Aug 262007
 

Last night I made a nice light fish dish for a hot August night.

Lemon Sole

Serving Size: 2

6 fillets of sole

Zest of 1 lemon

Juice of 3 lemons

1 cup dry white wine

1 tablespoon fresh thyme, chopped

2 cloves garlic, minced

2 tablespoons single cream (half and half), creme fraiche or thick yogurt

Put approximately two tablespoons of olive oil in pan on a medium flame. Add the garlic and then the fish, lemon juice, white wine and the thyme. Cook covered for about five minutes or until the fish is done. Remove the fish and reduce the sauce to about a third, add the cream and stir until thickened. Place the fish back in the pan and spoon the sauce over the fish. Sprinkle on the lemon zest and serve.

http://www.baronesstapuzina.com/2007/08/26/lemon-sole/

Aug 202007
 

I decided to try something new for a change. I have been wanting to play around with warka leaves for sometime now. Warka leaves are a very thin pastry, thinner than phyllo which are used to make Maghrebi savoury and sweet pastries, such as beestiya and cigars. For an good explanation of warka and Algerian cuisine, see my friend, Chef Zadi’s blog.

I also made some clove-cinnamon ice cream. I really love the flavour of cloves and thought it would be an excellent compliment to the peach briwatt. It was. As usual, I doubled the amount of cloves and used about 9 cinnamon sticks. My husband loved the strong clove flavour, but you might want to follow the recipe the first time unless you are a spice junkie like me.

Cinnamon-Clove Ice Cream

Yield: About 1 liter (quart)

2 cups whole milk

2 cups whipping cream

1 cup sugar

6 whole cinnamon sticks

16 whole cloves, slightly crushed

8 large egg yolks

Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Cover; steep 1 hour. Then, strain the milk mixture and put back in a clean saucepan.

Whisk yolks and 1/2 cup sugar in bowl until well blended. Bring milk mixture to simmer. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours.

Process chilled custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze. (Can be prepared 3 days ahead. Keep frozen.)

http://www.baronesstapuzina.com/2007/08/20/spice-up-your-life/

My husband thought the the peach flavour was a bit too subtle for the ice cream, but I liked it. You can use any fruit of your choice, but if you use a harder fruit, such as apple, you might want to sautée them before placing them in the pastry.

Peach Birwatt

Serving Size: 2

2 warka leaves (also known as brik, brick, dioul and malsouqa)

1 peach, peeled, halved and cut into thin slices

1 teaspoon sugar

1/2 teaspoon ras al hanout or cinnamon

Sliced almonds

50 g butter

2 tablespoons olive oil

Thaw out two warka leaves and cover them until ready to use. Place one warka leave on a flat surface and place the slices of one half of the peach onto the bottom half of the warka leaf. Sprinkle some sliced almonds, 1/2 teaspoon of sugar and 1/4 teaspoon of ras al hanout or cinnamon on the peaches. Dot with a pat of butter.

Brush water on the edges of the warka and fold the bottom edge over the peaches and then the sides. The, roll the parcel up until you have a burrito or blintz shape.

Melt the butter and the olive oil in a medium heat pan and fry the parcels until lightly brown on either side. Serve warm with ice cream.

http://www.baronesstapuzina.com/2007/08/20/spice-up-your-life/

Aug 182007
 

Tonight for Shabbat dinner, I decided to make an appetizer to remember my Uncle Alfred’s life in Colombia. We have a large Argentinian community here and with that comes delicious Argentinian empanadas, but empanadas are found all over South American, including Colombia. I decided to try making empanadas with a masa dough and beef filling. I used top sirloin ground beef instead of steak.

Note: If you your dough is too wet, add a little flour to the mixture until it is elastic.

Colombian Sirloin Empanadas

Serving Size: 12

For the filling:

1 cup peeled boiling potatoes cut into 1/4-inch dice

1 tbsp. plus 1 tsp. olive oil

2 cups sirloin steak, 1/4-inch dice

1/2 cup finely chopped scallions, white and pale green parts

1 cup seeded and diced ripe tomatoes

2 tsp. ground cumin

For the dough:

1 tsp. roasted garlic

2 cups fine-ground cornmeal

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 tbsp. chopped fresh parsley or cilantro

2 1/4 cups hot chicken stock, canned low-sodium chicken broth, or water

Empanada Filling

For the filling:

Place the potatoes in a small saucepan and cover with cold salted water. Cover and bring to a boil, then boil until just tender, about 5 minutes, and drain.

Meanwhile, in a large non reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat.

