Zucchini Pickles

There are quite a number of ways to play around with the personality of these pickles. Sometimes
I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions.  Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.


3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
1 medium white onion, thinly sliced
3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds

3/4 cup / 180 ml cider vinegar
3/4 cup / 180 ml white wine vinegar
1/3 cup / 1.75 oz / 50g natural cane sugar



Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.  When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.

Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.

Makes one large jar.

Michael Symon's Pickled Chilies

Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple, simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they're cooled but they're best after they've been sitting in the pickle for a few weeks. They'll keep for a long time–how long, I don't know because I always use them up for I can find out.

Pickling Liquid

sherry vinegar
sugar
salt
2 bay leaves
2 tablespoons coriander
1 teaspoon cumin
4 sprigs of marjoram
3 cloves garlic
2 tablespoons black peppercorns
1 to 2 pounds chillis (or enough to fill whatever vessel you're using)

Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.

Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending how you want to use them.

UPDATE 4/3: Kate in NW e-mailed the following, which I'm happily sharing here. Great idea Kate!


I just HAD to write you about this…

I made those pickled peppers you wrote about and you were right – they didn't last long! Being of Scottish ancestry, I just couldn't bring myself to throw away the brine, so I boiled up a dozen eggs, peeled them and plunked them in there for a week (refrigerated) while we were on vacation. THEY ARE SO GOOD!!!! Perfect for a picnic lunch – if summer ever comes. And now I won't feel guilty about throwing away the brine, having re-used it to such great effect! Thanks again for another great recipe/technique.

Cheese Sauce for Nachos

Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste.

To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.

Makes about 1 1/2 cups), active time 15 minutes, total time 15 minutes


Ingredients

8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
1 tablespoon corn starch
1 (12-ounce) can evaporated milk
2 teaspoons Franks Red Hot or other hot sauce


Procedures


Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

Fast Fish Tacos

Ingredients

1/2 cup sour cream
1 tsp grated lime zest
2 tbsp lime juice
1/2 cup finely chopped fresh cilantro, evenly divided
1 tsp ground cumin
salt and pepper
4 roma tomatoes, halved lengthwise and seeded
2 jalepeno peppers
3 tbsp vegetable oil
1 lb skinless halibut fillets, cut into thick strips (you can use any firm-fleshed white fish)
1 tsp paprika
Shredded cabbage, salted for 30+ minutes, rinsed and dried
12 corn tortillas



Combine the sour cream, lime zest, 1 TBSP lime juice, 1/4 cup cilantro and cumin and then season with salt and pepper.
Brush the tomato and pepper with oil and grill on both sides until charred and tender ~2 min/side. Remove the skin from tomatoes, then coarsely chop them with the jalapeno pepper and the remaining cilantro. Place in bowl with 1 TBSP lime juice. Season.
Brush the fish with oil and season. Grill until charred and cooked, ~ 3 min/side, then coaresly chop it into ~1/2" pieces.
Warm the tortillas, then spread each one with the crema.  Add some flaked fish, a little shredded cabbage, spoon some tomato sauce over, serve with remaining crema (and salsa if desired).

Homemade Mayonnaise

The food processor excels at many things, but none more than mayonnaise. Equipped with a smallish work bowl, an egg, a cup of oil, a dash of vinegar or lemon juice and pretty much anything else you can imagine, you can make unbelievable, mind-blowing mayonnaise while you’re washing the dishes.


The basics are below. But before getting to them, I want to share my latest triumph: pesto mayonnaise. I know this sounds like the sandwich spread offered by a casual dining operation but it is precisely a combination of pesto and mayonnaise, spurred by the abundance of basil in my refrigerator.
You start with mayonnaise, as below. With the egg and vinegar in the work bowl, add a big handful of basil — a loosely packed cup, say — a small handful of walnuts (maybe 1/4 cup, maybe 1/3); two medium cloves of garlic and the usual salt and pepper (leave out the mustard). Make the pesto with olive oil. Taste and adjust seasoning and eat with fish or poached vegetables, or … as a sandwich spread. Just awesome.
It’s worth noting that any mayonnaise (including store bought) can be seasoned (see this Minimalist column from 2007), or thinned — with warm water (just stir a little into the food processor), cream or sour cream; this will make it saucier.


