Schweinschmorbraten / German-Style Braised Pork

I've been craving roasted and braised food lately.  Perhaps it's the gray, rainy sky and short light of winter.  Nothing seems to be more satisfying when it's gloomy than a warm, rich roast with root vegetables.  Here's last nights' dinner.

Schweinschmorbraten

German-Style Braised Pork

Serves 4

Ingredients

4 cloves

2 slices thick-cut bacon

3 lb bone-in pork shoulder roast

Salt and Pepper

2 tbsp bacon fat, lard or canola oil

2 small parsnips, peeled and cut into 1" chunks

1 large or 2 medium turnips, peeled and cut into 1" chunks

1 medium yellow onion, cut into 1" chunks

1/2 cup red wine

1/2 cup chicken stock

2 bay leaves

4 sprigs of thyme

1 tbsp arrowroot powder or cornstarch

1 tbsp water

1 tbsp wine vinegar

Directions

Heat oven to 300F.

Thinly slice the garlic cloves lengthwise.  Slice the bacon cross-wise into 1/2" strips.  Using a paring knife, pierce the pork roast randomly and insert a slice or garlic or piece of bacon.  (Studding pieces of bacon or salt pork in a roast is called larding.) Season the pork generously with salt and pepper.

Place a small roasting pan or flame-proof casserole pan onto a burner.  Heat over medium heat.  Add lard.  When the lard is hot but not quite smoking add the pork roast and brown on all sides. This should take about 20 minutes.

After the meat is completely browned, push it to one side of the pan and add the vegetables.  Cook, stirring occasionally, until the vegetables have begun to soften - about 15 minutes.  Add the wine, stir and scrape the bottom of the pan gently to loosen any caramelized bit.  Increase the heat slightly and simmer until the wine is reduced by about half - 2 to 3 minutes.  Add the stock, bay leaves and thyme.  Use a set of tongs to lift the roast and place it on top of the vegetables. 

Cover the pan with aluminum foil.  Place in the preheated oven and roast until fork tender - about 2 1/2 hours. 

Transfer the pork to a platter and use a fork to pull chunks away from the bone.  Use a slotted spoon to arrange the vegetables around the chunks of pork.  Discard bay leaves and thyme sprigs.

Bring the roasting pan with the juices to a boil over high heat.  Mix the arrowroot powder with the water in a small bowl.  Whisk the arrowroot mixture into the boiling juices and cook until sauce has thickened, about 2 minutes.  Stir in the vinegar and check the sauce for salt and pepper.  Serve alongside the roast.

Relishing Life!

They say, "be careful what you wish for." Well, that summarizes my life these days. Teaching cooking classes, writing a cookbook...barely staying ahead of it all! I've given myself permission to not blog regularly (not that I've been that regular). Sorry but when I have a spare minute to write, I'm writing tips, product information and technique examples for the cookbook.

The last few months have been pretty non-stop. I am both exhausted and exhilarated. I can see the finish line though. I'm almost finished with the recipes for the cookbook, now it's all about testing, writing additional content and photographs.

Speaking of photos! Take a look at the first images for the cookbook, photographed by Rina Jordan and styled by Malina Lopez.

Condiments Chapter Title Page

Mustard

Aren't they beautiful? I know! So exciting!

So, what recipes am I finishing up? Relishes and quick pickles. Still have a few zucchinis out in the garden? Well, here's the answer to your squash prayers. My mom's friend, Genie, has graciously shared her recipe for Zucchini Relish. Mom and dad made a bunch of it and dad puts it on everything.  Let me know what you think? Meanwhile, I'll be in the kitchen making Chow Chow, Sweet Pickle Relish, Pickled Onions, Refrigerator Pickles, Corn Relish...Good Gory. Anyone need me to bring a relish tray to a party?

Genie’s Zucchini Relish 

Makes about 2 cups

2 1/2 cups grated zucchini (remove seeds)

1 cups grated onion

1/2 green bell pepper, cored and seeded

1/2 red bell pepper, cored and seeded

1 cup granulated sugar

1 tbsp yellow mustard seeds

2/3 cup cider vinegar

Grind (or process in the food processor) zucchini, peppers and onions, add 1/3 cup salt, mix and let stand overnight. Drain and rinse twice.

Combine rinsed vegetables with remaining ingredients in a medium-sized sauce pan. Bring to a boil. Reduce heat and simmer for 20 minutes. Pour cooked relish into a non-reactive mixing bowl and refrigerate for 2 hours until fully chilled.

Transfer relish into a sterile glass jar for storage. Cover and refrigerate for up to 1 month.

Butter Up!

Well, I've put Chapter 1, Condiments, of Staples from Scratch to bed.  The editor has it and we've already run through some revisions so now it's on to Chapter 2, Nut Butters and Spreads.  My husband thinks that it sounds x-rated. Well, I say, "good!"  Let's have a little fun, Beevus and Butthead style.  I've been busting my butt over nuts and fruit and could use a little laugh.

In honor of poor taste in humor (but great taste in food), let's all imagine a fresh fig.  What does it remind you of? Uh huh. Now let's squish 'em (ouch!) and add a little sugar.

