Posts filed under 'Food Press'
We tried a new brownie recipe this week. They were a big hit with grown ups. My children thought they were "just OK." What’s a mother to do? Well, I’ll tell you what this mother did. I packed apples and corn chips into the lunch boxes, then I sat down with a good cup of coffee and indulged in a "much better than just OK" brownie. Their loss, my gain. These brownies were dense and they had an outstanding chocolate flavor. Simply, these brownies were downright delicious. Lisa Yockelson often writes pastry recipes for the Boston Globe. This particular recipe calls for a bit of technique, but the end result was well worth the effort.
Chocolate-Chip brownies, from The Boston Globe September 3, 2008
Makes 16
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Butter, for the pan
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Flour, for the pan
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3
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ounces unsweetened chocolate
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1
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ounce bittersweet chocolate
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1 1/4
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cups flour
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1/2
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teaspoon baking powder
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1/2
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teaspoon salt
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2
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tablespoons unsweetened cocoa powder
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3/4
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cup miniature semisweet chocolate chips
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12
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tablespoons (1 1/2 sticks) unsalted butter, at room temperature
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1
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cup granulated sugar
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3
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eggs
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2
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teaspoons vanilla extract
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Confectioners’ sugar, for sprinkling
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1. Set the oven at 350 degrees. Butter an 8- or 9-inch square baking pan. Dust the pan with flour, tapping out the excess.
2. In a bowl over hot but not boiling water, melt the unsweetened and bittersweet chocolates. Remove the bowl from the water, wipe the bottom of the bowl, and set the chocolate aside to cool.
3. In another bowl, whisk the flour, baking powder, salt, and cocoa powder.
4. In a smaller bowl, toss the chocolate chips with 1 teaspoon of the flour mixture.
5. In an electric mixer, cream the butter at medium speed for 3 minutes. Add the granulated sugar and beat 1 minute more. Beat in the eggs, one at a time, blending well after each addition.
6. With the mixer set on its lowest speed, blend in the chocolate mixture, vanilla, and flour mixture. Beat only until blended.
Remove the bowl from the mixer stand. With a large metal spoon, stir in the chocolate chips.
7. Transfer the batter to the baking pan, spreading it evenly and smoothing the top.
8. Bake the brownies for 30 minutes or until the top is just set. Transfer the pan to a wire rack to cool completely.
9. Cut the brownies into quarters, then cut each quarter into 4 squares. Use a small offset spatula to remove the brownies from the pan. Store in an airtight container for up to 1 week. Just before serving, dust the tops of the brownies with confectioners’ sugar.
Recipe by Lisa Yockelson
November 3rd, 2008
My long time friend Adam, whom I met while living in Washington, D.C. is a restaurant critic and food writer for New York magazine. I have shared some wonderful meals with Adam and he taught me how to order sushi. He also makes a killer Chinese sesame noodle dish (we’ll have to talk him out of the recipe). As a child, Adam lived in Taiwan and Japan which helped to shape his sophisticated palate.
1) What was your latest assignment?
" New York magazine sent me to northern Italy to write about the famous white truffle of Alba. White truffles are hard to find and only flourish for a few weeks every year. They cost between $2 and $3,000 per pound, and are among the most expensive food stuffs on earth.
The idea was to find a truffle on a truffle hunt, then follow it as it was sold in the market, through various middlemen, all the way back to a restaurant in New York. I found my truffle and ultimately ate it, at great cost to the magazine, at a restaurant in Manhattan called Gilt. Of course, now the white truffle market has collapsed and I don’t think we’ll be publishing the story."
2) What is the one food or beverage ingredient that you cannot live without?
"Pringles Chips, Salt, Bacon Fat."
3) Who is your mentor, professionally or personally?
"I never really had a mentor. I think I’m too grumpy for mentors. But there are plenty of writers that I admire. I like A.J. Liebling and Joseph Weschberg of the old New Yorker. Calvin Trillin and Nora Ephron write wonderfully about food. Among the grand food writers of today, Jeffery Steingarten and Alan Richman are great; so is the LA restaurant critic, Jonathan Gold."
4) What is your favorite food memory from childhood?
"My father worked in U.S. embassies around the world, so I lived overseas a lot as a kid. My brothers and I used to have dumpling eating contests in Taiwan, which during the Sixties, was full of great chefs who’d fled mainland China. We had a cook who made this great dish called “Bombs on Moscow”. You have this mountain of hot Rice Crispie style rice. It’s poured with this hot, sweet spicy red sauce, which makes the dish sizzle and steam in a dramatic, theatrical way. It was fabulous."
5) What would be your ultimate meal?
