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Cranberry-Orange Upside Down Cake

29 Nov

As most cooks will say, the winter holidays are the best for no-holds-barred cooking.  We get to bake, eat carbs (and lot’s of them), and cook with abandon using cream, butter, sugar, and love. YUM!  This time of year, I am always looking to come up with dishes and desserts that can be added to a holiday buffet spread.  While I love having free-reign over sugar this time of year, I do not enjoy overly sweet desserts – which was a big consideration for this cake.

The inspiration for this dessert was an extra bag of fresh cranberries that had gone unused at Thanksgiving.  I love cranberries cooked in orange juice, brown sugar, and spices with finely chopped pecans stirred in at the end and wanted to incorporate those flavors into the topping of this cake.  Revisiting some vintage upside-down cake recipes in my mom’s 1958 Mary Margaret McBride Encyclopedia of Cooking, I found the actual cake recipes themselves to be fairly incidental to the topping; usually a simple sponge used as a delivery vehicle for the topping.  Flavored with fresh orange juice and scented with green cardamom, I wanted this cake to enhance what was going on in the topping and to become a perfect compliment.

Cranberry-Orange Upside Down Cake

Adapted from Mary Margaret McBride Encyclopedia of Cooking

For Topping:
1 large orange
4 tablespoons unsalted butter
3/4 cup light brown sugar
1/2 cup finely chopped pecans
12 ounces fresh cranberries

For Cake:
1 1/2 cups sifted caked flour
2 teaspoons baking powder
1/4 teaspoon sea salt
15 green cardamom pods*
1 large orange
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup milk

Preheat oven to 350 degrees F. Butter a 9-inch round cake pan (preferably with a removable bottom). Cut a circle of parchment 1/2-inch larger than the diameter of the pan and line the bottom of the pan; butter the parchment and set aside.

With a fine grater, zest the orange. Then with a sharp paring knife supreme the orange (cut away the peel and pith then remove the segments); cut each segment in to thirds and set aside.  In a small saucepan over medium heat, melt together the butter and brown sugar, stirring until sugar has dissolved.  Remove from heat and stir in the orange zest and finely chopped pecans.  Spread this mixture evenly over the bottom of prepared cake pan.  Layer in the cranberries and evenly distribute the orange segments.

In a small mixing bowl, combine sifted caked flour, baking powder, and salt. With a mortar and pestle, crack open the cardamom pods and empty the black seeds and papery husks back into the bowl and grind to a fine powder; for about 1 teaspoon.  Add ground cardamom to the flour mixture and give a quick whisk to incorporate the ingredients; set aside.  Remove zest from orange and then squeeze enough juice for 1/4 cup.

In a larger mixing bowl, cream together the butter and sugar for 3 minutes until light and fluffy.  Scrape down the sides of the bowl and beat in the orange zest and vanilla extract.  Beat in eggs one at a time until just incorporated.  Combine the 1/4 cup of orange juice and milk (it’s okay if it curdles a little).  In three batches, alternately beat in the flour and liquids; scraping down the sides of the bowl between batches.

Spread mixture evenly over the cranberries and tap pan on counter a few times so everything settles.  Bake in preheated oven for 45 to 55 minutes, or until golden brown and a tester inserted into the middle of the cake come away clean.

Remove from oven, loosen the sides of the cake, and immediately invert onto a serving plate.  Carefully remove pan and parchment.  Let cool completely before slicing.  Delicious on it’s own or with a dollop of lightly sweetened whipped cream.

*If using store-bought ground cardamom, use 1 1/2 teaspoons as commercial ground cardamom has the hard shell ground into the powder as well.

Serves 8.

This awesomely delicious cake will look fantastic on your holiday table or buffet.  It is fantastic with my mid-morning coffee beak or afternoon tea. So invite some friends over and enjoy!

