Romesco

I made this romesco to go with grilled salmon, aioli, tomato salad, goat cheese crostini and tortilla espanola.  The recipe is adapted from Essentials of Mediterranean Cooking.  The recipe calls for ancho chilies.  It doesn't say if it's fresh or dried, so I assumed that it was for fresh.  I have never seen a fresh ancho chili in Columbia, but I did have a couple of poblanos in my fridge.  Researching later, I realize that an ancho is a dried poblano.  So the next time I would soak the dried ancho, then scrape out the pulp.   Nevertheless, it was delicious with the salmon.

Preheat oven to 350 degrees.

Place ancho chilis in bowl, cover with bowling water and soak for 20 minutes.  Drain. Remove stem and seeds.  Scrape pulp with a spoon into a food processor.  (This would have worked with a dried ancho.  This did not work with a fresh poblano.  So I cooked the poblanos with the red peppers, peeled them, then chopped and put in the processor.

Roast one large tomato and 2 red bell peppers.  Roast the tomato for about 10 min, then the bell peppers for an additional 20 minutes.  Peel and put in processor.

In a small frying pan add 1 tbsp olive oil. Saute one slice coarse country bread, crust removed, until crunchy.  Break apart into food processor.  Then add 2 chopped garlic cloves, 1/4 cup blanched toasted almonds, 1/4 cup toasted hazelnuts (skins removed), 1 tbsp red wine vinegar, 1 tsp sweet paprika, 1/4 tsp cayenne pepper.  I also added one tsp of dried ancho powder.   Season with salt and pepper.  Process to a coarse puree.  Cover and refrigerate.  Bring to room temp before serving.

A year of Mediterranean...

I haven't been able to get the family into another year of One Month at a Time, until now.  This was even Sanford's idea!  We are going to devote a year to eating only Mediterranean food.  We are considering doing for every meal, but the boys are a little reluctant.  We will have to see how that evolves.  I also have a little apprehension due to my love of Mexican and Indian food.  We will have each of those once a month.  Once a month is terrifying to Sam and Jack since their breakfast using consists of a burrito with leftovers. 

I love this falafel recipe.  It is by far my favorite.  One thing about it is when I used canned chickpeas the consistency seemed just right, but when I pressure cooked some chickpeas first I had to add flour to the batter to make it a consistency to roll in flour.  The difference may be in the fact that I drained, then rinsed the canned ones but I only scooped the pressure cooked ones from their cooking liquid.  The recipes that follows is from food tv.com

Falafel:

In a food processor add 2 1/4 cups chickpeas, 3 chopped scallions, 1/4 cup each chopped parsley and cilantro, 1 1/2 tsp cumin, 1 1/2 tsp coriander, 3/4 tsp cayenne pepper, 1 egg, juice of one lemon, 1 minced garlic clove.  Pulse.  Salt to taste.


Add 1 1/2 tsp baking powder and 1/3 cup flour.  Pulse to combine.  Refrigerate 30 minutes.


Roll falafels in flour and cook in about an inch of hot olive oil. 


For the Avgolemono I adapted a recipe from Williams-Sonoma Essentials of Mediterranean Cooking.  I have been tempted to make this recipe before, but it was always long and involved.  I wasn't even sure how much I would like it to put that much work into it.  But this recipe was quite easy and quick, and I loved it.

Avgolemono:

Add 4 cups stock, 1 quartered onion and 1 1/2 pounds chicken breast on the bone, skinned into a pressure cooker.  Bring to pressure.  Cook 5 min.  Run under cold water to release the pressure.  Drain the stock into a bowl.  Shred the chicken into bite size pieces.  (the recipe calls for simmer the chicken in a regular pot for 20 minutes)


Over med high heat, add 1 tbsp olive oil.  Add 1/2 cup chopped scallions, including green parts.  Saute 3-4 minutes.  Add 1/3 cup fresh dill (I used a tbsp of dried since I only had enough fresh dill for the tzatiki) and 3/4 cup long grain white rice.  Add the reserved broth from above.  Bring to a boil.  Partially cover and simmer 15 minutes, or until rice is tender.


