kumquat-champagne cocktails

I just took this out of the Martha Stewart Living December 2010 issue. Her quantities were for twice as much (a party). I halved everything here for a one-bottle party for six..... These cocktails are really pretty!

• 1 pint kumquats, pricked a few times with a pin
• 1.5 cups sugar
• 1 bottle sparkling wine

1. Place kumquats in a saucepan. Cover with cold water. Bring to a boil. Drain immediately. Repeat twice.
2. Add sugar and 1 cup water to drained kumquats in saucepan. Bring to a boil. Remove from heat immediately, and let kumquats and syrup cool completely.
3. Spoon 3 kumquats and 1 TBS syrup into each of 6 champagne glasses.
4. Top off with champagne.
   
5. Toast, drink, enjoy.
   

Delicious, Stupid-Easy Salsa Verde

My friend Susan Stevenson brought a small group of local farmers and producers to our tiny burg for a monthly farmer's market this summer (hopefully more often in 2011!).  Here's what I did with yesterday's $3 of tomatillos.  We ate some with chips and will have the rest with chicken enchiladas.  Thanks Chuck Williams (Williams-Sonoma Kitchen Library "Mexican Favorites")!

Makes 2-3 cups

3 cups water
2 1/2 tsp salt
3 fresh serrano chili peppers
1 lb (I used 1 qt) tomatillos, husks removed
1/2 cup loosely packed cilantro
1/4 cup finely chopped onion

In a saucepan over high heat combine the water and 1 tsp of the salt and bring to boil.  Add the garlic, chilies and tomatillos and cook uncovered 8-10 minutes.  Drain, reserving 1/2 cup liquid.

When cool enough to handle, stem the chilies and tomatillos.

In a blender or food processor fitted with the metal blade, combine chilies, garlic, tomatillos, reserved liquid, remaining 1 1/2 tsp salt and cilantro and process to a smooth puree.  Add the onion and pulse to combine.

Let the salsa cool to room temperature and serve.

Will keep refrigerated for up to one week.

sausage in puff pastry

I've made this twice and it was a hit both times. The recipe is in Ina Garten's The Barefoot Contessa Cookbook. I did change it ever so slightly. Instead of using lamb sausage I used italian chicken sausage (mild). Because those sausages tend to be fatter, I sliced them in halve lengthwise before rolling in the puff pastry. Here is the link to the original..... It is super-easy and totally yummy. And yes, both times I made it ahead, refrigerated wrapped in plastic wrap and then baked when I got to my destination.....

Tiramisu

I realized today that my only copy of this recipe is from the original issue of Fine Cooking (May 1999) when it was published.  If that goes missing I will never forgive myself, so now here, I have a backup.  Joanne Chang was a former economist with a startup Boston bakery when the article was published.  Today she is a respected chef; I even saw her on Throwdown doing sticky buns (she beat Bobby Flay easily).

I'm making this for Father's Day dessert.

You can make the sponge yourself, which makes all the difference.  Or you can cheat, and use lady fingers (the dried savoiardi are better than the fresh ones) and just do the filling.  I admit to doing that frequently, and it's still delicious! 

Another change is that sometimes I use half Kahlua and half sweet Marsala (the latter is traditional).

Finally, my grocery store cuts the price of the mascarpone when it's close to its expiration date.  I've paid as little as 99 cents for an 8.8 ounce container!  It can be frozen and thawed successfully.

serves ten

For the coffee-flavored sponge cake:

4 eggs, separated
2/3 cup sugar, divided
1/4 cup hot brewed espresso
4 1/2 ounce (1 cup) all-purpose flour
pinch salt

For the mascarpone filling:

4 egg yolks
1/4 cup sugar
1/4 cup coffee liquor such as Kahlua (*see my note above)
pinch salt
3/4 cup mascarpone
1/2 cup heavy cream

For assembly:

1 cup hot brewed espresso
1 ounce bittersweet chocolate

For the sponge cake:

Heat the oven to 350.  Line a rimmed pan or jelly roll pan measuring 14x11 or 15x10 (or close to those measurements) with parchment.  Using a stand mixer with its whisk attachment or a hand mixer, beat the egg yolks, 1/3 cup of the sugar  and the hot espresso on high until thick and voluminous, at least 6 minutes.  In another bowl and with clean beaters, whisk the egg whites on medium speed.  When they reach the soft-peak stage, slowly add the remaining 1/3 cup sugar with the mixer running.  Increase the speed to medium high and beat until the whites are smooth and glossy with peaks that hold their shape without drooping; another 1 to 2 minutes.  Fold one-third of the whites into the yolk mixture to lighten them and then gently fold in the rest of the whites.

Sift the flour and salt over the mixture and fold it in gently.  Spread the batter evenly on the prepared sheet pan.  Bake until the center of the cake springs back when lightly pressed and the cake doesn't stick to your fingers 12-14 minutes.  Remove from the oven and invert it onto a cooling rack.  Gently peel off the parchment and allow the cake to cool completely.

For the filling:

Set a pan of warm water to simmer and fill a large bowl with ice.  In a medium stainless-steel bowl, whisk together the egg yolks, sugar, coffee liquor and salt.  Set the bowl over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves ribbons trailing off of it and you can see the bottom of the bowl when you scrape the whisk along the bottom; 6 to 7 minutes.  Cool the yolk mixture by setting the bowl on the ice bath and whisking the mixture occasionally.  Meanwhile, whisk together the cream and mascarpone until it holds peaks.  When the yolk mixture is cool, gently fold in the cream mixture until combined.  Keep the mixture cool.

