Fresh Tart

Chile-Tomato "Harissa"

FreshTartSteph — Wed, 06 Mar 2013 15:01:42 PST

Is there anything more fun than conjuring something delicious from nothing but your imagination and leftovers? Don't answer that, but instead consider the primal satisfaction that comes from being both resourceful and frugal. I may have read a few too many Laura Ingalls Wilder stories as a young girl, but preparing meals from a perfect recipe with perfect ingredients is neither as fun nor as tasty as making things up as I go from whatever I have on hand. Urban pioneering. Or something.

Anyhow, that's all a long explanation for how I arrived at making this harissa, the of-the-moment condiment that is making its way into every meal at our house. Not only was the harissa itself arrived at in my attempt to not waste lovely ingredients leftover from other recipes, but in turn I'm using the harissa to make up an endless number of flavorful dishes on the fly.

I'm calling this harissa although it's really a deliciously ubiquitous chile-tomato paste, relevant to put a Middle Eastern spin on a dish, but also at home in Tex-Mex and Asian dishes as well. The depth of flavor comes from toasting the chiles and spices as well as roasting the tomatoes. I lean on the grocery-store versions of harissa and chile pastes as much as the next person, but you really can't beat the intensity and freshness of flavor achieved by making harissa yourself. Harissa typically doesn't include tomatoes, but I do love how the tomatoes temper the paste's heat, and add a level of acidity, that I think widens harissa's horizons. Scrape the finished, cooled paste into a jar and enjoy for several weeks, in any way you can think of.

A few ideas to get you started:

Spoon over leftover steak, pork, chicken, tofu, or any number of vegetables and roll into warm corn tortillas.
Smear on grilled flatbread and top with an egg fried in olive oil.
Stir into broth for cooking couscous or rice. Serve the cooked grains with a dollop of yogurt or sour cream, olives, fresh herbs, a crumble of cheese, and toasted nuts. Top with a poached egg to gild the lily.
Swirl into a bowl of pretty much any soup to take it from just fine to truly incredible. Think Asian noodle soups, Italian-style broth soups, Mexican-style tortilla soups.
Whisk into vinaigrettes.
Add to pasta sauces, creamy or tomato, for lovely color and depth of flavor.
Mix into and onto meatloaf or meatballs.
Brush onto grilling or roasting chicken.
Spread on generously buttered bread before making your best grilled cheese sandwich ever. Ditto quesadillas.

Do not be surprised if you consider rubbing it into sore muscles!

Recipe for Chile-Tomato "Harissa" at TC Taste/Minnesota Monthly Magazine.

Savory French Toast with Mushrooms

FreshTartSteph — Mon, 17 Dec 2012 10:08:49 PST

I couldn't eat much of anything this terrible, sad weekend, but as my desire to cook has slowly returned, I'm turning to comfort foods. I made pan-seared steaks with a dried-and-fresh-mushroom pan sauce and it was just really nice to serve John and Nathan one of their favorite meals.

I made a good amount of the mushroom sauce with savory French toast in the back of my mind. If you only enjoy French toast for breakfast, you're missing out on a terrific and fast lunch or dinner. I used gluten-free bread for the pic (and my stomach), but if I could eat gluten I'd use challah. Any type of bread works nicely, though, really what you have on hand. Because that's the point - savory French toast is a filling, comforting base for leftovers of almost any type, on the table quickly.

If you're not a mushroom fan, try spinach sauteed with garlic, perhaps with a spot of sausage in the mix as well, perhaps with a pinch of red pepper flakes. Or thin slices of ham and a spoonful of braised beans. Or roasted squash and fried sage leaves. Or in the summer, slices of ripe tomato and crispy bacon. (Best. Thing. Ever.) French toast is rich, so a touch of acid and a shower of black pepper strike a delicious balance.

In case you ARE a mushroom fan, the sauce below is a terrific finish for any pan-seared meat that leaves lovely, crusty drippings behind: chicken, steaks, lamb, venison, veal, pork. Just stir the completed sauce into the hot pan juices, scraping the pan while simmering for a couple of minutes. That's it. However, the sauce is also rich and flavorful on its own, thanks to the beauty of dried wild mushrooms. And sherry. And butter.

Yes.

