Category — Recipes

We made these for a party recently and were a big hit. The batter is a simple beer batter.

1 . Cut and trim 1 to 2 pounds of spring onions. You’ll want to trim the tops off where it gets really green.

2. Cut each onion in half and soak in buttermilk over night, then drain.

3. Take two large bowls. In bowl one add one cup of flour plus 1 teaspoon salt and 1/2 teaspoon pepper and 1/4 teaspoon paprika. in the second bowl one cup of flour plus 1 teaspoon salt and 1/2 teaspoon pepper and 1/4 teaspoon paprika again plus 1 bottle of Stone Pale Ale and mix.

4. You’ll need a large pan with peanut oil heated to 375 degrees.

5. Dredge each onion half in the dry flour then the beer batter.

6. Fry until crispy brown then remove and salt immediately with fine sea salt.

Braised Leeks with Brown Butter Vinaigrette

This recipe will be the first based on theme, the brown butter vinaigrette. I’ve used it with asparagus, brussels sprouts and now leeks. In fact I usually triple this recipe and keep the rest in a jar for next time. It seems to hold well.

Ingredients:
1 teaspoon minced shallots
1 teaspoon minced garlic
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
1/4 teaspoon salt
Pinch of freshly ground black pepper
4 tablespoons butter
1 tablespoon freshly squeezed lemon juice
5 tablespoons extra virgin olive oil
3 teaspoons capers (optional)
2 tablespoons olive oil (optional)
1 teaspoon minced fresh parsley leaves, rinsed and squeezed dry

Several leeks (1 per person)
Olive Oil

Fairview Farms - Santa Monica Farmers Market

Method: To make the vinaigrette, combine the shallots, garlic, mustard, vinegar, salt, and pepper in a small bowl, and set it aside. In a wide-bottomed saute pan, cook the butter over high heat, stir¬ring constantly, until it turns a nutty caramel-brown. Mix in the lemon juice and remove from the heat. Slowly whisk the butter into the shallot mixture, then whisk in the extra virgin olive oil. Continue whisking until well emulsified. Keep the vinaigrette at room temperature, and warm it up before serving.If you opt for the garnish of crispy capers, rinse the capers, then heat the olive oil in a small saute pan over medium-high heat and fry the capers until they are crisp and have opened up. Scoop the capers out with a slotted spoon and drain on a paper towel.

To Make the leeks, trim off the dark green stalks and the roots. Next, slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit there about 10 minutes. Most of the grit will fall to the bottom of the bowl. Rinse the leeks again, checking between the folds to make sure all the grit is gone. Heat a saute pan then add some olive oil. place the leeks cut side down with a few tablespoons of water to sear them. After a few minutescover them. after a few more minutes when the leeks have browned and carmelized, turn them over and cook until tender. If the pan drys out add a little more olive oil. When cooked, place the leeks ona platter then spoon on some of the vinaigrette.

Black Pepper Chicken Wings with Shisito Peppers

We made these for a party recently and were a big hit. I didn’t see to many spring onions this week so they may be going out of season. The batter is a simple beer batter.

1 . Cut and trim 1 to 2 pounds of spring onions. You’ll want to trim the tops off where it gets really green.

2. Cut each onion in half and soak in buttermilk over night, then drain.

3. Take two large bowls. In bowl one add one cup of flour plus 1 teaspoon salt and 1/2 teaspoon pepper and 1/4 teaspoon paprika. in the second bowl one cup of flour plus 1 teaspoon salt and 1/2 teaspoon pepper and 1/4 teaspoon paprika again plus 1 bottle of Stone Pale Ale and mix.

4. You’ll need a large pan with peanut oil heated to 375 degrees. 

5. Dredge each onion half in the dry flour then the beer batter. 

6. Fry until crispy brown then remove and salt immediately with fine sea salt.

In order to prepare for an upcoming catering event, I needed to re-test a few bread recipes. The first of three is a hamburger bun recipe used for mini-burgers or sliders. I found this recipe on the King Arthur Flour Site for “Moomie’s Beautiful Burger Buns”. I pretty much made them as written but let them rise until the correct size about 3 hours depending on how fresh the yeast is. I’ll add poppy seeds and sesame seeds as well. The correct weight for a slider seems to be 40 grams (a 3oz portion of meat) and keep the shape similar to a golf ball with a flat top.

Hamburger Buns

1. watch the yeast….the fresher , the faster it will rise
2. weight at 40 grams each(slider size -  2.5 oz patty)
3. only allow buns to rise until the correct size or they will get too wide.
4. top with poppy seeds, sesame seeds

7 oz lukewarm water
28 grams butter (melted or softend)
1 large egg
14 3/4 oz King Arthur Unbleached All-Purpose Flour
52 grams sugar
1 1/4 tsp salt
1 Tbs instant yeast
poppy seeds
sesame seeds, toasted

1. Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough. Cover the dough, and let it rise for 1 hour, or until it’s doubled in bulk.

2. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round about 3″ across and 3/4″ tall (more or less). Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.

3. If desired, brush buns lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.

4. Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack. Yield: 8 big, beautiful buns.

Servings: 16
Yield: 16

Here’s another recipe from from my bread baking weekend. There are a few posts regarding the No-Knead bread recipe. This seems to work pretty well. From the Cooks Illustrated Site.

This recipe comes from Sunday Suppers at Lucques by Susanne Goin. I personally didn’t find this recipe especially tasty. I would prefer the Lemon Blueberry Tart by Tyler Florence. I guess it was the chocolate that didn’t work for me. You find a copy of the recipe here at Leite’s Culinaria

Is it a keeper? – Yes After reading this recipe in the May 2008 edition of Bon Appetit magazine while on my way to Mulege , Baja California this seemed like one recipe that should be made. Coincidently, we just happen to be graciously invited to a party where the main course was an oven roasted whole pig. The residents of the Orchard had prepared this is a traditional way with garlic, salt and a basic spice mix. After some thought I believe this hog could have been served in this Pipil style marinade. I pretty much followed the recipe as written. The only changes I made was in using “organic” pork from Whole Foods. One great find was a brand of corn tortillas from WF. These were thick, fresh and better than most of the brands found and the average Hispanic grocery store. We thought this recipe was great. I can’t wait to make this for group of people and include margaritas and refried beans with chorizo.