Tuesday, July 26, 2011

presto (snap)! it’s pesto!

Basil was the theme of this past weekend’s garden harvest.  Piles of basil scented my kitchen while I hand-picked deep green leaves for their next journey to the table as…pesto.  This is a simple and quick recipe to use when you have a little basil that needs to be used.  Once done it can be frozen for future use.  And can be used for any variety of food stuffs.

Ingredients
6 C of fresh basil leaves, tightly packed
1 ¼ C parmesan Reggiano
¾ C toasted pine nuts
5 medium cloves of fresh garlic
2 Tbls of fresh lemon juice
½ to 1 tsp of kosher salt
¼ - ½ tsp of pepper
Up to 1 C of extra-virgin olive oil
 
Process
Place first 5 ingredients in a food processor.  Add ½ tsp of salt, ¼ tsp of pepper and ½ of the olive oil.  Process the ingredients on high until mostly blended.  Stop, remove top and scrape down the processor bowl.  Replace the top and continue blending until all ingredients are incorporated and texture is smooth.  Drizzle more olive oil in while processor is running if pesto looks dry and has not come into a completely smooth texture.  Taste.  Add additional salt and pepper if needed. Process to mix in salt and pepper if necessary. Stop processor, scrape pesto out of bowl into a non-reactive container, seal tightly and store in the refrigerator.  Pesto can be stored in fridge for up to 1 week.  Otherwise, use immediately with cooked pasta (1lb of cooked pasta to up to 1C of pesto). 

Yeilds up to 2 1/2 Cups.

Tips & Permissions
*Pesto can be made with your favorite nut (always toasted).
*The cheese in pesto can be replaced with Grana Pandano or Manchego. 
*Pesto can be frozen for up to 3 months in tightly sealed freezer bags.
*Pesto can be blended into cream cheese for a dip. 

Posted by jazzcookgirl on 07/26 at 01:17 PM
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Friday, July 15, 2011

trending pickles-watermelon rinds

Please don’t say it!  Ok, I will…I’m trending now.  I am cringing as I say it but there it is.  And here is the one of the new trending foods: pickles.  A few years back a dear friend gave me her mother’s watermelon rind pickles as a housewarming gift.  Honestly, I thought it a little weird-watermelon rinds-pickled?  I have since been educated to the Southern history of the rind and thought I’d just try it out myself.  On my quest for the most fabulous pickled watermelon rind I took a look of several recipes.  There was much said about how to process the rind and other stuff.  Then I found a House & Garden recipe from 1962.  I stopped right there.  So giving credit where credit is due, of course, I did modify the recipe to meet the weight of the rind once cut.  Also, I added some extra spices to liven it up; and didn’t follow the traditional hot-bath jar process. Yes, it is a bit unconventional but yields a delicious “trendy” result – if I do say so myself.

Ingredients
4-6 C of pickling salt

6 pounds watermelon rind, with green skin & a little pink flesh
8.5 cups sugar
5 cups white vinegar
5 cups water
3 oranges, sliced very thinly
3 lemons, sliced very thinly
4 whole pieces of star anise

Pickling Spices & Fresh Ginger Root
5 sticks cinnamon
1 tablespoons whole allspice
1 tablespoon mustard seed
1 tablespoon black peppercorns
1 tablespoon fennel seed
1 tablespoon cardamom seed pods, crushed
1” piece of fresh ginger, julienne

Process
Cut a watermelon as you would usually. Scrape off any pink flesh from rind. Cut rind (both green & white) into ¼ to3/4” squares. The objective is to get the pieces as close to the same size as possible.  Place cut rind into a deep non-reactive container. Cover with cold water & add the salt (salt to water ration is: 1/4 cup salt to 1 quart water).  Leave the rind in the salt water overnight.  The next day drain the rind & rinse with cool water. Place in a deep, non-reactive stock pot, cover with fresh water and cook 1/2 hour, or until just tender.  At this point the green skin may still be a little tough. That’s ok.  Drain rind again.  In same stock pot, stir together sugar, vinegar, water and fruit.  Add all pickling spices and ginger root to the sugar mixture.  Begin to stir mixture thoroughly with a wooden spoon.  Bring to a boil over medium heat, stirring semi-consistently until the sugar dissolves. Add watermelon rind and cook for 1 1/2 to 2 hours, or until the rind is translucent and the juices syrupy. Ladle hot mixture into sterilized preserving jars.  Cover each jar and seal.

