Dippy

Break out the food processor.  These are basic flavors you can play with.  Add more or less of any of these ingredients.  All of these dips also work well as an accompaniment to sautéed chicken or grilled fish   Enjoy!  

Olive Tapenade

2-3 cups pitted, kalamata olives

½ cup sundried tomatoes

1 tbsp fresh rosemary

1 bunch Italian flat leaf parsley

Extra virgin olive oil

 

Cannellini Pesto Hummus

2-3 cups cannellini beans

2 tbsp pesto* 

Juice of ½ lemon

Extra virgin olive oil

*Simple pesto: Place basil leaves, 1-3 cloves fresh garlic and pinch of salt in food processor and as processor blends ingredients, drizzle olive oil until paste forms.

Edamame Puree

12 ounces defrosted, shelled soybeans

2 tsp sesame oil

1 tbsp miso paste

1 tbsp soy sauce

Juice ½ lemon

1 clove garlic

2 tsp sriracha (chili sauce)

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Best Brownies

A little more chocolate never hurt anyone

1/3 cup cocoa

1 cup boiling or hot water

2 eggs

2 egg yolks

½ cup plus 2 tbsp vegetable oil

2 ½ cups sugar

1 ¾ cups all purpose flour

½ tsp table salt

1 tbsp vanilla extract

½ tsp almond extract

4 tbsp unsalted butter

2 ounces unsweetened chocolate

6 ounces bittersweet chocolate chunks

Equipment: large mixing bowl, whisk, 9”x13” pan

Preheat oven to 350°

1.  Prep your pan: Make a foil “sling” by placing a sheet of foil down in the pan leaving an inch of overhang then lay another piece of foil perpendicular to the first with an inch of overhang.  Grease the foil and be sure to grease up the sides of the pan.

2.  Whisk cocoa and water in large bowl until smooth

3.  Lightly beat eggs and oil together in a small bowl and set aside

4.  Melt butter and unsweetened chocolate together in the microwave in 45 second increments.  Be careful not to burn the chocolate

5.  Add melted chocolate/butter mixture to the cocoa water mixture and whisk until smooth.

6.  Add eggs, oil and vanilla to the large bowl and whisk until all ingredients are incorporated.  Add the sugar and mix to combine.

7.  Fold in salt and flour until no white streaks remain then mix in the chips

8.  Bake 30-35 minutes or until moist crumbs cling to a toothpick inserted into the middle of the brownie pan.   

9.  After cooling for 5 minutes or so, lift the sling from the pan onto the cooling rack.  Let cool completely before cutting.

Possible Additions:

1 cup chopped walnuts, hazelnuts, etc.

1/2 cup shredded coconut

3/4 cup chopped dried cherries or cranberries

Adapted from Cook’s Illustrated

Flourless Chocolate Torte

16 ounces bittersweet chocolate*

1 cup (2 sticks) unsalted butter

6 large eggs, room temperature

*Guittard, Ghiradelli or Callebaut: step away from the Nestle

Equipment: One 8-inch spring form pan buttered, and lined with buttered parchment or wax paper on the bottom; outside of pan wrapped with a double layer of heavy-duty foil. Roasting pan to serve as a water bath.

Stand mixer with whisk attachment or hand mixer

Preheat the oven to 425°

 

1.  Melt chocolate and butter in microwave safe bowl, stirring every 20 seconds until mixture is smooth.  Be careful not to burn the chocolate.

2.  Add eggs to stand mixer bowl and set over a pan of simmering water and heat the eggs, stirring constantly with a wire whisk, until just warm to the touch.

3.  Move bowl to the stand mixer and with the whisk attachment on high speed, beat about 5 minutes until triple in volume and the eggs are fluffy and lighter in color.

4.  Use a rubber spatula to fold half the eggs into the chocolate mixture until almost evenly incorporated.  Fold in the remaining eggs until almost no streaks remain. Use a rubber spatula to finish folding, scraping up the mixture from the bottom to make sure the all chocolate mixture gets incorporated.

