Sunday, December 28, 2008

New Year's Eve food







Next Wednesday will be New Year’s Eve and we’ll all be anticipating the arrival of 2009, a new President shortly thereafter, and a new beginning for each of us as individuals and the country. It’s a watershed moment for change, and we celebrate it at our house with an evening of fellowship and food, when we again depart from tradition and honor our national non-cuisine by indulging in a couple of Cajun dishes, a seafood gumbo and a deep fried shrimp dish with an unusual twist.

America is a land of many cuisines, most regional in nature and usually rooted in our immigrant customs that have been adapted to our locally available foods. The Cajuns are an immigrant peoples whose origin was France. Originally these Frenchmen settled in Nova Scotia, where they were known as Acadians. They, however, were driven off their land in 1755, with some returning to France, but others ultimately finding the French colony in Louisiana, where they were welcomed and granted land by the Spanish. The Cajuns are distinct from the Creoles, whose origin is Africa, although their cooking uses many of the same ingredients, most of which are indigenous to bayou regions of the Louisiana delta.

Perhaps the best know Louisiana chef in Paul Prudhomme (no slight intended to Emeril Lagasse) who showcased Cajun and Creole cooking at his K-Paul’s Louisiana Kitchen restaurant in New Orleans. His most famous dish is blackened redfish, which has been replicated using every imaginable protein available by other chefs across the country. His cookbook, published in 1984, Chef Paul Pudhomme’s Louisiana Kitchen, is a compendium of Cajun and Creole cooking, and I have enjoyed adopting recipes from that work using local ingredients. One note of caution; if you have or use his book, his spice mixes, now available for purchase in stores, can be mighty HOT!, so I go easy on the cayenne, as you can always add more if you love the heat.

Gumbo is a spicy soup/stew made with a strong stock, meat or seafood/shellfish, a thickener and the “holy trinity” of onion, celery and green pepper. The basis of all gumbos is the roux, a mixture of roughly equal parts fat and flour cooked until nearly burnt which imparts a deep smoky flavor and rich color to the stew. The Cajuns make a different colored roux for different applications, however for gumbo the choices are dark red-brown roux, or the preferred, black roux, which is more difficult to achieve. I’ll detail the roux making process with the recipe, but a big word of caution is called for as a Cajun roux is the equivalent of napalm if you splash it on yourself, so use a deep cast iron skillet or Dutch oven and long handled wooden spoons or whisks during the cooking process. The fat is heated to almost smoking (500 degrees) and the flour, which has moisture in it, is added in thirds, whisking all the time, or you risk having the fat boil over, possibly igniting and causing a fire. This Cajun cooking isn’t for the untried or the timid, however if you can master this technique, you will be rewarded with some interesting and delicious food.

Coconut Beer Shrimp w/ Sweet & Tangy Dipping Sauce

Serves 6 as a main course or 12 as an appetizer

Seasoning Mix
¾ tbl to 1 ½ tbl cayenne
2 ¼ tsp salt
1 ½ tsp sweet paprika
1 ½ tsp black pepper
1 ¼ tsp garlic powder
¾ tsp onion powder
¾ tsp dried thyme leaves
¾ tsp dried oregano leaves

Beer batter
2 eggs
1 ¾ cup all-purpose flour, in all
¾ cup fresh beer
1 tbl baking powder

2 lb medium to large to extra large shrimp, peeled & deveined
3 cups grated coconut, about 6 oz
Vegetable oil for deep-frying
Sweet & Tangy Dipping Sauce (recipe follows)

Thoroughly combine the seasoning mix in a small bowl and set aside.
Combine 2 tsp of the seasoning mix with the 2 eggs and beat until smooth. Add 1 ¼ cup of the flour, the beer and baking powder. Mix well and break up any lumps.
In a small bowl, combine the remaining ½ cup of flour with 1 ½ tsp of the seasoning mix. Set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the peeled shrimp with the rest of the seasoning mix. Heat the frying oil in a large pot to 350 degrees.
When the oil is hot, dip each shrimp holding onto its tail into the flour mix, shaking off any excess, then into the beer batter, allowing the excess to drip off, before rolling in the coconut. Cook in small batches until cooked through (30 seconds to 2 minutes depending on the size of the shrimp you use). The batter should be cooked through and the shrimp not overcooked. Serve immediately with Sweet & Tangy Dipping Sauce.

Sweet & Tangy Dipping Sauce

Makes 2 ½ cups

1 18 oz jar of orange marmalade, or 1 2/3 cup
5 tbl Creole mustard (preferred) or good brown mustard
5 tbl finely grated fresh horseradish or prepared white horseradish sauce

Combine all the ingredients and mix well.

Cajun Seafood Gumbo with Andouille Smoked Sausage

Serves 5 as a main dish, 10 as an appetizer

The Trinity
1 cup chopped onions
¾ cup chopped green peppers
½ cup chopped celery

The seasoning mix
1 whole bay leaf
1 tsp salt
¼ tsp white pepper, ground
¼ tsp cayenne pepper
¼ tsp black pepper, ground
¼ tsp dried thyme leaves
1/8 tsp dried oregano leaves

The roux
6 fluid ounces (12 tablespoons) vegetable oil
3/8 cup flour

1 ½ tsp minced garlic
2 ¾ cup seafood stock (recipe follows)
½ lb andouille smoked sausage or kielbasa, ½” pieces
½ lb cooked lobster meat or peeled, medium shrimp
3/8 lb. crabmeat, picked over
½ dozen medium oysters with their liquor, about 5 oysters
1 ¼ cup cooked rice (recipe follows)

Make the seafood stock and prepare the rice for cooking.

Combine the onions, green peppers and celery in a bowl and reserve.

Heat the oil for the roux is a large, heavy cast iron skillet or Dutch oven over high heat, until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long handled metal whisk. Continue cooking, whisking all the time, until the roux is a dark, red-brown to black, about 2 to 4 minutes, being very careful to not let it scorch or to splash any on your skin. Immediately add half the trinity vegetables. Cook 1 minute, stirring, and add the rest of the vegetables. Cook another minute or so, stirring, and add the seasoning mix. Stir cooking 2 minutes, add the garlic, cook one more minute and remove from the heat.

Place the stock in a Dutch oven and bring to the boil. Add the roux mixture by spoonfuls, stirring until dissolved before adding more. Bring back to the boil after the last addition of roux and add the sausage, cooking 10 minutes at a simmer. Add the lobster meat, oysters and their liquor and the crabmeat. Return to the boil, stirring occasionally, before removing from the heat, skimming any oil from the surface. Serve immediately with a ¼ cup cooked rice placed in the center of a soup dish, with 1 cup of the gumbo ladled over, being sure to include some of each of the different sea foods and sausage in each plate.

Seafood Stock

Yield: one quart stock

2 quarts of cold water
1 medium onion, unpeeled and quartered, plus any trimmings
1 large clove garlic, unpeeled and quartered
1 rib celery
1 ½ to 2 lbs shrimp shells, lobster shells, crab shells, or fish carcasses

To increase the flavor of the stock, consider roasting the ingredients in a hot oven until caramelized. Place ingredients in the cold water and bring to a boil, skimming any scum that rises to the surface. Simmer from 30 minutes to 4 hours, depending on how much time you have, but the longer the better. If simmering for a long time, replace some of the evaporated water on occasion so that you end up with a quart or slightly more when done. Strain the stock, degrease if needed, cool and store in the refrigerator until ready to use. Can also be frozen in ice cube trays for future use.


Basic Cajun Cooked Rice

Makes 3 cups

1 cup uncooked rice
1 ¼ cup seafood stock
2 tsp minced onions
2 tsp minced celery
2 tsp minced green pepper
2 ¼ tsp butter, unsalted
¼ tsp salt
pinch of garlic powder
pinch each of white pepper, cayenne pepper and black pepper

In a mini loaf pan, combine all the ingredients, mix well, and seal well with aluminum foil. Place in 350 degree oven and bake until tender, about 1 hour or so. Serve immediately, however, it will remain hot 45 minutes or so. If done ahead, reheat in a skillet with a pat of butter before serving.

Sunday, December 21, 2008

Yorkshire pudding

The holiday season is upon us with the winter solstice, the day the sun is the lowest in the sky and the days are the shortest of the whole year, approaching just before Christmas day. While we love Italian food at our house, we adhere to my family’s English tradition for our Christmas meal when we splurge on a standing rib roast of local, grass-fed beef served with Yorkshire pudding, a dish that uses the rendered fat from the roast to make a starch to accompany the meal.

