Archive for

Feb 18

a pizza-sorta

kinda Greek-a.

It all begins with our blogging buddy Chicago John’s Spianata. (He’s no stranger to many of you. But if somehow life has passed you by and you’ve never visited his warm Italian home kitchen, come in out of the cold, take off your coat, pull up a chair, smell what’s steaming on the stove and get ready for something like love at first sight.)

For the Spianata dough…if you follow the link above, it’ll take you right there, and John’s background on a dish is always nearly as savory and delightful as the dish itself. But I’ll also provide the recipe here so you don’t have to continually flip back and forth. It’s much like a focaccia, thick, dimpled, moist, pungently olivey. It develops its flavor slowly, with the yeasty “sponge” left overnight, and the dough finished the following day. The way I chose to make this dish is to bake the herb-scattered dough in a hot oven, adding the toppings when it comes out, still steamy hot – the sweet caramelized onions, the roasted small tomatoes, the leaves of baby spinach, the Kalamata olives, the shavings of Feta, and a scattering of Mediterranean herbs. Drizzled with a bit (more) olive oil and a sprinkling of balsamic – it’s sweet and savory and devastatingly delicious!

The Dough

For the sponge

1 cup flour (5 ounces)
1 cup warm water (approx. 110°F)
1 tsp active yeast

For the finished dough

1/2 cup olive oil, divided
1 tsp salt
2 cups flour (10 ounces)
1 teaspoons dried mint
½ teaspoon dried oregano

Pour water into a small-medium bowl and add the yeast; allow yeast to dissolve and for a bubbles to begin forming on the surface. Add the flour to make the sponge, mix well, cover, and set aside at room temperature. The sponge should be allowed to rise for at least 8 hours but no more than 20. 12 to 16 hours is usually best. When you ‘re ready to proceed, the sponge’s surface should be mottled with bubbles and it should have a strong yeast scent. (yum!)

To the sponge, add the flour, ¼ cup of the olive oil and the salt. Knead dough for 5 to 7 minutes. The consistency of the dough should be neither sticky nor dry…the “test” I use is to grab hold of the dough with an open hand, hold it firmly for a few seconds…if when you remove your hand the dough almost wants to cling to it but releases without actually sticking, it’s about perfect. If not this, then add water by the drop-ful or flour by the teaspoonful. It’s been kneaded enough when the dough is soft and supple, smooth and elastic, and when you press it with a knuckle the dough springs right back at you.)

Place the finished dough in an oiled bowl, cover with plastic and allow it to rise until doubled – depending on the warmth of your kitchen and a couple other factors, this will take from 1 to 2 hours. While the dough is rising, prepare all the other ingredients, for which you’ll find instructions below.

Punch the dough down, turn it out onto a floured work surface and cover with a towel. Allow it to rest for 15 minutes. This rest relaxes the dough, making it more pliable.

Pour the remaining ¼ cup of olive oil into a 9 x 12-inch pan, covering the entire bottom of the pan.

After the resting period, place dough onto the pan and, using your fingers, begin stretching it to fit the pan. When it covers about 2/3 of the pan, flip the dough over and continue stretching until the entire pan is covered and there’s enough dough to create a ridge around the pan’s edge. Cover with a towel and allow to rise until doubled again, about 1 hour. 20 Minutes before it’s ready, preheat the oven to 425°F.

Sprinkle with the salt and pepper, and 1 teaspoons dried mint and ½ teaspoon dried oregano. Place it in the preheated oven on the middle rack and back for about 25 minutes. It should be lightly browned. Remove from the oven and top immediately with the toppings in the following order.

The Toppings

Baby Spinach Leaves

Caramelized Onions

Roasted Tomatoes

Kalamata Olives (allow to come to room temp. or gently heated)

Feta Cheese (thinly sliced or crumbled)

a small handful of whole parsley leaves

Aged Balsamic Vinegar

A drizzle more Olive Oil

You’ll want approximately 1 cup each of the spinach leaves, olives, and feta. Instructions for the caramelized onions and tomatoes follow.

“Sun”-dried or Roasted Tomatoes

½ pound to 1 full pound cherry tomatoes (1 pound will leave you quite a few extra to use as you like. They’ll keep in the fridge for at least a week.)
coarse sea salt
freshly-ground pepper
½ teaspoon (or more) dried mint leaves
olive oil (about 2 teaspoons per pound tomatoes)
balsamic vinegar (about 2 teaspoons for 1 pound tomatoes)

Preheat oven to 375°F. Cut the tomatoes in half lengthwise and lay on a parchment-lined baking sheet, cut side up. Sprinkle with salt and pepper and mint. Drizzle the olive oil and balsamic over top.

Bake until edges have begun to brown and juices have started to caramelize beneath them. (About 30 to 40 minutes.)

Caramelized Onions (& Garlic)

1 onion, thinly sliced
1 Tablespoon olive oil
¼ teaspoon sugar
¼ teaspoon salt
1 (or 2) cloves garlic, minced

Feb 13

19 Comments

romantic dinner timeline

I apologize! I’d meant to post a schedule for the Valentines dinner but life started suddenly running faster than I could, and here it is days later. Most of you weren’t looking for this anyway, but a promise is a promise, so here we go…

If you wanted to substitute a steak for the ahi, everything would proceed essentially the same as the timetable below. Just replace sesame seeds with cracked black pepper for the steak.

