Hello, San Diego Bay!

Trapper and I are getting settled in our new place and I was able to spend part of Sunday testing out the kitchen. We absolutely love the sweeping views of the bay, skyline and Coronado Bay Bridge from the boardwalk, literally steps from our front door. Trapper takes his leash in his mouth and leads me on a walk, three or four times a day. We stroll along, taking in the sunrise over the bridge, Navy carriers, sailboats, kayaks and paddle boards out in the bay, runners, bikers, and walkers along the boardwalk, and the reflection of the sunset on the downtown highrises. Before bed, we take another short walk, when all is quiet, and savor the beauty of the nighttime city lights and sky.

Saveur posted a link to this recipe for Roma Eggs on Facebook a few weeks ago, and I immediately e-mailed it to myself as a possibility for brunch during Tennessee's visit. I love poached eggs and this Italian-style alternative to Eggs Benedict sounded so flavorful. The test run was successful, and I am planning on making Roma Eggs Sunday morning, served with Thomas Keller's Smashed Roasted Marbled Potatoes with Garlic Confit (I also made the Garlic Confit yesterday, which keeps for up to a week in the refrigerator). Of course, the Prosecco will also be flowing.

Roma Eggs

I made a few minor adaptations to Saveur's recipe, using ciabatta rolls and sun-dried tomatoes. I also toasted the bread under the broiler rather than baking it. English muffins or any kind of Italian or country-style bread would work well. You could use Prosciutto or Pancetta.

Prosciutto, Sun-dried Tomatoes, Pesto, Eggs, Parmesan and Ciabatta Roll

Roma Eggs
Adapted from Saveur
Serves 2 - 4

Ingredients:

2 ciabatta rolls, sliced in half
1/4 cup extra virgin olive oil (for brushing bread and frying prosciutto)
1/2 cup homemade or store bought pesto
4 slices prosciutto
8 sun-dried tomatoes (I used jarred sun-dried tomato halves marinated in olive oil)
Kosher salt, to taste
2 tablespoons white wine vinegar
4 eggs
Freshly grated Parmesan
Freshly ground black pepper, to taste

Preparation:

1. Preheat broiler. Place bread cut side up on a rimmed baking sheet; brush with olive oil. Broil until lightly toasted. Remove from oven and spread cut sides with pesto.

2. Heat about a tablespoon of olive oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on halves of bread. In same pan, add sun-dried tomatoes and sauté, about 2 minutes. Place tomatoes on top of prosciutto.

3. Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with Parmesan and pepper.

Just a few steps from our front door

Pistachio e Mortadella Pizza Wins the Toss

ENO Wine Bar at the Hotel Del Coronado now offers artisan Neapolitan-style pizzas from its new outdoor wood-fired oven. During the course of three visits, I've enjoyed the Margherita, House-Made Veal Meatball, and Salsiccia (fennel sausage, charred broccolini, garlic oil). On Margherita Wednesdays, the classic Margherita pizza is $10.00 - still pretty pricey for a 10-inch-pie. The pizzas normally range from $15.50 to $18.50 and wines by the glass are similarly priced. Granted this is the Del, but JEEZ!

ENO Wine Bar Pizza Margherita

My most recent evening at ENO inspired me to stay home and make the Margherita Pizza featured on the cover of this month's Saveur. The Gold of Naples special feature offers recipes for several delectable pizzas served in Naples' pizzerias. I was most intrigued by the Pistachio e Mortadella, but I also wanted to try the Margherita.

The Naples-style pizza dough must slowly rise in the refrigerator for 48-hours to achieve its deep flavor and tender structure. The Naples-style pizza sauce (Salsa di Pomodoro Fresco) is an uncooked tomato sauce made only with canned San Marzano tomatoes, puree, and salt. Saveur provides picks for Top Tomatoes and Mighty Mozzarellas. Antima Caputo Italian Superfine "00" Farina Flour is also highly recommended (I was able to find it at Bristol Farms, La Jolla).

I purchased all the recommended ingredients, made the dough a few days before, and then made the tomato sauce. For the Pistachio e Mortadella, I prepared the buttery pistachio puree with shelled pistachios, grated Parmesan, olive oil and lemon juice. I couldn't help eating a few spoonfuls as is!

Mise en Place for both pizzas

First onto the pizza stone was the Pistachio e Mortadella. After pressing and then stretching the dough to the proper size and thickness, it is gently schmeared with the luscious pistachio puree (more like a paste), followed by quartered pieces of mortadella, slices of mozzarella, grated pecorino romano, fresh basil leaves, and a drizzle of olive oil.