There are two ways to cook the beef, either using the high temperature approach, which produces a succulent joint with very little drippings, or a low temperature method, which produces flavorful meat with a good gravy. While Mom always used the latter method, I remember the first time I used the high temperature method, my Dad proclaimed it the best roast beef he’d ever eaten. As Yorkshire pudding is eagerly anticipated by my family at Christmas, I’ll use the low temperature method this year, as it is the only occasion during the year when I make Yorkshire pudding, and it really is a treat, besides being a visually spectacular event when the pudding, all brown and risen up in the roasting pan, is pulled, ceremoniously, from the oven to displayed to the seated diners. It rivals the flaming plum pudding we have for dessert.

Yorkshire pudding is comprised of a batter made from eggs, milk, flour, salt and the roast’s rendered fat. Originally the roast would have been cooked on a spit before a hot fire and the pudding would be placed below the roast to catch it’s rendered fat and juices. Today Yorkshire pudding, which is somewhat similar to popovers, is cooked either in the meat’s roasting pan (the method I use) or in smaller round tins to make individual puddings, but this isn’t the authentic Yorkshire method. Traditionally, the pudding was served before the meat with some gravy to take the edge off the appetite. We, however, serve it with the meat as one of the side dishes.

Yorkshire pudding can be very good or a soggy mass of fatty batter. The secret for success lies in a couple techniques that I recommend you follow. First, the pudding batter should be made in advance of its being cooked and it should be covered and refrigerated for an hour or more while the roast cooks. During the meat’s roasting, periodically remove some of the rendered fat to a small bowl and reserve. When the roast is done (and remember there will be carry over cooking when the roast is removed from the oven and allowed to rest, so plan accordingly) remove it to a platter, leaving all the drippings in the pan. Deglaze these drippings by adding some lightly salted water or, better yet, some beef stock to the pan, scraping up all the fond and stuck-on renderings. Pour these through a sieve or China cap into a saucepan. Remove as much fat as possible either by skimming, using a gravy separator, or by placing a sheet of paper towel on top to absorb it. Do not wash the roasting pan.

Return a couple of tablespoons of these drippings to the roasting pan and a tablespoon or two of the rendered fat. Raise your oven temperature to 450 degrees. As you want the roasting pan hot, you can place it over a burner on the stove while you retrieve the pudding mixture from the fridge. Whisk the pudding mixture to homogenize it and pour it quickly into the hot pan with the drippings and fat. Place in the hot oven and cook for 25 minutes until golden brown, puffed up, and crunchy on the top. After displaying the pudding to the eager hoard, cut it into squares and serve with the beef.


Yorkshire Pudding

Serves 12

2 Cups Flour, sifted
1 Tsp Salt
4 Ea. Eggs, well beaten
2 Cups Milk
½ Cup Beef drippings

Combine the eggs and milk. Stir in the salt and flour. Cover and refrigerate the batter will the roast is cooking. Remove the roast from the pan, deglaze the drippings with some beef stock or lightly salted water. Strain deglazed drippings thru a China cap and reserve for gravy making. Pour a couple of tablespoons of rendered fat and enough drippings to make a half cup into the unwashed roasting pan and pour batter into the roasting pan. Bake at 450 degrees until puffed and golden, 25 minutes. Serve with roast beef and/or gravy.

Sunday, November 30, 2008

Turkey Soup






First I want to wish all of our readers a joyful Thanksgiving. The world may be going to hell in a hand basket, but the annual joining together of family and friends to be thankful for the past year, for the harvest, for country and for each other is a reinvigoration of our spirit as we go into the light deprived winter period. We revel in the companionship, the story telling, the laughter and the food. We emerge from Thanksgiving with the busy year-end holiday season upon us, so there is much yet to do before the solstice greets us just before Christmas, and the days start getting imperceptibly longer.

Now let’s contemplate the subject of soup and later turkey soup.

Soup is a food composed of combining meat and/or vegetables, and sometimes bread, with water or stock. These ingredients are cooked together to meld their flavors and extract any gelatin from meats to give the results body and flavor with improved nutritional benefits. In the western world, soups may be served as a small first course in a multi-course meal as in a restaurant, or as the main course accompanied by a salad with bread and cheese in a household meal.

Soups fall into one of two categories, clear soups like consommé and bouillon or thickened soups like purees and bisques. Originally soup (or sop) was composed of a broth, initially made with onions and water, and bread used to soak up the liquid. Today the word “sop” has come to mean just the bread used to dip into a soup or stew.

The basis for most soups is some sort of stock, be it chicken stock, the most often used, vegetable stock, brown or white stock, or the king of all stocks, veal stock. While one can purchase stocks in the supermarket, homemade stocks are the best, in my opinion, and the household cook has ready access to the necessary ingredients in the realm of everyday cooking. Whether you have a chicken or turkey carcass left over, some left over bones if you cut up your chicken at home, as I do, or you purchase some inexpensive parts like poultry wings, legs or thighs, you are well on your way to a homemade soup.

One can roast some bones or poultry parts in a hot oven with carrots and onions until nicely caramelized to achieve a rich, appetizing brown stock or one can add these parts uncooked to a pot of cold water which, when completed, will yield a white stock. In either approach, when the protein choice is added to cold water and slowly brought to a simmer, the connective tissues in the meat, i.e collagen, hydrolyze (i.e. liquefy when exposed to heat) and gelatin is released into the liquid, thus the tendency of stocks to solidify when cool. This gelatin gives the stock body, which contributes to mouth feel when eaten. At the same time, some proteins and enzymes are freed into the water and fats, vitamins and some lactic and amino acids join the party. Usually aromatics are included in stocks and they contribute pectin, starches, acids like citric, tartaric and oxalic, which help give the stock flavor, aroma and taste.

I made a turkey stock from the bones I removed from my deboned turkey I cooked for Thanksgiving. Alternatively, you could purchase some turkey legs and/or thighs to make a stock from, or, of course, the carcass of your roasted bird always brings a lot of flavor to the party. In any event, combine the bones, roasted in a hot oven for 30 minutes or so, with onions, carrots, celery, bay leaves, fresh or dried thyme and enough cold water to cover by 1 to 2 inches. Bring slowly to the simmer, skimming the scum and fat the accumulates on the top. Simmer, uncovered, for 1 1/2 hour or so, but not for hours and hours. Strain the stock and cool quickly by placing in a cold or iced water bath in your sink, stirring the stock frequently. Change the cold water every half hour until the stock is 40 degrees. Refrigerate and later remove the solidified fat before using.

Turkey Soup

Serves 4-6

1/4 cup olive oil
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced celeriac
1/2 cup diced parsnip
1/2 cup diced turnip
1/2 cup diced green beans
1 cup turkey drippings
1 cup turkey gravy
3 cups leftover turkey & stuffing, diced
6 cups turkey stock
4 tbl parsley, flat leaf, chopped fine
3/4 cup orzo (rice shaped pasta) or pasta of your choice or rice
1/4 cup Parmigianno-Regianno cheese, grated
drizzle of extra virgin olive oil

Heat the olive oil in a 4 qt sauce pan and add the onions and saute 3-4 minutes. Add the balance of the diced root vegetables and saute another 3-4 minutes. Add the turkey drippings, gravy and turkey stock. Bring to a simmer, add the green beans and simmer 5 minutes. Add the turkey and the orzo and cook 10 minutes, or until the pasta is done. Stir in the chopped parsley. When serving, garnish each bowl with a drizzle of extra virgin olive oil, a sprinkling of grated cheese and a piece of garlic rubbed bruschetta.





Saturday, November 22, 2008

Lasagna


I wrote about home made spinach pasta, ragu Bolognese, and salsa bisciamella in the construction of a Lasagna Bolognese, a classic Italian dish, back in April (see www.boldosthoughtsonfood.blogspot.com). That’s a fairly complicated and time-consuming dish to prepare, although certainly worth the time, the expense and the effort. It’s a classic around the holidays, particularly if you have a buffet table with a variety of dishes.

Lasagna is both a type of noodle and a dish made by layering sheets of that wide pasta with any number of fillings in a casserole-type vessel, which vessel was originally the source of the name lasagna. Today the word lasagna means the dish itself, although in Italy it is called lasagne. Traditionally cheeses like mozzarella and ricotta are included in lasagna, and some Parmigiano-Reggiano is de rigueur. Unless making a classic dish however, lasagna lends itself only to one’s imagination as to what to include between, or on top, of the lasagna noodles.

While I make my own lasagna noodles, you can use store bought in the name of time. I’m not crazy about the no-cook lasagna noodles that are available, but we did use them at Balducci’s in New York when I worked there, and we sold a lot of lasagna. If you make your own, or buy some that require pre-cooking before layering with fillings, a few words on proper cooking and handling.

