12 posts tagged “recipe”
I love John Pleshette's recipes. He's the actor and foodie who shares delicious season recipes with friends and family. We're so lucky to be in his inner circle:
Chicken with Chanterelles
Serves 4
3 to 4 lb chicken cut into 8 pieces
Vegetable oil
Butter
1 lb of fresh chanterelles
6 shallots
White wine
Fresh thyme
Fresh tarragon
Crème fraiche
Lemon
Fresh chives
Heat a large steep-sided pan over a high flame.
Dry the chicken pieces in paper towels. Salt and pepper. Pour 4 tablespoons of oil into the pan.
Brown the chicken pieces skin side down in two batches so they don’t crowd the pan. Adjust the heat so the skin browns but does not burn. Cook for 6 minutes, turn, brown the other side 4 minutes more.
Meanwhile, mince the shallots. Cut the caps off the mushrooms. Roughly chop the stems.
When the chicken is browned, remove to a warm plate. Pour off all but about 2 tablespoons of fat, lower the heat, add 3 tablespoons of butter. When the butter has melted, add the chopped shallots and the mushrooms. Cover.
Cook for five minutes. Uncover. Raise the heat and cook off most of the liquid. Pour in 1/2 cup of white wine. Chop two sprigs of fresh tarragon, strip the leaves off a sprig of thyme and add to the pan.
When the wine has reduced to a few tablespoons, pour in 1 cup of crème fraiche and stir for a couple of minutes to melt into the mushrooms.
Lower the heat and arrange the chicken pieces on top of the mushrooms. Squeeze in 1 tsp of lemon juice.
Cook for about 10 minutes. Pierce the thickest part of the second joint with a sharp fork. If the juice runs clear, the chicken is done.
Tilt the pan and nap the chicken with the chanterelles and cream. Garnish with chopped chives and a few sprigs of tarragon.
Serve with rice, orzo or a rice-sized pasta such as chitarra.
Cellarwise wine pairing
Look for wines with an earthiness to complement
The chanterelles, enough acid to cut the crème fraiche, and the density to hold up to the dish as a whole. The ’07 michel juillot bourgogne chardonnay (france, $13) has flinty green apple fruit and a bread dough note that would be exquisite here. If you don’t mind spending a little more, the ’07 j. M. Boillot montagny blanc 1er cru (france, $30) defines earthy, edgy green-fruited burgundian chardonnay. Riesling works here, such as one with the stature and backbone of the ’07 peter lehmann riesling eden valley (australia, $15). For reds, the ’07 a to z wineworks pinot noir oregon ($20) is a very pretty, feminine partner to the chanterelles while the ’07 peachy canyon zinfandel paso robles “incredible red” (california, $11) will wrap the entire dish in a soft, red fruit blanket. Enjoy.
Actor and foodie John Pleshette sends us his fabulous weekly recipes. Here's a perfect one for your Labor Day grilling:
Last week I interviewed Kathleen Collins about cooking shows on TV. A few listeners commented about what they like to watch. Jenna recommended Aarti Paarti on You Tube:
After last week's interview with pastry chef David Lebovitz, a listener asked for some recommendations for where to buy good white chocolate in the U.S. David told me that Ashkinosie, and Valrohna (ivoire). He says that Lindt's white is okay.
Lindt Rasberry White Chocolate Mousse
Serves 4
1 1/4 cups frozen raspberries, thawed or enough fresh raspberries to produce ½ cup of puree
2 Tablespoons white rum or raspberry liquor (water can also be used)
2 bars (3.5ounces) bars Lindt Swiss Classic white chocolate
1 cup whipping cream
Push the raspberries through a strainer and reserve the puree.
Finely chop the chocolate and melt in a heat proof bowl over barely simmering water or in a microwave oven on medium-high power (30-45 minute intervals, stirring in between).
Whip the cream until firm and reserve in the refrigerator.
Combine the raspberry puree and the liquid in a heat proof and warm over water or in a microwave oven on medium-high power for approximately 30-45 seconds.
Slowly stir the melted chocolate into the raspberry puree.
Fold the chocolate mixture (Ganache) into the whipped cream.
Pour into individual serving cups or a bowl, cover with plastic wrap and refrigerate minimum 6 hours or overnight.
Serve with a dollop of whipped cream and fresh raspberries. White chocolate shavings will also compliment this dessert.
Bon Appetit!
Spinach & Buratta Lasagna
Serves 4
1 lb of dried lasagna
2 medium leeks
2 bunches of spinach
1 lb of burratta
1/2 cup of fresh-grated parmesan cheese
chives
Pre-heat oven to 400
Bring a large pot of salted water to a boil. Add a splash of oil. Drop in the lasagna and boil 8-10 minutes, stirring occasionally to keep the sheets from sticking to each other. When lasagna is still a bit underdone, drain and lay on a tea towel to dry.
