Here's Cooking at You, Kid

Gumbo

2011-05-30T13:36:00.000-07:00

"A good gumbo does for the soul what a pretty woman does for the heart, if it’s that good, its gotta be bad." unknown

There are as many theories about the origins of gumbo as there are recipes but one thing is certain, whether its Cajun or Creole, spicy or not, vegetarian (z’herbes) or venison fish or fowl gumbo is king and the crown belongs to America for gumbo is truly an American Classic as elegant and robust as it is delicate and home spun.

Gumbo Filé is a thinner, darker gumbo than its country cousin Okra Gumbo and the difference may be a clue to the origin and ultimate evolution of this iconic one pot meal.

The word gumbo, likely a variation on the Bantu word for okra (kingombo), would have described the natural thickening okra imparts to any dish. Okra, common in Africa, was not native in the Americas so early settlers learning from local peoples used the sassafras tree, found only in North America and Asia to thicken their stews. The powdered leaf or filé is added after cooking and gives Gumbo Filé its slightly “stringy” texture.

As successive waves of French Canadians, French, Spanish, West Indians and Africans merged along the deltas of Louisiana their rich blend of heritage cooking became synonymous with good food, good times and good people.

Shrimp and a shellfish alternative
1 Package extra firm tofu
1 Tbs Old Bay Seasoning
Drain the tofu then place on a clean paper towel in the bottom of a strainer. Place a small pan on top of the tofu filling it with water to act as a weight and let stand for 30 minutes to press excess water from the tofu. Cut the tofu into wedges.
Add Old Bay Seasoning to 2 cups of water and bring to a boil. Add the cut pieces of tofu reduce heat and simmer 30 minutes, set aside. Reserve the seasoning water.
Add 2 Tbls of butter to a heavy skillet set over a medium high flame add the tofu pieces and sauté until lightly browned. Return seasoned boiling broth to pan and cover. Continue cooking on low for 15 minutes or until broth is evaporated. Set aside.

Browned sausage, beef cubes or chicken
Using the same heavy skillet crusty pieces and all, add sliced sausage (andouille is a favored Louisiana style sausage), pieces of lean beef or chicken cut into 1 inch cubes and sauté until lightly browned...or, this is gumbo - why not add all three.

Alternatively seafood gumbo suggests an equally rich variety of shellfish, ocean and fresh water fish combinations.
(Most grocers now carry a variety of non meat alternatives to traditional beef, sausage pork and fowl for vegetarians who want to indulge their gumbo ya-ya)

The “Trinity”
I/2 cup each of onion, celery and green bell pepper chopped coarsely, set aside.

Roux:
1/2 cup flour
1/2 cup of vegetable oil
1/2 cup cold water

Again, using the same heavy skillet, crusty parts and all, heat oil over a high flame and add the flour; now you need a wooden spoon. turn the flame down to medium and stirring constantly let the mixture turn a dark chocolate brown, about 15-20 minutes.

Various shades of browning determine the flavor of the roux; the longer you cook and stir the darker the roux becomes and richer. A white to nutmeg color is great for country cooking with chicken and turkey. A darker cinnamon color works well with pork and a darker roux compliments beef dishes. The darker the color the thinner the roux will be until it’s almost a broth consistency and then with a little onion and good merlot you have a great base for French Onion Soup.

Gumbo servi style Cajun

Now for the flavor and goodness - hence the name, add the “Trinity” mix to the bubbling roux, turn down the flame and continue cooking up to an hour.

Once the flavor is in add the browned meat and continue cooking on low heat covered for another thirty to forty-five minutes adding water if it becomes too dry.

Serve over rice with a little filé powder to season. Never add filé to the cooking pot, it will turn bitter over constant heat.

Got Key Lime Pie

2011-05-28T08:52:00.000-07:00

Living in Florida is its own reward, sun and surf, beautiful sunsets, bikinis and, as if that weren't enough, now and then a delight for the palate. I'm speaking, of course, about Key Lime Pie that rare combination of citrus from tiny, tart Key limes and the silk-smooth, creamy richness of sweetened condensed milk.

Each year hoards of tourists arrive in Florida and devour hundreds of tons of this amazingly simple but oh so tropical dessert. The dessert is made easily, by combining a couple of cans of sweetened condensed milk with eggs and the juice of a dozen or so Key limes. Pour into a graham cracker crust and refrigerate for several hours. Serve with mounds of sweet whipped cream.

