Lentils go Midwest
Posted by Kathryn @ 11:12 AM
So this past weekend I wanted to do a BBQ because the weather was so nice. This Texan cannot resist the opportunity to sear meat on a grill, but in this instance many of my guests followed a vegetarian diet, avoided milk products, or had other dietary restrictions. So I decided to change up the traditional Chicago slider to fit their needs a bit better! So here comes the lentil slider. It looks suspiciously like a falafel on a small bun, but it has a differently delicious texture/flavor combo.
Zest and Juice of one lemon
6 scallions chopped
3/4 of a package of lentils cooked through
2/3 of a baguette or other bread (check the ingredients for milk products or eggs) whole wheat works nicely
Salt
Ground Pepper
1/4 cup mint
1/4 cup parsley
1-2 tsp cumin
2 tsp of red pepper flakes
1 tsp ground coriander seed
2 tsp of cornstarch in 2 tb of water or an egg
3 TB olive oil
Blitz the bread in a food processor. Add the additional ingredients and blend to a paste (don't loose all of the lentil texture, but if you are using cornstarch rather than egg it will need to be more pureed so that the patties don't fall apart. Heat a skillet with additional olive oil and roll1-2 tb quantities of the puree into balls. Fry each patty until golden brown on both sides. Place on a tiny roll and serve with tahini or yogurt with mint and lemon zest as toppings.
The patties are also excellent on a salad. I know it is CSA time so many people are trying to come up with new ways to spice up lettuce and this is a great one!
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Notes from the BBQ
Posted by The Husband @ 1:25 PM
Whoa. That month flew by...apologies for the lack of updates. Life gets to be, well, life.
This past weekend we hosted an open house/BBQ for friends and acquaintances. Kathryn and her sister made copious amounts of great food (more on that to come), and I helped by grilling a couple things out back.
One item seemed to be a hit, and I wanted to pass it on here: sangria. It's incredibly easy to make, and is a perfect companion to Summery foods.
Here's the recipe as I used it:
- 1/2 Cup Orange juice
- 1/4 Cup Rose's Lime Juice*
- 1/4 Cup Sugar*
- 750ml of dry red wine -- We used a zinfandel
- Cinnamon, cloves
- Sliced/Chopped fruit
*Yes, this is cheating a bit. We were a bit short on fresh limes. Rose's is sweetened, which adds a lot more sugar to the recipe than you'll find other places. I ended up cutting down on the regular sugar to compensate. We also added a bit more wine than just the one 750ml bottle to reduce the orange flavor.
Mix the OJ, the Rose's and the wine together with the sugar, stirring to dissolve the sugar. Sprinkle the cinnamon and throw in the cloves. Cut up some oranges, limes, grapes, apples, or whatever suits your mood and toss it in. Let the whole mixture chill for several hours.
Serve cold, over ice. Make sure to get a generous portion of the saturated fruit into the mix. Makes you feel healthy while downing the vino...
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Bar,
cocktailing,
drinks,
sangria,
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Pleasant Surprise in Aspinwall
Posted by Kathryn @ 11:29 AM
So I am a bit behind the curve. The other day my husband, sister, and I were on our way to see Kung Fu Panda at the Waterworks. We were hungry, but wanted something other than the fast food chinese or chain restaurants right next to the theater. So when we were driving through Aspinwall we decided to go down mainstreet to look for grub. We saw a sign for a place called Mio. There was a gentleman smoking outside, so we asked him if he liked their food and he said "Didn't you know that they were just in Pittsburgh Magazine for being Best new Restaurant." Clearly none of us had purchase the issue yet, but this meant we had chosen well and we decided to go in to eat.
We approached the host/hostess and they asked if we had a reservation. We were a little taken aback because the wine bars we have visited in the past were not really the reservation kind of place. Luckily there was space at the bar which suited the quick style of meal we planned to enjoy.
We sat down, enjoyed the bartender, enjoyed some wine/a mojito for my sister, and ordered of the menu. We all stuck to appetizers/ salads because we were not looking for a fancy night on the town (being that the occasion for our visit was an animated feature). My sister got the deconstructed hanger steak salad with cheddar and shoe string potatoes, I got the crab and avocado salad on warm brioche, and my husband got goat cheese and chive ravioli with roasted beets. My goodness the plates were gorgeous and the flavors divine. I liked the subtlety of the basil and chorizo oil with my crab salad. The sweetness of brioche melted next to the luscious jumbo crab. The steak salad was fun play on the traditional Pittsburgh salad with french fries. The ravioli were balanced and flavorful. We were so pleased with the meal that we can't wait to take the In-laws there for dinner when they visit in July!
So go eat at the bar and have a wonderful meal at Mio soon!... it really should be a regular spot for us.
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A Texas Twist
Posted by Kathryn @ 5:56 PM
When I can take food memories and wrap them into a baked good I am at home all over again. Once again the Daring Bakers have served up a delicious challenge. I want to thank Lis and Ivonne along with Fran of the blog Apples Peaches Pumpkin Pie and Shea of the blog Whiskful for co-hosting the challenge. To make it exciting the recipe relies on nuts, which in my household, I am the only indulger. As a result I was really happy to have an excuse to use copious quantities!
Now I am not usually a fussy person, I lack artistic talent and fear those things that cry for perfection, this is clear by the recipes I usually highlight on the blog usually. Belonging to Daring Bakers is intended to help me stretch my repertoire and try a few techniques I would normally avoid. The May challenge is no exception. It is a decidedly light (only in color) take on a classic opera cake.
