Kissing In The Kitchen: July 2011

Wednesday, July 27, 2011

Bun Cha for Breakfast, Saveur Magazine

Hanoi's signature food helps an expat feel at home.

Click here to read the article By Lauren Shockey

INGREDIENTS

FOR THE PORK:
2 tablespoons sugar
5 tablespoons water
1 pound ground pork
1 large shallot, minced as small as possible
3 tablespoons fish sauce
¼ teaspoon freshly ground black pepper

FOR THE SAUCE:
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 teaspoon brown sugar
1½ cups water
½ teaspoon minced or grated garlic
1 red Thai chile, minced
2 tablespoons green papaya, cut into small, thin slices, about ¼ inch (optional)

FOR SERVING:

1 pound thin rice noodles
½ head red leaf lettuce, torn into small pieces
2 cups, loosely packed, of a selection of Asian herbs, including any of the following: cilantro, perilla, mint, sawtooth coriander, ngo herb

INSTRUCTIONS

1. In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.

2. In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 1½ hours.

3. Meanwhile, combine all ingredients for the sauce in a large mixing bowl.

4. When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.

5. Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.

6. Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.

Katharine Hepburn's Gluten-FreeBrownies, Saveur Magazine

Katharine Hepburn's Gluten-Free Brownies, Saveur Magazine

Assistant editor Anna Stockwell adapted the brownie recipe that originally appeared in issue 113 to be gluten-free so she could serve it for a summer picnic. This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.

INGREDIENTS

8 tbsp. unsalted butter, plus more for greasing

2 oz. unsweetened chocolate

1 cup sugar

2 eggs, beaten

1⁄2 tsp. vanilla extract

1/4 cup white rice flour

2 tbsp. tapioca flour

1 tbsp. potato starch

1/4 tsp. xanthan gum

1⁄4 tsp. fine salt

1 cup roughly chopped walnuts

INSTRUCTIONS

1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. In a separate bowl, mix together the white rice flour, tapioca flour, potato starch, xanthan gum, and salt; pour into the egg mixture, add walnuts, and stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve.

Tuesday, July 26, 2011

Spaghetti Vongole, by Jamie Oliver

Clams were, and still are, available in Venice by the boatload. So much so that they're even considered peasant food. Although this recipe originates from Venice, it's so delicious that it's now become a classic Italian dish. People can be picky about whether or not it should be made with tomatoes, but personally I like the subtle colour and sweetness they add to the dish. The most important thing about it is timing everything so you get perfectly steamed clams and al dente pasta. Once you've made it a couple of times your intuition will kick in and you'll be able to make it quickly and perfectly every time.

INGREDIENTS

2 1/4 pounds/ 1 kg small clams, scrubbed clean
A small bunch fresh flat-leaf parsley
4 cloves garlic
10 cherry tomatoes
8 1/2 ounces/ 250 ml white wine

14 ounces/ 400 g dried spaghetti
Sea salt and freshly ground black pepper
Extra-virgin olive oil
1 to 2 dried chiles

DIRECTIONS

Put a pan of water on to boil. While that's happening, sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up.

Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.

Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking - you'll have to be quick about this, so no mucking about!

Put 4 generous lugs of extra-virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chile and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan.

After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.

By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra-virgin olive oil. Stir or toss for a further minute or 2 to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away.

Notes

No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

Monday, July 25, 2011

A Cobbler That Gives Fruit Real Support, New York Times

A Cobbler That Gives Fruit Real Support, New York Times

I have been obsessed with Georgia peaches this summer and am trying my hand at this nectarine cobbler recipe, found in today's New York Times food section. It seems blissfully easy to make.

Friday, July 22, 2011

French scientists work out how to pour the perfect glass of champagne, Daily Mail

The team tried out two methods of pouring bubbly, down the middle and down the side of the glass.

