prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper
steps:
1. in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic. season with salt and pepper to taste.
2. preheat oven to 425 degrees. place puff pastry on a parchment-lined baking sheet. pierce with fork. top with tomatoes and season with salt and pepper. bake until crisp, 15 minutes.
3. top with burrata and pesto.
- rachael ray magazine, july/august 2014
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
2.27.2015
10.01.2014
chilled avocado soup shots
prep time: tbd
servings: 12
ingredients:
2 cups diced avocado
1 1/2 cups tomatillo salsa
1/4 cup chopped cilantro
1/4 cup sour cream
3 scallions - chopped
2 radishes - thinly sliced
steps:
1. in a blender, puree avocado, salsa, cilantro, sour cream, and scallions. thing with water if desired. season with salt and pepper to taste. chill until cold.
2. divide among 12 small juice glasses. garnish with radish slices.
- rachael ray magazine, july/august 2014
servings: 12
ingredients:
2 cups diced avocado
1 1/2 cups tomatillo salsa
1/4 cup chopped cilantro
1/4 cup sour cream
3 scallions - chopped
2 radishes - thinly sliced
steps:
1. in a blender, puree avocado, salsa, cilantro, sour cream, and scallions. thing with water if desired. season with salt and pepper to taste. chill until cold.
2. divide among 12 small juice glasses. garnish with radish slices.
- rachael ray magazine, july/august 2014
8.25.2014
shrimp summer roles
prep time: tbd
cook time: tbd
servings: 12
ingredients:
1 pound cooked medium shrimp
1 cup diced cucumber
1 cup cilantro
2 carrots - shredded
1/3 cup sweet chilli sauce
2 tablespoon fresh lime juice
1 tablespoon minced ginger
12 large rice paper wrappers
steps:
1. in a bowl, toss shrimp, cucumber, cilantro, carrots, chilli sauce, lime juice, and ginger. season.
2. soften one wrapper in water, arrange filling in center. fold in one long side. fold in short sides, roll up. repeat.
- rachael ray magazine, july/august 2014
cook time: tbd
servings: 12
ingredients:
1 pound cooked medium shrimp
1 cup diced cucumber
1 cup cilantro
2 carrots - shredded
1/3 cup sweet chilli sauce
2 tablespoon fresh lime juice
1 tablespoon minced ginger
12 large rice paper wrappers
steps:
1. in a bowl, toss shrimp, cucumber, cilantro, carrots, chilli sauce, lime juice, and ginger. season.
2. soften one wrapper in water, arrange filling in center. fold in one long side. fold in short sides, roll up. repeat.
- rachael ray magazine, july/august 2014
8.20.2014
edamame bites
prep time: tbd
cook time: 5 minutes
servings: 12
ingredients:
1 cup frozen shelled edamame
1/3 cup grate parmesan
7 tablespoons olive oil
1 tablespoon lemon juice
12 baguette slices - toasted
2 tablespoons chopped basil
salt
pepper
steps:
1. boil edamame in salted water 5 minutes, drain. in a food processor, puree edamame, parmesan, 4 tablespoons olive oil and lemon juice. season to taste.
2. top toasts with spread, remaining olive oil and basil.
- rachael ray magazine, july/august 2014
cook time: 5 minutes
servings: 12
ingredients:
1 cup frozen shelled edamame
1/3 cup grate parmesan
7 tablespoons olive oil
1 tablespoon lemon juice
12 baguette slices - toasted
2 tablespoons chopped basil
salt
pepper
steps:
1. boil edamame in salted water 5 minutes, drain. in a food processor, puree edamame, parmesan, 4 tablespoons olive oil and lemon juice. season to taste.
2. top toasts with spread, remaining olive oil and basil.
- rachael ray magazine, july/august 2014
7.25.2014
chilled corn soup with basil
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish
steps:
1. slice kernels off corn cobs. discard cobs and place kernels in blender. add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.
2. strain mixture through a sieve, pressing down hard on the solids. serve soup garnished with a drizzle of olive oil.
- new york times, july 2014
cook time: tbd
servings: 4
ingredients:
3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish
steps:
1. slice kernels off corn cobs. discard cobs and place kernels in blender. add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.
2. strain mixture through a sieve, pressing down hard on the solids. serve soup garnished with a drizzle of olive oil.
