Football Food: Ooooh la la!

It’s football season again.  In truth, I’m not much of a fan. I don’t have a favorite team, I tend to lose focus, and I end up rooting for the underdog.  But I do enjoy a good game and all the trimmings…

You could say I’m there for the food.  Since there is a big time investment, it’s smart to think ahead so that everyone is happy. I like to have a few uncomplicated treats in mind for back-up.

My latest creation is an upgraded grilled cheese sandwich called French Toasted Pastrami & Cheese. As you would expect it is a marriage between French toast and a pastrami & cheese sandwich with marinara or pizza sauce thrown in for dipping.

One of the tricks is to use a good firm bread that will hold up as dippable finger food. To avoid questionable flabbiness, slices of bake-and-serve sourdough batard are used straight out of the bag (unbaked.)  The firm slices are quickly dipped into an egg batter and hit the grill where they are formed into grilled sandwiches laced with Dijon mustard and filled with sliced pastrami and melting mozzarella cheese.

You could make a quick marinara sauce, I happened to have a jar of Trader Joe’s (Trader Giotto’s) Pizza Sauce which works out very well.  The recipe yields 3 sandwiches or 6 portions, and it easily doubles as many times as you need.  The sandwiches can be held in a warm oven or grilled ahead and re-heated in the oven when needed.

French Toasted Pastrami & Cheese with Dipping Sauce

Ingredients
6 – 5” slices dense sourdough bake-and-serve batard, or other firm flavorful bread
1 egg
¼ cup milk
¼ tsp each salt and grated nutmeg
1 Tbsp combination butter and olive oil
1 tsp Dijon mustard
½ cup mozzarella cheese, thickly grated
12 slices pastrami, thin sliced
1 cup marinara or pizza sauce for dipping

Instructions

  1. Whisk the egg, milk, salt and nutmeg together in a wide bowl.
  2. Heat a wide skillet over medium heat and melt enough butter and olive oil to coat bottom of pan.
  3. Quickly dip each slice into the batter and place in the skillet in pairs with bottom edges butting up together. Drop heat slightly and cook 1-2 minutes to lightly toast and turn.  Add butter/oil as needed.
  4. Spread the toasted sides with mustard. Layer one slice of each set with cheese and top with pastrami. Cover with its matching top to form a sandwich. Toast 2-3 minutes and turn.
  5. Cook for 2-3 minutes to toast second side and melt the cheese. If making batches, they can be held in warm 200°F oven. To serve, cut in half and serve with marinara or pizza sauce for dipping. Makes 3 sandwiches or 6 portions.  Note: can be reheated in 375°F oven for 5-8 minutes.

memory makers

The previous Creamy Chicken Orzo Soup post features an image of the soup along with old-fashioned oyster crackers that have been dressed up with herb seasoning, and it has prompted conversations about memories of oyster crackers.

I certainly have a soft spot for these pillowy crackers from growing up outside of Boston… I fondly recall playing with them as they floated in clam chowder. Now, we have so many other options I rarely think of them.  Good news, they are still stocked in most grocery stores, if you look for them.

Since I have a big bag of these guys to work through, I’m learning more ways to use them. Once seasoned and stored in an airtight container, the crackers make a handy and tasty popcorn-like snack. We know they are good on soups, as kids will attest, but they also add a crunch factor on salads in lieu of croutons or nuts.

The crackers are ready to eat in about 10 minutes. The herb butter includes an optional clove of garlic, which is removed before drizzling over the crackers. They are then baked a few minutes in the oven to set flavors and further crisp the crackers.  Enjoy, and make your own memories!

Herb Crackers

Ingredients
2 Tbsp butter or olive oil
1 small clove garlic, flatten (optional)
¾ tsp fresh thyme
¾ tsp fresh rosemary
4 cups oyster crackers
Paprika, salt and pepper

Instructions
In a 1 cup microwaveable measure, place butter, garlic, and herbs in microwave. Heat 30 -60 seconds to melt the butter.  Remove the garlic.
Place crackers in large bowl and drizzle the herb butter over them and toss to coat.  Dust lightly with paprika, sprinkle with salt and pepper if desired.  Place crackers on a baking sheet and bake at 375°F for 8-10 minutes, until golden. Serves 4 or more.

