First Recipe Using Spciy Tomato Jam

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Flat Iron Steak with Goat Cheese and Tomato Jam
Wild Mushroom Risotto
Turning Greens

First Up, the risotto

ngredients

nocoupons

• 1-ounce dried morel mushrooms
• 1/2 pound fresh porcini or cremini mushrooms
• 4 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 2 ounces pancetta, diced
• 1/2 cup chopped shallots (3 shallots)
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup freshly grated Parmesan cheese, plus extra for serving

Melt 2 tbsp butter and oil, then saute pancetta for 3 to 5 minutes to render the fat.  Now add onions and saute for 6 to 8 minutes until starting to caramelize. 

so I only used dried mushrooms.  Before starting on the risotto, steep the shrooms in boiling water for 20 minutes.  And now back to the recipe, add re hydrated shrooms and saute for 5 minutes.

Now add aborio rice and saute for 2 minutes to make sure the grains of rice are coated in oil.

Reduce heat to medium low.  Now add 1/2 cup white wine to deglaze pan and while ti evaporates scrape pan with wooden spoon to remove any brown bits form the bottom.  Once that is reduced begin adding chicken stock, two ladles at a time.  Allow stock to be absorbed before adding more.  This process will take around 30 to 40 minutes. 

Once rice is the right consistency, add rosemary and Parmesan cheese.  It is now ready to serve.

Now for the greens

Ingredients

• 1/2 cup julienne country ham
• 1/2 cup julienne spicy capicola
• 1/2 cup julienne salami
• 1 tablespoon olive oil
• 1 cup julienne yellow onion
• 1 cup julienne green bell pepper
• 1/4 cup julienne fennel
• 3 tablespoons minced garlic
• 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
• 1/2 cup chicken stock
• 4 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup good quality finely grated Parmesan

First, saute the pancetta til it starts to render.  Next add in the salami and capricola.  Continue cooking for 5 minutes. 

Next add a bit of olive oil and then saute up the onion, bell pepper and fennel for around 8 minutes. 

Now add escarole and chicken stock and allow to begin simmering for 5 minutes.  Once the greens have begun to wilt add the acids, herbs and cheese and allow ti simmer for a total of about 7 minutes.  Be sure to stir occasionally so as to incorporate the flavors completely.

And finally the steak.  My outdoor grill was out of gas so had to use a grill pan.

Grill steak on medium high for 7 minutes a side.  Allow steak to rest for 10 minutes tented with foil
Before tenting spread softened goat cheese across steak.  Then once rested spoon tomato jam atop goat cheese.

Peach and Mustard Compote

• 2 lemons
• 1/2 cup dry white wine
• 1/2 cup sugar
• 1/2 cup honey
• 3 tablespoons yellow mustard seeds
• 8 black peppercorns
• 1/2 teaspoon red pepper flakes
• 4 3-inch sprigs fresh rosemary
• 4 bay leaves
• 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin)
• 1/4 cup dried cherries or currants

Blanch peaches in boiling water for 30 seconds and then stop cooking in an ice water bath.  Skin should slide off easily now.  Then dice up peaches into 1 inch pieces.

Use a vegetable peeler and remove zest from lemons and collect the juice as well.

Now combine all ingredients except peaches and raisins and simmer for 15 to 20 minutes.

Now add peaches and raisins and continue cooking for around 10 minutes.

And then use the same canning procedure used for the spicy tomato jam post.

Spicy Tomato Jam

Ingredients

• 4 large lemons
• 5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces
• 4 cups light muscovado sugar or packed light brown sugar
• 4 teaspoons ground cumin
• Kosher salt
• 2 scant teaspoons red pepper flakes
• 4 small cinnamon sticks
• 1/2 teaspoon ground cloves
• 8 1/8-inch-thick slices peeled ginger

Using a vegetable peeler, peel long strips of lemon zest from 4 lemons.  Then using a strainer, juice those lemons.  Place both into a large pot. 

Core and chop the tomatoes into one inch pieces and add them to pot.

Peel the Ginger and cut into 1/8 inch pieces and add to pot.  Also add the rest of the spices including 6 tsp salt and the brown sugar.

Now stir and combine.  Simmer over medium high heat until sugar dissolves.

Now continue simmering for an additional 45 minutes until thick and syrupy. While this is simmering, follow the instructions at
http://www.foodnetwork.com/recipes-and-cooking/how-to-preserve/pictures/index.html..

And finally you get your jars fo spicy tomato jam.  

