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Monthly Archives: September 2011

Challah Apple Rolls for Rosh Hashanah

28 Wednesday Sep 2011

Posted by in Bread, Cooking, Dessert, Holidays, Recipe

≈ 8 Comments

L’Shanah Tovah ~ for a good year.  Today is Rosh Hashanah, the Jewish New Year.  To celebrate, we eat apples and honey, in hopes of a sweet and happy year to come.  Last year, I attempted to make Apple Stuffed Challah.  Unfortunately, I overworked the dough, and the challah came out tough, doughy and undercooked.  Luckily, it looked gorgeous, and my family appreciated my efforts regardless.


This year, I was inspired by a Saveur Magazine recipe for Challot (Challah Knots).  I still wanted to add apples to the recipe, and considered a few options.  And then a miracle happened – I’m not even joking.  I got an invitation from Jamie Peha to sit-in on her radio show – Table Talk Radio.  You’re going to have to check out the site later to see what happened.  For now, let’s just say that I returned home after a fun one-hour show with a box of apples and an assignment.


I went ahead and used the ingredients for the dough, as written in Saveur, but changed some of the methodology, directions and the final few steps in the directions.  I added caramelized apples, and created apple rolls, instead of challah knots.  And finally, instead of baking these delights in a single baking pan, I used my trusted muffin tin pan.  





Ingredients


4 teaspoons active dry yeast

1/4 cup sugar
1/4 cup canola oil
4 egg yolks
3-1/4 cups flour
1-1/4 teaspoons kosher salt
1 egg, lightly beaten

1 tablespoon unsalted butter
brown sugar, to taste
6 apples, peeled, cored and diced
honey
butter

Directions

1.  Whisk yeast into 1 cup warm water (at about 115°).  Allow to sit for 10 minutes – you want to check that the yeast is active – it will bubble up and foam.  (Disclosure – I am incredibly nervous baking with yeast.  I’ve had problems before, and this time it was no different.  The water, I thought was too warm and I declared my first batch of yeast to be dead.  While I was in the process of making the 2nd batch, this time, with cooler water, I noticed that my first batch came from the dead – it bloomed, formed bubbles, foamed, and gave out a sweet, yeasty aroma.) 




2.  Pour yeasty water into a large mixing bowl.  Add sugar, oil, and egg yolks.  Whisk to combine.




3.  Add flour and salt, stir to combine.  Place the dough on a lightly floured surface and kneed until it is smooth, about 10 minutes.  (Disclosure – I thought the dough was too wet.  I tried not to add too much extra flour, out of worry that the dough will be too tough, but I did have to sprinkle extra flour to prevent the dough from sticking too much.  Using a metal bench scraper helps to keep the dough from sticking to your hands and to the kneading surface).



4.  Lightly oil the dough and place in a large, slightly oiled bowl.  Cover and set aside for an hour.  If all has gone correctly, by the end of the hour, the dough should be doubled in size!



5.  While the dough is rising (fingers and toes crossed), melt butter and brown sugar in a heavy pan over medium heat.  Add apples, and cook, stirring occasionally until apples are caramelized and softened.  If you prefer, add a sprinkling of cinnamon and a drizzle of honey.  Allow the apples to cool completely.







 6.  Back to the challah.  After an hour, uncover the bowl – the dough should look doubled in size.  Gently punch the dough, cover it up again and let rest for another 45 minutes. 





7.  Preheat oven to 350°.  Divide the dough in half.  Using half of the dough, at a time, form it into a rectangle on a lightly floured surface.  Cover, evenly with half of the apples and lightly drizzle with honey.  Roll up the dough, and using a bench scraper, cut into 12 pieces.  Place each piece, cut side up, into a buttered muffin tin.  Lightly brush with beaten egg.  Repeat with the second half of the dough and apples.  Cover the muffin tins and allow to rest for another 30 minutes.  Bake in the oven for 28 minutes, rotating the 2 muffin tins half way through.




You could also sprinkle some cinnamon here!  Try not to overwork the dough.  Work gently and quickly.