5.  Scrape the mixture into the prepared pan and set it in the larger pan. Place it in the oven and add 1 inch of hot water to the larger pan. Bake for 5 minutes then cover it loosely with a sheet of buttered foil and bake another 10 minutes. (It will wobble when moved.)

6.  Remove the cake pan from the water bath and allow it to cool for about 45 minutes.  Here’s what it will look like:

7.  Cover with plastic wrap and refrigerate it until very firm, at least 3 hours.

To unmold the cake:

Have a serving plate that has at least an 8-inch flat center portion and an 8-inch plate, covered with greased plastic wrap.

Use a hot damp towel to wipe the sides of the pan. Run a thin metal spatula around the sides of the torte and release the sides of the spring form pan.

Place the plastic-wrapped plate on top and invert the torte onto it.  Remove the bottom of the spring form pan. Peel off the parchment and re-invert the torte onto the serving plate.

To serve:

Cut the torte, using a thin-bladed knife dipped in hot water between each slice.  This helps to keep the sides smooth and it looks pretty.  Ice cream, whipped cream, anything goes. 

After testing and tweaking tons of flourless chocolate torte recipes, this by far exceeds all exptectations.  Adapted from the Cake Bible.

Enjoy!
MJM

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BREAD BAKING

This recipe is really too simple not to try just once.  And, it's the quickest method I've ever come across.  I didn’t buy it after reading it first, either, but I can’t stop baking this bread.  It freezes and reheats really well in a 350° oven for about 20-25 minutes.  I’ve made some tweaks from the original recipe to include whole wheat, because that's how we roll.  You can omit the whole wheat and use all bread flour. 

Yields 2, 1 lb loaves of bread

Equipment: stand mixer fitted with dough hook, food processor fitted with dough blade or your pretty little hands

1 packet yeast (self rising or active)

1 ½ cups warm water (not too hot or you will kill the yeast L

2 ½ cups bread flour (essential if you like chewy, delicious bread)

½ cup whole wheat flour

1 tsp salt

For Stand Mixer:

1. Combine water and yeast in mixing bowl
2. Add flours and salt to bowl and mix until dough ball forms.
3. Cover bowl with plastic wrap (not too tightly) and let stand at room temperature for 2 hours to rise.  Dough should double in size and appear to have a flattened top. 
4. After this two hour rise, it’s ready for the oven in just 40 minutes or can be refrigerated for up to two weeks.

The only difference between this and the food processor is to remove the dough ball to another bowl to rise.

If mixing my hand, use dough whisk or just your fingers to mix water/yeast and flours and salt together until dough begins to come together and let rise.

Ready to Bake?

Have on hand: baking (pizza) stone, cornmeal (about ¼ cup)

           

Place baking stone on middle rack in oven and preheat to 400°.  Place a broiler pan or jelly roll/sheet pan on the rack just below the middle rack

Lightly flour your hands and gather dough from bowl.  Divide into two balls or bake as one large loaf.  Form a boulé (ball shape) by stretching the sides of the dough underneath the ball forming a smooth round top.  The bottom of the boule is the seam side.  Make sure the dough is tight on the top side.  This surface tension will help the bread keep its round shape and not flatten in the oven.

Let dough rise, seam side down, on a cornmeal covered peel or board for 40 minutes.

After 40 minutes of resting, flour the top of the dough and make ¼ inch slits on the top with a serrated knife.  Sprinkle with sea salt if you like

Slide the dough onto the baking stone, carefully…the stone will be wicked hot.

Carefully pour 1 cup warm water into the pan below, and quickly close the oven door.  Steam helps create great texture for the bread.

Bake for about 35 minutes until outer crust is hard and browned; longer if you make one large loaf and shorter if you further divide the dough for smaller rolls.

Be sure to let the bread cool for at least 15-20 minutes before tearing into it. 

Enjoy!

MJM

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BEEF STEW

Fall, stew...enough said.