So we set about to create a traditional yet vegan Key Lime Pie

Turns out the question arises, what is sweetened condensed milk and moreover why does it exist? Useful, of course, for many desserts sweetened condensed milk doesn't seem to have any other purpose. So we did a little digging.

In 1856 Gail Borden a tinkerer and inventor submitted his patent for Eagle Brand Sweetened Condensed Milk. By extracting the water from whole milk and replacing it with sugar Borden was able to preserve canned milk and thus make it portable in a world without refrigeration. Milk spoils in hours left unrefrigerated and "milk disease" in the mid 1800s was a serious public health issue. With Borden's invention mothers could now send canned milk to school with their children and city folk could count on safe milk for their meals far away from the source, the dairy farm.

Diseases and illness related to milk products are historically so prolific that whole societies have created laws to govern the consumption of milk. Kosher law strictly forbids serving milk and dairy together or even sharing food vessels and utensils for fear of cross contamination.

Lactose intolerance is considered by many as the single most widespread allergy in the world today. Many countries have banned the use of recombinant bovine growth hormone or rBGH, which is used in cows to accelerate their growth, citing insufficient research concerning the impact on human consumers.

Finally, in the early 21st century milk has come under suspicion by UK researchers as a likely vector for Mycobacterium avium paratuberculosis (MAP) bacteria the principle causal element in Crohn's disease, the human equivalent of "Mad Cow."

Cinco de Mayo, but who's counting

2011-05-26T09:45:00.000-07:00

I came across this poster on a recent outing to scout vegan Cinco de Mayo venues and we were reminded that not all habits come without risk.

If you're out celebrating this 5th try a little restraint and go for the gold in moderation. It's all vegan after all as long as you avoid the worms although, truth be Gold (verdad for all you gringos) that's really 'mezcal' and a whole other blog.

Celebre Cinco de Mayo, and please drink responsibly.

Wild, fresh and kind salmon

2007-12-31T04:15:00.000-08:00

This recipe blends classic eastern flavors, wild rice and native northwestern salmon equally suited for either the grill or stove top.

When native Americans first combined wild rice collected from marsh lands in what is now the boarder between Minnesota, Canada and the Upper Peninsula of Michigan with fresh salmon from the cold waters of the Northwest the pairing was a perfect combination of delicate textures and strong flavors.

We've recreated that simple, fresh and wild combination with a simple, surprisingly flavorful twist; we've substituted grilled tofu for the salmon. Easy and quick, this recipe makes a perfect first night meal for family or friends who share a taste for freshness and a compassion for all things living wild.

Ingredients

The Rice:
1/2 cup wild rice 3/4 ounce (about 20 medium) dried shiitake caps
2-3 scallions, thinly sliced (keep white and green parts separate)
1 cup short-grain brown rice 2 to 3 teaspoons Japanese soy sauce (shoyu or tamari)

The Vegetables:
1 cup fresh broccoli florets
2 large carrots washed, sliced diagonally
1 medium onion quartered
2 stalks celery sliced diagonally

For the Salmon:
8 ounces extra firm tofu sliced into 4 steaks
2-inch chunk fresh ginger, peeled and cut into eighths
2 large cloves garlic
2 teaspoons sesame oil
2 tablespoons Japanese soy sauce (shoyu or tamari), plus more to pass at the table
1 teaspoon molasses
Peanut oil, for frying
2 tablespoons rice vinegar
1 teaspoon “Old Bay Seasoning”

Method

Finely chop the ginger, garlic and scallion whites. Add the soy sauce, sesame oil, molasses, Old Bay and blend well to create a marinade. Drench the tofu slices with the marinade cover and refrigerate one hour.

Bake or grill the marinated tofu salmon at 350º Fahrenheit for 30 minutes turning once, set aside. Reserve the marinade.

Soak dried shiitake in water until the shitake are soft, about 15 minutes. Cut the caps into strips 1/4-inch thick and return them to the soaking water.

To prepare the rice: Bring 3 cups of water to a boil in a medium pot. Add wild rice and cook at a gentle boil, uncovered, until the rice is tender and some of the grains have burst open and curled, 45 to 60 minutes. Drain well and set aside.

10 minutes before serving add 2 tablespoons of water to a hot skillet, sauté the carrot, onion, celery and broccoli 3-4 minutes covered. Add the mushrooms, soaking liquid and reserved marinade; continue to sauté another minute, remove from heat.