The recipe says to preheat the pizza stone under the broiler for 30 minutes, slide the pizza onto the stone, and broil for 3-4 minutes. I preheated the stone in a 500 degree oven, baked the pizza for 5-7 minutes and then broiled the top for 1-2 minutes. This is definitely a keeper!

The Margherita pizza would have been great if I listened to my gut before adding 2 tablespoons of salt to the tomatoes. Always listen to your gut - I should know better by now! The sauce was much too salty and I didn't enjoy the pizza. I commented on the Saveur recipe online and noticed the salt quantity has now been changed to "according to taste." I will add a few more cans of crushed tomatoes to my salty sauce, freeze it, and save it for a future spaghetti or pizza sauce.

Saveur's Neapolitan Dinner Party Menu sounds fabulous and includes the recipe for the Pistachio e Mortadella, which should have been the cover recipe.

Coronado Concert in the Park: Enchiladas Suizas and a Pear Vodka Cocktail with a Twist

After spending several days at Rancho La Puerta, a luxury resort spa in Tecate, Mexico, we came home to the August/September Saveur - The Mexico Issue in our mailbox. The food was wonderful at the Ranch, but we were ready for some authentic, bold flavored Mexican food like the creamy chicken enchiladas and red rice featured in the magazine, and a large pitcher of margaritas. 

Nina came up with "twisted" for our concert in the park culinary theme. Chicken Enchiladas didn't really fit in with the theme, other than maybe they could be viewed as a twist on the vegetarian enchiladas we had at RLP. However, I also came across a cocktail recipe that sounded like it would pair very well with the enchiladas and I knew I could easily add a lime twist to each glass. Not a very creative interpretation of the theme, but I now have a new favorite cocktail ;-) very similar to a margarita but made with vodka rather than tequilla. Olé!

The "cocktail" is actually a punch, named Lakeshore Punch, and one of five punch recipes provided by Grey Goose vodka in one of their advertisements. I renamed our version Coronado Breeze because it was so refreshing. And shhhh, don't tell Grey Goose, but I used Absolut Pear Vodka instead of Grey Goose La Poire (the market was out of La Poire and Absolut was about $10 cheaper). The cocktail has pear vodka, pear nectar, elderflower liqueur, lime juice, mint and cucumber. The elderflower liqueur is what makes it so unique, and the mint and cucumber make it refreshing. I served it over ice, as recommended, but it's also nice chilled, straight up. 

For the enchiladas suizas, a trip to Northgate Market was in order for tomatillos, chiles, fresh queso fresco cheese, and still warm, freshly made yellow corn tortillas from the tortilleria. We were also able to find a few ingredients we needed to recreate one of the Peruvian dishes we prepared at RLP's cooking school with the visiting chef from Chile, but that will be another blog post.

Newf Notes about the enchiladas suizas recipe published in Saveur:

• The recipe takes quite a bit of time to make, with roasting the tomatillos and chiles for the sauce, roasting your own chicken, and frying/rolling the tortillas.  Therefore, double the recipe! As written, using 8 tortillas, it will only serve 4 people. One roasted chicken will yield 6 cups of shredded chicken to fill at least 16-20 tortillas.
• The recipe calls for a 9 x 13 inch baking dish for 8 enchiladas, but you can easily fit 14 enchiladas by making two rows arranged crosswise in the dish. After doubling the recipe, I was able to use one 9 x 13 inch dish to hold 14 enchiladas and another smaller baking dish to hold an additional 6 enchiladas.
• The recipe ingredient list calls for roasted poblanos, but then only talks about roasting the tomatillos and serrano chiles under the broiler (I've never seen jarred roasted poblanos). Assuming you buy fresh poblanos, you can "roast" them alongside the tomatillos and chiles. I prefer using the sear burner of our grill rather than the broiler, and then tossing them in a paper or plastic bag to steam for about 10 minutes before easily removing the blackened skins.
• The serrano chiles are stemmed but not seeded, which gives the sauce a nice heat. I didn't feel the sauce was overpowering at all, because of the sour cream and tomatillos, but if you're a wimp when it comes to spicy food, scrape the seeds out of the serranos take before throwing them in the blender.
• The recipe recommends serving the enchiladas with plenty of sauce, but there isn't any sauce left over after being instructed to "pour remaining sauce" over the enchiladas before baking. The enchiladas do have a tendency to absorb the sauce during baking and a little extra would have been nice. However, they were extremely flavorful and moist when they came out of the oven. If you want to end up with some extra sauce, make one 9 x 13" pan of enchiladas (14-16) and then reserve a cup of sauce before pouring "remaining" sauce over the enchiladas before baking.
• I served the enchiladas with Arroz a la Mexican - Mexican-style red rice (Saveur recipe)

