Egg rolls

More Street Food, but again, using what I have, not necessarily what the recipe called for.  

Heat 2 tbsp oil in a pan.  Put in a food processor the following:   8 oz ground pork, 1 diced onion, 4 sliced garlic cloves, 1 inch grated ginger, sliced chilis to taste and pulse a few times.  Add to oil.  Cook until pork is no longer pink.  Add some grated cabbage and carrots and 1 tsp turmeric.  Cover and cook 2-3 minutes.  Divide into 12 portions.  Place in egg roll wrapper and wrap like a burrito.  Seal with a little water and flour paste.  Fry  in 2 inches of oil at 360 minutes.  Cook 3-4 minutes

Dipping sauce:  Mix together 1/2 cup rice vinegar, 2 chopped garlic cloves, 1 chopped chili and salt and freshly ground pepper.

CORN DOGS

Another recipe from Street Food.  Looking at the recipe today, I realize that I changed some of the ratios.  This might have been related to the cocktails I had earlier at the pool.  These were awesome and I am not a giant corn dog fan.  This is not the healthiest cookbook, but it has been fun so far.  Since we have a vat of canola oil, expect more fried food over the next couple of days.

CORN DOGS

Cut hot dogs in half.  (I suggest hebrew national hot dogs)  Soak wooden skewers for 30 minutes.  Meanwhile mix together 1/4 cup yellow cornmeal and 1/4 cup all purpose flour, 1/4 tsp each salt and baking soda.  In another bowl mix together 1/2 cup buttermilk and 1 egg.  Mix the wet ingredients into the dry and stir until smooth.  Heat 2 inches of canola or peanut oil in a deep skillet to 375 degrees.  Dip hot dogs on sticks into batter and fry until golden.  Drain on paper towels or newpaper. 

SOCCA

SOCCA

I have tried many recipes trying to make this.  Some have been ok, some have been a total failure.  This one finally worked, although to be completely sure I need a quick trip to Nice.

This recipe comes from a book I just got from the library called Street Food.  Hopefully this will be the first of many that are blogworthy.

Mix with an immersion blender (or in a regular blender) 1 cup chickpea flour, 1 cup cold water, 1 tsp salt.  Let sit for 10 minutes.  Blend again.  Heat a large skillet over med high heat.  Add a little oil.  Pour 1/4 cup of mixture into the pain when it's really hot, but not smoking.  Tilt the pan to spread it out (like making crepes).  Cook until edges are crispy and middle is slightly set.  Fold over.  (you only cook it on one side).  Slide onto plate and fold again.  Eat immediately.

For the last couple I added some fresh snipped rosemary.  Next time I will add about 1/4 tsp cumin to the flour.

Sunday night supper club: Tuscany

We were lucky to have Bill and Chris Speake as our special guests this month!

 Mary Beth and Pete's stuffed tomatoes from : http://www.tuscanrecipes.com/recipes/stuffed-tomatoes.html

 Jen's crostini with asiago and Italian sausage.

 Tracy's warm chocolate cake.

 Dri's almond cake - still no recipe...

 And her pork

 Welcome Polly to supper club.  Your linguini with clam sauce was tasty.  Please add the recipe.

 Wilson's panzanella

 Chris' Pappardelle with pork:

Cut 1 1/2 pounds of pork (or wild boar if you can find it) into 1 1/2 inch cubes.  Put in ceramic bowl.  Add 1 1/2 cups red wine, 1/2 yellow onion, chopped, 1 tbsp juniper berries, 1/2 tsp black peppercorns, 2 bay leaves, 1 rosemary sprig.  Let marinate in a cool place for 12 hours.  Drain off, strain and reserve marinade.  In a shoallow saucepan heat 3 tbsp extra virgin olive oil.  Add meat and brown on all sides. Remove.  Add 1 tbsp flour.  Cook for about a minutes.  Add 10 oz plum tomatoes, peeled and chopped.  Return meat to pan and simmer until tender.  Salt to taste.  (Chris I only copied part of the recipe, so correct it if I am wrong..)

The noodles:  1 1/4 cup flour, 1/8 tsp salt, 2 eggs and 1/2 tsp olive oil.  Knead 10 minutes.  Let rest 30 min.  Roll into noodles.

 Yea, the Kimballs made it.

Somehow I have lost some pictures this month. 

Sammy made a tuna and white bean salad:  Mix 1 can cannellini beans, 2 packets albacore tuna, 2 tbsp capers, finely diced red onion, lemon juice, olive oil, salt, pepper and red wine vinegar.  Let chill 2 hours.  Serve with arugula and red with vinaigrette and crostini.

