In the Kitchen with Tom and Thierry : Recipe of the Week

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Sun, 30 Nov 2008 00:00:00 -0800

Thank you for subscribing to the RSS feed for the Recipe of the Week from In the Kitchen with Tom and Thierry on News Talk 97.3 FM KIRO.

As of November 30, 2008 we are discontinuing this feed. You can still download each week's recipe from the show's website here: http://www.mynorthwest.com/kitchen.

Thanks again for joining us every week in the kitchen!

Goat Cheese and Mushroom Crostini -- In the Kitchen with Tom and Thierry -- October 18, 2008

Sat, 18 Oct 2008 04:00:00 -0700

Goat Cheese and Mushroom Crostini
Makes 12 crostini (serves 6)

1 tablespoon butter
1 tablespoon olive oil
8 ounces shiitake, button, or crimini mushrooms, stems trimmed and roughly chopped
Kosher salt and freshly ground black pepper
12 slices from a baguette, about 1/3-inch thick
Olive oil for brushing
About 6 ounces aged soft goat cheese
2 teaspoons chopped fresh thyme leaves

Preheat the oven to 400°F.

Heat the butter and olive oil in a large sauté pan over high heat. Add the mushrooms and sauté, stirring as needed, until the mushroom-liquid evaporates and the mushrooms are browned and a little crisp. Season to taste with salt and pepper and set aside.

Brush the baguette slices lightly with oil, arrange in a single layer on a baking sheet, and bake for 6 to 8 minutes until crisp and golden. Remove from the oven.

Spread some of the cheese on each toast while the toasts are still warm. Top each toast with some of the mushrooms and sprinkle with a little thyme. Serve immediately.

Grilled Japanese Eggplant with Soy Glaze -- In the Kitchen with Tom and Thierry -- October 4, 2008

Sat, 4 Oct 2008 16:00:00 -0700

Grilled Japanese Eggplant with Soy Glaze
From Tom Douglas’ Seattle Kitchen
Serves 4

With so many varieties of eggplant available these days we don’t have to rely on the big globe-type anymore. My favorites are the light purple, long, spindly, Japanese variety.

Honey Soy Glaze:
¼ cup honey
¼ cup vegetable or peanut oil
¼ cup fresh lemon juice
¼ cup soy sauce
½ teaspoon minced garlic
¼ teaspoon red chili flakes

4 Japanese eggplants, about 5 ounces each, or 1 globe eggplant

First make the Honey Soy Glaze by whisking together the honey, oil, lemon juice, soy sauce, garlic, and red chili flakes.

Cut each Japanese eggplant in half lengthwise, leaving the stem on. Then partially cut each half several times lengthwise, like a fan. If using a globe eggplant, slice it into ½ -inch-thick rounds.

Pour half the glaze over the eggplants in a medium bowl and let them marinate for 10 minutes. Remove the eggplants from the marinade. Allow any excess marinade to drip off, to prevent a flare up when you are placing them on the grill. Grill the eggplants, turning as necessary until done, about 4 to 6 minutes.

On the Plate
Place two eggplant halves or two slices of eggplant on each plate and drizzle with a little bit of the remaining Honey Soy Glaze. We like to serve this dish garnished with Toasted Sesame Seeds and Pickled Cabbage.

A Step Ahead
The Honey Soy Glaze will keep about a week in the refrigerator.

Watermelon-Tomato Salad -- In the Kitchen with Tom and Thierry -- September 13, 2008

Sat, 13 Sep 2008 16:00:00 -0700

Watermelon-Tomato Salad
By Gabriel Kreuther, The Modern (NYC)
From the book Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of Americas Most Imaginative Chefs, by Karen Page and Andrew Dorenburg

I started working on my watermelon salad years ago at Jean Georges restaurant. It started out as a watermelon and goat cheese salad for summertime. The dish was a very refreshing summer dish with the rich goat cheese and the fresh sweet watermelon. You felt like you were eating in a garden! It then went on to become watermelon with fresh tomatoes, but I still wasn’t happy with it. The texture of the tomato didn’t work with the texture of the watermelon. I then turned the tomatoes into a confit, cooking them in the oven over two hours with olive oil to concentrate their flavor.

The dish is now watermelon, with a layer of tomato confit, topped with pepper. The whole thing is then flashed in the oven for just a minute or two to warm it. Just before serving it gets a drizzle of balsamic vinegar. It is not only a beautiful play of flavors, but of colors as well.

