Dreidel, Dreidel, Dreidel (Part IV)

RECIPE: Smoked Salmon and Potato Chip Canapés
Smoked Salmon Potato Chip Canapés

Smoked Salmon Potato Chip Canapés

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Smoked Salmon and Potato Chip Canapés

Smoked Salmon Potato Chip CanapésINGREDIENTS

  • 6 ounces smoked salmon, cut into a very small dice
  • 1 shallot, minced
  • 2 tablespoons light olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons capers, chopped
  • Zest of 1/2 lemon
  • 3 tablespoons lemon juice (almost 1 whole lemon)
  • Freshly ground black pepper
  • 40 chives, snipped
  • 2 tablespoons parsley, chopped
  • 1/2 cup fromage blanc
  • 1 5-ounce bag of gourmet potato chips (recommended: Terra Potpourri)
  • Poppy seeds, as an optional garnish

Procedure

Combined the salmon, shallot, olive oil, mustard, capers, lemon zest and juice, and pepper in a small bowl. 



In another small bowl, combine the fromage blanc, parsley, and chives.

Arrange the chips on a platter, and spoon a small amount of herbed fromage blanc on each chip. Arrange a small amount of smoked salmon tartare on top, and serve with, if you like, a touch of poppy seeds sprinkled on top.

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Dreidel, Dreidel, Dreidel (Part V)

RECIPE: Brisket Bourguignon
Brisket Bourguignon

Brisket Bourguignon

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Brisket Bourguignon
Brisket BourguignonIngredients
  • 1 three-pound brisket
  • 1 bottle of dry red wine, preferably Burgundy
  • Salt and pepper
  • 1 tablespoon flour
  • 2 tablespoons olive oil
  • 3 slices of thick-sliced, center cut bacon, roughly diced (for a kosher brisket, substitute the bacon with 1-2 tablespoons olive oil)
  • 8 ounces sliced mixed mushrooms, including oyster, shitake, and cremini
  • 2 large onions, cut into thick rings
  • 6 carrots, cut into 1-inch pieces on the diagonal
  • 2 cloves garlic, chopped
  • 5 sprigs thyme
  • 1 bay leaf
  • 1/3 cup cognac
  • 1 tablespoon tomato paste
  • 2 cups beef stock

Procedure

Put the beef brisket into a glass baking dish or a large sealable plastic bag, and cover with the entire bottle of red wine, making sure that the wine saturates every inch of the meat. Cover, and return to the refrigerator to marinate for at least 2 hours, to overnight.



Take the meat out of the fridge while you chop the vegetables, to give it time to take the chill off before it hits the hot pan. Take the meat out of the wine, but reserve the marinade to use as cooking liquid. Pat the brisket dry with paper towels. Then, season the meat liberally with salt and pepper, and dust with the flour, shaking off any excess. In a large dutch oven, heat the olive oil on medium-high heat, and add the brisket. Brown on one side for 3 to 4 minutes, flip, and brown the other side. Remove the meat from the pan, and set aside.

Add the bacon to the hot pan, and render it down for 2 to 3 minutes, until it gives off some fat, but does not begin to crisp. Then add the mushrooms, onions, carrots, garlic, thyme, and bay, and season with salt and pepper. Sauté for 10 minutes, until the onions start to become translucent, and the mushrooms soften.

Pour the cognac from the bottle into a separate glass, and add the cognac from that glass into the pan (this process reduces the risk of flare-ups). Deglaze the bottom of the pan as the cognac simmers and begins to evaporate.

Stir in the tomato paste, reserved wine, and beef stock. Nestle the brisket into the cooking liquid, down into the vegetables, and bring the wine broth to a simmer. Lower the heat to the lowest it will go, cover the pot, and allow to cook for 4 hours.

After 4 hours, remove the brisket from the pot, allow to rest for a few minutes, and slice thinly against the grain. Serve with the vegetables and braising liquid.

