Monday, October 24, 2011
Thursday, October 20, 2011
asparagus salad with a poached egg, goat cheese, and tomatoes with a citrus vinaigrette
5-7 asparagus stalks (per person)
tomatoes (sliced into wedges)
goat cheese (crumbled)
a poached egg (recipe below)
sun dried tomatoes
citrus vinaigrette (recipe below)
citrus vinaigrette:
juice of 2 lemons
juice of 1 lime
1 tbsp. white balsamic vinegar
2 tsp. dijon mustard
pinch kosher salt
pinch freshly cracked black pepper
1/3 cup extra virgin olive oil
whisk the orange juice, lime juice, white balsamic, mustard, salt and pepper together. while still whisking slowly pour in the olive oil until everything is mixed together.
makes about 1 cup dressing.
poached egg:
4 cups water
2 tbsp. cider vinegar
eggs
in a medium size pot bring the water and vinegar mixture to a boil. crack the egg into a small bowl. reduce the heat to a slight simmer, and slowly add in the egg. with a spoon move the egg around to slowly form a ball, and cook for about 5 mins. when the egg looks in form remove and set aside. repeat process until every needed egg is poached.
assembling the salad:
bring a saute pan with salted water, and blanch the asparagus for 2-3 mins. remove and transfer to an ice bath. drain excess water. plate the asparagus, tomato wedges, goat cheese crumbles, sliced sun dried tomatoes, and poached egg. drizzle with the citrus vinaigrette.
enjoy :)
justin
tomatoes (sliced into wedges)
goat cheese (crumbled)
a poached egg (recipe below)
sun dried tomatoes
citrus vinaigrette (recipe below)
citrus vinaigrette:
juice of 2 lemons
juice of 1 lime
1 tbsp. white balsamic vinegar
2 tsp. dijon mustard
pinch kosher salt
pinch freshly cracked black pepper
1/3 cup extra virgin olive oil
whisk the orange juice, lime juice, white balsamic, mustard, salt and pepper together. while still whisking slowly pour in the olive oil until everything is mixed together.
makes about 1 cup dressing.
poached egg:
4 cups water
2 tbsp. cider vinegar
eggs
in a medium size pot bring the water and vinegar mixture to a boil. crack the egg into a small bowl. reduce the heat to a slight simmer, and slowly add in the egg. with a spoon move the egg around to slowly form a ball, and cook for about 5 mins. when the egg looks in form remove and set aside. repeat process until every needed egg is poached.
assembling the salad:
bring a saute pan with salted water, and blanch the asparagus for 2-3 mins. remove and transfer to an ice bath. drain excess water. plate the asparagus, tomato wedges, goat cheese crumbles, sliced sun dried tomatoes, and poached egg. drizzle with the citrus vinaigrette.
enjoy :)
justin
Tuesday, October 18, 2011
ham and cheese quesadilla with a reduced balsamic glaze
1 pound thick cut sliced hat
1 pound gruyere cheese (shredded)
10" whole wheat flour tortillas
balsamic glaze (recipe below)
balsamic glaze:
1 1/2 cup balsamic vinegar
pour the balsamic vinegar into a pot. bring to a boil, then reduce to a low simmer. cover and simmer for about 1 1/2 hours, or until reduced to about 1/4 cup. set aside.
making the quesadilla:
heat the whole wheat flour tortilla on the stove on both sides. place a pan on the stove on medium high heat. sprinkle some of the cheese on half of the quesadilla. then place a couple slices of cut ham, and add a little more cheese. fold the quesadilla in half, and cook on both sides until the cheese starts to melt, and the tortilla starts to brown.
remove the quesadilla from the pan, cut into slices, and drizzle the balsamic glaze over.
enjoy :)
justin
1 pound gruyere cheese (shredded)
10" whole wheat flour tortillas
balsamic glaze (recipe below)
balsamic glaze:
1 1/2 cup balsamic vinegar
pour the balsamic vinegar into a pot. bring to a boil, then reduce to a low simmer. cover and simmer for about 1 1/2 hours, or until reduced to about 1/4 cup. set aside.
making the quesadilla:
heat the whole wheat flour tortilla on the stove on both sides. place a pan on the stove on medium high heat. sprinkle some of the cheese on half of the quesadilla. then place a couple slices of cut ham, and add a little more cheese. fold the quesadilla in half, and cook on both sides until the cheese starts to melt, and the tortilla starts to brown.
remove the quesadilla from the pan, cut into slices, and drizzle the balsamic glaze over.
enjoy :)
justin
Wednesday, June 22, 2011
apple crumble pie
1 pie crust
pie filling:
3 granny smith apples (peeled, cored, sliced 1/4 inch thick)
2/3 cup sugar
2 tbsp. all purpose flour
2 tsp. ground cinnamon
2 tbsp. unsalted butter, melted
crumble:
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
6 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
for the filling, mix all of the ingredients together in a large bowl.