Bright green tomatillos with their interesting paper-like husks

Roasted Poblanos

Roasting the tomatillos and serranos

Enchiladas Suizas with Mexican Red Rice

Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)
Adapted from Saveur
Serves 10

3 pounds tomatillos, husks removed, rinsed
4 serrano chiles (stemmed but not seeded)
2 cups roughly chopped cilantro
2 cups sour cream
2 teaspoon cumin seeds, toasted and ground (toast them in a little saute pan until fragrant and then grind in a spice grinder)
8 cloves garlic, roughly chopped
4 poblano chiles
Kosher salt and freshly ground black pepper, to taste
20 6" corn tortillas (we prefer yellow corn tortillas)
1 1/2 cups safflower oil or canola oil for frying tortillas
6 cups cooked shredded chicken (from 1 large roasted chicken)
3 cups crumbled queso fresco cheese

Arrange an oven rack 4" from the broiler and heat broiler to high. Place tomatillos, serranos and poblanos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins (Again, I prefer to blacken the chiles and tomatillos on the grill - I also remove and discard the core of the tomatillos).

Transfer tomatillos and chiles to a blender along with cilantro, sour cream, cumin, garlic, and 1 1/2 cups boiling water; season with salt and pepper, and purée until smooth (you may need to do this in two batches). Set enchilada sauce aside.

Place shredded chicken in a bowl and toss with 2 cups enchilada sauce until evenly coated.

Heat oven to 375 degrees F.

Heat oil in a 12" skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9 x 13 baking dish, and place tortilla rolls in dish, seam side down, in two rows. Repeat with a second, smaller dish for the 6 enchiladas, adjusting the quantity of the sauce accordingly. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.

Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes.

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Coronado Breeze Cocktail
Adapted from Grey Goose Lakeshore Punch
(Makes about 10 cocktails)

2 ½ cups pear vodka (Grey Goose or Absolut)
2 cups pear nectar (such as Kerns)
1 ½ cups St. Germain Elderflower liqueur
1 cup freshly squeezed lime juice
½ large cucumber
½ bunch fresh mint (plus more for garnish)
1 cup water
1 lime to make twists
Ice
Garnish: Mint sprigs and lime twists

Mint Water: Combine 1 cup water with ½ bunch fresh mint in a small saucepan and bring to a simmer. Turn off heat and let macerate for 10 minutes. Strain and allow strained mint water to cool.

Cocktail: Cut the cucumber into thin slices and place in pitcher. Add vodka, pear nectar, Elderflower liqueur, lime juice and mint water. Refrigerate for at least 2 hours to allow the flavors to meld. Pour into lowball glasses filled with ice. Garnish with cucumber slices from the pitcher, fresh mint and a lime twist.

Trapper and his Squirrel-Cat

Garden to Table: Linguine with Red Walnuts and Swiss Chard

After a week of birthday celebrations with Pammy's limousine and Espresso-Frangelico Eclairs, and Sparks' yacht and Seashell Cake, I was ready to enjoy a few quiet evenings at home with John.

When John commented how beautifully our Swiss Chard was doing in the backyard, I suggested we try eating some of it. I used a few leaves under my Peruvian Ceviche not too long ago, and then promptly forgot it was back there. We have a very narrow yard that borders the back of our house, but you can only get a glimpse of the long box of herbs hanging on the fence when looking out the bathroom and bedroom windows. We also have a couple things growing in pots, including the Swiss chard, but I hardly go back there. This will be changing soon when we move in June. We will have a gorgeous yard and patio off the dining room and kitchen, with space for a few more vegetables. There's just something so satisfying about using the herbs and vegetables you've grown in your garden. As long as John continues to plant, water and grow them, I'll be happy to use them in my cooking.

I chose this Saveur pasta recipe mainly because of the Swiss chard, but also because of the Port Salut cheese and walnuts. And, with just a few ingredients, it was nice for a weeknight dinner.

Linguine with Red Walnuts and Swiss Chard

Adapted slightly from Saveur
Serves 2

1 cup shelled red walnut halves
10 ounces Swiss chard
2 tablespoons walnut oil
2 shallots, peeled and minced
3 cloves garlic, peeled and minced
Salt and freshly ground black pepper
8 ounces dried linguine
4 ounces Port-Salut or other semisoft cheese, coarsely grated

1. Place walnuts in a single layer in a medium skillet. Toast over medium heat, turning occasionally, for 7 minutes. Set aside. Trim chard leaves, discarding tough stems. Coarsely chop leaves and set aside.

2. Heat oil in a medium skillet over medium-low heat. Add shallots and garlic and cook, stirring occasionally, until shallots are soft, about 7 minutes. Add chard, season with salt and pepper, and cook, stirring, until chard has wilted, about 5 minutes.

