Posts from September 2013

Chili Mac Pizza Recipe by Portland 'Homegrown Smoker Vegan BBQ' from Vegan Pizza

I am not lacking in vegetarian and vegan options with the September batch of new cookbooks that have landed on my desk.

One of the latest is Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes (Andrews McMeel, September 2013) by Julie Hasson...

Here's a first slice.

Chili-Mac Pizza

Makes 1 large 13- to 15-inch pizza

This fantastic recipe comes to you from the awesome all-vegan barbecue cart, Homegrown Smoker, in Portland, Oregon. Jeff Ridabock created this amazing pizza, which we just couldn’t get enough of.

10 ounces cooked macaroni noodles
1 ½ cups Creamy Cheese Sauce (page 29) or Cheddary Cashew Cheese Sauce (page 28), or more as needed
1 (14.7- to 15-ounce) can vegetarian chili
1 batch pizza dough (see page 2)
About 3/4 cup shredded vegan mozzarella-style cheese
Diced onion, for garnish
Chopped corn chips, for garnish
Diced jalapeño, for garnish

Cover

1. Preheat the oven, preferably with a pizza stone inside, to 500°F for 30 minutes, while getting the pizza ready.

2. In a small bowl, toss together the cooked pasta and enough of the cheese sauce so that it’s nice and saucy. Set aside. In a small saucepan over medium heat, bring the chili to a simmer, stirring occasionally. Once it comes to a simmer, remove from the heat.

3. Divide your dough into 2 even pieces. Keep 1, and return 1 to the bucket, cover, and refrigerate for later use. On a lightly floured surface, stretch or roll out your dough into 1 large 13- to 15-inch round. Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if the dough is too sticky. Try not to use too much, or your crust will be very dry. Carefully transfer the rolled-out dough to a large sheet of parchment paper.

4. Sprinkle the cheese evenly over the crust, leaving a 1/2-inch border. Spread the macaroni over the cheese, leaving a 1/4-to 1/2-inch border around the edge. If it won’t all fit, that’s okay. Spread or dollop the chili over the macaroni.

5. Carefully transfer the pizza and parchment paper to the pizza stone, if using. Otherwise, place the pizza on a baking sheet, and place in the preheated oven. Bake for 10 to 20 minutes, and check the pizza. You want the cheese to be melted and the crust to look nicely brown. If it’s not done, continue baking for a few more minutes.

6. If desired, sprinkle the pizza with the diced onion, chopped corn chips, and diced jalapeño.

7. Let the pizza cool for 5 minutes, cut into slices, and serve right away. Serve any remaining cheese sauce on the side for drizzling, if desired.

Variation: Skip the chili, corn chips, jalapeño, and onion, and make it a straight-up mac and cheese pie.

(* Recipe from Vegan Pizza50 Cheesy, Crispy, Healthy Recipes by Julie Hasson- published by Andrews McMeel, September 3, 2013- all rights reserved)


French For A Week End, Aperitif a La Francaise and More, Taste Of France, NY, September 28-29

Get le French Feel with Aperitif a la Francaise and many more things happening in the heart of New York (Bryant Park) with Taste of France this week-end (September 28-29).

Aperitiffrance
Aperitif a la Francaise gives you chance to experience 

"To celebrate its 10th anniversary Apéritif à la française is taking over the Apéritif area. Visitors will enjoy different atmospheres and traditional drinks such as Pernod Ricard, Absinthe, Calvados, Georges Duboeuf, Vin de Pays d'Oc wines, Kronenbourg beer and French cocktails along with Amuse Bouches prepared with delicious President cheeses. To access the Apéritif area you need to be pre-registredCLICK HERE to be added on the guest list (entrance is free but charge apply for purchase of drinks and food on site using Marianne, the show currency)."

More details on Aperitif a la Francaise site.


Spoon it, Bloody Queen Mary recipe from The Cheesy Vegan

With his new book, John Schlimm goes from tipsy to cheesy.

Spoon up this first recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013)

Spoonable Bloody Queen Marys

21⁄4 TEASPOONS UNFLAVORED POWDERED VEGAN GELATIN, SUCH AS LIEBER’S UNFLAVORED JEL (SEE NOTE)
4 TEASPOONS AGAR POWDER (SEE NOTE)
31⁄2 CUPS TOMATO JUICE
1⁄2 CUP VODKA
SALT AND FRESHLY GROUND BLACK PEPPER
1⁄2 TEASPOON VEGAN WORCESTERSHIRE SAUCE (PAGE 23, OR STORE-BOUGHT)
1⁄2 TEASPOON TABASCO SAUCE, OR MORE TO TASTE
5 RIBS CELERY, PEELED AND CHOPPED COARSELY
2 TABLESPOONS FRESHLY SQUEEZED LIME JUICE
1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT)
2 TABLESPOONS FINELY SHREDDED FRESH BASIL

Bloody queen mary

Notes: The gelatin and agar powders need to set for 6 hours or overnight, so plan accordingly.If you don’t have a nearby source for Lieber’s Unflavored Jel or agar powder (vegan gelatins), they’re available on-line at VeganEssentials.com.

