Tuesday, August 18, 2009

rubbed sage and fresh black mission fig focaccia

rubbed sage and fresh black mission fig focaccia, originally uploaded by aarn! +18th August, 2009+.

mixed 3c. of flour into 1 2/3c. room temp water, 2 1/4t. table salt, 1 1/2t. instant yeast, 2t. sugar, 5T. extra-virgin olive oil, and 2 1/2T. sage leaves (chopped up somewhat small and then rubbed in the palm of your hand until it smells nice). folded into the dough three fresh black mission figs, which had been cut into thin rounds cross-wise and then quartered (so as not to destroy the fig matter or make a fig-tasting dough). let the dough sit oiled in a bowl for one hour, then transferred to an oiled baking sheet and made finger indentations every two inches in a grid like pattern, and let rise for an additional hour. topped the dough with three more fresh figs, cut into rounds crosswise, more fresh chopped and rubbed sage, and some extra coarse sea salt. baked in a 400-degree oven (with a water bath in the bottom...a pyrex measuring cup filled with 1/2c. water, placed directly on the bottom of the oven) for 10-minutes, then rotated and baked for another 7-minutes or so, until lightly browned, but not crispy on the bottom. during baking, a plastic condiment bottle was used to squirt water on the walls of the oven every few minutes or so. the water bath was removed after the first 10-minutes. moved the bread from the baking sheet to a large cooling rack and brushed the top with the white of an egg.

[notes: was trying to make something pretty neutral in flavor, not too overpowering or anything, for a wine tasting. this was a hit. recipe is modified from cook's illustrated (for a pizza bianco).]

Tuesday, August 11, 2009

summer corn black bean and farm fresh vegetable salad dressed with cilantro and lime with spicy broiled white corn chips

muddled a handful of chopped cilantro leaves and a crushed clove of garlic in the juice of 1/2 of a lime. mixed in a pinch of salt, pepper, and ground hot red pepper, 1t. of spicy dijon mustard, and 1t. of mayonnaise, then slowly whisked in 2T. of vegetable oil, to taste and consistency. tossed the dressing over some fresh leaves of lettuce, sauteed spring onions and black beans (seasoned with some cumin and crushed red pepper), thinly sliced cucumber, green and yellow squash, a nice tomato, another handful of fresh cilantro, and a boiled ear of sweet corn which had been cut from the cob.

broiled a few small white corn tortillas, which had been tossed in a little vegetable oil, salt, pepper, cumin, and ground red pepper, until brown and crisp on top.

plated the salad in some chilled bowls with a side of the spicy chips.

[beans and stuff: trisha]

Monday, August 10, 2009

brined provençal herb roasted chicken with sauteed collard greens short grain brown rice and quick pickled vegetables

submerged some frozen chicken breasts in a ~10% salt water solution with two cloves of crushed garlic, 1t. dried marjoram, 1t. dried mustard powder, and fresh cracked pepper (put a plate on top to ensure contact with the brine). after about an hour the chicken had fully defrosted. let the chicken soak in the brine for an additional hour, then pat dry and tossed the breasts in some provençal herbs (savory, fennel, thyme, lavender, basil?) with a crushed garlic clove and a pinch of spicy ground red pepper. placed the breasts on a baking sheet (probably would have been better on a rack, the breasts were so moist that they didn't really develop a crust) in a 400-degree oven for 15-minutes on the first side and 7-minutes after flipping, then sliced the breasts up and plated.

sauteed a finely sliced medium sized spring onion bulb in 1t. of vegetable oil, until soft, then added a clove of crushed garlic, let simmer for a minute and then added 1/4c. of sherry. after the sherry had reduced a bit, added 4 chopped leaves of collard greens(i think, the csa gets confusing), and let simmer until soft. before serving, added 1T. of seasoned rice vinegar.

brought 1.5c. water to a boil, then added 3/4c. of short grain brown rice and cooked for about 40-minutes until cooked but still a little crunchy. mixed in the chopped green stalks from the spring onion.

made a brine with salt water and some seasoned rice vinegar, with a clove of crushed garlic, submerged some really thin slices of cucumber and yellow squash. let this sit in the refrigerator for about an hour.

plated the sliced chicken with the rice and sauteed greens, topped with some of the quick pickled vegetables (discarded the brine).

Wednesday, August 5, 2009

yogurt cucumber red cabbage and dill salad with hard boiled egg

brought a pot of water containing three eggs to a boil. after reaching a boil, let the pot sit, removed from heat for 10-minutes. then removed the eggs, chilled, peeled, and sliced.

mixed together 2 cloves of crushed garlic, 3/4c. of lowfat plain yogurt, 2T. of mayonnaise, 1.5t fresh chopped dill, and a pinch of salt and pepper. tossed in the dressing one thinly sliced spring onion stalk with a large bulb (with a little of the greens), one large cucumber, 1/2 of a small red cabbage, and whole toasted pepitas. plated the salad in some chilled bowls with a side of hard boiled egg.

[notes: this really was a great salad, the picture didn't doesn't really do it. this salad is a spin off an old french recipe (which immediately makes it cool, right?), on hot days this french guy said that they would make a spread of chilled hard boiled eggs slathered (i think he used a different word) in a yogurt garlic and mint sauce. he said that it took the edge off on the hot days, sounded crazy, but delicious. all of the veggies were from parker farms, btw.]