And you call yourself a foodie! Alice Waters ought to yank your credentials!
Semolina is coarsely ground hard, summer wheat. It is used to make the best Italian pastas - as in durum semolina.
This is part of what Wikipedia has to say:
Semolina made from durum wheat or other hard wheats (that are easier to grow than durum) is yellow in color. It is usually prepared with the main dish, either boiled with water into a pasty substance, e.g. as gnocchi (in Italy), or as the basis for dried products such as couscous (North Africa), and bulgur. Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour. --KY, Santa Monica, CA
Thanks KY for the clarification...The Duo won't even comment on your initals!
If you have to eat Matzoh, make it sinfully good!
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1½ - 2 cups Ghirardeli’s 60% Cacao Bittersweet Chocolate Chips (about 1 bag)
Sea Salt or Kosher Salt
1-2 cups coarsely chopped walnuts
Preheat the oven to 350°F. Line a large (or two smaller) cookie sheet completely with foil. Place a single layer of matzohs on the foil, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and spoon/spread over the matzoh, covering the matzoh completely.
Place the baking sheet in the oven and bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes. Using a knife, spread the melted chocolate over the matzoh. Sprinkle lightly with sea salt – use this sparingly. Sprinkle with walnuts.
While still warm, break into squares or odd shapes. (A pizza cutter helps with this.) Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variations:
· Use coarsely chopped white chocolate (or a combination of white and dark)
· Omit the chocolate for a caramel-alone buttercrunch.
· Use chopped or slivered toasted almonds instead of walnuts (sprinkled on top as the chocolate sets).
· Roast the nuts before sprinkling on top of the chocolate
· Drizzle with a little melted white chocolate for decoration
· Use crumbs for ice cream topping
Thanks Karen for the secret recipe, and the calories.
Ingredients: Pappardelle; Mushrooms stock; Umbrian sausage; Olive oil; Red oinon; parsley; Chianti; butter; and Parmesean
Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.
Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.
Shortbread crust:
1 cup butter (2 cubes)
½ cup sifted powdered sugar
2 cups flour
Lemon Custard Topping:
4 eggs
2 cups sugar
1 tsp lemon peel (fresh)
6 tbsp lemon juice (fresh squeezed)
1/3 cup flour
1 tsp baking powder
Preheat oven to 350.
While oven is preheating place butter in a 9” x 13” pan and place pan in oven just long enough that the butter melts but doesn’t turn brown. Once butter has melted mix in remaining crust ingredients and press evenly into bottom of pan. Bake for 20 minutes. Crust should be lightly browned and soft.
While crust bakes, combine all topping ingredients in a large bowl and mix well.
When crust is done, remove pan from oven and, working quickly, prick crust all over with a fork. Pour topping on while crust is still hot. Return pan to oven and bake another 15 – 20 minutes or until center is set and no longer liquid. Allow to cool. Sprinkle with sifted powdered sugar, if desired. Cut when cool.
Do you have a recipe to share with our loyal readers? Send it to FabDiningDuo@aol.com and if we think it's worth staying home for, we'll post it!
4 cups Chicken Stock
4 boneless, skinless chicken breasts (about 5 oz each, cut into strips
1 jalapeno pepper
1 clove garlic
1 jar of 12 oz salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup of chopped cilantro
1 2.25 oz. can of sliced black olives
1 can(16 oz) of traditional enchilada sauce
1 can " of traditional green chile enchilada sauce
1 small can of chipolte chilies in adobo (use 1 or 2 to taste and temperature)
Hot Sauce
Cayenne pepper
Vegetable oil cooking spray
8 corn tortillas (6-7 inches)
Heat oven to 425 degrees. In a medium pot, boil stock, chicken, jalapeno and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup of Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces, 1 chipote chile, hot sauce, cayenne to taste. Stir until simmering. Set aside, coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas for 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side. Low fat and Tasty!
Makes 4 servings.