- new york times, july 2014
4.30.2014
southern-fried sweet onion rings
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 - 2 quarts frying oil
1 1/2 cups flour
1 1/2 cups finely ground cornmeal
1/2 cup cornstarch
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large vidalia onions - sliced 1/4-inch thick
salt
steps:
1. heat oil in a large heavy pot. it should be at least 3 inches deep, but more is better.
2. in a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. in a second bowl, beat egg and buttermilk. separate onion slices into rings.
3. working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. allow most of the liquid to drip off, then toss again in the flour mixture. shake off as much flour as possible and place the rings into the hot oil.
4. fry for 2 - 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
5. put the onion rings on a plate or bowl lined with paper towel and salt. repeat until the onions are done.
- new york times, april 2014
cook time: tbd
servings: 4
ingredients:
1 - 2 quarts frying oil
1 1/2 cups flour
1 1/2 cups finely ground cornmeal
1/2 cup cornstarch
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large vidalia onions - sliced 1/4-inch thick
salt
steps:
1. heat oil in a large heavy pot. it should be at least 3 inches deep, but more is better.
2. in a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. in a second bowl, beat egg and buttermilk. separate onion slices into rings.
3. working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. allow most of the liquid to drip off, then toss again in the flour mixture. shake off as much flour as possible and place the rings into the hot oil.
4. fry for 2 - 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
5. put the onion rings on a plate or bowl lined with paper towel and salt. repeat until the onions are done.
- new york times, april 2014
4.28.2014
fried artichokes
prep time: tbd
cook time: tbd
servings: 8
ingredients:
2 tablespoons salt
1 teaspoon pepper
juice and rind of 2 lemons
8 american globe artichokes
olive oil - for frying
steps:
1. mix salt and pepper in a small bowl. fill a large bowl with water and add juice and rinds of lemons. set both bowls aside.
2. using a sharp paring or bird's beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape. cut off a t least an inch of the thorny top. trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. immediately put the artichokes in the lemon water to prevent browning.
3. fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes. heat to 325 degrees. while oil is heating, dry artichokes well with paper towels. tap the flat top of the cut artichoke against the table to loosen the leaves. sprinkle with salt and pepper, rubbing the seasoning.
4. fry artichokes in batches. cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point. the outside should be bronzed.
5. remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet. gently open leaves to remove choke and encourage the leaves to spread. you can now freeze them or leave them out, stem side up, for a few hours until ready to finish.
6. when ready to serve, reheat the oil to 350. working in batches again, return artichokes, stem side up, to hot oil just to crisp. drain well and serve immediately with a sprinkle of salt.
- new york times, april 2014
cook time: tbd
servings: 8
ingredients:
2 tablespoons salt
1 teaspoon pepper
juice and rind of 2 lemons
8 american globe artichokes
olive oil - for frying
steps:
1. mix salt and pepper in a small bowl. fill a large bowl with water and add juice and rinds of lemons. set both bowls aside.
2. using a sharp paring or bird's beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape. cut off a t least an inch of the thorny top. trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. immediately put the artichokes in the lemon water to prevent browning.
3. fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes. heat to 325 degrees. while oil is heating, dry artichokes well with paper towels. tap the flat top of the cut artichoke against the table to loosen the leaves. sprinkle with salt and pepper, rubbing the seasoning.
4. fry artichokes in batches. cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point. the outside should be bronzed.
5. remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet. gently open leaves to remove choke and encourage the leaves to spread. you can now freeze them or leave them out, stem side up, for a few hours until ready to finish.
6. when ready to serve, reheat the oil to 350. working in batches again, return artichokes, stem side up, to hot oil just to crisp. drain well and serve immediately with a sprinkle of salt.
- new york times, april 2014
4.04.2014
cabbage and onion
prep time: tbd
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
2.14.2014
collard roll-ups with curry kale
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
1.15.2014
chicken blintzes with wild mushrooms
prep time: tbd
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
11.20.2013
alder's pub cheese with potato bread chips
prep time: tbd
cook time: tbd
servings: 2 1/2 cups
ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped
steps:
1. preheat the oven to 200 degrees. place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. brush both sides of the bread with butter and sprinkle lightly with salt. repeat with remaining bread slices. spread flattened slices out on baking sheet. bake until golden and crisp, about 4 hours.
2. meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove. bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. strain mixture through a fine-mesh sieve into a bowl. use a rubber spatula to press on the solids and extract additional liquid. whisk in mustard and miso. cool to room temperature.
3. place a medium bowl in a freezer to chill. meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar. run until the mixture is fairly smooth, stop to scrape down the sides occasionally.
4. scrape the mixture into a medium-sized pot. cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes. pour mixture into the chilled bowl and whisk to cool. chill in the refrigerator until very cold, at least 4 hours.
5. serve pub cheese in a bowl with the potato bread chips alongside. garnish cheese with pistachio nuts.
- new your times, october 2013
cook time: tbd
servings: 2 1/2 cups
ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped
steps:
1. preheat the oven to 200 degrees. place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. brush both sides of the bread with butter and sprinkle lightly with salt. repeat with remaining bread slices. spread flattened slices out on baking sheet. bake until golden and crisp, about 4 hours.
2. meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove. bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. strain mixture through a fine-mesh sieve into a bowl. use a rubber spatula to press on the solids and extract additional liquid. whisk in mustard and miso. cool to room temperature.
3. place a medium bowl in a freezer to chill. meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar. run until the mixture is fairly smooth, stop to scrape down the sides occasionally.
4. scrape the mixture into a medium-sized pot. cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes. pour mixture into the chilled bowl and whisk to cool. chill in the refrigerator until very cold, at least 4 hours.
5. serve pub cheese in a bowl with the potato bread chips alongside. garnish cheese with pistachio nuts.
- new your times, october 2013
11.04.2013
creme of roasted cauliflower, salted anchovy and marinated cavolo nero crostini
prep time: tbd
cook time: tbd
servings: tbd
creme ingredients:
1 small cauliflower
2 twigs thyme
1/2 cup olive oil
salt
pepper
crostini ingredients:
1 loaf of sourdough bread
1 clove garlic - peeled
olive oil
salt
1 fillet of salted anchovy per crostini
head of cavolo nero - blanched
garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel)
creme steps:
1. clean the cauliflower and slice it into equal parts. place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme. cover with aluminum foil. put the baking dish in a 375 oven for about 20 minutes until the cauliflower is soft. blitz the cauliflower in a food processor and slowly drizzle in the olive oil until a smooth creme forms. season with salt to taste.
crostini steps:
1. slice the sourdough bread into the shape you want. put some olive oil on the bread. toast until crispy under the broiler (about 2 minutes on each side). take care that the bread is crispy on the outside but not completely dry on the inside.
2. when the bread is crispy, scrape the cloves of garlic over it. spread the cauliflower creme over the crostini. portion the anchovy together with the cavolo nero on top. finish with a little bit of salt, pepper, a sprinkle of olive oil and the gremolata.
- goop, october 2013
cook time: tbd
servings: tbd
creme ingredients:
1 small cauliflower
2 twigs thyme
1/2 cup olive oil
salt
pepper
crostini ingredients:
1 loaf of sourdough bread
1 clove garlic - peeled
olive oil
salt
1 fillet of salted anchovy per crostini
head of cavolo nero - blanched
garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel)
creme steps:
1. clean the cauliflower and slice it into equal parts. place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme. cover with aluminum foil. put the baking dish in a 375 oven for about 20 minutes until the cauliflower is soft. blitz the cauliflower in a food processor and slowly drizzle in the olive oil until a smooth creme forms. season with salt to taste.
crostini steps:
1. slice the sourdough bread into the shape you want. put some olive oil on the bread. toast until crispy under the broiler (about 2 minutes on each side). take care that the bread is crispy on the outside but not completely dry on the inside.
2. when the bread is crispy, scrape the cloves of garlic over it. spread the cauliflower creme over the crostini. portion the anchovy together with the cavolo nero on top. finish with a little bit of salt, pepper, a sprinkle of olive oil and the gremolata.
- goop, october 2013
9.25.2013
grlled ratatouille with crostini and goat cheese
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese
steps:
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grill onion until it is heavily charred, about 7 - 15 minutes total. grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. gill bread until lightly charred and toasted, about 1 minute per side. halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread. mince remaining garlic cloves and set aside.
3. chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed, adding more lemon juice, salt or oil as needed. set aside.