for the crumble, blend first 5 ingredients in processor. add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
preheat the oven to 400 degrees.
layer the mixed coated apples into the pie crust. pack the crumble on the top of the pie. and put in the 400 degree oven for 40 mins. drop the temperature to 350 degrees, cover the pie with foil and bake for an additional 45 mins.
remove from oven and serve.
enjoy :)
justin
PICTURE COMING SOON :)
pie filling:
3 granny smith apples (peeled, cored, sliced 1/4 inch thick)
2/3 cup sugar
2 tbsp. all purpose flour
2 tsp. ground cinnamon
2 tbsp. unsalted butter, melted
crumble:
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
6 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
for the filling, mix all of the ingredients together in a large bowl.
for the crumble, blend first 5 ingredients in processor. add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
preheat the oven to 400 degrees.
layer the mixed coated apples into the pie crust. pack the crumble on the top of the pie. and put in the 400 degree oven for 40 mins. drop the temperature to 350 degrees, cover the pie with foil and bake for an additional 45 mins.
remove from oven and serve.
enjoy :)
justin
PICTURE COMING SOON :)
Tuesday, May 17, 2011
spring time bow tie pasta salad
3 cups bow tie pasta
1 boneless skinless chicken breast
4 oz. wild fiddlehead ferns
3 corn on the cobs
1/4 red onion finely sliced
4 sun dried tomatoes (sliced)
creamy parmesan dressing (recipe below)
salt and pepper to taste
grilling the chicken:
in a medium size non stick pan heat 1 tbsp. of olive oil on medium high heat. salt and pepper both sides of the chicken. when the oil is hot place the breast in the pan. cook for 5-6 mins. on each side until golden brown. remove from the pan and cut on the bias into 1/4" strips and set aside.
cooking the corn:
fill a large pot with water and bring to a boil. add in 1 tsp. of sugar and 2 tbsp. of salt to the pot. when the water begins to boil place the husked corn into the water, and boil for 10 mins. melt 2 tbsp. of butter into a bowl. when the corn is done cooking remove from the water and brush with the melted butter. cut the corn off of the cob and set aside.
blanching the fiddlehead ferns:
using the same pot of boiling water, place the washed fiddlehead ferns into the pot. boil for 2 mins. the remove and place into an ice bath to stop the cooking process.
creamy parmesan dressing:
mix together the following...
1/4 cup light mayonnaise
1 tbsp. lemon juice
1/4 tsp. grated garlic
3/4 cup grated parmesan
cook the pasta according the the package. when the pasta is finished drain and mix with the chicken breast, blanched fiddlehead ferns, corn, red onion slices, sun dried tomatoes, and the creamy parmesan dressing. chill in the fridge, and serve cold.
enjoy :)
justin
1 boneless skinless chicken breast
4 oz. wild fiddlehead ferns
3 corn on the cobs
1/4 red onion finely sliced
4 sun dried tomatoes (sliced)
creamy parmesan dressing (recipe below)
salt and pepper to taste
grilling the chicken:
in a medium size non stick pan heat 1 tbsp. of olive oil on medium high heat. salt and pepper both sides of the chicken. when the oil is hot place the breast in the pan. cook for 5-6 mins. on each side until golden brown. remove from the pan and cut on the bias into 1/4" strips and set aside.
cooking the corn:
fill a large pot with water and bring to a boil. add in 1 tsp. of sugar and 2 tbsp. of salt to the pot. when the water begins to boil place the husked corn into the water, and boil for 10 mins. melt 2 tbsp. of butter into a bowl. when the corn is done cooking remove from the water and brush with the melted butter. cut the corn off of the cob and set aside.
blanching the fiddlehead ferns:
using the same pot of boiling water, place the washed fiddlehead ferns into the pot. boil for 2 mins. the remove and place into an ice bath to stop the cooking process.
creamy parmesan dressing:
mix together the following...
1/4 cup light mayonnaise
1 tbsp. lemon juice
1/4 tsp. grated garlic
3/4 cup grated parmesan
cook the pasta according the the package. when the pasta is finished drain and mix with the chicken breast, blanched fiddlehead ferns, corn, red onion slices, sun dried tomatoes, and the creamy parmesan dressing. chill in the fridge, and serve cold.
enjoy :)
justin
Friday, May 13, 2011
hakusai (pickled napa cabbage)
1 large napa cabbage (2 pounds)
2 tbsp. kosher salt
1 5" piece of kombu (cut into thin slices)
first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage and kombu slices into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then place a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.
after 24 hours. place the cabbage into the fridge and serve chilled.
enjoy :)
justin
2 tbsp. kosher salt
1 5" piece of kombu (cut into thin slices)
first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage and kombu slices into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then place a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.
after 24 hours. place the cabbage into the fridge and serve chilled.
