Posts for March 23rd 2010
With my bounty, I made quick and simple vegetables marinated in Champagne vinegar and olive oil. I enjoyed them on their own and later discovered the slightly pickled vegetables are a great garnish in many other meals — the pattypan squash in a watercress and watermelon radish salad, and the carrots in a homemade burrito. Make this with whatever seasonal vegetables you've got on hand. For the recipe, read more.
4 sheets unsalted non-egg matzah
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup packed dark-brown sugar
1 (12-ounce) package semisweet chocolate chips (2 cups)
Coarse sea salt
- Preheat oven to 250 degrees.
- Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
- Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
- Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes.
- Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
- Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
- Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.
Makes 4 sheets.
- Desserts, Candy
- Wellesley, MA: Beyond Taste: A Critical Conversation About Food — March 23
- New York, NY: Wine & Wishes — March 24
- Chalmette, LA: Louisiana Crawfish Festival — March 25-28
- Lodi, CA: Lodi Grape Festival & Harvest Fair — March 26-27
- New Orleans, LA: New Orleans Road Food Festival — March 26-28
- Tampa Bay, FL: International Rum Festival — March 26-28
- Petaluma, CA: Artisan Cheese Festival — March 26-29
- Ocean Shores, WA: Razor Clam Festival — March 27
- San Francisco, CA: 13th Annual Rhone Rangers San Francisco — March 27-28
- New York, NY: James Beard Sunday Supper at Chelsea Market — March 28
6 (6-inch) unsalted matzos
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 tablespoons chopped fresh dill
2 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 red bell peppers, cut lengthwise into 1/4-inch-wide strips
1/4 cup extra-virgin olive oil
- Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.
- Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well.
- Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.
Serves 4 as a main dish or 8 as a side dish.
- Breakfast/Brunch, Eggs
5 matzos, broken into 2-inch pieces
2 large eggs
1/2 teaspoon salt
1/2 cup granulated sugar
1 Granny Smith apple, peeled and diced
1/2 cup raisins
1/4 teaspoon ground cinnamon
1/2 cup plus 2 tablespoons vegetable oil
Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)
- Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
- Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.
- Breakfast/Brunch, Eggs
I just bought a fancy new Moulinex bread maker, but of course cannot find the manual for it, so am attempting improvisation...I made a sunflower loaf from a mix last night and it turned out wonderfully (somehow!), but now I would like to get more creative. Anyone have some yummy inspirations for homemade bread in the machine?
Do you have a bread machine? What do you think Quindalina should make? Please fill us in below and don't hesitate to participate in the community!
1 20-oz. pkg. frozen french-fried sweet potatoes
2 8-oz. trimmed rib-eye steaks or boneless beef top steak, cut 1/2 inch thick
3 tsp. Cajun or blackening seasoning
1/4 cup mayonnaise
1 Tbsp. ketchup
1 tsp. molasses
2 ciabatta rolls, split and toasted
1 tomato, sliced
Sliced green onion (optional)
- Heat oven to 400 degrees F. Spread sweet potatoes in 15x10x1-inch baking pan. Season lightly with salt and pepper. Bake 18 to 20 minutes.
- Meanwhile, cut steaks in half crosswise. Coat both sides of steaks with 1-1/2 tsp. seasoning. Heat a cast-iron or heavy skillet over medium-high heat. Cook steaks in hot skillet for 3 to 5 minutes on each side.
- In a small bowl combine mayonnaise, ketchup, molasses and remaining seasoning.
- Place one steak on each roll half. Top with some of the sauce, tomato slice, and green onion. Serve remaining sauce with fries.
- Main Dishes, Sandwiches
- North American
6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
1 cup olive oil
1/2 cup Champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
- Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. If including pearl onions, pinch the onions on the root end until the skin slips right off; discard the skins.
- Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.
Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over all vegetables.
- Side Dishes, Vegetables
- North American