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Winter 2007 Recipes
TIPS AND TECHNIQUES—ROASTING VEGETABLES
by Lucinda Hutson
Prep
Cut colorful vegetables, such as red onions, red bell peppers, carrots, fennel bulb and potatoes, into large chunks of similar size so that they cook evenly. Peel and seed butternut squash and pumpkin, and cut into wedges. Cut carrots, zucchini, crookneck and Japanese eggplant on the diagonal for more roasting surface.
Root crops take longer than softer vegetables, such as eggplant and tomatoes. Roast vegetables with different cooking times in separate batches and combine after cooking.
Some veggies roast best on their own: asparagus, Brussels sprouts, cauliflower and unpeeled beets or turnips (cut in half, rubbed generously with olive oil, and roasted cut-side down.)
Flavoring
Toss veggies in a large bowl, coating well with two or more tablespoons of olive oil. Or, for an Asian flavor, try peanut oil and a few teaspoons of toasted sesame oil.
Sprinkle with kosher or sea salt and pepper, as well as chopped garlic, ginger, shallots, fresh chile peppers and/or lemon zest.
Season with freshly ground spices—coriander seed, pungent and citrusy; whole mustard for tang and crunch; allspice, nutmeg, and/or cinnamon for squash and pumpkin; fennel or anise seeds for fennel bulb, red bell peppers and onions; dill for asparagus and potatoes; toasted cumin for cauliflower or a Mexican vegetable medley. Add dried herb combinations, too, such as Italian herbs, Mexican herbs or herbes de Provence.
Roasting
Preheat oven and roasting pan to 400-425°.
Spread veggies on pan in a single layer with little overlap. Roast in batches if necessary. Before roasting, try placing fresh sprigs of rosemary, winter savory, thyme or lavender under vegetables.
Turn once or twice and change position of pan in oven for even roasting. Roasting generally takes between 30 and 45 minutes, allowing for the difference between hard and soft vegetables.
Finish with a quick run under broiler if you like your veggies slightly charred.
Festive Additions at the Table
Drizzle roasted vegetables with extra-virgin olive oil (or, better yet, Agrumato, pressed with lemons), white truffle oil and flavored vinegars. Add extra kick with pesto, salsa, chimichurri (pungent Argentine parsley sauce), vinaigrette, soy sauce or bottled chile sauces like Sriracha or Sambal.
Sprinkle grated Parmesan, Romano or Manchego cheese over veggies.
Add protein and crunch with toasted pine nuts, slivered almonds or pumpkin and sesame seeds.
For the artistic finale—sprinkle with a handful of fresh, chopped herbs such as Italian parsley, cilantro, mint, oregano, chives or green onions.
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MOLE METHOD
by Luis Gutierrez
Serves 24
2 medium yellow onions
4 Roma or medium tomatoes
6 tomatillos
1 c. prunes
1 c. raisins
1 2” ginger root, slivered
2 whole garlic bulbs
3 2–3” cinnamon sticks
2 corn tortillas, toasted
1 c. sesame seeds
1 T. black mustard seeds
1 c. almonds
1 c. pistachios
2 ripe plantains, sliced
12 oz. dark organic chocolate*
1 c. dark brown sugar
4 c. rice (Texmati organic)
Chile (dried chiles):
10 ancho/mulato
10 guajillo
10 cascabel
4 chipotle
Fish: 4 ounces per serving. Use a firm whole fish such as redfish, black drum or cod. Fillet and chop into large chunks. Reserve the heads, tails and bones for stock.
Stock: Put fish heads, tails and bones in a large pot of water with carrots, onion quarters studded with whole cloves, bay leaves, a few whole black peppercorns and salt. Bring to a boil, skim froth, then reduce heat and simmer, uncovered, 30 minutes. Strain through a fine mesh sieve, discarding solids.
*include a handful of Kakáwa Organic Cacao Nibs, see page 37.
1. Prepare the chiles. Cut open, seed and wash chiles. Lay on a griddle or in cast-iron pan and toast until hot and slightly burned—toss frequently. Put the chiles in a pot of water and soak for 30 minutes.