Grilled eggplant with Oregano -- In the Kitchen with Tom and Thierry -- September 6, 2008

Sat, 6 Sep 2008 16:00:00 -0700

Grilled eggplant with Oregano
From Tom Douglas Summer Camp 2007

Marinade:
Combine in a bowl:
2 parts extra virgin olive oil
1 part red wine vinegar
Dried Greek oregano

Eggplant:
Slice eggplant into rounds.
Brush with olive oil and grill until nice and charred.
While eggplant is still warm, add it to the marinade and allow to cool.

When eggplant is cool, remove from marinade, season to taste with sea salt and toss with mint leaves and parsley leaves.

Butter Burgers -- In the Kitchen with Tom and Thierry -- August 23, 2008

Sat, 23 Aug 2008 16:00:00 -0700

Butter Burgers
From Jane and Michael Stern, www.RoadFood.com

Preparation Time: 5 minutes
Cook Time: 10 minutes
Servings: 4

Milwaukee's great flavors include wursts and sausages of every kind, dreamy custard, fish fries, and wondrous German, Czech, Polish, and Serbian dishes found in few other cities in America. Milwaukee also happens to be hamburger heaven, its unique specialty the butter burger. This recipe calls for 6-8 tablespoons, but as the accompanying picture (of a butter burger -- with cheese -- from Solly's Grille) shows, there is no such thing as too much butter on a Milwaukee butter burger.

1 pound lean ground hamburger meat
salt
6 buns
condiments to taste
6-8 tablespoons butter, soft enough to spread
1/2 to 1 cup chopped onions (optional)

Fashion hamburger meat into 6 round patties 1/4 to 1-/2-inch thick. Dust with salt.

Prepare the insides of the tops of the buns with whatever condiments you want on the burgers. Spread the bottoms of buns with butter, using up about half of the total amount of butter.

On a grill or in a heavy skillet, melt the remaining butter over medium-high heat. If you want grilled onions on your burgers, toss in the onions and cook them until just barely soft; then scoot them to the side of the pan. Fry hamburgers on both sides until cooked to desired degree of doneness, about 3 minutes total for quite rare up to 6 or 7 minutes for well-done. Move the hot burgers onto the prepared bun bottoms, so heat from burger melts the butter on the bun. Serve immediately.

Cooling Oasis Salad with Tomatoes and Herbs -- In the Kitchen with Tom and Thierry -- August 9, 2008

Sat, 9 Aug 2008 16:00:00 -0700

Cooling Oasis Salad with Tomatoes and Herbs
From Beyond the Great Wall by Jeffrey Alford & Naomi Duguid
Serves 6 as a salad or side dish

When it’s hot and dry, as it is in the summertime in the deserts of Xinjiang province, a moist salad is very welcome. The only “dressing” is minced herbs and salt. The salad pairs beautifully with rich pulaos, and with grilled kebabs.

About 1 pound ripe tomatoes
About ½ pound English cucumber
½ pound daikon radish, peeled, or red radishes
2 tablespoons minced scallion greens
¼ cup packed minced herbs: dill, coriander, flat-leaf parsley, or mint, or a mixture
2 teaspoons salt, or to taste

Chop the tomatoes into ½-inch dice or smaller, and place in a bowl. Peel the cucumber, chop into small dice, and add the tomato. Chop the radish(es) into small dice and add. Add the herbs and salt, and toss to mix well.

Transfer to a wide shallow bowl, and serve immediately.

Greens and Cornbread Croutons (Pot Likker) -- In the Kitchen with Tom and Thierry -- July 26, 2008

Sat, 26 Jul 2008 04:00:00 -0700

Greens and Cornbread Croutons (Pot Likker)
From Screen Doors and Sweet Tea by Martha Hall Foose
Serves 8

1 smoked ham hock or turkey neck or leg or 1 (1-inch) piece of salt pork
4 large bunches greens, rinsed
3 tablespoons lard or bacon grease
Pinch of sugar
1 pecan, in its shell
8 slices cornbread
Softened butter
Creole seasoning blend
Salt and freshly ground black pepper

In a large covered stockpot, simmer the ham hock in a 1 quart of water for 1 hour.

Meanwhile with scissors or a paring knife, remove the thick stems and thick veins from the leaves of the greens. Cut into 1-inch strips.

