Green Beans with Browned Butter and Hazelnuts

11/23/2009

Browned butter is magical. It can transform the most boring vegetable into something fancy and restaurant-style. I'm not saying that green beans are boring (though they certainly can be) but instead of the ordinary boiled, microwaved or steamed green beans, try this recipe instead.

Browning butter is incredibly simple. Heat pan. Add butter. Stir until browned. The trick is to NOT burn the butter! What happens is that the butter becomes mellow and nuttier. Bathe those green beans in that nutty butter!

I've also added roasted and chopped hazelnuts to this recipe, which makes it truly worth for Thanksgiving dinner.

Oh, and those shallots? That's the genius idea from my friend, Shelisa, who came over to help me cook, test recipes and photograph today.

***

To toast whole hazelnuts still in their brown skin (but out of their hard shell) - heat a frying pan or saute pan over medium heat and let the hazelnuts roll around in that pan for a few minutes. The skin will start browning, the house will smell lovely and you'll get yourself some dry-toasted nuts.

Of course, you can do this in the oven too, but I find that everytime I roast nuts in the oven, THEY ALWAYS BURN. Purely my incompetence for not being able to pay attention to the nuts in the oven.

Once they are toasted, use a rubber garlic peeler thingy to remove the brown skin of the hazelnuts. Okay, Shelisa removed the skins.

Then coarsely chop up the nuts:

Now, for the browned butter - it's easy too. Heat up a pan, add butter. Keep the heat on medium. See it browning?

Now add the shallots and saute

Green Beans with Browned Butter and Hazelnuts Recipe

1/4 cup shelled whole hazelnuts (unroasted and unsalted)
1 pound green beans, trimmed
2 tablespoons butter
1-2 large shallots, very thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
Freshly ground black pepper

1. Heat a saute pan over medium-low heat. Add the hazelnuts and toast the hazelnuts until the skins are dark brown but not burned. Keep the heat low so that you don't burn the hazelnuts. It should take about 6-7 minutes. Let cool enough to handle and rub the skins off. You can use a towel or a garlic peeler. Coarsely chop and set aside.

2. Add 1 cup water to the saute pan and bring to a boil over medium heat. Add the green beans and cover with lid. Steam the beans for 3-4 minutes, until just tender. Immediately drain and rinse with cool water to stop the cooking.

3. Wipe the saute pan dry and return to the stove on medium-high heat. Add the butter and let the butter brown and bubble. Once the butter is browned, add the shallots and saute for 1 minute. Pour in the balsamic vinegar and the green beans. Use your spatula or large spoon to scoop up some of the browned balsamic butter up and over the green beans. Season generously with salt and pepper to taste. Stir in the chopped hazelnuts.

Shula's Lobster Roll

11/20/2009

I love that occasional splurge dining out at a fancy restaurant. Yes, it's about the glorious food and being treated like a princess...but even an even bigger thrill is when I am able to butter up a chef to reveal a recipe and then recreate it at home, simply and affordably.

Of course, not all chefs are open to doing this (I totally respect trade secrets), but I think for the goodwill of the food-lovin' community, it's good practice for chefs to share and be generous. Because seriously, how did the chefs first LEARN their craft!? From grandmothers, teachers and other chefs who shared their secrets! Right!?

On my last day of the NYC leg of my book tour, I was pooped. I had been on my feet hustlin' from event to event and all I wanted was to experience the city like a princess. Well, for at least a couple of hours anyways.

That city skyline was taken around 5am in the morning from my room - and not that I wake up this crazy early every day, but between events, interviews and media, this was the only pocket of uninterrupted time I had to blog, answer reader comments and shower. Best. View. Ever.

I decided that afternoon to lunch downstairs at Shula's Steakhouse at Westin in Times Square. A glass of bubbles, Lobster Roll and Lobster Bisque. I was going to leave NYC in lobster-style.

Heavenly.

Here is Chef Frank Tujague's recipe for Lobster Roll. You can follow his recipe for a recreation of my lunch, but I know what you're thinkin'...lobster is SO EXPENSIVE! Well, in some parts of the U.S. lobster is cheaper than ever (I've seen it for $3.99 per pound) and for the rest of us at home, it's still a crazy $18.99 per pound. 

But wait! Don't fret - I'm going to give you affordable substitutions for the lobster so you don't miss out on the wonderful combination of spices that make this sandwich to die for (or at least make waking up at 5am worth it!)

Lobster Roll Recipe

recipe from Shula's Steakhouse at Westin Times Square NYC

I know many of you can't stand the thought of bringing a live lobster home to cook. Have your fish monger steam it for you right there at the store. Most of them will do it for free!

