Fallen on Chard Times

Unable to sleep last night, I tottered down toward the kitchen for a night owl special.

The once overflowing refrigerator was now a safe haven for a sad little apple, which had sat in there so long, it resembled a shrunken head more than a healthy snack.
Friends, you may think I’ll eat anything that isn't moving, but even I have my standards.

Upon further inspection, I squealed at the sight of a bowl of homemade ricotta and a jar of tomato jam. Things were looking up.

A few slices of homemade semolina bread, a pretty little silver spoon and butter knife (because nothing says CLASS more than a meal served with fancy silverware, while wearing J's camo pajama pants) and this midnight jamboree was now in session.
Unhinging my jaw like a boa constrictor, I proceeded to chomp into the bruschetta when...

“Hoo”

“Hmm. Probably just an owl.” I thought, trying to convince myself.“
Of course, I soon began to wonder, if owls are truly shy and elusive creatures, then what was that eerie sound just outside my kitchen window?
I turned off the lights and peered out the window. My mind was racing, conjuring up all sorts of creatures lurking amid the shadows in the nearby woods.

The lights flickered, then I heard it again,

“Hoo hoo”

Gracious! (Ok, so that's not exactly what came out of my mouth). I dropped the bruschetta. Ran back up to my room, still clinging to my butter knife, as if clasping onto the mighty Excalibur, and called it a (devil’s) night.

All in all, nothing was as interesting as Purry Mason's view out the window.

Anyway, please make the ricotta. Use it in the following recipes, or share it with your ghoul-friends.


Swiss Chard and Ricotta Crostata 
These were baked in an antique cast iron pan. But the recipe is meant to be shaped into a free-form tart. You could also bake this in a 9-inch pie pan.

Crust:
1½ cups AP flour
½ cup grated Parmesan
Pinch kosher salt
Pinch cayenne pepper
8 tablespoons (1 stick) cold butter, cut into ¼-inch pieces
4 tablespoons vegetable shortening, chilled

Filling:
Extra-virgin olive oil
2 cloves garlic, minced
Pinch crushed red pepper flakes
1 bunch Swiss Chard, stems removed, leaves cut into 1-inch lengths
2 leeks, white and light green parts only, cleaned and finely chopped
2 to 3 tablespoons water
Kosher salt
2 cups fresh ricotta
1 cup grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 1 egg, beaten with 2 tablespoons water

Crust:
Combine the flour, parmesan, salt, cayenne, butter and shortening in the bowl of a food processor. Pulse until it resembles coarse cornmeal. Sprinkle 3 tablespoons ice water over flour mixture. Adding up to a tablespoon of water and pulsing until dough just begins to come together. Gather dough into a ball and flatten into a 4-inch disk. Wrap in plastic and refrigerate for 30 minutes.

Filling:
Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes aromatic, add the leeks and 2 to 3 tablespoons of water and season with salt.
When the water has evaporated and leeks are soft, add the Swiss Chard leaves. Season the leaves with salt and saute until they are soft and wilted. Remove from the heat and allow to cool.

In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix thoroughly. Adjust seasoning if needed.

Preheat the oven to 375° F.

To assemble:
Roll dough on a floured surface into a large circle about 1/4 to 1/8-inch thick. Transfer dough to a large sheet tray lined with parchment paper. Put the filling in the center of the dough leaving a 3 to 4-inch border. Fold the edges up around the filling. Brush the dough with egg wash and bake in the preheated oven until crust is golden brown, about 45 to 50 minutes. Remove from the oven and allow to cool 10 to 15 minutes before serving, to allow the filling to firm up for easier slicing. Serve hot or at room temperature. Adapted by a recipe from chef Anne Burrell.
Makes: 8 to 10 servings



I've been making ricotta cheese for a couple of years, and have tried vinegar, lemon juice and even buttermilk as the acid that separates the curds from the whey. They've all turned out excellent. The heavy cream adds a nice richness to the ricotta, but it's just as outstanding without it.

Ricotta Cheese

1 gallon whole milk
1 cup heavy cream, optional
6 tablespoons fresh lemon juice
1 teaspoon Kosher or sea salt *

In a large nonreactive saucepan pour whole milk, heavy cream, lemon juice and salt. Heat over medium-high heat and stir occasionally, making sure to cover the whole bottom of the pan. When the mixture reaches 180°F, remove pan from the heat. Cover and leave it in a warm spot (an oven with the pilot light on is fine) for 2 to 3 hours.

Line a large strainer with a thin piece of muslin, or several layers of cheesecloth (I prefer muslin because it is a durable, washable material, unlike cheesecloth). Set strainer over a large bowl and ladle the curds into the strainer. Refrigerate overnight to drain.