Savory French Toast with Mushrooms
Serves 2

Mushrooms
1/3 c. dry sherry
2/3 c. water
1 oz. dried porcini mushrooms
6 oz. fresh mushrooms, quartered
4 Tbsp. butter
salt
1 clove garlic, minced
squeeze of fresh lemon juice
few gratings of fresh nutmeg (optional)
1 Tbsp. minced fresh herbs (thyme or tarragon or whichever you like best; optional)
1 Tbsp. heavy cream or sour cream (optional)
freshly ground black pepper

French toast
2 eggs
2/3 c. milk or half-and-half
pinch of salt
4 slices bread (challah, country bread, sandwich bread, gluten-free, any type works)
2 Tbsp. high heat oil (sunflower or safflower)
2 Tbsp. butter

For the mushrooms:
Combine sherry and water in a medium saucepan and heat over medium heat until hot (steaming). Add dried porcini mushrooms to the pan and remove from heat. Let sit for 30 minutes, stirring the mushrooms a couple of times, until mushrooms are soft. Using your hands, scoop mushrooms from the liquid and squeeze excess liquid back into the pan, reserving the liquid. Coarsely chop mushrooms and set aside.

Heat a large skillet over medium high heat. Add fresh mushrooms to the pan, along with a generous pinch of salt. Stir around so the mushrooms are coated with butter, then let them be for a few minutes until they start to brown. Give them another stir, add the porcini mushrooms and garlic, and saute for another 5-7 minutes until the whole pan is browned and glaze-y.

Pour the porcini soaking liquid into the skillet of mushrooms, leaving the sediment that will have settled to the bottom of the saucepan behind. Simmer for 3-4 minutes to thicken the sauce a bit. Stir in the squeeze of fresh lemon juice (to taste). Stir in optional nutmeg and/or fresh herbs and/or cream or sour cream and season to taste with salt and freshly ground black pepper. Set aside and keep warm.

For the French toast:
In a pie plate, beat together the eggs, milk, and pinch of salt. Heat oil and butter in a large skillet over medium high heat. When hot, dip both sides of the bread in the egg/milk mixture and add to the hot pan. Fry bread until golden brown, then flip and brown the second side. Transfer French toast to plates and serve immediately with warm mushrooms.

Quinoa Tabbouleh

FreshTartSteph — Sun, 21 Oct 2012 16:10:57 PDT

While the rest of my garden is toast, the parsley lives on, just begging me to make tabbouleh salad. Except tabbouleh is made with bulgur, which is wheat, which I can't eat. Damn it!

Enter quinoa, the grain that is conveniently a gluten-free seed, hey. I'm not as obsessed with quinoa as some, but in a salad like this, its nutty crunchiness is perfectly tabboulehesque...in fact, you would likely not realize you weren't eating traditional tabbouleh salad if someone (like me) didn't point it out.

And except for all the substitutions I made, because that is one of the best things about tabbouleh - it welcomes just about any vegetable or nut you have knocking around in your kitchen. Zucchini not cucumbers? Fine! Roasted red peppers instead of tomatoes? Lovely! Pistachios in place of pine nuts? Great!

No matter the salad ingredients, I always add lemon zest, toasted cumin and coriander seeds, and toasted sesame oil to to the dressing to really pop the flavor. The recipe below is vegan, but feel free to cook the quinoa in chicken stock, or toss in crumbled feta cheese and/or pieces of tender chicken for further popping.

Or try this, my very favorite way to eat tabbouleh: while it hums alongside hummus (together stuffed into a warm, fresh pita for a flavorful sandwich if you're not gluten-free), this simple trick is even more mind-blowing: smear a generous dollop of Greek yogurt in the bottom of a bowl, sprinkle it lightly with a bit of salt and freshly cracked pepper, then spoon the tabbouleh over the top. As you enjoy your salad, swipe the bottom of the bowl with your spoon (I suggest a spoon, not a fork), so each bite of nutty crunchiness is elevated by a slide of creamy yogurt. I'm pretty sure you'll like it very much.