I decided to take on all of the elements of this recipe including the optional mousse. It was a great way to practice a variety of cake toppings. As I am not the largest fan of icing it let me try a variety and gave me some ideas on how to improve some of my existing favorites. Plus, now as a result of a little bit of leftovers I have found a divine spread for my favorite buttermilk raisin bran muffins, the buttercream recipe. It was simply the best combination (probably because of the sheer quantity of butter incorporated in the recipe!) Each month though I need to put my own touch on the challenge and this time around I decided to forgo the traditional almond meal and take it to Texas with pecans. I was a little worried that since they are softer and oilier that this could pose a problem, but in the end the result was very nice. Now to go with pecans, i love two things cayenne pepper or cinnamon. Cayenne pepper was too much of a departure for this particular cake, but cinnamon added a nice round flavor to the pecan goodness.
So the cake was a total hit at work. I loved certain elements particularly the joconde and the buttercream (which much like Natalie Dupree's spice cake with a coffee butter cream relies on so much butter that the sugar is much less noticeable). I will probably skip the glaze in future opera-like cakes. White chocolate in that large of quantity seems cloying (especially when you have a mousse and glaze) I think I would prefer the traditional less sweet dark chocolate or coffee flavors. As for the husband and sister, they would totally pass on this in the future. If you don't like nuts, then this is not the recipe for you. On to the recipe!
For the joconde
What you’ll need:
•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans ( I actually used one half sheet and then one round layer cake pan instead to make two separate opera cakes)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls
Ingredients:
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) pecans
2 cups icing sugar, sifted
1-2 tablespoons of cinnamon
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425◦F. (220◦C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4. In a food processor pulse pecans with about 1 half of flour. Do this slowly and do not let the pecans turn into a paste.
5.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
6. Set the egg whites aside. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
7.Add the remaining flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
8.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. (Don't forget the butter! I almost did and with this many steps to a cake it will make you cry if you have to start something over) Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
9.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
10.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
11.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
For the syrup- can be made in advance
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of honey
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.
For the buttercream
2 cups (200 grams) granulated sugar
1/2 cup (60 grams) water
1-2 tsp. cinnamon
1 large egg
1 large egg yolk
1¾ cups unsalted butter, at room temperature
1 tablespoon vanilla
1.Combine the sugar, water and cinnamon in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C)
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment.
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.With the mixer on medium speed, begin adding in two-tablespoon chunks of butter. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
7.Add Vanilla and mix to incorporate
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
For the white chocolate ganache/mousse (this step is optional )
Ingredients:
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liqueur - I chose Bailey's but next time I would skip this... added one too many flavor profiles for my taste
1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.
For the glaze- Don't make this ahead of time, better wait for assembly- This makes a lot you may want to make just 1/2 or 3/4 of this amount unless you have another purpose for the glaze
What you’ll need:
•a small saucepan or double boiler
Ingredients:
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
1 tsp cinnamon
1.Melt the white chocolate with the heavy cream. Add cinnamon. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.
Assembling the Opéra Cake
(Note: The finished cake should be served slightly chilled. If it is cold the buttercream will be very hard and not reveal its splendid satiny texture).
Line a baking sheet with parchment or wax paper.
Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.
Step A (if using buttercream only and not making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about one-third of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
Step B (if making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).
Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
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It's What's For Dinner
Posted by The Husband @ 5:28 PM
As most husbands are wont to do when the weather turns nice, I recently dusted off the grill from its time in storage (the biggest downside of condo living: laws against grills on porches). To kick off the true grilling season -- winter may find me tossing something onto the fire on decent days -- I started with this:
Mushroom & Horseradish Stuffed Steaks
For the steak I chose a couple of gorgeous dry-aged New York strips. The stuffing itself consists of:
- 1.5 cups sliced fresh mushrooms (regular buttons will do)
- 0.5 cup chopped onion
- 2 cloves garlic, minced
- 1 tblsp butter
- 2 tblsp prepared horseradish
- Salt, pepper, Worcestershire sauce
Toss the 'shrooms, onion, garlic and butter into a saucepan and cook until the onions are tender. Then add in the horsey-sauce, with salt and pepper to taste. I added the Worcestershire at this point, though you could save it for more of a sauce at the end by melting a bit more butter and combining the two towards the end.
For the steaks, the usual fat-trimming comes first. Then choose a side to slit open, opening it up more than halfway. What you want is a pocket deep enough to hold stuffing, but still enough connection to hold together well for flipping. (You'll note from the picture that I ended up using toothpicks to keep the pocket closed. Just remember to remove them before eating!)
While I tend to use a lot of charcoal, we actually picked up some wood-chunks (not the kind to smoke meat with). I wasn't sure how hot these get or how they last, so I ended up having a hotter fire than I wanted, but the goal is to have about medium heat. Place directly over the heat source, flipping only once, and keeping it on each side for around 10 minutes for medium-rare, up to 14 minutes for closer to well done.
We served this with potatoes and salad. Turned out absolutely wonderfully. The meat was tender, juicy, and had a nice tang from the horseradish. Paired with a bottle of 2003 Trefethen Cabernet Sauvignon it turned out to be one of the better things to come off my grill.
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mushroom,
steak,
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