Yield 1 cup
Time 10 minutes
Adapted From "How to Cook Everything" by Mark Bittman


Ingredients
1 egg yolk or whole egg
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1 tablespoon lemon juice or sherry or white wine vinegar
1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination

Method

Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary.

Garlic Mayonnaise (Aioli) — Add 2 or more (as many as 8) cloves of garlic, to taste. Oil should be made up of at least half olive oil.

Chile Mayonnaise — Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded. (Or use 1 canned chipotle and a little of its adobo sauce.)

Roasted Pepper Mayonnaise — Add 1 roasted red, yellow or orange bell pepper.

Green Sauce, French-Style — Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.

Cold Mustard Sauce — Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.

13 More Ideas for Flavoring Mayonnaise

Add any of the following ingredients, alone or in combination.

1. A pinch of saffron.

2. Up to 1 tablespoon minced strong fresh herb leaves, like rosemary, oregano, tarragon, marjoram, epazote or thyme.

3. Up to 1/4 cup mild fresh herb leaves, like parsley, cilantro, chives, chervil or basil.

4. Up to 1/4 cup minced sweet pickles.

5. 2 tablespoons soy sauce, or to taste.

6. 1 teaspoon wasabi powder, or to taste.

7. 1 teaspoon or more grated citrus zest.

8. At least a teaspoon prepared horseradish.

9. A few dashes of Tabasco, Worcestershire or other prepared sauce.

10. Up to 1/2 cup toasted chopped almonds, walnuts or pecans.

11. 1 tablespoon minced fresh ginger.

12. Up to 2 tablespoons chili powder.

13. 2 or 3 anchovies, blended in at the very end; be sure to omit the salt.

French Potato Salad with Dijon Mustard and Fines Herbes

Serves 6 as a side dish.

Published July 1, 2002.   Cooks illustrated

If any of the fresh herbs aren't available, just add additional amounts of those that aren't. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.

• 2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
• 2 tablespoons table salt
• 1 medium clove garlic , peeled and threaded on skewer
• 1 1/2 tablespoons champagne vinegar or white wine vinegar
• 2  teaspoons Dijon mustard
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 small shallot, minced (about 2 tablespoons)
• 1 tablespoon minced fresh chervil leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh chives
• 1 teaspoon minced fresh tarragon leaves

Instructions

1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.

2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.

3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.

Tlacoyo Masa Pockets

If you've ever made your own tortillas, you know how easy it is to work with masa, the meal made from ground, dried corn treated with lime. You can find it in any Mexican market, and some grocery stores (Maseca brand, which is also the name of the dried form, is a standard brand). With simply water and a pinch of salt, you have the makings of the freshest tortilla you've ever tasted.

  

That's not all masa is good for, though. You can also leave it a little thicker and use it as a dough for Tlacoyos, a Mexican cornmeal dough pocket similar to Salvadorian pupusas. (Doesn't every culture in the world have some kind of edible pocket stuffed with filling? Calzones? Pork buns?)
 
Working with masa is quick, and so is the filling: a can of beans mashed up with sauteed onion and garlic, and Oaxaca cheese, which is basically a Mexican version of string cheese. Monterey Jack also makes a fine substitute.

  

Ingredients
serves 4

  

• 1 cup masa flour
• 3/4 cup water, more if needed
• 1/4 teaspoon salt
• 2 tablespoons lard, bacon fat, or oil
• 1/2 onion, minced
• 1 clove garlic, minced
• 1 can black beans
• 2 oz shredded Oaxaca cheese (or substitute Monterey Jack)
• Salt to taste
• 4 tablespoons neutral oil for frying
• Salsa for serving
• Chopped onion and/or cilantro for garnish

 

Procedures

 In a bowl, combine the masa, water, and salt. Form into a ball so that all the flour is incorporated. Add more water if needed to make a moist dough. Set aside.

