Mixed Berries with Mascarpone-Limoncello Cream

This recipe is a nice and tart way to jazz up the traditional berries and cream.  The whipped mixture contains both lemon zest and limoncello which makes the concoction seem lighter and give it that “Mmmmm” quality.  Here’s the recipe:

Mixed Berries with Mascarpone-Limoncello Cream, based on this recipe from Epicurious

Makes 8 regular size or 4 large servings (Plan on the large servings!!!!)

3/4 cup chilled whipping cream

4 oz mascarpone cheese

3 T sugar

1 T lemon zest, finely grated

3 T limoncello or other lemon liquer

8 cups assorted fresh berries

Fresh mint sprigs, for garnish

Combine the cream, cheese, sugar, zest and limoncello in a large bowl.  Beat until soft peaks form.  Divide the fruit amongst the serving dishes and top with the cream mixture and mint.  Serve immediately.

I made a couple of modifications to the original recipe.  Namely, I added lemon zest to the cream mixture (it originally was mixed with the berries) and didn’t bother dressing up the berries with sugar or preseves.  I prefer a tarter dessert to a sweeter one and really, with good berries, there’s no need to add any sweetness.  I liked having the additional acidity in the cream as well.  Enjoy!

French Bread with Kalamata Olives and Thyme

 

This is a pretty quick and very satisfying loaf.  The emphasis in the recipe is on the addition of some salty Kalamata olives and some earthy-flavored thyme.  Those two additions are good enough to make an otherwise pretty ordinary loaf extraordinary.  And it’s fabulous with some good olive oil.  Give it a try, it’s a lot of payoff for not too much work.  Enjoy!

 

French Bread with Kalmata Olives and Thyme, from Epicurious here

 

1 cup whole milk

 

2 teaspoons butter

 

2 teaspoons sugar

 

1 cup water, room temperature

 

2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)

 

3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted)

 

2 teaspoons chopped fresh thyme

 

2 teaspoons salt

 

4 cups (or more) all purpose flour

 

Olive oil

 

1 egg white, beaten to blend

 

Bring milk to simmer in small saucepan.  Add butter and sugar; stir until butter melts.  Pour mixture into large bowl.  Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes.  Add yeast; stir to blend.  Stir in olives, thyme and salt.  Add 1 cup flour.  Using wood spoon, stir until flour is incorporated.  Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition.  If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl.  Transfer dough to bowl; turn to coat with oil.  Cover bowl tightly with plastic wrap.  Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).

 

Position rack in center of oven and preheat to 500°F.

 

Oil large baking sheet.  Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough).  Divide dough into 2 equal pieces.  Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth).  Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap.  Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.  Brush top of each loaf lightly with egg white.

 

Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes.  Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes.  Cool on rack.

 

 

Coconut-Lime Shrimp over Black Bean Cakes Redux

Coconut-Lime Shrimp over Black Bean Cakes is my proudest culinary creation.  The dish manages to be unique, seamless, and fulfilling all at once.  Katelyn and I prepared it together tonight and played with the plate presentation.  Here’s what we did:

My favorite?  The middle picture because of the height of the dish.  Also, the shrimp “flag” is sort of pirate-like which is thematically consistent with the seafood nature of the dish.  Enjoy!

Roquefort Chive Butter Two Ways

I whipped up a classic compound butter containing Roquefort cheese and a bit of fresh chives.  The result is an ultra-creamy and delightfully salty spread that has notes of sharpness and heat from the chives.  It’s really almost good enough to eat on its own but it’s even better as a topper.  Here’s two ways I’ve used it:

Grilled Portabella Mushrooms with Roquefort Chive Butter

The mushrooms were served with grilled asparagus and a really elementary attempt at popovers.  (I’m quite embarassed about those popovers incidentally.)

Rib Eye Steak with Roquefort Chive Butter

The steak was served with a chilled grilled aspagus salad with Parmesan cheese.

So, I guess the question to ask and answer is which dish was better?  While both dishes worked really well, I have to say as a composition, the steak was a higher-quality dish.  the butterfat seemed to simply mesh better with the natural juices and fat in the steak.  The mushroom took the flavors of the butter well but it always felt like two separate parts instead of an integrated whole. 

Here’s the recipe to the butter:

Roquefort Chive Butter

1 stick (4 oz.) good quality butter

2 oz Roquefort or other good quality blue cheese

about 1 T finely chopped chives

Kosher salt to taste

Mix all ingredients in a bowl using a hand or stand mixer or by hand.  Taste and adjust the amount of salt, if needed.  Place a piece of plastic wrap or parchment paper (or wax paper, I suppose) and on your work area and put the butter mixer atop that.  Fold the paper or plastic wrap over the butter and use it to shape the butter into a log shape.  Twist the ends shut and then refrigerate for at least an hour.  When ready to use, just open the package up and slice. 

