"Jump" by Emily Beverly
Friday, May 23, 2014
Wednesday, May 21, 2014
Filipino-Style Steak Marinade
As grilling season approaches you might want to post this one. It was my favorite recipe of the 2011 grilling season - SUPER YUMMY!
Filipino-Style Steak Marinade
(from Steven Raichlen via Epicurious.com)
Prepare 6 hours in advance or overnight
2 medium lemons, juiced and the rind diced
1 cup soy sauce
1/2 cup distilled white vinegar
1/2 cup vegetable oil
1 medium onion, finely chopped
3 gloves garlic, finely chopped
3 bay leaves, crumbled
1 T. coriander seeds
1 t. black pepper
1 flank steak or piece of sirloin or top or bottom round steak ( 1.5 to 1 3/4 pounds)
Combine the juice of the 1 of the lemons and its diced lemon rind, soy sauce, vinegar, oil, onion, garlic and bay leaves, coriander seed, and pepper in a non-reactive bowl. Save the other lemon and its diced rind for the sauce.
If using flank steak, score the meat on both sides in a cross-hatch pattern, making shallow cuts on the diagonal no deeper than 1/8 inch and about 1/4 inch apart. Skip this step if you are using sirloin or top or bottom round.
Spread half of the marinade mixture on the bottom of a non-reactive baking dish just large enough to hold the meat. Place the meat on top and spread the other half of the mixture over it. You can also do this in a plastic bag instead of a baking dish.
Let the steak marinade 6 hours, ideally overnight.
When ready to cook, drain the meat. Cook as you normally would cook a steak -- on the grill, etc.
Monday, May 19, 2014
Madeleines are small shell-shape cakes, usually sponge cakes, originating in Commercy, France.
(a Williams-Sonoma recipe)
Makes 12 - 24
2 whole eggs, plus one egg yolk
1/3 cup sugar
1/2 cup cake flour
1/2 t. baking powder
1/2 t. vanilla extract
1 T. finely grated lemon zest
1 T. fresh lemon juice
4 T. unsalted butter, melted and cooled
confectioner's sugar, for dusting
Sift the cake flour and baking powder (they suggest twice), then sprinkle it over the egg mixture. Using a rubber spatula, gently fold until just incorporated.
Pour in the cooled melted butter along the side of the bowl and gently fold in until incorporated.
Next time I am going to make the more authentic version of them, from Julia Child's, The Way to Cook.
Mine should have been puffier and browner. If I hadn't accidentally used twice the amount of butter called for then they might have looked better. But they taste great!
Friday, May 16, 2014
Croxetti vs Corzetti
Croxetti, or Coins, are a wafer-thin, hand-stamped pasta which is a specialty of the Ligurian region of Italy. Coat of arms, family crests, and other motifs, like sailboats, are stamped on both sides. And they are used on special occasions such as weddings.
We found a dried version of them at the Rosario Pino's Artisan Foods shop and thought they would be fun to try.
However, I thought we bought Corzetti, or Little Crosses, which are its sister pasta from Genoa. The recipe I found for them was for Corzetti, not Croxetti.
I wouldn't make either of them again --- at least the way I did --- but I am sure that the freshly made version are fantastic. If I ever get to Genoa, I will try the real deal.
They are served in a browned butter sauce with pine nuts and marjoram.
Cook the pasta per the directions --- ours took 9 minutes -- then add it directly to the pan, including about 1/4 cup of the pasta liquid.
Then spoon them out in bowls.
It was a fun experiment but not one I would repeat.
Corzetti vs. Croxetti.
Wednesday, May 14, 2014
This past week's healthy lunch alternative was an omelette --- and once again I really enjoyed having a prepared meal for lunch instead of snacking.
I learned how to make a good omelette from my friend, Lynn, when I was in college. It really does make a difference if you add the splash of water and use her technique.
The result will be a light, dreamy omelette.
a splash of cold water (1 t.)
salt and pepper
2 ounces good melting cheese, like Gouda, sliced thin
butter for the pan
a good non-stick omelette pan
a bendable heat resistant spatula
I think Julia would approve of this omelette.
Monday, May 12, 2014
I have been working on a Caesar salad dressing to add to my repertoire. I thought it would be great to have Caesar salad this summer with grilled chicken or shrimp.
But I wanted to avoid the raw egg part or coddling the egg so I decided to try using lite mayo instead -- because mayonnaise is mostly eggs and oil.
The first time I made it, I over-salted it, not remembering how salty the anchovies would be.
The second time, I used WAY too much garlic, and paid for it the rest of the night.
The third time, I got it right.
Here's my twist on the classic Caesar salad. It's lemony and creamy.
Caesar Salad (Shortcut)
2-3 heads of Romaine lettuce, pre-washed and spun very dry
1 clove garlic, grated or very finely minced
2 -3 T. extra virgin olive oil
1-2 T. anchovy paste (or 2 anchovy fillets)
Dash of Worcestershire sauce
2 T. of Hellman's lite mayo (or a raw or coddled egg)
Toasted extra dry croutons or crudites toast points
1/4 cup Parmesan cheese
Sauteed Shrimp for Caesar Salad
6 large shrimp per person
old bay seasoning
olive oil for sauteing
To make the shrimp:
Buy the best shrimp you can afford --- I prefer wild caught gulf shrimp if you can find them --- ours come frozen.
Heat up your pan, add olive oil, then place each shrimp in the pan carefully. Let them cook until the edges start to turn pink -- about a minute or two. Don't be tempted to move them around or they will stick, as mine did.