Rosemary Fig Butter
Makes 1 1/2 cups

1 lb of fresh figs
1/2 cup water
1/2 cup sugar
1/4 cup port
1 3" sprig of rosemary
a splash of balsamic vinegar, optional

Wash, stem and quarter the figs.  Place them in a sauce pan with water.  Cover and cook over medium-low heat for 15 minutes, until the figs are squishy soft.

Put the figs through a food mill with a coarse disk to remove the skins.  Return the sauce pan.  Stir in the sugar and port.  Add the rosemary sprig. Bring the figs mixture to a boil.  Reduce the heat and simmer, stirring frequently, until the figs have thickened to a spreadable consistency, about 45 minutes to 1 hour. Finish the fig butter with a splash of balsamic vinegar, if desired.

Cool to room temperature and transfer to a glass jar, cover and refrigerate up to 1 month.

Serving suggestions:
Serve warm with roast pork or
Fig butter is wonderful on toast or a flaky croissant
Smear it on a chicken sandwich
Serve it with a cheese tray - I like it with a salty Manchego, sharp Cheddar or creamy Brie
Put a dollop on a baguette slice with Mascarpone and a little prosciutto
Serve it with a rustic caramelized onion and goat cheese tart
Use it for a filling for spice cake

Enjoy!

Erin's Photos

ErinCoop's photostream on Flickr.

A Cookbook? Really?

Oh yes, friends, it's true! I have been asked to write a cookbook for Quarry Books. I am stunned, excited, freaked out, thrilled. Mostly, I'm really happy!

The working title is Staples From Scratch: How to Make Your Own Kitchen Pantry Essentials. So what's it all about, you ask? Well, it will include recipes for condiments, salad dressings, chips and dips, nut butters, and more.

I think it will appeal to many people - from the adventurous cook to the person with food sensitivities. It's great fun to create food from scratch that you might have never thought about before. Why not make your own ketchup? It's easy! And while you're at it, use your ketchup to make your own barbecue sauce or cocktail sauce. One recipe leads to the next. You'll also be surprised at how simple most recipes are.

I am working on Chapter One now. It's due to the publisher on July 27 so the clock is ticking. Chapter One is Condiments so my kitchen is filled to the brim with jars of mustard, samples of ketchup, homemade Worcestershire, and mayonnaise galore.

I'm currently in mustard mode - Ball Park-Style Yellow Mustard, Bavarian Sweet Mustard, Spicy Brown, Dijon-style, Whole Grain, Creamy Dill... The list goes on.

I've learned a ton about mustard. For example, did you know that mustard is hottest when it's made with cold liquid? The cold liquid creates an enzymatic reaction that causes that nose-clearing spiciness. Time will lessen the heat, especially if the mustard remains at room temperature. 

Intrigued? Try this recipe for yourself.

Old World Mustard

1/2 cup yellow mustard seeds (for more heat try adding some brown mustard seeds)

1/2 tsp coarsely ground black pepper

1/2 tsp kosher salt or sea salt

1 tbsp white wine vinegar

2 sprigs thyme

1 clove garlic

1 tsp honey 

1 tsp olive oil

cold water, approximately 1/2 cup

Pulverize the mustard seeds, pepper, salt, garlic and thyme using a food processor, spice mill or mortar and pestle. Scrape the crushed seed blend in a small glass bowl. (Note: Do not use a metal mixing bowl. The mustard can pick up metallic flavors.) Add the vinegar, honey, and oil and mix until you created a coarse paste. Slowly add water, one tablespoon at a time, until the mixture reaches your desired thickness. Cover with plastic wrap and let the mustard rest on your counter for 1 to 2 days. Transfer to a clean jar, cover, and refrigerate. The mustard will last up to 12 months.

Old World Mustard is reminiscent of French country mustard. It's wonderful as the base of a mustard sauce for roast beef or steak, great in vinaigrettes and delicious on sausages and hot dogs. 

Remember the longer it sits the milder it will become, but you can speed the process by heating it in a sauce pan over low heat for 30 to 45 minutes. Don't simmer, just warm it. 

Staples from Scratch will be published in August of next year, 2013. In the meantime, it's back to the kitchen for me!

Too Busy To Cook? Actually, Too Busy To Write!

Over the last few months I've been just terrible about keeping up with my blog. Quite frankly, I think don't anyone reads it anyway! That's okay. I often think that it's funny that so many people, me included, write these blogs in the hopes that we'll be "found" by strangers - as if all the people who we already know, love, and who love us back aren't enough. It must be a anomaly of social media. Sometimes, it's just exhausting. So, I've been avoiding my blog for a number of reasons. Mainly, it's because I've been so busy teaching - the passion of my life these days!

Last night I taught a Greek cooking class at South Seattle Community College. I'd had a heck of a day. (There is another round of incredibly stressful bullshit going on with Vince's job.) So, I wasn't really feeling enthusiastic about going to work. But here's the cool thing, teaching makes me happy. I actually come home most nights revitalized. I love it and I'm so lucky that I get to do it. Last night was no exception. Instead of staying home and brooding with Vince, I had to go out in the world and be present. How cathartic. Have I mentioned that I'm lucky?