When cooked in rapidly boiling, salted water, the proteins and starch granules in the dough expand and absorb the water. The outer protein layer ruptures and starches are released into the cooking water, thus the water’s modest change in color. The outside of the noodle softens, but the inner starches aren’t disrupted as much. To cook a noodle al dente, where it is slightly under done at the center, and therefore with a slight resistance to the tooth when bitten into, the outside noodle is 80% or more water, but the center is about 50% water. For lasagna, we want to drain the noodle just before they are al dente and plunge it into cold water to arrest the cooking process. The noodle should be removed from the cold water in about 3 or 4 minutes, and allowed to drain on a kitchen or paper towel, if using immediately, or they can be lightly oiled if not used right away.

It is recommended that the amount of water used in cooking pasta should be 10 times or more of the weight of the pasta being cooked. Therefore, one pound of pasta would need 5 quarts of water and 6 quarts would be even better. The water should be brought to the boil and then salted at a rate of 1 ½ teaspoons per quart. The pasta should be placed in the rapidly boiling water right after the salt is added. With the addition of the pasta, the water will temporarily fall below the boiling point and your noodles will tend to stick together if you don’t stir them until the water returns to the boil. When the noodles, or any pasta, are in contact with other noodles, the dry surfaces will absorb a little water, but the surface starches will act like glue to the adjacent starchy surfaces while there is no room between them for lubrication, as a result, they stick together. Stirring the water until it returns to a boil and/or adding a couple of tablespoons of olive oil to the water to help lubricate the surfaces minimizes this problem. The salt in the water not only seasons the noodle, but assists in starch gelatinization and therefore reduces this stickiness.

Similarly, after cooking, as the surface of the noodle dries out, it can stick to its neighbor noodles. If you coat your noodles lightly with oil, you can prevent this from happening, and reserve those noodles for later use.

Fall Vegetable Lasagna a la Boldo’s

Serves 6-8 using a 3 quart lasagna pan

Homemade or store bought Lasagna noodles, cooked and refreshed in a bowl of cold water.

2 to 2 1/2 cups Marinara sauce, homemade recipe follows.

1 small Butternut squash, peeled, seeds removed and sliced lengthwise 3/8” thick
½ a small Celeriac, peeled and sliced 3/8" thick
1 parsnip peeled and sliced lengthwise 3/8" thick
1 Russet potato, peeled, sliced lengthwise 3/8’ thick
16 oz Broccoli florets, blanched & refreshed, then roughly chopped
1 cup Mozzarella cheese, grated
1 cup Parmigianno-Regiannno cheese, freshly grated

Cheddar béchamel sauce
4 tbl butter
4 tbl flour
3 cup milk, scalded
salt & pepper
1 lb. Vermont cheddar cheese, grated

Make roux by melting the butter over medium heat and adding the flour. Combine and cook gently, stirring often, for 3 to 4 minutes. Scald the milk in a small saucepan by heating it slowly until bubbles appear around the edge of the pot, but the milk isn't boiling. Add scalded milk slowly to the roux, stirring. Bring to simmer and stir until thick, 3 to 5 minutes. Season with salt, pepper and grated nutmeg to taste. Add the cheddar cheese and stir until melted. Set aside until needed.

Place the butternut squash, potato, parsnip and celeriac on parchment paper lined half sheet pans and roast 15 minutes in a 425 degree oven until cooked through. Reserve

Make a Marinara sauce as follows:

Saute 1 large onion in 2 tbl. olive oil for 5 minutes. Add 1/4 cup finely diced carrot and 1 clove of minced garlic to the onion. Saute 3 minutes, add some fresh thyme leaves picked from their stems and 1 28 oz. can of whole tomatoes along with their juices. Bring to a rapid boil and cook 10 minutes. If the sauce is splattering out of the pot, reduce the heat a little. After 10 minutes or more, reduce the heat to a slow boil and cook until the sauce is thick, 20 minutes or more. Season with salt and pepper and add some fresh basil if it is in season. Reserve.

To assemble the lasagna, cover the bottom of your lasagna dish with a spoonful or two of the tomato sauce. Cover with a layer of lasagna noodles. Spread a thin layer of tomato sauce over the noodles and arrange slices of butternut squash on top. Add more tomato sauce over the squash. Sprinkle lightly with Parmigianno-Reggiano cheese. Add a second layer of lasagna noodles, spread these noodles with a thin layer of the cheddar bechamel. Top with the slices of roasted parsnip, potato and celeriac. Cover with cheddar bechamel sauce. Add a third layer of noodles. Sprinkle this layer with grated mozzarella cheese and cover with the rough chopped broccoli florettes. Sprinkle with more mozzarella and a light sprinkle of the Parmiagianno-Reggiano cheese. Top with a fourth layer of noodles. Cover the top layer with cheddar bechamel and a few dollops of tomato sauce and a sprinkling of the Parmiaggino cheese. Cover with aluminum foil, tented up a little so it doesn't rest on the top layer and bake at 425 degrees for 35 minutes. Remove the aluminum foil and return to the oven for 10-15 minutes until lightly browned on top. Allow the lasagna to cool for at least a half hour, and longer is better, before slicing, to allow the ingredients to set up, otherwise the lasagna may be runny on the plate.

Enjoy with a small salad and a glass of red wine.

Thursday, November 6, 2008

Braising





Now that the days are getting shorter and the weather is decidedly cooler, it is time for stewing and braising to create those hearty dishes we all love; beef stew, pot roast, coq au vin, chicken and dumplings, braised lamb shanks, osso bucco, short ribs and the like. However before we discuss any particular recipe, let’s review the principal technique of a braise as it is often mishandled, even by experienced cooks.

Braising is a moist heat cooking method as opposed to a dry heat method like broiling, grilling or sautéing. Braised, pot-roasted and stewed meats or vegetables are cooked in water, stock, milk, wine or pureed fruits or vegetables. These cooking liquids end up composing the sauce that is served with the braised item so they are usually fortified with aromatics like onions, carrots, celery and garlic, that are often the base upon with the braised item rests during the cooking process. These liquids have the advantage of being able to transmit heat evenly and rapidly, being easy for the cook to control, and of picking up and imparting flavor to the final sauce. While these liquids can not get hot enough to cause the Maillard reaction where meats brown thus deepening their flavor, braised meats can be pre-cooked in a small amount of fat to achieve a rich crust before they are finished in the cooking liquid.

One of the keys to a proper braise is the vessel one chooses to cook in. First it should be heavy with thick sides and a tight sealing lid. The best braisiers are made of cooper, enameled cast iron or cast iron. Originally these braising vessels had a concave lid that almost touched the meat being cooked. The cooking took place on the hearth with embers not only beneath and around the braisier, but also a few hot coals were placed on the top so heat came from all sides. Today’s modern cooking utensils don’t have concave lids, so any evaporating moist condenses on the lid and falls back into the sauce, diluting it. To prevent this from happening, place a piece of aluminum foil over the meat and snuggly against the sides of the pot and up over the edge. The pot’s lid can then be placed on top to double seal the contents. In this way you capture the steam that can otherwise condense on the lid, and you put the meat to be cooked under additional pressure.

It is important that during the braising process that the liquid surrounding the meat be kept at a relatively low temperature, about 180 degrees. Long and slow is the name of the game so that the collagen in the meat dissolves and its gelatin helps thicken the sauce. However, to be done, the meat needs to reach an internal temperature of 160 to 180 degrees, but this is above the temperature range of 140 to 150 degrees where muscle fiber loses its moisture. Those that have experienced dry and stringy pot roasts know what I’m talking about. To prevent this, after browning the meat, place it in the cooking liquid. Cover with aluminum foil and the lid and place in a cold oven with temperature set at 200 degrees. Allow the meat to rise in temperature to 120 degrees over a couple of hours, then raise the oven to 250 degrees and allow the meat temperature to rise to 180 degrees. Test every half hour until a fork or skewer inserted into the meat penetrates easily. At this point, the steam has pried the meat fibers apart, and some re-absorption of meat juices will occur while you allow the braise to cool in its liquid.

Braised Lamb Shanks with Tomatoes & Fresh Herbs

2 teaspoons salt
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
4 large lamb shanks

3 tablespoons olive oil
2 ounces thinly sliced capocollo or pancetta, cut into thin strips
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
6 garlic cloves, chopped
3 3 x 1/2-inch strips lemon peel
2 small bay leaves
2 teaspoons chopped fresh thyme
2 cups dry white wine
2 cups drained canned diced tomatoes in juice
1 1/2 cups low-salt chicken broth

3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon freshly ground black pepper

Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes or more.

Preheat oven to 200°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate. Reduce heat to medium. Add capocollo and stir 1 minute. Add onion, carrots, and celery. Cover and cook until vegetables are soft, stirring occasionally, about 10 minutes. Mix in garlic; cook 1 minute. Mix in lemon peel strips, bay leaves, and thyme. Add wine and bring to boil, scraping up browned bits. Add tomatoes and broth. Return lamb to pot. Cover with aluminum foil as described above .
Cook lamb slowly for 1 1/2 hours. Check temperature of the lamb with an instant read thermometer. When the lamb reaches 125 degrees increase the oven to 250 degrees. Check the lamb in an hour and every thirty minutes thereafter until the lamb reaches 160 degrees.

