THE NIBBLE BLOGProducts, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



Archive for Recipes

TIP OF THE DAY: Homemade Dulce De Leche & Dulce De Leche Rice Pudding Recipes

Dulce De Leche Rice Pudding Recipe

dulce-de-leche-imusa-230ps

Top: Use ‘em if you got ‘em—serve pudding in cocktail glasses (photo courtesy Taste Of Home). Bottom: A ramekin of Dulce De Leche Rice Pudding (photo and recipe courtesy IMUSAusa.com.

 

Rice is not native* to Mexico; dulce de leche caramel sauce is. Combine them to make a most delicious fusion food: Dulce De Leche Rice Pudding. It’s a treat for Cinco De Mayo or for any day of the year when your sweet tooth calls.

WHAT IS DULCE DE LECHE?

Dulce de leche (DOOL-say day LETCH-ay) is a caramel sauce, prepared by slowly heating sweetened milk to create a confection that can be used as a filling or sauce.

You can buy it, but it’s easy to make—simply by heating sweetened condensed milk until it caramelizes, as in the recipe below. Before the invention of sweetened condensed milk (it was patented by Gail Borden in 1856), dulce de leech was made by more laboriously reducing milk (cow’s or goat’s) with sugar. Now, it’s easy, so let’s start by making a batch.

RECIPE: DULCE DE LECHE

Ingredients For 1-1/4 Cups

  • 1 14-ounce can sweetened condensed milk
  •  
    Preparation

    1. PREHEAT the oven to 425°F with the rack in middle. Pour the sweetened condensed milk into a 9-inch, deep-dish pie plate and cover tightly with foil. Set the pie plate in a roasting pan and add enough hot water to reach halfway up the pie plate.

    2. BAKE for 45 minutes, then check the water level. Add additional water as necessary, and bake another 45 minutes, or until the milk is thickened and brown. Remove the plate from the water bath and cool, uncovered.

    3. REFRIGERATE, tightly covered, until ready to use. It will keep without loss of flavors for up to 2 weeks.
     
    You can also make dulce de leche by boiling the unopened can of sweetened condensed milk in a pot on the stovetop, simmering for 2-3 hours. The oven technique is faster.

     
    _______________________
    *Rice has been consumed in China for some 5,000 years. The first documented account of cultivation appears in 2,800 B.C.E. The grain then traveled west: to ancient Greece, from Persia to the Nile Delta, wherever there was the warmth and aquaculture it required. It came to the Western Hemisphere, landing in Charleston, South Carolina, in 1685. [Source]

     

    Our father’s favorite recipe was rice pudding. The first of two recipes.
     
    RECIPE: DULCE DE LECHE RICE PUDDING

    Ingredients

  • 1 cup uncooked rice
  • 4 cups whole milk, divided
  • 2 egg yolks
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cups dulce de leche
  • Optional garnish: powdered cinnamon
  • Optional garnish: slivered almonds, toasted (instructions below)
  •  
    Preparation

    1. BRING 3 cups of milk to simmer in a small pot over medium heat. Add rice and reduce the heat to a simmer. Cook for 30 minutes, stirring with a wooden spatula every ten minutes.

    2. WHISK the egg yolks, vanilla and salt with the remaining cup of milk and set aside.

    3. SLOWLY MIX the egg yolk mixture into the rice and add the dulce de leche. Continue mixing until the contents come to a simmer and the rice pudding starts to thicken. Remove from heat and pour into individual bowls or ramekins. When ready to serve…

    4. GARNISH with cinnamon and almonds.
     
    MORE DULCE DE LECHE RECIPES

  • Cheesecake
  • French Toast
  • Dessert Grilled Cheese
  • Noche Bueno Sandwich Cookies
  • Popcorn Fudge
  •  

    dulce-de-leche- audinou-wiki-230

    Dulce De Leche Cheesecake

    Top: It may look like chocolate pudding in this photo, but in person, dulce de leche is a deep caramel color (photo Audinou | Wikimedia). Bottom: Make Rice Pudding Cheesecake With Dulce De Leche, with this recipe from Kraft.

     

     
    HOW TO TOAST ALMONDS

    You can toast slivered or whole almonds in just five minutes, in a regular or toaster oven. Toasting gives all nuts a deeper, smoother flavor. Toast 1/2 to 1 cup as a garnish. If you have leftovers, store them for up to 2 weeks in an airtight container. Use them cereal, on salads and soups, on vegetables, in muffin batter, on frosting, etc.
     
    Preparation

    1. PREHEAT the oven to 350°F. Spread the almonds in a single layer on cookie sheet or in a roasting pan. Bake for 3-4 minutes; then shake pan to for even browning.watching closely so that they don’t get over-toasted or burn.

    2. RETURN to the oven, checking every minute until the almonds are the desired color. Don’t let them get too dark; they’ll acquire a burnt taste.

    3. REMOVE from oven and immediately pour transfer to a large plate to cool in a single layer (otherwise, the almonds will continue to brown from the carryover heat.

    4. STORE, completely cooled, in an airtight container for up to two weeks.

      

    Comments

    TIP OF THE DAY: Jalapeño Compound Butter

    Ravioli With Hazelnut Butter

    Roquefort  Butter

    Top: Ravioli with walnut butter (photo courtesy David Venable | QVC). Bottom: Steak with Roquefort Butter (photo Recipes101.com).

     

    Whatever you’re cooking for Cinco de Mayo, spice it up with Jalapeño Compound Butter (recipe below). You can use it for cooking, as a garnish (a pat on the top of grilled meat, seafood, corn-on-the-cob), or as a bread spread.

    WHAT IS COMPOUND BUTTER?

    Compound butter (beurre composé), seasoned/flavored butter, is a staple of French cuisine. Almost any flavor can be blended into butter, which is then rolled into a log, covered with plastic wrap, and refrigerated. When needed, just cut a slice from the log.

    For most of its life, compound butter was used as finishing butter: a pat to top hot proteins and vegetables, or blended with pan juices to make a sauce.

    Perhaps the best-known compound butter in the U.S. is garlic butter, known as beurre d’ail or beurre à la bourguignonne) in France. Italian-American garlic bread is an Americanized bruschetta, made with butter instead of olive oil.

    The great French chef Escoffier (1846-1935) published 35 combinations in 1903. They included such classic combinations as anchovy butter with steak and seafood, Roquefort butter on steaks, beurre à la maître d’hotel (lemon parsley butter) with escargots, various herb butters for meat, poultry, fish and vegetables; and numerous nut, spice and wine butters.

    As a truffle lover, we find truffle butter to be a transformational experience, whether used simply on pasta or in a more elaborate preparation. We can have a joyous meal of only a fresh baguette and a tub of D’Artagnan truffle butter.
     
