June 29, 2008
Alice Waters opened Chez Panisse in Berkeley in 1971, and started a culinary revolution in the way we eat and shop. Think local. Think seasonal. Thank Alice for the Sonoma goat cheese in the deli aisle or micro-greens in salads. The Asian and Latin flavors popular on menus today hit its stride on the California culinary scene in the '70s. Cilantro, cumin, and artichokes started appearing in dishes. You will find fresh herbs, vegetables, or garlic in most of the recipes. And for dessert, an elegant chocolate tart. So fire up the grill, uncork a bottle of wine, and party California-style.
Oriental Seafood Lettuce Wraps
Ingredients:
1 lb shrimp, cooked with no tail
1 lb crab, cooked
3 T lemon juice
1 T soy sauce
2 T Teriyaki sauce
1 t sesame oil
1 t Splenda
1 T fresh ginger, finely chopped
1/4 t crushed red pepper flakes
1/2 T cilantro, chopped
2 T carrots, shredded
2 T mushrooms, sliced
1 T water chestnuts
1 T bamboo shoots, chopped
2 T sesame seeds, toasted
Preparation: Toss together and marinade for at least 2 hours. Heat and serve with lettuce leaves.
Bon Appétit, Epicurious, October 2006
Ingredients:
Vinaigrette: 3 T red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 T chopped fresh Italian parsley
1 T chopped fresh chives
1 T chopped fresh basil
1 T chopped fresh dill
1 T Dijon mustard
1 T fresh lemon juice
3/4 C extra-virgin olive oil
Vegetables:
20 asparagus spears, each trimmed to 5" length
8 green onions, green tops trimmed
4 med zucchini, cut lengthwise into 1/4"- to 1/3" thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)
Preparation: For vinaigrette: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD- Can be made 2 hours ahead. Let stand at room temperature. For vegetables: Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets. Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning to soften, about 1 minute longer. Transfer to sheets with other vegetables. Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead- Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.
Asian Pork Tenderloin
Emeril Lagasse, Food Network
Ingredients:
1/2 C soy sauce
1/4 C pineapple juice
1/4 C coarsely chopped green onions
1/4 C coarsely chopped shallots
1/4 C loosely packed fresh cilantro leaves
2 T honey
2 T rice wine vinegar
2 T Emeril's Asian Essence
2 T chopped garlic
1 T sesame oil
1 T crushed red pepper
2 T coarsely chopped fresh ginger
2 pork tenderloins (about 2 pounds total)
Preparation: Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour. Preheat the oven to 400 degrees F. Heat a large nonstick oven proof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.
While you stood there, deciding to get the net... the butterfly flew away.
Sesame Snow Peas
Emeril Lagasse, Food Network
Ingredients:
2 t sesame oil
1 pound snow peas, cleaned
1 T sesame seeds
1 lemon, juiced and zested
Salt and pepper
1 T chopped fresh parsley leaves
Preparation: In a large sauté pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley.
Orzo with Squash, Mushrooms, and Pine Nuts
Bon Appétit, Epicurious, October 2006
Ingredients:
3 T butter
2 T olive oil
1 large shallot, chopped
1 1/4 pounds yellow crookneck squash, cut into 1/3" cubes (about 4 cups) (substitutions- zucchini or butternut squash)
1 garlic clove, minced
1/2 C freshly grated Parmesan cheese
2 C orzo (rice-shaped pasta; 12 to 13 ounces)
1/4 C whipping cream
1/2 pound mushrooms, (portabella, baby bella, or shitake) cut into 1/3" cubes (about 4 cups)
4 T finely chopped fresh Italian parsley, divided
1/3 C pine nuts, toasted
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana. The researchers also discovered other similarities between the two but can't remember what they are.
Chocolate, Caramel, and Walnut Tart with Ice Cream
Bon Appétit, Epicurious, October 2006
Crust: 1 1/2 C all purpose flour1/4 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2" cubes
4 T (or more) ice water
Filling: 1 C sugar (preferably baker's sugar or other superfine sugar)
1/4 C water
1 C heavy whipping cream
1/4 C (1/2 stick) unsalted butter, room temperature
2 T honey
2 t vanilla extract
2 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2 oz semisweet chocolate, chopped
2 1/4 C (about 9 ounces) walnuts, toasted, cut into 1/4" pieces
Vanilla ice cream
Preparation: For crust: Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour. Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes. Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely. For filling: Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.
The grand essentials to happiness in this life are something to do, something to love, and something to hope for.
