tag:blogger.com,1999:blog-54679374561727692552024-03-13T13:47:37.159-07:00The Chopping BlockStepping up to the plate for the love of foodMelissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-5467937456172769255.post-52353992129767365852011-09-29T20:28:00.000-07:002011-10-01T22:16:15.202-07:00Sweet Summer<div style="text-align: left;">I'm not much of a sweet person. On any given day, I'd rather dig my fork into a big bowl of noodles than eat a slice of cake.</div><div style="text-align: center;"><br /></div><div>I like to think that brunch defines whether a person is inclined towards sweet or savory foods. We all know people who order french toast and pancakes lathered in syrup on Saturday mornings; that would never be me. I love eggs Benedict (bring on the smoked salmon), quiches, and plain old bacon and eggs (fried, of course). Did I ever mention <a href="http://dontgetchopped.blogspot.com/2010/08/get-crackin.html">how much I love eggs</a>?<br /><div style="text-align: center;"><br /></div></div><div>Every once in awhile, though, I crave something sugar-laden—and it's usually after dinner. This summer, the fruit was so amazing at the farmer's markets, it inspired me to make dessert.<div style="text-align: center;"><br /></div><div style="text-align: left;">So here I was, baking sour cherry and almond bread,</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-Onf1m2Em8OI/Tocz6YlRrsI/AAAAAAAAA6c/V2LSOo0itz4/s320/IMG_4941.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5658548534938545858" /><div style="text-align: center;">a blueberry-lavender crumble,</div></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-ZyR0lJblRzk/Tocz6h1C_aI/AAAAAAAAA6k/VSUal0SPHsI/s320/IMG_5871.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5658548537420610978" /></div><div><div style="text-align: center;">a peach and blackberry cobbler with almond crust,</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-tuxOxnuUUl4/Toc2Al3rlII/AAAAAAAAA60/qiaPcChonHI/s320/IMG_5953.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5658550840607872130" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-UQJAV318_1Q/Toc2AAHOIiI/AAAAAAAAA6s/C3JJkR_xitc/s320/IMG_5956.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5658550830472503842" /></div><div><div style="text-align: center;"> and two fig and franginpane tarts.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-9l6_nbK_-b4/Toc2SY5e4xI/AAAAAAAAA68/cG4nJhmq9R0/s320/IMG_6127.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5658551146363413266" />I'm sad summer has slipped away—not just because warm weather already seems like a distant memory, but also because I won't see the jewel-toned fruits at the market.<div style="text-align: left;"><br /></div><div style="text-align: left;">Until next year.</div><div style="text-align: center;"><br /></div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com0tag:blogger.com,1999:blog-5467937456172769255.post-74023605252630898082011-09-11T10:42:00.000-07:002011-09-11T12:53:30.358-07:00Rollin', Rollin', Rollin'<div>One of my greatest culinary joys is taking a big bite of fresh, perfectly seasoned pasta. That being said, it should be of utmost importance that I learn how to create that experience in my own kitchen.</div><div style="text-align: center;"><br /></div><div>Yesterday, I spent the entire day making pasta with my good friend from culinary school, Amanda. We experimented with different ratios (semolina + AP flour, semolina + water, egg + AP, etc.), making a total of six doughs.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-VAldk2wL49I/Tmz0t2m-OmI/AAAAAAAAA5M/xYNwpYXgQhA/s320/IMG_5898.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651160701033396834" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-fFztQAnQrdQ/Tmz3EQLvSXI/AAAAAAAAA5s/iI3F0mQfHag/s320/IMG_5925.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651163284878870898" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-bEkH7mscIf0/Tmz1_XvYbBI/AAAAAAAAA5k/BCMmVIH27WE/s320/IMG_5923.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651162101496441874" /><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-WWYasbpe3h0/Tmz3EpJ9I9I/AAAAAAAAA50/3wgTL3W-Y_0/s320/IMG_5931.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651163291582276562" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-hBsj0Mfic-c/Tmz6MvqDRaI/AAAAAAAAA6U/6_WvD9hmFrs/s320/IMG_5942.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651166729301345698" /></div></div><div>We discovered some keepers as well as some we won't be making again. Below was our favorite.</div><div style="text-align: center;"><br /></div><div><b>Nine Yolk Dough</b></div><div style="text-align: center;"><br /></div><div>1 3/4 cups (8 ounces) AP flour</div><div>9 egg yolks</div><div>1 1/2 teaspoons olive oil</div><div>1 tablespoon milk</div><div>Couple pinches of kosher salt</div><div style="text-align: center;"><br /></div><div>1. Place the flour on a work surface and make a large well in the center. Add the yolks, oil, milk and salt. Using your finger, slowly incorporate the liquid ingredients. When partially incorporated (not too runny), use a dough cutter to fully blend the ingredients.</div><div style="text-align: center;"><br /></div><div>2. Bring the dough together with your hands (it will look flaky). Knead it with the heels of your hands. Reform into a ball and repeat several times. If too dry, add a bit of oil or milk; if too wet, add a bit of flour. Continue kneading until the dough becomes soft and silky. Be patient—this can take 10 to 15 minutes. Don't worry about over-kneading the dough.</div><div style="text-align: center;"><br /></div><div>3. Double-wrap the dough in plastic so it doesn't dry out. Let it rest at room temperature for at least 30 minutes before rolling it through a pasta machine. It can be made a day ahead and refrigerated, but make sure it comes to room temperature before using.</div><div style="text-align: center;"><br /></div><div>We used the dough for two types of ravioli (arugula-Pecorino as well as fresh corn-smoked mozzarella). Both were amazing.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-sXyFHhyEDwo/Tmz1_HgNldI/AAAAAAAAA5c/vYcnOXw1Qf0/s320/IMG_5902.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5651162097137849810" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-s0-KPmpkVZk/Tmz0uFZWBRI/AAAAAAAAA5U/0_JkweeOLt8/s320/IMG_5901.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651160705002767634" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-oigltNkEinA/Tmz4rAE1iAI/AAAAAAAAA58/q6CYYEOrl-4/s320/IMG_5933.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651165050081478658" /><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-fB-JDqdcJ68/Tmz6MeJDHnI/AAAAAAAAA6M/nfgDTf7Xxbc/s320/IMG_5941.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651166724599520882" /></div><div>Originally, we were following a recipe from <i>The French Laundry Cookbook</i>, but Amanda and I changed it so much we think of it as our own.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Barilla, you've got nothin' on us.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-87826315678963093412011-08-23T18:30:00.001-07:002011-08-23T19:37:56.067-07:00The Right Stuff<div style="text-align: left;">Thursday, I purchased a last-minute plane ticket to Ohio for a family reunion. Friday, my flight was cancelled. Saturday, my rebooked flight departed for Cleveland. Sunday, I spent the day at the reunion. Monday, I returned to New York.</div><div style="text-align: center;">
<br /></div><div>There was a bit of uncertainty during this short-but-sweet weekend due to the crazy weather pattern, but one thing was for sure: I ate my weight in food. When I arrived in Ohio on Saturday, I inhaled a pile of battered perch and french fries (my grandpa's favorite combo). Of course, I ate nonstop at the family reunion the following day.</div><div>
<br /></div><div>Who can say no to my mom's ribs, walking tacos (non-Midwesterners, please Google this), and loads of sides? I sure can't. I ate two heirloom tomato slices for good measure.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-pz_gSJELlh4/TlRV1AUQNwI/AAAAAAAAA40/f3NyflDsBtQ/s320/IMG_5748.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644230602108450562" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-U-tEa6GVHRc/TlRV0QmsRII/AAAAAAAAA4s/BZ4Y0sz3rhs/s320/IMG_5745.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5644230589300884610" /><div style="text-align: left;">After the reunion, we grilled Slovenian sausages from the local butcher. I savored the moment, and then realized it was time to lighten up my diet.</div></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-ZWYUaW0Myp8/TlRWt5y0m0I/AAAAAAAAA48/MQJWb-Uj0qQ/s320/IMG_5837.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644231579610159938" />I headed to my local organic market after work today on a mission to find the best-looking vegetables. I settled on summer squash and zucchini, stuffing them with onion, red pepper, basil and—yes—a little Gruyere. Delicious and nutritious.</div><div>
<br /></div><div><b>Stuffed Summer Squash</b></div><div>Yield: 2 servings</div><div>
<br /></div><div>2 medium squash (I used one summer squash and one zucchini)</div><div>1/2 sweet onion, diced</div><div>1/2 red pepper, diced</div><div>2 garlic cloves, minced</div><div>1/4 cup chopped basil</div><div>1 egg</div><div>3/4 cup shredded Gruyere cheese</div><div>Salt and pepper to taste</div><div>1 1/2 cups tomato sauce</div><div>Olive oil, for drizzling</div><div>
<br /></div><div>1. Heat oven to 375 degrees.</div><div>
<br /></div><div>2. Trim the ends of the squash and cut lengthwise. With a spoon or melon baller, scoop out the flesh, leaving 1/4-inch-thick shells. Save 3/4 of the flesh. Pour sauce on the bottom of a 9 x 13-inch pan and place four squash halves on top like bowls.</div><div>
<br /></div><div>3. In a separate bowl, combine squash flesh with onion, red pepper, garlic, basil, egg, and 1/4 cup cheese. Season with salt and pepper. Distribute evenly among squash. Sprinkle remaining cheese on top of each and drizzle with olive oil.</div><div>
<br /></div><div>4. Bake for 45 minutes, uncovered, until squash is tender and cheese is melted.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 216px;" src="http://2.bp.blogspot.com/-kEFSG03H--0/TlRWuIKr7XI/AAAAAAAAA5E/6hSlDeEUlAs/s320/IMG_5853.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644231583468350834" /></div><div>Here's to hoping this dish will squash my gorging—at least for this week.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com0tag:blogger.com,1999:blog-5467937456172769255.post-30563216946760165672011-08-14T15:55:00.000-07:002011-08-14T19:31:18.695-07:00Basking in Basque Country<div style="text-align: left;">My nearly monthlong blog sabbatical has come to an end. It wasn't supposed to be this long, but between vacation and packing both the office and test kitchen for a move, the days slipped away from me.</div><div style="text-align: center;">
<br /></div><div>I suppose time flies when you're eating well.</div><div style="text-align: center;">