    MODERN COMPOUND BUTTER

    You may not cook French cuisine, but if you like butter, you can incorporate compound butters into much of what you do make: grilled meats and seafood, pasta, potatoes, rice and other grains, eggs, anything that needs a butter sauce.

    Use your favorite flavors: the classics or more modern additions to American cuisine, such as curry, hot sauce, lavender, wasabi…you can think of dozens of great pairings.

    Consider combinations such as:

  • Blue cheese butter in the center of a burger.
  • Chipotle butter for corn-on-the-cob.
  • Chive butter for baked potatoes.
  • Cilantro butter for grilled fish.
  • Coffee butter for toast or steak.
  • Harissa-za’atar butter for lamb chops.
  • Herb butter for cooking eggs.
  • Radish butter on slices of baguette.
  • Seaweed butter for fish or noodles.
  • Sriracha-honey butter for biscuits and chicken.
  • Sweet butter for pancakes, waffles, muffins and toast (chocolate butter, cinnamon butter, maple butter, pecan butter, strawberry butter, vanilla butter).
  •  
    Any of these butters can also be used as spreads; on potatoes, rice and vegetables; and for basting and sautéing foods in butter, or making a quick butter sauce.
     

     

    RECIPE #1: JALAPEÑO COMPOUND BUTTER

    This recipe, from Gordy’s Pickle Jar, uses Gordy’s Thai Basil Pickled Jalapeños. Or, you can pickle your own (recipe below).

    This recipe is for a small batch: good for testing and then adjusting the ingredients.

    Ingredients

  • ½ (1 stick) cup salted butter
  • 2 tablespoons diced Gordy’s Thai Basil Jalapeños (about 8 pieces) or substitute (we minced the jalapeños for more even distribution of flavor)
  • ½ teaspoon brine from the pickled jalapeños
  •  
    Preparation

    1. SLICE the stick of butter into eight pieces and place it in a stainless steel bowl. Let it soften to room temperature.

    2. ADD the diced jalapeños and the brine and blend with a wooden spoon until the jalapeños are evenly distributed. Using the back of the spoon, shape the butter into a ball and transfer to a sheet of plastic wrap.

    3. WRAP the butter in the plastic wrap and shape it into a log. Refrigerate the wrapped log and chill at least 1 hour to harden. When ready to serve, remove from the refrigerator and slice into whatever size you need.
     
    RECIPE # 2: QUICK-PICKLED JALAPEÑOS

    This quick-pickling recipe is meant for short-term consumption and storing in the fridge. Do not use it to “put away” pickles. You may wish to cut the recipe in half if you won’t be using the pickled jalapeños for any other purpose (burgers, salads, jalapeño mayonnaise, etc.).

    Ingredients

  • 1 pound jalapeños (we used red for more color)
  • 2 cups white or white wine vinegar
  • 2 tablespoons pickling salt (substitute kosher salt)
  • 1 tablespoon favorite spices (clove, coriander, cumin, oregano)
  • Optional: 2 cloves garlic
  • Optional: 1 tablespoon sugar*
  •  

    Jalapeno Compound Butter

    Compound Butter

    Top: Jalapeño butter (photo courtesy Gordy’s Pickle Jar). We minced our jalapeños finely for better distribution of flavor. Bottom: Different compound butter flavors (photo courtesy SheKnows.com).

     
    *You can add sugar to the brine, but make a batch without it first. It’s healthier, and it will let the flavor of the spices shine through.
     
    Preparation

    1. SLICE the jalapenos and place in a jar (for compound butter, mince). Cover with white or white wine vinegar (alternative: use half vinegar and half salted water). Add your favorite spices to the brine.

    2. ADD the jalapeños to the brine, making sure that the brine covers the jalapeños. Let sit overnight, although if you’re in a pinch, you can use them after an hour of marinating. They just won’t have a more complex flavor.

      

    Comments

    TIP OF THE DAY: Try Authentic Mexican Recipes For Cinco De Mayo

    Mexican Ceviche

    Chicken Fajitas

    TOP: Ceviche Acapulqueno, from the Pacific Coast of Mexico (photo courtesy KatanaeStudio.com. BOTTOM: Tex-Mex foods like fajitas are not authentic Mexican (photo courtesy Wild Oats), but Tex-Mex cuisine that originated in Texas.

     

    Chef Johnny Gnall’s mother is from Mexico, so he grew up eating the real deal: authentic Mexican cuisine. So today’s tip is: Cook something authentic for Cinco de Mayo.

    It’s easy to default to Tex-Mex favorites: most “Mexican” food North of the Rio Grande is Tex-Mex, a cuisine developed by Mexicans who moved to Texas (Tejanos). For example, beef, cheese-stuffed burritos and wheat [white] flour are not common in Mexico. You won’t find chili con carne there; or chimichangas, for that matter.

    Queso dips and fajitas were born in the U.S.A. Nachos were invented in 1943 on the Mexican side of the border, as a spur-of-the-moment solution to feed a group of Army wives from Texas who stopped at a restaurant when the kitchen was closed.

    Anything with beef, black beans, Cheddar or other yellow cheese, cumin, wheat flour, black beans, and canned tomatoes are Tex-Mex, a term that first appeared in print in the 1940s. Tex-Mex was developed by Tejano restaurateurs using local ingredients to appeal to gringos (there’s plenty of beef in Texas). The fusion cuisine began to expand nationwide when food writers “discovered” it in the 1970s.

    While cooking Mexican cuisine is often a multi-step process, there are some simple yet authentic dishes you can make. Also note: There is no single “Mexican cuisine.” As it is everywhere, different regions of any country have different specialties, based on local ingredients.
     

    AUTHENTIC MEXICAN RECIPES FOR CINCO DE MAYO

    RECIPE #1: CEVICHE ACAPULQUEÑO

    Ceviche can be found throughout Mexico (and the rest of Central and South America). Its origins lie along the country’s coastlines, where fresh fish was a staple. Recipes vary according to the local catch.

    This recipe is a popular Pacific Coast ceviche. The distinguishing characteristic of Pacific ceviches is the use of tomato juice and, often, pickled chilies in the recipe. Eastern ceviches, from Mexico’s Gulf Coast, are less complex, using fresh chilies and foregoing the tomato juice.

    You can serve ceviche as an appetizer, as a light entrée (especially at lunch), or a snack. Chef Johnny’s mother eats a big bowl for breakfast when vacationing in Acapulco.

     
    Always buy the freshest fish you can find for ceviche.

