Local Asparagus is GOOD!Cooking demo for Seniors at TenBroek Commons, Lake Katrine, NY
I love cooking for seniors in assisted living centers---(I'm almost there myself!) For a group that is currently being fed processed hospital food, they really get the Local food thing. It is how they grew up. The whole thing has come around. It is that time of year! Asparagus is in full swing on the Hudson Valley.Consodered a luxury vegetable, asparagus is very heathly and actually is known as an aphrodisiac!
My pals at Ten Broek--a few napping, buy respectful nonetheless!Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. It is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.Asparagus is also packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. Good, Right?Eat your grass!
Hudson Valley Asparagus from Gill's Farm, Marbletown,NYAsparagus RisottoThis recipe can be make super low fat by omitting the dairy and going easy on the oil, or you can get all luxurious on yourself by spooning in a dollop os mascarpoe or a chunk of butter at the end of cooking. A little truffle oil drizzle at the end is also a nice option!
Ingredients- 2 qts of store bought vegetable or chicken broth
- 1/2 stick butter (optional)
- 4 tablespoons of olive oil
- 1 onion – very finely chopped
- 4 peeled cloves garlic – finely sliced.
- 1 lb risotto rice (Arborio or Carnoli)
- 1 small glass of white wine
- 1 tsp lemon zest
- juice of one lemon
- 2 bunches of asparagus
- Parmesan cheese – freshly grated
- mascarpone cheese or heavy cream (optional)
- Freshly chopped basil – optional •
- Truffle oil - optional
Instructions- Prepare the asparagus. Snap each stalk to find the breaking point. Reserve hard parts to your stock pot. Chop the middle sections into small rounds, and reserve the tips for finishing the risotto.
- Chop the hard stems up and add to a blender with the some of the stock. Puree well and strain it out, discarding the fibers and keeping the flavorful juice.
- Heat about ¼ of the butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat until soft and translucent. Now add the garlic. Saute intil lightly colored. Season lightly with salt and pepper. Now add the mid pieces of the asparagus.
- Now add the rice and stir until well coated. Pour in the glass of white wine, zest and lemon juice. Allow it to reduce until there is no liquid in the pan. Stir continuously.
- Add a ladle of vegetable/asparagus stock, stirring continuously. As soon as the liquid is absorbed add another ladle-ful of stock and continue this until the rice is cooked. Stir continuously.
- The rice should be slightly 'al dente' but soft and loose. When you are happy with the consistency, stir in the Asparagus tips and basil
- Stir in the Parmesan cheese, the rest of the butter and the mascarpone cheese
- Season to taste with salt and black pepper
9. drizzle with a little truffle oil and more cheese
Get more of Ric’s Recipes at
www.ricorlando.com Ric is Chef of New World Home Cooking in Saugerties and New World Bistro Bar in Albany, NY and is a two time Food Network CHOPPED CHAMPION!!
Asian Asparagus SaladServes 4This easy-peezy salad is a great way to showcase the delish texture of asparagus!We are going ot feature shaved raw and lightly cooked asparagus in this dishI bunch asparagus1 carrot, grated1 small bunch scallions or garden chivesa handful of micro greens, sprouts or baby lettucesa small amount of enoki, beech or hon shimenji mushrooms ( or regular while mussalt1 Tbls soy sauce or tamari1 Tbls rice vinegar1 Tbls sesame oil1 Tbls mirinfresh gingersesame seeds
Start by snapping the asparagus at the breaking point. Discard the steams or save for stock.Using a peeler, shave enough asparagus to yield 1 packed cup.Use a large skillet here. Fill about halfway with water. Salt the water generously, but not over the top!.Bring to a boil. Lay the asparagus in the pan in a layer.Boil for 30 seconds and turn off the heat. Let the asparagus steep until it is just perfectly cooked, not chalky, still green, but tender.Rinse under cold water until cool.Whip up the dressing using equal parts soy, sesame oil, rice vinegar and mirin.Toss the shaved raw asparagus, carrots and scallions with enough dressing to coat.Place the cooked asparagus on a plate. Top with the tossed veggies. Spring with sesame seeds and drizzle any remaining dressing on each pate
(more...)
Travel to Thailand with Ric Orlando
The world tour continues with my absolute favorite cuisine in the world- Thailand!
