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If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.
- ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
- 10 cups coarsely torn baguette, dried out overnight
- 4 ounces pancetta, cut into ¼” pieces
- 2 large leeks, white and pale-green parts only, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 cups chicken stock or low-sodium chicken broth, divided
- 1 cup coarsely chopped canned smoked oysters
- 2 tablespoons chopped fresh thyme
- 2 tablespoons finely chopped fresh sage
- 2 teaspoons finely grated lemon zest
- ½ lemon, thinly sliced, seeds removed
Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.
Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; add to bowl with bread.
Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5–8 minutes. Transfer to bowl with a slotted spoon.
Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10–15 minutes. Transfer to bowl.
Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining ¼ cup butter. Top with lemon slices.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.
Nutritional ContentCalories (kcal) 460 Fat (g) 33 Saturated Fat (g) 15 Cholesterol (mg) 125 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 13 Sodium (mg) 650Reviews Section
A warm vinaigrette made with balsamic vinegar–soaked raisins and rich pancetta drippings acts as a tenderizer for a salad of hearty red cabbage topped with almonds and parsley.
Tangled butternut ribbons get baked into a moist flat cake for a seriously showstopping side. Pair the squash with a mix of spicy arugula and ever-so-slightly-bitter chicory enhanced with savory pancetta and toasted hazelnuts. A sweet-tart apple vinaigrette is the final touch atop the refreshing fall salad.
Clover leaf smoked oysters recipe
All rights reserved. https://oyster-obsession.com/category/oyster-recipes/smoked-oyster-recipes Oysters with Apple, Shallot, and Strawberry Sauce Marmita. Want to use it in a meal plan? Get ready for a surprise. Uncle Jerry’s Kitchen shares a yummy, Easy Cream Cheese and Smoked Oyster Spread, Baguette, Smoked Oyster and Pancetta Stuffing, Smoked Oysters with Olive Oil, Sea Salt and Scallions, The Best Oyster Cookbooks for Seafood Lovers. They, like other smoked oysters, give you the petite oysters smoked utilizing woodchips for a good smoky flavor. Read the ISO Canned smoked oysters that are from Canada discussion from the Chowhound Restaurants, Ontario food community. Calories, carbs, fat, protein, fiber, cholesterol, and more for Smoked Oysters (No Artificial Flavors or Colors - Great Value). Smokey bacon complements the distinctively rich flavour of Clover Leaf Premium Smoked Oysters. The Clover Leaf Seafoods Holiday Recipe Contest begins on November 23, 2020, and ends on Friday, December 4th, 2020, at 11:59:59 P.M. (EDT) Winner selected by random draw. https://www.facebook.com/cloverleafseafoods/posts/2643090132630687 You probably associate them with appetizers and snacks, but smoked oysters make a delicious addition to salads, pasta, dressing, vegetable dishes, and more. Packed in sunflower oil, these succulent Smoked Oysters come in small, medium and large sizes. Sep 19, 2018 - A moist stuffing with all the classic ingredients and a few surprises! Martie Duncan let me know about this simple smoked oyster recipe from Hank Shaw at Hunter. International Seafood Sustainability Foundation (ISSF), Oyster Canapés with Horseradish Sour Cream. This steamy shrimp and potato soup gets its smoky flavors, Your Oyster Recipe of the Day: Cucumber Smoked Oyster Bites. More of a rough draft than a complete recipe, the late Thomas Tate’s “Saturday night, Your Oyster Recipe of the Day: Shrimp and Smoked Oyster Chowder from chef Linton Hopkins. Add a dot of, Your Oyster Recipe of the Day: Easy Rosemary Smoked Oysters. Make this recipe> Oysters combined with a creamy pasta, prawns and fish makes a “restaurant quality” looking meal. Your Oyster Recipe of the Day: Baguette, Smoked Oyster and Pancetta Stuffing. . Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. - Excellent Source of Iron. Clover Leaf’s highly sought after Smoked Oysters come in natural hardwood smoke flavour. No-one needs to know anything has come from a can. Tis’ the season of warm memories and unforgettable recipes. Canned Tuna, Salmon & Other Seafood Products, baking potatoes, peeled and cut into 1/2-inch (1 cm) cubes, about 4 cups (1 L), packed baby spinach leaves or chopped Swiss chard, each fresh bread crumbs and shredded Parmesan cheese. - Excellent Source of Vitamin C Stir in the smoked oysters and whipping cream.Cook, stirring often, for 2 minutes or until thickened.Remove from the heat and stir in the parsley and vinegar. Sprinkle evenly over top. We’re ki. cking off the Holidays with a Recipe Contest. Increase heat to medium-high. Stir in the potatoes, chicken broth and Worcestershire sauce cook until liquid evaporates, about 1 minute. Choose from the selections in the drop down below, and click Download. They are a source of energy, low in saturated fat, free of trans fat, a source of omega-3, a good source of protein and an excellent source of iron. Drop by my blog every week to see an unusual, out of the ordinary, yet easy to find ingredient. Tip: If you don't own an ovenproof skillet, transfer the potato-oyster mixture to a shallow gratin dish before adding crumb topping. Pancetta, smoked oysters, leeks, pine nuts, and herbs, Your Oyster Recipe of the Day: Oyster Creamed Kale. Throw together this four ingredient appetizer in minutes! - High Source of Fibre Prepare to have your mind blown by simplicity and deliciousness of these oysters from Jill, Your Oyster Recipe of the Day: Smoked Oysters with Olive Oil, Sea Salt and Scallions. 