Friday, March 6, 2009
Chinese (American) Comfort Food
Moroccan Carrot Salad
The dressing is pretty simple:
Bluegrass Kitchen Tools
If you haven't used a Mandoline before they can be a very efficient tool in the kitchen. Consistent and uniform cutting of fruits and veggies are the main reasons to keep one around. Thin slicing and julienne cuts can certainly be done with a good knife but not nearly as quickly and precisely as with this tool. That said none of the mandolines that I've used have ever been particularly easy to clean. In addition you need to be extremely careful with the sharp blades and if you are short on storage space it could end up being a bit of a pain. So, there's my disclaimer...The good news is that in the past good mandolines have been pretty expensive at around $200 dollars for a quality model. When Cooks Illustrated did a mandoline review a couple of months ago I was excited to see the $35 "OXO Good Grips V-Blade" at the top of their list. I purchased one shortly thereafter and have enjoyed using it for various recipes like the one that follows...
Saturday, January 31, 2009
French Bistro Salad
Salad
Mesclun, Spring Mix and/or Romaine Lettuce
Cooked and Sliced Beets
Sliced Hard Boiled Egg
Spiced Pecans (recipe later)
Maytag Blue Cheese
For the Steak component I used the grilled Flat Iron from the previous post. You could also use Flank Steak, Skirt Steak or if you can find it Hangar Steak (Onglet) which is a classic French beef cut. The dressing I came up with is essentially a French Vinaigrette with quite a bit of thin sliced shallot. If shallot is not available use thin sliced sweet onion.
French Shallot Vinaigrette
1/4 cup Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil
1/4 tsp. Thyme, dried
1/2 tsp. Cracked Black Pepper
1/2 tsp. Salt
3 Tbsp. Shallot, thinly sliced
1 Tbsp. Honey
1 1/2 tsp. Dijon
1 clove Garlic, minced
Combine everything but the Oil in a small bowl. Allow the mixture to rest for about 15 minutes, this will essentially start pickling the shallots taming their "rawness". Add the Olive oil in a slow steady stream while whisking to emulsify the dressing. Other ingredients you could add to this vinaigrette include: 1 Tbsp. Cornichon, 1 Tbsp. Italian Parsley, 1 Tbsp. Fresh Tarragon, 1 tsp. Minced Capers or 2 Minced Anchovies.
To serve dish out a portion of the Greens, top with Grilled Steak and drizzle with dressing. Ooh La La!
Flat Iron Steak
Basic Steak Marinade
1/2 cup Red Wine
2 Tbsp. Red Wine Vinegar
2 Tbsp. Worchestershire Sauce
4 Garlic Cloves, crushed
1 Tbsp. Soy Sauce
1/8 tsp. Crushed Red Pepper
1/4 tsp. Thyme
1/2 tsp. Rosemary
2 Bay Leaves, crushed
2 tsp. Cracked Black Pepper
1 1/2 tsp. Brown Sugar
Combine all ingredients and pour over steak. Marinate for 24 hrs. turning once.
Sunday, January 25, 2009
Asian Chicken Noodle Soup w/ Bok Choy
2.5 cups Diced Chicken, cooked
Friday, January 23, 2009
"The Virtues of Frugality" Part 1
Making stock is incredibly rewarding in terms of utilizing would-be kitchen "scraps" to create a wonderful flavoring base. Many of those items that are sitting in the produce drawers of your fridge are fine fodder for a stock. I also like to freeze random cuts of inexpensive meats, giblets and trimmings for later stock-making. Onion peels, the root ends of celery, garlic skin, the list of possible ingredients goes on and on. Things to avoid include produce with a high water content, bitter, astringent and acidic items. Roasting ingredients (especially meats) before adding them to the stock pot will intensify and add depth to the flavor of the finished product.
I decided to take an Asian direction with this stock. In addition to the whole bird I am adding fresh ginger, galangal, lemongrass, shallot, carrot and garlic. The reason I am using the whole bird in lieu of a freshly butchered or roasted carcass is that I will be poaching the meat which will later be added back into a soup. Start with a good sized, heavy bottom pot. Add all of your ingredients and cover with COLD water. Put the pot on the stove over medium-high heat and bring to a simmer. Adjust the temperature to maintain this gently simmer. Two rules: Do not boil the stock and NEVER STIR it! Both of these actions will cause particles of your ingredients to break up and result in a stock that is not clear.
The length of time your stock cooks will determine the concentration of flavor of the finished product. Let's say you should at least cook it a couple of hours and often times I will put it on at night on a really low setting and take it off first thing in the morning. In the professional kitchen it is not uncommon to have huge pots of stock simmering away overnight for the next day's use.
Here is the stock after a couple of hours. At this point the chicken is sufficiently done and the richness of the stock is evident in it's color (and flavor). If using bones, trimmings or other meats that you don't plan on utilizing later you could certainly let it keep cooking. Now it is time to strain the stock. Use a mesh strainer to separate the liquid from the solids. If you want an even clearer stock line the strainer with a double thickness of cheese cloth. Just be careful to not disturb the solids too much as you strain.
The stock that I made will be used for an Asian Chicken Soup with Bok Choy, recipe to follow.....
Wednesday, January 21, 2009
Let's do this thing!
Essentially my purpose in joining the blogosphere is to share with the world my passion for food and culture. I will be passing along recipes, techniques, ingredient information, sources for authentic foods, cultural tidbits and whatever else strikes my fancy. Essentially geeking out on food! I am a strong proponent for the local, seasonal, sustainable food system that we have strayed so far from in this country (much more on that to follow). Anyway hope you all enjoy and feel free to comment, especially with questions and potential postings.
I am posting a few pics from a dinner Kelly and I recently presented at Plank restaurant upon his return from LA. We utilized some great seasonal and artisan ingredients including some Piedmontese black truffles that Kelly purchased from some Argentinians out of the back of an SUV in a LA alleyway! Black market baby!! Buen Provecho...