enjoy :)
justin
Tuesday, May 10, 2011
kyuri shoyu zuke (japanese style pickled cucumbers)
2 hothouse cucumbers
2 tbsp. kosher salt (for pickling)
1 tbsp. sesame oil
2 tbsp. rice vinegar
2 tbsp. mirin
4 tbsp. soy sauce
1 tsp. garlic chili sauce
1 - 2' piece of ginger (grated)
using a peeler peel the cucumber leaving about 1/4" part green, and 1/4" part peeled to create a stripe like effect. then slice the cucumber on the diagonal into about 1/3" slices. place the cucumber slices into a ziplock bag along with the salt. push all of the air out of the ziplock and let stand at room temp. for 1 hour.
in a medium bowl mix in the sesame oil, rice vinegar, mirin, soy sauce, garlic chili sauce, and ginger to create the pickling dressing.
after an hour, remove the excess liquid from the ziplock bag, and pour in the pickling dressing mixture. push the air out of the bag again, and let stand at room temp. for another hour.
transfer to a container and place into the fridge over night to serve cold.
enjoy :)
justin
2 tbsp. kosher salt (for pickling)
1 tbsp. sesame oil
2 tbsp. rice vinegar
2 tbsp. mirin
4 tbsp. soy sauce
1 tsp. garlic chili sauce
1 - 2' piece of ginger (grated)
using a peeler peel the cucumber leaving about 1/4" part green, and 1/4" part peeled to create a stripe like effect. then slice the cucumber on the diagonal into about 1/3" slices. place the cucumber slices into a ziplock bag along with the salt. push all of the air out of the ziplock and let stand at room temp. for 1 hour.
in a medium bowl mix in the sesame oil, rice vinegar, mirin, soy sauce, garlic chili sauce, and ginger to create the pickling dressing.
after an hour, remove the excess liquid from the ziplock bag, and pour in the pickling dressing mixture. push the air out of the bag again, and let stand at room temp. for another hour.
transfer to a container and place into the fridge over night to serve cold.
enjoy :)
justin
simple moroccan beet salad
6 beets
1/4 red onion (thinly sliced)
juice of 1 lemon
juice of 1/4 lime
3 cloves garlic (minced)
1 tsp. cumin
4 tbsp. extra virgin olive oil
fill a large pot with cold water and add in the beets. bring to a boil and reduce to a simmer. simmer the beets in the water for about 1 hour, or until they are fork tender.
in a medium size bowl whisk in the lemon juice, lime juice, garlic, cumin, and olive oil and set aside.
when beets are tender. cool a bit, and then peal. cut into bit size pieces and mix with the dressing and the red inion . place into the fridge for about 3 hours to serve cold. if chilled over night the olive oil may solidify a bit. if so, then just pop it into the microwave for about 30 seconds, and mix around.
enjoy :)
justin
1/4 red onion (thinly sliced)
juice of 1 lemon
juice of 1/4 lime
3 cloves garlic (minced)
1 tsp. cumin
4 tbsp. extra virgin olive oil
fill a large pot with cold water and add in the beets. bring to a boil and reduce to a simmer. simmer the beets in the water for about 1 hour, or until they are fork tender.
in a medium size bowl whisk in the lemon juice, lime juice, garlic, cumin, and olive oil and set aside.
when beets are tender. cool a bit, and then peal. cut into bit size pieces and mix with the dressing and the red inion . place into the fridge for about 3 hours to serve cold. if chilled over night the olive oil may solidify a bit. if so, then just pop it into the microwave for about 30 seconds, and mix around.
enjoy :)
justin
Monday, April 18, 2011
simple hush puppies
3/4 cup cornmeal
1/4 cup all purpose flour
2 tbsp. sugar
1 tsp. baking soda
1 tsp. kosher salt
1/2 cup milk
1/2 cup cork kernels
1 jalapeno (finely diced)
3 scallions (finely diced)
dash of pepper
vegetable oil (for frying)
whisk all of the above ingredients together, except for the vegetable oil. spoon 1 tbsp. balls of the mixture into the heated oil. fry until golden brown. about 3-4 mins. serve warm.
enjoy :)
justin
1/4 cup all purpose flour
2 tbsp. sugar
1 tsp. baking soda
1 tsp. kosher salt
1/2 cup milk
1/2 cup cork kernels
1 jalapeno (finely diced)
3 scallions (finely diced)
dash of pepper
vegetable oil (for frying)
whisk all of the above ingredients together, except for the vegetable oil. spoon 1 tbsp. balls of the mixture into the heated oil. fry until golden brown. about 3-4 mins. serve warm.
enjoy :)
justin
Thursday, April 14, 2011
Wednesday, April 13, 2011
italian wedding soup
meatballs:
1 onion (finely chopped)
1/3 cup fresh italian parsley (finely chopped)
1 egg
2 tsp. garlic (minced)
1 tsp. kosher salt
1 slice multigrain bread (crust removed, and cut into tiny pieces)
1/2 cup parmesan cheese (grated)
1/2 pound ground beef
1/2 pound ground pork
1/4 tsp. fresh cracked black pepper
mix all the above ingredients together in a large bowl. start forming the meatballs by taking 1 tbsp. of the mixture and forming small balls with them. continue this until all of the mixture is made into meatballs. set aside.