 



Oy vey!  This has been truly a labor of love and determination – close to six hours of it.  By far one of the most challenging, but rewarding experiences.  I have to say, I love the final texture of these Challah Apple Rolls – light in texture, rich in flavor.  The apples retained a bit of the bite, which I like.  I’m glad I didn’t add too much sugar – you can still taste a bit of the tartness from the apples.


If you choose to make these Challah Apple Rolls, be sure to have a lot of free time, patience, and perhaps a glass of wine 🙂


I wish you a fantastic, sweet and a very happy year!



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Star Fine Foods Olive Oil Tasting at Cantinetta

27 Tuesday Sep 2011

Posted by in Product Review, Restaurant Review, Seattle

≈ 1 Comment

I didn’t discover olive oil until my early twenties.  Growing up, the choice of oil was sunflower. This dark, golden yellow, aromatic, and rich oil made from sunflower seeds was used left and right to dress tomato and cucumber salads, fry potatoes with onions, and drizzle on top of shredded beets with lots of garlic, walnuts and prunes.  For cooking, vegetable oil was the staple, butter, just like olive oil, was pretty much missing from my daily diet.  I never heard the sizzle of butter in a hot pan, or smelled the grassy notes of olive oil, nor did I swirl a chunk of crusty bread in olive oil and balsamic vinegar to soak up its goodness.

My first taste of olive oil left something to be desired; I was not used to the aftertaste, but I was determined to make it my friend and an ally in the kitchen.  Since then, I grew to love olive oil and appreciate its benefits and use olive oil pretty much exclusively.  I was very excited when I got an invitation from Dana of Dana Treat to attend an olive oil tasting at Cantinetta sponsored by Star Fine Foods.  For the evening, Star Fine Foods partnered with Emran Chowdhury, the executive chef at the restaurant, to create a fantastic four-course menu to showcase different varieties of olive oil.


First Course ~ Antipasti: Prosciutto E Melone with Borges/ Star Keren Or Holy Land Olive Oil.  I have to admit, the pairing of prosciutto and olive oil from the Holy Land made me giggle just a bit (or perhaps, it was the bubbly kicking in).  The chef explained that this particular pairing showcased the oil’s buttery notes and low acidity, which complimented perfectly the higher acidity of the melon and prosciutto.  The oil was slightly spicy, which also enhanced the sweetness of the melon.

Second Course ~ Primi: Agnolotti with Local Figs, Goat Cheese and Lemon Verbena with Borges/Star Keren Or Holy Land Olive Oil.  This was perhaps my favorite dish of the night, possibly due to the combination of figs and goat cheese which immediately won me over.  I loved the delicacy of the pasta, made in house.  The fruitiness of the olive oil played nicely with the figs.

Third Course ~ Secondi: Olive Oil Poached Coho Salmon with Yellow Corn Puree and Swiss Chard with 100% California Extra Virgin Olive Oil.  Chef Emran explained his use of California olive oil for poaching salmon – the oil is less fruity and has more grassy notes than the Holy Land oil.  He recommended to use this oil for dressing and vinaigrette recipes.

Fourth Course ~ Dessert: Olive Oil Polenta Cake with Olive Oil Gelato with Star Extra Virgin Olive Oil Mediterranean Blend.  The Mediterranean oil had a balance of grassy and floral notes, and fit somewhere in between the Holy Land and California oil in taste and color.  I have made olive oil polenta cake, popular in Italy, and loved this rendition – the polenta in the cake had a slightly coarse texture, yet as a whole, the cake had a very moist (sorry for the use of the word) and rich texture due to generous amounts of olive oil.

There was also plenty of wine involved, but sadly, I did not write down the names.  Also, as often happens at dinners, the lighting did not allow me to take decent photos of the later courses, and I’d rather not post unflattering pictures of the food.

Thank you, once again, to Dana, Cantinetta and Star Fine Foods for an educational and delicious evening, and for sending us home with a bottle of olive oil!  I’m excited to put the California Oil to use in my kitchen.

