Friday, February 03, 2012

Yorkshire Pudding Day

Maybe this is not on your calendar. It certainly wasn’t on mine. But apparently Feb. 5—or the first Sunday in February of every year—is Yorkshire Pudding Day.

I learned from this from a British food website called recipes4us.co.uk.

The website has some tidbits about the iconic yorkshire pudding, such as:

Yorkshire Pudding’s predecessor, Dripping or Batter Pudding has been cooked for centuries in Britain although originallyit was flatter than today’s versions.
The first Yorkshire Pudding recipe was printed in 1747 by Hannah Glasse who wrote a cookery book called ‘Art of cookery Made Plain and simple’. Hannah is credited for having changed the name from Dripping Pudding to Yorkshire Pudding.
Yorkshire Pudding was often served before the main course to partly fill up diners so that less meat would be needed.
Leftover Yorkshire Pudding was sometimes eaten cold as a dessert, spread with a little jam or sprinkled with dried fruit.

Speaking of dessert, the site does have a dessert version of the pudding that may appeal to Americans more than the traditional savory Yorkshire pudding.

Apple & Blueberry Yorkshires

Makes 4 servings.

Vegetable Oil
2 small apples
1 ounce butter
2 ounces sugar (granulated, brown or caster)
5 ounces milk
1 Egg
75e/3oz Plain3 ounces all-purpose flour
2 tablespoons maple syrup plus extra for serving
3 ounces ffrozen or ffresh blueberries

1. Preheat the oven to 400 degrees. Place about ¼-inch depth of oil in the bottom of 4 of the holes of a large 6-hole muffin tin and place in the oven while the oven is pre-heating.
2. Peel and core the apples then cut into dice (no larger than ½inch).
3. Melt the butter in a small frying pan stir in the sugar then add the apple and cook over a medium heat for 4 to 5 minutes, turning and stirring frequently, until just softened.
4. Using a slotted spoon, transfer the apple mixture to a large plate, spread out and place in the fridge while you make the batter.
5. Meanwhile, place the milk, egg, flour and maple syrup in a mixing bowl and beat with a hand or electric whisk until well blended and smooth.
6. Add the cooled apple to the batter and mix well.
7. Make sure the oil in the muffin tin is very, very hot. If it’s not sizzling, then heat it some more. Once sizzling, divide the apple/batter mixture between the four holes then sprinkle the fresh or frozen blueberries on top.
8. Place in the oven immediately and bake for 15 minutes until golden brown and slightly risen.
Best served hot with ice cream and drizzled with extra maple syrup.

Recipe and photo courtesy of http://www.Recipes4us.co.uk

Friday, January 27, 2012

Oyster Roast Alert!

I just found out that Waterworks, an art gallery in Salisbury, is having an oyster roast this Saturday, Jan. 28, as a fundraiser.

If you’ve never been to an oyster roast, and you like oysters, let me just say that a good one is well worth a 45-minute drive from Winston-Salem.

This one will have shrimp as well as oysters, plus an ice cream bar and “other goodies.”

It goes from 6:30 to 11:30 p.m. It will not be at the gallery, but at F&M Trolley Barn at 125 E. Liberty St. in Salisbury.

Cost is $65 a person.

For tickets or more info, call 704-636-1882 or go online at www.waterworks.org.

Thursday, January 26, 2012

Cooking with Cauliflower

I’ve been cooking with cauliflower a lot lately. During winter, it becomes a regular vegetable in my house simply because first-rate cukes, green beans, and other summery vegetabels are hard to come by.

And roasting is by far my favorite way to cook cauliflower.

Here’s a different way to serve roasted cauliflower. WIth help from prosciutto and pasta, this becomes a whole meal.