soup broth:
8 cups chicken broth (recipe below)
1 pound escarole (washed and coarsely chopped)
3 eggs
3 tbsp. parmesan cheese (grated)
salt and pepper to taste
chicken broth:
4 1/2 pound whole chicken
place the chicken into a large pot. fill the pot with cold water (about 15 cups), and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.
remove the chicken from the pot and reserve the broth. the meat can be used for a number of other things.
making the soup:
bring the 8 cups of chicken broth to a boil in a large pot over medium high heat. add in the meatballs and half of the escarole to the broth and simmer for 8 mins. or until the meatballs are cooked. half way through cooking the meatballs, add in the remaining escarole and continue to simmer.
in a separate bowl. whisk the eggs with the parmesan cheese. gently stir the soup while slowly drizzling in the egg mixture, and cook for an additional 1 min. season with salt and pepper to taste.
ladle the soup into bowls and serve warm, garnish with grated parmesan cheese.
serves about 6.
enjoy :)
justin
1 onion (finely chopped)
1/3 cup fresh italian parsley (finely chopped)
1 egg
2 tsp. garlic (minced)
1 tsp. kosher salt
1 slice multigrain bread (crust removed, and cut into tiny pieces)
1/2 cup parmesan cheese (grated)
1/2 pound ground beef
1/2 pound ground pork
1/4 tsp. fresh cracked black pepper
mix all the above ingredients together in a large bowl. start forming the meatballs by taking 1 tbsp. of the mixture and forming small balls with them. continue this until all of the mixture is made into meatballs. set aside.
soup broth:
8 cups chicken broth (recipe below)
1 pound escarole (washed and coarsely chopped)
3 eggs
3 tbsp. parmesan cheese (grated)
salt and pepper to taste
chicken broth:
4 1/2 pound whole chicken
place the chicken into a large pot. fill the pot with cold water (about 15 cups), and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.
remove the chicken from the pot and reserve the broth. the meat can be used for a number of other things.
making the soup:
bring the 8 cups of chicken broth to a boil in a large pot over medium high heat. add in the meatballs and half of the escarole to the broth and simmer for 8 mins. or until the meatballs are cooked. half way through cooking the meatballs, add in the remaining escarole and continue to simmer.
in a separate bowl. whisk the eggs with the parmesan cheese. gently stir the soup while slowly drizzling in the egg mixture, and cook for an additional 1 min. season with salt and pepper to taste.
ladle the soup into bowls and serve warm, garnish with grated parmesan cheese.
serves about 6.
enjoy :)
justin
Sunday, April 10, 2011
Friday, April 8, 2011
Wednesday, April 6, 2011
chicken enchiladas with roasted salsa verde
shredded chicken (recipe below)
chicken broth (recipe below)
roasted salsa verde (recipe below)
7" flour tortillas
refried beans
shredded mexican cheese
cilantro for garnish
shredded chicken and chicken broth:
4 1/2 pound whole chicken
place the chicken into a large pot. fill the pot with cold water, and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.
remove the chicken from the liquid and reserve the chicken broth for later. when the chicken cools, or is easy to handle then shred the chicken. removing the meat from the bones.
roasted salsa verde:
1 pound roasted tomatillos (cleaned)
2 roasted jalapenos
3 cloves roasted garlic
2 tbsp. vegetable oil
2 cups chicken broth (recipe above)
1 onion (chopped)
juice of 1 lime
1/2 tsp. sugar
1/2 cup cilantro (packed)
to roast the tomatillos, jalapenos, and garlic preheat the oven the 350 degrees. cut the tomatillos and jalapenos in half, and lay them in a non stick 5"x9" loaf pan with the garlic. drizzle the vegetable oil and mix the veggies well. season with salt and pepper. cook for 1 hour.
after 1 hour pour the veggies and garlic, with all the juices, into a blender or food processor. also add the chicken broth, chopped onion, lime juice, sugar, and cilantro. pure just to mix everything, but still leaving the verde a bit chunky.
pour the verde salsa into a medium size dutch oven, and also add in the shredded chicken. simmer on the stove for about 30 mins.
assembling the enchiladas:
preheat the oven to 350 degrees.
place a couple spoons full of the chicken verde into a baking dish. lay the tortilla on a separate plate. place a large spoonful of refried beans in a row up the center... (i use canned refried beans, but i add them into a pot on medium heat, and add in 1/3 cup of the chicken broth to thin it out a bit)... then add your chicken verde, and then top with shredded mexican cheese. roll the tortilla and place it in the baking dish. repeat the process until the baking dish is filled. top the enchiladas with more of the chicken verde, and then more cheese. place in the oven for 30 mins. remove form the oven, top with chopped cilantro, and serve hot.
