Apple Sharlotka from Smitten Kitchen

27 Jan

 

I found this recipe for a Russian Apple Sharlotka on the ever-famous food blog, Smitten Kitchen. Not only is this recipe seasonal but it also is fairly light compared with so many of the heavy desserts we ate over the holiday. As my friend Andrew says when referring to anything like a thin-crust pizza, “its just like a salad.”

The most challenging part of this recipe is getting it out the pan. I flipped mine way too many times – which you can tell from the side that looks like it’s been effected by an earthquake. I’m not sure I try to remove the cake from the bottom part of the springform pan next time. Let me know if you find an easier way!

Regardless of presentation, this is a refreshing new twist on a baked dessert. I served mine with sweetened sour cream for my party – and ate it solo the next morning for breakfast. Remember, it’s just like a salad.

Apple Sharlotka from Smitten Kitchen

Butter or nonstick spray, for greasing pan 6 large, tart apples, such as Granny Smiths 3 large eggs 1 cup (200 grams) granulated sugar 1 teaspoon vanilla extract 1 cup (125 grams) all-purpose flour Ground cinnamon, to finish Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.

Potato and Local Yellow Cauliflower Gratin

26 Jan

This morning I heard a presentation  by my friends Charlie Brummitt and Elizabeth Gibbs from the Greensboro Farmer’s Curb Market to the Gate City Rotary. Not only did they share an in-depth description of how the Market operates and it’s history but also the importance of purchasing our food locally and supporting the wealth of farmers in our region. As Elizabeth said with passion, “Everyday you vote with a dollar for what kind of world you want to live in.” I can always do a better job with how I vote with my dollar and it’s been a pleasure getting to know local farmers and their products through this blog and my print column. I hope you’ll join me in supporting the Market and their efforts. There are some exciting improvements ahead too!

Speaking of, you can find some really amazing cauliflower at the Greensboro Farmer’s Market right now. Last weekend I picked up a beautiful yellow cauliflower that had a sweeter taste than your average supermarket variety. I made several dishes throughout the week with the yellow cauliflower – including eating it raw with hummus over the kitchen sink on a busy night. But, Saturday night I used half of it to make a decandent Gratin with potatoes and the neverending supply of New Years Eve fondue cheese in my freezer. It was very rich and paired well with the fancy steaks and seasonal salads. All gratins are very easy if you can put together a bechamel sauce and use good cheese. Here’s how I did this one:

Boil, steam or microwave the potatoes and cauliflour until almost tender. I used about 4 small yukon gold potatoes and a half of a head of yellow califlower (enough to fill the dish I was using). Make a bechamel sauce by melting two tablespoons of butter, whisking in 2 tablespoons of flour until combined and starting to brown (it will smell nutty). Slowly add 2 cups of warm milk – whisk until incorporated and starting to thicken. Add grated Jarlsberg or gruyere cheese to taste. Add some nutmeg, salt and pepper to taste. Pour over the potates and cauliflower and bake at 350 until bubbly and brown on the top.

City Girl Hopes Matchmaking Pays Off in Chili Challenge (N&R 1.25.12)

25 Jan

Ouch! Correction in today’s print column – the Greensboro Farmer’s Curb Market Chili Challenge is this SATURDAY, January 28th from 10am to 12noon!

This month, the folks at the Greensboro Farmer’s Curb Market matched up a city girl with a local farmer to compete in their first annual Farmer’s Market Chili Challenge. I’m no stranger to matchmaking but must say this is the first time I’ve been connected  to a social-media-loving lamb farmer via the Interwebs. Garland McCollum, of Massey Creek Farms, is just that, a family man who returned to his roots, dedicating his time topreserving his family’s 200 year-old farmland in Rockingham County with his wife, Ruby, father and two children. He’s a new generation farmer, sharing his farm with the world through social media and reaping the benefits of a diverse following.  This connection—from farm to city—is the real “match” made in this story.

Garland immediately charmed me. We swapped ideas through Facebook on how we could champion the chili challenge and best highlight his farm-raised and grass-fed lamb through my love for Greek food. I accepted an invitation to his 400- acre farm to meet his family. I convened my entourage of food-loving girlfriends, set the GPS for Madison, NC, and  left the city for a hayride, hike, and a peek into the history of  the farm and old “buzzard cave” above the slow and steady Massey Creek, which winds its way through the land.

While we did stop to swoon over a baby lamb, Massey Creek Farms is a working farm, full of Golden Bluff chickens, pigs and Katahdin lambs. Each day, Garland’s family collects around 1,600 eggs to sell at various markets and restaurants in the Triad. In addition to eggs, they sell naturally nurtured pork and lamb to markets and for menu specials.  Garland knows his customers by name (in person and online), whether they  stop by every Saturday at the Market or are the restaurateurs he invites out to the farm for research and play. For a city girl with a big appetite for food and family heritage, Massey Creek Farms is what makes our city so rich and delicious.