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Chocolate Truffles with a Kick of Cayenne and Himalayan Pink Salt

19 Monday Sep 2011

Posted by in Chocolate, Cooking, Dessert, Recipe

≈ 7 Comments

In just a few hours, I’ll be attending a culinary potluck to celebrate Mark Bitterman‘s new book Salted: A Manifest on the World’s Most Essential Mineral, with Recipes.  As a guest, I will be contributing a recipe that showcases the importance of salt.  This task made me think of one of my favorite childhood fairy tales.

In the story, a father asks each one of his daughters how much they love him.  When the youngest daughter compares her love for her father to her love for salt, she is banished from the family.  I can’t exactly remember what happens next, but I’m sure there are countless bland dishes and recipes that follow and the father finally realizes just how much his daughter really loves him.

Moving on, when thinking about my contribution, for some reason, truffles came immediately to mind.  I took the basic recipe and decided to add a touch of vanilla and a kick from cayenne pepper.  Dusted with Himalayan Pink salt, these little round delights are as beautiful, decadent, and special, as they are delicious.  You might want to double the amount of cayenne pepper if you want them extra spicy.

Ingredients

1/3 cup heavy cream
12 ounces semi-sweet chocolate chips (I used Ghirardelli semi-sweet, but feel free to use your favorite.  You can also buy a block of chocolate and cut it yourself into small pieces)
6 tablespoons butter, at room temperature, cut into small pieces
1/2 teaspoon pure vanilla
1/4 teaspoon cayenne pepper
Himalayan Pink salt as needed (mine came from Marx Foods)

Directions

1.  Bring heavy cream to a simmer in a small pot.

2.  Turn off the heat and whisk in chocolate and butter until completely incorporated.  If necessary, you might turn the heat on very low to help the chocolate and butter melt.  If you work quickly and carefully, you will be able to avoid using a double boiling method and save an extra bowl to clean.



3.  Off heat, stir in vanilla and cayenne pepper.  Pour the chocolate goodness into a shallow container, I’m using a large Pyrex dish.  Cover and refrigerate for a few hours, or until the chocolate sets.

4.  Once set, remove the chocolate from the refrigerator.  Line a baking sheet with parchment (I love parchment sheets that lay flat, rather than cutting a roll of parchment paper).  Using a scoop, drag the chocolate across, forming a tight ball, and release.  

Now, you can either let the truffles be (I call this roll and drop method), or you can roll and roll, where you roll the truffle in your hands, to achieve a more uniform shape.  My hands were too warm and as I tried to roll the truffles, they began to melt, so I let them be.  Let’s pretend I was going for the rustic look.  Once rolled, sprinkle the truffles with salt and put back in the refrigerator to set up.

Time to eat!  I can’t wait to hear what other fellow potluck gathers will think of these truffles.

You could also roll the truffles in cocoa, chopped nuts, powdered sugar, or melted chocolate.
What’s your favorite salt recipe?
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Lemongrass and Ginger Panna Cotta with Mango Chutney

16 Friday Sep 2011

Posted by in Cooking, Dairy, Dessert, Iowa - Cuisine at home, Mango, Recipe

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I can’t recall the first time I tried panna cotta, the Italian dessert that translates to cooked cream. I do, however, remember the first time I fell in love with panna cotta.  Of all the places to fall in love, my was in the test kitchen of Cuisine at home magazine in Des Moines, IA where I worked for 4 months.  We were cooking a sit down meal for the lucky winners of a fundraiser, and dessert was panna cotta with a fruit compote.  Oh how sweet it was!  Thank you to my favorite Cuisiners, and especially to Sue Hoss!

Panna cotta is a deceivingly simple and light dessert.  In reality, it is quite easy to make, but it is rich in flavor and calories.  This year, I made my first panna cotta, based on the recipe from Cuisine at home magazine – I added lemon grass and ginger, slightly changed the methodology, and quickly cooked mango chutney.  This Lemongrass and Ginger Panna Cotta was part of the 30th Birthday Celebration dinner MangoTomato and I cooked for our dear friend Lera.