Heat 1 teaspoon of peanut oil in a large skillet over high heat until sizzling. Spread ½ of the reserved marinade (glaze) onto one side of each steak. Set the steaks, glazed-side down, in the skillet. Reduce the heat to medium-high and cook uncovered for 1-1/2 minutes. Spread remaining glaze on the top side of each steak, and flip over. Turn the heat to medium-low and continue cooking an additional minute.

Serve on a bed of wild rice sprinkled with additional marinade. Garnish with slivered scallion greens.

A 2006 California Sauvignon Blanc from Kendal Jackson is the perfect pairing with this dish. The creaminess and sweetness of the sun soaked grapes highlight the sweetness of the glaze while its tang stands well with the eastern spices and woody flavors of the mushrooms and vegetables.

Serves 4

Here’s cooking at you kid, Rick

Shopska Salad

2007-10-26T17:29:00.000-07:00

Shopska or Shopi is a regional reference to the inhabitants and the cuisine of the region of Shopluk (Шоплук, Šopluk) located in central Western Bulgaria (around Sofia and the adjacent areas).

photo: Snezhana Simeonova
A la Galadrielle

The region and its people have much in common with the inhabitants of central eastern Serbia (around Pirot) and the Republic of Macedonia (around Štip, Kratovo, Gevgelija and Strumica); called Bulgarians, Serbs and Macedonians respectively, they share a common history, culture and most importantly a preference for the great local traditions of simple foods, which are both hearty and satisfying.

Our friend Zena, an expatriate from the region shares her family's Shopska Salad, a classic by any standard.
здрав съм

Ingredients:

4 tomatoes
1 small cucumber
0.5 kg fleshy peppers
1 onion /or two spring onions/
1 cupful of grated white cheese
5 hot peppers (optional)
a small bunch of parsley
a coffee cup full of vegetable oil
salt

Directions:

Wash and clean the vegetables. Remove the stem and the seeds of the peppers (raw or roasted and peeled). Slice them. Cut the tomatoes and the cucumber into small cubes. Chop the onion and the parsley. Mix everything, add salt and mix again. Shape the mixture into a "hemisphere" in the salad dish. Add the vegetable oil. Cover with an even layer of grated white cheese. You may put an olive, a tomato rose or several leaves of parsley on top of the salad. Add a hot pepper to each portion.

If you have a classic family recipe you'ld like to share send it to "Classics" at Rick’s Place, we'd love to hear from you.

Here's cooking at you kid, Rick

Thai won on Build a Better Burger Contest

2007-09-30T10:31:00.000-07:00

We couldn't resisit the double entendre and we definitely couldn't resist trying the winning entry, the Sweet-Hot Thai Burger by Karen Bernards. Karen's delicious blending of the two worlds of American grill classics and Thai cuisine turned taste buds in Napa valley and captured the $50,000 Grand Prize yesterday in Sutter Home Winery's annual Build a Better Burger Contest.

The contestants, all winners, grilled up some amazing versions. To see all the recipes and get some of the inside commentary from Colleen go to the BBBBlog.

We've been following the lead-up to this cook-off all week along with Mike at The Naked Vine who has the wine list so now it's time to try out the winning burger recipe for ourselves. Seems like the burger is once again finding its ancient Asian roots.

By the way, you can catch Karen and her recipe Monday morning on NBC's the Today Show.

While waiting for the burgers to cook we enjoyed a Thai wine from Monsoon Valley Shiraz Special Reserve; the red wine grapes are grown in the hills of Pak Chong where the cooler climate is more favorable for the Shiraz and Colombard grapes.

It's a full bodied, fragrant, spicy wine that makes a perfect pairing with the sweet-hot chili background in Karen's burger. The wine finish is smooth with just a hint of cedar layered over an intense, rich taste of plums.

Here's Karen's original recipe

Sweet-Hot Thai Burger

Ingredients

Cilantro Mayonnaise

Patties

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, whisk the mayonnaise, lime juice, and cilantro in a small bowl. Cover with plastic wrap and set aside.

To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.

To make the patties, combine the chuck, salt, sweet chili sauce, green onions, and chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.

Makes 6 burgers

Pass the burgers, hon

2007-09-29T09:34:00.001-07:00

It's Build a Better Burger day at Sutter Home Winery in Napa Valley, if you haven't checked into Colleen's Blog yet for highlights of the finalist's cook-off she'll be posting the event results later today along with some highlights so be sure to check in throughout the day at Build a Better Burger Blog

In the mean time while you're waiting for your own backyard grill event to begin, we thought a little history of the burger might inspire you to create your own twist on the America's favorite meal on a bun hon.

