Year: 2017

The holiday is upon us, and people are getting excited about pumpkin-based food and drink. Of course, by the end of the year, people will be truly tired of pumpkin in just about everything, but for now, we can rejoice in the love of these gorgeous gourds!

Last night, I went on a cooking binge and did a few experiments. My dinner consisted of some store-bought crepes that I spread with a mixture of puréed pumpkin and sour cream. Then, I sautéed some leeks with garlic, sage, white wine, and roasted chicken. Altogether stuffed inside a crepe, these make a great savory treat!

But today, I’ve given into my weakness for sweetness, and worked with some fresh plums supplied from my girlfriend’s mother to come up with a delicious treat. Hopefully, I’ll find several people to help me finish it.

Pumpkin Plum Upside-Down Cake

1/2 cup unsalted butter

Pre-heat oven to 350.

Melt 1 stick of butter in a cast iron skillet on low heat. Add brown and white sugars, and stir to melt together. Place the slices of plum in concentric circles around the pan and allow them to caramelize in the mixture for couple of minutes, then remove from heat.

Cream the rest of the butter and sugar in a mixer until smooth. Then, add eggs one at a time.

Add in yogurt and pumpkin and blend until well incorporated.

Mix the dry ingredients in a bowl. Then add slowly to the rest of the mix. 

Spoon the cake batter over the plum mixture, and carefully spread it across the pan.

Bake at 350 for 25-30 minutes until set. Let sit for 10 minutes before inverting onto a serving platter.

Enjoy with some vanilla ice cream.

That’s right! Even if you don’t need chef services every day, you might find you’d appreciate a chef on those special occasions. Need flowers? We can pick them up. Want a wine recommendation to match your menu? We can make it happen. The other night, our couple wanted to re-live their trip last year to Italy, so I constructed four courses to give them a little return journey.

We had special menus printed out, wines paired, and flowers arranged. Below is the menu, and I’ll even throw in one of the recipes that turned out amazingly well!

Antipasto:
Fiche con Gorgonzola
Baked Figs with Gorgonzola, Walnuts, and Lavender Balsamic Reduction

Primo:
Minestra di Mais e Granchio
Chilled Corn Soup with Crab and Chive Oil

Secondo:
Pettine Tagliata
Seared Sea Scallops with Balsamic Mushrooms over Arugula with Rosemary Potatoes and Lemon Truffle Vinaigrette

Dolce:
Gelato di Vaniglia con Fragole
Vanilla Gelato with Fresh Strawberries, drizzled with Chocolate Balsamic Reduction

Now, you may be thinking that corn isn’t Italian, but keep in mind that they do have polenta over there. Plus, before the voyage to the New World, Italy didn’t have many other ingredients that we now associate with Italian food. Bell Peppers, tomatoes, and other nightshades are (historically speaking) relatively new to Italian cuisine.

In any case, here’s a great chilled soup recipe to enjoy at the end of your summer.

Chilled Corn and Crab Soup with Chive Oil

2 ears Corn
1/2 Yellow Onion, diced
6 cloves Garlic, Minced
1/2 lb King Crab Legs
2 cups Chicken Stock
1 bunch Chives, chopped
1/4 cup Extra Virgin Olive Oil

Cut the crab out of its shell, and reserve some large pieces of the shell for the stock.

Saute the onion and garlic in 1 tablespoon of olive oil until soft. Add the corn, crab shell, stock and a bit of salt and pepper.

Bring to a boil, then reduce and let simmer, covered, for about 30 minutes.

Remove from heat and take out the crab shells and corn. Cut the corn from the cob and discard the shells. Return the corn kernels to the stock mixture, reserving about a 1/2 cup for garnish.

Blend the corn and stock mixture until smooth. Put half of the mixture through a mesh strainer for a smooth texture. Then thicken that thinner mixture with the rest of the puréed corn. Place in the fridge to chill for at least an hour.

For garnish, toss the remaining whole corn kernels with 2 tablespoons of chopped chives. Blend the remaining chives with the rest of the olive oil until smooth.

To serve, ladle a bit of the soup mixture into a small bowl or cup, crumble a bit of crab into it, top with the corn/chive mixture, and drizzle with the chive oil. Enjoy the delicate flavors!

I know, I know. I’ve posted about green chile before. And I may post about it again next year. Why? Because you can never have too many things with green chile in them. Whole Foods and Central Market make sure you know this by bombarding you with fresh and roasted chiles all over the place. Heck, I even found green chile chicken and turkey sausages at the meat counter. But what to do with them? Something special needed to happen.

Correction: Special, but not quite this special.

So, after I resisted the urge for green chile queso fries, I came up with a meal that’s much healthier, and has great flavor. I hope you enjoy it!

Sausages with Green Chile Corn Beer Blanc, Southwestern Hash, and Avocado Salad with Heart of Palm

It’s easier than it sounds. Let’s get started!

