Recipes — No comments
01
Dec 09

The Mighty Meringue: Chocolate Bliss

Chocolate Pavlova

Blondes do not have more fun.

Chocoholics do.

Which is why we are always on the lookout for delicious, satiating dessert recipes that don’t break the belt buckle. I found this recipe in a great book, Cook Yourself Thin by Candice Kumai, Harry Eastwood, and Allison Fishman. We had leftover whipped cream, which the recipe calls for, in the fridge (SCORE!) I decided that it was a good time to try my hand at meringues. Chocolate meringues, that is.

Chocolate Meringue Pavlova Chocolate Meringue Pavlova

I am thoroughly convinced that the reason I enjoyed the end result was only partially due to the recipe itself. I used unsweetened cocoa, but I used Divine powdered cocoa, and shaved Callebaut dark chocolate over the whipped cream to top off the dish. The age-old lesson: a quality recipe is only as good as the ingredients you put into it. I left out the melted chocolate and raspberries because I didn’t have time to run to the store. They would have been amazing though. Be sure to check out all of the fabulous recipes from Cook Yourself Thin!

Chocolate Meringue Pavlova

Chocolate Pavlova

Serves 6

Calories per serving: 337

Pavlova:

4 egg whites

¼ teaspoon salt

1 cup sugar

½ tsp lemon juice

1 tablespoon cocoa powder

Topping:

1 cup whipping cream

1 cup fresh raspberries

¼ cup shaved dark chocolate

¼ cup melted chocolate for drizzling.

Chocolate Meringue Pavlova

Directions

  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper
  2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not over mix of you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3-inches by 5-inches and 2-inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
  3. Switch off the oven without opening the door and leave the Pavlova in the turned –off oven for one hour. Remove and set aside
  4. For the topping: whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
  • Share/Bookmark
Recipes — 2 comments
01
Dec 09

Thanksgiving Leftover Croquettes

croquettes6

Every year it’s the same story: tons of turkey, mounds of stuffing and mashed potatoes, and a big container of gravy all piled back into the fridge waiting to be re-purposed for future meals.

In trying to find new ways to work with the traditional medium of leftovers, I started to think about something that I was really craving. In the middle of the chilled holiday, my mind drifted back to the blistering heat of Asila, Morocco, and to a small restaurant called Casa Garcia. Casa Garcia had the freshest fish and fruit-filled sangria in the small seaside town, and their menu contained a surprising favorite: Seafood croquettes. The croquettes came to the table hot, with a satisfyingly crispy crust and a mouth-singeing creamy starchy center with small pieces of shrimp and fish.

croquettes3

And thus Thanksgiving Leftover Croquettes were born. A delicious and satisfying meal in the spirit of making “the perfect bite” and using what is already in the fridge. The beautiful thing about this dish is that you could use any leftovers from your holiday feast.

As long as they all taste good together to begin with (epic fail awaits those who attempt to incorporate dessert leftovers into this recipe).

thanksgiving leftover croquettes

Our Thanksgiving Leftover Croquettes featured a center of turkey and stuffing, wrapped in a layer of mashed potatoes. We served ours with gravy “dipping sauce” and fresh vegetables (an attempt counter-act the frying component and use up leftover appetizers).

Make sure to read the tips in the instruction section—borne from my own experimenting and mess-ups

Thanksgiving Leftover Croquettes

Makes 12, fist sized croquettes

12 1 ½” long, thinner pieces of Turkey

aprox. 1 ½ cups Stuffing (chilled)

aprox. 4 cups Mashed Potatoes (chilled)

2 eggs

2 ½ cups bread crumbs

Oil for frying

Directions:

  1. Preheat oven to 225°F. Line a baking sheet with freezer paper and set aside. Beat eggs in a wide bowl with a fork, and set aside. Pour breadcrumbs onto a plate and spread evenly.
  2. Make Croquettes: In one hand, combine one piece of turkey and about 1 Tbsp. stuffing. This is the center. Cup your hand around the center and top with about 3 Tbsp of mashed potatoes, shaping to form an oval around the strip of turkey. Turn croquette over so turkey and stuffing are facing upward (mashed potatoes are in the palm of your hand now) and cover with mashed potatoes, shaping to maintain oval, and cover turkey and stuffing completely and evenly. Repeat unthanksgiving turkey croquettestil all 12 are done.
  3. Take each croquette and roll in egg, and then in breadcrumbs (TIP: Make sure you cover the whole surface of the croquette with egg and breadcrumbs, otherwise when you go to fry them the exposed mashed potatoes will dissolve.) Set on waxed side of freezer paper on baking sheet. Repeat for each croquette. Cover the croquettes with plastic wrap and refrigerate for 30 minutes.
  4. Heat 2-3” of oil in a pan on medium heat. Oil is ready when water droplets sizzle in the pan. Working in batches of four, place croquettes into the oil. Use a slotted spoon to gently turn the croquettes every few minutes. Cook until crust is golden brown, about 8 minutes (Watch carefully, if the mashed potatoes start to dissolve too much, remove croquette as soon as it begins to brown.) Remove croquettes using the slotted spoon and place on a paper towel covered plate. Pat to remove the remaining oil, and place on a baking sheet in the oven to keep warm while you fry the remaining batches. Serve immediately.
  • Share/Bookmark
Media — No comments
30
Nov 09

Eric Ripert Goes to Costco, Hilarity Ensues

Alan Richman and Eric Ripert do Costco

This video is hilarious. Alan Richman takes Eric Ripert to Costco, and Ripert is totally scandalized. While he admits that the warm bread from the bakery is a plus for the mega-store, he says that nothing looks natural or “like it is from Planet Earth.”

The most surprising element of the entire episode is Ripert’s use of herbs de provence with steak. It’s not a traditional or popular choice, but he says it tastes good, so perhaps the next time I’m  jonesing for a steak, I’ll try it like almost-Costco-convert Eric Ripert.

Ripert is surprisingly open-minded throughout the entire episode: at one point he admits that they are having a good meal, and although he would like to be in the street with a sign that says “I hate Costco” he can’t do it because “they have some good stuff.”

But he does not want to go back.

[via Eat Me Daily]

  • Share/Bookmark
Breakfast / Restaurants — No comments
30
Nov 09

Doughnut Monday: Sip and Dip

Sip and Dip 2

On route 114 in Bristol, RI lies the collegiate mecca for doughnuts and coffee: Sip and Dip. Sip and Dip is a chain exclusive to the Ocean State, and serves the most unbelievable flavored coffees, like chocolate coconut and blueberry cobbler (which you may not expect to be good, but will shock and amaze you). Their doughnuts are divine: light, fresh, and appropriately sugary. Residents of the RI like their coffee light and sweet, so unless you specify your kinds of milk and sweeteners, expect a light and sweet that will knock your socks off. I’m a skim-milk-only type of gal, and I really enjoyed the L&T (this warning comes from experience!)

Pumpkin Spice, Chocolate Sprinkles, and Honey Dipped with Blueberry Cobbler Coffee

Pumpkin Spice, Chocolate Sprinkles, and Honey Dipped with Blueberry Cobbler Coffee

  • Share/Bookmark
Food / Recipes — No comments
27
Nov 09

Thanksgiving Leftover Meal

My my, what to do with a house full of Turkey! This evening was all about simplicity, so I made a delicious french onion soup, courtesy of an L.A. Times’ article, and paired it with deliciously simple turkey sandwiches. Again, simple was the idea:

Marble rye

Turkey (sliced thin)

Shredded mozzarella

Turkey gravy

caramelized shallots (2 shallots, cut in half,  sliced lengthwise, in a pan on medium-high heat for about 15 minutes)

Step 1: Toast the marble rye very slightly.

Step 2: Spread a bit of butter on one half of the bread (the side where you are going to pile on the goodies) and place thinly sliced turkey on butter.

Step 3: Place shallots on top of turkey, then gravy, then mozzarella cheese. Toast for another 2 minutes, or until the cheese is melted. One of my secrets here is to toast the other side of the bread with the stacked piece, so that both sides are warmed prior to serving.