Peace – J

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Post-Thanksgiving: Turkey Stock

21 Nov

Traditionally my family makes turkey soup from the carcass and left over turkey bones.  I am personally not a fan of turkey soup — or for that matter turkey noodle casserole, but that’s for another post.  Cooking school and a desire not to be wasteful prevents me from just throwing it all away, so I make stock.

Cooking terms lesson of the day: Stock is made by simmering bones and vegetables in a liquid (usually water). Stocks are the bases for soups and sauces and therefore should be lightly seasoned and, in my opinion, unsalted.  Broth is very similar to stock except it derives it’s flavor from meat and vegetables rather than bones.

After making turkey or any other kind of stock, I usually divide it into 16-ounce deli containers and freeze it to use later as a base for soups (other than turkey) and in other dishes in place of chicken stock.  I mean com’on… it’s easy to do, although a little time consuming, and virtually free!  There is no real need to follow technique here and make sachets or bouquet garni, peel vegetables, etc. — it’s all gonna get strained out at the end.

Photo: JaseMan

Simple Turkey Stock

Turkey carcass, bones, wings, neck – meat removed
2 medium brown onions
3 celery ribs
2 large carrots
1 head garlic
1 teaspoon dried thyme
1 bay leaf
1 teaspoon black peppercorns
12 springs fresh Parsley
A lot of ice

Cut carcass into 4 or 5 pieces and add to an 8- to 12-quart stock pot. Trim the root end off onions and quarter leaving the skins on.  Scrub celery ribs and carrots and cut into chunks. Cut garlic clove in half horizontally (through the cloves).  Add cut vegetables and remaining ingredients, except ice, to the pot.  Cover with water; about 16 cups.

Over high heat, bring stock to a simmer, but not a full boil.  Adjust heat and continue simmering for 3 to 4 hours. Every hour or so skim the impurities that have come to the surface and check to see that the water hasn’t evaporated too much – if it has, boil water in a kettle and add to the stock. Do not add cold water.  Here you need to make a decision; if you want more of a lighter flavored stock – keep the water liquid level close to where it began.  If you would like less of a richer flavored stock, then don’t keep adding so much boiling water and just let it reduce (my preference).

Once the stock is finished strain into another pot through a colander that has been lined with a couple layers of cheese cloth.  If you don’t have cheese cloth on hand, then strain through the colander and then through a fine mesh strainer.

Important: To keep your stock safe from bacteria, it must be cooled quickly and properly. Put a stopper into the drain of your sink. Set the pot of strained stock into the sink and surround pot with ice.  Fill sink with just enough water to come to the height of the stock in the pot. Stir the stock occasionally until cool. Transfer to the refrigerator to cool completely.

When you go to use it the stock, you may notice flecks of fat that, if you are a low-fat freak, you can remove with a spoon.  However, DO NOT remove the gelatin like stuff that has congealed in the stock.  This is the collagen that has been simmered from the bone and gives the stock it’s luscious body. The stock will last in the fridge for up to a week.  If you are not going to use it in that time, it freezes really well for 3 or 4 months.

Peace – J

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Simple Roasted Brussels Sprouts

16 Nov

Brussels sprouts.  Tiny little bright green cabbages. YUM!

Growing up, I was that kid who LOVED Brussels sprouts. I used to beg my mom to make them.  She would simply boil them – I’m sure to states of over-cooked mush – and then toss them with a little butter, salt and pepper.  To this day, I still love them sautéed with bacon and pecans or in a creamy gratin with pancetta and shallots.  Earlier this year while working on MasterChef, one of the contestant challenges was to guess the ingredients in a dish and replicate it.  I created a cole slaw with blanched Brussels sprouts, Granny Smith apples, pecans, and a spicy jalapeno vinaigrette!  Amazingly delicious… even Gordon liked it!

Today, my preferred way to cook these little green orbs simply is tossed with a little olive oil, salt and pepper then roasted in a hot oven.  They are all at once tender, crunchy, sweet, and umami.