Quinoa Tabbouleh
Serves 6

1 c. quinoa, rinsed
1 1/4 c. water
1/2 tsp. salt
1 red bell pepper
2 small zucchini, cut into 1/2" dice (about 1 c.)
1/2 - 1 c. chopped fresh flatleaf parsley (to taste)
1/2 c. chopped fresh mint
2 scallions, chopped
1/2 c. chopped (pitted) kalamata olives
1/2 c. chopped toasted pistachios (or pine nuts)

Dressing
1/2 tsp. each cumin & coriander seeds
2 Tbsp. fresh lemon juice
grated zest of one lemon
1/2 c. extra-virgin olive oil
1 tsp. toasted sesame oil
1 clove garlic, minced
1/2 tsp. salt

freshly ground black pepper

Greek yogurt for serving

Add quinoa, salt, and water to a small saucepan and bring to a boil over medium-high heat. Turn heat to low, cover, and simmer quinoa for 10 minutes. Keep covered, remove from heat, and let sit for 5 minutes. Transfer quinoa to a medium bowl to cool, fluffing with a fork a few times as it comes to room temperature.

Meanwhile, over a gas flame or under a broiler, scorch the bell pepper until blackened on all sides. Place in a small paper bag for 20 minutes. When cool, slide charred skin off, remove and discard seeds and stem, and cut flesh into 1/4" dice.

While the quinoa and bell pepper cool, toast the cumin and coriander seeds in a dry skillet over medium-high heat until fragrant (watch carefully so they don't burn). Grind in a coffee grinder or mortar & pestle and add to a small bowl. Whisk in lemon juice, lemon zest, olive oil, sesame oil, garlic, and salt. Set aside.

When quinoa is cool, add the bell pepper, zucchini, parsley, mint, scallions, olives, and pistachios. Whisk dressing and pour over salad, tossing well to combine. Season with freshly ground black pepper (and a bit more salt, if needed). Serve with Greek yogurt. Can be made one day ahead; however, reserve pistachios until just before serving to preserve crunch.

Fall Soups: Twin Cities Live

FreshTartSteph — Sat, 08 Sep 2012 20:39:21 PDT

I had a blast chatting fall soups on Twin Cities Live this week! I specifically talked about Coconut Curry Sweet Corn Soup, but also brought along Pozole (pork braised with chiles and hominy) and a Chicken Vegetable Soup that's pretty much the perfect post-Thanksgiving soup (obviously made with turkey not chicken - please forgive me for mentioning Thanksgiving this early in September...).

It's nice to serve the Pozole with freshly fried tortilla chips. Then again, everything is nice with freshly fried tortilla chips.

It was fun for me to look back at my Farmily post for the Chicken Vegetable Soup recipe. We've had so many delicious times at my aunt Mary & uncle Bruce's farm!

Recipes for all three soups at Twin Citites Live.

Rhubarb Mostarda, Little Foot Farm: Outstanding in the Field 2012 Prep, Part I

FreshTartSteph — Tue, 12 Jun 2012 10:03:04 PDT

Let's call it summer and make plans to eat outside, preferably as often as possible. Dinner al fresco pretty much anywhere feels special, but dinner on a farm is particularly divine for us city dwellers, away from cubicles and concrete, with time to learn about, discuss, and savor food prepared at its source.

In fact, one of the best meals I enjoyed in all of 2011 was an Outstanding in the Field (OITF) dinner, at Riverbend Farm near Delano. I realize that a setting so gorgeous can work strange magic (farm goggles?), but I'm quite sure that aside from the view, the bounty of family-style platters, piled with fresh salads, cheeses, and wood-fire grilled meats, would blow my mind in the dingiest of rooms. When the night ended with chanterelle mushroom ice cream - a dish at once delicious, clever, and just plain fun - I knew I'd had an unforgettable meal.

If you missed last year's event, no worries: OITF is circling back to the Twin Cities on August 9, this time landing at picturesque Little Foot Farm near Afton. Given OITF's stated mission to "re-connect diners to the land and origins of their food and to honor the local farmers and food artisans who cultivate it," there will most certainly be discussion about how Little Foot owners Karen Weiss and Sally Doherty found their calling, especially given they were inspired to raise hogs in general and Berkshires in particular after being served "awesome" Berkshire pork by chef Lenny Russo at a 2005 OITF event.

Weiss and Doherty sell their heritage-breed Berkshire and Gloucestershire Old Spot hogs directly to food enthusiasts and a few local chefs, including chef Mike Phillips of Three Sons Meat Company (formerly Green Ox).

I tagged along with Phillips and chef Scott Pampuch - the two are this year's OITF host chefs - as they scouted the farm for the event and chatted with Weiss about Little Foot's sustainable philosophy and their careful practices for humanely raising and selling best-quality, highly-prized pork (as well as chickens, eggs, produce, and bedding plants).

