A beautiful day in my neighborhood and as promised, today I will tell you about pumpkin on Marilyn's Table. It's my favorite time of year and the produce is amazing. Today's Table will feature pumpkin in two very different ways. Here is what's on the Table:
Pumpkin Ravioli with Sage Brown Butter Sauce
Spiced Pumpkin Dunking Sticks
Alton Brown's Hot and Spicy Cocoa
The ravioli recipe came from Saveur magazine. However, it appeared to be a bit tedious. So I took some shortcuts. First of all, I did not make pasta dough from scratch. I have found that using wonton skins work very well and the finished dish looks a bit free from. Also I used canned pumpkin (not pie filling) instead of roasting a whole pumpkin.
First comes the filling; onions are sauteed in a bit of EVOO about 10 minutes. Then red pepper flakes are added along with amaretti cookie crumbs, cinnamon, Parmesan cheese, honey, white wine and salt. Cook to combine and then add the canned pumpkin and heat through. Cover and set aside to keep warm.
In a small skillet melt unsalted butter and add the sage leaves and cook until they are crisp. Set this aside as well. Heat a pot of salted water to boiling; dip the wonton skins in the water to soften, just a few seconds will do. Arrange 3 - 5 on a plate and spoon some of the pumpkin filling in the center of each, leaving a bit of the edge. Lay another wonton skin over the filling and press the edges together. Serve the warm sage butter over the top. I really liked this process as well as the dish itself. I expect to prepare more ravioli's using this method.
The cocoa is a dry mix that is mixed and stored in an airtight container. It can then be made one cup at a time. It is rich and creamy with just a bit of a kick. Mix together: powdered sugar, Dutch process cocoa, powdered milk, salt, cornstarch and a pinch or two of cayenne pepper. Fill a mug about half full of the mix and pour boiling water over. Stir and top with whipped cream and a sprinkle of nutmeg. Yum!
The cookies were a bit of a disappointment, but I discovered I had left out an ingredient so it was no wonder they were not what they should have been. Soft unsalted butter is beaten with sugar until thoroughly mixed. Then cinnamon, baking powder, nutmeg, ginger salt and cloves are added and mixed together. In a separate bowl, canned pumpkin, egg and vanilla are combined and added to the butter mixture. Stir in flour with a wooden spoon. Now the dough is to be placed in a pastry bag and piped in a corkscrew motion onto a cookie sheet. Well I found the dough to be to stiff to use the pastry bag so I rolled the dough into 'little cigars' about 4 inches long and put them on the baking sheet. They are to bake 5 - 7 minutes, but since they were not in the shape the recipe called for, I left them a bit longer. While they cool a glaze is made to drizzle over the cookie. Cream cheese, butter, are mixed together. lemon and orange peel are grated and added with some lemon juice. Powdered sugar and milk are added until the glaze is of a consistency that will drizzle over the cooled cookies. I grated more orange peel over the glaze. I will work with this again, being sure to put in ALL the ingredients. Perhaps they will come out lighter and more of a dunking consistency.
All in all the meal was good and perfect for the weather and time of year. I will be taking next week off from cooking. I will be in Kohler, Wisconsin for the Food/Wine Experience and will see demonstrations by two of my favorite PBS chefs. It's one of my favorite events and Kohler is a lovely town. Have a good week and I will tell you about it in the following week.
Tuesday, October 16, 2012
Tuesday, October 9, 2012
Oktoberfest
The Autumn season brings us many things. Some of my favorite foods arrive on the scene both in the farmers markets and in the supermarkets. Halloween, homecoming parades and football games, corn mazes, hayrides and apple picking come to mind. One of the big foodie events is Oktoberfest. Typically the food involves brats and sauerkraut, candy apples and cider. However, I decided to do different foods for Marilyn's Table. Here is what we had:
German Rouladen
Cabbage and Potato Saute
Black Forest Tart
I have never made a Rouladen and was surprised as to how simple it was. A flank steak is pounded flat and cut in rectangles. One side is painted with stone ground mustard. Sliced deli ham, onion slices and dill pickle spear are arranged on top. The meat is rolled and secured with string. Saute in a bit of oil/butter mix and when rolls are browned pour over an inch or so of good beef stock. Cover and simmer for and hour and a half until meat is tender.
