First Foodie Email 2014

I've done a few tasty things already this year, but here's the first worth mentioning. This one was actually Kara's suggestion...

Garam Masala Crusted Halibut with Crispy Poached Eggs and Sauteed Mushrooms, Corn and Edamame

There are basically four parts to this- a bed of edamame and corn cooked with cumin seeds and rosemary is topped with oyster and shiitake mushrooms sautéed in clarified butter with mustard seeds, then panfried halibut crusted in garam masala follows, and this is all topped by a poached egg that has been breaded with panko and fried, so when you cut into it, the yolk runs all over.

I served it with a small side of basmati rice pilaf flavored with onions, green cardamom, cinnamon, and cloves.

This was an exotic experiment using fun techniques. We both agreed it's an acquired taste combination, but consider it a success. If nothing else, the fried poached egg could go on almost ANYTHING and make it yummy.

Italian Burger

Saw this on Food Network and had to try it. Giada calls it a "gourmet diner burger," but I see nothing diner about it, it's really an Italian spin on burger and fries.

It's the rest of my home-ground brisket blend burger with pickled zucchini, tomatoes, roasted garlic and oregano mayo, topped with a crispy Parmesan "frico"- basically a Parmesan wafer, all on a ciabatta bun. All homemade but the bread. The picture is before I mashed it all down and got sloppy with it. That's a full size plate, by the way, and a 1/3 lb burger.

It's served here with crispy breaded eggplant "fries" with basil infused "ketchup" that is essentially tangy marinara. Almost like eggplant Parmesan, but served as finger food (there's Parm in the breading).

Quite a bit of work, but it was really good.

 

 

French Pot Roast

No wonder the French remain generally thin. Their food is so incredibly rich and delicious you only need two bites to feel like you're going to pop. I even made a French dessert.

French Pot Roast - Chuck roast seared in bacon fat, then slowly braised in a red wine reduction with pearl onions, carrots, mushrooms, and fresh herbs. Thickened the au jus with gelatin and reduced further for gravy.

Boiled New Potatoes with Butter & Chives

Roasted Green Beans with Dijon/Maple Glaze - Made this one a while back. One of my new go-tos for green beans. Roasting is a great way to cook them.

Blueberry Crumble - Blueberries macerated in orange juice topped with oatmeal and almonds ground in a spice grinder, then baked in a small ramekin.

Believe it or not, especially given portions, it's not as artery-clogging as it sounds and is loaded with great, fresh ingredients. Amazing meal, plenty of leftovers, and lots of fun cooking. Including resting (before and after), the roast takes four hours, but with all the prep and the sides, plus timing them together, I pretty much wound up cooking the whole time.

Worth it.

 

 

Fall Pizza

Kara requested pizza tonight, and the way I top hers is delicious, but not unusual, and I usually want to try something adventurous with mine.

One of my first LA friends, Kristy, married and moved to Maine several years ago. She left her film plans behind and embraced her husband's idea of opening an "artisanal pizza and craft beer" restaurant. I asked her for a pizza idea, and her husband gave me a rough recipe.

As their menu describes it:

Acorn Squash Pizza

acorn squash purée (brown sugar & spices), goat cheese, mozzarella blend, prosciutto & toasted pecans

The squash purée serves as the sauce. I've never had theirs, but mine came together fabulously. My pecans were from the lawn of Kara's aunt in Mississippi. Prosciutto and chunks of goat cheese made it spring to life. And always on homemade pizza dough. Fantastic pizza idea.

In case you're ever in Ogunquit, ME or Portsmouth, NH, here's their restaurant: Cornerstone Artisanal Pizza and Craft Beer

 

Labor Day Foods 2013

I love surf 'n' turf, but I wanted something that better reflected the traditional holiday fare than filet mignon and lobster (and way less expensive).

Animal Style Slider, Grilled Jumbo Shrimp, and Grilled Steak Fries

The shrimp and potatoes are great and all- properly grilled with nice seasoning, etc, but the burger is a true triumph for me. I LOVE LOVE LOVE In N Out's animal style burger and have been trying for years to do it at home, and I finally got it.

I've followed every copy cat recipe out there and finally found one that got it right, and then I blended it with some other twists just for fun, including making my own ground beef at home from sirloin steak tips and beef short ribs. Kara stopped me from making my own buns because she wanted me out of the kitchen a little, too.

I know this doesn't look exactly like a double double animal style because I miniaturized it, but trust this connoisseur, it tastes 100% spot on.

Enchiladas

I really wanted to cook on my birthday, but I didn't want to be exhausted. So I cooked the day before. All completely from scratch...

Chicken Enchiladas with Tomatillo Sauce- full of tart tomatillo flavor with just enough heat and cheesiness

Refried Beans- cooked in a hint of bacon fat with pasillo peppers and onions

Mexican Brown Rice- fresh tomatoes and spices, reduced and added to toasted rice and slowly simmered in the oven

I doubt I'll over-extend myself to do all these from scratch again at the same time, but the enchiladas are definitely on our list and I have a new appreciation for the sides.

TIP- I used to hate reheated rice or beans, but have found that anything that that tends to dry out in the microwave, if you cover it with a damp paper towel when reheating, it brings it right back to life. ;-)

It's tricky to make sloppy dishes that you are actually going to eat look good in pictures, but I took a stab...

 

 

Cookin' en Amérique

Not that I thought you guys were chomping at the bit for a food email from me, but it's been a while. I spent a week cooking the kind of dishes that take several hours to prepare while Jonathan was here (meatball assortments (Buffalo chicken is still the fave), braised lamb shanks, duck and brie pizza, paella, etc), and once Kara got home, we grilled a beer can chicken and made awesome oven-fried chimichangas with the leftovers.

One of Kara's favorite meals while in Paris was French Onion Soup (I've read that it's the only truly Parisian dish in French cuisine). I found a recipe in Cook's Illustrated that had me thinly slicing 5 lbs of onions (thank you, onion goggles!), roasting them for a couple hours, and then standing over the stove, deglazing the pan with sherry and various stocks for another hour. After even more stirring and simmering, I put it up in the fridge for a day or so before serving with broiled Gruyère-topped baguette slices. The soup was terrific and the house smelled amazing for DAYS. Vive la France!