Author: KC

I'm a graduate student in Montreal. I spend most of my time studying drug addiction using brain imaging techniques. I'm also a foodie, exploring the culinary world both in and out of my kitchen.

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Hors D'Oeuvres & First Courses The Book

60. Prosciutto- and Parmesan-Stuffed Mushrooms p.27

No recipe, too bad.

These were an excellent appetizer. I brought them to a dinner party and they disappeared just like that. They’re mushroom caps stuffed with the cooked down mushroom stems, garlic, onion, bread crumbs, prosciutto, Parmesan, a useless dash of parsley, and an egg to hold it together. After the caps are filled they’re sprinkled with a bit more cheese, and drizzled with olive oil. Then they go into a 400 degree oven for 20 minutes.

The mushrooms just cook through, and the filling melts into the gills making the whole things creamy and delicious. The prosciutto and Parmesan add wonderful flavours of their own, as well as a good bit of salt which helps release the essence of the mushrooms. In theory the parsley is there to add some colour to the filling, but I didn’t find it very appealing. There is a lot of liquid in mushrooms, and the bread crumbs were there to soak it up. The 1/4 cup crumbs for 24 mushrooms the recipe recommends was a little on the low side. They could have stood to be dried out a bit.

This recipe worked really well, it was easy to do most of the prep at home, and then finish off the final assembly and baking at a friends place. I love appetizers that can be easily transported, either finished, or mostly finished. Almost inevitably you will be asked to bring things to a party more often than you’ll host a party of your own, so ease of transport is a key criterion in looking for a good hors d’oeuvre.

The filling would work equally well in little vol-au-vent, but stuffing the caps really emphasizes the mushroom flavour, and makes them more fun to eat. The balance of flavours was spot on here, the mushrooms were front and centre, with the prosciutto and Parmesan acting as capable supporting players. This recipe is a mycophobe’s worst nightmare, but a good trick to have up your sleeve if you’re asked to bring a little something to the party.

Categories
Pasta, Noodles, and Dumplings The Book

59. Fresh Fettuccine p.210


Sorry, no recipe

I made this fettuccine using the Basic Pasta Dough recipe. It’s kind of a silly recipe as it could be replaced with the words “follow the instructions that came with your pasta machine”. Basically it involves dividing the dough into 8, and working each piece through the widest setting of the rollers a few times, then progressively narrowing the rollers until the pasta is pretty much translucent. Then the pasta is allowed to dry for half an hour, before being run through the fettuccine slicing attachment.

This process worked fairly well. I was using a roller that attaches to the drive shaft of my mixer, and it took a bit of playing around to get the mixer speed vs resistance to offer it right. I had pasta bunching up on one side, or getting too thick in sections, for the first few pieces I put through. Once I got the hang of it it was easy and fun though.

As I mentioned before the taste of the pasta wasn’t that different from dried packaged stuff. In an application like this I would probably stick with the dried unless I was having foodie friends over. It’s nicer to say that you made your own pasta, but I honestly don’t taste that much of a difference. I’ve read that the difference comes in the way the past interacts with a sauce, but I’m not clear on which way it’s different. I couldn’t tell you which one is superior either. I’d say in it’s basic form this fettuccine is probably more effort than it’s worth (which is in no way a comment on the worth of making your own pasta, just fettuccine). However, getting the technique down is certainly worth it. I can imagine all sorts of fun additions you could make to the dough and integrate into the pasta. Maybe some flavourings? perhaps substituting some fancy flour for standard AP? how about some colouring agents? a little beet juice and you’d have a delightfully purple dish.

This was a good launching pad, and fun to make. I’d suggest everyone get around to making fettuccine at least once in their lives, but it’s absolutely not worth the effort for a Tuesday night supper.

Categories
Pasta, Noodles, and Dumplings The Book

58. Pasta Dough p.209

Sorry, no recipe.