Avocado Heart of Palm Salad

• 1/2 bunch Cilantro
• 3 cloves Garlic
• juice of 1/2 limes
• 1 T Sugar or Agave Nectar
• 1 T Dijon
• 1/3 cup Extra Virgin Olive Oil
• salt and pepper to taste
• 2 Avocados, diced
• 1 can Hearts of Palm
• 1/2 Red Onion, quartered and sliced

– Put everything except the Avocado, Palm, and Onion into a small processor and blend well.

– Toss the onions in and let them sit for about half an hour, then toss in the hearts of palm.

– When ready to serve, throw in the avocado and mix well.

While that’s marinating, get your prep for other dishes going!

Southwestern Hash with Corn, Black Beans and Sweet Potato

• 1/2 Red Onion, diced
• 3-4 Roasted Green Chiles, seeded, peeled and chopped
• 1 small Sweet Potato, diced
• 4 cloves Garlic, minced
• 1 can Black Beans, drained
• 1 cup Corn kernels
• 1 T Oregano
• 2 t Thyme
• 1 T Red Wine Vinegar
• salt and pepper to taste

– Sauté the onions in a bit of oil, adding the sweet potato after about a minute.

-Add in the garlic, chile, and spices, letting them cook in for about 45 seconds, then deglaze a bit with the vinegar.

-After another couple of minutes, stir in the other ingredients. If you’ve started cooking the sausages, add in about a 1/2 cup of the beer. Lower heat and let the flavors meld while you get your sauce and sausages ready.

Sausages with Green Chile Corn Beer Blanc

• 2-4 Sausages (I used Green Chile Chicken with Cheddar)
• 1 can good Beer (I used a Lemongrass Saison)
• 1 Shallot, halved and sliced
• 1 roasted Green Chile, peeled, seeded, and chopped
• 1/2 cup Corn kernels
• juice of 1 Lime
• salt and pepper to taste
• 1/4 c butter (optional, see below)

– Heat the beer in a sauce pan and boil the raw sausages for about 10-15 minutes.

– Move the sausages to your toaster oven and cook for another 10 minutes. Keep warm.

-Reserve 1/2 cup of the beer mixture to add to the hash (see above). For the rest, add in the shallots and reduce the amount of liquid to about 1/2 cup, adding in lime.

– Once liquid is reduced, stir in the green chile. Puree the corn and stir in as well.

– Season to taste, then (if needed) add in a bit of butter, removing from heat and stirring to incorporate. It’s just as tasty without the butter, but it’ll add in extra volume, as well as some lovely buttery flavor.

– Spoon over the sausage slices and serve with the other dishes for a great meal!

I grew up not knowing why people used paprika. I’d occasionally pull out the large, yellow TexJoy container with the mysterious red powder inside. Mysterious because when I tried to smell it, there was no real aroma that I could discern. Likewise, a finger full to my tongue didn’t yield a flavor that I could pinpoint. It just…didn’t taste like much. But when I discovered Hungarian and Spanish Paprika that was smoked, I knew I’d found a new culinary secret.

Or at least new to me. Paprika is one of those spices that’s so prevalent in so many countries, it’s downright confusing these days. Paprika refers to what I’d call a collection of spices that all revolve around one main component- smoked or roasted peppers of the Capsicum Annuum variety. Of course, this means it ranges anywhere between bell peppers, piquant peppers, and chile peppers. Taking the general variety of peppers this encompasses, and how many countries have embraced this spice, it’s no wonder we can’t put it into a single profile.

Paprika at a Budapest market (source)

After discovering the wonders of Smoked Paprika, I resolved to use that amazing flavor anywhere I could find an excuse for it! If you can find a good Spanish Paprika that comes in both sweet and hot varieties, you’ve got some great flavor just waiting to be unleashed. The combination of the two rounds out dishes perfectly.

Since we’ve been sitting in the warmer days here in Texas, it’s a good time to look for simpler meals that can be eaten anytime, and cooler dishes that don’t get your body temperature closer to that of a baking sidewalk. That’s why I decided to prepare my simplest Paprika Chicken dish with a refreshing Orzo Pasta Salad. You can substitute farro if you’d like something a little more rustic.

Smoked Paprika Chicken Thighs with Mediterranean Orzo Salad

First, get your meat marinating!

A while ago, I gave away some of my new favorite treats for St. Paddy’s and Easter. 

You’re welcome.

And as the 4th of July approached, I saw this post from UseRealButter.com, and decided they would make a great treat to bring around to the many many parties that I was invited to. Ah, the pains of an active social cooking life! Still, as I went around distributing these little pillows of happiness, I realized I missed out on a great opportunity to honor the special day. Heck, why not make them red, white and blue?!

It’s a safer idea than patriotic Jell-o shots

So I took some time and leftovers, and I came up with a great recipe for red, white, and blue hand pies! I took them to a gathering of friends, and they disappeared faster than potato salad at a picnic!

