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  1. Gravlax with a Mustard Sauce Serves 10 as Appetizeror 18 as Hors d'oeuvre. The gravlax preparation for the salmon itself, I go to Costco and buy the huge slabs of raw salmon (which have no bones and no skin): one 2-3 lb. piece of fresh salmon filet (use the thickest part for this) divide into two equal pieces The Cure: 1/2 cup of sugar 1/2 cup of coarse, kosher salt 1 large bunch of fresh dill (stems included) 2 Tbsp freshly coarse ground black peppercorns 4 Tbsp vodka Mix dry ingredients together and rub into the salmon (which is cut into two large slabs and , at the end of prep, put the two pieces "face to face")... douse with the vodka and put the fresh dill on top ... replace the second slab of salmon on top of the first after rubbing in the curing mixture ... then I cover tightly with saran wrap, a bit of foil, and wrap a brick in aluminum foil to weight it all down ... Cover tightly and place in back part of your refrigerator and let cure for 3-4 days... I turn and baste it with the accumulated juices once each day. .... after the curing, wash off the gravlax with cool water, dry with paper towelling, slice thinly (use a very sharp knife so as not to crush the delicate fish) serve with the honey mustard dill sauce(on the side in a little bowl): 1 Tbsp sweet, regular yellow mustard (i.e. French's) 1 tsp dijon style mustard 2 Tsp sugar (or honey works well, too) 1 1/2 Tbsp white wine vinegar 3/4 cup salad oil chopped fresh dill salt & pepper Mix all ingredients except for the oil and dill .... then whisk in oil in a steady stream ( making an emulsion... like mayonnaise ) ... when thickened, mix in the chopped fresh dill ....refrigerate and let flavors meld (can be done after the 3 days of curing)... To serve: I slice the salmon very thinly and place on a large decorative platter (black lacquer is a nice color to set off the salmon) .... serve garnished with lemon wedges, chopped red onion, capers, grape tomatoes, creme fraiche (or sliced beefsteak tomatoes), more fresh dill sprigs for color ... This makes a presentation which is lovely to look at and considerably fresher than smoked salmon (which is very expensive and too salty for my tastes!) Hope you and your guests will enjoy it! Very simple ... 15 minutes prep and then let it sit for the 3-4 days .. slice and serve ... how simple is that for such a delectable and beautiful presentation? Hardly original, my first efforts were inspired by the preparation of Chef Marcus Samuelsson of Aquavit in NYC .... Keywords: Appetizer, Kosher, Easy, Fish, Hors d'oeuvre, Seafood ( RG1035 )
  2. Lisa’s Mustard Cheese Crackers cream butter and cheese in processor til almost smooth. add remaining ingredients and pulse til just combined. divide dough between 2 sheets waxed paper and roll each into 8 inch logs. freeze, wrapped in wax paper and then foil til firm (1 1/2 – 2 hrs) preheat oven to 350* cut logs into 1/4 in slices and put on buttered baking sheet 1 in apart. bake til edges are golden brown, about 15 mins. 1/2 c butter (1 stick) 1/2 lb grated swiss or emmenthaler or gruyere 1 c ap flour 3 T dijon mustard or i sometimes use wild thymes peccorino peppercorn mustard and omit the mustard seeds 2 tsp dry mustard 1-1/2 tsp mustard seeds 1 tsp salt Keywords: Hors d'oeuvre ( RG1017 )
  3. Brooksie's Dill Pickles Brooksie's Dill Pickles Brine 1 Quart White Vinegar 3 Quart DISTILLED Water 1 scant cup salt Cucumbers Fresh Dill Tabasco Peppers Garlic Many times the dill will be ready in your garden before the cucumbers. In that case you may preserve the dill by breaking into 2 inch pieces and putting into large jar and pouring mixed brine solution on it until covered. Keep this jar in a dark place and when the cucumbers are ready use the dill AND the brine, but remove the dill from the brine before boiling. There you go simple and easy. You will notice that the cucumbers are never blanched or par boiled, etc. The beans should not be either, although I have noticed that they really take 4 to 6 weeks, just a little longer than the cukes. Incidentally, the dill will keep until after the nuclear war (when there will be a great shortage of dill pickles and Mama's to make them) as long as it is kept in the dark 1 qt White Vinegar 3 qt DISTILLED Water 1 scant cup salt Cucumbers Fresh Dill Tabasco Peppers Garlic 1)Sterilize jars and pack into each jar beans or cucumbers (standing end on end) along with one large clove garlic, one tabasco or other small hot pepper, 1 dill stalk top 2)Heat brine to boiling and pour over cucumbers in jars. 3)Seal and Invert Jars until cool 4)Ready to eat in three or 4 weeks Keywords: Side, Kosher, Easy, Vegetables ( RG961 )
