Happy St. Patty's Day to Yah!
This is just a bit of a twist to a dish a few of us enjoy but once a year.
You know that little packet of herbs/spices that comes wuith your corned beef brisket? Truth is, you don't need to use it. Sure its 'traditional,' at least in this country for the past umpteen years, but you can experiment a bit.
Here's a few suggestions to change-up this meal a bit:
Try different herbs and spices:I've used the following, but you can try anything.
Indian Spices: put in what you like -- ground coriander, cumin, tumeric, cinnamon (this gave it a nice flavor! Just a hint), cardamon, etc.
French: Just made some with Bouquet Garni which if you add the cabbage and potatoes to the brisket a half hour or so before the end, helps additionally flavor them.
Haven't tried it yet but Cajun spices; Thai spices; etc, might be fun as well.
HINT: don't add salt -- there's plenty in that corned beef.
Another hint: want a tender, not much effort in the kitchen, corned beef, potatoes, and cabbage? Try that slow cooker you probably haven't dredged out in several years:
Cover the brisket with water; add spices of your choice; start on high for a couple of hours; then down to low for rest of day; or if your cooker is like mine and cooks to hot on low -- after a few more hours turn it to warm until ready to add potatoes. Add the spuds about an hour before serving,and crank heat back up to low (or high depending on your cooker); then add the cabbage a half hour before. [NOTE: vary time depending on how you like your cabbage -- I tend to like 'southern' cabbage, which is overly cooked and soft. The one vegetable that I think does well cooking it past respectability.]
Spoon out vegies and slice brisket -- ENJOY!
Thursday, March 10, 2011
Saturday, December 25, 2010
Smores Souffle
Truthfully I got this idea from a restaurant in Florida. The meal was unmemorable, but when we first sat down the waiter told us that the place specialized in souffles and he went through a list of the types they offered -- one was a Smores Souffle. We didn't have any souffle, but I was intrigued by the idea and told my wife I would create one when we got home -- the opportunity presented itself soon thereafter when she had some ladies over for a small holiday party. So here is what I did:
Joe's Smores Souffle
I made five individual souffles. To make a large souffle use a few more egg whites (7- 8). You shouldn't have to change the amount of chocolate and will likely only use a bit more marshmallow fluff.
5 Lg eggs separated
About 4-5 graham crackers -- pulverized in processor
1/2 cup of sugar or to taste
butter for white sauce (tablespoon or so)
flour for white sauce (tablespoon or so)
1 cup heated milk (I used 1%)
One container marshmallow fluff (7 ozs or so)
One large (4 oz) Hershey's brand chocolate bar (I decided to go with the original)
Optional: dash or two of Cream of Tartar
butter for buttering molds
5 small ramekins
If you haven't read my previous blog on souffles, you might want to start there. But trust me, souffles are EASY.
Prepare ramekins ahead of time by buttering and then sprinkling with the graham cracker crumbs. Preheat oven to 350 degrees.
When you have all ingredients ready to go, start with the white sauce. Heat butter over medium flame until melted; stir in flour until blended. Raise heat to med-high and then stir in hot milk. It should thicken right away. Then add sugar and blend well until absorbed. Reduce heat to medium. Mix in two or three of the egg yolks to thicken a bit further and to enrich the sauce. Then break the chocolate bar into pieces and add them to the sauce and stir until they have all been added and are nicely melted.
At this point I truly had to begin the creative part. I decided to add about half the container of the marshmallow fluff to the sauce. I did this by tablespoons and stirred only enough for it to begin to break into clumps. I didn't want the clumps to completely melt at this stage and become incorporated into the chocolate.
Now turn off the heat, remove from burner, and whip the egg whites until soft peaks form (can add cream of tartar while whipping -- helps hold the rise). Blend 1/3rd of egg whites into sauce well, then fold gently remaining egg whites into mixture. Gently spoon mixture into ramekins until full (may puff up a bit above rim which is okay). At this point I added a large dollop of marshmallow gently to the center top of each filled ramekin.
Place these in 350 oven and watch them burst! 10-15 minutes. Mine came up out of the ramekins and formed an amazing mushroom-like shape with the melted ball of marshmallow in the center. These were GREAT!