<br /></div><div>Ryan and I traveled to Basque Country in Spain and France, plus a side trip to Bordeaux, for my 30th birthday. We decided on the area for its rich culinary heritage because, for us, a vacation is all about the food. The small town of San Sebastian, Spain, where we stayed for 4 days, has three restaurants with three Michelin stars (apparently there's more multi-starred restaurants per capita there than anywhere else in the world). The food certainly lived up to its reputation.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-LiPBmOFQ_dk/TkhUvdYLWoI/AAAAAAAAA2c/6YrOm6U9kL4/s320/IMG_5069.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640851707598166658" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-Pufq9gBdD0k/TkhUvoaivgI/AAAAAAAAA2k/zqeY01Y-_g0/s320/IMG_5075.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640851710560878082" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-uMf2Cx33UMo/TkhXyO-jg8I/AAAAAAAAA2s/Nalw1f7CoDM/s320/IMG_5140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640855053807092674" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-NkTiY2P37e8/TkhX21Z_NAI/AAAAAAAAA20/8kMxKSP4GUQ/s320/IMG_5145.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640855132842177538" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-jP9v36Gx95g/TkhY_7trtBI/AAAAAAAAA28/4-z9Z3XebHE/s320/IMG_5213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640856388665848850" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-6y_x-q-wlME/TkhZAHINvLI/AAAAAAAAA3E/DoHZiy-BzDA/s320/IMG_5217.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640856391729921202" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-Mj2cpSte4eA/TkhaN4QI3TI/AAAAAAAAA3M/eBqzGXRllXA/s320/IMG_5230.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640857727766420786" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-NklwAysZgGs/TkhaOV5RtFI/AAAAAAAAA3U/f5JI-MC_Yoo/s320/IMG_5289.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640857735723594834" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-bF_NPMHOPJ4/TkhkKkodcsI/AAAAAAAAA3c/EYBy4vdCC9w/s320/IMG_5292.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640868666076394178" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-itK8Ofn947g/TkhkMRT_97I/AAAAAAAAA3k/Q_XSg7IFseQ/s320/IMG_5322.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640868695250040754" /><div style="text-align: left;">We hit up two of the three-starred joints in less than 24 hours (a birthday dinner at <a href="http://www.arzak.info/ing/home.asp">Arzak</a>, followed by lunch the next day at <a href="http://www.akelarre.net/public_home/ctrl_home.php">Akelarre</a>). Our stomachs (and wallets) were feeling it. Both were totally worth it, though—like nothing I'd ever eaten. While the pintxos (Basque for tapas) joints didn't have the molecular gastronomy show-stopping elements, they were amazing as well.</div><div style="text-align: center;">
<br /></div><div>In French Basque Country, the food was (no surprises here) also phenomenal. If you're Basque, good cooking must be in your blood. It's interesting to me, though, how just crossing a country's border changes things. Case in point: While seafood remained a constant, sauces seemed to appear out of nowhere in France.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-a57Zju52-cs/TkhlnPH2JtI/AAAAAAAAA3s/De4LchG8Vk4/s320/IMG_5380.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640870258030290642" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-xI8irX38HQ0/TkhlnZn-9nI/AAAAAAAAA30/qjJBNHf91TU/s320/IMG_5385.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640870260849440370" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://3.bp.blogspot.com/-edRl9sFx13o/TkhmxQ1r72I/AAAAAAAAA38/-QIs6as2-yE/s320/IMG_5388.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640871529801314146" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 216px;" src="http://1.bp.blogspot.com/-aoAoJgehu8Q/TkhnyBLie5I/AAAAAAAAA4M/aVVEBgfkrTQ/s320/IMG_5560.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640872642289499026" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://2.bp.blogspot.com/-MSdfq3VpUvc/TkhmxhntcKI/AAAAAAAAA4E/5Nwu8Y_Lkqc/s320/IMG_5447.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640871534306095266" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-jG2kaihiogE/TkhnypgvZDI/AAAAAAAAA4U/frKQa6mYIuY/s320/IMG_5543.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640872653115843634" /><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-GtqUXKiWK3E/Tkho0w-sNJI/AAAAAAAAA4c/CoCZhwteBic/s320/IMG_5572.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640873788991878290" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-c-8fFjZVdws/Tkho1F0qGvI/AAAAAAAAA4k/S63oSoqV3Wc/s320/IMG_5629.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5640873794586942194" /></div><div style="text-align: left;">There's no doubt we'll return to Basque Country—of course for the food but also for the people. Until then, I'll be on the search for equally good chorizo, Iberico ham, foie gras, anchovies, pigeon and so on...</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com0tag:blogger.com,1999:blog-5467937456172769255.post-49524728329555890192011-07-17T11:27:00.000-07:002011-07-17T12:08:09.801-07:00Coming into Bloom<div style="text-align: left;">I remember the first time I ate squash blossoms.</div><div style="text-align: center;"><br /></div><div>Ryan and I were in a small, outdoor café in Italy enjoying lunch after a long, hot day of being a tourist. It was late May 2008—our first big vacation post-honeymoon—and we ate everything in sight. (FYI: Not much has changed from the way we conduct ourselves now on vacation.)</div><div style="text-align: center;"><br /></div><div>I recall spotting squash blossoms on the menu and knew we had to order them. After all, they're not in season very long. Plus, when was the next time I would be in Italy? They arrived to the table, about a half-dozen on the plate, fried and stuffed with some sort of anchovy filling. A dish to remember.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-b19Zw1m9XlE/TiMqyVuWpnI/AAAAAAAAA18/kZRIv5Aw1-Q/s320/IMG_4957.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630391003456644722" /></div><div>Lucky for me (and you, too!), squash blossoms aren't only available in Italy. (In fact, they're heralded in cuisines around the world for their mild zucchini flavor.) I picked them up yesterday at the Union Square Greenmarket and knew immediately how I was going to prepare them. I removed the stamen, stuffed them with a teaspoon or so of <a href="http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html">Humboldt Fog</a> cheese and a basil leaf, dredged them in egg and seasoned flour, and fried them in vegetable oil.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-NWcl4XVFQBs/TiMqyuzaxZI/AAAAAAAAA2E/giL7ZSFM8xo/s320/IMG_4958.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630391010188772754" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-0i7VUMGE9gg/TiMryxal_cI/AAAAAAAAA2M/Ww_XUyYHUMU/s320/IMG_4971.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630392110401584578" /></div><div>The crispy coating and oozy cheese were a perfect combo, bringing me back to that café moment in Italy.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="http://1.bp.blogspot.com/-MGw4xjfHfz8/TiMrzNeb_RI/AAAAAAAAA2U/NwT9EOr5b6s/s320/IMG_4978.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630392117933899026" /><div>I have about half the blossoms remaining, and I plan on putting them on top of a pizza with a bit of fresh marinara and some ricotta. Time to blossom out.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com0tag:blogger.com,1999:blog-5467937456172769255.post-1987810428162500502011-07-05T18:02:00.000-07:002011-07-05T19:16:12.297-07:00Pesto Presto<div style="text-align: left;">I have garlic breath.</div><div><br /></div><div>Some might consider this a bit of a problem; I'm OK with it. Don't worry—I'm at home on my couch far away from crowds. Yes, I'll brush my teeth later, but right now, I can't get enough of the pesto I made the other day using garlic scapes.</div><div style="text-align: center;"><br /></div><div>This weekend, I experimented with the short-lived delicacy for the first time. If you're unfamiliar, garlic scapes are the curly tendrils that grow above ground as the bulb is forming underneath. The season is brief, so I suggest getting your hands on them as soon as you can. </div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-T3HMNN8FDj8/ThO48tqYMOI/AAAAAAAAA1U/7EBVT86V0pc/s320/IMG_4764.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5626043712704884962" /></div><div>To truly capture their flavor, I decided on a quick pesto.</div><div style="text-align: center;"><br /></div><div><b>Garlic Scape Pesto</b></div><div><br /></div><div>8-10 garlic scapes, roughly chopped</div><div>1/2 cup basil, packed</div><div>1/3 cup walnuts, toasted</div><div>1/2 lemon, juiced</div><div>1/2 cup olive oil</div><div>1/2 cup grated Parmigiano-Reggiano cheese</div><div>Salt and pepper to taste</div><div style="text-align: center;"><br /></div><div>1. Place scapes, basil, walnuts and lemon juice in a food processor and blend until well combined. Slowly drizzle in oil and process again until well combined. Transfer mixture to a bowl and stir in cheese. Season with salt and pepper.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-vXoU-XMI1cc/ThO49CeDZiI/AAAAAAAAA1c/sy2l24ZT1Jk/s320/IMG_4769.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5626043718290335266" /><div style="text-align: left;">I used a good portion of the garlic-y, green goodness for dinner the first night, combining it with freshly cooked fava beans, chopped toasted walnuts and <a href="http://www.shilohfarms.com/products/Kamut-Grain%2C-Organic.html">kamut</a>. I topped the dish with a fried egg (there's something amazing about pesto and a runny egg—well, pretty much anything a runny egg). I've been using the leftover pesto to spread on whole-grain crackers.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-fReNZcPFZO4/ThO5zFFz5rI/AAAAAAAAA1k/D3qC7Mlyqxg/s320/IMG_4775.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5626044646706898610" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-WGMtH4tWNYY/ThO5zUcM7JI/AAAAAAAAA1s/q0D6LO-8q1g/s320/IMG_4780.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5626044650827345042" /><div style="text-align: left;">There's only a handful of scapes remaining in my fridge. The plan is to quickly sauté them and toss them on pizza with some fresh mozzarella and olive oil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Guess I'll be scraping by on scapes until next weekend—that is, if the farmers' market still has them around.</div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-54951883530463071682011-06-30T20:43:00.000-07:002011-07-02T11:15:03.588-07:00Grain of Knowledge<div style="text-align: left;">The results are in.</div><div style="text-align: left;"><br /></div><div><div>Last week, I had the honor of traveling to Wichita, Kan., to judge the 2011 Festival of Breads. The panel (which comprised me, a bread instructor and a bakery owner) declared Gale Collier of Redmond, Ore., the winner. Her recipe for <a href="http://www.nationalfestivalofbreads.com/recipes/detail.aspx?id=289">Quick Raisin Granola Breakfast Rolls</a> won our vote for overall appearance, ease of preparation, originality and, of course, taste.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;" src="http://3.bp.blogspot.com/-5HiEGw59vQw/Tg8-jjeP0SI/AAAAAAAAAzM/UvEvXWWkpOs/s320/IMG_4708.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624783240147489058" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-biC5wfqZ4Yk/Tg9PR1uC10I/AAAAAAAAA0k/wBGTVm-rDrk/s320/IMG_4683.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624801627505612610" /><div style="text-align: left;">That's not to say the other eight finalists—narrowed down from a pool of 500-plus amateur bakers' entries—didn't have amazing recipes. Really, it came down to the performance of the baker that day. Anyone could have come out ahead.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-W0q7vJezs0o/Tg9Q7GzRoUI/AAAAAAAAA08/sgwawLdxs7I/s320/IMG_4646.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624803435977220418" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 216px;" src="http://3.bp.blogspot.com/-TWcMYAbCLvs/Tg9GS5AaK7I/AAAAAAAAAzk/dmBzA5ujI0k/s320/IMG_4472.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624791749963164594" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://1.bp.blogspot.com/-dwtC6eKWCts/Tg9PQIWrUKI/AAAAAAAAA0U/CKQ44cMNyss/s320/IMG_4649.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5624801598148137122" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-Hb9cr2WnLU4/Tg9PQyQK1sI/AAAAAAAAA0c/jOyU6liIKXM/s320/IMG_4676.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624801609395132098" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;" src="http://4.bp.blogspot.com/-0xEdr3gekJ4/Tg9W7DEGxfI/AAAAAAAAA1M/iSOsLTYYe5w/s320/IMG_4618.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624810032043836914" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-HBfn_JAA4zo/Tg9Q6fgIk6I/AAAAAAAAA00/FC9Pg1LEXrI/s320/IMG_4713.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624803425427952546" /><div style="text-align: left;">Sponsored by the Kansas Wheat Commission, King Arthur Flour and Fleischmann's Yeast, the competition was part of a day-long celebration of bread. The festival featured a booth selling fresh-baked goods; proceeds went to Share Our Strength's Great American Bake Sale to help end childhood hunger.