Ingredients



Panna Cotta
3 cups heavy cream
3-4 stalks lemon grass, sliced in half and bruised with a knife
5-6 slices of ginger
2/3 cups sugar
1 1/2 teaspoons vanilla
pinch of salt
2 teaspoons gelatin
2 tablespoons cold water
3/4 cup sour cream

Mango Chutney
2 teaspoons butter
2 mangoes, peeled and diced
4 slices crystalized ginger, diced
2 tablespoons brown sugar
splash of Sparkling wine

Directions


1.  Heat heavy cream, lemon grass and ginger in a heavy pot over medium heat.  Stir occasionally, do not boil.  Continue to simmer for about 20 minutes to infuse the cream with lemon grass and ginger aroma.  Strain the cream, and return to the pot.  Add sugar and continue to heat for a few minutes until the sugar melts.  Remove the cream from the heat and whisk in vanilla and salt.

2.  Combine gelatin and water in a small bowl and allow the gelatin to bloom (it will resemble jello once it’s done).  Whisk in bloomed gelatin into warm cream.

3.  Slowly, whisk the cream mixture into sour cream.  Pour the panna cotta mixture into 6 ramekins.  Cover the ramekins with plastic wrap and refrigerate until completely set, about 4 hours or overnight.

4.  Prior to serving the panna cotta, melt butter in a pot.  Add mangoes, ginger and sugar.  Cook about 5-10 minutes until the sugar melts.  Add a splash, or 2, of sparkling wine and reduce to desired consistency.

5.  Remove panna cotta from the refrigerator.  Run a small pairing knife around the edge of the mold and gently dip the mold in a hot water bath, to release the panna cotta.  Invert the panna cotta onto a dessert plate and garnish with mango.

We toasted Lera’s birthday with Novelty Hill Late Harvest 2007!  Happy birthday 🙂

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Breakfast Recipe for Squash and Corn Cakes with Crema

12 Monday Sep 2011

Posted by in Cooking, Recipe, Vegetarian, Zucchini

≈ 1 Comment

I grew up eating zucchini cakes in the summer time.  I was too young to make them myself, so I ended up watching either my parents or my grandmother shred the zucchini, squeeze and drain any excess liquid, and then mix the cake batter with flour and egg.  They fried these cakes in sunflower oil and served them up with a dollop of sour cream.

This is an updated, grown up version of my childhood favorite.  I add crunch and sweetness to these cakes with raw sweet corn.  Cilantro and lime zest are also mixed into the batter for a Southwestern flare.  Instead of plain sour cream, I make my own version of crema – Mexican sour cream.  It is thinner than the traditional sour cream and slightly sour
 – you can achieve this with a simple addition of lime juice.

Squash and Corn Cakes with Crema
(adapted from Whole Foods Market Recipe)

Makes about 12 cakes

Ingredients

2 large eggs

1/3 cup low-fat buttermilk or low-fat milk
2/3 cup All Purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 large zucchini, grated (about 1 1/2 cups)
1/3 cup finely diced onion
1/3 cup chopped cilantro
Zest of 1 lime
2 teaspoons canola oil
1 cup sour cream
2 tablespoon lime juice
1/4 cup chopped cilantro

Directions

1.  In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, cilantro and zest and stir until combined.

2. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary.

3.  For the crema, combine sour cream with lime and cilantro. Season with salt and pepper. Serve crema with the pancakes warm or room temperature.

Enjoy!  Perfect for a morning breakfast or a later afternoon lunch.  Want to get a bit more gourmet?  Serve up a few thin slices of smoked salmon.

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Move Over Crock Pot, There’s a New Machine in Town – Sous Vide

08 Thursday Sep 2011

Posted by in Asparagus, Beef, Cooking, Eggs, Fish, Seattle, Writing/Publishing

≈ 2 Comments

A few days ago, I entered the world of Sous Vide.  If you ever watched an episode of Top Chef, or any other prestigious food competition, you might have heard the term “sous vide” and perhaps know a little bit about it.  Here’s is your chance to learn more information and see the expansive variety of food that can be sous vide.