Katie and Andy brought some tasty mushrooms, but I don't have a picture or recipe.

I made schiacciate, which might be one of my new favorites.  I followed the recipe from http://foodieinternational.com/recipe-schiacciata-italian-flatbread.html

The bonus is that the rising time is quite short.

Next Month:  Cuba at the Werths

Baguette

Ted Allen's baguettes

In a food processor, mix 3 1/4 cup bread flour, 1/4 cup whole wheat flour, 2 1/4 tsp kosher salt, 1 tsp dry yeast.  Mix.  With blade running, add 1 1/2 cups warm water and 1 tbsp olive oil.  Mix for 30 seconds.  Oil a large bowl, place dough (which will be sticky) in it and cover with saran wrap.  Let rise until doubled, about 3 hours.  

Flour your hands, scoop up dough and divide into 2 rectangles.  Cover and let rest 30 min.

Lightly dust peel with cornmeal.  Arange dough on peel.  Fold the dough lengthwise halfway onto itself, then fold the other side onto it and pinch it.  Roll until about 2 inches wide.  Repeat with the other.  Cover and let
 rest another 1-2 hours.  

Preheat oven for 30 minutes with stone at 450 degrees.

Mix 1 egg with 1 tbsp water.  Brush on dough.  Make 4 slits in top of each.  Slide onto pizza stone.  Spray bread and walls of oven with spray bottle of water (couple of squirts).  Bake 5 minutes.  Spray walls again.  Bake another 25 minutes.  Let cool.

They are not pretty, but they were tasty.

Chicken Paillards

Chicken Paillards with pancetta

This is based on a recipe from Ted Allen's In My Kitchen.  I really like this cookbook, so much in fact that I ordered it after I made his no knead bread.  It was delicious.  This was also good.  Sanford wants to try it with pork loin next, but I liked it with chicken.  He has a prejudice, maybe rightfully so, against boneless, skinless chicken breast.

Pound out 4 chicken breast to about 1/2 inch thick.  Sprinkle with salt and pepper.  Beat one egg and brush the chicken with it.  Place 2 sage leaves on top and cover with one thin slice of pancetta.  Put in refrigerator for about 15 minutes or until ready to use.  Heat pan for about 5 min.  Add 2 tbsp olive oil.  Cook pancetta side down for 4-5 min or until crisp, turn and cook another couple of minutes.  I placed it in a 200 degree oven to finish cooking while I made the sauce.  Add 1 tbsp butter.  Then add 1 minced shallot.  Cook until soft.  Add 1 tbsp flour.  Cook, stirring, a couple of minutes.  Add 1/2 tsp thyme leaves and 1/4 cup white wine.  Cook a few minutes, stirring.  Add 1 cup chicken broth and 4 chopped sage leaves.  Cook until thickened.  Serve chicken on a pool of sauce.

Sunday night supper club: Greece

Hosted this month by the lovely Kingsley family. 

 Souvlaki from How to Cook a Lamb.  First brine the pork overnight with water, salt and sugar.  Then rinse and put in a marinade of 1/2 cup olive oil, bay leaf, dried thyme and rosemary, 3 smashed garlic cloves, chopped, 1/2 cup finely chopped onions, salt and pepper.  Leave in brine overnight.  Thread pork cubes on skewers and grill.

                                 Sanford loving on Sammy.

After dinner with Laura and Lise.

and Sammy and Trixie

and a little basketball with Olive.

Dri's delicious walnut cake, but I don't have a recipe...

Kurt's zucchini cakes, with the recipe below.

Kingsley's spanokopita

The Werth's brought a delicious Greek salad.

 Kurt's pita bread:
Mix 1 tbsp yeast with 1 1/2 cups warm water.  Mix in 3 tbsp honey.  Let sit a couple of minutes.  Stir in 1 cup whole wheat flour and enough white flour to make it a dough.  Knead until elastic.  Let rise until doubled in size (about 45 minutes).  Roll out and grill.

Eggplant Moussaka brought by Richard and Lise.

 Sammy's meatballs.  Greek Lemon/Egg meatballs.  For balls mix ground beef, parsley, mint, white rice, salt and pepper, eggs, garlic and chicken broth.  Cook meatballs in chicken stock for 45 minutes on low (crock pot).  For sauce:  mix lemon juice, eggs, and flour to thicken.  Temper sauce and add it to the meatballs.  Cook on low until thickend and meatballs and rice are cooked through.

Mary Beth's potatoes can be found at the link below:

 http://greek.food.com/recipe/ellinikos-lemoni-patatas-greek-lemon-potatoes-90822