Sterilizing Jar for Refrigeration
Run jars and tops through the dishwasher at high heat.  Take out of dishwasher with a clean cloth. 
Try not to touch the parts of the jar and tops that will be in direct contact with the pickles.
Pour hot pickles into a jar leaving a 1” gap at the top. Repeat for each jar.
Secure lids on each jar and tighten firmly.
Let cool then place into the refrigerator immediately.
This process is for refrigeration storage only.

Tips & Permissions
1. It is OK to leave a little bit of the pink or yellow flesh on the rind.  In fact, if a little of the pink is left it becomes brighter & adds a little pop of color to the pickles.
2. Rind can be cut any size you want-really.  It is contingent of how much cutting you want to do, how big your jars are & just plain preference.
3. Non-Reactive means using a tool or pan that with not react with acids-no aluminum or uncoated iron.  Can use stainless steel, Pyrex (glass), coated metal.
4. If you do not like pickling spices in your pickles then place all spices in a cheesecloth bag.  Place in stockpot with all other pickling ingredients.
5. Please feel free to experiment with spices and herbs. In this recipe I used fennel seed which is unusual but adds a phenomenal flavor dynamic.  When trying out new spices and herbs always think about what works with the ingredient you are pickling.
6. I’ve always like to make my own spice combos.  That said, I think it’s important to know what a traditional pickling spice packet contains.  This is a general ingredient list for a traditional pickling spice packet: peppercorn, allspice, ginger (pwd), bay leaf, juniper berry, cardamom seed, dill seed, mace, coriander seed, mustard seed, cinnamon stick, cloves

Posted by jazzcookgirl on 07/15 at 01:18 PM
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Thursday, May 26, 2011

summer in austin, tx -  beat the heat, baby!

I have visions of traveling food friends snug and bundled in warm scarves, coats, turtlenecks and wool pants. It snowed in Montreal, remember? This blog entry is dedicated to all my friends and colleagues coming to Austin, TX for the annual conference of the International Association of Culinary Professionals…in June.

You’re coming to Texas! And when I heard we were having our annual IACP conference here in Austin, I gave a little whoop and holler. Then I saw the June date and said aloud, “Wowza! It’s a bonus!”. Not only are we hosting you in our dear city, we’re treating you to the beginning of a grand old Texas summer.

You lucky devils you! Yesterday, May 23, 2011, I got into my car at 6:45pm. It was 104°.

So, from me to you here are 5 things to keep you comfortable, content and full of vigor. All the while, keeping you alert in your seminars and in the mood to celebrate our fabulous city.

Stay hydrated.
Keep the water flowing. Have a bottle with you as you walk about, take a tour and in your seminars. I would highly recommend keeping a few water bottles in your hotel room. Our tap water is just fine but it’s always great to have a cool bottle of water waiting for you.
Few ideas:

• * Fill you ice bucket with ice in the morning while getting ready. Push your water bottle into the ice and leave for the morning or day. It will be wet and the label will surely come off. However, it will be well worth having that cool, crisp and refreshing liquid flowing down your throat.
• * Another is to take a wash cloth, roll it up and stick it in the ice along with the water bottle. When you return to your room, gently pull it out of the “ice-water”, wring out, wipe your face and wrap around your neck. It’s going to feel so good!

Dress comfortably with staying cool in mind.
Think fabrics & footwear that breathe like cotton, linen and open toe shoes. Certainly you want to bring a light jacket and/or sweater to have for your seminars (it might just be cool at the convention center). However, if you are touring or walking about town you definitely want to consider lightweight & light colored clothing. I know black is a favored color for travel (it’s mine for sure) , however, with that sweet Texas sun shining down plus added moisture it makes us hotter and sweat more! Who am I kidding; I’ll definitely being wearing something black-sleeveless and swirly preferably.

Eat & drink moderately and with passion.
How dare I presume to tell a food friend how to eat and drink? I know. But I’m going to do it anyway.
I recommend you eat and drink what you want but do it in moderation. Austin’s heat and humidity creeps up on you. And there is nothing more miserable than eating too much then getting heat punched in the stomach once you step outside or into a vehicle. And let’s not forget waking up in a hot sweat. :->

Don’t forget sunscreen, sunglasses, hats and umbrellas.
Sunscreen-Super important no matter if you are in a car, bus or walking about town. Wear it to protect your skin. The humidity of course will be your friend helping keep your face dewy! That’s exciting, right?
Sunglasses – glare, wrinkles, hangovers (need I say more and did I just say hangover?!?!)
Hats & Umbrellas – I wanted to include this especially for those of you going to the Capitol and are touring. If it’s your first exposure to the sun this season a good wide brim hat or baseball cap will definitely protect top of the head and face. An umbrella will give you greater protection.