I was joined last night by a number of repeat students, Sue, Tim, John, Janelle, Harry, Luisa and Christie. How about that? They like me enough to come back again and again. Now there's a compliment. They'll never know how much it meant for me to spend time teaching and laughing with them vs. dealing with the turmoil of real life.

In their honor, I'll share a Greek recipe today -Tzatziki Sauce. Yummy on lamb, chicken, stuffed grape leaves, or simply with pita bread. Nothing too complicated, but a good one to have in your back pocket.

To get a good Tzatziki, there are a couple of tips I suggest:

• Use Greek yogurt or strain plain yogurt through cheese cloth in the refrigerator for a couple hours to remove excess moisture (whey). By the way, that's all Greek-style yogurt really is. There's less moisture so the result is thicker yogurt.
• After you peel, seed and dice your cucumber, place it in a clean kitchen towel and squeeze the heck out of it.

Both of these tips help to ensure a luscious, thick tzatziki.  It's all about controlling the moisture.

Tzatziki Sauce

Ingredients

16 ounces plain yogurt* or 12 oz Greek-style plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

1/4 tsp kosher salt

3 cloves garlic, finely minced

1 Tbsp olive oil

2 tsp red wine vinegar

5 to 6 mint leaves, finely minced

Directions

Place the yogurt in a tea towel or cheese cloth, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. *Note: when you strain plain yogurt, you will loose about a 1/4 of it in liquid (whey) so you can purchase Greek-style yogurt which has already been strained, so you only need 3/4's a much.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: about 2 cups

Thanks again to all my students.  You really made my night!

Feature Article in the West Seattle Herald!

I was recently featured in an article for the West Seattle Herald.  Writer/Photographer, Steve Shay, told me that barring a murder in White Center I'd be on the front page.  Well, I think I made page 7!!!

Chef Erin Coopey Teaches Us How to Impress Our Dates

Chile Ancho Rellenos de Picadillo de Pollo

On our recent trip to Mexico our friend, Bill Pecha, made a wonderful Oaxacan chicken dish with tomatoes, olives, raisins and almonds. The flavor was outstanding! It reminded me of a Moroccan tagine, layers of sweet and savory within a rich, creamy sauce. Vince and I loved it.

I should say that the reason we went to Mexico in the first place was to do a site inspection for our upcoming culinary tours! I'm so excited about this opportunity. We've put together a really cool package for a week-long stay with meals, tours and classes. It's going to be so much fun. Check out CulinariodeMexico.com when you can.

I had picked up a bunch of dried chiles at a mercado during our trip. I'm planning on teaching a cooking class on chiles during the culinary tour. There are so many different ones to try. I think it's a common misconception that all chiles are fiery hot but they aren't (especially if you removed the seeds and ribs/veins). Ancho chiles are good example of that. They have a rich, almost chocolaty sweetness.

After trying Bill's Oaxacan chicken dish I was reminded of a recipe that I'd been meaning to try. It's called Chiles Ancho Rellenos de Picadillo de Pollo which means ancho chiles stuffed with minced chicken. The original recipe was quite lengthy but it only took me about an hour to complete. Use your food processor, if you have one, for all the chopping. That really speeds the process. Anyway, without further adieu, here's the recipe:

Adapted from Savoring Mexico, Mariyn Tausend

Ingredients
Picadillo:
1/2 cup olive oil, divided
1 cup finely chopped white onion
2 tbsp minced garlic
2 lbs Roma tomatoes
1/4tsp dried thyme
2 bay leaves
1/2 cup raisins
1 1/2 pounds ground chicken or turkey
1/2 cup Castelvetrano or Manzanilla olives, pitted and roughly chopped
1/2 cup slivered almonds
1/4 cup capers, rinsed
1/4 cup finely chopped cilantro, firmly packed
1/4 cup finely chopped italian parsley, firmly packed

Chiles:
8 large ancho chiles
4 oz piloncillo, grated or 1/2 cup dark brown sugar
1 cinnamon stick
2/3 cup cider vinegar
1/2 tsp kosher salt

Sauce:
2 cups Mexican crema or sour cream
1/4 cup finely diced white onion
1/2 tsp kosher salt
1/4 cup firmly packed cilantro, finely chopped

Directions
Core and quarter tomatoes. Place in a food processor and pulse until finely chopped.

In saucepan on medium, heat 1/4 cup of olive oil. Add onion and cook until translucent. Add garlic, cook for 1 minute, add tomatoes, thyme and bay leaves and simmer for 15 minutes. Add raisins and cook for 10 minutes. Set aside.

In a large skillet over medium-high, heat remaining 1/4 cup of olive oil. Add chicken, stirring constantly for 4 minutes until lightly browned. Stir in chopped tomatoes and simmer for 5 minutes. Add the olives, almonds and capers. Remove from heat and let cool. Stir in cilantro and parsley*. Check seasoning for additional salt, if needed.