'Holiday Recipe Contest' Enter for your chance to WIN 1 of 3 CLOVERLEAF ® Specialty Product Prize Packs. Heat 2 tbsp (30 mL) of the butter in a large, oven-safe skillet set over medium heat.Add the onion, garlic, thyme, salt and pepper. punkgrrl25 | Feb 26, 2014 08:56 PM 55 My mother in law was staying with us over the holidays and after she left I discovered that I am now the proud owner of a can of smoked oysters. A sprinkling of caviar is another tasty garnish you can add bef… Clover Leaf Contest For Canada. Marinate for 2-3 hours in the refrigerator. Coco et Cocoa made my mouth water just reading about kale and onion cooked in a, Your Oyster Recipe of the Day: Cheesy Smoked Oyster Pizza. You obtain them packed without having the shells and this is a plus for these who like to consume them straight from the can. Cream cheese and smoked oysters on crackers are a proven winner. Here's a fresh take on a traditional New Orleans dish that will be an instant classic with everyone you serve it to. Partially cover and cook, stirring occasionally, for 10 to 15 minutes or until golden. Tasty Family Episode 109Today we are trying smoked oysters. Your Oyster Recipe of the Day: Easy Cream Cheese and Smoked Oyster Spread from Spicy Southern Kitchen. Great on a cracker with hot sauce, smoked oysters’ rich, distinctive flavor also adds a punch to dips and sauces. Danielle at I Love Fermented, Your Oyster Recipe of the Day: Sriracha Smoked Oyster Crackers. salt, balsamic vinegar, … All the Best Oyster Recipes and Half-Shell Toppings! What the heck do I do with smoked oysters?! https://www.cloverleaf.ca/en/products/smoked-oysters-spicy-chili Hey smoked oyster lovers! Sign-up for CLOVER LEAF® newsletters for recipes, promotions, product info and health & nutrition tips. Clover Leaf’s extremely sought immediately after Smoked Oysters come in organic hardwood smoke flavour. Then you’ve got to make this deliciously easy Teriyaki Salmon Salad using our MSC Certified are packed in China lately. https://www.iga.net/en/product/oysterssmoked/00000_000000006136244430 Head to the diet generator and enter the number of calories you want. Stir in the cream and nutmeg and bring to a boil. - Excellent Source of Vitamin A In a bowl, combine the rest of the ingredients, except the lettuce leaves. Got 15 minutes? Seed Crusted Oyster Logs Ingredients 1 pkg (250 g) light cream cheese, softened 1 large clove garlic, minced ¼ tsp (1 mL) hot pepper sauce 2 cans (85 g each) Clover Leaf Smoked Oysters, drained 1 ½ tsp (7 mL) grated lemon rind 2 green onions, finely chopped ¼ cup (50 mL) roasted sunflower seeds ¼ cup (50 mL) chopped fresh parsley Add the bite of horseradish and this traditional dish will get the attention it deserves! CLOVER LEAF SMOKED OYSTERS 2 cups (500 mL) packed baby spinach leaves or chopped Swiss chard 1/2 cup (125 mL) Drain the oysters and reserve 1 tbsp (15 mL) of the juices. © Copyrights 2021 The Clover Leaf Seafoods Family. https://www.iga.net/en/product/smoked-oysters/00000_000000005578907940 Your Oyster Recipe of the Day: Fresh Smoked Oysters. https://www.facebook.com/cloverleafseafoods/posts/2642128202726880 For bonus points, toss in a handful of octopus and any mild flavored white fish. Stir the smoked oysters, reserved juices and spinach into the potato mixture.Toss the breadcrumbs, Parmesan cheese, parsley and remaining butter until well combined. It is blazing hot and no one wants to cook. TO ENTER: Share a picture or description of a family favourite holiday recipe below, using any one of our specialty products (oysters, mussels, clams, shrimp or crabmeat), and you are entered for a chance to WIN 1 of 3 CLOVER LEAF ® Specialty Product Prize Packs. Enjoy nearly two dozen of the best smoked oyster recipes from your favorite magazines, cookbooks and chefs. © Droit d'auteur 2021, Les produits de la mer Clover Leaf. Whether you want to smoke your own oysters or find ways to cook with canned smoked oysters, dive into this recipe collection. Tous droits réservés. Prize: There will be 3 winners, who will win: 1 box of Clover Leaf® Specialty products (Smoked Oysters, Smoked Mussels, Cocktail Shrimp, Baby Clams, Crabmeat) The total retail value of each prize is CDN $50! - Excellent Source of Calcium Add oysters and gently coat with marinade. Sprinkle sugar into the pan. 1 box of Clover Leaf® Specialty products (Smoked Oysters, Smoked Mussels, Cocktail Shrimp, Baby Clams, Crabmeat) TOTAL PRIZE VALUE – $50 CDN Contest dates. Seems like all the canned smoked oysters I've found in TO (clover leaf, gold seal, etc.) Bake for 30 to 40 minutes.
