Monday, June 28, 2010

Fresh Lemonade

[Recorded June 28, 2010]
1/2 t lemon zest
1 oz freshly-squeezed lemon juice
2 oz simple syrup
water as needed
10 ice cubes
Place zest and syrup (sugar to water, 1:1) in a 16 oz glass. Let mull for a minute while crushing with a teaspoon. Add lemon juice, ice, and sufficient water to top up the glass. Stir vigorously to chill. 
Serves one.

Crostini in the manner of Elmo Barnes

Recorded June 28, 2010. Elmo cooks at their B&B with his wife Martha in Beaufort, NC.
2 T olive oil
2 T butter
1/4 t roast garlic paste
6 slices Italian Bread, 1/2 inch thick, cut on an angle
Heat the oil, butter, and garlic for a few seconds in the microwave to melt the butter. Brush both sides of the bread with oil-butter mixture generously. Grill on a panini press set to medium-high for five minutes.
Good with soups and salads. Top with salsa, pico de gallo, grilled queso blanco as a snack or appetizer.

Ingredient: Roast Garlic Spread

Recorded June 28, 2010. Yields a sweet, richly savory product useful for spreads, sauces, marinades, and the like. 
2 heads of garlic
2 t olive oil, divided
1/4 t kosher salt
Remove loose paper from garlic heads. Place each on a small square of heavy-duty aluminum foil. Drizzle with a teaspoon of oil. Bring up foil from the sides and close tightly around the top.  Place directly on the rack of a toaster-oven preheated to 425 degrees F (218 C). Roast for 15 minutes, turn off heat but let the garlic remain in oven until they cool. Unwrap the roasted heads and separate into cloves. Squeeze each clove out the bottom of the skin by into the bowl of a mortar and pestle. Grind with the remaining oil until smooth and spreadable. Store tightly covered in the refrigerator. Uses: spread for grilled cheese sandwiches, add deep flavor to sauces, soups, gravies, roasts, crostini and bruschetta.

Wednesday, June 23, 2010

Air-Roasted Pork Tenderloin (Chinese Roast Pork)

Recorded June 23, 2010. This method adapts a traditional roasting method used widely in China to a conventional kitchen oven. No need to baste; the flavor has already penetrated, and the low heat and wet environment keep it tender and moist.

2 T minced garlic
1/4 c soy sauce (Kikkoman®)
2 T hoisin sauce
1 T rice wine vinegar
2 t dark sesame oil
1 t brown sugar
1/4 c water
Orange, lemon, or tangerine zest, or grated ginger root (optional)
Trim any fat, cut away the silver skin, rinse, and pat dry two pork tenderloins. Place pork into a sliding tab 1 gal plastic bag and pour in marinade. Lay bag flat to cover meat and place in tray to catch any chance spills. Marinate in the refrigerator for 6 to 10 hours, turning occasionally. Remove meat from bag, wipe surface dry, and discard the used marinade. Preheat the oven to 300 degrees F (150 C). Form or purchase eight metal S hooks. Place an oven rack in the 2nd highest position, and, using the hooks, hang the meat from the rack. On the lowest rack, place a pan to hold water. Fill the pan about 3/4 inch deep. Roast undisturbed for about 80 to 90 minutes. Remove from oven and let cool. Slice across, and serve garnished with sesame seeds, as part of a festive Chinese meal, or use in dishes such as soups, stir fries, rice or noodle or vegetable salads, and the like. Store unsliced and loosely wrapped in the fridge, or wrap tightly and freeze.

Saturday, June 19, 2010

Cream of Asparagus Soup

Recorded 11 March 2000. Adapted from several recipes found online. A Family Favorite. 
1 medium onion
1 lb asparagus
6 T low-fat soft margarine
4 T flour
1 t dry dill weed or 2 t fresh finely chopped
1/2 t dry tarragon
4 c chicken stock (or vegetable stock for vegetarian)
2 T lemon juice

1 c half-and-half (or whole milk to reduce fat content)
salt and white pepper to taste
Dice onion coarsely. Trim tough bottoms off asparagus and cut spears into one-inch pieces. Saute vegetables in margarine until onions are clear. Add herbs. Mix in flour and heat 2 minutes. Add broth, lemon juice and pepper. Simmer until asparagus are very tender (about 15 minutes). Puree soup with potato masher, food mill, or hand-held immersion blender (best). Pass through a strainer to remove tough fibers. Add light cream, adjust seasoning, and serve cold or hot. Garnish with a dollop of sour cream and chopped chives or dill. Variation: Cauliflower or broccoli can be substituted for asparagus.

Wednesday, June 2, 2010

Pickled Beets

Developed March, 2006.
1 14-1/2 oz can of sliced beets, drained, reserve juice
1/3 c each beet juice and cider vinegar
1/4 c sugar
1/2 t salt
Dissolve sugar and salt in liquid. Stir in beets. Chill at least 6 hours. Can easily be doubled. Serves 4. Variation: Add blanched or raw sweet onion slices.