Remove pot from oven. Tilt pot and spoon off fat that rises to top of sauce. Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes. Season to taste with salt and pepper. Discard lemon peel and bay leaves. (Can be made 1 day ahead. Cool 30 minutes, chill uncovered until cold, then cover and keep chilled. Re-warm over low heat before continuing.)

Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata. Transfer lamb to large shallow bowl. Sprinkle with gremolata and serve.

Saturday, November 1, 2008

Duck confit






With the advent of the cooler weather we’re starting to think about the upcoming holidays and the family gatherings that will occur at these festive events. The centerpiece of getting the family together is always the food and drink over which stories of the past year are retold and inter- and extra-family gossip swapped. We do pretty much what other New England families do with turkey at Thanksgiving and roast beef with Yorkshire pudding at Christmas. However, we also like to have something a little unusual each year, and this year I decided to make a duck confit to serve on Christmas Eve, the party before the party.

While duck is not widely eaten around here, it is a wonderful change from commonplace poultry of chicken and turkey. Duck is a member of the Anatidae family that also includes swans and geese. While many locals hunt for wild ducks, the domesticated varieties are more commonly raised and eaten at our dinner table, or more frequently, perhaps, in a restaurant setting. Three breeds of duckling dominate the US market: Pekin, Muscovy and Moulard. These are generically referred to as “Long Island duck” as most are raised there.

The Pekin duck is the dominant breed, and, like the others, is known as a red meat bird. Simply stated, the breasts and legs are about all you get off a whole duck, so, if purchased whole, one ends up with a lot of carcass and bones, which do make a very good stock. With whole ducks you also get the subcutaneous fat which, when rendered, is fabulous to cook with, and a key ingredient in duck confit. There are whole sections of France where duck fat is the lipid of choice in cooking, and this flavorful fat impacts the food in ways unbeknownst to most of us. Try sautéing some potatoes in duck fat! You’ll love them.

Duck confit is a French dish where the duck legs, with both the leg and thigh intact, are salted for a couple of days with aromatics to draw off the majority of their natural moisture in order to preserve them. (In French, “confit” means “to preserve.”) The marinade is then wiped off, and the legs are poached slowly in rendered duck fat until meltingly tender, then preserved in a crock or glass jar under a thick layer of the fat. Under refrigeration, or in a cool larder, the legs will be good for up to 6 months.

When removed from the fat, the legs are usually placed in a sauté pan with the skin side down and the skin is crisped up before serving.

In France, confit is a traditional ingredient in cassoulet a hearty, slow cooked bean and meat casserole, and in garbure, a thick vegetable soup with cabbage and preserved meats. I plan on serving our confit where it will be the featured centerpiece in a green salad along with a piece of bruschetta and a nice glass of red wine.

Duck Confit

4 Tbl. Sea Salt
4 Each Garlic cloves, minced
1 Each Shallot, peeled & minced
6 Each Fresh thyme sprigs
1 Tbl. Pepper, coarsely ground
8 Each Duck legs with thigh attached
4 lb. Duck fat

Sprinkle the ¼ of the salt, pepper, garlic, shallot and thyme in the bottom of a large dish or plastic container. Mix the balance of the ingredients in a dish and carefully rub each piece of duck leg with the mixture before tightly packing the season duck, skin side up, in the container. Weight the duck with a plate, cover with plastic and refrigerate one to two days.

Render the duck fat by cutting it into small pieces and placing is a large saucepan with a quarter cup of water. Place on low heat and slowly bring the temperature up. The fat will begin to render and the water will sputter and evaporate when you get to 212 degrees. Cook slowly until the water is all gone, but don’t allow the fat to get over 350 degrees or it will loose its nice clarity.

When the cracklings are nice and brown, strain the fat and set the cracklings aside.

Preheat the oven to 225 degrees. Wipe the salt and aromatics off the duck and pack the legs snugly into a large rondo or saucier with high, straight sides. Pour the rendered duck fat over the legs and place the pot, uncovered, into the oven. The legs should be completely covered with the fat. Cook slowly for 2 to 3 hours, just an occasional bubble, or until the legs are very tender when pierced with a fork and the bone can easily be pulled out.

Remove the duck legs from the oven and carefully remove the legs from the fat. Pack the cooked legs into a crock and strain the duck fat oven them. Allow to cool completely and store in the refrigerator to allow to cure. They will keep, refrigerated, for up to 6 months.

When ready to eat, remove duck legs from the fat, wiping off as much as you can. Place the legs, skin side down, in a cold skillet and place over medium high heat to crisp up the skin. Serve in a cassoulet or in a green salad.

Friday, October 10, 2008

Marina di Chioggia







One of the fun things about the Norwich Farmers’ Market is that the vegetable growers, like Craig Putnam of Echo Hill Farm in Orford, grow some unusual varieties of plants that are not traditional in New England. This past Saturday Craig was displaying some large, green winter squash called Marina di Chioggia, an Italian variety prized for its flavorful flesh. Craig informed me that this large knobby squash, covered with sugar warts, is commonly used in Italy to make gnocchi, those little dumplings more commonly made with potatoes and flour. Having made raviolis with winter squash in the past, I was immediately intrigued, so I purchased one, which weighed 11 lbs. 10 oz., a mighty zucca.

The Marina di Chioggia originated in the seaside village of Chioggia near Venice on Italy’s Adriatic coast. Chioggia is also the home of the Chioggia Beet, also known as the “candy stripped” beet for its alternating concentric rings of scarlet red and white inside. This squash/pumpkin is a member of the cucurbita maxima family and is somewhat turban shaped with a green to blue-green skin. Its Italian name literally means “Chioggia sea pumpkin," and it is an heirloom variety, not a seed company hybrid. It is a good keeper, storing up to 6 months in a cool, dry place, although the skin may change color with time from green to a dark orange.

In Italy it isn’t uncommon to see street vendors of these squash grilling slices with a little olive oil, salt and pepper for passers by to eat with their fingers. Waverly Root in The Food of Italy mentions zucca gialla di Chioggia in marinata where peeled slices of squash are baked with olive oil, then garnished with basil leaves, and the squash slices have boiling vinegar, in which salt and pepper have been cooked, poured over them. The squash is then eaten cold after several hours in the marinade.

I found that this squash did make wonderful gnocchi. The squash I cooked wasn’t too moist and I didn’t have to add a lot of flour to make a nice squash dumpling. Many sources indicated that after the squash was cooked it would be necessary to allow the puree to drain for an hour or more, but that was not the case with this squash (and have you noticed, this year’s buttercups are dry as a bone…wonderful!). After baking the squash in large pieces, I scooped out the orange flesh and pureed in my food processor. I combined a single baked russet potato, which I put through my ricer, with one and a half cups of the squash puree before adding about a cup of flour and other flavorings, like garlic powder, salt & pepper and some dried thyme. The resulting dough was moderately sticky, but rolled out beautifully on a floured board. I cut the rolls into ½” pieces and marked them with the tines of a fork, dropping them onto a floured surface to await cooking.

I cooked the gnocchi in boiling water. They sink to the bottom of the pot when placed in the water, but rise to the surface in a minute or so. After they bob up, simmer them for about 30 seconds before removing them with a large skimmer. I sauced the gnocchi with a light tomato sauce and grated Parmesan cheese, but they are also good with just melted butter and grated cheese.

Gnocchi Marina di Chioggia

1 ea. Russet potato, baked or steamed, peeled and riced
1 1/2 cups Marina di Chioggia or butternut squash, roasted and pureed
1/2 tsp. Garlic powder
1/2 tsp. Dried thyme
1/2 tsp. Sea salt
1/4 tsp. Nutmeg, freshly grated
1/4 tsp. Black pepper, freshly ground
1 to 1 1/2 cups Flour
Fresh tomato sauce

Cook the potato and rice into a large bowl. Allow to cool completely
.
Cut up the squash into large pieces, remove the seeds. Rub with olive oil and roast in a 400 degree oven for 45 minutes or until easily pierced by a fork. When cool enough to handle, scoop out the orange flesh and puree in a food processor. If the flesh is very moist, allow to drain for an hour or more. Allow squash to cool completely.

Combine the squash with the potato, add the herbs and seasonings and start adding the flour in 1/4 cup increments. The mixture will start to come together. Only mix in enough flour to make a soft dough. Knead lightly and divide the dough into 6 or 8 pieces.