French scientists work out how to pour the perfect glass of champagne: tilt the glass

by Daily Mail

They are, of course, experts on the best methods of Champagne production. And now it seems, the French are set on teaching the world another complex technique – how to pour it. Researchers in the heart of the Champagne region claim to have shown the best way to keep the fizz in a glass of bubbly. The secret, they say, is to tilt the glass and let the wine trickle gently down the side. Although the 'discovery' confirms what experienced bar tenders and drinkers have known for centuries, the researchers say it is the first time anyone has scientifically proven the correct method for dishing out the bubbly. Their study also confirms the importance of chilling champagne before serving to enhance its taste. Their report appears in ACS' bi-weekly Journal of Agricultural and Food Chemistry.

Gérard Liger-Belair and colleagues noted that tiny bubbles are the essence of fine champagnes and sparkling wines.

Scientists long have suspected that the act of pouring a glass of bubbly could have a big impact on gas levels in champagne and its quality. Past studies indicate that the bubbles — formed during the release of large amounts of dissolved carbon dioxide gas — help transfer the taste, aroma, and all-important 'mouth-feel' of champagne. But until now no scientific study had been carried out. The scientists studied carbon dioxide loss in champagne using two different pouring methods. One involved pouring champagne straight down the middle of a glass. The other involved pouring champagne down the side of an angled glass. They found that pouring champagne down the side preserved up to twice as much carbon dioxide in champagne than pouring down the middle — probably because the angled method was gentler. Research leader Gerard Liger-Belair said: 'Pouring champagne into a glass is far from having no consequences with regard to its dissolved CO2 concentration.

'The angled, beer-like way of serving champagne was found to impact its concentration of dissolved CO2 significantly less.

'Moreover, the higher the Champagne temperature is, the higher its loss of dissolved carbon dioxide during the pouring process, which finally constitutes the first analytical proof that low temperatures prolong the drink's chill and help sit to retain its effervescence during the pouring process.'

Last year, scientists discovered a chemical receptor hidden in the tongue's taste buds that responds to carbonated drinks such as sparkling wine, cola and fizzy water.The receptor was found on the taste cells that normally respond to sour food and drinks like lemon, vinegar and white wine. They also showed that cooler champagne temperatures - ideally, 39 degrees Fahrenheit - help reduce carbon dioxide loss.

Another 2009 study from German scientists revealed how Champagne gets its distinctive flavor from its bubbles. They showed they were up to 30 times more flavor-enhancing chemicals in the bubbles than in the rest of the drink. Previously, many wine experts thought carbon dioxide in the bubbles give the wine an acidic bite and tingle - but did not contribute to its flavor.

A Perfect Picnic Sandwich: Piquillo-Pepper Num Pangs, Food & Wine

A Perfect Picnic Sandwich: Piquillo-Pepper Num Pangs
Food & Wine Magazine

To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here. Goes perfect with a zippy, white Italian to help offset the heat.
Piquillo-Pepper Num Pangs

STAFF-FAVORITE

2 medium carrots, julienned
2 tablespoons cider vinegar
1 tablespoon sugar
3 cups packed Thai basil leaves
2 anchovy fillets, chopped
2 teaspoons fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 teaspoon crushed red pepper
2 garlic cloves—1 chopped, 1 whole
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
Four 6-inch lengths of semolina baguettes or kaiser rolls, split
4 tablespoons unsalted butter
Mayonnaise, for spreading
Sriracha sauce, for drizzling
One 6-ounce cucumber, thinly sliced lengthwise on a mandoline
One 6-ounce jar piquillo peppers, drained
12 large cilantro sprigs

In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.
In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in the olive oil and puree until blended. Season with salt and pepper. Let stand at room temperature for at least 30 minutes.
Preheat the broiler. Spread the cut sides of the baguettes with the butter. Toast 3 inches from the heat. Rub the toasted sides with the garlic clove; spread with the mayonnaise. Drizzle with the Sriracha. Arrange the cucumber, carrots and piquillo peppers on the bottoms and garnish with the cilantro. Spread the tops with the pesto and close the sandwiches. Cut in half and serve.