Shula's recipe below makes 1 large Lobster Roll - you can see they are extremely generous in their serving! The recipe can easily feed 2 people.

1 1/2 pound live Maine lobster
1/4 cup diced celery
1 green onion, minced
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh tarragon
3 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
brioche bun
lettuce leaves (prefer Boston, Bibb or other soft lettuce)
tomato slices
salt and pepper to taste

1. Bring a large 6 quart pot filled with salted water to boil. Add lobster and cook for 11 minutes. Remove lobster, plunge in ice water to cool. Remove meat from the tail and the claws. Medium dice the lobster.

2. In a bowl, add all the diced celery, green onion, chives, tarragon, mayonnaise, mustard, Old Bay Seasoning, salt and pepper and mix to combine. Taste and adjust seasoning if needed.

3. Serve inside brioche bun with tomato and lettuce.

===

Jaden's Budget Modifications:

Instead of lobster, substitute with:

Version A
1 cup cooked cocktail shrimp + 1 cup chopped imitation crab

Version B
2 cups cubed cooked chicken meat (you can use store-bought rotisserie chicken; poach a chicken breast or just use leftover roast chicken meat)

Pasta, Bacon and Peas

11/16/2009

What they say is absolutely true...everything is always better with bacon! This is a simple pasta dish that's smoky, creamy and will peas...errr...please everyone at the table.

This recipe is an adaptation of a recipe from Marcus Samuelsson's brand new cookbook called New American Table called "My Mother's Spaghetti with Peas." Though by now you know I didn't use spaghetti and clearly I placed bacon front and center prominence in the dish, not the peas!

Samuelsson is a brilliant chef and co-owner of New York City's Riingo and Aquavit restaurants and I'm loving some of the more simpler recipes that are found in this book.

While the original recipe calls for pancetta, I've used bacon. It was on sale at the market and my mama taught me to never pass up good bacon on sale.

Pasta, Bacon and Peas Recipe

I've used an interesting shape of pasta called casarecci, though you could use any type of fresh or dried pasta shape. The original recipe called for turning off the heat and tossing the cooked pasta with egg yolk, but just to be safe for kids, I've modified the recipe so that the egg mixture is cooked.

Adapted from New American Table by Marcus Samuelsson

4-6 servings

1 pound dry pasta
1 tablespoon olive oil
2 large egg yolks
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
3 tablespoons heavy cream
zest of 1/2 lemon
4 slices bacon, cut until 1/2-inch pieces
1/2 yellow onion, diced (about 1/2 cup)
3 garlic cloves, finely minced
1 1/2 cups frozen peas, rinsed under warm water to defrost
salt and freshly ground black pepper
torn fresh basil leaves

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and toss with the olive oil.

2. While the pasta is cooking, in a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream and lemon zest.

3. Heat a large saute pan over medium heat. Add the bacon pieces and cook until the bacon is crisp and cooked through. Use a slotted spoon and remove the bacon, keeping as much of the bacon drippings in the pan as possible.

4. Return the pan (with the bacon drippings) to medium heat. Add the onions and saute until the onions are softened, about 2 minutes. Add the minced garlic and saute an additional 30 seconds until fragrant.

5. Turn the heat to medium-high and whisk in the egg/cream mixture. Let the sauce bubble briefly and then quickly add in the pasta, peas and the cooked bacon (you don't want too much of the egg/cream mixture to evaporate, so work quickly)

6. Toss so that the ingredients are well mixed throughout. When the pasta is heated through (about 4 minutes) season with salt and pepper to taste (go easy on the salt - remember the bacon is salty and you've salted the pasta water.) Toss well with the torn basil leaves and add additional Parmesan cheese, if desired.

Rosemary Roast Pork, Caramelized Pears & Goat Cheese Panini

11/13/2009

One of my secret weapons in the kitchen is a panini grill because I can take pretty much any type of leftover and make it into a warm, toasted sandwich for any meal. I asked my good friend, Kathy, of Panini Happy, to create a panini recipe perfect for fall-almost-winter just for you.

I've also taken leftover roast chicken, sliced the meat and made a panini with the carmalized pears and goat cheese. 

Wonderful.

If you are looking for more panini recipes, Kathy has over 70 of them on her blog, Panini Happy

Enjoy!
~Jaden

Rosemary Roast Pork, Caramelized Pears & Goat Cheese Panini

By Kathy Strahs, Panini Happy
 
Making delicious panini is all about finding flavors and textures that marry well together. Let your palate be your guide and the possibilities are endless. I recently found myself daydreaming a bit about pears - one of the highlights of autumn that I most look forward to - and how I might build sweet and savory panini around them. Then the idea hit me: I’d caramelize the pears until they were tender and extra-sweet, layer in medallions of succulent pork tenderloin roasted with rosemary, finish it off with creamy-tangy goat cheese and grill it all on nutty multigrain country bread.  Trust me when I tell you the taste reality was better than any daydream.
 
