Fingerling Potatoes

 

If this recipe was any easier, you could prepare it with your eyes shut.

Heat oven to 375'

Take about 12 fingerling potatoes.

Do not peel, simply cut into quarters.

Place on a baking sheet, I like to line mine with parchment paper.

Drizzle with some oil and toss.

Take about 1 and 1/2 t Butt Rubb, coat the potatoes.

Place in the pre-heated oven for 15 minutes, remove, toss and place back in the oven. IF--you are serving with the crab cakes, this would be a good time to put the crab cakes in the oven. Within 15 minutes both the potatoes and crab cakes are ready to serve.

 

 

 

Crab Cakes

Crab Cakes with Fingerling Potatoes

• List of ingredients

2 T Mayo

1 large egg
1/4  t Worcestershire Sauce
1/4 t Mustard
( I like to use Coleman's dry mustard-but any will work)
1/4 t Cayenne Pepper
1/4 t Salt and 1/4 t Black Pepper
8 oz. Crab Meat
( Try to use the crab meat that comes from the Fresh Fish section of the grocery store.)
5 Green onions, sliced on the bias.
1/2 c Panko Bread Crumbs
( If you do not have Panko, simply crush soda crackers-use same volume.)

• Mix the first 6 ingredients all together.
• Add the crab, make sure there are no shell pieces.
• Add the  green onion.
• Add the Panko Bread crumbs and mix till all incorporated. Do not over mix as you want the crab pieces to still be in tact to a degree.
• Portion the crab cakes into 2 oz. You should get 6 Crab Cakes.
• Place in the fridge and leave for about 30 min - 1 hour.
  

  
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  Dipping Sauce

  

This can be made while the Crab Cakes are in the fridge.
You can use either Sriracha Sauce ( in the Asian food section).
OR Chipotle Peppers ( in the Mexican Food section).

Which ever you decide to use the recipe is simple. Simply add the ingredients and mix. Place in the fridge till needed. These sauces are best served cold. They can both be made 3 or 4 days ahead.

 

1/2 cup Mayo

1 T Sriracha Sauce or Chipotle Sauce.

 

The Chipotle Sauce works well if you are having a Southwestern event.

 

Back to the Crab Cakes.

1 cup Flour in a small bowl

1 egg, beaten into another small bowl

1 cup Panko Bread crumbs into a 3rd small bowl.

 

GENTLY. Coat the Crab Cake in the flour, dip into the egg then coat with the Bread Crumbs.

This will get a little messy, but well worth the trouble.

The Crab cakes can be stored in the fridge till ready to cook.

To Cook;- Place 2 or 3 T of oil in a sauté pan on medium heat.

Gently cook the crab cakes on bot sides till lite brown.

They could be served at this point--OR-- place back in the fridge, then, when you are ready to eat, put them in a 350' oven for about 20 minutes. I prefer to use the oven method as it makes for easier clean up and less hectic.

 

 

  



Potatoes Dauphinoise (Dangerously yummy)

These should come with a caveat--once you start eating them, you can not STOP.
 

2 lb. Russet Potatoes-sliced on a mandolin as thin as possible.

1 very large garlic clove-crushed.

1 cup cream and 1 cup milk.

1/2 teaspoon black pepper and 1 teaspoon salt.

20 passes of a fresh nutmeg on a grater.

1 cup Gruyere Cheese--split in half.

 

 

Peel and slice the potatoes--do not rinse them. The starch helps to thicken the sauce.

Place all of the ingredients except the Cheese, into a large saucepan.

Over a low/moderate heat, cook the potatoes for about 15 minutes--STIR all the time. Add half of the Cheese, remove from the heat and let cool for about 30 minutes.

Take a baking dish, either line with foil or parchment paper.

Once the potatoes have cooled enough to enable you to handle them, place them in layers on the baking dish.

Place in a 350' oven. Cook for about 25 minutes-check how they are progressing. Turn the baking dish and continue to cook till golden brown.

Remove from the oven. The potatoes can be served almost immediately--BUT-- if you are preparing these for a dinner party, they can be cooked ahead of time. Once cooled, they can be cut into desired shapes and reheated at 300' for 10-15 just before serving.

This should make enough to feed 6-8 people, or 4 porkers.



 



Fennel and Goat Cheese Soup

1 Whole Bulb Fennel ( remove the fonds )
2 Cloves Garlic
3/4 Cup Chicken Stock
2 T Goat Cheese-I used Herbed Goat Cheese
1/4 Cup Cream
1/2 T Butter
Pinch of Nutmeg

 

Quarter the Fennel, place in a steamer basket with the garlic and steam for about 25 minutes, till the Fennel is cooked.

Heat the Chicken stock, remove from the heat and add the Goat Cheese-set aside.

Once the fennel is cooked add it along with the garlic to a blender, add the stock, then puree.

Return to the heat, add the cream and butter, heat through-DO NOT let the mixture boil.

Serve.  Makes 3 servings.

 

 

 



Two Cheesse Soufle

Caesar Salad

3  cups of Greens-I prefer a mix of Arugula and Romaine

Do not cut the lettuce-rip it.

 

Dressing

The dressing can be made a day or 2 ahead, but, keep refrigerated.

2 T Olive Oil

1/2 Garlic clove crushed

2 T Mayo

1 T Parmesan Cheese

1 Anchovy-mushed

1/4 t Lemon Juice

1/4 t White Wine Vinegar

1/4 t Worcestershire Sauce

1/4 t Dijon Mustard

Using a wire whisk, whisk all of the ingredients.

 

Croutons

1 cup of Bread Cubes

1/4 c Olive Oil

1 t black pepper

2 t Salt

2 T Parmesan Cheese

Simply toss the bread in all of the other ingredients, Place on a baking sheet, put in to a 350' oven till golden brown. Let cool, set aside. Any Croutons not used cam be stored in a Ziploc bag for about a week.

 

To assemble the salad, place 2 T of the dressing with the lettuce and toss. Sprinkle 1T extra Parmesan cheese over the salad and decorate with the croutons.





 

 

 



 



Carrot Souffle

 

2 lb Carrots, peeled and cut into small dice

2 t Lemon Juice

5 T Butter

1/4 c Sugar

1 T Flour

1 t Salt

1/4 t White Pepper

1/4 t cinnamon

1/8 t Grated Nutmeg

2 T Grated or finely chopped onion

1 c Milk

3 Eggs Beaten

                                                                                                                    Heat oven to 350'



 

• Cook the Carrots. either steam or Boil.
• Remove the Carrots from the cooking liquid or steamer-let them DRY
• Puree the carrots in a food processor of Food Mill
• Add the Butter, Sugar, Onions, Milk, Eggs and Seasonings
• Butter the inside of your baking dish or ramekins, now dust all of the insides with the flour. By dusting with the flour it gives the soufflé something to adhere to as they rise up the container in cooking.
• 3/4 fill the ramekins. Place the ramekins in another - larger dish and pour hot water around the ramekins--1/2 way up. This will give you a more even cook.
• Place in the pre-heated oven for 50-60 mins
• If you do not have ramekins, you could always use a muffin tin.



Stacked Radicchio and Mango Salad

1 Large Slice Heirloom Tomato

3 Leaves Oak Leaf lettuce

2 T Chopped Cucumber (English Hot House-skin ON)

2 T Chopped Arugula

1 Large slice of cooked Beetroot

2 T Chopped Fresh Mango, Nectarine or Peach

2 T chopped Green Onion

1 T Crumbled Blue Cheese

2 T Chopped Radish.

2 T Chopped Radicchio

 

Dressing

4 oz Peach or Mango Nectar (Mexican section of Grocery Store)

2 T Rice Wine

1/2 T mustard

1/2 t Sesame Oil

1 T Vegetable Oil







 

Simply mix all of the dressing ingredients.

Layer the other ingredients into a mold. If you do not have a mold--take a clean Tuna Fish can, remove the lid and the bottom.

Pile all of the ingredients as seen in the photograph, finishing with the Blue Cheese.

Just before you remove the mold, add 2 T of the dressing over the salad, then remove the mold, add a little more dressing and serve.

These salads can be made a few hotrs ahead of time, place in the fridge and only unmolded as they are being served.



Mushroom Risotto-a labor of LOVE

Mushroom risotto

For 2 people

1/4 cup Arborio Rice

2 Tablespoons butter

1/2 cup White Wine

10-12 oz. Chicken Stock (preferably home-made)

1/3 cup sliced Mushrooms (Baby Bella are better)

1/3 cup Parmesan Cheese

1/3 cup Frozen Peas

2 oz. Butter for finishing

 

In a heavy bottom, non-stick, saucepan, add the 2 tablespoons of butter over a low to medium heat, add the rice and the mushrooms, stir continually till the center of the rice becomes pearl white--about 10 minutes.

Add the wine, NOTE:- if you have your temperature too high, the wine will cook off, in fact you want the wine to 'Cook in'. Soooo keeping the heat rather low, add the wine and again stir till the wine has reduced by half. While you are doing this, place your stock in a small saucepan and heat, keep the pan on a very low simmer throughout the process of making the risotto.

Now, ladle 1/2 cup of the stock into the rice, again stir, keep stirring till you can hear the rice--yes hear the rice. Basically by adding the stock slowly and keeping the temperature low, you are enabling the wine/stock to penetrate into the rice.

Continue to add the stock in stages for about 30 mins-maybe more. The only way to gauge the 'doneness' of the rice at this point is to taste it.

Once the rice texture tells you it is cooked, take off the heat, add the butter, once the butter has melted, add the cheese and peas, return to the heat till the peas have cooked--about 5 minutes more. Adjust seasoning then serve.