A Bevy of Bowls

I’m still enjoying Chicken Tikka Masala from the last blog. Since it isn’t excessively hot I like to kick-up my portion­­—but not everyone else agrees. I figure you can always add more spice but it’s not so easy to take it out.

A fun alternative is to set out small bowls of chutney, yogurt, hot pepper flakes, cilantro, and such.  It gives everyone creative license to dress up their own dish according to personal taste.

Since I mentioned Raita in the previous post I’m including it here as an all-in-one alternative to a bevy of bowls.

Beyond a cooling sauce, raita is a versatile dip with vegetables or crackers and breads such as Naan.

For a Greek Tzatziki variation, substitute dill for cilantro and season with garlic and red pepper; cucumber is optional. Perk it up with a squeeze of lemon juice and a drizzle of olive oil.

Raita

Ingredients 
1 cup Greek yogurt
1 Tbsp green onion, mince
1 Tbsp cilantro, mince
½ small seedless cucumber, small chop
¼ tsp salt
Spice blend
1 tsp each cumin seed and coriander seed, or ¾ tsp each ground
½ hot dried red pepper, seeded, or ¼ tsp red pepper flakes

Instructions
Combine the yogurt, green onion, cilantro and cucumber.
Crush the spices in mortar pestle, add the blend to the yogurt mixture and season with salt. Chill well and serve with cilantro garnish.  Makes 1½ cups

Variation
For Greek Tzatziki: replace the cilantro with dill; season with 1 clove garlic mash & minced, and red pepper. Add a squeeze of lemon juice and drizzle olive oil. Makes 1½ cups

Tinkering with Drinks

I switched to a small soda siphon a year or two ago and haven’t looked back. It fits perfectly in my refrigerator door, out of the way but readily available when I need it. The swap out has greatly reduced wasteful plastic,  glass bottles, and caused me to upgrade my beverage repertoire.

With the return of summer heat I’m back tinkering with drinks and the soda siphon is staying busy. I’m always looking for a new sipper, something refreshing and not too heavy. Fruit syrups are tasty but I’d prefer less sugar. Fresh juices are fun but they can quickly turn into dessert, too.

I very much like the citrusy-tart flavor of fresh pink grapefruit juice. It responds well when lightened up with a blast of sparkling soda, a dash of bitters, a pinch of salt, and some fresh mint or lime.  But, after a while, I needed a change.

And along carrots. I didn’t have to go out in search of carrots, there are usually a few stashed somewhere in the fridge. Carrots are good for snacking and good for you; they are rich in vitamin A, beta-carotene, and more. Yes, they are abundant and last well—you could call carrots a universal vegetable. Their mild flavor is adaptable in both sweet and savory dishes, giving them staple status in many of the world’s cuisines.

Turns out, carrots and grapefruit have a symbiotic relationship.

Shaving carrots into thin wide ribbons opens up their surface area and encourages the grapefruit juice to settle in and extract both their color and flavor. In less than an hour and without much effort, you’ll have an earthy, peach colored, mildly sweet-tart juice.

Conversely, the carrot curls absorb the citrus flavors; they make a tasty snack and a pretty garnish.

Serve this refreshing and healthy drink over ice, enliven it with a splash of soda or sparkling water, and garnish with fresh lime and carrot curls for munching.

Grapefruit-Carrot Sparkler

Ingredients

  • 1 medium carrot, peel and shave into thin wide ribbons with a vegetable peeler
  • 2 cups or more fresh pink grapefruit juice, to cover
  • soda or sparkling water

Finish:  ice, lime slices, carrot curls

Instructions

  1. For juice, place carrot ribbons in a container and cover with fresh grapefruit juice. Chill for an hour or longer.  Any remaining curls can be re-used 2 or 3 times.
  2. For the sparkler, place ice in an 8-ounce glass, half fill with grapefruit-carrot juice, top-off with soda or sparkling water, and stir well.  Garnish with carrot curls a squeeze of fresh lime.   Serves 1 or more

Painless Polenta

I just had to stop and pass on this memorable method for cooking polenta.  Finally, the nightmares are over: no more burbling projectiles of searing polenta. With no effort—and no pain—creamy, smooth polenta is ready in 30 minutes.