Add the greens, lard, and sugar to the pot. Drop the pecan into the pot and cook for 4 hours on a low simmer, until the greens are very tender and the liquid has reduced by half.

When the greens are nearly ready, preheat the oven to 400°F. Split the cornbread slices. Butter the cut halves and sprinkle with Creole seasoning. Toast open-faced in the oven until slightly brown and crisp, about 4 minutes.
Season the greens with salt and pepper. Spoon them into a serving bowl and top with the toasted cornbread.

Avocado and Crab Salad "Cakes" with Spicy Mayo -- In the Kitchen with Tom and Thierry -- July 12, 2008

Sat, 12 Jul 2008 16:00:00 -0700

Avocado and Crab Salad "Cakes”" with Spicy Mayo
Makes 4 servings

These dramatic towers of fresh crab salad and avocado slices are easily shaped with the help of ring molds. You’ll need 4 molds that are about 2½ inches in diameter and 3 inches deep. You can sometimes find deep, round, open-ended metal molds or cutters in kitchenware stores. Instead, you could use lengths of 2-inch PVC pipe from the hardware store that have been sterilized in the dishwasher, or empty, clean cans of a similar size with both the tops and bottoms removed. Eight- ounce tomato sauce cans work perfectly.

Served with crusty baguettes, these "cakes" make a stunning lunch or a substantial first course.

For the spicy mayonnaise
¾ cup mayonnaise
2 tablespoons fresh lemon juice
1½ teaspoons sriacha or sambal (see Ingredients, page 000)
½ teaspoon sesame oil
Kosher salt and freshly ground black pepper

For the avocado and crab salad
6 tablespoons heavy cream
1 tablespoon whole grain mustard
½ pound crabmeat, drained, picked clean of shell, and squeezed if wet
3 ripe avocados, as needed
4 teaspoons tobiko (flying fish roe), salmon roe, or other caviar
To make the spicy mayo, combine the mayonnaise, lemon juice, sriacha, and sesame oil in a small bowl. Season to taste with salt and pepper and set aside.

To make the crab salad, whip the cream to soft mounds using an electric mixer or a whisk. Stir in the mustard, then fold in the crab and season to taste with salt and pepper.

Slice the avocados in half, remove the pits, and remove the avocado meat from the skins using a large spoon. Cut the avocados crosswise into ½-inch thick slices.

Set out 4 small plates and place a ring mold in the center of each plate. Attractively arrange enough avocado slices in the ring molds to completely cover the bottoms of the molds with the curved sides of the avocado facing out. You should have at least half the avocado slices left. Divide the crab salad between the four ring molds, smoothing the tops of the salads with the back of a spoon. Arrange as many of the remaining avocado slices as needed to cover the crab salad in the ring molds. Spoon some of the spicy mayo over the tops of the molds. Put about a teaspoon of caviar on top of the mayonnaise in each mold and remove the molds by gently lifting them straight up. Serve immediately.

Rustic Wild Mushroom and Potato Pizza Provençal -- In the Kitchen with Tom and Thierry -- July 5, 2008

Sat, 5 Jul 2008 16:00:00 -0700

Rustic Wild Mushroom and Potato Pizza Provençal
From Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg and Zoe Francois

Herbes de Provence give this rustic creation of Zoë’s a luscious flavor that will transport you to the lavender and thymescented hillsides of the south of France.

Makes 1 medium-size pizza (12 to 14 inches) to serve 2 to 4

Refrigerated pre-mixed Olive Oil doughs (recipe below)
1 pound (grapefruit-size portion) of any pre-mixed dough listed above
2 small red new potatoes, skin on and thinly sliced
6 large wild mushrooms such as chanterelles, shiitakes, porcini, portobellos, or oyster mushrooms, or white mushrooms if wild are not available, thinly sliced
2 tablespoons olive oil
1 teaspoon herbes de Provence
Salt and freshly ground black pepper to taste
5 oil-packed sun-dried tomatoes, thinly sliced
2 ounces finely grated Parmigiano-Reggiano cheese
Cornmeal for covering the pizza peel

1. Preheat a baking stone in the oven for at least 20 minutes at 550°F (or 500°F if that’s your oven’s maximum). Shelf placement is not critical for pizza, and you won’t be using steam, so you can omit the broiler tray.

2. Prepare and measure all the toppings in advance. The key to a pizza that slides right off the peel is to work quickly—don’t let the dough sit on the peel any longer than necessary.

