Early Fall Cooking Binge

R

richard-in-cincy

Well-known member
Cool weather always sends me to the kitchen. We're already finishing our second pot of chile and it isn't even Halloween as well as so many loaves of Bavarian Sourdough Rye I've lost count. Here are some of the things that I've been making and trying out that have been particularly good and worthy of repeating.

 
BIG EZ PANINI

A visit to the Texas Hill Country at the beginning of the month included a stop in the quaint little town of Comfort Texas and the High Cafe. The food is amazingly fresh, vibrant flavors, and not overly fussy. Judging by the lines and the wait time for food, many agree. They just came out with their new cookbook and I persued it while I ate lunch, which was this very yummy take on a muffaletta.

I had to have the cookbook. Each recipe is on a 2-page spread with lots of photos of the assembly through to the finished dish. As I read each recipe, I was thinking, I need to try this. Every recipe. That is very unusual for me.

https://highmadefood.com/2016/01/06/big-ez-panini/

 
Moroccan Chicken Soup

Like I said, I want to make every recipe in the High Cafe Cookbook. This is an amazing soup.

What I love about this recipe are the spices are at Richard levels. No adjusting necessary. Wimpy teaspoonfuls of herbs or spices usually turn into tablespoons when I'm tearing through a recipe. No need for that here!

Also, using a store bought rotissierie chicken is a great time saver, but, no stock. It would be a great time saver, but since I work at home I sent ahead and roasted a bird, putting some water in the bottom of the pan under the rack. Then let the chicken cool, pcked it, put the carcass back into the roasting pan in the pan juices (no rack) and baked it for an hour with more water to get the stock for the soup.

https://highmadefood.com/2014/11/06/moroccan-chicken-soup/

 
Pickled Vegetables

This is basically the Arab recipe for Torshi which I used to make all the time and somehow got out of the habit of doing it. Wonderul pickled crisp veggies served as a side with a sandwich (what I had with the Big EZ at the cafe). My first batch of this is gone and I will be making it to replenish.

I did add a tsp of fenugreek seeds to the pickling brine as the original Egyptian version of this recipe uses. Adds a lovely dimension. I also am adding a few curry leaves since I love curry leaf and I have a curry leaf tree. Feel free to tweek to taste!

Also, instead of putting the veggies in a bowl and pouring over the boiling brine, I packed the veggies in sterlized canning jars, poured the brine over, put on the lid and band, and they sealed for longer non-fridge storage.

https://highmadefood.com/2014/12/27/highmade-pickled-veggies/

 
NYC Deli style salt-brined Garlic Pickled Green Tomatoes

Another winner from the Gourmet Cookbook. I have yet to make any recipe from this book that hasn't been stellar!

Makes 6 quarts

9 tablespoons of Kosher salt
2 tablespoons of pickling spice
12 sprigs fresh dill
12 garlic cloves, peeled and lightly crushed (I used 36)
6 dried hot red chiles
6 pounds green tomatoes, halved crosswise or quartered if large
6 quart canning jars with lids and screw bands

Sterlize jars and lids.

Drain jars and invert.

Add to each jar: 1 1/2 tablespoon salt, 1 teaspoon pickling spices, 2 dill sprigs, 2 garlic cloves (I added 6), and 1 chili in each jar.

Pack each jar with as many tomatoes that will fit in.

Fill jars with boiling water leaving 1/4 inch space at the top.

Wipe the rims, place lids, screw on bands.

Allow 1 month in the fridge for the flavors to develop before using.

Note: mine sealed with the boiling water and canning lids. But I am keeping them in the fridge as per the recipe instructions. I think they would be fine at room temp if the canning lids seal. Also, I rotate my jars every couple days to make sure everything is evenly distributed. Just a gentle over and back.

 
French Chocolate Macaroons with Chocolate Ganache Filling

Another Gourmet Cookbook Recipe. This is a glorious little treat inspired by the Parisian pastry shop Dalloyau:

For Macaroon:
7 oz. skinned whole almonds
3.5 cups confectioners' sugar
1/3 cup unsweetened Dutch-process cocoa
7/8 cup (about 6 large) egg whites
pinch of salt
1 tablespoon granulated sugar

Ganache Filling

1/2 cup heavy cream
2 teaspoons whole milk
2.5 tablespoons unsweetened Dutch-process cocoa
4 ounces bittersweet chocolate, finely chopped
1/4 pound of butter, cut into 1/2-inch pieces

Oven 400F. Middle shelf. 2 parchment lined baking sheets.

