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Archive for December, 2019

Happy New Year! Hope everyone has a wonderful holiday season, spoiling your loved ones! Wishing you a new year filled with joy, good health, good friends and good food! Love from Éva

I do apologize for not being more present with my blogging buddies, but we’ve only just returned from our month-long sojourn in Arizona. We had three sets of dear friends visit us for 5-6 days each during our stay; it was a fun-packed time away, also enjoying our dear friends who currently live in Arizona.

I made this delicious winter stew for friends just before we left for Arizona. It was a perfect way to begin winter. The stew was filled with succulent seafood drenched in a creamy béchamel. And if you’re super hungry, you can eat the bowl, or part of it!

Seafood Stew in Sourdough Bread Bowls

Please click here for the original recipe.

Serves 4-6 depending on size of bowls.

Ingredients:

  • 1 tbsp grapeseed oil
  • 1/2 a sweet onion, finely diced
  • 2 celery ribs, diced
  • 1 carrot, diced
  • 8 mini potatoes
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme leaves
  • 1 tsp dried tarragon
  • 2 cups whole milk
  • 500 g mixed firm seafood — peeled shrimp, scallops, lobster meat, mussels, calamari or white fish (cubbed)
  • 1 cup shredded flavourful white cheese, like Gruyère and Asiago
  • Kosher salt (to taste)
  • 4 sourdough bread bowls

Directions:

  1. In a large Dutch oven, heat the oil and sauté the onions until translucent.
  2. Add the potatoes and carrots and sauté until about half-cooked. Add the celery and sauté for about 2-4 minutes.
  3. Lower the heat and add the butter and allow it to melt. Sprinkle the flour into the vegetables and mix well. Cook for a minute or so. Add the dried herbs. Slowly add the milk, stirring to mix into the floured vegetables and bring to a slow simmer, stirring and allowing the mixture to thicken. You may bring this to room temperature and refrigerate until required.
  4. If you have refrigerated the vegetable mixture, simmer on low until the vegetables are thoroughly cooked through. Add the seafood with the longest cooking first (shrimp, scallops, calamari and lastly, mussels). Cook the seafood through.
  5. Add the shredded cheese, mix well and taste for seasoning. Serve piping hot in hollowed out sourdough bread bowls.

Here is that gorgeous winter light again.

Notes:

  • I like to spend as much time with our guests instead of stuck in the kitchen cooking dinner so I try to make as much of the dishes in advance as possible so that my time spent in the kitchen is minimal while we have guests. Because I cooked most of the stew earlier that day, I was able to reheat it and cook the raw seafood quickly without missing too much of the evening.
  • I gently warmed the sourdough bread bowls so that they kept the stew warm a little longer, things cool down so quickly in the winter.
  • I used a mixture of Wild Argentinian Shrimp, Bay Scallops, Mussels, and Chopped Calamari for this dish but white fish would also work beautifully.
  • If the thought of adding cheese to a fish dish offends you, please omit it. The original recipe called for cheddar but I did not wish to add red cheese to discolour the sauce. The cheese adds a nice background flavour with a little body, it’s really not enough to make it stringy.
  • The smooth béchamel flavoured with the tarragon and thyme made a lovely background for the seafood. Our guests loved it, the homemade sourdough bread bowls helped! 😉
  • It’s a really heavy meal, I hollowed out the bread bowls so that there was only about 1 cm of the bowl all around, even so, most of us couldn’t finish it!

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I have had a love/hate relationship with sour dough starters. We start off loving each other, fully enjoying the dependant relationship but soon after I get bored and lose interest and the poor blob starves to death. Yes, I’ve tried putting it into the fridge to hold but it eventually dries up and I’ve a horrible mess to clean. Sour dough starters and I just don’t work. Until now!

I started this starter about a month ago. My first bread was a flop. The bread I made with it did rise but not much. But I wanted to give the starter another chance so I put it into the fridge to think about its incompetence. Then about a week or so later, I pulled it out of the fridge and within hours it overflowed the jar into a bubbling, beautiful mess! I danced with glee! My starter was alive, and not just alive, it was a living, breathing, blob of natural, yeasty, goo! We will have sour dough bread on the weekend!

As many of you have experienced, it’s not difficult to make a starter, it just takes patience. Finally, I achieved undeniable success! And the bread was awesome!

This is the recipe I used. My version was much shaggier than that in the video, so I might add a bit more flour into the mix next time (I used the weight measurements), but the bread had an awesome chewiness that was extremely moreish, so I may just leave it be. I can’t wait to try this again using an older starter, hopefully it will be a bit more sour. Bottom line is that I loved it!!

No-Knead Sourdough Bread

Makes one 25 cm boule or 4 personal-size sourdough bread bowls. Please click here for the original recipe.

