Spiced Candied Pecans

I think this is the last of the recipes from the 12th Nigh Party that people wanted. I got this from Tangy Tart Hot & Sweet cookbook by Padma Lashki.

2 cups whole pecans
1/2 cup maple syrup
1/2 tsp chili powder

1. Preheat oven to 350 degrees. Line baking sheet with foil.
2. Arrange nuts in a single layer without touching one another.
3. Whisk syrup and chili powder with a fork. Drizzle over pecans.
4. Bake for 10-12 minutes.
5. Arrange on a dish, not touching, until cooled.
6. When cool, store in an airtight container.
   

Marinated Raw Tuna with Edamame Puree and Wonton Crisps

This recipe came from Tyler's Florence's Real Kitchen cookbook.

Wonton Crisps
1/2 cup sesame oil
40 wonton skins

Preheat over to 350 degrees. Brush cookie sheets with sesame oil. Lay skins side by side in a single layer. Bake for 15 minutes. Remove to platter to cool.

Edamame Puree
1 pound frozen soybeans, in their pods
1 Tbsp wasabi paste
1 tsp sea salt
Juice of 1 lemon
6 Tbsp water
2 Tbsp canola oil

Blance soybeans in boiling water for 15 minutes. Drain, pop out of their pods, and put in a blender. Add the remaining ingredients, except canola oil. Puree. Pour in canola oil. Puree until smooth. Refrigerate.

Tuna
1/2 cup soy sauce
2 Tbsp sake
2 Tbsp brown sugar
1 tsp sambal
1 pound sushi-quality tuna, cut in 1/4-inch strips
2 Tbsp toasted sesame seeds

Whisk together soy sauce, sake, brown sugar, and sambal. Arrange sliced tuna in a shallow dish. Pour marinade over the fish and refrigerate for no more than 20 minutes.

Assembly
Put a spoonful of puree on a wonton crisp. Lay a slice of tuna on top. Garnish with sesame seeds.

Devil's Food Layer Cake with Peppermint Frosting

This is the cake Kristi brought for the party, and it was delicious! The recipe came from the December 2008 issue of Bon Appetit magazine.

Cake
2 2/3 cups all purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache
1 1/3 cups heavy whipping cream
2 Tbsp light corn syrup
14 ounces bittersweet chocolate, chopped

White Chocolate Ganache
12 ounces high-quality white chocolate, chopped
3 cups chilled heavy whipping cream, divided
1 1/2 tsp pure peppermint extract

Peppermint Frosting
2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 Tbsp light corn syrup
1/2 tsp pure peppermint extract
Bittersweet chocolate curls

Cake/ Position rack in center of oven; preheat to 350 degrees. Butter two 9-inch cake pans with 2-inch high sides. Dust pans with flour; tap out excess. Whisk first four ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely.

Dark Chocolate Ganache/ Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour.

White Chocolate Cream/ Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover: chill until mixture thickens and is cold, at least 4 hours. Add 2 cups chilled cream to white chocolate cream and beat until smooth peaks form.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with 2nd cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting/ Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to the touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides.

Pizza Party

We had Jack's 7th birthday party yesterday, and unlike last year's snow day at the park, it was a lot of fun. As the kids arrived, we handed out aprons and chef's hats, and let the kids stand around the dining room table decorating them.

I thought they would get bored of this within 15 minutes, and was ready with a new activity, but they ended up spending 45 minutes getting them just right. After everyone was suited up with their aprons and hats, we handed out individual pizza crusts, for everyone, plus bowls of sauce, cheese, pepperoni, hamburger, and other toppings. Everyone made their own pizza, and put them in personal pan pizza boxes (which Pizza Hut gave me for free!) and labeled them with their names. While I cooked the pizzas, John and another dad took the kids to the park. The parents who stayed behind were treated to Cheryl's Chicken Marsala, and Tara's Autumn Salad.

When pizzas were done, my dad went down to the park to let everyone know, and they all trooped back to eat their creations.

After the pizza, it was getting close to time to go, so we went ahead and served cake. We had a chocolate cake with dark chocolate frosting, and chocolate-banana cupcakes with vanilla buttercream.

Finally as parents started arriving for pick up and parents who had stayed were preparing to leave, I handed out brown paper bags and crayons, and we let the kids make their own goody bags from candy, chips, and apples that I dumped out onto the table. It was a free-for-all, but so much fun.

Chinese Spareribs with Teriyaki Glaze

This recipe came from Tyler's Florence's Real Kitchen, which has been my favorite cookbook for several years.