 

Roasted Brussels Sprouts

1 to 1 1/2 pounds Brussels sprouts
2 tablespoons good quality olive oil
Sea salt
Freshly ground black pepper

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, if desired.

Wash Brussels sprouts removing any outer leaves that are loose or have yellowed. Trim off brown cut end of stem. Place on baking sheet and toss with olive oil and sprinkle with salt and pepper to taste.  Roast in preheated oven for 35 to 45 minutes or until fork tender; occasionally shaking pan to turn sprouts.

Remove from oven and serve immediately.  It’s that easy.

Serves 4.

Selection Tips: Although they are in the stores pretty much year-round, the actual growing season is September through mid-February. Brussels sprouts range from 1- to 1 1/2- inches in diameter.  Look for smaller, tightly closed, compact, bright green sprouts.  Try to select them as close to the same size as possible for even cooking.  Store unwashed in an air-tight container in the refrigerator, but try to cook within a couple of days of purchasing as the longer they sit, the more pungent they become.  Some stores (like Trader Joe’s) and farmers market sell them still on the stalk for ultimate freshness.

These simple Roasted Brussels Sprouts would make an easy side dish to accompany your Holiday meal.  Eat seasonally and enjoy!!

Peace – J

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Red Onion Jam

4 Nov

This is an excellent condiment for pretty much anything you want to put it on. The grenadine gives it a great red color and it’s fantastic on my Red, Black and Blue Burgers. Spread some on a toasted crostini with a good quality stinky cheese… Delicious!

Red Onion Jam

1 1/2 to 2 pounds red onions
2 tablespoons sunflower oil
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
Freshly ground black pepper
3/4 cup red wine
1 cup sugar
1 cup red wine vinegar
3/4 cup red wine
1/4 cup grenadine (optional)

Cut onions in half and then slice very thinly. Heat oil in a large pot over medium heat. Add onions, thyme, salt, and a few grinds of black pepper. Sweat onions for about 10 minutes, stirring frequently; do not let color. Stir red wine and simmer until liquid has all but evaporated. Add the remaining ingredients and cook over low heat, stirring frequently, until the liquid thickens and coats the back of a spoon, about 30 to 35 minutes. Transfer to a bowl and let cool

Blackening Spice

4 Nov


This peppery HOT spice mix has it’s roots in New Orleans Cajun cooking and was made famous by Chef Paul Prudhomme.  It is excellent on beef, chicken or fish.  Sprinkle on meat and let dry-marinate for 20 minutes or so before cooking. For traditional blackened meat, heat a cast iron skillet until very hot, add some butter and sear for a beautiful delicious “blackened” crust. Try it on my Red, Black & Blue Burger!

Blackening Spice

1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons ground white pepper
2 teaspoons finely ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon ground fennel seeds (optional)

Combine and store in an air-tight container for up to 3 months.

Homemade Vanilla Extract

4 Nov

I don’t know why I am always amazed when I go to the store to buy a good quality vanilla extract to find that an 8-ounce bottle costs from $18 (Madagascar) to $35 (Tahitian). Well, it turns out that vanilla is more expensive than any other flavoring or spice, the one exception being saffron. But why you ask? Vanilla is the fruit of a tropical vine that is part of the orchid family. When grown commercially, the flowers of the vine are hand-pollinated and thinned to ensure the quality of the bean. Once harvested it takes around eight months to cure and dry the beans before they can be packed for shipping.

There are primarily two varieties of commercially available vanilla beans – Madagascar or Mexican, and Tahitian. Yes my friends, Madagascar and Mexican are the same species… good to know for my SoCal peeps! It seems those crafty Spaniards snaked (read: stole) some vanilla cuttings on their way outta town and planted them on the island of Madagascar. For hundreds of years, Madagascar had the market cornered on vanilla export and today, along with Mexico, is the major producer of vanilla. Tahiti is the only other player of note in the vanilla game. Tahitian vanilla is a sweeter and more floral bean and by virtue of economics (umm… remember supply and demand), is almost twice the price. Whew, history and economics lessons accomplished!