4. arrange ratatouille, grilled bread and goat cheese on a large platter. sprinkle thyme leaves, pepper and flaky slat over goat cheese.
cook time: tbd
servings: 6 - 8
ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese
steps:
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grill onion until it is heavily charred, about 7 - 15 minutes total. grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. gill bread until lightly charred and toasted, about 1 minute per side. halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread. mince remaining garlic cloves and set aside.
3. chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed, adding more lemon juice, salt or oil as needed. set aside.
4. arrange ratatouille, grilled bread and goat cheese on a large platter. sprinkle thyme leaves, pepper and flaky slat over goat cheese.
7.03.2013
malaysian-style ginger-chile crab
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 dozen live blue crabs (or use precooked)
1/4 cup vegetable oil
1/2 cup minced ginger
1/4 cup minced fresh chile peppers
1/4 cup minced garlic
2 tablespoons curry powder
1/2 cup thinly sliced scallions, white and green parts
salt
pepper
steps:
1. if using live crabs, pour water in a large pot to a depth of 1 1/2 inches. bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 - 20 minutes. remove from heat and rinse under cold running water.
2. clean the crabs: grasp the top shell at the front, pull it away from the body and discard it. turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills. grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer. discard the legs. you should end up with a body and 2 claws, including knuckles, from each crab. snap the boy in half, using a chef's knife to cut through the shell if necessary.
3. in a large saute pan, heat 2 tablespoons oil over high heat until it just begins to smoke. add half the crab bodies and claws and saute, tossing frequently with your tongs, for about 3 minutes. add half of each of the remaining ingredients, except the salt and pepper. cook, stirring frequently, for 1 minute more.
4. remove everything from pan, add remaining 2 tablespoons oil and repeat with remaining crabs and ingredients. season with salt and pepper. serve warm or room temperature, with nutcrackers and picks.
- new york times
cook time: tbd
servings: 4 - 6
ingredients:
1 dozen live blue crabs (or use precooked)
1/4 cup vegetable oil
1/2 cup minced ginger
1/4 cup minced fresh chile peppers
1/4 cup minced garlic
2 tablespoons curry powder
1/2 cup thinly sliced scallions, white and green parts
salt
pepper
steps:
1. if using live crabs, pour water in a large pot to a depth of 1 1/2 inches. bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 - 20 minutes. remove from heat and rinse under cold running water.
2. clean the crabs: grasp the top shell at the front, pull it away from the body and discard it. turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills. grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer. discard the legs. you should end up with a body and 2 claws, including knuckles, from each crab. snap the boy in half, using a chef's knife to cut through the shell if necessary.
3. in a large saute pan, heat 2 tablespoons oil over high heat until it just begins to smoke. add half the crab bodies and claws and saute, tossing frequently with your tongs, for about 3 minutes. add half of each of the remaining ingredients, except the salt and pepper. cook, stirring frequently, for 1 minute more.
4. remove everything from pan, add remaining 2 tablespoons oil and repeat with remaining crabs and ingredients. season with salt and pepper. serve warm or room temperature, with nutcrackers and picks.
- new york times
7.01.2013
tomato steaks with crab-corn relish
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 large tomatoes slices, about 1-inch thick
1/4 cup olive oil
salt
pepper
2 ears corn - shucked
1 cup lump crab meat
1/4 cup thinly sliced basil
2 tablespoons lemon juice
6 dashes tobasco
steps:
1. rub tomato slices with olive oil and sprinkle generously with salt and pepper.
2. bring a large pot of water to a boil. blanch corn for 1 minute. cool, then remove kernels from cob.
3. in a small bowl, combine kernels, crab, basil, lemon juice, tobasco and salt and pepper to taste, and toss lightly. top each tomato staek with 1/4 of the relish and serve.
- new york times, september 2012
cook time: tbd
servings: 4
ingredients:
4 large tomatoes slices, about 1-inch thick
1/4 cup olive oil
salt
pepper
2 ears corn - shucked
1 cup lump crab meat
1/4 cup thinly sliced basil
2 tablespoons lemon juice
6 dashes tobasco
steps:
1. rub tomato slices with olive oil and sprinkle generously with salt and pepper.
2. bring a large pot of water to a boil. blanch corn for 1 minute. cool, then remove kernels from cob.
