Dinner Parties/Parmiggiano Popovers

Parmiggiano popovers, braised short ribs, homemade tagliatelle, sauteed broccolini, balsamic glazed cippolini onions and finally, chocolate-croissant bread pudding. If you’re mouth isn’t watering yet, you should know that this is a very real menu and one which I made this past Friday for a group of 10 friends. If I may humbly stroke my own ego, dinner was awesome. I could not have been happier and I am pretty sure that my guests left as well fed and satisfied as I could have hoped. The only problem with this dinner is that I have no pictures to show for it. Well no pictures except for the ones of these popovers, which I have deemed the best part of the meal (only because I get to showcase them here). Do not despair; I will be remaking a lot of the dishes so that I can post recipes and pictures, so consider the ‘menu’ a tease of what’s to come on TBD. In the meantime, let’s get back to the popovers.

These popovers do really deserve a whole post’s worth of attention, actually I would say that they might even deserve two posts worth of attention, but I don’t want to be boring. I planned, unplanned and replanned Friday’s dinner about 25 million times before I finally settled on a menu and these popovers were a very last minute decision. Not usually an impulsive person, I sure am glad that I decided to make these fluffy little guys on a whim, because they are officially my obsession of the week. And I am not just saying that because I actually have pictures of them. To me, popovers have always been that special treat that restaurants serve in their breadbaskets instead of boring old bread, but I knew that a homemade version could only be better, fresher and more satisfying. I was right.

I have always had plain popovers, but I couldn’t resist adding some cheese to these and I have absolutely no regrets about that (shocker!). These bulbous, muffin-looking things ‘pop’ because of all the steam created on the inside, hence the name. Although they are hollow from all this steam action, I assure you that you’re still getting the best part of the deal. The exterior is slightly chewy with a notable egginess that makes it taste almost like a souffle, only breadier. The sprinkle of parmiggiano on top melts just enough to impart its rich and nutty flavor, but also adds a little bit of crunch. Clearly the taste and texture on these is fantastic, but the second best part is that these are so easy to make that I can’t really imagine every having a dinner party without them from here on out. Even if you’re not a baker, make these, don’t let them scare you, they pop on their own and once they come out of the oven the only thing you should be scared of is how many of these you’re going to want to eat.

Parmiggiano Popovers
(adapted from Martha Stewart who got it from Laurent Tourondel of BLT)
yield 28 popovers, in a standard muffin tin

Notes:
•This recipe claims to make 12 popovers but I can’t imagine what size popover tins they used. I used standard muffin tins, which work just as well, and I had about 28 popovers. For this reason, if you’re using a standard muffin tin I highly suggest halving the recipe, as these really aren’t as good the next day.
•I prepared the batter a few hours ahead of time to minimize the amount of cooking I was doing with my guests there. Keep in mind that these have to bake for 50 minutes, so take that into account when you’re timing your dinner service.

Ingredients:
4 cups all-purpose flour
1 tablespoon plus 2 teaspoons coarse salt
4 cups milk
8 large eggs
Nonstick cooking spray
1 1/2 cups freshly grated Parmiggiano Reggiano cheese (gruyere can also work)

Directions:
1) Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
2) Sift together flour and salt onto a piece of parchment paper; set aside.
3) In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
4) Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
5) Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
6) Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

Faux Summer/Broccoli Slaw

One of my favorite things about cooking is that no matter how cold it is outside, inside I can always pretend it’s summer. No, I don’t have juicy peaches, ultra sweet heirloom tomatoes or melt-in-your-mouth zucchini, but aside from a few missing ingredients it’s pretty easy to recreate summery thoughts of tank tops, sunset barbecues, and toes in the sand. My desire to emulate summer vibes is the official reason I made this broccoli slaw yesterday. The unofficial reason is that yesterday was January 31st, aka the end of the month, which means one thing: the only food I’m eating is what I have in the fridge and pantry. As a food blogger, this can be a little bit tricky, but I was impressed with my resourcefulness vis-a-vis available ingredients.

I am surprised I ever made this slaw, because when I first saw this recipe the only thing I could think was “ew, raw broccoli.”Then came January 31st and I had the broccoli and the other ingredients in my fridge and suddenly making this summery slaw seemed beyond perfect. Although I am still trying to figure out what makes a slaw a slaw, the one thing I am certain about is that I will definitely be making this slaw again once summer finally rolls around. It seems to me that this slaw belongs as a side dish at a barbecue (or clam bake), mounded on top of a char-grilled burger or eaten plain for a quick lunch. No matter how you serve it, it will be just right.

Even if you don’t think you like raw broccoli, give this slaw a try because it definitely converted me. The florets practically absorb the dressing, which masks any bitterness and emphasizes the green broccoli flavor I love so much. The stems add an extra bit of crunch, as if the toasted almonds weren’t crunchy enough. Seriously, this slaw is all about texture and it definitely does not skimp on that front. Then again, there’s also the dressing, which I am pretty tempted to make in bulk and drizzle over everything. It’s creamy, but not overbearingly so, tangy without making your tongue hurt and spicy enough to be noted, but not so hot that tears will run down your face. Unless they are tears of joy of course, which may just appear after your first bite. In the meantime try not to cry over the never-ending winter; just turn up the heat, wear a tank top and make some summery dishes at home. It’s a fun, easy and tasty escape.

