The Cook In The Family: January 2011

Monday, January 31, 2011

Chipotle Turkey Chili With Beans Over Polenta

Ingredients for the chili:
1 T canola or olive oil
1 medium onion, diced
1 red bell pepper, diced
2 carrots, diced
2 teaspoons ground cumin
1 pound lean ground turkey
2 15-ounce cans diced fire-roasted tomatoes
2 cups water
3 chipotle chiles in adobo sauce, minced
2 T adobo sauce from chipotle chiles in adobo
1 teaspoon dried oregano
1 teaspoon cayenne
3 15.5-ounce cans of beans, rinsed and drained (any combination you like of black, kidney, pinto, etc.)
salt and black pepper to taste

* * * * * * *

Ingredients for the polenta:
4 cups chicken stock or water
4 cups heavy cream
2 cups yellow polenta or cornmeal
4 T unsalted butter

Garnishes: 1 cup freshly grated parmigiano-reggiano or cheddar cheese, a handful of minced fresh Italian parsley, minced onion

Preparing the chili:
Heat oil in a large pot over medium heat.

Add onion, pepper and carrots and sauté until soft, about 10 minutes.

Add cumin and stir well to combine.

Add ground turkey, and increase to high heat, and cook until meat is well cooked.

Add in tomatoes, water, chipotle and adobo sauce, oregano and cayenne. Reduce heat back to medium, and cook for 30 minutes, stirring occasionally.

Add beans and cook for another 20-30 minutes.

Add salt and pepper to taste.

* * * * * *

Preparing the polenta:
Pour stock or water and cream into a saucepan and bring to a boil over medium heat.
Pour in polenta and whisk briskly to combine and prevent clumping. Reduce heat to low and continue to whisk constantly for about 10 minutes, until you have a thick porridge.

Add butter and stir until melted. Serve topped with chili, grated cheese, parsley and minced onion.

Serves 6 to 8

Chili Con Carne

Ingredients:
1/2 pound pinto beans (about one cup), dried and picked over
1/2 cup chili powder (see below)
3 T corn meal
2 teaspoons Mexican oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
3 cups beef stock
1/2 pound bacon
3 pounds beef brisket, ground [85% lean/5% fat at least]
1 pound onions, chopped
3 jalapeño peppers, seeded and diced
4 cloves garlic, minced
1 28-ounce can crushed tomatoes
2 T molasses
2 dried chipotle chiles

* * * * * * *

Ingredients for chili powder:
4 T ground ancho chili
1 teaspoon cayenne
1 teaspoon black peppercorns
4 teaspoons cumin seeds
4 teaspoons coriander seeds
2 T dried oregano, preferably Mexican

Preparing the chili powder:
Toast all ingredients in a small pan over medium heat, shaking pan occasionally, until fragrant, about 3-5 minutes.

Grind together in coffee grinder. Store in an airtight container if not using immediately.

* * * * * * *

Preparing the chili:
Combine 3 tablespoons salt, four quarts of water and beans in pot. Heat to boil, remove from heat, cover and let stand for one hour.

Whisk half-cup of stock with chili powder, corn meal, oregano, cumin and cocoa powder. Mix until a thick paste is formed and set aside.

Cook bacon until crisp over medium-high heat. Remove and crumble, reduce heat to medium, then brown beef in batches in bacon fat. Remove and set aside.

Sauté onions and peppers in remaining drippings until soft, about 7 to 9 minutes.
Stir in paste and garlic and heat for one minute, until garlic is fragrant.

Crumble bacon into pan and add beef, beef stock, tomatoes, molasses and dried chiles.
Bring to boil, then simmer partially covered for three hours. Add water or stock as needed to maintain desired consistency.

Rosemary Thyme Pita Chips

Serve these alone or with a dip, like babaganooj.

Ingredients:
2 pitas
unsalted butter
honey (preferably one that spreads easily and is not too runny)
sea salt
dried thyme
dried rosemary

lemon

Preparing pita chips:
Preheat the oven to 350 degree F. Line a cookie tray with parchment paper or aluminum foil.

Cut your pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of only one layer of pita. Place each pita piece on the cookie tray, rough side up.

Spread each piece of pita with a thin layer of butter. Do the same thing with the honey.

Sprinkle each piece with a pinch each of sea salt, thyme and rosemary (adjust according to taste).

Bake in the oven for 6 minutes. Rotate your pan and bake another 6 minutes, or until the chips are browned and crispy. Keep a close eye on the chips towards the end of their baking time as they can quickly go from brown to burned. Let the chips cool and then serve.

Finish with a few drops of lemon juice.

Corn Zeppole

These can be made ahead and reheated. The recipe can also be halved.

Ingredients:
34 grams fresh yeast
300 grams all purpose flour
155 grams fine yellow cornmeal
6 grams salt, plus more for the corn
1 cup raw corn kernels (from about 2 large ears of corn)
Olive oil
Freshly ground black pepper
2/3 cups diced pancetta
2/3 cups cup finely diced mixed hot chilies (preferably a mix of wax peppers and jalapenos)
2 liters corn or vegetable oil, for frying
lemon wedges

Corn Zeppole from Food52 on Vimeo.

Preparing the zeppole:
To make the zeppole batter, whisk the yeast with 500 grams lukewarm water in a large bowl. Then whisk in the flour, the cornmeal and 6 grams salt, until the batter is smooth. Cover and keep in a warm place for at least an hour. (You can refrigerate the batter for up to 24 hours, but let it come to room temperature before proceeding.)

While the batter is resting, heat the oven to 400 degrees F. Toss the the corn kernels in a bowl with a generous glug of olive oil and a few pinches of salt and pepper and spread evenly on a baking sheet in a single layer. Roast for about 20 minutes, stirring once or twice, until the corn is golden and caramelized. Set aside to cool.

Put the pancetta in a medium skillet over medium-low heat and cook for about 5 minutes, stirring frequently, just until it starts to color (you do not want it too crisp). Transfer to a bowl using a slotted spoon and discard the fat. Let the pancetta cool.