As we talked, there might also have been a fair amount of piglet cooing going on, even by the charcuterie boys (the pic up top might be one of my favorites, ever). Oh my goodness the Gloucestershire Old Spot piglets are adorable with their snuggly snorting and flirty sly smiles. We were smitten!

You'd think it might have been tricky to move from petting pigs to planning the menu but alas, it was a seamless progression. Both Phillips and Pampuch are known for their pork mastery, so it goes without saying that the meal - which will also include piles of gorgeously prepared vegetables - will be at its essence utterly porktastic. The charcuterie was begun the very next day, in fact, with the butchering of two hogs.

Picture a dinner table set with a colorful variety of snappy, custom-made condiments to sample with each course, including the spicy-tangy-sweet Rhubarb Mostarda pictured below. Serve the mostarda as a foil for rich pork belly, pork terrine, or pork rillettes.

Buy tickets for this year's dinner at the OITF website. See Little Foot Farm's website if you're interested in purchasing heritage-breed pork, chicken, eggs, produce, or bedding plants.

See you on the farm!

Chef Matt Morgan's recipe for Rhubarb Mostarda at TC Taste/Minnesota Monthly Magazine.

Cauliflower Gratin

FreshTartSteph — Sun, 20 May 2012 17:25:25 PDT

Perhaps it's cliche that I read MFK Fisher's The Gastronomical Me and wanted to immerse myself in the world of food, but that's OK. Who wouldn't want to do exactly that after reading that sexy, scrumptious book? My goodness that woman could write, my mouth waters (and my heart swoons) just thinking about it.

There's one passage in particular that has had me making simple cauliflower gratins for years. I purposely don't look back at the specifics, I just count on how incredible she made cauliflower roasted with cream and Gruyere sound, swiped through with crusty bread and enjoyed with cold wine.

Lord.

So here's my version, so simple, so completely gluten-free, so much better than the pasta dish I served to Nathan and John tonight (in my opinion). I threw in some arugula leaves this evening because I had them, but you wouldn't need to include them.

Cauliflower Gratin
Serves 4 as a side or 2 as a main course

1 Tbsp. soft butter
1 head cauliflower, cored, separated into 1-inch florets
1 clove garlic, minced
1/2 c. heavy cream
fresh whole nutmeg
sea salt
freshly ground black pepper
1 c. freshly grated Gruyere, Parmesan, or other favorite cheese

Preheat oven to 400 degrees F.

Smear soft butter into a tart pan. Sprinkle minced garlic across the bottom of the pan.

Bring a large pot of nicely salted water to boil. Add the cauliflower and boil for 3-5 minutes, until cauliflower is tender-crisp. Drain thoroughly in a colander, then transfer cauliflower to tart pan, distributing evenly.

Pour cream over cauliflower. Grate a bit of fresh nutmeg over the cauliflower, then sprinkle lightly with a little salt and several grinds of black pepper. Top with cheese.

Bake gratin for 40-45 minutes, until light golden brown. Remove from oven and let sit for 10 minutes. Serve warm.

Potato Galette

FreshTartSteph — Tue, 15 May 2012 15:18:47 PDT

A potato galette is simply thin slices of potatoes, fat, and seasoning layered into a shallow pan and roasted until crusty and browned. It's traditional to serve alongside a roast of some sort, and definitely do that, because you can imagine crusty, buttery potatoes do a fine job of soaking up meaty juices of almost any type.

But a potato galette also makes a killer meal all on its own, particularly alongside (or underneath!) a tart arugula salad. In fact, invite people over if you make one, otherwise...you will eat the whole thing by yourself. As healthful as a tart arugula salad is, it will not offset the regret of eating an entire galette on your own; I know this from experience.

I make galettes two ways and I'll leave it to you to decide which you prefer: Just potatoes and butter, or potatoes and butter with cream. Both yield a crispy top and bottom, but the cream version is creamier vs. crispy. The boys in my house prefer the all-butter version, I prefer the cream. It was not a bad weekend enjoying both!

Buttery potatoes make me badly want a glass of wine, so I checked in with my friend Jason Kallsen, social media marketing for The Wine Company and author of The Grilling Man blog, for the perfect wine pairing. He suggests a richer wine but with acid, perhaps a fine-tuned California Chardonnay such as LIOCO Russian River Valley or Chateau Montelena.