Optional: sprinkle some more graham cracker crumbs on top when they are done.
Variation: I might try marshmallows themselves the next time. See how that differs from using fluff.
Enjoy!
Joe Koob
Next: Moroccan Fusion Dinner
Joe's Smores Souffle
I made five individual souffles. To make a large souffle use a few more egg whites (7- 8). You shouldn't have to change the amount of chocolate and will likely only use a bit more marshmallow fluff.
5 Lg eggs separated
About 4-5 graham crackers -- pulverized in processor
1/2 cup of sugar or to taste
butter for white sauce (tablespoon or so)
flour for white sauce (tablespoon or so)
1 cup heated milk (I used 1%)
One container marshmallow fluff (7 ozs or so)
One large (4 oz) Hershey's brand chocolate bar (I decided to go with the original)
Optional: dash or two of Cream of Tartar
butter for buttering molds
5 small ramekins
If you haven't read my previous blog on souffles, you might want to start there. But trust me, souffles are EASY.
Prepare ramekins ahead of time by buttering and then sprinkling with the graham cracker crumbs. Preheat oven to 350 degrees.
When you have all ingredients ready to go, start with the white sauce. Heat butter over medium flame until melted; stir in flour until blended. Raise heat to med-high and then stir in hot milk. It should thicken right away. Then add sugar and blend well until absorbed. Reduce heat to medium. Mix in two or three of the egg yolks to thicken a bit further and to enrich the sauce. Then break the chocolate bar into pieces and add them to the sauce and stir until they have all been added and are nicely melted.
At this point I truly had to begin the creative part. I decided to add about half the container of the marshmallow fluff to the sauce. I did this by tablespoons and stirred only enough for it to begin to break into clumps. I didn't want the clumps to completely melt at this stage and become incorporated into the chocolate.
Now turn off the heat, remove from burner, and whip the egg whites until soft peaks form (can add cream of tartar while whipping -- helps hold the rise). Blend 1/3rd of egg whites into sauce well, then fold gently remaining egg whites into mixture. Gently spoon mixture into ramekins until full (may puff up a bit above rim which is okay). At this point I added a large dollop of marshmallow gently to the center top of each filled ramekin.
Place these in 350 oven and watch them burst! 10-15 minutes. Mine came up out of the ramekins and formed an amazing mushroom-like shape with the melted ball of marshmallow in the center. These were GREAT!
Optional: sprinkle some more graham cracker crumbs on top when they are done.
Variation: I might try marshmallows themselves the next time. See how that differs from using fluff.
Enjoy!
Joe Koob
Next: Moroccan Fusion Dinner
Saturday, December 11, 2010
Seafood Chowder
Seafood chowder
This is a great time of year for soup and chowder. Enjoy the warmth it brings to the table. I'm going to serve this with Popovers -- I'll give you that recipe on the next blog.
Since I haven't actually made this yet -- later today -- I'll tell you what I intend to do. Just be aware that I might actually tweak this as I go. One never knows what the creative juices might add to the pot during the actual process.
Ingredients:
Clams -- one cup small clams or lg. clams chopped -- I like large pieces. [If you steam the clams open yourself, do so in a small amount of liquid and save the liquid for the chowder (make sure you strain it through a fine sieve and preferably a linen towel or at least cheesecloth).
Fish -- about 1/2 a pd or so; almost any white fish with firm flesh will do -- I'm going to use Stripper bass I caught off N.J.
Shrimp -- 1/2 a pound, chopped in a large dice
One Idaho or other firm potato (about 1/2 a pound, peeled and chopped in small dice)
Peas or Corn or both (Veggies added can be to your own taste and the season, almost anything goes that doesn't take away from the rich broth and flavor of the fish)
Celery, fine to medium chop -- to taste (1/2 a cup)
Onions, fine to medium chop -- to taste (1/2 a cup)
Garlic (optional, couple of cloves minced)
One small bay leaf
pinch or two of thyme
large pinch or two of parsley, or fresh chopped -- couple of tablespoons
Salt and pepper to taste [NOTE! Seafood can be salty on its own; this is one of those times I actually taste the broth before adding to the pot.]