Pre-heat the oven to 350 degrees F.

To prepare the chiles, leaving stem on, make lengthwise slit in each chile and remove seeds. (You can start the incision with a knife and use kitchen shears to complete the slit.) Put 4 cups of water in saucepan and add Piloncillo, cinnamon, vinegar and salt. Bring to a boil and simmer for 5 minutes. Add chiles, cover, remove from heat, and soak for 15 minutes. Transfer chiles to paper towels to dry.

Carefully stuff the chiles with the picadillo and place in baking dish. Cover and bake for 15 minutes, or until heated through.

While chiles are baking, in saucepan on medium-low, heat crema, onion and salt until warm but not boiling. Strain and add cilantro and keep warm. When ready to serve, pour sauce over the chiles.

*Note: The stuffing can be made in advance, adding the herbs when ready to stuff the chiles

Peppercorn Seared Ahi Tuna with Brandied Brown Sauce

Lately, I've been doing a few photos and recipes for the Seattle Fish Company. Jon Daniels, the new owner, is a great guy and very active in the business. I just shot an image of Peppercorn Seared Ahi Tuna that should be appearing in their next newsletter, but it you follow my blog you get it here first!

This is an adaptation of a recipe from the Chart House. I love this combination and I think that you could serve it to a certified meat-eater and they'd love it too. It's a great combination of spice from the peppercorns, sweetness from the caramelized onions and richness from the sauce. I think it's just fancy enough to serve as a special holiday dinner and just easy enough to serve any night of the week.

Hope you like it too!

Pepper Seared Ahi with Brandied Brown Sauce
Serves 4

1 cup caramelized onions, recipe below
1 shallot, minced
1/4 cup brandy
1 cup beef stock
2 tbsp butter
salt and pepper
4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
2 tbsp coarsely cracked black pepper
1 tbsp oil

Prepare caramelized onions and keep warm.

Place the shallots and brandy in a small sauce pan back over medium heat. Simmer until the brandy is almost gone. Be sure to keep stirring so the shallots don’t burn.

Once the brandy is almost completely cooked off, add the stock. Reduce the stock by at least half and more if you want the sauce thicker.

Add the butter and whisk until melted and the sauce has a velvety shine. Taste and season with salt and pepper. Keep warm while you prepare the tuna.

Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat oil in large skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side.

Divide warm caramelized onions among 4 plates. Using tongs, place tuna steaks on the onions and spoon sauce over each.

Caramelized Onions
Makes about 1 cup

4 tbsp butter
2 large onions, thinly sliced
1/4 tsp salt
1 tsp sugar

In a large skillet, melt the butter over medium-high heat. Add the onions and salt, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.

Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.

Salmon Wellington with Dungeness Crab

I've been so busy lately, that I haven't had a moment to write, let alone cook for pleasure. Vince and I recently returned from a trip to Manzanillo, Mexico. We're in the midst of our latest venture - Culinary Tours in Mexico - but more about that later.

I swear to you I just blinked and the holidays are here. I am sure you've been as busy as I have, probably busier so when it comes to holiday entertaining it has to be simple. Well, this recipe for Salmon Wellington fills the bill. It's simple yet elegant and people will think you spent hours in the kitchen. Just go with it, you deserve a little praise...

Salmon Wellington with Dungeness Crab
Recipe and photo by Chef Erin Coopey, culinary-artist.com
(Serves 4-6)

Ingredients
1 2-3 lb King Salmon fillet, skin and pin bones removed
2 sheets of puff pastry, defrosted according to package instructions
1 lb frozen chopped spinach, thawed
8 oz Dungeness Crab Meat, rinsed and picked through for any remaining shells
3 tbsp mayonnaise
2 tbsp minced shallots
3 eggs, beaten
salt and pepper to taste

Directions
Pre-heat oven to 350 degrees F
Remove excess moisture from the spinach by wrapping it in cheese cloth or a clean kitchen towel, and squeezing.

Combine the crab, mayonnaise, shallots, salt and pepper in a bowl. Mix together and set aside.

Line a baking sheet with parchment paper. Lightly coat the parchment paper with non-stick cooking spray. place one rectangle of puff pastry out on it. Place the salmon fillet in the center of the puff pastry and top with the spinach. Spread the crab mixture over the top of the spinach evenly.

Paint the puff pastry around the circumference of the salmon fillet with the beaten eggs. Top with the remaining piece of puff pastry and trim the excess dough from the package. Paint the top piece of puff pastry with the beaten eggs and crimp the edges of the top and bottom pieces of puff pastry to seal the salmon within.

Cut decorative vents in the puff pastry approximately every 2-3 inches down the length of the package. You can use a cookie cutter to cut decorative pieces of puff pastry to place on top of your salmon Wellington prior to cooking if desired. Be sure to brush with egg wash prior to cooking. (See my little puff pastry salmon cut-out below.)

Place in pre heated oven for 30-35 minutes until puff pastry is golden brown. Remove and allow to stand before attempting to slice for serving.

