Smoked Salmon Canapés

Simple, easy to prepare appetizer.  This was adapted from a www.saveur.com recipe.

12 water or rice crackers
4 tbsp. softened cream cheese or goat cheese
4 tbsp. finely chopped smoked salmon or Kippers
2 tbsp. red pepper jelly
Finely chopped fresh chives for garnish

1. Spread a water cracker with 1 tsp. softened cream cheese, sprinkle with 1 tsp. ham, and top with 1⁄2 tsp. red pepper jelly. Garnish with a pinch of finely chopped fresh chives. Repeat to make remaining canapés.

Beet and Goat Cheese Napoleons

These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Laurie Ochoa wrote about the groundbreaking chef in "The King of LA," part of our special Los Angeles issue (March 2010).

from: www.saveur.com

5 large red beets, roasted, peeled,  and cut crosswise into 1⁄4"-thick slices

1 cup rice vinegar

1 cup sugar

9 oz. goat cheese, softened

4 tsp. minced fresh chives

4 tsp. minced fresh parsley

2 1⁄2 tsp. minced fresh thyme

1 tsp. freshly ground black pepper

3⁄4 cup fresh orange juice

1 tbsp. balsamic vinegar

1⁄4 tsp. orange zest

1 small shallot, minced

3 tbsp. extra-virgin olive oil

3 tbsp. hazelnut oil

Sea salt, to taste

3 tbsp. chopped walnuts or hazelnuts

1. Using a 2 5/8" round cookie cutter, cut out 20 of the beet slices; reserve scraps for another use (like borscht or a salad). In a 12" skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel–lined baking sheet. Pat dry and let chill.

2. Stir goat cheese together with the chives, parsley, 2 tsp. thyme, and pepper in a bowl. Set aside.

3. Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1⁄3 cup, 4–5 minutes. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill. 

4. To serve: Put 1 beet slice on work surface; spread about 1 tbsp. cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 4 layers of cheese between 5 beet slices. Make 4 stacks in all. Slice each stack into 4 wedges; transfer to 4 plates. Drizzle vinaigrette over each plate; garnish with nuts. Serve with mixed greens, if you like.

SERVES 4

Asian Cucumber Salad

4 kirby cucumbers
Kosher salt
1  1" piece fresh ginger, peeled
1 tbsp. sugar
1 1⁄2 tbsp. rice wine vinegar
1 tsp. sesame oil
2 garlic cloves, roughly chopped

1. Cut cucumbers into irregular chunks about 2" long and 1⁄4" thick. Transfer cucumber slices to a medium bowl, sprinkle with 2 tsp. of kosher salt, mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour.
2. Meanwhile, julienne ginger; transfer to a medium bowl and set aside.
3. Drain and gently squeeze cucumbers to extract more liquid, then pat dry with a towel. Add cucumbers to the bowl of ginger along with sugar, vinegar, sesame oil, and garlic. Toss to combine and season with kosher salt, to taste.
4. Let rest at room temperature for at least 15 minutes before serving to allow the flavors to come together.
SERVES 4

Gluten-Free Cornbread

Adapted from a recipe on the PCC website

½ cup white rice flour
¼ cup tapioca flour
1/4 cup sorghum flour
¾ cup cornmeal (like you would use to make polenta)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
3 tablespoons rich, high-quality honey
2/3 cup plain, gluten-free yogurt
1/3 cup sour cream
2 tablespoons melted butter

Turn the oven on against the cold and let it preheat to 400°. Grease a square or round baking pan with your favorite oil or butter.

Mix the gluten-free flours, cornmeal, baking powder, baking soda, and salt. Set that bowl aside.

Measure out the sour cream, butter, honey, and melted butter. Mix them all together. Whisk in the eggs and beat them all together until the liquids have become a coherent mixture.

Add the wet ingredients to the dry ones and stir it all together until just moistened.

Pour the cornbread batter into the pan and bake the cornbread for twenty minutes, or until the top has reached the golden color you desire. Let it cool for a few moments.

This cornbread is particularly good with soft butter and the same honey you used to make the batter.

Serves six.

