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.
Friday, June 18, 2010
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.
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.
Wednesday, May 26, 2010
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.
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.
Thursday, May 6, 2010
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
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
Monday, May 3, 2010
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.
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.
- 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.
Thursday, April 8, 2010
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/)
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/)
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