Bethany Colman Moretski, Beverly Hills California
(be careful, as in the rest of Italy, Polpettone is a large meat loaf).
You eat this cold as a snack, warm with roasts, or on its own with salad.
500 grams french beans (in fact you can use anything green that you like)
500 grams floury potatoes
4 eggs
2-4 cloves garlic
100 grams parmesan
20 grams dried porcini
100 grams bread crumbs
Marjoram
Half a glass of olive oil
Sea Salt and pepper to taste
Boil the beans and potatoes separately in salted water.
Mash them and mix together along with the eggs, dried mushrooms (previously soaked in water), the crushed garlic, some of the oil and salt and pepper.
Push mixture into a greased baking tray. The mixture should be about 2 cm in depth. Score the top lightly with a fork, sprinkle with bread crumbs, some more oil and bake at 350 degrees F for about 40 minutes.
This is genuine old 'cucina povera', and is the kind of thing that you can buy from the snack food shops in a piece of paper, to be eaten as you wander the city window shopping.
Lyn Middlehurst -- London, England
Do you want an extraordinary meal in a comfortable setting with a festive high-end crowd? There's none better than the Polo Lounge, which has been put back on the map by Executive Chef and Director of Food & Beverage, Robert Allen.
Chef Allen gave the Dining Duo an exclusive recipe, and we're sharing it with you, our loyal readers:
Roasted Scallops, Green Pea & Butter Lettuce Puree, Mint Vinaigrette (Serves 4 people)
Ingredients:
-8 scallops (U-10 count)
-2oz. Butter
-1 small onion - chopped fine
-1 small head butter lettuce – chopped fine
-3 sprigs fresh mint
-1 cup. Fresh peas, shucked, raw
-1/4 cup Fresh peas, blanched & double shucked
-1/4 cup tomato concasse
-3 tsp. sugar
-125ml. white wine
-1/2 shallot very finely chopped
-4oz. heavy cream
-1tsp. lemon juice
-3 tbsp. champagne vinegar - hot
-1/4 cup. safflower oil
-Salt & freshly ground white pepper to taste
-Micro herbs to garnish
Method:
To make the mint vinaigrette:
-Chop the mint leaves, reserving two whole leaves for the pea puree.
-Place the chopped mint, 2 tsp. of the sugar and a pinch of salt in a medium stainless or
glass bowl. Pour the hot vinegar over the mint and let infuse for a few minutes.
-Add the chopped shallots and slowly whisk in ½ of the oil.
-Add the double shucked peas & tomato concasse
-Taste and adjust the seasoning with salt and white pepper.
To make the pea puree:
-Heat half the butter in a medium sauce pot, add the onion and sauté until softened, but do not brown. Add the peas, the remaining mint, the remaining 1 tsp. sugar, pinch of salt, white pepper and the white wine. Simmer gently until the peas are tender.
-Add the cream and reduce by half.
-Add the chopped lettuce and cook just until the lettuce wilts and is still bright green.
-Remove from the heat and puree the mixture with the butter and lemon juice in a blender and pass through a fine mesh sieve.
-Taste and adjust seasoning with salt, pepper.
-Taste and adjust acidity with lemon juice.
To sear the scallops:
-Heat a heavy bottom sauté pan over medium high heat
-Season the scallops with salt and white pepper on all sides
-Add the remaining oil to the hot pan and place the scallops in the pan and sear to golden brown. About 1-2 minutes. Turn the scallops over and sear other until golden brown.
-Remove from heat
-Assemble as per the photo, placing a dollop of the puree on the plate with scallops around the puree and drizzle with the vinaigrette.
-Garnish with fresh micro herbs.
Mahi Mahi flavored with Curry and Banana
Ia Orana(greetings in Polynesian)
Chef Damien shares his secret for his world class Mahi Mahi preparation; of course, you may have to go to Tahiti to pick fresh vanilla and fish for the Mahi Mahi! Next week we will review his other amazing preparations, all of which put his 7 table Villa Mahana on the top of the international restaurant scene!