Gluten-Free Pizza Dough

For pizza crust
3/4 cup tapioca flour
1/2 cup white rice flour*
1/3 cup chickpea flour
1/3 cup sorghum flour
1 teaspoon xanthum gum
1 teaspoon fine sea salt
1/2 cup whole milk
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon extra-virgin olive oil

Make pizza crust
In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.

Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.

Gluten-Free Gnocchi

This one came from The Sensitive Epicure, great blog with a lot of gluten-free recipes. 

• 1 kg (2 lb) cooked mashed/riced potatoes
  1 cup white rice flour
  ¾ cup potato starch¼ cup corn starch1 tablespoon margarine1 tablespoon grated parmesan (optional)2 eggssalt

For the gnocchi:

Place the potatoes in a large pot of salted water. Cook over high heat until fork tender, about 10-15 minutes. Drain through colander and immediately run potatoes through food mill or ricer (in batches, as needed) onto a large jelly roll pan. Make sure that the potatoes are evenly distributed in order to cool off efficiently. (This prevents heavy gnocchi.) Allow the potatoes to cool to room temperature.

Then place the potatoes onto a clean working surface. Make a small well and add the beaten egg with a small amount of the potato starch. Start worked with your clean hands and knead the dough until evenly distributed. Add more potato starch gradually, while kneading, until dough is still wet, but not sticky. Form the dough into a large, smooth ball. (At this time, dust the jelly roll pan for a place to store the cut and dusted gnocchi.) 

Using a bench scraper or a butter knife cut a ½-inch slice of the dough and roll into a rod about ¾ inch in diameter and dust with potato starch. Cut the rod of dough into small pieces, using the first joint of your index finger as a guide to ensure consistent sizing. Transfer to jelly roll pan, and make sure the entire surface of the gnocchi are lightly dusted. Repeat until all of the dough are in the form of gnocchi. Have a large pot of salted water boiling and add in the gnocchi. Once the gnocchi have risen to the surface, they are done, about 2-4 minutes. Transfer with a spider to your pot of tomato sauce, gently fold, garnish, and serve immediately.

Spanish Rice

This can be served as a side dish or used as a filling for tacos. 
If you have a rice maker, use it.   Or you can cook the rice in the oven as described in the recipe.   

To use the rice maker,  cook the rice as describe then transfer the rice to the rice maker when adding the tomato paste and chicken broth (highlighted by **).  

2 med. tomatoes, quartered
1 med. onion, quartered
3 jalapeno or pablano peppers (pablanos are mild)
2 cups long grain rice
1/3 cup oil
4 garlic cloves, minced
2 cups chicken broth
1 Tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced cilantro
1 lime, cut into wedges

Preheat oven to 350 (if not using a rice maker)

1. Process tomatoes and onion in food processor till thoroughly pureed. Transfer to a liquid measuring cup. If you have more than 2 cups, spoon off enough to measure 2 cups.
2. Remove the seeds and ribs from 2 jalapenos, and then mince the peppers. Mince the other jalapeno with rib and seeds, set aside. Place rice in a large strainer and rinse under cold water till water runs clear. Shake to drain all water off.
3. Heat oil in a large oven proof skillet or dutch oven. Add rice and fry, stirring frequently till golden(6-8 min.)reduce heat to med., add garlic, and seeded peppers; cook, stirring constantly for 1 1/2 min. If using rice maker, transfer rice mixture to the rice maker.
4. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to med. high and bring to a boil. Cover pot and transfer to oven; bake till liquid is absorbed and rice is tender,30-35 min. stirring well after 15 min. Stir in cilantro and reserved jalapeno. Serve with lime wedges to squeeze over serving

Creamy Mushroom Bruschetta with Arugula Salad

Total Time: 25 minutes, Serves: 2-4 (by Chef April Bloomfield)


5 tablespoons olive oil, plus extra as needed
1 pound mushrooms (chanterelle, maitake or king trumpet), sliced into ½-inch pieces
Salt
2 cloves garlic, peeled and finely chopped (about 1 tablespoon)
1 tablespoon butter
3 tablespoons roughly chopped flat leaf parsley
1/4 cup crème fraîche
2 tablespoons finely sliced chives
4 (¾-inch) slices rye bread
2 teaspoons lemon juice
4 cups arugula leaves

