Tag Archives | Fall 2014 Recipes

AUTUMN STORMY

2 ounces spiced rum
2 ounces Crabbie’s ginger beer
1 ounce maple syrup
Heavy squeeze of lemon

Fill a highball glass with ice and add rum. Top with ginger beer, maple syrup and lemon. Stir and enjoy.

*Non-alcoholic and available at your local market, Goya ginger beer contains capsicum and packs a spicy punch.

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FIRE-ROASTED SOUTHWEST TOMATO SAUCE

fiveRoastedTomatoSauce

In Oklahoma, we are lucky to have a lengthy tomato season and this versatile sauce is a great way to utilize excess tomatoes. Try fire-roasting tomatoes and other vegetables on leftover embers after you’ve fired up the grill for dinner.

3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon salt
4 pounds Roma tomatoes
1 medium onion sliced into half-inch rings
1 jalapeno pepper
1 poblano pepper
4 Anaheim peppers
1 head of garlic (top cut off)
4 tablespoons olive oil
2 tablespoons honey
1 tablespoon tomato paste
1 tablespoon chipotle paste
Salt to taste

Heat charcoal or gas grill to medium-high heat. Mix the chili powder, cumin, and salt in a small mixing bowl. Halve tomatoes and gently squeeze out seeds through a strainer, reserving the juice. Toss the tomatoes, onion, peppers, and garlic with olive oil. Grill the garlic, onions, and peppers over direct heat about 10 minutes per side. Grill the tomatoes about 8 minutes per side. During the last 5 minutes, sprinkle tomatoes with about half of the chili powder mixture. Allow peppers to cool. Remove skins, stems and seeds and discard. Remove tomato skins. (optional). Peel garlic cloves. Combine tomatoes, onion, peppers, garlic, reserved juice, and remaining ingredients in a blender or food processor. Blend to a pourable but still slightly chunky consistency.

  • Use as a starter for a Southwestern-inspired chili.
  • Add lime juice and cilantro for a tasty salsa.
  • Combine with mayo to elevate a sandwich or chicken salad.
  • Dollop over goat cheese and serve with crostini.
  • Use in place of marinara as a spicy alternative to the Italian version.
  • Whisk into a vinaigrette.
  • Spice up your breakfast eggs.
  • Make a mean bloody mary.
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EDIBLE TULSA BRAISED LAMB SHANK

braisedLambShank

braisedLambShank2

Recipe courtesy of Valarie P. Carter • Photography by Brandi Simons

We found several sources for local lamb shank including Koehn’s Grassfed in Adair, Blakely Farms in Oologah and Shepherd’s Cross in Claremore.

Makes 4 generous portions

4 pounds lamb shank
1 (750 milliliter) bottle dry red wine
½ cup red wine vinegar
4 cloves garlic, crushed and chopped
2 tablespoons juniper berries
2 tablespoons dried Herbs de Provence
2 teaspoons whole black peppercorns
Zest of 1 orange (We peeled long strips of zest and carefully removed any white pith. Using a zester would work fine, also.)
5 sprigs fresh rosemary
Salt and pepper for seasoning
All-purpose flour for dredging
Olive oil
1 medium white or yellow onion, medium dice
3 ribs celery, medium chop
1 large carrot, medium chop
1 quart beef stock
1 ounce butter
1 ounce all-purpose flour

To prepare marinade: In a large bowl or other container, combine lamb, wine, vinegar, garlic, juniper berries, herbs, peppercorns, orange zest and rosemary. Refrigerate for at least 8 hours and up to 36.

After marinating, remove lamb from marinade and pat dry with paper towels. Reserve marinade. Season shanks well with salt and freshly cracked pepper. Dredge shanks in flour, shaking off excess. (Too much flour will contribute to burning.)

In a large Dutch oven (approximately 6 quarts) heat olive oil until shimmering. Brown the shanks in a single layer, cooking in batches if necessary. When all the shanks are evenly browned, remove from pan and reserve.

Reduce heat to medium-low and add a little olive oil to pan if dry. Add onion and cook until well caramelized.

Raise heat to medium-high and add celery and carrot. Sauté 2–3 minutes. Add reserved marinade, shanks and stock. Bring to a simmer. Then reduce heat to barely a bubble. Cover and allow to cook at a slow, lazy bubble for about 2 hours or until shanks are fork tender.