3. Sauté the potatoes and mushrooms in the olive oil until the potatoes are soft. Season with the herbes de Provence, salt, and pepper.

4. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

5. Flatten the dough with your hands and a rolling pin on a wooden board to produce a 1/8-inch-thick round. Dust with flour to keep the dough from sticking to the rolling pin and board. A little sticking to the board can be helpful in overcoming the dough’s resistance to stretch, so don’t overuse flour, and consider using a dough scraper to “unstick” the dough from the board. You may also need to let the partially rolled dough sit for a few minutes to “relax” and to allow further rolling. At this point, stretching by hand may help, followed by additional rolling. Place the rolled-out dough onto a liberally cornmeal-covered pizza peel.

6. Distribute the potatoes, mushrooms, and sun-dried tomatoes over the surface of the dough. Do not cover the dough thickly; the quantity specified will leave some of the dough surface exposed.

7. Sprinkle the cheese over the surface of the dough.

8. If you have an exhaust fan, turn it on now, because some of the cornmeal on the pizza peel will smoke at this temperature (see sidebar, previous page). Slide the pizza directly onto the stone (it may take a number of back-and-forth shakes to dislodge the pizza). Check for doneness in 8 to 10 minutes; at this time, turn the pizza around in the oven if one side is browning faster than the other. It may need up to 5 more minutes in the oven.

9. Allow to cool slightly on a cooling rack before serving, to allow the cheese to set.

Sidebar
Don’t Get Smoked Out of House and Home: This recipe calls for an exhaust fan because there’ll be a lot of smoke from stray cornmeal on such a hot stone. Make sure the stone is scraped clean before preheating. If you don’t have an exhaust fan, choose a lower oven temperature (450°F), and bake about 15 to 20 percent longer. Another option is to bake the pizza on an outdoor gas grill.

Olive Oil Dough
Makes four 1 pound loaves (you can easily halve the recipe)

This versatile, rich dough works nicely in pizza, focaccia or olive bread. The fruitier the oive oil, the better the flavor.
2 ¾ cups lukewarm water
1 ½ tablespoons granulated yeast (1 ½ packets)
1 ½ tablespoons salt
1 tablespoon sugar
¼ cup extra virgin olive oil
6 ½ cups unbleached all-purpose flour

1. Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl, or a lidded (not airthigh) food contationer

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavey-duty sand mixer (with dough hook). If you’re not using a machine, you may ned to use wet hands to incoprporate the last bit of flour.

3. Cover (not airthight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dought can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airthight) contatier and use over the netxt 12 days.

Crab Louis -- In the Kitchen with Tom and Thierry -- June 7, 2008

Sat, 7 Jun 2008 16:00:00 -0700

Crab Louis

Crab Louis was invented on the West Coast (both Seattle and San Francisco have been vying for the honor for years) around the turn of the twentieth century. I took a little inspiration from this retro Dungeness crabmeat salad, which generally features crisp iceberg lettuce, a hard-boiled egg and a pink dressing made with mayo and chili sauce, to come up with these savory, smooth and creamy cheesecake appetizers. The little cakes, with their Crab Louis toppings, are great for a party. They look pretty as a picture, and they’re not difficult to make. Once baked, the cheesecakes need to chill overnight, so plan accordingly.

1 tablespoon unsalted butter, melted, plus more butter for greasing the muffin tin
½ cup dried bread crumbs
½ pound cream cheese, softened
1 cup sour cream
2 large eggs, lightly beaten
1 teaspoon thinly sliced chives
1 teaspoon minced fresh thyme
Red Cocktail Sauce
About 1 cup loosely packed thinly shredded iceberg lettuce
½ pound Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed if wet

Preheat the oven to 350 degrees F.

Grease 8 cups of a standard muffin tin with butter. Melt the 1 tablespoon butter in a small skillet over medium-high heat. Add the bread crumbs and stir for a few minutes until browned and crunchy. Remove from the heat and allow to cool. Divide the toasted bread crumbs among the muffin cups and rotate the pan to cover the sides and bottom of each muffin cup as evenly as possible. Shake out any excess crumbs. Set the muffin pan aside.

To make the cheesecake batter, put the cream cheese in a bowl and use an electric mixer to beat it until smooth. Gradually beat in the sour cream, then the eggs. Add the chives and thyme and mix until combined. (Note: You can also make the cheesecake batter in a food processor, adding ingredients in the same order.)
Pour the cheesecake batter into the muffin cups, dividing it evenly.

