Brussels Sprouts with Pancetta and Garlic January 3, 2008

They are so good they’ve been devoured!
This recipe is very simple and a crowd pleaser every time.

 

Brussels Sprouts with Pancetta and Garlic
(photo by Maddy Miller)

Serves 12

Ingredients:

• 6 pints Brussels sprouts, cleaned, trimmed and halved
• ½ pound thick sliced Pancetta, chopped
• 10 garlic cloves sliced into slivers
• ¼ cup olive oil
• 1 can chicken stock
• Salt and pepper to taste

Equipment:

• Large skillet
• Medium sized roasting pan
• Tin foil

Preheat oven to 350. Sauté Pancetta in a skillet over medium heat for 3 minutes. Add the garlic and cook for another minute. Add Brussels spouts, olive oil, and salt and pepper and toss to incorporate. Transfer the spouts to a high-rimmed roasting pan. Pour in chicken stock. Bake covered with tin foil for one hour or until spouts are tender. Carefully toss spouts and continue to roast uncovered for an additional half hour to brown the sprouts.

Sprouts on their way into the oven
(photo by Gideon Oliver)

 

Chocolate (Pound) Bundt Cake December 27, 2007

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Ingredients:

Cake: 

• 2 1/2 cups all-purpose flour 
• 3/4 cup Dutch processed cocoa powder 
• 1/2 teaspoon salt 
• 8 large eggs, at room temperature 
• 2 egg large yolks, at room temperature 
• 1 tablespoon pure vanilla extract 
• 12 ounces unsalted butter (3 sticks), room temperature 
• 2 1/2 cups sugar 
• 6 ounces bittersweet chocolate, roughly chopped

    Chocolate Glaze: 


• 6 ounces bittersweet or semisweet chocolate, finely chopped 

• 8 tablespoons unsalted butter (1 stick) 

• 1 tablespoon honey

      Equipment: 10 cup bundt pan

    Recipe:

1. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
2. Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, and vanilla together into a bowl and set aside. 

3. In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
4. Adjust the mixer’s speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
5. Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chopped chocolate by hand. Take care not to over mix the batter. 
6. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. 


7. Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. 
8. Glaze just before serving. 

    For the glaze: 

1. Put all the ingredients in a microwave safe bowl or glass measuring cup. 
2. Melt at 50 percent power in the microwave until soft, about 1 minute, 30 seconds at a time. 
3. Stir, and continue heat until completely melted, about 1 minute more. 
4. Remove from the microwave and whisk until fully combined, smooth and glossy. 
5. While warm, pour glaze over cooled cake. Let the glaze drip down the sides of the cake, do not spread. 

Desert! December 27, 2007

 

 

 

The Table December 27, 2007

 

 

 

Pernil December 27, 2007

This is a pork shoulder roast that we buy marinated from an incredible market called Los Paisanos (162 Smith Street, Brooklyn NY 11201 -718.855.2641). Margie told us how to find the place, and the distinguishing characteristic she told us to look for was a window full of marinating Pernils, which sounded hard to believe, but it was true! (we will update with photos). After we bought it, we called back the next day to get cooking instructions, they are as follows:

• 1″ water in roasting pan
• put Pernil in skin up
• set oven to 375 degrees
• cook 3.5-4 hr, baste every 30 minutes

 

Appetizers! December 27, 2007

Salmon Chip on the left and Stewed Tomatoes with Ricotta on the right

STEWED TOMATOES WITH RICOTTA

Ingredients:

2 Pints grape tomatoes, left whole

10 Cloves Garlic, thinly sliced

2 tbs fresh rosemary, coarsely chopped

1/3 cup plus 2 tbs olive oil

1/2 tsp hot pepper flakes

1 tsp Kosher salt (or to taste)

1 pint fresh ricotta cheese

2 fresh baguettes sliced into 1/2 inch rounds

Recipe:

This is everyone’s favorite appetizer and it couldn’t be easier to prepare.

1. Heat 2 tbs olive oil in a large skillet over medium heat. Add garlic, rosemary and hot pepper flakes to the oil and cook 1-2 minutes until fragrant, not brown.

2. Add the tomatoes to the pan and cook stirring regularly until tomatoes have cooked down to a sauce, about 20 minutes. The tomatoes that are still whole can be mashed with a wooden spoon (careful, tomatoes splatter).

3. Add salt and 1/3 cup olive oil. Cook for 5 minutes more. Transfer to a bowl and let the tomato mixture thoroughly cool.

4. Spoon the ricotta into the center of a shallow serving bowl so it is heaped in the middle leaving a well all around. Spoon the cooled tomato mixture around the ricotta and serve with fresh baguettes.

This dish can be made a day in advance.

SALMON CHIP WITH GARLIC HORSERADISH CREAM

This recipe is adapted from a recipe Emily and Sarah found in a magazine while waiting on the checkout line at Lowe’s Home Improvement. It is simple to prepare and a crowd pleaser.