</div></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://4.bp.blogspot.com/-Hlsu7y_ZaYk/Tg9MfpbwhzI/AAAAAAAAA0M/S1z2muwVcug/s320/IMG_4621.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624798566190974770" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-ADMtV_uTv28/Tg9W6u_sIiI/AAAAAAAAA1E/8c4i47ODlWU/s320/IMG_4696.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624810026656604706" /></div><div style="text-align: left;">Prior to the competition, I was able to tour a working wheat farm, grain elevator and flour mill to see how the product finds its way to my kitchen table. The Midwesterner in me loved every minute of it—especially the combine ride! I'm always fascinated by the origin of food; I truly believe it makes me grow as a cook.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-11uFFusUlC0/Tg9GTgIPMtI/AAAAAAAAAzs/tRgSKOdgfso/s320/IMG_4562.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624791760464982738" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-SXiuwxjIjNY/Tg8-kZ-omEI/AAAAAAAAAzU/ji5zj_3QS8Y/s320/IMG_4573.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624783254778845250" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-uPOAatHUibM/Tg9GUk8x5VI/AAAAAAAAAz0/9codRPiqwzE/s320/IMG_4586.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624791778938971474" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-LzPgHSLaraw/Tg9MeG_ojsI/AAAAAAAAAz8/NT50GXmYvvw/s320/IMG_4589.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624798539766337218" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-RXGMxno2T3Y/Tg9MeuMIuZI/AAAAAAAAA0E/BqDkQpuWerA/s320/IMG_4606.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5624798550287759762" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-6WUynuFnKyc/Tg8-k6x4eZI/AAAAAAAAAzc/JnZuATQ4GWg/s320/IMG_4601.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624783263583730066" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-2sbksi0rfbk/Tg9Q5guhN4I/AAAAAAAAA0s/U3kZRLc3e14/s320/IMG_4640.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624803408576853890" /><div style="text-align: left;">One of my goals this year is to expand my bread-making knowledge. Thank you, Wichita, for helping me get a few giant steps closer.</div></div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-27097536001719104712011-06-20T17:59:00.000-07:002011-06-21T18:46:11.417-07:00Grate Escape<div style="text-align: left;">There are a million things I love about living in New York—and there are a handful of things that drive me crazy.</div><div><br /></div><div>Living without a grill is one of the latter.</div><div><br /></div><div>Unfortunately, I'm not part of the lucky few that has a shared courtyard or—better yet—an actual yard. Instead, I rely on a grill pan that isn't even close to delivering the flavor of seasoned grates. Usually I hit up restaurants for my barbecue fix.</div><div style="text-align: center;"><br /></div><div>This weekend, though, things were different. Ryan and I headed to Nashville, Tenn., to visit his sister and her husband, who are fortunate grill owners. I was more than happy to replace an evening of restaurant-hopping with a cookout. We made Whole Foods our destination and picked up some supplies.</div><div><br /></div><div>I settled on a bourbon-molasses sauce and built a menu around it. Judging from the near-empty drumstick platter and the crimson crime scene-esque sauce streaks on everyone's faces, I'd say I made the right decision.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-LqXChluU8xQ/Tf_tp4YKieI/AAAAAAAAAyM/rt1Dv7cZ-Xw/s320/IMG_4345.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620472163745827298" /></div><div><b>Bourbon-Molasses Chicken Drumsticks</b> (Courtesy of Bon Appetit via Epicurious.com)</div><div>Yield: 4 servings</div><div><br /></div><div>Sauce</div><div>1/4 cup (1/2 stick) butter</div><div>1 cup minced onion</div><div>1 cup ketchup</div><div>1/4 cup molasses</div><div>2 tablespoons packed brown sugar</div><div>1 1/2 tablespoons Worcestershire sauce</div><div>2 teaspoons yellow mustard (I used Dijon)</div><div>3/4 teaspoon ground black pepper, divided</div><div>1/4 teaspoon chili powder</div><div>1/4 cup bourbon</div><div>1 1/2 teaspoons coarse kosher salt</div><div>12 chicken drumsticks</div><div><br /></div><div>1. Melt butter in a large saucepan over medium heat. Add onion; saute until soft, about 6 minutes. Add next five ingredients as well as 1/4 teaspoon pepper and chili powder. Reduce heat to medium-low and simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (This can be made one day ahead. Cover and chill in refrigerator.)</div><div><br /></div><div>2. Mix salt and remaining 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper under skin without tearing it. Cover; let stand at room temperature about 30 minutes.</div><div><br /></div><div>3. Heat grill on medium. Grill drumsticks until skin is crisp and juices run clear, turning to cook on all sides, about 25 minutes. Transfer 1/2 cup sauce to a small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-rWlW0Tt90GY/Tf_tpSGZNQI/AAAAAAAAAyE/ADjRh4q7ItA/s320/IMG_4342.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620472153470743810" /><a href="http://4.bp.blogspot.com/-RkRlkXsIlsE/Tf_tqcD99XI/AAAAAAAAAyU/hydUxBQhFtw/s1600/IMG_4352.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-RkRlkXsIlsE/Tf_tqcD99XI/AAAAAAAAAyU/hydUxBQhFtw/s320/IMG_4352.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620472173324793202" /></a><div style="text-align: left;">I served the chicken with baked sharp cheddar grits, a fresh pea and lettuce saute, and (non-homemade) sea salt caramel gelato. Winner, winner, chicken dinner!</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com0tag:blogger.com,1999:blog-5467937456172769255.post-62303312710091420132011-06-14T18:06:00.000-07:002011-06-20T19:18:51.551-07:00Cheesy Does It<div style="text-align: left;">Birthdays in our home are more like birthweeks.</div><div style="text-align: center;"><br /></div><div>It was certainly the case this year for Ryan's annual celebration. He spent a good five days eating some of his favorite foods, from burgers to tacos. Some meals were eaten in restaurants; others were enjoyed at home.</div><div style="text-align: center;"><br /></div><div>I wrapped up Ryan's birthday week cooking an Indian buffet. Typically, I leave this cuisine—which happens to be one of his favorites—up to our favorite Indian restaurants in Jackson Heights, Queens, and the East Village. This time, I gave it a go. I spent all day making cucumber-scallion raita, dal, bandh gobhi ki sabzi (buttered cabbage), and finally, sag and paneer. The latter is what gave me inspiration in the first place.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="http://3.bp.blogspot.com/-0KeErXEpoA0/Tf_w1scTg5I/AAAAAAAAAy8/e5rWh0zWQyA/s320/IMG_4303.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620475665235280786" /></div><div>Paneer, a fresh Asian cheese, is not widely available in supermarkets. It is, however, easy to make. So that's what I did—and the Indian buffet was born.</div><div style="text-align: center;"><br /></div><div><b>Paneer </b>(Courtesy of Bal Arneson via The Cooking Channel)</div><div style="text-align: center;"><br /></div><div>4 cups whole milk</div><div>1/4 cup vinegar</div><div style="text-align: center;"><br /></div><div>1. Bring the milk to a boil in a large pot. Add the vinegar and stir until the mixture separates into solids and liquids. Drain the mixture through a cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar (or, in my case, a popcorn container). Place the mixture in the refrigerator.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-YqCwyzrXfwY/Tf_wBwoGhVI/AAAAAAAAAyc/IFVz_rhSSzI/s320/IMG_4263.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620474773005305170" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-70WChwCh9pM/Tf_wCZd075I/AAAAAAAAAyk/7RUluKVFglM/s320/IMG_4264.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620474783968063378" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 219px;" src="http://1.bp.blogspot.com/-lPKtCLrrnZ0/Tf_wC6Pwd7I/AAAAAAAAAys/NNogI_fsqEc/s320/IMG_4274.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620474792767420338" /></div><div>2. Let the liquid completely drain for at least one hour or overnight for a firmer cheese. (If you're going to pan-fry it, I would suggest overnight.)</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-g6Jje2pkDRw/Tf_w0zufQ4I/AAAAAAAAAy0/veiiL1oB_Ng/s320/IMG_4293.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620475650010727298" /></div><div>Don't be afraid to give this one a shot. And if you're not a fan of Indian food, don't fret—this cheese would be just at home on a fresh salad (be sure to sprinkle it generously with salt to bring out the flavor).</div><div><br /></div><div>Now just say cheese!</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com0tag:blogger.com,1999:blog-5467937456172769255.post-79894673248725535472011-06-08T21:04:00.000-07:002011-06-20T19:21:23.088-07:00Flour Power<div style="text-align: left;">What kid doesn't love PB&J?</div><div><br /></div><div>I'd been waiting for the perfect moment to break out the peanut flour I bought a few weeks ago at a <a href="http://dontgetchopped.blogspot.com/2011/05/in-nut-shell.html">conference surrounding the legume</a>. It was the first time I'd seen it, and I couldn't stop thinking about the ways in which I would use it.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-YBmHRK7Z--4/TfOi2JJ0dqI/AAAAAAAAAx0/33Nu6D_LGrI/s320/IMG_4224.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5617012211314882210" />When Ryan and I were invited to a barbecue last weekend, I immediately went into planning mode (per usual). Surely, there would be a ton of little ones attending. What could I make that children would love? Then it came to me: peanut butter and jelly cookies.<div style="text-align: center;"><br /></div><div>I adapted a recipe from a peanut flour website. Because it's pastry—and it was the first time using the product—I wanted to make sure my ratios were correct. You see, you can't use peanut flour just like grain flours. Peanut flour is made by grinding roasted peanuts and pressing out the oil. It's still high in protein (around 30 grams per cup!), but relatively low-fat in fat.</div><div><div style="text-align: center;"><br /></div><div style="text-align: left;">The cookies were a hit. The three dozen I made (minus the four Ryan and I ate before the barbecue) were gone in a flash. However, the kids weren't the cookie monsters like I predicted—turns out the adults were the ones sneaking the sweets this time.</div><div style="text-align: left;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-LflsgKILBx4/TfOk5ZvcgEI/AAAAAAAAAx8/0qYNR2FCjmM/s320/IMG_4221.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5617014466330525762" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-TUwJQjVRRWE/TfOi1hWvsyI/AAAAAAAAAxs/0QODkhbAFjs/s320/IMG_4231.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5617012200631677730" /></div><div style="text-align: left;"><b>Peanut Butter and Jelly Cookies</b> (adapted from Nabila Covington via <a href="http://proteinplusflour.com/">www.proteinplusflour.com</a>)</div><div style="text-align: left;">Yield: about 3 dozen</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 sticks butter, softened</div><div style="text-align: left;">1 cup packed brown sugar (I used dark brown)</div><div style="text-align: left;">3 large eggs, yolks and whites separated</div><div style="text-align: left;">1 teaspoon vanilla</div><div style="text-align: left;">1 1/2 cups AP flour</div><div style="text-align: left;">1 cup peanut flour</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">2 cups chopped peanuts</div><div style="text-align: left;">4 tablespoons or more of jam or jelly (I used strawberry jam)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Heat oven to 375 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. In a stand mixer fitted with the whisk attachment, beat butter and sugar until creamy. Beat in yolks one at a time, then vanilla.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. In a separate small bowl, lightly beat egg whites and set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. In another bowl, stir together AP flour, peanut flour and salt. Gradually add to the butter mixture, blending thoroughly. With your hands, roll dough into balls about 1 inch in diameter. Dip each ball in the egg whites and then roll in chopped peanuts. Place on a parchment-lined baking sheet, spacing the cookies about 1 inch apart. With your thumb, make an indentation in the center of each ball; neatly fill with about 1/4 to 1/2 teaspoon jam.