Beat 2 eggs in a bowl.  Whisk in juice of 1-2 lemons (I used one).  Slowly whisk 1 cup of the broth and rice into the eggs, then add it back to the soup.  Cook, stirring, until thickened.  This took less than a minutes.  Add the shredded chicken and heat, being careful not to boil it.  Season with salt and pepper.  Serve with sliced scallions and a sprig of dill.

Sunday night supper club: Switzerland

Sammy Craker's crepes, powdered sugar and ligonberry Jam.  I think he might have mixed up his countries.  But it was a hit.

Chris and Jaime's cheese puffs.  Mmm

Radishes and cheese with a mustard vinaigrette from the Kingsleys.

Hogerty's lentils.

Another potato dish that I love.  Rosti from Andy Werth.  Andy:  please post the recipe.

Mary Beth and Pete made this, not sure of the name.  Macaroni noodles, with ground beef, cheese, and applesauce on the side.

Jennifer Erikson's tasty chocolate mouse with Pama.

This month's dinner was Swiss food because the tour ended in Switzerland on Sunday.  I like to also think it was for Fabian... I wasn't at this party very long so I only have a few pictures.  Not enough people pictures.  I also don't have a single recipe, so you all are responsible for adding your recipes in the comment section.  Thank you Chris and Jaime and Quinn for hosting! 

Sunday night supper club: Norway

This party was held at Jennifer Erikson's house.  Tons of fun. Waited too long to blog though, so I may not remember exactly what each dish was, or who made it.  Sorry.

Difficult to find a Norwegian wine.

Bill Speake

Jennifer's pickled beets, pickled fish, which was better than I expected, and fish in mustard sauce.

Marinated Cucumber Salad (in Swedish, Inlagd Gurka)

Ingredients:

• 1 cucumber
• 1/4 cup vinegar
• 1 Tbsp. lemon juice
• 2 Tbsp. sugar
• 2 tsp. salt
• 1/8 tsp. white pepper
• 1 tsp. celery seed
• 1/4 cup finely chopped onion (or 1 Tbsp. dehydrated onion)
• 2 Tbsp. finely chopped fresh parsley (or 1/2 Tbsp. dried parsley)

Preparation:

Wash and peel cucumber. Cut into paper-thin slices and place into a wide-mouthed jar or other covered container. Add the rest of the ingredients. Cover the jar and shake well until the sugar is dissolved. Marinate in the refrigerator for at least one hour before serving. If you have any left over (which I’ve never seen happen), marinated cucumbers will keep in the refrigerator for up to a week.

I don't remember the names of all the cheeses.  I  do not that I never want to eat the brown  block of cheese again!

I remember Sam Craker made this, it was delicous.  I think it was a salmon dish, but can't be sure

Norwegian crackers

Pam made this impressive cake.  http://paninihappy.com/celebrating-4-years-with-a-smorgastarta/

My fillings were:

ham salad- small can ham (not deviled ham), 1/4 C Mayo & chopped gherkins

Pineapple cheese- 1 jar Kraft Pineapple cheese (always found shelf stable next to the Velveeta LOL) + sliced cucumbers

Salmon Salad- 1 small can of salmon, 1/4 C Mayo, 2 Tb capers, ground pepper, & juice of half a lemon

Jennifer Erikson:   Scandinavian ceviche:

1 grapefruit
1/2 avocado
4 ounces pre sliced gravlax (or smoked salmon)
2 tbsp finely diced red onion

1. Fillet the grapefruit by first cutting off the peel so that the citrus flesh is exposed. Then cut out the fillets by angling the knife and cutting by the natural partings. The fillets come out in half moon shapes. Cut the fillets into 1/2 inch pieces.

2. Peel and chop the red onion coarsely. Peel the avocado and cut into 1/2 inch cubes. Do the same with the salmon slices.