3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain, reserving about 1/4 cup of the cooking water. Add pasta and reserved cooking water to chard mixture. Stir in cheese and walnuts, adjust seasoning, and serve.

Port Salut (pronounced POOR sah-LEW) is a creamy, delectable semi-soft pasteurized cow's milk cheese from Mayenne, France, with a distinctive orange crust and a mild flavor.

Chard is very popular among Mediterranean cooks, but the first varieties have been traced back to Sicily. It has shiny green ribbed leaves, with stems that range from white to yellow to red, depending on the cultivator. The flavor is mild yet earthy and sweet with slightly bitter undertones. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

Roll with it - Pork Schnitzel and Chipotle Sandwiches

We're on a roll, with some pretty drool-worthy sandwiches of late, and I'm liking the idea of continuing down this path. Especially after the sandwiches I made this past Thursday night for dinner. Why not, sandwiches are simple, complete, and satisfying handheld meals. Breakfast, lunch, dinner, on the go, in the car, at your desk, midnight snack...

Just in case you've missed some of our recent ones, you can find the luscious Croque-Madame, here, and the awesome Fried Oyster and Bacon Sandwich, here...and, one from a while back, the sophisticated Grilled Fontina, Mushroom, and Sage Sandwich, here.

The latest and greatest is this smoky and spicy Pork Schnitzel and Chipotle Sandwich, inspired by Saveur, The Sandwich Issue. I've been salivating over Saveur's photos of the Cemita Poblana (veal cutlets, avocado, queso blanco, onion, and chipotle chiles in adobo, on a roll), and the Israeli Schnitzel Sandwich (chicken cutlets, onion, lettuce, tomatoes, pickles, and pesto and red chimichurri sauces, on a French baguette). The magazine has been on the front seat of my car for the past week, so I could stop by the store on the way home one night and pick up the fixings.

It frustrates me sometimes when I go to a market and can't find everything I need. I often go to three different markets, searching for ingredients. This started to be the case when I stopped on the way home from work, hoping to pick up veal cutlets for the Cemita Poblano. When I didn't find veal cutlets at our local "gourmet" market, and wasn't willing to make the rounds to the other two stores on the island, I came home with boneless pork loin chops.  No big deal - I'm learning to be more flexible in cooking. I adapted Saveur's Cemita Poblana, using pork instead of veal, made a few more changes/additions with what we had at home, and we ended up sitting on our front steps as the sun set after a beautiful Spring day, John with his beer and me with my wine, scarfing these down, with no problemo whatsoever!

Pork Schnitzel and Chipotle Sandwich
Adapted from Cemita Poblano, Saveur, April 2011
Makes 4 sandwiches

4 boneless pork loin chops, about 4-oz. each, pounded to 1/4" thick
Salt and freshly ground pepper
1 cup all-purpose flour
2 eggs
1 1/2 cups bread crumbs
1/2 cup peanut oil
7 ounce can chipotle chiles in adobo sauce
1 cup sour cream
1/2 head iceberg lettuce, shredded
1 avocado, sliced
Juice of 1/2 lemon
1 small red onion, thinly sliced
1 cup coarsely grated queso añejo cheese
4 sesame seed buns, lightly toasted

Make the chipotle crema. Puree the chipotle chiles in adobo sauce in a food processor, or finely chop the chiles and add them back to the adobo sauce. Mix 1/2 cup pureed chiles with sauce with 1 cup of sour cream. (You can adjust quantities of pureed chiles and sour cream to your taste).

Toast your buns and set aside. Have all of your other fixings prepared. Wait to slice your avocado until just before you are ready to assemble your sandwiches, and squeeze the juice of 1/2 a lemon over it.

Season pork with salt and pepper. Put flour into a wide shallow dish and set aside. Lightly beat eggs in a second wide shallow dish and set aside. Put bread crumbs into a third wide shallow dish and set aside.

Heat the oil in a large heavy-bottomed skillet over medium-high heat until hot but not smoking.

When the oil is hot, dredge one piece of pork at a time in flour, shaking off excess, then dip into egg, evenly coating each side, then dredge in bread crumbs.

Cook two pieces of pork at a time, turning once, until golden brown, about 2 minutes per side. Drain on paper towels. Cook the remaining two pieces of pork in the same way.

To assemble sandwiches, distribute the lettuce on the bottom halves of each bun, followed by the pork schnitzel, avocado slices, onion slices, grated cheese, and chipotle crema, and cover with the bun tops.

Take outside, sit in the warm sunshine, and devour.