Bring a bathing suit.
The Hilton pool is going to start looking pretty good after a day or two. Or any hotel pool where you might be staying. You might even have an Austin food friend with a pool. Don’t be shy. Hitting that cool water (even though it might be kinda warmish now) after a long day of travel, walking, tours, eating, drinking, and talking is going feel really great-no matter the water temperature.

With all this said, we may have rain or it could be overcast. We might still have a Spring-like “cold” front come through which will lower the temperature to the 80’s. Yes, that’s cool in Austin.

So, with cool visions and a few ideas to implement in reality, I personally welcome you with open sunscreen drenched arms, a healthy dewy face and all the warm wishes a native Texan and Austinite can give. Keep cool, learn lots and enjoy yourself!

Posted by jazzcookgirl on 05/26 at 01:12 PM
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Wednesday, March 16, 2011

sesame seeds: a toasting

Sesame seeds are those little tiny “flat” seeds that stick to the top of your mouth, lodge in-between your teeth and give you that familiar crunch when munching down on them. And you can’t just munch on one seed. No, it’s at least several at a time. If you are a fan, like me, then here is a quick and simple way to toast your most commonly found hulled sesame seeds. As the seeds touch the heat in a hot pan, the perfume that hits the air is earthy, mellow and heady.

1/2 C of hulled sesame seeds

Place a small sauce pan on the stove. Bring heat up to medium. The inside bottom of the pan should feel hot to the touch. Pour sesame seeds into pan. Distribute the seeds so that they coat the bottom of the pan evenly. Do not walk away! Watch over the seeds lovingly; moving them around gently every minute or two. You will notice that the seeds will begin to have a shine to them. This is the oil coming out of the seed as it heats up. The heat will cook the oil making the seed turn a golden brown. Once the seed has turned a golden brown take the pan off the heat and gently scatter the seeds on a cool surface. This will rapidly stop the cooking so that the seeds will not overcook or burn.

Store seeds in an airtight container & in a cool place. The seeds will last for up to 2 weeks.

I love to eat toasted sesame seeds sprinkled in salads, on cooked fish, in rice and on toasted sweet buttered bagels.

Tip: Never leave your seeds alone on the stove.

Posted by jazzcookgirl on 03/16 at 12:44 PM
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Friday, March 11, 2011

a blond girls’ pink paloma martini

When I was a little girl I remember my daddy taking me for a walk around Lake Benbrook in Fort Worth Texas.  He said, “Beth, what is it you want?”  My mom-enforced Dorothy Hamill hair self said, “Daddy, I want to have my hair done by a designer. Someone who can make me feel and look beautiful; who can design hair around ME!”  I didn’t really know what I meant at the time nor did I know that prophecy would somehow come true when I was in my early 30’s. Having returned to my Texas as a wandering chef, I found myself in an old bakery turned hair salon boutique on South Congress in Austin.  My hair was in the hands of a woman name Deborah Mastelotto.  With her, the two words that have defined the last 10 years of my previous non-disclosed private pampered hair life are BLOND & PINK.  While a lot can be said about a little girl whose goal in life is to have designer hair,  this grown up Texas woman loves her fondness for blondness & the knowledge that Pink does make everything better (well, to me at least)!  This recipe is for my friend Deborah as she launches her new blog Pinkchronicity. Now raise your glass and take a sip!

a blond girls’ pink paloma martini

Juice of one Texas Ruby Red Grapefruit
¼-1/2 C of your favorite resposado tequila
Juice of ½ of a small lime
Splash of sparkling water
¼ tsp of sugar (optional)
1 sprig of mint or basil for garnish (optional)

Add ice to the top of two martini glasses & set aside.  In a martini shaker, pour grapefruit juice, tequila, lime juice, sparkling water & sugar (optional).  Shake vigorously so you get those lovely ice chips on the top of your drink.  Shaking vigorously will also dissolve the sugar ; if you choose to use it.  Drop ice cubes from martini glasses into the sink.  Pour Paloma mixture into glasses.  Garnish with mint and/or basil.  Drink immediately with thoughtfulness & abandon. 