Add the sirloin and cook, stirring occasionally, until browned, about 5 minutes. Add the scallions and cook for 1 minute. Add the cooked potatoes and cumin and cook, stirring occasionally, for 3 minutes. Transfer to a bowl and set aside to cool.

Empanada Dough

For the dough:

To make the dough, in a large bowl, mix the garlic with the remaining teaspoon of olive oil. Add the cornmeal, salt, pepper and parsley. Add most of the hot stock and mix just until well combined — the dough should be sticky and elastic. Add more stock only if needed. Refrigerate for 10 minutes to let the dough set. Cover your work surface with plastic wrap and turn out the dough onto it. Cover with another sheet of plastic wrap and roll the dough flat with a rolling pin, using short strokes, until it is about 1/8 inch thick. Without removing the plastic wrap, and using a cup about 4 inches in diameter, cut out rounds of dough.

Peel off the top layer of plastic wrap. Clear out the dough between the rounds and reserve. With a pastry brush, brush the edges of each round with the beaten egg. Place a heaping teaspoon of filling on the lower half of each disk. Working on one empanada at a time, grab the plastic wrap and use it to fold the dough over to create a half-moon shape. Pressing through the plastic wrap, gently seal the empanada with the edge of the cup. Remove from the plastic wrap and set aside on a baking sheet. Repeat with the remaining empanadas, re-rolling the scraps of dough until it is all used up.

Heat 2 to 3 inches of oil in a heavy medium-size pot, or heat the oil in a deep fryer. When the oil is hot, about 365 F (use a bit of leftover dough to test it; the dough should quickly puff and turn gold), drop four empanadas into it and fry until golden. Remove and drain on a wire rack. Repeat with the remaining empanadas.

Serve hot.

http://www.baronesstapuzina.com/2007/08/18/hot-colombian-night/

Aug 112007
 

This was my Uncle Alfred’s slogan for his restaurant, The Annistonian. My 96-year-old beloved great-uncle died two weeks ago, two days after his birthday. Uncle Alfred was born in Berlin, Germany to a family of butchers. Instead of becoming a professional boxer (he was a junior champion semi-professional boxer in Berlin), he decided to follow in the family footsteps and became a Metzgermeister (master butcher) in 1928.

In June of 1938, Uncle Alfred volunteered to report to the local police station, where he and other men were taken to Sachsenhausen. His family was worried when he did not come back that evening after reporting to the police station and his mother went to the police station to find out what happened to him. She saw a school friend of Alfred’s, who worked at the police station and he promised to find out where he had been taken. Six weeks later, and thanks to his school friend, he was released from Sachsenhausen. When he returned home, his mother told him to leave the country right away. He listened to her and a few days later, through the help of the Hebrew Immigrant Aid Society of Europe (HICEM), he went to Belgium, stayed two weeks, and then made his way to Paris. He eventually went to Marseilles, and started looking for a country that would give him citizenship. He found out that Colombia was accepting immigrants and he obtained passage to Colombia in the fall of 1938.

He worked in gold mines in Colombia for one year and became very sick and almost died. He decided dying of malaria was not going to be his fate and he moved to Bogota, where he worked in various restaurants and then eventually opened a restaurant and butcher shop. After the war was over, he found out that his parents, two brothers and one sister died in Auschwitz. One sister came to Bogota and raised a family and another sister immigrated to the US.

He went to New York in 1951, met my great-aunt Helen at Grossinger’s and in 1953 came to my hometown where he opened a fine-dining restaurant called the Annistonian in 1958. From 1958 – 1976, people came from near and far for his hand-cut steaks, seafood, fish and his pièce de résistance… Wiener Schnitzel.

I wish I had taken the time to learn more about cooking from him. I really regret this now. One of his most amazing feats in the kitchen was that he could carve a turkey and put it back together and you wouldn’t realize it had been carved until you got up close to it. He also made very good strudel and Black Forest cherry cake. When I tried making both of these desserts, he gave me his good housekeeping seal of approval. I was honored.

When I decided to move to Israel, Uncle Alfred called me “his hero”, but he was my hero. He survived the Nazis, moved to a strange country where he had to learn how to work in the gold mines for survival, survived the loss of most of his family, triumphed in Bogota and made a family and a career in the US. To honor his memory, I made a meal.

Uncle Alfred, I will always treasure your great humor, your amazing charm, your delicious food and your great dancing.

The menu was as follows:

Appetizer

Tapenade

Main Course

Wiener Schnitzel

Bratkartoffeln (Home fries)

Spinach

Wine: Wuerttemberg Edition Gourmet Kerner 2004

Dessert

Fig Galette

We began the evening with my husband’s tapenade. He adds just the right amount of garlic to give it that kick. In addition to the usual ingredients he added a little fresh rosemary and oregano. It was delicious.