Makes 4 panini
 
INGREDIENTS:
 
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt (1/2 teaspoon table salt)
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 lb. boneless pork tenderloin, well trimmed
1 tablespoon unsalted butter
2 firm but ripe red pears, halved, cored and cut into 1/3” thick wedges
1/2 teaspoon sugar
8 slices multigrain country bread
4 ounces goat cheese, sliced thinly
 
DIRECTIONS:
 
Preheat the oven to 400°F.
 
Combine the rosemary, salt and pepper in a small bowl; rub the mixture all over the pork. Heat the olive oil in a large oven-safe sauté pan over medium high heat until hot but not smoking. Sear the tenderloin on all sides until a rich brown color, about 2-3 minutes per side. Remove pan from the heat and finish in the oven for 10-15 minutes until a thermometer inserted into the center of pork registers 155°F. Remove from the oven; let stand 10 minutes.  Once rested, slice the pork into ¼” medallions.
 
While the pork is resting, melt the butter in another large skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 6 minutes. Set aside.
 
Preheat the panini grill to medium-high heat.
 
For each sandwich: Arrange slices of goat cheese on a slice of bread to cover the entire surface. Top with slices of pork and caramelized pears. Close the sandwich with a second slice of bread. Grill for about 3 minutes until the sandwich is heated through and the bread is toasted with golden grill marks. Serve immediately and enjoy!
 

Pioneer Woman's Buttermilk Biscuits

11/10/2009

The funny thing about writing about food is that I can't ever get past 3 sentences before my stomach starts growling and I start frantically look for something to eat. Okay, maybe I should call it "fattening" and not "funny" because, seriously, this is becoming a big problem!

Especially when I write about buttermilk biscuits. Warm, buttery, flakey buttermilk biscuits. Specifically, my good friend Ree Drummond of The Pioneer Woman's Buttermilk Biscuits.

Before I left for the west coast (I'm currently sitting here in lovely Seattle), my little almost-5-year-old, Nathan, asked to bake with me in the kitchen.

So....it was decided that I would cloose the recipe and as long as Nathan got to choose the shapes.

How could you resist a little doggy shaped buttermilk biscuit!?

Hmmm...I have NO IDEA what this shape is!?? Anyone? If you look 2 pictures above, the cookie cutter is on the top right.

Buttermilk Biscuits are really simple to make, even easier if you don't lose your pastry cutter and are forced to make do with a potato masher!

You don't want to work the dough too much - it should look like this:

Just a little shaggy, a little wet. But form it into a ball with your hands and then roll it out.

Work those muscles, boy!

Looks like he might grow up to be a baker. Which is fine by me!

And when they come out into the oven, I brush them with a little melted butter. I'm still unsure what that shape is on the right.

Hmmm...I wonder how the rubber ducky tastes?

Let's take a bite...

Hmmmm....pretty darn good!

We enjoyed them with Buttermilk Fried Chicken that night...and somehow I got caught stealing a piece of crispy skin off my husband's plate when he wasn't looking.

SO BUSTED!!!

Pioneer Woman's Buttermilk Biscuit Recipe

Adapted from The Pioneer Woman's Cookbook

4 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons kosher salt (3/4 tsp table salt)

2 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/3 cup chilled shortening

1/3 cup cold butter (5 1/3 tablespoons) cut into pieces

1 1/4 cups buttermilk

2 tablespoons melted butter

1. Preheat your oven to 450F.

2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.

3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.

4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.

5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.

6. Cut rounds with a biscuit cutter and place them on a baking sheet.

7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.

Win Steamy Kitchen Cookbook!

11/02/2009

It's been almost exactly two years to the date when a publisher approached me to write a book about easy Asian recipes, based on the work that I've been teaching at cooking schools, writing about on SteamyKitchen.com and cooking on television.

The book concept was simple. It would include Asian recipes that followed my mantra of "fast, fresh and simple enough for tonight's dinner" with dishes like Stir Fried Beef and Broccoli, Sweet and Sour Chicken, Thai Curry and kid favorites like Lettuce Cups and Chocolate Wontons.

I enlisted the help of about 200 recipe testers from all over the world to make sure that each and every recipe was perfect and ingredients accessible even in Australia, U.K. and of course the U.S.

With over 101 Asian recipes and over 200 color photographs (many step-by-step photos) and endorsements from celebrity chefs Martin Yan and Ming Tsai, I think you'll really enjoy the book.