Broccoli Slaw

(adapted from Smitten Kitchen)

Ingredients:
2 heads of broccoli, shredded
1/2 c. slivered or crushed almonds, toasted and cooled

1/2 c. yogurt

2 tbsp. mayonnaise

1/4 c. white wine vinegar

1 tbsp. sugar

1 tsp. sriracha (or other hot sauce, adding more of less depending on your taste)

1 shallot, finely chopped

Directions:

1) Whisk together the ingredients for the dressing (yogurt, mayonnaise, vinegar, sugar, hot sauce, and shallot).

2) Toss together the broccoli, almonds and dressing making sure the whole thing is well coated.

3) Set in the fridge and wait a few hours before serving to make sure the flavors really meld. This will keep in the fridge for a few days.

Notes:

• I used a mix of almonds and sunflower seeds because it’s what I had on hand.

• The original recipe calls for the addition of 1/3 c. dried cranberries, which I imagine would be good although it’s not really up my alley; if it’s up your alley, go for it.

No Regrets/Asian Salmon + Farro Hash

I have a confession to make, I may have a very real crush on the man who sold me this piece of salmon on Saturday. It was the perfect first encounter, I flirted just enough to get the very best piece of fish and he oh-so-kindly acquiesced. As I walked away from the fish counter, he winked and reminded me to always maintain my sense of humor. Gently batting my eyelashes I stopped, looked at him and said, “I’ll be seeing you very soon.”

The truth is, I probably will be seeing him soon if only because I finally found a decent piece of fish in Montreal and now I want more. Montreal is notorious for it’s shortage of good fish; this combined with my ‘fish snobbism’ and aversion to supermarket fish means that I rarely get to eat it. Well, my new crush at the Jean-Talon Market (gosh, I wish I remembered his name) has definitely changed that. The piece he sold me was so fresh, flaky and tender that it would have fared just as well with a simple preparation as it did with the Asian marinade I used. Clearly he and I are meant to be; this is the stuff of fairy tales I tell you.

Although I am still busy recounting the details of my ‘moment’ with the fish guy, let me tell you a little about the recipe I used. I got this recipe from Ina Garten, who got it from Eli Zabar, the owner of several fantastic gourmet markets and stores in New York City. True to form, this recipe is no let-down; the panko crust, which absorbs the tangy, spicy, garlicky flavors of this simple marinade hugs the slightly undercooked, perfect piece of salmon. Add a side of farro, spinach and wild mushroom hash and dinner starts to get really racy. So here’s my suggested game plan, go shamelessly flirt with a fish vendor, come home with the best piece of salmon and make this recipe the same day, while the fish is at its freshest. You will definitely regret neither the flirting nor the dinner. I have a feeling if you choose to go all out and also make the hash, you won’t regret that either.

Eli’s Asian Salmon

adapted from Ina Garten

serves 4

Ingredients:

21 oz center-cut salmon fillet (1 1/2 inches thick)

1/2 c. soy sauce

1/4 cup rice vinegar

2 tbsp. freshly squeezed lemon juice

1 tbsp. toasted (dark) sesame oil

1 1/2 tsp. chili paste

1/2 c. sliced scallions (2 scallions)

1 clove minced garlic

2 tbsp. minced fresh ginger

3/4 c. panko (Japanese bread crumbs)

Directions:

1) Place the salmon in a 9 x 9″ glass baking dish.

2) In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

3) Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Mushroom, Spinach and Farro Hash

adapted from Food + Wine

serves 6

Ingredients:

3/4 cup farro

1 tbsp. olive oil

1 small onion thinly slice

2 c. sliced wild mushrooms

3 c. baby spinach

1 heaping tsp. kosher salt

Freshly ground pepper

Directions:

1) In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and cook over low heat until the farro is tender, about 25 minutes. Drain the farro.

2) In a large skillet over medium heat and add the olive oil. When it shimmers add the onion and caramelize slowly, 10-15 minutes. Add the mushrooms, salt and pepper, and sautee for 5 minutes until soft. Turn off the heat.

3) Before serving, turn the heat back on and add the farro and spinach, stir together until warmed through and the spinach is wilted, about 5 minutes. Add more salt or pepper to taste.

About Me/Sweet Potato Oven Fries

Some days there is no time for words, which is why there are pictures….

I miss adventures like these….

And I miss views like these…..

This is my best friend Wifey.

That’s a sea urchin, in my favorite place in the world, Pantelleria.

This is my little brother Milo, he’s my favorite little brother.

Even when there is little time for words, there is always time for sweet potatoes seasoned with cumin and chili flakes….

Sweet Potato Oven Fries
makes 4 side servings

Ingredients
3 large sweet potatoes, washed and scrubbed
2 tbsp. extra virgin olive oil
1 tbsp cumin
1/2 tbsp. chili flakes (more or less depending on how hot you like them)
Sprinkle of sea salt
Directions
1) Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
2) Cut the sweet potatoes into 1/2″ wide sticks along it’s length. Toss with oil, cumin and chili flakes.
3) Roast for 15-20 minutes, turning once. Sprinkle with salt, the allow to rest for about 10 minutes before eating.