Archive for August, 2009

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Amaretto Peach Clafoutis

Thursday, August 27th, 2009

recipes-051Peaches are prime right now and make lovely desserts.  Clafoutis is a rustic French dessert made with stone fruit…fruit with pits.  Cherries and apricots are traditional but just about any fruit will work in this custardy pancake concoction.   Mark Bittmen of the New York Times makes clafouti with mandarin oranges.   Could be interesting.  Chef Keith Snow makes a fabulous fresh fig clafoutis which is my personal favorite.

 The batter is like a thin pancake batter with more sugar.  Amaretto or almond extract goes very well with peaches just like brandy or rum.  The addition of cinnamon brings out the fresh peach flavor even more.  This slice is served warm with just a dusting of powdered sugar.  You can make it more decadent with a dollop of creme fraiche,  Greek yogurt, or French vanilla ice cream and the leftovers go great with a cup of coffee the next morning.

Clafouti is a snap to make with fresh or canned fruit.  If you use canned fruit reserve the juice and use 1 cup of juice  in place of the milk and add 1/4 cup of creme fraiche (sour cream) for the remaining milk. 

You can skin the fresh peaches or not…the choice is yours.  They’re good either way.  Just wash and dry the peaches, halve them and remove the stones then cut in half again.  The recipe given here will work with cherries, apricots, even pears and blueberries.  Try star anise and pear, lemoncello and blueberries, lychees, mango or apple and rum.

Basic Batter Ingredients:

  • 1-1/4 cups milk
  • 1/2 cup sugar
  • 1 pinch of salt
  • scant 1/2 cup flour
  • 1 Tbsp vanilla or liqueur
  • 3 large eggs
  • 3 medium-sized peaches, skinned, pitted and quartered
  • 1 tsp cinnamon

Method:

  1. Preheat oven to 350° F.   Spray or butter a 9-inch pie plate or tart pan.
  2. Whisk milk with sugar and salt.  Add flour, vanilla or liqueur and whisk to combine.
  3. Add eggs and whisk to combine.  
  4. Arrange peaches in bottom of pie plate, alternating cut-side and smooth-side up.  Sprinkle with cinnamon.
  5. Pour batter over peaches.  Bake for 40-45 minutes until top is golden brown and a cake tester comes out clean.
  6. Let set for 15 minutes and dust with powdered sugar before slicing.

 

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Desserts | 2 Comments »

Sausage, Salmon and Bean Ragu

Thursday, August 27th, 2009

recipes-050Ragu is from the French word ragoûter, to revive or stimulate the appetite.  Essentially, ragu is a meat stew that starts with a mirepoix or soffritto.  The Spanish and the French add fish or shellfish and beans to the mix for a more rounded and robust stew.  The Italians  more commonly stew the meat in a soffritto and tomato sauce and traditionally serve it with pasta…hence spaghetti  bolognese.  However you cook ragu it is sure to be comfort food your family will enjoy. 

The simplicity of this ragu recipe lends itself to variations as numerous as the cooks so use your imagination and throw in some of your favorite ingredients.   Jacques Pepin makes this dish with clams and cannelini beans plus broccolini which I’ve also made and received rave reviews from guests and family.  Prosciutto or bacon work well with haricot verts and mussels.  Stew beef and zucchini are delicious with shrimp or lobster.  Be sure to start with a good mirepoix of onions, carrots, and celery.  Cook the mirepoix until almost caramelized then add a splash of wine, meat, beans and their juice, main veggy, and herbs.  Thyme and bay leaf are always flavor boosters in a stew.  You can bulk up the stew with potatoes, rice or pasta but I think you’ll find this dish satisfying without the starch added.  Throw in the seafood of your choice just at the end.  Before serving sprinkle with Parmesan cheese and drizzle with some olive oil.  Serve with a crusty French bread, salad and wine.

Ingredients:

  • 1 Tbsp olive oil
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 1 carrot chopped
  • 2 cloves garlic, chopped
  • 1 large spicy sausage, skin removed and broken up
  • 1/4 cup red wine
  • sea salt and fresh ground black pepper
  • 1 large green bell pepper chopped
  • 1 can (14 oz) black beans and juice
  • 1/2 tsp thyme
  • pinch of tarragon
  • 3 oz fresh salmon fillet, cubed
  • Parmesan cheese and olive oil to serve

Method:

  1. Saute the onion, celery and carrot until they begin to caramelize.  Add the garlic and sausage and cook for 2 or 3 minutes.
  2. Add the wine, juice from the black beans, salt and pepper.  Cook for 10 minutes.
  3.  Add the bell pepper and black beans.  Lower heat to a lively simmer and cook until bell pepper is al dente.
  4. Add thyme and bay leaf and simmer for 5 more minutes.
  5. Add salmon cubes and cook for 1 minute.
  6. Check seasoning, adjust if necessary.  Ladle into bowls, top with Parmesan cheese and drizzle with olive oil.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Sun-dried Cherry Tomatoes in Basil Oil

Wednesday, August 26th, 2009

dried-tomatoesDrying tomatoes in the dessert sun is super economical and far more comfortable than turning on the oven in the kitchen when it’s 108° F. outside.  The process is simple and safe…the results are as good as store-bought and you know who, in what, and where they came from.  Sun-dried fruits and vegetables are intensely flavorful and healthy so long as they’re not treated with chemical preservatives.  The only thing drying does is evaporate the water content…the vitamins and flavors are still there and undiluted.