Enjoy!

Grilled Pizza with Pesto and Tomatoes

Here’s a nice and simple variation on grilled pizza:

Grilled Pizza with Pesto and Tomatoes

Enough Pizza dough for one 12 inch pizza of your choice (EZ Grill Bread would be nice)

1 cup freshly made pesto

1 tomato, chopped

1/2 red onion, chopped

2 oz. Parmesan cheese, grated

Build a fire in your charcoal grill.  This recipes assumes a 22-inch kettle style grill.  Adjust your grilling technique accordingly for other types of grills.  (Apologies to gas grill owners, I don’t own one so I can’t give any advice as to how this would be done on a gas grill.)  When the coals are ready, bank them off to one side of the grill, leaving one side completely coal-free.  Let the fire go until it is medium (you can hold your hand above the coals for 4 to 5 seconds). 

Brush one side of the dough with olive oil.  Place two rounds of dough (oil side down) over the coals and cook just until toasted.  This shouldn’t take more than 2 minutes.  While it cooks, brush the other side of the bread with olive oil.  Watch it carefully as it goes from perfect to burnt pretty quickly.  Then flip the bread over and add the toppings.  Start with a layer of pesto and then layer on the tomato and red onion.  Finish with the Parmesan cheese.  When the other side is toasted, move the pizzas to the cold side of the grill and clamp on the lid.  Cook about 3-4 minutes or until the cheese has almost completely melted.  Remove from the grill.  Cut and serve immediately. 

Zesty Beef Kebabs

This is my favorite kebab recipe.  It’s a pretty simple concoction but the beef comes out so brightly flavored because of the lemon zest in the marinade.  The garlic adds a nice bit of punch and the mustard adds some depth and richness.  Here’s the recipe:

Zesty Beef Kebabs

1 1/2 lbs beef, cut into 1 1/2 inch cubes

2 T vegetable oil

1 T red wine vinegar

2 tsp dijon

1 tsp lemon zest

1/2 tsp dried rosemary

1 tsp minced garlic

1 tsp salt

1/2 tsp pepper

Mix together all ingredients, except the beef, in a gallon sized resealable plastic bag.  Add the beef to the bag, seal, and then use your hands to massage the marinade so that it covers the beef.  Place the bag in the refrigerator. 

Meanwhile prepare a hot grill.  When hot, skewer the beef on skewers, leaving about 1/2 an inch of space between each chunk.  Grill, turning occasionally, until cooked to your desired level of doneness.  Serve immediately.

So, when I say a hot grill, I mean something along these lines:

 

I think the charcoal chimney is a perfect method of cooking kebabs.  They’re small, so they cook really quickly.  Yet, part of the appeal of grilled food is just a bit of char and to get that, when things cook quickly, you really need to turn up the heat.  Hence, the chimney. 

One note:  It is a good idea to use metal skewers for this dish, especially if using the charcoal chimney method.  Bamboo skewers really tend to burn pretty quickly at that level of heat and they will fall apart, especially if you forget to soak them in water (like a certian chef did).  Enjoy!

Grilled Rib Eyes with Oyster Sauce Glaze

This steak is incomparably easy and very tasty.  The oyster sauce adds richness and a pleasant sweetness that marries well with the robustness of the beef.  The marinade is further spiked with balsamic vinegar and some mustard and red pepper flakes.  It’s a winner.

The real point of this post, however, is the new setup of how I grill right on top of my charcoal chimney.  Weber makes a small, rectangular grill for one of it’s other models.  If you use it with your chimney, though, its a perfect fit that is stable.  Plus, the tines of the grate are thicker, so they retain more heat, so you get a better sear on your meat.  Here’s how it looked:

 

And here’s the recipe:

Grilled Rib Eye Steaks with Oyster Sauce Glaze

1/4 cup oyster sauce

2 T balsamic vinegar

1 tsp grainy mustard

1/2 tsp hot red-pepper flakes

2 Rib Eye Steaks, about 12-15 ounces each, at room temperature

Stir together the oyster sauce, balsamic vinegar, mustard and hot red-pepper flakes.  Season the steaks with Kosher salt and pepper and then place them in a resealable plastic bag along with the marinade.  Let the marinating steaks sit out a room temperature, while preparing the grill.

Light your charcoal grill with a full chimney of charcoal.  When the coals are completely ashed over and there is little or no flame, place an oiled grate on top of the chimney.  Let it preheat for about 30 seconds, and then grill the steaks (1 at a time if needed) for about 2 minutes per side, turning them 45 degrees halfway through to create a nice diamond pattern.  When both steaks are done, remove to a plate, and then dump the coals in the chimney into the grill, covering one side, leaving one side free of coals.  Put the grate on top of the grill (the larger one for your grill, of course), and then place the steaks on the grill on the side with no coals.  Cover and let cook for about 5 minutes more, or until it reaches your desired doneness.  Remove to a plate, tent with aluminum foil, and then let rest for 5 minutes.  Serve. 