Tip 1:  If you are not a “ta-kil-ya” kind of gal replace with citrus vodka.  My fav is Grey Goose Lemon.
Tip 2: If you don’t like the pulp, strain fresh grapefruit juice through a strainer.

Yields: 2 4-5 ounce Paloma Martini’s for you (and a friend –maybe) .

Posted by jazzcookgirl on 03/11 at 01:17 PM
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Thursday, June 03, 2010

peach tart - a texas hill country summer dessert recipe

Oh the blessing’s of a Texas summer!! Thanks to my fab neighbors & a very wet spring, there were piles upon piles of sweet baby peaches to be had; right here in my hill country hood. These luscious tarts were made for a Chardonnay tasting I catered last week. The recipe seems lengthy but is really quite simple just a few steps; plus you can buy your tart shells at your local gourmet market. Yip!

for the peaches
3 medium size peaches, halved/pitted
1tsp white or brown sugar
½ tsp salt
1tsp extra virgin olive oil

for the honey cream
2 8-ounces cream cheese, room temperature
6 ounces of golden honey
Pinch of salt (optional)

1 package small to medium tart shells (a package of 12 works great for size)
½ jar of peach preserve

peach prep
Place prepped peaches into a medium size bowl. Drizzle olive oil over the peaches and mix so that the oil surrounds the peach halves entirely. Evenly sprinkle salt and sugar over peach halves. Heat a grill pan to high. Place peaches flesh side down, turn heat down to medium and cook until flesh becomes somewhat soft; about 2 minutes. Turn peaches over and cook until just soft. Peaches should be slightly charred and soft to touch but not falling apart. Take off heat and set aside on a sheet pan or tray. Cool completely. Once cool, slice the peach ½’s into ¼’s then 1/8’s then 1/16’s. These slices should be pliable but not falling apart. Set aside.

honey cream prep
Place cream cheese in a mixing bowl and mix on medium with a paddle implement until smooth. Add honey while continuing to mix. Stop mixing and scrape down bowl. Continue to mix until all honey has been poured. Scrape down sides and place in a container that has an airtight seal. Set aside.

tart shell prep
Unwrap tart shells and line them up. Place up to 2 TBSP of honey cream into each shell. Spread honey cream evenly inside the shell with an offset spatula.

putting tart together
Place peach slices on top of the cream beginning from the inside outer edge of the tart circle. Continue this process working from the outer edge in – overlapping the peach slices slightly until you come to the center. Take a small piece of peach or cut a small piece and fill in the center. It will eventually look like a peach rose. Set aside.

glaze prep
In a non-reactive saucepan, over low-heat, heat peach marmalade until just soft. Take off heat. With a wide brush – pastry brush, dip in marmalade, brush off excess on side of pan and gently brush over the peaches on each tart. Cool completely.

Cover tightly and refrigerate tarts until needed. Take out up to an hour before serving and bring to room temperature. Serve as is or with freshly whipped cream topping…maybe a little fresh mint from the garden.

Eat with pleasure. Serves 8-12.

Posted by jazzcookgirl on 06/03 at 11:27 AM
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Monday, March 01, 2010

Sweet Roasted Peppers

Aren’t these peppers stunningly beautiful?  They’re 2-bites of sweet with a touch of heat.  Bite into one and their juices slide around on your tongue while the colorful flesh melts leaving a longing for more….many more! Here is a quick recipe for this delicious fall treat.

1 bag of sweet baby peppers
1/4 C of extra virgin olive oil
3 tsp of kosher salt
1.5 tsp of fresh ground pepper

Preheat oven 400°
Place the peppers on a half sheet pan.  Drizzle olive oil and sprinkle salt & pepper all over peppers.  Mix all ingredients so that the oil, salt and pepper surrounds each pepper.  Place in oven until the skins of the peppers begin to get soft and you see their skin charring slightly.  This will take up to 20 minutes.  Check at 10 minute intervals.  Once the peppers are done take out of the oven and cool.  Serve.

Yeilds 8 to 10 servings.

*these can be served by themselves, with a dipping sauce, sliced on salads – basically skys the limit!

Posted by jazzcookgirl on 03/01 at 04:05 PM
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