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They're at their freshest when packaged! Canned Smoked Oysters are usually steamed when they're fresh, smoked for extra flavor, and finally packaged in oil.
They're easy to find! You can get them at just about any grocery store in the same section as canned tuna and crab.
They're affordable! They are anywhere from $2 to $3 for a small can that will have anywhere from 20 to 30 small oysters in them.
They're a lovely way to eat "rich" on a budget! They're just so darn fancy looking, and they have that slight fishy taste that makes you think of caviar. Now, let me get this straight, they are NOT the flavor of caviar, they just can be served similar and have that slight "ocean" taste.
Guy's Ranch Kitchen
Guy Fieri invites some of his favorite chefs to the ranch to celebrate the exotic flavors and spices of the Middle East with small plates called mezes. Alex Guarnaschelli makes a delicious mix of savory and sweet with her Spicy Pork Burger with Black Beans and Chutney, a 15-Minute White Sangria and Green Grape Gazpacho. Michael Voltaggio serves up a simple but tasty Cucumber Salad with Sheep Milk Feta and Lemon Oil, and he uses versatile cauliflower three ways for Cauliflower Hummus, Flatbread and Pickles. Then, international restaurateur Michael Mina makes Moroccan-style Roasted Salmon with Cucumbers, Labneh and Chermoula, and he caps off the meal with a mouthwatering panna cotta dessert, Marinated Melons with Rosewater Cream and Pistachio Streusel.
The people of the Mediterranean live long and happy lives thanks to their healthy diet and sharing meals with people they love, so Guy Fieri has invited some of his favorite chef friends to the ranch for their take on Mediterranean cooking. Alex Guarnaschelli merges the flavors of the Far East and the Middle East with Braised Lamb Shanks with Carrot, Black Pepper and Miso alongside a Roasted Eggplant Salad with Soy, Sesame and Charred Peppers. Michael Mina makes a classic Brick-Pressed Chicken with Chickpea Conserva and Lemon Gremolata, and he spices things up with 'nduja, a spreadable pork salumi from Italy, in his 'Nduja-Stuffed Squid with Oranges and Toasted Hazelnuts. Michael Voltaggio prepares a light Summer Squash Caponata with Fried Pine Nuts, Black Olive Tapenade and Basil, and he wraps up the meal with a Watermelon Rebujito cocktail and a moist and delicious Olive Oil Strawberry Shortcake.
Guy Fieri has invited some of his best chef friends to the ranch to share their favorite homestyle recipes for an old-fashioned Sunday supper. Alex Guarnaschelli starts the meal off right with a pitcher of Lemony Negronis, and she cooks up a crowd-pleasing Black Pepper-Crusted Roast Beef and Gravy served alongside Sauteed Spinach with Pancetta and Crispy Garlic. Michael Voltaggio makes Smoked Trout Deviled Eggs and surprises his fellow chefs by preparing Swordfish Milanese with Dill Pickle Tartar Sauce. Marc Murphy makes a savory Pork Sausage-Stuffed Zucchini and taps into his French roots with delicate Frisee aux Lardons. Finally, Eric Greenspan braises a succulent Beef Short Rib Stroganoff with Buttered Noodles and Lemon Creme Fraiche and wows the other chefs with his Apple Pie with Cheddar Cheese and Maple Whipped Cream.
Entertaining: Steakhouse at Home
Restaurant fads come and go, but authentic and time-honored steakhouse classics are never out of style. Guy Fieri invites his chef friends to the ranch for an evening of entertaining and steakhouse favorites. Meat master Marc Murphy elevates a Grilled Skirt Steak with a Charred Pepper Salsa and reinvents a classic with his Grilled Escarole Caesar Salad. Michael Voltaggio updates beef with broccoli with his Dry-Aged Rib-Eye with Broccoli Chimichurri and Soy Mustard, served alongside Hibiscus Whiskey Sours. Eric Greenspan makes a Not-Classic Wedge Salad with Pickled Peppers, Olive Relish and Blue Cheese, paired with a succulent Butter-Basted Rib-Eye with Crispy Smashed Potatoes and Horseradish. And finally, Alex Guarnaschelli bucks convention with delectable Charred Double Cut Pork Chops with Brown Sugar BBQ Sauce and a decadent No-Bake Cheesecake for dessert.