2-3 lbs boneless chuck, cut up into 1 inch cubes

3 large carrots chopped

3 stalks celery chopped

1 large yellow onion chopped

3 cloves garlic small dice

2-3 lbs red potatoes, quartered

2 bay leaves

2-3 sprigs fresh rosemary

2 sprigs fresh thyme

10 cups (2 1/2 quarts) beef stock  (enough to cover the meat)

3 Tbs. tomato paste

1 cup dry red wine

Salt and pepper

1-2 rinds of parmesan cheese

¼ cup flour

4 Tbsp butter, room temperature

1. Heat heavy bottom pot coated with olive oil.
2. Season meat (liberally) with salt, pepper. 
3. On medium high heat, brown meat on all sides, then remove from pan.  Add more oil as needed.  You do not want the bottom of the pan to burn.  Once all meat is browned and set aside, coat pot with more oil.
4. Sautee onions until translucent followed by carrots and celery for 10 minutes.  Add garlic; sauté until fragrant.  Mix in tomato paste and stir to incorporate.
5. Wrap and tie thyme, rosemary and bay leaves in cheesecloth to make a bouquet garni (and there’s more French to come).
6. Add wine, beef stock, bouquet garni and bring to a boil.  Be sure to scrape the goodness at the bottom of your pot (aka, fond) to incorporate into the other ingredients.
7. Add potatoes and stir.  Leave lid off pot and let wine reduce.
8. Knead butter and flour together with a fork until combined (called buerre manie, if you want to be fancy).  Add to pot and stir.
9. Lower heat to a simmer. Add parmesan rind(s)
10. Add reserved meat and continue simmering until meat is fork-tender (falling apart) and potatoes are cooked through; at least 1.5-2 hrs
11. Remove bouquet garni and cheese rind.
12. Salt and pepper to taste and for heat, add a pinch of crushed red pepper.
13. To further thicken: add knead more butter and flour together and add to pot.  To thin out, add more stock.
14. Serve with bread on the side.  Easy bread recipe following.

Quick Tips:

Best to buy whole chuck roast and cut it to the size you want instead of buying that cubed “stew meat”.  These packaged pieces are usually not even the same cuts of meat and won’t cook the same.  

You can ask at the deli counter for the parmesan rinds and buy a bunch to keep in the freezer. 

If you don’t have cheesecloth on hand, use a mesh tea ball, or better yet, buy a large mesh tea ball (3’’)  and you won’t have to waste your cheesecloth. 

Variation:

Instead of wine, add beer.  Guinness or any dark ale works really well in stew.  Same with the wine, cook with something you would normally drink since the flavors intensify when you reduce the alcohol.  NEVER buy “cooking wine” in a grocery store….better to just leave it out.

SWEET AND SAVORY PUMPKIN

Not quite fall yet, but with sugar pumpkins (the small ones) popping up at our farmer's markets and grocery stores, here are two favorite pumpkin recipes.  If you want to make your own pumpkin puree, I obviously recommend it.

Bake like you would butternut sqaush.  Just halve the pumpkin, seed it (save seeds for roasting) and place on foil covered, lighlt oiled baking sheet.  Place in 400 degree oven and roast until tender; about 35 min.  Cooking time will vary depending on how big/small the pumpkin.

I've used the canned stuff, too and it does work well- try Farmer's Market Organic Pumpkin.  If you're making a trip to a pumpkin farm and can get your hands on a bunch of these little guys, try making your own puree.  This stuff freezes really well, too.

On to the recipes...

THE SWEET

CPM's FAVORITE PUMPKIN SPICE MUFFINS
Yields 18 muffins

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 tsp cinnamon

½ tsp ground ginger

½ tsp nutmeg

¼ tsp allspice

¼ tsp salt

1 cup packed light brown sugar

15 ounces canned or fresh pumpkin puree

1/3 cup plain yogurt or buttermilk

1/3 cup canola oil

¼ cup molasses

2 tsp vanilla extract

2 eggs

For sprinkling:

2 Tbsp raw sugar and 1 tsp ground cinnamon

1. Preheat oven to 400°. Place cupcake/muffin paper liners in tins or grease muffin tin with cooking spray or butter.
2. Combine flour, ginger, cinnamon, allspice, nutmeg, baking soda, and salt in a medium bowl.
3. Mix together brown sugar, pumpkin, buttermilk/yogurt, canola oil, molasses, vanilla extract and eggs.
4. Add sugar mixture to flour mixture and stir until just combined.  Do not over mix.
5. Fill muffin cups 3/4 full.  Use a cookie dough scoop to place the batter in the muffin tins if you have one.
6. Mix raw sugar and cinnamon and sprinkle over the batter before placing tins in oven.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Carefully remove muffins from tin and serve warm or cool on rack before storing in airtight container.  Muffins are best within 2 days of baking or can be frozen after completely cooled.  Individually wrap muffins in foil and place in freezer bag.
9. Reheating after frozen:
1. Preheat oven to 300 degrees
2. Place foil wrapped muffins on sheet pan and reheat for 15-20min, checking frequently.  

After many iterations, this recipe finally satisfied my husband's discerning pumpkin palate.  I hope you enjoy them, too.  If you don't have all those spices on hand, but you have one of those little bottles of pumpkin pie spice, you can use 2 tsp or so of that since it's just a blend of cinnamon, ginger, allspice and nutmeg.   



THE SAVORY
 

PUMPKIN KALE SOUP

Serves 4-6 

1 large yellow onion, diced

3-5 cloves fresh garlic, diced

30 ounces pumpkin puree (organic canned or fresh)

1 cup white wine

2-2 ½ quarts of chicken or vegetable stock

1 bunch kale, chopped

Parmesan rind or 1 inch thick slice of parmesan cheese

Salt and pepper

1-2 Tbsp butter (optional)

Olive oil

1. Coat bottom of large soup pot or dutch oven with olive and add onions.  Cook over medium high heat until onions are tender and translucent. 
2. Add garlic to pan and sauté until fragrant
3. Add pumpkin puree to pot and sauté mixture, 5 min.
4. Add wine and cook on medium high for 3-5 minutes until reduced by half.
5. Add stock, kale and cheese rind, bring to boil then simmer for 45 min- 1hr, until pumpkin is cooked and kale is tender, stirring occasionally.
6. Salt and pepper to taste and stir in butter before serving

Variations:

1. For a completely pureed soup, use an immersion blender (one my favorite kitchen tools)or process in traditional blender or food processor; just be sure to remove cheese rind before blending.
2. Add cannellini beans for extra protein.
3. If soup is too thick, stir in additional stock.  If soup is too thin, increase heat and reduce until thick enough.

Enjoy!
MJM

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STOCK TIPS

SAVE THE BONES. FREEZE THE SCRAPS.

Take those leafy celery tops and tough ends, carrot nubs, onion skins, garlic peels, potato skins, mushroom remnants, turnip bottoms (you get the point) and toss them in the freezer. Roasted chicken, bone–in ribeye, baked ham, shrimp or lobster dinner? Save the bones; keep the shells.

If you ever buy vegetables or meat or shellfish on a regular basis, you could always have the basis for a stock. Place these leftovers in freezer bags until you’re ready to make your stock. No need to defrost, just add to a pot and let the party begin.

BASIC MEAT STOCK

1. Place your bones in a deep stock pot or 8 quart dutch oven.
2. Add vegetable scraps. This isn’t a science. You may add more or less depending on what you happen to have in the freezer or fridge at the time.
3. Fill pot with enough water to cover bones and vegetables.
4. Bring to a boil and skim the foam until it subsides
5. Lower heat to simmer and let cook down, uncovered, 4-6 hrs
6. As liquid boils off, add more water to keep bones and vegetables covered
7. After 4 hours (or until you decide the stock tastes flavorful enough to you), strain the stock into another pot or bowl using a chinois (aka, fine mesh sieve) or a strainer with multiple layers of cheesecloth.
8. Discard solids. You’re here for the stock, nothing more.
9. Let stock cool overnight and carefully scrape (some or all) hardened fat off the top.
10. Stock is now ready to use to freeze.

SHELLFISH STOCK

Follow same steps 1-8 above.

Stock will be ready to use or freeze after cooking is complete. There’s no need to refrigerate since there won’t be the same layer of fat to remove when making meat stock.