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Bake for 12 minutes or until light brown. Cool on baking sheet for a couple minutes, then transfer to a cooling rack. Store in an airtight container.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">My mind continues to contemplate the uses of peanut flour. There's a bag of carrots in the fridge, so I'm thinking peanut-carrot muffins would be a good option. I could also slice up some chicken breasts and dredge them in chili-laced flour for an Indonesian-influenced dinner. Or make both.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Just call me nuts.</div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com3tag:blogger.com,1999:blog-5467937456172769255.post-83328717982201647352011-06-01T09:40:00.000-07:002011-06-10T07:33:52.661-07:00Pizza, pizza!<div style="text-align: left;">I love pizza like the next guy.</div><div><br /></div><div>Here's the thing, though: Going out for a pie is one of my favorite activities, but sometimes it's nice to just make it at home. But there's a slight problem with this in that I don't know much about pizza dough making.</div><div style="text-align: center;"><br /></div><div>Of course there's always the Buy-your-dough-from-a-local-pizzeria solution. I recently did this, topping the pie with roasted butternut squash, caramelized onion, spicy sausage and smoked mozzarella. It was delicious, but it felt like I was cheating.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 212px;" src="http://2.bp.blogspot.com/-dHf6R-krhuE/TefWYqvafNI/AAAAAAAAAw4/CirIq1pFHIg/s320/IMG_3256.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5613691179818974418" /><div style="text-align: left;">Until a few months ago, I'd baked homemade pizza in an old 9 x 13 sheet pan. A co-worker kindly gave me a pizza stone and it motivated me to try my hand at some dough. It turned out well, but it still wasn't <a href="http://luzzosnyc.com/">Luzzo's</a>, <a href="http://www.motorinopizza.com/">Motorino</a> or <a href="http://michaelangelospizzeriaastoria.com/food-delivery-TW/Michael-Angelos-Pizzeria-NY-Metro.7929.r?QueryStringValue=qzBnG2WSI9sAR8xNkUf1wQ==">Michael Angelo's</a> quality.</div></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-KRQVcSZMJEQ/TefWZUYahLI/AAAAAAAAAxI/ikHq0OhPGOA/s320/IMG_3969.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5613691190996796594" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-G1jinc8ZugA/TefWZMiB9TI/AAAAAAAAAxA/8GiWxEyKc1s/s320/IMG_3986.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5613691188889646386" /></div><div>Obviously, I'm not surprised my dough didn't taste the same. First off, I'm certain these recipes have been passed down forever. Plus, I just don't have the right equipment—a pizza stone, as great as it is, cannot do what a professional oven can.</div><div><br /></div><div>Either way, I'm now on a mission to find the most amazing pizza dough recipe. Have one you'd like to share? Please send it my way. Keep in mind that I'll be using a pizza stone (which reminds me that I need to pick up a peel—a vital tool I'm missing) and that I have a tiny, conventional oven.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-ZxlTUPqm2Zc/TefWZj6wqRI/AAAAAAAAAxQ/2qAyspeOyAA/s320/IMG_4046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5613691195167385874" /></div><div>In return, I'd be more than happy to provide some of my topping ideas. Swiss chard, bacon and smoked gouda pizza anyone?</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-40906439642072716282011-05-25T08:18:00.000-07:002014-09-26T08:46:32.627-07:00In a Nut Shell<div style="text-align: left;">
Hello, peanut gallery!</div>
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You can scrutinize me all you want, but I've been dutifully working. I'll admit, it was in sunny Napa Valley. Nonetheless, it's still work.</div>
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This week, I attended a conference hosted by The Peanut Institute. It was a comprehensive course covering the legume's history, health benefits, culinary applications and more.</div>
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The highlight—for me, anyway—was attending The Culinary Institute of America at Greystone. It was my first time there, and I quickly understood why my friend from culinary school still thinks about what her life would be like if she would have chosen the California program instead.</div>
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After a morning of lectures and a demo on deep-frying turkey, the conference attendees were asked to prepare lunch. I slipped on my toque and quickly got to work. I felt a rush of adrenaline stepping back into a school kitchen.</div>
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Peanuts, of course, were used in virtually every recipe. I selected the Pan-Roasted Alaskan Salmon in Aromatic Peanut Pipian. I immediately realized that I had chosen perhaps the most extensive recipe in the bunch and, given the time constraints, I would be hard-pressed to finish.</div>
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<b>Roasted Alaskan Salmon with Aromatic Peanut Pipian </b>(Courtesy of The Culinary Institute of America)</div>
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Yield: 6 portions</div>
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14 ounces of tomatillos, husked and rinsed</div>
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2 serrano chiles, stemmed</div>
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2 tablespoons peanut oil</div>
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1 small white onion, roughly chopped</div>
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2 garlic cloves, roughly chopped</div>
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1/2 cup peanuts (plus more for garnish), chopped</div>
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2 cups chicken or vegetable stock</div>
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8 cilantro sprigs (plus more for garnish), chopped</div>
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6 Alaskan salmon fillets, each 3/4-inch thick and 5-6 ounces</div>
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1. For the sauce: Roast tomatillos and serranos on a baking sheet about 4 inches below a very hot broiler (or place them directly on a gas burner, like I did). When they blacken and soften on one side, turn and broil on other side. Peel skins and roughly chop. Transfer to blender along with their juice.</div>
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2. Heat 1 tablespoon of oil in a saucepan over medium heat. Add onion and cook, stirring often, until golden, about 10 minutes. Stir in garlic and cook another 1 minute. Scrape into blender with the tomatillos and serranos, leaving as much oil as possible in the pan. Blend to a smooth puree.</div>
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3. Return saucepan to medium-high heat and when hot enough to make a drop of the puree sharply sizzle, pour it in all at once. Stir to sear and concentrate the sauce, about 7 minutes. Set aside.</div>
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4. In an ungreased, small skillet, toast the peanuts for about 4-5 minutes until golden, stirring regularly. Scoop into sauce, along with chicken stock and chopped cilantro. Partially cover and simmer for about 30 minutes. (I found it to be a bit water, so I turned the heat up fairly high and let it reduce.)</div>
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5. In batches, pour the mixture into the blender and blend for about 1 minute, until the sauce is smooth. If smoother is preferred, strain it through a chinois. Return sauce to pan and adjust seasoning with salt. If too thick, think with a little stock for the consistency of a light cream soup; if too thin simmer to reduce.</div>
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6. For the salmon: Heat oven to 425 degrees. Coat a large cast iron or oven-proof skillet with the remaining 1 tablespoon of oil and set into the oven. Lightly salt both sides of the fish. When pan is very hot, after about 10 minutes, remove it, lay in the fish and return to oven. When fish is crusty and brown underneath, after about 4-5 minutes, use a thin-bladed metal spatula and carefully flip. Return them to oven for 2-4 minutes.</div>
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7. Serve salmon with the sauce. Garnish with toasted peanuts and cilantro, if desired.</div>
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It was like school all over again: Even thought I wasn't being graded, I felt an obligation to prepare the dish to the best of my ability. I wanted Chef Lars (who reminded me so much of several of my instructors from culinary school) to know that I could cook.</div>
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Sweaty and fatigued, I presented the dish to chef. "You've done this before, haven't you?" he questioned.</div>
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I blushed. "Yes, chef."</div>
Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com3tag:blogger.com,1999:blog-5467937456172769255.post-27147701240273944612011-05-16T18:52:00.000-07:002011-05-16T20:33:47.927-07:00Can-do Attitude<div style="text-align: left;">Seven weeks—oh, and 1 day.</div><div><br /></div><div>That's how long ago I sliced lemons, sprinkled them generously with kosher salt and packed them into a Ball jar with bay leaves and peppercorns. It was the first time I tried <a href="http://dontgetchopped.blogspot.com/2011/03/what-lemon.html">preserving lemons</a>.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://3.bp.blogspot.com/-SpUe2JdYzp4/TdHb27PgeMI/AAAAAAAAAuw/Ggy0-Vm_c_4/s320/IMG_3996.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607504747715131586" /></div><div>I thought 3 to 4 weeks—the suggested canning time frame—would take forever. Nightly, after brushing my teeth, I methodically shook the jar to stir things up per Paula Wolfert's recommendation. It turned into a ritual; in fact, "Melissa shaking her lemons" became a joke among family and friends. But let's not go there.</div><div><br /></div><div>Before I knew it, the lemons were more than ready. Tonight was the night to see if my patience had paid off.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-5U7x5GdZFOo/TdHb2pGph5I/AAAAAAAAAuo/GSH_CkgYY3M/s320/IMG_4000.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607504742846138258" /><div>I opened the jar, and it smelled like Mr. Clean. And although I've never tasted the toxic solution, the fermenting fruit has the sort of flavor I would imagine coming from a bottle stamped with the muscular bald man. Oddly enough, I continued to eat it; I was intrigued by the flavor.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">For dinner, I turned to a Serious Eats recipe I found the week I read <i>The New York Times</i> piece about preserving lemons. I put my own twists on it, substituting the produce I picked up this weekend at farmer's markets. It was healthy, and it was a hit.</div><div><br /></div><div><b>Farro, White Bean and Preserved Lemon Salad</b> (adapted from Blake Royer via Serious Eats)</div><div><br /></div><div>1 cup farro</div><div>2 tablespoons olive oil, plus more for drizzling</div><div>2 spring onion stalks, thinly sliced</div><div>2 green garlic stalks, thinly sliced</div><div>2 artichoke hearts, boiled in water with halved lemon for approximately 15 minutes (or until tender) then brushed with olive oil and grilled for 3 to 5 minutes per side, thinly sliced</div><div>1 teaspoon fresh thyme, chopped</div><div>1 teaspoon fresh oregano, chopped</div><div>1 can cannellini beans, drained and rinsed</div><div>2-3 tablespoon diced preserved lemon</div><div>Salt and pepper to taste</div><div><br /></div><div>1. Prepare farro according to package directions (I mixed the grain with 3 cups of cold water, brought it to a boil, turned it down to a simmer and covered the pot. It cooked for approximately 40 minutes.) Drain and set aside.