1 Portion of Mahi Mahi marinated in Coconut milk and roasted with butter , sea salt and one bean of tahitian Vanilla. Mashed Potatoes with butter (a lot) , sea salt and truffle oilOn top of the fish one small peace of Banana flambée with old Vanilla Rum and the juice. Voilà! Damien
Sound easy? Just try to come close to his version of this dish that still lingers on our taste buds and in our mouths.
Grilled Mahi Mahi with Tomatoes Two Ways
4 large plum tomatoes, halved lengthwise
1 pound yellow cherry tomatoes, halved
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1 garlic clove, thinly sliced
2 teaspoons red wine vinegar
Four 6-ounce mahimahi fillets, skinned
8 small basil leaves, for garnish
Preheat the oven to 225°. Arrange the plum tomatoes and half the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2½ hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.
Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.
Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.
Pour tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.
MAKE AHEAD: The roasted tomatoes and tomato jus can be refrigerated overnight.
WINE: Mahi mahi are as common off Australia’s shores as they are off Bora Bora’s, which is lucky since Australia’s Riesling’s racy citrus flavors taste so good with this dish. Two top bottlings are the vibrant 2006 Tim Adams and the minerally 2005 Annie’s Lane Clare Valley.
Don't forget to garnish your dish with Ginger Rice
1 tablespoon unsalted butter
2 tablespoons minced peeled fresh ginger
1 cup basmati rice, rinsed
1½ cups chicken stock or low-sodium broth
½ teaspoon salt
In a medium saucepan, melt the butter. Add the ginger, rice, stock, and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until rice is tender and water has fully evaporated. Fluff the rice and serve.
Chef Kristi Ritchey shares her Lemonie creation with The Dining Duo:
Sugar ½ C
Flour, a.p. 2 ½ oz.
Buttermilk 2 C
Lemon juice ½ C
Meyer or regular lemons, zest of 4 ea.
Eggs, separated 6 ea.
1. In one bowl combine sugar, flour and lemon zest. In another bowl, whisk egg yolks a bit and then combine with buttermilk and lemon juice.
2. Whip whites in kitchen aid until soft peaks.
3. Add sugar mixture to yolk mixture. Fold in whites.
4. Prepare aluminum cups with vegalene and sugar coating. Bake at 325°F in a water bath covered with foil for 15 minutes, remove foil and bake until set, slightly puffed and a little bit cracked.
FUSILLI with CHICKEN RAGU
Ingredients:
Chicken Ragu:
2 lbs. ground chicken
6 cups tomato marinara sauce
4 cloves garlic (mashed with a knife)
½ onion (diced)
1 carrot (diced)
2 stalks celery (diced)
2 bay leaves
¼ teaspoon oregano
4 leaves fresh thyme (reserve 1 tablespoon fresh thyme to add to sauce at end)
1 ½ teaspoon cajun spice (powdered onion, thyme, black pepper, paprika, salt)
Salt & pepper to taste
Pasta:
1 ½ lbs. fusilli pasta
16 cups water
1 teaspoon olive oil
Pinch of salt
In a large sauté pan, cook garlic, onion, carrots and celery together on high heat (350°) for 4 minutes until vegetables are brown and soft.
Stir in fresh thyme and bay leaves.
Add ground chicken, stirring until meat crumbles.
Add tomato marinara sauce. Continually stir together all ingredients.
Cook on high heat for 20 minutes. Turn heat down to low and simmer for 5 minutes.
Add 1/4 teaspoon oregano
Add 1 teaspoon fresh thyme
Add 1 ½ teaspoon Cajun spice
Add salt and pepper to taste.
In a large pot, bring 16 cups of water to a boil on high heat.
Add 1 teaspoon olive oil and a little salt to the water.
Add pasta.
Cook pasta on high heat for 8 minutes.
Drain and serve with chicken ragu.
