Beef Short Ribs in Fruited Stock

For the 2010 Carmel Bach Festival Silent Auction, several colleagues and I offered a gourmet meal for six delivered to the "winner's" home for Valentines' Day, 2011, on plates made in my studio, which the "winner" of the auction item gets to keep.

I am in charge of the main course as well as the ceramic dinner service for six.

My meal? Beef Short Ribs in Fruited Stock with Garlic Mashed Potatoes and Broccolini. We did a test run several days ago with Gayle, my cooking buddy, whose job in this case is to make the salad (fresh butter lettuce with Meyer's Lemon, Olive Oil, shredded Parmesan, a sprinkling of Rice Wine Vinegar and sliced avocados).

I don't ordinarily cook meat in my kitchen. I eat meat on occasion, but cooking it is not generally my forté. However, this was amazing! Beef stock reduced for hours upon hours with a selection of stone fruits, the short ribs then simmered for hours in this amazing sauce/gravy/stock/reduction/glaze masterpiece. I sautéed mushrooms for the top.

If you are interested in this recipe, please email me.

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Oh Brother!

Eee-gad! A whole month since my last post. And I was going to be so disciplined about this!

Oh brother.

My "diet" is going well. Since David has joined me, it is going even better - it's good to have a buddy. We replace two meals per day with our shake, B vitamins and cleansing supplement, and if you are reading this and want to know just what is is we are doing, send me an email. If you don't give a darn about the fact that I've lost enough weight to loosen my jeans (I don't do scales), then read on about what we are cooking!

Sometimes, we long for a sandwich at noon, and so have our second shake in the evening. But, mostly, dinner is an event - a sort of regular evening date. Since David and I are both artists who work at home, the evening is often spent in our studios, his or mine, so our dinner hours together are key to our healthy relationship.

Last night it was "flipped" Chilean Sea Bass on a bed of mixed, sauteed vegetables - green onions, carrots, celery, garlic, green beans, shredded carrots. I learned to "flip" from my colleague at the Chopra Center, Gage Copenhaver, who as chef  de cuisine at several restaurants, flipped his way through his various jobs.

Flipping Dinner. High heat, fast cooking, searing on the outside, not overcooking the inside, since it continues to cook after removal from the pan.

Delicious. The Indian cooking revival is still going, but we needed a break.

Next up, Braised Short Ribs in Fruited Stock.

Thanks for listening.

GB

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Rainy Day Sunday

Hmmm.... new diet plan, or I should say eating plan, but really a non-eating plan... going well. Two meal replacements per day, great vitamin supplements, nice cleansing activity. I like it.

As a foodie, I really look forward to dinner. I am keeping it clean and healthy, but creative. Two nights ago I made a vegetable soup, with stock I had in the freezer - very handy, I make it regularly from the bones of Whole Foods chickens stored in the freezer in Zip Locks until there are enough to fill the pot.

Yesterday, my friend Vivien gave me a few apples from her tree. Cute little Granny Smiths. I had chicken sausages in the freezer, too. Since it's cold, blustery and rainy, it seemed a good night to make my favorite European Country dinner - Mashed potatoes and sausages with sautéed red cabbage and apples in Balsamic Vinegar. Truly warming and delicious. No butter in the mashed potatoes lowered the calorie and fat count. Small portions, lots o' water....

Back to Gourmet Indian in Minutes tomorrow.

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More Gourmet Indian Cooking

Veggie Curry was great. The addition of the (basically) fried cheese really added value to the meal. I cut the Paneer into cubes, floured, egged and bread-crumbed the results, and fried them in a small amount of ghee. then drained it well. Delicious.

Enough for three nights, served with lettuce or rice or...

Last night I experimented with Macchi Lahsuni, salmon with garlic crumb, page 44. This was really good - crumbs so delicious I was tempted to eat them with a spoon out of the bag. Didn't...

Tonight I found the recipe on page 65. Kozhi Chettinad Dosa ( spicy fried chicken-stuffed crepes). First of all, it is not fried chicken, so don't freak out. The recipe calls for 10 ounces of cooked chicken, shredded. A perfect opportunity for a Whole Foods Roasted chicken.  Toss with onions and some aromatic and zippy spices (anise, cumin, chili powder, garam masala) and heat through. The Rice Pancakes, or Crepes were a little tricky, and I could have done without, since I am, after all, on a weight losing, health building plan. But, they were fun to make. And beautiful, lacy things, like praline lace cookies, wrapped around spicy chicken. Served with a salad.