Macarooons:

Pulse almonds with 2 cups conf. sugar in a food processor until finely ground (powder). Add cocoa and remaining conf. sugar and pulse until combined.

Beat egg whites with salt in a large bowl at medium-high speed until they hold soft peaks. Add granulated sugar and beat until they hold stiff peaks. Gently but thoroughly fold in almond mixture in 3 batches. Batter will be very soft.

Transfer batter to pastry bag with a 1/4-inch plain tip. Pipe 1-inch wide mounds about 2 inches apart on the parchment paper. Bake macaroons in taches until tops are slightly cracked and appear dry but are still slightly soft to the touch, 8-10 minutes per batch. Transfer the macaroons on their parchment from the baking sheets to dampened kitchen towels and cool for 5 minutes, then peel from paper and cool completely on wire racks.

Filling:

Bring cream and milk to a boil in a small heavy saucepan over moderate heat. Whisk in cocoa and remove from heat. Add chopped chocolate and butter. Stir until smooth. Cool then refrigerate, covered, until firm enough to hold its shape when spread, about 30 minutes.

Assembly:

Sandwich flat sides of macaroons together with the filling.

Filled macaroons keep, layered between sheets of wax or parchment paper in an airtight container and refrigerated, for up to 1 week.

These are Sinfully Delicious!

 
Quick Indian Chicken Curry Dinner in 30 minutes

This is more method than recipe, but I whipped this up after work start to finish in 30 minutes and I'm still moaning on the leftovers.

Quick Curried Chicken:
Cut up 2 large boneless-skinless chicken breasts into bite-sized chunks.
Saute in a little oil until starting to brown. Add 1 cup chopped onion, 4 cloves smashed and minced garli, leaves from 2 bracts of curry leaf, 1 tbls of Penzey's Maharajah Curry Powder. Toss to evenly coat, turn heat to low, cover, and leave to simmer.

Yellow Rice:
Wash 1 cup of basmati rice. Add 2 cups water, 1 crushed green cardamon pod, 4 crushed and minced cloves of garlic, 1 tsp Penzey's chicken stock concentrate, 4 whole cloves, 1 tablespoon turmeric, 1 tsp. fenugreek seeds. Stir, bring to a simmer, cover and steam until done.

Broccoli:
Steam fresh broccoli. Toss with 1 tablespoon butter, 1 tablespoon coconut aminos, and 1 tsp. red chile flakes.

 
Pepperoni and Sausage Pizza Soup

Or, "Clean Out the Fridge Tomato Bisque"

This truly was a clean out the fridge creation.

I had half a can of tomato juice, a container of roasted vegetables from a Sunday beef roast, a package of pepperoni with a sale by date rapidly approaching, and a left over Italian sausage.

Method:

Combine 1 quart of tomato juice and 4 cups of soft leftover vegetables (potatoes, carrots, celery, onions, bell peppers) bring to a simmer adding garlic and onion powder and a tablespoon of Italian seasoning. Stick blender into a hearty tomato bisque.

In an individual soup crock, heat sliced Italian sausage in oven. Cover with hot tomato soup. Cover top with pepperoni, top with shredded Italian Cheese blend and place under broiler to melt and slightly brown the cheese. Serve with hot toasted and buttered crusty bread.

 
Garlic Pickled Eggs

12 large eggs (hard boiled & peeled)
12 cloves of garlic peeled and lightly crushed
4 cups white vinegar
1 cup water
2 tbls of sugar
2 tsp course sea salt
1 tbs Penzey's pickling spice
1 tsp crushed red chili flakes

Sterilize a large mouth jar that will hold the eggs and brine. Carefully pack eggs into jar layering the garlic as you pack them in.

In a pot combine the vinegar, water, salt, sugar, chili flakes, and pickling spice. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly. Pour brine over eggs.

Place lid on jar and let cool. Store in the refrigerator for 1 week to develop the flavor. Very tasty with cheese, sliced sausage, crusty bread and crackers with a glass of wine or beer.

 
OMG! I have everything on hand to make this tomorrow!

Roasting marinated pork tenderloins for dinner tonight. Thank-you, Richard! Colleen

 
My childhood friend's mother made (unsweet) pickled green tomatoes

They were so wonderful and I think about them every once in a while, some almost fifty years later. These look very close.

 
Yes, that is the cookbook that I linked to above in Post 5. It is there first and only...

It is a wonderful cookbook. But the entire cookbook is online at that link if you don't want to buy it.

 
There are pan juices from the chicken, the oil, the onion; not a lot of sauce...

but you could add some chicken stock if you would like more sauce.

 
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