  

VEGETABLE STOCK

Combo of vegetables: carrots, celery, onions (all types), garlic, shallots, leek greens, turnips, potatoes/sliced or just the skins, mushrooms/tops and stems.

1. Add all veggies to deep stock pot or dutch oven cover with water
2. Bring to boil and simmer uncovered, 4-6 hours
3. As liquid boils off, add more water to keep vegetables covered
4. After 4 hours (or until you decide the stock tastes flavorful enough to you), strain the stock into another pot or bowl using a chinois (aka, fine mesh sieve) or a strainer with multiple layers of cheesecloth.
5. Discard solids. No, you’re not going to use these lifeless vegetables for anything else.
6. Stock is ready to use or freeze.

VARIATIONS: Add sliced ginger or galangal root for Asian flavors, add peppercorns or red pepper flake for a spicy stock

AVOID: veggies like broccoli, rapini (broccoli rabe) and asparagus are pungent and will likely dominate your stock (unless you’re making a soup with these as the main ingredient, avoid throwing these in the mix).

FREEZER STORAGE: Portion stock in gallon freezer bags and stack to save space or fill ice cube trays for an easy addition to sauces

In my opinion, 6 hours is the magic number, but spend the time you have. It’s worth it. The more you cook down your bones, shells and vegetable scraps, the more flavorful your stock will be.

Finally, to best control the seasoning in your final use of the stock, wait to salt until adding it to soups, stews or sauces.

Make it how you like it and it will always be better then anything you can buy.

Enjoy.

MJM

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DRINK IT

Bruised berries?  Leftover lemons?  Limp cucumbers?  Can’t figure out what to do with all that mint or ginger root you bought for that one recipe?  Ok, no more questions...

Slice them, tear them, crush them and throw them in a pitcher of water to break the hydration monotony.

Infusions of the moment:

Strawberries and lemon (fresh or frozen berries)

Cucumber and mint

Ginger and orange

          Slice ginger into rounds and (carefully) bruise with            bottom of knife handle

Add sparkling water or brewed green tea, too.  Other berries would also work, but strawberries seem to provide the best flavor. 

Off course, any of these would make fantastic martinis or mixed drinks.  Vodka, gin, rum…Sweeten with agave and stick to sparkling water in lieu of junk drink mixers and diet soda. 

I’m pretty sure you can figure out the proportions that work for you.  Practice makes perfect.


Enjoy!
MJM

DESTINATION MARINATION

Put down the Worcestershire and step away from the garlic powder. 

Try something new.  If you say no to meat, substitute tofu, tempeh or your vegetable of choice, just increase marinade time to impart the most flavor. 

CITRUS HERB MARINADE

1 ½ - 2 lbs chicken or pork

2-3 cloves fresh garlic, smashed

2 tsp fresh thyme or 1 tsp dried thyme

3 whole sprigs fresh rosemary (best to not sub dried rosemary, ever.)

Zest from one small lemon

1-2 tbsp fresh lemon juice

1 tsp salt

¼ cup olive oil

Add all ingredients to large sealable plastic bag (i.e. Ziploc). Taste marinade and adjust seasonings if need be.  Make sure meat is well covered and refrigerate at least 30 minutes and up to 2 hrs.  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

COOKING PREPARATION:

Marinated meat

½ cup chicken stock

½ cup dry white wine- sauvignon blanc or pinot grigio (optional)

1. Heat skillet or frying pan to medium high and add 1-2 tbsp olive oil

2. Add chicken to pan and sear for 2 minutes or until bottom is lightly browned, reserve smashed garlic, rosemary sprigs and remaining marinade.

3. Turn over and cook second side another two minutes.

4. Add garlic and sauté until lightly browned.

5. Add remaining marinade, rosemary and wine (if using) and raise heat until wine reduces.  Once wine reduces, add stock, lower heat to simmer and cover.

6. Cook chicken until internal temperature reaches 165 degrees F or until juices run completely clear. Cook pork until internal temperature reaches 145-150 degrees F.  Juices may be lightly pink.  Check liquid in pan as you’re cooking and replace ½ cup at a time if the liquid cooks off.