About 1200AD Genghis Khan (1167-1227) led his Mongol army across the arid steppes of south west Asia, their families moving with them they followed the ageless tradition of nomadic herders; in less than a generation the Golden Horde as they were known conquered 70 percent of the known world.

Part of the Mongol success was their invention of shaved meat, which they formed into small bundles. Carried by each horseman the raw meat sustained the rider who often stayed on horseback for days on end.

By the time the Khan’s grandson Kublai Khan and his armies entered Moscow, the fabled horseman whom the Russians named Tartars were legendary as much for their ferocity as their so called “Barbarian” ways and raw chopped and seasoned meat called Steak Tartare was already a favorite among Russian chefs.

Over the centuries the curious ground meat concoction made its way westward to Europe and eventually the Americas arriving in the street corner vendor stands of New York and other East Coast ports. Smoked, seasoned and boiled, the patties quickly became known as Hamburg Steaks named after the German city of Hamburg where they were a favorite food on-the-go for sailors and middle class workers.

It wasn’t long before Hamburgers appeared on the menu with their more respectable cousins the steak at restaurants like Delmonicos and the mainstay of Genghis Kahn’s famous “Golden Horde” would soon fuel the building of another empire, the Golden Arches of McDonalds.

Now that we’ve got you primed to Build the Best Burger ever head on over to the Sutter Home’s BBB Contest page, grab a recipe and start grillin’.

Here's cooking at you, kid, Rick

Dawn of the burger

2007-09-28T20:06:00.000-07:00

Well, tomorrow is the big day and here at Rick's Place we have our grills, (gas and charcoal) ready to fire up; just waiting for the Dawn of the BBB contest finals tomorrow in Napa Valley - we love the smell of NAPA in the morning, it smells like victory.

So get ready to light your fires and we'll keep you on the "ground round" with good burgers, good wine and good eats all weekend. Live from Sutter Homes Build a Better Burger Cook-off it's Here's Cooking at You, Kids' coverage of the Best Burger in America finals.

Check out Colleen's blog coverage from the event and send us your best burger picks/suggestions, maybe yours will be next years "classic" at Rick's Place.

Gentlemen & ladies, start your grills.

Here's cooking at you, Kid, Rick

As American as apple pie, burgers and Napa Valley

2007-09-21T11:48:00.000-07:00

Build a Better Burger

Wine, vino, the word "wine" likely derives from early Germanic *winam, borrowing from the Latin vinum, "wine" or "(grape) vine", has been a constant companion to agricultural man for 8000 years and a staple of economic man for nearly as long.

One of the few renewable sources of wealth wine, for centuries the currency of trade from Asia to Africa, Europe and the Americas, today is estimated to contribute more than $111 billion dollars* annually to the wealth and most likely the health of the world’s economies, including developing nations.

As part of our “Classics” recipes we eventually had to pay homage to wine as a natural pairing with food from every corner of the globe; and lucky us, just such a pairing is taking place next week end in Napa Valley and you’re all invited.

Whether grilling outdoors or adding those classic grill marks to your favorite burger on your stove top grill you’ll want to check in with Sutter Home Wines' ‘Build a Better Burger’ contest next weekend and collect some grill tips from the masters and maybe get the winning recipe in time for your next grilling event as well as a few good wine recommendations while you’re at it.

Whether grilling outdoors or adding those classic grill marks to your favorite burger on your stove top grill you’ll want to check in with Sutter Home Wine’s ‘Build a Better Burger’ contest next weekend and collect some grill tips from the masters and maybe get the winning recipe in time for your next grilling event as well as a few good wine recommendations while you’re at it.

This is Sutter Homes 17th annual ‘Build a Better Burger’ contest and promises to be the best ever with finalists from six regions covering the U.S., competing for a $50,000 grand prize.

The final event is Saturday the 29th and you can catch all the sights and sounds if not the aromas on their web site now at SutterHome.com

Burgers are as American as apple pie, and for that matter what goes better with a backyard grilled masterpiece with all the fixin’s than apple pie or perhaps an Apple Pie Martini. Sutter Home’s bbbblog editor Colleen LeMasters says that she’ll be following the day’s events closely, eager to see what great wines their 6 finalists will be pairing with their final entries. Colleen will be blogging live during the event so be sure to check out her coverage Saturday at the Build-a-Better-Burger-Blog.

We’d like to join in the fun too, so if you didn’t have a chance to enter your own classic in this year’s Build a Better Burger contest send your favorite burger recipe to Burgers at Rick’s Place and we’ll post it along with this year’s winners.