I’d like to say that the Chili Challenge isn’t about winning but Garland and I are more competitive than that. My girlfriends came back over to Mendenhall the following Sunday to taste-test our recipe for award-winning lamb chili. I needed all hands on deck and relied on both the novice taster and one of Greensboro’s most talented chefs to put together the perfect balance of flavors. We came up with our own blend of chili powder full of Greek hints and spices – oregano, rosemary, cinnamon, cumin, cocoa powder and plenty of kick from heaping spoons of ground ancho chilies.  It sure takes a village to make a recipe.

Our competition is steep, we’re up against this community’s finest farmers, cooks and elected officials making their versions of chili with locally sourced meats from the Market.  You’re the judges, so come on down to the Curb Market and try our Massey Creek and Mod Meals Lamb Chili yourself.

The Greensboro Chili Challenge is this Saturday, January 28th at 501 Yanceyville Street. Tastings begin at 10 a.m. and conclude with an official tasting and crowning by Mayor Perkins at noon. Remember, voting is by every dollar donated to the Greensboro Farmer’s Curb Market.

** Special thanks to my friend Mary James Lawrence for help putting the chili recipe! She is a master in the kitchen and I owe for perfecting this recipe!

** Check out the spices at our new Savory Spice Shop in Friendly Center for the freshest (and inexpensive) spices for this recipe!

Mod Meals and Massey Creek Lamb Chili

  • 3 LBS. MASSEY CREEK GROUND LAMB
  • 4 CUPS ONION, CHOPPED
  • 3-4 TBS. OLIVE OIL
  • 1 LARGE SPRIG ROSEMARY
  • 1 BAY LEAF
  • 4 TSP. GARLIC, MINCED
  • 2 TSP. JALAPENO, MINCED
  • 1 to 1 1/2 Tablespoons GROUND ANCHO CHILIS
  • 1 Tablespoon COCOA POWDER
  • 2 TSP. GROUND CUMIN
  • 2 TSP. DRIED OREGANO
  • 3/4 TSP. CINNAMON
  • 1/4 TSP. CAYENNE POWDER
  • 2 TSP. SALT, taste for seasoning
  • 1 CAN, 28 OZ., PETITE DICED TOMATOES
  • 15 OZ. TOMATO SAUCE
  • 4 TBS. TOMATO PASTE
  • 2 15 OZ CAN  RED KIDNEY BEANS (do NOT drain)
  • 1 BOTTLE AMBER BEER

Yogurt Feta Topping with Orange Mint Gremolata:

  • 1 cup crumbled FETA CHEESE
  • 2 cups GREEK YOGURT
  • 6 FRESH MINT LEAVES
  • 4 SCALLIONS
  • ZEST OF 1 ORANGE
  • ½ TSP. KOSHER SALT

In a large heavy bottomed dutch oven, sauté onion until translucent.  Add lamb, rosemary, bay leaf, garlic and jalapeno.  Cook and stir until lamb is broken into pieces and  cooked through.  Add the spices and salt.  Stir and cook, coating well.   Add tomatoes, tomato sauce, tomato paste, beer and kidney beans.  Simmer for 20 minutes.  Serve with topped with Yogurt Feta Topping and Orange Mint Gremolata.

Topping:  Crumble feta into yogurt then using a hand  mixer or immersion blender, blend until smooth.  Set aside.

Slice scallions into thin slices. Place mint leaves on cutting board over scallions, zest orange overall.  Add salt and then using your chef’s knife, mince until fine.

To Serve:  Spoon hot chili into bowls.  Top with yogurt mixture then orange mint gremolata.

Filet Mignon over Sauteed Oyster and Cremini Mushrooms with Garlic and Green Peppercorns

24 Jan

Like most of my recipes, this one can be adjusted to your liking. I literally made it up on Saturday morning. I originally was dreaming of these giant trumpet mushrooms at the Super G Mart – but they were out. I picked up oyster and cremini mushrooms which were just as good. If you don’t like the taste of green peppercorns, use capers or skip them all together.

Also, don’t hesitate purchasing a cheaper cut of meat. I actually prefer a NY Strip or Ribeye Steak but I wanted to just have individual steaks for everyone that night. Below, I refer you to two great cooking tips – Ina’s directions for cooking a thick cut filet and an electronic meat thermomitor. There couldn’t be anything worse than over cooking an expensive cut of meat at a nice dinner party. The electronic meat thermometer actually monitors the meat temperature the entire time it is cooking – it is worth 15 bucks at the store – believe me! Ina’s instructions are fool-proof. And, I mention below that you can skip the butter. It is January, geez Ina.