Discard the whey.  Keep fresh ricotta covered and refrigerated. Best if used within 2 weeks.

*If you plan on using fresh ricotta in desserts, do not omit the salt, just reduce it by half.



Tomato Jam

2 pounds ripe tomatoes, such as Romas, seeded, cored and coarsely chopped
1 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon freshly grated ginger
¼ teaspoon ground cumin
½ teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon salt
½ teaspoon red pepper flakes

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat and stir often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasonings. Cool and refrigerate until ready to use; this will keep, refrigerated, for several weeks.
Yield: About 1 pint. Adapted from a recipe by Mark Bittman.




Happy Halloween! And may this day find you all in "good spirits!"




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Cuban Papas Rellenas

“Mom! Look, I’m not sweating anymore!” shouted Mr. Man-pants, from the top of the stairs.

Needless to say, after battling nearly triple digit temperatures for about a month now, you can bet I was all ears. But his comment wasn't the only thing that got my attention.

As the boy walked closer, with an awkward gait and arms extended, it was the shellacked coating on his skin I found most intriguing.
Turns out, the shiny glaze was the result of rubbing a solid stick antiperspirant over his entire body. A bit peculiar, but resourceful, don't you think?

In any case, as soon as the boy went off to shower and deglaze, I felt a sense of relief, knowing that his sole intent was to keep cool, not to compete in a junior bodybuilding contest.

Mr. Man-pants' initiative was the exclamation point to my day, and I just had to tell you guys about it.

Speaking of exclamation points, have you ever had Papas Rellenas (Stuffed Potatoes)?

This is one of Cuba's most popular comfort foods. A spicy Picadillo is cradled in a cloud of creamy mashed potatoes, rolled in cracker meal, and fried until golden crisp.
Mom typically served these with Black Beans and Rice. But I often break with tradition and serve them with a salad, or with a cooling avocado sauce, similar to Mexico's Guacamole, minus the heat.

To make these, you may want to crank up the air conditioner, lose yourself to the happy sounds of the Orquesta Aragón while sipping a Cuban Mojito. Then, prepare to accept the plaudits from the grateful members of your family.

Papas Rellenas

2 pounds all-purpose potatoes, peeled and chopped
Salt and ground black pepper to taste
1 cup Picadillo (recipe follows)
1 large egg, lightly beaten
1 cup cracker meal, or fine bread crumbs
Vegetable oil for frying.

In a large pot, cook potatoes in salted water to cover until tender, 20 to 25 minutes. Drain well. Place them back in the pot over medium heat, and shake pot until remaining moisture evaporates.

Put potatoes through potato ricer. Season with salt and pepper, and allow mixture to cool enough to handle, about 30 minutes.
Take a handful of puréed potatoes and shape it into about a 3-inch ball.*
Make a well and fill with 2 tablespoons picadillo. Reshape into a ball; repeat with remaining potato mixture. Roll the balls in the beaten egg and then in the cracker meal. Place on a platter lined with wax paper, cover and refrigerate 1 hour.

In a large, heavy-bottomed skillet, or deep fryer, over medium-high heat, heat 2 to 3 inches of oil to 375° F. Fry a few balls at a time until golden brown on all sides. Do not fry too many at once, or the oil temperature will drop, causing the stuffed potatoes to get soggy and greasy, rather than crisp. Drain the balls on a paper towel-lined platter. Serve hot. Makes 10 papas rellenas.

Note: For the sake of accuracy, I use an ice cream scoop with 1/3 cup capacity.

Picadillo
You will end up with leftover Picadillo. You could serve it over white rice, make Cuban Empanadas, or freeze it for another time.

¼ cup olive oil
1 medium-size onion, finely chopped
1 green bell pepper, finely chopped
4 to 5 cloves garlic, finely chopped
1 teaspoon ground cumin
1 pound ground beef, chuck or rump
¼ cup dry sherry
½ cup canned crushed tomatoes, or tomato sauce
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 small potato, peeled and finely diced
¼ cup raisins*
½ cup pimiento-stuffed green olives, chopped
1 tablespoon drained capers, optional

In a large frying pan, heat the olive oil over medium heat, add the onion, bell pepper, diced potato and garlic. Cook, stirring for 10 to 15 minutes. Add the beef and cook, stirring until brown, breaking up any large chunks. Drain off excess fat.
Add the dry sherry, tomato sauce, cumin, salt and pepper. Cook, uncovered, over medium heat for 15 to 20 minutes.

Add olives, raisins and capers to the meat, and simmer the picadillo until most of the liquid has evaporated. You want the mixture to look moist, but not soupy. Adjust seasonings, to taste.

*Raisins play an important role in the classic Picadillo, but mom has already forgiven me for not liking them, particularly in savory dishes, so I omit them. Feel free to do the same.