* Tip: While not absolutely necessary, we like to prepare braised dishes at least a day before serving so that we can chill the dish at this point and scrape off and discard hardened fat on the surface of the dish.

Return pot to heat source, bring to a simmer and proceed with recipe. If preparing the day before isn’t an option, use a large spoon to skim off as much excess fat from the surface as possible.

While shanks are braising, prepare a roux to thicken the sauce by heating butter in a small sauté pan until foamy. Add flour; cook until lightly browned in color and it begins to smelly nutty. Remove from heat and reserve.

When shanks are tender, remove from braising liquid and reserve. Strain sauce through a fine-mesh strainer. Discard solids. Return braising liquid to cooking pan and bring to a boil. Whisk in prepared roux and continue to cook for about 10 minutes on a low simmer. Reduce to desired consistency. Return shanks to sauce and season with salt and pepper. Serve immediately or refrigerate and serve within 3 days. Serve with starch of your choice. We chose polenta.

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GLUTEN-FREE CARAMEL APPLE TART

tripleTake

For our apple Triple Take, Amber created a caramel apple tart. The base of the dessert is a gluten-free polenta crust filled with caramel. It is topped with sweet apple sage chutney and garnished with cinnamon whipped cream. We couldn’t be appier, er, happier.

GLUTEN-FREE POLENTA TART DOUGH

Makes 4 (4-inch) tarts

This gluten-free tart dough has a texture similar to a graham cracker crust and can be used for blind-baked crust or filled tarts.

⅓ cup milk
1 teaspoon freshly squeezed lemon juice
1¾ cup gluten-free all-purpose flour blend
¼ cup fine gluten-free fine ground polenta
¾ teaspoon xanthan gum
¼ teaspoon salt
⅓ cup sugar
½ cup vegetable shortening
1 tablespoon water, as needed

Combine milk and lemon juice together and set aside. Mix together dry ingredients in a mixing bowl.

Cut shortening into dry ingredients until mixture looks crumbly.

Add milk mixture to form a dough.

Roll out and press into tart shells.

Bake shells at 350° until lightly browned.

CRÈME FRAICHE:

Crème fraiche is fresh cream that has been soured slightly to give it a tangy flavor. It’s what standard sour cream wishes it could be.

Makes 1 pint

16 fluid ounces heavy cream
1 fluid ounce buttermilk (with active cultures)

Heat cream to 100° F.

Remove cream from heat and stir in buttermilk.

Allow mixture to sit loosely covered in a warm place for 12 to 36 hours, or until thickened. Chill thoroughly before using.

CARAMEL FILLING

This delightfully thick and creamy filling is perfect for any luscious dessert.

Makes 2½ cups

1½ cups sugar
3 tablespoons corn syrup
¾ teaspoon salt
6 tablespoons water
6 tablespoons butter
6 tablespoons heavy cream
1 tablespoons creme fraiche

Combine sugar, corn syrup, salt and water in saucepan and heat to 340°, brushing the sides of the saucepan with water to help reduce crystallization.

Remove from heat and whisk in butter, heavy cream and creme fraiche until smooth

Pour into prepared shell, let cool slightly, then refrigerate until firm.

SWEET APPLE SAGE CHUTNEY

The texture of this sweet chutney mimics marmalade.

Makes 1½ quarts

3 cups sugar
1½ cups apple juice
4 cups green apples, peel on, small diced
3 tablespoons fresh sage leaves, chiffonade
1½ tablespoons apple cider vinegar

Place sugar, apple juice and apples into a saucepan and bring to a simmer.

Simmer over low heat until liquid reduces and becomes thick and syrupy.

Remove from heat and stir in fresh sage and apple cider vinegar.

CINNAMON WHIPPED CREAM

The simplest things are usually the best in life and this definitely applies to whipped cream. The addition of cinnamon adds just a touch of flavor and spice.

Makes 2½ cups

2 cups chilled heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon Mexican cinnamon

Place all ingredients into bowl of a stand mixer and, using the whip attachment, whip to medium peaks.

To assemble the Caramel Apple Tart: Pour caramel into tart shell. Top with sweet apple sage chutney. Garnish with cinnamon whipped cream.