While the meat is cooking, saute diced onion in a bit of butter until soft. Stir in shredded savoy cabbage and cook until wilted. Add sliced cooked canned potatoes. When heated through, stir in diced deli ham, red wine vinegar, salt and pepper. Add a bit of water and cook about 10 minutes.
To serve, spoon some of the cabbage mixture on a plate and place a meat roll on top. Spoon some of the broth over the top. Garnish with chopped parsley for some color.
Dessert was a classic Black Forest Tart. I changed the recipe up a bit, and downsized it as well. In the bottom of a mini spring form pan, press crushed chocolate thin cookies with a bit of butter added. Melt some dark chocolate over a low heat until it is completely melted. Cream powdered sugar with half a package of cream cheese and stir in the chocolate. Add some cherry pie filling and pour mixture into the crust. Chill in refrigerator. When ready to serve spoon some cherry pie filling over the tart and top with some whipped cream. Sprinkle with additional cookie crumbs. More pie filling can be spooned around each slice.
I found some Oktoberfest beer from Capital Brewery in Middleton Wisconsin and served it with the meal. A heavier meal than my usual, but very tasty. The beer was perfect with the food, I wish I had purchased more than one bottle. Still time.....
I have a lot of Autumn harvest recipes. I'm thinking that I might just feature some of them in the weeks to come. Perhaps not as a meal, but as special foods of the season. So in the next weeks look for recipes featuring apples, pumpkin, and squash. Get out and enjoy the crisp weather and the rapidly changing leaves.
German Rouladen
Cabbage and Potato Saute
Black Forest Tart
I have never made a Rouladen and was surprised as to how simple it was. A flank steak is pounded flat and cut in rectangles. One side is painted with stone ground mustard. Sliced deli ham, onion slices and dill pickle spear are arranged on top. The meat is rolled and secured with string. Saute in a bit of oil/butter mix and when rolls are browned pour over an inch or so of good beef stock. Cover and simmer for and hour and a half until meat is tender.
While the meat is cooking, saute diced onion in a bit of butter until soft. Stir in shredded savoy cabbage and cook until wilted. Add sliced cooked canned potatoes. When heated through, stir in diced deli ham, red wine vinegar, salt and pepper. Add a bit of water and cook about 10 minutes.
To serve, spoon some of the cabbage mixture on a plate and place a meat roll on top. Spoon some of the broth over the top. Garnish with chopped parsley for some color.
Dessert was a classic Black Forest Tart. I changed the recipe up a bit, and downsized it as well. In the bottom of a mini spring form pan, press crushed chocolate thin cookies with a bit of butter added. Melt some dark chocolate over a low heat until it is completely melted. Cream powdered sugar with half a package of cream cheese and stir in the chocolate. Add some cherry pie filling and pour mixture into the crust. Chill in refrigerator. When ready to serve spoon some cherry pie filling over the tart and top with some whipped cream. Sprinkle with additional cookie crumbs. More pie filling can be spooned around each slice.
I found some Oktoberfest beer from Capital Brewery in Middleton Wisconsin and served it with the meal. A heavier meal than my usual, but very tasty. The beer was perfect with the food, I wish I had purchased more than one bottle. Still time.....
I have a lot of Autumn harvest recipes. I'm thinking that I might just feature some of them in the weeks to come. Perhaps not as a meal, but as special foods of the season. So in the next weeks look for recipes featuring apples, pumpkin, and squash. Get out and enjoy the crisp weather and the rapidly changing leaves.
Tuesday, October 2, 2012
Comfort Food
Looking out the window, it is clear that fall is upon us. The leaves are beginning to change quickly. I fear that the color season will be short because the summer was so hot and dry. And next week is the last of my farmers market. I will have to make a trip to stock up on the fresh produce to use for next weeks table and perhaps to freeze. This week I pulled out my crock pot for the first time and used my first can of pumpkin. Here is what was on Marilyn's Table.