2. Sauté onions, tomatoes and tomatillos in a cast-iron wok in a little olive oil or lard until roasted. Remove to bowl and let cool. Then chop coarsely.
3. Sauté prunes, raisins, ginger, garlic, cinnamon sticks and toasted corn tortillas in a cast-iron wok in a little olive oil or lard until roasted. Remove and set aside. Remove two of the cinnamon sticks.
4. Sauté the nuts in a cast-iron wok until roasted. Throw in black mustard and sesame seeds.
5. Sauté plantains in cast-iron wok in olive oil.
6. Blend the tomatoes, onions and tomatillos in blender or food processor in batches. Put into large, oven-proof cooking pot. Bring to a simmer on the stove.
7. Blend the roasted nuts with a little pepper-soaking water and add to cooking pot.
8. Blend the sautéed prune-raisin mixture. Add cacao nibs, if using. Add some fish stock to the blender to make a thick puree. Strain the puree into the pot.
9. Blend the chiles with some fish stock to make a thick puree. Strain the puree into the cooking pot.
10. Blend the plantains with some fish stock to make a thick puree. Add to the simmering pot.
11. Add chocolate to pot. Stir constantly for about 10 minutes at a low simmer. Mixture in pot is now a rich brown color and will be thickening. TASTE. Add sugar to taste and perhaps more pepper puree if a spicier taste is desired. Oils will start to separate. When mixture starts to form boiling bubbles (dangerous when bursting!) cover pot and put in 350° oven. Cook for an additional 30 minutes until flavors are well-blended. TASTE and add salt. Add fish to pot. Put back in oven and cook just until done, about 10-15 more minutes.
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MOLE RICE
by Luis Gutierrez
Coming soon. Pleae check back.
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INDEPENDENCE BOOTEGGER BROWN ALE CAKE WITH COCOA DOTS
by Brett Anderson and Andrea VanScoy
Working in the comfort of their home kitchens, Brett Anderson and Andrea VanScoy
convert a classic Barr Mansion wedding cake into a stunning holiday centerpiece.
The Cake
Yield: One double-layer 8” or 9” cake
1 1/3 c. Independence Bootlegger Brown Ale
12 oz. butter
3 c. + 1 T. sugar
1 c. + 2 T. Dutch process cocoa, sifted
2½ c. whole wheat flour
2¼ t. baking soda
1 heaping t. salt
3 eggs
½ c. + 1 T. White Mountain whole milk yogurt
1 c. chocolate chips
1. Combine the beer, butter and sugar in the saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer five minutes, then remove from heat and add the cocoa powder. Let this mixture cool until it feels similar in temperature to a hot, delicious, chocolaty bath.
2. Preheat the oven to 325° F.
3. Grease two 8” or 9” baking pans and swirl a handful of flour into each, giving them a thin but even coating. Or use cocoa powder.
4. In a mixing bowl, whisk the yogurt and eggs together until blended.
5. Whisk the cooled beer mixture into the egg mixture.
6. In another mixing bowl, combine the flour, baking soda and salt, and, with a clean hand, mix them together briefly.
7. Sift about a quarter of the flour mixture into the wet mixture at a time, whisking briefly between each addition.
8. Pour half of the completed batter into each pan, and sprinkle half the chocolate chips on top of each cake. If the chips do not sink, tap them slightly with the whisk until they dip below the surface of the batter.
9. Place the pans on the middle rack of the oven. Bake for 30-45 minutes, depending on the oven. The cakes are done when they begin pulling away from the edges of the pans and a toothpick inserted in their middles comes out clean.
The Icing on the Cake
Andrea VanScoy’s Cocoa Dots on White Icing
The following recipes are for the modeling chocolate and icing
used for the adornments of this brown-and-white polka dot cake.
Modeling Chocolate
7 oz. dark chocolate*
1/4 c. light organic corn or rice syrup
* The darker the chocolate, the more syrup is required.