Trim root ends and dark green leaves from leeks. Split lengthwise and rinse under running water. Chop into one-inch pieces.
Dump the spinach in a sinkful of water. Trim off stems and drain leaves in a colander.
Melt 4 Tbsps of butter in a large saucepan. Add leeks and cook over low heat for a few minutes until softened but not browned.
Raise heat. Add the spinach a handful at a time, turning with tongs. Cook until wilted but still green. Salt and pepper. Remove with tongs and drain in a strainer and squeeze gently to remove excess liquid.
Rub the inside of an au gratin dish with butter. Put a layer of spinach on the bottom. Slice burratta and using your fingers, top the spinach with thumbnail-size pieces. Lay a sheet of lasagna on top. Sprinkle with parmesan.
Continue to stack the spinach, burratta, lasagna and parmesan until you end up with about four layers. You may need to make two stacks, side by side. Top final layer with lasagna. Dot with burratta, sprinkle with parmesan and place in the oven.
Bake for about 20 minutes or until the cheese bubbles and the lasagna is slightly browned.
Garnish with chopped chives and serve.
CellarWise Wine Pairing
lasagna might bring to mind red, but the absence of a red sauce here takes this in a different direction. The richness of the dish calls for acidity, and the spinach/leek combo favors a white with a mineral personality. I’ve recommended in the past the dry Chenin Blancs of an excellent Loire Valley co-op, Cave des Vignerons de Saumur, and the wines should be splendid here. They are bone dry with excellent minerality. They produce enough wine that you should be able to find examples in your local fine wine shop, so look for any of their stunning ‘07s. Two single site wines of note are the “Les Pouches” and “Lieu-dits Les Epinats” but they also offer several other wines including a commune-level bottling simply labeled “Chenin Blanc Saumur”. The wines have a slight hint of onion skin on the palate that seems just right for the leeks. Nothing in the range tops $12, making me inclined to not clutter this match with other options. If you haven’t tried these wines, let this dish open the door.
A few weeks ago on the Market Report, DJ Olsen gave us his recipe for Blood Orange Polenta Cake. A listener named Tracy made the cake and sent us a picture. Yum!
Here's the recipe...
Blood Orange Polenta Cake with Honeyed Mascarpone
8 servings
Keeps up to one week, covered, refrigerated
2 cups all purpose flour
1/2 cup coarse ground polenta
2-1/2 tsps baking powder
Pinch of salt
2oz cold unsalted butter
1 cup granulated sugar
3 large eggs
1 Tablespoon whole milk
1/2 tsp orange extract
Zest from 4 blood oranges
2 cups fresh squeezed blood orange juice (8-12 oranges, depending on size and juiciness)
Turkey baster fitted with a needle point
1. Preheat oven to 350°. Pan spray one 10" fluted tart or cake pan with a removable bottom.
2. Sift together flour, polenta, baking powder, salt.
3. Place butter, sugar in bowl of a stand-mixer fitted with a paddle; paddle at slow speed until combined; increase speed to high and paddle until mixture is light and fluffy (8 min).
4. Scrape down sides of work bowl. Return speed to medium-high; add eggs, one at a time, paddling each egg until combined, scraping down sides of work bowl after each addition.
5. Add milk, orange extract, orange zest; paddle until combined.
6. With machine off, add flour mixture; paddle at low speed until just combined and everything is fully incorporated.
7. Pour mixture into prepared pan; use an offset spatula to evenly smooth the top.
8. Place pan on parchment lined half sheet tray; bake 30-45 minutes, rotating pan 180° every 15 minutes to promote even browning, until top of cake is golden brown and springs back to the touch.
9. Meantime, juice the blood oranges; strain juice to remove all pulp; reserve.
10. When cake is done, remove from oven to a cooling rack.
11. Place the tip of the turkey baster into the reserved blood orange juice; fully squeeze the bulb and release it, thereby allowing blood orange juice to be pulled into the baster.
12. With the cake still warm, plunge the needle tip into the top of the cake, near the edge; fully squeeze the bulb to discharge all of the juice into the cake; repeat this process around the perimeter of the cake every inch or so, then into it's middle, in concentric circles, making 20 or so holes in all and utilizing all the juice. Let the cake cool to room temp before serving.
To serve, slice the cake into eight equal sized wedges. Garnish with a good dollop (or quenelle) of honeyed mascarpone, a dusting of powder sugar.