Last week I started my book tour in NYC with a book signing event at Barnes & Noble. It was my very first time seeing my book in a bookstore...and well...you'll just have read how God and Buddha kept my ego in check.

Giving away 5 cookbooks!

To celebrate the launch of The Steamy Kitchen Cookbook here on TLC, TLC and I are giving away 5 copies of the Steamy Kitchen Cookbook --  one for each day!

I'm sharing my favorite comfort food, I'd love to hear what yours is!

To enter, just comment below describing your favorite comfort food. You can just name a dish or link to a recipe. Each day, we'll choose a winner from that day's entries (12:00am to 11:59pm) - also - I'm always on the lookout for fantastic recipes, would love to profile some of YOU for Steamy Kitchen on TLC column!

By submitting a comment you are aware that you're entering into the contest. You must enter a valid email address - so that if you do win, we can get in touch with you! Rules and other legal mish-mash.

CONTEST IS OVER! CONGRATS TO THE WINNERS:

DAY 1 WINNER:

My favorite comfort food is a very cheesy plate of Shrimp & Grits with Chorizo.

Posted by: Lamar Haggard | 11/02/2009 at 02:14 PM

DAY 2 WINNER:

Mashed potatoes, my mom's lentil soup, hot and sour soup, chicken vindaloo and pie are all definitely in the top ten on my comfort food list but breakfast is my go to comfort food (my mom was a brunch chef). It always makes me feel at home.

Posted by: Rosie | 11/03/2009 at 04:24 AM

DAY 3 WINNER:

My ultimate comfort food? Hmmm that may be tough... Oh, i know. My husbands version of mac and cheese. Whenever i am ill, or just not at the top of my game, he brings me boxed mac & cheese, but with sliced up hotdogs on the side. It has always made my day.

Posted by: Ryan Merriner | 11/04/2009 at 04:53 PM

DAY 4 WINNER:

my favorite comfort meal is mashed potatoes. creamy, warm, filling, wtih butter and salt. it's my go-to comfort meal. mmmmm...i find myself drooling over here.

Posted by: kat | 11/05/2009 at 06:41 PM

DAY 5 WINNER:

My comfort is hands down my mom's hamburger and onions with oyster sauce over rice. Just saute some ground hamburger and sliced onions and then add oyster sauce for flavor and ladle over some white rice. I don't know how she came up with (I think it was from her mom) but it is the one thing I make whenever I come home after a long week of business travel. Thank goodness for comfort food!

Posted by: Christine Lee | 11/06/2009 at 08:53 PM

Sweet and Sour Lychee Meatballs Recipe

from The Steamy Kitchen Cookbook

Sweet and sour anything is fantastic comfort food for me. I serve this with a bowls of rice and make sure I get plenty of the sauce to mix with the rice. You can use frozen pre-formed meatballs instead of making your own to save some time. Instead of ground pork, use ground turkey or chicken. Cut your simmer time to 1 to 2 minutes to avoid overcooking the meat.  Or how about pineapple, longan or rambutan instead of lychee?

SERVES 4 AS PART OF A MULTICOURSE MEAL

One 14-oz (400-g) can lychees, drained (reserve the juice for the sauce)
1 to 2 tablespoons high-heat cooking oil
1 red bell pepper, cut into 1-in (2.5-cm) chunks
1 green bell pepper, cut into 1-in (2.5-cm) chunks

SWEET-AND-SOUR SAUCE
1/4 cup (65 ml) juice from canned lychees
1/4 cup (65 ml) white vinegar
3 tablespoons brown sugar
2 teaspoons grated fresh ginger
1/4 cup (65 ml) ketchup 1/4 teaspoon salt

MEATBALLS
1 lb (500 g) ground pork
1 egg
1/4 teaspoon salt
1 tablespoon flour

1. Bring the Sweet-and-Sour Sauce ingredients to a boil in a saucepan, then let simmer over low heat for 5 minutes.

2. Cut each lychee in half, lengthwise.

3. Using a big spoon, combine the meatball ingredients in a bowl. The mixture should be thick and very sticky. If not, add 1 teaspoon of flour. To form the meatballs, put a good handful of the meat onto the palm of your hand and squeeze a ball of meat through your index finger and thumb (see photo).

You may have to repeat this motion two or three times to shape the ball into a tight, compact and round meatball. Use a small spoon to scrape the Meatball off your hand and place on a plate. Try to keep all the meatballs 1 1/2 inches (3.75 cm) in diameter to make sure they cook evenly.

4. In a large frying pan over medium-high heat, add just enough cooking oil to thinly coat the pan. When hot, add the meatballs, making sure they do not touch each other. Fry 2 to 3 minutes, rotating the balls so that they become evenly browned. The middle of the Meatballs should still be uncooked, as we will finish cooking them in the sauce.

