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Archive for March, 2010

Dish Danielle, Dish Amelia, and Guest Dish Jessie were featured in an Atlantic article about the Whisk & Ladle Supper Club (located conveniently in Danielle and Jessie’s Brooklyn living room). Congratulations, dishes!

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From Dish Jodi:

I just started a new day job and have been feeling major kitchen guilt. My poor oven’s been neglected for a month and by the time I get home at night after a day of finally fulfilling work, I can’t manage more than some pan-seared chicken breasts and steamed veggies.

I needed some sugar, I needed to bake…but also needed to ease my way back in. So cookies…big hunky rich ones. Wanted to do something beyond just chocolate chip cookies…so spiced them up. I love the creaminess of pine nuts so thought they might be a good counterpoint to the spice. You decide. (Obviously, you can substitute anything you want in lieu of pine nuts and chips…well not ANYTHING…you know what I mean.)

Ingredients:

2 Sticks of Butter
1 Cup Granulated Sugar
1 Cup Brown Sugar
3 Large Eggs
2 tsp Vanilla
3 Cups All-purpose Flour
1/2 Cup Cocoa Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Chile Powder
1/4 tsp All-spice
1/4 tsp Salt
2 Cups Dark Chocolate Chips
3/4 Cup Pine Nuts

Preheat oven to 350 degrees and line cookies sheets with parchment.

Toast the pine nuts in a dry saute pan.

Cream butter and sugars in an electric mixer until fluffy. Add eggs one at a time and thoroughly incorporate between each one. Then stir in vanilla.

Sift together in a bowl, the flour, cocoa powder baking soda, salt and spices. Add to the butter mixture until just combined, then add in the nuts and chocolate chips.

Spoon 1/4 cup size balls about 2 inches apart on your baking sheets. Smush them down a bit for flatter, bigger cookies.

Bake for about 14 minutes, cool on sheet for 5 minutes, then transfer to a rack to cool the rest of the way. Best when the chips are still melty.

A surprising chocolate flavor with a little more complexity than you expect. My new colleagues will be so excited when I bring them to the office tomorrow!

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From Dish Amelia:

I’ve moved! Moving is a chore and a pain of course, but there are wonderful, meaningful and exciting aspects too. I come from a place where you “smudge” the corners of a new house with fragrant smoke to clean and claim it. I believe that your dreams from the first night of sleep in a new home are important, and I think the first thing you eat in it has some significance, its the first time you commune with those windows and walls, and a deal is struck. As soon as I found my knife, I made this. Its a Waldorf Salad of sorts. And no I did not move to Astoria. I’m cookin in Brooklyn, honey.

A few stalks of celery, chopped
a green apple, chopped
3 scallions, chopped very thin
1 cucumber, peeled and chopped
a handful of walnuts, roughly chopped
a smaller handful of dried currants
1 small container of plain nonfat greek yogurt
S&P
A drizzle of honey
1T of New Mexican dried, ground red chile

Combine ingredients. No, its not technically cooking. Its more of a ritual. The components are fresh, the windows open. Earthy, like lying on your back and staring up at unfamiliar shadows on the night ceiling, hot and cold like the running water and noisy radiators, and healthy, like your new life.

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Sugarbuilt

This is a bit belated, but we’re all very proud of Dish Amelia, whose cookies were featured on a recent cover of Edible Brooklyn Magazine. Check out a slideshow of her artistic process here.

See more of Dish Amelia’s cookie creations at Sugarbuilt.com.

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Collard Greens

SLD welcomes our latest Guest Dish, Carla – Dish Paige!’s (and Guest Dish Anna’s) colleague in trend forecasting, as well as a Bushwick-based artist and haiku visionary! Carla brings us a taste of the South…

When Dish Paige asked me to do a Guest Saucy Little Dish, I knew I had to do a classic Carla dish, one that I have perfected over the years. You’d think growing up in Virginia I’d have some southern cooking chops, but the truth is that my parents are from Brooklyn and Queens. Any southern culinary roots I have are completely based on proximity to good roadside BBQ in college (tip: for some reasons, gas stations with BBQ pits in back are often the local gems). Any good BBQ joint has some kind of greens and my absolute favorite are collards. These hearty leaves are packed with vitamins and delicious when braised. Traditional collard greens are slow cooked with apple cider vinegar, water, red pepper flakes and ham hocks. Mine have been gussied up with white wine and chicken broth, but the same idea holds true no matter what you throw in there – cook them long and slow and those greens will come out tastyyy.