Easy Entertainment Appetizers

On Wednesday, I got an email asking if I'd like to do a segment on New Day NW...the next day!  I thought, what the heck and went for it.  Less than 24 hours later I was on KING 5 with Margaret Larson.  It was really fun and exciting.

The show aired immediately but they've posted my segment online.  Here's the link below.  If you have a Facebook account, I would totally appreciate you hitting the "recommend" or "like" button so I could get a little PR from it.

Hope you like it.  Thanks so much for checking it out.

Olives Marinated in Orange and Thyme-infused Olive Oil

Serves 4

Ingredients:

1 orange

1 lemon

4 garlic cloves, peeled

1/4 cup San Juan de Ullum Olive Oil

2 tbsp Sherry Vinegar

2 sprigs fresh thyme

1/2 tsp salt

1 jar Estancia Lucia Arauco Argentinian Olives

Method:

Zest the orange and the lemon and place in a bowl along with the juice of the orange.

Using the flat side of your knife, crush the garlic cloves and combine with the zest and orange juice. Next, add the olive oil, sherry vinegar, thyme, salt, and olives to the juice and zest and mix well. An easy way to do this is to combine the olives and dressing in a plastic bag or container with a lid and simply shake.

Allow the mixture to marinate at least 12 hours before serving. Serve at room temperature.

Crab Stuffed Shrimp with Sherry Cream Sauce

A few weeks ago I catered a birthday party with a menu that included mini crabcakes.  After I initially offered the selection I started searching for crab cake recipes and panicked. I thought I would put myself out of business with the cost of crab!

Here's the issue. When you are a caterer, you never want to run out of food. The host expected 50 people.  The party took place over the dinner hour so people would be eating heavily, so I figured I'd make at least 4 crab cakes per person.  I wanted to serve a quality crab cake that was more crab than cake, so based on the assumption that each crab cake would weigh 3/4 ounce and I'd be making about 240 of them, I thought I'd need around 11 pounds of crab meat...at $16 per pound (dear God). 

I happened to go into my restaurant supply store on a customer appreciation day. One of the featured vendors was offering crab meat for a great price, one day only, so I bought a case - 12 pounds in all. Yea bargain!

However, all of this happened before I decided on a final recipe. It turns out that I had over estimated the size of the cakes slightly and ended up using about 4 1/2 pounds instead of 11!  So, now I have 7 pound of canned crab meat in my refrigerator.  Time to get creative!

So how about some crab recipes, you ask?  Okay - here you go!

Crab Stuffed Shrimp with Sherry Cream Sauce

Serves 4

Ingredients

2 tbsp unsalted butter

2 tbsp finely minced onions

2 tbsp finely minced celery

1/4 cup finely minced red bell peppers

1/2 tsp garlic powder

1 tsp Old Bay Seasoning

1/2 tsp Kosher salt

freshly ground black pepper to taste

1 lb lump crab, picked over for shells, etc.

1 egg

2 tsp arrowroot powder or cornstarch

2 tbsp mayonnaise

24 large or jumbo shrimp, peeled except for the tails and butterflied

Sherry Cream Sauce, recipe below

thinly sliced green onions, optional

Directions

Preheat oven to 375F degrees.  Spray a baking sheet with canola oil spray.

Melt butter in a medium skillet over medium heat.  Add onions, celery, bell peppers, garlic powder, Old Bay Seasoning, salt and black pepper.  Sweat until onions become translucent, about 5 minutes.  Add crab meat and stir gently to combine.

Whisk egg in a large bowl.  Stir in crab mixture, arrowroot and mayonnaise.

Shape mixture into 20 balls - using about 2 tbsp for each ball. (A small ice cream scooper/or cookie dish-out works well for this.) Press one ball into each shrimp (as pictured above) and arrange on the prepared baking sheet. Bake until shrimp is pink and stuffing is slightly browned, about 10 minutes.

Drizzle with Sherry Cream Sauce and sprinkle with sliced green onions, if desired.  Serve immediately.

Sherry Cream Sauce

Makes approximately 3/4 cup

Ingredients

1 tbsp minced shallots

1/2 dry sherry

1 cup heavy cream

salt to taste

Directions

Place minced shallots and dry sherry in a small sauce pan over high heat.  Simmer until sherry is almost completely gone.  Add heavy cream and reduce heat to medium.  Simmer until the cream thickens and reduces by about 1/3.  Be careful not to let it boil over.  Add salt to taste and serve over Crab Stuffed Shrimp.

 

Next up - Crab Dip! : )

End of Summer Salad with Corn, Tomatoes and Black Beans

As summer comes to a close, I thought it would be fun to create a simple salad with some of the ripest ingredients still available in the market. We're just at the tail end of sweet corn season so if your market doesn't have any fresh corn you can substitute frozen corn kernels. However, tomatoes are still at their peak! Grab a pint of sweet cherry tomatoes, snack on half, and save the other half for this zesty, colorful salad.

Until next year, dear Summer, we'll miss you!