I love this cookbook (Gourmet Indian in Minutes by Monisha Bharadwaj). It is simple, but not as simple as Monisha thinks. Perhaps after some more practice, I can keep to her "15 minutes to prep, 10 minutes to cook," but I am realizing that I have grown lazy since the Chopra Center days about my Indian spices and skills. I loved this recipe because it did not have any turmeric (why does everything in Westernized Indian cooking have turmeric in it?) and because the chicken came already cooked!

Next two nights we are eating with friends, so more next week about my Indian cooking experiment.
(love my meal replacement drinks, BTW. Great B vitamins.)

thanks for listening. GB

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Making Paneer!

Well, here I am, back after a few months hiatus. But new things are happening, food-wise. Yesterday I began a diet/food plan, based on a nutritionally sound program called Isagenix. Two meals replacement drinks/day, supplements and a good cleanse. Just what I need.

My husband, David, and I both work at home, so we work whenever - sometimes late into the evening. For me, the two meals replaced must be breakfast and lunch, since we like our social time, and generally make dinner together. And, if I am going to only have one meal a day, I am going to make it interesting.

So, I have decided to improve my Indian cooking skills and repertoire this first month by making good, healthy, low calorie dinners from Monisha Bharadwaj's fabulous book, Gourmet Indian in Minutes. The edition I am using was published in 2008 by Kyle Books. Lots of great color photos, delicious looking recipes.

Last night I made ghee and paneer cheese, recipes from my book, A Simple Celebration, the Nutritional Program for the Chopra Center for Well Being, published by Random House/Harmony Books in 1997. Both recipes pretty simple, really. For the cheese, I bring 1 1/2 gallons of whole milk to a boil, til it begins to foam. Then I add two quarts of buttermilk, turn off the heat and stir. The curds and whey begin to separate. When it's cooled a bit, I add some salt and strain it through cheese cloth in a strainer and squeeze out the remaining whey. The more whey you get rid of, the harder the cheese will be. Refrigerate overnight, setting the strainer over a bowl to continue to catch the dripping whey, before removing from the cheesecloth bundle.

For ghee, simmer unsalted butter in a large, heavy pan with high sides until it goes through two foaming cycles - it's burbling off the liquid. It will start to brown the milk solids that fall to the bottom - the browner you let it get, the nuttier it tastes. Strain it through cheese cloth, too, into a glass jar.

Tonight I am cutting the paneer into cubes to sauté and add to Monisha's recipe for Sindhi Kadhi (Vegetable and Tomato Curry) on page 97. Stay tuned for the final menu and recipe.

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The Weather

We at Glazes Design Workshop are currently very weather dependent! The remodel of our new location is so “indoor-outdoor” that the rain keeps us inside.

After months of planning and work, we have moved. 

Our new location (address and directions given with appointments, since we are in a residential area) is on seven acres in Mid Carmel Valley, adjacent to the Carmel River.


We are open for take home painting kits and commissions.

We are producing a large order of coffee mugs for a Palm Springs client; creating mosaic animals; helping mothers of school children create masterpieces to sell at fundraisers; planning a major event with the YWCA); offering custom-created take–home ceramic painting kits.


Here are some images of a Frog Prince I discovered hidden within an old garden ornament brought to me by a client. 

I removed the old mosaic shards and grungy grout and completely re-created him, warts and all!

 

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Crazy for Crackers!

I love crackers. A good cracker is a satisfying snack and it can be topped with so many interesting things: cheese, of course; tuna; smoked oysters; herring; sun-dried tomatoes; paté; dips; cream cheese… whatever comes to mind, it can probably be placed upon a cracker.

My attraction to crackers goes way beyond saltines and water biscuits. I look for something with some character. The American term cracker, rather than the more British “biscuit,” comes from the crackling sound made during baking, and is usually applied to salty and savory flavors, as opposed to a cookie, which is sweet.

But, truly, I am disappointed in the crackers available at the markets. Mostly, they taste like sawdust held together with a bit of water. For a while, I could get Margaret’s Artisan Flatbread Crackers at Whole Foods or our local Community Health Food Store. But, they stopped carrying them because if their short shelf life. And besides, they are $5 a box. Ridiculous.