Anyway, I love this combination of flavors but please, be creative. That’s what it’s about! Enjoy.

Filet Mignon over Sauteed Oyster and Cremini Mushrooms with Garlic and Green Peppercorns 

  • 1 carton oyster mushrooms, torn
  • 1 carton cremini mushrooms, sliced thick
  • butter and olive oil
  • salt and pepper
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon green peppercorns
  • 1/4 cup minced fresh parsley
  • 4 filet mignon – or 2 ribeye steaks or NY Strips
  • a brush of canola oil
  • good salt and freshly ground pepper
  • an electronic meat thermometer

In a large skillet, sauté mushrooms in an equal mix of very warm (but not HOT) butter and olive oil. The trick here is to not let them dry out, brown and not have too many in the pan. I did this in two batches. If the mushrooms are close together, they will just steam. Allow them to brown before you salt and pepper them – it will only bring out more moisture. I’m not exactly sure how much oil and butter I used (enough to lightly coat the mushrooms) – you want an equal mix for heat and flavor.

Once the mushrooms are getting brown, add the sliced shallot, garlic and a good dusting of salt and pepper. Turn the heat down so you don’t burn the garlic. Once the shallot and garlic are cooked, add the green peppercorn and parsley. Taste for seasoning, adjust and set aside.

I use Ina Garten’s instructions for Steakhouse Steaks to cook my filet mignon (follow the first part and skip the sauce). I didn’t add the extra butter at the end – Ina might be one step behind Paula right now and I’d like not to be. I highly recommend an electronic meat thermometer for this. It’s a great tool to have – and has saved many an expensive cut of meat. Once cooked through to 120 or 125 degrees internally, allow the meat to rest! Eat our salad or make another martini – just don’t cut into them piping hot!

Serve with mushrooms. Lick your lips.

Roasted Beet, Avocado and Grapefruit Salad & Some Thoughts on Winter Salads.

23 Jan

My father and I are believers that a meal is not complete without a salad. I grew up in the kitchen with my parents and most of the time I was in charge of preparing the evening salad. To this day, I still make the salad when I’m home.

Around this time of year we tend to get bored with salads. Seriously, you can only eat so many of them in this cold weather and they can get redundant if you only use tomatoes and cucumbers (especially since you can’t find any good ones). I went to the market this weekend looking for a few extra treats to add to our Saturday night salads. I found some small beets which I roasted in just a touch of olive oil (Put them whole into aluminum foil, drizzle with olive oil and bake at 375 for about an hour or until a knife goes through easily. Peal and cut!). The beets combined well with the grapefruit I’m still eating from my trip to Florida and an avocado from the Super G Mart. I dusted the entire salad with good Pecorino Romano cheese before serving. I loved this combination!

I made a quick lemon vinaigrette with salt, pepper, sugar, minced garlic, lemon juice and olive oil. I make this dressing to taste – less lemon depending on how tart the fruit is  and a touch more sugar to make the balance correct. If you have sweeter things on your salads – dried fruits or candied nuts – I add more lemon and less sugar. It’s all about experimenting. Whisk away – dip a leaf of lettuce to taste and adjust until it is right! Also, don’t drown your leaves – this is something I still work on. You only need a light amount of vinaigrette on lettuce leaves or they will become too heavy and wet.

Enjoy challenging yourself to get creative with salads this winter! I’ll try to post some new ideas as I test ideas too!

January Martini Night

22 Jan

I know most of you are still still attempting to stay true to those resolutions you made three weeks ago – counting calories and trying to limit your big nights out. And in most cases, I’m with you – I had a wild holiday season and am in need of some down time, too. But, the high is 39 today in Greensboro and we were in need of a good meal and strong cocktail to warm us up. There is only so much hot yoga!

I had some close friends over at the last minute for dinner on Saturday night. I’m believer that there is always something to celebrate and put together a nice meal from ingredients from the Greensboro Farmer’s Curb Market (bread, beets and yellow cauliflower), the Fresh Market and the Super G Mart (which has a very nice and inexpensive selection of mushrooms). We indulged probably too much for an odd January – but isn’t that what makes life so fun?

I’m excited to post four new recipes this week – so stay tuned! These are all seasonal and delicious for your next gathering during these very cold months ahead.

January Martini Night Menu: 

  • Andy’s Dirty Martinis
  • Roasted Beet, Avocado and Grapefruit Salad
  • Potato and Local Yellow Cauliflower Gratin
  • Filet Mignon over Sauteed Oyster and Cremini Mushrooms with Garlic and Green Peppercorns
  • Loaf Bread and European Butter
  • Apple Sharlotka

lots of red wine..

