chop A Culinary Playground

Summer Vacation - Cooking throug Europe - Austria

Our next stop was Switzerland and Austria.

In Switzerland we made a cheese fondue and it was a big hit. Such a hit that there was none left to take a picture of.  We made the fondue with raclette cheese and dipped slices of apple, cauliflower florets, bread, sausage, grapes and tomatoes.  My nine year old declared that he would eat anything dipped in stinky cheese.

After that we tackled Austria.  It has been hard to find food that seems appropriate to serve in a summer tropical climate.  In Austria we made an Apple, Potato and Bacon Salad and Bacon Bread Dumplings with Goulash.

This Apple, Potato and Bacon Salad was great, but of course it had bacon in it.

2 Granny smith apples, cored and sliced

2 Yukon Gold potatoes, peeled and cubed, cooked until fork

   tender

1 Small onion, sliced

4 Thick slices of bacon,chopped rendered*

1 Tablespoon grainy mustard

2 Tablespoon canola oil (hazelnut oil would be awesome in this)

1 Tablespoon, white wine vinegar (use German Essig if you can

   find it)

1 Teaspoon chopped fresh thyme

Combine all ingredient while still warm and serve.

The next dish was Goulash and Bacon Dumplings.  This was really good.   I got the recipe from Wolfgang Puck"s Website His website is really great by the way.

Next stop....Portugal....

 
 

Shoyu Chicken

 
Jamie Oliver's Food Revolution has opened many people's eyes to the horrendous problems that we have in the school lunch programs in America.  It made me think back to the school lunches of my youth. No, they were not perfect (ugh tuna casserole) but, they were scratch made.  Hopefully we will go back to the days when school cafeterias made their own food instead of opening boxes and reheating.  Shoyu chicken was a favorite at my school (as I recall the cafeteria cook even bottled the recipe). I went to the same school as President Obama, Punahou, I wonder if he like shoyu chicken?  Shoyu is the Japanese word for soy sauce.

Serves 6 - 8

5 Pounds chicken thighs

1 Quart water

1  Quart premium soy sauce

1 6 inch piece ginger, peeled and sliced

1 Cup green onion, sliced

Optional:

1/2  Onion sliced

Place all ingredients in sauce pan.  Bring to a simmer, cook for one hour.  Top with green onion. Serve with rice.

Clam and Corn Chowder

Even here in Hawaii we get a chilly day, this chowder is sure to warm you up.

Serves 4 -6

3    pounds manila clams, cleaned

1    cup sherry (not cooking the real stuff)

4    slices uncured bacon, cut in to 1 inch pieces

2    tablespoons butter

3    celery ribs, diced

1    medium white onion chopped (about 1 cup)

3    cups Yukon gold potatoes, diced

2    cups corn, freshly shucked or frozen

2    cups half and half

1    teaspoon thyme

Place clams and sherry in a pan over high heat, steam until clams just pop open. Strain clams reserving cooking liquor. Remove clams from shell.  Strain liquor through cheese cloth.

Saute bacon until crisp, add butter, celery, onion.  Cook until translucent. Add potatoes, corn,  half and half, cooking liquor, salt, pepper and thyme.  Cook for about ten minutes until potatoes are fork tender.  Add clams.  Serve warm.

Warm Up with Roasted Root Vegetable Soup

 
This one is for all my friends facing the winter cold.  If you can't warm up here in Hawaii try this soup.

Roasted Root Vegetable Soup

Serves 6

• 2 Sweet potatoes, peeled, cut into large pieces
• 1/4   Kabocha pumpkin, seeded, cut into large pieces
• 4 Beets, peeled and quartered
• 2 Shallots, peeled and halved
• 1 Bell pepper, halved and seeded
• 2 Anaheim pepper, halved and seeded
• 1 Small bunch of herbs, chopped
• 2 Tablespoons extra virgin olive oil
• 6 Cups vegetable stock  
• 3 Cups white beans, cooked until tender
• 2 Tablespoons mint oil
•     Salt and Pepper

Toss vegetables in oil, herbs, salt and pepper.

Roast in 400 oven until cooked through and caramelized.

Let vegetables cool.

Place in blender, puree until smooth

Put in stock pot, add six cups of vegetable stock, 2 cups of beans.

Warm through.

Toss one cup of the beans with one tablespoon mint oil.

Place hot soup in bowl and garnish with minted beans and drizzle with mint oil.

Curried Butternut Squash Soup with Spiced Carmelized Apple

This is a great fall soup.

Curried Butternut Squash Soup with Spiced Caramelized Apple

serves 4

2 Tablespoons extra virgin olive oil

2 Tablespoons madras curry powder

   Pinch cinnamon and nutmeg

1 Shallot, chopped

4 Cups butternut squash, peeled and cubed

4 Cups veggie stock

   Salt and Pepper

Heat oil and add curry powder, cinnamon, nutmeg and shallots.  Saute for a couple minutes. Add squash and stock and bring to a boil.  Cook until squash is tender.  Strain squash, reserving cooking liquid.  Puree squash in blender. Put back in pot and thin with cooking liquid for desired consistency.  Garnish with spiced apple slice and cream.

Spiced Caramelized Apple Slices

2    Tablespoons butter

1    Jonathan apple, sliced in thin wedges

1    Tablespoon chipotle powder

1/4 Teaspoon cayenne pepper

1    Teaspoon brown sugar

Melt butter in saute pan. Mix chipotle, cayenne and sugar together.  Place apples in butter, sprinkle with spice mixture, turn over and sprinkle opposite side.  Cook until caramelized.

 

 

 

 

 

The Best Steak Sandwich

My husband had smoked some New York strips for a party that we were catering and we had one left over and it was calling out “Steak Sandwich”.  I wanted this to be the best steak sandwich ever.  I wanted to include classic steak house sides in to my sandwich.  This is what I came up with.

 

Smoked New York Steak Sandwich with Creamed Spinach Spread, Sautéed Mushrooms and Onions, Spicy Mustard Mayonnaise, Beef Steak Tomato and Arugula

makes 1 sandwich

3-4 Thin slices of steak, cooked to your

  preference (I used New York, but Rib

  Eye would be excellent also)

1     6 inch piece of the best baguette you

  can find, sliced in half and toasted

1     Tablespoon Creamed Spinach Spread

  (see recipe below)

1     Tablespoon Spicy Mustard,

  mayonnaise

1/4 Cup sautéed mushroom

1/4 Cup sautéed onions

2     Tomatoes, slice very thick

4     Arugula leaves

Spread spinach spread over onside of the bread and the spicy mustard, mayonnaise on the other half.  On the bottom half place the steak, followed by the onions and mushrooms, tomato and arugula. Top with bread and enjoy.

Creamed Spinach Spread

1   Cup steamed and chopped spinach

1   Tablespoon cream cheese

1   Tablespoon mayonnaise

1   Dash Emeril’s Essence (or your

  favorite spice blend

Mix together and use as spread on bread or crackers

Spicy Mustard – Mayonnaise

This recipe was created by my oldest son Zayn.

1 Cup Mayonnaise

1 Tablespoon coarse Dijon mustard (I

   used Emeril's Horseradish Mustard)

   Frank's Hot Wing sauce (to taste)

Mix everything together use as sandwich spread or dip.

If you are looking for a good source of beef check out my Twitter friend Carrie Oliver at Oliver Ranch

Dr. Pepper Float

We have been cooking a lot with my eight (almost nine year old) this summer.  He really enjoys it and it keeps him away from TV and computer. 

One of the favorites that we made was a Cherry Chocolate Chunk Ice Cream.

One day floats were on my mind and since my eight year old loves Dr. Pepper I thought it would be a good combination with the cherry ice cream. 

Cherry Chocolate Chunk Ice Cream:

7  egg yolks
1 1/5 cup sugar

1 vanilla bean split lengthwise

1 1/2 cup whipping cream

1 1/2 cup 1/2 & 1/2

1  Cup chunck dark chocolate

1  Cup pitted cherries

Whisk eggs and sugar until light yellow in color

Bring cream, vanilla bean and 1/2 & 1/2 to a boil

slowly drizzle into egg yolk mixture then return to pan over medium heat until the mixture coats the back of a spoon. Cool in the refrigerator, and chocolate and cherries and freeze in an ice cream maker per manufacturer's instructions. 

Float

Fill a glass half way with soda, add couple of scoops of ice cream.  Top with whipped cream.