 

In a skillet, heat the lard, bacon fat, or oil over medium heat. Add the onion and cook for 3 to 4 minutes, until soft, then add the garlic. Cook for an additional 3 to 4 minutes until starting to color. Add the beans, undrained, and raise the heat to high. Cook for a couple minutes, then mash roughly with a spatula and remove from the heat.

 

Divide the masa dough into 4 pieces and flatten them between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay them on a cutting board and divide the beans and cheese among them, then carefully fold over and pinch to create a half-moon shaped pocket.

 

Heat the frying oil in a large skillet over high heat and add the pockets (cook them in two batches to avoid crowding). cook for 3 to 4 minutes per side, until golden, then drain on paper towels. Serve with the salsa and garnishes.

  

Printed from http://www.seriouseats.com/recipes/2010/08/tlacoyo-masa-pockets-recipe.html
by Blake Royer, August 6, 2010
© Serious Eats

 

Black Bean and Rice Burritos (or tacos)

Tomato sauce is sold in 8 oz cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in my opinion, essential.

Ingredients

Filling

2 tablespoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
2 15-oz cans black beans, drained and rinsed [I prefer Goya brand]
1 8-oz can plain tomato sauce
1/2 cup low-sodium chicken broth (or veggie broth or water)
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Hot cooked rice

Shells and Toppings

flour tortillas (or taco shells)
shredded cheddar cheese or Monterey Jack cheese
shredded iceberg
small tomatoes, chopped small
sour cream
avocado, diced medium
red onion, chopped small
minced fresh cilantro leaves
Salsa or hot pepper sauce, such as Tabasco



Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomato sauce, broth (or water), brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Add as much hot cooked rice as you want and stir into the bean mixture until well distributed throughout.


2. Spoon filling into warmed tortilla (or taco shell), add toppings, and enjoy!

SOUPE AU PISTOU

Recipe adapted from The Magic of Provence: Pleasures of Southern France, by Yvone Lenard

1 tbs olive oil
1 cup diced carrots
1 cup sliced celery
1 leek, thinly sliced
1 onion, diced
1 potato, diced (pick a potato with a thin skin, not a baking potato)
4 garlic cloves, minced
1 15 oz can red kidney beans (or equivalent amount of dried and cooked beans)
1 15 oz can white canelli beans (or equivalent amount of dried and cooked beans)
2 quarts chicken broth (or vegetable broth), more or less as needed
Salt, pepper, to taste
1/2 cup chopped spinach if frozen; 1 cup spinach if fresh
1 cup green beans cut into 1-inch pieces (fresh or frozen, not canned)
1/2 cup small elbow macaroni
1 cup basil pesto, either store-bought or homemade (see note)

Sauté the carrots, celery, leek, onion, and potato in olive oil until soft (10-15 mins). Add garlic and sauté a little more (5 mins). Add the stock and beans and stir well. Bring to a boil and simmer on low heat until vegetables are softened. Add macaroni, 10 minutes before serving and bring to a boil until the pasta is cooked through. Add the spinach, and green beans, stir and let sit 2-3 minutes until the spinach is wilted (if fresh) and the beans are warmed through. Serve hot, dropping a spoonful of pistou (pesto) into each bowl.

Note about pesto: part of what I think makes this soup outstanding is the homemade pesto I make and freeze each summer. If you don’t happen to have homemade pesto at hand, you can use a commercial brand. My advice to you, however, is to run it through a blender or food processor first. Some commercial brands are a bit more rustic, and the larger pieces of basil will float on the surface of the soup. Breaking it down a bit helps the flavor and texture.

Grilled pizza

From SeriousEats.org

Ingredients


For the dough:
2 cups 2 tablespoons (12 ounces or 340 grams)bread flour (preferably Italian type "OO"), plus more for dusting
1 teaspoon (.2 ounces or 6 grams) instant yeast
1 1/2 teaspoons (.25 ounces or 7.2 grams) salt
1 cup (8 ounces or 237 grams) water

For the pizza:

1 (14.4 ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/2 cup extra virgin olive oil
4 cloves garlic
Kosher salt
6 ounces shredded mozzarella, fontina, or Jack cheese
2 ounces Parmiggiano-Reggiano or Pecorino Romano
1/2 cup finely chopped basil leaves


Procedure

1. Combine flour, yeast, and salt in bowl of stand mixer and whisk until homogenous. Add water and knead with dough hook attachment for ten minutes until ball is smooth and elastic and comes cleanly off sides of bowl (ball will be stuck to bowl at bottom). Cover mixer bowl with plastic wrap and refrigerate over night. Dough should approximately double in size.