FROM OUR OKLAHOMA PRO:

glutenFreeCarmApple

Amber Ortez is pastry chef at the Canebrake Resort and Spa in Wagoner. She is a native Tulsan, with an incredible sweet tooth and a creative passion and drive for her field. She attended Le Cordon Bleu in Las Vegas, Nevada, and was accepted by The Contemporary Resort at Walt Disney World in Orlando, Florida, for externship after graduation in 2008. She has since worked alongside many amazing chefs, who have enabled her to enhance her career. One of those chefs is the ever-talented Sam Bracken, executive chef and proprietor of the Canebrake. He and his wife, Lisa, have been working together since 2005 to create a unique, destination resort, spa and world-class restaurant in Northeast Oklahoma.

 

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CLOUD NINE APPLE PIE

cloudNinePie
Kari serves up generous slices of her legendary Cloud Nine Apple Pie.

BY KARI TYREE

Kari’s apple pie recipe has been sought after for years. We’re so lucky that she’s willing to share it with us now. The ground ginger gives it an extra special kick.

Serves 8–12

PIE FILLING:

9 Granny Smith apples, peeled and thinly sliced
½ cup granulated sugar
½ cup brown sugar
Juice of half a lemon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ teaspoon salt
4 tablespoons butter, cut into ¼-inch cubes and at room temperature
3 tablespoons granulated sugar

PASTRY CRUST:

2½ cups all-purpose flour
½ pound butter, cubed and room temperature
1 teaspoon salt
1 egg
2 tablespoons white vinegar
5 tablespoons cold water
Extra butter for greasing
Flour for dusting

For the filling: Gently fold all other filling ingredients into sliced apples. Place coated apples into a colander and allow juice to drain from apples for at least 30 minutes. Drained juices will be discarded.

Preheat oven to 425°.

For the pastry crust: Butter a 9-inch pie plate. Set aside.

In a medium bowl, cut butter, flour and salt with pastry cutter until mixture is crumbly. Whisk together egg, vinegar and cold water. Add to flour mixture and stir until just combined.

Divide dough into two sections. Flour rolling surface and, using a rolling pin, roll out crust to about 1/8-inch thick.

Tip: Roll out dough on parchment paper to prevent sticking.

Place crust in pie plate and repeat rolling process for the top crust. After pie filling has drained for at least 30 minutes, place apples in lined pie plate. Sprinkle apples with remaining butter and granulated sugar.

Place top crust on pie. Fold in edges and pinch all the way around the rim. Use a knife or fork to make decorative air vents in top crust.

Place in preheated oven for 30 to 35 minutes.

Let pie rest for 1 hour.

Serve warm or refrigerate overnight for a delicious cold Cloud Nine Apple Pie.

FROM OUR HOME COOK:

Kari Tyree’s apple pie is legendary in her neck of the woods and it is the perfect addition to our apple Triple Take. A busy, homeschooling, blogging author and mother of seven children, Kari, her husband, Dan, and their family live in Owasso. You can purchase her new book Life’s Surprises on Amazon. Learn more about her life, family and their surprises on her blog, PearlsAndPiggies.com.

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OKLAHOMA APPLE PECAN “FRANGIPANE” TART

okApplePecanTart
Edible Tulsa kitchen’s Apple Frangipane Tart displays layers of luscious fruit and a creamy pecan filling

From the Edible Tulsa Kitchen:

Traditional Italian frangipane is made with almond flour. Our Edible Tulsa kitchen team utilized locally grown and ground pecan flour and local apples for a true Green Country– sourced dessert

Serves 8–10

APPLES:

6 medium apples, cored, peeled and cut into
1/8-inch thin slices
Juice of ½ lemon
¼ cup light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon kosher salt
1 rounded tablespoon cornstarch
2 tablespoons unsalted butter
Granulated sugar for dusting

PASTRY*:

3 cups all-purpose flour
¾ cup vegetable shortening
¼ pound unsalted butter, cubed and chilled
¼ cup cold water
1 large egg
1 tablespoon white vinegar
2 teaspoons kosher salt

PECAN “FRANGIPANE” FILLING:

1 cup pecan flour, available at Knight Creek Farms
¼ pound unsalted butter
¼ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon kosher salt
1 large egg
1 teaspoon vanilla extract

To prepare apples: In a large bowl, combine apples, lemon juice, sugars, spices and salt. Coat apples well. Set aside and allow apples to macerate for 2 hours at room temperature.