    Ingredients For 4 One-Cup Servings

  • 1 pound boneless, skinless fish fillets, cut into 3/4-inch chunks
  • 1 cup fresh-squeezed lime juice
  • 1 orange, juiced
  • 1 cup tomato juice
  • 4 tablespoons olive oil
  • 1 teaspoon dried Mexican* oregano
  • Optional: 1 bay leaf
  • Olive oil
  • 1/2 cup minced onion
  • 2 roma tomatoes, diced
  • 2 fresh serrano chiles, seeded and minced
  • 20 green Manzanilla olives, pitted
  • 2 tablespoons fresh cilantro leaves, coarsely chopped
  • Kosher salt
  • 1 avocado, diced
  • Optional garnish: sliced avocado
  • Optional: tortilla chips
  •  
    ______________
    *Mexican oregano is a different herb than Mediterranean/European oregano. It is in a different botanical family and has different flavor notes. Mediterranean oregano is sweeter, with anise notes. Mexican oregano is grassy, with citrus notes. That being said, you can substitute Mediterranean oregano; just use a little less of it. You can also substitute dried marjoram, which comes from the same botanical family as Mexican oregano and also has citrus notes. Dried lemon verbena is another option.

     
    Preparation

    1. PLACE the fish in a non-reactive mixing bowl and cover it with the lime juice. Let the fish marinate for 3 hours. (This part of the process is curing—essentially, cooking—the fish).

    2. ADD to the bowl: the onion, tomato, orange juice, half a cup of the tomato juice, 1 tablespoon of minced serranos, a few tablespoons of olive oil, a pinch or two of dried oregano, bay leaf, olives, cilantro, and a pinch of salt. Cover the bowl and let everything marinate overnight. The next day…

    3. TASTE and adjust the seasonings to your preference. Garnish with avocado and serve with tortillas chips.

     

    RECIPE #2: FISH VERACRUZ STYLE

    The Mexican state of Veracruz on the Gulf Coast is known for its fine cuisine. While recipes can be quite elaborate, this one is quick and easy.

    This dish was adapted from a Spanish dish called Frita that uses chicken, not fish. The Veracruzeños substituted fish and also added the spicy chilies, as is typical when “Mexicanizing” a dish.

    Ingredients

  • Snapper fillets (substitute tilapia or other white fish)
  • Salt and pepper
  • 2 limes
  • 1 white onion
  • 4 garlic cloves
  • 1 red bell pepper
  • 2-3 pickled jalapeños
  • 2 large tomatoes
  • 1/2 cup sliced green olives (pimiento-stuffed is fine)
  • Garnish: avocado or lime slices
  •  
    Serve With:

  • White rice
  •  

    Mexican Tilapia Recipe

    Tilapia Veracruz Style (photo courtesy MexicoInMyKitchen.com).

     
    Preparation

    1. SEASON the filets by rubbing salt, pepper, and lime into the flesh; let sit fit for 15 minutes. The goal here is not to fully cook the fish as in ceviche, but rather to infuse it with a bit of flavor. While the fish is sitting…

    2. CHOP half a white onion, the garlic, bell pepper, pickled jalapeños and tomatoes. Sweat the onion, garlic, and peppers in a pot until soft; then add the tomatoes with as much of their liquid as possible. Add the olives, bring to a simmer and cook for ten minutes.

    3. ADD the fish to a pot, covering the filets as best you can with the sauce. Cook, covered, for about 10 minutes, until the fish is done. Garnish and serve.

      

    Comments

    TIP OF THE DAY: Make Your Own Corn Tortillas

    Do something different for Cinco de Mayo: Make your own corn tortillas.

    Americans eat lots of tortillas: Back in 2000, the Tortilla Industry Association estimated that Americans consumed approximately 85 billion tortillas (not including tortilla chips). They haven’t updated their website information, but we can safely assume that tortilla sales have only gone up. [Source]

    Yet the majority of us have never have seen handmade tortillas. Most Mexican restaurants and retailers have machine-made tortillas, pressed very flat with added preservatives to extend their shelf life.

    Tortillas are a flatbread (see the different types of bread). In a tortilleria (tortilla bakery) or Mexican restaurant, masa (cornmeal dough) is rolled into small balls of dough, flattened and cooked them quickly on a hot skillet. They require only one ingredient—masa harina, a special cornmeal—plus water.

    Like fresh-baked loaves of bread, fresh-baked tortillas are heavenly—and much faster to make. They have no fat or preservatives, so must be eaten the day they’re made (or stored in the fridge for 2-3 days).

    If you don’t have a local tortilleria, it’s easy to make your own.
     
    THE ORIGIN OF TORTILLAS

    Before wild yeast was harnessed by man, bread meant flatbread the world over: arepa, bánh, bannock, focaccia, injera, johnnycake, lavash, matzoh, naan, piadina, pita, pizza, puri, roti, tortilla and dozens of others.

    Tortillerias are native to Mexico and Central America, where they remain a staple food. The oldest tortillas discovered by archaeologists date back to around 10,000 B.C.E., made of maize (maize—corn—is native to Central America). The dried corn kernels were ground into cornmeal, which was mixed with water to make a dough called masa.

    When Hernán Cortés and his conquistadors arrived in what is today Mexico (on April 22, 1519), they encountered the native women making tortillas—flat corn bread. In the Aztec language Nahuatl, it was called tlaxcalli (teu-ax-CAH-lee). The Spanish called them tortillas, little cakes.

    Originally hand-flattened, “technology” most likely evolved to flattening with an implement, and later to manually operated wooden tortilla presses, flattening the tortilla dough one by one. Modern machinery can produce up to 60,000 tortillas an hour.

    Tortillas are now wheat flour in addition to maize. Typically, corn tortillas are used for tacos, flour tortillas for burritos.

       
    Tortillas Recipe

    Tortillas Recipe

    Tortilla Recipe

    Top: The dough is rolled into small balls, eachh of which becomes a tortilla (photo courtesy LoveAndOliveOil.com). Center: The balls are flattened and placed on the grill (photo © Jim Damaske | Tampa Bay Times). Bottom: Beautiful, fresh tortillas (photo TheGumDropButton.com).

     
    Women Making Tortillas
     
    Mexican women making grits in a work by Carl Nebel, 1836.
     
    THE DIFFERENT FORMS OF GROUND CORN

    Unless you work with these products regularly, you can’t be expected to know that all arground cornmeal, dried corn that’s ground down into smaller, coarse bits.