Ziti with Roasted Cauliflower, Prosciutto di Parma and Toasted Breadcrumbs

8 slices Prosciutto di Parma (4 ounces), divided use
2 slices country-style bread, crusts removed, torn into pieces
1/3 cup olive oil, divided use
1 large head cauliflower (about 2-1/2 pounds), trimmed and chopped
2 tablespoons salt, divided use
8 ounces dry ziti
4 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup chopped flat-leaf parsley
1/4 teaspoon hot red pepper flakes, or taste

1. Heat oven to 425 degrees. With a sharp knife, chop 4 slices of the Prosciutto di Parma (including all of the fat) into small pieces; cut remaining prosciutto into 1-inch strips. In a food processor, pulse the bread to form crumbs. In an ovenproof pan, mix the breadcrumbs with 1 tablespoon of the olive oil; toast in the oven until golden and crisp, stirring once or twice, about 5 minutes.
2. On a large baking sheet, mix cauliflower with 3 tablespoons of the olive oil and 1/4 teaspoon of the salt. Roast until browned, stirring occasionally, about 30 minutes.
3. Meanwhile, fill a large pot with 4 quarts of water and add remaining salt; bring to a boil. Add ziti and cook until al dente, 10 to 12 minutes; when done, drain well, reserving 1 cup pasta water. While pasta cooks, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil; add the chopped prosciutto and cook until crisp, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in pasta, roasted cauliflower and wine. Stir well, adding small amounts of pasta water as needed for a saucy consistency. Stir in parsley and hot pepper flakes. To serve, spoon pasta into shallow bowls. Top with prosciutto strips and bread crumbs. 

Makes 4 servings.

Recipe and photo courtesy of legendsfromeurope.com.

Tuesday, January 17, 2012

Doughnuts in Cyberspace

If it seems as if a lot of doughnuts are flying through the blogosphere this week, it’s no coincidence.
Krispy Kreme has invited about 15 bloggers from around the country for a two-day “bloggers summit” to help connect with its fans on the Internet.
“We’ve done a lot lately in terms of fan engagement in the digital world, a lot in terms of social media,” said Lafeea Watson, Krispy Kreme’s public relations/media manager. “This is just another way to reach our fans in a channel that we know they already appreciate.”
The summit begins Wednesday, Jan. 18, with a tour of Krispy Krispy headquarters on Ivy Avenue, including the recently completed commissary where the company makes doughmuts for area wholesale customers.
Avenue, including the recently completed commissary.
The bloggers will return to the Ivy Avenue facility on Thursday, Jan. 19, to learn more about Krispy Kreme’s efforts in digital and social media, and to have some fun with doughnuts. Activities will include a coffee and doughnut pairing, where Krispy Kreme corporate chef Ron Rupocinski will explain how different flavors of doughnuts go better with certain kinds of coffee. Bloggers also will have an opportunity to create some new flavors of dougnuts and beverages.
Blugs scheduled to be represented: thecelebritycafe.com, relish.com, foodbuzz.com, endlesssimmer.com, sweetiessweeps.com, anutinanutshell.com, mydallasmommy.com, momstart.com, brandeating.com, ourordinarylife.com, mommymandy.com and themomreviews.com. Some of these are dedicated food blog, some have a food component, and some are not related to food at all.
“We have 4 million Facebook fans, and we can’t bring them all here and give them a tour,” Watson said. “So we thought we could have these bloggers in and let them share the experience with their fans on the Internet.”

Thursday, January 12, 2012

Potato Soup Plus

Potato soup is always great during the winter. But why make plain potato soup when you can make potato soup plus?

The recipe soup adds poblano peppers and bacon to keep things interesting with every sip.

Poblano Pepper & Potato Soup with Crispy Bacon
Makes 6 servings.