To prepare pastry dough: In a large mixing bowl, cut fats into flour until mixture resembles sand with a few small bits of butter.

In a small bowl, use a fork to mix together water, egg, vinegar and salt. Stir until salt dissolves. All at once, pour liquid mixture into dry mixture. Stir with a fork until well combined. Use your hands to form a ball and knead 2–3 times. Form 2 discs and refrigerate 20 minutes or until needed.

If dough becomes hard while refrigerated, allow it to warm until pliable. Dust dough well with flour.

Use a rolling pin to roll dough to about 1/8- inch thick. Fold in half and move dough to 10-inch tart pan. Place folded dough across half of the tart pan and unfold. Gently press into place and remove excess from edge of pan with fingers. Make sure there are no air bubbles and that dough is even. Refrigerate until needed.

*This recipe makes enough pastry for 2 (10- inch) tarts. Save ½ for another tart or a single- crust pie.

To prepare the pecan “frangipane” filling: In a medium mixing bowl, cream together flour, butter, sugars and salt. Blend well. Add egg and vanilla. Blend well and set aside until needed. (Prepare filling just before assembly, as refrigeration will make the filling too stiff to spread.)

When apples have macerated for 2 hours, strain apples and juices through a wire mesh strainer, collecting juices in a separate bowl.

Return apples to bowl and toss with cornstarch. Set aside. Transfer juice to a nonstick saucepan, add butter and simmer until mixture is syrupy and caramelized. Remove from heat and pour sauce mixture over apples. Toss well and set aside.

Preheat oven to 400° F.

Assembly: Remove pastry shell from refrigeration. Using an offset spatula, spread pecan frangipane filling evenly into pastry shell.

Overlap the apples in a concentric circle in the filled pastry shell until all the apple slices are used. (We used a knife to go back and insert apples slices into bare spaces.) Do not discard accumulated juices. Dust the tart well with granulated sugar. Place tart into preheated oven.

Meanwhile, return accumulated apple juices to the saucepan, reheat and stir until thick. Remove from heat. Open oven door and, using a pastry brush, lightly brush edges of apples with sauce. Repeat as desired.

Bake about 40 minutes or until deep golden brown. Filling will be slightly puffed and crust will appear crisp.

Remove from oven and cool slightly, moderately or all the way. It’s wonderful at any temperature.

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POSOLE ROJO

posole

Recipe courtesy of Judy Allen

Make your own red chile sauce or look for jars in the Hispanic foods section of your supermarket. This soup freezes beautifully, so eat some now and save the rest for another chilly autumn evening.

Makes about 4 quarts

1 (3-pound) pork shoulder or roast
1 large onion, coarsely chopped
1 New Mexico pepper (such as Hatch or Big Jim) or Poblano pepper, seeded if desired, chopped
5 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon dried epazote or Mexican oregano
¼ teaspoon ground cloves
2 (30-ounce) cans white hominy, rinsed and drained
Red chile sauce, recipe follows
Kosher salt and freshly ground black pepper
Warm flour and/or corn tortillas

For garnish: Set out bowls of shredded green cabbage, thinly sliced radishes, lime wedges, diced avocado, fresh cilantro and crumbled queso fresco

Place pork, onion, Poblano, garlic, cumin, oregano and cloves in a large soup pot. Add 10 cups water and bring to a boil. Reduce to a gentle simmer and cook until meat is very tender, about 2½ to 3 hours.

Transfer pork to a cutting board to rest until cool enough to handle. Shred meat and add back to the pot. Bring back to a gentle simmer, stir in the hominy and ¼ cup of the chile sauce and cook 30 minutes more. Season to taste with salt and pepper (and more chile sauce, if desired) and serve with tortillas and assorted garnishes.

NEW MEXICO RED CHILE SAUCE

In New Mexico, there are as many versions of red chile sauce as there are hot air balloons— hundreds! Some are made with ground beef, some thickened with roux. I like to keep it simple, allowing the flavor of the chiles to dominate. Chile sauce will keep, refrigerated, for a couple of weeks—but mine never lasts that long! Stir the zesty sauce into scrambled eggs, chili and stew, or drizzle it over grilled steak or chicken.