5. Add the red and green bell peppers and sliced lychees to the pan. Pour in the Sweet-and-Sour Sauce and cover with a tight-fitting lid. Let simmer over low heat for 4 to 5 minutes, until the meatballs are cooked through. You may want to cut into one of the meatballs to check for doneness.

 

Rules and such for the Steamy Kitchen Book Giveaway

TLC STEAMY KITCHEN BOOK GIVEAWAY SWEEPSTAKES

NO PURCHASE NECESSARY TO ENTER OR WIN.
A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING.
OFFERED ONLY TO LEGAL RESIDENTS OF THE 50 UNITED STATES AND THE DISTRICT OF COLUMBIA (“U.S.”), AGED 18 YEARS OR OLDER.  VOID WHERE PROHIBITED.

1. ELIGIBILITY:  Open to legal U.S. residents 18 years of age and older who have Internet access as of November 2, 2009.  Employees, officers and directors of Discovery Communications, LLC (“Sponsor”), its parent companies, subsidiaries, affiliates, TV production partners, advertising agencies, promotional suppliers and the immediate family members (spouses and parents, children and siblings and their spouses, regardless of where they live) or members of the same households (whether related or not) of such employees, officers and directors are not eligible.  All applicable federal, state, and local rules apply.  Void in Puerto Rico and where prohibited or restricted by law.

2. TO ENTER:  The TLC Steamy Kitchen Book Giveaway Sweepstakes (the “Sweepstakes”) begins on November 2, 2009 at 12:00 PM EST and ends on November 6, 2009 at 11:59 PM EST (the “Sweepstakes Period”).. To enter, each entrant must post a comment on the TLC Steamy Kitchen blog referencing their favorite comfort food.  Limit one comment per person per day.  By entering, Participants warrant and represent that they agree to be bound by these Official Rules and the final decision of the Sponsor.

3. PRIZES/ODDS OF WINNING:  Sponsor shall select the winning comment at random from among all eligible Entries received for the specified Entry Period to award one (1) Grand Prize per day, each consisting of a free copy of “The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner, valued at approximately $27.00. Potential winners will be notified by email, at Sponsor’s discretion.  Inability to contact a potential winner, the return of any prize notification as undeliverable, or the failure to return required documents within the time period specified will result in the prize being forfeited and an alternate winner being selected. Odds of winning a prize will be determined by the number of eligible Entries received during the Entry Period. No prize transfer or cash redemption. No prize substitution, in whole or in part, except by Sponsor due to prize unavailability, in which case a prize of comparable or greater value will be awarded.  Limit one prize per person.
  

4. GENERAL:  Taxes on prizes and all expenses related to acceptance and use of prizes and not specified are the sole responsibility of winners.  By participating, entrants agree [a] to these rules and decisions of Sponsor, which shall be final in all respects relating to this Sweepstakes; [b] to release, discharge and hold harmless Sponsor from any and all injuries, liability, losses and damages of any kind resulting from their participation in the sweepstakes or their acceptance, use or misuse of prize including, without limitation, personal injury, death and property damage; and if a winner, [c] to permit Sponsor to use his or her name, photograph, likeness, statements, biographical information, voice, voice likeness,  city and state address, and the photograph and/or video of entrant’s room for advertising, publicity and promotional purposes in all media, including but not limited to on air and within www.discovery.com, in perpetuity, without compensation (unless prohibited by law) and agree to execute specific consent to such use upon request.  Sponsor, its respective affiliates, subsidiaries, advertising and promotion agencies, agents and representatives and the officers, directors and employees of each are not responsible for and shall not be liable for [a] any telecast, cable or telephone malfunctions, human error, satellite transmission failures, or delayed telecasts or preemption of or the failure of a cable affiliate to televise Discovery Channel or any affiliated Sponsor network in all or any parts of the United States; [b] electronic, hardware or software program, network, Internet or computer malfunctions, failures, or difficulties of any kind, including without limitation, server malfunction or by any human error which may occur in the processing of entries; [c] failed, incomplete, garbled or delayed computer transmissions; [d] late, lost, misdirected or incomplete entries or postage-due mail; or [e] any condition caused by events beyond the control of the Sponsor that may cause the promotion to be disrupted or corrupted.  Sponsor reserves the right to modify, cancel or suspend the Sweepstakes or any portion thereof should virus, bugs or other causes beyond the control of Sponsor corrupt the administration, security or proper play of the promotion, in which case prize will be awarded via a random drawing from among all eligible entries received prior to cancellation.  Entry information becomes property of Sponsor. Entries may not be made by any other individual or any entity, and/or originating at any other Internet website or e-mail address, including but not limited to commercial sweepstakes subscription notification and/or entering service sites. Any winner who enters by any of the methods described above will be disqualified and an alternate winner selected.  .  Sponsor reserves the right in its sole discretion to disqualify any entry at any time in the event it is determined that the entrant has not complied with these Official Rules.  This Sweepstakes is governed by the laws of the State of Maryland, with jurisdiction and venue in Montgomery County, Maryland, and all claims must be resolved in the courts of Montgomery County, Maryland. Each Entrant agrees to service of process by mail or other method acceptable under the laws of the State of Maryland.  ANY CLAIMS, JUDGMENTS AND/OR AWARDS SHALL BE LIMITED TO ACTUAL OUT-OF-POCKET COSTS ASSOCIATED WITH ENTERING THIS SWEEPSTAKES. ENTRANT HEREBY WAIVES ANY RIGHTS OR CLAIMS TO ATTORNEY’S FEES, INDIRECT, SPECIAL, PUNITIVE, INCIDENTAL OR CONSEQUENTIAL DAMAGES OF ENTRANT, WHETHER FORESEEABLE OR NOT AND WHETHER BASED ON NEGLIGENCE OR OTHERWISE.