I have a confession to make, and please do not send me any cards or letters in protest, but my husband hand-cut and pounded a whole turkey breast instead of veal. The veal was 15EUR/20USD per kilo and is just over our budget right now. If you do happen to make this with turkey, do not marinate it in lemon juice.

Wiener Schnitzel

Serving Size: 4 to 6

2 pounds boneless leg of veal or turkey breast, cut into 1/4 inch slices, pounded thin

1 cup lemon juice (omit when using turkey)

1 teaspoon salt (leave out if you are using kosher meat)

1/4 freshly ground pepper

3 eggs

3 tablespoons water

1/2 cup all purpose flour

1 cup dry bread crumbs

1 1/2 cups canola or light olive oil

Lemon slices

Arrange veal in single layer in large baking dish. Pour lemon juice over the veal and let stand one hour, turning the veal twice. Drain the veal and pat dry, then sprinkle it with salt (don't use salt if you are using kosher meat) and pepper.

Beat eggs and water in a pie plate. Coat veal with flour, dip in egg mixture, coat with crumbs, patting them in gently, and shake off the excess. Put the slices between parchment paper on a plate and refrigerate for at least 20 minutes.

Heat the oil in large heavy skillet until it begins to smoke. Fry one cutlet at a time in the oil until golden brown, about 2 minutes each side. Drain the meat on paper toweling and keep in a warm oven until all the cutlets are cooked. Garnish with lemon slices and parsley sprigs.

http://www.baronesstapuzina.com/2007/08/11/often-imitated-but-never-duplicated/

The trick to making good home fries is to use waxy, firm potatoes. Do not use baking potatoes. Peel them and parboil them either the day before or earlier in the day.

Bratkartoffeln

Serving Size: 6 to 8

2.5 kg (4-5 lb.) potatoes, waxy potatoes

250 ml (1 cup) yellow onion, thinly sliced

125 ml (1/2 cup) olive oil

2 tablespoons good Hungarian sweet paprika

1 teaspoon good Hungarian hot paprika

Salt and pepper

Parsley (optional)

Parboil the potatoes until tender, but still firm. Let cool and then cut into 1/8inch/3mm slices.

Sauté the onions gently in the olive oil until translucent. Add the paprika and let the onion take on its color and taste. Add the potatoes and fry until golden brown and slightly crispy. Season with salt and pepper and heat everything through.

http://www.baronesstapuzina.com/2007/08/11/often-imitated-but-never-duplicated/

Fresh from Oven

The fig galette was easy to prepare, but make sure that you place the tart on a rimmed cookie sheet, otherwise you will have a mess in your oven.

Fig Galette

Serving Size: 6

For the dough:

1 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

100g (7 tablespoons) cold margarine or butter, cut into cubes

3 tablespoons very cold orange juice or water

For the filling:

566g (1 1/4 lb.) ripe figs, stemmed and quartered lengthwise

1/3 cup firmly packed brown sugar

1 1/2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

Egg wash

1/4 cup sliced almonds

To make the dough, in the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and shortening and pulse until reduced to pea-size pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass. Transfer the dough to a work surface and shape into a disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.

Preheat an oven to 200C/400F.

Line a rimmed baking sheet with parchment paper. Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a round slightly larger than 13 inches/33cm and about 1/8 inch/3mm thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with additional flour as needed. Use a dough scraper or an icing spatula to loosen the pastry if it sticks. Trim off any ragged edges to make an even 13-inch/33cm round. Cover with plastic wrap and set aside.

To make the filling, in a large bowl, gently toss together the figs, brown sugar, lemon zest and vanilla until all the ingredients are evenly distributed.

Crust

Uncover the dough and transfer to the baking sheet. The edges of the dough round will hang over the pan edges. Arrange the figs in a pile in the center of the dough, leaving a 2-inch/5cm border uncovered. Fold the dough up and over the filling, pleating loosely all around the circle and leaving the galette open in the center.

Ready to Bake

Brush the pleated dough with the egg wash. Sprinkle the almonds on top of the dough and press on them lightly to help them stick.

Bake until the crust is golden and the figs are tender when pierced with the tip of a knife, about 40 minutes. Transfer the galette to a wire rack and let cool. Serve warm or at room temperature.

http://www.baronesstapuzina.com/2007/08/11/often-imitated-but-never-duplicated/

Aug 052007
 

Sorry for the four week absence, but I was away on business and was without a camera for two of the four weeks.

But now I am back and ready to give you more interesting treats. See you in blogland in a couple of days.

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