Cherry tomatoes are perfect for drying in the sun.  They’re sweet, small and only need to be washed and sliced in half, placed on a screen or rack and covered with a single-layer of thin mesh or cheese cloth.  I used the mesh bag the tomatoes came in, split it up the side with sizzors and placed it over the cut tomatoes to protect them from bugs, which are rare in the midday heat of the dessert.  When the tomatoes are dry but still rubbery they’re ready to dress and preserve in oil.  You can add whatever herbs you’re fond of and olive oil or a combination of canola oil and olive oil.  If you add salt, dissolve it in a little lemon juice first or crush it with cloves of garlic before adding to the jar. 

For best storage, pack in 8 oz. sterilized jars, pour hot oil up to 1/2-inch from rim and immediately seal.  Store in a cool dry pantry for 1 week before using.  Refrigerate when opened and use within 6 weeks.  Bring to room temperature before using.  Use sun-dried tomatoes in salads, soups, sandwiches, hors d’eouvres and antipasto.

Ingredients:

  • 12 oz fresh ripe cherry tomatoes
  • 6 or 7 dried basil leaves
  • 1/4 tsp sea salt in 1 tsp lemon juice
  • 1 clove of garlic bruised
  • 1/4 tsp dried pepper flakes
  • 1/3 cup of olive oil

Method:

  1. Wash tomatoes and slice in half.  Place on a icing screen or cake rack.  Make sure air can flow under the rack. 
  2. Cover tomatoes with a single layer of cheesecloth and place in direct sunlight for the day. 
  3. If tomatoes are not dry and rubbery by night-fall, remove tomatoes to indoors overnight. 
  4. Turn each tomato half over and place back in the sun the following day. 
  5. Pack dried, rubbery tomatoes in a sterile 8 oz. jar.  Add crushed garlic, salt, basil and pepper flakes.
  6. Heat oil to hot but not smoking and pour into jar up to 1/2 inch from top rim.  With a skewer or knife move the contents around a bit to release any air bubbles.  Wipe the rim and seal immediately. 

recipes-043

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Preserves & Condiments | 2 Comments »

Salmon and Pasta Soup

Tuesday, August 25th, 2009

salmon-noodle-soup-with-tarragon1

Start with a little homemade herbed-chicken stock, bring to a lively simmer, toss in some cooked noodles, add tarragon, capers, fresh basil, and finish it with chunks from the tail-end of a salmon fillet and a glob of homemade creme fraiche.  Add salt and freshly ground black pepper and a dash of chili sauce for sparkle.  It’s just that simple and soul satisfying served for a light supper with crunchy French bread and a glass of wine.

To make the chicken stock, be frugual and use the carcass of a roasted chicken with all the bones, wings tips and back meat.  Add roughly chopped celery, onion, leek and carrot, cover with water, and bring to a boil.  Add a splash or 2 of white wine or vermouth, and sprigs of parsley, sage, rosemary and thyme.  Let simmer for at least 1 hour.  The longer it cooks the richer the flavor.  Cool and refrigerate the entire stockpot contents overnight.  Skim solidified fat from the top surface, warm slightly and strain.  Discard solids and pour strained stock into freezer safe containers to store. 

If you buy a whole fillet of salmon, cut 2-inch-wide slices for grilling from the main section of the fillet.  There is always the thin section towards the tail that can be skinned and used in soups, casseroles, kabobs and more.  Be sure to remove any bones from the thick slices.  A pair of tweezers works well for this task.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Soups | 2 Comments »

Puttanesca and Spaghetti

Sunday, August 16th, 2009

puttanescaThis dish has old world charm and a bawdy history to boot.  It seems ladies of the evening in the brothels of Naples around the 1800s made this sauce to attract customers.  The aroma from the sauce cooling in the window would  permeate the neighborhood.  You wouldn’t have to be a customer to follow that scent…it is scrumptiously enticing to any gender.   Besides, the ladies had to eat…right?

Anchovies may not be for everyone, but in this sauce they impart an earthy flavor rather than fishy note.  The fillets melt right into the sauce to thicken the tomatoes.  The olives and capers provide a salty tartness and offsets the sweetness of the tomatoes.  This is the simplest of rustic Italian dishes.  By the time the pasta is cooked al dente the sauce is ready…dinner in less than 30 minutes…the family will rave.  Be sure to serve this with lots of Merlot, or Chianti, and ply everyone with plenty of crunchy bread sticks toasted with garlic and Parmesan.

Ingredients:

  • pasta for 4
  • 1 Tbsp olive oil
  • 4-5 cloves garlic, minced
  • 2 cans diced tomatoes
  • 1 can anchovy fillets
  • 1-2 splashes of red wine
  • dozen black Kalamata olives, seeded
  • 2 Tbsp capers
  • fresh ground black pepper to taste
  • 2 dashes Tabasco sauce or red pepper flakes to taste
  • Parmesan cheese for garnish

Method:

  1. Cook pasta according to package directions.
  2. In a warm skillet, pour 1 Tbsp olive oil and saute garlic for a minute.
  3. Add tomatoes, cook for 2 or 3 minutes.
  4. Add anchovies, break up fillets until paste results and stir into tomatoes. Splash a drop of red wine into the sauce and cook for 1 minute.
  5. Add Kalamata olives, capers, and black pepper.  Simmer until pasta is ready. 
  6. Toss pasta with a bit of pasta water, spoon sauce over and sprinkle with Parmesan cheese.

Donate to My Coffee Kitty and help a senior pay for cataract surgery. 70% of seniors are afficted with cataracts. It's a simple surgery to remove cataracts but very expensive...about $3000 per eye. If you're not old enough to qualify for medicare, and you're uninsured, can't find a job, can't get a driver's license, or read a good book because of cataracts, your world is impoverished. Help save someone's sight!

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Posted in Main Dishes | No Comments »

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