Poached Egg Over A Tangy Spinach and Buttermilk Sauce [Zack]

We went to a really inventive restaurant in Valencia named Joaquin Schmidt. The concept was really cool – the cook/owner/server answered the doorbell to let us into the restaurant. Everything was made to simulate a dinner party-type experience instead of a formal restaurant. The guy was a sport and played along with our miserable pigeon Spanish.

The meal was great – very inventive and intelligently done. We were not given a choice of what was being served, and we chose to have him fill us in on what we ate after we finished the plates. It was a total blast. To start, we had 3 different types of caviar with a bendy straw filled with jellied vermouth to cleanse the palate. The meal progressed with fun surprises until we had a dish that was really great. The presentation was all in white: all that was visible was a white sauce and a fluffy mound of pecorino cheese that was almost floating. Underneath the cheese was a perfectly poached egg and a tangy and savory buttermilk sauce. We all loved the simplicity and beauty of the dish.

I went home determined to re-create it. I think I got very close, but in a last-minute call, I wanted some more body in the sauce, so I added some frozen spinach. The result was a great brunch item, or good entree into a meal.

Process:

Here is a picture of everything you will need:

Get a large pot of water simmering.  It's important to use a big pot because you'll be swirling the water for your poached egg and the smaller pots lose momentum too easily.  Oh, and you swirl the water so your raw egg swirls around itself and stays consolidated in the water.

Put your frozen (or fresh) spinach into a sauce pan with a pad of butter.  Cook until the spinach has wilted down.

Next, add your chicken stock and buttermilk into the same sauce pan.  The proportions are up to you - if you want it more tangy, use more buttermilk.  If you want it deeper in flavor, use a bit more chicken stock.

If you want, you can use an immersion blender to put the sauce in a uniform texture.

Grate some pecorino cheese with a microplane and put it into the sauce to thicken it up.

Once your water is nicely simmering, turn down the heat to medium-low so you don't end up just boiling the egg.  Add a dash of vinegar (supposedly it helps keep the egg together, I haven't tested this, but I believe everything I read on the internet) and then crack one egg into a small bowl.  If you tried to crack the egg directly into the water, it would be much more difficult.

Swirl the water around in one direction.  Clockwise is definitely the best (good joke Zack).  Quickly and gently slide the egg in the center of the swirl and watch it curl around itself.

It's important to let the egg do its thing.  If you mess with it, it will get messy!

To distract yourself so you don't touch the egg, start plating your sauce and finish grating a good mound of pecorino.  Just cover the bottom of your plate with the sauce.

After about 4 minutes, gently take the egg out and place it in the sauce.

Hide the egg under a big mound of pecorino and serve with a piece of toasted bread.

Ingredients:
Sauce (makes ~4 servings)
about 5T pecorino cheese, grated with a micro-plane
1/4 cup chicken or beef stock
2 blocks of frozen spinach (or 3 cups of fresh spinach)
1 cup buttermilk

4 eggs
2 T of grated pecorino to top the egg
toasted and buttered bread

Song:  Massive Attack - Paradise Circus

Luscious Lemon Squares [Rhonda]

If you've made New Year's resolutions to watch calories and eat healthy things, as most of us have, you'll want to indulge in just one of these lemon squares after your garden-salad-dinner-with-dressing-on-the-side. These lemon squares are totally worth an extra ten minutes on the treadmill. The soft and buttery crust is over-the-top delicious, and a kiss of lemon juice makes them all tangy and fresh.

Ingredients and directions:
Preheat oven to 350 F.
Sift together:
1 cup sifted all-purpose flour
1/4 cup confectioners' sugar

Add and combine:
1/2 cup melted butter

Press the mixture into an 8 x 8-inch greased baking pan and bake 20 minutes.

Meanwhile combine:
3/4 cup sugar
1/2 teaspoon baking powder
2 slightly beaten eggs
1/4 cup lemon juice
Grated zest of 1 lemon
(can add 1/2 cup flaked coconut...cut back a little on the sugar if you do)

Pour these ingredients over the baked warm crust and bake 25 minutes. Remove from oven and let cool in pan on wire racks. Before serving, cut into 2-inch squares and sprinkle with confectioners' sugar.
(Makes 16 squares)

Suggested soundtrack: Diana Krall's "Look of Love." Mmmmm.....

Caramelized Pressure Cooker Carrot and Parsnip Soup [Zack]

I'm not sure - this new pressure cooker soup may flat-out tie the pressure cooker chicken stock recipe in terms of life-changers. While originally shopping for a pressure cooker (with Gita), I thought I was only going to be making Indian food in it. A lot of the recipes involved toasting spices, pressure cooking veggies for a certain number of pressure "hisses", and then enjoying a hot and spicy meal.

But once I got comfortable using the pressure cooker, I started reading about how the cooker could speed up the cooking times of a multitude of different recipes. The next logical step (to me) was to start experimenting with making teriyaki beef short ribs. They turned out great, and the cooking device mimicked a multiple-hour braise in the oven in about 45 minutes. Next, I graduated to chicken stock (which takes 45 minutes instead of 3.5 hours to make).

Modernist Cuisine (a bad-ace cookbook that combines science and cooking and beautiful cross-section photography) wrote a recipe for making caramelized carrot soup in a pressure cooker.  I tried a dumbed-down version of their recipe and it was different than any other soup I've ever made before.  The texture was impossibly smooth and it had a nice deep flavor.

If you have a pressure cooker, give this a shot.  You have nothing to lose!

Process:

Start by organizing your ingredients and peeling the carrots and parsnips.

Next, slice the carrots and parsnips into 1/4 inch chunks.  Also peel and halve your shallots and garlic.

Melt the butter and add it to the pressure cooker over medium heat.  Once the butter is melted, add the peeled and halved shallots.

Saute for a brief few minutes to develop some color.  Next, add in the rest of the ingredients and stir to coat with the butter.  Dump in your 1/2 tsp of baking soda and your 1/2 cup of liquid.

Close the lid of the pressure cooker according to your manufacturer's directions and let it cook for 15 minutes once you hear your first "hiss".

Once the 15 minutes are up, depressurize the pressure cooker under cold tap water.

Remove the lid and you should see nice, soft veggies.  You can also see some caramelization on the bottom of the pot.

Add in your 2 cups of chicken stock (or water), and blend with a stick blender.  Make sure to scrape up all of the flavor goodies at the bottom of the pot.

The soup should be silky and flavorful.  Adjust for salt and seasonings and serve!  I used my Gitadini Stacko Serving Stand to present it, along with 2 other soups :)

Ingredients:
3 large parsnips
3 large carrots
3 shallots
3 garlic cloves
3 T butter (1/3 of a stick)
1/2 tsp baking soda
1/2 cup water
2 cups chicken stock (or water for all-veg)

Creativity options:

• Add ginger
• Use any root vegetables (pumpkin rocks)
• Add cloves, cinnamon, etc
• Add cumin
• Stir in something naughty to finish off the soup:  heavy cream, coconut cream, sour cream

Song to make smooth soup love to:  Alicia Keys and Maxwell:  The Fire We Make

Rice & Beans [Matt]

Nothing is better after a long day than something simple, delicious and healthy. I've scoured the web for such dishes - it either boils down to the microwave or the stove. Microwaves create awful habits, so I've focused on the quickest possible way to get something good off the stove.

Enter: two stupid simple recipes mashed into one nomtastic blend of awesome.

Mixed / brown rice
- use 1 1/2 cups chicken stock (instead of water)
- add 1 cup of rice
- bring to a boil, stir once, let it simma for 15 minutes covered
- once done, squeeze in 1 lemon and stir

Edamame (I use the shelled + frozen jams)
- bring water to a boil
- add in 3/4 cup edamame
- boil for 3 - 4 minutes
- shock with cold water in strainer

Pancetta (probably do first so then you can snack on them)
- plop the cured meat slices onto pan
- crisp them

Plop the rice down first onto the plate. Add the edamame. Top with the pancetta and parmesan.