Place the muffin pan in a roasting pan large enough to hold it. Put the roasting pan in the oven and pour in enough water to come about halfway up the sides of the muffin pan. Bake for 35 minutes. The tops of the cheesecakes will be slightly puffed and lightly browned.

Remove the roasting pan from the oven and remove the muffin pan. Allow the pan to cool, then place in the refrigerator overnight, covering loosely with plastic wrap when the cheesecakes are completely cold.

When you are ready to serve the cheesecakes, remove the muffin pan from the refrigerator and place it in a roasting pan. Fill the roasting pan with enough hot tap water to come about halfway up the sides of the muffin tin. Let the muffin pan sit in the hot water for about 30 seconds (which warms the butter and makes the cake easier to remove), then remove the pan. To unmold a cheesecake, run a small knife around the edge and, using the knife and your fingers, gently pop the cake out of the pan. Repeat until all the cheesecakes are unmolded. Place the cheesecakes on small plates.
To serve, top each cheesecake with a small dollop of Red Cocktail Sauce, then with a small mound of shredded lettuce, then with some of the crabmeat, dividing the crabmeat evenly.

Top each portion of crabmeat with another dollop of cocktail sauce. Serve the cheesecakes, passing more cocktail sauce at the table.

Tortellini in Creamy Tarragon Sauce with Fresh Peas and Ham -- In the Kitchen with Tom and Thierry -- May 31, 2008

Sat, 31 May 2008 16:00:00 -0700

Tortellini in Creamy Tarragon Sauce with Fresh Peas and Ham
From The Farm to Table Cookbook by Ivy Manning
4 Servings

While visiting Verona, Italy, I had a magical meal of plump tortellini, sweet peas, and prosciutto in a light cream sauce. The name of the dish, Tortellini alla Medici, was memorable because the prominent Medici family of Florence had funded many of the Renaissance artists I was in Italy to study. This creamy pasta dish is most likely named after the Medicis because it’s as rich and opulent as they were. I use fresh, locally made cheese tortellini sold at my farmer’s market. Use the best quality tortellini or ravioli you can find.

1 tablespoon olive oil
2 tablespoons finely chopped shallots
1/3 cup dry vermouth or dry white wine
4 ounces ham, rind removed and julienned
2 tablespoons fresh tarragon leaves, stemmed and finely chopped
2 cups heavy cream
1 pound fresh cheese tortellini
1 cup fresh English peas, shelled
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Heat the olive oil in a large sauté pan over medium-high heat; add the shallots and sauté until softened, about 3 minutes. Add the vermouth and simmer until almost all the liquid is gone. Add the ham, tarragon, and cream; bring to a gentle simmer over medium heat until thickened slightly, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and reduce the heat to maintain a simmer (do not cook in rapidly boiling water or the pasta may burst open). Cook until tender, 3 to 7 minutes, depending on the size and thickness of the pasta.

Drain the tortellini and transfer to the cream sauce; stir in the peas and cook for 1 minute. Season with salt and pepper, sprinkle with the Parmesan, and serve.

Pomegranate-Glazed Salmon with Mejadra -- In the Kitchen with Tom and Thierry -- May 24, 2008

Sat, 24 May 2008 16:00:00 -0700

Pomegranate-Glazed Salmon with Mejadra
From Wine Bar Food by Cathy Mantuano and Tony Mantuano
Serves 4 as Main Course

½ cup dried lentils
½ cup long-grain rice
Small pinch of saffron threads
Sea salt and freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
2 tablespoons minced jalapeno pepper
Four 6-ounce skinless salmon fillets
¼ cup pomegranate molasses
Combine the lentils with enough water to cover by 1 inch in a medium saucepan over medium-high heat. Bring to a boil and cook just until tender, about 30 minutes. Drain and set aside.

In another medium saucepan, combine the rice and saffron with 1 cup water and a pinch of salt and bring to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer until the rice is tender and nearly all of the liquid has been absorbed, 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Heat 3 tablespoons of the oil in a medium sauté pan over medium heat. Add the garlic, ginger, and jalapeno and cook until tender, 3 to 4 minutes. Add the lentils and rice to the pan, tossing to mix the ingredients. Season to taste with salt and pepper. Keep warm while you cook the fish.

Preheat the over to 400°F.

Heat the remaining 3 tablespoons of oil in a large ovenproof sauté pan, preferably nonstick over high heat.