12th Night was the first time I tried particular recipe, but people seemed to like it. I didn't get a chance to try this at the party, so I will probably have to make it again.


Ribs
2 packs pork spareribs, 4 pounds each
1/2 cup Chinese 5-spice poweder
Sea salt, freshly ground pepper
2 Tbsp sesame seeds
Chopped fresh cilantro and green onions

Dust ribs with 5-spice powder and season with salt and pepper. Place ribs on top warming rack of a grill at a low temperature. Cook for 90 minutes, covered, turning every 30 minutes.

Remove cover. Baste with teriyaki glaze. Grill, uncovered, for 15 minutes. Turn over, baste again, and grill the other side for 15 minutes. Remove from grill.

Separate ribs. Pile on a platter. Pour on the remaining glaze. Sprinkle with sesame, cilantro, and green onion.

**I made these a couple of hours ahead of time, and warmed them up in the oven for service. I forgot about the garnishes, but these were still good.

Teriyaki Glaze
1 cup soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 Tbsp rice vinegar
1/4 cup brown sugar
1 fresh red chile, halved
5 garlic cloves
2-inch piece of fresh ginger (I keep minced fresh ginger in the fridge, so I just used a spoonful of that)

Whisk glaze ingredients in a pot. Bring to a slow simmer. Cook, until thickened, about 20 minutes.

Mushroom and Goat Cheese Flautas with Mint-Date Dipping Sauce

I got both of these recipes from Tangy Tart Hot & Sweet cookbook by Padma Lashki (host of Top Chef).

Mushroom and Goat Cheese Flautas
2 Tbsp extra virgin olive oil
1/2 cup diced shallots
8 ounces fresh portobello mushrooms, diced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried dill
1/2 tsp crushed rep pepper
Salt
8 ounces feta cheese (I actually used goat cheese, not feta, because the title of the recipe is goat cheese and feta is not that) anyway....
4 ounces ricotta cheese
8 8-inch diameter flour tortillas
Canola oil, for frying
Fresh Mint and Date Dipping Sauce

1) Over medium-high heat, heat 2 Tbsp of olive oil in a large skillet. Toss in the shallots and mushrooms, and saute for 2 minutes. Add the oregano, thyme, dill and crushed red pepper, and stir for 3 more minutes. Add a sprinkle of salt and saute for a few minutes, until the mushrooms are browned. Remove from heat.

2) In a large bowl, combine the cheeses with the mushroom-shallot mixture.

3) Lay 1 tortilla flat. Spoon 2 heaping teaspoons of mixture in a line across the tortilla, horizontally, near the side closest to you. Roll the nearest end over the mixture and keep rolling until it is the shape of a flute. (You don't have to fold in the sides like a burrito; it will be OK). Press down gently to distribute the mixture throughout the inside. Don't press too hard - you don't want it to seep out of the sides. Close the tortilla using a toothpick as a straight pin (parallel to the flute) to hold shut. Repeat with all tortillas.

4) Place a skillet filled to a depth of 1 inch with canola oil over medium-high heat. When the oil gets hot, turn down the heat to medium and fly the flautas on each side until golden brown. This only takes a minute of two tops, turn each 30 seconds.

When done, place the flauta on a paper-towel-lined plate to drain excess oil. When cool enough, ease out the toothpick, and cut in half. Serve with Fresh Mint and Date Dipping Sauce.

Fresh Mint and Date Dipping Sauce

This is a variation of classic mint chutney, and would be great with lots of other things, including roast pork tenderloin. You can make ahead; it lasts a few days in the fridge.

2 cups fresh mint leaves
3 dried dates, pitted
5 serrano chiles, stem removed
2 Tbsp fresh lemon juice

Put all ingredients in a blender or processor and puress to form a smooth uniform dipping sauce.

The cookbook says this recipe makes 2 1/2 cups of sauce. I don't know, but what I served at the party is all I had, and I would say it was maybe 3/4 cup of sauce. On the other hand, I actually doubled the flauta recipe, and I still had plenty of sauce for dipping even though it was only 3/4 cup.

Chicken and Sausage Gumbo

I originally got this recipe from a special edition of Fine Cooking, Cooking with Friends, and I love it. In fact, people are usually so impressed with it that I feel sad I can't take credit for making it up.

I have made it so many times now that I have it memorized, so it won't take long at all.

I am posting it the way I make it, which is only a little different from the original recipe.