Put the oil in a large pot with high sides (it should come more than halfway up) and heat to 375 degrees. Meanwhile, stir the cooled corn, pancetta and chopped chilies into the risen batter (it should be quite thick). When the oil is hot, carefully drop the batter in heaping tablespoonfuls into the oil, cooking about 6 at a time (do not crowd them). If you have a splatter screen, use it, and be very careful, as the oil may spit. After about 2 minutes, turn the zeppole so that they brown on both sides. When they are golden brown, remove them from the oil with a slotted spoon and drain on paper towels, sprinkling immediately with salt and pepper. Keep the zeppole in a warm place as you cook the remaining batter. Make sure the zeppole have a chance to rest for at least 10 minutes before serving, as the centers need time to dry out. If you need to, you can reheat them in a 300 degree oven for a few minutes before serving, with lots of lemon wedges for squeezing.

Sausage-Stuffed Mushrooms

This dish can be made up to 3 days ahead of time and put in the refrigerator until you're ready to put in the oven.

Ingredients:
5 pints of button mushrooms
4 Italian sausages
8 ounces cream cheese, at room temperature
2 yellow onions, minced
5 garlic cloves, minced
5 ounces Asiago cheese, shredded
7 T extra virgin olive oil
3 T balsamic vinegar
salt and freshly ground black pepper

Preparing the mushrooms:
Wipe mushrooms clean with a damp cloth and pull out the stems and save for another use (mushroom soup, stuffed chicken breasts, etc.). Toss the cleaned de-stemmed mushrooms with 5 tablespoons of olive oil, balsamic vinegar, salt and pepper. Spread out on a sheet pan and bake in a preheated oven at 350 degrees F for 30 minutes. Set aside and cool.

* * * * * * * *

Preparing the stuffing:
Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
Add the remaining 2 tablespoons of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15 to 20 minutes. Add in the garlic and cook for a minute.

Add the cooked sausage, onions and garlic, cream cheese, salt and pepper, and 3 ounces of shredded Asiago cheese to a bowl; mix well with your hands. Break apart any large pieces of sausage.

* * * * * * *

Stuffing the mushrooms:
Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.

Put the baking dish in a pre-heated oven at 375 degress F for roughly 45 minutes or until the cheese on top is golden brown.

Serves 15 to 20

Caramelized Onion Dip

Ingredients:
5 pounds Spanish onions
8 ounces cream cheese
16 ounces sour cream
1 lemon
1 bunch chives
4 T olive oil
salt and freshly ground black pepper

Preparing the dip:
Peel and cut the onions in a small dice. Get a large pot on the stove with the olive oil and throw in the diced onions. Cook on medium to low heat until they are caramelized (to a golden brown color). This should take somewhere between 45 minutes to an hour. Cool to room temperature.

Put the cooked onions, cream cheese, sour cream, juice and zest of lemon in a food processor. Blend until combined well. Adjust seasoning with salt and pepper.
Mince the chives, fold the chives into the dip and sprinkle some on top to garnish.

Chocolate Cream Pie

This pie can be prepared without the topping and refrigerated up to a day in advance.

Ingredients for the crust:
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Chocolate Wafers)
5 T unsalted butter, melted
1/4 cup sugar

* * * * * * * *

Ingredients for the filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 ounces bittersweet chocolate (not unsweetened), melted
2 ounces unsweetened chocolate, melted
2 T unsalted butter, softened
1 teaspoon vanilla

* * * * * * * *

Ingredients for the topping:
2 cups chilled heavy cream
4 T confectioners' sugar
1 teaspoon vanilla extract

semisweet block chocolate shavings

Preparing the crust:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

* * * * * * *

Preparing the filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

* * * * * * *

Preparing the topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

Shave semisweet chocolate over the top of the pie.

Serves 6 to 8

Caramelized Onion, Walnut & Gorgonzola Grilled Pizza

Ingredients:
6 T extra virgin olive oil, divided
1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced

14 to 16 ounce pizza dough, thawed if frozen

1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flatleaf parsley

Preparing the onions:
Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.

* * * * * * *

Preparing the pizza:
Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).

Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 tablespoon oil.

Bring dough, onions, cheese, nuts, parsley, and remaining tablespoon oil to grill area.

Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining tablespoon oil. G rill, covered, until underside is golden brown, 1 1/2 to 3 minutes.

Using tongs, return crust to baking sheet, turning crust over (grilled side up).

Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Cut and serve.

Chicken, Mushroom and Leek Fricassee

Ingredients:
2 large skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 T butter
8 ounces mushrooms, sliced
1 small leek (white and pale green parts only), thinly sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup whipping cream

Preparing the chicken:
Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.

Biscuit Dough Cinnamon Buns

Ingredients:
3 T granulated sugar
1 teaspoon cinnamon
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 T cold unsalted butter
1 large egg
1/4 cup milk
3 1/2 T confectioners' sugar
1 teaspoon water

Preparing the buns:
Preheat oven to 375 degrees F. In a small bowl stir together 2 tablespoons granulated sugar and cinnamon. Into a large bowl sift together flour, remaining tablespoon granulated sugar, baking powder, and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. In another small bowl whisk together egg and 3 tablespoons milk and add to flour mixture, stirring until just combined.

Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Pat dough into a 10- by 6-inch rectangle (about 1/2 inch thick).

Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar.

Beginning with a short side, roll up rectangle to form a 6-inch log and cut crosswise into 4 pieces. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns in middle of oven until pale golden and cooked through, about 18 minutes.

In another small bowl stir together confectioners' sugar and water until smooth and drizzle over warm buns.

Makes 4 buns

Double Blueberry Muffins

Ingredients:
3 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 T (1 stick) unsalted butter melted
3 large eggs
3/4 cup milk
grated zest and juice of 1 lemon
2 1/2 cups fresh or frozen blueberries [If using frozen blueberries, use them while they are still frozen which will help them hold the shape of the muffin, otherwise, the batter will become too watery.]

Preparing the muffins:
Preheat the oven to 375 degrees F.

Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.

Sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.

Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.

Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.

Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.

Scoop the batter into the prepared muffin pan with a 1/3-cup scoop.

Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and cool for 5 minutes, then turn the muffins out of the pan.

Caramelized Onion & Gruyere Tart

Ingredients:
1 recipe of pâte brisée for one 10-inch tart or 1 package of frozen phyllo dough
3 medium red onions, thinly sliced
2 T extra virgin olive oil
1 T unsalted butter
kosher salt
1 teaspoon balsamic vinegar
3/4 cup grated Gruyère Swiss cheese

Preparing the tart:
If making a crust from scratch, prepare and roll out the dough into a tart pan (or roll out the dough on a lightly floured surface to a 10-inch diameter and transfer to a cookie sheet lined with parchment paper); let chill in the refrigerator for a minimum of 1/2 an hour.