Season the fish with salt and pepper on both sides and when the oil is hot, add it to the pan. Cook until the bottomr has a toasted brown crust, 3 to 4 minutes. Turn over and brush the fillets with a generous amount of molasses. Transfer the pan to the oven and cook until the fish is opaque throughout when prodded with the tip of a knife, about 4 minutes.

Divide the lentils and rice among 4 warm plates, top each serving with a salmon fillet, and serve immediately.

Comté Pistachio Soufflé -- In the Kitchen with Tom and Thierry -- May 17, 2008

Sat, 17 May 2008 16:00:00 -0700

Comté Pistachio Soufflé
Serves 8
From Laura Werlin’s Cheese Essentials, by Laura Werlin

4 tablespoons unsalted butter
¾ cup unsalted pistachio nuts, lightly toasted
2 ¼ cups milk
3 tablespoons flour
¾  teaspoon kosher salt
Freshly ground pepper
4 egg yolks, at room temperature and lightly beaten
8 ounces Comté cheese, coarsely grated
6 egg whites, at room temperature
Pinch cream of tarter

Preheat the oven to 375°F.

Butter a 2 ½-quart (10-cup) soufflé dish or casserole or ten 8-ounce ramekins with 1 tablespoon butter.  Finely chop ¼ cup of the nuts and coat the dish(es) with the nuts.  Set aside.

In a small saucepan simmer the milk and remaining pistachios over medium-low heat, until hot but not boiling.  Turn off the heat and let sit for 15 minutes.  Transfer to a blender and mix until the nuts are finely ground.

In a medium-size saucepan, melt the remaining 3 tablespoons butter over medium-low heat.  Whisk in the lour, stirring constantly so it doesn’t burn.  Slowly add the pistachio mil, whisking constantly until the mixture thickens, about 5 minutes.  Add the salt, and pepper to taste.  Cook over very low heat for 10 minutes, stirring occasionally.  Remove from heat. Cool slightly.  Stir in the egg yolks and cheese. Cover with plastic wrap and set aside.

In a medium-size bowl, beat the egg whites and cream of tartar together until thick, soft peaks form.  Fold one-quarter of the egg whites into the yolk-milk mixture.  Gently fold in the remaining egg whites just until the white are coated with yolk mixture and are about the size of large grapes.

Pour into prepared dish and bake on the middle rack of the oven for 35 to 40 minutes, or until the soufflé has risen 2 to 3 inches above the sides of the dish and the top of the soufflé is a deep brown color.  Serve immediately.

Double Pea Soup with Roasted Red Peppers -- In the Kitchen with Tom and Thierry -- May 10, 2008

Sat, 10 May 2008 16:00:00 -0700

Double Pea Soup with Roasted Red Peppers
Serves 6 to 8

Split pea soup is practically a pop-culture icon, in the world of soups, that is. Or at least we think so. Our split pea is a little amped, featuring extra herbs and spices, a new texture thanks to the addition of fresh green peas, and a little bit of smoky-sweetness from roasted red peppers.

3 tablespoons olive oil
2 large onions
2 carrots, peeled and cut into small dice
2 stalks, celery, chopped into ¼-inch pieces
2 ½ quarts water
1 pound dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried tarragon
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lb fresh (or frozen) peas
2 roasted red peppers cut into 1/2-inch pieces, diced
Freshly ground pepper
1 ½ teaspoons salt, or to taste

PREHEAT a large stockpot over medium heat. Sauté the onion and shallots 5 to 7 minutes, until softened. Add the carrots and celery and sauté for another 5 minutes until the veggies are soft and slightly golden.

Add the water, split peas, ginger, bay leaf, thyme, tarragon, coriander and cumin. Cover, raise the heat to high to bring to a rolling boil, then lower the heat to medium-low and allow the sup to simmer, covered for 45 to 50 minutes until the split peas turn soft and mushy.

Stir in the frozen green peas and diced roasted pepper. Cover, and raise the heat to bring to a boil again, then lower the heat and simmer for another 20 minutes or until the green peas are tender.

Remove the ginger cube and bay leaf. Allow to sit 15 minutes before serving.