5. WINNER LIST:  For a list of winners, mail a self-addressed, stamped envelope to be received by December 6, 2009 to:  TLC Steamy Kitchen Book Giveaway Sweepstakes, c/o Kristy Penzone, One Discovery Place, Silver Spring, MD  20790.

Sponsor:  Discovery Communications, LLC, One Discovery Place, Silver Spring, MD 20910.
©2009 Discovery Communications, LLC.  All rights reserved.

 

Dominique Crenn's Wild Mushroom Risotto

10/30/2009

photo by Connie Perez

Chef Dominique Crenn is the exec chef of the famed Luce Restaurant in San Francisco and was awarded Best Chef of the Year 2008 by Esquire Magazine.

What I love about Chef Dominique is that she's incredibly passionate about organic and local produce - so much that she founded "A Moveable Feast"  a series of dinners that promotes sustainable, local, seasonal food in the Bay Area.

I asked her what role do you think chefs can play in changing the way people think about their food here in the US....

"As chefs, we have the ability and honor to connect directly with people; it is not about feeding the masses- it is so much more than that.  It’s important to support our local farmers and ranchers, to help people understand where the food they are eating comes from and to encourage bringing people together as a community to appreciate what real food is about.  Eating should be enjoyable for you but also provide a holistic experience for your body and mind, and like I said, bring a greater sense of community." ~Dominique

She's given us a recipe for her Wild Mushroom Risotto - and I've added my notes and substitutions in parenthesis.

The secret to cooking risotto is the initial saute of the rice in olive oil before any liquid is added. Watch your oil temperature to make sure that the onions do not burn. Contrary to myth, you do not need to constantly  hover over and stir non-stop to make risotto.

You'll add the stock, a 1/2 cup at a time, until it is absorbed. Then you'll add another 1/2 cup. Each time you add stock, stir a few rounds. Then leave it alone to absorb the liquid. Repeat until most of the stock is added or when the risotto is done.

Judging doneness is all about the taste-test. The rice should be tender throughout (no hard center) but still have a good bite, or al-dente.

Here's a great short video on how to make risotto from How Stuff Works.

Dominque Crenn's Wild Mushroom Risotto Recipe

Serves 4

3 tablespoons olive oil, divided
1 tablespoon butter
1/2 white onion, chopped
2 cups risotto rice
1/2 cup dry white wine
8 cups mushroom stock (or vegetable stock)
1/3 cup grated Grana Padano cheese (or parmesan cheese)
1 tablespoon of truffle butter (or plain butter)
1 tablespoon chopped fresh thyme
1/2 pound wild mushrooms
Salt and Pepper to taste
 
1.Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauce pot (3-4 quart) over medium heat. When the oil is hot, add onion, sauté until translucent and softened, about 5 minutes. In the meantime, bring the stock to a simmer in a small sauce pot.

2. To the large pot with the onions, add remaining olive oil and rice and sauté over medium heat to toast the rice approximately 5 minutes. Pour the white wine into the pan and stir until the wine is almost all absorbed.

3. Add one cup of the simmering  stock, stirring constantly, and simmer until the stock is absorbed. Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed, stirring the rice with each addition of stock.

4. Just before the rice is done, add the fresh thyme, the cheese and truffle butter back to the pot. Stir gently to combine ingredients. 

5. In a sauté pan, saute the wild mushroom with remaining olive oil until tender. Top the risotto with the mushrooms and add salt and pepper to taste. Serve.