**Enjoy your weekend**

PASTA POST! Brown Butter Pasta with Pine Nuts and Fried Eggs

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Welcome to a new feature on There's a Newf in My Soup! PASTA POST!  Pasta is just one of those things I need in my life.  We frequent our favorite Italian restaurant on a regular basis, but I have several cookbooks with many pasta dishes I've yet to try, and I often come across a recipe in one of my cooking magazines that calls to me. I plan to try a couple new pasta recipes each month, and share with you the ones we find blog-worthy. For my first Pasta Post, this recipe spoke to me.

PASTA POST!

This simple and deeply satisfying pasta is from Gabrielle Hamilton, chef-owner of Prune in New York City. It is featured in her article, Open House, the hard-won pleasures of Sunday lunch, in the October 2010 issue of Saveur. Gabriella fondly reminisces about traditional Sunday lunches at her Italian mother-in-law's apartment in Rome, inspiring her to start the tradition for her own family and friends in New York. Gabriella chose this fresh pasta as one of the courses for her inaugural Sunday luncheon.

Brown Butter Pasta with Pine Nuts and Fried Eggs

From Saveur, No. 132

Serves 4

Kosher salt, to taste

8 oz. fresh pasta, such as fettuccine or tagliatelle

1 cup (2 sticks) unsalted butter (see Note below)

3⁄4 cup pine nuts

4 eggs

Freshly ground black pepper, to taste

Freshly grated Parmesan 


Grated nutmeg, to taste

1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain pasta, reserving 1⁄2 cup pasta cooking water, and set aside.

2.  Melt butter in a 12" skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl.

3. Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm.

4. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper.

5. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, Parmesan, and nutmeg.

Newf Notes: Although you can use dried pasta, fresh pasta provides a more delicate texture with the silkiness of the egg yolk. The butter soaks up a nice nutty flavor while you saute the pine nuts. Be sure to use freshly grated Parmesan and nutmeg, and give the pepper mill a few good turns over the top. Two sticks of butter seemed excessive to me for 8 oz. of pasta, so I reduced it by half.  The two of us enjoyed this as a weeknight dinner entree, so I adapted the recipe slightly. I still used 8 oz. of pasta, but 1/2 cup butter, 1/3 cup pine nuts, and two eggs. We absolutely love Tyler's Ultimate Carbonara, but this is a bit less fattening without the bacon and cream, and equally gratifying...ok, it's really close!

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Grab the Captain and Run for the Roses - Country Captain on Derby Day!

Country Captain is a chicken curry dish which, in its basic form, is a mild stew made with browned chicken pieces, onions, and curry powder. Golden raisins and almonds are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice.  Country Captain may have originated in India as a simple poultry or game recipe involving onions and curry and possibly enjoyed by British officers. One theory is that an early 19th-century British sea captain working in the spice trade introduced it to the American South via the port of Savannah.  Wikipedia

The dish was featured on an episode of Throwdown! with Bobby Flay, guest-starring Matt and Ted Lee. The Lee brothers took victory.

Read an interesting New York Times' article, by Sam Sifton, here.

I made Saveur's Country Captain almost a year ago, a version featured on the the menu of Watershed, Atlanta.  The recipe I made last Sunday is from Bon Appetit. We enjoyed it after watching the Kentucky Derby, and a disappointing 2nd place finish for Icebox (I had $10 on him to win).  I chose him because he was caked in mud after winning the Florida Derby, so I figured he would run well on a wet and muddy track, the conditions on Derby Day!  That's my logic, and I'm stickin' to it!  He was in the back of the pack most of the race, but had an amazing, nail biting, final stretch run, powering around the outside and passing the entire field...with the exception of Super Saver, who took home the roses!

Ice Box, #8, with a late run to win the Florida Derby

Sorry for going off on that tangent, but I LOVE watching the horses run our Del Mar track during the summer season, and I always tune in to see The Run for the Roses the first weekend in May!

OK, back to Country Captain...or Country Colonel in honor of the Derby...

Saveur's recipe uses a whole cut up chicken with bacon, green peppers and tomatoes nestled in a thick curry sauce and baked, garnished with currants and peanuts (see my post and photos, here).  Bon Appetit's recipe uses bite size pieces of boneless chicken thighs simmered with cauliflower, tomatoes, dried cherries and peas, seasoned with a mix of freshly toasted and ground spices, garnished with green onion tops and toasted coconut shavings.  Bobby Flay's Throwdown recipe, here, features a little of both, and sounds amazing.  Bobby prepares his Mesa Curry Mix, which incorporates two chili powders, and he also adds half of a fresh Serrano Chile to the stew....hummm, just might have to try Bobby's version next!