"The ultimate opulent meal for me is Peking Duck. There’s nothing like that first crunchy, sweet taste of duck fat. For dessert, I like anything made with lemons. For everyday dining, it’s a tossup between a well cooked cheeseburger, and a summertime BLT. "
October 28th, 2008
No matter what your favorite sport; nachos are perfect for game day/race day fare. I worked on this recipe last year. It was definitely developed with men in mind, thus the recipe name. It is full of meat, cheese and hot peppers. Bring it on!
Super Macho Nachos
14 cup finely chopped onion
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 tsp. black pepper
1 tsp. chili powder
1/2 cup jalapeno wheels
8 oz. Velveeta, cut into half inch cubes
13 oz. bag restaurant -style tortilla chips
3 cups Mexican blend shredded cheese
2 1/4 oz. can sliced black olives, drained
6 scallions, washed and thinly sliced
1 avocado, chopped
16 oz. container sour cream
16 oz. jar salsa
1. Preheat oven to 350 degrees F. Grease a large baking dish with cooking spray; set aside.
2. Grease a large nonstick skillet with cooking spray. Heat over medium-high heat. Add onion, beef, pork, black pepper, and chili powder. Cook and stir, breaking up meat until it’s cooked through, about 5 minutes.
3. Add jalapeños and Velveeta. Reduce heat to medium-low. Cook and stir until cheese melts. Remove from heat.
4. Add half the chips to prepared dish. Top with half the meat mixture, 1 cup of the grated cheese, and half the olives. Add remaining chips, piling them in middle of dish. Top with remaining meat, cheese, and olives.
5. Bake nachos for 10 minutes. Top cheese will brown slightly.
6. Garnish nachos with scallions and avocado. Serve immediately with sour cream and salsa on the side.
Do-Ahead Tip: You can prepare the meat mixture, without the cheese, up to two days in advance. Cover and refrigerate. Heat through on low heat before assembling nachos.
Source: Courtesy of Hannaford Fresh Magazine, Jan/Feb 2008
October 26th, 2008
By now, it is probably clear that I have quite a penchant for pickles: dill, sweet or spicy. I love to make pickles, I love to eat pickles, I serve pickles almost everynight with supper. I just love ‘em! So imagine my surprise when I found a "Fried Pickle Basket" on the menu at my favorite wing restaurant/bar, Binga’s Wingas.
I knew that my hubby, Mark, would not be joining me for fried pickles. My "meat and potatoes" guy has an aversion to vinegar. He gave me a look that said "are you really going to eat fried pickles?" "I thought we came here to eat wings?" When the fried pickles and wings arrived at our table, I couldn’t wait to taste. Fried Pickles are addictive: Salty, sour pickle chips, lightly breaded and fried to crispy perfection. The Fried Pickles surpassed my expectations. I had to stop myself from ignoring the outstanding Buffalo wings that I came for in the first place.
On the drive home, I pondered, "Who could have invented Fried Pickles?" My first instinct was to credit some masterful, Southern cook. Fried Pickles just seemed so Paula Deen. My 2nd guess was that Fried Pickles originated in the Midwest, at a state fair or possibly a pickle festival. Turns out, Fried Pickles are Southern in origin. Both Cock of the Walk in Nashville, TN. and Hollywood Cafe in Robinsonville, MS. claim to be the inventors of the fried pickle, also know as "frickles."
For More Info on Fried Pickles and where to find them on the East coast, check out Erin Zimmer’s post on Serious Eats. Perhaps, I’ll have to torture my family with a Fried Pickle road trip?
October 6th, 2008
While recently visiting Aspen, I picked up a wonderful publication, edible ASPEN, at the Farmers’ Market. To my delight, I found that there is also an edible FRONT RANGE (Boulder, Denver, Colorado Springs). Tracey Ryder founded Edible Communities in 2002 to "celebrate the abundance of local foods" in communities throughout the U.S and Cananda. These magazines are such a great way to get to know the local producers wherever you live. To date, there are 48 quarterly magazines throughout the U.S. – from Alleghany to the Twin Cities. Look up your region and see if there is an edible community near you: Edible Communities Map!
October 5th, 2008
My friend, Kitty Broihier, developed this divine recipe; perfect for this pumpkin time of year. Whoopie pies require about the same amount of time and effort as a cake from scratch, but seriously, these little hand-held treats are so worth it.
Pumpkin Whoopie Pies With Cream Cheese Filling
from Hannaford fresh magazine
Pumpkin Cakes
1 1/2 cups light brown sugar
3/4 cup canola oil
1 1/2 tsp. vanilla extract
2 eggs
1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
Cream Cheese Filling
1 (8-oz.) pkg. cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tsp. vanilla extract
4 1/2 cups confectioners’ sugar, sifted
1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix brown sugar, oil, and vanilla until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Add pumpkin and mix until incorporated.