3. Mix all the ingredients in a plastic bowl or plastic bag. Let the mixture soak for at least an hour in the fridge.

Chris made this, but I don't have the recipe.  Please add it.

Potato Pancakes.  I loved this recipe.  I have never had luck with these until now.  From The Scandinavian Cookbook:  Peel and shred 1 1/3 pounds potatos, mince 4 green onion.  Combine both with 4 eggs, 1/4 cup oatmeal, 1 tbsp sesame seeds, 1 tbsp fresh thyme (chopped), 1 tsp grated nutmeg, and salt and pepper.  Cook in 2 tbsp olive oil.  I also made meatballs, which the photo didn't turn out.  There were 3 different meatballs at the party, all tasty and different.  The meatball recipe comes from http://www.hendricksmn.com/norwegian_recipes.html

Deviled eggs

More meatballs, no recipe

Add caption

Connie, Connie and Pam

Connie's salmon quiche

More delicious meatballs.

I think this was Mike Odette's

Trent and Chris

Kurt and Laura Kingsley, Mike and Elizabeth Odette.

Bill, Chris and Sanford Speake

Connie and Sammy

Sanford, Pam, Jaime and Quin

Mary Beth and Pete: 

Cooks.com - Recipe - Norwegian Cheese Casserole

 

www.cooks.com

 

Delicious fish, Dri?

Meatloaf Bolognese

This is a take on a recipe I saw in Cooking Light.

Cook 2 slices of bacon, chopped.  Add 1/2 cup chopped shallots and 1 finely sliced carrot.  Cook another 6-8 minutes.  Add 1 tbsp tomato paste.  Cook another minute.  Add 1/4 cup red wine.  Reduce.  Cool.  In a large bowl add 1 egg, 1/2 cup bread crumbs, 1/4 cup 2% milk, salt and pepper along with 1 pound of ground meat.  I used half beef and half a sausage I made from pork shoulder and venison.  Mix until just combined.  Shape into a loaf on a cookie sheet.  Bake at 350 degrees for 40 minutes.  Let sit 10 minutes.

For the sauce, melt 1 tbsp butter.  Add 4-8 oz sliced mushrooms and 1 large chopped shallot.  Cook about 5-6 minutes.  Add 1 1/2 tbsp flour.  Cook, stirring, one minute.  Add 1 cup beef broth.  Bring to a boil, then simmer for 2 minutes.  Season with salt and pepper.  Stir in a couple of tbsp of half and half.  Cook another minute.

Serve with noodles.

Pressure Cooker Risotto

I tried polenta this week in the pressure cooker.  It was definitely not as good as slow cooked, constantly stirred polenta, but was better than the cover and sit method.  I may try it again.  I'll let you know if the results turn out better.

So tonight, I tried risotto.  I was pleased with the results.  I am not sure it is any quicker, but it does free up your hands to make the other parts of dinner.

Saute 1 diced onion with 5-6 minced garlic cloves in 1 tbsp olive oil.  Cook for 3-4 minutes, until soft.  Add 8 oz sliced mushrooms.  Cook another couple of minutes.  Add 1 cup risotto, stirring until grains are covered with oil.  Season with pepper.  Turn heat up to med high and add 1/2 cup white wine, stirring.  Then add 2 cups hot chicken broth.  Cover and bring to pressure.  Lower temp to the lowest setting to keep jiggler jiggling.  Cook 7 minutes.  Quick cool under cold water.  Remove lid and put back on med high.  (At this point mine was soupy, but the rice was tender).  Cook stirring constantly until liquid is absorbed and the texture is correct, this took about 5 minutes.    Season with salt and pepper.

One Month at a Time: One Month at a time Supper Club: Lebanon

One Month at a Time: One Month at a time Supper Club: Lebanon: Tonight's dinner was hosted by Holly and Billy Likos.  The dinner was Lebanese.  I didn't get a lot of the recipes this month, so hopefu...