Radicchio in Pancetta with Pears and Balsamic -- In the Kitchen with Tom and Thierry -- May 3, 2008

Sat, 3 May 2008 16:00:00 -0700

Radicchio in Pancetta with Pears and Balsamic
From Italian Grill by Mario Batali
Makes 12 pieces

6 heads Treviso radicchio (or substitute red/Verona radicchio or Belgian endive)
Kosher salt and freshly ground black pepper
About ¼ cup extra virgin olive oil
12 thin slices pancetta
2 Comice pears

Good balsamic vinegar for drizzling

Cut the heads of radicchio lengthwise in half and lay cut side up on the cutting board. Season with slat and pepper and drizzle each half with a bit of olive oil.

Unroll the slices of pancetta. Tightly wrap each radicchio half in a slice of pancetta. Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio).

Prepare a gas or charcoal grill for indirect grilling.

Place the radicchio cute side down on the cooler part of the grill, with the stem ends toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown.

Meanwhile, core the pears and slice into very thin wedges. Set asides.

Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, the crisp the pancetta. Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.

Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one and serve immediately.

Luxury Scrambled Eggs -- In the Kitchen with Tom and Thierry -- April 26, 2008

Sat, 26 Apr 2008 16:00:00 -0700

Luxury Scrambled Eggs
From The Splendid Table's How to Eat Supper
Serves 2 generously

Serve hot with a salad of tart greens and orange sections for contrast.

6 large eggs
2 tablespoons heavy whipping cream
3 ounces cream cheese, cut into about 3/4–inch pieces
1 large whole scallion, thin sliced
½ tight-packed tablespoon fresh basil or tarragon leaves, chopped
½ tight-packed tablespoon fresh curly parsley leaves, chopped
Salt and fresh-ground black pepper
2 tablespoons butter

1. In a medium bowl, use a fork a loosely blend the eggs and cream. Stir in the cream cheese, scallions, parsley, basil, and a little salt and pepper. Don't beat – just blend them until combined.

2. In a 10-inch heavy nonstick skillet, melt the butter over medium heat. Add the eggs, and stir them with a heatproof plastic spatula for a few seconds

3. Lower the heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. The eggs can be served almost wet; moist yet approaching firm (my preference) or quite firm.

Corn Spoon Bread -- In the Kitchen with Tom and Thierry -- April 19, 2008

Sat, 19 Apr 2008 16:00:00 -0700

Corn Spoon Bread
Virginia Willis, Bon Appetit Y’all

Spoon bread is more like custard than bread and less like a casserole than a soufflé. As the name suggests, it’s soft enough to eat with a spoon. Spoon Bread is more common in Virginia, Maryland, and Kentucky. Berea, Kentucky, in the south central potion of the state, actually boasts a spoon bread festival.

The key to this recipe is using very finer cornmeal for a smooth, creamy texture. If you are unable to find fine meal in the supermarket, try Mexican or South American groceries. Also, adding a bit of fresh corn when in season really makes this spoon bread delicious. Some recipes call for baking powder for lift, but in this recipe, with a nod to my French training, I use beaten egg whites.

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups whole milk
1 cup very fine yellow cornmeal
Coarse salt & freshly ground black pepper
Scraped kernel from 2 ears fresh sweet corn (about 1 cup)*
2 tablespoons chopped fresh chives
2 large eggs, separated

Preheat the oven to 375F. Butter an ovenproof casserole or rounds 2-quart soufflé mold.

To prepare the batter, in a mediums saucepan, combine the milk and cornmeal over medium-high heat. Brian to a boil, whisking rapidly and constantly until very very thick, about 5 minutes. Season with salt and pepper.

Transfer the mixture to a large bowl. Add the corn kernels, chives and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.

To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.

Transfer the lightened cornmeal mixture to the prepare pan/ smooth the surface with a spatula. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 409 minutes. Serve immediately while puffed and risen.

* – When corn is not in season, use frozen, thawed kernels

Slow-Braised Brisket with Rosemary, Shallots and Red Wine -- In the Kitchen with Tom and Thierry -- April 12, 2008

Sat, 12 Apr 2008 16:00:00 -0700

Slow-Braised Brisket with Rosemary, Shallots and Red Wine
By Jayne Cohen – Jewish Holiday Cooking

Flavor Paste
6 large garlic cloves, chopped
2 tablespoons fresh rosemary leaves
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

A first or second-cut beef brisket, 4 to 5 pounds, trimmed of excess fat, wiped with a damp paper towel, patted dry

