Wednesday, March 31, 2010
Tuesday, March 30, 2010
Let rest for 5 minutes, run a small sharp knife around the edge of the ramekin, then invert onto individual plates or shallow bowls. Dust with powdered sugar or serve with freshly whipped cream if desired.
Monday, March 29, 2010
Friday, March 26, 2010
|People | NEW YORK CITY|
|Local Boy Makes Good|
Changing our food systems--and your dinner--for the better
Years before urban farming became a movement, the Connecticut-based chef had turned his backyard into a vast garden that feeds his family of seven.
And long before area restaurants figured out how to support local farms, Nischan laid the groundwork at restaurants like Heartbeat, Miche Mache and his latest venture, The Dressing Room, which he founded with the late Paul Newman.
Now, Nischan's Wholesome Wave Foundation has launched a program thatdoubles the value of food stamps at farmers' markets across the country.
And the guy still finds time to write excellent cookbooks. His latest,Sustainably Delicious, which draws on his expertise and experience from his long career as a sustainable-food pioneer, contains 100 recipes and a wealth of advice for the eco-minded home cook.
Nischan's recipes are as practical as they are personal, emphasizing everyday ingredients and seasonality over chef-y flourishes and exhaustive preparations.
|Sustainably Delicious Online|
Sweet Pea Soup
Recipe adapted from Sustainably Delicious
Makes 4 to 6 servings
• ½ pound Yukon gold potatoes (1 or 2 potatoes)
• 2 tablespoons grapeseed oil
• 1 cup diced onion
• 4 cups shelled sweet peas ( about 4 pounds in the pod),
or frozen organic peas
• 6 cups vegetable stock, preferably homemade
• 2 to 3 tablespoons thinly sliced fresh mint or Thai basil
• Kosher salt and freshly ground black pepper
• 3 to 4 tablespoons softened unsalted butter
1. Place a rimmed baking sheet in the freezer to chill. In a
saucepan, cover the potatoes with a generous amount of
water. Bring to a boil over medium-high heat, then
reduce the heat to medium and simmer for 15 to 20
minutes, or until the potatoes are tender but not mushy.
Drain the potatoes; when they’re cool enough to handle,
peel and cut the potatoes into 1-inch cubes. (You should
have about 1 cup of cubed potatoes.) Set the potatoes
2. Meanwhile, heat the oil and onion in a large skillet over
medium heat. Cook for 8 to 10 minutes, or until the
onions are lightly caramelized. Add the fresh peas and
cook for 5 to 6 minutes, or until just cooked through. (If
using frozen peas, heat them just until they get hot.)
Immediately transfer the onion and peas to the chilled
baking sheet and place them in the freezer for 8 to 10
minutes, or until the peas are cold.
3. In a 3-quart or larger saucepan, bring the stock to a
simmer over medium-high heat. Add the cold onion and
peas and the cubed potatoes to the hot stock. Bring the
soup to a simmer over medium-high heat. Working in
batches, transfer the soup to a blender and process until
very smooth. Return the soup to the pot and add the
mint or basil. Season with salt and pepper and stir in the
butter. For a more reﬁned soup, strain through a ﬁne-
mesh sieve. Garnish with additional mint or basil leaves
and serve immediately.
A Cook's Notes: Tasting Table and/or Michel Nischan have never heard of me. They didn't ask me to hype their site or the cookbook. I just happen to like Tasting Table AND sustainable, local food.
Thursday, March 25, 2010
Wednesday, March 24, 2010
Friday, March 19, 2010
4 lemons, organic if you can find them
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, that is completely softened*
3 cups superfine, Baker's or caster sugar*
6 eggs, warmed for 10 minutes in hot tap water before using
1 cup full-fat sour cream, at room temperature
2 cups powdered-sugar*, sifted
Preheat oven to 325F. Grease a 16-cup tube pan and dust with cake flour; tap out any excess. Be sure to grease and flour the center column too. You can also use Pam with Flour (I do).
Scrub the lemons with hot soapy water. Rinse really well and dry completely. Zest four of the lemons, being careful to avoid the pith (the white part that live right below the yellow part of the lemon). With a very sharp paring knife, cut the tops and bottoms off of each lemon.
With one cut side down on the cutting board, trim the pith off the lemon, vertically, going all the way around each lemon, exposing the flesh of the lemon. (About.com has a great little tutorial how to do this. They illustrate the technique with an orange but it translates to any citrus fruit). Over a bowl, cut segments from membranes, letting fruit and juice fall into the bowl, being sure to discard the seeds and the remaining membranes. With a fork, break segments into 1-inch pieces.
In a separate bowl, combine the sugar and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Set aside.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
Beat the butter for 2 minutes at medium speed in the electric mixer. Add half the sugar and mix for 2 more minutes, then add the rest of the sugar and mix again for 4 minutes, stopping once to scrape down the bowl and the beater blade.
Remove the eggs from the warm water and dry them. Add the eggs, one at a time, beating just until combined after each addition (about 30 seconds). On the lowest setting, mix in the dry ingredients, then the sour cream. Lastly, gently fold in the lemon juice and segments. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about an hour and a half. Let the cake cool in the pan on a rack for 15 minutes. Cut around the cake in the pan, turn out the cake. Carefully turn cake right side up on rack.
While the cake is cooling, juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick, opaque, and should be thin enough to it should be pourable. If it's too thin, add more powdered sugar. If it's too thick, add more lemon juice. Poke small holes all over the top of the cake using a fork or toothpick. Carefully pour about 1/2 the glaze over the tops and the sizes of the cake. Let the glaze harden for about 2 hours or overnight. Cover the remaining glaze and keep at room temperature. About a half hour before you're ready to serve, pour the remaining glaze over the cake.
Store in a covered container, either in the fridge or at room temperature.
* Butter - A butter knife dropped on a stick of butter should slide completely through the butter to its center. This means the butter needs to be at 70-72F.
* Superfine/Castor Sugar - You can make this by putting granulated sugar into the food processor and whizzing it around several times for a minute or two.
* Powdered Sugar - If you have an old, half-opened bag of powdered sugar sitting in your pantry, I'd strongly encourage you to throw it away! It's been my experience that powdered sugar that's been opened and not properly resealed starts to oxidize very quickly. It can give the sugar a metallic taste that will impart an "off" flavor into your dessert, especially glaze.
Monday, March 15, 2010
Friday, March 12, 2010
Monday, March 8, 2010
Now he wants to be a professional football player and when he retires (or tires) from that he wants to be president.