  • Corn flour is the most finely-ground maize. When nixtimalized, it becomes masa harina, used to make tortillas and other flat breads. Compare it in uses to all-purpose wheat flour: for fried food batter (start with a 50:50 mix of wheat and corn flours, for dredging, pancakes, etc.).
  • Cornmeal, also spelled corn meal, is coarse-ground maize (corn). It is used for arepas, grits for breakfast cereal or dinner sides, cornbread, fried foods, gluten-free cakes and pie crusts, hush puppies, Indian Pudding, shrimp and grits, and many other recipes.
  • Cornstarch is a thickener made from refined maize starch. It is a very fine powder.
  • Grits are hulled and coarsely ground grain. Grits can be made from any cereal, although corn grits are the norm. Here are uses for grits for breakfast, lunch and dinner.
  • Hominy grits are the same thing as grits. Grits is the shortened term for hominy grits.
  • Masa harina, meaning “dough flour for tamales,” is very fine-ground nixtimalized corn used for tortillas and tamales.
  • Masa and hominy are both nixtimalized corn kernels, but hominy is ground from white corn.
  • Nixtimalization is a process that soaks the grain kernels in an alkaline solution, usually limewater—a diluted solution of calcium hydroxide. The kernels are then rinsed. This loosens the hulls from the kernels and softens the corn. Masa harina is nixtimalized corn,
  • Polenta is a paste or dough made from medium- or coarse-ground cornmeal. It is cooked, formed into a roll and then fried or baked.
  • Southern grits are made from a different type of corn than polenta. Grits are made from dent corn; polenta from Italy is made from flint corn. Flint corn holds its texture better, which is why grits are the consistency of porridge and polenta is coarser and more toothsome.
  •  
    RECIPE: HOMEMADE CORN TORTILLAS

    All you need to make tortillas is masa harina and water. Masa harina, Spanish for dough flour, is the corn flour (corn meal) used to make tortillas and tamales. You can’t substitute regular cornmeal: Masa harina is specially treated corn (see the next section).

    You can find masa harina in any Latin American market or other market with a good Latin American foods section. We prefer Bob’s Red Mill brand, which we pick up at Whole Foods. Rick Bayless uses Maseca brand. Since the cornmeal provides the only flavor in the tortilla, go for the freshest, best-quality product. And don’t buy “instant.”
     
    Ingredients For 15 Tortillas

  • 1-3/4 cups masa harina (substitute 1 pound fresh smooth-ground corn masa*)
  • Water
  •  
    ________________________________
    *If you’re near a tortilleria, you may be able to purchase fresh, smooth-ground corn masa. On the other hand, if you’re at a tortilleria, you can purchase the tortillas freshly baked.

     

    Masa  Harina Bob's Red Mill

    51L2KlaJw7L._SX258_BO1,204,203,200_

    Top: All you need to make tortillas: masa harina and water (photo courtesy Bob’s Red Mill). Because the corn flour is the only flavor to the tortilla, buy the best. Bottom: The tortilla recipe is from Rick Bayless’ great book, Everyday Mexican (photo courtesy W.W. Norton, Inc.).

     

    Preparation

    1. MEASURE the masa harina into a bowl and add 1 cup plus 2 tablespoons hot tap water. Knead with your hands until thoroughly combined. Cover and let stand 15 minutes. (If using fresh-ground masa, available from a tortilleria, scoop it into bowl, break it up and knead a few times until smooth.)

    2. SET a large griddle (one that stretches over 2 burners) or 2 skillets on your stovetop. Heat one end of the griddle (or one skillet) to medium, the other end (or other skillet) to medium-high.

    3. SQUEEZE the dough gently. If it is stiff (it probably will be), knead in some water, 1 or 2 teaspoons at a time, until the dough feels like soft cookie dough: not stiff, but not sticky. Divide the dough into 15 pieces, rolling each into a ball. Cover with plastic.

    4. CUT 2 squares of a plastic bag, 1 inch larger than your tortilla press (we used our George Forman grill with the flat plates). Open the press and lay on one piece of plastic. Lay a dough ball in the center, and gently mash it. Top with the second piece of plastic and close press. Gently flatten the dough into a 1/8-inch-thick disk. Peel off the top piece of plastic.

    5. FLIP the tortilla onto your right hand (if you’re right-handed); the top of the tortilla should line up with the side of your index finger. Gently roll it onto the side of the griddle (or skillet) heated to medium. Let the bottom of the tortilla touch the griddle, then lower your hand slightly and move it away from you. The tortilla will stick to the hot surface so you can roll your hand out from under it as it rolls down flat. After 30 seconds, the edges of the tortilla will dry slightly and the tortilla will release from the griddle. Until this moment, the tortilla will be stuck.

    6. FLIP the tortilla onto the hotter side of the griddle (or the hotter skillet) with a metal spatula. After 30 seconds, the tortilla should be lightly browned underneath. Flip it over. Cook 30 seconds more—the tortilla should puff in places (or all over—a gentle press with metal spatula or fingers encourages puffing). Transfer to a basket lined with a napkin or towel.

    7. PRESS and bake the remaining tortillas. Stack each newly baked tortilla on top of the previously baked tortillas. Keep the tortillas well wrapped in a kitchen towel for warmth.

     
    REHEATING CORN TORTILLAS

    Some people have a tortilla steamer to reheat tortillas in the microwave (we picked up a silicone steamer and use it every day to warm or steam other foods in our microwave). But you don’t need one: You can substitute a kitchen towel.

  • In the microwave: Drizzle 3 tablespoons of water over a clean kitchen towel and wrap the tortillas. Place in a microwaveable plastic bag and fold it over—don’t seal the bag. Microwave at 50% power for 4 minutes to create a steamy environment around tortillas. Let stand for 2 or 3 minutes before serving.
  • In a vegetable steamer: If there is a center post, remove it. Pour 1/2 inch of water in the bottom of a pot. Wrap the tortillas (no more than 12 at a time) in a clean kitchen towel. Place it in the steamer, put the lid on the pot and set it over high heat. When the steam begins to seep out under the lid, time for 1 minute. Then turn off the heat and let the tortillas steam for 10 minutes.
  • On a griddle: Quickly reheat the tortillas one at a time on a dry griddle or skillet.
  • With kitchen tongs: Hold the tortilla with tongs over a low flame.
  •  
    CORN TORTILLAS VS. FLOUR TORTILLAS

    People who don’t enjoy the more pronounced flavor or texture of corn tortillas prefer the milder, softer flour tortillas are prized for their mild flavor and softness. Either can be used in any recipe requiring tortillas. However:

  • Flour tortillas are made with added fat—lard or vegetable shortening—and salt.
  • A standard six-inch corn tortilla contains about half the fat and calories and one fourth the sodium of a similar-sized flour tortilla.
  •  
    Recipe © copyright 2005 Rick Bayless, Mexican Everyday, W.W. Norton & Company, Inc.
     

      

    Comments

    TIP OF THE DAY: Bok Choy & Endive ~ Veggies To Grill

    We wager that anyone who likes veggies looks forward to vegetables cooked outdoors on the grill, for as long as the weather allows. Asparagus, bell peppers, corn, eggplant, onions, portabella mushrooms, tomatoes and zucchini are popular.

    But why not try vegetables you’ve never grilled before?

    Previously we’ve recommended grilled cabbage, grilled cauliflower and grilled romaine for a Caesar Salad.

    Today, for your consideration: Belgian endive and Chinese bok choy (both grown in California).

    WHAT IS ENDIVE?

    Endive is one of the vegetables that were once available in the late fall. Once imported from Europe, it is now grown year-round in California.