Ingredients:

  • 50 g live, bubbling starter
  • 350 g water at about 110F
  • 500 g AP flour
  • 9 g sea salt, finely ground

Directions:

  1. Follow your regular directions to bring your starter to life (if refrigerated), about 2-4 days before you need the bread.
  2. The day before you wish to bake the bread, make the dough by mixing the starter with the water, then slowly add the flour and salt mixing with a wooden spoon and then your hand, until it comes together like a shaggy dough. It will be sticky, very sticky.
  3. Return it to the bowl and cover it with a clean, damp cloth and allow to rise in a warm spot overnight (until it doubles in size).
  4. The next day, scrap the ball onto a lightly floured surface and fold the dough onto itself, a few times, tightening up the boule. Flip the boule onto the folded side and cover with the bowl and allow to rest for about an hour (should rise a bit again but not a whole lot).
  5. About 30 minutes into the rise, preheat the oven to 450 F with a cast iron Dutch oven (including the lid). Keep the Dutch oven in heating up for 20 minutes after the oven has reached 450F
  6. Remove the Dutch oven and sprinkle inside it with cornmeal. Carefully cut the boule across the top. Then gently lift it and carefully roll it into the Dutch oven. Place the lid on and bake for 20 minutes, remove the lid and continue to bake for 30 minutes until golden. Cool completely before slicing. Enjoy!

Notes:

  • The covered Dutch oven steams the bread at first, giving it the gorgeous, chewy texture.
  • Make sure the knob on your Dutch oven can handle the high temperature, we had to get a special Le Creuset knob.
  • This has the traditional chewy texture of sourdough bread.

Here’s a little peek of what I served in personal-size sourdough bread bowls!

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This is an old recipe that I’ve made on the blog before, I just wanted to update it using weight measures instead of imperial volume and I also wanted to use fresh ginger instead of the dried powder. If you like the bite of ginger, this one is for you. This day I made them in late October was actually quite lovely and I braved the chill to take this photo on our back deck. Winter is coming!

It has that delicious chewy texture that some ginger snaps might have if they don’t dry out.

Ginger Snaps Revisited

Makes about 36 to 46 cookies, depending on how large you make them\

Ingredients:

  • 75 g butter
  • 115 g brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup black molasses
  • 30 g fresh ginger
  • 280 g you all-purpose flour
  • 3 g salt
  • 5 g baking powder
  • 5 g baking soda
  • 2 g ground allspice

Directions:

  1. Combine the butter, brown sugar, corn syrup and molasses and heat gently until melted. Set aside.
  2. Grate the fresh ginger and stir into the melted butter mixture.
  3. Combine the remaining ingredients and whisk or sift to stir. Make a well in the centre and pour the melted butter mixture into it and mix until all of the flour mixture is incorporated.
  4. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  5. Drop the cookie dough by even spoonfuls (I used a large melon baller) onto the lined cookie sheet. Roll each ball in the palm of your hand to create a smooth ball, then press down to flatten with a flour cookie press to about half a centimetre.
  6. Bake for 10-12 minutes (I baked mine for 10) and cool on a wire rack. Store in an air-tight container but don’t worry, you won’t have to store them for long.

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Bottarga Bucatini

Way back when I began my food styling journey I tagged along with a renowned food stylist’s assistant while she shopped for some recipe development. We purchased many things but the one thing that left an impression was a piece of bottarga that the silly cashier rang in at $4.95 instead of $495! I immediately drew her attention to the misplaced decimal point and she thanked me profusely (the high-end grocery store would have definitely taken the error from her wages!).

And that was the last time I thought about bottarga, until one sleepless night in October while watching Martha Stewart on Create TV. JT and I were intrigued but I had to find the elusive delicacy first without having to put a second mortgage on the house! I ended up on Amazon and found a small jar of grated bottarga for $20 and I was able to stomach that! As one reviewer said, it’s not the best bottarga he’d ever tasted but it’s not the worst either. We definitely liked the dish well enough to invest in a higher quality product the next time.

Bottarga Pasta

Serves 2 main portions or 4 small starters

Ingredients:

  • 1 tbsp roasted garlic purée
  • 30 mL olive oil
  • 50 g panko
  • sea salt
  • 160 g bucatini pasta
  • 20 g capers, drained
  • 20 g raisins, chopped finely
  • 10 g preserved lemon, chopped finely
  • 250 mL chicken stock
  • juice of one lemon juice
  • 45 g unsalted butter
  • 35 g pine nuts, toasted (see notes)
  • 50 g grated Parmesan cheese, plus Parmesan shavings for serving
  • 30 g grated bottarga, divided

Directions:

  1. Cook the pasta until it is almost done but still has quite a bite (it will finish cooking in the sauce). Strain and reserve 125 mL pasta liquid.
  2. Add about 1/2 of the oil to a skillet and toast the panko with about 1/2 of the roasted garlic, set aside.
  3. Heat remaining olive oil over medium-high heat. and add the remaining roasted garlic. Add the capers and raisins and continue to cook, stirring, for 1 minute. Add the preserved lemon, chicken stock, lemon juice, butter, and a pinch of salt and simmer for a minute.
  4. Continue to simmer the liquid and add the pasta, cook, stirring often, until the pasta is al dente, almost 3 minutes; remove from heat and stir in pine nuts, grated Parmesan, and bottarga, toss well.
  5. Garnish with reserved breadcrumb mixture with reserved parmesan and bottarga. Serve immediately.

Notes:

  • I didn’t realize I’ve run out of my wonderful Spanish pinenuts until I was well into this recipe. I discovered I had some apricot kernels so I toasted them up and used them instead.
  • There are many simpler recipes for this traditional pasta dish, but I was really intrigued by the addition of the preserved lemon and raisins.
  • I made a small batch of Mark Bittman’s quick preserved lemons but didn’t end up using them for a few days, it still worked out wonderfully. I was disappointed that the recipe called for such a small quanitity.

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