Let’s start from the beginning.  This was yet another food community event at Myra’s sponsored by Sous Vide Supreme (a local Seattle company) with guest Chef Sharone Hakman (as seen on Master Chef).

Like many cooking terms, the term sous vide is French and is translated to “under vacuum.”  The food is vacuum packed in heavy-duty food grade plastic bags and then submerged in water and cooked under controlled temperature.  Thus, the ability to set it, and forget it (as the time goes by, the temperature continues to be constant, thus the food does not overcook or dry out), which might be reminiscent to a crock pot, but the differences probably stop here.

 
What better way to really understand the sous vide process and its benefits than to taste the food!?  We were in for a treat: the 6 course tasting menu, plus the Wild Hibiscus Spritzer to start.

The first course was Wild King Salmon with Fennel, Radish and Turmeric Butter.
Both fennel and the salmon were cooked in a sous vide machine.  The beauty of this, regardless of whether you like your salmon slightly pink or completely cooked through, you are in control!  Just set your temperature and the machine will do the rest.  For extra flavor, Sharone added sliced lemon and dill along with the salmon inside the vacuumed bag.  For the fennel, which has an anise flavor that mellows out and sweetens as the fennel cooks the desired doneness was al dente.  Prior to placing the fennel on the plate, Sharone seared it on the hot pan to add an extra texture and flavor dimension.
On to the next course: Tender Chicken Breast with English Pea Puree and Crispy Parmesan.

Wouldn’t you agree that cooking chicken is difficult?  Trust me, you don’t want a medium rare chicken breast, nor do you want a leather dry piece of chicken that can not be chewed without the aid of a food processor.  This chicken was, no joke, fork tender!  In a way, it had the texture of a perfectly cooked and tender pork tenderloin.  The peas were also sous vide, with a little bit of butter, salt and pepper.  Notice the beautiful, spring green color – since the peas were not overcooked or overheated, the color was preserved as intended by nature.
Speaking of the green, the next course was Green and White Asparagus with 61 Degree Egg and Brioche Croutons and Truffle Butter.

This screams brunch!  The asparagus is the perfect vessel to dip into the soft egg yolk.  I was happy to use the buttery brioche croutons to soak up the rest of the golden, rich goodness.  To my surprise, the asparagus was still slightly crunchy.  Can you imagine using your sous vide for eggs hollandaise?  Just an idea.
For the next course, I got off my chair and landed a hand in searing short ribs for the Hak’s BBQ Sauce Short Rib Sliders with Cole Slaw, served on Hawaiian rolls.
I had two of these!  I wanted to pack a few more for breakfast.  These were incredible.  The short ribs were cooked for 72 hours yet were still medium rare inside.  Tender, juicy, slightly fatty, coated in Sharone’s own Hak’s BBQ Sauce these would be the ultimate BBQ dish for your next get together.  The tart, vinegary slaw got a topping of crispy bacon bits, both providing the much needed crisp and crunch against the tender meat.  Boy, am I happy I don’t keep kosher!

And as if this was not enough, next came the king of the tasting menu: Coffee and Pepper Crusted Filet with Fig Infused Pinot Noir Reduction.  Perhaps, I shouldn’t be writing this at 10pm, savoring the memories of each delicious bite.

Once out of the sous vide machine, Sharone seasoned the filets with coarsely ground pepper, salt, and coffee grounds (very appropriate for the Seattle audience).  The filets were then seared with rosemary and thyme.  Look at the gorgeous dark mauve color inside, complimented so well by the Pinot Noir reduction.  Oh the lucky people who went home with the leftovers!  By the way, the gorgeous figs that have appeared in several of the photos above, were also sous vide and served with the filets.
And then there was the dessert!  Yes, your sous vide machine can help you through the whole meal, starting with appetizers and going all the way to the dessert.  Sharone treated us to Zinfandel Poached Pears with Saigon Cinnamon and Silan Mascarpone.  The pears were poached in Zinfandel with a bit of honey and cinnamon.
I would’ve loved to have this the next morning for breakfast with a cup of tea.  It was the perfect sweet ending to a lovely, lively, delicious, and educational night!
So ultimately, why sous vide?  Here’s your list of reasons: Simple & Foolproof, Enhanced Natural Flavors, Precise Cooking with Consistent Results, Convenient, Saves Time, and Improves Nutrition.  Be sure to check  Sour Vide Supreme website for more information, recipes, cooking times and temperatures, and more importantly to find out about different sous vide models available.
When it was time to go home, we left with happy stomachs, new friendships, and a bag with Sharone’s BBQ sauce.
I would love to hear about your experiences with cooking sous videvide method.
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Spanish Potato Salad Recipe