Halloween Candy Inspired Cocktails

10/27/2009

It's almost time! One of my favorite holidays of the year, Halloween is just around the corner and how cool is it that Halloween falls on a SATURDAY NIGHT this year!? I thought it would be appropriate to give you some adult libations to help you celebrate.

My friend, Amy, who works with Van Gogh Vodka, sent me some drink recipes that are based on Halloween candy flavors, such as a Almond Joy Martini, Snickertini, Peppermint Pattini and Starburst Martini.

If I had to choose between the candy or the cocktail - you know which would win!

So I took the recipes and called on bartender, Jessie Lee from Pacific Rim Restaurant in Sarasota, Florida, to help me mix these drinks for a taste test and photoshoot. 

Jessie taught me a bartender trick for rimming the mouth of a glass with candy or nuts. Instead of dipping the martini glass in water, dip the very edge of the glass in maraschino cherry juice. It creates a sticky surface that shaved chocolate, nuts or crushed candies will adhere to, much better than water.

For the Snickertini drink, we rimmed the glass with crushed peanuts. You could also rim the Peppermint Pattini glass with crushed hard mint candies, the ones that are round with red/white swirls. Put a couple of the candies in a freezer-ziplock bag, squeeze all of the air out of the bag, seal well and bang and roll with a heavy rolling pin.

Snickertini Recipe

1/2 oz Baileys
1-1/2 oz Caramel Vodka (Van Gogh Dutch Caramel Vodka)
1/2 oz Chocolate Liqueur
1/2 oz Amaretto
Splash of cream
 
Drizzle a thin line of both caramel and chocolate sauce on the inside of a rocks glass and place in refrigerator to chill.  Combine all ingredients into a shaker and shake over ice.  Pour entire contents of shaker into glass and add straw.

Starburst Martini Recipe

1-1/2 oz Apple Vodka (Van Gogh Appel Vodka)
1/2 oz Watermelon Schnapps
1/4 oz Banana Liqueur
Cranberry juice
 
Add all ingredients into a shaker with ice and shake.  Strain into a chilled martini glass.  Garnish with lemon wedge cutout in the shape of a star.
 

Peppermint Pattini Recipe

1-1/2 oz Chocolate Vodka (Van Gogh Dutch Chocolate Vodka)
1/2 oz Crème de menthe
1/2 oz Chocolate Liqueur
1/2 oz Cream
 
Add all ingredients into a shaker with ice and shake vigorously.  Strain into a chilled martini glass and garnish with a Peppermint Pattie candy wedge.

Almond Joy Martini Recipe

recipe from Pacific Rim Restaurant

For even more coconutty flavor, dip mouth of martini glass in syrup from jar of maraschino cherries and rim glass in coconut flakes.

cocoa powder
Chocolate syrup (in squeeze bottle, like Hershey's)
2 ounces vanilla vodka
2 ounces coconut vodka
splash of Godiva liqueur
splash of Frangelico
splash of cream

Rim glass with cocoa powder. Decorate empty martini glass with criss-cross lines of chocolate syrup. Add all ingredients into a shaker with ice and shake vigorously.  Strain into a chilled martini glass

Japanese Hot Pots

10/23/2009

photos courtesy of Harris Salat and Japanese Hot Pots

Japanese food...way more than just sushi and teriyaki

I'm on my way to New York City today as the start of my book tour for The Steamy Kitchen Cookbook. I'm incredibly excited because I've got 5 days full of events, media (hello Today Show with Kathie Lee & Hoda on Monday!) and nonstop food.

The last time I was NYC, I dined with a very talented writer and cookbook author, Harris Salat,at Matsuri restaurant. It just so happens that the chef, Tadashi Ono, and Harris teamed up to author a brand new book called Japanese Hot Pots which just hit the shelves last week.

What perfect timing, as the weather gets chillier (okay, in South Florida, the winter weather is just called "not hot") Japanese hot pots provide a warming, nourishing and healthy way to enjoy a meal with your family and friends.

A Japanese hot pot is comfort food at its finest. Normally, a large pot brimming with savory broth and any combination of vegetables, tofu, noodles, seafood, chicken or meat would be simmering away and served at the table, communal style.

Nabe (NAH-beh) is the word for Japanese hot pot and all you need is a large, heavy pot to cook with. Harris likes to use a traditional Japanese earthenware pot or a large, heavy Le Creuset pot. The heavier the pot, the better, as it will insulate and keep the hot pot warm throughout the meal. In a pinch, I’ve even used a large, deep cast iron pot like this one by Lodge (just use the deep pot.)

Ingredients are layered, generally with thick cabbage laid down as a “bed” and then the remaining ingredients arranged ever so neatly together. The whole thing is brought to a boil, then simmered on medium heat until the ingredients are cooked through, usually less than 10 minutes. If there are quick-cooking, delicate ingredients like spinach leaves or thinly sliced fish, you’ll add them later in the cooking process so that they won’t overcook.

