VALENTINE'S DAY EROTIC FOOD LORE

 Get ready for Valentine's Day 
with a bit of Erotic Food Lore

I didn't make this up, really.

Oysters: documented as aphrodisiac by Romans. Resemble genitals.

Avocado: “Ahuacuati” trans.: testicles tree. Resembles genitals.

Almond: passion and fertility. Aroma said to excite women.

Prawns: Shellfish considered aphrodisiac

Walnuts: Romans again - threw walnuts at weddings - believed they held powers of fertility

Garlic: healing aid and stimulant. Dedicated to Ceres - goddess of fertility

Truffles: Stimulate and sensitize the skin to touch

Pomegranate: the love apple

Honey: Guards against sterility and impotence and stimulates and strengthens

Ginger: Oil enlivens and stimulates body and mind

Aniseed: Greeks and Romans believed it had special powers. 
Sucking on seed increases desire.

Celery Seed: Stimulates pituitary gland and releases good scent

Asparagus: Phallic shape

Arugula: added to grated orchid bulbs and parsnip.

Vanilla: Scent increases lust, especially with chocolate

Pine Nuts: Rich in Zinc. Used in love potions

Saffron: stimulates erogenous zones, excess causes uncontrollable laughter

Chocolate:  the king of aphrodisiacs. “Nourishment of the gods”

Gold: Stimulant and fortifier

Strawberries and Raspberries: invite love. Described as erotic ‘fruit nipples’

Bananas: erotic shape and erotic energy. Rich in B vitamins for sex hormones.

Basil: stimulates sex drive and boosts fertility. Sense of well being.

Carrots: Phallus shape. Aids seduction.

Coffee: Coffee beans stimulate body and mind

Coriander seed: stimulant

Liquorice: Women’s aphrodisiac

Mustard: stimulating effect on sexual glands

Nutmeg: seed , stimulates

Pineapple: rich in Vit C., potent with rum and honey

And sometimes Artichokes, Olives and Mushrooms

YELLOW SPLIT PEA FRITTERS AND TOMATO-Y SAUCE

I've been delving into Indian recipes this winter. People rarely request anything of this sort but I like Indian fare and especially the vegetarian dishes. People are frequently put off by the word spicy, but spicy does not necessarily mean 'hot'. The spices used are seeds and roots that are known to have beneficial health qualities. It's so rare that we use them in any cuisine. I'm a great fan of pulses, legumes and nuts. I made this  the other night to great delight. The original recipe called for making the fritters into patties but I found I liked the balls, similar to Felafal, a lot better and easier to hold together. If you live near an Indian grocery store you will have no trouble finding the spices, or you can get them by mail order. If you buy them in a standard grocery store you'll find that they are really expensive. Then again when you get them in an Indian grocery you can purchase a lot for a little. The problem there is you might have too much. It's better to have too much than a little for a lot, at least that is what I think. Here is a photo of the finished dish, followed by the recipe:

1 cup yellow split peas, chana dal (similar to the kind used for split pea soup)

3 cups hot water

1 - 1 inch piece of ginger, peeled and grated

2 jalapeno or other green chiles - with the seeds if you want a bit of heat - chopped

1 tablespoon all-purpose flour, or chick pea flour

1 teaspoon salt

2 tablespoons water

1/2 cup finely chopped shallots or red onion

1/2 cup finely chopped toasted cashews

1/4 cup chopped cilantro

a handful of curry leaves, basil, or thai basil, thinly julienned

Vegetable oil for frying

Pick over the peas for stones and dried up ones. Place them in a bowl and cover it with hot water. Let the peas soak for 3 hours then drain. Place them into a food processor with the ginger, chiles, flour, salt and 2 tablespoons water and puree to a coarse texture - not too pureed or too coarse but totally combined. Add the shallots, cashews, cilantro and curry or basil leaves. Process briefly to combine. Transfer to a bowl.

Add enough oil in a deep saucepan to deep fry the fritters. Heat the oil to about 375 degrees. Using a small ice cream scoop place balls of the fritter mixture into the hot oil. Fry until well browned all around. Drain the fritters on paper towels.

Tomato Sauce with Spices

1/2 cup vegetable oil

1-2 yellow onions, sliced

1 teaspoon cumin seeds

1 tablespoon grated fresh ginger

1 tablespoon ground coriander

1 teaspoon minced garlic

1/2 teaspoon ground turmeric, or grated fresh turmeric

2 fresh tomatoes or 3-4 canned, finely chopped

2-3 cups water

half or more of the fritters

1 teaspoon garam masala

2-3 tablespoons fresh cilantro, chopped

Warm the oil in a frying pan. Add the onion and cumin to brown. Then add the ginger, coriander, garlic and turmeric for 1 minute. Add the tomatoes and 2 cups of water. Careful when adding the tomatoes as they tend to splash. Bring to a boil, then lower the heat, cover, and simmer about 10 minutes. Add the fritters and some more water. Mix them in well. Cover again and let it all simmer for another 10 minutes. To serve: take out a portion of the fritters, spoon sauce over them, sprinkle with the garam masala and cilantro.

You can serve this with one or two other Indian dishes as part of a meal, or just by itself with or without some basmati rice.

If you make this, let me know what you think.