In cooking your polenta, it’s important to select the right type. There are instant polentas that cook up in a flash, for which this whole episode is likely a waste of your time. Coarser grains, such as authentic polenta, stone-ground cornmeal, or grits require a longer cooking time. That is what we are interested in here, we want the more traditional style for rich flavor and divine mouth-feel.

And, there is no sticking or burning polenta, either…

This may sound like an infomercial, but I have nothing to gain but good food. The secret is in the multi-cooker and the trick is to use a bit more water than usual. Bring it all to a simmer, stir in the salt and polenta, then seal the lid and bring it to pressure. Let it burble away undisturbed for 20 minutes. Once complete, allow the pressure to release naturally (about 10 minutes). In this magical time, the polenta settles down, expands, and blooms. Carefully remove the lid, bring it all together with a wooden spoon and whisk in a little butter and grated cheese.

Now, you are free to do with it what you will. This polenta is good enough to enjoy without a lot of fuss, but the options are endless.

Spoon it loosely mounded into a bowl porridge-style topped with cheese, or with your favorite mushroom topping or tomato sauce.

Polenta thickens as it sits, so you can pour it into a flat pan or dish to firm up and cut into shapes later.

Make crostini type bites or cut into fingers for dipping. Or, form into cakes for a future side. It’s all good!

Creamy Polenta

Ingredients
5 cups water
1 tsp salt
1 cup coarse polenta
2 Tbsp butter
¼ cup grated Parmesan

Instructions

  1. Place salted water in liner of Instant Pot or other multi-cooker. Set to Hi Saute or equivalent and bring to a simmer. Whisk in polenta to dissolve any potential lumps.
  2. Seal lid, set to HI Pressure for 20 minutes.  When complete, turn off unit and disconnect. Let stand 10 minutes, then slowly release pressure.  Before opening, tap or shift pot to remove pockets of heat that may have formed in the polenta.  Carefully open and stir down with long wooden spoon.
  3. Whisk the butter and cheese into the polenta to incorporate and make smooth.
  4. Serve in spoonfuls, or pour onto oiled or plastic lined baking sheet, chill and let set. Cut into shapes and reheat in 375°F oven, or in a skillet over medium high with a coating of butter or oil until heated and toasted on each side.  Serves 4 or more.

Spoils of Summer

In my latest Imperfect Produce shipment I ordered nectarines. Maybe it’s their catchy name, but I’m still a little apprehensive prior to opening one of their boxes. But, as usual, everything was in great condition.

The two nectarines smelled sweet, they were big, heavy, and deeply burnished.  What a relief, because I had big plans for them.

A stone fruit galette has been drifting through my mind lately.  I’ve visualized a nicely browned, flaky crust encasing a mound of juicy ripe stone fruit.

In preparation, I had  picked up a few plums to round it out the fruit filling, just in case.  Now, everything was in place.

Actually, it was the pastry crust causing the distraction. For years I have been turned off by the idea of cooking with shortening or lard. Recently, I happened to read the label on a can of Crisco, All Vegetable Shortening—and noticed it has 50% less saturated fat than butter, no trans fats, and less calories than butter. Now, that’s interesting. But, it is still hydrogenated.

Whatever. I was armed with just enough information and incentive to move forward with my mission of making pastry without butter. That’s when the galette appeared.

On the pastry front, I have gone with the most basic possible. It is simply flour, ⅓ cup shortening (only), a pinch of salt, and ice water. It could not be easier, and with the well chilled shortening the pastry rolls out like a dream.

The fruit mixture includes a little brown sugar and spice. It is all tossed together and piled into the center of the free-formed pastry. Just enough pastry border is left to bring up over the fruit and contain it all into an attractive package.

Good news. Once cooled and set, the pasty cut nicely and the fruit set up juicy and delicious. Ah, the spoils of Summer!

Stone Fruit Galette

Ingredients
1 recipe Hand Formed Pastry
1½ pound stone fruit, pit and cut ½” slices: peaches, nectarines, plums (5-6 medium, 4-5 cups)
⅓ cup brown sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 Tbsp salted butter, cubed
1 egg yolk + 1 tsp water
1 Tbsp granulated sugar

Directions

  1. Prepare the pastry and chill at least 30 minutes and up to 2 days.
  2. For the filling: Combine cut up fruit with brown sugar. Coat with flour and spices.
  3. Roll out pastry on floured parchment into a 12” free formed round.
  4. Mound filling on pastry with slotted spoon, piling higher in the center leaving a 2” border. Bring the pastry up and fold over the fruit to contain it, but leave the center open.
  5. Dot bits of butter over the fruit. Brush the pastry with egg yolk beaten with 1 tsp water and sprinkle it with granulated sugar.
  6. Bake at 375°F for 35 minutes, until golden and bubbly. Rotate as needed to brown evenly. Cool on rack.