That’s right, I said it. Thai food is my favorite cuisine. That doesn’t mean my love for regional Italian, Szechuan, Indian, Provencal, Andalucian, Vietnamese, North African, Greek, Oaxacan, Peruvian, Caribe or regional American are losing the love in any way. I am just saying that if there was one Cuisine that has inspired me the most to cook professionally, it is Thai. My first Thai experience in 1982 in Boston pretty much changed my world forever. I was mesmerized and wanted to know how it was done. What I love most about Thai cooking is the idea of what I like to call “Climbing the taste ladder”. All Thai food has magnificent balance, but consists of an array of flavors, stacked perfectly. Visualize being on a bicycle, zooming down Main street, piled with books, groceries, flowers, tools, flags and and...well, you get it. There is a ease of balance, carefully worked out over generations of cooks, that have made Thai
cooks the most skilled in the Art of creating Balance.
Thai is --- Hot, Sour, Salty , Sweet, Spicy, Bitter, Soft, Crunchy.
Yum!
All ingredients are available at most Asian markets. Explore.
For a thorough overview of the regional cuisines of Thailand, visit
http://en.wikipedia.org/wiki/Thai_cuisine
Recipes
Thai Chile Condiment nam pla phrik
Jungle Curry Kaeng pa or Phuket
Nam Pla Phrik
My face Thai Chile condiment
What is easy to make, lasts for ever and makes your life hum like a hornet.
Money? Love? no it’s Nam Pla Phrik!
1/2 cup thai chiles, sliced small
juice of two limes
fish sauce
Put the chiles in a clean jar.
Add the lime juice
Cover by 1 inch completely with fish sauce
Spoon on everything.
Store in the fridge, covered.
Lasts forever.
Jungle Curry Jungle Curry, from the North central region of Thailand is curry made without coconut milk, as there or no coconuts growing there This dish is pretty hot, but in a reviving way, designed to get the sweat going! Traditionally this was the recipe for preparing Wild Boar. It is easy made vegetarian with green papaya, yams, long beans etc, or can be served with chicken or pork as well.
Phuket Jungle Curry Paste
This is the core---the base-the essence.
1 shallot, halved and peeled 6 garlic cloves, peeled ¼ cup minced lemongrass, about 1 stalk 1 teaspoon salt 1 teaspoon dry turmeric 10 to 15 Thai red chilies
1 teaspoon shrimp paste or 1 tablespoon miso paste or anchovy paste 1 tablespoon black peppercorns ¼ cup cooking oil
Place everything except the oil in a blender. While the machine is running, pour in cooking oil as needed. Blend until smooth.
Make the curry--
This is almost more of a wet sturfry than a stew. There will be just enogh liquid to keep it all steaming.
3 tablespoons red curry paste or fresh Jungle Curry paste from recipe above
2 tablespoons veg oil
1 cup water
1 cup diced green papaya, peeled and seeded, about ¼ of a whole small green papaya
1 cup wedged Thai eggplants, about 5 whole Thai eggplants
1 cup long beans or green beans, cut into 1 inch-lengths
¼ cup Thai basil
4 Kaffir lime leaves, shredded
1 tablespoon palm sugar or brown sugar
2 dashes fish sauce, or more to taste
Blend red curry paste and canola oil in a saucepan and cook over medium heat until fragrant, about 3 minutes. Add water and green papaya chunks, stir, then cover with a lid and let it cook for 3 minutes or until green papaya starts to look half-cooked. Add eggplant, yardlong beans and eggplant. eggplant is soft but not mushy. Stir in basil, Kaffir lime leaves, and sugar and cook for 30 seconds more; add fish sauce to taste. Remove from heat and serve with Jasmine rice.more to come
(more...)
A Few Ric Orlando does Americana Recipes (Sort of)
If you live near me ( North of NYC, and you are planning a few road trips this summer, these are dishes you may (or may not) enounter.
Rhode Island Clam ChowderSo New England is creamy and Manhattan is tomato-y, but what is Rhode Island?Neither. It is the pure goodness of the clams, potatoes and clam borth, lightly thickened. It truly brings the flavor of teclams to the top!