2. The next day, use floured hands to dump dough onto lightly floured work surface. Roll into a log and divide into four even pieces with a bench scraper or knife. Form each piece into a ball by gathering the dough towards the bottom. Lightly oil 4 small container (soup bowls work great) and place 1 dough ball in each one. Lightly grease the tops of the dough balls then cover each bowl with plastic wrap. Allow to rise at room temperature until doubled in volume.

3. Meanwhile, place olive oil and garlic in bowl of food processor and process until garlic is finely chopped. Extra garlic oil can be stored in the refrigerator for up to 10 days. Place tomatoes in fine mesh strainer set over sink and squeeze them between your fingers until broken into approximate 1/4-inch chunks. Allow to drain for at least 15 minutes.

4. On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one.

5. Light a large chimney starter 3/4 full with charcoal and wait until fully ignited and coals are mostly covered in gray ash (about 20 minutes). Arrange coals under 1/2 of grill grate and place grate on top. Cover and allow to preheat for 10 minutes.

6. Brush top of dough round with a thin even layer of garlic oil and season with kosher salt. Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly 45 to 90 seconds total. Flip using tongs or large spatula and slide to cool side of grill.

7. Apply 1/4 of both cheese in a thin even layer across surface of pizza then add the tomato sauce in tablespoon-sized dollops across surface of pizza (about 1/2 cup total per pie). Return pizza to hot side of grill and cook until bottom is cooked and charred in spots, 45 to 90 seconds total. Transfer pizza to cutting board with large spatula or metal pizza peel. Sprinkle with basil, and serve immediately. Repeat with remaining four pies.

OVEN-SMOKED NUTS

From Ultimate Cheater BBQ

Makes 2 cups
2 cups raw almonds (or other nuts)
1 Tablespoon peanut or olive oil
1 Tablespoon bottled smoke
1 Teaspoon fine-grained seasoned salt
Pinch of cayenne pepper


1)  Heat the oven to 300° F
2)  Combine all of the ingredients in a 9"x13" baking pan or rimmed baking sheet.  Toss until the nuts are well-coated with the oil and seasonings.  Spread the nuts in a single layer.
3)  Bake for 25-30 minutes (stirring occasionally) until the nuts are fragrant and toasted.
4)  Cool the nuts to room temperature.   Store them in a tightly covered container.

Sweet Cherry Pie

Makes one 9-inch pie serving 8. Published July 1, 2010. From Cook's Illustrated.

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.

Pie Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter , cut into 1/4-inch pieces
1/2 cup cold vegetable shortening , cut into 1/4-inch pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water

Cherry Filling
2 red plums , halved and pitted
6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved (see note)
1/2 cup sugar (3 1/2 ounces)
1/8 teaspoon table salt
1 tablespoon juice from 1 lemon
2 teaspoons bourbon (optional)
2 tablespoons instant tapioca , ground (see note)
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter , cut into 1/4-inch pieces
1 large egg , lightly beaten with 1 teaspoon water

Instructions
1. FOR THE PIE DOUGH: Process 1½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening; process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 equal balls and flatten each into 4-inch disk. Cover each with plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Refrigerate until dough is firm, about 40 minutes.

4. FOR THE FILLING: Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 400 degrees. Process plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, bourbon (if using), tapioca, and cinnamon (if using) into puree; let stand for 15 minutes.

5. Transfer cherry mixture, including all juices, to dough-lined plate. Scatter butter pieces over fruit. Roll second disk of dough on generously floured work surface (up to ¼ cup) to 11-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges with egg mixture. With sharp knife, make 8 evenly spaced 1-inch-long vents in top crust. Freeze pie 20 minutes.

6. Place pie on preheated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble around the edges and crust is deep golden brown, 30 to 40 minutes longer.