Curry Fried Chicken w/ Saffron Rice and Chilli Coconut Corn

Got this recipe out of a William Sonoma cookbook.  It turned out quite well.  Although I think I need a side dish with more color for ascetic reasons. 

Gingered Orange Curry Fried Chicken

Ingredients
2 cups buttermilk
2 tbsp grated fresh ginger
3 tbsps grated orange zest
salt and pepper
12 chicken tenders

Combine the butter milk and the next 4 ingredients and mix well.  Add chicken and let marinate for 2hours in the refrigerator. 

11/2 cups flour
4-5 tsps curry powder
3/4 tsp ground ginger
pinch of cayenne pepper

Combine above ingredients.  Remove chicken from milk mixture and allow to excess to drip off.  Dredge in flour and shake off excess flour.  Deep fry until golden brown, 3 to 5 minutes. Serve topped by mango chuntney.

Corn with Chiles and Coconut Milk

Ingredients
2 tbsps butter
1 small onion diced
1 poblano pepper, seeds removed and pepper diced
1 tsp cumin
1 tbsp coriander
1/8 tsp cayenne pepper
1 tsp curry powder
1 cup coconut milk
1/2 cup chicken stock
4 cups fresh corn kernals
1/4 cup cilantro

Melt butter in skillet.  Then add onion and pepper and saute until tender, 10 minutes.  Add spices.  Then add cocount milk and chicken stock.  Bring to a simmer and continue cooking until thickened.  Once the right consistency stir in corn kernals and continue cooking for an additional 3 to 5 minutes.  Lastly stir in minced cilantro. 

For the next time I cook this corn dish I will allow the stock and milk to thicken further for a better consistency.  Anyhow, that's it for now. 

Short Rib Lasagna

This recipe was in the latest Bon Apetit.  Will definitely be trying this out once it gets cool enough outside for me to be willing to heat up the kitchen for 5 hours. 

Ingredients

Short Rib Sauce

• 5 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme
• 2 fresh rosemary sprigs
• 2 fresh parsley sprigs
• 1 Turkish bay leaf
• 1/2 ounce dried porcini mushrooms
• 1 cup boiling water
• 4 pounds meaty beef short ribs
• 1 cup all purpose flour
• 4 tablespoons olive oil, divided
• 4 medium carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1/2 cup ruby Port
• 2 cups dry red wine (such as Cabernet Sauvignon or Zinfandel)
• 2 1/2 cups low-salt beef broth
• 6 garlic cloves, peeled

Lasagna

• 5 tablespoons unsalted butter
• 1/4 cup all purpose flour
• 3 cups whole milk
• 1/2 teaspoon freshly grated nutmeg
• 2 cups freshly grated Parmesan cheese
• 18 5 3/4x3 1/2-inch sheets no-bake lasagna noodles (from two 9-ounce packages)

Special Equipment

• Cheesecloth

• Ingredient Info

  Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Preparation

Short Rib Sauce

• Tie all herb sprigs and bay leaf in cheesecloth for bouquet garni; trim excess cheesecloth. Set bouquet garni aside. Place mushrooms in heatproof bowl. Add 1 cup boiling water; cover and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to work surface; chop. Reserve mushroom soaking liquid.
• Meanwhile, preheat oven to 325°F. Sprinkle ribs with salt and pepper. Place flour in medium bowl. Dredge ribs in flour, shaking off excess; place on rimmed baking sheet. Reserve flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook ribs until browned on all sides, about 6 minutes per batch. Return ribs to baking sheet.
• Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add carrots, celery, and onion; cook until softened, stirring often, about 10 minutes. Stir in chopped mushrooms. Sprinkle 1 tablespoon reserved flour over vegetables (discard remaining flour). Add tomato paste; stir until tomato paste begins to brown on bottom of pot, about 1 minute. Add Port and stir until almost all liquid is absorbed, scraping up any browned bits, about 1 minute. Add red wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Bring to boil; simmer until reduced by about 1/3, stirring often, about 7 minutes. Add broth, garlic, and bouquet garni. Return to boil. Return ribs to pot, arranging meat side down in single layer. Cover pot; place in oven and braise ribs until very tender, about 2 1/4 to 2 1/2 hours.
• Using tongs, transfer ribs from pot to rimmed baking sheet to cool. Discard bouquet garni. Shred beef; discard bones. Spoon off fat from top of sauce in pot; discard fat. Boil sauce until reduced to 51/2 cups, about 8 minutes. Return meat to sauce. Season sauce to taste with salt and pepper. Stir in chopped thyme. DO AHEAD Can be made 3 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled.