This is a standalone recipe, but its result is an inedible dough. There’s really not much to it, mix together flour eggs salt and a bit of water in a food processor, then add water by drops until a dough just forms. Kneed for 15 seconds, and leave it alone covered for a hour. A good recipe to have on hand, and a lead in to many other recipes, but on it’s own it’s just dough.

I’d never made pasta before, and the eventual rolling and cutting it into shapes part was really fun. I went a bit hog wild with the pasta roller and made streams of fettuccine, ravioli, and dumplings after I learned how much I enjoyed it. The recipe worked reliably and produced some fine tasting pasta. The only trick was to cover it well while it rests. It’s a very dry dough, and if it’s left in the air for too long it drys and cracks when you try to roll it.

I don’t eat a lot of pasta, and when I do it’s usually because I want something simple and fast. There’s something very appealing about forcing yourself to slow down and appreciate the steps that go into pasta. The textural differences between fresh and dried pasta are fairly subtle, at least to me, but as it’s a good time I say why not make it yourself? The real advantage of homemade is in stuffed pastas. Making your own ravioli is worth every second of effort.

This dough was a gateway to all kinds of good dinners, it’s easy, and it’s reliable. It’s not exciting, but it doesn’t need to be.

Categories
Hors D'Oeuvres & First Courses The Book

57. Onion Parmesan Toasts p.34


The recipe

These were remarkably simple little appetizers with some old school flair. It falls into the ancient and proud “stuff on toast” camp of appetizers. The secret to this style of appetizers is to give something either healthy or expensive prime billing in the name, but to make absolutely sure that most of your on-toast topping is creamy, cheesy, fatty, or preferably all three.

Here the role of healthy is played by a sweet onion, cheesy is played by Parmeigiano-Reggiano, and fatty is portrayed by mayonnaise. By volume there are 3/4 of a cup of onion, and a combined 3/4 of a cup of the cheese and mayo. By weight however the creamy fatty team makes up most of the toppings. A bonus rule for old school on-toast appetizers is to avoid unusual spices that might scandalize the croquet ladies. Garlic would be a bit outre, and curry powder is firmly in the province of those bohemian ne’er-do-wells that are tearing this country apart. My dining companion and I brought some guacamole to a family affair a while back, and when my grandmother tried it she said “who made this green stuff? It hurts my mouth”. Here the spices are kept safe and stayed, fresh ground black pepper. Of course pre-ground would be more familiar to the bridge club, but we can modernize a little bit.

I didn’t think I was going to like these all that much, broiled mayonnaise seemed a bit weird, but it really worked. The toasts, cocktail rye of course, crisped up nicely and the topping browned beautifully. I feared that the mayo would break under the heat, but that didn’t’ happen. The onions cooked enough to soften a bit and give off a great deal of flavour, and the cheese turned golden-brown and delicious. These were a fun easy throwback, that was yanked forward into modern times for some very good reasons.

The Book is a celebration of Gourmet Magazine’s 50th anniversary. A lot of the recipes are weighted towards the ’80’s and ’90’s though. It’s nice to see one that very clearly showed up in the earliest issues.

Categories
Hors D'Oeuvres & First Courses The Book

56. Rosemary Walnuts p.5

No recipe this time, sorry.

This is the second recipe in the book, with only Candied Walnuts coming before it. It’s a very strong start. It combines my favorite things, simple, delicious, and affordable. It’s a shame that the recipe isn’t available online, but the proportions aren’t that important anyway. All you need to do is melt butter with crushed dried rosemary, salt, and cayenne. Then toss the nuts in the butter and bake the whole thing at 350 for ten minutes.

Those of you who’ve been paying attention will have noticed that the above photo has been contaminated with non-walnut nuts. My excuse? The grocery store was out of walnuts an hour before my guests arrived, so I went with what they had. In combination with the walnuts I had in the freezer I figured it would count. As a matter of fact the walnuts weren’t event the best part. I found that the cashews and pecans really sparkled with this treatment.