Fish broth and/or clam broth, a quart or so (quantity dependent on how much chowder you want and how thick with ingredients you want it).
Milk or Cream (Cream obviously adds calories and cholesterol)
A bit of butter (your choice to add for flavor, or not)
Thickener [Note: I like a THICK chowder, so I typically thicken it near end of cooking time. You can argue about what to use -- I use flour, typically, but try to keep it to a tablespoon or so. Corn starch or even egg yolks (more cholesterol) can also be used.]
This is simple to make once you have all the ingredients ready. Saute onions, celery, and garlic (if used) in butter or olive oil until translucent. [Note: browning these veggies more will change the flavor and add a richness to the broth -- your choice]. Put everything in the pot, including the celery/onion mixture, but NOT the rest of the veggies and reserve some of the milk or cream. Simmer for an hour or more on very low heat in a nice heavy pan(should just barely roil in center of pot). I like to give it a couple of hours for everything to blend.
This next part is optional: turn off heat and let the chowder sit for a couple of hours to blend flavors. You can take out the bay leaf at this point.
Turn heat back on about a hour before serving -- add rest of veggies and return to a simmer. Cook forty minutes or so until potatoes are soft.
Mix flour in with reserved milk and add to gently boiling broth. Stir to thicken. Serve warm with freshly made bread, corn bread, or popovers.
Enjoy!
This is a great time of year for soup and chowder. Enjoy the warmth it brings to the table. I'm going to serve this with Popovers -- I'll give you that recipe on the next blog.
Since I haven't actually made this yet -- later today -- I'll tell you what I intend to do. Just be aware that I might actually tweak this as I go. One never knows what the creative juices might add to the pot during the actual process.
Ingredients:
Clams -- one cup small clams or lg. clams chopped -- I like large pieces. [If you steam the clams open yourself, do so in a small amount of liquid and save the liquid for the chowder (make sure you strain it through a fine sieve and preferably a linen towel or at least cheesecloth).
Fish -- about 1/2 a pd or so; almost any white fish with firm flesh will do -- I'm going to use Stripper bass I caught off N.J.
Shrimp -- 1/2 a pound, chopped in a large dice
One Idaho or other firm potato (about 1/2 a pound, peeled and chopped in small dice)
Peas or Corn or both (Veggies added can be to your own taste and the season, almost anything goes that doesn't take away from the rich broth and flavor of the fish)
Celery, fine to medium chop -- to taste (1/2 a cup)
Onions, fine to medium chop -- to taste (1/2 a cup)
Garlic (optional, couple of cloves minced)
One small bay leaf
pinch or two of thyme
large pinch or two of parsley, or fresh chopped -- couple of tablespoons
Salt and pepper to taste [NOTE! Seafood can be salty on its own; this is one of those times I actually taste the broth before adding to the pot.]
Fish broth and/or clam broth, a quart or so (quantity dependent on how much chowder you want and how thick with ingredients you want it).
Milk or Cream (Cream obviously adds calories and cholesterol)
A bit of butter (your choice to add for flavor, or not)
Thickener [Note: I like a THICK chowder, so I typically thicken it near end of cooking time. You can argue about what to use -- I use flour, typically, but try to keep it to a tablespoon or so. Corn starch or even egg yolks (more cholesterol) can also be used.]
This is simple to make once you have all the ingredients ready. Saute onions, celery, and garlic (if used) in butter or olive oil until translucent. [Note: browning these veggies more will change the flavor and add a richness to the broth -- your choice]. Put everything in the pot, including the celery/onion mixture, but NOT the rest of the veggies and reserve some of the milk or cream. Simmer for an hour or more on very low heat in a nice heavy pan(should just barely roil in center of pot). I like to give it a couple of hours for everything to blend.
This next part is optional: turn off heat and let the chowder sit for a couple of hours to blend flavors. You can take out the bay leaf at this point.
Turn heat back on about a hour before serving -- add rest of veggies and return to a simmer. Cook forty minutes or so until potatoes are soft.
Mix flour in with reserved milk and add to gently boiling broth. Stir to thicken. Serve warm with freshly made bread, corn bread, or popovers.
Enjoy!
Wednesday, November 17, 2010
Fried Chicken with little Fat
Sorry I've been away awhile -- working on a book.
The following recipe is a slight variation of one from Cook's Illustrated which is in my opinion the best Cooking Magazine available. I have found there are always things to learn about cooking and this magazine approaches everything systematically if not down right scientifically. I learned something from this recipe:
Healthy (judge for yourself) Fried Chicken
Vary amounts by how much chicken you plan to cook
Boned and skinned chicken breasts
For marinade:
Buttermilk (I use lowfat and about a cup)
1 tsp salt (scant)
1 tsp sugar (scant)
1 tsp pepper
Garlic powder and other herbs/spices as you wish
Canola oil or other healthier oil to fry in (1/2 a cup or so)
For topping:
Bread Crumbs (dried or fresh)
Flour
Corn meal (optional, just gives it abit of added crunch)
additional herbs/spices
I have tried this recipe a number of ways. If you have read this blog you know I tend to create as I go, so the absolute KEY to this recipe is the buttermilk marinade. Everything else can be varied according to your tastes and what you want the final outcome to be. I even used this marinade with baked, low-fat sourcream recipe.
Marinade: Cook's will tell you the why's and wherefore's but marinading chicken breasts (which if you've cooked at all, you know can come out dry and tough) in buttermilk, salt, and sugar makes them tender and juicy -- every time! The first time I tried this recipe I thought, "Wow, these are really good chicken breasts." Subsequently I know there was nothing special about the breasts, its how you treat them.
Mix the buttermilk, salt, and sugar (note I have varied proportions of these and like to go with a bit less salt and sugar, even as low as 1/2 tsp each) in a marinading bowl. All other spices and herbs are to taste. You can add them to marinade (we will use some of it again), or add later to bread crumb mixture. Note: one time I made this recipe I didn't have any buttermilk on hand -- I substituted some store-bought ranch dressing that the friends I was visiting had on hand which had buttermilk in it -- worked just as well.
If you are going LOW-FAT, make sure you meticulously trim ALL fat from the breasts.Then place breasts in bowl with buttermilk marinade, toss and place in refrigerator for a hour or up to 24 hours. (At least two hours is probably best). [Note: what seems to happen is that the salt, sugar, and buttermilk are infused somewhat --even alot -- into the breasts helping them tenderize and retain moisture. Later if you were able to manage to drain most of the liquid from the bowl and breasts, you'll find you don't have much left. This marinade should be enough for about six large half breasts.
Bread crumbs: This is a 'to taste' thing. Mix a half cup of flour (or more depending on number of breasts you will be doing)with bread crumbs and any herbs or spices you may want to add. [The first time I made this recipe I used fresh bread as I had nothing else to hand.] Mix well and then add a bit (few tablespoons) of reserved marinade from chicken. (If you dont have much left, use some more buttermilk). The idea is to get your hands in the bowl and mush the mixture about with just enough marinade to make some 'crumblings,' or small (half-pea sized or smaller) crumbles of flour and bread, etc. Don't add too much milk, you still want the overall mixture dry and breadcrumb-like. If you add too much, add some more flour.
Place oil (enough to cover bottom of frying pan about an eighth of an inch thick (That's all you need!)in pan and heat to medium/mediumhigh. PRESS each chicken breast (top and bottom) into breadcrumb mixture to coat place in pan and fry to a golden brown on each side (a couple of minutes each side depending on your heat).
Lay the breasts on a cooling/draining rack placed on top of a cookie sheet and put in a 325 degree oven to finish. Cook only until just done. (Cook's gives you instant read thermometer settings -- I just push on the breast -- it should be firm and springy. If you need, you can cut into one.)
Enjoy! These should come out near the top of your scale on how good chicken can taste and how moist and tender it can be. I might even try this marinade for Thanksgiving Turkey -- though I might need quite a bit more buttermilk!
Enjoy!
Joe Koob
The following recipe is a slight variation of one from Cook's Illustrated which is in my opinion the best Cooking Magazine available. I have found there are always things to learn about cooking and this magazine approaches everything systematically if not down right scientifically. I learned something from this recipe:
Healthy (judge for yourself) Fried Chicken
Vary amounts by how much chicken you plan to cook
Boned and skinned chicken breasts
For marinade:
Buttermilk (I use lowfat and about a cup)
1 tsp salt (scant)
1 tsp sugar (scant)
1 tsp pepper
Garlic powder and other herbs/spices as you wish
Canola oil or other healthier oil to fry in (1/2 a cup or so)
For topping:
Bread Crumbs (dried or fresh)
Flour
Corn meal (optional, just gives it abit of added crunch)
additional herbs/spices
I have tried this recipe a number of ways. If you have read this blog you know I tend to create as I go, so the absolute KEY to this recipe is the buttermilk marinade. Everything else can be varied according to your tastes and what you want the final outcome to be. I even used this marinade with baked, low-fat sourcream recipe.
Marinade: Cook's will tell you the why's and wherefore's but marinading chicken breasts (which if you've cooked at all, you know can come out dry and tough) in buttermilk, salt, and sugar makes them tender and juicy -- every time! The first time I tried this recipe I thought, "Wow, these are really good chicken breasts." Subsequently I know there was nothing special about the breasts, its how you treat them.
Mix the buttermilk, salt, and sugar (note I have varied proportions of these and like to go with a bit less salt and sugar, even as low as 1/2 tsp each) in a marinading bowl. All other spices and herbs are to taste. You can add them to marinade (we will use some of it again), or add later to bread crumb mixture. Note: one time I made this recipe I didn't have any buttermilk on hand -- I substituted some store-bought ranch dressing that the friends I was visiting had on hand which had buttermilk in it -- worked just as well.
If you are going LOW-FAT, make sure you meticulously trim ALL fat from the breasts.Then place breasts in bowl with buttermilk marinade, toss and place in refrigerator for a hour or up to 24 hours. (At least two hours is probably best). [Note: what seems to happen is that the salt, sugar, and buttermilk are infused somewhat --even alot -- into the breasts helping them tenderize and retain moisture. Later if you were able to manage to drain most of the liquid from the bowl and breasts, you'll find you don't have much left. This marinade should be enough for about six large half breasts.
Bread crumbs: This is a 'to taste' thing. Mix a half cup of flour (or more depending on number of breasts you will be doing)with bread crumbs and any herbs or spices you may want to add. [The first time I made this recipe I used fresh bread as I had nothing else to hand.] Mix well and then add a bit (few tablespoons) of reserved marinade from chicken. (If you dont have much left, use some more buttermilk). The idea is to get your hands in the bowl and mush the mixture about with just enough marinade to make some 'crumblings,' or small (half-pea sized or smaller) crumbles of flour and bread, etc. Don't add too much milk, you still want the overall mixture dry and breadcrumb-like. If you add too much, add some more flour.
Place oil (enough to cover bottom of frying pan about an eighth of an inch thick (That's all you need!)in pan and heat to medium/mediumhigh. PRESS each chicken breast (top and bottom) into breadcrumb mixture to coat place in pan and fry to a golden brown on each side (a couple of minutes each side depending on your heat).
Lay the breasts on a cooling/draining rack placed on top of a cookie sheet and put in a 325 degree oven to finish. Cook only until just done. (Cook's gives you instant read thermometer settings -- I just push on the breast -- it should be firm and springy. If you need, you can cut into one.)
Enjoy! These should come out near the top of your scale on how good chicken can taste and how moist and tender it can be. I might even try this marinade for Thanksgiving Turkey -- though I might need quite a bit more buttermilk!
Enjoy!
Joe Koob
Sunday, September 26, 2010
Mediterranean Fusion Dinner: Dessert, Cheesecake Baklava
Cheesecake Baklava
This recipe I made up by combining a cheesecake recipe with a Baklava recipe. It was incredibly yummy.
There were several key aspects to making this successfully. For a pan I used a mini-loaf pan (six rectangular holes about 1 1/2" by 3" by 2" deep). One could also use individual ramikins.However, consider the general fact that Phylo (filo) dough is rectangular in shape and not easily cut, thus round ramikins might prove a challenge.If using a loaf pan it is also important to butter the bottom and sides thoroughly as my plan was to serve on separate plates after removing, Otherwise make Baklava in a similar manner to a standard recipe.
Syrup:
1 cup sugar
1/2 cup water
1 tabls fresh squeezed lemon juice
1 cinnamon stick broken into a few pieces
zest of lemon and orange (to taste)
Combine all ingredients in a small saucepan. Bring to a boil to dissolve the sugar. Reduce heat and simmer until desired thickness is achieved (a syrup). Strain to remove zest and cinnamon sticks. Set aside to cool. [Can be made a half hour to a day ahead.]
Baklava ingredients:
1/2 pd of ground walnuts (or almonds or use both)
3 tabls sugar
1 tsp ground cinnamon
1 cup unsalted meled butter (clarify if desired)
about a half pd of filo sheets
Combine ground nuts, sugar, and cinnamon in a bowl. Make Baklava according to traditional recipe [Just be sure your result fits snuggly into whatever pan(s) you are using.] Or -- here's what I did:Layer and butter each filo sheet until you have six stacked on top of each other, spread on a layer of 1/2 the ground nuts, repeat with another layer of buttered sheets; top with rest of nuts and then another layer of buttered sheets. [Note this is one 'layer' short of a traditional recipe, as we need room for the cheesecake.] Refrigerate until ready to use -- 1/2 hour or more.
Make cheesecake batter.
You can use your favorite, or:
Two 8 ox. packages cream cheese
1 cup sugar
1 tabls sour cream
1 1/2 tsps vanilla
2 ex. lg eggs
Mix all ingredients well with a mixer or in a food processor.
Putting it all together:
Take Baklava from refrig and cut with a very sharp knife to fit pan -- in my case rectangles. Place each rectangular piece in bottom of well-buttered slots. Pour cheesecake mixture atop to fill. Place in oven at 350 degrees for 25 to 35 minutes or until cheesecake is browned on top and set (best check is to push down lightly on browned top. It should spring back. Remove from oven and cool in refrigerator until well-cooled. When chilled slide wet blade (knife, flat spatula) around each edge and gently remove the baklava cheesecake to individual serving plates. Finish with a generous pouring of syrup on top. Serve cold.
Variation: add some lemon zest to cheesecake recipe for more tang and flavor.
Very, very yummy!
Enjoy,
Joe Koob
This recipe I made up by combining a cheesecake recipe with a Baklava recipe. It was incredibly yummy.
There were several key aspects to making this successfully. For a pan I used a mini-loaf pan (six rectangular holes about 1 1/2" by 3" by 2" deep). One could also use individual ramikins.However, consider the general fact that Phylo (filo) dough is rectangular in shape and not easily cut, thus round ramikins might prove a challenge.If using a loaf pan it is also important to butter the bottom and sides thoroughly as my plan was to serve on separate plates after removing, Otherwise make Baklava in a similar manner to a standard recipe.
Syrup:
1 cup sugar
1/2 cup water
1 tabls fresh squeezed lemon juice
1 cinnamon stick broken into a few pieces
zest of lemon and orange (to taste)
Combine all ingredients in a small saucepan. Bring to a boil to dissolve the sugar. Reduce heat and simmer until desired thickness is achieved (a syrup). Strain to remove zest and cinnamon sticks. Set aside to cool. [Can be made a half hour to a day ahead.]
Baklava ingredients:
1/2 pd of ground walnuts (or almonds or use both)
3 tabls sugar
1 tsp ground cinnamon
1 cup unsalted meled butter (clarify if desired)
about a half pd of filo sheets
Combine ground nuts, sugar, and cinnamon in a bowl. Make Baklava according to traditional recipe [Just be sure your result fits snuggly into whatever pan(s) you are using.] Or -- here's what I did:Layer and butter each filo sheet until you have six stacked on top of each other, spread on a layer of 1/2 the ground nuts, repeat with another layer of buttered sheets; top with rest of nuts and then another layer of buttered sheets. [Note this is one 'layer' short of a traditional recipe, as we need room for the cheesecake.] Refrigerate until ready to use -- 1/2 hour or more.
Make cheesecake batter.