This unique, spoonable version of one of the world’s most iconic thirst quenchers has “showstopper” written all over it. Served in whiskey tumblers, this brunch starter (and/or ender), boasting such flavors as tomato, vodka, pepper, Worcestershire sauce, and Tabasco sauce, will be the talk of Brunch Town.

In a small saucepan, sprinkle the gelatin and agar powders over 1 cup of the tomato juice and let stand until softened, about 5 minutes. Set the saucepan over moderate heat and stir until the juice is warm and the gelatin and agar powders have dissolved completely, about 4 minutes. Do not let the juice get too hot.

Pour the juice into a 1-quart glass measuring cup and stir in the remain-ing 21⁄2 cups of tomato juice and the vodka. Season with the salt, pepper, Worcestershire sauce, and Tabasco sauce, then divide the juice mixture among eight whiskey tumblers. Place the tumblers on a tray and refrigerate until set, at least 6 hours to overnight.

In a blender, puree the celery with the lime juice. Strain the puree through a fine sieve and season with salt. Cover the celery juice and refrigerate until well chilled.

Add 2 tablespoons of the celery juice to each glass of tomato jelly. Top with heaping teaspoons of the Parmesan cheese and basil. Serve with long iced tea spoons.

Yields 8 SERVINGS

(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013, Photo by Amy Beadle Roth)


Street Corner to Kitchen, Sea Salted Soft Challah Pretzel Rolls from Joy of Kosher

I joked with a Jewish friend that with September being chockfull of Jewish holidays it felt like a way to slowly transition from summer to fall, extend the summer season.

Today (September 27) is Simchat Torah and it seems a good time to share sneak preview from Joy of Kosher (William Morrow, October 2013) by Joy of Kosher Jamie Geller.

Sea-Salted Soft Challah Pretzel Rolls

Kosher Status: Pareve • Prep: 30 minutes • Bake: 10 minutes •
Cool: 5 to 10 minutes • Total: About 50 minutes • Yield: 16 pretzels • photo on page 339

When I was a kid back in Philly, guys used to stand on the street corners every Sunday selling soft pretzels. We’d stop at a red light, wave a dollar bill out the window, and they’d run over and drop a bagful of them into our outstretched hands. The pretzels were shaped like figure eights and then purposely squished together so there were no holes.
There would be four of them, attached to one another, stuffed into the bag. Imagine: four for a dollar—that was a long time ago.
Fast-forward to my Shabbos table as Hubby dips my challah into kosher salt and says, “This tastes like a soft pretzel.” Lightbulb moment. I’m back at the street corner in Philly.
Why not go all the way and shape my challah dough into pretzels? Even though this is not traditional pretzel dough, we’re going to make the traditional pretzel shape, but hey, the dough swells up in the oven and there are no holes, just like Philly pretzels! Think of me when you make ’em.
I suggest serving these with mustard. I strongly suggest spicy mustard. I happen to love it. But that’s up to you! You can also serve them dipped in melted butter if you’re feeling really naughty (and dairy).

2 pounds Basic Pull-Apart Challah dough
(page 323)
Cooking spray
1⁄4 cup baking soda
2 cups hot water
1 large egg
2 tablespoons coarse flake sea salt
Mustard, for serving (optional)

F133_JOK

1. Preheat the oven to 450°F. Line two baking sheets with parchment paper.

2. Place the dough on a smooth work surface. Cut the dough in half so it is easier to handle. Loosely cover one piece of the dough with a kitchen towel or plastic wrap while shaping the other. Squeeze out any air bubbles from the dough and roll it into a 15-inch rope. If the dough is sticking, lightly spray your work surface with cooking spray. Cut the rope into 8 equal pieces. Roll each piece into an 18- to 20-inch rope.

3. Make a U-shape with a rope on the work surface. Holding the ends, twist them together, and bring the ends down, pressing them onto the bottom of the U in order to form the shape of a pretzel. Place on a prepared baking sheet. Repeat with the remaining dough.

4. Combine the baking soda and hot water in a large bowl; whisk to dissolve. Using your hands or a large flat spatula, dunk the pretzels into the water, one at a time, completely immersing and soaking it for about 10 seconds. Remove the pretzel from the water and return it to the baking sheet.