3. in a small bowl, combine kernels, crab, basil, lemon juice, tobasco and salt and pepper to taste, and toss lightly. top each tomato staek with 1/4 of the relish and serve.
- new york times, september 2012
6.17.2013
broccoli rabe philly style
prep time: 15 minutes
cook time: 20 minutes
servings: 2 - 4
ingredients:
4 red bell peppers
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
2 bunches broccoli rabe - bottom 3 inches of stem removed, chopped into 1-inch pieces
2 tablespoon minced garlic
1 tablespoon porcini powder
1/2 cup mayo
1 teaspoon dijon mustard
steps:
1. preheat the oven to 400 degrees. bring a large pot of salted water to a boil over high heat and prepare and ice bath.
2. rub a sheet pan lightly with olive oil. put the peppers on the pan and roast until they collapse, 12 - 15 minutes. remove the peppers from the oven and set aside until cool to the touch. peel off the skins, cut the peppers in half, and remove the seeds and stems. then slice the peppers into thin strips and toss in a small bowl with 1 tablespoon of the oil, the balsamic vinegar, 1/2 teaspoon of the salt and 1/2 teaspoon of the better. set aside.
3. blanch the broccoli rabe in the salted boiling water for 4 minutes. reserve 2 tablespoon of the cooking water, then drain the broccoli rabe and shock in the ice bath.
4. heat the remaining 2 tablespoons oil in a large saute pan over high heat. when it begins to ripple, add the garlic and allo wit to brown for about 1 minute. add the broccoli rabe, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. cook, stirring often, until the broccoli rabe wilts and turns a slightly darker shade of green, about 5 - 7 minutes, then remove the pan from the heat.
5. meanwhile, whisk the porcini powder with the reserved 2 tablespoons cooking water in a small bowl. add the mayo, mustard, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk until creamy.
6. if desired, spread the cream on bread and top with the broccoli rabe and peppers.
- goop, june 2013
cook time: 20 minutes
servings: 2 - 4
ingredients:
4 red bell peppers
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
2 bunches broccoli rabe - bottom 3 inches of stem removed, chopped into 1-inch pieces
2 tablespoon minced garlic
1 tablespoon porcini powder
1/2 cup mayo
1 teaspoon dijon mustard
steps:
1. preheat the oven to 400 degrees. bring a large pot of salted water to a boil over high heat and prepare and ice bath.
2. rub a sheet pan lightly with olive oil. put the peppers on the pan and roast until they collapse, 12 - 15 minutes. remove the peppers from the oven and set aside until cool to the touch. peel off the skins, cut the peppers in half, and remove the seeds and stems. then slice the peppers into thin strips and toss in a small bowl with 1 tablespoon of the oil, the balsamic vinegar, 1/2 teaspoon of the salt and 1/2 teaspoon of the better. set aside.
3. blanch the broccoli rabe in the salted boiling water for 4 minutes. reserve 2 tablespoon of the cooking water, then drain the broccoli rabe and shock in the ice bath.
4. heat the remaining 2 tablespoons oil in a large saute pan over high heat. when it begins to ripple, add the garlic and allo wit to brown for about 1 minute. add the broccoli rabe, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. cook, stirring often, until the broccoli rabe wilts and turns a slightly darker shade of green, about 5 - 7 minutes, then remove the pan from the heat.
5. meanwhile, whisk the porcini powder with the reserved 2 tablespoons cooking water in a small bowl. add the mayo, mustard, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk until creamy.
6. if desired, spread the cream on bread and top with the broccoli rabe and peppers.
- goop, june 2013
6.05.2013
tortillita gaditana with spicy mayo
prep time: tbd
cook time: tbd
servings: 8 fritters
ingredients:
1/2 teaspoon salt + more as needed
1/2 pound shell-on, large shrimp
1 3/4 cups flour
2 tablespoons finely chopped onion
2 small garlic cloves - minced
2 teaspoons finely chopped parsley
3 tablespoons mayonnaise
1 teaspoon sriracha sauce + more to taste
1/8 teaspoon chile powder
squeeze of fresh lemon juice
olive oil (for frying)
steps:
1. fill a bowl with ice water. in a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer. drop in shrimp and poach gently until opaque, 1 1/2 - 2 minutes. use a slotted spoon to transfer shrimp to ice water to stop the cooking, reserve 2 1/2 cups poaching liquid.