Hand Formed Pastry
(Suitable for 1- 9″ pie crust)
⅓ cup vegetable shortening, spread ½” thick, freeze 15 minutes
1 cup all-purpose flour
¼ tsp salt
3-4 Tbsp ice water

Whisk flour and salt in medium bowl.
Dice the cold shortening into 1/2″ cubes and cut into flour with 2 knives or pastry blender, until pieces are the size of small peas.
Add 3 Tbsp ice water and stir a fork until the flour is moistened and it begins to hold together.  Add a few more drops water to bottom of bowl if needed. Gather up dough and gently shape into 1 ball and flatten into a disk. Wrap in plastic wrap and chill up to 2 days.

Bread-and-Breakfast Special

My Friday pizza routine took a turn last night, it became more of a Saturday morning pizza. It was another affirmation that pizza is good anytime, even with an egg on it.

Pizza with Baked Eggs, fresh out of oven

I’m calling this my Bread-and-Breakfast special because it’s ham and cheese on fabulous pizza crust with as many eggs piled on as you wish.

Of course, the saddest part of this was that it was so good, there was none left for breakfast today.  But that can be remedied, since our standby pizza dough recipe (here) makes 2 medium pizzas or 1 large. It also works well because of the prebake process I’ve built into it. With the crust partially baked ahead, it’s a matter of adding toppings and giving it a final bake.

In this case, I wanted a thicker crust rather than the thinner style I usually prefer.  One that would hold a bit of an indentation for each egg to rest in, and soak up some of that eggy goodness. Since this dough is made with instant yeast, it requires little kneading and it rises in a flash. It takes little extra time to roll or pat it into the pan, spread on a little olive oil and let it rise for an extra 15 minutes.

While that was happening, I organized my toppings and began to preheat the oven to 450°F.  For the first bake that sets the dough, I made indentations in it for the eggs, scattered on strips of Canadian bacon tossed with red pepper flakes, and let it bake for 8 to 10 minutes, until it began to color slightly.

For the final bake I spread the cheese blend across the crust, then dropped the eggs in place with a little salt and pepper and more cheese.  I sprinkled herbs across it all and drizzled on a bit more olive oil.  Into the oven it went for another 8 to 10 minutes, until the cheese was bubbly,  egg whites were set, yolks runny, and the crust golden brown.

I learned the eggs continue to cook and set up once out of the oven.  The ham is a nice touch, but can be omitted for a simple cheese pizza. Or, swap it out with mushrooms, prosciutto, peppers, or whatever.

Ham & Cheese Pizza with Baked Eggs

Ingredients
1/2 recipe Pizza Dough
1-2 Tbsp extra virgin olive oil
3 thin slices Canadian bacon, sliced into strips (optional)
½ cup shredded mozzarella or Muenster cheese
¼ cup shredded Parmesan cheese
2-4 eggs
Sea salt and ground pepper
1/2 tsp herbes de Provence, Italian seasoning, or fresh thyme
To finish: 2 green onions, sliced

Instructions

  1. Using fresh dough, roll out to fit a well-oiled medium pizza pan, brush lightly with olive oil. Let it rest 15 minutes while preparing other ingredients.
  2. Preheat oven to 450° F.  Make an indentation in dough for each egg.  Scatter ham on top, and prebake the crust for 8-10 minutes, until set, firm and beginning to color slightly.
  3. If using prebaked crust proceed from here.
  4. Combine and sprinkle all but 1/4 cup cheese over crust. Drop eggs onto crust, sprinkle with salt and pepper and remaining cheese. Season all with herbs and drizzle more oil across the top. Bake 8-10 minutes, until cheese is bubbly, egg whites are set, yolk are set but runny and crust is golden brown.  Let stand briefly, scatter with sliced green onions and slice.  Makes 1 medium pizza.