3 tablespoons butter
3 each garlic cloves, peeled and crushed with knife
1 cup onion, chopped
1 cup carrots, peeled and chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/4 cups poblano pepper, de-seeded, de-stemmed, chopped
1 pound Wisconsin Russet Potatoes, peeled & 1-inch dice
12 ounces beer
2 cups chicken or veggie stock
2 cups Monterey Jack cheese, shredded
1/2 cup sour cream
1/4 cup parsley leaves, roughly chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
6 strips bacon, cooked until crisp

1. Heat butter in a 4-quart saucepan. When melted, sauté garlic, onion and carrots for 2 to 3 minutes. Add paprika, cumin and chili powder. Sauté 30 seconds.
2. Add poblano peppers and potaoes. Stir to coat and add beer and chicken stock. Bring to a vigorous boil, turn down heat and simmer, partially covered for 20 to 22 minutes until potatoes are tender. Puree with hand held blender or in food processor.
3. Add cheese and stir until melted. Add sour cream and parsley, cider vinegar, salt and pepper. Serve garnished with chopped bacon.

Recipe and photo courtesy of Wisconsin Potato and Vegetable Growers Association

Wednesday, January 11, 2012

A Taste of Romance

Foodies who like Hallmark’s style of feel-good movie might be interested in “A Taste of Romance,” which will premiere at 9 p.m. Saturday, Jan. 14 on the Hallmark Channel.

The story involves a female French chef (Teri Polo of “The West Wing” and “Meet the Parents”) who initially is threatened and enervated by a new competitor in the neighborhood, ex-firefighter-turned-chef (James Patrick Stuart of the soap “All My Children”).

Throw in the male chef’s cute daughter, who is motherless and in need of some female bonding, and adult tensions ease and romance ensues, presumably with a lot of good food in between.

Tuesday, December 27, 2011

New Year Apps

New Year’s Eve? There’s an app for that.

Actually, I can think of dozens if not hundreds of recipes for appetizers suitable for a New Year’‘s party.

Here are two recipes that came across my desk recently, adapted from Coleman Natural and Wild Planet Shrimp.

Fresh Mozzarella Sausage Bruschetta
Makes 6 to 8 servings.
4 links chicken (or other) sausage, such as mild Italian or sun-dried tomato
20 small balls of fresh mozzarella
1 tablespoon balsamic vinaigrette
1 tablespoon extra virgin olive oil
3 teaspoons fresh or 1 1/2 teaspooons dried basil, finely chopped if fresh
3 teaspoons dried Italian seasoning
1 teaspoon red pepper flakes
Freshly ground black pepper to taste
20 toothpicks
1. Grill or pan-fry sausages until the outsides are crispy. Cut each sausage link into five slices. Stir together the vinaigrette, olive oil, and seasonings. Roll the mozzarella balls in the dressing until they are well covered. Place a seasoned mozzarella ball on each slice of natural chicken sausage and put a toothpick through. Place on a platter and serve.

Shrimp Salsa
Makes about 1 quart.

1/2 cup (or more) cooked and peeled shrimp, roughly chopped (or 1 4-ounce can, drained)
3 large plum or other tomatoes, seeds removed, chopped
1/2 cup chopped red onion
1 clove garlic, finely minced
1/2 cup canned black beans, rinsed and drained
1/2 jalapeno pepper, finely minced, or more to taste
1 small Kirby cucumber, diced into 1/4-inch pieces
1 cup fresh or frozen corn kernels
1/2 an avocado, diced into 1/2-inch pieces
Juice of half a lime, plus zest
1 to 2 teaspoons chopped cilantro, or to taste
1/2 teaspoon ground cumin
Sea salt and freshly ground pepper, to taste

1. In a medium bowl, combine shrimp, tomatoes, onion, garlic, black beans, jalapeno pepper, cucumber, corn, avocado, lime juice and zest. Mix gently. Add cilantro and cumin, season with salt and pepper, mix again to combine all.
Serve with tortilla chips.

Recipes and photos courtesy of Coleman and Wild Planet.

Thursday, December 22, 2011

Pumpkin Toddy

Here’s a drink that seems to beg to be made while baking pumpkin pies. Steal a couple teaspoons of pumpkin from the can before making the pie filling.

This recipe is adapted from a new book called “The PDT Cocktail Book,” by Jim Meehan (Sterling Epicure).