2. peel shrimp and finely chop tails, discard rest of shells. coarsely chop shrimp and season lightly with salt.
3. in a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid. whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails. add more poaching liquid as needed; consistency should be of very thing pancake batter.
4. in a small bowl, combine remaining garlic, mayonnaise, sriracha, chile powder and lemon juice. set aside.
5. in a medium, nonstick skillet over medium heat, warm 1/2 inch oil. ladle in 1/4 cup of the batter. using a spatula, quickly spread the batter out in the pan so that it is very thing, making small holes in the pancake to help it cook evenly. cook until underside is golden brown, about 2 minutes. gently flip and cook other side until golden, about 2 minutes more. transfer pancake to paper towel-lined plate and sprinkle with salt. repeat with remaining batter. serve with spicy mayonnaise.
- new york times, June 2013
cook time: tbd
servings: 8 fritters
ingredients:
1/2 teaspoon salt + more as needed
1/2 pound shell-on, large shrimp
1 3/4 cups flour
2 tablespoons finely chopped onion
2 small garlic cloves - minced
2 teaspoons finely chopped parsley
3 tablespoons mayonnaise
1 teaspoon sriracha sauce + more to taste
1/8 teaspoon chile powder
squeeze of fresh lemon juice
olive oil (for frying)
steps:
1. fill a bowl with ice water. in a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer. drop in shrimp and poach gently until opaque, 1 1/2 - 2 minutes. use a slotted spoon to transfer shrimp to ice water to stop the cooking, reserve 2 1/2 cups poaching liquid.
2. peel shrimp and finely chop tails, discard rest of shells. coarsely chop shrimp and season lightly with salt.
3. in a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid. whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails. add more poaching liquid as needed; consistency should be of very thing pancake batter.
4. in a small bowl, combine remaining garlic, mayonnaise, sriracha, chile powder and lemon juice. set aside.
5. in a medium, nonstick skillet over medium heat, warm 1/2 inch oil. ladle in 1/4 cup of the batter. using a spatula, quickly spread the batter out in the pan so that it is very thing, making small holes in the pancake to help it cook evenly. cook until underside is golden brown, about 2 minutes. gently flip and cook other side until golden, about 2 minutes more. transfer pancake to paper towel-lined plate and sprinkle with salt. repeat with remaining batter. serve with spicy mayonnaise.
- new york times, June 2013
4.19.2013
green & white asparagus tempura
prep time: tbd
cook time: tbd
servings: 4
ponzu sauce ingredients:
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon mirin
1 tablespoon rice vinegar
tempura ingredients:
4 stalks gree asparagus - trimmed and sliced in half on a bias
4 stalks white asparagus - trimmed and sliced in half on a bias
1/2 cup rice flour
1/2 sparkling water
vegetable oil
salt
ponzu steps:
1. combine soy sauce, lemon juice, mirin and vinegar. mix well.
tempura steps:
1. add vegetable oil to a large pot and heat to 375 degrees. place rice flour in a medium mixing bowl. slowly incorporate the sparkling water into the flour while mixing,. mix just until smooth.
2. dip the aspargus in the batter to coat. fry, in batches if necessary, for about 2 minutes, until crisp and golden. drain on paper towels and season lightly with sea salt. serve immediately with lemon wedges and ponzu.
- goop, april 2013
cook time: tbd
servings: 4
ponzu sauce ingredients:
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon mirin
1 tablespoon rice vinegar
tempura ingredients:
4 stalks gree asparagus - trimmed and sliced in half on a bias
4 stalks white asparagus - trimmed and sliced in half on a bias
1/2 cup rice flour
1/2 sparkling water
vegetable oil
salt
ponzu steps:
1. combine soy sauce, lemon juice, mirin and vinegar. mix well.
tempura steps:
1. add vegetable oil to a large pot and heat to 375 degrees. place rice flour in a medium mixing bowl. slowly incorporate the sparkling water into the flour while mixing,. mix just until smooth.
2. dip the aspargus in the batter to coat. fry, in batches if necessary, for about 2 minutes, until crisp and golden. drain on paper towels and season lightly with sea salt. serve immediately with lemon wedges and ponzu.