You can use your favorite, or:
Two 8 ox. packages cream cheese
1 cup sugar
1 tabls sour cream
1 1/2 tsps vanilla
2 ex. lg eggs
Mix all ingredients well with a mixer or in a food processor.
Putting it all together:
Take Baklava from refrig and cut with a very sharp knife to fit pan -- in my case rectangles. Place each rectangular piece in bottom of well-buttered slots. Pour cheesecake mixture atop to fill. Place in oven at 350 degrees for 25 to 35 minutes or until cheesecake is browned on top and set (best check is to push down lightly on browned top. It should spring back. Remove from oven and cool in refrigerator until well-cooled. When chilled slide wet blade (knife, flat spatula) around each edge and gently remove the baklava cheesecake to individual serving plates. Finish with a generous pouring of syrup on top. Serve cold.
Variation: add some lemon zest to cheesecake recipe for more tang and flavor.
Very, very yummy!
Enjoy,
Joe Koob
Friday, September 3, 2010
Mediterannean Dinner: Main Course
Lamb and Beef Kabobs with Aligot-Souffle
Lamb and Beef Kabobs
There are hundreds of recipes and marinades for Kabobs across the Mediterannean -- notably we find them in Morocco, Tunisia, Turkey, etc. Here are basic ingredients, mix and match, add and subtract, to taste:
Grated Onion
Micnced Garlic
ground cinnamon
ground cumin
thyme
black pepper
cayenne pepper
fresh mint
flat leaf parsley (Italian style)
yogurt
allspice
cinnamon
More Tunisian:
olive oil
fresh lemon juice
caraway -- toasted and ground
ground coriander
black papper
For kabobs a little goes a long way, so unless you like strong flavors be judicious in adding spices, etc., to marinades. Marinade for 2 to 24 hours. Skewer meat (lamb or beef), or a combination. Cook on grill to desired wellness.
Cooking Kabobs with vegetables: [I didn't include these for this meal, but it is a popular thing to do.] Many vegetables will cook at a different speed than meat, especially if you are cooking some skewers rare and others well-done. I typically put vegetables that hold up well over coals with the meat -- onions and peppers. Other vegetables, squash, cherry tomatoes, eggplant, etc., should be cooked on their own skewers separately.
Aligot Souffle -- aligot is a combination of cheese and potatoes.
1 medium potato (Idaho or ?)
a cup or more of cheese (I used Manchego)
5 eggs separated (I made individual souffles, for a large souffle dish you might want 7 or 8)
Salt to taste
white pepper
Butter
Flour
Cream or Milk (Sour cream is nice as well)
Cook potato (boil) until soft; let cool slightly, then mash. Make white sauce with several tbls butter, a tbls or so of butter, and heated cream or milk or combination of milk and cream (add sour cream, too, if you like the flavor and effect). Whisk in 3 or 4 of the egg yolks to further thicken the sauce, whisk in cheese until just melted, remove from heat and mix in mashed potato. Add salt and white pepper to taste.
Beat egg whites until just stiff (if you hold bowl upside down they should stay in it!). Fold about a third of the beaten egg whites into potato-cheese mixture, then fold mixture into remaining egg whites gently.** The idea is to keep as much of the lightness of the egg whites as possible.
**As far as I am concerned there is no sacredness to this traditional ritual. You can fold the rest of the egg whites into the potato-cheese mixture, i.e. you don't have to add mixture to egg whites the second time. Your choice. Doesn't seem to affect the outcome either way.
Spoon mixture into (six) individual buttered souffle molds. Bake at 350 degrees for about 25-30 minutes or until nicely browned on top. Serve immeditaely with Kabobs.
Enjoy.
Net: The culmination of this meal: Cheesecake Baklava!
Joe Koob
Lamb and Beef Kabobs
There are hundreds of recipes and marinades for Kabobs across the Mediterannean -- notably we find them in Morocco, Tunisia, Turkey, etc. Here are basic ingredients, mix and match, add and subtract, to taste:
Grated Onion
Micnced Garlic
ground cinnamon
ground cumin
thyme
black pepper
cayenne pepper
fresh mint
flat leaf parsley (Italian style)
yogurt
allspice
cinnamon
More Tunisian:
olive oil
fresh lemon juice
caraway -- toasted and ground
ground coriander
black papper
For kabobs a little goes a long way, so unless you like strong flavors be judicious in adding spices, etc., to marinades. Marinade for 2 to 24 hours. Skewer meat (lamb or beef), or a combination. Cook on grill to desired wellness.
