The Book of Tapas – Rice Pudding

Posted on August 13, 2010 by Vivian Boroff

I want to visit Spain. I always thought that if I did, it would definitely be a vacation centered around Food. Anthony Bourdain seared that thought in my mind, when he referred to Spain as “The best place in the world to eat.”

The Book of Tapas by Simone & Ines Ortega, is a celebration of the little bites or plates of food offered in bars across Spain. Tapas can be pretty much anything you would like to eat and this book definitely has a variety of options.

The recipe from this book that I am sharing with you is a lovely cinnamon and citrus infused Rice Pudding. So delicious and very easy to make. I hope you take the time to make and enjoy it.

RICE PUDDING
Ingredients:

4 cups (1 liter) milk

1 small cinnamon stick

zest of 1/2 lemon

zest of 1/2 orange

1/2 cup of short grain rice

1 cup of superfine sugar

1/2 teaspoon of cinnamon

Directions

1. Pour the milk, cinnamon stick, lemon zest, orange zest into a medium sauce pan and bring to a boil. Remove from the heat and let this steep for 30 minutes. Run through a fine strainer to remove the zest and discard the cinnamon stick.

2. Return the milk to the sauce pan and bring to a simmer. Add the rice and cook, stirring frequently over low to medium heat for 10 minutes. Add the sugar and simmer for another 10 minutes stirring frequently until the the rice is bubbly and has thickened. Remove from the heat and allow to cool. Divide the rice among 4 small dishes and garnish with the cinnamon.

Enjoy!

Stir-Frying to the Sky’s Edge: Stir-Fried Chicken with Carrots and Mushrooms & a book giveaway

Posted on July 23, 2010 by Vivian Boroff

Cooking in and of itself is an art form. That being said, in the art of cooking Stir-Fry is a completely different language. I never really understood why the Stir-Fries that I made were different from those I would find in restaurants. Not bad just lacking certain elements that I couldn’t really nail down. It always bothered me that no matter how closely I would follow recipes I just didn’t seem to get it right.

When I discovered Grace Young’s book The Breath of a Wok those missing elements were revealed to me. I thought I knew and understood Stir-Fry, but honestly I knew nothing. I learned that a well seasoned wok was essential in order to capture what the Chinese refer to as “Wok Hay” (the breath of a wok).

In Stir-Frying to the Sky’s Edge Grace guides you through all the techniques that are necessary to achieve really great stir-fries. The first part of this book is a primer, educating the reader on how to choose, season, and care for a wok, and includes a section on kitchen essentials and the Chinese pantry. The second half of the book houses a collection of authentic Chinese recipes from cooks around the country, who share their wonderful stories of food, family and culture.

*The recipe I am sharing with you comes to us from Grace’s friend George Chew. The recipe is originally from Jackie Chong his daughter’s babysitter for Stir-Fried Chicken with Carrots and Shiitake Mushrooms. This was the only way he was able to get her to eat carrots It’s easy to make and very delicious.

Stir-Fried Chicken with Carrots and Mushrooms

Ingredients:

12 medium dried shiitake mushrooms

8 ounces boneless skinless chicken thighs, cut into 1/4 inch thick bites sized pieces

1 Tablespoon soy sauce

2 1/2 teaspoons cornstarch

2 Tablespoons peanut or vegetable oil

1 Tablespoon minced garlic

3 cups julienned carrots

1 teaspoon sugar

1/2 teaspoon salt

1/3 cup boiling water

1 Tablespoon dark soy sauce

In a medium bowl, soak the mushrooms in 2/3 cup cold water for 30 minutes or until softened. Drain and squeeze dry. (Reserve liquid for later stocks if desired.) Cut off the stems and thinly slice the caps to make about 1 cup.

In a medium bowl combine the chicken, soy sauce and cornstarch. Stir to combine.

Heat a 14-inch wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic, then using a metal spatula, stir-fry for 10 seconds or until the garlic is fragrant. Push the garlic to the sides of the wok, then carefully add the chicken, and spread it evenly in one layer. Cook undisturbed for one minute allowing the chicken to sear. Add the mushrooms and stir-fry for 30 seconds or until well combined. Add the carrots and stir-fry for 2 minutes or until the carrots just begin to wilt. Sprinkle on the sugar and salt and stir-fry for 5 seconds until just combined. Swirl the boiling water into the wok and stir-fry 1 minute or until well combined. Add the dark soy sauce and stir-fry for 1 minute or until the chicken is just cooked through.

This dish is best served over rice.

Oh, I didn’t forget Yes I do have a copy to give away! All you have to do is leave a comment here, I would love to hear about your favorite Chinese dish. I will leave this open for comments until Midnight on Friday July 30th and do a random drawing to select the winner and post the announcement here. Good luck and I look forward to hearing from you!

