Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence

Servings: 4
Source: Fine cooking 4,5/2003 pg 42

Ingredients
FOR THE SAKE ESSENCE:
1 cup plus 2 Tbsp sake
1 cup mirin
1 Tbsp rice vinegar
2 Tbsp minced fresh ginger
2 lg cloves garlic, minced
½ tsp seeded and minced fresh serrano chile
1 Tbsp vegetable oil
2 Tbsp finely diced red bell pepper
2 Tbsp finely diced yellow bell pepper
2 Tbsp finely diced zucchini (skin side only)
2 Tbsp finely diced carrot
1 tsp soy sauce
2 tsp chopped fresh cilantro; more sprigs for garnish

FOR THE SALMON:
4 skinless salmon fillets (ab 6 oz each)
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 rounds rice paper (8 to 10 inches)

Directions
To sear the salmon without the rice paper, follow the same directions for sautéing. Mirin (sweet Japanese rice wine) is available in the Asian food section of grocery stores. To make the sake essence: In a heavy, 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and serrano, bring to a boil over high heat, and reduce to about ½ cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Sauté the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm.

To prepare the salmon: Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 tablespoon total for the four fillets. Wrap each fillet in rice paper, following the discussion below.

Heat the remaining 3 tablespoons oil in a heavy, 12-inch skillet over medium to medium high heat until it’s hot and shimmering but not smoking. Put the wrapped fillets in the skillet without touching and sauté, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don’t overcooks (If the fillets are very thick, you can also brown the sides for 1 minute each, but most fillets will be cooked through just barely opaque-if just the top and bottom are seared.) Transfer to paper towels and let drain.

Stir the chopped cilantro into the sake essence and spoon some onto each of four warm dinner plates. Put a salmon fillet in the center of each plate, top with a cilantro sprig, and serve at once.

How to Wrap fish in rice paper

·Completely immerse one round of rice paper in a bowl of warm water for a few seconds. Transfer to a work surface and let stand until pliable, about 30 seconds.

·Set a salmon fillet in the center of the softened rice paper. Fold the paper over one long side of the fillet, and then fold the paper in over the two short sides.

·Roll the fillet over until it’s completely enclosed by the rice paper. Set it aside with the seam side down. Repeat with the remaining fillets.

Make-ahead tips:

·The sake essence can be made several hours ahead and kept covered at room temperature. Wait to sauté and add the vegetables until just before serving.

·The fillets can be wrapped in rice paper up to two hours ahead. Put them on a plate in a single layer without touching. Drape with a damp paper towel, wrap in plastic, and refrigerate until ready to cook.

Saffron Risotto with Wild Mushrooms and Arugula

Servings: 4
Arugula is a peppery green that is stirred into this risotto at the last minute to add extra color and texture. Use a variety of wild or cultivated wild mushrooms, such as porcini or cipes, oyster mushrooms, and shiitake.

Ingredients

Ingredients

2 cups Vegetable Stock (page 45)
Pinch of saffron, strands
4 tablespoons of butter
1 small onion, finely chopped
1 clove garlic, crushed
1 1/4 cups Arborio rice
½ cup dry white wine
2 tablespoons olive oil
1 cup (6 ounces) fresh wild mushrooms
1 cup (4 ounces) tightly packed arugula
I/2 cup freshly grated Parmesan or pecorino cheese
Salt and freshly ground black pepper

Directions
Heat the stock in a small saucepan, add the saffron, and let infuse for 10 minutes.

Heat the butter in a medium skillet and saute the onion and garlic for 5 minutes, or until soft. Add the rice and stir over medium heat for 2 to 3 minutes, or until rice is opaque. Pour in the wine and simmer rapidly until most of the liquid has evaporated. Add a third of the stock, stir once, and sinnner gently over a low heat until the liquid is absorbed. Repeat this twice with the remaining stock, until the rice is tender, about 25 minutes.

Just before the rice is cooked, heat the oil in a small skillet and stir-fry the mushrooms over high heat until golden. Reduce the heat, add the arugula, and stir-fry for a few seconds, until just wilted.

Stir the mushrooms and arugula into the rice, along with the Parmesan, salt, and plenty of pepper.

Serve immediately.

Rugelach (Lee Shapiro)

Servings: —
Preheat: 375°
Source: From Lee Shapiro in Ames, Iowa

Ingredients
1 c. butter
1/2# cream cheese
1/4t. salt
2 c. flour
2T. sugar

Filling:
1/2 c. sugar
1 t. cinnamon
chopped nuts, plumped raisins

Directions
Cream butter and cream cheese. Add dry ingredients and mix until dough is formed. It will be sticky. Divide into 14 portions and form into balls. Chill overnight.