Coffee Braised Short Ribs with Cheesy Polenta
Tuscan Kale Caesar Slaw
Gingersnap Crumble Pumpkin Parfaits
I have never had much luck with short ribs, but this recipe sounded like it might be a winner. My first suggestion is that you not purchase boneless short ribs.(I did because it was all they had) There is not enough fat on them and cooking on the bone always makes for better flavor. The ribs are sauteed in a skillet until brown, turning them on all sides. Drain them on a paper towel lined plate. Add white wine and strong coffee to the skillet and simmer, scraping up the brown bits from the bottom of the pan. Put chopped onion and minced garlic in the bottom of a slow cooker. Mix in salt, chili powder and oregano. Transfer the ribs to the slow cooker and pour the wine/coffee mixture over. Cook on high for about 3 1/2 hours. Uncover and cook until ribs are falling off the bone.
I used instant polenta and followed the recipe on the container. At the end of the cooking time I added grated Parmesan and stirred in until melted. Serve the ribs and a bit of the onion sauce over the polenta. This is a rich dish so I decided to soften the richness with a simple salad.
The market had some excellent looking kale. I cut it into thin strips to serve. The dressing is lemon juice, anchovy paste, garlic, Dijon mustard and EVOO. Shake it in a covered jar and add Parmesan cheese, salt and pepper to taste. Drizzle over the strips of kale and top with sliced hard boiled egg. I particularly like the dressing and the leftover kale went into a pot of vegetable soup.
This dessert was the first of a lot of pumpkin recipes in my 'in the wings' box in the kitchen. The canned pumpkin (not pie filling) is mixed with brown sugar, pumpkin pie spice, and a dash of salt. A quart of softened vanilla ice cream or frozen yogurt is mixed in and chilled in the refrigerator. Gingersnaps are crushed and stirred in a bowl with melted butter. They harden nicely on the counter. Parfait glasses are filled with the pumpkin mixture, topped with broken up gingersnap crumble and set in the freezer to set. To serve, the gingersnap crumble is spooned over the top and whipped cream goes over the crumble. I garnished with more of the crumble, but a sprinkle of pumpkin spice would be nice as well.
All in all it was an OK dinner. The short ribs were a bit chewy, but the polenta and the sauce worked well with them. The salad cut through the richness of the the entree. The star was the parfait. I have used pumpkin mixed with ice cream before as a pie filling, but this was a good choice.
I am thinking that next week will be Oktoberfest at the Table. Stop by and see what is served. Have a good week and stay warm.
Coffee Braised Short Ribs with Cheesy Polenta
Tuscan Kale Caesar Slaw
Gingersnap Crumble Pumpkin Parfaits
I have never had much luck with short ribs, but this recipe sounded like it might be a winner. My first suggestion is that you not purchase boneless short ribs.(I did because it was all they had) There is not enough fat on them and cooking on the bone always makes for better flavor. The ribs are sauteed in a skillet until brown, turning them on all sides. Drain them on a paper towel lined plate. Add white wine and strong coffee to the skillet and simmer, scraping up the brown bits from the bottom of the pan. Put chopped onion and minced garlic in the bottom of a slow cooker. Mix in salt, chili powder and oregano. Transfer the ribs to the slow cooker and pour the wine/coffee mixture over. Cook on high for about 3 1/2 hours. Uncover and cook until ribs are falling off the bone.
I used instant polenta and followed the recipe on the container. At the end of the cooking time I added grated Parmesan and stirred in until melted. Serve the ribs and a bit of the onion sauce over the polenta. This is a rich dish so I decided to soften the richness with a simple salad.
The market had some excellent looking kale. I cut it into thin strips to serve. The dressing is lemon juice, anchovy paste, garlic, Dijon mustard and EVOO. Shake it in a covered jar and add Parmesan cheese, salt and pepper to taste. Drizzle over the strips of kale and top with sliced hard boiled egg. I particularly like the dressing and the leftover kale went into a pot of vegetable soup.
