Comments : 3 Comments »
Tags: beet and carrot slaw, beets, cabbage, carrots, chips, cod, cole slaw, fish, fish and chips, fries, slaw
Categories : Recipe Demos, Upcoming News
I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod. Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.
Proper Fish ‘n Chips
- 1 Tbs malt vinegar,
- 1 tsp salt
- ½ tsp pepper
- 2 cups flour
- 1 tablespoon baking powder
- 1 bottle Guinness, cold
- 1 ½ pounds cod cut into small strips
- Cornstarch, for dredging
Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour. Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.
Comments : 2 Comments »
Tags: chevre, chicken, chicken breast, goat cheese, herbs, stuffed chicken breast
Categories : Op-ed, Recipe Demos, Upcoming News
Here’s our final video for the first series of Code Delicious. How to stuff a chicken breast with some herbs and chevre for a delicious main.
Comments : 6 Comments »
Tags: chard, code delicious, greens, swiss chard
Categories : Op-ed, Recipe Demos
The proper sequence and video back up! Episode 4, Swiss Chard is available for viewing here. Learn the simple and easy way to prepare those perfect summer greens!
[tweetmeme source=”WCWD” only_single=false]
Comments : 4 Comments »
Categories : Recipe Demos
Poached Egg with Piperade over Pan Fried Potatoes
A piperade is a Basque dish, which according to La Rousse Gastronomique is “rich stew of tomatoes and sweet (bell) peppers, sometimes seasoned with onion and garlic, cooked in olive oil or goose fat and then mixed with beaten eggs and lightly scrambled.” This version will include some poached eggs instead. In a dishes where there are subtle tomato flavors and the tomato is a highlight, I like to prepare a tomato concassée. This removes the skin and seeds. The olive oil taste comes through this dish, so use a good quality.
- ½ pound (roughly 2 medium tomatoes) tomatoes concassée
- 4 oz of julienned roasted sweet peppers (with the red tomatoes I prefer green, yellow or orange peppers)
- 2 tbsp garlic minced
- 2 tbsp olive oil
- ¼ cup onion, finely chopped
- 1 tsp fresh chopped thyme
- 1 tsp fresh seasoned bread crumbs
- 2 poached eggs
To prepare the tomato concassée, use a paring knife and mark on “X” on the bottom of the tomato just deep enough to penetrate the skin. Blanch the tomatoes in boiling water for 20-30 seconds. Quickly refresh in an ice bath. Using the paring knife again, cut out the core and peel the tomato. Cut the tomato in half. Squeeze the juice and seeds into a bowl. Chop the tomatoes. Pour the juice through a fine mesh strainer and reserve the juice. Roast the peppers then place in a plastic bag for several minutes. This will make them easier to peel and remove the skins. Do not forget to seed and remove the inner membrane when preparing the peppers for slicing. Heat a medium pan over medium heat with some olive oil. Add the chopped onions and garlic and cook until the onions become translucent, and then add green peppers. Add the thyme and cook until any liquid has evaporated. Add tomatoes, bread crumbs and reserved juice to the pepper mixture. The mixture should be left to cook until it has thickened slightly. While this is thickening, poach 2 eggs. Plate by putting the vegetables on the bottom and the poached eggs on top and season with salt and pepper. Serve with warm bread.
- Egg and Piperade were served over simple Pan Fried Fingerling Potatoes
Comments : 1 Comment »
Categories : Recipe Demos
Somen Noodles with crispy Tempura Vegetables
It’s that time of year and Mother Nature knows it. On the eve of the Global Warming Summit she slams a huge fierce snowstorm across the Eastern U.S. just to remind us that She need not be all warm and fuzzy all the time. We did not get the snow, but we got cold (very) rain. The sort of dreary cold damp that aches your bones and instinctively has you seeking some warm comfort food. I always wonder when and where we decide what food to fall back on for comfort. It seems a lot of that comes from our childhood, when maybe the world seemed an easier place. It is that way for me, with an additional exception. I was able to travel extensively to Japan during my formative years, and I return back on a regular basis. Often, it is inclement weather at the times I am there. Alone in a strange country, unable to read the signs, and not proficient at the language (although able to converse enough to get by for food and drink, etc.) can make for somewhat wistful moods. Heading to the noodle shops for a big bowl of noodles and broth, and a little people watching is like landing on “Go” in Monopoly, a safe haven for a spell. People watching is universal, we’re a goofy species worldwide and in any language. But back to the noodles. At the shops you can get from scratch noodles (somen, ramen or a number of different kinds), usually served in a broth with some veggies, seafood (both of those usually tempura) or maybe some roast pork slices. I am always on a budget over there, so it is an economical way to get a “Happy Belly” as well. So with that in mind, I heated up some nage broth, cooked the noodles, added some tempura veggies and with a glass of wine watched the cold rain drop…but with a smile.
3 cups of vegetable nage (or light chicken broth)
Somen, Ramen or other Japanese noodles
Tempura fried mixed veggies (see tempura batter recipe)
Tofu sliced into bite size bits
For topping: a few drops of toasted Sesame oil, Soy Sauce, chopped cilantro or green onion, and hot sauce if desired (I use Sriracha)
Heat the broth up to a boil and add the noodles, reduce to a simmer and cook like any other dried pasta to desired consistency. Pour noodles and broth into a bowl. Add veggies and toppings. In Japan, slurping indicates a delicious dish so eat the noodles and bits and if you enjoyed, slurp up the broth.
Oishi! (Japanese for delicious)
Comments : 5 Comments »
Categories : Recipe Demos
Crispy Latkes with Sour Cream, Stovetop Applesauce and oven roasted Lady Washington Apples
I was reading a great blog discussing the merits (and demerits) of different potato types for latkes over at Kitchenhacker’s blog (http://www.kitchenhacker.net). I felt inspired to make some as they looked delicious. I recommend popping over and checking out the article (http://kitchenhacker.net/content/latke-battle-russet-versus-yukon-gold). He covers all the issues regarding potato types nicely. The recipe and ideas are also nicely done. The basic recipe I use is listed below. Whatever you start with, feel free to vary as you see fit, there are literally hundreds of versions-as long as it tastes good to you; it’s right.
- 2 lbs potatoes, grated
- 3/4 cup finely chopped onion
- 1 shallot, halved and sliced
- 3 eggs
- 1 tsp lemon juice
- 1 tbsp garlic, chopped finely
- 2 tbsp rice flour
- 1 tbsp AP flour
- 1 tsp salt
- ¼ tsp fresh cracked black pepper
- Oil for frying
Grate the potatoes and set aside in some cold water. Combine all the other ingredients. Drain the potatoes, and squeeze to get the water out. I take batches and place them in a tea towel or dish rag. Twist the ends to wring the potatoes and let the water drain. Add the potatoes to the mix. Heat neutral oil (like canola) in a pan over medium heat. Take a handful of the mixture, squeeze out any additional liquid you can and place into the pan. Fry until GB&D on one side, flip and finish on the other. Serve with sour cream and apple sauce (easy stove top apple sauce recipe to follow)
Stove top Applesauce
- ¼ cup orange juice
- 2 apples, cored, peeled and sliced
- 1/3 cup organic or natural sugar
- 1 ½ tbsp cinnamon
Combine all ingredients and simmer over the stove until apples soft and the liquid has reduced, about 30-45 minutes. Apples are high in pectin and will naturally thicken.
A side, a meal, either way delicious