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Dreidel, Dreidel, Dreidel (Part VI)

RECIPE: Beignets with Lavender Sugar and Apricot Sauce
Beignets with Lavender Sugar and Apricot Sauce

Beignets with Lavender Sugar and Apricot Sauce

Beignets with Lavender Sugar and Apricot Sauce

Ingredients for Pâte à Choux

  • 1 stick of butter
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup flour
  • 3 eggs
  • Vegetable oil for frying

Ingredients for Lavender Sugar

  • 1 cup sugar
  • 1/4 teaspoon dried edible lavender blossoms (optional)

Ingredients for Apricot Sauce

  • 1 cup good apricot jam
  • 1 tablespoon water

Procedure

Make the pâte à choux by melting the butter in a saucepan. Add the sugar, salt, and water, and bring to a simmer to melt the sugar and salt.

Take the heat off the pan, and whisk in the flour. Once it is incorporated, bring the pan back to the heat, and stir with a wooden spoon until the dough begins to pull away from the sides of the pot.

Spoon the dough into a bowl, and using an electric hand mixer, beat the dough or a few seconds on medium speed to cool it down. Incorporate the eggs, one at a time, working quickly to incorporate them into the hot dough so they do not scramble. Set the dough aside.

Make the lavender sugar by putting the sugar and the lavender in a food processor, and blitzing it until the lavender is broken up throughout the sugar.

Make the apricot sauce by blending the apricot jam in a food processor to even out the fruity lumps of the preserves. Pour the jam into a pan and heat on low heat with the added tablespoon of water.

To fry the beignets, fill a pot halfway with vegetable oil, and heat over medium low heat. To test the oil, drop a little crumb of choux pastry into the pot. It should sink, and then start to rise, surrounded by little fizzing bubbles. You do not want to fry the beignets too hot; they will become brown on the outside, and will remain raw on the inside. Instead, you want them to gently simmer in the oil, surrounded by bubbles, but not browning intensely. Drop a teaspoon of dough into the oil. It will puff; then appear to crack, and will be cooked to a very light gold in about 8 minutes. The crack that occurs in the dough signifies that the interior dough has cooked and created an air pocket; it is the sign you are looking for. Once the dough has “cracked,” cook for a couple more minutes to ensure the light golden color and crisp exterior. Be careful not to overcrowd the pan with raw beignets.

Drain the beignets on paper towels, and immediately toss them hot into the lavender sugar, and roll them around to coat. Serve with the warm apricot sauce on the side.

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Dreidel, Dreidel, Dreidel (Part VII)

RECIPE: Maneschewitz Granita
Maneschewitz Granita

Maneschewitz Granita

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Maneschewitz Granita

Ingredients

  • 1 750-ml bottle of Maneschewitz Concord Grape Kosher Wine

Procedure

Decant the wine into a square 8 inch by 8 inch glass pan, and place in the freezer. After 2 hours, use a fork to scrape down the ice crystals that form in the wine, creating a snow-cone consistency. Repeat over the course of 6 hours. Serve in chilled wine or martini glasses.

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Categories: Cocktails, Desserts, Drinks, Eat, Frozen, Recipes, Vegetarian
 

Dreidel, Dreidel, Dreidel (Part VIII)

RECIPE: Challah Pain Perdu
Challah Pain Perdu

Challah Pain Perdu

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Challah Pain Perdu

Ingredients

Ingredient list to come

Procedure

Begin by making the crème anglaise. Heat the half and half in a saucepot over medium heat.

Meanwhile, beat the egg yolks and sugar with a hand mixer until they are light and pale in color.

Very slowly stream the hot half and half, while mixing, into the sugar-yolk mixture.

Return the mixture to the saucepot and heat over medium heat. Add the vanilla. Stir constantly with a wooden spoon until the crème anglaise coats is thick and coats the back of the spoons. Pass through a strainer so that any bits of egg that have scrambled will be removed. Allow to cool only slightly while you assemble the pain perdu.

Whisk together the half and half, sugar, honey, and eggs. In a large nonstick sauté pan over medium-low heat, melt 1 tablespoons of butter. Press the challah, one piece at a time, into the custard, flipping once, so the bread has a chance to soak it up, but not to become overly saturated. Sauté the custard-soaked bread about 4-5 minutes per side, or until golden, in batches, using more butter as necessary.

Dust powdered sugar over the top of the pain perdu. Serve with the crème anglaise.

