Saturday, November 20, 2010

Here Today, Gone to Maui

Dr. C. and I are on our way to Maui to spend a week with our kids and granddaughter. I can't think of a better way to spend Thanksgiving week; add in the EA Sports Maui Invitational NCAA Basketball tournament, and I am very happy girl.
Yesterday I taught a Specialty Produce Farmer's Market Bag class at Great News---I had more fun that should legally be possible! We had such gorgeous produce, and made dishes that incorporated the entire Farmer's Market Bag produce. I'm going to post a few recipes here that I didn't do in class, if you weren't there, you should think about coming to learn what this is all about; we teach the class based on the contents of the Farmer's Market Bag that SP will be providing that week—you get to taste all the recipes, then after class you get the recipes and a Farmer's Market bag to take home and try all the recipes with your family. We will be teaching the class once a month at Great News for the foreseeable future.

Watermelon Radishes with unsalted butter, on baguettes
Serves 6
One baguette, sliced into 1/2-inch slices
1/2 cup unsalted butter, softened
10 Watermelon radishes, scrubbed, thinly sliced and cut into pieces that will fit the baguettes
Cyprus sea salt or Fleur de Sel
Micro arugula
  1. Spread each baguette with some of the butter, top with a few slices of radish and sprinkle with sea salt or fleur de sel.
  2. Serve garnished with a bit of micro arugula.

Jerusalem Artichoke and Red Thumb Potato Gratin
Serves 6
1 pound Jerusalem artichokes (sunchokes) scrubbed and cut into 1/2-inch slices
1 pound red thumb potatoes, scrubbed and cut into 1/2-inch slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
2 leeks, cleaned, and finely chopped, using the white and tender green parts
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the artichokes, potatoes, milk, cream, garlic, leeks, thyme and Tabasco and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
  3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
  4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving. (Great with grilled meats, chicken, or seafood)

Lettuce Salad with Roasted Acorn Squash, Crumbled Goat Cheese and Warm Bacon Vinaigrette
Serves 8
1 large acorn squash, quartered, and seeded
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
  2. Drizzle the oil, salt, and pepper over the inside of the squash, and bake for 40 minutes until the squash is tender.
  3. Remove from the oven and allow to cool.
  4. At this point, the squash can be kept at room temperature for about 6 hours.
  5. When the squash is slightly cooled, remove the skin, and cut the squash into 1/-2 inch dice.


4 heads lettuce, washed and spun dry in the salad spinner
Diced acorn squash (above)
6 ounces crumbled Goat cheese

  1. Arrange the lettuce on 8 salad plates.
  2. Divide the squash between the salad plates (depending on the squash you may have more than you need---6 to 8 pieces is a good number)
  3. Top the squash with some of the goat cheese.
  4. When ready to serve, drizzle the salads with the warm dressing.

Warm Bacon Vinaigrette
Makes about 1 cup
6 strips bacon, cut into 1/2-inch dice
2 medium shallots, finely chopped
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons rice vinegar vinegar
2 shakes Tabasco

In a small skillet, cook the bacon until crisp, add the shallots, and sauté for 3 to 4 minutes until the shallots are softened. Add the sugar and mustard, and stir until the sugar is melted. Add the vinegar and bring to a boil. Remove from the heat, add the Tabasco, and drizzle over the salads while still warm.

Swiss Chard with Meyer lemon, Orange, Garlic and Parmigiano Gremolata
Serves 6 to 8
Shredded zest of 1 large Meyer lemon
Grated zest of 1 navel orange
1/2 cup tightly packed Italian parsley leaves
3 large cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoons freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese

  1. In the food processor, mince the zests, parsley, garlic, salt and pepper.
  2. Stir half the mixture into the cooking broccoli (see step 3 below)
  3. Add the cheese to the remaining mixture, and process again. Toss the finished beans with the cheese mixture.
  4. Gremolata can be refrigerated for up to 3 days.

Rainbow Swiss Chard
1/4 cup extra virgin olive oil
1 pound rainbow Swiss chard, cut into 1-inch pieces, including the stems
Salt and freshly ground black pepper
1/2 cup chicken or vegetable broth

  1. Lightly film the bottom of a 12-inch skillet with the oil. Heat over medium high heat, and add the chard and sprinklings of salt and pepper, and sauté for 2 minutes, tossing to coat the chard.
  2. Add the broth, cover and turn the heat to medium low. Cook for 4 to 6 minutes, until the chard is tender.
  3. Stir the lemon gremolata mixture into the cooked chard.
  4. Drain off any cooking liquid, and turn the chard into a serving bowl. Sprinkle the cheese mixture over the chard and serve.

Julian Empire Apple Pie Cake
Serves 6
8 medium Empire Apples, cored, peeled, and sliced – if Empires aren't available use your favorite cooking apple
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice

  1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
  2. Do-Ahead: At this point, you can store in a zipper-top plastic bag in the refrigerator overnight.
3/4 cup (1 1/2 sticks) unsalted butter or margarine, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves

  1. Preheat the oven to 375°F. Coat a 9-inch baking dish with nonstick cooking spray. Transfer the apples to the prepared pan.
  2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden and the apples are bubbling underneath, 45 minutes to 1 hour.
  3. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Fuyu Persimmon Muffins
Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

  • In a large bowl, stir together the baking soda and the persimmons, set aside.
  • In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
  • Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
  • Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
  • Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
  • Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
  • The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.
    • Description/Taste
      Fuyu persimmons have a thin, reddish-orange skin and soft flesh. Ripe fruit offers a pleasant, spicy-sweet flavor and is tannin-free. Described as having a flavor compared to a blend of mango and papaya, with apricot notes.
    • Fuyu persimmons are eaten hard, like an apple but may be cooked as well. Diced persimmon and combine with green and red onion, chile, cilantro and lime for salsa. Add diced persimmon to Bundt cake batter or fold into bourbon-spiked cake bread batter. Chop persimmons and cook with sugar cream and spices, puree, then add gelatin and cool into panna cotta. Persimmons will keep at room temperature for up to two weeks.

I'll be posting sporadically throughout the week with tips and things for the best Thanksgiving dinner ever. I'll also tell you the horror stories I've heard about the Thanksgiving dinners that were less than a Martha Stewart Perfect! Till then, Aloha, and Maholo for stopping by.

No comments:

Post a Comment