Easy Norcal Brunch
Guy Fieri is having his chef friends over to the ranch for a 5-star weekend brunch. Alex Guarnaschelli prepares sinful Deviled Eggs with Bacon and Hot Sauce and bakes flaky Biscuits with Apple Crisp Jam, plus she makes a pitcher of Greyhound cocktails. Justin Warner puts a breakfast twist on a Korean rice dish with Brunch Bi Bim Bap and makes a booze-filled Pancake Napoleon with Berries and Tarragon Whip. Marc Murphy uses seared sweet potato slices to take the bread out of Avocado Toast, and he makes an authentically delicious French Toast filled with sweet custard. Finally, Eric Greenspan serves up both savory Smoked Salmon Rillettes with Rye Toasts, Scallion Whipped Cream Cheese and Marinated Veggies, and a creamy Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola.
Big Game Day
Guy Fieri has an all-star lineup of chefs cooking game day grub in his ranch kitchen. Alex Guarnaschelli serves finger foods like the classic Pigs in a Blanket and her take on New England's favorite chocolate sandwich treat, Dark Chocolate Almond Whoopie Pies. Justin Warner makes savory Smoked Cauliflower Bites with Caesar Salad Spread and breaks out the chemistry set to create Spherefied Pickle Back whiskey shots. Marc Murphy takes advantage of the wood-fired oven for a Grilled Flatbread with Wild Mushrooms and an authentic Big Paella with Chicken and Shrimp. And Eric Greenspan makes Spicy Garlic Chicken Wings with Carrot Celery Chow Chow and Blue Cheese and then slathers his melted homemade American cheese all over Chorizo Chili Potato Chip Nachos.
Guy Fieri is expecting more than 100 guests for a multi-course Thanksgiving feast at the ranch, so he invites some of his best chef friends over to do a warm-up. Alex Guarnaschelli's Family Lasagna is just the appetizer for her Roast Turkey with Mozzarella and Pepperoni Stuffing and her Cranberry Aperol Spritzers. Jonathan Waxman puts his own spin on the turducken with a Capoducken with Chorizo and Oyster-Chestnut Stuffing, and he lightens things up with Gratin of Celery Root and Potato. Marc Murphy plans ahead, preparing a whole meal just so he has leftovers to create his Turkey Shepherd's Pie and Brussels Sprouts and Bacon, and then he celebrates the flavors of fall in Red Wine Cooked Apples with Pecan Crumble.
Celebration Dinner Party
When Guy Fieri's chef friends visit the ranch, it's an occasion worth celebrating -- especially when they're cooking. Alex Guarnaschelli puts a twist on Caesar Salad with Spicy Pancetta and Cornbread Croutons, and she gives a kick to Pineapple Upside-Down Cake with Pink Peppercorn Caramel. Jonathan Waxman's cheesy Lobster Fonduta on Sauteed Baguette is only the warm-up to his Rack of Lamb with Herb Crust and Lamb Jus, and he also whips up a Frozen Rum Cordial. Finally, Marc Murphy elevates the meal with a black truffle-covered Filet of Beef with Sauce Perigourdine and simple but elegant Oven Roasted Beets with Fresh Horseradish and Herbs.
Christmas at the Ranch
Guy Fieri invites his chef friends to bring some yuletide joy to the ranch. Marc Murphy makes a rich Braised Endive with Chestnuts in Brown Butter and cooks Lobster Americaine with the Christmas spirits of brandy and vermouth. Carl Ruiz makes it a Feliz Navidad with Arena Rue Sandwiches and Fufu, a Cuban delicacy of pork, bacon and plantains. Jonathan Waxman keeps tradition alive with Roasted Root Vegetables and a Steam- and Fire-Roasted Goose with Blood Orange Sauce. Then, he keeps it classy with Red Pepper Pancakes with Smoked Salmon, Caviar and Chive Cream Sauce. Finally, Damaris Phillips takes a traditional dish to the next level with Roasted Sweet Potato Coins with Port Salute cheese, Marcona Almonds and Bourbon-Spiced Cranberries, before finishing off the meal with a Hot Buttered Rum Cake.
Guy Fieri invites his chef friends to bring the heartwarming hospitality of the South to the ranch. Marc Murphy puts his delicious spin on two Southern classics, Shrimp and Grits and Charred Corn Salad with Andouille Sausage and Red Onion. Carl Ruiz mixes up a pitcher of strong Gary's Pop Cocktails, and he slathers Redneck Fries with chili and pulled pork. Jonathan Waxman puts a healthy spin on Southern cuisine with Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes, served alongside a Whole Snapper with Pearl Onion and Chilies. Finally, Kentucky's own Damaris Phillips bakes Pimento Cheese-Stuffed Biscuits and Salted Peanut Butter Pie.