PRIVATE LESSON - Part One

Recently I received a request for a private lesson as a gift from a wife to her husband. She told me he wanted to learn marinades, sauces for pasta and some fish recipes. Also, they kept a kosher kitchen. This meant that I couldn't bring any of my kitchen tools and it was best if she did the shopping from my list, just to keep it kosher. My first question was whether they had good knives and if they were sharp.  When I go to a kitchen blind and can't bring any of my tools it's pretty much a 'work with things as they are' situation. These people were quite delightful and the husband was very energetic and anxious to learn. They had gone out and purchased any number of cooking supplies, just in case.   Her shopping was perfect except for the quality of the soy sauce purchased which was Chun King and had all sorts of additional ingredients including high fructose corn syrup. She cheerfully went out and purchased some organic Tamari and I was happy. You are only as good as your ingredients.

It turned out that some lesson in knife skills was a place we had to start. So often I find people holding their knives in ways that make it difficult for them to cut.  Then there is that ubiquitous fore finger that sits on top of the knife and is a habit a lot of people develop. Turned out that the set of knives designated for 'dairy' was fairly useless having been made with blades that were almost flexible, serrated and unable to be sharpened. The hardest part of all this for me was not being able to use my own knives, my wonderful knives that are sharp and are my sceptres.

Undaunted by these obstacles we cooked on and on!! Because the Bolognese Sauce would take the longest we began there. In order to cook this kosher style a lot of tampering with a basic Italian Bolognese recipe needed to be done. No milk products. No pork. But the approach is the same. 

Here is the recipe we used:

BOLOGNESE SAUCE

3 tablespoons extra-virgin olive oil (evoo)

1 medium red onion, small dice

1 carrot, peeled and small dice

1 celery stalk, small dice

1-2 cloves garlic, small dice

salt

pinch sugar

1-2 pounds ground beef (or half beef and half veal)

1/2 cup red (or white) wine

1 tablespoon tomato paste

3 cups plum tomatoes, crushed (preferably San Marzano)

3 bay leaves

freshly ground black pepper

1/2 cup chopped parsley

Heat oil and add the onion, carrot, celery, salt. Cook down slowly about 4-5 minutes then add the garlic. Continue cooking until the onion is quite transparent and has a little color. Add the ground meat while breaking it up with a wooden spoon. Cook, stirring, to evaporate the liquid and brown the meat, about 10 minutes. Add the wine, cook down to evaporate the alcohol, then add the tomato paste, stirring. Add the tomatoes, that you have crushed with your bare hands, and the bay leaves. Salt and pepper. Bring to a boil then lower to a bare simmer. Cook about 2-3 hours, uncovered. Stir occassionally. Add more water or tomato juices when necessary. Taste for seasoning.

Boil up some of your favorite pasta and add it to the sauce. Cook them together gently and sprinkle with the chopped parsley.

If you are kosher, no cheese, but if not, add some freshly grated Parmigiano Reggiano abundantly over the top. Serve hot.

I also presented the topic of MARINADES with two pages of basic marinade recipes. We chose one marinade to make for chicken legs.  Here is the basic information you need to know about using a marinade:

Marinades impart flavor through soaking. Meat, poultry, fish and vegetables marinate for at least 30 minutes, but generally not more than 2 hours. They are best made just before you want to use them in order to keep the flavors bright and intense.

Marinade mixtures contain three basic elements: one acidic to penetrate, one base, or oil,  to lock in the flavors and moisture, and one or more flavor components.

FLAVORS: Ginger, herbs, spices, garlic, onion, scallion,hot sauce, ketchup, mustard (Dijon, grain, yellow, honey) soy, fish sauce, Tabasco, chutney, jellies, jams, marmalade, Worcestershire, Thai chili, sugars, fruits, maple syrup...to name a few.

ACIDIC: Vinegars (white wine, red wine, balsamic, sherry, unseasoned rice, apple cider, champagne), citrus (lemon, lime, orange, grapefruit), wine (red, white, rose, sake, beer).

BASE: Oil, Whole Milk Yogurt, Buttermilk,(extra virgin olive oil, nut oils, seed oils, flavored oils, toasted sesame oil)

If you use pineapple, melon, figs, ginger, kiwis, to marinate shorten the soak because these will tenderize but also break down the fibers.

First choose an oil and an acid, then add the flavorings. Don't add too many sweet ingredients as they tend to burn the food quickly.

Always use glass, plastic or Stainless steel, never aluminum to marinate anything. Use a vacuum sealer or a large, heavy-duty re-sealable plastic bag large enough to contain the marinade and the ingredient.

Here is a the base for a Classic French Marinade: for steaks and chicken:

makes about 3-1/2 cups

1 small jar Dijon mustard

2 cups dry white wine

1/2 cup extra-virgin olive oil

1 teaspoon seasalt

1/2 teaspoon coarsely ground black pepper

4-5 scallions, chopped

(add any additional herbs you might like, such as: rosemary, thyme, etc.)

Make the marinade. Mix together well then add the chicken or other ingredient. Place into the refrigerator for about 30 minutes. When ready to cook, scrape off the marinade. Roast until done.

I'll continue this post another time with the Fish Recipes. And, again, sorry for the lack of photos. I just get so carried away with what is being done that pausing to take photos is just a distraction. I guess I should bring a photographer with me!

Valentine's Day, February 14th, Sunday

'ALL YOU NEED IS LOVE' SPECIAL

How lovely that it falls on a Sunday!

I am offering several possibilities for you to celebrate Valentine's Day this year with your loved one.

Have a chef-prepared meal for two in your own home.

The choices are Breakfast (in bed if you like), Brunch, Lunch or Dinner.