Roll each ball into a circle and divide into fourths, making 4 triangles. Take 1 triangle and put about 1 t. of the cinnamon sugar, some nuts, and raisins (4/6) at the wide end of the triangle. Fold each side over the filling and roll from the wide end to the point. Shape into a crescent.

Bake at 375 for 12-15 minutes (or until lightly browned) on an ungreased cookie sheet.

Root Vegetable Cobbler with Chive Biscuit Topping

Servings: 6
Source: Bon Appétit
January 2001

Ingredients
Filling

3 tablespoons butter
1 large onion, chopped
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2-ounce package dried porcini mushrooms*
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 141/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all purpose flour

Biscuit topping

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk

Directions
For filling:
Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 ingredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)

For biscuit topping:
Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture resembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

Romesco Sauce

Servings: —
Source: Fine Cooking August/September 2001 pg 38
From A Casual Menu from Northeast Spain
Recipe by Bill Devin
This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses — it’s served with grilled vegetables, meat, chicken, or fish, or stirred into fish stews. Try it tossed with pasta or as a sandwich spread. It keeps in the refrigerator for at least a week.
Yields 2-1/2 cups.

Ingredients
4 medium-size ripe tomatoes (1-3/4 lb. total), cored
1 head garlic, sliced in half crosswise
2 Tbs. plus 1/3 cup extra-virgin olive oil
1-1/2 oz. (1/4 cup) blanched almonds
1-1/4 oz. (1/4 cup) peeled hazelnuts
1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
1 tsp. coarse salt or sea salt; more to taste
2 to 3 Tbs. red-wine vinegar
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1 slice stale white bread, torn, if needed

Directions
Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored tomato wells and on top of the garlic half. Roast until the tomatoes and garlic are well caramelized but not burnt, about 90 min. From the remaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in a food processor.

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a small sauté pan over medium heat. Toast the almonds and hazelnuts in the pan, shaking the pan or stirring so they don’t burn, until golden brown, 5 to 6 min. Cool the nuts on a paper towel and then put them in the food processor.

If using a dried chile, sear it in the same small pan over medium-high heat (keep it flat with a spatula or a fork) until a smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot tap water until soft, about 15 min. Drain and put the chile in the food processor.

When the tomatoes and garlic are caramelized, let them cool. Pinch off the tomato skins (discard them) and squeeze out the garlic pulp. Put the tomatoes and garlic pulp in the processor. Add the salt and start the processor, pouring in the remaining 1/3 cup olive oil in a slow, steady stream, as if making mayonnaise. Add the vinegar, pulse to incorporate, and taste; the sauce should have some zing, so add more if needed. Add salt to taste. Process the romesco until it comes together as a sauce but not so much as to lose its coarse, nutty texture. The sauce should be thick and creamy. If it seems too thick, add 1 or 2 Tbs. red wine. If it’s too thin, add bread, pulsing a few more times.

Roasted Garlic Mashed Potatoes

Servings: 4
Source: Gourmet
March 1997
Can be prepared in 45 minutes or less.
1/4 cup garlic cloves (about 6), unpeeled
Make the following recipe

Ingredients
BASIC MASHED POTATOES

Can be prepared in 45 minutes or less.
2 pounds russet (baking) or red potatoes

3 tablespoons unsalted butter

3/4 to 1 cup milk

Directions
Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them). In a large heavy saucepan
simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander. In pan or bowl
combine potatoes, butter, and 3/4 cup milk. With a potato masher mash potatoes until smooth, adding more milk if
necessary to make creamy. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.

Preheat oven to 400°F.
Arrange garlic in one layer on a double thickness of foil and wrap tightly. Roast garlic in middle of oven 45 minutes, or until
very soft. Unwrap garlic and cool slightly. Peel cloves and with a potato masher mash into potatoes until creamy.

Roasted Butternut Squash and Pear Soup with Crème Fraîche

Servings: —
Preheat: 450°
Source: Savory Pear catering – cooking classes, Sonoma, CA

Ingredients
1½ to 2 lb. buttenut squash
1 lb. bosky or bartlett pears
½ c. red onion, diced finely
6 c. homemade chicken stock
¼ tsp. freshly ground pepper
1 tsp. kosher salt
½ cup heavy cream
2 tbsp. apple cider vinegar
Olive oil
Salt and pepper

½ c. crème fraîche
2 tbsp. heavy cream
1 bunch chives, cut into ¾ inch batons

Directions
Cut the top and bottom off the squash. Working carefully, cut the squash in half lengthwise. Rub with enough olive oil to coat and sprinkle with salt and pepper. Place cut side down up on a baking sheet.
Cut the pears in half lengthwise and scoop out the core with a melon baller. Rub with enough olive oil to coat and sprinkle with salt and pepper. Place cut side down on baking sheet. Roast in oven 45-60 minutes or until a skewer punctures skin easily. Remove from oven and let cool.