Guy Fieri knows diners, so when his chef friends come to the ranch with their version of diner classics, they bring their A-game! Rocco DiSpirito makes a quick Turkey Dinner with All the Trimmings and a healthy version of the classic 10-Layer Chocolate Cake. Antonia Lofaso starts with homemade Fresh Ricotta Cream on Charred Ciabatta with Chili Parsley and then serves her main dish of cheesy Rice Balls Stuffed with Bolognese Sauce, Peas and Mozzarella. Finally, Carl Ruiz whips up a boozy Honey Bourbon Vanilla Caramel Milkshake and stick-to-your-bones Matzoh Ball Soup and Disco Fries.
Healthy and Easy
After indulging in rich food on the road, Guy Fieri invites his chef friends to the ranch to balance things out with healthy dishes that don't sacrifice flavor. Rocco DiSpirito makes an incredibly juicy but lean Straight Up Cheeseburger with low carb Better Than Mashed Potatoes and a Shrimp Gazpacho. Antonia Lofaso serves a Roasted Whole Branzino with Salsa Verde and Whipped Sweet Potatoes, and she flips some Paleo Pancakes with bananas and berries. Finally, Aaron May mixes up a skinny Paloma Flaca cocktail and serves lightened-up Seared Scallops with Vanilla Citrus Confit and a Roasted Tomato and Eggplant Gratin.
Chocolate Lover's Supper
To show that chocolate can be more than just candy bars and desserts, Guy Fieri invites some of his favorite chefs to reveal how versatile cocoa can be. Aarti Sequeira makes Whipped Goat Cheese with Cacao Nibs, Thyme, Black Pepper and Honey on Crostini with Fresh Figs along with a street food favorite, Cauliflower Chaat Salad with a chocolate chutney. Aaron May fuses chocolate with the flavors of the Far East and Mexico in an Asian Duck Confit with Hoisin Mole and Spiced Guacamole, and then he mixes up White Chocolate Whipped Potatoes. Rocco DiSpirito works choco-makeover magic with his Spicy Chocolate Pork and Beans and his Chocolate Monkey Bread. Finally, Duff Goldman fires up the milkshake machine for some decadent Chocolate Malteds and combines a cookie and a brownie to make Brown Butter White Chocolate Blondies.
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- 5 slices bacon
- 6 eggs
- 1 cup milk
- 2 tablespoons butter, melted
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped green onions
- 1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
Beat eggs, milk, butter, salt, and ground pepper in a bowl pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Miso Roasted Chicken Thighs
I’m always looking for new flavours, new spices and cuisines to try. I’ve had a container of miso paste in my refrigerator for a couple of years. Good thing it’s fermented and has a somewhat long shelf life.
When we first bought the paste we used it on a whole chicken and it was fantastic. For this recipe we’ve mixed the miso with sesame oil, rice vinegar, soy sauce and brown sugar creating a delightful flavour experience.
Recipes From Alice Waters
1. Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
2. Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
3. Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
4. Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
5. Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
6. When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.
Cauliflower With Anchovy Mayonnaise
Adapted from ''The Chez Panisse Menu Cookbook'' (Random House, 1982) by Alice Waters
1 tablespoon lemon juice, from Meyer lemons, if possible
4 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
Freshly ground pepper (black, red, green, grains of paradise, whatever you like)
1/4 cup extra virgin olive oil
1 1/2 pounds cauliflower, trimmed into walnut-size florets.
1. Fill a large pot with water. Season with coarse sea salt, and bring to a boil. Meanwhile, in a small bowl, combine egg yolk, lemon juice, half the anchovy paste, a large pinch of salt and several turns of the pepper mill. Whisk together vigorously.
2. Gradually add peanut oil, whisking in a few drops at a time. Once mixture begins to emulsify, oil may be added faster, in a thin stream. After peanut oil is added, begin whisking in olive oil. Whisk in remaining anchovy paste. Mixture should be highly seasoned, and anchovy should be pungent but not unpleasantly so.
3. When water comes to a boil, add cauliflower, and cook until tender but still slightly crisp, about 3 to 4 minutes (may also be steamed). Drain, and run under cold water. Lay out on a dish towel to dry, then transfer to a serving bowl. Pour 1/2 cup mayonnaise on top, and toss to coat. Taste and adjust seasoning. Serve, with remaining mayonnaise on the side, or save it for sandwiches.
Avocado and Beet Salad With Citrus Vinaigrette
Adapted from ''The Chez Panisse Cafe Cookbook'' (HarperCollins, 1999)
6 medium red or golden beets
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon, plus 3/4 cup extra virgin olive oil
1 large shallot, finely diced
2 tablespoons white wine vinegar
1 tablespoon orange juice
1 tablespoon chopped chervil, plus sprigs for garnish
1. Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
2. Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper add red wine vinegar and 1 tablespoon olive oil, and toss gently.
3. Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
4. Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.
Whole-Wheat Pasta With Caulifower
1 pinch red pepper flakes
4 ounces ricotta salata or feta cheese.
1. Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Bring six quarts salted water to a boil and put the pasta on to cook.