Makes 1/2 gallon4 oz salt pork, diced small1 and 1/2 sticks butter (12 oz) 2 cups diced onions1 cup diced celery2 cuos diced potatoes2 cups chopped clams½ cup flour32 oz clam juice3 cup water1 tablespoon fresh thyme leaves2 fresh bay leavesblack pepper to tastesalt? Might not need any but taste to be sure
In a heavy pot sauté the salt pork until golden.Add the onions, celery, potatoes and one stick of the butter and cook slowly until everything is wilted and the potatoes are al dente.Add the remaining butter and melt.Whisk in the flour and cook gently to make a paste.Ad the water and clam juice gradually, whisking to incorporate.Add the herbs, and the clams and simmer for 10 minutes to heat through. Do not boil hard.Season with a generous amount of black pepper, and then add salt to taste if desired.Serve with Westminister Oyster crackers
Southern Style Mac and Cheese. This is a recipe is adapted one of the greatest southern cooks ever, Edna Lewis. It is cheesy as can be, crisp on the edges and simply luscious!
Serves 12
2 lbs elbow macaroni
Salt for pasta water 6 cups extra sharp cheddar cheese 4 cups cubed small, 2 cups shredded for topping. 1/3 cup ap flour 1 tablespoon dry mustard
1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1/2 teaspoon freshly grated nutmeg
1 cup sour cream
4 eggs, lightly beaten
1 medium grated onion 3 cups half and half 3 cups heavy cream 2 teaspoon Worcestershire sauce
1 1/2 cup panko breadcrumbs Preheat the oven to 350 F
Cook the pasta in salted water until tender. Remove and drain. Place the drained pasta into a large mixing bowl
Mix the spices, flour, grated onions, eggs and all other wet ingredients together well. Mix the cubed cheese into the pasta and put into one large to tow medium casserole dishes or cast iron skillets. Pour the wet mix over the macaroni and tap the pans to settle it in. Mix the panko with the shredded cheese and sprinkle over the top of the entire mess.Bakefor 30-35 minutes or until juts bubbling and then let cool for 10 minutes. The cooling helps it set up and keeps you from burning your tastebudsoff.
No Mayo Horseradish Slaw This is crisp, light, refreshing and perky—perfect to pair with the rich foods of summer BBQ.
Makes enough for a backyard BBQ1 head green cabbage, cored, diced in 1/2" squares1 heads red cabbage, cored, diced in 1/2" squares1Red onion, grated4 carrots, grated
DRESSING1 cup granulated sugar1/2 cup dijon mustard3 tbls coriander seed1/2 cup prepared horseradish or to taste2 tsp kosher salt2 ttsp black pepper1 cup cider vinegar1/4 cup neutral vegetable oil
Whisk together all ingredients except the oil. Add the oil slowly to emulsify. Toss well with veggies, mixing well with your hands.
Rocking Creamed Spinach Creamed spinach has been around for generations. It is in style, out of style, in style, out of style---in my book, like a broken in pair of Levis, awesomeness is never out of style.
This is super simple
Serves 8
2 lbs frozen spinach, thawed and squeeed out or 3 lbs fresh spinach blanched and cooled, squeeedout
6 oz butter
6 oz flour
1/4 cup parmesan cheese
1/3 cup scallions, sliced
16 oz milk
salt cayenne and nutmeg to taste
Melt the butter. Add the scallions and cook one minute. Whisk in the flour, cooking 3-4 minutes to “cook” the flour. Add the milk, whisk well and gently bring to a low simmer,stirring constantly. Season this white sauce with salt, pepper and nutmeg to taste. I like the nutmeg in here. Add the spinach and stir well to incorporate. Heat through gently and serve.
Paper Bag Fried ChickenFried chicken is a classic American meal that really satisfies. Unfortunately there has been much confusion on the subject of frying in America and so we tend to make it less at home, opting for an occasional fast food fix instead. But that is the problem. There is a huge difference between frying in good, clean, natural fat at home and eating fast food fried in highly processed hydrogenated oils used in most restaurants.The entire world fries at home. Real fat is not an issue is used in moderation. Processed fat is the worst thing there is.
Get a fry thermometer
feeds 4
1 3 lb free range frying chicken2 cups flour1/2 cup corn meal2 tbls sea saltgenerous cracking of black pepperpinch of dry thyme
2 quarts rendered duck or goose fat, schmaltz or pork lardor..yes, you may substitute peanut oil or corn oil
Cut the chicken into the following portions:2 legs2 thighs2 full wingsone back, cut to the “oyster” as follows4 breast pieces - done by splitting the whole breast into two single breast pieces and then cleaving each of those pieces in half.