enjoy :)
justin
chicken broth (recipe below)
roasted salsa verde (recipe below)
7" flour tortillas
refried beans
shredded mexican cheese
cilantro for garnish
shredded chicken and chicken broth:
4 1/2 pound whole chicken
place the chicken into a large pot. fill the pot with cold water, and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.
remove the chicken from the liquid and reserve the chicken broth for later. when the chicken cools, or is easy to handle then shred the chicken. removing the meat from the bones.
roasted salsa verde:
1 pound roasted tomatillos (cleaned)
2 roasted jalapenos
3 cloves roasted garlic
2 tbsp. vegetable oil
2 cups chicken broth (recipe above)
1 onion (chopped)
juice of 1 lime
1/2 tsp. sugar
1/2 cup cilantro (packed)
to roast the tomatillos, jalapenos, and garlic preheat the oven the 350 degrees. cut the tomatillos and jalapenos in half, and lay them in a non stick 5"x9" loaf pan with the garlic. drizzle the vegetable oil and mix the veggies well. season with salt and pepper. cook for 1 hour.
after 1 hour pour the veggies and garlic, with all the juices, into a blender or food processor. also add the chicken broth, chopped onion, lime juice, sugar, and cilantro. pure just to mix everything, but still leaving the verde a bit chunky.
pour the verde salsa into a medium size dutch oven, and also add in the shredded chicken. simmer on the stove for about 30 mins.
assembling the enchiladas:
preheat the oven to 350 degrees.
place a couple spoons full of the chicken verde into a baking dish. lay the tortilla on a separate plate. place a large spoonful of refried beans in a row up the center... (i use canned refried beans, but i add them into a pot on medium heat, and add in 1/3 cup of the chicken broth to thin it out a bit)... then add your chicken verde, and then top with shredded mexican cheese. roll the tortilla and place it in the baking dish. repeat the process until the baking dish is filled. top the enchiladas with more of the chicken verde, and then more cheese. place in the oven for 30 mins. remove form the oven, top with chopped cilantro, and serve hot.
enjoy :)
justin
Tuesday, April 5, 2011
blueberry and toasted almond bread
3 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 eggs (beaten)
1 cup vegetable oil
1/2 cup skim milk
2 tsp. vanilla extract
2 cups fresh blueberries
1 cup almonds (toasted and finely chopped
2 tbsp. unsalted butter
preheat the oven to 350 degrees. then grease 2 9"x5" loaf pans each with 1 tbsp. of butter.
in a medium sauce pan add in the blueberries and a couple pinches of sugar, and heat on medium heat for 5 mins. remove from heat and set aside. also in a medium size pan add in the walnuts and toast over medium heat for 5 mins. until the oils start to extract. remove from heat and let cool. chop the walnuts and set aside.
in a large bowl mix together the flour, sugar, baking soda, cinnamon, and salt. then add in the eggs, vegetable oil, skim milk, vanilla extract, blueberries, and toasted chopped walnuts. after the batter is mix, evenly distribute among the 2 loaf pans.
bake at 350 for 53 mins. or until you can insert a toothpick into the center of the bread and it comes out clean. remove from the oven and place on a cooling rack.
enjoy :)
justin
Monday, April 4, 2011
grilled gruyere cheese sandwich on garlic and herb focaccia bread
garlic and herb focaccia bread (recipe below)
gruyere cheese (shredded)
garlic and herb focaccia bread:
1 cup warm water
1 tsp. sugar
1 tbsp. active dry yeast
2 3/4 cups all purpose flour
1 tsp. salt
1 tbsp. garlic chips (see below)
1 tsp. dried oregano
1 tsp. fresh thyme
1 tsp. fresh basil (finely chopped)
1/4 tsp. freshly cracked black pepper
1 tbsp. vegetable oil
1 tbsp. grated parmesan cheese
1 tbsp. fleur de sel
in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 10 mins.
start cooking your garlic chips. using about 4 cloves of garlic, finely slice them. in a medium sauce pan heat 1 tbsp. olive oil over medium high heat. when the oil is hot, add in the garlic. fry for about 5 mins. or until golden brown. remove from the heat and drain on paper towel.
in another bowl mix the flour, salt, garlic chips, oregano, thyme, basil, and black pepper together. pour the flour mixture onto a floured working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. pour about 2 tsp. of olive oil into a bowl and rest your dough in that bowl. cover with a damp cloth and let rest to rise. about 1 hour.
preheat your oven to 400 degrees.
in a 9"x13" non stick oven pan. coat the bottom of the pan with olive oil. after the dough has risen spread it into the 9'X13" pan. sprinkle the parmesan cheese, and the fleur de sel over the top of the dough.
bake in the oven for about 20 mins. then remove from oven and let rest for a couple mins.