  4. Crepes - Jambon cru aux champignons Serves 6 as Main Dishor 12 as Appetizer. This crepe recipe features the standard white flour batter. It brings forward the salty goodness of cured ham, complimented by fresh mushrooms and simple bechamel. Comfort food. 250 g flour type 55 or US all purpose 2 eggs 50 cl milk 50 cl water butter for the crepe pan For the crepe stuffing: 25 g butter 3 thick slices of cured ham, jambon de savoie, parma, etc. 250 g white mushrroms (champignons de Paris) For the Bechamel: 40 g flour type fluide 45 or US all pupose 40 g butter 40 cl milk nutmeg salt fresh ground black pepper 1) Make the batter. Sift the flour into a bowl. put the eggs into a well inthe center of the flour, and incorporate into the flour. Add the milk and the water a little at a time, whisking constantly until it is smooth and liquidy. Add salt and pepper. Set aside to rest for at least 2 hours. 2) During that time, prepare the bechamel. Melt the butter in a saucepan. Add the flour all at once and incorporate into melted butter, stir constantly over medium low heat for 5 minutes, without coloring. Add the milk all at once and stir in, bring back to a simmer. Add the m\nutmeg, salt, and pepper. Keep warm. 3) Sliver the ham finely. Slice the mushrooms thin, and saute them in the 25 grams of butter. Add the ham to and toss with the mushrooms briefly, and fold the mixure into the bechamel. Rectify the seasoning. Set aside. 4) Heat a serving platter in the oven to keep the crepes warm once you've assembled them (90C/200F). Cook the crepes by thinly spreading the batter over the surface of a hot buttered crepe pan. (throw away or eat the first one because the first one is always a little strange). Once it's brown underneath, spread the filling in the center of the crepe, and roll it up. Place the assembled crepes on the serving platter and keep warm until you serve them Keywords: Appetizer, Brunch, Main Dish, Lunch, Easy, Dinner, Pork, French ( RG947 )
  5. Shorshe bate Macch – Mustard Fish This recipe is from The Beginner's Guide to Regional Indian Cooking in th eCGI ¼ cup black mustard seeds ¼ cup white mustard seeds A touch of garlic (Not traditional but the Chef loves it so we added it!) 4 fillets white fish (small Tilapia fillets) 1 tsp turmeric salt to taste Mustard oil to panfry the fish 2 Serrano green chilies, slit Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes. In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside. Marinate fish fillets with the turmeric and the salt. Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer. After a minute or so, turn them over, and cook until brown. Remove from heat. In the same oil add the mustard paste. Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish. Simmer for another 3 – 5 minutes. Serve hot. Keywords: Main Dish, Fish, Indian, eGCI ( RG884 )
  6. Banana Jam This recipe is adapted from Catherine Plagemann's book Fine Preserving. She says it is of Indian origin. Other appropriate spices (cardamom, cinnamon, etc.) can be added. Plagemann says 8 bananas will yield 7 8-oz glasses, but I've always ended up with less. 8 ripe, mashed bananas 3 medium lemons 3 c sugar 3 c water 1 inch square piece of ginger, peeled cloves to taste (3 is a good number) 1. Make a simple syrup by boiling sugar and water for ten minutes in a 4 quart saucepan, or larger pan. 2. Zest the lemons and juice them while the syrup is boiling. 3. Mix lemon zest, juice, bananas, ginger and cloves in a medium bowl. 4. Stir banana mixture into simple syrup, and simmer 30-45 minutes. The jam will be a pale yellow mush, no need to test for jelling. Keywords: Condiment, Fruit ( RG868 )