Once the squash and pears are cool, scoop the flesh from the skins, discarding the skins when finished. Put in a bowl and set aside.

In a large saucepan or small stockpot, heat olive oil over high heat Add onions and let sauté- for 4 minutes or until translucent, stirring every once and a while. Once onions are tender, add the pears and squash, stirring constantly until the mixture is homogenous, about 2 minutes. Add 1 cup of stock at a time, until fully incorporated into mixture. Turn heat down to medium and let simmer 10 minutes to allow flavors to meld. Puree soup to desired consistency. You may need to add more stock or water. Add heavy cream, sat and pepper and simmer 5 minutes. Add cider vinegar here if the soup needs it (which is the “key to flavor”).

Roast Turkey with Chestnut and Apple Corn -Bread Stuffing and Brandied Giblet Gravy

Servings: —
Source: Gourmet, 11/1988

Ingredients
For the stuffing

corn bread for stuffing (recipe follows)
2 cups chopped onion
1½ cups chopped celery
1½ sticks (¾ cup) unsalted butter, softened
2 cups pecans
3 tablespoons minced fresh sage leaves or 1 tablespoon crumbled dried
2 tablespoons minced fresh thyme leaves or 2 teaspoons crumbled dried
1 tablespoon minced fresh rosemary or 1 teaspoon crumbled dried
½ cup minced fresh parsley leaves
3 Granny Smith apples

a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1½ sticks (¼ cup) unsalted butter, softened
1 cup turkey giblet stock (below) or chicken stock

For the gravy
1 cup dry white wine
1/3 cup all-purpose flour
3 cups turkey giblet stock and the reserved cooked neck and giblets
3 tablespoons Cognac or other brandy, or to taste

fresh sage leaves and thyme sprigs for garnish

Directions
Make the stuffing: Crumble the corn bread coarse into 2 jelly-roll pans, bake it in the middle of a preheated 325° F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dry and deep golden, and transfer it to a large bowl. In a large skillet cook the onion and the celery with salt and pepper to taste in ½ stick of the butter over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl of corn bread. Add the pecans, the sage, the thyme, the rosemary, the parsley, the remaining 1 stick butter, melted, and salt and pepper to taste, toss the mixture gently until it is combined well, and let it cool. The mixture may be prepared up to this point 1 day in advance and kept covered and chilled. (Do not stuff the turkey in advance.) Just before stuffing the turkey stir into the mixture the apples, peeled, cored, and cut into ¼-inch pieces.

Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 2-quart baking dish and reserve it, covered and chilled. Spread the turkey with ½ stick of the butter and roast it on the rack of a roasting pan in a preheated 425° F. oven for 30 minutes. Reduce the heat to 325° F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth soaked in the remaining I stick butter, melted and coolest Roast the turkey, basting it every 20 minutes, for 2 hours and 30 minutes to 3 hours more, or until the juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180° F. During the last hour of roasting bake the reserved stuffing, drizzled with the 1 cup stock and covered loosely, in the 325° F. oven. Discard the cheesecloth and trussing string, transfer the turkey to a heated platter, and keep it warm, covered loosely with foil.

Make the gravy: Skim the fat from the pan juices, reserving ¼ cup fat, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up the brown bits clinging to the bottom and sides. Boil the mixture until it is reduced by half and reserve it. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the reserved wine mixture in a stream, whisking, bring the mixture to a boil, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and the neck meat, chopped fine, the Cognac, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated pitcher or sauceboat.

Garnish the turkey with the sage leaves and the thyme sprigs. Serves 8.

Corn Bread for Stuffing

The following recipe yields a very dry corn bread that is best suited for stuffing.

1 cup all-purpose flour
1 1/3 cups yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled

In a bowl stir together the flour, the corn-meal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Pour the batter into a greased 8-inch-square baking pan and bake a the corn bread in the middle of a preheated 425° F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely.