Ingredients:

1 pint sour cream (full fat preferred)

1 tbs jarred horseradish

1 head roasted garlic (instructions follow)

Salt and fresh ground pepper to taste

1 bag plain kettle cooked potato chips

1/2 smoked salmon cut into 1/2 inch by 1 inch strips

Olive oil

Tin foil

Recipe:

1. Preheat the oven to 350. Cut of the very top of a head of garlic to reveal the tips of most of the garlic gloves. rub the outside of the head with olive oil and wrap the head in tin foil. Roast in the over for 45 minutes to an hour. Let garlic cool to room temperature. Remove the meat of the cloves wit a small spoon and set aside.

2. In a small mixing bowl combing the sour cream, horseradish, garlic, salt and pepper.

3. Place a dollop of the cream mixture on each chip followed by a strip of salmon and top with fresh ground pepper. Continue until you have created a plater of salmon chips.

Fritz and Gergen Family Stolen December 27, 2007

This is a family tradition that I have eaten every Christmas season for as long as I can remember. It’s a delicious desert, or snack with coffee. It also is an excellent breakfast, sliced, toasted and spread with melting butter. Though our friend Martina from Berlin told us that toasting it was not German at all. She loved it by the way, she couldn’t quit eating it after our Holiday feast.

Fritz/Gergen German Stollen

Nana (Barbara Fritz) & Grandma (Rita) Gergen
1 ½ cup milk¼ # butter¼ c luke warm water1 pkg. Yeast½ c sugar4 ½ c flour2 eggs¼ t salt1 c raisins¾ c currants (we used dried cranberries)¾ c mixed candied fruit (we omitted these)½ c chopped nuts (we used pecans)

1. Scald milk (heat until it forms a scum but don’t boil) cool with butter. Dissolve yeast in warm water – add to luke warm butter and milk mixture, add sugar and 2 ¼ c flour.Beat until bubbles rise to surface. Add eggs, salt, and fruit & nut mixture.
2. Add remainder of flour and form into a ball – cover bowl with towel and place inn a warm place, let rise in mixing bowl until double in bulkForm into 2 or 3 loaves. Put each loaf on a baking tray with parchment paper. Cover with towel & let rise again, about another 1 – 1.5 hours. Brush with egg white and bake at 300 degrees for 40-45 minutes or until golden brown.
3. Remove from oven and cool on baking rack.

   Icing:

1. Combine luke warm water and confectioners sugar until just liquid enough to pour over loaf.

Smoked Turkey Breast December 27, 2007

     This is a variation on a the whole smoked Turkey, based on a recipe from Cooks Illustrated.

TURKEY ON THE GRILL

     Turkey and brine

• 2 cups salt
• 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tail piece discardedSpice rub
• 1 1/2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon whole allspice
• 2 teaspoons mustard seed
• 1/2 teaspoon whole cloves
• 3 tablespoons sweet paprika
• 2 tablespoons ground ginger
• 1 tablespoon dried thyme
• 1 teaspoon ground cayenne
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons vegetable oil

1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 35 degrees) 4 to 6 hours.
2. Meanwhile, toast coriander, cumin, allspice, mustard, and cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind mixture to fine powder in dedicated coffee grinder, spice grinder, or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, cardamom, cinnamon, and nutmeg; cover with plastic wrap, and set aside.
3. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1 tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected on baking sheet; set turkey on baking sheet. Carefully separate skin from breast meat and rub oil-spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back; and ends of drumsticks together. Set turkey on wire rack, set wire rack on baking sheet and refrigerate, uncovered, 6 to 24 hours.
4. Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Meanwhile, place 3 cups mesquite or hickory wood chips in center of 18-inch square heavy-duty aluminum foil; fold in sides to make a packet, then turn packet over and use fork to tear about 6 large holes in packet. Empty coals into grill and pile to one half of grill, creating a triple layer of briquettes. Place wood chip packet on coals, position grill grate over coals, and open bottom vents halfway. Spray V-rack with nonstick cooking spray and set turkey breast-side down on V-rack; set V-rack with turkey over cool side of grill. Open grill lid vent halfway and cover, positioning vent over turkey; grill-roast 1 hour.
5. Remove grill lid. Working quickly and using potholders, transfer V-rack with turkey to rimmed baking sheet. Remove grill grate; using tongs, move wood chip packet aside and add 12 new briquettes to coals. Replace wood chip packet and grill grate. Using large wads paper toweling, rotate turkey breast-side up and return V-rack with turkey to grill so that leg and wing that were facing coals are now facing away. Cover and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 1 to 1 1/4 hours longer. Remove turkey from grill, let rest 20 to 30 minutes; carve and serve.

FOR BREAST ONLY: Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 160 degrees F. When Breast reaches temperature, remove from grill, wrap inn foil and then place wrapped breast in a paper bag and let rest for at least 1 hour.

Toasting the seeds for the rub.

Rub turkey with spice rub. Let stand for at least 1 hour.

Or wrap and refrigerate up to 24 hours.

The breast after it came out of the cooking chamber,

before wrapping in foil to rest.