I suggest you take his advice and enjoy together al fresco. This is Minnesota's most perfect outside dining weather, right now. Enjoy!

Recipe for Potato Galette at TC Taste/Minnesota Monthly Magazine.

Sopes

FreshTartSteph — Tue, 24 Apr 2012 10:33:45 PDT

It's a little bit ridiculous that I haven't posted about sopes before - I make and devour them several times a week. In fact, I'm a maniacal cornmeal cake fan in general. Chef Thomas Boemer had an insane version on Corner Table's menu a couple of weeks ago, with a bit of lard kneaded in, fried in butter, and topped with pork confit. Oh my word it was so good that I ordered another one to go to have for breakfast the next day.

You can do some pretty serious sope damage at Midtown Global Market as well. Taqueria Los Ocampo's version is a fabulously hot mess, loaded with tender chicken, melted cheese, lettuce, radishes, and sour cream. Add one of their fantastic salsas, alongside a large stack of napkins, and dig it like a day off.

The version I eat most often is the one I make at home. Nothing more than masa harina, a pinch of salt, and water kneaded together before being shaped and fried, they're the perfect delivery vehicle for pretty much whatever you have on hand: Guacamole, eggs any style, salad, cheese, beans, chorizo, tomatoes, pickled things, fried potatoes, on and deliciously on...

Recipe for Sopes at TC Taste/Minnesota Monthly Magazine.

Red Cabbage & Squash Gratin

FreshTartSteph — Mon, 05 Mar 2012 08:27:43 PST

I made this colorful dish for Christmas dinner and am just getting around to sharing it with you now. I'd like to say that I sat down and thought about everyone's favorite vegetables and what would be pretty with the rest of the meal but honestly...I got rushed, and behind, and realized awfully late that I'd said I would bring a vegetable dish out to my Aunt Mary's farm. I was grateful to find a kabocha squash, a head of red cabbage, and a spot of Parmesan cheese in the cooler.

Merry Christmas to me! Seriously.

When I bring a dish to someone else's home, my goal is for it to be at least partially prepared ahead of time to minimize freaking the hostess out with the need for a cutting board, pans, and precious space on a crowded cooktop. I also knew that our meal was going to be awfully rich - standing rib roast, creamy potatoes, all the goodness of a holiday meal. This gratin exists in the realm of a pan of sauteed vegetables, with just a bit of cheese to tie it all together.

If you haven't roasted a kabocha squash before, you're in for such a treat! The rind is quite soft - edible even, although I confess I have yet to eat it myself - and the flesh is flavorful, smooth, and just-sweet. I predict it will be your favorite new squash. The play of smooth, sweet squash with still-crunchy cabbage is lovely with a roast. Or atop polenta for a meatless dinner.

Recipe for Red Cabbage & Squash Gratin at Dara & Co./Minnesota Monthly Magazine.

Celery Root Latkes

FreshTartSteph — Wed, 18 Jan 2012 07:15:48 PST

Given that everything is better fried - everything - it will come as no surpirse that root vegetables make utterly dreamy latkes. I like celery root in particular for its slightly sweet flavor.

These latkes are delicious as is, fresh out of the fat with a dab of sour cream, but my favorite way to eat them is topped with a poached egg. I know: Everything is Better Fried and Just Put an Egg On It, two of my favorite food credos, together in the same post? Out of control.

This same technique works nicely with zucchini as well. I particularly like a mix of zucchini and green pepper, in the summer when both are abundant, topped with Greek yogurt and scallions. Or a fresh tomato sauce. Or ooh, with Molly Herrmann's tomato jam! So lovely. We'll have to wait a few more months to play around with all that fun, however.

For now, fry your root vegetables and be very happy.

And then join the Minnesota Food Bloggers for a Saturday, January 21, viewing of TEDxManhattan: Changing the Way We Eat webcast, 9:00 am, at the Minnesota History Center. The webcast will be followed by a discussion and reception sponsored by Minnesota Monthly Magazine. The event is free of charge.

And join Jason DeRusha and me next Monday evening, January 23, as we assist Chef Scott Pampuch for Chef's Night Off cooking class at Kitchen in the Market. I hope that you can be there with us for food, hands-on cooking, wine, and FUN!

Recipe for Celery Root Latkes at Dara & Co./Minnesota Monthly Magazine.