  7. Pickled Shrimp This recipe is at least 50 years old. I remember eating it at my Aunt Audrey’s house where we went every Christmas Eve. She was old enough to be my father’s mother so there is no telling how old it is. My sister got this recipe from her before she died and it has been handed down in my family ever since. It is truly terrific and I find it fascinating that this was around so long before recipes like this were trendy. Think of it as a very early escabeche. I have no idea where she got the capers back then but she did use them. I remember wondering what the heck those things were. 2 lb shrimp, peeled and deveined 3 medium sweet onions, thinly sliced 12 or so whole cloves 6 or so bay leaves 1-1/4 c salad oil (Canola or other light vegetable oil, NOT olive oil) 3/4 c white or cider vinegar 1 large clove garlic, finely minced 1-1/2 tsp salt 2-1/2 tsp celery seed 2-1/2 tsp capers and juice Boil cleaned shrimp. Do not over cook. Arrange shrimp and onion rings in layers in a glass bowl or jar. Sprinkle with cloves and tuck in bay leaves as you go. Cover with marinade made with the last 6 ingredients. Let stand in the refrigerator for several hours or overnight. Can be kept for 3 days in a jar with a good lid. Pretty served in clear glass. Notes: I tend to increase the cloves, bay leaves and capers. I think it makes it better. I have marinated blanched asparagus in the left over marinade after eating all of the shrimp. Fabulous. You could do other vegetables as well and serve on top of greens as a terrific salad, including the onions. Fresh shrimp are always best but you could get pre-prepared shrimp from the grocery and it would probably still be good. At least that might inspire you to make this. Alternate cooking method for the shrimp: Instead of boiling the shrimp, brine them for 30 minutes in ¼ cup Kosher salt to 1 quart of water. Drain and rinse. Steam the shrimp until just done. Reduce the salt in the recipe by about half. Keywords: Appetizer, Easy, Shrimp, Snack, Hors d'oeuvre ( RG838 )
  8. Mustard Glaze for ham 1/2 c brown sugar 2 T orange juice 2 tsp dry mustard or honey mustard Mix all the ingredients, baste ham during last 45 minutes of baking Keywords: Easy, Pork ( RG787 )
  9. Green Tomato Jam Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars. This recipe is adapted from the General Foods Consumer Center. 1-3/4 lb green tomatoes 1/2 c lemon juice 7-1/2 c sugar (3-1/4 pounds) 2 pkg (pouches) fruit pectin jell Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice. Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals. Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor. Keywords: Intermediate, Vegetables, Condiment ( RG731 )
  10. Curry Chutney Spread Serves 10 as Hors d'oeuvre. There are many variations on this, including ones that substitute smoked almonds for the bacon (a great tip for vegetarians), but this is my all-time favorite. I often forgo the processing of the chutney - as long as your chutney isn't super-chunky, you should be able to make this without dirtying your Cuisinart! 8 oz cream cheese (light or regular), at room temperature 1 T curry powder 8 oz mango chutney (one jar) 6 strips bacon, cooked until crisp, drained, and crumbled 1 bunch scallions, finely chopped In a small bowl, combine the cream cheese with the curry powder until mixture is well-blended and smooth. In the bowl of a food processor, pulse the chutney a few times (until lumps are gone). Spread cream cheese mixture evenly over the bottom of an 8-inch quiche or pie dish. Spread the chutney on top, then top with crumbled bacon. Add the scallions evenly to the top. Serve with hearty crackers or small whole-grain toasts. Spread will keep, covered in plastic wrap and stored in the fridge, for up to two days. Bring to room temperature before serving. Keywords: Hors d'oeuvre, Dip ( RG1384 )
  11. If you're in the area, head out to Yountville this Saturday, 3-21-09. The Mustard Festival, which runs for several weeks, has it's stop in town on Sat, lots of food sampling, kids activities (I was told), tours in the French Laundry garden etc. Starts 11am until I think 5pm or so. Fun, food, music, wine, kid stuff, should be great and it looks like the weather will be ok too. We plan to be there at clock strikes 11 am :-) Oliver
  12. With most spices I only keep the whole spice on hand: coriander, fennel, cumin, etc. But looking at my spice rack I see that I have both Colman's powdered mustard and mustard seeds. I never really gave it any thought, I just have both and use them when a recipe calls for one or the other. But is it necessary, or even desirable, to keep powdered mustard? Does it lose its potency faster than the whole seed (as with other spices)? Is it hard to grind because of the tiny, smooth spheres? Do you have both?