5. Beat the egg with 1 teaspoon water in a small bowl. Brush the pretzels with the egg mixture, sprinkle with the salt, and bake until dark golden brown, about 10 minutes. Let cool 5 to 10 minutes in the pan and serve warm, or carefully transfer to a wire rack to cool completely. Serve with mustard.

(* Recipe from Joy of Kosher by Jamie Geller- Published by William Morrow, October 2013- all rights reserved)


No Sweat Lunch, Persimmon, Pomegranate and Pistachio Salad from 'Choosing Sides'

A leading band often has an opening act.

A main dish calls for accompaniments.

Find the right side in Choosing Sides (Andrews McMeel- September 10, 2013) by Crumbs on My Keyboard Tara Mataraza Desmond...

If you are thinking about lunch tomorrow over dinner, here's a healthy and colorful suggestion.

Persimmon, Pomegranate, and Pistachio Salad

Serves 4 to 6

Sweet, ripe, and vibrant orange persimmons are a soft, satiny bed for a colorful tangle of greens adorned with shiny ruby pomegranate and peridot-hued pistachio bits. Fennel’s earthy anise notes weave through all the flavors, which are perfect accompaniments to the most popular tastes and textures on a holiday buffet.

2 medium ripe Fuyu persimmons
1 small pomegranate
½ cup shelled roasted and salted pistachios, chopped
1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
6 packed cups (about 6 ounces) mixed greens or arugula

58Persimmon,Pomegranate,andPistachioSalad

Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than ⅛ inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette of your choice and serve.

Alongside:

Herb-crusted Roasted Turkey Breast
Maple Mustard Baked Ham
Garlic-studed Crown Roast of Pork
Seared Scallops with Brown Butter
Roasted Halibut with Olive Oil and Thyme

(* Recipe from 'Choosing Sides, From Holidays to Every Day, 130 Delicious Recipes to Make the Meal' by Tara Mataraza Desmond- Andrews McMeel, September 10- Photography by Ben Pieper- all rights reserved)


Simmer Down, Arctic Char with Charmoula and Mint from Fish by Cree LeFavour

After a hectic day, slowing down can start in the kitchen with slow cooking. In need of sea ideas check Fish: 54 Seafood Feasts (Chronicle Books, September 2013) by Cree LeFavour who I had the pleasure to Interview in Frenchtown for her previous book 'Poulet'.

One of the 54 recipes featured in the book is fish dish below.

Arctic Char with Charmoula, Roasted Eggplant with Pearl Couscous, and Mint

Charmoula, like salsa verde and harissa, is versatile but never dull. The alchemy relies on lemon juice, garlic, chile flakes, olive oil, and herbs. It pairs magically with any protein, delivering acidity, spice, and freshness. Tunisia, Morocco, Algeria—each can lay claim to the sauce. It’s magnificent with everything on your plate.

Serves 4

CHARMOULA

1⁄4 CUP/60 ML FRESH LEMON JUICE
GRATED ZEST OF 1 LEMON
1 TSP CHILE FLAKES
1 TSP CORIANDER SEEDS, CRUSHED
1 TSP CUMIN SEEDS, CRUSHED
1 SHALLOT, MINCED
1⁄2 CUP/20 G FINELY CHOPPED FRESH PARSLEY
1⁄2 CUP/20 G FINELY CHOPPED FRESH CILANTRO
2 GARLIC CLOVES, MINCED
1⁄4 CUP/60 ML VERY GOOD EXTRA-VIRGIN OLIVE OIL
1⁄4 TSP KOSHER SALT
FOUR 4- TO 6-OZ/115- TO 170-G ARCTIC CHAR FILLETS
1 TBSP OLIVE OIL
1⁄2 TSP KOSHER SALTROASTED EGGPLANT WITH PEARL COUSCOUS (RECIPE FOLLOWS)
1⁄4 CUP/10 G CHOPPED FRESH MINT

Arctic_Char_With_Charmoula_V1_106

To make the charmoula, in a small serving bowl, mix together the lemon juice and zest, chile flakes, coriander seeds, cumin seeds, shallot, parsley, cilantro, garlic, extra-virgin olive oil, and 1⁄4 tsp salt. Stir and set aside.

Preheat the broiler to high, positioning a rack as close to the heat source as possible. Line a baking sheet or large, ovenproof frying pan with foil, crimping the edges up all around to catch any liquid that will be released by the fish. Brush the Arctic char with the olive oil, sprinkle with the 1⁄2 tsp salt, and set it on the foil.