grilled cheese:
cut the focaccia bread into 4"x4" squares. take 2 slices and turn them over, and top (on the bottom of the bread) with shredded gruyere cheese. place into the broiler on high for about 5 mins. or until cheese starts to melt. remove from the broiler, and place the two slices together to create a sandwich.
recipe makes 6 4"x4" squares (after crust is cut off)
enjoy :)
*it's also nice to eat with, or dip in, oven roasted tomato bisque soup.
justin
gruyere cheese (shredded)
garlic and herb focaccia bread:
1 cup warm water
1 tsp. sugar
1 tbsp. active dry yeast
2 3/4 cups all purpose flour
1 tsp. salt
1 tbsp. garlic chips (see below)
1 tsp. dried oregano
1 tsp. fresh thyme
1 tsp. fresh basil (finely chopped)
1/4 tsp. freshly cracked black pepper
1 tbsp. vegetable oil
1 tbsp. grated parmesan cheese
1 tbsp. fleur de sel
in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 10 mins.
start cooking your garlic chips. using about 4 cloves of garlic, finely slice them. in a medium sauce pan heat 1 tbsp. olive oil over medium high heat. when the oil is hot, add in the garlic. fry for about 5 mins. or until golden brown. remove from the heat and drain on paper towel.
in another bowl mix the flour, salt, garlic chips, oregano, thyme, basil, and black pepper together. pour the flour mixture onto a floured working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. pour about 2 tsp. of olive oil into a bowl and rest your dough in that bowl. cover with a damp cloth and let rest to rise. about 1 hour.
preheat your oven to 400 degrees.
in a 9"x13" non stick oven pan. coat the bottom of the pan with olive oil. after the dough has risen spread it into the 9'X13" pan. sprinkle the parmesan cheese, and the fleur de sel over the top of the dough.
bake in the oven for about 20 mins. then remove from oven and let rest for a couple mins.
grilled cheese:
cut the focaccia bread into 4"x4" squares. take 2 slices and turn them over, and top (on the bottom of the bread) with shredded gruyere cheese. place into the broiler on high for about 5 mins. or until cheese starts to melt. remove from the broiler, and place the two slices together to create a sandwich.
recipe makes 6 4"x4" squares (after crust is cut off)
enjoy :)
*it's also nice to eat with, or dip in, oven roasted tomato bisque soup.
justin
oven roasted tomato bisque soup
4 cloves roasted garlic (recipe below)
1 roasted jalapeno finely diced (recipe below)
5 roasted plum tomatoes (recipe below)
10 sprigs of thyme
2 tbsp. extra virgin olive oil
1/4 cup unsalted butter
1 onion (diced)
2 celery stalks (finely chopped)
1 carrot (finely chopped)
3 tbsp. all purpose flour
1 6oz. can of tomato paste
1 28oz. can of san marzano diced tomatoes
5 cups chicken broth (recipe below)
1 tbsp. sugar
1/4 tsp. fresh ground nutmeg
kosher salt and pepper to taste
roasting the garlic, jalapeno, and tomatoes:
preheat the oven to 350 degrees.
place the garlic cloves, jalapeno (halved lengthwise), tomatoes (halved lengthwise), and thyme in a non stick baking pan. drizzle the olive oil over the veggies, and sprinkle with salt and pepper. cook in the oven for about 1 hour or until the veggies start to roast, and the garlic starts to brown. remove the veggies from the baking sheet, remove the seeds from the jalapeno, throw the thyme sprigs out, and set aside reserving the olive oil to use in the bisque for later.
chicken broth:
4 1/2 pound whole chicken
place the chicken into a large pot. fill the pot with cold water, and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.
the chicken can be used for a number of other things, and use the broth for the bisque.
making the tomato bisque:
add the butter into a medium size dutch oven and melt over medium high heat. add in the roasted garlic, onion, celery, and carrots. cook the veggies down, about 10 mins. stir in the flour and cook for another 1 min.
stir in the tomato paste, caned tomatoes, chicken broth, sugar, and nutmeg. cover and simmer for 1 hour.
transfer 3/4 of the bisque to a blender and blend until smooth. pour the mixture back into the dutch oven, season with salt and pepper to taste, and simmer on low for 30 mins.
remove from heat and serve.
enjoy :)
justin
PICTURE COMING SOON :)
1 roasted jalapeno finely diced (recipe below)
5 roasted plum tomatoes (recipe below)
10 sprigs of thyme
2 tbsp. extra virgin olive oil
1/4 cup unsalted butter
1 onion (diced)
2 celery stalks (finely chopped)
1 carrot (finely chopped)
3 tbsp. all purpose flour
1 6oz. can of tomato paste
1 28oz. can of san marzano diced tomatoes
5 cups chicken broth (recipe below)
1 tbsp. sugar
1/4 tsp. fresh ground nutmeg
kosher salt and pepper to taste
roasting the garlic, jalapeno, and tomatoes:
preheat the oven to 350 degrees.