3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add half the flour mixture to the pumpkin mixture and mix on medium speed until smooth. Scrape down sides with a rubber spatula, and remaining flour mixture, and mix well.
4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese and butter until creamy. Add vanilla and half the confectioners’ sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioners’ sugar and mix until smooth, about 3 to 4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.
Source: Hannaford Fresh Magazine, July/Aug 2008
September 26th, 2008
When I lived in California, so many people had fig trees. This time of year was replete with this biblical fruit. Not only are figs fiber and calcium rich, they are also natural humectants making them ideal for use in energy bars. Pressed fig almond cakes are the proverbial first energy bars. These huge cakes originated in Spain. They are made by pressing dried figs and almonds together and were used by shepards as easy portable snacks. Today, they are placed on cheese plates to contrast salty cheeses. The purple Mission figs and green Calmyra figs (typically used for dried figs) have very different tastes and textures but are both attractive and impressive.
From my countertop to yours, enjoy these recipes.
Figs – Three Ways
Serves 8 – 12
1 pint package Mission Figs, sliced in half
1 pint Package Calmyra Figs, sliced in half
1/4 lb. Point Reyes Blue Cheese, cut into small pieces
1/4 lb. Ricotta Salata, sliced into small pieces
1/2 cup Toasted Pistachios
1/2 cup Carmelized Walnuts
(available at gourmet shops and quality cheese shops)
Dried Pressed Fig Cake slices
(When fresh fig season passes, the fig cake pairs really well with Manchego)
Place fig cake slices in the center of a platter, surround with fresh fig halves layered with cheeses and nuts. Serve at room temperature.
Fig Muffins, adapted from Saveur magazine, Issue 28
Buttermilk is the secret to these tender muffins. Serve them with apple butter or creamed honey for a real treat.
1 cup fresh fig puree (instructions below)
1/2 Cup Sugar
5 1/2 Tbsp. unsalted butter, melted
2 Eggs, room temperature
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1 tsp. ground Cinnamon
2 Cups Flour, sifted
1 Cup Buttermilk
To make the fresh fig puree, halve 2 pints of fresh figs. Combine figs with 1/4 cup of water in a sauepan over high heat. Bring mixture to a boil and puree until smooth with a hand blender or food processor. Set aside.
To make the muffins, preheat the oven to 375 degrees F. Prepare a 12 cup muffin tin with either cooking spray or cupcake liners.
Mix together the sugar, melted butter and eggs. Add the salt, buttermilk, baking soda, vanilla and mix well. Add the fig puree and stir well. Add the flour one cup at a time, trying not to overmix.
Fill prepared muffin cups 3/4 full with the batter. I like to use an ice cream scoop as it measures perfectly. Bake for 15 – 17 minutes or until a tooth pick come out clean.
September 22nd, 2008
Molly O’Neill is a Flavorista Icon because she is fervently working to document our melting pot culinary heritage. She is a great storyteller, food writer, critic and chef. Back in 1992, she started on her quest with the New York Cookbook which is still in print sixteen years later! This is such an amazing tome of recipes that capture New York and the eclectic home cooks, firehouse cooks, and restaurant chefs that live there. Most recently, she edited a wonderful compilation called American Food Writing that lives at my bedside. There are fantastic writing tidbits and recipes from some of the best American writers about my favorite topic – food! Currently, she is a contributer to Saveur magazine. O’Neill is continuing on the compelling quest to chronicle American food so stay tuned for more from this tireless and committed flavorista.
September 21st, 2008
This is a fantastic interpretation of zucchini bread from The New York Times magazine section August 15, 1999. I have made it every summer since and really think it is the best use of zucchini and I don’t even like zucchini, I prefer yellow squash.
Dry Ingredients:
2 Cups of Flour
1 1/2 tsp. baking soda
1 1/4 Cups sugar
Wet Ingredients:
2 Large eggs (1 more if you live at 5,000 ft.)
1/2 Cup Vegetable Oil
1/3 Cup Orange Juice
2 tsp. freshly grated ginger root
1 tsp. vanilla extract
Last Ingredients to add:
1 1/2 cups grated zucchini
1/2 cup finely chopped hazelnuts
Procedure:
Preheat oven to 350 degrees. Butter a bundt pan . Sift together the dry ingredients in a large bowl. In another bowl wisk together the wet ingredinets. Mix the wet ingredients into the dry ingredients. Fold in zucchini and hazelnuts. Do not overmix. Pour into the prepared pan and bake for 45 minutes. Cool for 10 minutes before removing from the bundt pan.
August 31st, 2008
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