Blinis

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Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 large egg
4 ounces unsalted butter, clarified, divided

Preparation:
Combine flour, baking powder and salt in a bowl.  In a separate bowl whisk egg, milk and 1 tablespoon clarified butter. Whisk egg mixture into flour mixture.  Put 1 tablespoon clarified butter on griddle heated to 340 degrees and drop 1 tablespoon of batter on the hot griddle for each blini. Cook until bubbles form on the top and pop then flip and cook for 1 more minute or until brown.

Shrimp Stir-Fry

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Ingredients:
3/4 lb. raw shrimp, peeled, deveined
Kosher salt
4 oz. sugar snap peas, stringed
4 oz. broccoli spears
1 red bell pepper, peeled and cut into strips
1 green onion, chopped, white and green parts separated

  or 1/4 red onion, thinly sliced
3 garlic cloves minced
1 teaspoon grated ginger
2/3 cup chicken broth
2 tablespoons white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground pepper
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil 

Preparation:
Put shrimp in medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes.  Drain and rinse the shrimp and place on paper towel-lined plate.  Pat dry.

Combine chicken stock, wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in medium bowl.  Stir until the cornstarch is fully incorporated and the mixture is smooth.

Heat wok over high heat for 2 minutes.  Add oil to wok and swirl to coat.  Carefully add the shrimp in a single layer.  Allow to cook for 2 minutes, using a spatula to stir-fry them.  Add garlic, ginger and whites of onion and stir-fry for 1 minute.  Add sugar snap peas, broccoli and red bell pepper and stir-fry for 1 minute.  Add the cornstarch mixture and greens of onion and cook until the sauce has thickened.  Transfer stir-fry to a dish and serve with white rice.

Variation:

Eliminate the shrimp and just make stir fried vegetables.

Lemon Butter Sauce

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Ingredients:

12 tablespoons (6 ounces) unsalted butter, sliced into 1/2 inch pieces
2 tablespoons finely chopped yellow onion
2 garlic cloves, minced
1/3 cup white wine
3 tablespoons fresh lemon juice
Kosher salt and white pepper

Preparation:

In medium saucepan, melt 1 tablespoon butter. Add onion and garlic and cook until onion is translucent, about 3 minutes. Add wine and lemon juice and bring to a boil. Cook until the liquid is reduced to about 1/4 cup, about 3 to 5 minutes.

Reduce heat and add 3 tablespoons butter at a time whisking until it is completely melted. Do this until all the butter is incorporated. Once all butter is incorporated, season with salt and pepper.

Lemon butter sauce is great on fish.

Roasted Broccoli with Garlic

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Ingredients:
1 bunch broccoli (1 1/2 pounds)
Cut into florets
2 tablespoons olive oil
3 garlic cloves , thinly sliced
Kosher salt and pepper

Preparation:
Preheat oven to 450 degrees F.  Mix olive oil, garlic, salt and pepper in a bowl. Toss the broccoli florets with olive oil mixture. Spread florets out on a roasting pan and roast for about 20 minutes, without stirring, until edges are crispy.  Serve warm.

History:
Recipe comes from the Food Network.

Crispy Pork belly

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Ingredients:
3 lbs. pork belly
about 1 to 1 1/2 inches thick
Kosher salt
2 tablespoons packed brown sugar
Vegetable oil 

Preparation:
This recipe requires seasoning and refrigerating the pork belly for at least 12 hours before cooking. 

Using sharp chef’s knife, slice pork belly lengthwise into 3 strips about 2 inches wide, then make 1/4 inch-deep crosswise cut through skin and into fat spaced 1/2 inch apart.  Combine 2 tablespoons salt and brown sugar in small bowl.  Rub salt mixture into bottom and sides of pork belly (do not rub into skin).  Season skin of each strip evenly with 1/2 teaspoon salt.  Place pork belly, skin side up, in 13 by 9-inch baking dish and refrigerate, uncovered, for at least 12 hours or up to 24 hours.

Adjust oven rack to middle position and heat oven to 250 degrees.  Transfer pork belly, skin side up, to lightly greased wire rack set in rimmed baking sheet.  Roast pork belly until meat registers 195 degrees and paring knife inserted in meat meets little resistance, 3 to 3 1/2 hours, rotating sheet halfway through roasting.

Transfer pork belly, skin side up, to large plate.  (Pork Belly can be held at room temperature up to 1 hour.)  Pour fat from sheet into 1-cup measuring cup and add vegetable oil as needed to equal 1 cup.  Put oil in 12-inch skillet. Arrange belly strips, skin side down, in skillet and place over medium heat until bubbles form around belly strips.  Continue to fry, tilting skillet occasionally to even out hot spots, until skin puffs, crisps, and turns golden, 6 to 10 minutes.  Transfer belly, skin side up, to carving board and let rest for 5 minutes.  Flip pork belly on its side and slice ½ inch thick (being sure to slice through original score marks).  Reinvert slices,  I prefer to serve this with baked beans and sliced tomatoes.  It's also good served with white rice and steamed green veggies.  Belly is good topped with a Spicy Mustard Sauce, Sweet Chili Sauce or Tangy Hoisin sauce.