  13. Britain has gone into overdrive trying to impress Obama. After the gift giving debacle (Gordon Brown gives Obama fancy historical ancient pen signifying eternal friendship, he gives Brown DVDs that might not even work in a European player) and the 2007 incident where he stated that he doesn't like British food, Jamie Oliver has been brought in to cook British food only and make Obama like it, dammit. To that end the menu for the big G20 dinner is as follows: Starter: Organic Scottish salmon with samphire and sea kale, and a selection of vegetables from Sussex, Surrey and Kent. Main course: Slow-roasted shoulder of Elwy Valley lamb with Jersey Royals, wild mushrooms and mint sauce. Dessert: Bakewell tart and custard. Vegetarian option: Goat's cheese starter followed by lovage and potato dumplings for the main course. What do you all think? Obviously he had some restrictions - e.g. no pork because there are 3 leaders of Muslim countries at the table. The newspapers (well, the Guardian) is going into overdrive trying to anticipate Obama's response. Also, the charm offensive isn't limited to food - they've sat Michelle Obama next to JK Rowling in an attempt to earn the Obamas' affection. Personally, I think the vegetarian options are a bit sad and uninspired. Also that Bakewell tart better be good because if it's not, it's going to be awful.
  14. The 2009 James Beard Award nominees for cookbooks are in... Any thoughts or picks? AMERICAN COOKING Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz (Ten Speed Press) Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans Edited by: Marcelle Bienvenu and Judy Walker (Chronicle Books) Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose (Clarkson Potter) BAKING Bakewise: The Hows and Whys of Successful Baking by Shirley O. Corriher (Scribner) Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations by Flo Braker (Chronicle Books) The Art and Soul of Baking by Cindy Mushet, Sur La Table (Andrews McMeel Publishing) BEVERAGE The Harney and Sons Guide to Tea by Michael Harney (The Penguin Press) The Wines of Burgundy by Clive Coates (University of California Press) WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, The Culinary Institute of America (John Wiley & Sons, Inc.) COOKING FROM A PROFESSIONAL POINT OF VIEW Alinea by Grant Achatz (Achatz LLC/Ten Speed Press) The Big Fat Duck Cookbook by Heston Blumenthal (Bloomsbury USA) Under Pressure: Cooking Sous Vide by Thomas Keller (Artisan) GENERAL COOKING How to Cook Everything (Completely Revised Tenth Anniversary Edition) by Mark Bittman (John Wiley & Sons, Inc.) Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart with Sarah Carey (Clarkson Potter) The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild (John Wiley & Sons, Inc.) HEALTHY FOCUS Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah M. Schneider, with Jesús González (Stewart, Tabori & Chang) EatingWell for a Healthy Heart Cookbook by Philip A. Ades, M.D. and the Editors of EatingWell (The Countryman Press) The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger (The Taunton Press, Inc.) INTERNATIONAL Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid (Artisan) Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations by Jayne Cohen (John Wiley & Sons, Inc.) Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore by Robert Danhi (Mortar & Press) PHOTOGRAPHY The Big Fat Duck Cookbook Photographer: Dominic Davies Artist: Dave McKean (Bloomsbury USA) Decadent Desserts Photographer: Thomas Dhellemmes (Flammarion) Haute Chinese Cuisine from the Kitchen of Wakiya Photographer: Masashi Kuma (Kodansha International) REFERENCE AND SCHOLARSHIP Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson (Knopf) The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg (Little, Brown and Company) The Science of Good Food by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D. (Robert Rose Inc.) SINGLE SUBJECT Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan (Ten Speed Press) Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein (W.W. Norton & Company, Inc.) The Best Casserole Cookbook Ever by Beatrice Ojakangas (Chronicle Books) WRITING AND LITERATURE In Defense of Food by Michael Pollan (The Penguin Press) Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop (W.W. Norton & Company, Inc.) Raising Steaks: The Life and Times of American Beef by Betty Fussell (Houghton Mifflin Harcourt)