    Endive can be grilled, added to salads, or used as “boats” to hold finger foods at parties. You can even make a type of Tarte Tatin using endive instead of apples.

    Endive, Cichorium endivia, is a member of the chicory genus in the Asteraceae family. The genus includes other bitter leafed vegetables, including escarole, frisée and curly endive and radicchio. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. It can be served raw or cooked.

    Endive is pricey, because it’s one of the most difficult vegetables to grow. There’s a two-step growing process:

  • The seeds are planted and grow into a leafy green plant in 150 days.
  • They are then harvested, the leafy tops are cut off and the deep roots are dug up and placed in cold storage, where they enter a dormancy period.
  • The dormant roots are removed from cold storage for their second growth, which takes 28 days in dark, cool, humid forcing rooms (similar to a mushroom growing facility).
  • The control over the initiation of this second growing process allows for the year-round production of endive.
  •  
    You can sometimes find good prices on endive, especially when the edges of the tips start to brown, reducing the aesthetic. Since they brown on the grill anyway, it’s an impetus to grill.

    Bonus: A leaf of endive has just one calorie! It’s a good source of potassium, vitamins and minerals, high in complex fiber and promotes digestive health.

    Here’s an easy recipe from Endive.com, which has many more endive recipes.

    RECIPE #1: GRILLED ENDIVE

    Ingredients

  • 3-4 heads endive, sliced lengthwise
  • 1 tablespoon olive oil
  • Optional: chopped fresh rosemary
  •    

    Grilled Endive

    Endive With Root

    Top: Endive hot off the grill. Bottom: This is what endive looks like when it’s pulled from the ground. The huge taproot is grown from seeds, harvested, placed in dormancy, and then re-planted to grow the endive heads. This technique enables endive, once a cool weather vegetable, to be grown year-round. Photos courtesy Endive.com.

     

    Preparation

    1. PREHEAT the grill over a medium flame. Brush each endive half with olive oil and place on grill, cut side down. After 8–10 minutes, flip and cook another 12-15 minutes, turning occasionally and lowering the flame if needed until the endives soften.

    2. SEASON with salt and pepper and garnish with chopped rosemary. You can serve it hot off the grill or at room temperature.

    3. VARIATION: You can also toss cooled grilled endive into a salad. Cut it into one inch slices; mix with arugula, watercress or other bitter green; and toss with an olive oil-lemon dressing. Garnish with crumbled chèvre or feta cheese and roasted nuts.

     

    Grilled Bok Choy

    Grilled bok toy and lamb patties. Photo courtesy Good Eggs | San Francisco.

     

    RECIPE #2: GRILLED MISO BOK CHOY & LAMB PATTIES

    Bok choy, a member of the powerful cruciferous* vegetable family (Brassica), has even more nutrients than some of its cousins (see the list below).

    This easy dinner is a cultural fusion: Chinese bok choy (also called pak choi and Chinese cabbage) meets Middle Eastern lamb patties. The bok choy doubles as a salad and a vegetable side; the miso butter gives it a celestial flavor. The fresh herbs are icing on the cake.

    The recipe, from Good Eggs, takes 15 mins active time and 10 minutes cooking time.

    Ingredients For 2-3 Servings

  • 1 pound ground lamb
  • ½ cup of feta cheese, crumbled
  • 1 egg
  • 3 tablespoons fresh oregano, roughly chopped (substitute 3 teaspoons dried oregano)
  • 1½ teaspoons salt
  • 1 cup Greek yogurt
  • 1 clove garlic, mashed into a paste
  • 3 tablespoons fresh mint, roughly chopped
  • Olive oil
  • 3 tablespoons salted butter, at room temperature
  • 3 tablespoons miso
  • 3 heads bok choy, sliced in half lengthwise and rinsed
  • Lime wedge
  • Preparation

    1. COMBINE the lamb, feta, egg, oregano, and salt and egg in a mixing bowl. Mix well with clean hands and form into patties about 1” thick and 3” wide. Set aside.

    2. MIX the yogurt, garlic, mint, 1 teaspoon of olive oil and a pinch of salt in a small bowl. Taste and adjust salt to taste (not too salty, as you’re also using salted butter). Set aside.

    3. MIX the butter and miso in a small bowl with the tines of a fork. Melt two tablespoons of the mixture in a cast iron pan over high heat. When melted and hot, tip the pan to coat the bottom of the pan with the mixture.

    4. ADD the bok choy cut side down and sear until it is a deep golden brown, about 4-5 minutes. Flip and cook on the back side for about a minute. Remove from the pan and squeeze a bit of lime over the bok choy. Return to the pan to finish cooking. When the bok choy is finished…

    5. WIPE the pan clean, add a tablespoon of olive oil and place the pan over high heat. When the oil is hot…

    6. ADD the lamb patties, leaving 1” in between each patty. Cook over high heat for about 4 minutes until the patty is golden brown. Flip to the other side and repeat. When both sides have good color…

    7. CHECK for doneness by inserting a sharp knife into the center of a patty. If the center has a flush of light pink, they’re ready. If the center is still dark pink, pop them in the oven (or toaster oven) at 350°F for 2-3 minutes.

    8. SERVE with the minted yogurt and bok choy. If desired, garnish with a sprig of mint or oregano.
     
    ________________________
    *The botanical family Brassicaceae, also known as the brassicas, cabbage family, cauliflower family and mustard family, consists of nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). Brassica members include arugula, bok choy, broccoli, Brussels sprouts, cabbage, collard greens, cauliflower, horseradish/wasabi, kale, kohlrabi, mizuna (Japanese mustard), mustard greens, radish, rapeseed/canola, rapini, rutabaga, tatsoi and turnips, among others.

      

    Comments

    TIP OF THE DAY: Make Stir-Fried Pasta With Leftovers

    Stir Fry Pasta Recipe

    Stir Fried Spaghetti

    Stir-Fried Leftover Bowtie Pasta

    Top: Stir-fried fusilli and shrimp from Tes Photchaman Yuphin of TesAtHome.com. Here’s her recipe. Center: Stir-fried spaghetti from Annie Chun. Bottom: Stir-fried bowtie pasta, Asian-style. Here’s the recipe from KaluhisKitchen.com.

     

    If you can make fried rice from leftover rice and other leftover grains, why not fried pasta? You can serve it as main course or a side.

    You can use any un-sauced pasta or noodle with any other ingredients, and give it the spin you want—Italian versus Asian, for example. You can use pasta with tomato sauce if you select add-on ingredients that would taste good together in an omelet.

    You can use any ingredients you have on hand. We’ve used sausage and fresh mango, and ham and pineapple, for example.

    RECIPE #1: STIR-FRIED PASTA, FREESTYLE

    Here are options for free-styling (combining whatever you want). Or follow the measured recipe below.