Cook the fish, without turning, for 6 to 12 minutes—possibly more or less, depending on the thickness of the fish and the intensity of your broiler. Check the fish by inserting a knife into the thickest part. The fish should flake apart without resistance. A thermometer inserted into the thickest part of the fish should read 135°F/57°C.

Spoon a little charmoula in the center of each plate, place the fish on top to one side, and a portion of the Roasted Eggplant with Pearl Couscous on the other. Sprinkle with mint and serve.

FISH NOTE:
Wild Alaskan salmon or coho salmon are the closest alternatives to Arctic char. Truth is, the charmoula will pair up with any fish.

Roasted Eggplant with Pearl Couscous

Eggplant is one of the most difficult vegetables to cook. It must be cooked thoroughly or it will have that acrid searing effect on the roof of the mouth that’s far from pleasant. This recipe will insure that your eggplant is cooked, but you won’t need to soak it in oil as you do when frying it.

1 LARGE EGGPLANT (ABOUT 2 LB/910 G), CUT INTO 1-IN/ 2.5-CM CUBES
2 TBSP OLIVE OIL
3⁄4 TSP KOSHER SALT
2 1⁄2 CUPS/600 ML WATER
2 CUPS/340 G PEARL (ISRAELI) COUSCOUS
1 TBSP VERY GOOD EXTRA-VIRGIN OLIVE OIL

Preheat the oven to 400°F/200°C/gas 6.

In a mixing bowl, toss the eggplant with the olive oil and 1⁄4 tsp of the kosher salt. Lay the eggplant on a baking sheet (line with parchment if you like) and roast for 20 to 30 minutes or until the eggplant is soft and shows flecks of brown and black on the edges.

In a small saucepan set over high heat, bring the water to a boil. Add the couscous, return the water to a boil, cover and simmer for 5 minutes. Turn off the heat and let it sit, covered, for 10 minutes. The water should be absorbed and the couscous, tender.

Transfer the couscous to a large mixing bowl and toss with the extra-virgin olive oil and remaining 1⁄2 tsp of the kosher salt. Add the roasted eggplant and toss again.

Play 'Simmer Down'by Wailing Wailers in background

(* Recipe reproduced from 'Fish: 54 Seafood Feasts- Chronicle Books, September 2013- Photographs by Antonis Achilleos, all rights reserved)


Champagne is Contest Adds Sparkle to Champagne Day 2013, Opened to All

To make the 2013 Champagne Day celebration even more sparkling, Champagne Bureau USA just announced Champagne is...Contest.

How to participate?

Guidelines below:

Contestants are encouraged to send an original photograph or video completing the sentence “Champagne is. . .” All entries must exclusively showcase authentic Champagne and support the sentiment expressed in the statement: "Champagne only comes from Champagne, France." Entries that do not feature a Champagne bottle or label will be accepted as long as authentic Champagne is featured.

There are three ways to enter for a chance to win: 

1) Post a picture/video to Instagram using the #ChampagneDay hashtag and tag the Champagne Bureau, USA;

OR

2) Post a picture/video to your Facebook profile and tag yourself and the Champagne Bureau, USA, in the picture;

OR

3) Email a picture or video to champagne@clsdc.com with the subject line “Champagne Day 2013 Contest Entry.” 

One Grand Prize winner will be selected randomly on October 23 and receive a new iPad mini. The winner will be announced on October 25, Champagne Day. Complete contest rules are available at Champagne Is... Contest entrants may submit multiple entries to increase their chances of winning. All entries must be unique, as duplicate entries will not be considered. 

Champagne-only-comes-from-Champagne

No need to wait until October to toast the day with Champagne though!


Drinking 'Blood of Judas', Sangue di Giuda 'Frizzante', Italian Red From Oltrepo Pavese

Looking for a lightly fizzy 'juicy' red wine low in alcohol.

Drink 'Sangue di Giuda' (Blood of Giuda) 2010, a frizzante red by Cantina di Casteggio from Oltrepo Pavese DOC, province of Pavia, in Lombardy.

Bloodofjudas

Snooth suggests Baby spare ribs and roasted root vegetables as pairings.


Partida Tequila Pairing Dinner at Agave NY tonight September 19

Forgive me for last minute mention.

Tonight Partida Tequila is hosting a pairing dinner with Master Distiller Jose Valdez at Agave NYC tonight Thursday, September 19th.

"A 4 course dinner will be served with a full line tasting and Partida cocktails paired with each course.

Master Distiller Jose Valdez will talk about Tequila, Partida, how to properly taste spirits with food and the process of making the world's top-rated Tequila."

Reposado
Cost per person is $65.

Agave NYC is located at 140 7th Avenue South.

For more information or to reserve your spot if any is left, call (212) 989-2100