Each meal would be three courses: a starter, entree and dessert for a set fee.

If you are interested in the possibilities, please email me (info@cookingontheriver.com) with your inquiry of preferences and I will let you know the details. 

Don't miss out on this opportunity. Valentine's Day won't fall on a Sunday again for another six years.

Pass this on and recommend me, I'll send you a special Valentine goodie.

DINNER PARTY FOR TWO.

I recently made and served the following menu to a delightful couple of happy eaters.Though I neglected to take very many photographs, I did manage to take a few that will show up at the end of this post. I have also included some recipes, but not all. As is often the case, since I specialize in providing food for private individuals, I often don't have control over the menu and will, to the best of my ability, give people what they crave. This menu is very rich and is, in the end, rather perfect for a special occasion. Also, this dinner was a beer pairing. At the end of the recipe you will find a note from the client.

MENU

SMALL BITES

Andouille Sausage on Polenta Rounds with Spicy Mustard

Sweet Sausage in Puff Pastry

Shrimp with Bacon

*Fried Mozzarella Balls with Prosciutto

Potatoes Bravas

Olives and Capers

Beer Pairing: Dogfish Light Ale

SALAD

Mixed Greens with fresh vegetables and fruits

Roasted Garlic Vinaigrette

Beer Pairing: Defiant Special

SOUP

*Creamy Lobster Bisque with crispy shiitake mushrooms and corn

Beer Pairing: Captain Lawrence Imperial Gold

ENTREE

*Duck Breast with Spices and Smoked Confit of Duck Legs

Tangy Cherry Sauce

*Beer and Cream Scalloped Potatoes

Crispy Spinach

Beer Pairing: Belgian Frambois Lambic

INTERMEZZO 
Blueberry Sorbet

DESSERT

Molten Chocolate Cake

*New York Cheese Cake with Strawberries

Peanut Butter Ice Cream

Beer Pairing: Captain Lawrence Espresso Stout

CLIENTS COMMENTS:

After much research I came across a chef in Piermont right down the street from me.  I called Phyllis and in a matter of days she came over to my house to discuss the upcoming menu for my Fiancé’s surprise birthday dinner.  Together we created a menu based on my Fiancé’s favorite foods, and beverages.  Jonathan does not drink wine, but does love beer, with that Phyllis was on a mission to pair our menu with all appropriate and tasty beers.  We even visited a local brewery to taste beer to pair with our dinner.  On 12/26/09 Phyllis arrived early with all of her ingredients and equipment, she worked diligently and quietly in the kitchen as we received our couples massages in the next room.  The yummy smells filled our apartment!  After our massages we were ready to eat!

Our dinner began with tasty appetizers at 8:30 pm and ended with molten lava cake and cheese cake at 12 midnight.  We ate, talked, relaxed, and enjoyed our lavish meal prepared by our wonderful chef Phyllis Segura.  She encouraged us to take our time and enjoy every bite! We sure did!  We had plenty of leftovers to eat for the upcoming week and shared some tastings with our friends and family. 

The best lobster bisque I have ever eaten in my life!  The food was amazing and the service was spectacular.  We had a wonderful dinner from beginning to end; Phyllis is a fabulous chef and look forward to working with her in the future. We loved every minute of our dinner!

Thank-you so much! Francine

The duck breast with cherry sauce and confit smoked duck legs.

The beer scalloped potatoes.

These are the Mozzarella Balls before they were fried.

Here is the recipe for them:

FRIED MOZZARELLA BALLS WITH PROSCIUTTO

Mozzarella sticks are very common, but have you ever had mozzarella balls and prosciutto together? Try this recipe and see if it isn’t the best ever. Dip them into some hot sauce for added tang. Check the photo for what they should look like frozen and prior to frying.

1 package fresh mozzarella balls

1 package - about 4 oz. prosciutto

1-2 eggs, lightly beaten

1 cup fresh bread crumbs

1 tablespoon grated parmigiano cheese

1 teaspoon dried oregano or mixed Italian herbs

Oil for frying: mixture of Canola and Grapeseed oils

Mix the breadcrumbs, parmigiano and herbs together.

Wrap each mozzarella ball with prosciutto as tightly as you can.

Dip into the beaten egg then into the breadcrumb mixture. Do this twice.

Place the balls on a sheet pan and put into the freezer. Freeze for about 30 minutes then put them into a plastic bag until you are ready to fry.

To finish: Heat the oil to hot. Test with a piece of bread. Drop in a couple of the mozzarella balls and fry until the coating is golden. This takes about 2-3 minutes. If it happens too quickly the cheese will not melt enough so make sure the oil is not too hot.

Take out and serve hot. Be careful when eating not to burn your tongue! Serve, if you like, with some hot sauce.

LOBSTER BISQUE

makes 4-6 servings

You make this bisque in the usual way: make a broth or stock, thicken it, add flavors. If you like this a little thicker then increase the amount of roux. You can always add a small ball of butter mixed with flour at the end in order to thicken it. Garnishes add that extra crunchiness and flavor component. Everything’s got to have crunch, don’t you think?