Without doing a side by side tasting, it's hard to chose a favorite.  My memory is a bit faded since cooking Saveur's recipe, but I think the spice blend in Bon Appetit's recipe is a little more complex and flavorful, and I liked the addition of cauliflower and peas.  It really comes down to personal preference, and whether you favor white and/or dark meat, chicken on the bone or boneless bite-size pieces, and what vegetables and garnishes float your boat.  This dish is all about the spices!  I do recommend serving any version you concoct over steamed, white rice (or coconut rice), and garnishing with with toasted almonds, peanuts or pistachios.

Country Captain with Cauliflower and Peas
from Bon Appetit, March 2010
Serves 6

SPICE MIXTURE

Ingredients
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 whole cloves
1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
1 1/2-inch piece cinnamon stick
1/2 teaspoon turmeric
1/4 teaspoon (scant) cayenne pepper

Preparation
Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.

CHICKEN

Ingredients
5 tablespoons peanut oil or vegetable oil, divided
1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
Coarse kosher salt
2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
1 bunch green onions, dark green and white parts chopped separately
1 tablespoon finely grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups (or more) low-salt chicken broth
1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
1/3 cup dried cherries, finely chopped
1 tablespoon smooth peanut butter
1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
1/3 cup coconut shavings, lightly toasted

Toasted almonds, optional, for garnish
Steamed, white rice (John made coconut rice, substituting a small can of coconut milk for some of the water)

Preparation
Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.

Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.

Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits.

Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes.

Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes.

Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper.

DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.

Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew over white rice. Sprinkle each serving with green onion tops, toasted coconut shavings, and almonds, and serve.  Recommended wine:  Riesling

Ok Bobby, I'm ready for your Throwdown recipe next!

A Kiss of Spring Weather for Valentine's Weekend, a Romp with the Newfs, Heavenly Eggs Benedict, and Flavorful Frittata

Coronado experienced a kiss of Spring weather for the long Valentine's Day/President's Day weekend, with temperatures in the high 70's.  We took our goofy Newfy boys down to Fiddler's Cove for a romp in the Bay, and then returned home for brunch and an afternoon of dog washing.

For brunch, John slightly modified Once Upon a Plate's version of Softly Poached Eggs on Sweet Potato Hash Browns, with Asparagus and Horseradish Cream Sauce by adding a slice of crispy pancetta on top of the hash browns.  The recipe can be found, here.  We've also made this for dinner, and it's wonderful.

Last night, we tried Saveur's Ricotta and Roasted Pepper Frittata for another quick, weeknight dinner.  Eggs Benedict and Frittatas - they're nice for breakfast, brunch, and dinner!  A frittata is a type of Italian omelette, either simple or enriched with additional ingredients. It is prepared in a frying pan like a traditional French omelet. However, whereas an omelet is cooked on a stove top and served folded, a frittata is not folded and is typically finished in an oven or under a broiler.

I especially enjoyed the roasted red peppers and ricotta cheese in this version, but really didn't notice the potatoes.  Next time, I may add add some fresh asparagus, sun-dried tomatoes, and/or artichoke hearts.  If you want potatoes, I would suggest serving country-style potatoes on the side.
 

Ricotta and Roasted Pepper Frittata
Slightly modified from Saveur, #133
Serves 4

Ingredients:
1⁄2 cup grated Parmesan cheese
2 tbsp. roughly chopped flat-leaf parsley leaves
1 1⁄2 tsp. kosher salt
1 tsp. chopped fresh basil
8 eggs, beaten
Freshly ground black pepper, to taste
3 tbsp. extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 small Yukon Gold potato, peeled and sliced into 1⁄8" rounds
1 roasted red bell pepper (from jar), cut into 1⁄4" strips
1 cup whole milk ricotta cheese

Preparation:

Preheat oven to 425° F.

In a large bowl, whisk together 1⁄4 cup of the Parmesan, parsley, 1⁄2 tsp. of the salt, basil, and eggs and season with black pepper. Set egg mixture aside.

Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining Parmesan. Bake until lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with more black pepper, to taste.

Frittatas, in general, pair nicely with Champagne or Prosecco.  For frittata with ricotta, serve Italian Chardonnay.  With egg dishes, stray away from wine with wood (i.e. oaked wines).
-From What to Eat with What you Drink.

Unfortunately, our taste of Spring was brief, and another storm is moving in.  It will be a good weekend to plan the menu for the Newfoundland Club of America Regional Specialty Show, in Del Mar, next Friday.  John and I will be preparing and serving the ringside continential breakfast, and luncheon, for our local club.

A few Pizzas for Fine Cooking's Pizza Contest, including "A Taste of Santa Fe" Grilled Pizza

We just received a 20 lb. box of fresh, roasted, New Mexico Hatch Green Chiles, so I snapped up the opportunity to create this pizza for Fine Cooking's Create Your Own Grilled Pizza contest. You can still enter, until Friday 9/18.