</div><div><br /></div><div>2. In the meantime, heat olive oil over medium in a large skillet. Add spring onions and spring garlic; cook about 3 to 5 minutes, or until they start to become tender. Stir occasionally.</div><div><br /></div><div>3. Stir in artichokes, herbs, beans, lemon and farro to heat through. Season with salt and pepper to taste. Drizzle with more olive oil, if desired.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-Sz7ifLVXvbQ/TdHYK_EpdEI/AAAAAAAAAug/VywOCgQMyGA/s320/IMG_4005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607500694294197314" /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-hCI688nuhcY/TdHYKqnERcI/AAAAAAAAAuY/8TtGvo0n6jk/s320/IMG_4013.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607500688801416642" /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-PlqGJoatGDM/TdHYKHzLxPI/AAAAAAAAAuQ/_XYWFXgA5yA/s320/IMG_4022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607500679456998642" /></div><div>When combined with all the other flavors, the preserved lemons are present but don't overpower. It offered a nice, bright flavor to complement the spring veggies and nutty whole grain.</div><div><br /></div><div>The now-opened jar has been placed in the fridge. Guess I'll have to find another nightly ritual.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com0tag:blogger.com,1999:blog-5467937456172769255.post-88243405529685519792011-05-10T17:20:00.000-07:002011-05-16T20:38:48.941-07:00Southern Hospitality<div style="text-align: left;">Sorry for the longer-than-usual break. I've been a little busy—eating.</div><div style="text-align: left;"><br /></div><div><div>I spent the weekend in Lowcountry at a wedding of friends, which are actually more like family considering we've spent the last 25+ summers vacationing with them. At this point, Lowcountry—or more specifically, South Carolina—feels like a second home. And the cuisine feels just as familiar.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-IJlCGAF1xbg/Tcneayv1I5I/AAAAAAAAAs4/5hr9iSp66Wo/s320/IMG_3628.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605255763119645586" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-iAWWWB6N2G8/TcngiFHXGtI/AAAAAAAAAtQ/nZsBF_8Vz60/s320/IMG_3812.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605258087332518610" /><div>I couldn't wait to get back and eat shrimp and grits, butter beans, pirlau, sweet tea and fried chicken. I'd been thinking about the latter for weeks, especially as the wedding grew near. I wondered if we'd get a chance to eat it—and not just from any joint, but from Brown's Bar-B-Q in Kingstree, S.C. At one point during our visits down South, we were introduced to Brown's and it made a lasting impression—enough for me to think about it during a weekend when we'd no doubt already be surrounded by amazing food.</div><div style="text-align: center;"><br /></div>At the rehearsal dinner, I got my fill of shrimp and grits, coleslaw and biscuits. At the wedding (which was amazing, by the way), I shoveled in fried catfish, pulled pork, butter beans and more shrimp. At the post-wedding day brunch, I consumed a mountain of pirlau and washed it down with sweet tea.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-1hMryOV04hM/TcniStM0C9I/AAAAAAAAAto/2Hoim4l7w0U/s320/IMG_3819.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605260022238153682" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-YmeRDgIisIY/TcniTe7YemI/AAAAAAAAAt4/wcP1LpiOgoE/s320/IMG_3855.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605260035586816610" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-21wFrvp2WRc/TcngiyJDgWI/AAAAAAAAAtg/9bEzlVOJBVQ/s320/IMG_3818.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605258099419218274" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-H4u3WSb5mjI/TcnitDDdt7I/AAAAAAAAAuA/kp6uZmX6iFs/s320/IMG_3861.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605260474781120434" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-3BpCu4qm8nA/TcngiuLgrJI/AAAAAAAAAtY/Rri9Q56YHUo/s320/IMG_3817.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605258098355776658" /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 198px;" src="http://2.bp.blogspot.com/-Jm-8a_-vt90/TcniS937bbI/AAAAAAAAAtw/MUxNnYC2bqE/s320/IMG_3822.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605260026713959858" /><div><div>Somewhere in between, we made the trip to Brown's where we emptied plate after plate of chicken. I'm not kidding when I say it's the best barbecue I've ever eaten. My stomach paid the price, but I know I'll be longing for it again soon.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-CIVvqgaBSXE/TcnebYmVJII/AAAAAAAAAtA/YiX8rXLnT6E/s320/IMG_3730.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605255773280347266" /><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-qmrPT3vbxmE/TcnebpNIU1I/AAAAAAAAAtI/dn98DGZ1zyo/s320/IMG_3731.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605255777738052434" /></div><div>In the end, I got my fill of Lowcountry cooking. (Don't tell anyone, but I even got a nip of moonshine at the wedding.)</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-NEUnlvWoiJA/TcnjQA_QKCI/AAAAAAAAAuI/qa7S6i-JMfg/s320/IMG_3926.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605261075522005026" /><div><div>I'm telling you now, there ain't nothing like a Southern party.</div></div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com1tag:blogger.com,1999:blog-5467937456172769255.post-36105534644151002012011-04-28T19:00:00.000-07:002011-04-30T08:05:22.063-07:00My Big Fat Greek Easter<div style="text-align: left;">Forget the Cadbury Creme Eggs, Peeps and chocolate bunnies. Spring is all about lamb, phyllo, feta and more lamb.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Did I mention lamb?</div><div style="text-align: center;"><br /></div><div>This Sunday was Ryan and my 2nd annual Greek Easter celebration with our (obviously) Greek friend and his family. The party was at his house in Yonkers, N.Y., which got me pumped for two reasons: 1. I'd finally be able to see his outdoor brick oven in action and 2. His mom would be there with one of my favorite versions of spanakopita.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-UDzqmR_iWCk/TboljeTmVhI/AAAAAAAAAsI/qgipsmUO8kA/s320/IMG_3580.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5600830377949550098" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-xxL3OVyw9GE/Tbon1nFA3aI/AAAAAAAAAsQ/RX2TKpcjCEA/s320/IMG_3582.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5600832888565194146" />I'm slowly picking up on Greek Easter traditions—including learning my first Greek phrase, "Christos anesti," which means "Christ is risen." (The response is "Alithos anesti," or "He has risen indeed.") Every person who walks in the door is greeted this way.</div><div><br /></div><div>There's also the tradition of tsougrisma, where each person receives a hardboiled, dyed egg and taps it against another's; the player with the uncracked egg continues. The last person remaining without a broken shell is declared winner and will have good luck the rest of the year. (For the record, I didn't win—this year or last.)</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-1eW76hdiEHk/Tboli3fksMI/AAAAAAAAAsA/UovKrJcml10/s320/IMG_3572.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5600830367530791106" /><div style="text-align: left;">Not surprisingly, all the food was delicious. The roast lamb, artichokes and lemon potatoes were the centerpiece, surrounded by spanakopita, cheese pie (tiropita), moussaka, roasted chicken, two salads, Easter bread, Greek-style sliders, and on and on. I contributed non-Greek dishes, including a fresh ricotta and smashed pea spread with crostini (<a href="http://www.ireallylikefood.com/746685542/recipe-spring-appetizer-herbed-ricotta--pea-bruschetta/">thanks to my good friend and fellow culinary grad, Amanda</a>) as well as a shaved asparagus, aged gouda and hazelnut salad with lemon-honey vinaigrette.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Of course, a boatload of desserts followed the gut-busting dinner. I had to laugh when a tray of Greek cookies was accented with a few electric yellow Peeps and foil-wrapped eggs—a little bit of American tradition tossed into the mix.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-efb20WbfMfI/Tbootrs_tBI/AAAAAAAAAsg/ZZ3GcHUKNQw/s320/IMG_3587.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5600833851879306258" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-KiZlmyCHzWE/TbootFIJq3I/AAAAAAAAAsY/UHSktPdbwU0/s320/IMG_3583.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5600833841524222834" /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-j_YuXAaw2JE/TbwWEz5AObI/AAAAAAAAAso/sMdDiebNP7s/s320/IMG_3591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5601376308446640562" />The feast was not unlike the holidays I grew up celebrating in that it was <i>huge</i>. Leftovers abounded, and every guest took home a 9 x 13 aluminum pan full of food. Ryan and I have been eating Greek all week. I even made a hearty ragu with the leftover lamb and artichokes, adding some diced tomatoes, onions, red wine and other herbs and spices, then topping it with a mound of ricotta cheese (<a href="http://www.foodandwine.com/recipes/pappardelle-with-lamb-ragu">thank you, chef Andrew Carmellini, for the inspiration</a>).</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-4gxFHhEJs6s/TbwWFZVFGvI/AAAAAAAAAsw/VI9mQ5YiIrQ/s320/IMG_3600.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5601376318496512754" /><div style="text-align: left;">A-tisket, a-tasket, next year I want lamb in my Easter basket.</div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com1tag:blogger.com,1999:blog-5467937456172769255.post-89304165253326938862011-04-23T09:52:00.000-07:002014-09-26T08:52:01.125-07:00Going Green<div style="text-align: left;">
For some, Friday, April 22, was Good Friday; for others, it was Passover. But for everyone around the world, despite religion, it was Earth Day.</div>
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In honor of the global holiday, I celebrated with a green meal. Yes, the food was primarily green in color (you should know by now how much I love double entendres), but I also thought about the environmental impacts of what I served.</div>
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First let me say that by no means am I a perfect example of sustainability. I try to be cognizant of what I'm putting in my stomach, whether it's at home or dining out. However, I know that everything I eat is not always local/humanely raised/fair trade/organic/etc. To be honest, it's quite difficult to live 100 percent this way (even yesterday's meal could be improved upon), but I try to do it as much as possible.</div>
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I chose a simple, spring dinner: Curry-dusted scallops over a pea puree with an arugula and spring onion salad.<img alt="" border="0" src="http://3.bp.blogspot.com/-rnT-uUJi9zQ/TbMVDdwwQ5I/AAAAAAAAArw/GLSFCWzQ0lE/s320/IMG_3546.JPG" id="BLOGGER_PHOTO_ID_5598841911024567186" style="cursor: hand; cursor: pointer; display: block; height: 215px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
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Sustainable seafood has become a big topic of discussion, and thanks to the Monterey Bay Aquarium, people can be more conscious about what they're buying. Its <a href="http://www.montereybayaquarium.org/cr/seafoodwatch.aspx">Seafood Watch</a> program allows people to scroll through a chart of seafood and make choices for healthy oceans. Whole Foods is using this program to guide consumers by placing labels on each item (the scallops I purchased there were listed as a "Good Alternative"—not the top "Best Choice" label, but I imagine better than most of what's out there.) <a href="http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_iPhone.aspx">You can also download the free phone app like I did</a>.</div>
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<img alt="" border="0" src="http://3.bp.blogspot.com/-gy4NHSR95YA/TbMY-59ikDI/AAAAAAAAAr4/QqLQ4tvr86Q/s320/Sustainability%2Bchart.png" id="BLOGGER_PHOTO_ID_5598846230741553202" style="cursor: hand; cursor: pointer; display: block; height: 175px; margin: 0px auto 10px; text-align: center; width: 320px;" />There's also a big push for eating in season. Sadly, local peas haven't arrived at the Greenmarket (nor has any spring vegetable for that matter) so I bought frozen. (For more, read <a href="http://michaelpollan.com/resources/sustainable-eating-nutrition/">this piece</a> by Michael Pollan on why frozen veggies are sometimes a good option.) I did, however, pick up a box of local arugula from one of my favorites, <a href="http://www.saturfarms.com/">Satur Farms</a>, located in nearby Long Island.</div>
