked toor to vegetables andd water and masala.

Bring to boil.

Add oil, mustard seeds, curry leaves and hing.

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BLT With Spicy Mayo

October 24, 2009 at 5:17 am · Filed under Sandwiches

Ingredients
1 cup Kewpie mayonnaise (available at Sunrise Mart)
1 tablespoon Sriracha sauce (Sunrise Mart)
16 slices Burgers’ jowl bacon (available at smokehouse.com), or substitute your favorite bacon
1/2 medium onion, diced
2 tablespoons olive oil, plus more for bread and tomatoes
1/2 head iceberg lettuce, sliced into half-inch strips
Salt and pepper to taste
4 half-inch-thick slices of good Italian bread, like Sullivan St Bakery or Grandaisy Bakery’s filone
4 beefsteak tomatoes
Instructions
Preheat oven to 350. Make the spicy mayonnaise by mixing Kewpie mayonnaise with Sriracha. Reserve cold. In a large sheet pan, cook bacon in oven to desired crispness. Reserve warm. In a large sauté pan, sweat onions in olive oil until tender. (1) Add lettuce and season with salt and pepper. Lightly cook through and reserve warm. Brush bread with olive oil and grill on both sides. Season with salt and pepper. (2) Spread spicy mayo over grilled bread. (3) Top with sautéed lettuce-onion mix and slices of tomato. Season tomatoes with salt, pepper, and olive oil. Finish with bacon. (Published 2008)
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Indian Pudding

October 24, 2009 at 5:15 am · Filed under Desserts, Turkey

Serves 8-12

Hands-on Time: 25m

Total Time: 3hr 30m

Ingredients

* 4 cups whole milk
* 2/3 cup finely ground cornmeal
* 1/2 cup molasses
* 4 tablespoons unsalted butter, plus more for the dish
* 1/4 cup light or dark brown sugar
* 1/2 teaspoon kosher salt
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg, plus more for garnishing
* 1 teaspoon vanilla extract
* 2 cups (1 pint) heavy cream, whipped to firm peaks

Directions

1. Heat oven to 350° F.

2. In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 15 minutes. Remove from heat. Stir in the molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg, and vanilla.

3. Transfer to a buttered 1 1/2-quart casserole dish. Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it. Carefully add enough hot water to the pan to reach halfway up the casserole. Cover both pans with a single large sheet of foil. Bake for 1 hour. Remove foil. Bake until the pudding is almost set but still wobbly,1 1/2 hours more. Transfer casserole to a wire rack for at least 30 minutes. Spoon onto plates. Serve with the whipped cream and sprinkle with nutmeg.

Tip

Bake the pudding and let it cool. Set aside at room temperature for up to 4 hours. If desired, cover with foil and warm in a 250° F oven for 30 minutes.

Nutritional Information

Calories 234; Calories From Fat 54%; Fat 14g; Sat Fat 9g; Cholesterol 46mg; Sodium 126mg; Carbohydrate 24g; Fiber 1g; Sugar 15g; Protein 4g

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Julian Medina’s Potato-Jalapeño Latkes With Horseradish Crema

October 24, 2009 at 5:12 am · Filed under Jewish, Vegetables, Vegetarian

2 large russet potatoes, peeled
1 egg yolk
2 jalapeños, seeded and finely chopped
1 teaspoon kosher salt
1/2 cup matzo meal
Olive oil for frying

FOR HORSERADISH CREMA:
2 tablespoons freshly grated horseradish root, available at Greenmarket
1/2 cup Mexican crema or sour cream
1 tablespoon rice- wine vinegar
1/2 teaspoon kosher salt

(1) Using a box grater, coarsely grate the potatoes into a medium bowl. (2) Add the egg yolk, jalapeños, salt, and matzo meal. Mix well, then refrigerate for 5 minutes to allow ingredients to bind. Make horseradish crema by mixing all 4 ingredients together; refrigerate until needed. Remove potato mixture and drain off any excess liquid. Over a medium flame, heat 1/2 cup olive oil in a 10-inch skillet until hot but not smoking. (3) Place 1 heaping tablespoon of the potato mixture in the pan at a time, being careful not to crowd the latkes. Cook until golden brown on both sides, and transfer to a paper-towel-lined plate. Add 1/4 to 1/2 cup of olive oil to pan as needed to complete cooking. Serve immediately with horseradish crema. Makes 16 small latkes, 4 per person.

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