Put all of the seasoning in a large, clean paper grocery bag. Add the chicken pieces and shake well.Let the chicken stay in the bag while you heat the oil.
Using a heavy cast iron kettle with a lid ( a Dutch oven or an electric fry pan works also) heat the fat to 335˙. Remove the chicken from the bag to a cookie sheet. Make sure the chicken is fully coated with the flour-seasoning. It is best to do two batches here. Why? Because the breast will cook more quickly then the dark meat . So cook the dark meat and the back first and hold it while you cook the breasts and wings. Carefully put the legs and thighs into the oil--as many as you can without crowding. Fry the chicken for 7-8 minutes on one side and gently turn over to finish, total cooking time is about 15 minutes. Use a probe thermometer to make sure the deepest part of the thigh reaches 165.Remove the first batch to a pan lined with paper towels and hold in a 200˙ oven while the second batch finishes. Don't cover it with foil, however. Covering it will contain the escaping steam and that will soften its crispy crust. Now bring the oil back to temp and add the breast and wing pieces, Cook about 6 minutes before turning, cook and addition 6-7 minutes to finish. Total time for the breast pieces
(more...)
Real good Pho!Did I say Faux, Foe…no, it’s Fuh.. This is the ultimate Vietnamese comfort food—beef, broth and noodles, Viet style! The cool thing is that the beef is in the soup 2 ways---braised til tender but still a little chewy and raw! You’ll see
Serves 4 with leftoversBUILD THE BROTH
2 onions, halved
4" thumb of ginger,
2 lbs of good beef bones, preferably shank and knuckle or neck
1 lb of beef - chuck, brisket, rump, cut into large slices
6 quarts of water
1 1/2 tablespoons kosher salt or to taste
1/4 cup fish sauce
2 tbls turbindo sugar 4 (Sugar in the raw packets that you stole from the coffee shop) Pho Spices [1 tbls white peppercorns, 1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves] I use a tea infuser for all but the cinnamon stick
Cut onions in half. Leave ginger as is. This is a lot like making roasted peppers over a burner. It is much easier if you have a gas stove.
Brush just a bit of vegetable or peanut oil on the cut side of the onions (don't waste olive oil, it will just burn) Either on an open flame or under the broiler cook high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes. They should be back oall over. Allow to cool enough to handle. Using a damp towel, rub off most of the black char, leaving sweet roasted onions and ginger. Cut into 1 inch pieces ( rather large)
Next, fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small hit of sugar. Climb the ladder to great Asian flavor. Keep doing this until the broth tastes perfect.
Whie the broth is simmering, you'll hve plenty of time to assemble the bowls....Here is what you'll need.
THE BOWLS
2 lbs dried rice noodles (Linguine size)
cooked beef from the broth
1/2 lb flank or london broil, sliced against the grain as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 Bird chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauceChile-Garlic sauce
First, blanch your noodles in boiling water for 30-45 seconds and rinse until cool.
Fill each bowl halfway with cooked-cooled noodles. Now, break the braised meat into medium sized chunks ( you can use a knife if yu must!) and arrage in bowls. Slice your flank/london broil as thinly as possible - try freezing for 15 minutes prior to slicing to make it easier. Lay the sliced raw meat on top of the noodles. Arrange all other ingredients on a platter for the table. Your guests will assemble their own bowls.
Strain the broth, skim most fat and bring it
back to a rolling boil. As soon as the broth comes back to a boil, ladle some into each bowl over the raw meat. The hot broth will cook your raw beef slices. Serve immediately with soup spoons and chop sticks. Encourage your guests can dress up their bowls with the condiments and veggies you set up.
Yum!
(more...)
Modern Greek Sampler
at Different Drummers Kitchen, Stuyvesant Plaza
Ric Orlando, Chef
New World Bistro Bar, Albany, NY
New World Home Cooking Cafe and New World Catering, Saugerties, NY
www.ricorlando.com
GreekCuisine, once thought of as overcooked elbows in tomato sauce with cinnamon, greasy spanikopita and dry lamb with brown gravy, is now becoming of of America’s trendier cuisines. It is intrinsically healthy, using olive oil, fish, beans, greens and grass-fed cheeses at its core. And it it immensely flavorful, as most cuisines from Sunny climates are!