Enjoy!

Rib Eye Steaks with Red Wine Butter

Yet another variation on my favorite dish: Grilled Rib Eye Steaks with a butter sauce.  In this instance, a flavored red wine reduction is blended with some creamy sweet butter to create a sophisticated and full-flavored sauce that marries perfectly with the steak.  And, as an added bonus, if you’re drinking the wine that you used to make the red wine butter, there’s an incredible synergy between everything.  I thought this was an amazing dish.  Here’s the recipe:

Rib Eye Steaks with Red Wine Butter, based on this recipe

4 Rib Eye steaks, about 12-16 ounces each, at room temperature

Extra Virgin Olive Oil

Kosher Salt

Freshly Ground Black Pepper

1 1/4 cups red wine, pinot noir is a nice choice

2 garlic cloves, roughly chopped

1 bay leaf

8 black peppercorns

11 T unsalted butter (1 stick plus 3 T)

Place the wine, garlic, bay leaf, and peppercorns in a small saucepan and bring to a boil.  Continue to boil until the mixture reduces to 2 T.  Strain the mixture into a small bowl and let cool.  When cool, add the butter and a bit of salt and pepper.  Taste and adjust any seasonings. 

Lightly cover steaks with olive oil and season aggressively with the salt and pepper.  Then cook using your favorite method.  I suggest pan-searing or grilling.  (Check out the recipe index of this blog for examples.)  Let the meat rest for about five minutes after it’s done cooking and then serve, dividing the butter evenly amongst the steaks.

A few notes:  1)  The original recipe asks the cook to shape the butter into a log after it was mixed with the red wine reduction.  The butter is then refrigerated to “firm it up.”  I don’t really disagree with this but I think it adds an unnecessary step to the recipe.  Sure, a nice slice of butter is very attractive but it’s going to be cold on top of the steak.  Which means less melting, which means I think it is quite as good as it could be.  I’m fine with a little bit of “ugliness” for room temperature butter.  It just integrates so much better with the steak.  2)  In recipes like this, ingredients really matter, so use top-shelf stuff whenever possible. 

Here’ a picture of the recipe with Home Fries.

 

Enjoy!

Grilled Vegetables with Simple Mustard Vinaigrette

This is a quick and easy way to dress up your grilled vegetables.  The vinaigrette adds some moisture to the vegetables (which is surprisingly welcome) with a nice dose of acidity from the lemon juice.  It’s really quite pleasant.  A picture can be found here.  And here’s the recipe:

Grilled Vegetables with Simple Mustard Vinaigrette, from this recipe at Epicurious

6 medium yellow squash and/or green zucchini (3 pounds)

Kosher salt and pepper

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons coarse-grain mustard

1/4 teaspoon sugar

Prepare a grill.  Wash vegetables, cut off the stem end, and halve lengthwise.  Toss with 2 T of olive oil and some Kosher salt and pepper. 

Mix together the lemon juice, mustard, and sugar.  Whisk in the remaining 2 T of olive oil. 

Grill vegetables until tender, turning occasionally.  Serve immediately, passing the vinaigrette on the side. 

Enjoy!

Katelyn’s Fresh Corn Salad

This is one of those elemental recipes that seem to capture the essence of not just an ingredient but the season of the year.  Corn fresh of the cob, of course, is a summer time only treat and is synonymous with enjoying the bounties of gardens everywhere.  This recipe takes the sublime sweetness of the corn and marries it with a bit of onion and a bit of vinegar, accentuating all of them in the process. 

Katelyn’s Fresh Corn Salad

6 ears of corn, shucked and washed

1/2 red onion, fairly finely diced

2 T julienne fresh basil

2-3 T good quality extra virgin olive oil

2-3 T cider vinegar

Kosher salt and pepper to taste

Using a sharp knife, remove the kernels from the cobs.  Place into boiling salted water for 1 minute and then drain.  Immediately put the corn into ice water to halt the cooking process.  When cooled all the way through, drain the corn again, shaking the colander to get rid of any excess moisture.  If needed, blot dry with paper towels.

Place corn in a bowl and add the onions and basil.  Mix in 2 T each of cider vinegar and extra virgin olive oil.  Season with a bit of Kosher salt and pepper.  Taste and adjust the seasonings.  Add the remaining cider vinegar and olive oil if needed.  Serve.

Here’s a picture of it (along with a bulgur tomato salad and Grilled Vegetables with Simple Mustard Vinaigrette):

Thanks to Katelyn for bringing this wonderful recipe to me.  It’s just a little bit of everything-sweet, hot, fruity, and acidic.  It’s a perfect summer time side dish.  Enjoy!