1 lobsters, slightly steamed

1 yellow onion, cut in half, skin retained

2 celery ribs, diced

1 large carrot, diced

1-2 bay leaves

1 teaspoon Old Bay Seasoning, optional

5-6 sprigs parsley

5-6 peppercorns

2 tablespoons flour

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 cup whole milk or half and half

1-2 tablespoon Cognac or Brandy

salt and pepper

2 lobster tails

1 cup heavy cream

Garnish:

6-9 shiitake mushrooms, stemmed

1 tablespoon corn kernels, fresh or frozen

1 tablespoon canola oil

1 teaspoon chopped parsley

Make the broth:

Open the lobster and remove the meat from the claws and tail. Break up the lobster. Discard the head. Place in a large stockpot with the onion, celery, carrot, bay leaves, Old Bay, parsley and peppercorns. Cover with water. Bring to a boil and simmer for about one hour. Let the broth sit in the pot with the heat off for about 30 minutes. Strain the broth and reserve. Discard the other ingredients.

Make the roux: melt the butter in a large stockpot and stir in the flour with a wooden spoon, continue blending for about 1 minute. Stir in the tomato paste and then the milk. When all is combined, slowly pour in the strained broth and bring to a simmer. Flame and add the Cognac. Simmer to burn off the alcohol. Season with salt and pepper.

Steam the lobster tails and remove the meat. Cut up into bite-sized pieces.

Make the garnishes:

Thin slice the shiitakes and warm the oil. Place the shiitakes in the pan and sauté until crispy. Remove and set aside. Add the corn to the pan and sauté briefly.

To serve:

Add the lobster pieces and heavy cream to the bisque and heat to just simmering. Pour into bowls and garnish with the lobster claw meat, shiitakes, corn and parsley. Serve hot.

POTATOES SCALLOPED IN BEER

Serves 4-6

Ultimate comfort food. Totally rich, but not as rich as scalloped potatoes made with all cream…and yet. Drink with a Belgian Lambic. Serve as a side dish with game or other vegetable casseroles like green beans with tomatoes and/or roasted carrots. Makes a vegetarian feast.

1 large yellow or Vidalia onion, thin sliced

1-1/2 pounds Yukon gold potatoes, thin sliced

kosher salt

2 tablespoons flour, AP or Wondra

1 12-ounce bottle good blonde ale or beer

2 tablespoons unsalted butter

½ cup heavy cream

Heat the oven to 375 degrees.

Butter a 2-quart baking dish.

Slice the onion into thin rings with a mandoline and do the same with the potatoes. Then smear a little butter at the bottom of the baking dish and line with a layer of the onions, then the potatoes, sprinkle evenly with some salt, a bit of flour, and a few smears of butter. Continue layering the onions, potatoes and seasonings, ending with potatoes.

Pour in enough of the ale or beer to cover. If you can’t fit in the entire bottle, don’t worry, just drink it. Place on a sheet pan and put into the oven. Bake for about 10 minutes, then lower the heat to 350. Bake for about an hour or until the potatoes are tender and the potatoes on top begin to brown. 10 minutes before removing it from the oven pour in the heavy cream. Take out and let it rest 15-20 minutes. Serve warm.

DUCK BREASTS

So very easy to do and so very succulent. Serve with a fruit sauce or just some boiled potatoes.

2 duck breasts

Duck Dust:

1 teaspoon cinnamon sticks, preferably Mexican cinnamon

1 teaspoon coriander seeds

1 teaspoon star anise

1 teaspoon ginger powder

salt and pepper

To make the Duck Dust:

Using a coffee grinder, that has been set aside for use as an herb and spice grinder, place

an equal quantity, say 1 teaspoon of each, into the cup and grind to a powder. Mexican cinnamon is softer and easier to grind than the stick kind.

Score the duck breasts criss-cross on one side, through the fat but not to the flesh. Rub the Duck Dust that has been mixed with salt and pepper into the cuts and on the other side. Reserve.

Heat a cast iron pan to hot. Place the duck breasts fat side down and grill to melt, about 2 minutes. Turn over and grill on the other side. Duck should be served fairly rare. Let them rest on a platter covered with some aluminum foil for about 5 minutes. Slice across the grain into thin slices and fan out on a platter. Nap the platter with some cherry sauce.

NEW YORK CHEESECAKE

This is a pretty easy cake to make and worth every minute for its “Wow” value. When I made it in an Aga oven it came out perfectly. Don’t think it’s you if the cake ‘cracks’ on top because I have decided that it depends upon the oven you use. A few squirts of water in the oven prior to placing the cake in might, only might, help. After the initial hour the cake will still look loose in the center. It actually does solidify during the cool down process, though that wasn’t necessary in the Aga roasting oven. Ah, an Aga.

Oven 350 degrees

7 oz. cookies

4-5 tablespoons butter, melted

4 tablespoons sugar

butter for greasing the pan

2 pounds cream cheese, room temperature

1 scant cup sugar

3 tablespoons flour

4 large eggs

1 cup sour cream

2 teaspoons vanilla extract

The crumb:

Take your cookies, graham or tea biscuits, and crumble them up in a food processor. Put them into a bowl and mix in the melted butter and sugar. Spread and press the mixture into the bottom, and a little up the sides, of a 10-inch Springform pan that has been well greased with some butter and lined with a circle of greased parchment paper on the bottom.  Bake about 10 minutes.

Beat the cream cheese, sugar and flour together. Add the eggs one at a time beating well after each addition. Beat in the sour cream and vanilla. Pour over the prepared crumb crust. Bake for one hour then turn off the oven and leave the cheesecake inside with the door of the oven ajar until the cake is completely cool. Refrigerate at least 1 to 2 hours.

Serve as is or with a melted fruit jelly glaze or fresh fruit on top. Or sprinkle with demerara sugar on top and brulee with a butane burner. Don’t put it under the broiler.