Pumpkin Toddy
5 ounces just-boiled water
1 ounce apple brandy
1/2 ounce rye whiskey
1/2 ounce freshly squeezed lemon juice
1/2 ounce maple syrup
2 teaspoons homemade or store-bought (unspiced) pumpkin puree
2 dashes Angostura bitters

1. Warm a mug with a little of the boiled water, then pour out the water.
2. Combine the apple brandy, rye, lemon juice, maple syrup, pumpkin pie mix and bitters in the just-warmed mug; stir well. Top with the remaining boiled water, then stir again. Serve warm.

Nutrition information: 170 calories, 0 g protein, 17 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 13 g sugar.

Tuesday, December 13, 2011

Christmas Dinner

A lot of people seek out alternatives to turkey for Christmas dinner, trying to avoid a repeat of the Thanksgiving feast. Beef, such as prime rib or a whole tenderloin, is popular, and a good choice. But lamb, too, serves admirably as the centerpiece of a special meal.

For a small crowd, try roasting a whole leg—it yields lots of servings with little effort.

This recipe adapted from Strauss Brands, a meat producer, takes about 15 minutes to prep and can be ready in as little as 2 hours.

If you prefer not to use a spice rub, substitute seasoned salt or simply salt and pepper.

Roasted Leg of Lamb with Roasted Garlic
Makes 8 servings.
1 bone-in Strauss Leg of Lamb (8 to 10 pounds)
10 garlic cloves, peeled and halved
1/4 cup olive oil
1 tablespoon (approx.) spice rub of your choice, or enough to coat entire lamb leg
1 lemon, halved
6 bay leaves (optional)

1. Heat the oven to 350 degrees.
2. Using a paring knife, make 20 small incisions (about half an inch deep) all over the lamb.
3. Place half of garlic clove in each of the slits.
4. Rub olive oil over surface of lamb.
5. Squeeze fresh lemon halves over surface of lamb.
6. Sprinkle about 1 tablespoon spice rub over lamb, evenly coating the entire surface. Use more spice rub, if desired.
7. Using kitchen twine tie on 6 bay leaves dispersed over lamb leg (adding the bay leaves is optional)
8. If desired, cover in plastic wrap and marinate in the refrigerator for 1 to 2 hours. 
9. (Remove lamb from refrigerator and take off the plastic wrap.) Place lamb in a large roasting pan and roast in pre-heated oven for about 15 minutes per pound. For medium rare, a meat thermometer inserted into the center should register at 145 degrees. For an accurate reading, make sure the thermometer does not touch the bone.
10. Remove lamb from oven and place on cutting board. Allow lamb to rest for 15-20 minutes before slicing.

Recipe and photo courtesy of Strauss Brands.

Monday, December 05, 2011

“Grown-Up” Mac ‘n’ Cheese

Say you love macaroni and cheese, but don’t want it exactly the same all of the time.

Take a tip from Top Chef alumn Michael Voltaggio and spice up macaroni and cheese with such Spanish flavors as chorizo, olives and sherry.

Voltaggio also uses a great one-two punch of cheese flavors and textures here, combining creamy, tangy goat cheese, with sharp Manchego.

Spanish-Inspired “Mac & Cheese”
Makes 6-8 servings
What You’ll Need
½ cup olive oil
¾ cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 ½ cups Bomba rice
Pinch of saffron
1 bay leaf
½ cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 ½ cups (4 ½ oz.) grated Manchego cheese
2 tbs. chopped fresh chives
1. Preheat boiler. In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic. Cook, stirring occasionally, until tender for 5 to 6 minutes. Increase heat to medium-high, add the chorizo and cook for 2 to 3 minutes.
2. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
3. Reduce heat to medium. Add the water slowly, stirring occasionally until each addition has been absorbed and the rice is firm (but not hard), about 20 minutes. Add the cream and cook for 3 minutes. Remove from heat
4. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish and sprinkle Manchego on top.
5. Broil until cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with chives and revert to childhood!

Recipe from Michael Voltaggio, courtesy of Target. Photo courtesy of Target.