What To Do:

1. Set a large, heavy pan over medium heat. Add 3 tablespoons oil. Once very hot, add mushrooms and a pinch of salt. Sauté them, stirring from time to time, until browned and tender, about 6 minutes. Once mushrooms cook down, traces of their juices should streak the pan. If too dry, deglaze with splashes of water.
2. Stir in garlic, butter and parsley. Cook until garlic is golden, 3-4 minutes. Season to taste with salt. Remove pan from heat. Stir in crème fraîche and chives until evenly distributed.
3. Set another pan over medium-high heat. Once hot, add a slick of oil and lay in bread. Toast both sides until crisp and golden, 1-2 minutes per side.
4. Whisk together 2 tablespoons oil and lemon juice. Place arugula in large bowl and toss to lightly coat with dressing. Season with salt.
5. Spoon mushroom topping over toasts. Serve bruschetta with salad.

Focaccia Bread / Pizza Dough

This makes a great focaccia bread or pizza dough.   With the help of a stand mixer, like a Kitchen Aid, there is no kneading.    You can top the dough with whatever you like; potatoes, onions and rosemary to pizza toppings to just oil, salt and pepper.    I especially like using this dough to make a deep dish pizza in a cast iron skillet. 

1 C bread flour

1 C All Purpose (Whole Wheat works great or just more bread flour)

1/2 tsp yeast

1 1/4 C water (water temp < 100F, I just use room temp water to make sure not to kill the yeast)

1/2 tsp sugar

1/2 tsp salt

To Mix:

Put all ingredients in a stand mixer, like a Kitchen Aid, with the paddle attachment (one you use to make cookies).   Turn on low to incorporate all ingredients (2 mins) then turn to medium.  Mix on medium until the batter cleans the bowl (doesn't stick to the sides), ~20 mins.    Less time if you use a higher speed.   A food processor could work as well.

Scrap dough into a bowl (preferably glass) and cover with the bowls lid or plastic wrap.  Let rise for about 4 hours.    You can make it the night before and put in the refrigerator then next morning take it out of the refrig and let rise most of the day.

To Prepare for Cooking:

When dough is ready, you'll need some extra flour for shaping it since it'll be a bit sticky.  Spread the dough out to 1/2" thick on a piece of parchment paper on a cookie sheet.  You can also use a lightly oil a baking pan, cast iron skillet dusted with cornmeal or sometimes I'll let it rise on a pizza peel then cook it on a stone.   I like using the skillet for making a deep dish pizza.   Try not to over work the dough so you don't push out all of the air.   Cover the dough with damp towel and let dough rest and rise for ~30 mins.

After rest period, randomly poke the dough with your finger and top it with what sounds good.  You can use traditional pizza toppings, olive oil+salt+pepper, ..

One topping I use is a mixture of Yukon potatoes, sliced onions and rosemary.   Slice potatoes and generously sprinkle with salt, let sit for 15 mins to exude their liquid.   If potatoes start darkening then you needed more salt.   Saute onions in olive oil over medium heat til slightly softened, ~7 min.   After 15 mins, squeeze potatoes of liquid and mix with onions and +1 tsp rosemary.   Spread mixture on dough, drizzle with olive oil and some cracked black pepper.

To Cook: 
Heat oven to 450F.    Place dough in oven.  Turn oven down to 400F.   Cook for ~20 mins.  Might need more time depending on the topping.   Spin pan 180 degrees at the half way point if your oven doesn't cook evenly.

Pizza Dough With Yeast

This recipes is a great example why making great bread / pizza dough requires a little effort and time to rest and develop.   With a little planning ahead, you can create a great dough while you wait for the yeast to do all the work.

If you are short for time, just mix the ingredients together to incorporate all the flour.  Don't worry about doing any kneading.  The yeast will do most of the work.  Let the dough rise in or out of the refrig.   Occasionally, knead it after its had some time to rise.
www.nytimes.com: May 18, 2010

Time: 20 minutes, plus at least 27 hours’ resting

12 ounces  flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)
1/2 ounce salt (about 4 teaspoons)
1 teaspoon instant yeast
Additional flour, for dusting.

1. Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.

2. Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas.