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Archive for February, 2011

Assembled ingredients

Flip the rosti bottom crust and assemble the sides

We eat many potatoes around this house. In fact, when baking potatoes we always do a few extra. Next day bakers can be used for hash, breakfast, or rosti. This frittata uses a rosti as the bottom crust. Also interesting in this recipe is the fresh garbanzo beans. A rare treat. Simply soak some dry ones for about 36 hours and rinse and drain well if fresh bean are unavailable. We use a mandolin to grate the potato, but a grater will work just as well. Serve with white burgundy or wheat beer and hot sauce. Good Stuff!

 

Garbanzo Frittata with Rosti Crust

2 baked potatoes, chilled completely, shred most and reserve the ends for the sides of the crust

1 Tablespoon or so of bacon fat or olive oil

In a non stick skillet over medium heat, lay out the shredded potato in the fat. Do not pat down or crush in any way. Be careful to cover the entire pan. Brown the bottom for ten minutes or until golden brown. Flip over and add the sides to your crust. Put into a 350 degree oven for about ten to fifteen minutes. Meanwhile, assemble your eggmix.

4 eggs

1 cup shucked fresh garbanzo beans or presoaked dry garbanzos

1 Tablespoon butter

2 Tablespoons water or stock

any potato scraps from the crust

1 Tablespoon herb oil

up to 1 cup of vegetable leftovers from the fridge, in the pictured one we added some baby zucchini and braised arugula

1/2 cup grated cheddar

1/4 cup cottage cheese

1 Tablespoon grated Parmesan

salt and pepper to taste

Simmer the beans until nearly tender in the butter and water. Allow to cool in the liquid, but discard any remaining liquid before adding to the eggs. Beat the eggs, add remaining ingredients, reserving half of the cheddar to spread over the top. Add the beans and carefully add to rosti crust. Sprinkle on the remaining cheese and bake for 20-35 minutes in the 350 degree oven. Good Stuff!

Served almost hot with soup

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Oysters Florentine

Shucked and Ready for Creamed Arugula, note care taken with liquor

Assembled Ingredients

Fresh, free protein. Foraged through the frozen harbor. Had to literally break a path through the ice to get to the flats. An adventure worth any discomfort. After filling up on raw oysters and clams, we put this dish together for dinner. A hot, hot oven is wanted for this dish, but if your oven is not that hot, finish for a few minutes under the broiler. Serve with Champagne! Good Stuff!

Oysters Florentine

1 bunch fresh, twice washed, chopped arugula

Sautee the arugula with a minced clove of garlic, cook completely, cool,and drain

Finished Bechamel Ready for Arugula

Trayed and Stuffed, Ready for the Broiler

any excess liquid. Drink this, do not discard! Reserve the cooked arugula.

2 cloves garlic, minced

1 medium shallot, minced

2 Tablespoons herb oil, bacon fat, olive oil, or a mix of them all

1 Tablespoon flour

3/4 cup hot meat stock

Oysters Florentine

2 Tablespoons cream

1/4 cup parmesan or asiago, shredded

salt, pepper, and freshly ground nutmeg to taste

Sautee the garlic and shallot in the fat until soft. Add the flour and toast shortly. Add the hot stock stirring constantly. Bring to a boil and add cream. Return to a boil and remove from heat. Add cheese, mix well, add arugula and season. Add a Tablespoon or more to each carefully shucked oyster. The liquor, or juice, in each oyster is important to the taste and texture of this dish. Bake at 500 degrees for 15 minutes and finish in the broiler, if necessary. Good Stuff!

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My Angel’s Spinach Quiche

Assembled ingredients, note the green eggs

Baked golden to perfection

While I do not have the time to make quiche, I certainly do not have the time to make pastry dough. My wife makes the quiche around here and we use Pillsbury pie crust for all of our pie applications. It costs a little more than the store brand but is a superior product. We toast the pie shell for about ten minutes in a 425 degree oven before pouring the quiche batter in. Let it cool somewhat before adding the eggmix as well. The green eggs are in the informed(?) opinion of the farm where we got them “…lower in cholesterol…” Yea, what she said. They are mighty tasty. This makes a great side dish and even a satisfying meal. Good Stuff!

 

Angel’s Spinach Quiche

7 eggs

1/2 cup cottage cheese

1 cup shredded cheddar cheese

1/2 cup heavy cream

1/2 cup diced shallot, caramelized

1 pound spinach, washed thrice, chopped, and lightly sauteed with 2 cloves of chopped garlic. drain cooked spinach for a few seconds before use

1 prebaked pieshell

Beat eggs. Add cream and cottage cheese. Add shallots, spinach, and cheddar, fold together gently and season lightly with salt and pepper. Reserve about an ounce of cheddar to spread on top. Pour eggmix into pieshell carefully, sprinkle cheddar on top and bake at 350 degrees for 25-35 minutes, until golden brown. Good Stuff!

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Comfort with assorted Asian ingredients can help to introduce a whole new horizon to your lunch and dinner tables. These days almost any ingredient you desire can be obtained at your local grocery or gourmet store. If you are so lucky as to have an Asian or West Indian grocery nearby, you will find much more attractive prices on these items. Good Stuff!

Black Bean Vinaigrette

We like to serve this with the season’s best tomatoes and sharp salad greens, like arugula or mizuna. The fermented black bean sauce is an emulsifier and readily binds this dressing.

1 Tablespoon minced ginger

1 teaspoon minced garlic

1 Tablespoon Mirin

1/4 cup oil (Olive oil can be used, but will impart an olive flavor. Grapeseed oil is flavor neutral.)

1/4 cup fermented black bean sauce

1 1/2 teaspoons rice wine vinegar

honey to taste

Combine all ingredients and sweeten with a light amount of honey to taste.

 

Yogurt Curry Dressing

This is a subtly curried dressing we use for chicken salad or with raw vegetables.

1 cup yogurt

2 Tablespoons rice wine vinegar

1/2 teaspoon fresh squeezed lime juice

2 t toasted curry powder ( toast over low heat in a nonstick pan and allow to cool completely. )

2 Tablespoons Mirin

1 Tablespoon honey

Combine all and reserve refrigerated for several hours before use.

 

Here, also, are two complete salads using Asian ingredients.

Ginger-Carrot salad

1 pound carrots, shredded or julienned

1 clove garlic, minced

2 Tablespoons rice wine vinegar

1 cup chopped cilantro

1/2 cup vegetable oil

1/2 Tablespoon sesame oil

1/2 cup carrot juice

1 teaspoon ginger juice ( puree ginger in a press or processor and squeeze through a cloth.)

1/2 teaspoon soy sauce

1/2 teaspoon hot sauce

Reserve carrots. Combine rest of ingredients, add to carrots and refrigerate for at least a half hour before service.

 

Sesame noodles

This dressing keeps, and improves, for more than a week. Dress your noodles as you wish and save any remaining dressing for another meal. Spaghetti works for this salad, but we try to use udon noodles.

1/2 cup tahini

1/4 cup peanut butter ( optional to accommodate peanut allergies.)

2 cloves chopped garlic

1 Tablespoon chopped ginger

1/2 teaspoon minced lemongrass

5 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

2 Tablespoons honey

1 teaspoon hot sauce

Combine all in food processor and puree well. Refrigerate well before use. Apply to chilled, slightly oiled, cooked noodles for best results. Garnish with julienne spring onions, red bell pepper, black sesame, and/or peanuts. Good Stuff!

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