The star of the show in this dish is the cayenne, it’s unexpected, and it plays a beautiful counterpoint to the richness of the nuts. But wait! clearly the rosemary is the star. It gives the dish body, and takes the flavours to a more sophisticated place. Without the rosemary the dish would risk being brushed off as “spicy nuts”. Maybe neither star is enough to carry the show, but together they light up the stage like Sonny and Cher.

My only tiny change would be to reduce the butter by about half. Ideally there would be just enough to coat the spices onto the nuts without pooling and carrying flavours away.

These were are really excellent appetizer, and no one could help themselves from having just one more. If you find yourself in the kitchen singing “I’ve got you babe” to a dish of these, I won’t blame you.

Categories
The Book Vegetables

55. Riesling Braised Sauerkraut and Apples p.575


The Recipe

This is kind of a funny recipe. It takes the “and the kitchen sink” approach toward sauerkraut. This version starts with packaged sauerkraut, then braises is with two kinds of apples, onions, shallots, slab bacon, Riesling, chicken stock, thyme, juniper berries, and a bay leaf. It was already getting a bit busy flavour-wise at this point, but we’re not done. Once the braise is finished the sauerkraut is tossed with two cups of heavy cream, and some apple schnapps. Thankfully the cream and schnapps were optional, and I opted for only the schnapps. I get the impression that the people at The Book looked up every traditional sauerkraut ingredients from every culture that makes it, and tossed them all into one recipe.

The main problem with the dish was the word sauerkraut. If it had been called stewed cabbage with apples, bacon, and cream it would have been fine. But sauerkraut should as a minimum be sour. In this version the sauerkraut is soaked and drained twice to get rid of a lot of the salt, but also a lot of the flavour. All of the braising ingredients are there to mellow the harsh bite of the sauerkraut, but at least the stuff I bought was pretty smooth after the rinsing. All the sweet ingredients just overwhelmed the remaining flavour of the sauerkraut. There were also far too many flavours competing here, some of the comments on the epicurious version of the recipe suggest that adding the cream would have tied it together, but I just couldn’t bring myself to do it.

This recipe simultaneously had too many ingredients, and not enough. The flavours were a jumble, but it was drastically in need of some more acid to cut all the sweetness. On a positive note the thyme, juniper, bay leaf combination worked very well, and bacon makes everything taste good.

I guess the recipe was fine, and if I’d had some more potent sauerkraut as a starting ingredient maybe all the sweet additions would have been a nice compliment. As it was the dish was going in too many directions at once, and tried to do too much. All of the additions ended up taking away from what makes sauerkraut good in the first place.

Categories
Pasta, Noodles, and Dumplings The Book

54. Herbed Spaetzle p.241

No recipe for this one.

This recipe was a bit of a disaster. As disaster’s go it tasted quite good, but the result bore little resemblance to the recipe description. The Book says

“The tiny drop-style German dumplings called spaetzle are juged by their lightness, and these practically take flight”

My efforts yielded large, dense, and doughy dumplings that no German would have recognized even as a failed attempt at spaetzle. The recipe is fairly simple, a dough of flour, salt, eggs, and milk is lightly brought together. Then the dough is worked through the holes of a colander over a pot of simmering salted water, and the resulting dumplings are boiled for 5 minutes, then tossed with butter, chives, parsley, dill, salt and pepper.

My issue came with getting the dough into the simmering water. I put the dough in the colander which is part of my set of pots. It fits snugly into the top of the pot I had the simmering water going in. I began working the dough through, at first everything was fine, and I made a few 1/4 inch dumplings. As I continued working though, the heat of the simmering water and steam began to cook the dough in the colander, and it gummed up all the holes. I ended up having to force partially cooked stuff through the colander, where it globed together into tablespoon size dumplings for me to scrape off the back. Anyway, I cooked the resultant dumplings longer than recommended, and they were fine, but not spaetzle.

