Bloody Hot Geisha - prepared by Michelle R.
½ fresh lime
4 ½ tsp wasabi
6 cups Tomato Juice
1 tbs roasted tomato paste
2 tbs soy sauce
1 tbs fish sauce
1 ¼ tsp hot pepper sauce
1 ½ cups Sake
Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add tomato juice, soy sauce, fish sauce, pepper sauce and salt. Thin tomato paste with mix and add to the pitcher. Whisk and chill. Stir in Saki and serve over ice, with a spear of spicy pickled asparagus.
Heirloom Tomato Tart w/Prosciutto in a Parmesan Crust
- prepared by Donna
Makes 2-8 inch tarts or 6-4 1/2 inch tarts.
6 perfect, colorful medium-sized heirloom tomatoes. Or you can
use any kind of tomato you wish. Washed & sliced 1/6 inch
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour 1/2 cup unsalted organic butter, well
chilled & cut into 1/4 inch cubes
4-oz chunk of good fresh Parmesan, grated. (You should end up
with about 2 cups loosely packed grated cheese.
2 Tbsp ice cold water
8-10 sheets paper-thin good quality Prosciutto
Basil leaves, chiffonaded
2 Tbsp good quality olive oil
Preheat oven 350 degrees
Prep the tomatoes: Lay a double layer of paper towels (or
cloth tea towel). Put the tomatoes in a single layer on the
towels. You can sprinkle a tiny bit of salt if you desire. Top
with another layer of paper towels & press gently. Let them sit
until you are ready to use them.
Make the Tart: Place both flours, butter & Parmesan in food
processor. Pulse quickly about 25 times. You are looking for a
sandy texture blend w/pea sized pieces of butter. Pulse in the
2T ice water. The dough should stick together when you pinch it
between your fingers. Pour dough into tart pan. Quickly press
dough uniformely into pan across bottom, working toward sides
up to rim. Place in frig & chill at least 15 minutes.
Bake Tart: Pull tarts out of frig & poke each a few times
w/fork. Cover w/aluminum foil or parchment paper. Cover foil
w/pie weights or dry beans. Place on baking sheet. Bake 15
minutes, pull shells out of oven and gently peel back/remove
foil w/weights. Put back into oven & bake 10 more minutes until
it is a deep golden brown in color. Remove from oven & allow
to cool to room temp. before filling.
Assemble Tart: Just prior to serving, line bottom of tart
w/prosciutto. Cover prosciutto w/tomatoes. Thinly slice
remaining prosciutto into long strands & pull strands apart.
Spread strands over tomatoes. Sprinkle w/basil. Drizzle
Serve at room temperature.
This is a variation recipe from 101 Cookbooks http://www.101cookboo...
There are some vary delicious vegetarian recipes at that
Parmesan Cake with Cinnamon Whipped Cream and Strawberries
By Luana Lindsey (Recipe modified from Metrovino’s Restaurant in Portland, OR)
Makes one 9x13 inch cake, 24 small slices
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
4 ounces Parmigiano Reggiano, finely grated (about 1 cup)
2 sticks butter, room temperature
2 cups sugar
6 large eggs
2 cups non-fat Greek yogurt such as the Fage brand
(not regular yogurt which is thinner), or 1 cup cream and 1 cup sour cream
combined, or 2 cups crème fraiche
4 ounces cream cheese, room temperature
2 cups heavy whipping cream
1 teaspoon vanilla
½ teaspoon cinnamon
2 tablespoons sugar
1 pint fresh strawberries, washed and sliced
1)Preheat oven to 350 degrees (or 325 convect).
2)Butter and lightly flour a 9x13x2 inch metal baking pan.
3)In a large bowl, whisk together the first three ingredients. Whisk in parmesan and set aside.
4)Using a stand mixer fitted with paddle attachment, beat butter until fluffy. Add 2 cups sugar and beat at medium speed until light and creamy (a full 5 minutes).
5)With the mixer running, at eggs one at a time to the butter mixture, beating until each one is incorporated, scraping down the bowl as necessary.
6)Add cream cheese and mix until smooth.
7)On the slowest speed, alternate mixing in a fourth of the flour mixture with a fourth of the Greek yogurt, ending with the flour mixture. Mix only until just incorporated without overmixing.
8)Add cake batter to the pan and spread evenly. Give the pan a couple of sharp taps down on the counter to release any air bubbles.
9)Bake in the center of the oven for 45-55 minutes until brown and toothpick inserted in the center comes out clean.
10)Cool in pan for 10 minutes then invert onto parchment-lined cooling rack. Cool completely.
11)When the cake has cooled, trim the edges with a serrated knife and if cut a thin layer off the top (inverted bottom) if it’s too brown or crunchy.