Lasagna

• Melt butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Cook until light golden brown, whisking frequently, about 6 minutes. Add milk; bring to boil, whisking constantly. Boil 1 minute. Add nutmeg. Season béchamel to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill.
• Preheat oven to 375°F. Butter 15x10x2-inch baking dish. Spoon 1 cup meat sauce over bottom of dish; spread in thin layer. Sprinkle 2 tablespoons cheese over. Arrange 6 lasagna noodles over to cover (noodles may overlap slightly). Drizzle 1 cup béchamel over noodles, spreading in even layer; sprinkle 1/4 cup cheese over. Spread 2 cups meat sauce over. Repeat with noodles, béchamel, cheese, and meat sauce. Cover with remaining 6 noodles. Spread remaining béchamel over noodles. Sprinkle remaining cheese over.
• Bake lasagna uncovered until edges are bubbling and top is golden brown in spots, about 45 minutes. Let rest 10 minutes.

Jam Season

Found this recipe in the latest issue of Food TV magazine .  This and several other recipes including a spicy tomato jam and plum vanilla preserves are my project over the next couple days.  Also getting a digital camera so the page will be a bit more colorful.  Any helpful hints on the canning process would be appreciated. 
Peach Mustard Compote

• 2 lemons
• 1/2 cup dry white wine
• 1/2 cup sugar
• 1/2 cup honey
• 3 tablespoons yellow mustard seeds
• 8 black peppercorns
• 1/2 teaspoon red pepper flakes
• 4 3-inch sprigs fresh rosemary
• 4 bay leaves
• 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin)
• 1/4 cup dried cherries or currants

Directions

Start with our step-by-step canning how-to.
Sterilize four 8-ounce canning jars and lids.
Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.
Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs.
Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.

Aarti wins NFNWS

Well this will add something refreshing on Food TV.  They need more ethnic food and Indian will be interesting.  Had a chicken madras at Bombay Brazier in Cincinnati and have been looking for a good recipe.  If anyone has one ...

Farmer's Market Ingredients and Dinner

Cooked a chorizo and chicken risotto tonight.  Used fresh corn, red and yellow tomatoes, and poblano peppers.  Also bought fresh chorizo from the pork guy on the far side of the old court house at the market.  Used boneless chicken thighs and they are perfect for any type of cooking where you are just sauteing and not roasting the chicken.  Quick cooking but stay tender and juicy.  Basically used these fresh ingredients and used the normal process  for risotto, but let me know if you want a more exact recipe. 
Think I will try some  bacon from the guy at the market this saturday

Dinner at The Dish

Had dinner at The Dish in Chevy Chase last night. 
They had switched to a summer menu since last them.  Check out their site, http://www.thedishlexington.com/.  Sat at the bar and started with 

Scallops and ‘Pop Corn’ Shrimp Ceviche: Bay scallops and rock shrimp marinated in
buttered pop corn infused citrus juice and cilantro. Served with blue corn chips.

This was a light citrusy dish, however didnt' really get any popcorn flavor.  But all in all a nice ceviche.
Was drinking a nice Matua Sauvignon Blanc from Marlborough, NZ  Nice undertones of citrus especially grapefruit.


Moving on to dinner I had 

Sesame Tuna and Grilled Pineapple: White sesame seed seared Sashimi grade ahi tuna over
grilled pineapple rings and blistered Japanese long beans, drizzled with sweet-n-spicy soy glaze
and garnished with wasabi and avocado gelato.  

This continued the light and refreshing nature of the meal since it has been unbearably hot in Lexington as of late.  Two aspects of the dish were surprising.  Fist were the Japanese long beans.  I have of course seen these on Chopped and Iron Chef before, but never tried them.  They were quite nice and tender especially accompanied by that soy glaze.  Secondly, and the reason I ordered this, the avocado and wasabi gelato.  This spicy but cold accompaniment to the tuna was unexpected but delightful.  It was a bright green color which added a brightness to the presentation.  Not sure where the bright green came from since both of the main ingredients are normally a light green color but still tasty. 


If you haven't been yet I highly recommend you visit soon.  I think I will try the following on my next visit.


Hickory Smoking Salmon: Sour cream and onion potato chip crusted salmon over braised
artichokes and salsify, topped with basil and balsamic faux caviar. All served in tomato consommé
and essence of hickory smoke.