1. Melt chocolate in a double boiler and stir until smooth.
2. Stir in syrup until combined.
3. Refrigerate in a freezer bag or in a bowl lined with parchment, covered and secured with a rubber band.
4. After the molding chocolate has set, cut, knead and roll out pieces using cocoa powder or cooking spray on a surface to prevent sticking. Place dough between pieces of parchment and roll out into thin sheets of chocolate for cutting decorative shapes such as dots and ribbons.
Cream Cheese Icing
12 oz. full-fat cream cheese
¾ c. butter
6 c. of well sifted powdered sugar
Salt to taste
Drop of flavoring to taste (peppermint or almond) if desired
1. Whisk cream cheese and butter together in a mixer on high until smooth.
2. Scrape the bowl and whisk. Keep mixing on low.
3. Add well-sifted powdered sugar one cup at a time while mixing, scraping the bowl frequently.
4. Add salt and sugar to taste and mix until combined.
To Frost the Cake
1. Center a cake layer on the dollop and secure.
2. Drop another dollop of icing on the cake and spread with metal spatula until covered. Press down, moving slowly and firmly so the icing really adheres to the cake. Scrape the knife on the side of an empty bowl and wipe it with a cloth from time to time, to keep from getting crumbs in your frosting.
3. Continue with layers and on top.
4. To frost the sides: Continue adding to top. Use the fridge to make sure the frosting is not to cold (stiff) or too runny (loose), to be controllable. With each dollop, as you reach the edge, the frosting moves slowly over the side of the cake. As it begins to fall, turn the spatula handle to the ceiling and press the frosting around the sides and between the layers of the cake. You will turn the cake in one direction while pressing the knife in the opposite direction. At some point it will seem natural to scrape and clean your knife and grab a knife-full of frosting and pull/push it around the cake. Pull the knife across the top edge so that it is pretty square. The desired effect is a flat sealant layer of frosting called a “crumb coat.” It is ok if you can see the image of the cake through this sheer layer.
5. Refrigerate the cake and clean you kitchen.
6. Pull the cake out and repeat step four until you can’t see the cake through the frosting. (It can help to refrigerate again.) Keep your knife clean and hot by dipping in a glass of hot water and drying it on a clean cloth. Use the warm moisture and use broad endless strokes to create the cleanest, smoothest surface possible. Avoid getting the cake actually wet.
7. Remove dots and ribbon from the fridge and apply. Use whimsy.
8. Clean the base.
9. Refrigerate cake. Allow it to set up well. Avoid letting it sit at room temperature for endless hours on the big day.
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CHOCOLATE GINGER GANACHE TRUFFLES
Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway! Tested by Johnny Els.
Makes 18 one-ounce servings
1–3 oz. fresh ginger
4 oz. heavy cream (preferably fresh raw cream)
8 oz. fine dark chocolate (at least 60% cacao)*
Unsweetened cocoa powder
Note: buy organic and fair-trade certified chocolates if possible.
1. Peel, slice and dice the ginger.
2. Put cream in saucepan and add ginger. Bring just to a boil. Cover, set aside to steep for at least 30 minutes.
3. Chop chocolate and put into medium bowl. *Or use chocolate chips and skip the chopping.
4. Return cream and ginger to heat and bring just to boil.
5. Pour cream through strainer over the chocolate in the bowl. Stir until smooth.
6. Chill for several hours or overnight until quite firm.
7. To make truffles, scoop out a teaspoonful of the ganache at a time and roll into little balls. Roll in cocoa powder and store in airtight container in the refrigerator.
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APPLES 'N' ORANGES
by Paula Angerstein of Paula's Texas Spirits
1 oz. Paula’s Texas Orange
1 oz. Calvados or premium apple brandy
1 oz. apple juice
1 oz. lemon juice
Shake over ice and strain into a martini glass. Use a cinnamon stick as a swizzler.
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HOT RUMBA
by Daniel Barnes of Treaty Oak Platinum Rum
Fill a coffee cup with good quality hot chocolate. Add 2 oz. Treaty Oak Platinum rum.
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Light and Breezy
1 shot Treaty Oak Platinum Rum
1/2 Rio Grande Valley lemon
Maine Root Ginger Beer
Stir rum and lemon together over ice in a rocks glass. Top with ginger beer.