2. Saute the cauliflower in about three tablespoons olive oil in a saute pan. When the cauliflower begins to soften, season it with salt and pepper to taste and add sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed.
3. Add the garlic and remove from the heat, tossing and stirring so the garlic does not burn if it starts to brown, add a splash of water. Add a few drops each of vinegar and lemon juice and add the toasted walnuts. Taste and correct the seasoning.
4. When the pasta is done (it should be al dente), drain it and add it to the cauliflower with enough extra-virgin olive oil to coat the pasta thoroughly. Toss together and put in a heated bowl. Crumble cheese over dish.
Note: This is adapted from 'ɼhez Panisse Vegetables'' by Alice Waters (HarperCollins).
Adapted from Alice Waters
Time: 4 hours and 15 minutes, plus 72 hours for brining
3/4 cup plus 2 tablespoons kosher salt
1 carrot, peeled and diced
1 large onion, peeled and diced
1 leek, white and light green parts only, cleaned and diced
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1/4 teaspoon red pepper flakes
2 or 3 sprigs fresh thyme
1 12- to 14-pound naturally fed, free-range turkey
Wild Mushroom Stuffing (see recipe below) or other stuffing
4 tablespoons olive oil or butter
Fresh rosemary branches, optional. 1. In 16-quart or larger stockpot, bring 2 gallons water to a boil. Add salt and sugar, and stir until completely dissolved. Turn off heat, and add carrot, onion, celery and leek. Add bay leaves, peppercorns, coriander, red pepper, fennel seeds, star anise and thyme. Refrigerate until cold.
2. Remove giblets from turkey. Cover and refrigerate liver if using in stuffing. Discard remaining giblets or reserve for another use. Add turkey to stockpot. If necessary, weight it with a plate so that it stays below the brine's surface. Refrigerate for 72 hours, then remove from brine and allow to come to room temperature.
3. Preheat oven to 425 degrees. Loosely fill the turkey at both ends with stuffing, and truss as you would a chicken.
4. Place turkey in a large roasting pan, and roast until it starts to brown, about 25 minutes. Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at the deepest part of the leg reaches 130 degrees. (Total roasting time will be about 3 hours.) Baste frequently with olive oil or butter and pan juices, using rosemary branches as a brush if desired. If the bird begins to darken too much, cover it loosely with a piece of foil. Before serving, remove turkey from oven and leave covered with foil. Allow it to rest for 20 minutes before carving and spooning the stuffing into a serving dish.
4 tablespoons unsalted butter
2 shallots, peeled and finely diced
Salt and freshly ground black pepper
1 cup finely chopped onion
1 turkey or chicken liver, diced
1 day-old baguette, crust removed, to make 4 cups cubed
1 teaspoon finely chopped fresh thyme
2 tablespoons chopped Italian parsley
1 lightly beaten egg, if desired.
1. Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
2. In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
3. Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
4. In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.
Yield: enough for a 12 to 14 pound turkey.
Belgian Endive Risotto With Taleggio and Walnuts
Coarse sea salt and freshly ground pepper to taste
2 tablespoons unsalted butter
2 to 3 ounces taleggio cheese
2 tablespoons chopped toasted walnuts (see note)
2 tablespoons chopped parsley.
1. Trim the endives, slice them in half lengthwise and then cut them crosswise into half-inch-thick slices and set aside. Chop the onion into small dice. Heat the chicken stock.
2. In a heavy-bottomed saucepan, heat the olive oil and cook the onion over medium heat until it is translucent but not brown, about five minutes. Stir in the rice and season with salt and pepper. Cook over low heat for about three minutes, stirring often, until the rice has turned slightly translucent. Keep stirring, turn up the heat and pour in the white wine. The pot will boil violently, and the wine will almost completely evaporate. Add just enough hot stock to cover the rice, stir well and reduce the heat.
3. Keep the rice at a gentle simmer. As it absorbs liquid, add more stock, a ladle or two at a time, to keep the pot simmering at a level just above the rice, stirring before and after every addition. After 15 minutes, the rice kernels will be nearly cooked but still slightly crunchy in the middle. Stir in the endives and the butter and continue cooking for three to five minutes. Taste for texture. If the rice is not quite cooked and appears to be getting sticky, add a little more broth.
4. The finished risotto should be creamy and almost able to be poured. The rice should be somewhat chewy and firm, neither crunchy nor so cooked that the kernels have split. Just before serving stir in the taleggio and correct seasoning. Garnish with the walnuts and parsley and serve.
Note: This recipe is adapted from 'ɼhez Paniss Vegetables'' by Alice Waters (HarperCollins). To toast the walnuts, put them on a baking sheet in a preheated, 350-degree oven for five to eight minutes. When they are cool, rub off any excess skin.