The Greek “Mezze”, like Spanish Tapas has spawned a new style of Dining in America--the Small Plate Experience and Ingredient Driven Cooking. Tonight we’ll cook some classics, spruced up, and we’ll twist some old into something new, all served as small plates, creating a complete meal without the “Meat and Potatoes” experience.
Salmon “Tarama”
Taramasalata-- or Caviar salad is a classic dip served as a part of the Pikilia, or assorted dips plate. Always served with warm flatbread, this dip is using a little smoked salmon to enhance it’s flavor and make it modern!
2 1/2-3 cups crustless country-style bread, cut in cubes
1 cup whole milk
6 ounces thinly sliced smoked salmon
1/3 cup chopped shallots
3 tablespoons distilled white vinegar
3 garlic cloves
5 tablespoons olive oil
1/2 cup tarama (pale orange carp roe)
2 tablespoons chopped fresh dill plus more for garnish
Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper. Can be made up to 48 hours ahead. Cover and chill.
Greek Grilled Cheese = Grilled Haloumi
Haloumi is a dry sheeps cheese, sort of like squeaky mozzarella but considerably drier and saltier. While is t tasty raw on salads, it really excels when grilled, broiled or sauteed. The tasty caramelization adds a new character to the flavor.
Grilled Haloumi
serves 2
2 4 oz package of Haloumi cheese, sliced 1/4 thick
1 medium ripe tomato, sliced 1/4 in thick half moons
1 loaf pita, cut into wedges similar to the size of the haloumi
1/4 cup olive oil
dry oregano
juice tow lemons
salt
pepper
Simple as can be.
Mix the olive oil, lemon. oregano in a small bowl. This is your baste/drizzle.
Heat up your grill, grill pan or broiler. If using a grill pan or grill, dip a paper towel in oil lightly rub the grill area you are going to use.
When your cooking apparatus is hot, grill the cheese, tomatoes and pita, turning once to get a nice grill flavor.
Baste the cheese and tomatoes with the lemon-oil mix lightly while grilling.
Arrange the grilled pita on your plate(s).
Top each piece of pita with a slice of tomato and then top with a pice of haloumi.
Drizzle with more of the olive oil lemon mix. Add a light sprinkling of salt and a cracking of pepper and enjoy hot.
Greek Country Salad
So, you have all had Greek Salad in every diner. Lettuce, olives, feta, anchovies, onions. That is the Americanized version. The real real deal, the “country” salad, is all garden veggies-tomatoes, onions, peppers, cukes--well marinated, with olives, feta---super healthy and awesome for summer BBQS.
We are going to keep it Vegan today but making “tofu feta”,but feel free to use goat, sheep or cow milk feta if you prefer.
Try next time you visit a farmer’s market!
Serves 4
3 ripe tomatoes, cored and cut into generous wedges
2 large cucumbers peeled, quartered and cut into 1 1/2 inch batons
1 while onion, peeled, halved and sliced thinly
2 large bell peppers (any color), cut into generous strips
1/4 cup kalamata olives
1/2 cup tofu feta ( recipe below) or regular feta
1 small bunch fresh dill, roughly chopped
1 small bunch parsley, roughly chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp dry oregano
juice of two lemons
black pepper to taste
Wash and prep all veggies and put int a large bowl.
Add the olives, dill and parsley.
Add the tofu feta.
Mix the oil, vinegar, lemon juice, oregano.
Pour over the veggies and toss to coat.Allow to marinated at room temperature for up to two hours or refrigerated over night.
Serve cool or at room temp.
Tofu feta
I block firm tofu, 1/2 inch dice
2 tbls white vinegar
2 tsp salt
Toss together and let marinated for at least one hour at room temperature or overnight refrigerated.
Greek “Greens” and Beans”
This is a ubiquitous dish in the Mediterranean; vital, simple, a clear reflection of the peasant diet. Can you gather your own dandelion greens? You bet. Just avoid gathering them by the side of the road because our friends at the NY D.O.T. are allowing many suspect chemicals to be sprayed in the roads these days in the name of safety---yes, the insurance lobby has its way with us!!
1 small can Gigante beans, or cannelini or kidney beans. or 1 cup dried.