One of the perks of working on cooking and cooking reality shows is leftover product and equipment. From a recent show, I inherited somewhere in the vicinity of 100+ vanilla beans. Jealous? Thought so. Well, after giving the majority away, I still had quite a few, so I decided to make vanilla extract.

Making vanilla extract is super easy, economical, and will make an excellent holiday gift! It does take a little planning as you need to wait a month or so before it is ready to use.

Homemade Vanilla Extract

6 long, soft vanilla beans
1 quart good quality vodka
Extra vanilla beans for presentation (optional)

Split the six beans lengthwise and then cut into 1/2-inch pieces. Add the vanilla pieces to a clean 1-quart canning jar and fill with vodka. Let steep in a cool, dark place for 30 to 45 days, shaking the jar every once in awhile. Strain through a cheesecloth lined wire mesh strainer. Return to a clean jar or smaller bottles and add a fresh vanilla bean for presentation.

Store tightly sealed. Vanilla extract will keep indefinitely (blessed by the USDA). There you have it, easy peasy.

I did a little experimenting with the recipe substituting Cuban rum and bourbon for the vodka. For straight on vanilla flavor, vodka is the best choice. The rum and bourbon variations are still very strong in vanilla flavor but, also have the underlying characteristics of smooth, sweet rich rum and smoky sweet bourbon respectively. Both the rum and bourbon vanillas I would gladly use in baking for more dimension of flavor, but also in cocktails. Hmm… vanilla scented Manhattan <<slurp>>!

Peace – J

Roasted Pumpkin Purée

3 Nov

Okay, so I procrastinate a little bit…  I started writing this two years ago because of the shortage in canned pumpkin caused by excessive rainfalls in the areas where pumpkins are grown for canning purposes.  Well, luckily the holidays roll around every year, only this year cans o’ pumpkin are a plenty. When you do your holiday baking this year and want to insure you’re getting pure pumpkin puree sans the preservatives, make your own fresh pumpkin puree. Truly, it’s not at all difficult.

DO NOT use jack-o-lantern pumpkin – the are meant to carve and put on your porch for trick-or-treaters to come by and smash. Jack-o-lantern pumpkins are water, stringy, and pretty tasteless. Select sugar pumpkins, pie pumpkins, or sugar pie pumpkins – I’ve seen them called all three.  One 5-pound pumpkin will yield around 4 cups of puree (a 15-ounce can is about 2 cups).

Preheat oven to 350 degrees F. I line a baking sheet with foil or kitchen parchment for easy clean up. Cut the top from the pumpkin and cut in half and scoop out the seeds and membrane.

At this point you can cut into smaller pieces… but, why? Place cut pumpkins on your baking sheet cut side up. It really doesn’t matter which side is up.  I prefer the pumpkin to get some caramelization for a little deeper flavor. You can also put the cut side down in a baking pan with a little water and cover with foil and steam them instead. Roast for 45 minutes until fork tender. Remove from oven and let cool. Scoop flesh from the shell and put in a food processor or blender. If using a blender, you may have to add a little water to get it going. Blitz the pumpkin until you have a smooth puree.

It’s that easy. So, support your local farmer’s and green markets and get to roastin’!