Butternut Squash Risotto With Sage
1 medium butternut squash (about 1 pound)
Coarse sea salt and freshly ground pepper to taste
7 to 8 cups chicken stock
5 1/2 tablespoons unsalted butter
1/2 cup grated Reggiano Parmesan, plus extra for garnish.
1. Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion.
2. Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes.
3. Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat.
4. Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels.
5. After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.
Note: This recipe is adapted from Alice Waters's 'ɼhez Panisse Vegetables'' (HarperCollins).
Alice Waters's Tuna Nicoise
2 tablespoons red-wine vinegar
1 tablespoon chopped chervil
1 tablespoon chopped arugula
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 cup cooked green and yellow beans
4 ounces fresh grilled tuna, flaked into large pieces
8 small potatoes, cooked, peeled and sliced
2 hard-cooked eggs, peeled and halved.
1. Combine the vinegar, chervil, arugula, garlic, onion and olive oil. Season with pepper.
2. Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked eggs.
Adapted from 'ɼhez Panisse Vegetables'' (HarperCollins, 1996)
Total time: 15 to 20 minutes
1 bunch kale (about 1 pound)
2 pounds Yellow Finn or other flavorful boiling potatoes
1 sliced garlic sausage (optional)
1. Remove the stems from the kale, wash the leaves and cut them into strips about half an inch wide. You should have about 6 to 8 cups.
2. Peel the potatoes, and chop them up very fine. Add the salt to the water, and bring it to a boil. Add the chopped potatoes, return to a boil and cook for 2 minutes, covered. Add the kale, and cook 2 minutes more. Taste for seasoning, and add salt if necessary. Serve with a splash of olive oil and, if desired, the garlic sausage heated briefly in the soup.
Baguette, Smoked Oyster, and Pancetta Stuffing - Recipes
I realized when I was organizing some pictures on my computer that I had never posted this recipe I made for Christmas. We've started a tradition in my family where we have a bunch of awesome appetizers for Christmas dinner instead of a real, sit-down dinner. It's so much nicer and easier than scrambling around to get dinner ready and everything finished at once while also opening presents and all that Christmas jazz. This was the second year we've done it, and it seems to be a big hit.
Last year we had an insane amount of food, so my mom suggested we scale it back some this year. Honestly the last two weeks of December are such a blur with my dad passing away, I don't even remember what my contributions were. I think I did a baked brie, Lil' Smokies in the crockpot, and this stuffed baguette. There may have been something else, I'm not sure. I don't even remember what all other foods there were. My uncle made an awesome shrimp dip (my pregnant cousin and I finished it off the next night) for which I need to get the recipe. There were meatballs in the crockpot, a ricotta/lemon spread our friend Betty made, deviled eggs. It was a feast, and that's all that really matters.
Last January I came across this recipe somehow and emailed it to myself. When I was trying to figure out what I'd make for Christmas I went through my recipes email folder and saw this. I don't know why I hadn't made it for another event, it sounded super yummy. It also sounded easy and was something I could make ahead of time, so I slated it for one of my contributions to Christmas "dinner."
Baguette about 14-inch long
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped red bell pepper (about 1 medium)
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
About 2 tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper
Salt to taste (very unlikely since there’re plenty of salty ingredients)
Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.
Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.
Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
Now that I think about it, I think Aggie's Kitchen posted a link to it on Facebook. Perhaps in the future when I email myself recipes I should include in the email how I came across it since after having two kids I have zero memory left.
I didn't make any changes to this because I wanted to see how it turned out on its own. It definitely didn't need any salt, with the salty salami and kalamata olives it was pretty well salted. When I tasted the filling mixture it reminded me a lot of a muffuletta sandwich, so I think at some point I'm going to try making this with muffuletta ingredients and see how it turns out.
I thought I was being really smart in my preparation and threw everything into my food processor that needed to be chopped. My plan was to then add the cream cheese and goat cheese straight to the bowl of the food processor to mix it all up, but I was worried the ingredients would end up just mushing together into a paste and you wouldn't be able to tell what everything was. So after I used the food processor for chopping I threw it all in a bowl and added the goat cheese and cream cheese to that and just mixed by hand. Can you believe I don't own an electic mixer aside from my stand mixer? It's something I keep meaning to get but just never do.
I stood staring down my baguette for awhile trying to decide what to do with it exactly. I ended up cutting it in half to make it slightly more manageable for stuffing. As far as tearing the bread out from the inside, I used a serrated knife at first but then ended up using it to scrape the insides out as I found that to be a lot easier. I did use the tequila shot glass trick to compact the filling, but I was kicking myself because at some point I decided instead of stuffing from just one end I'd stuff from both so it would meet in the middle. It worked out okay, but I was worried there'd be a big empty spot in the middle where the filling wouldn't have met up with the other side, if that makes sense.
This was a big hit. Everyone really liked it. I'd recommend eating it the day of or day after preparing it so the bread doesn't get too soggy. This will definitely go into my appetizer rotation, and it's something that the filling ingredients could easily be changed up to make it a different way each time.