For the Seasoning
2 tablespoons olive oil
3 cups coarsely chopped shallots
2 cups full-bodied dry red wine
1 or 2 canned whole plum tomatoes, seeded and coarsely chopped
8 large garlic cloves, peeled
Three 3-inch fresh rosemary sprigs, plus 1 teaspoon leaves
3 cups Beef Stock
Salt & freshly ground black pepper

PREPARE the flavor paste: Process the paste ingredient in a blender or mini food processor to a coarse puree. Make a slit in the fat side of the brisket with the point of a small knife. Insert a little of the paste into the slit, using your fingers and the knife tip to push it in as far as possible. In the same way, insert some of the paste all over the top, bottom, and sides of the brisket, spacing them out as evenly as you can. Rube the remaining paste into the outside of the meat. Place the brisket in a large, plastic resealable bag w wrap it tightly in plastic wrap, and refrigerate it for a minimum of 8 and up to 24 hours, so the flavorings can penetrate the meat.

REMOVE the meat from the refrigerator and bring it to room temperature. Scrape off the paste and pat the meat dry with paper towels.

PREHEAT the oven to 275°F. IN a Dutch oven or flameproof roasting pan large enough to hold the brisket snugly, heat the oil over medium-high heat. Add the brisket and brown well on both sides (this will take about 10 minutes in all). Sear to caramelize the meat, but don’t let it develop a hard, brown crust, which might make the meat tough or bitter. Transfer the brisket to a platter and set aside.

POUR off all but 1 tablespoon of the oil remaining in the pan, and add the shallots. Saute over moderately high heat, stirring for 3 to 4 minutes. Add 1 cup of the wine, raise the heat to high and bring to a boil, scraping up any browned bits form the bottom of the pan with a wooden spoon. Boil the mixture until the pan liquid is reduced to a glaze. Add the tomatoes, garlic, rosemary and thyme sprigs, beef stock, and the remaining wine. Boil for a few minutes, then lower the heat to a simmer.

SALT and pepper the brisket to taste on both sides, and add it to the pan, fat side up. Spooning the vegetables and pan liquid all over the meat. Cover the pan tightly (Use heavy duty foil if you don’t have a lid) and place in oven.

BRAISE the meat, basting with the pan sauce and vegetables every ahlf hour, for 3 to 3 ½ hours or more, until the meat if fork-tender.

REMOVE the pan from the oven and cool for 1 hour, then refrigerate, covered, overnight, in the braising liquid.

WHEN ready to serve the meat: scrape off all the solid fat from the surface of the meat and braising liquid. Transfer the brisket to a platter and cut in to think slices across the brain at a slight diagonal.

PREPARE the gravy: warm the braising liquid to room temperature. Remove thyme and rosemary sprigs and discard. In a food processor or a blender in batches, puree the pan solids with some of the braising liquid. Return this mixture to the pan and bring to a simmer. Season with salt and pepper. If the gravy is too thin, boil it down to desired consistency over high heat. Stir in the rosemary and thyme leaves.

RETURN the sliced brisket to the pan and reheat slowly, either on top of the stove or in a 325°F oven, until heated through.

ARRANGE the meat on a serving platter with some of the gravy spooned over the meat. Pass the rest of the gravy in a sauce boat at the table.

Potato Baked with Meyer Lemon -- In the Kitchen with Tom and Thierry -- April 5, 2008

Sat, 5 Apr 2008 16:00:00 -0700

Potato Baked with Meyer Lemon
From Maggie's Table, by Maggie Beer
Serves 4

Spring is the time for new potatoes, so why relegate them to playing second fiddle? With great waxy potatoes to hand, I happily serve this flavour-driven dish for lunch, perhaps with a little cheese and salad to follow. I now find it hard to believe that potatoes didn’t appear on the menu at the Pheasant Farm for a decade simply because good varieties were hard to find. Thank goodness things change.

12 evenly sized waxy potatoes
1 ½ Meyer lemons (the half cut lengthwise)
¼ cup rosemary sprigs
¼ cup extra-virgin olive oil
3 teaspoons sea salt
Freshly ground black pepper

Preheat the oven to 230°C (450°F). Cut the potatoes in half lengthwise and the whole lemon into eighths and the half into quarters, then spread these over a large, shallow baking dish, leaving space between the pieces. Scatter on the rosemary, then drizzle with olive oil to coat, and season with the salt. Bake for 10 minutes, then turn the potato and lemon pieces and bake for a further 10 minutes until evenly browned. Season with a little more salt, if necessary, and some pepper and serve immediately.