Cucumber & Marmite Tea Sandwiches

October 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

1 English cucumber
1 jar of Marmite or Vegemite
1 stick of good, unsalted butter (such as Plugra)
1 loaf of Brioche (or any fine-crumb white) bread, thinly sliced & crusts removed

Directions

Slice the cucumber very thinly on a mandolin. Spread butter onto four slices of the bread. Thinly spread Marmite onto four more slices of the bread. Shingle the cucumber slices on the buttered bread slices, so the overlap. Top each sandwich base with the Marmite-coated slices, pressing firmly. Cut each sandwich into four equal squares. Serve.

Recipe by Emily Casey

Deep Beef Stew

October 2nd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds beef stew meat, cut into 1″ chunks
Salt and pepper to taste
1 cup Wondra flour
Grapeseed oil as needed
1 large or 2 small white onions, diced large
2 large carrots, sliced in half lengthwide and cut into ½” half-moons
2 turnips, diced medium (same size as potatoes)
2 cloves garlic, smashed and chopped
2 fillets anchovies, minced
2 tablespoons tomato paste
2 chipotles in abodo, minced (optional)
1 cup red wine
1 tablespoon Worcestershire sauce
1 small (2″x2″) chunk salt pork
2 bay leaves
4 cups (1 quart) beef stock
2 large potatoes, diced medium (let soak in bowl with water to cover until ready to use)
½ cup chopped fresh parsley
2 tablespoons minced fresh chives

Directions

Season beef chunks all over with salt and pepper. Let rest at least 20 minutes, or as long as overnight. (If resting beef overnight, remove from fridge an hour in advance to bring up to room temperature). When ready to cook, blot beef with paper towels to remove excess moisture. Dust all over with Wondra, shaking to remove excess. (This step is easiest done in a large zipping plastic bag).

Heat a large, heavy non-reactive pot over medium-high heat. Add grapeseed oil to coat bottom of pot. When oil is shimmering, add beef chunks is single layer to pot. Working in batches, brown chunks on all sides, being careful not to overcrowd or else they will steam instead of brown. Once brown, remove beef to a platter and set aside.

Once all the beef has been browned, reduce heat to medium and add onions to pot. (Alternatively, you may brown the beef separately in a skillet, while cooking the remaining stew ingredients in the pot.) Sauté onions for a couple of minutes. Add carrots and turnips. Add a dash of salt, stir and let veggies sweat until tender.

Push veggies aside to make some space in the middle. Add a touch of grapeseed oil. Add garlic and cook out a little, being careful not to burn it. Add anchovies, tomato paste, and chipotles (if using). Let cook one minute. Add wine and Worcestershire, scraping bottom of pot to release the good bits. Stir mixture back into veggies, incorporating all. Add salt pork, bay leaves and beef stock. Bring to a boil, reduce to a simmer, and allow to simmer slowly for 1½ to 2 hours.

After 1½ hours, check the beef for tenderness. If tender, proceed with recipe; if not, continue to simmer, checking at 20-minute intervals until beef is tender. Add potatoes and simmer another 15 minutes or until potatoes are done. Season to taste, stir in parsley & chives, and serve with crusty bread.

Recipe by Emily Casey

Porcini & Parmesan Farro

October 2nd, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 cup farro or barley, rinsed and drained
2 tablespoons olive oil
1 large shallot, minced
2 oz. dried porcini mushrooms, or other dried mushrooms, such as shitake or morels
1 cup hot water
¼ cup white wine
1 cup mushrooms, vegetable or chicken stock
Salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese (or other hard cheese such as Asiago, Manchego or Pecorino)
2 tablespoons chopped fresh herbs, such as parsley, dill, tarragon, chives, oregano and/or sage

Directions

Soak dried mushrooms in hot water for 20 minutes. Drain, reserving liquid. Heat a heavy-bottomed pot over medium heat. When hot, add olive oil, then add minced shallots. Sauté until translucent. Add drained farro and cook until a toasty fragrance emerges. Add wine and let cook for a minute, stirring often. Add reserved mushrooms and stir. Slowly add reserved mushrooms soaking liquid, being careful not to disturd the sediment. Add stock. Bring to a boil, then reduce to a simmer. Cover with a lid, placed slightly ajar. Cook, stirring occasionally, for 30 to 40 minutes.

After 30 minutes, check farro for tenderness. (If not tender, continue to simmer, checking at 10-minute intervals until tender, adding more water if grains seem dry). Taste for seasoning. Add freshly ground pepper and grated cheese, stirring until incorporated. Taste again; add salt only if necessary. Add herbs and stir to mix. Serve immediately.

Recipe by Emily Casey

Tangy Muhammara (Red Pepper & Walnut Dip)

October 2nd, 2011 § 0 comments § permalink

Ingredients

1 cup walnuts
3 to 4 cloves garlic
¼ cup breadcrumbs
2 red peppers, roasted and pureed
3 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 teaspoon lemon juice
Salt to taste
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried mint (or 1 tablespoon chopped fresh mint)
2 teaspoons olive oil, plus more as needed

Directions

In the food processor, chop the walnuts and garlic finely. Add the breadcrumbs and pulse to mix. Add red pepper puree, tomato paste, pomegranate molasses, lemon juice, salt and spices until smooth. While machine is running, pour in the olive oil. Make sure not to over-mix since the texture should be thick, not too creamy. If it is too dry for you, add more tomato paste or olive oil. Serve with toasted bread or pita wedges.

Recipe adapted from delishturkish.blogspot.com

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