place the garlic cloves, jalapeno (halved lengthwise), tomatoes (halved lengthwise), and thyme in a non stick baking pan. drizzle the olive oil over the veggies, and sprinkle with salt and pepper. cook in the oven for about 1 hour or until the veggies start to roast, and the garlic starts to brown. remove the veggies from the baking sheet, remove the seeds from the jalapeno, throw the thyme sprigs out, and set aside reserving the olive oil to use in the bisque for later.
chicken broth:
4 1/2 pound whole chicken
place the chicken into a large pot. fill the pot with cold water, and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.
the chicken can be used for a number of other things, and use the broth for the bisque.
making the tomato bisque:
add the butter into a medium size dutch oven and melt over medium high heat. add in the roasted garlic, onion, celery, and carrots. cook the veggies down, about 10 mins. stir in the flour and cook for another 1 min.
stir in the tomato paste, caned tomatoes, chicken broth, sugar, and nutmeg. cover and simmer for 1 hour.
transfer 3/4 of the bisque to a blender and blend until smooth. pour the mixture back into the dutch oven, season with salt and pepper to taste, and simmer on low for 30 mins.
remove from heat and serve.
enjoy :)
justin
PICTURE COMING SOON :)
Friday, April 1, 2011
iceberg lettuce wedges with an orange citrus vinaigrette
iceberg lettuce wedges
orange citrus vinaigrette (recipe below)
fresh bacon bits
pink grapefruit slices
feta cheese crumbles
orange citrus vinaigrette:
juice of 2 oranges
juice of 1 lime
1 tbsp. white balsamic vinegar
2 tsp. dijon mustard
pinch kosher salt
pinch freshly cracked black pepper
1/3 cup extra virgin olive oil
whisk the orange juice, lime juice, white balsamic, mustard, salt and pepper together. while still whisking slowly pour in the olive oil until everything is mixed together.
makes about 1 cup dressing.
plating:
place the iceberg lettuce wedges on the plate. place pink grapefruit slices around the plate. sprinkle bacon bits and feta cheese crumbles. then dress with the orange citrus vinaigrette.
enjoy :)
justin
orange citrus vinaigrette (recipe below)
fresh bacon bits
pink grapefruit slices
feta cheese crumbles
orange citrus vinaigrette:
juice of 2 oranges
juice of 1 lime
1 tbsp. white balsamic vinegar
2 tsp. dijon mustard
pinch kosher salt
pinch freshly cracked black pepper
1/3 cup extra virgin olive oil
whisk the orange juice, lime juice, white balsamic, mustard, salt and pepper together. while still whisking slowly pour in the olive oil until everything is mixed together.
makes about 1 cup dressing.
plating:
place the iceberg lettuce wedges on the plate. place pink grapefruit slices around the plate. sprinkle bacon bits and feta cheese crumbles. then dress with the orange citrus vinaigrette.
enjoy :)
justin
Thursday, March 31, 2011
iceberg lettuce salad with bacon and tomato vinaigrette and feta cheese
iceberg lettuce wedges
bacon and tomato vinaigrette (recipe below)
fresh bacon bits
grape tomatoes (halved)
feta cheese crumbles
bacon and tomato vinaigrette:
3 tbsp. tomato paste
2 tbsp. white balsamic vinegar
1 tbsp. bacon fat (reserved for cooking the bacon)
1 tbsp. shallots (finely diced)
1/4 tsp. sugar
pinch kosher salt
pinch fresh cracked black pepper
1/3 cup extra virgin olive oil
whisk together the tomato paste, white balsamic, bacon fat, shallots, sugar, salt and pepper. while whisking slowly add in the olive oil until everything is mixed together.
makes about 1 cup dressing.
plating:
place the iceberg lettuce on the plate. add grape tomatoes, and sprinkle with bacon bits and feta cheese crumbles. top with bacon and tomato vinaigrette.
enjoy :)
justin
bacon and tomato vinaigrette (recipe below)
fresh bacon bits
grape tomatoes (halved)
feta cheese crumbles
bacon and tomato vinaigrette:
3 tbsp. tomato paste
2 tbsp. white balsamic vinegar
1 tbsp. bacon fat (reserved for cooking the bacon)
1 tbsp. shallots (finely diced)
1/4 tsp. sugar
pinch kosher salt
pinch fresh cracked black pepper
1/3 cup extra virgin olive oil
whisk together the tomato paste, white balsamic, bacon fat, shallots, sugar, salt and pepper. while whisking slowly add in the olive oil until everything is mixed together.
makes about 1 cup dressing.
plating:
place the iceberg lettuce on the plate. add grape tomatoes, and sprinkle with bacon bits and feta cheese crumbles. top with bacon and tomato vinaigrette.