Step 4: Cut sandwich in half and serve. Simple, but so good.

The shallots add a nice hint of garlic and onion, without the toughness of a traditional onion. Sorry there aren’t any photos for this one–we were just really enjoying ourselves :)

Happy Thanksgiving Leftovers Day!

  • Share/Bookmark
Drinks — 1 comment
27
Nov 09

HOTLIPS makes Mouths Happy

Hot Lips in a Row

MMMMMMM Fresh fruit soda from the Pacific Northwest. HOTLIPS is like a party in your mouth. A few days after this delicious little package with individually wrapped bottles arrived on my doorstep, I took my first sips of HOTLIPS, and I was a convert. The sodas are all cooked in a kettle, then bottled, and then pasteurized. The fruit flavorings take you a bit by surprise, because you expect the sodas to be a bit sweeter or more artificial tasting, but the truth is the sodas taste like real fruit. There’s no long story to this one. Even though HOTLIPS soda is across the country, it’s totally worth the shipping to taste these artisanal fruit sodas. DELISH!

HOTLIPS soda in a box

HOTLIPS raspberry soda

  • Share/Bookmark
Recipes — 1 comment
26
Nov 09

Taking a Second for Sprouts

brussel sprout half

Let’s take a second to talk about brussel sprouts. This dreaded childhood vegetable that has recently seen a seasonal revival in high-end restaurants and home kitchens around the country, and it’s Cher-like comeback could not have come in a more delicious wave of popularity. In a previous post, I touted the marvels of Michael Symon’s Fried Brussel Sprouts at Bar Symon. I also recently sampled fresh market balsamic glazed brussels at For Defiance (post to come shortly!) and so I decided to try out this incredibly chic side-dish myself. I settled on a simple recipe from Dan Barber: Balsamic-Glazed Brussel Sprouts.

Brussel Sprouts

I wanted to add something of my own to the mix, so I decided to give my bottle of Blood Orange Infused Olive Oil a shot. The result was deliciously cripsy brussels with a hint of orange and the sweetness of the EVOO. The blod orange infusion paired very well with the aged balsamic vinegar used to deglaze the brussels. The one thing I would have done differently would have been to leave the brussels in the oven a bit longer, to get them crispy all over, instead of just on the side that was pan fried. Here is the fantastic recipe, courtesy of Serious Eats.

Brussel Sprouts

Dan Barber’s Balsamic-Glazed Brussels Sprouts

- serves 2 as a side -
Adapted from Dan Barber

Ingredients

2 cups Brussels sprouts, cut in half lengthwise
3 tablespoons olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste

Procedure

1. Preheat the oven to 400°F.

2. Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust. This is where the flavor happens.

3. Transfer the skillet to the oven and roast for 4 minutes.

4. Remove from the oven and, using tongs, turn each sprout over carefully onto its back. Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with salt and pepper, and serve immediately.

  • Share/Bookmark
Around NY / Bakery — No comments
25
Nov 09

Best Ham and Cheese Croissant Ever

Ham and Cheese croissant

I don’t expect on-the-go food to be all that fantastic, especially when it comes to breakfast. So many places try to do it, and usual end up with mediocre, somewhat waxy bagel and other pastry sandwiches filled with highly processed meats and rubbery pre-cooked egg.

At Balthazar on Spring Street in NYC, the sandwiches are the complete opposite.

This ham and cheese croissant is probably one of the best breakfast items I’ve ever had. The croissant is fresh baked, buttery, flaky, and properly risen. The ham is really high quality, sliced thin with the savory skin on the edge of each slice. The melty cheese and slight hint of mustard round off the whole experience, making it salty with a hint of sour from the mustard. Make sure you ask them to heat it up, as the experience is not the same with a cold one.

This is not an every day breakfast sandwich (both in dollars and calories) but for the occasional “I didn’t get up in time to stop at Doughnut Inn before I caught my train” kind of day, Balthazar is the place to be. They also have the most delicious coffee EVER. Everything is completely worth the cramped 15 person wait (The staff there moves fast, they know what’s up in Manhattan in the morning).