(For the stacked crab bistro salad, hints were already given for how with a few prep steps out of the way the night before, this can be very easily assembled in only a few minutes just before plating. You could enjoy a cocktail and an appetizer and then, in under 40 minutes have the rest of dinner ready to share.)

I know parts of this for some will seem overly simplistic – my hope is that a lovely dinner, this or some other, could be easily accessible and do-able for everyone. Very little should keep you (at least every now and then) from being able to put some love on the table for a sweetheart. So, with that, on to the rest of the dinner:

0:00 (oh-100 hours – I never thought I’d have the occasion to talk like that! 🙂 I sound like a sailor! Oh wait, that’s not what I mean, is it?)

Remove ahi from the fridge to take some of the chill off, and pat both sides with good sprinkle of coarse salt and then the sesame seeds. (Measure water for rice and put on to boil. Have dinner plates nearby for serving, with pickled ginger and wasabi paste on them. Put the rice on to cook. Set the timer for 30 minutes for the rice. 6 minutes total elapsed time.

0:06

Are you blanching the sugar snap peas the night before? Oh good for you. That’ll save time. Remove peas from fridge. The rest of this will come together so quickly. Brush the mushrooms clean, remove stems, slice thinly – about 1/4″. Slice the shallot. Peel ginger, cut in thin slices (about 1/8″ or thinner). Cut those slices again in narrow strips to form matchsticks. Elapsed time 12 minutes.

0:18

Put one skillet on the stove for your ahi. (Cast iron works great, but any heavy skillet. Turn heat on very low just to gradually bring the heat up.) Put canola & sesame oils in another skillet for peas. Bring heat up to medium. Measure out the tamari and cooking sherry and put together in small cup at the ready. Pat of butter on standby. Pan’s hot, add shallots, 1-2 minutes add mushrooms, 30 seconds later add ginger. 2-3 minutes add peas, 2 minutes or so, add liquids. Stir til thickened. Add butter. Put lid on and hold. 11 minutes elapsed time.

29:00

Towards the end of the cooking time for peas, raise temperature on ahi pan. Once smoking hot, add ahi. Watch for doneness as directed in post. Timer just went off on your rice. Remove from heat, leaving lid on. Turn ahi when ready. Seer on other side. Fluff rice. Elapsed time somewhere around 3-5 minutes.

32:00 – 35:00

Ta-dah!

Ask your honey to pour the wine and light the candles. Plate the dinner and bring to the table. Bon appetít – enjoy your night! ♥

(To print a copy, click here. )

Feb 10

35 Comments

a dinner for lovers

Yesterday’s post explained why this is what’s for our Valentines dinner…it’s quick and easy to prepare, colorful, pretty, sensuous, light in the stomach, delicious in the mouth. Tomorrow morning I’ll lay out a schedule for how to get it from kitchen to table in under an hour. That will be easy as pie if you just spend maybe 10 or 15 minutes of light prep work the night before. (Tomorrow or Sunday will also bring another option for dessert.)

~ ~ ~

A reminder of the menu:

To whet (& wet) the Appetite:

Passion Fruit Cocktails for Two

Stacked Crab Bistro Salad with Cilantro Lime Vinaigrette

Dinner:

Seared Sesame-Encrusted Ahi Tuna

Sugar Snap Peas with Shiitake Mushrooms and Ginger

oh-so Forbidden Rice

Dessert:

a sweet multitude of options

~ ~ ~

A very little time spent prepping the vegetables the night before will make this dish a breeze.

Sugar Snap Peas with Shiitake Mushrooms and Ginger

½ pound sugar snap peas
1 teaspoon salt
2 teaspoons sesame oil (I love toasted sesame oil for this, but not necessary)
2 teaspoons canola oil
¼ cup thinly sliced shallots
¼ pound shiitake mushrooms, (stems removed & discarded) – sliced
1 to 2 Tablespoons ginger, thinly sliced & sliced again into matchsticks
1 Tablespoon + 1 teaspoon soy sauce or Tamari
1 Tablespoon cooking sherry
1 teaspoon unsalted butter

Wash the snap peas and remove their strings, if any. Put a pot on to boil, add salt. Have a colander in the sink and a bowl of ice-water close by. When the water comes to a boil, add peas. Cook for only 1½ to 2 minutes. (You want peas to be bright green and crispy, nearly tender.) Empty into colander. Transfer peas to bowl of ice water for one or two minutes to cool. Remove from water. Place in a clean kitchen towel, and roll and pat to dry. (At this point you can put them in a plastic bag and put in the refrigerator if you’re preparing ahead.) Otherwise set aside as you prepare the other ingredients.

Remove the stems from the mushrooms and slice fairly thinly. Cut the ginger into tiny “matchsticks”. (Whether you opt for 1 or 2 tablespoons is entirely dependent on your love and tolerance of spicy warm ginger.) Thinly slice the shallots.