Turkey Giblet Stock

the neck and giblets (excluding the liver) of a 12- to 14-pound turkey
4 cups canned chicken broth
1 rib of celery, chopped
1 carrot, chopped
1 onion, quartered
1 bay leaf
½ teaspoon dried thyme, crumbled
1 teaspoon black peppercorns

In a large saucepan combine the neck and the giblets, the broth, the celery, the carrot, the onion, and 4 cups water and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns and cook the mixture at a bare simmer for 2 hours, or until it is reduced to about 4 cups. Strain the stock through a fine sieve into a bowl, reserving the neck and giblets for the gravy. The stock may be made 2 days in advance, cooled completely, uncovered, and kept chilled in an airtight container or frozen. Makes about 4 cups.

Raspberry Bars

Servings: 4 doz
Preheat: 350°
Source: Fine Cooking No. 23 Best of Fine Cooking
Bring a batch of these bars to an office party and everyone will ask you for the recipe. Even better, it takes only a few minutes to assemble.

Ingredients
13 oz. (1½ cups plus 2 Tbs.) unsalted butter, at room temperature; more for the pan
1 2/3 cups granulated sugar
2 large eggs
1 lb. (3½ cups) all-purpose flour
7½ oz. hazelnuts, toasted and chopped (1 2/3 cups)
2 cups raspberry preserves

Directions
Heat the oven to 350ºF. Butter a 9X13-inch baking pan. Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar on medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the hazelnuts and mix until just blended.

Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake until the top is lightly browned, about 1 hour. Put the pan on a rack to cool. Cut the bars into even 1½ -inch squares.

Provencal Appetizers

Servings: —
Source: From David Tannis ”A Platter of Figs”
Provençal Toasts

The traditional hors d’oeuvre in Provence is a crust of toasted bread smeared with a dab of a tasty spread. The idea is to offer your guests a little something before the meal, but nothing too filling. A bowl of olives is de rigueur, and a platter of these savory croutons (or toasts or crostini) is suitably casual.

Day-old baguettes are a staple in most Provençal kitchens, and there, as in the rest of the Mediterranean, old bread is always put to good use. Of course, it’s possible to use fresh bread, but day-old works better. To make the toasts, simply slice a baguette as thin as possible. Paint the slices – an average baguette will yield about 20 slices­ – very lightly with olive oil, spread them in one layer on a baking sheet, and bake at 375°F until barely browned, about 10 minutes. Cool the toasts to room temperature.

Any number of savory pastes (such as the three that follow) can be used to top the toasts. Traditional favorites include anchoiade, a garlicky anchovy paste, and tapenade, a black and green olive paste. Other choices are goat cheese with herbs, roasted pepper puree, or basil pesto. All can be made a day ahead. Then, just before serving, the toasts are spread quite lightly with the topping, just a soupçon-a scant teaspoon per toast.

Ingredients
Tapenade
Grilled Eggplant
Spicy Walnet

Directions
Tapenade This is the simplest olive paste. For

1 cup pitted Niçoise olives 2 anchovy fillets, well rinsed 2 garlic cloves, chopped ¼ cup olive oil, or a little more Salt and pepper to taste

Grind all the ingredients to a fine paste in a blender or food processor. Scrape the paste into a bowl, taste, and adjust the seasoning. Thin with a little more olive oil if you like. If too much olive oil rises to surface, blot off with paper towel.

Grilled eggplant paste appetizer Grilling the eggplant gives this spread a faint smoky flavor.

6 Japanese eggplants (not globe) Salt and pepper Juice of 1 small lemon 2 teaspoons chopped capers 1 garlic clove, smashed to a paste with a little salt 2 teaspoons chopped parsley 2 teaspoons finely minced chives ¼ cup olive oil

Put the eggplants under the broiler, over an open flame, or over hot coals and cook for 10 minutes or so, turning frequently, until the skins are blackened and the flesh is soft. Set aside to cool.

Cut the eggplants lengthwise in half and scrape the flesh from the skins. Chop the eggplant flesh coarsely with a knife and put it in a bowl. Pour off or blot any juices, and season with salt and pepper. Add the lemon juice, capers, garlic, parsley, and chives. Stir in the olive oil with a fork and mash everything a bit. Taste and adjust the seasoning.

Spicy walnut paste This walnut paste is of Arabic origin but it works well in a Provencal context.

1 small tomato, peeled and chopped 1½ cups shelled walnuts Salt and pepper to taste ¼ teaspoon cayenne or hot red pepper flakes or piment d’Espeletre 1 garlic clove, chopped ¼ cup olive oil, or a little more

Grind all the ingredients to a paste in a blender or food processor. Put the paste in a bowl. Taste and adjust the seasoning, adding a little more oil if necessary.