7. Season with salt and pepper to taste and add a few slices of lemon before serving

QUICK TIP:

Zest is the best way to impart citrus flavor since all the essential oils from the fruit are contained in the skin.  Oranges and lemons are ideal for chicken, pork and fish dishes.  Just be sure to grate only the zest and not the white pith.  Pith equals bitterness.  Not what you’re going for. 

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SIMPLY SMOKEY MARINADE

 

1 ½ - 2 lbs chicken or pork

1 cup buttermilk

1 tbsp smoked paprika

1 tsp salt

Whisk together buttermilk, paprika and salt.  Taste marinade and adjust seasonings if need be. Add all ingredients to large sealable plastic bag (i.e. Ziploc).  Make sure meat is well covered and refrigerate at least 30 minutes and up to 2 hrs.  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

COOKING PREPARATION:

Marinated meat

½ cup chicken stock

½ cup dry white wine- sauvignon blanc or pinot grigio (optional)

1. Heat skillet or frying pan to medium high and add 1-2 tbsp olive oil

2. Blot chicken with paper towel so it’s not dripping wet and set aside

3. Add chicken to hot pan and sear for 2 minutes or until bottom is lightly browned

4. Turn over and cook second side another two minutes.

5. Add wine (if using) and raise heat until wine reduces.  Once wine reduces, add stock, lower heat to simmer and cover.

6. Cook chicken until internal temperature reaches 165 degrees F or until juices run completely clear. Cook pork until internal temperature reaches 145-150 degrees F.  Juices may be lightly pink. Check liquid in pan as you’re cooking and replace ½ cup at a time if the liquid cooks off.

7. Season with more paprika, salt and pepper to taste.

QUICK TIP:

Smoked paprika is available at most grocery stores, especially in the bulk spice aisle.  Be aware that some smoked paprika is super spicy, so use sparingly if you’re not into that.

 If smoked paprika isn’t available to you, try to find liquid smoke or smoked hot sauce as a substitute.  You can usually find this in the same aisle as bottled barbeque sauces.  Just pick one with the least amount of ingredients/preservatives and add 1 tsp at a time until since this stuff is potent.   

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SPICED UP MARINADE

2 pounds boneless beef sirloin, flank or pork (1 ½ -2 inches thick)

3 cloves garlic

2 tsp smoked paprika

1 tsp ground turmeric

1 tsp ground cumin

½ tsp cayenne

1 tsp salt

1/3 cup red wine vinegar

1/2 cup olive oil

In the food processor bowl fitted with standard blade or blender, puree garlic, paprika, turmeric, cumin, cayenne, salt, vinegar and olive oil. Taste marinade and adjust seasonings if need be.  Add marinade to meat and coat evenly in sealable bag (i.e. Ziploc) and refrigerate at least 2-4 hours  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

This recipe works well with this particular cut of beef since it tends to be a bit tougher than tenderloin cut (filet mignon).  Be sure not to marinate much longer than a few hours since we’re using vinegar, which is very acidic.  Acids will break down the tough tendons, which is a great method for tenderizing the meat.  But, too much time in the acid can cause the meat to break down too much and result in mushy meat.  If you want to marinate the meat overnight, reduce the amount of acid to 2 tbsp or so to be on the safe side.  This marinade can be used for chicken, but limit the marinade time to 30 min – 1hr.  

COOKING PREPARATION:

1. Heat grill to medium

2. Grill meat 3-4 minutes per side until internal temperature reaches 125-130 degrees F. (rare-medium rare)

3. Tent meat with foil (don’t cover tightly!) Let meat rest for 10-15 minutes before slicing so that all the juices can redistribute inside the meat. 

If you slice too soon, all the juice will end up on your cutting board and the meat will dry out fast.  Be patient.  It’s worth it.

QUICK TIP:

Most recipes will give you an estimated cooking time, but conditions will always vary.  All ovens and grills are not made equal and cuts of meat may be larger to smaller then what a recipe calls indicates.  For accurate preparation, always cook meat based on internal temperature and use the clock as a guide.

Enjoy!
MJM

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