Portobello Mushroom Caviar

HAPPIEST OF NEW YEAR WISHES TO ALL!

Here is a recipe for a caviar made with Portobello mushrooms. It is easy to make but does require a bit of time at the stove that is well worth it. I always peel the mushrooms and leave the gills,  but you might choose to just wipe them gently and/or remove the gills. You can make this in advance and keep it refrigerated for a day.

PORTOBELLO CAVIAR

makes 2 cups

1-1/2 lbs. portobellos, peeled and stems removed

2 tablespoons extra virgin olive oil

1-1/2 tablespoons, shallots, minced

1 clove garlic, finely minced

1 tablespoon sherry vinegar

sea salt & pepper

chopped parsley

Place the peeled and broken up portobellos into a food processor and process until minced but not pureed. Heat the olive oil over medium-high heat in a frying pan large enough to hold the mushrooms. Add the shallots and garlic to the pan and saute until transparent, about 4 minutes. Add the portobellos. Reduce the heat. Cook, while stirring,  to evaporate the liquid the mushrooms will emit,  about half an hour.

Raise the heat to high and add the sherry vinegar.  Cook while stirring, until evaporated.

Remove from heat. Season with salt and pepper. Garnish with parsley. Let cool.

Serve with toasted bread or crackers.

CARAMELIZED BANANA CAKEBREAD

This cake contains a lot of banana and is nice and moist. You can wrap it in aluminum foil, permit to rest for a few days, unrefrigerated, and it will taste even better than just out of the oven, which is not too bad either. The addition of chocolate and/or a nut of your choice makes it just so much nicer. Invite a friend for tea. Share of of the loaves and give your friend one to take home.

Oven 350 degrees F.
small loaf paper wrappers

2 bananas, peeled and thin sliced
1 teaspoon water
2 tablespoons of unsalted butter
1/2 cup granulated sugar

3 cups AP flour
1 teaspoon each of baking soda and baking powder
1/2 - 1 teaspoon sea salt
2-1/2 tablespoons buttermilk powder or 2/3 cup buttermilk
2 teaspoons cinnamon powder
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
3 overripe bananas, mashed
2/3 - 3/4 cup water or rum
1 stick unsalted butter, room temperature
2  eggs
1 cup dark brown sugar, packed
1 teaspoon real vanilla essence
1 teaspoon Demerara sugar

Into a small frying pan, place the water, butter and granulated sugar. Heat to melting and stir in the banana slices. Let the bananas caramelize slowly over medium heat. Stir occasionally. They will get brown and gooey.

In a medium bowl, whisk together the flour, buttermilk powder, baking soda, baking powder, sea salt, cinnamon, nutmeg, cloves and mace.

In another larger bowl place the butter and whip smooth. Add the dark brown sugar and continue whipping. Add the eggs, one at a time to well incorporate. Beat in the water.

Begin adding the dry ingredients a little at a time. If the mixture is too dry add a little more water, mix until fluffy. Stir in the mashed and caramelized bananas.

Put 5 small paper loaf pans on to a half-sheet pan or cookie sheet. Fill them about two-thirds full. If you would like to add chocolate chips or nuts, or anything else, do it now by gently coaxing them into the batter-filled pans. Sprinkle the tops with Demarara sugar.

Place into the 350 degree oven for 25 minutes. Then turn the pan around and bake another 20 minutes. Check for doneness with a knife inserted into the center of one of the cakes. When it comes out dry it is done. Remove from oven and cool on a rack.

POTATO PANCAKES - LATKES (lot-kahs)

Looks as though I published something about latkes in 2007 and gave the recipe. So here are just a few photographs of latkes boiling in oil this past week for those who like to watch things boiling in oil. Correction to that post: the latkes now cost $120 for 100.

SWEET POTATOES WITH MAPLE SYRUP AND GINGER WITH A PECAN CRUST

This is a silky sweet and chunky dish that has very satisfying textures of soft and crunchy. While the compound butter is optional it certainly is recommended as it ups the taste a good deal, but if you don’t opt to use it then unsalted butter will do fine. Also recommended is somewhat hard to find Grade B Maple Syrup. It has a stronger maple flavor than Grade A so I prefer to use it. Make sure you put enough crust over the top as no matter how much you put, within reason, it won’t be too much. Though pecans are used here you can use any nut and even a combination of nuts.

Sweet Potatoes
Maple Syrup, preferably Grade B
Fresh ginger, peeled
Ground dried ginger
Fresh nutmeg, grated
Compound maple/ginger butter
Unsalted butter
Salt

To Make the Maple/Ginger Compound Butter:

Mix a softened stick of unsalted butter with about a ¼ cup of maple syrup and about 1-inch piece of fresh ginger, grated. Mix well and place on some wax paper or plastic wrap and roll into a sausage shape. Place in refrigerator or freezer until needed.

The sweet potatoes can either be peeled, boiled and mashed, or peeled and cut into wedges the long way.

If using mashed potatoes then boil them in a pot with water to barely cover. Cook until soft, then drain well. Put them through a food mill or mash really well. Place into a bowl. Pour over with about ½ cup of maple syrup and grated fresh ginger to taste, about 1 teaspoon of ground dried ginger, about ¼ to ½ teaspoon of grated fresh nutmeg, and a sprinkle of salt. Mix well and mix in about four slices of the maple/ginger compound butter.