On a floured board, roll out each piece of dough into a long rope, about 1/2" thick. Cut into 1/2" pieces. Using the back of a fork, roll each piece of gnocchi across the tines and allow to drop onto a floured surface. This puts a series of grooves on one side of the gnocchi and leaves you thumb print depression on the other.

Bring a large pot of water to the boil, add salt, and drop in the gnocchi. They will sink to the bottom of the pot initially, but will rise to the surface within a minute or so. When they all come to the top allow to simmer, not boil, about 30 seconds more.

Remove gnocchi with a spider or large skimmer and either sauce with a fresh tomato sauce or serve plain with melted butter and a grating of Parmigiano-Regianno cheese.



Thursday, October 2, 2008

Shepherd's Pie




Some of us have avoided a frost so far, so we’re still enjoying some good eats from the garden and area farm stands. I particularly enjoy late season corn and as I picked up some of the first fall lamb at the farmers’ market this weekend I decided to combine the two along with some local potatoes into a shepherd’s pie.

Now, when I was growing up, I remember my Mom making shepherd’s pie with a layer of meat, a layer of corn and a layer of mashed potatoes. However, in researching shepherd’s pie, I don’t find that the inclusion of corn is traditional. True shepherd’s pie includes lamb, and, when beef is used, it is known as cottage pie. Originating in the UK, particularly Scotland where a lot of sheep are raised, it was a dish concocted of leftovers from the previous night’s roast. Chop up the uneaten meat, combine with some sauted onions and gravy, top with mashed potatoes and bake in the oven until hot and the potatoes slightly browned. A simple, peasant dish, but also one that we can a lot more fun with if we apply ourselves a little.

In France, for instance, they make a similar dish known as hachis parmentier, named after Antoine-Augustin Parmentier, a French agronomist, nutritionist and pharmacist who at the forefront of introducing and popularizing the potato in his country. Hachis, related to “hatchet” in English, means chopped or minced. In this instance, the French combine diced meat with a sauce Lyonnaise (a compound of white wine, vinegar and onions) and mashed potatoes and serve the mixture in potato shells. Clever.

Many recipes call for the inclusion of a variety of vegetables like green beans, peas, carrots, or winter squash with the meat mixture, or, in some instances, above the meat and below the potatoes. Some include tomatoes or tomato sauce mixed in with the meat layer, while others include (ugh!) cream of mushroom soup, but I myself would merely sauté some button or cremini mushrooms with the meat and add some béchamel sauce if I didn’t have any left over gravy or meat stock. I’ve also seen cauliflower steamed and mashed with the potatoes for the topping, another interesting variation on the theme. I myself like to sprinkle the mashed potato layer with some fresh breadcrumbs seasoned with garlic and grated Parmigiano-Regianno cheese for added flavor.

When we include corn in our Shepherd’s Pie it becomes “cowboy” pie or, to some, Chinese pie, a French-Canadian version that uses canned or creamed corn between the meat and potatoes. Sometimes it is served in Canada with pickled beets or eggs and it often has ketchup mixed in and/or paprika sprinkled on the potato layer. The origin of the name, Chinese pie, has nothing to do with the nature of the ingredients, but it is thought that Chinese laborers building the railroads in the western US introduced the dish to Canadians, who brought the dish home with them, calling it pate chinois.

Let me warn you, however, that is you google “cowboy pie” you will find a lot of recipes using salsa, cilantro, canned Pinto beans, cornbread mix and other canned, convenience food ingredients. OK perhaps if you are a chuck wagon cook feeding some hungry cattle-herding cowpokes, but we can do much better with fresh local foodstuffs as the basis for our recipe.

Of course there are shepherd pie versions that include fish, known as fish pie or fisherman’s pie, and meatless versions for vegetarians where beans are often used in place of the meat, and the dish is known as shepherdess pie. In some societies, biscuit dough or a pastry crust is utilized as the topping either in place of, or, in conjunction with, the potato topping.

However one chooses to make their shepherd’s pie, it always evokes a sense of tradition and rural cooking, and like many classic dishes it evolved from the food of poverty where no scrap or leftover could be wasted. So in today’s world of rising food costs, it is a good dish to know and make at home to stretch our food dollars while providing tasty and nutritious meals for our families and friends. I don’t think you’ll find many folks here about who won’t pull up a chair to enjoy a hearty meal of home-made shepherd’s pie if it is offered, so let’s enjoy our local bounty while we can, because winter is coming down the pike at us, it will be here soon enough, and we’ll have to resort to goods that aren’t growing outside anymore.

Shepherd’s Pie

2 ½ lb Lamb shoulder, cubed, all sinew, fat & silver skin removed, 2 lb net meat after trimming
Salt & pepper
¼ cup Vegetable oil
½ lb Button or cremini mushrooms, sliced
3 each Carrots, sliced on the bias
½ cup Pearl barley
3 cups Chicken or beef stock
1 cup Dark beer
1 each Bay leaf
1 Tbl. Fresh thyme or 1 tsp. dried

5 each Fresh corn, kernels cut from the cob
2 Tbl. Sweet butter
Salt & Pepper
2 Tbl. Flour
1/2 cup Milk

4 each Russet potatoes
2 Tbl. Butter
Salt & Pepper
1/2 cup Milk, warmed
3 Tbl. Butter, melted
3 Tbl. Butter, softened at room temperature
2 Tsp. Paprika

Preheat the oven to 350 degrees.

Cut the lamb shoulder into small pieces, sprinkle with salt and pepper, and sauté in a hot pan with the vegetable oil until browned on all sides. Do this is small batches, or the meat won’t brown properly. Remove the meat to a side dish until it is all browned.
Alternatively, use some leftover roast or ground beef.

Add the mushrooms and sauté until beginning to brown. Add the carrots, barley, stock and beer. Return the meat to the pan, and bring to a simmer over medium heat. Add the bay leaf and the thyme, cover and place in the oven to braise slowly for 1 hour, or until the meat is tender and the barley cooked through. The barley will have absorbed most of the liquid, but if too soupy add some flour mixed with butter to thicken the gravy.

Meanwhile, cook the corn kernels in melted butter about 3 minutes on medium heat. Stir in the flour and cook 2 to 3 minutes to remove its uncooked flavor. Blend in the milk and simmer until slightly thickened. Correct the seasoning.

Peel and cube the potatoes. Steam or boil them until tender. Drain in a colander and place a tea towel over them to allow them to steam a few minutes. Mash the potatoes with the warm milk and butter (add some Parmigiana cheese, if you like).

Lightly butter a casserole or gratin pan. Spread the meat-barley mixture over the bottom. Spread the corn mixture on top. Cover with the mashed potato mixture. Use a fork to make uneven peaks in the potatoes. Dot with softened butter and a sprinkling of paprika, if you wish. Bake at 400 degrees for 30 to 40 minutes until the dish is hot and the potatoes are golden brown,

Serve with a garden salad and a crusty loaf of bread.

Thursday, September 25, 2008

Recent Events


This past week saw three items related to food that have got me thinking and concerned about the future. On Wednesday, an article in the food section of the New York Times discussed the latest changes the big food companies are making to their products to try and convince consumers of the health benefits of chemically adulterated offerings, on Friday a front page story in the Valley News introduced us to the FDA’s involvement in genetically modified meat and fish, and on Saturday, Rosemary and I attended the Farm Aid music concert in Marshfield, Massachusetts, a event that is in it’s 23rd year in support of the family farmer. To me, the confluence of these three events and their implications for food in our society, were almost as disturbing as the massive financial crisis that is playing itself out on Wall Street and in Washington.

Let’s start with the advent of nutraceuticals, a term so new my word processing program thinks it’s a misspelling, which is defined as meaning a food additive which is derived from one food, and purports to import the health benefits of that food into it’s recipient food. Previously food supplements like garlic pills or gingko tablets, which were popular for a while in the 1990s, would be a related example. Now Tropicana, famous for orange juice, will include anchovies in their juice so one can derive the benefits from the anchovies’ omega-3 fatty acids while having breakfast. They will market the product under the name Tropicana Heart Healthy orange juice. Of course, they will have eliminated the anchovies’ taste and smell, so you won’t even suspect its presence unless you read the label. Similar products are on the drawing board at the other major food companies (Tropicana is owned by PepsiCo) like Dannon, Kraft and General Mills. According to the Times’ article, a 1999 court decision giving makers of food supplements broad latitude in advertising the health benefits of their products is the gateway to the introduction of these “functional foods,” as they are being called.