    Ingredients

  • Leftover pasta
  • Leftover meat, poultry, seafood; fresh tofu; diced or julienned
  • Egg: raw (mixed into the stir-fry pan or wok to cook) or fried or poached as a topper
  • Sauce: crushed tomatoes, fish sauce, peanut sauce, soy sauce, teriyaki sauce
  • Veggies: bell pepper, broccoli florets, carrots, celery, corn kernels, green beans, mushrooms, onion or scallion (green onion), peas (green, snap or snow), shredded cabbage, spinach, etc.
  • Asian veggies: baby corn, bean sprouts, bok coy, Chinese broccoli, edamame (shelled), mushrooms (black, tree ear/wood ear), snow peas, pea pods, water chestnuts
  • Nuts: cashews or peanuts
  • Stock or broth
  • Olive oil, other cooking oil and some dark sesame oil (optional)
  • Fresh herbs: basil, cilantro, parsley
  • Spices: curry, ginger, minced garlic, red pepper flakes (or minced fresh chiles or hot sauce), toasted sesame seeds
  • Salt and pepper to taste
  • Garnish: lime wedge
  •  
    Preparation

    1. ADD the olive oil and vegetables to a large pan. If using dark sesame oil, add a small amount—it is very strong. Sauté over the medium heat until the veggies are al dente.

     
    2. ADD the sauce components of your choice and stir to integrate. Add vegetable stock and increase the heat to high. When the sauce is bubbling, add the shrimp (if you use raw shrimp, cook until they turn pink and curl up).

    3. ADD the pasta and meat/seafood and mix well. Add the fresh herbs, stir and serve.
     

     

    RECIPE #2: CRISPY LEFTOVER PASTA WITH EGGS, ONIONS & PEPPERS

    This recipe from PatsaFits.org uses ingredients most of us have around the house. You can also use leftover pasta with a tomato sauce in this recipe.

    Ingredients For 4 Main Servings

  • 12 ounces cooked leftover pasta, at room temperature
  • 3 tablespoons extra virgin olive oil
  • 2 cups/8 ounces onion, finely chopped
  • 2 cups/8 ounces red pepper, finely chopped
  • 8 eggs, well-beaten
  • 1 tablespoon sriracha or other hot sauce, or to taste
  • ¼ cup/¼ ounce fresh parsley, chopped (substitute basil, cilantro or other fresh herb)
  •  
    Preparation

    1. HEAT a large nonstick sauté pan over medium heat. Add the oil and sauté the onions and peppers until softened and starting to brown (about 3 minutes).

     

    Plain Spaghetti

    Leftover cooked spaghetti. Here’s how BackToHerRoots.com used it in a frittata recipe.

     
    2. STIR in the eggs and sriracha and use a wooden spoon or rubber spatula to using to scramble the mixture. When eggs are mostly cooked but still look a little wet, stir in the spaghetti (about 3 minutes). Continue to cook until the eggs are fully cooked and the spaghetti is warmed through (about 2 minutes more).

    3. DIVIDE among 4 bowls, sprinkle with parsley and serve.
     
    FRIED RICE RECIPES

    Have leftover grains instead of pasta? Here are three ways to stir-fry them.

  • Fried Rice With Kimchi
  • Americanized Fried Rice
  • Stir-Fried Quinoa
  •   

    Comments

    TIP OF THE DAY: Grilled Cabbage Steaks

    Green Cabbage

    Grilled Cabbage Steaks

    Crumbled Blue Cheese

    Top: Take a head of cabbage (photo courtesy Good Eggs). Center: Slice it, grill it and garnish it (photo courtesy McCormick). Bottom: For better flavor, chop quality blue cheese instead of using packaged crumbles (photo courtesy KitchenHealsSoul.com).

     

    What’s next after Grilled Cauliflower Steaks? Why, its cruciferous† cousin, Grilled Cabbage Steaks.

    It can be a side, a vegetarian main, or part of a grain bowl. It’s just as delicious as cauliflower, and less expensive.

    This recipe from McCormick adds more flavor to the thick cabbage “steaks” with a zesty marinade. Crumbled bacon, blue cheese and green onions (scallions) are popular toppers. But if you prefer a vegetarian dish, use any toppings you like, from vegetarian bacon and cheese to grilled tofu and cherry tomatoes.

    An average head of cabbage can be cut into six steaks. Prep time is 10 minutes, cook time is 20 minutes.
     
    RECIPE: GRILLED CABBAGE STEAKS

    Ingredients For 6 Servings

  • 1 head green cabbage, cut into six 3/4-inch thick slices
  •  
    For The Marinade

  • 1 package McCormick Grill Mates Smoky Applewood Marinade (or your own marinade*)
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons maple syrup
  •  
    For The Garnish

  • 6 slices bacon, crumbled
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons thinly sliced green onions
  •  
    ________________________
    *Marinade mix comprises pre-selected seasonings, to which you add your own oil and vinegar. It’s easy to make a “freestyle” marinade from whatever you have on hand. Here’s a basic recipe: 3/4 cup vegetable oil, 1/4 cup red wine vinegar, 1 tablespoon minced garlic, 1 teaspoon each of three herbs of choice (basil, hot chile flakes, oregano, rosemary, thyme or other favorite. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper (hold the pepper if using chile flakes). Or substitute lemon zest for an herb and/or lemon juice for part of the vinegar.

     

    Preparation

    1. COOK the bacon in large skillet over medium heat until crisp. Reserve 1 tablespoon of the drippings. Crumble the bacon and set aside.

    2. MIX the marinade packet, oil, vinegar, maple syrup and the reserved bacon drippings in small bowl until well blended. Place the cabbage steaks in large resealable plastic bag or a glass dish. Add the marinade and turn to coat well.

    3. REFRIGERATE the cabbage in the marinade for 30 minutes; longer for extra flavor. Then remove the cabbage steaks from marinade, reserving any leftover marinade (see the next section).

    4. GRILL the cabbage steaks over medium heat 5 to 6 minutes per side, or until tender-crisp, brushing with the leftover marinade. Garnish with the bacon, blue cheese and green onions, and serve.
     
    Next up: Brussels Sprouts Kabobs?
     
    CAN YOU RE-USE MARINADE?

    For a meat or fish marinade, the answer is no. Potentially harmful bacteria that are killed during cooking will remain in the marinade. If you really want to re-use it, you can boil it first to kill the bacteria: Bring to a boil and simmer for 5 minutes.

    Vegetables do not harbor harmful bacteria, so can be re-used or frozen for later use. The marinade will lose flavor each time it is frozen and defrosted, so check it after two additional uses and spruce it up with seasonings as needed.

    Here’s detailed information on marinade safety from FoodSafety.gov.
     
    ____________________________
    †The plant genus of cruciferous vegetables, Brassica, contains nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). Brassica members include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish/wasabi, kale, kohlrabi, mustard, radish, rapeseed/canola, rapini, rutabaga and turnips, among others. Eat up!