Heat the canola and sesame oils in a good-size skillet over medium heat. When oil is shimmering, add the shallots and, stirring constantly, cook for 1 to 2 minutes.

Add the ginger. Stirring constantly, cook about 30 seconds, then add mushrooms, and cook for 2 to 3 minutes longer. They’ll have begun to release some of their liquid and have started to sizzle. Raise heat to medium-high and add the peas. Stir occasionally, allowing peas to be touched by bits of brown. Add the soy sauce and cooking sherry, deglazing the pan of brown bits. (Taste for salt, adding a bit more soy if needed.) Add a pat of butter, stir to melt and glisten the peas and mushrooms. Serve.

Printer-friendly version of the sugar snap peas, click here.

~ ~ ~

Ever hear of forbidden rice? It’s the deepest darkest shade of purple – like aubergine. Royal purple. With all its brilliant color (phytochemicals) it’s rich in antioxidants. (The stuff that protects our cells from free-radical damage.) It’s a whole-grain, even more nutritious than its brown cousin, but cooks in only slightly more time than its white relative. (About 30 minutes.) I suppose it was chosen for this menu for obvious reasons. How can one not be a little tempted – at least intrigued – by what’s labeled forbidden? It got its name in ancient China when it was grown and harvested and fed to only the Emperor. Anyone caught with purple grains between his teeth was summarily executed. Well, perhaps I’m playing loose with the facts there, but it makes a rather dramatic story. And a great introduction for a side dish for lovers. (It’s not on every market’s shelf, but some of the better-stocked markets will carry it. It costs more of course, but it’s not prohibitive…a small bag will make enough rice to feed 8 to 10 and cost about $5.00.)

oh-so Forbidden Rice

(will serve 4)

1 cup forbidden rice
1¾ cups water
½ teaspoon salt
1 teaspoon butter
optional: 1 teaspoon chicken bouillon (I like Better than Bouillon – concentrated, natural good flavor)
chives, finely chopped

Bring water to boil, add salt, butter and bouillon (if using.) Add rice, stir, return to boil, then lower temperature to simmer. Cook on simmer for 30-35 minutes. (My simmer took 35.) Turn the heat off and allow pan to sit for 5 minutes or so before removing the lid. Fluff rice with a fork. Return the lid if not serving immediately. Before serving sprinkle with chopped chives.

Printer-friendly version of the rice, click here.

~ ~ ~

Feb 8

32 Comments

passionate valentine martini

Let me preface the post by saying what you all already know. I am no mixologist. (If you’re looking for a man who knows his spirits, that would be Greg, affectionately known as Rufus. He and wife Katherine would welcome you with open arms if you’d like to pay them a visit.) And then there’s my blogging buddy Smidge (who has a perfectly beautiful blog!) – Smidge published a post today of a gorgeous blood orange martini. Completely out of my league, I go barreling forward! I don’t know a lot about drinks, but I do know what my mouth likes, and my mouth loves this.

We have a favorite restaurant in Portland. Nuevo-Peruvian, Andinas. They offer a sumptuous menu of foods you won’t find prepared quite like this anywhere, outside Peru; theirs is a diverse menu, reflecting the diverse cuisine of a country that is on the sea, in the Andean mountains, and on the wide high planes. Andinas offers something for every appetite and every palate. The walls there are painted in russets, oranges, mahogany and deep purples; hung from them are gorgeous photographs of Peruvians in brilliantly woven textiles, large hats, heart-splitting smiles! It’s noisy. It smells divine. Service is wonderful. And there’s this drink that I think I come close to dreaming about. It’s name is sacsayhuamán. Shall I give you a minute while you try to pronounce it? Or shall I just tell you everyone calls it Sexy Woman, which comes awfully close.

Pureed Passion Fruit ~ Habañero-infused Vodka ~ Sugared Rim

I’m afraid that’s all I know about it…apart from the fact that it manages, like no drink I’ve ever had, to be slightly sweet, slightly tart, a teeny bit h o t, very cold and very sexy. Do you ever shudder with delight over the taste of something? (Please tell me I’m not alone in that!) So it seemed right that I play with it a bit at home, tweak it just slightly to make it even prettier and just the thing to be sipped with your valentine.

Several years ago we went on a hunt for pureed passion fruit. I checked every local market before going on-line. We found several sources, but from what we could tell they all manage to be quite expensive. (That is, if you think $75 dollars is too much to pay for shipping!) But on a recent trip to a local market, I found the whole fresh passion fruits all snuggled up against the papayas and star fruits. I picked up a slew of them and brought them home to ripen. They’re odd things…ripe when they turn from a beautiful smooth greenish-purple to a deeply wrinkled, dried-up (or so it seems) purple handball. These are on their way, but not yet ready.

When they’re ripe, you open them up and find it’s mostly seed in there, with a little pulp, but a perfume escapes that’s so floral and exquisite you want to slurp it on the spot, no spoon.

Scoop out the contents and push through a sieve, holes small enough to hold the seeds back, large enough to let the pulp and juices through. It’s worth working hard to get every delicious bit.

Then, the tweak, add the deep red of blood oranges and you’ll have most of what you need for a ~