‘Functional foods’ have been modified to enhance their nutritional benefits, like vitamin D fortified milk or iodine-fortified salt or enriched flour, all of which helped to eliminate certain diseases in our country like rickets, goiter and pellagra. The new “functional foods” aren’t aimed directly at disease eradication, as in the past, but more at delivering what are currently thought to be nutritional benefits of an under-consumed food to those actively consumed, with certain health benefits accruing to the one ingesting the product. While there is widespread scientific agreement on the benefits of calcium, fiber, folic acid, soy protein, omega-3 fatty acids, lactic acid bacteria, beta-carotene and others, it has not yet been proven that adding them in supplemental form actually works. Recent studies surprised the scientific community when the inclusion of certain antioxidants taken in supplemental form had no beneficial effect on cardio-vascular disease. Scientists do not yet know how compounds in food are made available to the body, so I would urge caution on these new offerings to consumers, and I know that none of them will make my shopping list. I want my food unadulterated and natural, grown locally, and raised or grown on a sustainable farm by someone I can talk with about it’s origin, cultivation, feeding and harvesting. The food we eat at our house doesn’t come with labels, encased in plastic and Styrofoam, or covered with wax or insecticide residues or nutritional sprays. In fact, the food at our house comes not from the supermarket, but directly from area farmers.

Equally upsetting was the Valley News story derived from a Los Angeles Times article about genetically modified salmon, cows, pigs and goats. The FDA, our “friends and protectors” in Washington, are developing guidelines for food companies to produce genetically modified animals as if they were drugs. These massive food entities want to raise salmon faster, produce mad cow resistant cattle, and omega-3 rich pigs. Some genetically modified animals, called ‘biopharm animals’ would produce certain drugs, like insulin. Of course, the FDA’s approval process, to be fair to the big companies at the expense of the consumer, would be highly secretive to protect proprietary processes from competitors’ eyes, leading skeptics like myself to urge rejection of the whole idea. Many have already raised concerns about the potential environmental impacts of these “Frankenstein animals.” The whole genetically modified food initiatives aren’t about healthy, nutritious food, they are about agribusiness profits at the expense of local farmers and consumers.

So despite these assaults on food reason and responsibility, there are people out there who are working diligently to restore the benefits of the family farm, the bedrock of our food society. Since the first Willie Nelson inspired Farm Aid music concert in 1985, 300,000 family farms have disappeared in America. As John Mellencamp told the audience, when the first Farm Aid concert was produced, they thought Washington would actually listen and reverse the course established by then-Agricultural Secretary, Earl Butz, to “Get big, or get out!” The Nixon administration encouraged the advent of the factory farm at the expense of the family farm, and we have “Tricky Dick” to thank for the state of agribusiness in America today. We have agricultural pollution, petroleum based fertilizers, insecticides, and pesticides depleting our land and running off into our waterways, mono-culture factory farms with their horrific animal husbandry practices, genetically modified foods, irradiated foods, country-wide food recalls, tainted products from China and more, instead of locally raised foods from our friends and neighbors. It’s time America woke up to plight of the family farm and supported the people who act responsibly to their crops and animals, the environment, and consumers. It is your choice, dear reader, to go blindly to the supermarket, buying whatever is on the shelf or in the cooler, with out consideration of its origin, alteration or rearing practices, supporting the status quo of a massive food industry built on political influence and profiteering, or helping locally responsible farmers who value the environment, their crops and animals and you, their consumer. Fortunately, locally and all across America, more and more people are waking up to the benefits of local, sustainable agriculture, and our agricultural base is becoming more diversified, producing more products for our table. And let me add, these products are the real thing, not altered or ‘improved’ by science, but what evolution wrought. These products are natural as is your body and soul. So it only makes sense to use these goods in our daily life, and by extension, we support our environment, our family farms and our health. Do the right thing for your family and community…buy local from our family farmers. It’s an old concept that is new again!

Thursday, September 18, 2008

Winter Squash



We’ve had a couple of chilly nights lately, and, it being mid-September, there’s talk of foliage and fall harvest happenings in the air, besides the first whiffs of wood smoke in the crisp mornings. At the farmers’ markets and farm stands and in many backyard gardens, the winter squashes and pumpkins are ripe, so it must be autumn. Fortunately we don’t have any frost on those pumpkins yet, and a good thing, too, because there’s a lot of good fall eating yet to do, and frost is the great interrupter of our feasting.

Winter squash differ from summer squash in a couple of different ways, the most obvious being that we eat summer squash with it’s soft, edible skin while the fruit is immature, whereas we allow the winter squash with its relatively tough, inedible skin, to mature on the vine before harvesting. It is traditional, as well as practical, to cut winter squash and pumpkins with about 2 to 3 inches of stem attached, and to allow them to cure in the field for a week or more if no frost threatens. This curing aids in longer keeping qualities of butternuts, buttercups, Hubbards, and others, but Acorn are a poor keeper, relatively speaking, and should be eaten within 5 or 6 weeks of harvest.

New Englanders have relied on winter squash as part of their fall and winter diets since the beginning of America. A member of the genus cucurbita, they should not be stored in the refrigerator as they will suffer from chill injury. Store in a dry, draft free place, like a cellar, at 55 degrees or so and they should last into January or beyond. Winter squash are rich in beta-carotene as well as starch and fiber. There are three major varieties; cucurbita maxima which include the buttercup and its many types, amber squash, Hubbard, turban squash and banana squash, cucurbita pepo which include acorn squash, delicata and carnival or festival squash, and cucubita moschata or butternut. All have firm, usually yellow-orange flesh surrounding a fibrous seedpod. The flesh is moderately sweet and lends itself to both sweet and savory preparations. Winter squashes also lend themselves to being used as containers for other ingredients and, after baking, being eaten along with their contents.

As far as pumpkins go, any field pumpkins are fine for carving and using as fall decorations, but don’t bother trying to eat them. They tend to be very fibrous and don’t have that much flavor. Pie pumpkins and little sweet pumpkins are fine, whether for pies or as part of a dish of roasted fall vegetables. And don’t forget the pumpkin seeds. Toss then in a hot skillet to toast and add a little salt. Eat in moderation as they are high in fat and calories, but they do include folic acid and iron and are great in salads.

One of our favorite fall meals includes a platter of roasted fall vegetables. You can use anything you can think of or have on hand. Just cube up some peeled butternut and/or buttercup squash, sweet pumpkin, potatoes (we like fingerlings and leave the skin on), carrots, turnips, onions, celery, parsnips, and/or celeriac, and add some shallots and garlic divided into cloves. Toss everything in some olive or vegetable oil with some salt and pepper, maybe some thyme, and roast on a half sheet pan lined with parchment paper for 30 to 45 minutes a 400 degrees until tender. Garnish with minced parsley. They’re delicious warm or at room temperature.

Of course, the classic is to divide butternut squash lengthwise, scoop out the seeds, and place butter and either brown sugar or maple syrup in the depression before sprinkling with salt and freshly ground black pepper and baking at 400 degrees until the squash is tender, 30 minutes or so. Mash it all up together still in the skin, and dig in.

Here’s an acorn squash recipe called Zucca al Forno, which we have enjoyed and involves cooking the squash whole with a stuffing.

7 tablespoons unsalted butter
2 onions, cut into fine dice
3/4 pound fresh mushrooms, thinly sliced
Salt and freshly ground black pepper
3 cups mascarpone cheese, or use cream cheese
3/4 pound Emmentaler, grated or use Swiss cheese
1/4 pound Parmigiano-Reggiano, grated
3 whole eggs, beaten
1 1/2 teaspoons freshly grated nutmeg
8 slices white bread, cut into 1-inch squares
2 large acorn squash, top cut off and seeds and strings removed, caps reserved or 4 festival or carnival squash prepared the same way.

In a medium skillet, heat 3 tablespoons of the butter, add the onion and mushrooms, and saute until they soften and the onions release their juices. Add salt and pepper, to taste, and set aside.
Preheat the oven to 375 degrees F.
In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and nutmeg, and stir well. Season with salt and pepper and stir in the onions and mushrooms.
In a skillet, melt the remaining butter and toss in the bread cubes, cooking over high heat until they are crisp.
Place the squash in a baking dish and, using a total of a third of the cheese mixture, stuff the bottom of each of the squash. Using a total of half of the bread cubes, place them in even quantities into each of the squash. Top the bread cube layer with more of the cheese mixture, then the remaining bread cubes, and the remaining cheese. Replace the top on the acorn squash and roast 1 hour in the oven, until the flesh is very soft. Remove from the oven, let cool for a few minutes and scoop out the cheese and flesh to serve, or if using the festival or carnival squash, serve individually.

My personal favorite is the buttercup squash, especially when their flesh is nice and dry. They roast and mash beautifully. Hubbards tends to be overly watery for my taste, but they sure are impressive with their knobby skin and immense sizes, up to 300 lbs. The buttercup roasts or steams well and has nice flavor, so it tends to be used a lot in my fall kitchen. The acorns, delicata and the small, colorful festival squashes are sweet and tender right now and should be enjoyed at their peak.