The entire hot pot is brought to the table and each individual guest can help themselves to the meal. In my house the person with the fast chopsticks skills eats the best.

Harris and Chef Tadashi have generously shared their recipe for Hakata Chicken Hot Pot. While the recipe includes some very authentic Japanese ingredients that can only be found in Asian markets or specialty stores, I’ve taken the liberty to also include a second recipe that I’ve edited to show you ingredient substitutions, so that if you don’t live near an Asian market, you can still enjoy Japanese-style hot pot.

photo courtesy of Japanese Hot Pots Cookbook

Hakata Chicken Hot Pot

From Japanese Hot Pots by Harris Salad and Tadashi Ono

Poaching the chicken first before adding to your broth is an important step if you want a clear, clean soup. The poaching process gets rid of the scum that normally floats on top when you’re boiling chicken. You’ll poach the chicken pieces only for a minute, drain and discard the poaching water.

If you're not near an Asian market, take a look at the second recipe below. I've modified Harris and Tadashi's recipe with everyday ingredients.

SERVES 4

4 chicken legs and thighs (2 to 3 pounds), skinned, boned, and cut into bite-size pieces
2 (6-inch) pieces kombu
1/4 small head green cabbage (about 1/2 pound), cut into bite-size pieces
1 (7-ounce) package itokonnyaku (page 14), well rinsed, strained, and quartered
1/2 package (about 1/2 pound) firm tofu, cut into 4 pieces
1 negi, white part only, sliced on an angle into 2-inch pieces
4 ounces shiitake mushrooms (about 8 pieces), stemmed
3 ½ ounces shimeji mushrooms, trimmed and pulled apart
1/2 medium carrot (about 2 ounces), peeled, cut into 2-inch pieces, and thinly sliced lengthwise
2 teaspoons salt (1 teaspoon fine table salt)
4 cups chicken stock
2 cups shungiku leaves, stemmed
1/2 cup shibori scallions, for garnish
4 teaspoons green yuzu kosho, for accent

Fill a large stockpot with water and bring it to a boil over high heat. Add the chicken. When the water returns to a boil, poach for 1 minute. Remove from the heat, strain the chicken in a colander, and cool under running water. Set aside.

Place the kombu on the bottom of a hot pot and add the cabbage over it. Add the chicken, itokonnyaku, tofu, negi, shiitake and shimeji mushrooms, and carrot on top of the cabbage, arranging each ingredient in a separate, neat bunch. Sprinkle in the salt and add the chicken stock.

Cover the hot pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 10 minutes. Uncover the pot, add the shungiku leaves, and simmer for 1 minute more.

Transfer the hot pot to the dining table. Serve the ingredients together with the broth in small bowls. Garnish with the shibori scallions and accent with the green yuzu kosho.

==
 

Japanese Chicken Hot Pot Recipe

Adapted from Japanese Hot Pots by Harris Salad and Tadashi Ono

Here’s my version of Harris & Tadashi’s Hakata Chicken Hot Pot, substituting hard-to-find ingredients for everyday supermarket loot.

SERVES 4

2-3 pounds skinless, boneless chicken, cut into bite-size pieces
1/4 small head green cabbage (about 1/2 pound), cut into bite-size pieces (I like using napa cabbage)
1 package (about 1 pound) firm tofu, cut into 8 pieces
1 leek, white part only, sliced on diagonal into 2-inch pieces
7 ounces total of fresh whole mushrooms, stemmed (whatever you can find at the market - shiitake, crimini, white, enoki)
1-2 medium carrots, peeled, cut into 2-inch pieces, and thinly sliced lengthwise
2 large handfuls of fresh spinach leaves, washed well
2 teaspoons kosher salt (1 teaspoon fine table salt)
4-6 cups chicken stock
thinly sliced green onion for garnish
Asian-style hot chili sauce (optional)

Fill a large stockpot with water and bring it to a boil over high heat. Add the chicken. When the water returns to a boil, poach for 1 minute. Remove from the heat, strain the chicken in a colander, and cool under running water. Set aside.

Place the cabbage in a large pot. Add the chicken, tofu, leek, mushrooms and carrots on top of the cabbage, arranging each ingredient in a separate, neat bunch. Sprinkle in the salt and add the chicken stock.

Cover the hot pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 10 minutes. Uncover the pot, add the spinach and simmer for 1 minute more.

Transfer the hot pot to the dining table. Serve the ingredients together with the broth in small bowls. Garnish with thinly sliced green onion. Serve with Asian hot chili sauce if desired.