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ANGELITA
by Kevin Kelleher of Dripping Springs Vodka
3/4 oz. Dripping Springs Vodka
3/4 oz. Paula’s Texas Orange
6 1/2 oz. Sparkling Blanc de Noirs
Pour vodka and Paula’s Texas Orange into a tall champagne flute. Top with chilled Blanc de Noirs. Rim and garnish with orange
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SAVVY MARTINI
by Chad Auler of SAVVY Handcrafted Vodka
Pour 3 oz. of SAVVY Vodka into a shaker filled with ice. Let the vodka chill briefly. Strain and pour into a chilled martini glass. Garnish with a lemon twist and a touch of lemon zest.
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DANIE'S KALAHARI LAMB SHANK POTJIE
by Danie van Berg
Serves 6–8
5 lbs. Loncito’s grass-fed lamb shanks
3 c. homemade beef broth or lamb broth
6 onions, sliced
3 red peppers, sliced
4 in. grated ginger
1 stem rosemary
6 garlic cloves
1 T. Marsala
1 t. nutmeg
1 t. saffron
1 t. turmeric
8 whole cloves
8 cinnamon sticks
3 T. brown sugar
2 lbs. mixed dried fruit
1 c. chutney
2 T. grated orange peel
Salt and pepper to taste
Cold butter
1 T. apricot jam
Pinches of ground fresh thyme
Heat olive oil and butter in a potjie or Dutch oven, and braise onions and red peppers until translucent. Remove from the pot and set aside. Add more oil and butter, if needed. Next, roast ginger, rosemary, garlic cloves, Marsala, nutmeg, saffron, turmeric, whole cloves and cinnamon sticks in the pot until aromatic. Add brown sugar to caramelize, heating and cooking slowly with sugar, butter, oil or water until lightly browned, then remove from pot and set aside. Add oil and butter as needed to brown lamb shanks. Add spices, onions, peppers and broth to shanks in the potjie and cook until almost tender—two to three hours. Add the dried fruit, chutney and orange peel, and cook until the meat is very tender. Salt and pepper to taste. Then add cold butter, the apricot jam and thyme. Serve with cooked rice.
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PORK-VENISON SAUSAGE
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
100 lbs. ground meat (60% lean pork/40% venison or
50% fatty pork/50% venison)
1 ½ lbs. salt
¾ lb. black pepper (or substitute ¼ lb. cayenne pepper)
1 ½ lbs. coriander
¼ c. mustard seeds (optional)
4-6 heads of garlic (peel cloves and place in a blender;
add 2 c. water and blend.)
Hog casings (“Don’t use the synthetic casings! They’re just
not as good,” says Dennis.)
Mix meat and spices together—preferably by hand—and pour the garlic-water mixture over the top. Remember—always season the meat before you grind! Load the meat into the grinder, crank it through the sausage stuffer and fill the casings. Vacuum-pack the finished links for freezing, or smoke them once or twice for dried sausage. You can also cook and eat the sausage right then and there.
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ARUGULA-SPINACH PESTO
by Claudia Alarcón
3 c. arugula leaves, washed, dried and packed
1 c. fresh spinach, washed, dried and packed
4 cloves lightly roasted garlic
¼ c. toasted pine nuts, almonds or pecans
½ c. freshly grated Parmesan cheese
¼ c. olive oil
Blend arugula and spinach in processor, adding garlic, nuts and Parmesan until well blended. With machine running, gradually add olive oil; process until smooth. Season to taste with salt and pepper. Bring to room temperature before using.
This pesto freezes well and makes a fabulous holiday gift when packed in half-cup jars. This recipe makes one cup.
Another Harvest Idea
Make flavored salts for holiday gifts by adding one tablespoon of the fresh herb of your choice to a quarter-cup of good quality sea salt. Mix well and store in an airtight jar.
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EGGNOG MARTINI
3 oz. eggnog
1.5 oz. Treaty Oak Platinum Rum
Place in martini shaker with ice and shake well. Serve up in a martini glass with nutmeg sprinkles.
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