End of Summer Salad with Corn, Tomato and Black Beans

Ingredients
2 tbsp lime juice
1 tbsp white wine vinegar
1 tsp sugar
1/4 tsp ground cumin seed
1/4 garlic powder
6 tbsp extra virgin olive oil
salt and ground black pepper to taste
6 ears corn, husked and cleaned or 1 16-oz bag of frozen corn niblets
1 cup cherry tomatoes, halved
1 14-oz can black beans, rinsed and drained
1/2 cup red bell pepper, seeded and diced
3 green onions, thinly sliced
1/4 cup coarsely chopped cilantro
1 fresh jalapeno, seeded and minced (optional)

Directions
In a small bowl, combine lime juice, vinegar, sugar, cumin, garlic and olive oil. Whisk together the dressing and season with salt and pepper to taste. Set aside.

If using fresh corn, place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs. If using frozen corn, allow to thaw for 1 hour in a colander.

In a large bowl, mix the corn kernels, cherry tomatoes, black beans, red bell pepper, green onions, cilantro, and the jalapeno, if you are using it. Add the dressing and toss to coat. Season with a little more salt and pepper. Chill 15 minutes before serving.

Did you try any new salads this summer? What was your favorite?

Proofing?

Proofing verb: To sit in a warm place for several hours. (i.e. the dough is proofing before it is baked.)

I just got back from vacationing in my parent's cabin in Northern Arizona and I've spent the last couple days proofing. It's not because I got into too much gluten and my gut is fermenting. I think I have a case of post vacation depression, as my friend Kristi put it.  I have two classes scheduled this week but I'm having a hard time getting motivated.

It's amazing how I can wile away the hours avoiding what I know I need to get done. I spent this morning on an astrological website determining that my true soul mate is Alexander Skarsgard, of True Blood fame. (Sorry, Vince.  It appears that I have a real love match thing going with AS...now, there is only the issue of meeting him, wooing him away from the hundreds of young, nubile beauties that doubtless follow him everywhere AND convincing him that he should fall for a middle-aged cougar - me! More fodder for work avoidance to be sure.)

If I was a baker, I'd toss out a recipe for Swedish Braided Bread or perhaps a Red Velvet Cake, in honor of AS. It would really bring the whole proofing reference home but alas I am brain dead and not feeling particularly motivated. 

I must refocus my efforts on Tapas and Moroccan foods!  So, here's a quicky tapa for anyone who feels more like sitting sitting in a warm place than cooking.

Fried Almonds with Rosemary
Adapted from “My Kitchen in Spain” by Janet Mendel

2 cups marcona almonds
2 tbsp olive oil
2 tbsp fresh rosemary leaves, coarsely chopped
sea salt to taste

In a large skillet, heat the oil over medium high heat.

Add the almonds and rosemary. Cook, stirring constantly, until they are fragrant and toasted, approximately 1 – 2 minutes.

Remove from heat and sprinkle with sea salt. Enjoy with a cold glass of dry sherry or white wine!

Life is Just a Bowl of Cherries - Even Better Without The Pits!

A few weeks ago I was preparing to teach a class that included a fruit dessert. I selected cherries because they are in season and one of my favorite fruits. The problem was that I had 5 pound of cherries to pit. I am not a gadget junkie so I didn't have a cherry pitter but I really thought I'd be fine with a paring knife. However, after three hours of slicing, picking, scratching, and popping cherry pits out by hand, I succumb to the notion that there might be (must be) a better way.

I've heard many people malign cherry and olive pitter for not working so I was wary about spending the money on a subpar tool. However, I remembered seeing a news profile a few months ago about the man to founded OXO tools. I was impressed with the ingenuity that goes into OXO product development. I own a number of OXO tools like peelers, salad spinners, measuring cups, etc. I love the "good grips" handles and the ergonomic nature of the designs. I assumed that OXO made a cherry pitter and expected that it would be a good one.

I wasn't let down! I purchased an OXO Cherry/Olive Pitter and, boy, is it slick! (I don't know whether people use the word slick, but I do!) I used it to power through 2 pounds of cherries yesterday in about 10 minutes. Miraculous! Okay, maybe not a miracle but really super cool. You simply place a cherry (or olive) stem side up in holder and squeeze. Out pops the pit and a small plug of fruit about the size of a small pencil eraser. The design includes a splatter shield so you don't get juice all over. It's comfortable to hold, easy to use and works - really works - the way it should.

So I recommend picking up an OXO Cherry/Olive Pitter and making dessert. One of my favorites is Cherries Jubilee. I adapted the recipe below from a 1949 Cookbook called "With a Jug of Wine," that my friend, Whitney, gave me a couple years ago.  It was written by Morrison Wood, a columnist for the Chicago Daily Tribune. Good ole, Morris, has a conversational style and gracious ease that would have him competing with the best of the food bloggers today. He starts his introduction this way, "I might as well be brazen right from the start. I think this is a damn good cook book." He's right. Enjoy the Cherries Jubilee! And thank Morris for the inspiration.