7. Transfer pie to wire rack; let cool to room temperature so juices have time to thicken, 2 to 3 hours. Cut into wedges and serve.


SHOPPING
When you set out to make a cherry pie, there are three main options for the cherries.

1) SOUR
Fresh sour cherries are prized in pies, but they're rarely available in supermarkets.

2) JARRED
Sour Morello cherries in a jar can be hard to find, even through mail order.

3) SWEET
Fresh Bing cherries are more readily available, but their sweet, dense flesh is challenging.


Step-by-Step
Keys to Juicy, Sweet-Tart Cherry Pie

While some fruits (like blueberries) gush excess juice when baked into a pie, sweet cherries like Bing suffer the opposite problem: Their firm, meaty flesh holds on to juice and can lead to a too-dry filling.


1. HALVE CHERRIES
Halving the cherries exposes their dense, meaty flesh and helps them release more juice than if left whole.

2. GET PLUMMY
To add tartness and juiciness, puree 1 cup cherries with 2 plums. Strain, adding the liquid to the halved cherries and discarding the solids.

3. SKIP THE LATTICE
A traditional lattice crust allows too much moisture to evaporate during baking; a closed crust helps keep juices inside.

Inner Beauty Hot Sauce

From a Q&A in the NYT with Chris Schlesinger


Q. Why can’t we get Inner Beauty Hot Sauce any more? It was my favorite! Can you share a home-brew recipe?

A. For the first time in culinary history, I will release the original recipe for your summer grilling pleasure. Remember to warn your guests. It looks a little like mustard. Recipe will keep two to three weeks in the refrigerator.

1 pint Scotch-bonnet peppers, stemmed and chopped, seeds O.K.
1 cup cheap yellow mustard
1 ripe mango chopped
½ cup orange juice
¼ cup brown sugar
1 teaspoon curry
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon pepper

Purée all ingredients in a food processor.

Sushi Rice

Time: 30 to 40 minutes, plus at least 2 hours’ resting



1 cup rice vinegar

3/8 cup sugar

2 tablespoons salt, plus a pinch

1 piece konbu (kelp), about 3 or 4 inches square

2 cups short-grain white rice

1 teaspoon sake, optional.



1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)

2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.

3. Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.

4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.

Yield: Enough rice for 4 generous or 6 small portions of sushi.

from Mark Bittman, NYT

Ultimate Cheater Pulled Pork

As heard on The Spendid Table Podcast
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather

Makes 12 to 14 servings

* One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
* 1/4 cup Cheater Basic Dry Rub (recipe follows)
* 1/2 cup bottled smoke
* Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.



Cheater Basic Dry Rub
Makes about 2/3 cup

* 1/4 cup paprika
* 2 tablespoons kosher salt
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon dry mustard

Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Peacamole

- 10 1/2 ounces (2 cups plus 1 tablespoon) shelled green peas, frozen or fresh but not canned
- 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro
- 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)
- 1 clove garlic, minced (optional)
- 1 dash Tabasco sauce
- Salt, black pepper

Makes enough for an appetizer for 4.

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.

If you're using fresh cilantro, pluck the leaves and set aside.

In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix.

Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.

Recipe originally developed for ELLE à table, issue #63, March/April 2009.

Baked Stuffed Mussels

~ 2 lb prepared mussels
1 chorizo
2 slices day old bread
handful fresh parsley leaves, roughly chopped
finely grated parmesan


Make the topping:

Dice the chorizo into tiny cubes. Heat a little oil in a skillet over a medium-low heat and tip in the chorizo. Cook slowly until golden - you want the chorizo to release some of it's lovely paprika colour juices.
Rip the bread and place into a processor - process until finely chopped. Add this to the chorizo and stir well. Cook for a few moments so that it absorbs the cooking juices.
Remove from the heat and place in a bowl. Add in the parsley and parmesan and stir well to combine.

Prepare the mussels:

Rinse the mussels and check to make sure they are all shut. Place a steamer over a pot of boiling water - add one layer of mussels into the steamer and steam just until they begin to open. Remove the mussels as they open. Repeat the process until all the mussels have been steamed open.