This dessert was the first of a lot of pumpkin recipes in my 'in the wings' box in the kitchen. The canned pumpkin (not pie filling) is mixed with brown sugar, pumpkin pie spice, and a dash of salt. A quart of softened vanilla ice cream or frozen yogurt is mixed in and chilled in the refrigerator. Gingersnaps are crushed and stirred in a bowl with melted butter. They harden nicely on the counter. Parfait glasses are filled with the pumpkin mixture, topped with broken up gingersnap crumble and set in the freezer to set. To serve, the gingersnap crumble is spooned over the top and whipped cream goes over the crumble. I garnished with more of the crumble, but a sprinkle of pumpkin spice would be nice as well.
All in all it was an OK dinner. The short ribs were a bit chewy, but the polenta and the sauce worked well with them. The salad cut through the richness of the the entree. The star was the parfait. I have used pumpkin mixed with ice cream before as a pie filling, but this was a good choice.
I am thinking that next week will be Oktoberfest at the Table. Stop by and see what is served. Have a good week and stay warm.
Wednesday, September 26, 2012
Welcoming Autumn
My favorite time year has arrived....Autumn or Fall, whichever you prefer. I am inspired to really cook something comforting and hearty. Unlike Summer when cooking anything that isn't served cold is a trial. Over the last weeks many of my friends and family have talked about pots of chili. I love chili and decided that would be on the table this week. I found a new recipe and was anxious to try it. Here is what was on Marilyn's Table this week:
Al Roker's Spectacular Chili
Bruschetta with Olives, Artichokes, Ricotta and Prosciutto
First comes the chili. This particular one is considered 'healthy' for several reasons. Minimal oil, very lean meat, lots of beans and some exceptional tomatoes. There are two kinds of meat, the first is chuck steak. Chuck has a lot of flavor, but needs to be cooked longer. My supermarket had it in packages that were bite sized pieces with all the fat and gristle cut off. Perfect so I didn't have to spend a lot of time trimming and dicing. The second meat was mild Italian sausage, with the casings removed. If you are so inclined, the sausage also comes in a hot spicy variety. The meat is browned in a couple of teaspoons of oil until browned. It is removed from the pan with a slotted spoon and all but a teaspoon of fat is removed. Onions and garlic are added to the pan and cooked until softened. The spices are added to the pan and they are cumin, smoked paprika and chili powder stirring until the onions are coated. Then comes a very large can of tomatoes. If you watch any of the television chefs, they rave about San Marzano tomatoes. I found them in the store and wondered if they really made a difference. Since I really liked this chili, I can't help but think the tomatoes made the difference. The meat goes back in the pan and simmered for about 1 1/2 hours. There are three kinds of beans, which I rinsed and drained before adding to the pot. I used pinto beans, dark red kidney beans and great northern beans. This simmers for another half hour. What I found interesting is that no salt or pepper are added during the cooking. A pinch over a bowl before serving was all I used. The toppings I used were Greek yogurt and some reduced fat shredded cheese. I have not had a chili I have enjoyed more in a long time. It's almost gone and I look forward to it again come those cold winter days ahead.
With chili I like to have some crusty bread for soaking up any juices. I have a new kitchen toy that is a stove top toaster. It lays flat on the burner and smaller slices of bread toast very nicely. I used an Italian baguette and cut it in half inch diagonal pieces. A mixture of chopped Calamata olives, diced tomato, diced marinated artichokes, diced onion, garlic, parsley, basil, oregano, bread crumbs and Ricotta cheese is mixed in a bowl. Just a pinch of salt and pepper. The mixture is spooned on the toasted bread slices and ribbons of prosciutto are the garnish. This was a nice side for the chili. However, the topping fell off in the chili.....not necessarily a bad thing, but I only used one to dip into the chili. The rest were consumed alone.
This was a great start to cold weather cooking and I look forward to more in the months to come. This week I will get out my crock pot. A recipe for short ribs has appeared from my file and if I don't have to take out a loan to purchase them, they will be on the table next week.