Cherries Jubilee
Serves 4
Ingredients
1 lb pitted sweet cherries
¼ cup sugar (optional)
5 oz brandy
3 oz triple sec or cointreau
3 oz kirsch (cherry brandy)
Vanilla Ice Cream

Directions
In a medium size mixing bowl combine the cherries, sugar, 3 oz of brandy, the triple sec and kirsch. Allow to soak a couple hours. Then pour the mixture into a large sauté pan and bring to a boil over medium high heat. Reduce heat and simmer until the sauce becomes somewhat syrupy, about 5 to 10 minutes.

In the meantime, scoop out 4 bowls of vanilla ice cream.

Remove the pan of the heat and add the last 2 oz of brandy. Return the pan to the stove, warm the mixture for a minute or so and then light the sauce on fire with a long kitchen match or stick lighter. (Be careful as you light the cherries, the flame can surprise you but I promise it will burn away quickly. If you are nervous, you can remove the pan from the heat for an extra step in safety as you light the cherries.)

If you like a little drama, you can ladle the cherries over the ice cream while they are still flaming. This is especially impressive in a darkened room. However, you can simply wait for the flames to subside before pouring the cherry sauce over the ice cream. Incidentally all of the alcohol evaporates and/or is burned off while cooking so it's suitable for all ages. Not to mention that it's cherry-liscous!!!

What's your favorite cherry dessert? Do you own any OXO tools or products?

Rising From The Ashes

You know, I've debated for a couple years now about whether or not to include personal stories on this blog.  Initially, I thought it should be about the food - just informational - because really, do you care about my story?


Lately, I've been listening to the Tobolowsky Files by character actor Stephen Tobolowsky. I've been so engaged and enchanted by the stories of his life. I guess the personal stuff is really the difference. So, I've decided that maybe that's all part of it. The personal stuff is what draws us to one another.  With that in mind, I am going to tell you the story of a grilling class gone wrong, very wrong.


I teach series of classes at Chefshop.com - lots of interesting things like Spanish Tapas, Moroccan Tagines, and a grilling class called Grill Like A Pro.


I love to grill.  Vince, my husband, and I used to grill about 4 nights a week when we lived in California.  A little less when we lived in Arizona because who wants to stand in front of a blasting grill, under a blistering sun, on a white hot concrete slab but that's another story. In any case, I'm not a grill virgin.  So, when Eliza, one of the owners of Chefshop, and I talked about a grilling class, I thought cool! I got this!


I chose a few different recipes I liked that featured different grilling methods like brining, indirect grilling, grilling a whole salmon, and fruit on the grill. I really try to be hyper organized.  I have lists. Lists of ingredients I need to buy and prep. Lists of equipment I'll use.  Notes on the margins of my recipes so I remember to highlight certain tips. I practice all the recipes, test them on friends. I even set alarms on my cell phone to keep myself on track and on time. If I'd been a boy, I'd surely been a boyscout.  I just like to be prepared.  I'm not rigid mind you, I just like to have an "outline" to work from.


So, I'd done all this for the Grill Like a Pro class.  I was ready, but as I put everything together early in the day I had an uneasy sense. I usually grill on a gas grill.  When I proposed the class, I anticipated using my own grill but we'd run into some transportation issues so I agreed to use the battered old Weber from the Chefshop warehouse.


I planned to doing an indirect grilling demonstration with a whole butterflied chicken thinking the indirect grilling thing would be more forgiving on charcoal.  In addition, I planned to grill a whole salmon.  Whole salmon is great - okay, maybe a bit intimidating but really manageable in the right circumstance.  The "right" circumstance being the qualifier.  It's ideal to grill a large item like a whole salmon using indirect heat.  That means that the heat source, charcoal or gas, surrounds the item instead of coming up under it.  Anyway, I was planning to demonstrate the process on a griddle-sized Coleman camp grill.  Doable, yes. The "right" circumstance, questionable.


Let's get back to the chicken for a moment. We'd lite the Weber using a chimney and mesquite coals. When we dumped the coals out on the grill base, I felt there weren't enough so we shook on more.  After about 30 minutes of introduction and demonstration, I brought the class over to the grill to show them how to move the coals for indirect grilling.  I threw an aluminum pie pan into the center to collect drippings and got ready to flop the chicken onto the grill.  I should mention that although the coals we very hot, I thought I'd be safe pushing them out to the edges of the grill.


After coating the chicken with rice bran oil, I placed it in the center of the grill, added a couple bricks wrapped in foil, and took the class back to the outdoor kitchen where the demonstration was centered. Moments, perhaps seconds, later I was prompted to address the flames engulfing the chicken behind me. By the time I reached the chicken it was covered in soot.  It had the look of a ravaged, firefighter - flesh smeared with dust and ash.  Of course, as the Pro in the Grill Like a Pro class I had to play it off as though all was good.  All was not good, but this was only the beginning.


I pushed on, explaining that the coals were too hot and that we'd put the chicken back on shortly.  In the meantime, I made an herb sauce, demonstrated a technique for peeling the skin off tomatoes and created a rub for lamb.  I hoped that my rhythm was back on track and returned the chicken to the grill.  Still too hot but I had little choice but to press on to try to stay on time line.