Makes about 3 cups

4 dried Guajillo chiles
4 dried Ancho chiles
3 cloves garlic, smashed
1 teaspoon ground cumin
½ teaspoon dried oregano (Mexican oregano, if you have it)
1 teaspoon salt

Break the stems off the chiles and discard them. Break the chiles into pieces, shaking out as many seeds as possible. Put the chiles in a saucepan with the garlic, cumin and oregano. Add water just to cover the chiles (2 to 3 cups) and bring to a boil. Turn off the heat, cover the pot and let the chiles sit for 10 minutes, until they have softened. Transfer the chiles, along with the soaking liquid, in batches to a blender and purée until smooth.

Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Season with salt and serve.

LOCAL SOURCES:

  • Stephen Green sells pork from happy, free-roaming pigs at his Pork and Greens stand at the Cherry Street Farmers’ Market, as well as through the OK Food Co-op. I stockpile pork chops, sausages and pork roasts throughout the summer so I have them on hand throughout the winter months. 918-519-4840, Facebook.com/pork.n.greens, OklahomaFood.coop
  • Fresh New Mexico green chiles are available during the autumn months at Whole Foods Market (look for piles of Hatch chiles starting in September) and at the Chilli’s Garden booth at the Cherry Street Farmers’ Market where Joyce Chillingsworth features dozens of chile varieties. CherryStreetFarmersMarket.com, WholeFoodsMarket.com/stores/list
  • I like to grab dried herbs, spices and exotic salts at Spiceology in The Farm Shopping Center. The aromatic shop offers every flavor the home cook needs, plus a wonderful assortment of salts from all over the world, perfect for topping off any dish. 6524 E. 51st St., 918-895-7838, Spiceology.net

tenThouPosoleJudyJUDY ALLEN, creative director of Edible Tulsa, is an award-winning food writer, wife and mom. Texas born but Oklahoma-raised, Judy studied interior design at Oklahoma State University before she decided she would rather be IN the kitchen than designing them. She attended culinary school at the Institute of Culinary Education in New York City. When her classmates were debating whether to work for Jean-Georges or Daniel, she was trying to figure out how to get to Martha. She became an intern the Monday after culinary school graduation, and continued to work for Martha Stewart Living Omnimedia for six years as, ultimately, senior food editor. After blizzards, hurricanes, 9/11, and ultimately, an enormous blackout, she chose to go back to Oklahoma. Judy has been the food editor of TulsaPeople Magazine for the last 7 years as well as an independent food stylist and recipe developer for other publications—her work has been published in Cooking Light, Real Simple, Food Network Magazine and Cottage Living. She loves cooking for friends and family and documents her favorite dishes on her blog, TenThousandSnacks.com. Judy lives in Tulsa with her husband and son.

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DARK ‘N STORMY

Words by Valarie P. Carter • Photography by Barry Jarvis

A Bermudan cocktail concocted just after World War I, the Dark ‘N Stormy is bright, refreshing and just perfect as a summer quencher, when we enjoyed it best. Seeing as it’s fall now and we still have a hankering for them, we decided to put a fall twist on this summer classic.

Traditionally, a Dark ‘N Stormy is made with Gosling’s Black Seal Rum and, depending on whom you ask, Barritt’s or Gosling’s ginger beer. Interestingly, it is one of the rare trademarked cocktails and, albeit delicious, a squeeze of lime is not legal if you want to call it a Dark ‘N Stormy. We love the classic but many an important decision was decided over our version in the planning stages of Edible Tulsa. Cheers!

 DARK ‘N STORMY

2 ounces Black Seal Rum
About 4 ounces Gosling’s or Barritt’s ginger beer

Fill a highball glass with ice and add rum. Top with ginger beer.

 

EDIBLE TULSA DARK ‘N STORMY

darkStormy
The Edible Tulsa kitchen’s version of a kicked-up Dark-n-Stormy.

2 ounces Captain Morgan Private Stock Rum
4 ounces Goya ginger beer*
Half of a juicy lime

Fill a highball glass with ice and add rum. Top with ginger beer and, using a reamer, add the lime juice. Stir and enjoy.

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