     
      

    Comments

    TIP: Asian Dumplings & Italian Ravioli, The Difference

    While the historical record is scant, it is believed that the pasta Marco Polo brought back from China in 1295 was pillow pasta: stuffed and crimped sheets of pasta dough, a.k.a. dumplings.

    And a.k.a. ravioli, too. The difference is largely local ingredients.
     
    ASIAN DUMPLINGS & STUFFED PASTA: FRATERNAL TWINS

    Noodles (spaghetti or other “long cut” pasta) had been introduced to the West centuries* before Marco Polo.

    Arab traders brought the long noodles back home over the Silk Road, and then to Sicily during the Arab invasions of the 8th century.

    In addition to being an everyday food, dried pasta was a boon for travelers, including soldiers. It was lightweight and required only boiling water to turn it into a hot meal. As in Asia, pasta was also added to soups.

    In Italy, Chinese dumplings evolved into agnolotti, cannelloni, mezzalune (crescents), ravioli (plus the smaller raviolini and larger ravioloni), sacchette (beggar’s purses) and tortellini.

    Instead Asian sauces made from soy sauce, vinegar, garlic, ginger, rice wine and/or hot sauce, among other ingredients, Italian pasta was accented with sauces made from local ingredients: cream, olive oil, Parmesan and tomatoes.
     
    Pillow Pasta/Stuffed Pasta

    Pillow pasta is stuffed pasta (pasta ripiena in Italian), but not all stuffed pasta is pillow pasta. In addition to the stuffed “pillows,” the other stuffed category includes large tubes and other shapes that are stuffed and baked, like cannelloni and jumbo shells. Other tube pasta, such as penne, rigatoni and ziti, are too small to be stuffed.

    Pillow pasta can be stuffed with almost any kind of filling, either a single seasoned ingredient or combinations of different meats, cheeses, vegetables, seafood and herbs.

    Here’s a brief history of pasta.

     
    RECIPE: PORK & GINGER RAVIOLI…OR ARE THEY DUMPLINGS?

    This recipe, from Chef Eric B LeVine could be ravioli. But because of the dough used (wonton wrappers) and the Asian ingredients—soy sauce, fresh ginger, lime, scallions—it could be a dumpling.

    But wait: There’s also basil and Parmesan cheese, two Italian specialties.

    This recipe, a fusion of Asian and Italian, illustrates how close Italian and Chinese (and other Asian) pastas can be; and not just in stuffed pasta, but in long cuts as well (mai fun = angel hair, chow fun = pappardelle, etc.).

    Check out Chef Eric’s book, Small Bites, Big Flavor.
     
    Ingredients

  • 1 lime, zested and juiced
  • 2 teaspoons soy sauce
  • 1 teaspoon honey
  • 1 tablespoon canola oil
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon hot red pepper flakes
  • 1/2 pound ground pork
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon fresh basil, finely chopped
  • 2 teaspoons fresh ginger, peeled and grated
  • 3 garlic cloves, minced
  • 2 scallions, finely chopped
  • 1/8 teaspoon fresh nutmeg, grated
  • 1 egg
  • 32 wonton wrappers
  •  
    Preparation

    1. MAKE the dipping sauce: Combine the lime zest, juice, honey, soy sauce, canola oil, sesame oil and pepper flakes. Whisk or shake well to combine and set aside.

    2. WHISK together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg in a large bowl. Add the pork and mix very gently with your finger tips until just blended. Place the pork mixture in the fridge for 30 minutes to firm.

    3. MAKE the dumplings, one at a time. Brush the flour side of the wrapper with water. Place a heaping tablespoon of the pork mixture in the center of the wrapper. Place another wrapper on top and press the edges together to seal. Use a pastry cutter† or ravioli stamp otherwise trim the edges with a zigzag pastry wheel. Repeat with the remaining filling and wraps.

    4. COOK: Bring a large pot of water to a boil, add salt and cook the ravioli for 6 minutes.

     

    Ravioli With Cherry Tomatoes

    Edamame Ravioli

    Pork Ravioli Recipe

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/tortellini mezzaluna eatalychicago 230 1

    Chinese Potsticker Dumplings

    Top: classic ravioli (photo courtesy Delfino Restaurant). Second: round ravioli (photo courtesy Ristorante Morini. Third: The recipe below: Pork-Ginger Ravioli…or are they dumplings? (photo courtesy Chef Eric LeVine. Fourth: Italian mezzalune pasta (half moons or crescents) plus tortellini. Photo courtesy Eataly Chicago). Bottom: Chinese potstickers (photo courtesy Mackenzie Ltd).

     
    ________________________

    *The oldest written reference to noodles is in a Chinese dictionary from the third century C.E. However, these noodles were not made from what we know as noodle dough, but from bread dough. The dough was shaped into little bits and cooked in a wok of boiling water. Called mian pian, they are still eaten in China. [Source]

    †If you need to buy a pastry cutter, consider the double-wheel type that cuts both straight and zigzag edges.

      

    Comments

    TIP OF THE DAY: Rhubarb, A Spring Favorite

    Rhubarb

    Trimmed Rhubarb

    Top: Rhubarb with its leaves. Don’t eat the leaves—they’re mildly toxic (photo courtesy OurOhio.org). Bottom: Trimmed rhubarb, as it is most often seen in stores (photo courtesy Good Eggs | San Francisco).

     

    To many foodies, the beginning of spring means asparagus, fava beans, morels, ramps, scapes and shad roe.

    We add rhubarb to that list. In North America it grows between April and June, paralleling asparagus season.

    Nana was so fond of stewed rhubarb, she made it once or twice a week during rhubarb season. She served it in a dish, like pudding, with or without heavy cream; in a compote; in a parfait; on pound cream (with whipped cream); and as a topping on ice cream.

    Her daughter, Mom, was an inveterate pie baker, turning out Rhubarb Pie, Raspberry Rhubarb Pie and Strawberry Rhubarb Pie. We have a Strawberry Rhubarb Tart recipe below.
     
    RHUBARB: A VEGETABLE, NOT A FRUIT

    Technically, rhubarb is a vegetable, a member of the sorrel family. Fruits are not necessarily sweet. Tomatoes are fruit, avocados are fruit, hot chiles are fruits, cucumbers and squash are fruits.

    By botanical definition, fruits have their seeds/pits, on the inside, contained in the fruit’s ovary sac*.

    Fruits carry their seeds inside; vegetable seeds scatter in the wind. You see seeds in an apple, avocado, cucumber and tomato, but not in broccoli, carrots or lettuce. Lacking sweetness doesn’t make it a vegetable.

    Rhubarb, Rheum rhabarbarum, is a vegetable in the Polygonaceae family. The leaf stalks (petioles) are crisp like celery with a strong, tart taste. Rhubarb looks like rosy-pink celery, but is no relation (celery is a member of the Apiaceae family).