Serve Papas Rellenas with the classic Cuban cocktail, the Mojito.

Mojito

Several sprigs of yerbabuena or American mint*
1½ teaspoons sugar, or to taste
Juice of 1 small lime
½ cup crushed ice
1½ ounces Bacardi light rum
1 cup club soda

In a highball glass, gently crush the mint leaves with a wooden spoon to release their oils. Combine the mint and remaining ingredients, except for the club soda. Stir in enough club soda to fill the glass. Makes 1 drink.

*If you can get a hold of Chocolate Mint, use it here.

I hope you'll forgive me for being gone so long. I have no excuses. My son's vacation is drawing to a close, and I've been spending a lot of time with him. I've also been painting and refinishing a few pieces of furniture, trying to work up the courage to make a slipcover for my sofa, cooking very little, and eating out a lot, just to keep cool.

And here's my latest distraction, meet gray tabby, Mason.
I know, right? How can that sweet little face be any trouble?

Mason is 4 months old. He carefully selected us from the herd of onlookers at our local humane society.
His hobbies include: sleeping; kamikaze-ing himself onto my head when I least expect it; sleeping; pestering our feline matriarch, Puddin' between naps; greeting humans by ramming his head against theirs, and sleeping.
But, his favorite pastime is letting his inner-kitty loose at around midnight—when the humans are sleeping!

Give him a high-four, will you!


Happy weekend.



Joining:
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Romantic Home

Zucchini Basil Soup

This time of year, some gardeners will become embroiled in a battle with the mighty zucchini.

Dare to blink, and this unassuming summer squash will spread faster than a vicious rumor—if you're lucky.

Are you ready?

Then hold on to your bounty, my friends, because here's a plan of action to turn this prolific vegetable into soup. A damn good soup!

For this recipe, I try to use zucchini that are small to medium in size, and save the torpedo ones for baking. Or, for chasing away the neighbor's dog, who will happily trot over to my side of the fence to drop the occasional bomb. Dat dawg will heed most commands, except for, "SIT!"
One command he's determined to misconstrue. But I digress.

This delicious summer soup can be served hot or cold. In bowls, coffee mugs, hollowed out  zucchini cups, or any way you like.
Just make it and share it with your neighbors, though you may not want to.


Zucchini Basil Soup

4 cups thinly sliced zucchini
1 medium onion, chopped
3 tablespoons butter
4 cups chicken stock, preferably homemade
1 cup half & half
1 tablespoon finely chopped fresh basil
3 tablespoons fresh lemon juice
½ cup freshly-grated Parmesan, optional
Salt & pepper to taste

In a large saucepan, sauté chopped onion in butter until soft and translucent. Add zucchini and chicken stock. Cover and simmer for 30 minutes.
Add the rest of the ingredients, and purée right in the pot using an immersion blender (If you're using a tabletop blender, be sure to cool soup slightly before blending). Heat to simmering and serve. Yield: 4  servings.


I served the soup with Frico. Croutons made from day-old bread, and even homemade  cheddar crackers are good too. I will post the latter soon.

Frico

8 ounces of Parmesan, finely grated
1 tablespoon flour
1 teaspoon fresh thyme or rosemary, optional

In a bowl, combine the parmesan and the flour. Heat a medium, nonstick skillet over medium-low heat.
Sprinkle 1 tablespoon of the mixture into the pan to form a 4-inch circle.

Sprinkle lightly with herbs, if using, and cook for a few minutes, until cheese melts. Turn cheese over and cook the other side for about a minute, or until it  begins to take on color, but is still flexible. Cool frico over a rolling pin to shape.



Here's another favorite, to help you embrace the resistance, Zucchini Pancakes. Because it's been said, one of the most time-consuming things is to have an enemy.



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DIY by Design

STRAWBERRY FIELDS FOREVER...OR AT LEAST 'TIL THE END OF JUNE

"You won't find a better-tasting strawberry in your supermarket!" boasted local berry farmer, with arms folded behind his back, as if he were about to address the parliament.

His farm, a barren expanse of dirt, just weeks before, is now a canvas of perfectly red strawberries, that would rival a Cézanne painting.

As I merrily romped across the field, basket in one hand and camera in the other, eager to welcome the berries much-awaited arrival, I noticed my guys, 'J' and Mr. Man-pants, avoiding eye contact with me, and following not-so-closely behind. Strange people.

Trivial bothers aside, I came home with enough berries to please everyone. Some of the fruit was turned into an intensely-flavored strawberry sorbet, and the rest went into this strawberry soup.

I've never been a big fan of the color pink, but I may have to reconsider.