2 cloves garlic, smashed
1 small ion, diced
olive oil
1 tbls chopped fresh dill
1 bay leaf
juice of one lemon
1 bunch dandelion greens, chickory or escarole ( about 1 lb)
salt
Bring a pot of water to the boil, Salt well, so it tastes almost of sea water. the salt removes some of the bitterness.
Clean and chop the dandelion greens into 2 inch pieces.
Meanwhile in a heavy, large pan heat some olive oil and add the onions. Cook over medium heat to lightly caramelize them. Add the garlic and cook some more until golden around the edges.
Drain the beans and add them to the pan. Add the dill and bay leaf and saute lightly over medium low heat.
Not drop the greens into the boiling water and cook for 3 minutes. Using a “spider” or mesh skimmer, remove the beans from he water and to the bean pan. Add abot 4 ounces of the greens water to the pan and turn up the heat.
Cook for 3-4 more minutes, or until the greens are nicely wilted tender. Garlic with a squeeze of lemon and a drizzle of fresh olive oil. Enjoy!
Crispy Skin Branzino with Skordalia ( Score-doll-YAH!)
Branzino is a small bass and one of the most popular fish in Greece. is is delicate, clean and lends itself to light Mediterranean cooking well. It is often served whole with herbs and lemon, but can also be filets. They are usually a little bigger than a trout so allow at least one fish per person for an entree portion, or one whole fish for 3-4 appetizer portions.
Skordalia is another on of those tangy, creamy greek dips. There are so many! This one is made with potatoes. It is yummy on its own with crudite or pita, and I really love it with grilled scallops!
Serve 4 as an appetizer
2 Branzino filets, skin on, cut into 4 equal-ish pieces
Have your fish monger ( even at Price Chopper) filet the branzino for you if you are scared.
Olive oil
Salt
2 tsp fresh thyme
juice of 2 lemons
pepper
Skordalia
1 large russet potato, scrubbed but not peeled
salt
8 garlic cloves
1/2 cup neutral vegetable oil
1/4 cup white vinegar
1/4 cup club soda
white pepper to taste
In salted water, boil the potato in its skin for 15-20 minutes or until done when pieced with a fork. Remove from the water and allow to cool.
In a food processor, puree the garlic, scraping down the sides. Add the vinegar and process into a smooth paste.
When the potato is cool enough to handle, chop into chunks and add to the processor. Puree well and drizzle the oil into the running machine. This will make a smooth paste.
Add the club soda and season with salt and white pepper to taste.
Hold warm.
Now, in a non stick or well seasoned skillet drizzle a little olive oil. Heat until shimmering.
Season the fish with salt and carefully place, skin side down into the hot oil. Cook for 3-4 minutes or until he skin is golden brown.
Turn over carefully, and turn off the pan
Add the lemon juice and fresh thyme and allow the fish to rest and finish cooking.
Put dollop of skordalia on each plate.
Place a piece of fish, skin side up on top of the skordalia.
Add a little more olive oil to the pan and swirl with the lemon, fish juices and thyme.
Drizzle a little of this jus over each filet. Eat!
Classic Greek Dessert of Yogurt and Macerated Fruit
This is a perfect sumer finish to a Mediterranean meal. Light, clean, sweet...it also aids in digestion. you can use most any fruit here.
Serves 2
2 cups greek yogurt
honey
cinnamon
2 cup fresh berries, pitted cherries, diced peaches or pears, dried apricots, figs or dates
1/3 cup water
1/3 cup sugar
1/3 cup sweet, white dessert wine like Greek Efreni, ice wine or NY State Vignoles
1 spring fresh mint
Whisk a little hone and cinnamon into the yogurt to taste.
Not too sweet, not too spiced!
Reserve.
Heat the water, wine and sugar and bring to a boil. Add the spring of mint. Cook for 5-10 minutes to reduce by about 25% in volume.
If using berries, pour the hot liquid over prepared berries and let marinate for 20 minutes at least.
If your harder fruit like pears or apples, add the diced, peeled fruit to the liquid and cook for an additional 10 minutes and allow to cool in liquid.
If using dried fruit like figs or apricots. double the water and allow to cook at a medium simmer for twenty minutes and allow to cool in liquid.
Make sure fruit has cooled.
Portion the yogurt into attractive vessels.
Spoon on fruit. Drizzle with some of the liquid
(more...)
Read More Posts From WE WANT CLEAN FOOD!!!!
Working...