* * * * * * *

Preparing the filling:
Heat olive oil and butter in a large, heavy-bottomed sauté pan over medium heat, until butter has melted. Add onions, salt, stirring occasionally, until the onions have softened and are translucent (about 10 minutes).

Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for another 10 minutes, until onions are completely caramelized. Remove from heat.

* * * * * * * *

Assembling the tart:
Preheat the oven to 450 degrees F.

Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the center of the tart. Sprinkle the remaining cheese over the top of the tart.

Place in the oven on the middle rack and bake for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.

Serves 4

Pate Brisee

Ingredients for pate brisee:
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Preparing the pate brisee:
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube.

Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. [Dough may be stored, frozen, up to 1 month.]

Good Earth Rolls With Sunflower Seeds

Ingredients:
1/3 cup sunflower seeds
1/2 cup lukewarm water

1 teaspoon honey
2 T active dry yeast
2 cups water
1/2 cup honey
1/4 cup unsalted butter, melted
2 teaspoons kosher salt
3 1/4 cups whole wheat pastry flour or spelt

PLUS
2 1/2 cups whole wheat flour or 3 to 3 1/2 cups spelt flour

Preparing the rolls:
Several hours before using, soak the sunflower seeds in 1/2 cup of lukewarm water.

Preheat oven to 400 degrees F.

Place 3 1/4 cups whole wheat pastry flour or spelt flour, active dry yeast, water, honey, butter, salt and drained sunflower seeds in the bread machine pan.

Start mixing and kneading cycle, add extra flour as needed.

Leave to rise until double in volume.

Punch down, knead lightly, divide into 24 equal portions, roll into balls and place on greased baking pans with space between each. Cover and let rise in a warm draft-free place for 15 to 20 minutes.

Bake for 15 to 20 minutes; brush rolls while hot with melted butter.

Makes 24 rolls

Corn Dog Hors D'oeuvres

I only use Hebrew National hot dogs or artisanal sausages for these corn dogs and serve with Hickory Farms' Sweet Hot mustard or a good quality honey mustard, such as Maille.

Ingredients:
vegetable oil, for frying
1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all purpose flour
3 T sugar
1 1/4 cups buttermilk

40 (6-inch) wooden skewers, soaked in water for 30 minutes

Preparing the corn dogs:
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.

Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.

Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.

Makes about 40 pieces

Saturday, January 29, 2011

MC's Caramelized Onions-In-Zinfandel Burgers With Frico

Ingredients:
3 pounds ground beef
sea salt and freshly ground black pepper

6 seeded burger rolls
2 beefsteak tomatoes, cut 1/3-inch thick
6 ounces spring mix salad green

apple wood chips, if desired

Ingredients for the caramelized onions:
1/4 cup extra virgin olive oil
2 small yellow onions, cut in 1/2 and sliced thin
salt and freshly ground black pepper
2 teaspoons chopped fresh thyme leaves
2 cups Zinfandel

* * * * * * *

Ingredients for fricos:
1 1/2 cups sharp cheddar, shredded

Preparing the caramelized onions:
Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the Zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature.

* * * * * * * *

Preparing the fricos:
In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.

OR
Preheat oven to 400 degrees F. Place little mounds of shredded cheese spaced 2- to 3-inches apart on Silpat-lined baking sheets and bake at 400 degrees for about 10 minutes.

* * * * * * * *

Preparing the burgers:
Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.

A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.

Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens.

Serves 6

Arri's Burger Stuffed With Cheese And Onions, Tomato Chutney And Marinated Vegetables

Ingredients for the tomato chutney:
2 roma tomatoes, halved
grapeseed oil
1 small shallot, diced
1 teaspoon chopped fresh thyme,
1 teaspoon chopped fresh parsley
1 teaspoon chopped garlic
1 T olive oil
salt

Ingredients for the burger:
1 T minced onion
12 ounces ground beef, grass-fed, 20% fat blend
salt
1/4 cup grated Gloucester chive cheese

* * * * * * *

Ingredients for grilled vegetables:
1 T grapeseed oil
2 T white balsamic vinegar
1 teaspoon chopped fresh oregano
1 teaspoon chopped garlic
1 large portabella mushroom, stem and gills removed, cut into 4 to 6 wedges
1 medium zucchini, cut into thick slices on the bias
salt

2 brioche buns, sliced in half lengthwise
1 teaspoon fresh lemon juice
1/2 cup mayonnaise
1/4 cup shredded romaine hearts

Preparing the chutney:
Preheat the grill to medium heat. Brush the tomato halves with grapeseed oil and place on the grill. Grill for just 1 minute to get a char and soften the tomatoes. Chop the tomatoes and add to a bowl. Stir in the shallot, thyme, parsley, and garlic. Drizzle in just enough olive oil to moisten the mixture. Season with salt.

* * * * * * *

Preparing the burger:
Using a fork, combine the onions and beef and season with salt. Do not overmix, this will cause the burgers to be too tightly bound. Portion into 2 balls, create a pocket in the center of each ball, and fill each ball with half the cheese. Season the outside of the balls and allow to rest for 5 to 10 minutes.

* * * * * * * *

Preparing the vegetables:
Mix the oil, vinegar, herbs, and garlic and add the vegetables. Allow the vegetables to marinate for 10 minutes. Grill over medium heat for 2 to 3 minutes each side. Increase the heat to medium-high.

* * * * * * *

Preparing the burgers:
After resting the burgers, pat each burger flat into a 1 by 6-inch patty. Oil the grill and cook the burgers over medium-high heat about 6 minutes on each side. The cheese should be still intact but not beginning to leak out.

Grill the brioche buns for just 1 minute. Stir the lemon juice into the mayonnaise.

Spread the lemon mayonnaise on the bottom half of the buns, top with the burgers, some chutney, shredded romaine, and then the top of the buns. (Spoon the chutney onto the burger, leaving the liquid in the bowl.)

Serve alongside the grilled vegetables.