Open the cooked mussels - discard the empty half. Loosen the mussel from the shell and place on a tray. They are now ready to be stuffed. Top each mussel with enough filling to cover it completely.

Arrange them on a baking tray and place them is an preheated 160°C oven for about 5 minutes or until they are heated through.

Serve at once with fresh lemon quarters.

** from the Cook (almost) Anything at Least Once blog (http://cookalmostanything.blogspot.com/)

Shallot-Soy Vinaigrette

This much-loved dressing is a Blue Ginger staple, on their menu since day one and probably there forever. It epitomizes the East-West culinary approach.

Makes 3 1/2 cups

Lasts 2 weeks, refrigerated

Ingredients

1 cup grainy mustard
8 medium shallots, roughly chopped (about 1 cup)
1/4 cup Chinese black vinegar, or balsamic vinegar
1/2 cup naturally brewed rice wine vinegar
1/4 cup soy sauce
2 tablespoons sugar
2 cups grapeseed oil or canola oil
Kosher salt and freshly ground black pepper to taste


Directions
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.

Perfect Shrimp Cocktail

Note: the stock can be saved and used with risotto, stove top rice, or for braising fish steaks. You can purchase a 5-lb block of frozen shrimp, cut it into smaller pieces, and then place the pieces back in the freezer for later use. If you do not have all of the herbs on hand don't let that stop you. The shrimp will turn out just fine.


1 1/2 lbs extra large shrimp (16-20 count), peeled and deveined (the tail portion of the shell can be left on, if desired) and shells reserved
1 tsp salt
1 cup dry white wine
1 small bay leaf
1 large or two medium shallots, coarsely chopped
6 springs parsley
1 sprig fresh tarragon
6 peppercorns
1 TBSP. fresh lemon juice

1. Bring reserved shells, 4 cups water, and salt to a boil in a medium saucepan over high heat. Reduce the heat to maintain a simmer, cover and cook for 20 minutes. Strain, pressing on the shells to extract all liquid. Meanwhile, place s shallow baking dish or pie plate in the freezer.

2. Place the shrimp stock in a medium saucepan (the diameter should be at least 8 inches) along with the wine, bay leaf, shallots, parsley, tarragon, peppercorns, and lemon juice, and bring to a boil for two minutes. Turn off the heat and stir in the shrimp. Cover and let steep for 10 minutes. Drain and place shrimp onto chilled baking dish, cover with plastic wrap and refrigerate until well chilled. Serve with cocktail sauce (see below).


Cocktail Sauce

Note: Heinz chili sauce works just fine in this recipe.

1 cup chili sauce
2 1/2 tsp to 1 TBSP prepared horseradish, to taste
1 TBSP plus 1 tsp fresh lemon juice
1/4 tsp salt
1-2 dashes hot pepper sauce such as Tabasco
Freshly ground pepper

Stir all ingredients together and refrigerate until well chilled. Adjust seasonings and serve with prepared shrimp.

Homemade Flax Seed Dog Biscuit Recipe

Special Reward Dog Biscuits

12 oz (340g) whole wheat flour
12oz (340g) bread flour
2 oz (55g) wheat germ
1 tsp (5g) salt
2 Tbsp (30g) brown sugar
3-4 Tbsp Flax Seed (optional)
3 eggs
1c (240ml) vegetable oil
3oz (85g) powdered dry milk
1c (240ml) water


1. Combine wheat flour, bread flour, wheat germ, salt, and brown sugar, and flax seed in mixing bowl. Stir in eggs and vegetable oil.

2. Dissolve dry milk in water then incorporate into the flour mixture.

3. Mix to form a very firm dough that is smooth and workable. Adjust by adding a little extra flour or water as required.

4. Cover the dough and set aside to relax for 15-20 min.

5. Roll the dough out to 1/2"(1.2cm) thick. Cut out biscuits using a bone-shaped cutter 3"x1.5" (7.5×3.7cm). Place the biscuits on sheet pans lined with baking paper.

6. Bake at 375°F (190°C) for approx. 40 minutes or until biscuits are brown and, more importantly, hard  (they'll firm up even more as they cool). Let biscuits cool, then store in a covered container five to six feet off the floor. (Use as needed to reward your four-legged friends.)