 Smear some butter in a baking dish and add the seasoned sweet potatoes. Sprinkle the topping on to the sweet potatoes and smooth and press down to cover evenly. Put some  maple/ginger butter pieces on top. Place into a 400 degree F. oven and bake about 20-30 minutes for the dish to heat through and the topping to melt. The dish will start to bubble Take out and let set about 5 minutes. Serve hot.

If using the peeled wedges of sweet potatoes, do not cook them first. Pour the maple syrup, ginger, nutmeg and compound maple/ginger butter and salt over the wedges and toss well. Butter the dish and put in the seasoned sweet potatoes. Put the topping over the wedges and press down to fill in the gaps. Put some maple/ginger butter pieces on top. Bake at 400 F for about 40-45 minutes, or until the potatoes are soft. Test with the point of a knife.

Topping Crust:

1-1-1/2 cups of pecans
½ cup dark brown sugar
¼ teaspoon freshly grated nutmeg
¼ cup fresh cranberries, optional
salt

Put all the ingredients, except the salt, into a food processor and pulse until the mixture is ground into chunks.
Don’t puree.

Sprinkle the topping on to the sweet potatoes and smooth and press down to cover evenly. Put some compound butter pieces on top and sprinkle a small amount of salt. Place into a 400 degree oven and bake about 20-30 minutes for the dish to heat through and the topping to melt. The dish starts to bubble Take out and let set about 5 minutes. Serve hot.

This dish will freeze well and can be reheated.

APPETIZER RECIPES

Cooking Demonstration                  
16 November 2009

APPETIZERS

Menu:
Mushroom Cigars, Pissaladiere Puffs, Spring Rolls, Shrimp in Cucumber Cups, Polenta Rounds with Toppings, Dates wrapped with Bacon

MUSHROOM CIGARS
These little dainties have been served over the decades with style, even in the Kennedy White House by Chef Rene Verdon. So don’t be shy about presenting them to your guests. The white bread dissolves into a crispy crust that surrounds the creamy mushroom mixture. I like to use just the mushroom caps here and save the stems for something else; it makes the mushroom taste more dense. Using the stems alone would make a very lightly flavored mushroom mixture. But you can do what you want. Freedom of mushrooms for all!

½ to 1 pound , mushrooms, caps only (cremini, white, portabello, shiitake, or a combination), finely chopped
1 tablespoons melted butter
1 tablespoon olive oil
3-4 tablespoons flour
¼ to1 cup light cream
2 teaspoons chives, cut small
1 tablespoon lemon juice
Salt and freshly ground black pepper
Dash of cayenne
12/ teaspoon curry powder, optional
1 loaf sliced white bread, Wonder bread (yeah, really)

     Sauté 1/2 lb. chopped mushroom caps in butter/olive oil, or use all butter - hey, it’s the holidays and the ER needs some biz... Blend in 3 tablespoons of flour, a grind of pepper and a pinch of salt and a dash of cayenne. Stir in some of the light cream. The mixture should look like a thick cream of mushroom soup at this point. Cook until thick. Add 2 teaspoons minced chives (if you don’t have chives use the green parts of scallions chopped fine) and 1 teaspoon lemon juice. Taste for salt and pepper. Cool.
     Remove crusts from 1 large loaf of sliced white bread and spread with a little softened butter. Roll slices thin with a rolling pin.  Spread with about a tablespoon of the mushroom mixture - starting about 1 inch from the edge - and roll up. Fasten the ends with toothpicks, if you like, I don’t find it necessary. Pack and freeze or proceed to bake. To serve, defrost if frozen, cut each roll in half, brush with melted butter, place on a baking sheet and toast in 400 degree oven until golden and crispy.

PISSALADIERE PUFFS
Usually this French Provence speciality is made open-faced with toppings, like pizza. Here, I have changed the approach to put the ingredients inside the pastry triangles. You can also make small ones the open-faced way but then you need to create a pretty grid with the anchovies and put the olives inside the grid. Time and personal preferences rule here.

2-3 large onions, thinly sliced
3 cloves garlic, minced
3-4 tablespoons olive oil
1 bay leaf
6 sprigs fresh thyme, or 2 teaspoons dry or herbes de Provence
1 teaspoon sugar
pitted green or black olives (Kalamata, Nicoise or other), lightly chopped
anchovies, lightly chopped
1 package frozen puff pastry
parsley, chopped (optional)

     Sauté the onion and garlic with the bay leaf and herbs on low-medium heat in olive oil for 1 hour or more, or until it is well caramelized, and the volume is reduced to about one-third. The mixture should be a pale golden color and be like a marmalade. Add 1 teaspoon of sugar and cook another 5-10 minutes. Add the anchovies to melt in. Add the olives and some more herbs and chopped parsley, and black pepper.
     Roll out the puff pastry and cut into small rectangles (3-inches or 2-inches), or triangles. With a perforated spoon put some of the onion mixture on one side of the pastry. Pinch the sides together well. Poke the top with a fork. Brush with an egg wash of one egg mixed with about a tablespoon of water. Place on a sheet pan and bake at 350 for about 15 minutes, or until cooked through.
Note: These cannot be frozen because the puff pastry has already been frozen and defrosted and cannot be frozen again prior to baking.


POLENTA ROUNDS WITH TOPPINGS

¾ cup instant Polenta
3 cups water or stock
2 tablespoons Parmesan, grated
Toppings:
Roasted red pepper, Feta cheese, olives, tapenade, pesto. Use whatever you like here: sautéed mushrooms, artichokes, etc.