LOBSTER FRITTERS with Remoulade
6 Servings 2# Lobster Meat ( Cut into bite size pieces) 1 C. Sweet corn2 Roasted red Peppers Diced1\4 C. Chopped fresh Cilantro2 Fresh jalapenos Diced with Seeds1 C. Julienned Carrot2 Eggs1# Flour1#Yellow Corn Meal1\4 C. Lemon Juice4 oz. Soda Watersalt and pepper to taste Dutch Oven for frying1\2 Gallon vegetable oil for frying Mix all ingredients together,until mixed well,do not want it runny,nice and thick.May have to use more flour or cornmeal depending.Drop by spoonfuls in your 350 degree oil.Cook about 3 minutes or until golden brown.Do not put too many in your oil or you will chill your oil and they will boil instead of frying,usually about 3 at a time.Drain on paper towels.Serve 3 on a plate on top of a dollop of remoulade sauce(Recipe follows),and on top you can garnish with a little extra of julienned carrot.
"Cornet" of Marinated Atlantic Salmon "Tartare" with Sweet Red Onion Crème Fraîche Sesame Seed Tuile Serves 8
7 oz All Purpose Flour2.5 oz Granulated Sugar1 t Kosher Salt8 oz Egg Whites1 lb Butter, Unsalted1 T Black Sesame SeedsProcedure:1. In a medium mixing bowl, mix the flour, sugar and salt. In a separate bowl, whisk thesoftened butter until completely smooth. Using a stiff spatula, beat the egg whitesinto the dry ingredients until completely smooth. Whisk in the softened butter inthirds, scraping the sides of the bowl as necessary until the batter is creamy andsmooth. Transfer the batter to a smaller container.2. Preheat the oven to 400°F. Make a 4” hollow circular stencil. Place a silpat on thecountertop. Place the stencil in one corner of the silpat and holding the stencil flat,scoop some of the batter onto the back of an offset spatula and spread it in an evenlayer over the stencil. Then run the spatula over the entire stencil to remove anyexcess batter. There should not be any holes in the batter.3. Lift the stencil and repeat the process until the entire silpat is full, leaving 1 ½”between each tuile. Sprinkle each cornet with a pinch of black sesame seeds.4. Place in the oven and bake until lightly golden brown. Open the door of the oven andplace the sheet tray on the oven door. Flip the tuile over and place a 4 ½” cone moldat the bottom of the round. Fold the tuile over the cone mold and roll into a coneshape. Let rest around the mold to cool with the seam side down.5. When all tuiles are cool, return to the oven to bake for an additional 3-4 minutes toset the seam and the golden brown color.Salmon TartareServes 84oz Salmon Fillet1 t Extra Virgin Olive Oil1 t Lemon Oil1 T Chives, Finely Chopped1 T Shallots, Finely ChoppedTo taste Kosher SaltTo taste Fresh Ground PepperProcedure:1. Skin and remove any pin bones on the salmon and trim to a 4oz portion.2. With a sharp knife, finely mince the salmon fillet and place in a small bowl.3. Stir in the remaining ingredients and taste for seasoning.4. Cover the bowl and refrigerate the tartare for at least 30 minutes or up to 12 hours.Sweet Red Onion Crème FraicheServes 82 T Red Onions½ Cup Crème FraicheTo taste Kosher SaltTo taste Fresh Ground White PepperProcedure:1. Finely mince red onions. Place them in a small strainer and rinse with cold water fora few seconds. Dry them on paper towels.2. In a small metal bowl, whisk the crème fraiche for about 30 seconds to 1 minute, oruntil it holds soft peaks.3. Fold in the chopped onions and season to taste with salt and white pepper.
Adapted from The French Laundry Cookbook by Artisan
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Michael H. Epstein & Scott E. Schwimer take on the food & Hotel scene around the globe. Lovers of food, life & each other, who knows more about luxury hotels & the restaurant scene than two partners who eat out 21 meals a week for 28 years together? Look for them at the best restaurants & resorts on the planet. > More about the Dining Duo |
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