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Fast & Easy Dinner: Potato and Leek Flat Bread With Greens

partysugar — Fri, 12 Dec 2008 09:15:30 -0800

Pizza dough is a great ingredient to have on hand. It can be used for so much more than the traditional tomato sauce and cheese pizza.

Take this recipe for example: the dough turns into flatbread when topped with a mixture of fresh thyme, leeks, and potatoes. A sprinkle of Gruyere provides a subtle richness. Serve with a green salad and a glass of red wine and let the weekend begin!

Want the recipe? Just read more.

Potato and Leek Flat Bread With Greens
From Real Simple

Ingredients

1 1-pound package refrigerated pizza dough
Cornmeal for the pan
2 small leeks (white and light green parts), halved and thinly sliced lengthwise
2 medium Red Bliss potatoes, thinly sliced
1 teaspoon fresh thyme
Kosher salt and pepper
3 tablespoons extra-virgin olive oil
1/4 cup (1 ounce) grated Gruyère
1 5-ounce package mixed greens

Directions

Heat oven to 450° F.
Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal and place the dough on top.
Combine the leeks, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons of the oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the Gruyère.
Bake until the crust is golden, about 20 minutes.
Slice into wedges and transfer to individual plates. Divide the greens among the plates. Sprinkle with 1/4 teaspoon salt and drizzle with the remaining oil.

Serves 4.

NUTRITION PER SERVING: CALORIES 568(29% from fat); FAT 18g (sat 5g); CHOLESTEROL 18mg; CARBOHYDRATE 86g; SODIUM 581mg; PROTEIN 18g; FIBER 7g; SUGAR 2g

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Exercise in Excess: The French Laundry Part 2

YumSugar — Thu, 21 Jun 2007 08:01:18 -0700

Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.

After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above). I ordered the snapper, while Jimmy ordered the mackerel. When our dishes arrived I was envious of his dish - the presentation was so gorgeous - however after tasting both of them, his fell a little flat and I was certain I picked the winning dish.

To see what's up next (and believe me, the best parts are next),read more

Once the fish was devoured, they presented us with a selection of fresh baked breads. There were some delicious choices, but my favorite was definitely the pretzel bread. [Note to self: get recipe for pretzel bread.]

With the bread out of the way, we moved on to the lobster course, or as the menu said: Lobster Tail "Pochée Au Beurre Doux" with Caramelized Cipollini Onions, Oregon Hazelnuts, Sunchoke Purée and Valrhona Chocolate-Coffee Emulsion. I believe this was my favorite part of the meal, as it was perfectly cooked and paired well with the sauce. Also, whenever anyone asks how my experience was, I immediately tell them about the lobster, so this must've been my favorite part.

After the lobster it was time for either All-Day Braised Kurobuta Pork Belly with Brentwood Corn, Applewood Smoked Bacon, Piquillo Peppers, Fava Beans and "Pimenton Jus" (shown right) or Devil's Gulch Ranch Rabbit Shoulder "Farci Au Ris De Veau" with Jacobsen's Farm La Ratte Potatoes, Lovage, Celery Branch and Apricot Mustard (aka fancy pants rabbit lollipop that my fellow diners wished they ordered instead).

Finally, rounding out the main course, and pushing out my waistline, was the "Chateaubriand" of Nature-Fed Veal with Morel Mushrooms, Green Asparagus, Veal Cheek "Pierogi" and Madeira Sauce. This might actually have been the highlight of the feast. However, at this point I had way too many glasses of wine and far too much brioche to fully enjoy it. In fact, I'm ashamed to say, I actually had to GIVE 1/3 of it to my fellow diners. I also couldn't down all the pierogi, which was a crying shame because they were delicious.

Now wipe up your drool, because after a little breather (seriously, I had to get up for a minute and catch my breath and appetite), we'll hit the cheese & dessert courses tomorrow - so be sure to come back!

Fast & Easy Dinner: Salad with Potato Apple Pancakes

partysugar — Thu, 31 Jan 2008 09:43:31 -0800

Ever since I made potato latkes, I've been seriously craving crisp flat potatoes. This recipe for a salad topped with potato and apple pancakes will definitely satiate my hunger. Endive and green leaf lettuce are tossed with a smooth sour cream dressing. Grated apples, potatoes, and onions are mixed with parsley and bread crumbs to make a flavorful and crunchy pancake. Take a look at the recipe when you read more.