Peace – J

Grillin’ Figs (and Dinner) from the Farmers Market

26 Jul

I try to make it to the Hollywood Farmers Market as much as possible to check out what’s new.  It’s especially great this time of year when the stands are overflowing with fresh local produce.  This past Sunday, we picked up a quick and easy dinner to throw on the grill.  Fresh organic chicken breasts, figs and asparagus.  (If you’ve read a couple of the posts on here, you’ll figure out that I am a fiend for grilled asparagus.)

chicken-and-figs-2-w
This meal was super easy.  The chicken was seasoned with some shish kabob seasoning (paprika, salt, cayenne, sumac, onions, saffron, turmeric, etc.)  that I had left over from shooting some Moroccan recipes. Normally I try not to use pre-blended spice mixtures, but this stuff is delicious!  Grill the chicken breast over direct medium to medium-high heat for 7 to 9 minutes total; just until they are done.  They should feel firm to the touch.  To tell by touch, hold your thumb and pinkie finger together.  Now feel the fleshy part of your palm below your thumb – that’s what the chicken breast should feel like when you poke at it.  If you have any doubts, cut one open and make sure it’s cooked through. Once you get the hang of cooking poultry and meats by touch, you should never have to worry about dried out or under cooked foods again (we’ll discuss beef and pork another time).

Grilled Figs

Figs are in the markets right now rand they are ripe and delicious. Cut the figs in half top to bottom and lightly brush the cut side with a little oil. Place cut side down over a medium hot grill and cook for 2 to 4 minutes until well marked and tender.  The grilling caramelizes the sugars in the figs and takes them to a special place.  Serve drizzled with a balsamic vinegar reduction.

If you have never had a balsamic vinegar reduction or glaze before, I would HIGHLY suggest you do.  Reducing the vinegar gives you a sweet, slightly-sour, tangy syrup that is an amazing foil for fruits (try drizzled over fresh strawberries) and vegetables, and also makes an amazing glaze brushed over meats after grilling.

Balsamic Vinegar Reduction

Take a bottle of inexpensive balsamic vinegar and pour into a saucepan.  Bring to a boil then reduce the heat to a simmer.  As the liquid evaporates, the flavors of the vinegar begin to concentrate.  Let the vinegar reduce by about 75% (a 16-ounce bottle yields about 1/2 cup).  Make sure you keep an eye on it toward the end because it can quickly burn. The syrup should be thick enough to coat the back of a spoon.

Keep in a jar or squirt bottle in your refrigerator.  I guarantee you’ll find reasons to use it!

Forget Ray-Ray and her 30-minute meals. It’s all about quick, easy and delicious summer grilling! You could throw this together for friends and they would be amazed! Give it a try – season the chicken however you’d like… salt and pepper would be great with a little balsamic glaze brushed on at the end!. But definitely give the balsamic reduction a try drizzled over the figs, or fresh berries, or melon, or whatever!

Let me know what you think. If this post lights your fire, please pass it on!
Peace.

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Grilled Halibut with Fresh & Oven-Dried Tomato Salsa

13 Jul

As a nod to the 2010 World Cup Champions, I decided to grill up some halibut with throw in some Spanish flavors.  Okay, so I didn’t really watch any of the soccer matches except for the last hour of the finals.  And how unfortunate that that was the match I decided to catch.  I have sat through some real snoozer AYSO and club soccer matches… but come on, really.  On to happier things.

halibut-w

I was actually trying to use some of the sweet Oven-Dried Tomatoes that I had made.  There is a fresh and sun-dried tomato salsa recipe that I used to make when I was a personal chef.  The girls at “Camp Crazy” (that’s another story) used to love it. Anyway, I must have had Spain on the brain after the World Cup and thought I would Spanish it up a bit.  I infused some olive oil with saffron, garlic, thyme, and pimentón (smoked Spanish paprika).  The pimentón adds a wonderful slight smokiness which really compliments the grilled fish. I had a little left over, so I marinated the fish in it (actually, I drizzled it over the asparagus too).  ¡OLÉ!