My friends, who mostly think I am out of my mind anyway, say things upon introducing me like, “She makes her own crackers!” But, having made them once, I am addicted. The dough can be made ahead and frozen, or the crackers can be made ahead and stored in an airtight container at room temperature for up to a week.

There are many variations to the crackers below: skip the sesame seeds and add rosemary, dehydrated onion, garlic or other herbs or seeds.

Flatbread Crackers

3 cups organic white flour
2 teaspoons baking powder
2 teaspoons salt
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup plain yogurt
1 1/4 cups sesame seeds, toasted
2 large eggs
2 tablespoons brown sugar
1 tablespoon soy sauce

Preheat oven to 350°F. Mix flour, baking powder, and salt in a food processor until blended. Add butter and pulse until mixture resembles coarse meal. Add yogurt and one cup sesame seeds and mix until mixture forms a dough. Turn out into a plastic wrap. Chill 10 minutes. Divide dough into quarters. Stir together eggs, brown sugar, and soy sauce until sugar is dissolved to make glaze.

Divide 1 dough quarter into 12 equal portions and form each into a 4-inch log with your hands. On a lightly floured surface, roll out each log into an approximate 12 inch strip. Transfer strips to 2 baking sheets layered with parchment paper. Brush strips with glaze and sprinkle with sesame seeds. Bake in 350° oven for 20 minutes, rotating sheets if necessary, or until glaze is golden brown. Transfer to racks to cool.

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The Virtues of Eggplant

The eggplant, known, by the name of brinjal in Southern India, as “The King of Vegetables,” is used in cuisines around the world. A nightshade, and once thought to be poisonous, eggplant is one of those mystery fruits used as a vegetable in cooking, like its relative, the tomato. It is a short-lived perennial plant generally grown as an annual. More than four million acres are devoted to the cultivation of eggplant around the world.

Eggplant can be bitter, which can irritate the stomach lining and cause gastritis, but this effect can be greatly reduced by slicing and salting the eggplant, letting it stand for an hour, and then rinsing thoroughly in cold water (known as “degorging”). The salting process also reduces the amount of oil absorbed in cooking – a plus!

The versatility of the eggplant, aka Aubergine (British); Melongen (Carribean); the above-mentioned brinjal (Sanskrit); and Melanzane (Italian) is legend: it can be stewed, roasted, sliced, battered and deep-fried, grilled and mashed. Eggplant can be stuffed (meat, rice, vegetables, walnut paste, whatever) and baked. It is used in curries and chutneys. It is made into delicious entrees, appetizers and snacks by the Turks, the French, the Greeks, Lebanese, Thai, Japanese, Chinese and the Spanish. It can be big and luscious, small and thin, shaped like cucumbers, ovals, eggs (hence the term “eggplant, from the small, white and egg-shaped variety), striped, purple or green. There are many cultivars.

My favorite is Eggplant Parmesan, Melanzane alla Parmigiana, made with marinara, mozzarella and parmesan. I like to use my own marinara, frozen in plastic zip locks every fall during the bumper crop period of tomato harvest. This September I was fortunate to receive a five-gallon bucket of beautiful Roma tomatoes from an associate in Santa Rosa.

Below is the recipe for Eggplant Parmesan I created last night – in an eight-inch glass baking pan, really enough for four. The two of us ate it all, with a salad. Delicious.

Melanzane alla Parmigiana

One large eggplant, 1/4 inch slices
Salt
12 ounces Marinara Sauce
1 ball fresh Mozarella, sliced
Bread Crumbs
2 eggs, beaten
3 tablespoons flour
1/4 cup safflower oil
1.4 cup Parmesan Cheese

Several hours before cooking, place the slices in a large bowl and sprinkle liberally with salt. Let stand until ready to prepare. Rinse with cold water and dry on paper towels. Heat oil in large skillet to smoke point. Dip the eggplant slices in flour then eggs then bread crumbs and fry on both sides until golden and crispy. Drain on paper towel. In baking dish, spread a little of the marinara sauce, then layer eggplant, mozzarella, sauce, eggplant, sauce, parmesan. Place in 350 degree oven for about 30 minutes or until bubbly.

Thanks for listening. GB

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Holiday Packages

The best part about the holidays are the children, of course, but a close second is creating holiday packages. I found this wonderful crinkly paper inside a box and used it for the outside of my packages. I liked it so much, I am using it for my packaging at Glazes.

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