Kitchen Tips October 21st
If you make a recipe you found here, post a photo of it on instagram and tag us at #tastehautelife or post it on our new facebook page which is being designed as a recipe exchange.
Something old, something new. this week’s box is going to stretch your creativity and make you stop and make a drink. gin n’ tonic anyone?
I had never heard of this fruit before - have you? Originally hybridized in 1907 by Walter Swingle, citrumelo is a cross of a Duncan grapefruit and trifoliate orange. It tastes like a cross between a lemon and a grapefruit, is smooth skinned, and as large as 4 inches.
This cold hardy citrus grows locally during the winter, and with its unique flavor borrowing the fragrance of a grapefruit and the acidity of a lemon, you will actually find it as an ingredient in a lot of citrus flavored sodas and even beer as it pairs well with hoppy flavors.
Cypress Hill Farm had this to tell us about this snazzy fruit: “Citrumelos make a fantastic lemonade,, if possible with added carbonation (there is a little machine that a lot of people have that will help with that). I would not use the zest for anything, since it is bitter. Otherwise, one may enjoy a Citrumelo in any form a grapefruit is being used. Eating the fresh segments in a fruit salat, smoothie, or just by themself is very delicious as well.”
I will add: Perfect for a gin & tonic and many other cocktails. Here is my go-to lemon-loaf called Visiting Bread that I discovered on NYTimes but also found on bluecayenne.com. I made one last night with regular lemons. Can’t wait to try it will these instead.
I hope you enjoyed this a couple of weeks ago. Here’s the info from that week:
Persimmons are one of the oldest fruits cultivated in Asia. Records show that they have been grown in China for more than 2,000 years. They are sweet and delicious — and full of nutrients, such as manganese, beta-carotene, vitamin C, and iron, as well as rich in dietary fiber and many nutrients.
There are basically two popular varieties: Hachiya (an astringent variety) and Fuyu (a non-astringent variety). The Hachiya persimmon is an acorn-shaped fruit that is vibrantly orange when ripe. It has a very high tannin content, which makes it inedible before fully ripened.
How can you tell when its ready to eat? Make sure to always let a Hachiya persimmon fully soften before eating. The maturing process dramatically reduces the tannin levels. When ripe, the persimmon will feel similar to a very ripe tomato or a half full water balloon, and have some give to its waxy skin. Inside, you will find thick juicy pulp and smaller jelly-like pieces that are crunchy and absolutely delightful to eat. You can speed up the ripening process by simply letting them sit at room temperature (about 68°F) in natural light for several days to a few weeks. You can also place them in a paper bag together with other pieces of ripening fruit that give off large quantities of ethylene gas, such as apples, pears, and bananas.
How do you eat a persimmon? Cut it in half and scoop out the flesh with a spoon the same way you’d eat a kiwi or an avocado. They are also great for pureeing.
Try a Brie and Persimmons Crostini A quick turn under the broiler brings out the flavor of the persimmon, and turns the cheese perfectly melty. Slice it into a salad with some beets. Or add it to a roast pork with mustard greens.
Add in this delicious and simple recipe to your repertoire courtesy of Beth in OV who said her daughter loved it: Broiled Persimmons with Marscarpone.
We know how good kale is for you and I am always happy to chop it up fine for an easy caesar salad but I am always in search of the best kale chip recipe. I will give this one a try this weekend, courtesy of joyfoodsunshine.com. I might add a sprinkle of red pepper flakes to it though….
1 bunch kale about 6 cups, loosely packed
¼ cup almond meal enough to thoroughly coat kale
Preheat oven to 325 degrees F.
Lightly grease a large baking sheet, set aside.
In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.
Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.
Place kale leaves into a large mixing bowl.
Add the olive oil and massage with your hands until every single piece of kale is coated (this is very important. If the kale is not coated with olive oil then it will not hold the rest of the ingredients).
If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.
Sprinkle the almond meal mixture over the oil-coated kale chips.
Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix).
Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.
Once brown and crispy, let cool completely on the baking sheet.
Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.
Acorn Squash just reeks of fall! It’s healthy and full of fiber, plus, its size makes it far easier to cut open and work with.
Dress it up either savory or sweet and or simply serve as individual halves for the cutest presentation. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking.
I’m terrible at wasting the seeds but they are delicious if you decide to save them. Here’s a quick way to cook the seeds from delish.com
I know, tomatoes in fall, like proper fall. But they are local, pretty, and when you think about it, what other fruit/vegetable makes that transition so well from the ultimate summer snack to hearty comfort foods?
Two recipes.. Since it is still so nice outside, fire up the grill and make some easy lemon chicken skewers (mayeb a squeeze from the citrumello?). Cherry tomatoes will simply burst at the seams to be placed on the grill in such good company!
A little more adventurous… this will be a fun way to start Saturday’s meal with this Tomato Galette . Honestly, get a store-bought puff pastry sheet as a substitute if you don’t have the time..it will do the trick!