     
    Even for a vegetable, rhubarb is very tart. Before it was served sweetened, it was added to soups (try it in lentil soup) and sauces: in the Himalayas, in Moroccan tagines and in Middle Eastern stews. Be sure to cook only the stems; the leaves are mildly toxic (they contain oxalic acid).

    But for most of us, rhubarb needs a sweetener. It’s absolutely delicious as stewed rhubarb, rhubarb ice cream, rhubarb pie and its variation in this recipe, strawberry rhubarb pie. Some people eat the stems raw by dipping them into sugar.

    Rhubarb grew wild in northwest China, and was cultivated about 5,000 years ago for medicinal purposes. It made its way west via Turkey and Russia, and was first planted in England by an apothecary in 1777. Once sweetened, it became popular for jams, sauces and crumbles.

    The thinner and darker pink the fresh rhubarb stalks are, the less tart they will be. Look for stalks that are crisp, bright pink, thin, and unblemished.
     
    _______________________
    *The only exception is the strawberry, which is not a botanical berry but an accessory fruit. True vegetables have no pit or seed sac.
     
    RECIPE: STRAWBERRY-RHUBARB GALETTE

    This French-inspired pastry is the perfect balance of tart and sweet, prepared with fresh strawberries and peak season rhubarb enveloped inside a buttery, hand-formed crust and garnished with a touch of sparkling sugar.

    It’s a spring specialty at Hewn, an artisanal bakery in Evanston, Illinois, which advises that this pastry makes a brief appearance only during the late months of spring, when rhubarb season is at its peak.

     
    What’s A Galette?

    In the pastry world, a galette is a rustic, open-face fruit pie. It is flat, with a flaky, turned-up crust that wraps around the filling to creates a “bowl.” The Italian word is crostata.

    A galette is a pie instead of a tart because it uses a pâte brisée crust, instead of the dense, crumbly and sweet pâte sablée used for sweet tarts.

     

     
    Ingredients For A 6-Inch Galette

    For The Filling

  • 1 pint ripe strawberries, cut in quarters
  • 2 stalks of rhubarb, skin removed (use a knife to peel off the dark outside layer)
  • ¼ cup sugar
  • ½ vanilla bean (the other is used in the dough)
  • 1 tablespoon all-purpose flour
  • 1/16 teaspoon sea salt
  •  
    For The Dough

  • 1¼ teaspoons salt
  • 3 cups all-purpose flour
  • 4 sticks chilled butter, cut into tiny cubes
  • ¾ cup chilled cold water
  • ½ vanilla bean
  • Optional: fresh thyme or tarragon, chopped, to taste
  • 1 egg (whisked and used to brush the dough before baking)
  •  
    Preparation

    Make the Filling

    1. CHOP the rhubarb into ¼ inch strips. Toss the rhubarb with the quartered strawberries.

    2. ADD the sugar, vanilla bean and sea salt to the rhubarb and strawberries. Toss until it is coated.

    3. ADD the flour and mix the filling.

     
    Make the Dough

     

    Rhubarb Tart

    Stewed Rhubarb

    Top: Rhubarb Galette from Hewn; recipe included, Bottom: Nana’s favorite: stewed rhubarb. Photo courtesy Fast-Ed.com.au.

    The easiest way to make the dough is to use a food processor—but you have to make sure to not overwork the dough.

    1. USING a food processor add the salt and flour and pulse for 5 seconds. With the food processor on…

    2. SLOWLY DROP butter in, in a continuous stream. You should be able to have all the butter added within a minute. Once all the butter is added, let the processor run for 10 more seconds. The dough should look very shaggy and the butter should still be visible. Add the optional herbs.

    3. TURN to the the pulse setting and slowly pour the cold water. This is where the dough can get overworked. Once the water is added, the dough will still be shaggy and should NOT form a ball. The shaggier it is, the flakier the dough will be.

    4. SCOOP out the dough and form into a flat disk. Wrap with plastic wrap and let the dough chill for 2 hours before rolling it out.
     
    Assemble And Bake

    1. PREHEAT the oven to 350°F (325° for a convection oven).

    2. ROLL the dough out and use a ring or bowl to trace a round. The size should be about 6 inches. Cover a sheet pan with parchment paper, lay the dough ring on it sheet pan and spoon ¼ cup of the filling in the center. Fold the edges of the dough up, so it creates a pocket to contain the filling. Add the rest of the filling.

    3. BRUSH the edge of the dough with the egg wash and bake the galette for 12 minutes. After 12 minutes check: The crust should be deep golden and the filling should not be runny.

     
    ABOUT HEWN ARTISANAL BAKERY

    Founded by partners Ellen King and Julie Matthei in 2013, Hewn is a cozy neighborhood spot in a historic space. Ellen is a classically trained chef, Julie is the business director.

    Hewn sources local and seasonal ingredients from small, local farmers. The bakery’s name refers to the craftsmanship associated with making something by hand For more information, visit HewnBread.com.

      

    Comments

    PASSOVER: Matzoh Strawberry “Shortcake” Recipe

    Matzoh Strawberry Shortcake Recipe

    Substitute matzoh for the biscuits or cake in this Passover Strawberry Shortcake recipe. Photo and recipe courtesy Good Eggs | San Francisco.

     

    In addition to Chocolate Matzoh Crunch and chocolate-dipped coconut macaroons, we’ve added anther Passover treat to our recommendations. It’s courtesy of Good Eggs in San Francisco.

    “Shortcake“ is a stretch as a substitute for biscuits or sponge cake, but this no-cook, no-bake Passover dessert is delicious and oh-so-easy to make.

    Speaking of sponge cake, our standard family Passover dessert is Strawberry Shortcake with sponge cake, strawberries and whipped cream. Since sponge cakes are not leavened with yeast, they can be eaten during Passover when made with matzoh meal instead of wheat flour.

    RECIPE: MATZOH STRAWBERRY “SHORTCAKES”

    Prep time is 15 minutes.

    Ingredients For 3 Servings

  • 1 pint strawberries
  • 1 orange, juiced and zested
  • 8 ounces mascarpone
  • 3 tablespoons powdered sugar
  • 2-3 tablespoons unsalted butter
  • 2 boards matzoh
  • Optional garnish: mint sprigs
  •  
    Preparation

    1. SLICE the strawberries and let them macerate in the orange juice, reserving one tablespoon. Mix the mascarpone with the powdered sugar, half of the zest and the reserved tablespoon of orange juice.

    2. MELT the butter in a large frying pan over medium-high heat. When the butter is melted, add the matzoh and fry until crispy and golden-brown, about 1 minute on each side.

    3. ASSEMBLE the shortcakes: spread a generous layer of mascarpone on each piece of fried matzo, then top with sliced strawberries and mint. Dust powdered sugar over the top for an extra touch of sweetness!

     
      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.