Serves 2

Abby's Burgers

Ingredients:

Ingredients for pickled onions:
1 T salt
1 teaspoon sugar
1/4 cup red wine vinegar
1/4 cup water
2 shakes hot sauce (recommended: Tabasco)
1/2 small red onion, sliced thin (preferably on mandolin)

* * * * * *

Ingredients for burger:
12 ounces ground beef
1/4 cup ham, cut into 1/4-inch dice
1/4 cup grated parmigiano-reggiano
1/4 cup gruyere, cut into 1/4-inch dice
1 large clove garlic, smashed and finely chopped
kosher salt

2 slices gruyere

2 sesame seed buns

1/2 cup mayonnaise mixed with 1/2 teaspoon garlic powder

2 slices beefsteak tomato

1 cup baby arugula, washed

Preparing the pickled onions:
Combine the salt, sugar, vinegar, water, and hot sauce in a container with a lid. Shake to incorporate everything really well. Add the onions and let sit for at least 30 minutes.

* * * * * * *

Preparing the burger:
Preheat the grill. Combine all the burger ingredients and season well with salt. Form into 2 equal patties. Grill each burger for about 4 minutes on each side. During the last 2 minutes of grill time, top each burger with a slice of cheese.

Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute.

* * * * * * * *

Assembling the burgers:
Smear the inside of each toasted bun with the garlic mayonnaise. Place the burger patty on the bottom bun. Top each burger with a few pickled onions, a tomato slice, and some arugula. Top with the top half of the bun.

Serves 2

Iggy's Cast Iron Steaks

Ingredients:
4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 T vegetable oil
2 T fine fleur de sel
2 T coarsely cracked black peppercorns
4 T (1/2 stick) unsalted butter, at room temperature

Preparing the steaks:
Preheat the oven to 400 degrees F.

Heat a large cast iron skillet over high heat for 5 to 7 minutes.

Pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.

When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Turn on the exhaust fan over the stove.) It will take about 3 turns to sear the sides; about 10 minutes total.

Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

Serves 4

Abby's Lasagna

Ingredients for lasagna:
kosher salt
1 1/2 (16-ounce) boxes lasagna noodles

extra virgin olive oil
1 pound bulk Italian sausage
4 cloves garlic, smashed, divided
crushed red pepper flakes
1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
1 zucchini, cut in 1/2 lengthwise and cut on the bias
2 cups ricotta
2 cups grated parmigiano-reggiano, divided
2 eggs
6 to 7 basil leaves, cut into chiffonade

marinara sauce

1 pound grated mozzarella

* * * * * * * *

Ingredients for marinara sauce:
1/4 cup extra virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
kosher salt
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Preparing the marinara sauce:
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Pass the tomatoes through a food mill. Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes well.

* * * * * * * *

Preparing the lasagna:
Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.

Drain the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.

In a small bowl, combine the ricotta, 1/2 the parmigiano-reggiano, the eggs, and the basil. Mix to combine well and season with salt.

* * * * * * * *

Assembling the lasagna:
Preheat the oven to 350 degrees F.

In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining parmigiano-reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.

Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.

Note: The lasagna will taste better and be easier to slice if made and baked the day before. Heat it up again before slicing.

Serves 6 to 8

Abby's Marinara Sauce

This sauce can be used right away on pasta or for any other tomato sauce need. It can also be cooled and stored in the refrigerator for a few days or it freezes well.

Ingredients for marinara sauce:
1/4 cup extra virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
kosher salt
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Preparing the marinara sauce:
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Pass the tomatoes through a food mill. Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Arugula With Lemon-Mustard Vinaigrette

Ingredients for salad:
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good parmesan cheese

Preparing the salad:
Whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Refrigerate until ready to use.

Toss the arugula in a large bowl with enough of the dressing to moisten. Shave the parmesan over the top and serve.

Serves 2

Iggy's Grilled Filet Mignon On A Bed Of Arugula

Ingredients for steak:
4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 T vegetable oil
2 T fine fleur de sel
2 T coarsely cracked black peppercorns
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good parmesan cheese

Preparing the steak:
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

* * * * * * *

Preparing the salad:
Whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Refrigerate until ready to use.

* * * * * * *

Assembling the dish:
Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Serves 4

Iggy's Bruschetta With Herbed Ricotta

This makes a great hors d'oeuvres with wine or cocktails, or as a light lunch with a simple salad and/or soup (tomato).

Ingredients:
2 cups ricotta, store-bought or homemade
3 T minced scallions, white and green parts (2 scallions)
2 T minced fresh dill
1 T minced fresh chives
kosher salt and freshly ground black pepper
1 round sourdough bread
extra virgin olive oil
1 large whole garlic clove, cut in half

Preparing the bruschetta:
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta.

Serves 6

Iggy's Salad Greens With Lemon Vinaigrette

Ingredients:
8 to 10 cups mixed salad greens, mesclun mix or arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup extra olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparing the salad:
Place the salad greens in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss.

Serves 6

Iggy's Homemade Ricotta

This is great in lasagna or on grilled bruschetta.

Ingredients:
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 T white wine vinegar

Preparing the ricotta:
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Makes about 2 cups

Iggy's Corn Saute

Ingredients:
2 T extra virgin olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 T unsalted butter
kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 T julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Preparing the corn saute:
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Serves 6

Iggy's Sliders

Ingredients for the sliders:
2 pounds premium ground beef, grass-fed (80 percent lean and 20 percent fat)
1 T good Dijon mustard
3 T extra virgin olive oil (plus extra for brushing the grill), or grated unsalted butter
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated gruyere or cheddar cheese
12 small brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds

Condiments: ketchup, for serving; grain mustard, for serving; mayonnaise, for serving

Preparing the sliders:
Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil (or grated butter), thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce cheese on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill.

Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with condiments.

Serves 4 to 6

Iggy's Cucumber Salad With Yogurt Dressing

Ingredients:
4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 T champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Preparing the salad:
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid.

Place the yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper, and whisk until combined. Add the cucumbers and sliced red onions, toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

Serves 8

Pomegranate Cosmopolitans

Ingredients:
2 cups good vodka (Grey Goose or Finlandia)
1 cup orange liqueur (Cointreau)
1 cup cranberry juice cocktail, (Ocean Spray)
1/2 cup bottled pomegranate juice (Pom)
1/2 cup freshly squeezed lime juice (4 limes)
thinly sliced limes, for garnish

Preparing the cocktails:
Combine the vodka, orange liqueur, cranberry juice, pomegranate juice, and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake for a full 30 seconds. Pour into martini glasses, garnish with a slice of lime, and serve immediately.

Makes 6 cocktails

Friday, January 28, 2011

Slow-Roasted Lamb With Cumin

I serve this with couscous, pumpkin sweet potato stew, and sauteed brussels sprouts and beets.