     Cook the polenta according to the instructions on the package. You can also use non-instant polenta here and follow instructions. It will take about 30 minutes or more to cook. Oil an 8x12 pan and spread the cooked, hot polenta into it. Cool. It will solidify. Turn out onto your cutting board and cut into rounds with a 1-1/2 inch, or smaller, cutter. You can fry the rounds in a bit of olive oil to warm them up prior to serving. Add your favorite toppings. Arrange on a platter and sprinkle with some grated Parmesan, freshly ground pepper and minced parsley. Maybe a drizzle of good olive oil too. (I tend to put all the polenta rounds onto a platter, then sprinkle the toppings helter-skelter on top. But you can carefully put the toppings onto each round individually.) This recipe can also be doubled.

SPRING ROLLS

Egg roll wrappers - a whole package
4 dried Chinese mushrooms
garlic, chopped
ginger, grated
extra-firm tofu, chopped or diced,
carrot, julienned or finely grated
scallions, chopped
water chestnuts, chopped
Napa cabbage, shredded
Soy sauce
Salt and white pepper
Sugar (optional)
Cornstarch

     Saute  the tofu in some oil, then add a splach of soy sauce and set aside. Sauté a mixture of the vegetables together in a bit of oil. Add some soy sauce, salt and pepper, sugar, and the cooked tofu. Stir and set aside.
     Pour boiling water over the mushrooms, if using, and let set for about 20 minutes to soften. Discard the stems and cut up into small pieces. In a bowl mix about 1-2 tablespoons of cornstarch with 1-2 tablespoon of water into a slurry.
     Use 2 wrappers for each spring roll, one on top of the other. Cover the still unused ones with a damp towel. Cut the large wrapper into 4 squares. Brush the edges with the cornstarch mixture, using a brush or your clean finger.
     Put about 1 tablespoon of the filling in the center. The square should have the corner facing you. Roll up, folding in the side: fold the bottom point up, then tuck in each side being careful not to allow any holes, then roll to close. Keep the spring rolls dry or they will splatter when putting into the oil.   Fill up a deep pan about one-third full with oil at 350 degrees. Fry the Spring rolls, about four at a time, for 3 minutes or until golden. Use caution as they cook rather quickly. Drain on paper towels. Eat hot, with a sweet fruity sauce.

SHRIMP CUPS

Small shrimps or cut up large ones, cooked and cooled
Garlic, parsley, lemon zest, olive oil
Baby tomatoes
Parsley and/or basil
Cucumbers, without wax
Salt and pepper

     Marinate the shrimp with the garlic, parsley, lemon zest, olive oil and some salt and pepper, for about 20 minutes. Cut the baby tomatoes in half and mix with some of the herbs, olive oil, salt and pepper, then leave to marinate also about 20 minutes.
     Cut the cucumbers with a zig-zag design or leave them straight. They should be about one and a half inches high. Scoop out the seeds to make little cups. Fill the cups with the shrimp mixture and top with some of the tomato mixture. Arrange nicely on a platter. Drizzle some more olive oil over, if you like.

DATES WITH BACON

Pitted Dates
Strips of bacon
Toothpicks

     Wrap the pitted dates with some bacon. Broil in oven until the bacon is crisp. These can be put on top of toasted bread rounds that have been spread with some chutney of your favorite flavor, or simply insert a toothpick and serve. Some people like to stuff the dates with walnuts or almonds. Cream cheese or goat cheese would be nice too.

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Cooking on the River

amorebakedgoods.blogspot.com

COOKING DEMONSTRATION

MONDAY, NOVEMBER 16TH, 2009

NANUET LIBRARY 7-9PM

NANUET, NY

I will be demonstrating some Appetizers:
Mushroom Rolls or Cigars - This is a tried and true recipe. These were even served in the Kennedy White House by Chef Rene Verdon
Spring Rolls - These particular ones use tofu, or bean curd as it used to be called, napa cabbage, water chestnuts, scallions, garlic and ginger. Maybe some chinese mushrooms.
Polenta Rounds - Just make some (non-instant) polenta, cut into rounds, and top with something savory like: roasted red peppers, caramelized onions, feta cheese, mozzarella cheese, olives, tapenade, pesto, marinated artichokes, etc. Whatever you like.
Pissaladiere - Usually served in a flatbread style. Here I have morphed them into small triangles of puff pastry with the onions, anchovies, herbes de Provence, and olives inside the packet. Not southern France, but southern New York.
Shrimp Cucumber Cups - marinated some shrimp in garlic, lemon zest, parsley and olive oil. Marinate some little cut tomatoes with a similar mixture. Cut up the cucumbers zigzag style, scoop out the insides and fill first with the shrimp topped with the tomatoes.
Dates with Bacon - Roll some bacon around a pitted date and broil. Stick in a toothpick or put on top of some thin bread ovals or rounds with a smear of...I don't know....some chutney perhaps.

Recipes supplied.

THE LAST DINNER PARTY

I posted the menu and had every intention of taking photographs but....I get so involved with making and plating the food that I have a hard time thinking about setting up a shot! I want the food to go out and either be hot or cold. I heard that some of the guests took photographs and if I get some I will post them. Meanwhile, the dinner went well and everyone seemed happy. I even enjoyed the 2 hour drive home!

A bowl of vegetables that were later roasted.

The lemony quinoa stuffed artichokes.

Here are some comments from the client:

We had a SUPER dinner, thank you very much! 