- goop, april 2013
4.12.2013
japanese chicken meatballs
prep time: tbd
cook time: tbd
servings: 2 dozen meatballs
hoisin sauce ingredients:
1 tablespoon canola oil
1 large garlic clove - minced
1/2 teaspoon chinese five-spice
1/2 cup maple syrup
2 tablespoons brown rice vinegar
meatball ingredients:
1 pound ground chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove - very finely minced
1 teaspoon grated ginger
1 tablespoon soy sauce
2 teaspoon maple syrup
2 tablespoons canola oil
hoisin sauce
hoisin sauce steps:
1. heat the oil in a small saucepan over medium heat. add the garlic and the five-spice powder and cook for about 30 seconds, or until fragrant. whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 - 4 minutes, or until slightly thickened. let the sauce cook before using.
meatball steps:
1. thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. roll the mixture into golf ball-sized meatballs. grill, roast, broil, or pan-fry the meatballs until they're cooked through and serve with hoisin sauce.
- goop, march 2013
cook time: tbd
servings: 2 dozen meatballs
hoisin sauce ingredients:
1 tablespoon canola oil
1 large garlic clove - minced
1/2 teaspoon chinese five-spice
1/2 cup maple syrup
2 tablespoons brown rice vinegar
meatball ingredients:
1 pound ground chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove - very finely minced
1 teaspoon grated ginger
1 tablespoon soy sauce
2 teaspoon maple syrup
2 tablespoons canola oil
hoisin sauce
hoisin sauce steps:
1. heat the oil in a small saucepan over medium heat. add the garlic and the five-spice powder and cook for about 30 seconds, or until fragrant. whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 - 4 minutes, or until slightly thickened. let the sauce cook before using.
meatball steps:
1. thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. roll the mixture into golf ball-sized meatballs. grill, roast, broil, or pan-fry the meatballs until they're cooked through and serve with hoisin sauce.
- goop, march 2013
4.01.2013
squid fritters
prep time: tbd
cook time: tbd
servings: about 30 pieces
ingredients:
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
4 scallions - trimmed and finely chopped
2 tablespoon minced cilantro
1 pound cleaned squid - finely chopped
1 large egg - beaten
1 cup beer
1 1/2 cups flour
1/8 teaspoon ground cayenne
1/2 teaspoon baking powder
salt
pepper
2/3 cup vegetable oil (for frying)
tarter sauce
hot sauce
steps:
1. combine the peppers, scallions, cilantro and squid in a large bowl. mix in egg. stir in half the beer. in a separate bowl, whisk flour with cayenne and baking powder. add to squid mixture. add remaining beer and mix well. season with salt and pepper.
2. heat oven to 200 degrees. line a baking sheet with foil and spread several layers of paper towel on a work surface.
3. heat a large cast-iron skillet on medium high. add about 1/4-inch of oil. when oil is hot, drop heaping tablespoons of fritter batter in pan, lightly flattening the mixture to make oval pancakes about 3 inches long. turn when deep golden brown on one side, fry second side, then place on paper towel to drain. repeat with remaining batter. transfer cooked, drained pancakes to baking sheet and place in the oven to keep warm. serve with tarter sauce or hot sauce.
- new york times, march 2013
cook time: tbd
servings: about 30 pieces
ingredients:
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
4 scallions - trimmed and finely chopped
2 tablespoon minced cilantro
1 pound cleaned squid - finely chopped
1 large egg - beaten
1 cup beer
1 1/2 cups flour
1/8 teaspoon ground cayenne
1/2 teaspoon baking powder
salt
pepper
2/3 cup vegetable oil (for frying)
tarter sauce
hot sauce
steps:
1. combine the peppers, scallions, cilantro and squid in a large bowl. mix in egg. stir in half the beer. in a separate bowl, whisk flour with cayenne and baking powder. add to squid mixture. add remaining beer and mix well. season with salt and pepper.
2. heat oven to 200 degrees. line a baking sheet with foil and spread several layers of paper towel on a work surface.
3. heat a large cast-iron skillet on medium high. add about 1/4-inch of oil. when oil is hot, drop heaping tablespoons of fritter batter in pan, lightly flattening the mixture to make oval pancakes about 3 inches long. turn when deep golden brown on one side, fry second side, then place on paper towel to drain. repeat with remaining batter. transfer cooked, drained pancakes to baking sheet and place in the oven to keep warm. serve with tarter sauce or hot sauce.
- new york times, march 2013
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