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<b>Curry-dusted Scallops with Pea Puree</b> (Courtesy of <i>Gourmet</i>)</div>
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Yield: 4 servings</div>
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1 10-ounce package frozen peas (not thawed)</div>
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1/4 cup water</div>
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2 tablespoons unsalted butter</div>
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2 scallions, chopped (I used a 1/2 cup of spring onions)</div>
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1 to 2 tablespoons fresh lime juice</div>
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2 teaspoons curry powder</div>
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1/2 teaspoon pepper</div>
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1/2 teaspoon salt, plus more to taste</div>
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1 1/2 pounds sea scallops, muscle removed from side of each</div>
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1 tablespoon vegetable oil</div>
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1. Cook peas on stovetop in a small pot with 1/4 cup of water according to package directions; do not drain. Pulse in a food processor with cooking water, butter and scallions to make a course puree. Add lime juice and salt to taste.</div>
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2. Stir together curry powder and 1/2 teaspoon each salt and pepper. Pat scallops dry and coat all over with curry mixture.</div>
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3. Heat a large nonstick skillet over high heat; add oil. Saute scallops in two batches, turning once, until browned and just cooked through, about 4 minutes per batch. Serve scallops over the pea puree.</div>
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The meal was not only simple and satisfying, it made me feel like I was contributing a bit to the planet's well being. Time to make this an Earth Year.</div>
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Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-47590842780842884352011-04-19T17:43:00.000-07:002011-04-19T19:18:09.848-07:00All Thai'd Up<div>After a recent work-related event, I found myself carrying home a 14-ounce can of coconut milk, a bottle of fish sauce, a jar of red curry paste and dried lemongrass. What's a girl to do but the obvious, i.e., whip up a Thai-inspired dinner?</div><div><br /></div><div>When I phoned Ryan and told him we were having coconut curry tilapia, it was like he'd won a prize. (I should have expected this: I'm pretty sure I noticed him staring longingly at the Madras curry powder I bought a month ago and hadn't opened.) Do people know that curry might just be a way to a man's heart? Perhaps I should alert the masses.</div><div><br /></div><div>There was barely a trace of the sauce, which was supposed to be for four, remaining in the pan less than a half-hour later.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-EfwbikCpuhM/Ta4ufWGOQqI/AAAAAAAAAro/4vdcoIDWqCQ/s320/IMG_3493.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5597462502910608034" /></div><div style="text-align: left;"><b>Coconut Curry Tilapia </b>(adapted from <i>Cooking Light</i>)</div><div style="text-align: left;">Yield: 4 servings</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 teaspoon sesame oil, divided</div><div style="text-align: left;">1 teaspoon vegetable oil</div><div style="text-align: left;">2 teaspoons fresh ginger, minced</div><div style="text-align: left;">2 garlic cloves, minced</div><div style="text-align: left;">1/2 stalk of dried lemongrass (soften it in a bit of warm water before using—or just use fresh)</div><div style="text-align: left;">1 red bell pepper, thinly sliced</div><div style="text-align: left;">1 small yellow onion, thinly sliced</div><div style="text-align: left;">2 teaspoons curry powder (I used Madras)</div><div style="text-align: left;">2 teaspoons red curry paste</div><div style="text-align: left;">2 teaspoons low-sodium soy sauce</div><div style="text-align: left;">1 teaspoon fish sauce</div><div style="text-align: left;">1 tablespoon brown sugar</div><div style="text-align: left;">1 can (14 ounces) coconut milk</div><div style="text-align: left;">Salt, to taste</div><div style="text-align: left;">2 tablespoons fresh cilantro, chopped</div><div style="text-align: left;">4 tilapia fillets, approximately 6 to 8 ounces each</div><div style="text-align: left;">1 lime, cut in wedges</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Preheat oven to 450 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Heat 1/2 teaspoon of sesame oil and 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add ginger, garlic and lemongrass and cook 1 minute. Add peppers and onions and cook 2-3 minutes. Stir in curry powder and curry paste; cook another minute. Add soy sauce, fish sauce, brown sugar and coconut milk and bring to a simmer (do not boil). Simmer for about 5 minutes, then remove from heat, season with salt and stir in cilantro.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Meanwhile, brush fish with remaining sesame oil and season with salt. Place fillets on a baking sheet coated with cooking spray (or line with parchment paper). Bake 7 minutes or until fish flakes easily when tested with a fork.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Serve fish with sauce, lime wedges and basmati or jasmine rice.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Someone just might want to Thai the knot with you after this one.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com1tag:blogger.com,1999:blog-5467937456172769255.post-72036713489428909902011-04-16T11:36:00.000-07:002011-04-18T09:00:27.665-07:00Born and Bred<div style="text-align: left;">I wasn't bred to make bread.</div><div><div style="text-align: center;"><br /></div><div><div>Well, I take that back. While baking bread wasn't part of my family's weekly (or even monthly) repertoire—besides the couple years my mom used the revolutionary bread machine—I have vivid memories of three varieties that appeared consistently year after year. I'll call them the Bread Holy Trinity: They were Irish soda bread, Polish sweet bread and Slovenian nut bread (potica).</div><div style="text-align: center;"><br /></div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-NqWgd6Y0QXg/Tanie8w-AaI/AAAAAAAAAq4/bvccbe7vJcU/s320/IMG_1479.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596253033320022434" /></div><div>I've already told the story about <a href="http://dontgetchopped.blogspot.com/2011/03/irish-blessing.html">soda bread</a>, which my grandmother learned from an Irish friend and made every St. Patrick's day. The same grandmother (Grandma Perron) also baked Polish sweet bread—a recipe I'm sharing in this post—annually for Easter. My dad's mom, Grandma Mary, mastered potica; we'd look forward to it every Christmas.</div><div style="text-align: center;"><br /></div><div>Our family can eat bread like the last-standing bakery is closing up shop. Yet, when it comes to making bread, it's definitely a special occasion process.</div><div style="text-align: center;"><br /></div><div>Every Easter, my grandma would make sweet bread. She learned it from her mother. Three generations later, my mom is still using the original pans from her grandmother (my great-grandmother). Last weekend, I was lucky enough to have a private tutorial by my mom who was featured in Cleveland's <i>Plain Dealer</i> in 2008 for the recipe.</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Grandma's Polish Sweet Bread</b></div><div style="text-align: center;"><br /></div><div>Yield: 3 to 4 loaves</div><div><br /></div><div>For the dough:</div><div>3 cups of 2-percent or whole milk</div><div>1 cup plus 1/2 teaspoon sugar</div><div>3/4 cup margarine (yes, my great-grandmother used margarine)</div><div>2 packages (1/4 ounce each) active dry yeast (not rapid rise) or 4 1/2 teaspoons active dry yeast from jar</div><div>1/4 cup lukewarm water (110-115 degrees)</div><div>6 large eggs, room temperature</div><div>1 teaspoon salt</div><div>1 teaspoon vanilla</div><div>8 cups AP flour</div><div>1/2 teaspoon nutmeg</div><div>2 cups yellow raisins, soaked for 10 minutes in warm water and drained</div><div><br /></div><div>For the topping:</div><div>1/2 cup margarine, melted and cooled</div><div>2 tablespoons sugar</div><div>1 tablespoon cinnamon</div><div>2 Granny Smith apples, peeled and sliced into 1/2-inch slices</div><div><br /></div><div>1. Add one cup sugar and 3/4 cup margarine to the milk in the saucepan, then scald over low heat. Remove from heat and cool completely.</div><div><br /></div><div>2. Proof the yeast in lukewarm water, adding 1/2 teaspoon sugar and quickly mixing. Set aside for 5 minutes until the yeast bubbles.</div><div><br /></div><div>3. Beat eggs, salt and vanilla. In a large, separate bowl, sift together flour and nutmeg.</div><div><br /></div><div>4. Form a well in the middle of the flour mixture. Add a small amount of the cooled scalded milk mixture along with a bit of the egg mixture and all of the proofed yeast; mix to combine. Add the remaining milk and egg mixtures and blend well. Beat with wooden spoon until the dough becomes smooth and glossy and leaves the sides of the bowl, about 15 to 20 minutes. (This can also be done with a stand mixer, which I used. It will take about half the amount of time.) Thoroughly mix in raisins. And don't worry—dough will be sticky!</div><div><br /></div><div>5. If using a stand mixer, transfer the dough to a large bowl. Cover the bowl with wax paper and then a towel and place in a warm spot. Let rise until doubled in size.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-jtSSLxYIjjU/Tan0I8TCQ2I/AAAAAAAAArA/M_l1qXJhu_Q/s320/IMG_1485.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596272446446650210" /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-RmvTMkoUcYM/Tan0JZNioKI/AAAAAAAAArI/7r5YECIDk84/s320/IMG_1487.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596272454208233634" /></div><div>6. After the first rise, punch down dough with a spoon to release air. Grease 3-4 baking pans and divide the dough among them. (The dough should come halfway up the sides.) Cover with wax paper and let it double in size again.</div><div><br /></div><div>7. Meanwhile, preheat the oven to 350 degrees. When the dough has risen, make the topping. Melt the remaining 1/2 cup margarine and spoon over each loaf. Combine the sugar and cinnamon and divide it in half. Sprinkle the loaves with half the mixture. Lightly press apple slices, cored edges down, on the top of each loaf. Sprinkle the remaining half of the cinnamon sugar on top.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 243px;" src="http://2.bp.blogspot.com/-4jpZ37kTJ78/Tan087hzqxI/AAAAAAAAArQ/Ez9BRlFyXt0/s320/IMG_1490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596273339593370386" /></div><div>8. Bake bread 20 minutes, then turn down the temperature to 325 degrees and bake an additional 30 minutes or until each loaf tests done. Remove from oven and let cool in pans 5 minutes, then turn them onto wire racks to completely cool. Store in resealable bags.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">I look forward to trying the recipe on my own next Easter—or maybe even prior. My goal this year is to dive into bread making a bit more. Polish sweet bread would be good practice.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-Uc7JORAigD0/Tan1x_4AooI/AAAAAAAAArg/CC0j7y4P7kw/s320/IMG_1498.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596274251293303426" /></div><div><div style="text-align: left;">After all, I just ate the last bit of the loaf for breakfast. Tip: French toast is better with grandma's bread.