To get things started we thought we’d bring out our Here’s Cooking at You “classic” American Burger, a chopped sirloin grill with onion, cheddar and all the smoky goodness of a meal on a bun as only backyard grillers can cook it up.

Ingredients:

½ pound chopped sirloin season to taste (we like a pinch of Cajun or Creole spice mix)
¼ cup of fresh, sliced mushrooms. varietals
1 ½ inch thick slice Vidalia onion
½ ounce extra sharp cheddar cheese
1 tsp vegetable oil
1 fresh French baked onion roll

Method:

Sauté sliced mushrooms and onion in vegetable oil with a pinch of Cajun seasoning, about 5 minutes on medium high heat, remove and set aside covered.

Grill the sirloin burger over medium coals until desired degree of 'done', flipping once; only once mind you.

Top burger with cheddar cheese, and cover until cheese melts slightly.

Split the roll and set cut sides down on the grill to slightly toast.

Build the burger and top with fix’ns to taste; we like Romaine lettuce, sour cream and Dijon mustard with more Cajun spice.

Serve with a side of gumbo and rice sprinkled with fresh file and a cold Apple Pie Martini.

Apple Pie Martini

Apple pie is a drink for hot evenings and slow rhythms. Simply close your eyes and drink in the delicate fragrance of apples and the last of summer with a cold apple pie and a hot burger.

Pour the vanilla vodka, Calvados brandy and dry vermouth into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled martini glass. Garnish with a thin slice of apple, and serve.

And remember, hope to see you next weekend at Sutter Homes Wines' Build a Better Burger finals in Napa Valley.

Caffè, coffee, café, kaffee, кофеий

2007-08-28T08:37:00.000-07:00

It has many names, it is known in every part of the world and wherever you travel it is the universally recognized language for “welcome, sit, be comfortable and let's get acquainted”.

The coffee plant likely first appeared on the high plateaus of central Ethiopia and over the centuries made its way to Yemen where it has been cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion, a stimulant and a vital commodity influencing both economic power and the destinies of nations.

By earliest accounts coffee came to the new world with the first Jamestown colonists under Captain John Smith in 1607. The first coffee houses opened in England by the mid 1600s and in 1668 Edward Lloyd opened his coffeehouse in London, known as Lloyd’s of London; it is frequented by maritime merchants who contrive to offset their risk of shipping disasters at sea by selling shares in the success of their shipments. The insurance industry is born and Lloyd’s of London is today arguably the best known insurer in the world.

Coffee in the United States is the common denominator of on-the-go refreshment and quiet relaxation. Whether grabbing a latte at Starbucks on your way to the office or lingering over a decaf before bedtime coffee represents no class distinction or economic hierarchy; it’s everybody’s beverage and everyone likes it their way.

Here then are a few coffee faves, if yours isn’t on this short list send it to us at Rick's Place and we'll tell the world how you like your coffee.

Here’s cooking at you, kid, Rick

Caffè Latte

Macchiato

Cappuccino

Espresso

Lungo

Ristretto

Coffee Crème

Thanks to the fine folks at Portland Roasting Company for the slide show and photographs as well as their own recommendations for these 3 great shops in the Portland area, which serve an excellent cup of Portland Roasting Coffee:

Through their Farm Friendly Direct™ program, Portland Roasting strives to make a positive influence on the world of coffee by embracing “Fair Trade” practices.

Please visit them on line at www.portlandroasting.com to learn more about community involvement and the world of sustainable coffee cultivation.

Shish Kebab

2007-08-14T13:23:00.000-07:00

A blending of the Persian word Kabab کباب, meaning fried meat and şiş, Turkish for skewer

Originally a favorite quick cooking method used by nomadic people from the Middle East and Asian plains; they reasoned that because the small cubed bits of meat expose more surface area by volume to the heat of the fire, the meat cooked very quickly.

Such were the rigors of a nomadic existence without permanent campsites, well established hearths and a reliable source of fuel, makeshift shallow fire pits were the norm. In fact, everyone cooked their own meals, sharing the long coal beds and every night was a feast of sorts with strong drink, story telling, dancing and the smell of open pit cooking, always a sure bet to make a meal a feast.

Classic Shish Kebab

1 pound of lean sirloin (below the loin) cut in 2" cubes sliced against the grain
4 skewers

Marinade

3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil

Marinate

Combine ingredients; pour over meat in a plastic bag, making certain each piece is well coated. Seal the bag and place it in a leak proof container. Refrigerate at least 3 hours, overnight is better.