Too girly? You bet.
It is undeniably pink, and proudly so. Its clean, bright taste, captures the singular essence of summer.
But call it a smoothie, and I will give you such a pinch.

For the record, dear husband will gladly admit — with face pixelated and voice altered — that he likes it too.

Strawberry Soup

3 cups fresh strawberries
½ cup granulated sugar
½ cup sour cream or plain Greek yogurt
1½ cups water
½ cup Rosé wine*

Slice strawberries, reserving some for garnish. Macerate strawberries and sugar a few hours or overnight, covered, in the refrigerator.
Place all ingredients in a blender, and purée until smooth. Put mixture through a fine strainer. Cover and refrigerate until thoroughly chilled before serving. Yield: 4 servings.

*Feel free to substitute a favorite, dry white wine for the crisp Rosé.

For the sorbet, it's important to taste the fruit before you begin, as you may not need all of the simple syrup called for. My MI. berries were so sweet, I left out the ¼ cup of syrup.
I also recommend straining the berry mixture, for a silky texture to this cool treat. If you don't mind the tiny seeds, omit this step.

Another tip: I like to use an immersion blender to aerate the fruit mixture prior to processing. It is not an essential step, but I think it makes a lighter product. Forgo this step and you'll still have a sorbet to sing about.

Strawberry Sorbet

2 pounds fresh strawberries, roughly chopped
2 tablespoons fresh lemon juice
1¼ cups simple syrup, recipe follows

In a blender or food processor, combine all ingredients and purée until smooth. Strain the mixture through a fine mesh sieve to remove all seeds.

Cover and chill the mixture thoroughly. Freeze in an ice cream maker, according to manufacturer’s instructions.


Simple syrup

1½ cups sugar

Combine sugar with one cup water in a saucepan. Bring to a boil on medium-high heat, and cook until sugar dissolves. Remove from heat and cool completely before using. If not using right away, keep refrigerated until needed.

Wishes for a weekend full of romping, because trudging through life ain't fun.






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Romantic Home's Show and Tell Friday

Asparagus Butter Risotto with Shrimp

Once upon a time there was a young boy, known as Mr. Man-Pants, who maintained a typical child's view toward vegetables.
His reason for avoiding most green foods? He feared he would "catch normal."

Well, I fainted dead away when, after years of trials and tribulations to get the boy to eat right, I noticed him happily packing away this, unquestionably emerald-green risotto, into his cheek pouches, without so much as a hissy fit, whining or crying — from me.

Finally! We have emerged victoriously from his Frankenfood phase, and wanted to share this highly momentous occasion (and the recipe) with you.

I've been making this dish for quite a few years, so I've had the opportunity to play with it a bit. For example, I've substituted spinach, and sometimes mint for the basil, with good results.
But let it be known, basil still trumps all other variations.

Asparagus Butter Risotto with Shrimp

4 tablespoons butter, at room temperature
¾ pound asparagus, stems peeled, chopped and blanched, tips set aside
½ cup chopped basil leaves
3 garlic cloves, chopped
1 leek, chopped
1 cup Arborio rice
½ cup white wine
4 cups Chicken Broth
16 large shrimp, cleaned, deveined, and roughly chopped *
1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper

Basil or Rosemary sprigs, for garnish, optional

To make the asparagus butter: Place 3 tablespoons butter, the warm asparagus stems and the basil in a food processor fitted with a steel blade, and purée.

To make the risotto: Place a large, non-reactive stainless steel, nonstick or copper lined saucepan over medium-high heat. When the pan is hot, add remaining tablespoon butter. Add the garlic and leek and cook until soft, about 7 to 10 minutes. Stir in the rice until well coated.

Add the wine and cook until absorbed. Add 2 cups Chicken Broth, 1 cup at a time, stirring with each addition, until all liquid has been absorbed, about 10 minutes. Add remaining 2 cups Chicken Broth, cook until the liquid is absorbed.

Add the asparagus tips, the asparagus butter, Parmesan cheese, shrimp, salt and pepper, stirring after each addition. Cook for 4 to 5 minutes, or until the shrimp turns pink and is just cooked through. Serves 4. Adapted from: The Figs Table by Todd English.

*Sometimes, I slow roast the shrimp whole, skewered with Rosemary sprigs, but this is, somewhat, for aesthetics.

Btw, the asparagus butter is also delicious over pasta, or polenta. Enjoy.


Before I sign out, let me introduce you to some of my tenants. Coo.

Judging by mama dove's expression, it was made perfectly clear that she would've pecked my head hollow, had I come any closer to her baby. So I respected her space, knowing the photo wouldn't be very clear.

Say Blogger, when will we be getting a HUG button?




I'll be joining:

Design by Gollum's Foodie Friday

Beth Fish Reads' Weekend Cooking