Eat.

Cactus Diva's Southwestern Chili Bowl [Rhonda]

Degree of difficulty: super easy
Time: 20 minutes prep (tops), 45 minutes simmer time with an occasional stir
Serves: 6 to 8

Mmmm. Chili. Good for a crowd, or as a freezer option for a future cold winter's night, or as comfort food when the day's been rough. It's a dump-and-go type of cuisine and gets more flavorful after a couple days in the fridge.

Ingredients:
1/2 lb ground beef (optional)
4 cans beans, approx. 15.5 oz size (I used one Cuban style black beans with its liquid, one regular black beans [drained], one chili beans with its liquid and one white beans [drained])
8 or more cloves garlic, minced
3 yellow onions, chopped
1 tablespoon olive oil
4 or 5 Roma tomatoes, chopped, or 1 can (28 oz) chopped tomatoes, drained
1 bottle of beer
1/2 cup to 3/4 cup chicken stock, preferrably homemade
Bay leaf...1 or 2
1/2 can (7 oz size) chipotle peppers in adobo sauce (more if you like a blasting heat)
6 tablespoons chili powder
1 tablespoon cayenne pepper
Salt and pepper to taste

Toppings:
Sour cream, minced red onion, minced jalapeno pepper, red pepper flakes, grated extra sharp cheddar cheese

Brown the ground beef in a skillet. In a stockpot, saute onions and garlic in olive oil. Add bay leaf, tomatoes. Add beer. Add ground beef and beans, chicken stock, chipotle peppers, bay leaf, chili powder, cayenne. Stir well. Bring to a boil, then simmer for 45 minutes or so. Check seasonings before serving, fish out the bay leaf, and add heat (cayenne powder, red pepper flakes) if necessary. Serve hot, with desired toppings.

Suggested soundtrack: "Girl on Fire" Alicia Keys

Bucatini all'Amatriciana [Rhonda]

Degree of difficulty: easy
Time: the red sauce takes 30 minutes, the Amatriciana part takes 20 minutes
Serves: 8 to 10

Like Tom and June--and possibly all the guests from Lauren and Zack's tiny Italian wedding--Michael and I are already missing Asciano and all the great meals we had in Tuscany. Bucatini all'Amatriciana fills the void. It's based on the recipe in Mario Batali's Molto Italiano cookbook, can easily be doubled to serve a big crowd, and freezes well.

Make the red sauce first.

Tomato Sauce
1/4 cup extra virgin olive oil
2 Spanish onions, cut into 1/4 inch dice
8 cloves garlic, minced
1/3 cup red wine
6 tablespoons chopped fresh thyme (be sure to use fresh, as it makes a big difference)
1/2 medium carrot, finely shredded
Four 28-ounce cans whole tomatoes
Salt to taste

In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for five minutes. Add the garlic and saute for 5 more minutes. Pour the red wine over the onions and reduce  a bit. Add the thyme and carrot and cook until carrot is soft, about 5 minutes.

Add the tomatoes (drain some of their juice out), breaking them up into small chunks, and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. Season with salt.


Amatriciana
1/4 cup extra virgin olive oil
18 ounces thinly sliced guanciale, pancetta or good bacon (I used uncured bacon, cut into small pieces)
2 red onions, cut lengthwise in half and then into 1/4-inch thick half-moons
6 cloves garlic, minced
3 teaspoons hot red pepper flakes (or to taste)
Tomato sauce (see above recipe)
1 to 1/2 pounds bucatini
Freshly grated pecorino romano or parmigiano-reggiano

Bring a large pot of water to boil for the bucatini.

Meanwhile, saute the bacon in a large saute pan (in batches) until done but not cripsy. Remove bacon from pan, retaining drippings. Pour off some of the drippings and cook the onions and garlic in the saute pan. Sprinkle with hot red pepper flakes. Stir onion mixture and reserved bacon into tomato sauce.