Honeyed Mascarpone
12 oz. mascarpone
1/4 cup sage, orange blossom or wildflower honey (more or less depending on taste)
1/2 cup whipping cream
1/2 tsp vanilla
Tiny pinch of salt
1. Combine mascarpone, honey, vanilla, salt in bowl of stand mixer.
2. Whisk at medium speed until combined and lightened.
3. Add cream; whisk med-high speed until combined and mixture has
loosened. Add more cream as necessary to loosen further and achieve
desired consistency and texture. Chill before serving.
Actor, chef and Good Food guest blogger, John Pleshette shares with us his meal of the week. This time, it's Eggs Benedict:
"I made this again last weekend for my sisters who were in town to see Mammals and substituted thick slices of toasted cheese bread (Alpine loaf) from the Bread Bar. Try it. You'll like it!"
Serves 2-4
2 Thomas’ English muffins
white vinegar
8 paper-thin slices of proscuito (about 1/4 pound)
1 stick of butter
2 whole eggs (4 if you’re really hungry)
2 egg yolks
1 lemon
fresh chives or chervil
Melt 3/4 stick of butter in a small saucepan. Pour into a measuring cup. Allow to stand until the white butterfat rises to the surface. Skim it off. reserve clarified butter in a warm place.
Split the English muffins using a dinner fork.
Bring a saucepan of water to a simmer on top of the stove. Add 2 Tbsp of white vinegar.
Separate eggs. Beat the yolks in the top of a double boiler off the heat. Season with salt and white pepper. Whisk in a few Tbsp of lemon juice. Dot with 1/4 stick of cold butter.
Fill the bottom of the double boiler with an inch or two of water. Bring to a simmer.
Toast the English muffins under the broiler or in a toaster oven set to “top brown”. Brown the bottoms first. Turn over. Butter and lightly brown top-side up.
Place the muffins on two warm plates. Arrange proscuito on top of the muffins.
Fill the sink with cold water.
Set the egg yolk mixture in the double boiler and whisk until it attains a custard-like consistency. Remove frequently from the heat and test the bottom with your hand to make sure it doesn’t get so hot that the eggs scramble and curdle the hollandaise. To cool down, dip the bottom in sink full of cold water.
When the hollandaise is thick enough, remove from the heat. Whisk in the clarified butter in a thin stream, slowly at first. As the butter is emulsified and the sauce thickens, you can add more butter, stopping at the milky residue on the bottom. Taste for seasoning. Add more salt or lemon juice if you wish.
Break the whole eggs into a cup one at a time and slip into the simmering water. poach for about three minutes. The whites should be set. The yolks, runny.
Remove poached eggs with a slotted spoon and place on top of the English muffins.
Nap generously with hollandaise. Garnish with chives or chervil.
CellarWise Wine Pairing
The traditional choice for this elegant breakfast is champagne, but champagne is expensive. I prefer the clay-like minerality of Cavas, which are made in Spain using the methode champenoise, but are sold widely at a fraction of the price. Rose Cavas are more robust in flavor and several nationally-distributed brands, like Freixenet, Cristalino, Codorniu, and Segura Viudas are now producing excellent Cavas. Explore your local wine store for lesser-known brands and tell me what you find.
"The key to good brisket is long-braising at a low temperature a day ahead of time. This allows you to easily remove most of the fat. When you slice brisket cold it holds together after which you reheat the slices in the sauce. The proportion of wine to stock to tomatoes is less important than the technique which guarantees that the end result is tender and full of flavor. Bon Appetit!" -- Chef John
Serves 8-10
5-6 lb Brisket
4 onions
4 garlic cloves
2 celery stalks
3 cups of red wine
beef or veal stock
10-oz can of peeled whole tomatoes (san marzano)
bouquet garni (8 parsley stems, 4 sprigs of thyme, 1 bay leaf)
12 medium carrots
Italian parsley
1/2 cup of freshly-grated horse radish
1/2 cup of crème fraiche
Pre-heat oven to 325. Salt and pepper brisket.
Heat a large steep-sided pan for two minutes over a high flame. Add a splash of vegetable oil. Brown brisket on both sides, fat side first.
Meanwhile, slice onions 1/4-inch thick. Peel and chop celery stalks. Peel and roughly dice garlic.
When brisket has browned, remove from the pan. Reduce heat. Add 3 Tbsps of butter. Add onions, celery and garlic. Stir with a wooden spoon. Cover and sweat onions.
Tie together parsley stems, thyme and bay leaf with a cotton string. Lay on top of the onions.
Put brisket in the pan, fat side up. Pour in 3 cups of red wine. Bring to a boil, reduce to a simmer.
Meanwhile, empty tomatoes into a bowl and crush with your fingers. Add tomatoes to the pan. Pour in enough beef stock to barely cover the brisket. Raise heat to return to a boil.