Have a great rest of the week and stop by next week to see if the short ribs are on the table. Enjoy the cooler weather and the changing of the leaves.
Al Roker's Spectacular Chili
Bruschetta with Olives, Artichokes, Ricotta and Prosciutto
First comes the chili. This particular one is considered 'healthy' for several reasons. Minimal oil, very lean meat, lots of beans and some exceptional tomatoes. There are two kinds of meat, the first is chuck steak. Chuck has a lot of flavor, but needs to be cooked longer. My supermarket had it in packages that were bite sized pieces with all the fat and gristle cut off. Perfect so I didn't have to spend a lot of time trimming and dicing. The second meat was mild Italian sausage, with the casings removed. If you are so inclined, the sausage also comes in a hot spicy variety. The meat is browned in a couple of teaspoons of oil until browned. It is removed from the pan with a slotted spoon and all but a teaspoon of fat is removed. Onions and garlic are added to the pan and cooked until softened. The spices are added to the pan and they are cumin, smoked paprika and chili powder stirring until the onions are coated. Then comes a very large can of tomatoes. If you watch any of the television chefs, they rave about San Marzano tomatoes. I found them in the store and wondered if they really made a difference. Since I really liked this chili, I can't help but think the tomatoes made the difference. The meat goes back in the pan and simmered for about 1 1/2 hours. There are three kinds of beans, which I rinsed and drained before adding to the pot. I used pinto beans, dark red kidney beans and great northern beans. This simmers for another half hour. What I found interesting is that no salt or pepper are added during the cooking. A pinch over a bowl before serving was all I used. The toppings I used were Greek yogurt and some reduced fat shredded cheese. I have not had a chili I have enjoyed more in a long time. It's almost gone and I look forward to it again come those cold winter days ahead.
With chili I like to have some crusty bread for soaking up any juices. I have a new kitchen toy that is a stove top toaster. It lays flat on the burner and smaller slices of bread toast very nicely. I used an Italian baguette and cut it in half inch diagonal pieces. A mixture of chopped Calamata olives, diced tomato, diced marinated artichokes, diced onion, garlic, parsley, basil, oregano, bread crumbs and Ricotta cheese is mixed in a bowl. Just a pinch of salt and pepper. The mixture is spooned on the toasted bread slices and ribbons of prosciutto are the garnish. This was a nice side for the chili. However, the topping fell off in the chili.....not necessarily a bad thing, but I only used one to dip into the chili. The rest were consumed alone.
This was a great start to cold weather cooking and I look forward to more in the months to come. This week I will get out my crock pot. A recipe for short ribs has appeared from my file and if I don't have to take out a loan to purchase them, they will be on the table next week.
Have a great rest of the week and stop by next week to see if the short ribs are on the table. Enjoy the cooler weather and the changing of the leaves.
Tuesday, September 18, 2012
A Ducky Weekend
It's getting to be that time of year.....my favorite. Fall!! There is a bit of color in the leaves, a nip in the air and lots of Canada Geese on our lake. I enjoy duck when the cooler weather comes. This is what is on Marilyn's Table this week:
Farmers Market Chopped Salad
Duck breasts a l'Orange
Almond Meringue Cookies with Peaches
I love the salad and expect to prepare it more often, perhaps swapping out some of the ingredients. Everything is raw. This one had snow peas, yellow bell pepper, zucchini, yellow squash, golden beets, chopped watercress and scallions. Everything was cut in thin strips and tossed together with a creamy lemon dressing. The dressing is fresh lemon juice, light mayonnaise, canola oil and salt and pepper. Lot of crunch and the dressing will be repeated often on other salads.
Since I could not find individual duck breasts. I purchased a whole duck and with my trusty boning knife took it apart. I froze the leg/thigh portions and used the breasts for the table. I roasted the carcass and then used it to make duck broth. That joined the leg/thigh portions in the freezer. The breasts are scored on the fat side and slow cooked in a skillet to render off the fat. The fat is drained off (and now is in my refrigerator) Lots of things, potatoes in particular, are excellent when cooked in duck fat. The breasts are returned to the skillet and cooked until the doneness (not sure if that's a word) you prefer. I like medium rare. While the breasts cook the orange sauce is made with a sugar syrup, red wine vinegar, duck stock, orange juice, a bit of butter and salt and pepper. After the sauce is thickened, orange segments are added and blanched orange peel. It is just sweet enough to cut what little duck fat remains on the breasts. Next time I will use cherries in place of the orange.
Now for dessert......probably not something I will make again. Almonds are ground and added with sugar and vanilla to beaten egg whites. The cook in a slow oven for about 2 hours until crisp. They are spread with a butter cream made with sugar, egg yolks, butter and vanilla. The butter cream is covered with sliced peaches, another meringue, more butter cream, whipped cream and toasted almonds. Makes my teeth itch just thinking about it. It was way too sweet for my palate.
The weather for next weekend is supposed to be very fallish (not a word either). A lot of my friends and family prepared chili last weekend, so I will follow their lead and chili will be on Marilyn's Table next week along with some type of bread. Enjoy the cooler weather and do stop by next week
Farmers Market Chopped Salad
Duck breasts a l'Orange
Almond Meringue Cookies with Peaches
I love the salad and expect to prepare it more often, perhaps swapping out some of the ingredients. Everything is raw. This one had snow peas, yellow bell pepper, zucchini, yellow squash, golden beets, chopped watercress and scallions. Everything was cut in thin strips and tossed together with a creamy lemon dressing. The dressing is fresh lemon juice, light mayonnaise, canola oil and salt and pepper. Lot of crunch and the dressing will be repeated often on other salads.
Since I could not find individual duck breasts. I purchased a whole duck and with my trusty boning knife took it apart. I froze the leg/thigh portions and used the breasts for the table. I roasted the carcass and then used it to make duck broth. That joined the leg/thigh portions in the freezer. The breasts are scored on the fat side and slow cooked in a skillet to render off the fat. The fat is drained off (and now is in my refrigerator) Lots of things, potatoes in particular, are excellent when cooked in duck fat. The breasts are returned to the skillet and cooked until the doneness (not sure if that's a word) you prefer. I like medium rare. While the breasts cook the orange sauce is made with a sugar syrup, red wine vinegar, duck stock, orange juice, a bit of butter and salt and pepper. After the sauce is thickened, orange segments are added and blanched orange peel. It is just sweet enough to cut what little duck fat remains on the breasts. Next time I will use cherries in place of the orange.
Now for dessert......probably not something I will make again. Almonds are ground and added with sugar and vanilla to beaten egg whites. The cook in a slow oven for about 2 hours until crisp. They are spread with a butter cream made with sugar, egg yolks, butter and vanilla. The butter cream is covered with sliced peaches, another meringue, more butter cream, whipped cream and toasted almonds. Makes my teeth itch just thinking about it. It was way too sweet for my palate.
The weather for next weekend is supposed to be very fallish (not a word either). A lot of my friends and family prepared chili last weekend, so I will follow their lead and chili will be on Marilyn's Table next week along with some type of bread. Enjoy the cooler weather and do stop by next week
Tuesday, August 28, 2012
Happy Birthday Julia!
Last week would have been the 100th birthday of Julia Child. Her book on French cooking is a cooking class between covers. Julia played a major part in the interest of French cuisine in the U.S.. Along with Julia came Jacques Pepin. They did a number of television programs showing their very different points of view on French cooking; much like a comedy routine. Several other chefs have entered into the world of French cooking. Dorie Greenspan, Laura Calder and even Ina Garten has a French cookbook.. Marilyn's Table this week is my voyage into French cuisine:
Swordfish en Papillote
Salade Chevre Figue
Lemon Berry Crepes
I have only done fish in parchment paper in cooking classes so this was my first attempt at home. It came out very well if I do say so. The fish is placed in the center of a heart shaped piece of parchment paper. I chose seasonal vegetables to go in with it. I used heirloom baby tomatoes, shallots, sliced zucchini, fresh corn kernels and fava beans. I lightly salted the mixture and added a spoonful of home made pesto before sealing the packet. It roasts in the oven for about half an hour. Serve the packet on a plate; cuta cross in the paper so the packet can be folded back to show the fish and vegetables. The aroma was lovely.
Along with the fish, I made a salad of fresh figs, cut in quarters. A spoon of herbed goat cheese is put in the center of the fig and it is served on chopped kale with walnuts pieces. A dressing of EVOO, vinegar (I used a fig vinegar from Olive Tap in Long Grove) and seasonings to drizzle over all. It complimented the fish very well.
Crepes are a French tradition and served in many ways. My last attempt, years ago, was not a good one; this one went better. As always the first couple went in the garbage and then they started coming out correctly. Eggs, milk, melted butter, flour, sugar and salt are whipped into a thin batter. In a small non-stick pan, spray a bit of canola oil and add about 3 tablespoons of the batter. Swirl the batter around until the crepe is very thin. Turn over once until both sides are lightly browned. Stack them under paper towels until all are done. They were folded into thirds and arranged on a plate. A squeeze of lemon juice over the top with lemon slices, raspberries and a dusting of powder sugar. At least it was supposed to be a dusting. The bag slipped and most of the bag went on the floor. But they were a lightly sweet ending to a successful meal.
I plan to venture into the French cuisine more often, but next week is Labor Day and BBQ will be on the table. Stop by.....when you smell the ribs cooking, dinner won't be far behind. Have a good week and if you are on the road, drive safely.
Swordfish en Papillote
Salade Chevre Figue
Lemon Berry Crepes
I have only done fish in parchment paper in cooking classes so this was my first attempt at home. It came out very well if I do say so. The fish is placed in the center of a heart shaped piece of parchment paper. I chose seasonal vegetables to go in with it. I used heirloom baby tomatoes, shallots, sliced zucchini, fresh corn kernels and fava beans. I lightly salted the mixture and added a spoonful of home made pesto before sealing the packet. It roasts in the oven for about half an hour. Serve the packet on a plate; cuta cross in the paper so the packet can be folded back to show the fish and vegetables. The aroma was lovely.
Along with the fish, I made a salad of fresh figs, cut in quarters. A spoon of herbed goat cheese is put in the center of the fig and it is served on chopped kale with walnuts pieces. A dressing of EVOO, vinegar (I used a fig vinegar from Olive Tap in Long Grove) and seasonings to drizzle over all. It complimented the fish very well.
Crepes are a French tradition and served in many ways. My last attempt, years ago, was not a good one; this one went better. As always the first couple went in the garbage and then they started coming out correctly. Eggs, milk, melted butter, flour, sugar and salt are whipped into a thin batter. In a small non-stick pan, spray a bit of canola oil and add about 3 tablespoons of the batter. Swirl the batter around until the crepe is very thin. Turn over once until both sides are lightly browned. Stack them under paper towels until all are done. They were folded into thirds and arranged on a plate. A squeeze of lemon juice over the top with lemon slices, raspberries and a dusting of powder sugar. At least it was supposed to be a dusting. The bag slipped and most of the bag went on the floor. But they were a lightly sweet ending to a successful meal.
I plan to venture into the French cuisine more often, but next week is Labor Day and BBQ will be on the table. Stop by.....when you smell the ribs cooking, dinner won't be far behind. Have a good week and if you are on the road, drive safely.
Wednesday, August 22, 2012
A Celebration of Plums
One of the many things I love about summer is the availability of stone fruits and berries. This week I celebrate plums. This is what is on Marilyn's Table:
Almond Crusted Chicken with Plum Chutney
Avocado Vegetables Lettuce Wraps
Plum Shortcakes on Basil Parmesan Biscuits
All of these are very simple. Onion, jalapeno, chopped plums, brown sugar, cider vinegar, curry powder and ground ginger are sauteed until the plums are soft. Remove from heat and cool to room temperature. The chicken pieces (skin on or off, your choice) are seasoned with salt and pepper and brought to room temperature. The outside is then brushed with Dijon mustard and rolled in finely chopped almonds. The pieces are baked on a rack in a foil lined pan until juices run clear. The pieces are served with a spoonful or two of the chutney. I really liked the tartness of the chutney, the crunch of the almond crust and the juiciness of the chicken.
