Wholegrain Savory Garden Scones

July 7th, 2011 § 0 comments § permalink

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.

Ingredients

1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh corn kernels
½ cup sundried tomatoes, chopped fine
2 tablespoons carrots, grated
2 tablespoons green onions, sliced fine
3 tablespoons zucchini, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh mint, chopped fine
½ cup cheddar cheese (optional)
13 cup butter, unsalted, cubed and chilled
½ cup low fat milk or buttermilk
2 eggs

Directions

Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt and pepper, stir well. Add the vegetables and mix until all the vegetables are mixed and covered in flour. Cut in the butter using a pastry cutter until the mixture resembles a course meal with chunks of vegetables in it. In a spate mixing bowl whisk together milk and eggs until beaten. Add the milk mixture to the flour and vegetable mixture and stir until combined fully. Pick the dough up and give it a few kneads but just enough to hold it together. Roll the dough out onto a cutting board forming an 5-8 inch circle about an inch thick. Cut the dough into 8-10 wedges and place on a lined baking sheet. Place in the oven and bake for about 15 minutes or until lightly browned and a stick inserted in the center comes out clean. Remove from oven and cool before serving. For storage wrap in a plastic zip lock or tupperware and store refrigerated up to 2 weeks. Alternatively scones can be stored outside of the refrigerator for up to 2 weeks.

Passover Roasted Leg of Lamb

May 5th, 2011 § 0 comments § permalink

Serves 10-12

Ingredients

½ cup fresh rosemary leaves, chopped fine
1 tablespoon cloves, whole
1 tablespoon cardamom seeds
2 tablespoons coriander, whole
1 tablespoon cumin powder
1 tablespoon cracked black pepper
6 pound leg of lamb, trimmed of fat
6 garlic cloves, chopped fine
2 medium yellow onions, divided into 12 wedges or cubes
2 bottles dry red wine
8 cups veal or chicken stock
1 pound or approximately 1½ cups dried prunes
Salt

Directions

Mix the rosemary and the spices together in a small mixing bowl. Rub the mixture all over the leg of lamb, carefully coating each section. Place the leg of lamb in a large bin or bowl and add the garlic and the onions and cover with the red wine. Allow the leg of lamb to marinate for at least one day.

Preheat oven to 350°F. In a large roasting pan, place the leg of lamb and the marinade. Add the veal or chicken stock and the dried prunes. Season the mixture with salt. Cover with aluminum foil and roast for about 4-6 hours or until the lamb is falling of the bone tender.

Recipe by Rafael Hasid

Spicy Italian Sausage

April 23rd, 2011 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, chunk bacon or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings, of your choice

DIRECTIONS

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours. Using the finest blade of the meat grinder, grind the mixture following grinder instructions. If you are making or using the meat without the casing go right to that step. If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while. In the meantime soak the casings in warm water and rinse a few times. Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off. Remove the meat from the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator. Turn the stuffer on and begin the process, air will be the first thing to emerge. As the meat begins to slide out use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil, the links will be tied later in the process. When the sausage is done, turn off the machine and tie up the ends, you can use kitchen twine. To make the links, pinch a section together, then spin the links and turn them opposite from each other several times, repeat this moving down the entire main link. Make sure both ends are tied off. Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved. Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Mezcal, Cilantro Dried Cherry Glazed Chicken Wings

January 14th, 2011 § 0 comments § permalink

Makes about 30 Chicken Wings

INGREDIENTS

3 pounds chicken wings or little drumsticks
¾ cup dried cherries
½ cup mezcal (the smokier the better)
½ cup agave syrup
Zest and juice of 1 lime
½ cup fresh cilantro leaves
2 teaspoons cumin seeds, toasted
Salt/cracked black pepper

DIRECTIONS

Preheat oven to 400°F.

On a lightly greased baking sheet, place chicken wings, and generously season them with salt and cracked black pepper. Place in the oven, and back for about 15 to 20 minutes or until just before golden brown and just about done.

In a small saucepan, combine dried cherries, mezcal, agave, and zest and juice of lime. Bring to a boil then take off heat. Add cilantro leaves and cumin seeds, and allow to soak until totally cool, about 10 to 15 minutes. Blend mixture in a blender until smooth.

In a large mixing bowl, or mixing in two batches, gently toss chicken wings with sauce. Place back on baking sheet, and bake another 5 to 7 minutes or until browned well.

Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper

PREPARATION

Preheat oven to 375°F.

Gently separate mushrooms caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a sauté pan over medium-high heat, melt butter and olive oil. Sauté shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kashi cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.

Jamaican Jerk Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France.
This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for about $40.

INGREIDENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh sage leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken
1 cinnamon stick
2 cloves
1 star of anise

For the Glaze

1 cup fresh orange juice
1 cup light brown sugar
½ teaspoon cinnamon
1 pinch of freshly grated nutmeg
1 pinch of all spice
1 pinch of clove
½ habañero pepper, seeds removed and chopped superfine
¼ cup fresh thyme, chopped fine
¼ fresh chives, chopped fine

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
2 tablespoons orange zest
1 teaspoon freshly grated nutmeg
1 pinch cinnamon

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium sauce pan, add all ingredients, and bring to a boil, simmer, and reduce for about 15 minutes until thick. Cool, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone in this should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until the entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Apple Mustard Mint Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine Zind Humbrecht, Riesling Gueberschwihr – Organic 2008, Germany.
This almost perfect German Riesling has smoke and stone notes lached with white peach, apple, and lemon zest. It’s zesty and snappy with a white pepper-tinged finish. It is perfect for this ham! Retails for around $18.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh mint leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken

For the Glaze

1 medium tart apple, peeled and seeds removed
½ cup fresh mint leaves
1 small red onion
½ cup brown sugar
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon salt

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon olive oil

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the apples, red onion, sugar, salt, and the mint. Add the honey and the mustard, and mix well. Set aside, and let rest for at least 30 minutes.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
13 cup fresh mint leaves
13 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
13 cup pomegranate seeds, frozen
Casings of your choice

For the Salad

6-7 cups, mesclun mix or baby greens
9 figs, quartered
½ cup pomegranate seeds
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon sugar
Juice of 1 lemon
¼ cup fresh mint, chopped

PREPARATION

For the Sausage

Mix all ingredients for sausage in a large bowl (except frozen pomegranate seeds) very well, and refrigerate for about 2 hours. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. Mix in pomegranate seeds, and combine well. If you are making or using the meat without the casings, go right to that step. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week.

For the Salad

In a grill pan, over medium-high heat, add lamb sausage, and cook until desired doneness.
Once cooked, remove, and allow to rest.

On a large platter, place salad greens, figs, pomegranate seeds, and cooked sausage. In a small mixing bowl, whisk together oil, vinegar, sugar, and lemon juice. Drizzle over salad platter. Sprinkle with chopped mint leaves, and serve.

Spicy Italian Sausage Baked with Tomatoes & Potatoes

December 6th, 2010 § 0 comments § permalink

Serves 6 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, slab bacon, or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings of your choice

For the Baked Sausage Dish

6-9 spicy Italian sausage
2 medium sized green peppers, seeds and pit removed, cut into long strips
2 medium russet potatoes, cut into wedges
1 can (28-ounces) crushed tomatoes
½ cup fresh parsley, chopped
1 tablespoon salt

PREPARATION

For the Sausages

Mix all ingredients in a large bowl very well, and refrigerate for about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the ened of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until your are ready. Turn the mahcine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (or lose it).

For Baked Sausage Dish

Preheat oven to 350°F.

In a large bowl, mix together all ingredients. Place in an oven proff baking dish with a lid, and bake for about 1 hour or until potatoes are soft.

Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 6

INGREDIENTS

½ cup almonds
½ cup hazlenuts
¼ cup extra virgin olive oil (Spanish)
6 cloves garlic
3 slices white bread, crusts removed, cut into quarters
2 roasted red peppers, deseeded and destemmed
4 tablespoo ns sherry vinegar (Spanish)
Juice of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped fine
Salt
4 cups baby lettuce
8 ounces canned or jarred Spanish tuna in oil or water, drained
8 anchovies
1 medium red onion, sliced thin in rounds
2 medium tomatoes, cut into wedges
½-1 cup black olives (about 15-20 olives)
Freshly cracked black pepper

PREPARATION

Preheat oven to 350°F. On a baking sheet, place nuts and roast in oven for about 5-7 minutes or until golden color and fragrant. Cool and then remove skins from hazlenuts by rubbing together in a clean towel.
In a medium sauté pan heat 2 tablespoons olive oil and 2 cloves garlic and bread and fry the bread flipping over until crispy brown (1 minute on each side). Drain and set oil aside and place bread on paper towel to drain excess oil.
Place roasted red pepper, nuts, 2 tablespoons olive oil, 4 garlic cloves, sherry vinegar, lemon juice nd parsley into food processor until smooth, season with salt.
Arrange lettuce in a wide shallow dish, place tuna, red onions, bread slices, anchovies, tomatoes and olives across the top. Drizzle dressing over the top. Serve with cracked black pepper.

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