Grilled Halibut with Fresh & Oven-Dried Tomato Salsa

Serves 4

Saffron Garlic Oil:
1/3 cup Spanish olive oil
1 medium pinch saffron threads
3 large garlic clove thinly sliced
1/2 teaspoon pimentón (Spanish paprika), or regular paprika
1/2 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes

4 halibut fillets, about 6-ounces each
3 Tablespoon sherry vinegar

Fresh & Oven-Dried Salsa:
1 cup red cherry or grape tomatoes
1 cup yellow cherry or grape tomatoes
1/4 cup roughly chopped oven-dried tomatoes (sun-dried packed in oil)
1/2 teaspoon Mexican oregano
1 1/2 Tablespoons sherry vinegar
Sea salt and freshly ground black pepper, to taste

Heat oil, saffron, and garlic in a small saucepan over medium heat for 5 to 10 minutes or until fragrant.  Remove from heat and stir in the pimentón, thyme leaves, and red pepper flakes. Set aside to cool.

Rinse halibut fillets with cold water. Pat dry with paper towels and place in a shallow bowl.  Stir saffron garlic oil then measure out 2 tablespoons of the oil and set aside. Stir 3 tablespoons sherry vinegar into the remaining oil and spoon over fish. Turn fish to coat and let marinate in the refrigerator for 1 to 2 hours, turning occasionally.

Quarter the cherry tomatoes (or cut in half if using grape tomatoes) and place in a medium bowl. Add the oven-dried tomatoes, oregano, vinegar, and remaining 2 tablespoons saffron garlic oil. Toss to combine and set aside covered in the refrigerator until ready to serve.

About 30 minutes before you are ready to grill, remove fish and salsa from refrigerator. Prepare your grill for direct cooking over medium heat. Brush and oil the grate well before you begin cooking. Remove from marinade and place the halibut skin-side up at a 45 degree angle (for nice grill marks) on the grill.  Cook for about 4 to 6 minutes per side depending on the thickness of the fillets.  The fish will be done when you can flake it easily with a fork.

Serve fish warm with Fresh & Oven-Dried Tomato Salsa and some grilled asparagus.  Pour yourself and nice glass fruity Rioja Tinto and enjoy!

Give this recipe a try(you won’t be disappointed) and let me know what you think. Peace.

Oven-Dried Tomatoes: Nature’s Candy

7 Jul

I recently finished a styling job and had 16-18 vine ripened tomatoes left over.  I didn’t want them to go to waste and I can only eat so much salsa!  Now mind you, the 1980′s totally ruined sun-dried tomatoes for me.  Seems it was either sun-dried tomatoes or cilantro on everything that decade (still a fan of cilantro).  I find the little suckers hard, dry and just kinda bleh.  Even after they’ve been reconstituted, they’re not so great; and the oil packed type are not much better.

I remember reading about oven drying tomatoes a few years back.  I thought if I could dry them to the point of just concentrating all that goodness without turning them to shoe leather, I might find them more appealing.  And were they ever! It takes a long time at very low temperatures to get them there, but so well-worth it!  The first batch Corey and I gobbled down before I remembered to take a picture.  So I gave it a go a few days ago just to get the picture.  This time however, I packed them in jelly jars with some garlic and fresh thyme then covered them with a really good olive oil. Since local tomatoes are in season, I would suggest running to the farmer’s market and try this yourself.

tomatoes in jar

Oven Dried Tomatoes

Ripe Tomatoes
Sea Salt

Preheat oven to 175°F or the lowest setting on your oven.  Place cooling racks over sheet pans.

blog1 Core tomatoes
and slice in half top to bottom.
blog2 Scoop out seeps
and membrane. Place on racks, cut side up, and lightly sprinkle with sea
salt.
blog3 Place in oven.
Leave oven door slightly cracked. Let tomatoes dry 10 to 16 hours.

I used a wooden spoon handle to keep the oven door from closing all the way. The finished tomatoes will have shrunk considerably, but should still be fleshy.  Remove and peel skin from tomatoes.

These sweet, tender and moist tomatoes are fantastic on their own, but would be excellent in pasta or on toasted baguette slices spread with a soft goat cheese and topped with fresh chopped basil, a drizzle of olive oil, and freshly ground black pepper. Delicious!

If you like this post, please pass it on to a friend!
Peace.

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