These chiles will be so wonderful for some of those comforting foods I crave when the weather turns crisp and cool, like Pork & Green Chile Stew!  Crisp and cool, that's all we get in Southern CA!

As a side note, Santa Fe is such a wonderful getaway for a long weekend, if you are so inclined. You can stay in a charming B & B, dine in restaurants with amazing food, browse through the art galleries, visit  Georgia O'Keefe's house/studio, and take a drive to Taos for an extra night.  If you're familiar with Georgia O'Keefe's paintings, you might appreciate my very sensual photo of a Dapple Dandy Pluot for Challenge Farmer's Market.  Gheez, it's just a beautiful piece of fruit!

Moving right along...

With the arrival of our Hatch chiles, I was inspired to create this "Santa Fe Grilled Pizza." I used roast chicken (you can roast your own or pick up one at the market), our fire-roasted Hatch green chiles (you can substitute any roasted chile, and I've also seen roasted Hatch chiles in the can), Fontina Cheese, and pine nuts. I made my own pizza dough before leaving for work this morning. I sauteed a some crushed garlic in extra virgin olive oil and then brushed the olive oil over the crust. I then added pieces of roasted chicken, strips of Hatch chiles, grated Fontina cheese, and a sprinkling of pine nuts. I grilled the pizza on a pizza stone, with the grill closed for about 10 minutes. You can also bake in the oven, at 500 degrees F, for about 12-15 mintues.

Before the grill....

And after grilling...

Excellent flavors!

Master Pizza Dough
From Saveur, first published in Saveur, #7
(Makes two 12" Pizzas)

Saveur said it developed this recipe by watching a real Neapolitan pizzaiuoli (pizza maker) at work in a New York pizzeria.  The use of cake flour is interesting, and makes the crust more cracker-like.  One of the comments indicate you can add a little olive oil to the dough if you want more "foldable" pizza.

1 7-gram packet active dry yeast
1 1⁄2 cups all-purpose flour
1 1⁄2 cups cake flour
1 tsp. salt
Extra-virgin olive oil
1⁄2 cup cornmeal

1. Dissolve yeast in 1⁄4 cup lukewarm water in a large bowl. Set aside until yeast begins to activate (it will foam a little), about 10 minutes. Combine flours and salt in a small bowl. Set aside.

2. Add 1 cup of the flour mixture to yeast and stir well with a wooden spoon or your hands. Mix in 1⁄2 cup water, then add another cup flour mixture and continue to stir. Add remaining 1 cup flour mixture, then gradually stir in about 1⁄4 cup water and mix well. The dough should be fairly soft, but not too wet.

3. Turn out dough on a lightly floured work surface and knead with the heels of your palms until it has a smooth, uniform texture, about 10–12 minutes. Divide dough into 2 even balls. Coat the insides of two medium bowls with 1⁄2 tsp. olive oil each. Place dough in bowls, cover bowls with damp cloths or plastic wrap, and set aside to rise until doubled in bulk, about 2 1⁄2–3 hours.

4. Place pizza stone or unglazed tile in oven and preheat at highest setting (not broil). Sprinkle a baker's peel or inverted baking sheet with cornmeal. Punch down dough from one bowl, make a ball, and flatten it on the pan. Taking care not to overwork dough, stretch it into a thin 12" circle with a slightly raised edge. Add Margherita or Marinara toppings and slide onto hot pizza stone.

5. Bake until crust is golden brown and crisp, about 12–15 minutes. Meanwhile, prepare second pizza. Remove first pizza from oven and bake the second on the same stone. Drizzle a little olive oil on each and serve.

Addendum:  Here's two additional pizzas I created for Fine Cooking's Pizza Contest:  The Antipasto

The inspiration came from a few leftover ingredients after making Timpano, including Genoa Salami, Provolone Cheese, Parmigiano-Reggiano, and Italian Parsley. I added chewy sun-dried tomatoes and sweet cherry peppers. Prior to putting on the toppings, I brushed the dough with rosemary-infused olive oil. After grilling, I sprinkled the pizza with some crushed red pepper, the parsley, and a fresh grating of Parmigiano-Reggiano, and served it with a little bowl of spicy garlic olives. It was great!

Garlic Sausage, Purple Cauliflower & Green Bean Grilled Pizza

This pizza was inspired by the beautiful purple cauliflower and fresh garlic sausage from one of our favorite gourmet markets, Bristol Farms in La Jolla. We also had a few leftover ingredients from our Saturday night pasta: French green beans, toasted pine nuts, Parmigiano-Reggiano cheese, and Pecorino Romano cheese. Because it's a weeknight, I made a quick stop at the store for Pillsbury Thin Crust Pizza Dough, mozzarella, and a bottle of wine.