  15. I decided to check on the pickles that I have fermenting away in the closet for the past 10 days. I cut one open and found it hollow! I thought this might be a fluke, so I tried another and same thing. I would assume that this might have to do with the fact that the brine is drawing fluid out of the pickle, but will this eventually correct itself? Thanks, Dan
  16. A few weeks ago we ate at a restaurant called Cafe de Lao in Bangkok (prior to moving on to Luang Prabang in Laos). Excellent meal and one of the standout dishes was a som tam with what was called 'pickled blue swimming crab' (from a menu that had a whole page of different som tams!). I am planning to try to recreate this dish this coming weekend. I have managed to source a frozen blue swimming crab from a local Thai deli. This appears uncooked (which I am sure it should be) - but what I do not know is how to go about 'pickling' it. Has anyone tried this or have any information on how to go about it? Jon
  17. Green Tomato Jam Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars. This recipe is adapted from the General Foods Consumer Center. 1-3/4 lb green tomatoes 1/2 c lemon juice 7-1/2 c sugar (3-1/4 pounds) 2 pkg (pouches) fruit pectin jell Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice. Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals. Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor. Keywords: Intermediate, Vegetables, Condiment ( RG731 )
  18. Using Frozen Yolks to Make Mayonnaise The emulsifying power in a single egg yolk in its raw state is substantial. But it can be further enhanced by freezing the yolk first. A cup of mayonnaise can be made easily with as little as 1/4 of a frozen yolk, though it will be on the thin side; this is not because you use less yolk, but because, regardless of the amount of yolk used, the quantities of water (or water-based liquid, such as lemon juice or vinegar) and oil do not change. The repercussions from this are quite interesting, but perhaps better left for another thread, so I'll just put the basic quantities and technique here. If there's interest, I'll start another thread or find one to add it on to. I'm going to use whole yolks here, because the mayo base for the recipes above needs to be thick to accomodate an added 1/4 to 1/3 cup liquid. This should result in a good body for the finished sauce. And the addded liquid, if it's thoroughly whisked in, will stabilize the sauce. 1. For each cup of mayonnaise, freeze one of the following combinations: 1 whole yolk for four hours 1 whole yolk whisked with 1T lemon juice (not vinegar) for eight hours 1 whole yolk whisked with 1T water for 24 hours 2. Have ready: pinch salt 7/8 c oil, not more than 30% unrefined (e.g., EVOO) oil 1 T water or other water-based liquid, or a combination 3. Allow the yolk to thaw 4. Put the yolk in a bowl and add salt. Beat lightly. 5. Add oil 1/4 t at a time. Once the emulsion thickens, you can add larger quantities. If the mayo gets really thick and looks like it's sweating oil, whisk in a few drops of water. 6. If, by the time you've incorporated all the oil, you still have more than a tablespoon of water left, whisk in enough additional water to make about 1-1/2 T total. Note: use of more than 30% unrefined oil will result in an unstable mayo -- you'll have just a few hours before it breaks. The second mayo recipe, calls for two cups of oil. A single frozen yolk will easily accomodate this, and make a good medium-weight mayonnaise Keywords: Sauce ( RG576 )
