Tag Archives | Winter 2010 Recipes

GOLDEN BEET AND WALNUT SALAD

I prefer golden beets because they don’t turn your hands red when you prepare them. Often cooks pair beets with goat cheese but I prefer the nutty taste of gruyère or comté cheese.

8 cups mixed salad lettuces, washed and chopped
4 to 5 medium golden beets
1 bay leaf
2 tablespoons olive oil
3–4 leeks
3 garlic cloves
¼ cup chopped parsley
Pinch of fennel seed
Sea salt
¾ cup walnuts
Large pinch of dried herbs like thyme or marjoram
¼ cup olive or walnut oil
2 tablespoons orange or tangerine marmalade
3 ounces gruyère cheese

Boil the beets in a saucepan covered with salted water and bay leaf until done (approximately 20–35 minutes).

Cut the leeks into rings, rinse in colander to remove sand. Press the garlic. Sauté the leeks, garlic and fennel seed in the oil until soft and lightly browned. Salt. Add parsley at the very end.

In another pan, sauté the walnuts until browned, adding the dried herbs at the end. When beets are cool enough to handle, slip the peels off and slice. Combine the beets, sautéed leeks and walnuts and toss with the oil and the citrus marmalade. Arrange on a platter of … Read More

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Slow-Cooked Lamb Shanks

For six, buy at least one lamb shank per person and have the butcher cut it in pieces (two or three to the bone). I like to brown mine in a skillet first, but I’m not convinced it’s absolutely necessary. In your slow cooker or casserole (a slow oven of 250°) place the following:

• 1 chopped onion and 3 or 4 chopped garlic cloves

• Carrots (more if you love carrots, less if not)

• 2 sweet potatoes, peeled and chopped into cubes

• A sprig or two of rosemary or thyme, depending on your mood

• 1 can of chopped tomatoes (16 or 32 ounces, depending on how much you like tomatoes and how much “jus” you want to end up with).

• 1 cup of red wine (or white, if it’s all you have in the house)

• ½ cup of broth (chicken, beef or vegetable; I use chicken myself, though water will do if there’s no broth handy)

Once these ingredients are in, I often add some combination of
cumin, cinnamon and/or cloves and ginger. This is jazz—let your
cooking muse guide you. Now place the lamb shanks on top of
the other ingredients, cover and … Read More

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PERSIMMON UPSIDE-DOWN CAKE WITH BALSAMIC CARAMEL

By Carrie Clough

Use Fuyu instead of Hachiya persimmons for slicing—though you can always experiment with over-ripe Hachiyas or even
Chocolate Persimmons by adding a purée to the cake batter or making a sauce instead of the balsamic topping. It will make the
cake a bit denser to add persimmon purée, and this is already a rich dessert, but it is still fun to experiment. Especially if you have a lot of persimmons on hand!

BALSAMIC CARAMEL TOPPING
4 tablespoons unsalted butter
¾ cup packed brown sugar
3 tablespoons good balsamic vinegar
4 Fuyu persimmons, sliced ¼ inch thick
9-inch round cake pan with 3-inch deep
sides

CAKE
1½ cups organic wheat pastry flour
3 tablespoons organic cornmeal or
semolina
3 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon powdered cloves
¼ teaspoon powdered ginger
½ teaspoon cinnamon
1 stick unsalted butter, slightly softened
¾ cup plus 2 tablespoons Succanat or
organic sugar
4 large free-range eggs, separated at room temperature
2/3 cup milk

BALSAMIC CARAMEL: Grease cake pan well with butter and set aside. Melt butter in a medium saucepan over medium heat. Add the brown sugar and stir a little but allow sugar to have direct heat. Add … Read More

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Dave and Dave’s Championship Chili Yucatan

Ojai Big Chili Cook-Off 2009 People’s Choice
By Dave Mendoza (Big Chef) and Dave Cohen (Little Chef)

Serves 6 firefighters

Ingredients (all measurements are approximate, use your own judgment):

3 tablespoons dark brown sugar
1½ tablespoons olive oil
¼ pound (about 3 medium) fresh yellow chiles
¼ pound (2 large) pasilla chiles
2 little serrano chiles (or more or less, depending on your
tolerance for eyebrow sweat)
¼ pound (2 large) California chiles
¼ pound (2 large) bell peppers
1 tablespoon anchiote powder
3 pounds beef chuck, tri-tip or top sirloin, trim off all fat/gristle,
cut into 1-inch cubes
4 medium yellow onions, diced ¼-inch-ish
2 ripe bananas, cut into ½-inch slices
8 inches of banana leaf, tied in roll with butcher string
3–5 cloves garlic, chopped fine
12 ounces stewed tomatoes, drained
3 tomatoes, diced in ¼-inch cubes
3 amber beers (one for the chili, two for the cooks)
4 cups beef broth
Salt and pepper

Directions

One by one, clean the chiles: Cut off the stem end, slit down the side from seedpod to point, and open out flat. Gently scrape out
the seeds and discard. Roast the chiles over an open flame until blackened and blistered all … Read More

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quince

QUINCE JAM

By Melinda Palacio
for Roberto at Babita’s Restaurant and for Eddie

Roberto knows the tricky fruit is best
used in jam. He doesn’t listen to
culinary norms, but tries it
in a port sauce on a rack of lamb.

The fruit looks like a lemon gone wrong,
wanting
to be a sweet pear.

Its name squeezes member and embryo:
membrillo.
Not too pretty to a foreign ear,
but music to my native tongue.

I stick my finger into sweet paste,
taste brilliance paired with manchego
cheese.

An ounce of quince and a second
of sweetness to forgive
the sorrows of a lost home.

Read More

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