Cooking

If using wooden skewers, soak in fresh water approximately one hour prior to gambling the shish kabob.

Skewer each cube of meat through the center, across the grain. Repeat using approximately 1/4 of the meat for each skewer leaving a 1/2" space between each piece.

Lay each skewer across a bed of coals suing a wall of bricks to support each end of the skewer and raising the meat about 1 -1/12 inches above the coals.

Turn occasionally and check for wellness by gently squeezing a piece between your fore finger and thumb. Rare will feel like the heal of your thumb and medium well when the piece feels like the area between the base of your thumb and first finger (something you will learn by experience).

Serve with fresh roasted vegetables (carrots, onions, potatoes and egg plant are a good compliment) fresh mint and a bowl of marinade, freshly prepared for the purpose. (Note, don’t reuse marinating liquid from the meat, it can cross contaminate the vegetables)

There is an almost inexhaustible variety of local derivations of Kebab. If you are a devotee or just have too much time on your hands there is a very comprehensive list here, anyone for kebab?

Eggs Benedict

2007-08-13T12:30:00.000-07:00

They always come in pairs

Eggs Benedict is more than most, a food to be shared; it’s a brunch for two, a lover’s breakfast, a gift and it always comes in pairs, hence the prénom eggs.

Eggs Benedict may well be one of those truly international classic dishes, that benefits from the tastes of classic cuisine in countries as far a field as Holland, France, Canada and England but for one detail, this classic brunch mainstay was almost assuredly conceived in one of America’s great cooking pots, New York City.

History has it that Eggs Benedict was the inspiration of a NY Socialite in 1893 or conversely, the cure for a Wall Street broker’s hangover in 1894, and at either Delmonico’s or the Waldorf-Astoria respectively. As for that, we’ll let you decide. A history may be found on the site of our friend’s at Brunch.org; in the meantime we’ve got a few eggs to break.

Eggs Benedict

1 English muffin, split, toasted and buttered
2 medium eggs, poached
1 teaspoon distilled white vinegar
2 slices Canadian bacon
fresh ground black pepper and kosher salt to taste
1/4 cup Hollandaise sauce

Poached eggs

Break each egg into a small, separate container, carefully not breaking the yolks.

In a medium pan bring 3 cups of water to a slow boil, add vinegar and reduce heat. When boil stops, using a wooden spoon swirl the water clockwise until you create a small whirlpool-in-a-pot. In the northern hemisphere use a clockwise stirring motion; in the southern parts of the globe, stir counter-clockwise (trust us, its physics).

When the whirlpool looks sufficiently dangerous, gently slide 1 egg into the abyss. After the swirl slows and the egg turns white, using a slotted spoon, gently lift the egg onto a clean dry towel to drain. Now repeat the process with the second hapless egg.

Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
1 tablespoon cold water
3/4 cup sweet butter (1 1/2 sticks)
salt and white pepper to taste

To make the hollandaise sauce

In a double boiler, heat water to a low boil and reduce to a simmer. If the water is too hot, the egg yolks will cook, not a favorable result.

Place the egg yolks and 2 tablespoons of water into the top pan. Whisk the mixture constantly for 3 minutes or until it is thick, pale yellow and has doubled in volume. It should form a smooth ribbon when the whisk is lifted.

Add the butter one cube at a time, whisking steadily; add each subsequent piece of butter when the previous bit has fully incorporated. If the butter is added too quickly, it won't mix with the egg yolks. Remove the top pan from the double boiler and place on a heatproof surface. The cooked sauce should have the consistency of slightly thickened cream.

Whisk in lemon juice, season with salt and pepper.

Assemble and finish

Place a slice of Canadian bacon on each toasted muffin half, followed by a drained poached egg. Smother with a liberal portion of Hollandaise and serve hot.

Serve with a portion of seasonal fruit or better yet, a seasoned Champagne

Molokhiyya ملوخية

2007-08-02T12:35:00.000-07:00

A soup made of a leafy green, summer vegetable called by the same name, is a traditional dish of Egypt and in particular, the Sudan, North Africa and may have originated among Egyptians as far back as the time of the Pharaonic dynasties.

Some traditions believe however that it was first prepared by ancient Jewish tribes as Molokhia a nutritious soup made from a type of greens, known as molokhiyya or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is typically cultivated throughout the region.

Its bright bouquet and thick bodied texture make what might be best described as a "Classic Dish," comfort food in any language.