Balthazar Bakery and Restaurant

80 Spring St, New York, NY? – (212) 965-1414?

  • Share/Bookmark
Media — 1 comment
24
Nov 09

Cook the Covers November Edition: Thanksgiving Turkey(s)

The centerpiece of the Thanksgiving meal is often also the focal point of food publications this time of year. The stress of Turkey Day is often caused by it’s namesake, and thus food magazines often offer up high-gloss food porn to cure anxiety around the L-tryptophan laced, food-coma-inducing highlight of the holiday. Here at Grumpy, we decided to put the recipes served up on the magazines’ 8.5″ x 11″ platter. We tested the cover recipes from Food and Wine, Bon Appetit, and the sadly deceased Gourmet. We cooked an approximately 10lb. turkey for each recipe, and followed the instructions exactly (with slight modifications on the time seeing as our turkeys were smaller). Here are the results:

3rd Place:

Gourmet’s Cider Glazed Turkey

screen-capture-15

This turkey was an expected favorite that turned out to have a few issues. One of the main ones being: if you are using a pop-up timer, be careful to avoid getting any glaze on or near it, as it may prevent the timer from popping. The glaze is good, but may need to reduce a bit more than the recipe indicates. The turkey comes out with a beautiful, crispy skin, however if you leave the turkey in for even a few minutes too long, the glaze begins to burn, which leaves a bitter taste in your mouth. So once the glaze goes on, watch the turkey closely to ensure it crisps, but does not burn. Right out of the oven, this turkey was juicy, and if you got a piece with skin, it was particularly savory. Once it sat, however, the turkey became dry, and pieces without the skin didn’t get the flavors of the apple and onion that it was stuffed with.

2nd Place:

Bon Appetit’s Clementine-Salted Turkey

Clementine Salted Turkey from Bon Appetit

I also had high hopes for this turkey, and found a few major issues with both in process and in product. Again, the turkey was delicious directly out of the oven, however after a few minutes of sitting (after the 30 minutes of cool time) once the turkey had been cut, the meat was quick to dry out. The meat retained a bit more moisture than the previous turkey, and had a bit more of the onion and Clementine flavor to it. However the skin did not get as crispy as I would have liked (or as is shown in the photo) and overall the result is not necessarily worth the effort to put all of the various components of this one together. It was still very tasty, mildly juicy, and it was fun to make (albeit a bit complex and harried for Thanksgiving Day). Just not what I would expect on my table as the main dish of the holiday.

1st Place:

Food and Wine’s Herb-Roasted Turkey

Herb Roasted Turkey from Food and Wine 2009

I did not expect this recipe to be my favorite, since my family and I have never brined our turkey before, and my mom was never a huge fan. I was pleasantly surprised to find that 18 hours or so in a bath of coriander seeds, mustard seed, fennel, bay leaves, salt and sugar yielded the juiciest, most flavorful turkey of the bunch. Not only did the meat retain more of the flavors involved in the cooking process, but those elements enhanced the taste of the meat itself. This was the most succulent turkey in the bunch. The recipe was very simple to follow, and the result was a crisp-skinned aromatic centerpiece that I would be proud to serve at any holiday meal. The gravy in this recipe was also our favorite. Even though it did not feature homemade turkey stock like the other recipes, the overall flavor (I think it’s the bread that does it) is hearty, salty, and just the right amount of creamy. This one got all the votes, from all six of the people living in my house.

The brine was one of my favorite parts of this recipe! Here are some pictures of the beautiful brine:

corianderseedbrine2 fennelforbrine

  • Share/Bookmark
Media — No comments
23
Nov 09

Beautiful Brine (Teaser!)

fennelforbrine corianderseedbrine2

I never thought about brining a Turkey until a recipe I was testing this weekend turned me on to this amazing way of prepping a Thanksgiving bird. Tomorrow I will be posting the recipes that featured these ingredients (along with my reviews). This one featured Coriander seed, Fennel seed, bay leaves, and mustard seed. What are your favorite brining recipes?

  • Share/Bookmark
← Older Entries
Newer Entries →