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Santa Baby (Part I)

RECIPE: Baguette Croutes with Brie, Avocado Mousse, and Sun-Dried Tomatoes

I’m not dreaming of a white Christmas–although, I do love Bing Crosby. To me, Christmas is all about the colors of mistletoe: red and green. Christmas is about love, after all, isn’t it?


So this month, for Serious Eats, I put together four turned-out red and green French Revolution recipes: Baguette Croutes with Brie, Avocado Mousse, and Sun-Dried Tomatoes; Green Penne with Spinach Pistou, Roasted Cherry Tomatoes, and Filet; Red and Green Mash made from potatoes, beets, goat cheese, fines herbes, and creme fraiche; and White Chocolate Bark with Almonds, Fresh Mint, and Dried Berries. Click on the recipe names under the photos for the recipes.

So, Santa Baby, I recommend that you hurry down the chimney tonight. I’ll be waiting under the red and green.

Baguette Croutes with Brie, Avocado Mousse, and Sun-Dried Tomatoes

Ingredients

  • 1 avocado
  • Juice of 1/2 lemon
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 1/3 cup heavy cream
  • 2/3 baguette, cut on a diagonal into 24 ¼-inch slices
  • Olive oil for drizzling
  • 1/2 pound of brie, cut into 24 pieces
  • 8 sun-dried tomatoes, julienned, or cut into strips

Procedure

Preheat the oven to 325°F.



Prepare the avocado mousse by mashing the ripe avocado with the lemon juice, Dijon mustard, salt, and pepper with a potato masher. Put away the masher, and switch to a hand mixer, whipping the avocado for a minute so that it becomes even more smooth.

In another bowl, whip the heavy cream. Then, using a silicone spatula, fold the cream in batches into the avocado mixture. By the end, you will have avocado mousse.

Arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and season lightly with salt. Bake for 12 to 15 minutes, until the croutes are crisp and golden.

Remove the baguette croutes from the oven, and while they are still hot, place one piece of brie on each toast of baguette, so the heat from the bread just begins to melt the brie. Spoon some avocado mousse on the brie, and top with a few slivers of sun-dried tomato.

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Categories: Appetizers & Hors D’Oeuvres, Eat, For a Crowd, Recipes, Vegetarian
 

Santa Baby (Part II)

RECIPE: Green Penne with Basil-Spinach Pistou, Roasted Cherry Tomatoes, and Fillet

Green Penne with Basil-Spinach Pistou, Roasted Cherry Tomatoes, and Fillet

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Green Penne with Basil-Spinach Pistou, Roasted Cherry Tomatoes, and Fillet
serves 4 to 6
Ingredients
  • 1 pint of cherry tomatoes
  • 3/4 pound of beef filet
  • 1 pound of spinach penne rigate
  • 2 cups of baby spinach, plus 1 cup, packed
  • 1 cup of basil, packed
  • 1 clove of garlic
  • 1/2 cup of toasted pine nuts
  • 1/2 cup of olive oil, plus 2 tablespoons, separated
  • 2 tablespoons heavy cream
  • Pecorino Romano to taste

Procedure

Preheat the oven to 425°F and bring a large pot of water to boil.

Toss the tomatoes on a baking sheet with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 minutes at 425°F.

Season the filet with salt and pepper, liberally, on both sides. Heat a sauté pan on high until it is very hot, quickly add 1 tablespoon of olive oil, and sear the steak, 6 minutes on each side. Put it aside to rest.

When the water is boiling, salt the water, and cook the green penne to al dente.

Meanwhile, make the pesto. Put the 1 cup of basil, 2 cups of spinach, pine nuts, garlic, salt, and pepper into the food processor and pulse to break it down. Run the machine, and stream in 1/2 cup of olive oil.

Slice the steak into 1-inch cubes. Julienne 1 cup of spinach. Put the tomatoes, steak, spinach, pesto, and cream in the bottom of large bowl. Drain the pasta from the water, and toss, adding a couple of spoonfuls of pasta water if the sauce needs thinning.

Grate Pecorino Romano down over the top of the hot pasta.

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Categories: 30 Minutes, Eat, Main Courses, Meat, Recipes