</div></div></div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com1tag:blogger.com,1999:blog-5467937456172769255.post-90505477737944969732011-04-11T19:28:00.000-07:002011-04-13T16:21:23.804-07:00Family FoodTo say that I eat well when I'm with my family would be an understatement.<div><div><br /></div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 244px;" src="http://1.bp.blogspot.com/-6dYXQ9g-ygY/TaYvhmJmxKI/AAAAAAAAAqw/Hm9wCF2qkOI/s320/IMG_1476.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595211841277445282" /></div><div>For the Knifics, eating is something of a sport. We constantly talk about food, have opinions regarding what we've consumed, compare dishes, plan meals and rank restaurants. When I'm visiting my parents in Ohio, our time together typically centers around food. Whether it's learning a family recipe from my mom or enjoying a meal by chef Michael Symon, our preferred activity is pretty obvious.</div><div><br /></div><div>I arrived back in New York earlier today after a weekend with my mom, dad and brother (sadly, sans Ryan). I booked a last-minute flight to spend time with my mom, who recently underwent surgery. My hope was to cook a couple dinners for her so she could relax and get back to her full strength.</div><div><br /></div><div>Although we didn't head to any restaurants, we definitely did our fair share of eating. With the help of my brother, Christopher, I spent the weekend cooking up a storm. From osso buco with saffron risotto (one of my mom's favorites) to <a href="http://dontgetchopped.blogspot.com/2011/02/yucky-yucca-perfect-pork.html">coffee-crusted pork tenderloin with bourbon cream sauce</a> and polenta, we ate like it was going out of style. Christopher even made his grilled artichokes, which is one of my personal favorites. And my dad, the official family mixologist, poured a few cocktails and selected some wines to pair perfectly with the food.</div><div style="text-align: center;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-K3hj9c1H8cA/TaUMshr34bI/AAAAAAAAAqA/O0l9-uKA9C0/s320/IMG_1462.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594892071173874098" /> </div><div>Being who she is, my mom still managed to find her way into the kitchen. ("Mom, please rest! It's good for you!") She showed me how to make her mom's Polish Sweet Bread, which I plan to dedicate an entire post to soon.</div><div><br />Even with my mom not feeling up to par, we unsurprisingly found a way to make food the main event. My mom, of course, was the star guest.</div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-41159073254496569582011-04-01T21:15:00.000-07:002011-04-12T19:09:41.402-07:00Steak, Rattle & Roll<div style="text-align: left;">I remember the way my parents' house used to smell when steak rolls were for dinner. It was a distinct mix of beef, bacon and onions—an aroma I haven't experienced for quite some time.</div><div style="text-align: center;"><br /></div><div>Recently, a friend mentioned that he made braciole. My mind immediately went to the steak rolls, and I couldn't get them out of my head. I craved the smell—and of course the taste. It was time to leaf through my trusty recipe box and find an old favorite.</div><div style="text-align: center;"><br /></div><div>I give my Grandma Perron steak roll credit; I think she would be proud of my end result. Thanks to her, my mom learned the recipe. Aside from a couple changes—mostly due to what I had in my apartment—I stayed very true to the original recipe.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-mHHIYVvhysQ/TaTzW0YRwpI/AAAAAAAAApg/wEhAOs-iN0I/s320/IMG_3330.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594864210444141202" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-Ut4iAoCoxGA/TaTzXO_ZpYI/AAAAAAAAApo/Q8zosGrCmjE/s320/IMG_3341.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594864217587557762" /><span class="Apple-style-span" style="font-weight: bold; "><div style="text-align: left;">Grandma Perron's Steak Rolls</div></span></div><div><br /></div><div>1 1/4 pound thinly sliced top round (or sirloin tip) steak, pounded to 1/4-inch thickness</div><div>1 medium red onion, thinly sliced and divided</div><div>4 slices peppered bacon</div><div>Salt and pepper</div><div>AP flour, for dredging</div><div>1 tablespoon butter</div><div>1 tablespoon olive oil</div><div>2 cups beef broth</div><div>1/2 cup dry red wine</div><div>4 ounces mushrooms, sliced</div><div>2 thyme sprigs</div><div><br /></div><div>1. Preheat oven to 350 degrees.</div><div style="text-align: center;"><br /></div><div>2. Cut pounded steak into equal-size portions (I cut four pieces into thirds for 12 portions). Slice each piece of bacon into thirds.</div><div style="text-align: center;"><br /></div><div>3. On each piece of steak, place a strip of bacon and a few red onions. Roll and secure with a toothpick; in some cases, more than one toothpick might be necessary. Season the rolls with salt and pepper, then dredge in flour.</div><div style="text-align: center;"><br /></div><div>4. Heat a saute pan on medium-high; add butter and oil. Working in batches, add rolls and sear on all sides. Remove from pan and place in an 8 by 8-inch baking dish. Deglaze the pan with wine and reduce by half. Add beef broth, remaining onion, mushrooms and thyme and bring to a boil. Pour sauce over the browned rolls.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-53IZaOtkl4k/TaT0S0vXDNI/AAAAAAAAApw/RR8rwdUICvY/s320/IMG_3348.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594865241333107922" /><div style="text-align: left;">5. Bake rolls 45 minutes to 1 hour or until tender.</div></div><div><br /></div><div>6. Remove rolls with tongs onto a plate and cover. Pour liquid into a sauce pan and reduce until thickened, about 20 minutes. Season with salt and pepper. Serve rolls with sauce—and a mound of mashed potatoes.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-aR-8GVTGMzk/TaT0TLJ50EI/AAAAAAAAAp4/Vd-7wkLag3o/s320/IMG_3349.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594865247350018114" /></div><div>Growing up, the recipe was a favorite of my meat-eating family. After seeing my carnivorous husband's reaction, I'm pretty sure this will be a favorite of his, too.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-51626959042245683712011-03-27T19:15:00.000-07:002011-04-02T14:07:53.255-07:00What a Lemon<div style="text-align: left;">There sure are a ton of lemons around New York these days. (I suppose you could take that several ways... )</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://4.bp.blogspot.com/-EHW6IP-4Ab8/TZeKw3ZPPII/AAAAAAAAApA/zP-v86rlJiA/s320/IMG_3307.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591090034511920258" /><div><div style="text-align: left;">I'm referring to the preserved kind, however. Recently, I've noticed a number of restaurants are including the item on their menus. Also, I received a recipe e-mail a couple weeks ago from Serious Eats for <a href="http://www.seriouseats.com/recipes/2011/03/farro-white-bean-and-preserved-lemon-salad.html">Farro, White Bean and Preserved Lemon Salad</a> (I plan to try this at some point). I became even more intrigued when <i>The New York Times</i> launched its online "D.I.Y. Cooking Handbook," and included a how-to for preserved lemons.</div></div><div style="text-align: center;"><br /></div><div>I had to try it.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-9xrEEdVZnkQ/TZeKxKQMNBI/AAAAAAAAApI/343G-DSMSJ8/s320/IMG_3319.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591090039574246418" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-NxX-HBpV_Ko/TZeKxUBHdTI/AAAAAAAAApQ/4rYXCOYfu0Q/s320/IMG_3322.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591090042195375410" /><b><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; "><b>Preserved Lemons</b> (courtesy of Paula Wolfert via <i>The New York Times</i>)</span></div></b></div><div><br /></div><div>5-9 organic lemons, depending on the size of the jar</div><div>1 tablespoon kosher salt, as needed</div><div>2 bay leaves</div><div>1 heaping tablespoon black peppercorns</div><div style="text-align: center;"><br /></div><div>1. Sanitize a jar with a tight-fitting lid.</div><div><br /></div><div>2. Scrub lemons and slice about five (or enough to fit in the jar) from the top to within 1/2-inch from the bottom, almost cutting them into quarters but leaving them attached on one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with kosher salt. Fit all cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.</div><div><br /></div><div>3. Press the lemons down to release their juices. Add peppercorns and bay leaves. Squeeze additional lemons into the jar until juice covers everything.</div><div style="text-align: center;"><br /></div><div>4. Close the jar and let ripen at cool room temperature, shaking the jar every day for three to four weeks, or until the rinds are tender to the bite, then store it in the refrigerator.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://3.bp.blogspot.com/-jpObdE_57Og/TZeKxnkHxRI/AAAAAAAAApY/dtgW4BEf72U/s320/IMG_3328.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591090047442470162" /></div><div>Turns out, preserved lemons are a Moroccan tradition—they have been used for years in tagines. According to the article, the minced peel can top salads or seafood and pairs well with salmon, carrots, olives, parsley and potatoes; the brine is perfect for a bloody mary.</div><div><br /></div><div>Check back in three to four weeks for an update. I hope the procedure isn't a lemon.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-22226593859053923442011-03-23T23:59:00.000-07:002011-04-02T13:23:29.477-07:00Feeling Shrimpy<div>They say you are what you eat. Well last night, I suppose you could call me a shrimp (not that I haven't heard that one before, thanks to my 5-foot-barely-2 stature).</div><div><br /></div><div>Apparently, I still have Astoria on the mind. I've been craving a dish one of our favorite Greek restaurants calls "Garides Liana"—a lemon and olive oil shrimp tossed with garlic. The restaurant, <a href="http://www.agnantimeze.com/">Agnanti</a>, serves massive shrimp with their heads still attached. (Don't ever be scared to order it this way—it packs a ton of flavor.) Garides Liana is one of those dishes that's so flavorful, I have a difficult time trying a "new" entree when I'm there. I always want to eat the shrimp because they're so amazing.</div><div><br /></div><div>I searched online for a similar recipe and came across this one on Epicurious.com. It wasn't an exact replica of Agnanti's—especially since Whole Foods didn't carry the same size shrimp—but it's definitely a keeper. Even Ryan, who's not always in the mood for shrimp, scarfed it down.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-P9jKKlA_63w/TZdz1_YEbWI/AAAAAAAAAow/ABgY1FMTaf0/s320/IMG_3301.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591064833786408290" /></div><div><b>Lemon-Garlic Baked Shrimp</b> (adapted from <i>Gourmet</i> via Epicurious.com)</div><div style="text-align: left;"><br /></div><div>4 garlic cloves, chopped or thinly sliced</div><div>1 1/4 pound medium (16-to-20 count) uncooked shrimp (I shelled and cleaned them myself, but you can definitely buy them deveined)</div><div>1/3 cup flat-leaf parsley, chopped</div><div>1/3 cup extra-virgin olive oil</div><div>4 tablespoons fresh lemon juice, divided</div><div>Salt and pepper to taste</div><div><br /></div><div>1. Preheat oven to 450 degrees.</div><div style="text-align: center;"><br /></div><div>2. In an 8-inch round shallow baking dish, combine garlic and oil. Place in middle of the oven for 3-5 minutes, or until the garlic is lightly colored; be careful not to burn it.</div><div><br /></div><div>3. Add shrimp, 2 tablespoon lemon juice and salt and pepper. Toss to combine. Bake shrimp, turning once, until just cooked through, about 6-8 minutes. Stir in remaining lemon juice and parsley. Serve immediately or at room temperature.</div><div style="text-align: center;"><br /></div><a href="http://2.bp.blogspot.com/-T3S81ije23A/TZdz2Hl0AbI/AAAAAAAAAo4/HwpdQqri-SA/s1600/IMG_3303.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-T3S81ije23A/TZdz2Hl0AbI/AAAAAAAAAo4/HwpdQqri-SA/s320/IMG_3303.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591064835991536050" /></a>I served it with a Greek salad of cucumber, red onion, tomatoes and feta cheese tossed with an oregano-red wine vinegar dressing. And don't forget a loaf of crusty bread to sop up the lemony goodness.