*Corrected: The original recipe is from Jackie Chong and not George Chew as I previously stated.

* 8/2/10 – The winner of a copy of Stir-Frying to the Sky’s Edge is Jackie Baisa! Jackie, I will contact you via email for your info

United Cakes of America: Pecan-Peach Upside-Down Cake with Brown Sugar Glazed Pecans

Posted on July 9, 2010 by Vivian Boroff

When I decided to write about this book it didn’t even occur to me that it would be posted any time near the 4th of July. Here’s to happy accidents because Warren Brown’s United Cakes of America is a wonderful tribute to the baking traditions of our country. I smiled when I discovered the first words written in the book were a pledge, that started with the words “We the people who love cake …” Definitely a pledge I can sink my teeth into

It isn’t just about cake either, Warren defers to local favorites and specialties. Vermont for instance is represented by a Maple Crème Brûlée, and Maine by the Whoopie Pie. All throughout the book are wonderful little tidbits about each state. When I got to the section about Oklahoma I knew I would have to bake the cake that he chose to represent my state a Pecan-Peach Upside-Down Cake. It’s loaded with fresh peaches and nuts, and it’s just downright delicious!

Pecan-Peach Upside-Down Cake with Brown Sugar Glazed Pecans

Re-printed from United Cakes of America by Warren Brown Published by Stewart, Tabori & Chang

This is just a slight variation from the original recipe with the addition of the Brown Sugar Glazed Pecans.

Ingredients:

For the Peach Topping

Fresh peaches – 2.5 pounds peeled, halved and pitted

Cinnamon – 1/4 teaspoon

Nutmeg freshly grated – 1/4 teaspoon

Unsalted butter – 3 ounces (6 Tablespoons)

Superfine granulated sugar – 2 ounces (1/4 cup)

Light brown sugar lightly packed – 2 ounces (1/4 cup)

Kosher salt – pinch

For the Pecan Cake

Dry ingredients:

All purpose flour – 10 ounces (2 cups)

Baking powder – 1 1/2 teaspoons

Nutmeg freshly grated – 1/2 teaspoon

Wet ingredients:

Milk – 1/2 cup

Sour cream – 1/2 cup

Vanilla Extract – 1 1/2 teaspoons

Creaming ingredients:

Unsalted butter – 4 ounces (1 stick)

Superfine granulated sugar – 12 ounces (1 1/2 cups)

Pecans – 3/4 cup

Whole eggs – 3

Egg yolks – 2

Brown Sugar Glazed Pecans

Butter – 2 Tablespoons

Brown sugar – 1/4 cup

Chopped pecans – 1/2 cup

*Bakers note: Grinding the pecans ahead of time is not necessary since they will get ground by the mixer.

Directions:

Pre-heat the oven to 335 degrees Fahrenheit and place the rack in middle position.
Toss the peaches, cinnamon and nutmeg in a bowl and set aside.
Melt the butter in a large (12 inch) cast-iron or other heavy pan. Add the sugars, stir to combine with the melted butter. Remove from the heat and snugly arrange the peach halves in the skillet, flat sides facing up.
Measure the dry ingredients and wet ingredients into separate bowls. Whisk each to combine.
Combine the butter, sugar and pecans in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for about 3 minutes.
Add the eggs and yolks one at a time to the creamed butter mixture, allowing each to fully incorporate before adding the next.
Alternately add the dry and wet ingredients about a quarter at a time.
Scrape the sides of the bowl and mix for 20 seconds on low speed.
Spoon the batter over the peaches in the skillet and smooth with an offset spatula. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the cake for 15 to 20 minutes. Release the sides of the cake from the skillet surface using a heatproof flexible spatula and invert on to a serving plate.
Place skillet back on the stove and melt the butter over medium-high heat. Add the sugar, stir until melted and it starts to bubble. Lower the heat to medium and add the pecans. Stir until well coated. Remove from heat and carefully sprinkle the glazed pecans over the cake.

This is best served warm with a glass of milk or a great cup of coffee. Enjoy!

Travel Is Sweet!

Posted on July 6, 2010 by Carmen Shirkey

gelato I have something of a sweet tooth. I have no problem finding a sweet treat no matter what city I’m in. I definitely have some favorites, though.