12)Cut cake into three slices long-ways and eight slices short-ways to get 24 rectangles. If you’d prefer, cut larger pieces. Remove pieces to platter.
13)In a bowl, beat cream sugar, vanilla, and cinnamon until medium-firm peaks form. Adjust flavors as desired.
14)Pipe ribbons or stars of the whipped cream onto each piece.
15)Arrange 3-4 slices of strawberries long-ways on top of the whipped cream and serve.
Shiitakezuke (Soy Sauce Shiitake pickles - from "Momofuku" by David Chang)
- prepared by Christian H.
4 cups dried shiitake caps
1 cup sugar
1 cup soy sauce
1 cup sherry vinegar
2 3" nubs of Ginger, peeled
Boil enough water to cover the dried mushrooms in a big pot or bowl. Cover the mushrooms with boiling water and let steep for 15-20 minutes. Strain out 2 cups of the steeping liquid (coffee filter works well), discard the rest. Put in a pot with the rest of the ingredients besides the mushrooms. While that starts simmering, use kitchen shears to trim as much of the remaining stem as possible, as they are pretty tough. Place the trimmed caps into the pickling brine and simmer for 30 minutes. I also tested a hard boiled egg, but I think I'm the only one who liked it.
Ragumami' tomato two-meat sauce
From "The Fifth Taste: Cooking with Umami"- prepared by Kristy
4 tablespoons extra-virgin olive oil
1 pound ground beef
1 pound ground pork
1 tablespoon milk
3 small onions, minced
1 medium shallot, minced
6 cloves garlic, minced
1 medium jalapeno pepper, stem and seeds removed, minced
1/4 pound shiitake mushrooms, diced
1 cup dry red wine
2 28-ounce cans Italian-style tomatoes, chopped
28 ounces water
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar, or as needed
A generous handful each of fresh cilantro and basil, stems removed
1 cup grated Pecorino Romano cheese passed around the table for sprinkling
Heat 1 tablespoon olive oil in a 6-quart sauce pan. Brown the hamburger and ground pork in batches (about ½ pound at a time) until well browned, adding a splash of the milk to each batch. Reserve the browned meat. Add ¼ cup of the wine to deglaze the pan, scraping with a wooden spoon to remove any brown bits left behind. Add the wine in the pan to the reserved meat.
Wipe out the pan with a paper towel or clean cloth. Heat the remaining 3 tablespoons olive oil. Sauté onions and shallots until translucent. Add the peppers, mushrooms and garlic and sauté 2 minutes more, taking care not to burn the garlic. Add the remaining wine, stir and scrape with a wooden spoon. Boil the mixture for 2 minutes or until the wine is almost gone. Add cooked vegetables, tomatoes, water and Worcestershire. Simmer for one hour or until desired texture, stirring occasionally. Add salt, pepper and red wine vinegar to taste. Turn off stove and add basil and cilantro leaves, stirring them in until they wilt. Serve.
Serves 8 to 10 for dinner
- prepared by Heather
1 pound cremini mushrooms, cut into pieces
1 tablespoon unsalted butter
2/3 cup chopped onion
kosher salt and freshly ground black pepper
3 cups heavy cream
1 sachet of 1 bay leaf, 3 thyme sprigs, 10 peppercorns (made with cheese cloth or similar)
1/3 cup créme fraîche
4 tablespoons unsalted butter
2 tablespoons canola oil
1 pound cremini mushrooms sliced 1/4 inch thick
kosher salt and freshly ground pepper
pappardelle pasta (4 servings)
2 tablespoons unsalted butter at room temperature
coarsely chopped flat leaf parsley
gray salt or coarse sea salt
Process the mushrooms for the sauce in a food processor until finely chopped. Melt the butter in a medium saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Season with salt and pepper. Add the mushrooms, increase the heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 10-15 minutes.
Pour in the cream, add the sachet and bring to a boil. Reduce to a medium-low and simmer until the cream is reduced by about one-third, about 35 minutes.
Meanwhile, heat a large frying pan over medium-heat and add the butter and oil. Add the mushrooms, season with salt and pepper and brown without stirring for about 3 minutes. Flip and brown, about 1-2 minutes.
When the cream has thickened, discard the sachet, and strain the mushroom bits out. Heat the sauce on medium low heat, stir in the créme fraîche and add 3/4 of the sautéed mushrooms. Keep the sauce warm over very low heat. It will be very thick.
Bring a giant pot of salted water to boil.
Cook the pappardelle according to package directions, reserve a cup of the cooking water and drain. Toss the pasta with butter and sauce. If the sauce seems too thick, add some cooking water to thin.
Arrange pasta on a platter and top with the remaining 1/4 sauteed mushrooms, flat leaf parsley and salt.