A note about the last instruction. These are to be given out at least 3-4 times daily. If not, dogs, feel free to go potty where ever you are not supposed to.



Article printed from White on Rice Couple: http://www.whiteonricecouple.com

Caramel Corn with Salted Peanuts

Adapted from DamGoodSweet, by David Guas and Raquel Pelzel

A few notes to help you along:

- The original version of this recipe calls for microwave popcorn. I used Newman’s Own brand microwave popcorn in the “natural” flavor. However, I don’t see any reason why you couldn’t use stovetop or air-popped popcorn, if you’d like. You’ll need 10 cups of it, and you’ll probably want to salt it lightly, since almost all microwave popcorns have at least a little bit of added salt.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
- If you plan to give this popcorn as a gift, know that it looks very handsome, and keeps nicely, in a Mason jar.

1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted peanuts, roughly chopped

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.

If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.

Store in an airtight container for up to 5 days (or thereabouts).

Yield: about 10 cups

Buttermilk beignets

* ¾ cup whole milk
* 1 ½ cups buttermilk
* 4 teaspoons active dry yeast
* 2 ½ tablespoons sugar
* 3 ½ cups bread flour plus extra for flouring work surface
* ½ teaspoon baking soda
* ¼ teaspoon salt
* oil for frying
* Confectioners' sugar for serving, as much as you think you'll need—then double that!


Preparation

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into an ~ 1/2 inch- to 1/3-inch-thick rectangle (~9x12 inch). Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 ½-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.

Make ahead:

The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

recipe from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Raquel Pelzel

Vietnamese Spring Rolls

From "Vegetarian Cooking for Everyone,"
by Deborah Madison (Broadway, 2000)

Ingredients

* 2 ounces cellophane rice noodles
* 1 carrot
* 1 cups mung bean sprouts, blanched briefly
* 2 cups napa cabbage, finely shredded
* 5 scallions, quartered lengthwise, then chopped
* 1/2 cup cilantro, coarsely chopped
* 1/3 cup mint, coarsely chopped
* 1/4 cup thinly sliced Thai or Italian basil
* 3 cloves garlic
* 1/2 teaspoon sugar
* Salt
* 2 serrano chiles, thinly sliced
* Juice of 2 limes
* 12 large rice spring roll wrappers
* 12 Boston lettuce leaves
* Peanut dipping sauce (recipe follows)

Preparation

1. Soak the noodles in hot water to cover until soft and pliable, about 30 minutes. Drain, rinse, and cut into ~2 inch lengths with a knife or snip with scissors.

2. With a vegetable peeler, peel the carrot right down to the core, making long thin strips. Cut strips into ~2 inch lengths.

3. In a large bowl, combine noodles, carrots, bean sprouts, cabbage, scallions, herbs and sugar. Smash the garlic and the chilis in a mortar and pestle with a pinch of salt (or mince finely with a knife) into a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.

4. Fill a shallow bowl or pan large enough to fit rice wrappers with warm water, about an inch deep and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak it about 10 seconds until it has softened a bit (may still be a bit stiff - don’t worry, it will soften more as it sits), then remove it and set it on the towel. Place a lettuce leaf on the lower third of the rice wrapper. Mound some of the vegetable mixture on top of the lettuce, roll the wrapper over the mixture once, fold over the sides, and then roll to the end, making a neat little package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used. If you wish, the spring rolls may be cut in half on the diagonal and stood on end for presentation. Cover the rolls with a damp cloth if they are not to be served immediately.

YIELD
12 large rolls






PEANUT SWEET AND SOUR DIPPING SAUCE

Ingredients

* Juice of 3 limes
* 1/4 cup fish sauce
* 1 teaspoon crushed red pepper or sriracha (red chili paste)
* 1 garlic clove, minced
* 3 tablespoons roasted peanuts, coarsely chopped
* 3 tablespoons sugar
* 2 tablespoons grated carrots

Soak the red pepper or sriracha in the citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar.

Transfer to a serving container, add the grated carrots and chopped peanuts, and serve at room temperature.