Serves 4 but can be easily doubled. Ingredients: Canola or grapeseed oil 1 3/4cup water 1T agar agar flakes (or 1/2T agar agar powder, which actually works better and is easier to find) 1 lb carrots, cut into large slices, … Continue reading
Adapted from “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis, via Chow.com… WARNING: This is not a come-home-at-7-have-food-on-the-table-at-7:30-meal… INGREDIENTS 1t whole coriander seeds 1t whole cumin seeds 3oz dried CA or NM red chiles (original … Continue reading
Adapted from Grant Achatz’ version in Food & Wine. This is a great dish for kids, because it’s both simple and crazy at the very end…perfect. Do it in order, so that the cauliflower, potatoes and kale finish right … Continue reading
Serves 6
1 cup buttermilk
2 cups eggnog (regular, not the “light” variety. I mean really, why bother?)
1 T unflavored gelatine
Place 1/4c buttermilk and the gelatine in a small saucepan and stir over low heat to dissolve the gelatine slowly. Remove from heat.
In another saucepan place remaining buttermilk and eggnog and bring to a boil, being careful not to let it boil over. Reduce heat and simmer 5 minutes. Remove from heat and whisk in gelatine mixture. Strain into a glass measuring bowl with a pour spout (or something similar) and allow to cool a bit. Pour into lightly greased (Pam works fine) ramekins and refrigerate until set, approximately 3 hours.
When ready to serve, run a knife around the edge and invert panna cotta into your hand and then onto a plate. Serve alone or with caramelized sugar (see below), preserves, caramel sauce, rum sauce, caramel sauce with rum, preserves with rum, nutmeg, nutmeg with rum…you get the picture.
* Caramelized sugar: Heat 1 cup sugar with about 1/8 cup water, swirling the saucepan rather than stirring. Use a pastry brush dipped in water to constantly wash down the sides to prevent crystallization. Allow sugar to heat slowly, but watch it carefully — it’s a fine line between golden caramel and dark brown garbage (reminds me of a YouTube video I once saw where this girl pretending to be an expert was “teaching” how to make caramelized sugar decorations, but her caramel was the color of dark chocolate, totally burned; to people’s comments about her burned sugar she simply replied “it’s a dark, rich caramel” rather than admitting she blew it and was just too lazy to do it over. Face it. If you can’t easily see through your caramel to the bottom of your pot, you burned it. It’s just a cup of sugar. Do it over.)
Anyway, heat your caramel and then let it cool a bit. Take a spoonful and drizzle a long line across either a piece of parchment paper or a silpat mat. If it beads rather than creates a smooth, continuous stream, it’s too hot. Wait until it works, and then do it again — you can always reheat the saucepan if it cools too much. Make long lines in both directions, creating a crosshatch pattern…or make squiggles…whatever. Avoid huge pools of caramel…long pieces taste the same and look way cooler. Allow to cool, break into pieces, and garnish your panna cotta. Do not try to make the caramel more than a few hours ahead of time, as it tends to soften and absorb the moisture in the air.
Serves 6 (can be doubled and tripled. Yes, and from experience, we know it can also be quadrupled…) INGREDIENTS: Carrot Souffle 1 lb. carrots (cooked & crushed) 1/2 cup butter 3 eggs 1/4 cup sugar 3 Tbsp Flour 1 tsp … Continue reading
Serves 6 1 stalk Brussels sprouts (about 2 quarts) 1 lb bacon ends and pieces, preferably peppered (or 1 lb regular bacon) 1/2c white wine or sherry 1/4c-1/2c whole grain dijon mustard (or regular dijon…just not the nasty bright yellow … Continue reading
Serves 6 1 baguette, cut into 1″ cubes 1 or 2 pumpkins, depending on size; either 1 large 8lb pumpkin, or 2 smaller 4-5 pound pumpkins approx 14oz swiss, emmenthaler, guyere, jack, etc. cheese; swiss or guyere are great, but jack is … Continue reading
Inspired by chef Ricardo Munoz Zurita’s recipe from Mexico City’s Azul Condesa. Serves 6 Ingredients FILLING 1c dried hibiscus flowers (available at Latin markets in the spice/chilies section) 2T olive oil 1c sherry or white wine 1 onion, sliced thin 2 … Continue reading