Place brisket the center of the oven and cover. Braise for two hours. Leaving cover slightly ajar, cook another hour.
Remove pan from the oven and allow to cool before placing in refrigerator. Refrigerate overnight.
The next day, remove as much fat as you can. Take brisket from pan and set on a platter. Discard bouquet garni.
Peel and trim carrots. Scatter in the pan on top of the stove. Cover. Cook carrots in braising liquid over low heat till nearly done.
Meanwhile, slice cold brisket across the grain. Gently slide sliced brisket into the pan with the carrots. Nap with braising liquid as it heats. Garnish with chopped parsley.
Serve with freshly-grated horseradish mixed with 1/2 cup of crème fraiche.
CellarWise Wine Pairing
Brisket calls for a red to balance the heartiness of the dish with the presence of tomatoes. Spain is one place to start, my first choice being the exuberant ’07 Masia de Bielsa Garnacha Vinas Viejas Campo de Borja ($11). For a couple bucks more try the detailed and authentic ’07 Adegas Costoya Mencia Ribeira Sacra “Alodio” ($15). A classic choice might be the delicious ’04 Bodegas Valdemar Rioja Tempranillo Crianza Conde de Valdemar ($12). From Chile, try the ’06 GEO Wines Syrah Rapel Valley “Rayun” ($10) for its angular mineral character.
Some people say that everything tastes better with bacon. Stuffing is no exception. We have a great stuffing recipe to share this Thanksgiving. It comes from Mark Bittman, a guest on Good Food and food writer for the New York Times.
Bacon-Nut Stuffing
from How to Cook Everything Revised Anniversary Edition by Mark Bittman (Wiley, November 2009)
MAKES: At least 6 servings (enough for a 6-pound bird)
TIME: About 2 hours
A nice stuffing for chicken or turkey.
8 ounces slab or sliced bacon
2 cups roughly chopped onion
1 teaspoon chopped garlic
2 cups bread crumbs, preferably fresh
1/2 cup pine nuts or chopped walnuts
1/2 cup dry white wine, chicken or vegetable stock, or water
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
1. If you’re using slab bacon, cut it into 1/2-inch cubes; if you’re using sliced bacon, coarsely chop it. Cook the bacon in a large skillet over medium heat, stirring or turning until crisp, about 10 minutes. Drain, dry, and crumble.
2. Remove all but 3 tablespoons of the fat from the pan and, still over medium heat, cook the chopped onion, stirring, until softened, about 5 minutes. Add the garlic, bread crumbs, nuts, wine, thyme, bay leaf, and bacon and remove from the heat. Season to taste with salt—you may not need any—and pepper.
3. Pack into a chicken or turkey if you like before roasting or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350–400°F. (Or you can cook it up to 3 days in advance and just warm it up right before dinner.)
Last week we had Stacie Hunt on from DuVin Wine & Spirits in West Hollywood. She gave ideas for what to do with leftover wine.
Listener Jessica writes:
Thank you for the cookies al vino recipe! I used a raspberry dessert
wine from Trader Joe's, melted butter instead of the oil, and sprinkled
shredded coconut on top of these little delights. They satisfy like
short bread in a most fancy fashion.
Hear the segment on KCRW.com.
Cookies al Vino
1 cup (250 ml) wine of any kind
1 cup (250 ml) vegetable oil
1 cup (220 g) sugar
4 tsps baking powder
5 cups (500 g) flour
A pinch of salt
More sugar for rolling the cookies
Work all the ingredients together, until you have a dough that's firm but fairly soft, like pizza dough. Roll it into cylinders that you can shape into rings, or into balls that you can flatten with the palm of your hand, or just about any shape you like.
Dredge the cookies in the granulated sugar, put them on a lightly greased cookie sheet, and bake them in a 360 F (180 Celsius) oven for 20 minutes. Cool them on a rack, and prepare to be asked for more.
Slightly Tipsy Cheese Bread
half a baguette, cut into 2" slices
½ sliced yellow onion
1/8 lbs cooked ham (or prosciutto)
¾-1 cup white leftover wine
1 tsp freshly ground pepper
1½ cup grated cheese
Heat oven to 400°. Place sliced baguette onto a buttered oven proof skillet or pan with sides. Put onion and ham on each slice. Pour wine over slices. Add cheese and fresh pepper. Bake for 20 minutes.
My Groups
-
the KCRW Music Library Updated: Yesterday
-
Music News from KCRW.com Updated: Yesterday
-
The Global Gig Guide on KCRW Updated: 3 days ago
Neighborhood
Explore friends, family, friends & family, or entire neighborhood.