I invited my friend (and fellow Guest Dish) Anna over for dinner and she’s not a fan of super spicy food, so I cut back on the heat in this batch. Feel free to spice these up with red pepper flakes, chili garlic sauce, sriracha or whatever other hot spices/sauces you have laying around the house.

Ingredients:

1 bunch collard greens (I always try to get the biggest bunch I can)
1 cup white wine
1¼ cup chicken broth
1 tsp apple cider vinegar
1 tbspn olive oil
6 strips bacon (I prefer thick cut, but for these I could only find regular)
6 cloves garlic
1 medium onion
3 tablespoons hot sauce (this time I used Cholula Chipotle for a smoky kick)
½ teaspoon salt
Pepper to taste (I did about 10 grinds with the grinder)

Directions:

Wash and tear the collards into large, bite sized pieces, discarding the thick center stems. Put them into a big pot or pan with a lid. Roughly chop garlic, onion (1” pieces) and bacon (1” pieces) and add to collards. Add the rest of the ingredients to pot.


On the stove top, turn heat to high for several minutes to get the liquid bubbling.

Turn heat to medium/ low and put lid on pot. Stir occasionally.

Cook for 60-70 minutes, or until onions are very translucent.

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From Dish Erin:

One of my absolute favorite meals in the world is my annual corned beef and cabbage on St. Patrick’s Day. I’ve eaten it every single year of my life on March 17th since I’ve been on solid foods. My love is certainly rooted in my deep Irish heritage, but I also attribute it to the meal’s consistency. Year after year, crockpot after crockpot, from my mother’s table to now, my own, it tastes the same every single time you make it. I cook a little bit like I live, based on emotion and mood, so I never have a dish that comes out the same twice. Except for my beloved corned beef and cabbage.

This is literally the easiest meal to make. I feel embarrassed when I get compliments for it because the crock pot and the salt do all the work. My people spent way more time perfecting their Guinness and Jameson recipes than they did on their food recipes. And frankly, I’m OK with that. Now if you’ll excuse me I have a beer to drink and a fight to start….

Ingredients:

1 package of corned beef
1/2 onion, sliced into rings
1 carrot, cut into rough chunks
2 celery stalks, cut into rough chunks
1 clove of garlic
Freshly ground pepper
1 1/2 head of green cabbage, outer leaves and hard stem removed
1-2 potatoes, sliced into quarters or 1-2 inch ‘coins’

Put the corned beef into a crock pot* and sprinkle spice packet on top. Cover with onions, carrots, and celery. Fill crock pot with water to completely cover the meat. Toss the garlic clove in the pot, ground some fresh pepper, and set the crock pot for your desired cooking time. I make mine in the morning before work and set it on LOW for a 8-10 hour roast. This definitely makes the most tender corned beef, the best method in my stubborn Irish opinion. But if you want to speed up the process you can set it on high and cook for 3-5 hours. About an hour before it’s done, add 1/2 head of cabbage and 1-2 potatoes.

When the beef is done, remove from the crock pot and slice against the grain. This usually means slicing it on an angle, so that the meat holds it’s shape instead of falling apart like a short rib or pot roast would.

Serve with a few slices of the cabbage, potatoes and carrot pieces. And if you don’t serve this meal with a Guinness, then I really don’t know what’s wrong with you.

*I also serve this meal with a small side of cole slaw. It’s a nice fresh accompaniment after all the slow-cooked, briny food. Just chop the other 1/2 head of green cabbage and a small carrot (I use the food processor) and toss with 2 tablespoons of mayonnaise, and 2 tablespoons of apple cider vinegar. Add a drizzle of honey, dried mustard (you can also use real dijon, just a spoonful), freshly ground pepper and celery salt to taste.