Ingredients::

6 cups chicken or vegetable stock
1 pound fresh molokhia leaves
1 tablespoon tomato paste
1 hot chile pepper, diced
1 bay leaf
1 small onion, finely chopped
black pepper, to taste
1 tablespoons extra virgin olive oil
a few garlic cloves, to taste
1 teaspoon ground coriander
1 teaspoon sea salt
1 tablespoon fresh coriander leaves
the juice of one lemon
cayenne pepper, to taste

Preparation::

Cut the molokhia leaves finely, without bruising, leaving them bright green and slightly slimey. In Egypt, the preferd tool used to fine chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna.

Over high heat, bring the stock to a near boil in a large pot, add the molokhi and stir well. Add tomato paste, chile pepper, bay leaf, onion and black pepper as you continue to stir. Reduce the heat and simmer covered twenty minutes.

While the stock and greens simmer, heat oil in a skillet and grind the garlic, ground coriander, and salt together making a paste. Fry the mixture in the oil for two to four minutes, stirring constantly until the garlic is just softly browned and fragrant.

Now, add the garlic paste along with the oil it was fried in to the simmering molokhia, stir to incorporate.

Eggplant

2007-07-31T18:18:00.000-07:00

Eggplant or Aubergine from the French, derived from Catalan albergínia; and from Arabic al-bãdhinjãn الباذنجان Persian بادنجان bâdinjân, is a perfect relative of the potato, rich and full of possibilities.

Nowhere are those possibilities more flavorful than in the cuisines of the Mediterranean, in particular the ancient flavors of North Africa

The many Arabic and North African names for eggplant, along with the lack of ancient Greek and Roman titles, indicate that this vital plant was not introduced to the Mediterranean until the early Middle Ages, and then by the Arabs who eventually invaded Persia.

But no matter what you call it, this royal purple people pleaser in the right setting and served by skilled hands makes a classic dish in any language.

Aubergine du fromage trois

Ingredients:

1 medium eggplant
1/3 cup ricotta cheese
1/3 cup grated parmesan
basil
8-10 small slices of fresh mozzarella
2 tablespoons extra virgin olive oil

For the bread coating:

¾ cup pain bread crumbs
soy milk, unsweetened
salt
pepper

Preparation:

Slice both ends off eggplant then divide in half lengthwise. Starting with one cut side cut a thin slice (no more than ¼ inch), then alternate with the other half until you have 8-10 thin slices.

Place the sliced eggplant on a fresh towel and apply a generous amount of saltturn the slices over and salt the opposite side. Cover with a second fresh towel. Tightly wrap and store the remaining eggplant. It will keep fresh about 2 days refrigerated or you can freeze it cubed and use in sauces or soup. Thawed eggplant loses its texture.

The stuffing:

Mix ricotta, parmesan and basil in a small bowl, set aside.
Mix bread crumbs salt and pepper to taste in a separate small bowl and rinse the salt from the eggplant slices under cold running water, pat dry, this salting will have removed most of the excess water from the flesh of the eggplant.

Evenly spread 1 ½ to 2 teaspoons of the cheese mixture/basil over each slice of eggplant and place a slice of mozzarella about midway across the slice.

Starting with the large end, roll the slice just tight enough so that a bit of the mixture seals the end of the roll. Immediately immerse in soy milk and then coat by rolling in the seasoned bread crumb. Fry in the heated olive ol turning occasionally.

Set on clean towel to drain any excess oil.

Serve immediately or cover to keep warm until ready to serve. These will re-warm well in a low oven set to 200 degrees.

Presenting Caesar Salad

2007-07-28T11:21:00.000-07:00

The origin of the Caesar Salad is obscure however the generally accepted version is that its first presentation in the 1920s was by an Italian expatriate, born Cesare Cardini. Cardini and his brother Alessandro moved to San Diego from Milan after World War I opening a restaurant across the border in Tijuana, Mexico, ostensibly to woo Americans frustrated by Prohibition.

Caesar's Café or Caesar's Place on the ground floor of the Hotel Comercial at the corner of 2nd Street and Revolution Blvd, exits today though it was relocated in 1929 to Hotel Caesar's a few blocks away near the corner of 5th Street.

This classic salad can be a meal in itself and it is deliciously easy to make. Cardini’s waiters would prepare the Caesar at the table to the delight and presumably admiration of their guests.

Today, Caesar Salad typically includes anchovy; Cardini’s original masterpiece did not so we’ve left it out for the purists.