Cook bucatini (or fettucine in my case, since we were out of bucatini) to al dente. Drain. Mix a little of the sauce into the noodles, Stir. Plate. Add mounds of Amatriciana sauce to top the noodles, sprinkle the grated cheese over and serve.

Suggested soundtrack: Luciano Pavarotti's "Torna a Sorrento"

TUSCANA STYLE GRILLED VEGGIES Inspired by Zack and Lauren (TOM)

Soon after returning from a wonderful wedding trip, June and I were discussing the great food we enjoyed in Italia. We decided to keep the Tuscany theme going. When you cut the tomatoe it seems to explode into a pomodoro sauce. This is a light but highly flavorful meal. Add a salad or a chunk of bread or both. A glass of vino with this meal is highly recommended. This recipe is for 2 dinners.

HERE IS WHAT YOU WILL NEED FOR THE COATING

~ 4 cloves Garlic
~ 1/3 cup EVOO
~ 8 leaves fresh Basil
~ 1/2 teaspoon fresh Rosemary
~  8 leaves fresh Italian Parsley
~ 2 tablespoons fresh Chives

Finely chop all the herbs and Garlic. In a cup mix into the oil and set aside

HERE IS WHAT YOU WILL NEED TO GRILL AND FINISH  

~ 1 Fennel bulb
~ 1 red or orange Pepper
~ 1 yellow Squash
~ 2 Tomatoes
~ 1 red Onion
~ 1 Eggplant
~ Salt and Pepper
~ chunk Parmesian Cheese cut into bit size pieces
~ 3 fresh Basil leaves
~ 3 fresh Italian Parsley leaves

Slice all the vegtables lenghtwise 1/3 - 1/2 of an inch thick except for the fennel and the tomatoe.
Slice the top of the tomatoe and cut the fennel bulb leaving a stalk for each cut. Fire-up the grill.
Liberally coat all the veggies on both sides. Salt and pepper to your liking. Grill the veggies on a medium fire until soft but not mushy. Do not turn the tomato. Plate and top with the chunks of cheese, basil and parsley.

Boun Appetito

Ciao

Autumn Pasta with Butternut Squash and Bacon [Rhonda]

Degree of difficulty: easy
Time: 10 minutes prep, 10 minutes cooking time
Serves: 2 to 3

When it's Tuesday night, you're just walking in the door, and feel the need for both veggies and comfort food, this might just be your go-to dish. It comes from a tattered recipe by Betty Rosbottom from years back, and can morph into an impromptu creation, depending on the vegetables in your fridge. With butternut squash, fresh baby spinach, caramelized onion and, yes, a bit of that bad-boy, bacon, it's a wonderful cool weather dish.

Ingredients:
6 ounces bacon, cut into 1/2 inch pieces
1 1/2 tablespoons butter
1/2 onion, sliced thin
1 cup butternut squash, peeled and cut into 1/2 inch cubes
1 cup chicken stock (go with homemade!), reduced
1/4 cup white wine
1/2 lemon, juiced
1/2 tablespoon dried rosemary
1/2 pound uncooked penne pasta
Sea salt
Handful baby spinach leaves
1/2 cup freshly grated Parmigiano Reggiano
Freshly ground black pepper or red pepper flakes

Saute the bacon, remove, and drain all but 2 tablespoons bacon drippings. Add butter to skillet, melt, add onions, stirring, about 5 minutes. Add butternut squash, cook a few more minutes. Add white wine and chicken stock, rosemary. Reduce slightly, remove squash and onions when squash is slightly tender but not mushy. Reduce sauce a little more, add lemon juice.

Boil a pot of water, cook penne to al dente. Drain pasta, salt the penne slightly, stir in the spinach leaves, then add the sauce and reserved bacon and squash. Stir in parmesan cheese. Garnish with parmesan shavings and serve.

Suggested soundtrack: Willie Nelson's "Moonlight in Vermont"