Salad with Potato Pancakes
From Food and Wine magazine

1/3 cup sour cream
1/4 cup milk
2 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon wine vinegar
1 3/4 teaspoons salt
1 1/4 teaspoons fresh-ground black pepper
1 pound baking potatoes (about 2), peeled
3 tart apples, such as Granny Smith, cored
1 small onion
1/4 cup chopped fresh parsley
2 eggs, beaten to mix
1/2 cup dry bread crumbs
2 to 3 tablespoons cooking oil
1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1 small head red- or green-leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)

In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and set aside.
In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 21/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each.
Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200° oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tablespoons of the dressing and toss.
Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes.

Serves 4.

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Come Party With Me: Passover - Menu (1st Course)

partysugar — Fri, 30 Mar 2007 02:58:19 -0700

Passover, the Jewish religion's biggest food holiday starts this Monday night with the traditional Seder dinner. To aide you in your celebration I've come up with a wonderful menu based on the customary foods of the Seder. To start things off serve a few dishes that will please guests with their accordance to the traditions of Passover and their flavor packed deliciousness. Matzo, the cracker like flat-bread is incorporated into a classic soup, the haroset's sweetness mirrors the sweetness of freedom, and the maror - or bitter herbs that represent the sorrow of slavery - is seen in the green horseradish sauce that is paired with the fish cakes (gefilte fish). For the recipes, read more

Matzo Ball Soup
From Bob Spiegel

4 Tablespoons schmaltz (chicken fat)
1 whole chicken (about 4 pounds), cut up [in 8 pieces]
10 cups mineral or filtered water
1 large Spanish onion, chopped
2 celery stalks, chopped
3 carrots, peeled and chopped
1 bunch fresh thyme, leaves chopped and stems reserved
2 bay leaves
2 teaspoons kosher salt
½ teaspoon ground black pepper
2 cups fresh shelled green peas
½ cup dry vermouth
1 teaspoon minced fresh garlic
1/2 cup chopped fresh Italian parsley
Matzo Balls:
2 ½ cups mineral or filtered water
3/4 cup schmaltz (chicken fat), or vegetable oil
1 ½ teaspoons kosher salt
2 1/2 cups matzoh meal
1 ½ teaspoons chopped fresh Italian parsley
½ teaspoon ground ginger
7 eggs

Melt 2 tablespoons of the butter in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 8 cups, and set aside.*
Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
Tie the thyme stems together and add them to the pot with the bay leaves, salt and pepper.
Add the chicken and reserved poaching liquid and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
Meanwhile, to make the matzoh balls, combine the water, schmaltz, and salt in a medium saucepan over medium heat and bring to a boil.
Gradually add the matzoh meal and stir with a wire whisk until the mixture pulls away from the sides of the pan.
Stir in the parsley and ginger and mix well.
Add the eggs, one at a time, mixing well after each addition. Reduce heat to low and cook for 25 minutes, stirring frequently.
Drop the matzoh dough by heaping spoonfuls into the simmering soup.
Cover and simmer 15 minutes.
Stir in the chopped thyme, vermouth, and garlic and heat through.
To serve, remove the bay leaves and thyme stems, ladle the soup into bowls, and top with the chopped parsley.

* To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.

Serves 10.

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Haroset
From All Recipes

6 apples - peeled, cored and chopped
1 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1 teaspoon white sugar
3 1/2 teaspoons honey
1/3 cup sweet red wine

Place the apples and walnuts into a large bowl.
Mix together the cinnamon and sugar; sprinkle over the apples.
Stir in the honey and sweet wine.
Serve immediately, or refrigerate until serving.

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Herbed Fish Cakes With Green Horseradish Sauce
From Bon Appetit magazine

1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
1 cup (generous) minced red onion
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
3 1/2 tablespoons extra-virgin olive oil plus more for frying
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon coarsely ground black pepper
Green Horseradish Sauce, recipe below

Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish.
Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper.
Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side.
Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Green Horseradish Sauce
From Bon Appetit magazine
1 10-ounce package frozen chopped spinach, thawed
1/4 cup chopped arugula leaves
1/4 cup chopped fresh Italian parsley leaves
1/2 cup mayonnaise
6 tablespoons drained prepared white horseradish
2 1/2 tablespoons (or more) dry white wine
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

Place spinach in sieve and press very dry. Place 1/4 cup firmly packed spinach in processor (reserve remainder for another use). Add arugula and parsley; chop finely.
Add remaining ingredients; blend. Add more wine by tablespoonfuls to thin to desired consistency. Season with salt and pepper.
Transfer to bowl. (Can be made 1 day ahead. Cover; chill.)

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Check back later today for the second course and dessert of this scrumptious Seder dinner.