 

 

 



Tips and Tricks

If you have day old bread, which could be used as a lethal weapon: do not throw it away.
Heat oven to 350'.
Place the loaf under a running faucet, place the bread in the oven-wait 10 minutes, the bread now looks and tastes like it was just made. Little Miracle.

Focaccia (fo-ko-cha)

1 Packet Quick Rise Yeast.
1 cup plus 2 Tablespoons warm water.
375g Bread Flour (All Purpose will work). = 2c plus 2/3c
3 T Olive Oil
1 teaspoon salt

Mix the yeast with the water, make sure the water is no hotter than you would feed a baby from a bottle. Let this sit for about 10 - 15 minutes.

Add the salt to the flour, now add the yeast mixture and 1 tablespoon of Olive Oil. Basically make this into a round ball. If it is too sticky just add more flour a tablespoon at a time.

Here is where we get fussy--knead the dough on a floured surface--count around 250 times that you knead it--I know this sounds goofy, but, trust me, it will get your dough to the required consistency without me giving you all sorts of technical data. Cover with a cloth-do not use plastic wrap, it will stick to the dough and you will get a holy mess. Once covered, let it sit in a draft free/warmish area till the dough has doubled in size-about 1-1 1/2 hours.

Once the dough has rise, place on a flat surface and now stretch the dough into a rectangle--roughly 9"x12".

If the dough decides not to co-operate, cover it and let it sit for 10minutes, now try again.  

Now place the rectangle of dough onto a baking sheet which has been brushed with Olive oil. Let it rest for a further 45 minutes. At this point, place your oven on 450'-500'

After 45 minutes, pour the remaining Olive Oil onto your hands, gently apply your hands to the top of the bread, like you would apply sunscreen to a child's face. Now with all 10 digits, make indentations all over the dough. You can sprinkle sea salt over the dough, even use some of the Roasted Garlic from one of the previous recipes. Place in the heated oven for about 20 minutes. Done.

You can always progress to further toppings--just be careful. A regular topping is Rosemary or Sundried tomatoes, if you do use either one of these:- make sure they are also covered in Olive Oil.



 

Roast Garlic

 If this recipe was any easier-even your Father could make it.
Buy about 4 whole bulbs of garlic, remove some of the tissue skins-but, leave the garlic head intact.
Cut the garlic head in half--see picture. Coat the Garlic with olive oil and simply roast in a 350 oven, till they are golden brown. This could take 30-45 minutes. Once they are cooked and cool enough to handle, simply squeeze the bulb and little gems of garlic will pop out of the shells. Place them an a jar and cover with more olive oil. These little gems can be stored in the fridge, BUT must be used within 2 weeks, or you run the risk of getting BOTULISM poisoning. These are great for adding a punch of flavor to Pizzas, or Pasta dishes, they could be used in almost any savory dish. By Roasting, you loose a lot of the bitter flavor, roasted, they take on a lovely nutty flavor.

Spicy Clams and Chorizo

1 dozen Little Neck Clams-optional
1 dozen Shrimp-shelled and UN-cooked
1 dozen Bay Scallops-size of a small marshmallows.
6 - 8 oz Chorizo-skin removed
1/2 cup Tomato/Pasta Sauce
1/2 onion, chopped
1 teaspoon Paprika
1 teaspoon Chili powder/Cayenne
Salt and pepper to season
1 bottle Clam Sauce(usually found by the canned fish section of grocery store)
1 1/2 glasses of white wine (one to drink and the other half to cook with)
                                                                                    4 garlic cloves pressed (optional)

Sauté the onion, chorizo, paprika, chili powder and garlic in a large sauté pan, with some olive oil. By adding the spices early on, they infuse into all of the other ingredients. Add the half a glass of wine and, half of the bottle of the Clam Juice. Season to taste.Let the whole thing simmer for about 10 - 15 minutes. At this point, the dish can be made ahead and set aside till needed.
Clean the clams thoroughly, you DO NOT want a mouth full of grit-trust me. Also, any Clams which are open at this point are DEAD-throw them away.
When you are ready to continue, add the seafood, place a lid onto of the pan and allow the seafood to wallow in it's own little Hot Tub. Within 10 minutes the clams should of all opened up, any Clams which at this point DO NOT open up, throw them away-they are also dead.
This can be served over a bed of rice, or Pasta. I prefer neither, just a loaf of good bread and some European butter--and another glass of wine.
 

Roast Belly of Pork

 1 lb Belly of Pork
1 teaspoon Salt
1/2 teaspoon Black Pepper

Heat the oven to 400'
Let the Pork sit at room temperature for 30 minutes.
Sprinkle the Pork with the salt and pepper.
Place on a roasting tray, bake in the oven for 20 minutes ONLY. Without opening the oven door, place the temperature down to 300'.

The Pork should take around 2 hours to cook, BUT, to be sure, an internal thermometer should read at least 145'. Remove from the oven, cover with foil and let the Pork rest for about 20 minutes. I know this sounds a little odd, TRUST ME, the difference of allowing the Pork to rest allows all of the juices to re-absorb.