enjoy :)
justin
Monday, March 28, 2011
kimchi potato pancake with pan seared scallops
wild dry sea scallops
kimchi (recipe below)
potato pancake (recipe below)
kosher salt
freshly cracked pepper
kimchi:
1 large napa cabbage (2 pounds)
2 tbsp. kosher salt
1/4 cup white rice vinegar
1/4 cup dashi broth (see broth in soba recipe)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part
first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.
in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)
in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 24 hours in room temperature, and then into the refrigerator for an additional 24 hours to finish the process.
makes about 3 cups
pickling time: 3 days
potato pancake:
3 scallions
4 large russet potatoes (shredded)
1 cup kimchi
1/3 cup cornstarch
canola oil
kosher salt
freshly ground black pepper
prep time: 40 mins.
cook time: 14-15 mins.
you'll first need to shred the potatoes. you can use a food processor with the coarse shredding blade or you can do by hand with a cheese grater. peel the potatoes and shred them. set up a large bowl of cold water and transfer the shredded potatoes into the water, and let sit for about 30 mins. take them out of the water and dry them in a salad spinner or you can wrap up in paper towels and pat dry. transfer the dry shredded potatoes into a large bowl, and add the cornstarch. mix together evenly.
heat some canola oil in a 10-inch nonstick frying pan over a medium to medium high heat. when the oil becomes hot place one-eighth of the shredded potatoes in the pan, gently spreading into an 8-9 inch circle. do not press down on the potatoes... DO NOT. there will be a mound, but in the end of cooking they will naturally flatten. season with salt, pepper, and 1/4 cup of kimchi. carefully spread another one-eighth of the potatoes on top. DO NOT press down. then cook for 7 mins. to brown the bottom. if the pan starts to become dry then just add a bit more oil.
flip the pancake to brown the other side and cook for another 7 mins. and do not move the pancake in the pan. after the second side is brown and crisp transfer to a cutting board and let rest for a couple mins. if you do want to keep them warm while cooking the other 3 pancakes then you can transfer them to the oven on a baking sheet on about 200 degrees.
serves 4 (1 potato per person)
pan seared scallops:
1 dozen wild dry scallops
kosher salt
fresh cracked black pepper
2 tbsp. unsalted butter
was the scallops in cold water, and pat dry with a paper towel. season both sides with salt and pepper. melt the butter in a non stick skillet on medium high heat. add the scallops to the heated pan and cook for 2-3 mins. on both sides or until golden brown.
plating:
lay the kimchi potato pancake onto a plate. top with a bit of kimchi, and then top with the seared scallops.
enjoy :)
justin
kimchi (recipe below)
potato pancake (recipe below)
kosher salt
freshly cracked pepper
kimchi:
1 large napa cabbage (2 pounds)
2 tbsp. kosher salt
1/4 cup white rice vinegar
1/4 cup dashi broth (see broth in soba recipe)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part
first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.
in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)
in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 24 hours in room temperature, and then into the refrigerator for an additional 24 hours to finish the process.
makes about 3 cups
pickling time: 3 days
potato pancake:
3 scallions
4 large russet potatoes (shredded)
1 cup kimchi
1/3 cup cornstarch
canola oil
kosher salt
freshly ground black pepper
prep time: 40 mins.
cook time: 14-15 mins.
you'll first need to shred the potatoes. you can use a food processor with the coarse shredding blade or you can do by hand with a cheese grater. peel the potatoes and shred them. set up a large bowl of cold water and transfer the shredded potatoes into the water, and let sit for about 30 mins. take them out of the water and dry them in a salad spinner or you can wrap up in paper towels and pat dry. transfer the dry shredded potatoes into a large bowl, and add the cornstarch. mix together evenly.
heat some canola oil in a 10-inch nonstick frying pan over a medium to medium high heat. when the oil becomes hot place one-eighth of the shredded potatoes in the pan, gently spreading into an 8-9 inch circle. do not press down on the potatoes... DO NOT. there will be a mound, but in the end of cooking they will naturally flatten. season with salt, pepper, and 1/4 cup of kimchi. carefully spread another one-eighth of the potatoes on top. DO NOT press down. then cook for 7 mins. to brown the bottom. if the pan starts to become dry then just add a bit more oil.
flip the pancake to brown the other side and cook for another 7 mins. and do not move the pancake in the pan. after the second side is brown and crisp transfer to a cutting board and let rest for a couple mins. if you do want to keep them warm while cooking the other 3 pancakes then you can transfer them to the oven on a baking sheet on about 200 degrees.
serves 4 (1 potato per person)
pan seared scallops:
1 dozen wild dry scallops
kosher salt
fresh cracked black pepper
2 tbsp. unsalted butter
was the scallops in cold water, and pat dry with a paper towel. season both sides with salt and pepper. melt the butter in a non stick skillet on medium high heat. add the scallops to the heated pan and cook for 2-3 mins. on both sides or until golden brown.
plating:
lay the kimchi potato pancake onto a plate. top with a bit of kimchi, and then top with the seared scallops.
enjoy :)
justin
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