Wednesday, July 25, 2012
3/4 oz Dry Yeast
1/2 cup whole milk
2 cups warm filtered water
2 oz unsalted butter (melted)
1 tsp Granulated sugar
2 TB squid ink
2 lbs AP Flour
2 tsp kosher salt
3 tbsp EVOO
3 cloves garlic, finely chopped
1/2 red onion, finely chopped
1 lb cleaned fresh squid tubes & tentacles
1 TB chopped FRESH oregano
1 TB chopped flat leaf parsley
1/2 tsp red pepper flakes
1/2 cup finely ground panko bread crumbs
AP Flour for coating meatballs
Red Sauce of Your choice (see below)
1 tablespoon salt
1 tablespoon sugar
10 lb of your farmers over ripe tomatoes, halved lengthwise, cored, and coarsely chopped
10 garlic cloves, peeled and lightly smashed
1 red onion sliced thinly
1 cup SPANISH extra-virgin olive oil (sorry I can never resist saying that)
1 cup loosely packed fresh basil leaves
Richard Garcia is the Executive Chef of the Renaissance Boston Waterfront Hotel. He is one of the many chefs who will be at the Taste of WGBH Food and Wine Festival on September 13-15, 2012. Be sure to check out his Chef Demo on Saturday.
By Susie Middleton | Friday, March 2, 2012
Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.
12 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 oz. fresh mozzarella, sliced
1 large tomato (about 8 oz.), cored and thinly sliced
1 Tbs. extra-virgin olive oil
Working in batches, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain off all but 1 Tbs. of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper.
Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)
While the press is heating, arrange the spinach on 4 pieces of the bread. Top each withsome bacon, mozzarella, and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the oil.
Put the sandwiches on the press, pull the top down, and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.
A lovely match with Zucchini & Yellow Squash Ribbons.
Nutrition information (per serving):
Calories (kcal): 410; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 6; Protein (g): 26; Monounsaturated Fat (g): 6; Carbohydrates (g): 41; Polyunsaturated Fat (g): 1.5; Sodium (mg): 350; Cholesterol (mg): 60; Fiber (g): 10;
Susie Middleton is editor at large for Fine Cooking magazine.
By Susie Middleton | Friday, February 24, 2012
Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.
2 Tbs. extra-virgin olive oil; more as needed.
1 large sweet onion, thinly sliced (about 2 cups)
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1 Tbs. Dijon mustard
1-1/2 tsp. fresh lemon juice
1 tsp. finely chopped fresh rosemary
1 small clove garlic, minced
1-1/2 lb. 85%-lean ground beef
4 slices Comté or Gruyère cheese
4 good-quality hamburger buns or rolls, split.
12 fresh arugula leaves.
Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.
Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.
Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.
In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.
Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.Serving suggestions
Grilled veggies are the perfect side. Try a simple Grilled Eggplant.
Nutrition information (per serving):Calories (kcal): 740; Fat (g): 50; Fat Calories (kcal): 450; Saturated Fat (g): 16; Protein (g): 43; Monounsaturated Fat (g): 20; Carbohydrates (g): 27; Polyunsaturated Fat (g): 10; Sodium (mg): 930; Cholesterol (mg): 140; Fiber (g): 2;
By Susie Middleton | Friday, February 3, 2012
To give this sandwich a substantial main-course feel, look for a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Creamy brie and crunchy tart-sweet apples complement the robust ham.Serves: 4
1 large baguette (about 1 lb.), cut into 4 pieces
7 oz. brie, most of the rind trimmed off and thinly sliced (trim and slice the brie while it's cold
2 Tbs. unsalted butter
1-1/2 medium Granny Smith apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups
3/4 lb. ham steak, thinly sliced on the diagonal
2 Tbs. whole-grain Dijon mustard
1 Tbs. honey
1 tsp. chopped fresh thyme
Position a rack in the center of the oven and heat the oven to 425°F. Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.
Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms. Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated. Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.
Serve with a few Parsnip, Potato, and Scallion Pancakes on the side.
Wednesday, December 15, 2010