Patriotic Hand Pies

Makes about 20 pies

• 1 package (2 sheets) Puff Pastry
• 1 Egg, beaten with 2T water
• 1/2 pint fresh Blueberries
• 1/2 pint fresh Strawberries, halved and sliced OR whole raspberries
• Juice and zest of 1 Lemon
• 1/2 cup Sugar
• 3 T Corn Starch
• 1 T Cinnamon
• 1/2 t Sea Salt
• 8oz Cream Cheese

-Pre-heat oven to 375.

-Start by mixing sugar, corn starch, and cinnamon together with the lemon zest. Whisk together until well incorporated.

-Next, mix your berries, separately, in two bowls with the salt and lemon juice. Toss in your dry mixture and mix well. if you’re using strawberries, keep in mind they’ll release a lot of liquid. Raspberries won’t, but be careful not to crush them.

-In using cream cheese, keep in mind it’s not going to be easy to work with. I froze mine and then sliced it into about 20 pieces. These turned quite gooey as they quickly thawed. Make sure you have a knife or small rubber spatula to transfer them.

-Roll out your pastry dough on a well-floured surface, and cut into 10 pieces, repeating with the second sheet.

Now set up your assembly line!

-Take each piece of dough, rolling it out a little more, if necessary. Don’t make it too thin! Line up a bit of each of the berries with the cream cheese in the middle. 

-Brush the edges with egg wash, fold over, and crimp the edges with a fork. Transfer to the baking sheet.

-Cut a few slits in the top, allowing the pressure to escape.

-Continue until one sheet is full, then brush with egg wash and bake for 20-25 minutes until golden brown. You’ll have to make at least 2 batches, most likely.

Allow these to cool for a bit, then release them to the awaiting masses. You may want to hide a few for yourself!

Sometimes you just need some Indian food. Not just “it’d be really nice if I could find some”, but “holy cow I need curry in a hurry” kinda needs. In Austin, there’s even a place called Curry in Hurry just for those needs. And yes, you read that name correctly. Still, they have some great samosas.

Vegetarian Indian food is quite common these days, as many Indian folks follow vegetarian diets. However, the stretch from vegetarian to vegan can seem a wide gulf with a cuisine who’s flavor in greatly increased by cream and clarified butter. Seriously, you don’t want to know how much ghee is in most of those dishes.

About this much?

Still, there are ways around the butter and cream. They’re not always going to be low-fat, but if you’re sensitive to dairy or cooking for vegan friends, this works well. One of my Indian comfort dishes is Saag Paneer, so I jazzed this up a bit with some peppery Broccoli Rabe and paired it with a Butternut Squash Masala that worked well as a chutney. Hope you enjoy it!

Vegan Saag “Paneer” with Broccoli Rabe and Butternut Chutney

First, for timing’s sake, start with the Butternut Squash

1/2 butternut squash, or 1 bag frozen cubes
1 red onion, diced
2 T vegetable oil
6 cloves garlic
1 inch ginger
1-2 Serranos, chopped
Agave nectar
Cider vinegar
1/2 t Turmeric
1/2 t Cinnamon
1 t Garam masala

• Blend everything but the onion, peppers and squash in a processor and blend until smooth.
• Toss the veggies in the mixture and roast in the oven for 30 minutes at 375.
• Move to a pan over low heat, add a bit more vinegar or some lime juice and simmer, covered, for another 20 minutes, until soft and just a little bit saucy.

While that’s preparing, get your tofu started. You’ll need to press it for a while to get a good texture.

Perhaps under some of your favorite cookbooks?

Tofu Paneer

Firm tofu, pressed and cut in squares
1/2 inch ginger
5 cloves garlic
2 t red wine vinegar
1 t garam masala
1/2 t turmeric
Salt
2 T vegetable oil

• Press the tofu for an hour.
• Cut in bite-sized cubes.
• Blend the other ingredients until smooth and toss with the tofu to marinate for at least 30 minutes.
• Bake at 400 for 20 minutes. They should look nicely browned, like this

While those are roasting in the oven, get started on your Saag. You can use just spinach for this, or alter the ratio of spinach to rabe. Either way, you’ll get a better ending consistency if it’s well chopped. Mine tasted fine, but next time I’ll chop it more.

Vegan Saag

1 onion, chopped
6 cloves garlic, minced
1/2 inch ginger, minced
1 lb broccoli rabe, chopped
1/2 lb spinach, chopped
1-2 serranos, finely chopped
1 T salt
1 T garam masala
1 t cumin
1 t coriander
2 T red wine vinegar
1 c vegan yogurt or Coconut Milk
juice of 1 lemon
1 stick Earth Balance

Sauté the onion in 1 tablespoon of the Earth Balance until translucent.

Add in your peppers, garlic, ginger, and spices and let them toast for a few minutes on a low to medium-low heat.

Deglaze with the vinegar and stir in the greens and lemon. Let simmer for 20 minutes.

Mix in the yogurt or coconut milk and simmer for 10 more minutes.

Finally, fold in the Paneer and the rest of the Earth Balance, allowing it to melt into the spinach mix.

Serve over rice and top with chutney. It’s got quite a bit of heat!