Off Mendenhall Cuban Cooking Class at the Greensboro Children’s Museum Edible Schoolyard

18 Jan

Last night I hosted an Off Mendenhall Cuban Cooking Class at the Greensboro Children’s Museum Edible Schoolyard. New and old friends gathered to prepare and share my favorite Cuban meal – Cuban Pork Roast, Black Beans and Rice, Plantains, Grapefruit and Avocado Salad and Guava and Cream Cheese Pastries. We walked through everything from picking out red wine vinegar, salting dried beans, segmenting citrus and the funny consistency of guava paste! Of course, a little more than that – with all the recipes and tastes.

I can’t tell you how much fun I have putting these classes at the Children’s Museum. Not only do I love sharing my passion for cooking (and eating) but I also love how these classes have brought folks together. Here are a few photos from the class. Thanks to all who attended. I hope you enjoyed it as much as I did.

 I’ll post more on my Facebook page later on – please follow me on FB! I’ll be posting dates soon on my Spring class – stay tuned!

PS: Special thanks to the Edible Schoolyard Team for their help – Eleanor, Stephanie, Mindy and Marian – you’re the best!

Busy Times: Sneak Peek of Massey Creek Farm Visit

8 Jan

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It may seem slow on Mod Meals – but really, I’m so busy! This January I’m hosting a Cuban Cooking Class at the Greensboro Children’s Museum and competing in the Greensboro Curb Market Chili Challenge with my friend Garland at Massey Creek. With all the planning and prepping for these big events, I’ve had no time to cook any everyday meals. So, please mind my absence and come out and visit this month. The cooking class is booked but we need a strong showing on January 28th to help us win the Chili Challenge!

Here is a quick preview of my visit to Massey Creek Farm today. It was a beautiful January Sunday to visit Garland’s farm. His family, friends and farm were all so welcoming. I can’t wait to tell you more soon!

Lemon Curd Shortbread with Candied Kumquats

4 Jan

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I know you’re like me – looking at this post and wondering who in the hell has time to candy their own kumquats. I once did. I harvested my own kumquats while visiting my parents in Florida and leisurely reduced slivers of them in sugar water until they were sticky. While simmering, I pondered  how interesting it is that sour citrus has high volumes of pectin. I had the backdoor open, barefoot, not wondering (worried or annoyed by) how many times I’d have to wash the Cuisinart while making numerous batches of shortbread. Oh, the holiday.

That was before we were all back into our work shoes and socks …and more socks…layering for this brutal weather and hoping that seasonal depression won’t settle in early this year (I jest – with concern). These are the months I leave in the cold dark morning (hello 18 degrees today!) for the gym  and return home in the cold and dark to my pajamas and recorded Anthony Bourdain shows. Believe it or not, I don’t want to be “forever lazy” as those commercials suggest. As the what-seems-like never-ending regular uniform of pajama pants and slippers seem overwhelmingly depressing, I’ll always have the memory of 70 degree December afternoons spent candying freshly harvested Florida kumquats.

In the meantime, won’t you write me and let me know about your favorite ways to pass the cold dark times and days when all your friends are on annoyingly strict diets?

Save this recipe for when you have time to make short bread and candy kumquats. They are quite beautiful and fairly simple to make. I served them on a long glass tray at my New Year’s Eve Party. Blame the champagne for this tupperware photo as I took none at the party.

Lemon Curd Shortbread with Candied Kumquats from the Heart of an Artichoke and Other Kitchen Journeys by David Tanis

Lemon Curd Shortbread

  • 1 cup flour
  • 2 tablespoons sugar
  • a pinch of salt
  • 8 tablespoons butter (1 stick)
  • 2 eggs
  • 2 egg yolks
  • another 1/2 cup sugar
  • 2 tablespoons corn starch
  • one lemon, zested
  • 1/2 cup lemon juice

Preheat the oven to 350 degrees. In a food processor, combine flour, 2 tablespoons sugar, salt and cold butter. Pulse until the mixture looks like cornmeal. Pour in to a baking pan and press down with your fingers. Bake until golden brown – about 20 or so minutes.

Meanwhile, make the curd. Whisk together eggs, additional yolks, additional 1/2 cup suagr, cornstarch, lemon zest and juice. Pour the curd over the golden short bread and bake for another 30 or so minutes. Allow to cool – be patient – allow them to cool! Then cut into small squares (smaller than you think – it’s zesty!). Top with slivers of candied kumquats.

Candied Kumquats

  • 12 or so fresh kumquats (lord know where you find these outside of your neighbor’s trees in Florida)
  • 3/4 cup sugar
  • 1/2 cup water

Cut the kumquats crosswise into thin circles. Remove the seeds (if you have the patience – I didn’t). In a saucepan, add the water, sugar and kumquats. Bring to a simmer, allow the sugar to dissolve and reduce to low. Cook for thirty minutes. Cool in a jar and they’ll keep for a month!

Happy 2012! My NYE Recap

3 Jan

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