Ingredients:
1 leg of lamb, 5 lbs. (bone in or out)
2 ounces unsalted butter, softened at room temperature
3 garlic cloves, crushed
2 teaspoons ground cumin
3 teaspoons ground coriander
1 teaspoon paprika
1 T ground cumin, extra, for service
1 1/2 teaspoons coarse salt, for service

Preparing the lamb:
Preheat the oven to 425 degrees F. With a sharp knife, cut small deep slits in the top and sides of the lamb.

Mix the butter, garlic, cumin coriander, paprika and 1/4 teaspoon salt in a bowl to form a smooth paste. With the back of a spoon, rub the paste all over the lamb leg, then use your fingers to spread the paste evenly, making sure that all of the lamb is covered.

Put the lamb, bone-side down, in a deep roasting pan and place on the top shelf of the oven. Back for 10 minutes, then baste with the pan juices and return to the center rack of the oven. Reduce the oven to 315 degrees F. Bake the lamb for 3 1/4 hours, basting it every 20 to 30 minutes to ensure that it stays tender and full of flavor. Carve the lamb into chunky pieces. Mix the extra cumin with the coarse salt and serve it on the side for sprinkling over.

Serves 6

Thursday, January 27, 2011

Marak Gar'a Hamra Wa Batat Helwa [Pumpkin and Sweet Potato Stew]

I serve this as a side dish with couscous to roast chicken or lamb, or as a meal in itself with couscous.

Ingredients:
2 ounces unsalted butter
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cinnamon stick
pinch of cayenne pepper or 1/2 teaspoon harissa, or to taste
2 cups vegetable or chicken stock
1/8 teaspoon ground saffron threads
1 lb. 5 ounces butternut squash or other firm winter squash, peeled and cubed
1 lb. 2 ounces sweet potatoes, peeled and cubed
1/2 cup raisins
1 T honey
kosher salt and freshly ground black pepper, to taste
cilantro leaves, chopped

Preparing the pumpkin and sweet potato stew:
Melt the butter in a large saucepan over low heat. Add the onion and cook slowly, stirring occasionally for 5 minutes, until softened.

Add garlic, ginger, turmeric, cinnamon stick and the cayenne pepper or harissa. Stir over low heat for 1-2 minutes, or until fragrant. Pour in the stock, add the saffron, then increase the heat to medium and bring to a boil.

Add the pumpkin, sweet potato, raisins and honey and then season with salt and freshly ground black pepper. Cover and simmer for 15 minutes or until all the vegetables are tender. Remove the cinnamon stick, transfer the vegetables to a serving bowl and sprinkle chopped cilantro over the top.

Serves 4 to 6

Couscous With Almonds And Currants

Ingredients:
1 box couscous
1 T unsalted butter
2 cups vegetable or chicken stock
kosher salt and freshly ground black pepper, to taste
1/2 cup currants
1 4-ounce package of slivered almonds, toasted
2 T sliced scallions

Preparing the couscous:
Melt butter in a saucepan with stock, bring to a boil, salt and pepper the broth and add the couscous. Cover immediately and turn off the heat under the saucepan. Shake to level out the couscous. Let sit for 5 minutes.

Add almonds and currants, and sliced scallions (optional), cover and let sit another 5 minutes. Fluff with fork and serve.

Serves 5

Getting The Most Out Of Vanilla Beans

How To Turn Your Slow Cooker Into A Sous Vide Cooker

Reghaif [Savoury Yeast-Dough Pancakes Filled With Spiced Kefta (Beef-Filled Bread)]

Ingredients for dough:
2 teaspoons active dried yeast
1 teaspoon caster (superfine) sugar
1/2 teaspoon kosher salt
2 3/4 cups all purpose flour
oil, for shaping and frying

* * * * * *

Ingredients for spiced kefta filling:
6 ounces ghee
18 ounces finely minced or ground beef
4 T grated yellow onion
8 cloves of garlic, finely chopped
4 teaspoons ground cumin
4 teaspoons ground coriander
freshly ground pepper, to taste
kosher salt, to taste
4 cups water

Preparing the dough:
Dissolve the yeast in 1/2 cup of lukewarm water and stir in the sugar.

Sift the flour and 1/2 teaspoon salt into a bowl and make a well in the center. Pour in the yeast mixture, then add another 1/2 cup lukewarm water into the center well. Stir sufficient flour into the center well to make a thin batter, cover the bowl with a cloth and set aside for 15 minutes until bubbles form.

Gradually stir in the remaining flour, then mix with your hands until a sticky dough is formed. If the dough is too stiff, add a little more water.

Knead for 10 minutes in the bowl until smooth and elastic, then cover and leave in a warm place for 30 minutes.

* * * * * * *

Preparing the spiced kefta:
Heat the ghee in a saute' pan, add the beef and stir over high heat until browned. Reduce the heat to low, add the onion, garlic, cumin and coriander and season with salt and pepper. Cook, stirring, for 2 minutes, then add 4 cups water. Cover and simmer for 30 to 45 minutes until the water evaporates and the fat separates. Spoon spiced kefta into a food processor and process to a paste. Set aside to cool.

* * * * * * * *

Preparing the reghaif:
With oiled hands, oiled work surface and oiled rolling pin, punch down the dough and divide into 12 balls. Divide the spiced kefta into 12 portions. Roll out and stretch a dough ball into a 7-inch circle. Spread one spiced kefta portion over the top of the dough circle, pressing gently and leaving the outer 1/2-inch of the dough clear. Fold the sides in so that they overlap, then fold in the top and bottom to overlap the center. Roll out and shape into a 3 1/2- by 5-inch rectangle. Place folded reghaif on an oiled tray, being careful not to have them overlap or touch each other.

In a frying pan, add 1/2-inch of oil and heat over high flame. When almost smoking, reduce heat to medium and add two reghaif. Cook for about 1 minute on each side, or until browned and crisp and cooked through. Drain on paper towels, sprinkling kosher salt over top while hot and serve immediately.

Makes 12

Abby's Bread and Butter Pudding

Ingredients for the pudding:
2 cups heavy cream
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
1 cup sugar, plus 1/2 cup for the topping
8 egg yolks
12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed
1 stick butter, room temperature
3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey

* * * * * *

Ingredients for the whiskey tea sauce:
4 tea bags
4 cups boiling water
3/4 cup Irish whiskey (reserved from pudding)
2 T sugar
2 cinnamon sticks
2 cloves
1/2 lemon, juiced

Preparing the pudding:
Preheat the oven to 325 degrees F.