As for the raw egg, well it would be foolish to recommend raw eggs in today’s mystery world of imports and factory production methods; you’ll have to be your own judge. Some Caesar swanks suggest a coddled egg (in boiling water 30-45 seconds).

A safe solution and vegetarian is to use silken tofu, which emulsifies very nicely with the rest of Cardini’s impossibly simple, magnificent list of…

Ingredients: Classic

1/2 cup day-old bread, cubed
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon Dijon mustard
1/3 cup virgin olive oil (more probably garlic oil prepared by placing 4-5 cloves of garlic, peeled and quartered, in a good quality (e.g. Extra Virgin) olive oil and letting it stand at room temperature several hours or even up to 5 days
2 medium heads of romaine lettuce -- outer leaves removed
1/3 cup Parmesan cheese -- grated

Ingredients: Neo classic

1/4 cup silken tofu
1 teaspoon Worcestershire sauce (suggestion: use this vegan, contains no anchovy)
3 tablespoons fresh lemon juice
1 medium garlic clove, crushed
1 pinch salt
1/2 teaspoon freshly ground pepper
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup virgin olive oil
2 medium heads of romaine lettuce -- outer leaves removed
1/3 cup vegetarian Parmesan cheese -- grated

Preparation:

Combine the Worcestershire sauce, lemon juice, garlic, salt & pepper, mustard and capers in a bowl. Crack egg and add to the mix ingredients. Whisk until smooth.

Slowly drizzle the oil in a steady stream as you whisk, again until smooth. If you add the oil too quickly or all at once, the dressing will separate out and not emulsify.

To serve:

Tear the romaine into pieces roughly 1-2 inch pieces (the original Caesar chefs used whole roamaine leaves, which were then coated with the dressing) adding them to a large bowl. Apply half the dressing, toss briefly and with a little flair please, after all this is a Caesar you’re presenting not a side salad. Add remaining dressing, Parmesan cheese, croutons and toss once again.

Serve on chilled plates.

Femmes Artisanes

2007-07-26T18:53:00.000-07:00

Women collectives have been a staple of human communities from earliest known agrairian societies; happily they exist still.

Femmes Artisanes is a non profit group devoted to the work of female craft workers in Morocco and Turkey. Their goal is to enable local women craft workers and through their experience, women around the world, to use microcredit and individual savings in the hope of creating their personal, global sense of productivity and equality.

Femmes Artisanes allows women to develop beyond their cultural constraints, beyond themselves and move forward by the use of calm, feminine and responsible decisions.

For more information contact
Fatim-Zahra Benharbet
General Secretary
PlaNet Finance Morocco

In Arabic, this country is variously called Maghreb, Al aksa or Al Maghrib al aqsa (the land of the setting sun). Thanks to its varied land and mountainscapes, Morocco has become a popular travel destination, renowned for its imperial cities, medieval medinas, unique food and artistic handicrafts. Al Maghrib al aqsa is indeed a rich land populated by a warm, welcoming and vivacious people…

Si vous souhaitez soutenir PlaNet Finance tout au long de l'année et effectuer un don mensuel, cliquez ci-dessous : and help yourself to a recipe for your trouble.

Here's cooking at you, kid, Rick

Casablanca

2007-07-24T10:52:00.000-07:00

A drink, like a great dish often achieves star status particularly when it debuts in a classic like the 1942 film Casablanca.

Here's Cooking at You, Kid producers acheive their own star status with this vegetarian version of the classic rum cooler.

2 oz white rum
1/2 oz coconut rum
4 oz pineapple juice
1 oz coconut cream
1 oz unflavored soy creamer
1/2 oz grenadine syrup

Blend the first five ingredients briefly and pour over ice in a highball glass. Add a splash of grenadine, garnish with a slice of pineapple, and serve unstirred.

Welcome to Rick's

2007-07-19T09:02:00.000-07:00

Comments are good, recipes even better...remember this is a vegetarian community cookbook wiki so please, no meat. Send something exotic or domestic, spicy or not but always with a little "Bogy" in mind, your first name (last optional) and a description/story behind the dish; after all that's what made Rick's, the story behind the joint and remember "Sooner or later, everybody goes to Rick's.

Moroccan Green Mint Tea

This most popular drink in Morocco starts with good tea and the freshest mint.
Considered a tradition and an art form, drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is most critical. The tea is accompanied with hard sugar cones or lumps.

Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. To acquire the traditional taste, glasses are filled in two stages. Moroccans also prefer a tea with bubbles, so they are pouring from high above the glasses.

Shalom
Sa'diyya