06 Tuesday Sep 2011

Posted by in Cooking, Potatoes, Recipe, Salad, Spanish

≈ 4 Comments

I am a big fan of potatoes.  Fried, baked, roasted, mashed, whipped, scalloped, in a hash, in a soup, and even steamed, I honestly can’t imagine my life without them.  My love for potatoes is limitless – I love the starchy, large Idaho potatoes, the delicate fingerling, especially the purple and the red, and the sweet potatoes (but only in savory application).

If you are a mom, you know that you shouldn’t admit to having a favorite child…but secretly, you might have one, right?  Similarly, I would hate to admit my favorite way to eat potatoes, but I do love potato salad!  Growing up, I had the Russian potato salad, which I should be sharing with you soon.  Once in America, I became a fan of the All American Summer Potato Picnic Salad.  But the potato salad love does not stop there!  This time around, my love of potatoes takes us to Spain.

What makes this version Spanish are the ingredients: paprika, Sherry vinegar, Spanish olive oil, capers, and roasted piquillo peppers.

Adapted from Spain Gourmet Tour Magazine.
Ingredients
6-8 new potatoes, diced into 1-inch pieces
1/2 cup mayonnaise
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 garlic clove, grated
1/4 cup capers, roughly chopped
1/4 cup fresh parsley, chopped
1 tablespoon chives, sliced
Salt and pepper to taste
1/2 cup roasted piquillo peppers
1/2 cup Spanish olives, sliced
1/2 cup onion, diced
Spanish paprika (optional)

Directions

1.  Cover potatoes with cold water, add a healthy pinch of salt, and bring to a boil. Lower heat, and simmer until potatoes are tender, about 15 minutes.
2.  While potatoes are cooking, whisk together mayonnaise, olive oil, vinegar, garlic, capers, parsley and chives.  Season with salt and pepper to taste.
3.  Drain potatoes and gently mix with the dressing. Fold piquillo peppers, olives and onion. Taste and adjust with salt and pepper. Cover with plastic wrap and refrigerate. Sprinkle with paprika before serving.

In the mood for more Spanish recipes?  Check out Manchego & Bacon Wrapped Dates and Pork Meat Balls with Piquillo Pepper Sauce.

What’s your favorite way to eat potatoes?

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Saying "I Care" with a Food Care Packet

03 Saturday Sep 2011

Posted by in Seattle, Writing/Publishing

≈ 4 Comments

I must admit, as of lately, life has been interesting.  Interesting, both in the Webster definition of the word and in my definition.  If you know me well enough, you should know what I mean by interesting.  It’s been interesting by definition, by default, by circumstances, by choice and by chance.  Lots of changes took place, and hopefully more, positive and uplifting changes are coming!

Meanwhile, I’ve had moments of doubt, frustration,  and sometimes sadness.  Rather than keeping it completely to myself, I chose to share my feelings with friends and family and ask for help.  Somehow, they chose to ignore my pleas for cash (shocking!) but when I asked for food, they listened!

Soon enough, I had a box at my door from my sister, aka MangoTomato.


What was inside the box?  A perfect combination of sweet and spicy.

The ultimately addictive Blue Diamond Wasabi & Soy Sauce Almonds – to spice up my life.

Popcorn in three different colors – to pop my blues away.  I have already popped the red corn on top of the stove with coconut oil and seasoned with salt, pepper, garlic powder and cumin.

And obviously, lots of chocolate – dark, intense, with orange, and almonds.

Thank you!

Have you sent or received a care package?  What was inside?  Please share!
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