Although there hasn't been much Summer weather in San Francisco, I haven't let it stop me from making scrumptious sorbets. I've experimented with berries since May, so it was time to give blackberries a chance as a sorbet. I kept the recipe really simple since the berries are in season and barely need any sugar to sweeten them. If you didn't want to spend the money on fresh blackberries, frozen would work just as well. For any sorbet, it's important to taste test; you don't want to add too much simple syrup. The end result is incredibly refreshing. If you want to cool down from a sultry Summer day, keep reading for the recipe.
Posts for August 23rd 2010
From Food & Wine
Oaxacan Turkey Burgers With Chipotle Salsa
1 1/2 pounds ground turkey, at room temperature
3 tablespoons finely chopped cilantro
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon pure ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground cinnamon
Vegetable oil, for brushing
4 English muffins, toasted
1/2 ripe Hass avocado, sliced
3 tablespoons toasted shelled pumpkin seeds (pepitas)
Chipotle Salsa, recipe below
- In a large bowl, lightly knead the turkey with the cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon. Shape the meat into 4 patties about 3/4 inch thick and set them on a plate lined with plastic wrap.
- Light a grill. When the fire is medium hot, brush the burgers and the grate lightly with oil. Grill the burgers for 13 minutes, turning once, for medium meat.
- Set the burgers on the muffins; top with the avocado, pumpkin seeds and Chipotle Salsa. Close the muffins and serve with the remaining salsa.
5 large garlic cloves
6 small tomatillos, husked
4 plum tomatoes
1/4 large onion
1 to 3 canned chipotle chiles in adobo, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
3 tablespoons chopped cilantro
1/2 teaspoon sugar
- Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool.
- Transfer to a food processor and pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse until combined. Season with salt and serve.
Makes 2 cups.
Make Ahead: The salsa can be refrigerated for up to 2 days.
From Giada De Laurentiis
Tilapia Fish Tacos With Arugula
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
3 tablespoons olive oil, plus more for drizzling
3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 cups coarsely chopped baby arugula
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
1/2 cup creme fraiche
1 tablespoon wasabi powder*
1/4 teaspoon kosher salt
- For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
- For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
- For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
- For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
- To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
*Can be found in Asian markets.
From Emeril Lagasse
1/2 pound fresh poblano or Anaheim chiles
2 tablespoons vegetable oil
1 cup chopped white onion
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 large tomato, peeled, seeded, and diced
1 cup milk or cream
1 1/2 cups grated cheddar cheese
1 cup grated pepper jack cheese
Coarse salt and freshly ground pepper
- Place chiles directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
- Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs; coarsely chop and set aside.
- Heat oil in a large saucepan over medium heat. Add onion and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Add tomatoes and chopped chiles; cook for 1 minute. Slowly add milk or cream and cook, stirring, until thickened, 3 to 4 minutes. Add cheeses and cook, stirring, until melted and well combined.
- Remove from heat and season with salt and pepper; serve immediately with chips, over nachos, or stirred into chili.
If you're a fan of the Food Network but haven't been watching The Cooking Channel this Summer, there's a good chance that you'll change your mind come September. Its star-studded Fall lineup includes new original programs from Food Network vets Rachael Ray, Bobby Flay, and Kelsey Nixon, among others.
Rachael Ray's Week in a Day, which premieres Sept. 25, will be the media mogul's first food-focused show in nine years. It'll feature cooking a week's meals, from scratch, all in one day. Bobby Flay's Saturday show now has a tech-savvy name, Brunch @ Bobby's, and a focus on sweet and savory recipes, including some of his family favorites. The program, which is filmed in his Hamptons kitchen, will premiere Oct. 16.
The Cooking Channel is also giving former Next Food Network Star cheftestants Kelsey Nixon and Jeffrey Saad another shot at the small screen. Nixon's new show, Kelsey's Essentials, is all about basic kitchen techniques, while Saad is set to host the tentatively titled United Tastes of America. His show will explore the history, science, and cultural impact of iconic foods like burgers and pizza.
Also in the pipeline? The Minimalist, based on the food column of New York Times writer Mark Bittman; My Life in Food, a portrait of lives transformed by food, produced by Al Roker; and Bitchin' Kitchen, a cooking show based on one comedienne's witty web series. Which shows do you think you'll catch?
Jen Biesty may have taken top prize at last week's SF Chefs Top Chef Happy Hour, but on my judges' scorecard, chef Ryan Scott came in a close second. The charismatic chef showed he's got skills behind the bar with his update on that classic girly drink known as the Lemon Drop.
Despite his use of brown sugar simple syrup, Scott's version of the Lemon Drop was more tart than the standard — not a bad thing for a drink with a cloying reputation. My favorite tweak was his version of the cocktail's sugared rim garnish, which employed honey, crushed lemon candy, and sea salt for a pluckier finish. For a more playful take on the traditional tipple, read more.
Before huevos rancheros, egg-topped pizzas (like the one pictured here from San Francisco's Rigolo Café) were my brunch dish of the moment. Although salad-topped pizzas were never my thing, there's something sensational about the way an over-easy fried egg adds body to a charred, thin-crust pizza. My guy, however, begs to differ. He maintains that eggs "simply don't belong on a pizza." What do you think?
The other day when I was cooking with a friend, she reached for the Dijon mustard. Since mustard is my favorite condiment, I use it often. This jar was almost empty except for about a tablespoon of mustard that was spread on the sides. "Save this. The next time you want Dijon vinaigrette, just make it in this jar," my friend said, placing the mustard back in the fridge. Genius! I love the idea of employing every last bit of the mustard and definitely plan on making the vinaigrette in the mustard container.
Do you have a no-brainer cooking tip? Share with us below!
From Ryan Scott
Ryan Scott's Lemon Drop
- Coat the rim of a martini glass with honey, then dip into the crushed candy and sea salt mixture. Chill glass.
- Combine simple syrup, vodka, and lemon juice in a cocktail shaker with ice; shake vigorously.
- Strain into a martini glass, and garnish with honeycomb, if desired.
Makes 1 cocktail.