The herb butter was a wonderful compliment to the dumplings, in fact the butter pretty much made the dish. I prepared this during the winter, and I really appreciated having my kitchen perfumed by the herbs as they were tossed with the hot dumplings.

I’m really unsure what went wrong with this recipe, but it just didn’t make any sense the way it was. Maybe the problem was in the shape of my colander? maybe I was supposed to hold the colander mid-air while I pushed the dumplings through? But that seems incredibly awkward. Piping the dumplings into the water would work, but it might be a bit slow. There is such a thing as a spaetzle maker, which I can only presume would do a better job. The poor man’s spaetzle maker suggested here isn’t an adequate substitute.

Categories
The Project

Catching Up

I’ve been looking through the backlog of recipes I’ve prepared, but still have to blog. While I’m doing well on the cooking, I’m way behind and slipping on the blogging. As of today’s count I’m 60 recipes behind, and I’m blogging midwinter recipes in July. Life coaches and fitness gurus are forever telling Oprah to set small intermediate goals which are achievable. So, my sub-goal for the summer is to blog 60 recipes in 60 days. By September 14th I will post recipe #113. If I fail, you can all mock me. There will be no prize if I succeed, just more blogging.

Categories
The Project

Sprucing Up

There are a couple of new features and tweaks to the look and feel of the site. The technical wizard at Kebes inc. has whipped up a statistics page so you can track my progress in fine detail. Click on the Progress Bar, or the Statistics page link in the sidebar to see it.

Another nice addition is the Chapter by Chapter entry in the sidebar, which will let you browse the completed recipes by chapter from The Book. You’ll get a thumbnail image, the mushroom rating, and a snippet of each entry.

Beyond that we’ve made a couple of little user interface changes that should make browsing the site easier than ever. Enjoy.

Categories
Beef, Veal, Pork, and Lamb The Book

53. Old Fashioned Meat Loaf p.448

The recipe

Take cover! NORAD has detected an extraterrestrial turd loaf coming in fast over the arctic. It wants our Humpback whales to save the future.

This was not the most visually appealing dish I’ve ever made, but it did taste good. I think it’s um, distinctive, shape helped with the flavour too. I’ve made meatloaf in a loaf pan before, and while it’s geometry is soothing, there isn’t all that much surface area exposed to direct heat. This loaf developed an excellent crunchy crust which really made the dish. The secret to the crispy crust was a healthy slathering of ketchup before it went into the oven.

I’m quite proud of The Book for using ketchup here. They didn’t seem to feel bad about it, or tell me that I really should be making my own, or ordering heirloom tomato preserves off the internet. They recommended plain-old funding-John-Kerry’s-political-career ketchup. Maybe this was The Book’s attempt to show that they’re in touch with the common man? who knowns? But I appreciate it.

This is a classic meat loaf recipe that doesn’t deviate or experiment too much. There are a couple of nice touches, but generally it’s straight up memories of childhood comfort food. It starts with a sweat of onions, garlic, celery, carrot, and scallions (one of the slight deviations from the textbook). Then ground beef, pork, breadcrumbs, eggs, and parsley are lightly mixed together and shaped into the giant worm of Arrakis. It’s then covered in ketchup, and baked through.

The book recommends having the butcher coarsely grind beef chuck, and pork tenderloins for this recipe, instead of using the finely textured twice-ground meat that’s available pre-packaged. It wasn’t a command from on high, so I just bought the stuff in the display case. I now see that The Book was right and I was wrong. The flavours in the meatloaf were excellent, its main problem was the texture. It was too tightly packed and dense. Using more coarsely ground meat would almost certainly have taken care of the textural issues, and made this an even better loaf.

My dining companion and I occasionally like to have cook-offs. Kind of like Iron Chef in the privacy of our own home. This dish was my entry for battle meatloaf, and I’m happy to say that it swept the judges votes. Her entry won top marks for presentation and style, but it just couldn’t compete on seasoning and depth of flavour. I’ll have to write the Heinz company to thank them.