Posts for August 25th 2009
For graham crackers:
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
20 ounces bittersweet or milk chocolate bars, broken into 2-ounce pieces
- Make graham crackers: Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
- Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
- Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
- Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
- Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Crackers can be stored in an airtight container at room temperature up to 3 days.
- Make marshmallows: Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
- For s'mores: Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).
- Place a piece of chocolate on each of 10 graham crackers; set aside. Press each marshmallow onto the tip of a skewer. Cook marshmallows, turning occasionally, until toasted to desired doneness.
- Using a fork, push each marshmallow onto a chocolate-covered graham cracker. Sandwich with remaining graham crackers. Serve immediately.
- Desserts, Other
- North American
Recently the boy and I were watching an episode of Lidia's Italy in which she prepares a Neapolitan version of mac and cheese. Her recipe called for ditalini in lieu of macaroni, smoked provola instead of American or cheddar, and bacon, potatoes, and diced tomato. We sat there in captivation, practically smelling the sizzle of smoked bacon vaporizing in our living room.
We were so tantalized that we drove to the grocery store to make it immediately, with the notes I'd taken while watching the show as our guide. It tasted just as good as we'd hoped. Later, I got my hands on the book for the written recipe. Want it? Read more.
1⁄2 cup soy sauce
1⁄2 cup sugar
1-1 1⁄2" piece fresh ginger, peeled and sliced
2 cloves garlic, crushed and peeled
1 tbsp. bourbon
1 3 1⁄2-lb. chicken
- For the sauce, cook soy sauce and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in ginger, garlic, and bourbon and cook 30 minutes. Remove ginger and garlic. Pour sauce into a small mixing bowl.
- Preheat oven to 375°. Rinse chicken and pat dry. Tuck wings under the back and tie legs together with kitchen string for even cooking. Using a pastry brush, coat chicken with sauce both inside the cavity and on the outside.
- Place chicken in a baking pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker bird, baste more frequently.) Chicken is done when juice runs clear from a pierced leg. Allow chicken to rest 15 minutes before carving. Serve with long beans or other green vegetables, and garnish with lengths of scallion greens or garlic chives.
- Main Dishes, Poultry
- Other Asian
For the crispiest results, broil chicken pieces skin-side up.
1 3 1/2- to 4-pound chicken, cut into pieces
1/2 cup bottled teriyaki sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
- Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1/4 cup bottled teriyaki sauce, the salt and the pepper; turn to coat.
- Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.
Nutritional information per serving: Calories 788, Fat 42g, Saturated Fat 12g, Fiber 1g, Sugar 0g, Protein 55g
- Main Dishes, Poultry
- Other Asian
- Vail, CO: Taste of the Nation Vail — Aug. 27
- Dallas, TX: RCA Pit BBQ Education Event — Aug. 27
- Winterville, NC: Winterville Watermelon Festival — Aug. 27-29
- Gueydan, LA: Gueydan Duck Festival — Aug. 27-30
- Urbana, IL: Urbana Sweet Corn Festival — Aug. 28-29
- Barnesville, MN: Potato Days — Aug. 28-29
- Oakland, CA: Eat Real Festival — Aug. 28-30
- St. Joseph, MI: Epicurean Classic — Aug. 28-30
- Traverse City, MI: Traverse City Microbrew & Music Festival — Aug. 29
- Providence, RI: Savor Providence — Aug. 29
- Los Angeles, CA: Lean Times, Green Times — Aug. 29
- Wells, ME: Wells Chili Fest — Aug. 29
To see the rest, read more
3 pounds mussels
1 teaspoon extra-virgin olive oil
4 cloves garlic, finely chopped
6 ripe plum tomatoes, cored and coarsely chopped
1 cup dry white wine
2 teaspoons chopped fresh parsley
- To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the “beard” from each one. Set aside.
- Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes.
- Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
- Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.
- Main Dishes, Shellfish
1/2 cup extra-virgin olive oil
4 cloves garlic, smashed and grated
A generous handful flat-leaf parsley, finely chopped
8 sage leaves, finely chopped
8 sprigs thyme, leaves finely chopped
4 sprigs rosemary, leaves finely chopped
2 small or 1 large zucchini, halved crosswise and sliced lengthwise 1/2 inch thick
2 red bell peppers, quartered and seeded
1 eggplant, sliced lengthwise 2/3 inch thick (I leave on half the skin — I like the color and texture it gives the dish)
Salt and freshly ground pepper
1/2 pound ricotta salata cheese, sliced
4 thick slices crusty bread
1 cup pitted black olives, finely chopped
- Preheat an outdoor grill or a grill pan to medium-high. In a large bowl, combine the olive oil, garlic, parsley, sage, thyme and rosemary.
- Coat the zucchini and peppers with some of the oil mixture and set aside. Coat the eggplant with the remaining oil mixture. Season the vegetables liberally with salt and pepper.
- Grill the eggplant steaks, turning twice, for 10 minutes. Grill the peppers for 7 minutes and the zucchini for 5 minutes, turning each once. Divide the vegetables among dinner plates or arrange on a platter. Top with the cheese.
- Grill the bread and slather with the olives. Serve alongside the vegetables.
- Main Dishes, Other
1 6.5-ounce jar artichoke hearts, drained and chopped
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves
4 6-ounce boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon extra-virgin olive oil
kosher salt and pepper
2 beefsteak tomatoes, cut into bite-size pieces
1 shallot, thinly sliced
1 tablespoon red wine vinegar
8 baguette slices, toasted (optional)
- Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.
- Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket.
- Rub the chicken breasts with 1 teaspoon of the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
- Mix the tomatoes, shallot, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil and thyme in a large bowl.
- Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.
- Main Dishes, Poultry