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From Dish Rachelle:

It was Oscar night: an evening of settling into the couch to watch five hours of self-congratulatory Hollywood mugging and (much more importantly) pretty dresses. I had my office Oscar pool picks in hand, and a very old friend and his lovely girlfriend coming over. The Boy and I had all day to cook a nice meal and so, around lunchtime, we started our “we’re having guests for dinner” ritual of brainstorming a fun menu.

We went through our go-to’s. Boring. But you never know where you’re going to find inspiration, and sometimes it comes via household pet, who spends his afternoons dreaming of fish.

Bouillabaisse is the perfect Oscar night dinner, because it’s fancy (and delicious) enough that it helps you forget that while all of these celebrities have teams of people who work months to make them look great, you’re sitting in your walk-up on an Ikea couch like a total pleb. Maybe I bit it on my Oscar pool (the aforementioned old friend, looking over my choices, casually determined that I could have done equally well – aka poorly – if I’d circled films at random). He was much more positive about the bouillabaisse, which we served on TV trays with hunks of crusty bread rather than traditional croutes.

A note on the recipe: here at SLD we love to invent our own, but sometimes, when you’re in the mood for something complicated, it’s tough to fly solo. This dish was a group effort by me, Boy, Cat, and Le Cordon Bleu’s Complete Cook: Home Edition.

Ingredients:

For the fish:

The Cordon Bleu recommends:

1 lb. John Dory or turbot, bones removed and reserved
1 lb. sole, bones removed and reserved
1 lb. monkfish, bones removed and reserved
1 lb. halibut, bones removed and reserved
1 lb. conger eel, cut into pieces, or 12 littleneck clams, well-washed, or 12 sea scallops

We used (and did not miss the additional POUND of fish):

1 lb. mussels, cleaned
1 lb. cod, cut into pieces
1 lb. haddock, cut into pieces
1 lb. sea scallops, cut into pieces

1 each carrot, bulb fennel and leek (white part only) julienned
2 cloves garlic, chopped
pinch of saffron threads

For Soup:

1/3 cup olive oil
1 small leek, onion and bulb fennel, thinly sliced
1 stalk celery, thinly sliced
2 tblsp. tomato paste
2 cups white wine
4 cups water
pinch of saffron threads
2 sprigs of fresh thyme
1 bay leaf
fresh parsley

For Rouille:

1 egg yolk
1 tblsp. tomato paste
3 cloves garlic, crushed into a paste
1 cup olive oil
½ lb. baked potato

Season the seafood (minus the mussels) with salt and pepper and toss with half the oil, and all of the garlic, saffron, (julienned) carrot, fennel and leek. Cover and refrigerate.

The Cordon Bleu recommends using the fish bones to start a stock. However, since we bought the fish cleaned, we trimmed the fish and started the soup with the discards. Heat the remaining oil (1/2 of 1/3 cup) in a large stockpot, and cook the fish scraps for 3 minutes. Stir in the leek, onion, fennel, celery and garlic and cook for 2 minutes, then mix in the tomato paste and cook for 2 minutes. Pour in the white wine and simmer for 5 minutes. Add 4 cups water, the saffron and herbs and simmer for 20 minutes.

Ladle the stock in batches into a strainer over a bowl. Gently press the solids with the ladle to extract all the liquid, then discard the solids (“the solids”: in other words, throw out the vegetables! So sad). Put the soup in the saucepan and simmer for 15 minutes until slightly thickened, skimming off any scum on the surface.

Meanwhile, to make the rouille – a thick garlicky condiment used to flavor and garnish the soup – whisk the egg yolk in a small bowl with the tomato paste, garlic, saffron and some salt and pepper. Continue to whisk while slowly pouring the oil into the mixture. Press the flesh of the potato through a sieve and whisk into the sauce.

Add the marinated fish pieces and scallops into a large pot with the mussels and the julienned vegetables. Pour the hot soup over and simmer for 7 minutes, or until the fish is cooked. Remove the fish and vegetables and place them in a large dish.

Whisk 3 tblsp. of the rouille into the soup to thicken it a bit, then pour the soup over the fish and sprinkle with the basil.

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