1. Gelato in Italy: I can’t find its equal in the U.S., and believe me, I’ve tried. And don’t go saying “it’s just ice cream.” Oh, no, it is so much more than ice cream. It’s much more flavorful and much creamier – due to the process from which it’s made. When I went to Italy with my BFF, we actually scheduled gelato breaks into our day. Thanks to our Rick Steeves guidebook, we knew where the best gelaterias were in each of the cities we visited. I had chocolate gelato in Venice, lemon gelato in Florence and – my favorite – one scoop of raspberry and one scoop of white chocolate in Rome.
Chocolate in Brussels: O.M.G! Fresh Belgian chocolate is some of the most melt-in-your-mouth chocolate I’ve ever eaten. The main square in Brussels, the Grand Place, is lined with the likes of Godiva, Neuhaus and more. Once again, Rick Steeves was right on with what to try, and I can assure you that the box of goodies didn’t last very long.
Belgian waffles in Brussels: If you leave Brussels without a stomach ache from eating too much, you didn’t see it properly. You can’t turn a corner without the smell of Belgian waffles wafting into your nostrils. It’s like a cartoon, where a smell picks up the character by the nose and floats him to the source. You can select your toppings, and I went with the standard chocolate and powdered sugar. It was like eating a warm sugar cookie and getting the best hug ever at the same time. Yes, it was that good.
New Orleans beignet: New Orleans has a delightful little donut-like treat called a beignet, which are usually served with powdered sugar. The best place to get one? Café Du Monde. Grab yourself a cup of chickory coffee (or in my case, milk) and a couple of beingets and grab a table – if you can find one. Oh, and get lots of napkins, and try not to wear black, due to the fact that you’re likely to be covered with more powdered sugar than actually made it into your mouth.
Vegas crepes: Anyone taking a trip to Vegas always gets the same advice from me: Head to the Paris breakfast buffet (called Le Village Buffet) and get yourself some crepes. They’re made as you wait, and you can choose the filling. I know what I like, and I like raspberry filling, drizzled with chocolate sauce on top. Mmmm, mmmm, good.

Hungry yet? What’s your favorite regional treat?

(If you’re planning a trip to Europe, I highly recommend that you arm yourself with the Rick Steeves guidebook for wherever it is you’re going. He really does have the insider tips on the best noms!)

The Newlywed Kitchen – Prosciutto, Sage & Parmesan Pinwheels

Posted on June 25, 2010 by Vivian Boroff

By: Vivian Boroff

Every spring and summer I receive a stack of invitations to bridal showers and weddings. I always look through the various registries, scanning for things that couples want for their new home. I select something that I think they would enjoy from their registry, then throw in a little something extra. Every year I select a cookbook and a set of spices, to give as a wedding gift to our friends who are getting married. I think of how little I knew about cooking as a young newlywed, and how my first cookbooks (Better Homes and Gardens & Fannie Farmer) were my right arm in the kitchen. Those books helped me learn the craft of cooking, and insured that there was always something delicious that was cooked with love in our kitchen.

This year I found a completely charming book called The Newlywed Kitchen: Delicious Meals for Couples Cooking Together by Lorna Yee and Ali Basye This is a wonderful compilation of “Food Love Stories” and inspiring recipes. Lorna and Ali collected the stories of some of their favorite chefs, food writers, and their spouses, and paired them with delicious recipes that couples could learn to cook to together, or cook for one another.

The recipe I chose to share with you is the Prosciutto, Sage and Parmesan Pinwheels. This dish is easily assembled and makes a great appetizer or snack.

Prosciutto, Sage, and Parmesan Pinwheels

Recipe by Lorna Yee and printed by permission

1 sheet Puff Pastry, defrosted

3 heaping Tablespoons Honey Mustard

3 ounces thinly sliced Prosciutto

1 Tablespoon finely chopped Fresh Sage

3/4 cup grated Parmesan

1/4 teaspoon freshly ground Black Pepper

On a lightly floured surface, unfold the puff pastry sheet and roll it into a rectangle measuring 11 x 14 inches. spread the mustard evenly over the entire surface and arrange the prosciutto evenly on top of the mustard. Sprinkle the sage, parmesan and pepper evenly over the prosciutto. Roll up one side of the pastry toward the center, jelly roll style, stopping in the in middle. Repeat this step on the other side so that the two rolls with will meet in the middle.

Carefully wrap the pastry in plastic wrap to help retain it’s shape. Refrigerate for 3 hours (or overnight) so the pastry has a chance to firm up. If you’re in a rush you can freeze the dough for about 30 minutes.

Pre-heat the oven to 400 degrees

With a serrated knife, slice the roll into 1/2 inch pieces and place them on a parchment or Silpat lined baking sheet, leaving a bit of space in between the pieces so they have room to puff up as they bake. Bake the pinwheels at 400 degrees for 15 – 17 minutes, or until they are golden and crisp. Serve warm or at room temperature with glasses of bubbly.