Next I prepared the salmon. I demonstrated how to squeegee it with a knife to remove moisture, seasoned and stuffed it with citrus and herbs, talked about positioning in on the grill and about how long it would take to grill a fish that size.


My Coleman camp grill wasn't ideal but I'd done a whole fish on it before so I felt prepared.  I placed the salmon on the preheated grill and reduced the heat to low. I explained that the salmon would cook faster if  covered but since the camp grill doesn't have a cover, I folded some heavy aluminum foil over it.  Unfortunately, we had a good bit of wind in the parking lot so my foil just wouldn't stay in place.  As I battled the floated foil, I started to question the heat source itself. It, of course, had blown out.


So there I stood in full "Julia Child-Mode" - I swear if blood had been spurting from my thumb, it couldn't have been any worse. I was mortified. Questions? I said. Anyone have questions about grilling.


Well, long story short, everything cooked eventually - even the charred chicken turned out well, a testament to the wonders of brining. I've taught the class a couple times since then to far greater success but I wanted to share my fallibility and resilience with you.  You too can rise from the ashes - especially if you brine first.

Grilled Chicken Under a Brick

This is a traditional Tuscan method known as Pollo al Mattone—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you'll need two bricks for this recipe; wrap them in foil). If you don't have bricks, a cast-iron skillet will do the trick.

Serves 4 to 6

Ingredients

1 whole 3- to 4-pound chicken, trimmed of excess fat, split, backbone removed

3 qts water

1 cup plus 2 tbsp Morton's Kosher Salt

1 1/2 cup sugar

rice bran oil or grape seed oil

salt and freshly ground black pepper to taste

Garlic Herb Sauce, recipe on next page

Directions

The day before you plan to grill:

Rinse the chicken and set aside. In a large bowl or nonreactive pot, dissolve the salt and sugar in water. Submerge the chicken in the brine. If the chicken tends to bob above the surface, set a plate on top to weight it down. Refrigerate for 2 to 4 hours.

Remove the chicken from the brine, discard the brine, quickly rinse the chicken and pat dry with paper towels. Place chicken on a platter in the refrigerator and allow to air-dry overnight.

The day of:

Prepare Garlic Herb Sauce.

Prepare the grill: To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. Place a drip pan in the center of the charcoal grate between the coals. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space.

To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the grill to medium temperature and turn off the burner(s) directly below where the chicken will rest.

Liberally brush chicken with rice bran oil and season lightly with freshly ground pepper. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.

Serve hot or at room temperature, with Garlic Herb Sauce.

Garlic Herb Sauce

Ingredients

12 garlic cloves, peeled, divided

1 1/2 cups (packed) fresh Italian parsley sprig tops

1/3 cup Katz Late Harvest Viognier Honey Vinegar or rice wine vinegar

1/4 cup (packed) fresh mint leaves

1/4 cup (packed) fresh basil leaves

1 tsp dried oregano

1/4 tsp dried crushed red pepper

1 cup Etruria Extra Virgin Olive Oil

Directions

Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in a food processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt. (Note: Can be made 2 days ahead.) Transfer to bowl; cover and chill.

A Girl and Her Grill: Grilled Vegetable Tips and Techniques

Here are a few pointers to make grilling vegetables a snap every time!

One of the most important things to remember to do is make sure you cut your vegetables approximately the same thickness so that they cook evenly.

Grill veggies over medium heat and be sure turn them often to avoid overcooking/burning. Never leave vegetables unattended unlike meat which can be somewhat forgiving vegetables are very time and heat sensitive.

Brush or drizzle oil on vegetables for added flavor and to help vegetables from sticking but DO NOT oil the grill itself because that can lead to flare up and charred vegetables.

The grill surface should be CLEAN to avoid sticking (prior to heating).

Secure thick slices of onion (at least 3/4" thick) with tooth picks to ensure they don't fall apart on the grill.

Parboil small, waxy potatoes or thick slices of sweet potatoes (at least 1" thick) until just tender. Let them cool to room temperature before you grill them.

When grilling large mushrooms like Portobello, remove the stem and start by grilling them stem-side up. This allow the natural juices to collect and the natural flavors of the mushroom are enhanced.

For grilling smaller pieces of vegetables, try using foil packets or a grilling basket so the veggies don't fall through the grate. If you make foil packs, be sure to use heavy duty aluminum foil so they will stands up to the heat of the grill.

If you are grilling kebobs, soak your wooden skewers in water for 30 minutes before you skewer your vegetables and start grilling. This will keep your skewers from burning away while you are cooking.

I like to toss grilled vegetables with flavored butters like garlic butter or Burger Nirvana Butter for a delicious finish!

You should also try basting grilled sweet potatoes with a little rum butter just before you serve them. To make Rum Butter, simple combine 2 tbsp butter, 6 tbsp light brown sugar, 2 tbsp rum, and 1/4 tsp vanilla in a small sauce pan over medium heat. Stir until melted and then brush or drizzle over grilled sweet potatoes. I swear they'll be the hit of the party.

Happy Grilling!

What is your favorite vegetable on the grill? Do you have any tricks or tips your could share?