I gently stretched and reshaped the dough into a rustic, round shape (just can't have a rectangular pizza!) and placed it on a pizza stone, which was lightly sprinkled with cornmeal. I drizzed some olive oil on the dough and then added about 1 cup of grated Mozzarella cheese, 1/2 cup Parmigiano and 1/2 cup Pecorino. Next, I added the toppings: 2 Garlic Sausages (grilled and sliced diagonally about 1/4 inch thick), 1 head of purple cauliflower (separated into flowers, drizzled with olive oil, and roasted in a 450 degree oven for about 12 mintues), about 10 French green beans (cut in half and blanched in salt water for 6 minutes), and the remaining 1 cup Mozzarella, 1/2 cup Parmigiano and 1/2 cup Pecorino. I grilled the pizza, on the pizza stone, covered, for about 12 minutes. For garnish, I added about 2 tablespoons toasted pine nuts and 2 tablespoons chopped, fresh oregano.

Spinach Salad for Two

Spinach salad, with warm bacon-balsamic dressing. Fresh, simple, colorful, and an excuse to play with my new Canon EOS Rebel T1i DSLR.

Organic, pre-washed, baby spinach

Applewood smoked bacon

Roma tomatoes

Thinly sliced mushrooms

Ciabatta roll, sliced, drizzled with olive oil, sprinkled with Parmigiano-Reggiano and lightly toasted

Soft-boiled egg

Spinach Salad
Saveur, #12
Serves 4-6

2 lbs. fresh spinach
6 slices bacon
1 tbsp. brown sugar
1 tbsp. red wine vinegar
4 large white mushrooms, sliced
2 hard-cooked eggs, peeled and diced
Freshly ground black pepper

(To modify for two, I used 5 oz. fresh spinach, 2 slices bacon, 1 teaspoon brown sugar, 1 teaspoon balsamic vinegar, 4-5 mushrooms, 2 soft-boiled eggs, and 1 Roma tomato)

1. Trim spinach of thick stems and wilted or yellowed leaves and wash thoroughly. Pat dry with paper towels or dry in a salad spinner.

2. Fry bacon in a heavy skillet over medium heat until golden brown and crisp, about 15 minutes. Transfer bacon to paper towels to let drain.

3. To make the dressing, strain bacon fat through a sieve, wipe out skillet with paper towels, and return fat to skillet. Add brown sugar to fat, stir over low heat until dissolved, then add up to 1 tbsp. of the vinegar and stir well.

4. Put spinach, mushrooms, and eggs into a salad bowl. Crumble bacon on top, then pour warm dressing over the salad. (Dressing should not be quite hot enough to wilt spinach.) Toss a few times to coat spinach leaves evenly. Season to taste with pepper.

Part III - Relaxing on my four-day birthday weekend...making Chocolate Caramel Tartlets

The cover of Saveur, displaying this beautiful Chocolate Caramel Tart, has been haunting me for weeks

With Challenge Spanish Tapas coming up for our Coronado Concerts in the Park Culinary Challenge of the week, I decided to make tartlets and use chocolate from Spain.

Dry ingredients for the tartlet shells: Flour, cocoa powder, and salt.

Originally, I thought the amount of dough for a 9" inch tart would make 12 tartlets. However, there was extra dough and I ended up making an additional 6, for a total of 18. Therefore, after combining the dry and wet ingredients, I would suggest rolling the dough into two, equal rolls and then cutting each roll into 9 pieces. Roll each piece into a ball and flatten each ball slightly into a disc before pressing the disc into the pan.

Cooked tartlet shells

Making the caramel is easy, but be sure to watch the candy thermometer and have your butter, whipping cream and crème fraîche ready to mix in when it reaches 340 degrees.

 I let mine go a tad too long trying to get a photo.

Pouring caramel into cooled tartlet shells

Making the ganache

Spoon the ganache over each tartlet, refrigerate, and then sprinkle with sea salt just prior to serving

These were incredible!

Chocolate Caramel Tart
Slightly modified from Saveur, #119

FOR THE CRUST:

1 1⁄2 cups flour
1⁄4 cup plus 1 tbsp. dutch-process unsweetened cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1/2 cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp. vanilla extract

FOR THE CARAMEL:

1 1⁄2 cups sugar
3 tbsp. light corn syrup
1/4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche (I used sour cream)

FOR THE GANACHE:

1⁄2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped (I used Caro Dark Chocolate from Spain)
Gray sea salt for garnish (I used Cyprus Mediterranean sea salt)

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.