  19. Beef Mayo 1/4 c defatted veal-sherry reduction (he specifies 2 C stock reduced to 1/4 C, so adjust accordingly) 2 T neutral oil 3 T finely minced onion 3 T finely minced celery 2 tsp minced garlic 1 bay leaf 1 tsp ground black pepper 1 tsp dry mustard 1/2 tsp cayenne 1/2 tsp chopped fresh thyme 1 tsp brown sugar 1 tsp salt 1 egg 2 c neutral oil 1. Heat 2 T oil over high heat until it shimmers. Saute the pepper, mustard and cayenne for about a minute, stirring constantly to prevent burning. (You do want the veggies to caramelize, though.) 2. Add the onions and celery and saute for another minute, then add the garlic, stirring, until the aroma blooms, about 20 seconds. 3. Reduce heat to medium low. Add the sugar and salt. Saute another two minutes. 4. Remove from heat and stir in the thyme. Allow to cool ten minutes, then remove the bay leaf. 5. Whiz the egg in a blender or food processor for about 30 seconds. Add the vegetable mixture and puree for about 15 seconds. 6. Add 2/3 of the oil in a steady stream, then add the stock in the same way. Finish with the rest of the oil; continue about 30 seconds after the oil is gone, scraping bowl down frequently. Note: there's not much acid in this recipe, so either adjust the seasonings with white wine/rice vinegar or lemon juice; or keep it under refrigeration until it's time to serve it, and put it back in the refrigerator it as soon as you're done. Keywords: Sauce ( RG575 )
  20. Lime Chutney Sherry Dressing--From the NY Potluck dinner This dressing is a creation of Floyd Cardoz at Tabla, New York City. The original recipe was published in the New York Times on December 8, 1999. Please give him his due: I would never have thought of this! I make a salad of butter or or Boston-type lettuce, thinly sliced red onions that have been "sweetened" and crisped by chilling in water for about 30 minutes and thinly sliced cucumbers. I also add slices or segments of navel oranges (remove all the pith, first, please....). Sometimes I serve the salad without cucumbers and add black olives and a spinkle of cayenne pepper... * * 1 part sherry (like an oloroso; not too dry and not too sweet) 1 part red wine vinegar 1 part EVOO 1/16 part Indian lime pickle, like Patak's Mild Lime Relish 1/16 part mango chutney (I use a sweet one, rather than a hot one) Chopped fresh tarragon Salt and freshly ground black pepper Over medium heat, reduce the sherry to two-thirds of its original volume. In a blender, process the lime pickle, chutney and vinegar until smooth. Blend in the sherry. While the machine is running, slowly add oil until emulsified. Add the tarragon, salt and pepper. Do not blend. Refrigerate unused portions (keeps for quite a long time in a cold refrigerator; bring to room temperature before serving). Keywords: Salad ( RG572 )
  21. Dijon Mustard Here's my favorite Dijon Style Mustard: 2 tsp sugar 2 tsp kosher salt 2 T chilled lemon juice 2 tsp black peppercorns 1/2 c ground brown mustard 1/4 c ground yellow mustard 1 tsp gin (or 2 tsp juniper berries) 1 Bay Leaf 3 T minced garlic 1/4 c minced shallot 1/2 c minced yellow onion 1 c Dry white wine (I usually use a Sauvignon Blanc) 1 c Cider Vinegar 1/4 c Cold Water 1) Make a paste with mustard powders and water. 2) Reduce by 2/3 combination of wine, vinegar, onion, shallot, garlic, peppercorn, gin, and bay leaf over medium heat. 3) Strain/Cover/Chill reduction 4) Combine in the pan the reduction, mustard paste, sugar, salt, and lemon juice; mix and let stand for 30 minutes 5) Simmer for 15 minutes. 6) Jar it and put it on a shelf in a cool out-of-the-way place. Optimum results occur after about a month of aging. Of course, my idea of optimum and yours may be different, so check it every two weeks or so. If it's too wet, mix in some additional dry mustard; too dry, then add in some vinegar; too tangy, give it some more aging time. Once it's where you want it flavor wise, refridgerate it to stop the mellowing process. It'll keep for a long while. Keywords: Intermediate, Condiment ( RG557 )
  22. Pickled Jalapenos This recipe, more properly a method, was inviented by my dad about 30 years ago. He had been doing some work in Mexico and was struck by the difference in the jalapenos that were always served in the restaurants. I did some checking when I spent some time down there and this recipe confirms that he was right. Spices and the amounts are at your discretion. I do know that they seem to use a lot more than you see in the stuff we buy. The vinegar that is used is milder, too. For each pint jar c vinegar (see below) c water tsp pickling salt tsp spices ( see below) T sesame oil Choose firm peppers and other ingredients (carrots, onion, garlic cloves, cauliflower, etc.) Wash thoroughly and pack into a