Holiday Treat - Cranberry Chutney

This is a repost of a previous recipe that is perfect for the Holiday Season we are in the midst of. This chutney goes great with poultry, especially duck, or pork and also adds a nice kick when added to sauteed vegetables. You can also add it to a cheese platter - it's a great accompaniment to those richer double and triple creme cheeses. And, if you like to give homemade gifts to family and friends, you can't go wrong with this chutney. That it's all made in just one pot also makes it an easy dish to create. I hope you try it!

• 1 cup fresh or frozen whole cranberries
• 1/2 cup craisins (dried, sweetened cranberries)
• 1 lime
• 1 inch fresh ginger root, peeled and grated
• 3 garlic cloves, peeled and minced
• 1 jalapeno pepper, finely chopped (keep ribs and seeds to your heat preference -- I leave half the pepper with ribs and seeds before chopping)
• 1 tbs chopped fresh rosemary, or 2 tsp crumbled dried rosemary
• 1 cup packed dark brown sugar
• 1 cup distilled white vinegar
• 1/2 cup water
• 1 nonreactive pot (I use a small, oval, enamel-coated dutch oven)

Zest the rind of the lime into the pot (make sure not to get into the white pith below the green rind). Remove the white pith and coarsely chop the flesh of the lime and add the flesh to the pot. Add all other ingredients and stir to mix. Put on high heat and bring to a boil. Lower the heat to a light simmer and cook for 1 hour. Remove from heat, let cool, then and store in refrigerator in a glass or plastic container -- end product will be 1 pint. Cranberry Chutney can be enjoyed right away, but it is better after having a day or two to come together. It can be stored in the refrigerator for several weeks, but I doubt it will last that long!

Pizza Dough with a Kick

I love making my own pizza dough. It's so easy and so much better than buying a commercial pizza dough or commercial pizza for that matter. I really hope you will give this a try. And please, if you make your own variation, let  me know -- I'd love to try it!

• 2-2/3 cup white flour, plus 2 tbs kept aside
• 2 tsp dried oregano
• 1 tbs crushed red pepper flakes
• 1 tsp salt
• 1 scant cup warm water (about 100⁰)
• 1 tsp honey
• 1 tbs dry yeast
• olive oil

  Add honey and yeast to cup of warm water. Mix and let sit for 5 minutes or until a froth forms on top. Meanwhile, in a large mixing bowl add flour, oregano, red pepper flakes and salt. Mix well and push mixture toward outside edge of bowl to form a depression in the middle. Pour water mixture into depression then stir into flour mixture with a wooden spoon. After everything comes together into a wet dough, use one hand to knead the dough into a consistent mass, using the other hand to turn bowl while kneading.

  Turn dough out of bowl onto a clean working surface and knead the dough, adding small amounts of the reserved 2 tbs of flour to keep it from sticking to the work surface. Knead for 5 to 7 minutes, then let dough rest for 1 to 2 minutes, using the time to clean and dry the bowl the dough was originally mixed in. Knead dough again for another 5 to 7 minutes. Add a small amount of olive oil to the now clean, original mixing bowl. Place dough in bowl and roll around to coat with olive oil. Place a damps dish towel over the bowl and let it sit in a warm spot for 50 minutes, letting the dough rise.

Preheat oven to 400⁰. Spread a little olive oil over a 12 x 18 baking sheet. Roll dough out of bowl onto the baking sheet and use your fingers to press it out evenly over the surface of the baking sheet. If you own a pizza stone and prefer cooking on that, by all means -- use it!

  Create your pizza as you like. I used sliced plum tomatoes, julienned fresh basil, fresh mozzarella, thinly sliced prosciutto, and grated parmesan cheese. The pizza should take 25 to 30 minutes to cook in the 400⁰ oven. Remove from oven, remove from baking sheet, let cool for 5 minutes, then slice and enjoy!

 

Barley Risotto

 

  A nice change of pace from classic Arborio Rice Risotto, I think you will enjoy the rich, nutty flavor of this side dish It takes a little longer than classic Risotto; total cooking time is about 45 minutes, but the results are worth the extra time. The following recipe is enough for four healthy servings, but if there are only two of you, or you still have some leftovers the next day or two, add an egg and a little flour, pat into cakes, chill, then fry in a little olive oil for risotto cakes.

• 1 cup Pearl Barley
• 2 shallot cloves, chopped
• 2 tbs unsalted butter
• 3/4 cup green peas, fresh or frozen
• 1/2 cup shredded Asiago (or Parmesan) cheese
• 1/2 tsp ground sage
• 1 cup white wine (I prefer Chardonnay) at room temperature
• 4 cups vegetable stock (or chicken) kept warm -- if using a commercial brand, make sure it is low salt
• salt and pepper to taste

  Melt butter in a small sauce pan over medium heat. Add shallots, cook 3 to 4 minutes, stirring once or twice with a wooden spoon. Add barley, stir to mix and let cook 1 to 2 minutes more, stirring once or twice. Add white wine, turn heat up and bring to a boil. Adjust heat accordingly to keep at a strong simmer and cook until wine is almost entirely evaporated, stirring occasionally. Continue this process with the vegetable stock, adding it one cup at a time. When the last cup of stock is reduced by half, add the peas, stir and continue cooking until the stock has cooked away. Remove from heat, stir in cheese and sage, taste and add salt and/or pepper to you taste. Plate and enjoy!
  I'm serving it tonight with Duck Breast seasoned with salt, pepper and thyme -- pan seared then oven roasted and accompanied with a lemon wedge. Anyone care to join me?