Part 1 - the chicken
5-6 boneless skinless chicken breast halves (2.5 pounds)
1/4 cup flour
Salt and pepper
1/8 - 1/4 cup canola oil

Sprinkle chicken breasts with salt and pepper and dust with flour. Heat oil in a stock pot on medium high until almost smoking. My pot is not that big so I have to cook the chicken in two batches. Put the chicken in the pot and sear for 4 minutes per side. Remove chicken to a paper-towel lined plate.

Part 2 - the veggies and spices
1 bunch celery, chopped
4 medium onions, chopped
2 red bell peppers, chopped
2 yellow bell peppers, chopped

Spices
3/4 tsp cayenne pepper
3/4 tsp dried oregano
3/4 tsp dried basil
3/4 tsp dried thyme
4 bay leaves
Tablespoon or so a minced garlic

After you have removed the chicken, throw in the vegetables (not the spices) and cook for 10-12 minutes. While they are cooking, get your spices ready to go, so you won't be rushed later. Remove vegetables from the pot and rinse and dry the pot. Put it back on the stove over medium heat.

Part 3 - the roux
3/4 cup canola oil
3/4 cup flour

This is the most important part. You want to get the roux as dark as possible without burning it. The darker the roux, the better the gumbo. So put the oil in your pot and start mixing in the flour a little at a time. Stirring constantly, cook the roux until it is a nice dark brown, the color of a chocolate bar. If you burn it, throw it out and start over.

Once it's done, throw the vegetables back in the pot,

Stir up the whole mix and cook for 3-5 minutes, until well combined. Season with salt and pepper.

Part 4 - finishing up
8 cups chicken stock (I use Kitchen Basics or homemade; KB is better than mine)
1 1/2 pounds andouille sausage, sliced

Add the stock. Throw in the sausage, and your chicken breasts (you don't have to slice them; just slide them in whole). Stir, and bring to a strong simmer.

Simmer, stirring every once in a while, until the chicken shreds apart on its own. This will take 2 or 2 1/2 hours typically.

The End

Service note: I almost always serve gumbo over steamed rice, and the recipe suggests chopped green onion for garnish. Also, to make it "more authentic" you can also whisk in some file powder at the end, but I honestly don't think it adds that much, plus I don't keep it on hand. Your call.

Let me know how it works out for you.

Twelfth Night 2009

So far, the whole blogging thing isn't working out for any of us. That's OK. It's a new year, and a chance to start again.

OK, first up, January 5th.

Last night was our 3rd annual Twelfth Night Party. The King and Queen were Mary and Ken Ball, and the winner for best mask was Kristi. It was so pretty, and I still cannot believe she made it herself. Next year, to encourage you, there will be a happy for everyone who wears a mask.

Thanks to everyone for all your help. Cheryl, thanks so much for the lamb and the gumbo cups and spoons. Kristi, thanks for the fantastic-looking and tasting cake (I had a huge piece for lunch today). GB, thanks for the wassail, among other things; it was great, and will be enjoyed again this evening. Holly, thanks for helping give everyone a place to sit; I will try to return them within days instead of weeks/months this year. Judith, thanks for the king cakes, which were the hit of the night again. And Tara, thanks for the copious amounts of wine, making the gumbo roux, and keeping me sane in the kitchen.

I love you all, and I was thrilled for us to be able to get together. Sarah, you were missed, but we were all thinking of you.

As usual, I forgot to take pictures so there are none other than the few Roger snapped at the end. Sorry about that. Although, how awesome is that one of Kristi?

So, since the blog is ostensibly about food, here was the menu (I will post recipes a few at a time in the next couple of days):

Spiced Candied Nuts
Slow-Roasted Olives with Oranges and Almonds
Assorted Cheeses and Crackers (stilton with lemon, double creme brie, australian cheddar, and gouda)
Bacon-Wrapped Almond-Stuffed Dates
Mushroom and Goat Cheese Flautas with Mint-Date Dipping Sauce
Apple-Stuffed Chicken Sausage in a Blanket with assorted mustards
Marinated Raw Tuna with Edamame Puree on Wonton Crisps
Chicken and Sausage Gumbo
Chinese Spareribs No. 5 with Teriyaki Glaze
Grilled Rack of Lamb with oregano and mint
Devil's Food Cake with Peppermint Frosting
Galette des Rois (King Cake)
Wassail

Wine: Clos du Bois Chardonnay, Tin Roof Sauvignon Blanc (2006), Santi Apostoli Pinot Grigio (2007), Ruffino Chianti (2004), Loring Wine Company Pinot Noir (2007)

Beer: Samuel Adams Boston Lager, Heineken, Black Dog Ale, Shiner Heffeweizen, Stella Artois

Let me know which recipes you want first. Thanks again.