Cooking Kabobs with vegetables: [I didn't include these for this meal, but it is a popular thing to do.] Many vegetables will cook at a different speed than meat, especially if you are cooking some skewers rare and others well-done. I typically put vegetables that hold up well over coals with the meat -- onions and peppers. Other vegetables, squash, cherry tomatoes, eggplant, etc., should be cooked on their own skewers separately.
Aligot Souffle -- aligot is a combination of cheese and potatoes.
1 medium potato (Idaho or ?)
a cup or more of cheese (I used Manchego)
5 eggs separated (I made individual souffles, for a large souffle dish you might want 7 or 8)
Salt to taste
white pepper
Butter
Flour
Cream or Milk (Sour cream is nice as well)
Cook potato (boil) until soft; let cool slightly, then mash. Make white sauce with several tbls butter, a tbls or so of butter, and heated cream or milk or combination of milk and cream (add sour cream, too, if you like the flavor and effect). Whisk in 3 or 4 of the egg yolks to further thicken the sauce, whisk in cheese until just melted, remove from heat and mix in mashed potato. Add salt and white pepper to taste.
Beat egg whites until just stiff (if you hold bowl upside down they should stay in it!). Fold about a third of the beaten egg whites into potato-cheese mixture, then fold mixture into remaining egg whites gently.** The idea is to keep as much of the lightness of the egg whites as possible.
**As far as I am concerned there is no sacredness to this traditional ritual. You can fold the rest of the egg whites into the potato-cheese mixture, i.e. you don't have to add mixture to egg whites the second time. Your choice. Doesn't seem to affect the outcome either way.
Spoon mixture into (six) individual buttered souffle molds. Bake at 350 degrees for about 25-30 minutes or until nicely browned on top. Serve immeditaely with Kabobs.
Enjoy.
Net: The culmination of this meal: Cheesecake Baklava!
Joe Koob
Saturday, August 21, 2010
Mediterranean Dinner: Hut B'nuoa -- Fish with Almond Paste
Hut B'nuoa -- Fish with Almond Paste
The basic Moroccan recipe for this came from "Mediterranean -- The Beautiful Cookbook." I used a whole red snapper and tasting sized portions were served.
For marinade/paste
1 onion finely chopped
4 cloves garlic minced
2 tsps ground cumin
1 tsp paprika
pinch of saffron steeped in two tabls water
chopped fresh Italian flat leaf parsley*
chopped cilantro*
3-4 tabls olive oil (enough to make paste)with juice from fresh lemon
* Use to taste -- in my book a little goes a long way.
You can fillet the fish to start or grill whole.
Blend all ingredients and spread over fish to marinate -- 5-6 hours or over-night. Leave spice paste on fish and place on grill with coals on the side, spoon more mixture over once while it cooks, when just done (flakes with fork), bone, and serve garnished with parsley or cilantro.
** an alternate version of the marinade calls for cayenne which will add a kick to this recipe.
Enjoy.
The basic Moroccan recipe for this came from "Mediterranean -- The Beautiful Cookbook." I used a whole red snapper and tasting sized portions were served.
For marinade/paste
1 onion finely chopped
4 cloves garlic minced
2 tsps ground cumin
1 tsp paprika
pinch of saffron steeped in two tabls water
chopped fresh Italian flat leaf parsley*
chopped cilantro*
3-4 tabls olive oil (enough to make paste)with juice from fresh lemon
* Use to taste -- in my book a little goes a long way.
You can fillet the fish to start or grill whole.
Blend all ingredients and spread over fish to marinate -- 5-6 hours or over-night. Leave spice paste on fish and place on grill with coals on the side, spoon more mixture over once while it cooks, when just done (flakes with fork), bone, and serve garnished with parsley or cilantro.
** an alternate version of the marinade calls for cayenne which will add a kick to this recipe.
Enjoy.
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