Spicy Mustard Sauce:
Whisk together 2/3 cup Dijon Mustard, 1/3 cup cider vinegar, 1/4 cup packed brown sugar, 1 tablespoon hot sauce and 1 teaspoon Worcestershire sauce.

History:
This recipe comes from America’s Test Kitchen.

Butterflied Chicken

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Ingredients:

3 lb. whole chicken, butterflied
1 cup Kosher salt
1 Tbs. olive oil
1/4 black pepper
1/2 cup white wine
1 cup chicken broth
Salt and pepper

Preparation:
Dissolve salt in 2 quarts old water in a large container.  Immerse chicken and refrigerate until fully seasoned, about 45 minutes.

Meanwhile, adjust oven rack to lower-middle position and heat oven to 500 degrees.  Line top rack of broiler pan with foil and cut slits in foil to match those of pan, brush well with oil and set aside.

Remove chicken from brine and rinse well under cold running water.  Pat completely dry with paper towels.  Rub chicken with olive oil until well coated.  Place chicken on broiler rack and sprinkle with pepper.  Roast chicken until spotty brown, about 20 minutes.  Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes more.

Transfer chicken to a cutting board.  Remove broiler pan rack and place pan on stove top and add 1/2 cup white wine to pan to deglaze.   Add chicken broth and heat to a boil.  Add beurre manie to thicken gravy.  Season with salt and pepper.

Pork Loin in Chimichurri Marinade

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Ingredients:

2 lb. pork loin

   Marinade

1 bunch parsley

2 garlic cloves

1 Tbs. oregano

2 Tbs. red wine vinegar

1 tsp. kosher salt

1 tsp. red chili flakes

1 cup olive oil

Preparation:

Place pork roast in self-sealing plastic bag. Combine parsley and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.  Coat pork in plastic bag with chimichurri sauce. Seal bag and refrigerate overnight.

Heat oven to 400 degrees F. Remove pork from marinade.  Sear loin in cast iron skillet then place skillet in oven for 10 minutes until internal temperature reaches 140 degrees.  Rest 10 minutes.

Thin slice loin and place on a bed of basmati rice, top with some chimichurri or moho sauce and serve with sautéed vegetables.

Moho Sauce:

4 limes, juiced

1/4 cup honey

10 canned jalapeno slices pluse 2 Tbs. juice

1 bunch cilantro

3 cloves garlic

1 tsp. cumin

Pinch salt and pepper

1 cup vegetable oil

Place all ingredients except vegetable oil in blender or food processor.  Blend then add vegetable oil with machine running.

Pickled Jalapeños 2

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Ingredients:

1 1/2 pounds jalapeño peppers

3 cups white vinegar (5% acidity)

1 cup water

1 Tbs. kosher salt

Ball Pickle Crisp

Preparation:

Wash peppers, cut off stems and slice into 1/4 inch thick rings.

Place a rack into the bottom of a large pot.  Fill pot with enough water to cover jars. Submerge jars in water.  Bring water to a simmer, 180 degrees.  Simmer jars for 10 minutes. 

While jars heat, combine vinegar, water, and salt in medium saucepan.  Boil for 5 minutes.

Remove jars from water.  Pack the pepper slices into hot jars, leaving 1/2 inch headroom.  Add 1/4 teaspoon Pickle Crisp to each jar.  Ladle brine into jars, leaving 1/2 inch headspace.  Remove any bubbles then wipe down rim of jar.  Place lid on jar.  Screw on band to "finger tight."

Process jars by placing back into the pot being sure water covers jars by 1 to 2 inches.  Cover the pot and bring to a boil.  Boil jars for 10 minutes.  Remove from heat and let set 5 minutes.  Remove from water and place on wood cutting board to cool for 24 hours.

Variation:

Vegetables (onions, cucumbers etc.) and garlic may be added to the mix.

French Apple Cake

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Ingredients:

3/4 cup Whole Grain Flour (Sonora, Spelt)

3/4 tsp. baking powder

1/4 tsp. kosher salt

4 large apples, a mix of varieties

2 large eggs

3/4 cup granulated sugar (or raw sugar)

3 Tbs. Calvados (or dark rum)

1/2  tsp. vanilla

8 Tbs. (4 oz.) butter, melted & cooled

Preparation:

Preheat oven to 350 and adjust oven rack to center position.

Butter an 8 or 9 inch springform pan and place it on a baking sheet.

In a small bowl, whisk together the flour, baking powder and salt.

Peel and core the apples, then dice them into 1 inch pieces.

In a large bowl, beat the eggs until foamy then whisk in sugar, then calvados and vanilla.  Whisk in half of the flour mixture, then gently stir in half of butter.  Stir in the remaining flour mixture, then the rest of the butter.

Fold in the apples until they are well coated with the batter then scrape into prepared cake pan and smooth the top a little with a spatula.

Bake for 45 to 55 minutes, or until a knife inserted into the center of the cake comes out clean.  Let the cake cool for 5 minutes, then run a knife around the edges and release from pan.  Serve warm with Crème Fraîche.

History:

I purchased some fresh ground wheat flour from Grist & Toll.  This French Apple Cake recipe came with the flour.