 

I've been telling everyone who will listen & I can only hope that you will get additional opportunities to share your excellent skills with other happy foodies.  The meal met & exceeded all my expectations.  It was allergy-safe, delectable, beautiful & delicious.  It looked wonderful & tasted even better than it looked.  We enjoyed the meal on the 7th & fought over the leftovers on the 8th.  The people who were lucky enough to share the food we brought home, added their happy approval of every morsel we reluctantly shared after the fact. 

...please accept my heartfelt thanks for putting your special touch on a very successful birthday weekend.

COOKING DEMONSTRATIONS

I am remiss in that I have not been posting half the things I do. Did you know that I have been performing regular monthly cooking demonstrations at the Nanuet Public Library - yes, in Nanuet. Last month I made some ravioli from scratch filled with butternut squash and bathed in a brown butter sage sauce. Everyone had a chance to make some and eat some.

In September I made Steamed Dumplings with a soy and sesame dipping sauce, and steamed fish with a ginger sauce. I used the three-tiered steamer to cook everything. There is a recipe elsewhere on this blog for the Dumplings, called Momos.

This month, November 16th 2009, I will be demonstrating some Appetizers. Don't know which ones yet. It is quite a challenge to do this there as there is no kitchen facility. I bring butane burners and set up some tables with cutting boards and after a few minutes everyone thinks they are in a kitchen, or so they have said.

Everyone gets a copy of the recipes. I you would like any recipes just send me a message.

I will try to remember to start posting these things again. Duh.

DINNER PARTY
I am getting ready for a dinner party for 9 on Saturday. It's a 60th birthday dinner for a woman whose daughter has lots of allergies and the decision was to accommodate the daughter. A lot more allergies and dislikes of this and that showed up while assembling the menu. It's all workable. I will try and take some photographs but frequently I get too busy to do that...

It's now a week later and the dinner went off well. The people were really nice and seemed to be enjoying each others company and having a good time.

Here is the menu:

Hors d'oeuvres:
Butternut Squash Bites with Arugula Pesto/ Grilled and Marinated Baby Eggplants/ Bell Pepper, Goat cheese and Prosciutto Pinwheels/Cranberry Bean Puree with Celery
Salad:
Composed Salad of Mesclun, Frisee, Radicchio, Avocado, Slow-cooked Tomatoes, Fennel/Citrus Vinaigrette
Starter:
Lemony Quinoa stuffed Artichokes
Entree:
Chicken Marbella (clients choice), Diced Roasted Vegetables (Cauliflower, Parsnips, Potatoes, Celery Root, Brussels Sprouts, Zucchini, Sweet Potato with Leek Crisps)
Palate Cleanser:
Pear and Ginger Granita
Cheeses:
Artisanal Rocky Sage Goat
Cypress Grove Humboldt Fog -Goat
Rosey Goat with Rosemary/Spain
Sotto il Fieno - Sheep
Istara - Sheep
with Tomato-Apple Chutney and Forest Honey

Wow! Sometimes when you let something lag it is difficult to get back to it. I am talking about this blog. It is not quite a year since I last posted but enough time for everyone to have lost interest. I haven't figured out how to add links to this blog yet. I have started Made with Love Baked Goods and am baking cookies and other delectables from my home kitchen. Later today I will post some photographs and/or direct you to a blog dedicated to Made with Love.

Cheese and Accompaniments of the Mediterranean


On February 27th I went to a program of the New York Women’s Culinary Alliance presented by the Manager of Murray’s by Mail, Amy Sisti, and Michele Buster of Forever Cheese. Wines were donated by C & P Wines, NY.

The program was presented in the glass-walled second floor auditorium overlooking the cheese shop on Bleecker Street, seating 24. Tables were precisely and generously set with full platters of cheeses and six wine glasses. Michele, with a slide presentation, told about the producers of the cheeses and condiments she joyfully finds and imports from Spain, Portugal and Italy.

We tasted Aragones, a cow milk cheese from Spain, paired with sparkling Campassos Brut Cava and Fig Jam. Followed by an Italian cow milk cheese from Piemonte, the ancient semi-firm Castelrosso, paired with a Rose, Castellroig Rosat Vi de Terrer, and Marcona Almonds in Rosemary Honey from a Co-op.

All the while Michele stressed the importance of having fun with pairing and tasting as different combinations could be put together with the flick of the tongue.

Next tasted was a rosemary coated goat cheese, Cabra Romero, very white and mild, also paired with the Cava and a luscious, raw, Spanish lavender honey.

The fourth cheese, Malvarosa, from milk of a rare, Valencia native breed of sheep, the Guirra, formed by knotting in cheesecloth. This was paired with a red Sonsierra Crianza, and a thick, earthy and delectable Arrope Jam made of concentrated grape and candied pumpkin.

Number five was a goat milk cheese, PataCabra that paired nicely with a tangy Pear Mostarda and the red and oak-y Rejadorado Temple from Toro.

This was followed with a salty, spicy, and smoky (from paprika), Toledo cheese from Portugal, made from a blend of milks. Michele suggested pairing this with the special Largueto Almonds and a bright and fruity white wine, Ermita de Nieve Verdejo.

The final cheese tasted, Michele’s best seller, was the Fulvi Pecorino Romano, a tangy hard cheese made in the Roman countryside from all sheep milk, that paired well with a Lambrusco Wine Jelly and the full-bodied red Rejodorado Temple.

We left to purchase some of the items offered, and to battle a cold night with strong winds, having been fortified by these products from the sunny Mediterranean warming our innards.