Wednesday, December 29, 2004
Sopa de Ajo
4 slices of country bread or a crusty peasant bread that won't fall apart easily
1/4 cup olive oil
1/3 cup minced garlic (2 small bulbs)
1/2 cup minced shallots
1/4 packed chopped fresh thyme
1 tbsp. chopped
1 tsp salt
1/2 tsp pepper
1-2 tsp paprika
8 cups chicken stock
1/2 cup dry sherry or madeira
Saute garlic in oil and separate most of the garlic into a small bowl.
Fry the bread in remaining garlic and oil.
In a large 6-8 quart pot, combine shallots, thyme, rosemary, salt, pepper, paprika, chicken stock and sherry along with remainder of garlic. Bring to a boil, then let simmer for about twenty minutes.
Crack one egg into a small bowl or plate and gently slide it into the soup. Repeat with the other eggs and poach for three minutes in the soup. Place one slice of bread in each of four bowls, ladle one egg on top and ladle soup over everything.
Tuesday, December 28, 2004
Sunday, December 12, 2004
Oh and I forgot to mention -- to make things a little nicer we also went to Peets and got their coffee in a box, which serves fifteen people (they have bigger ones too) for $15. They supplied us with everything we needed: Sugar, half and half, equal, stirrers, cups and napkins.
And then we stopped by Bay Breads (2325 Pine at Fillmore) to get fresh croissants and brioche. Expensive, but worth it!
Quiche Lorraine, or with Broccoli and Cheddar, or Goat Cheese
- 1 1/4 cup AP flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 6 Tbsp butter
- 6-10 Tbsp ice water
- 4-5 large eggs, lightly beaten
- 1 cup whipping crea
m, cre me fraiche, sour crea mor half and half
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch freshly grated nut
- 1 Tbsp Bisquick (optional)
- 4 slices of bacon, cooked, drained and chopped
- 1 cup grated Gruyere
- 1 cup grated cheddar
- 2/3 cup broccoli floret, blanched
- 1 8-oz log of goat cheese
- 1 lb assorted wild
Preheat oven to 375°F.
Make the pastry,
Place pastry in 9-inch dish. line inside with foil and pie-weights/beans. Blind bake 10
Mix eggs, crea
While working on this one, I discovered that my paprika had been invaded by thousands -- THOUSANDS -- of grain mites. I opened the can of Szego and it was like that scene in Men in Black II "All Hail J! All Hail J!"
They must have been living in there feeding on the paprika for -- I don't want to think about how long!! Here's what they look like:
Beware... don't keep your spices for too long!
- ½ cup chopped onions
- 2 Tbsp butter
- 3 cups grated raw potatoes
- 2 eggs, beaten
- 1 ½ tsp salt
- 1 tsp paprika
- 1/8 tsp pepper
- 1 cup grated sharp cheddar
- 2 slice white bread
Preheat oven to 350F. Butter a 1-quart casserole.
Saute the onions in butter until li
Turn into the prepared casserole and bake 1 hour.
Whisky & Brown Sugar-Cured Gravlax
1 lb salt
1 lb pack dark brown sugar
2 Tbsp whole cracked white peppercorns
2 bunches fresh dill, coarsely chopped
Juice of 2 lemons
2 Tbsp extra virgin olive oil
1 ½ Tbsp brandy
¼ cup whiskey (preferably Jack Daniels)
2 3-pound sides of salmon cleaned and skin on
In a medium bowl, combine the salt, brown sugar, peppercorns and dill to make the dry cure. In a small bowl combine the lemon juice, oil, brandy and whisky.
Lay the salmon, skin sides down on a clean dry surface. Brush the liquid mixture generously over the fish. Pack the dry cure evenly over the fillets. Wrap tightly in two layers of plastic wrap.
Place one side of the fish, skin side down in a pan large enough to accommodate the fish. Place the other piece of fish skin side up on top of the first. Place a cutting board on top of the fish and weigh it down with soup cans or bricks. Chill 24 hours.
Remove the weights, unwrap the fish and drain the liquid. Wrap the fish again tightly in two layers of fresh plastic, reversing the position of the top and bottom pieces. Place the cutting board and weights on top again and return to the refrigerator. Chill 24 hours more.
Repeat a third time. On the fourth day, unwrap the salmon, scrape off the dry cure. Slice the salmon on the bias as thinly as possible and serve. Gravlax can be stored wrapped in plastic in the refrigerator up to 3 days.