pint jar pickling jar. Wide mouths are easier to work with. If you leave the peppers whole, slit the side so the pickling solution can fill the peppers. You might want to slice the peppers and remove the stem, seeds and membranes. This will make for a milder pickle. Distribute the spices into each jar while packing with the peppers. Bring the vinegar, water and salt to a boil and pour into each jar leaving 1/2 to 3/4 inch headspace. Heat sesame oil gently (less than 150 degrees) and add 2 tablespoons to each jar. Seal the jar and process in a hot water bath (barely simmering) for 10 minutes. Let stand for a couple of weeks before using. Refrigerate after opening. Vinegars: The classic is a homemade fruit vinegar such as pineapple that good cooks in Mexico keep going in a crock on the counter. The fruity flavor and milder acidity really makes this recipe sing. If you aren't up to making your own, look for a milder vinegar like rice wine. I have been known to cheat and add a couple of teaspoons of pineapple juice to a low acid vinegar. Spices: pickling spice mixture, bay leaf, Mexican oregano, cumin seed, corainder seed, allspice berries, whole cloves. A lot of preparations I have seen in Mexico seem to have more than the starter teaspoon. Add more or less of different ones to your taste. (I add a lot of almost everything. And I don't skimp on the garlic.) Keywords: Appetizer, Side, Hot and Spicy, Snack, Tex-Mex ( RG525 )
  23. Pickled Shallots 4 lb Shallots, preferably home-grown 6 oz salt 3 pt water 2 tsp Black peppercorns 10 cloves 4 bay leaves 2-1/2 pt Malt vinegar 4 oz caster sugar 16 Fresh Ginger slices (optional) dried Birds Eye Chilis Peel the shllots and trim the root end (and stalk if any) This is the biggest hassle. Doing it in a bowl or water keeps the smell down Soak the shallots in a brine made from the salt and the water for 24 hours. Meantime put the spices and sugar in the vinegar and bring just to the boil, then remove from the heat. Let cool to room temperature, and strain out the spices.You can use white or brown vinegar depending how you want them to look. Pour off the brine and rinse well. Dry on a tea towel. Pack the shallots into glass jars, Add ginger and chilis if liked, and a decorative Bay leaf. Seal with a vinegar proof lid (I use french clip-on preserving jars). Store for at least a month before eating. The will keep, if allowed to do so, for at year in a cool dark place Keywords: Side ( RG522 )
  24. South Carolina Mustard Barbecue Sauce 2/3 c yellow prepared mustard 1/2 c white sugar 1/4 c light brown sugar 1 c cider vinegar 2 T chili powder (I use guajullo molido and ancho instead) 1 tsp black pepper 1 tsp white pepper 1/2 tsp cayenne pepper (I add crushed red pepper and if I want it even hotter I use fresh ground pequins) 4 drops Tabasco (I use Louisiana style hot sauce and lots of it instead) 1/2 tsp soy sauce 2 T butter Combine all ingredients except the soy sauce and butter in a saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used as a basting sauce for barbecue meat or as a condiment. I also added the juice of 1 lime and spiced it up quite a bit. Experiment and enjoy! Keywords: Sauce, Barbeque ( RG509 )
  25. Cabbage with Black mustard seeds (Muttakos Poriyal) Recipe from Monica Bhide's upcoming book, Everything Indian, copyright © 2003 Adams Media 2 T vegetable oil 1 tsp black mustard seeds 2 small dried red chilies, roughly pounded 8 curry leaves 1 lb cabbage, finely shredded Salt to taste 1/2 tsp turmeric powder 1/4 tsp red chili powder 2 T dried coconut flakes In a large skillet heat the oil on medium heat. Add the mustard seeds, red chilies and curry leaves. When the mustard seeds being to crackle add the cabbage. Saute the cabbage for about 2 minutes. Add the salt, turmeric and red chili powder. Mix well and sauté for another minute. Cover the cabbage and cook on low heat till the cabbage is tender. During the cooking process, stir occasionally. If the cabbage appears too dry or to be sticking to the pan, add a few tablespoons of water. Add the coconut and cook for another 2 minutes on medium heat. Serve hot. Keywords: Side, Vegetables, Lunch, Indian, The Daily Gullet ( RG502 )
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