For assembly:

Divide the sponge cake into thirds (three rectangles about 4.5x11 or 5x10 inches).  Lay one of the cake rectangles on the bottom of a rectangular pan (I use a Pyrex baking dish, or a glass loaf pan if I use the lady fingers).  Brush the top with one-third of the hot espresso.  Spread just under half of the mascarpone filling over the cake.  Grate one third of the chocolate on top of the mascarpone.  Repeat with another layer of cake, espresso, filling and chocolate.  Top with the last layer of cake, brush on the last of the coffee, spread on a very thin layer of mascarpone and grate the rest of the chocolate on top.  Refrigerate several ours or overnight before serving.  Slice and serve.

Grilled Lemon Chicken Skewers with Satay Dip

This is one of my go-to recpies for parties.  A neighbor has me make it for her parties about twice a year.  Tonight I'm taking it to book group, as it's perfect at room temperature.

I love that you cook the breasts whole and slice them to skewer.  Much easier and much prettier.  When I make it in the summer I usually lay the skewers on a bed of thyme from the garden.

From Ina Garten; The Barefoot Contessa Cookbook, 1999
serves 8-10 easily

Ingredients

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 tsp dried thyme
2 pounds boneless skinless chicken breasts
Satay Dip, recipe follows

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion) (sometimes I just use a large shallot - A)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice  (lemon is just fine too - why be complicated!  -A)

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups

Chipotle-Garlic Butter with Lime and Cilantro

Um, you had me at "hello?"

Cook's has this recipe in their March & April 2002 issue. I put it on top of pan-roasted halibut steaks. But, I bet it would be equally yummy on top of steak or something else equally decadent that doesn't need more calories but rejoices when you dollop it on top..... Sigh.

1/2 stick of unsalted butter, softened
1 chipotle chile en adobo, minced
1 garlic clove, minced
1 tsp honey
1 tsp grated lime zest
2 tsps minced fresh cilantro
1/2 tsp salt

Beat butter with a fork until fluffy. Stir in remaining ingredients. Dollop a TBS of butter on top of cooked fish. YUM. (The recipe easily halves if you live with a butter phobic person like I do.)

Spanish Style Garlic Shrimp

We are having a springtime nosh today including Prosecco (two kinds for tasting!) the Caramelized Tomato Tarte Tatin and this great garlic shrimp tapas dish from Cook's (Jan 2008).  I was looking for this recipe here and realized I hadn't posted it.  So...enjoy!


Garlic Shrimp:
Serves 6 as an appetizer

Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast-iron skillet that's been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but 1/4 teaspoon sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 teaspoons dry sherry and 1 teaspoon white vinegar.



Ingredients
14 medium garlic cloves , peeled
1 pound large shrimp , peeled, deveined, and tails removed
8 tablespoons olive oil
1/2 teaspoon table salt
1 bay leaf
1 (2-inch) piece mild dried chile , such as New Mexico, roughly broken, seeds included (see notes and step by step)
1 1/2 teaspoons sherry vinegar (see note)
1 tablespoon chopped fresh parsley leaves

Instructions

1. Mince 2 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes

2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tablespoons olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.

3. Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

Guinness Beef Stew

I don't really do much with my slow cooker, other than serve warm food from it. But I've been making this recipe since it appeared in Cook's Country in March 2007. It's great, and easy. After two weeks of sun and 60+ degrees, we have a cold, rainy weekend in the Garden State, and this is on the counter already simmering away for dinner tonight.

Serves 6-8

3 lbs boneless beef chuck stew meat
2 tbsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught (not the extra stout)
1 tbsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1" chunks
1 lb parsnips, peeled and cut into 1" chunks
1 1/2 lb baby red potatoes, scrubbed clean
1/4 cup all-purpose flour
2 tbsp minced parsley (fresh)

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.

Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on high for 6-7 hours).

Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaves.

Linguine with Steamed Cockles in Saffron-Tarragon Sauce

We decided to splurge and make a trip to the fish market on Friday. You never know what you're going to find, and I spied some gorgeous cockles. I decided to make this from epicurious (Bon Appetit 6/05) and it was absolutely scrumptious. I omitted the cream at the end and added a tiny bulb of fennel that I diced.

This yields two dinner-size servings; I halved it for a first course for the two of us. (The main dish was Parmesan-crusted tilefish with asparagus risotto.)

If you can't get cockles you can use small clams.

12 ounces linguine
2 T butter
1/4 C chopped shallots
3 garlic cloves, minced
1 C dry white wine
2 T chopped fresh tarragon (I used 1 t dried)
pinch saffron threads
2 pounds cockles or small Manilla clams
2 T whipping cream (OMITTED)

Cook linguine in boiling, salted water until al dente. Drain.

Meanwhile, melt butter in large, heavy skillet over medium heat. Add shallots & garlic, saute 2 minutes. Add wine, half of tarragon and saffron. Increase heat to high, bring to boil. Add cockles, cover and cook until cockles open, about 3 minutes. Use tongs to transfer cockles to a bow, discarding any that do not open. Stir cream into skillet, season with salt & pepper to taste. Add pasta to skillet, toss. Divide into large flat serving bowls and top with cockles and remaining tarragon and serve.