<div><div><div><br /></div><div><div style="text-align: left;">This dish certainly doesn't have shrimpy flavors.</div></div></div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com1tag:blogger.com,1999:blog-5467937456172769255.post-6543908004309854442011-03-17T17:33:00.000-07:002011-04-12T18:26:14.945-07:00Irish BlessingMy (quarter-percent) Irish eyes are smiling.<div><br /></div><div>Every St. Patrick's Day that I can remember, my mom has baked Irish soda bread. One corner of the kitchen counter is dedicated to a pile of loaves. My mom keeps two and distributes the rest to family and friends.</div><div><br /></div><div>The recipe she uses is from her mother, my grandma Perron, from whom she learned the tradition; my grandma acquired the recipe from her Irish friend. I imagine there are thousands of variations of Irish soda bread, but this is the one that I compare to every other. If it doesn't taste like the one I grew up with, it's simply not right.</div><div><br /><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-b2YxH7_NGWg/TZdnEQ96x_I/AAAAAAAAAoo/IOJIFqolpLY/s320/IMG_3261.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591050785375569906" /></div><div>My grandma passed away more than a decade ago, but my mom has kept the Irish soda bread tradition alive. She reserves a loaf especially for my grandpa, who has always enjoyed being on the receiving end of the bread baking ritual.</div><div><br /></div><div>Living more than a quick drive away from my parents since college began, I haven't eaten Irish soda bread more than a couple times in the last 10 years. I miss it. I decided this was the year I was going to try it on my own. My mom walked me through the recipe over the phone, and I was able to produce two nice loaves.</div><div><br /></div><div><b>Grandma Perron's Irish Soda Bread</b></div><div><b><br /></b></div><div>4 cups AP flour</div><div>1 teaspoon baking soda</div><div>1 teaspoon salt</div><div>1 tablespoon caraway seeds</div><div>1/2 cup sugar</div><div>1/4 pound unsalted butter (1 stick), room temperature</div><div>1 cup raisins, soaked in hot water for 10 minutes and drained</div><div>1 1/3 cups buttermilk</div><div>Cornmeal, as needed</div><div><br /></div><div>1. Preheat oven to 350 degrees. Grease a parchment-lined baking sheet with cooking spray (or—I haven't done it this way but I imagine it would work nicely—a 10-inch cast iron skillet).</div><div><br /></div><div>2. Sift flour, baking soda, salt and sugar. Using a stand mixer fitted with a dough hook, place mixture in the bowl and crumble in butter; combine until it looks like coarse bread crumbs. Mix in drained raisins and caraway seeds. Add buttermilk and mix until the dough barely comes together (it will be sticky and look shaggy). If over-kneaded, the bread will be tough.</div><div><br /></div><div>3. Lightly sprinkle the baking sheet or skillet with cornmeal. If desired (the method I chose), divide dough in half, mold into 5-inch rounds and place on separate baking sheets. Score dough with an "X" to prevent cracking.</div><div><br /></div><div>4. Bake 1 hour for one loaf, 40-45 minutes for two loaves, or until cake tester inserted in the middle of either comes out clean. Cool on a wire rack. Serve breakfast, lunch and dinner with Irish butter (or whatever butter you have). Be sure to store at room temperature in a resealable plastic bag because it will dry out.</div><div><br /></div><div>Of course, my mom has the bread down to a science. She texted me a picture of her perfectly brown loaves and I became instantly jealous. I imagine it will take practice—not to mention my Manhattan oven isn't good for much.</div><div><br /></div><div>I feel the luck of the Irish that I'm part Irish.</div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com2tag:blogger.com,1999:blog-5467937456172769255.post-36105261863954838952011-03-13T15:56:00.000-07:002011-03-27T09:47:31.516-07:00(More than a) Pinch of Salt<div style="text-align: left;">What do you make when a fellow culinary grad comes over for dinner? Leave it up to me and it will be an experiment.</div><div><div style="text-align: center;"><br /></div><div>For a week, I asked myself what to cook. I didn't want it to be ordinary, and I needed to be sure the meal didn't contain dairy (her boyfriend, who was accompanying her, has related allergies). Why not roast a whole fish in salt, I thought? It's not something I've personally done, but I've tasted it and loved every bite. Plus, my friend is a salt addict—she literally has spent hundreds of dollars on different types from around the world.</div><div style="text-align: center;"><br /></div><div>The decision was made. On the day of the party, I went grocery shopping in order to secure the freshest fish. The plan was to get a 4-pound fish—preferably a wild striped bass or red snapper—and we could share it. Turns out, I couldn't find a fish that large anywhere. Instead, I ended up with two 2-pound red snapper. The fish were gorgeous and, as it turns out, were a perfect size for my oven. I would have been screwed with a 4-pound fish.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 212px;" src="http://4.bp.blogspot.com/-uZotR8-QUt0/TY9bfQRxGtI/AAAAAAAAAoA/Ja6Z67ZBmhY/s320/IMG_3216.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588786255093635794" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-lnN2w4sY2vk/TY9bfuoty0I/AAAAAAAAAoI/gZvps1Aw1fU/s320/IMG_3229.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588786263242951490" /><div style="text-align: left;">The dish turned out amazing. My friend and I ended up working on it together—a fun, interactive dinner party experience and something we haven't done since culinary school. We loved how impressive the presentation was when we peeled off the salt crust. I think we heard a few "oohs" and "aahs" from the guys, too.</div></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 206px;" src="http://4.bp.blogspot.com/-QYnPWVAfOcM/TY9bf-BrSYI/AAAAAAAAAoQ/LGWQX4P2OPk/s320/IMG_3235.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588786267374176642" /><b>Whole Red Snapper in a Crust of Salt</b> (adapted from chef Jonathan Waxman via <i>Saveur</i>)</div><div>Yield: 4 servings</div><div><br /></div><div>6 large egg whites</div><div>3 1/2 pounds kosher salt</div><div>Zest of 1 lemon</div><div>2 whole red snapper, about 2 pounds each, cleaned and scaled</div><div>1 lemon, sliced 1/4-inch thick</div><div>1 lime, sliced 1/4-inch thick</div><div>1 blood orange, sliced 1/4-inch thick</div><div>1 cup flat-leaf parsley</div><div>2 rosemary sprigs</div><div>2 oregano sprigs</div><div>2 thyme sprigs</div><div>2 tarragon sprigs</div><div>4 cloves garlic</div><div>1-ounce piece of ginger, peeled and sliced</div><div><br /></div><div>1. Preheat oven to 400 degrees. Beat egg whites in a bowl until foamy, then gradually whisk in salt until mixture is slightly moist and has the texture of cornmeal; add a bit of water if necessary. Stir in lemon zest.</div><div><br /></div><div>2. Pour enough salt mixture onto a sheet pan to form a bed for the fish. (I didn't use parchment paper on the sheet, but it would probably be a good idea as the salt was a pain to scrape off after cooking. You can moisten both sides of the parchment with water.) Place the fish on top of the bed. If it's too long for the pan, trim it's tail. Repeat with second fish.</div><div><br /></div><div>3. Stuff each fish with half the citrus fruits, herbs, garlic and ginger. Be careful not to overstuff the fish or force in the ingredients—you want the fish to somewhat retain their shape. Pat half of the remaining salt mixture around the top and sides of one fish to form a crust; it's OK to cover the entire fish or leave part of the head and tail peeking out a bit. Repeat with second fish.</div><div><br /></div><div>4. Bake about 25-30 minutes or until the salt begins to slightly color. Tap knife along the edge of crust to crack the salt and gently lift away from the skin. Portion the fish in filets and serve.</div><div style="text-align: center;"><br /></div><div>I would love to try this on a grill—if I had one. But that won't stop me from making it again in my miniature New York oven. When I do break out the recipe a second time, I'll be sure to pair it again with the duck fat-fried potatoes sprinkled with <a href="http://www.maldonsalt.co.uk/Maldon-Salt-Products.html">Maldon smoked sea salt</a> and invite my friend over to make her maple-bacon doughnuts, which had a perfect salty-sweet balance.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 215px;" src="http://4.bp.blogspot.com/-6MJJYsi4Czs/TY9dm7-vDsI/AAAAAAAAAog/cxZAasyzXfo/s320/IMG_3224.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588788586107309762" /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-qLlUGt-s2yE/TY9dmqW6zsI/AAAAAAAAAoY/G4ZOdJ1QeYk/s320/IMG_3240.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588788581376904898" /></div><div style="text-align: left;">The phrase "feeling salty" may have taken on a new meaning.</div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com1tag:blogger.com,1999:blog-5467937456172769255.post-40935063685991851602011-03-06T13:34:00.000-08:002011-03-19T15:45:11.504-07:00Under the InfluenceIf you want to persuade me, it can be done with bacon. Just wave a slice of cured pork belly before me and I'll write that extra piece/pick you up from the airport/take care of your cat/watch hours of sci-fi. (The latter might be pushing it.)<div><br /><div><div><div><div>Flipping through the March issue of <i>Bon Appetit</i> (which influenced me to make <a href="http://dontgetchopped.blogspot.com/2011/02/its-greek-to-me.html">pastitsio</a> last week), I stumbled upon a bacon and date scone recipe from acclaimed Venice, Calif., restaurant <a href="http://www.gjelina.com/">Gjelina</a>. I'd been hearing a lot about this place recently, so I thought I'd see what all the hype was about and give the scones a shot.</div><div><br /></div><div>I made a couple changes to the recipe. For one, I used figs instead of dates (I personally love the combo). Also, I used maple bacon—cured by me, of course.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="http://3.bp.blogspot.com/-nlbppWiW7kA/TYUWkwSMySI/AAAAAAAAAn4/vXs-6SkStDc/s320/IMG_3201.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585895733515307298" /></div><div><b>Bacon and Fig Scones</b> (adapted from Gjelina via <i>Bon Appetit</i>)</div><div>Yield: 8 scones</div><div><br /></div><div>10 ounces thick-cut maple bacon slices, diced</div><div>2 cups AP flour</div><div>1/2 cup sugar</div><div>1 1/2 teaspoons baking powder</div><div>3/4 teaspoon baking soda</div><div>1/2 teaspoon kosher salt</div><div>3/4 cup dried figs, roughly chopped</div><div>1/2 cup (1 stick) chilled unsalted butter</div><div>2/3 cup buttermilk</div><div>Turbinado (raw) sugar for sprinkling</div><div><br /></div><div>1. Cook bacon in skillet over medium heat until cooked through but still tender (not crisp), turning occasionally. Transfer to paper towels to drain and cool. Reserve bacon drippings in a bowl.</div><div><br /></div><div>2. Whisk flour, 1/2 cup sugar, baking powder, baking soda and salt in a large bowl. Add bacon and figs to flour mixture. Toss to coat. Coarsely grate butter into mixture and use a fork to incorporate. Add buttermilk and stir until large, moist clumps form. Knead mixture with hands in bowl until dough forms.</div><div><br /></div><div>3. Transfer dough to a floured work surface. Pat into an 8-inch round and cut into 8 wedges; transfer scones to parchment-lined baking sheet. Cover and chill 1 hour.</div><div><br /></div><div>4. When ready to cook, preheat oven to 400 degrees. Brush scones with reserved bacon drippings and sprinkle with turbinado sugar. Bake scones 16-18 minutes, or until they're golden brown and cake tester comes out clean when inserted into the middle. Serve warm or at room temperature.</div><div style="text-align: center;"><br /></div><div>Turns out, Gjelina is now on my "Must Visit" restaurant list. Browsing its menu, it looks like I'll have to try the crispy Niman Ranch pork belly with soft polenta, bitter greens and apple cider. Or maybe the grilled radicchio with bacon, fontina and tomato confit. Or both.</div><div><br /></div><div>Gjelina: I'm officially under your influence. Do you need me to watch your cat?</div></div></div></div></div>Melissa Knifichttp://www.blogger.com/profile/17199095445616963108noreply@blogger.com1