Lamb Shank in Red WIne with Olives

Sorry I've been away for so long. I will do my best to add a new recipe every week thru the fall and winter. Today we have lamb shanks braised in red wine with olives, served over polenta. A tasty, hearty fall dish!

• 2 lamb shanks - 1 lb. or less, each
• 1 yellow onion - thinly sliced
• 2 carrots - grated
• 1/2 cup sliced olives - I like to use a mix of imported green and kalamata
• 1 large clove of garlic - finely chopped
• 1 tbs tomato paste
• 1 tsp dried oregano
• 2 tsp olive oil
• salt & pepper
• 3/4 cup good red wine (I used a California Syrah)
• 1/2 cup polenta
• 2 cups water
• 1 tbs olive oil
• 1 tsp salt

  Preheat oven to 325⁰. Let shanks sit at room temperature for 15 to 30 minutes. Clean off any excess fat or silver skin with a sharp knife. Generously salt & pepper the shanks. In a heavy-bottom pot or dutch oven just big enough to hold the shanks, heat 2 tbs of olive oil over medium-high heat til shimmering, but not smoking. Add shanks and brown 5 minutes per side. Remove shanks to a plate and keep warm. Reduce heat to medium and add onions and carrots to pot. Cook 5 minutes, stirring once or twice. Add garlic, stir and cook another 2 minutes. Add tomato paste, stir and cook another 2 minutes. Add red wine, scrape up any brown bits on bottom of pot and bring to a simmer. Return shanks to pot and spoon a little of the sauce over them. Scatter olives and oregano over the shanks. Cover the pot with a lid and place in preheated oven to cook for 2-1/2 hours.
  When shanks are done, remove pot from oven, keep lid on, and leave on stove top. In a small pot, bring two cups of water, 1 tbs olive and 1 tsp salt to a boil over high heat. Pour in polenta in a steady stream and stir constantly with a wooden spoon, turning heat down to low. Continue to stir polenta over low heat for 3 to 5 minutes til done.
  Plate polenta, remove shanks from their pot and plate over polenta. Put shank pot over high heat for 3 to 5 minutes, letting sauce boil and reduce. Spoon some of the sauce over the shanks and polenta.
  Add a mixed green salad on the side, pour two glasses of good red wine and enjoy a fabulous dinner for two!

After-the-Blizzard-Dinner

How do you celebrate surviving a blizzard? We're doing braised short ribs, risotto, and a bottle (or two) of Nero d'Avola! If you'd like the details, just send me a request!

Cranberry Chutney

 This makes a great addition to your Holiday table. Whether as a condiment for a main course (we like to use it with roast  duck) or as an addition to a cheese platter, it brings a lot of flavor in  a small serving. That it's all made in just one pot makes it an easy dish to create. Enjoy!

• 1 cup fresh or frozen whole cranberries
• 1/2 cup craisins (dried, sweetened cranberries)
• 1 lime
• 1 inch fresh ginger root, peeled and grated
• 3 garlic cloves, peeled and minced
• 1 jalapeno pepper, finely chopped (keep ribs and seeds to your heat preference -- I leave half the pepper with ribs and seeds before chopping)
• 1 tbs chopped fresh rosemary, or 2 tsp crumbled dried rosemary
• 1 cup packed dark brown sugar
• 1 cup distilled white vinegar
• 1/2 cup water
• 1 nonreactive pot (I use a small, oval, enamel-coated dutch oven)

Zest the rind of the lime into the pot (make sure not to get into the white pith below the green rind). Remove the white pith and coarsely chop the flesh of the lime and add the flesh to the pot. Add all other ingredients and stir to mix. Put on high heat and bring to a boil. Lower the heat to a light simmer and cook for 1 hour. Remove from heat, let cool, then and store in refrigerator in a glass or plastic container -- end product will be 1 pint. Cranberry Chutney can be enjoyed right away, but it is better after having a day or two to come together. It can be stored in the refrigerator for several weeks, but I doubt it will last that long!

Blueberry-Lemon Granita

  Granitas make a wonderful light dessert,especially refreshing during these warm summer evenings, and are easy to make. What could be better? With an abundance of fresh blueberries right now, you can't go wrong with this one!

• 1/4 cup white sugar
• 1 cup water
• 1 cup whole, fresh blueberries
• 1/4 cup lemon juice

  Mix water and sugar in a small pot or skillet and set over medium heat on stove top. Bring to a boil, stirring to dissolve sugar. Let boil 1 minute to ensure the sugar is completely dissolved and the liquid is completely clear. Remove from heat and let cool to room temperature.

  While liquid is cooling, add blueberries and lemon juice to a blender and blend together. Set a fine sieve over a bowl and pour the puree into the sieve. Stir and press down on the puree with the back of a spoon to force the liquid into the bowl. You should have about 1/2 cup of liquid.

  Mix the blueberry liquid into the cooled sugar-water. Pour the final mixture into a wide, shallow glass or other nonreactive bowl. Place bowl in the freezer. Check the bowl after 30 minutes. Once it starts to turn slushy, you want to scrape it all around with the tines of a fork. Repeat this process every 20-25 minutes until the mixture has a completely frozen, loose, grainy texture. This should make four small servings.

  Other options for granitas would be to use fresh strawberries or blackberries in place of the blueberries. You can also use a 1/2 cup of straight fruit juice in place of the berry/lemon juice mixture. Black Cherry juice and Pineapple juice both work well. I'm even thinking of trying it with Coconut milk and seeing how that works. I'll let you know!