Wednesday, September 10, 2008

Potatoes




At your local farmers’ market these days you will find a growing variety of potatoes are now available. Russets, Red Bliss, Kennebunks, Yukon Golds, Green Mountains and other varieties are now appearing, and, dug fresh from the ground are delicious to eat. Usually potatoes are cured for a short period of time to allow their skins to thicken as this benefits their storage capabilities, however “new potatoes” with their thinner skins have a delightful flavor and should be enjoyed now while their season lasts. Anyone who grows their own potatoes enjoys slipping a few new potatoes out from beneath a growing plant to accompany their evening meal.

The potato is a starchy, tuberous plant originating in South America. It was long grown by the Incas and other South American tribes eons before the Americas were discovered in the 16th century. There are still 3,000 varieties of potato grown in South America, every shape, size and color imaginable. The Spanish brought the tuber back to Europe where it met with mixed success early on. In Ireland, of course, it became widely grown and counted upon by the masses as a staple in their diet as it supplied a ready source of protein. In fact, British social scientists raised the alarm that the potato would be the scourge of European civilization as it provided the impoverished masses with a ready dietary supplement that met their safety and security needs, allowing them to move up what would become Maslow’s “hierarchy of needs” pyramid to sex. The result was a population explosion that actually commenced as the Industrial Revolution was beginning, allowing capitalists to find eager workers for their factories, with the eventual evolution of the modern middle class.

A member of the nightshade family, the potato, Solanum tuberosum, is actually a perennial plant grown worldwide. While it produces a flower and seeds, it is most commonly cultivated by planting pieces of the potato tuber containing “eyes”, an asexual practice known as “vegetative propagation.” The Colorado potato beetle is it’s natural predator, and as such has developed a resistance to commonly used insecticides, none of which I would use in my garden anyways. It is best to remove these orange/red pests by hand, dropping them into a can of kerosene or gasoline. In The Botany of Desire, Michael Pollan tells his story of growing a Monsanto potato variety where the plant has been genetically engineered with a beetle pesticide incorporated into its DNA, giving it resistance to it’s nemesis. While Pollan wrote that the plants grew beautiful potatoes, he could never bring himself to actually eat these mutated tubers, thus they shriveled up, and started to sprout, while sitting in a box on his back porch. I think it is best to resist easy fixes from the Monsanto “frankenfood” wonder-scientists and stick with naturally developed varieties.

Potatoes are either “waxy” or “floury.” Waxy varieties boil well and don’t fall apart, lending themselves to potato salads and dishes like gratin dauphinois, a French scalloped potato dish made with milk and Swiss cheese. The floury varieties, like our russets or Idaho potatoes, are best for baking, mashing or making into French fries or potato chips. Fingerling potatoes have become more popular and common recently, and sweet potatoes, long a staple in the south, have their place, even if not directly related to the “Irish” potato, a common term for white potatoes. One can also find some of the colored varieties, like Peruvian blue potatoes, which are heirloom breeds.

As potatoes are eaten all over the world, the variety of recipes available for the adventuresome cook is almost inexhaustible. Even in America we see the potato in omelets, in stews, chowders and soups, as hash browns, as dumplings (i.e. gnocchi), potato pancakes and latkes, fried as fritters or croquettes, mashed, fried a chips or fries, boiled, steamed, baked and as toppings for other dishes, like Shepard’s Pie. They are the most common starch in the American diet, so preparing them in a large number of ways is requisite for the home cook to keep the hungry hoards from grumbling about the diversity of their repasts.

The potato is best known, nutritionally, for its carbohydrate content. While that content is primarily in the form of starch, the potato contains a number of vitamins and minerals important to our health. Much of the potatoes’ dietary fiber is contained in its skin, or just below the skin, however over half of the potatoes’ nutrients are contained within the potato itself. So peel them or not, as you choose or the application calls for, but remember as you discard the skins that you are throwing away a lot of goodness. Potato skins are now a treat all by themselves.

While you can use a microwave to “bake” a potato, and your machine probably has an “baked potato” button on it, you won’t get the nice crispy skin you can achieve in your oven when you lubricate its skin with butter or oil, and salt and pepper before baking, although you will save time and energy, both important considerations in today’s world.

While I was cooking at Balducci’s in New York, I used to make these “smashed fingerling” potatoes every day, and they flew out of the prepared food case and were frequently called for on the catering menu.

Smashed Fingerling Potatoes

1 lb. Fingerling potatoes, unpeeled
2 tsp. Lemon zest
1 tbl. Flat leaf parsley, minced
2 ea. Garlic cloves, sliced thin
Salt and pepper
Canola or vegetable oil for frying

Cook the whole fingerling potatoes in boiling, salted water until done, 10 to 15 minutes depending on their size. Drain and allow them to cool completely. When cool, take them individually and place the flat side of a cleaver or large chef’s knife atop them, giving them a blow that squeezes out some of their insides while keeping most of the skin intact.

I use a Japanese mandolin to get very thin, uniform slices of garlic. Take the sliced garlic chips, place in cold oil to cover, and turn the heat on beneath them. They will sputter as the oil heats up and their moisture is cooked off, which will take a few minutes, but watch them closely as they turn golden brown quickly and should be removed and drained at this stage.

Bring a pot half full of oil up to 360 degrees to 375 degrees and add the smashed fingerlings. Cook until they are golden brown and delicious, season with salt and pepper, the lemon zest and garlic chips. A dusting with parsley completes the dish.

Thursday, September 4, 2008

Ratatouille Nicoise & Minestrone Soup







We are at the height of the growing and gardening season, so let’s talk about what to do with all those vegetables that are locally available right now. I have a couple of recipes here that combine a large number of those vegetables and make for some mighty fine eating, at a very modest cost. Given today’s high prices for gas and food, these can provide a modicum of relief for the home cook. In fact the two recipes that follow are part of what in Italy are known as cucina povera, literally “poor kitchen,” which generally describes a recipe arising from the days of intense poverty which existed until recently across much of the Italian peninsula.

The first is actually a French dish known as ratatouille nicoise, a vegetable stew which originated in Nice, France, whose cousin is the Italian caponata, a combination of eggplant, onions and olives usually served as an appetizer. Ratatouille, either a main dish or a side dish, is a combination of eggplants, zucchini (traditionally, but one can also include yellow squash), onions, tomatoes and sweet peppers, either red, orange, or green, or a combination of all three, along with olive oil, garlic and herbs. The name is derived from the French words ratouiller and tatouiller, two words derived from the verb touiller, meaning to” stir up.” There is some debate as to whether one cooks all the vegetables together or each vegetable separately, combining them afterwards to fuse their flavors. I personally like to cook them separately so I can control the cooking of each ingredient, otherwise you can end up with a thick stew where the vegetables become indistinguishable from each other. In the recipe below, I actually choose to grill most of the vegetables before combining, so this is a non-standard version, but very tasty. Ratatouille can be as a stand-alone dish with salad and bread, but it is traditionally served with roasts, chicken or other meats.

Grilled Ratatouille

2 ea. Eggplants, small or the thin Japanese eggplants, sliced ¼” thick
2 ea. Zucchini, sliced ¼” thick on the bias
2 ea. Yellow summer squash, sliced ¼” thick on the bias
2 ea. Red peppers
2 ea. Yellow, orange or green peppers
2 ea. Sweet onions, sliced ¼” thick
4 ea. Garlic cloves, minced
2 lb. Vine ripened tomatoes, cubed
¼ cup + 2 tbl Olive oil
Salt & pepper
2 tbl. Fresh basil, chiffonade
2 tbl. Fresh flat leaf Italian parsley, minced

Salt the eggplant and allow it to exude its liquid for 30 minutes while you light the grill and allow it to preheat. Wipe off the salt and droplets of liquid from the eggplants and toss with the rest of the vegetables in a large bowl with the ¼ cup olive oil, salt and pepper to taste. Grill each vegetable until marked and cooked through, but not mushy. The peppers should be grilled until the skin is black, then placed in a plastic bag to steam for 10 minutes. This will allow you to peel the skin off (don’t rinse under running water as you’ll wash away some of their sweet flavor). Remove the peppers’ seeds and cut into pieces.

In a skillet, place 1 tsp. of olive oil and sauté the minced garlic for a minute or so. Cut the grilled vegetables into bite-sized chunks and combine them in a large sauté pan with the remaining olive oil and cooked garlic. Cook about 5 minutes to combine the flavors, season with salt and freshly ground black pepper, and dress with the basil and parsley. Serve warm, at room temperature or even cold. It always tastes better the next day.