In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, tempering until all of the remaining egg mixture is whisked and combined. Reserve this mixture until you are ready to assemble the pudding.

Assemble the pudding:
Butter one side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream.

Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches one-half to two-thirds of the way up the sides of the pudding dish. Cover the baking dish with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.

Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch to crystallize the sugar on the top of the pudding. Serve with the whiskey tea sauce.

* * * * * * *

Preparing the whiskey tea sauce:
While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove, not spicy hot).

Serves 4

Beignets

Ingredients:
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
nonstick spray
oil, for deep-frying
3 cups confectioners' sugar

Preparing the beignets:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Makes about 36 beignets

Red Cabbage Cole Slaw

This goes well with fish and chips.

Ingredients for the cole slaw:
1 head purple cabbage, tough bottom ribs discarded, leaves shredded
3 carrots, peeled and grated
1 red onion, peeled and very thinly sliced
1 cup malt vinegar
kosher salt
1 1/2 to 2 cups mayonnaise
2 T Dijon mustard

Preparing the cole slaw:
Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour to soften the cabbage.

Stir in the mayonnaise and the mustard. Taste for seasoning which should be creamy and tart. Serve cold or at room temperature. Refrigerate leftovers.

Serves 6 to 8

Blue Corn Muffins

Ingredients for blue corn muffins:
2 ounces (1/2 stick) unsalted butter
3 T onion, finely diced
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 T finely chopped cilantro leaves
3/4 cup blue cornmeal (yellow cornmeal can be substituted)
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 T granulated sugar

Preparing the muffins:
Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.

In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.

In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.

In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.

Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Makes 6 muffins

Lamb and Black Bean Chili

Ingredients for lamb and black bean chili:
1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 T chipotle puree
3 T ancho chili powder
1 T pasilla chili powder
1 T ground cumin
2 teaspoons ground coriander
1 T dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
dash ground cinnamon
1 to 2 T honey
2 cups cooked or canned black beans

chopped cilantro leaves, for garnish

cumin crema
avocado relish
red onion relish

fry Bread

* * * * * * *

Ingredients for cumin crema:
1 pint creme fraiche, Mexican crema or sour cream
1 T ground cumin
1 T fresh lime juice
salt and freshly ground pepper

* * * * * * *

Ingredients for avocado relish:
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
salt and pepper

* * * * * * * *

Ingredients for red onion relish:
2 T canola oil
2 red onions, finely diced
1 T minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
salt and pepper
3 T finely chopped cilantro leaves

* * * * * * * * *

Ingredients for fry bread:
3 cups all purpose flour
1 T baking powder
2 T dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 T cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Preparing the lamb and black bean chili:
Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.

Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of cumin crema, avocado relish, and red onion relish. Serve with fry bread on the side.

* * * * * * * * * *

Preparing the cumin crema:
Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

* * * * * * * *

Preparing the red onion relish:
Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.

* * * * * * * *

Preparing the avocado relish:
In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.

* * * * * * * *

Preparing the fry bread:
Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.

Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.

Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

Serves 6 to 8

Chocolate Bourbon Pecan Pie

Ingredients for pie:
3 T butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 T all purpose flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 T bourbon
1 1/2 cups toasted pecan halves
1/2 cup mini semisweet chocolate chips

1 (9-inch) unbaked pie shell

whipped cream

* * * * * * *

Ingredients for whipped cream:
1 cup heavy cream
4 T confectioners' sugar
1 teaspoon vanilla extract

Preparing the whipped cream:
Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

* * * * * * * *

Preparing the pie:
Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.

Mix in the pecans and chocolate chips. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes.

Serve with a dollop of whipped cream.

Serves 8

BF's Grilled Figs With Mascarpone and Pistachio Nuts

Ingredients:
4 T buckwheat honey, divided
1/4 cup fresh orange juice
12 fresh figs, halved
12-inch wooden skewers, soaked in water for 30 minutes
1 pint mascarpone cheese
1/4 cup chopped pistachios

Preparing the figs and mascarpone:
Heat grill to medium. Whisk together 3 tablespoons honey and the orange juice in a small bowl. Brush the honey-orange mixture generously over the figs and then skewer figs. Grill, cut side down, until just starting to caramelize, about 30 seconds to 1 minute. Transfer to a serving plate and drizzle remaining tablespoon honey over top. Dollop with mascarpone and sprinkle with chopped pistachios.

Serves 6

Carrot Cake

Ingredients for the carrot cake:
butter, for pans
2 cups all purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional

* * * * * * *

Ingredients for the frosting:
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped toasted pecans

Preheat oven to 350 degrees F. Grease and flour 3 9-inch round baking pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

* * * * * * * *

Preparing the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve

Serves 8

Abby's Fish and Chips

Serve red cabbage cole slaw on the side.

Ingredients for fish and chips:
3 quarts peanut or vegetable oil, for frying
4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
2 cups all purpose flour
2 teaspoons seafood seasoning (recommended: Old Bay)
1 teaspoon baking soda
kosher salt
1 bottle cold beer

* * * * * * * *

Ingredients for tartar sauce:
3 egg yolks
1/4 cup malt vinegar
1 1/2 cups peanut or vegetable oil
2 shallots, finely diced
3/4 cup finely chopped cornichons
1/2 cup whole grain mustard
1 teaspoon celery salt
pinch cayenne pepper
kosher salt

Preparing the tartar sauce:
In a food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use.

* * * * * * *

Preparing the fish and chips:
2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long

Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently move them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet.

Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.

Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.

Serves 2 to 4

Tartar Sauce

Ingredients:
3 egg yolks
1/4 cup malt vinegar
1 1/2 cups peanut or vegetable oil
2 shallots, finely diced
3/4 cup finely chopped cornichons
1/2 cup whole grain mustard
1 teaspoon celery salt
pinch cayenne pepper
kosher salt

Preparing the tartar sauce:
In a food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use.

Iggy's Szechuan Noodles With Chicken And Broccoli

Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
extra virgin olive oil
kosher salt and freshly ground black pepper
1 bunch broccoli, cut into florets and stems discarded
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon Asian hot chili oil
2 T dark toasted sesame oil
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
4 scallions, sliced diagonally (white and green parts)
1 yellow bell pepper, julienned
1 red bell pepper, julienned

Preparing the Szechuan noodles:
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.

Bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.

Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.

Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

Serves 8 to 10

Shiu Mai [Shrimp Dumplings]

Ingredients for the dumplings:
1 egg white
1 teaspoon sesame oil
1/2 teaspoon arrowroot
1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
1 medium carrot, peeled and diced into 1/4-inch pieces
1/4 cup frozen petite peas, thawed
1/4 cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 teaspoon kosher salt
1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
4 egg roll wrappers
vegetable oil cooking spray

* * * * * * *

Ingredients for the dipping sauce:
1/4 cup low-sodium soy sauce
2 T honey
3/4 teaspoon hot sauce (Sriracha brand)
1 garlic clove, minced

Preparing the dumplings:
In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.

* * * * * * *

Preparing the dipping sauce:
In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.

Makes about 16 dumplings

Iggy's Conchiglie al Forno with Mushrooms and Radicchio

Ingredients:
6 ounces shiitake mushrooms, cleaned and trimmed
8 T (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated parmigiano-reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped
1 pound imported conchiglie rigate (pasta shells)

Preparing the pasta:
Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.

In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.

Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.

Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

Note: If fresh sage isn't available, do not substitute dried. Instead, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR 8 leaves fresh rosemary OR 1/4 teaspoon fennel seed

BF's Shellfish and Andouille Gumbo

Serves over rice or with cornbread on the side.

Ingredients:
1/2 pound andouille sausage, cut into thin rounds
2 small ribs celery, finely chopped
2 carrots, finely diced
1 large Spanish onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, finely chopped
1 stick unsalted butter
1/2 cup flour
6 to 8 cups shrimp stock
salt and freshly ground black pepper
2 T honey
freshly chopped cilantro leaves, for garnish
freshly chopped flat-leaf parsley, for garnish

Seafood:
1/4 cup canola oil
12 scallops
12 large shrimp, peeled, deveined, and tails on
18 shucked oysters
6 ounces lump crabmeat

Crispy Okra:
canola oil
1/2 pound okra, cut into 1/4-inch thick slices
1 1/2 cups yellow cornmeal
salt and freshly ground black pepper

Ingredients for shrimp stock:
3 cups raw shrimp shells and tails
1 large onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk
6 cups water
1 cup white wine
1 medium fresh tomato, or 1/2 cup canned plum tomatoes
1 bay leaf

Preparing the shrimp stock:
In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.

Strain though cheesecloth or a fine strainer.

* * * * * * *

Preparing the gumbo base:
Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.

Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.

Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.

* * * * * *

Preparing the seafood:
Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.

Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.

Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.

* * * * * * *

Preparing the crispy okra:
Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.

Place the cornmeal in a shallow baking dish and season with salt and pepper.

Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.

* * * * * *

Serving the gumbo:
Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.

Serves 6

The Best Seafood Gumbo

Store gumbo in the refrigerator for up to three days and then reheat gently before serving. As with many stews and braises, gumbo tastes better the second day. You can also freeze it for up to eight months. Simply transfer to freezer-safe containers.

Ingredients:
1-1/2 lb. medium shrimp (41 to 50 or 51 to 60 per lb.) or 2 lb. if using head-on shrimp
2 cups chopped white onion (about 1 large onion; reserve the skin)
1 cup chopped celery (about 2 medium stalks; reserve the trimmings)
1/4 cup plus 6 T vegetable oil
1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups)
1/2 cup all purpose flour
1 cup chopped green bell pepper (about 1 medium pepper)
1 cup canned crushed tomatoes
1/2 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed (see note at right)
1 T dried thyme
1 bay leaf
2 teaspoon kosher salt; more to taste
1 teaspoon freshly ground black pepper; more to taste
1 cup fresh shucked oysters (halved if large)
1/2 cup thinly sliced scallions (about 8)
Louisiana-style hot sauce, to taste
1/4 cup hot cooked white rice per serving

Note: Gumbo crabs are small blue crabs that have been cleaned and halved or quartered. They are served in the shell, and you pick out the meat as you eat the gumbo. They’re available frozen, usually in 1-pound packages. Ask your fishmonger to get you some if you can’t find them in your grocery. Fresh or pasteurized lump crabmeat is a reasonable alternative. Do not use shredded or imitation crabmeat.

Preparing the shrimp stock:
Remove the shrimp heads, if necessary. Peel and devein the shrimp and refrigerate the shrimp until needed. Combine the shrimp peels and heads and the reserved onion skin and celery trimmings in a 6- to 8-quart pot. Cover with 9 cups of cold water and bring to a boil over high heat. Reduce the heat to a vigorous simmer and cook, uncovered, for 10 minutes. Strain and reserve. You should have about 2 quarts.

Preparing the okra:
In a 10-inch straight-sided sauté pan, heat 1/4 cup of the vegetable oil over medium-high heat until hot. Fry the okra in two batches until it becomes lightly browned on the edges, 3 to 5 minutes per batch (fry undisturbed for the first minute or two until browning begins and then stir once or twice to flip most pieces and brown evenly). With a slotted spoon, transfer each batch of okra to a plate or platter lined with a paper towel.

Preparing the roux:
Heat the remaining 6 tablespoons of oil over medium-high heat in a 6-quart Dutch oven. Once it’s hot, add the flour and stir constantly with a wooden spoon or heatproof spatula until the roux reaches the color of caramel, about 5 minutes. Add the onion and stir until the roux deepens to a chocolate-brown, 1 to 3 minutes. Add the celery and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the shrimp stock, okra, tomatoes, gumbo crabs (if using), thyme, bay leaf, salt, and pepper. Adjust the heat to medium-low or low and simmer uncovered, stirring occasionally, for 45 minutes.

Serve the gumbo:
Five minutes before serving, add the shrimp, fresh or pasteurized lump crabmeat (if using), oysters, and scallions. Add hot sauce, salt, and pepper to taste. Serve in large soup bowls over 1/4 cup cooked rice per serving. Pass additional hot sauce at the table.

Serves 6 to 8; yields about 3 quarts

Friday, January 21, 2011

Iggy's Spinach and Cheddar Cheese Souffle

Ingredients:
3 T unsalted butter, plus extra for greasing the dish
1/4 cup finely grated parmesan cheese, plus extra for sprinkling
3 T all purpose flour
1 cup scalded milk
1/4 teaspoon nutmeg
pinch of cayenne pepper
kosher salt and freshly ground black pepper
4 extra large egg yolks, at room temperature
1/2 cup grated aged cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra large egg whites, at room temperature
1/2 teaspoon cream of tartar

Preparing the souffle:
Preheat the oven to 400 degrees F. Butter the inside of one 6-to-8-cup soufflé dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.

Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and the spinach, and transfer to a large mixing bowl.

[You can make the souffle up to 2 hours ahead to this point, keeping covered at room temperature, then proceed with the rest of the recipe right before baking.]

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.

Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake, undisturbed, for 30 to 35 minutes until puffed and brown. Serve immediately.

Serves 2 to 3

Iggy's Curried Butternut Squash Soup

Ingredients for soup:
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 T extra virgin olive oil
kosher salt
freshly ground black pepper
2 to 3 cups homemade chicken stock
1/2 teaspoon good curry powder

Condiments: Scallions, trimmed and sliced diagonally, shredded coconut, lightly toasted, salted cashews, toasted and chopped, raisins, banana, diced

Preparing the soup:
Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

Heat the chicken stock until it's simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. [Alternatively, you can also place the roasted vegetables in a food processor fitted with the steel blade. Add some of the chicken stock and purée.]

When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor.

Serve hot with condiments on top of each serving.

Serves 4 to 6

Iggy's Maple Frosted Pumpkin Cupcakes

Ingredients for cupcakes:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra large eggs, at room temperature
1 cup (8 ounces) canned pumpkin purée, not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

* * * * * * *

Ingredients for maple frosting:
6 ounces cream cheese, at room temperature
3 T unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

Preparing the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

* * * * * * *

Preparing the cupcakes:
Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins, using a level 2 1/4-inch ice cream scoop, and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Spread the cupcakes with the maple frosting and sprinkle with the chopped toffee bits.

Makes 10 cupcakes

Monday, January 17, 2011

Marak Gar'A Hamra Wa Batat Helwa [Pumpkin & Sweet Potato Stew]

This dish goes well with roast chicken.

Ingredients:
2 ounces unsalted butter
1 large yellow onion, chopped finely
2 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cinnamon stick
pinch of cayenne pepper or 1/2 teaspoon harissa, or to taste
2 cups vegetable or chicken stock
1/8 teaspoon ground saffron threads
1 1/2 pounds butternut squash or other firm winter squash, peeled and cubed
1 pound and 2 ounces sweet potatoes, peeled and cubed
1/2 cup raisins
1 T honey
cilantro leaves, roughly chopped

Preparing the pumpkin and sweet potato stew:
Melt the butter in a large saucepan over low heat. Add the onion and cook gently, stirring occasionally for 5 minutes, until softened. Add the garlic, ginger, turmeric, cinnamon stick and cayenne pepper or harissa. Stir over low heat for 1 to 2 minutes, or until fragrant. Pour in the stock, add the saffron, then increase the heat to medium and bring to a boil.

Add the pumpkin, sweet potato, raisins and honey and season with salt and freshly ground pepper. Cover and simmer for 15 minutes or until all the vegetables are tender. Remove the cinnamon stick, transfer to a serving dish and sprinkle chopped cilantro over the top.

Seres 4 to 6

Ma'Quoda [Fried Potato Cakes]

Ingredients:
1 1/2 pounds boiling potatoes
2 garlic cloves, unpeeled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 T Italian parsley, finely chopped
2 T cilantro, finely chopped
2 small eggs
oil, for frying (canola, peanut, etc.)

Preparing the potatoe cakes:
Peel the potatoes, cut into thick slices and place in a saucepan with water to cover. Add the garlic cloves and bring to a boil. Boil for 15 to 20 minutes, until tender, then drain and return to medium heat to dry the potatoes, shaking the pan occassionally until the excess moisture evaporates. Squeeze the pulp from the garlic cloves into the potatoes, then mash. Add the cumin, ground coriander, paprika and cayenne pepper. Mix lightly and set aside to cool.

Add the parsley, cilantro and one egg to the mashed potatoes and season to taste. Mix well without overworking. Divide into eight portions.

Lightly moisten hands and shape each portion into a smooth cake, about 1/2 inch thick and about 3 1/4 inches in diameter. Place on a baking tray lined with baking paper. Beat the remaining egg in a shallow dish.

In a frying pan, add about 1/4 inch of oil and place over medium-high heat. When hot, dip the potato cakes one at a time into the beaten egg to coat completely and fry for 2 to 3 minutes each side or until golden and heated through. Drain on paper towels and serve hot.

Makes 8

Sunday, January 16, 2011

Veal, Chicken & Shrimp With Mushrooms Over Pasta

Ingredients:
4 (4-ounce) thinly sliced veal cutlets (scaloppini)
4 (4-ounce) thinly sliced chicken tenderloins
2 ounces all purpose flour
1/2 cup olive oil
12 shiitake mushrooms cleaned and stems discarded, then sliced
6 ounces oyster mushrooms, trimmed
3 ounces porcini mushrooms chopped
4 large shrimp, shelled and deveined
salt and fresh ground black pepper
3 T brandy
3/4 cup heavy cream
1/4 stick butter
chopped parsley leaves, for garnish

Preparing the veal, chicken, shrimp with mushrooms:
Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.

Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.

Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Served over pasta.

Serves 4

Friday, January 14, 2011

The Sidecar, Another Way

Ingredients for the Sidecar:
1/2 cup sugar
1 lime, zested
1 lime wedge
10 ounces cognac
4 ounces Triple Sec liqueur (Cointreau)
4 ounces sweet and sour mix
4 ounces Limoncello
2 ounces lime juice

ice

Preparing the cocktail:
Chill 4 martini glasses. In a small shallow dish combine the sugar and the lime zest. Run the lime wedge around the rim of each glass. Dip in the sugar and zest mixture.

In a cocktail shaker mix the cognac, Triple Sec, sweet and sour mix, Limoncello, and lime juice over ice. Shake to chill.

Pour the Sidecars into the glasses and serve immediately.

G's Carbonara

Ingredients for the carbonara:
1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini

1 cup basil aioli, recipe follows
1 cup shaved pecorino
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 T butter
4 to 6 large eggs
salt and freshly ground black pepper

* * * * * * *

Ingredients for the basil aioli:
1 clove garlic, minced
2 large egg yolks*
2 teaspoons mustard
1 teaspoon lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup vegetable oil
1/2 cup extra virgin olive oil

Preparing the aioli:
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Makes about 1 cup

* * * * * * * * *

Preparing the carbonara:
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the basil aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Serves 4 to 6

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