Wednesday, July 20, 2011

10 Great Recipes to Pair With Hefeweizen Beer, Saveur Magazine

10 Great Recipes to Pair With Hefeweizen Beer, Saveur Magazine
From creamy goat cheese to simple summer fruit, clean flavors perfectly complement these smooth, bubbly beers

Heeweizen is a style of German wheat beer that features high carbonation and low hops, which produces smooth but bubbly beers with slightly sweet, fruity flavors. Traditional German yeasts, which remain in the bottle and create the beer's hazy glow, help produce notes of spicy clove, banana and nutmeg. American Hefeweizens are usually subtler than their German counterparts and are frequently served with a squeeze of lemon.

1. Watermelon and Tomato salad

2. Lobster & Avacado Salad

3. Ricotta Crostini with Olives, lemon & mint

4. Lemon risotto

5. Crab Salad with two celeries

6. Cedar Smoked Salmon

7. Raspberry Shortcake

8. Banana Pudding

9.Smashed beets with Goat Cheese (See picture )

10. Skewered shrimp on rosemary branches

Great BBQ Desserts: Peach Cobbler, by Olivia Ware

Great BBQ Desserts: Peach Cobbler

Barbecue culture isn’t about fussy cooking. Most rib recipes include a signature seasoning or sauce that never changes; coleslaw tastes best when a bunch of ingredients are tossed in a bowl to meld together. Often the most delicious dishes are the simple ones made with items you already have — and dessert is no exception.

That’s the case with this recipe for peach cobbler, shared with me by Christy Jordan, cookbook author and blogger behind Southern Plate. “Classic Southern cooking is inexpensive and simple,” she says. “In the old days, there was no store you could run to to get something. Meals were always made with stuff they had on hand. Biscuits were a big meal stretcher — mix a little biscuit dough, put it on top of fresh fruit and you have a cobbler.”

Jordan’s recipe is one that her great-grandmother used to make and passed down through generations. Although it calls for fresh peaches, Jordan is the first to say there’s no shame in picking up a can from the grocery store in a pinch. And don’t skip the cinnamon!

“It’s a lot easier than making a cake or a pie,” she says. “You can make it with any fruit, too; it’s a very forgiving recipe. Don’t fret over it. It’s going to turn out fine.”

These days peach cobbler is one of Jordan’s favorite desserts to make when she has company over. “I don’t try to impress guests with fancy food,” she says. “I want to share dishes that really mean a lot to me. That’s the kind of food you can’t get in a restaurant.”

Jordan insists good peach cobbler should come from the heart — and be a cinch to prepare.

Peach Cobbler

8 Tbs. (1 stick) butter or margarine

4 cups peeled and sliced peaches

2 Tbs. lemon juice

1 1/2 cups plus 1 Tbs. sugar

1/2 tsp. ground cinnamon

1 cup self-rising flour

1 cup milk

Preheat an oven to 350°F.

Melt the butter in an ovenproof casserole dish in the oven while you prepare the cobbler ingredients.

Put the peaches in a bowl, pour the lemon juice over them and stir to coat. Pour 1/2 cup of the sugar over the peaches and stir. Heat in a microwave for 1 minute so the sugar begins to melt.

In another bowl, whisk together the remaining 1 cup sugar, the cinnamon and flour until blended. Pour in the milk and whisk until blended.

After the butter is melted, remove the casserole from the oven and pour the batter on top of the melted butter. Pour the peaches on top of the batter. DO NOT STIR! Sprinkle the 1 Tbs. sugar on top. Bake until golden, about 55 minutes. Serves 6.

Recipe and photos courtesy of Christy Jordan at SouthernPlate.com.

http://blog.williams-sonoma.com/great-bbq-desserts-peach-cobbler/