Minestrone is an Italian vegetable soup usually containing pasta, rice, or potatoes. There is no standard recipe as it is made year round with the vegetables that are in season at the time of it’s making. It may contain small quantities of meat, like pancetta or bacon, or not. It may be made with meat stock, vegetable broth or water. It can have green vegetables like string beans, peas or broccoli, leafy vegetables like spinach, chard, cabbage or kale, summer or winter squash or pumpkin, onions, garlic, leeks, tomatoes, corn or whatever you have on hand. I usually include some beans, either fresh cranberry beans, barley or dried cannellini, ceci or borlotti (Great Northern, chickpeas or kidney beans). An Italian trick is to include a piece of the rind from a wheel of Parmigianno-Reggiano cheese. A delicious addition is to add some pesto, a combination of basil, garlic, pine nuts, olive oil and Parmigiano-Reggiano cheese, as they do in Genoa and in the French soup known as Soupe au Pistou.

Some general rules on making a Minestrone are that soups that simmer for a relatively longer time tend to be creamier as the starches in the beans or barley are released more than if added just as they are cooked through. The rice or pasta should be added toward the end of the cooking, or they will suck up all the liquid and make the soup overly thick. Some nice ways to finish the soup is to drizzle each serving with some good extra-virgin olive oil, add a grating of Parmiagianno-Reggiano or Pecorino Romano cheese to each bowl, grate fresh black pepper over the soup, add a tablespoon or two of red wine to each bowl or some garlic croutons or toasted bruschetta brushed with olive oil.

I’m not going to include a specific recipe, but will outline the general technique and allow you to include whatever is available in your pantry.

If using meat, and it’s always pork, sauté it, be it salt pork, bacon, pancetta, or guancile (cured pork jowl) in the soup pot. When the pork has rendered it’s fat and it has crisped up, remove it to a paper towel to drain. Add your onions or leeks, cut up into dice, chopped celery, carrots and/or garlic and sauté about 5 to 10 minutes until translucent. Add your diced pumpkin, winter squash, potato or turnips along with a pig’s foot, if you have one. The pork trotter has a lot of gelatin in it and will give the broth more body than if not used. Pour in your liquid, be it stock or water, to generously cover the vegetables and add our cheese rind, if using. Cook slowly until the vegetables are soft. Add any green beans, peas, chard, spinach, cabbage, or corn and cook slowly about 5 to 10 minutes. Add any rice or pasta and cook until done, 10 to 15 minutes more. If adding pesto, stir it in at the end or send the soup to table with a cruet of extra-virgin olive oil, the grated Parmesan cheese, black pepper grinder and/or croutons or bruschetta. Garnish with the pork bits.

Friday, August 29, 2008

Mid-Summer Corn



Although in this week’s column I want to return to discuss mid-season sweet corn, I can not help but make mention of an article I saw in the New York Times this past week. The Food & Drug Administration (FDA) has approved the use of radiation to sterilize spinach and iceberg lettuce. Previously, the FDA approved the irradiation of beef, poultry, pork, wheat, potatoes and other fruits and vegetables. They have done this in the name of food safety as irradiated food has had any E. coli, salmonella or campylobacter bacteria zapped by their gamma ray machines. This is, in fact, further admission by the FDA that they can not control the food stream in this country and must resort to high tech methods to guarantee sanitary food products for consumers. As the Times article states, Patty Lovera of the consumer group Food & Water Watch, was quoted as saying “This is a total cop-out. They don’t have the resources, the authority or the political will to really protect consumers from unsafe foods.” Many, this writer included, feel that irradiating food results in decrease in nutritional value and taste, and I studiously avoid irradiated food. Note that irradiated food must be labeled as such, so “buyer beware” when shopping at the supermarket. This, of course, is another reason to keep your food dollars circulating locally by buying from area farmers, farm stands and farmers’ markets. No local farmer runs his or her vegetables though an X-ray machine before offering them to the public!

We’ve been enjoying the corn season at our house and Rosemary brings home a few ears regularly from Cedar Circle Farm in East Thetford where everything is grown organically. Sure we grill it if I’m cooking outside, we boil it or steam it if I am cooking inside, but this weekend at the Norwich Farmers’ Market, I picked up the first shell beans I’ve seen from Craig Putnam of Echo Hill Farm in Orford. I had just been thinking it was about time to make a New England favorite, succotash, so I was tickled to see those red speckled bean pods at Craig’s booth.

Succotash is one of those recipes that everyone makes differently. While it apparently originated here in New England, its name is derived from the American Narraganset Indian words misickquatash and sukquttahash, there are dozens of “authentic” methods around the country of making succotash. The three basic required ingredients are maize or fresh corn, beans, and some sort of cured pork product like bacon or salt pork. Beyond these basics, almost any other vegetable can be added, like okra in the south, where succotash is more widely eaten. Original recipes call for lima beans, but I’ve always used fresh shell beans, although in Pennsylvania green beans are commonly used. So feel free to substitute what you have on hand when concocting a plate of succotash.

Here’s how I made a skillet full the other night:

Succotash

¼ lb Bacon
1 cup Fresh shell beans
4 each Ears fresh sweet corn
1 pint Yellow cherry tomatoes, halved
4 each Fresh Roma tomatoes, seeded and diced
1 each Sweet onion, diced ¼”
2 each Garlic cloves, minced
1 each Green pepper, cored and diced
1 each Jalapeno pepper, seeds removed and chopped fine
¼ cup Red wine vinegar
½ cup Fresh cream
3 tbl Fresh flat leaf parsley, minced

Cut the bacon into 2” pieces and cook over medium heat in a cast iron skillet until crisp. Remove the bacon to paper towels to drain and discard all but 1 tablespoon or so of the bacon fat. Add the diced onions and cook over medium heat about 5 minutes or more, but don’t allow to brown. Add the green pepper and jalapeno and cook 3 minutes. Add the minced garlic and cook one more minute. Add the tomatoes and vinegar and cook about 5 minutes, or until the tomatoes start to break down. Add salt and pepper to taste.

Meanwhile, shell the beans and cook in some boiling water until tender, about 12 to 15 minutes. Drain and reserve.

Husk the corn and cut the kernels off the cob. Add to the skillet with the other vegetables and cook about 5 minutes. Add the reserved beans, the bacon, crumbled, and the cream. Simmer a few minutes to combine all the flavors and then sprinkle with the parsley. Serve warm.

Feel free to substitute other vegetables if you like such as diced zucchini or yellow crooked-neck squash, pan patty squash, broccoli flowerets, or green or yellow beans. Try grilling the corn before adding or grill the zucchini or even the green beans for a smoky flavor. Experiment and have fun!

The days are getting a little cooler, particularly in the morning, so its time to think about making soup again. Corn chowder made with fresh corn is a treat you can only enjoy this time of year. Here’s a chowder I made a week ago that combines two summer treats, sweet corn and Maine lobster. Try it for a special occasion or just for fun.

Lobster and Corn Chowder
Serves 8

2 2lb Maine lobsters
1 each Celery stalk, coarsely chopped
1 each Medium carrot, coarsely chopped
2 each Sprigs of fresh, flat-leaf parsley
1 each Bay leaf
5 each Black peppercorns
½ lb Salt pork, diced
3 each Medium yellow onions, peeled and diced
3 each Garlic cloves, peeled and minced
1 ½ lb Red Bliss potatoes, cut in ½” cubes
6 each Ears of fresh sweet corn, cut off the cob (c. 4 cups)
3 cups Half-and-half, or light cream
Pinch Cayenne pepper
Freshly ground pepper, white if you have it, otherwise black
2 tbl Fresh, flat-leaf parsley, minced

Bring a large pot of water to the boil, salt it generously, and add the lobsters. Cook for 10 to 12 minutes. Remove the lobsters to a platter and strain the cooking liquid into a large bowl or another pot. You can cool the lobsters under cold water, then remove the meat from the shells, cut it into large pieces (I leave the claws whole), and reserve. Discard any tomalley and coral, or eat it, as I did. Add the shells to the cooking water along with the celery, carrots, parsley sprigs, bay leaf and peppercorns. Simmer the stock for 1 ½ hours and strain it through a fine sieve into another pot. Cook it down until you have about 6 cups of liquid left.

Try out the salt pork in a Dutch oven over medium-low heat until crisp and the fat has rendered out, 15 minutes or so. Remove the salt pork to some paper towels to drain and reserve to garnish the soup later. Add the diced onions to the fat and sauté over low heat until soft, about 10 minutes or so. Add the minced garlic and cook a couple more minutes. Add the potatoes and roll them around in the pork fat to cover. Add the stock and bring to a simmer. Cook the potatoes about 5 minutes then add the corn kernels and cook until the potatoes are tender, about 5 to 10 more minutes. Add the half-and-half, the dash of cayenne, and return to the simmer. Add the lobster meat and simmer, don’t boil, until heated through, 3 or 4 minutes. Correct the seasoning, grind on a bunch of fresh pepper, garnish with the salt pork bits and fresh parsley. Enjoy!