The vegetable wraps were sort of semi-successful. Avocado is mashed and seeded chopped tomatoes, diced jalapeno, diced onion, garlic and fresh corn cut from the cob are stirred in. Juice from a lime is added along with salt and pepper. A couple of tablespoons are spooned onto a lettuce leaf and wrapped into a packet. I would not use romaine again as it falls apart, probably iceberg would work better. I would also use some different vegetables for more texture.
The biscuits were a simple baking powder mix: flour, sugar, baking powder, salt and chilled butter are mixed together. Chopped basil and grated Parmesan are stirred in. Egg and milk are mixed and then added to the flour mixture. I patted the dough into a round about an inch thick. Two inch circles are cut out and baked on a parchment covered baking sheet until the tops are browned. These have a very nice flavor and can be used in many ways other than shortcakes. I had leftovers with jam for breakfast and again with my tea in the evening.
The sauce for the shortcake is simple; thinly sliced plums with a pint of blackberries are put in a bowl. Add a pinch of salt and sugar to taste. Squeeze an inch piece of fresh ginger over the fruit and let sit at room temperature for an hour or so. The biscuit is split, the fruit spooned over and a sauce of Greek vanilla yogurt is spooned over the fruit. I added a spoon full of brandy to the yogurt and with a sprig of mint the dessert looked great (tasted great as well)
This was a very nice summer meal. The plums were perfect, but I can see using any number of other stone fruits and berries. I am not sure about this weeks meal. We shall see what the farmers market has to offer. Have a good rest of the week. It's supposed to warm up again. I am ready for fall.
Almond Crusted Chicken with Plum Chutney
Avocado Vegetables Lettuce Wraps
Plum Shortcakes on Basil Parmesan Biscuits
All of these are very simple. Onion, jalapeno, chopped plums, brown sugar, cider vinegar, curry powder and ground ginger are sauteed until the plums are soft. Remove from heat and cool to room temperature. The chicken pieces (skin on or off, your choice) are seasoned with salt and pepper and brought to room temperature. The outside is then brushed with Dijon mustard and rolled in finely chopped almonds. The pieces are baked on a rack in a foil lined pan until juices run clear. The pieces are served with a spoonful or two of the chutney. I really liked the tartness of the chutney, the crunch of the almond crust and the juiciness of the chicken.
The vegetable wraps were sort of semi-successful. Avocado is mashed and seeded chopped tomatoes, diced jalapeno, diced onion, garlic and fresh corn cut from the cob are stirred in. Juice from a lime is added along with salt and pepper. A couple of tablespoons are spooned onto a lettuce leaf and wrapped into a packet. I would not use romaine again as it falls apart, probably iceberg would work better. I would also use some different vegetables for more texture.
The biscuits were a simple baking powder mix: flour, sugar, baking powder, salt and chilled butter are mixed together. Chopped basil and grated Parmesan are stirred in. Egg and milk are mixed and then added to the flour mixture. I patted the dough into a round about an inch thick. Two inch circles are cut out and baked on a parchment covered baking sheet until the tops are browned. These have a very nice flavor and can be used in many ways other than shortcakes. I had leftovers with jam for breakfast and again with my tea in the evening.
The sauce for the shortcake is simple; thinly sliced plums with a pint of blackberries are put in a bowl. Add a pinch of salt and sugar to taste. Squeeze an inch piece of fresh ginger over the fruit and let sit at room temperature for an hour or so. The biscuit is split, the fruit spooned over and a sauce of Greek vanilla yogurt is spooned over the fruit. I added a spoon full of brandy to the yogurt and with a sprig of mint the dessert looked great (tasted great as well)
This was a very nice summer meal. The plums were perfect, but I can see using any number of other stone fruits and berries. I am not sure about this weeks meal. We shall see what the farmers market has to offer. Have a good rest of the week. It's supposed to warm up again. I am ready for fall.
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