Winter is undeniably approaching. Southern Indiana has already seen one night in which temperatures dipped below 32F. The frost destroyed a large variety of plants including my precious tomato vines. Instead of dreading the inevitable barren season to come, I wanted to write an article about how we can still get great food in our post-frost world.

Throughout the United States, one of the most common garden plants grown for food is the tomato. Tomatoes sugar content, acidity, and size all depend on the breed and growing conditions of the plant. A grape tomato and beefsteak tomato have considerably different usages. Tomatoes do share a common development cycle. All varieties of tomatoes start off as immature, hard, tart green fruits and only after maturating, they change color and develop unique flavors.

However, if a tomato plant is unprotected in a below freezing environment, its vines will wilt and die. This seasonal event leaves many gardeners with a lot of unripened tomatoes. There are techniques to ripen green tomatoes such as; sun ripening, by storing green tomatoes on a window sill in direct sunlight, or ethylene ripening, this is done by storing green tomatoes in a closed bag with an ethylene producing fruit. However, green tomatoes have culinary validity in their own right!

Fried green tomatoes are a common usage of the unripened fruit. When cooked, they become tender yet remain flavorful. You may beer batter, tempura batter, use bread crumbs, crackers, or any other variation of breading or battering food that you prefer.

Many of us think of fried green tomatoes as a recipe developed in the Southern United States, and this is primarily due to the novel and film Fried Green Tomatoes which takes place in Alabama. Lisa Bramen from Smithsonian.com has found that fried green tomatoes started to appear in the United States in the North and Midwest, and were most likely the contribution of Jewish immigrants from the mid 19th to early 20th century. Regardless of who can claim ownership of fried green tomatoes, they only seem to be gaining in popularity. Fried green tomatoes are another instance of practicality becoming a valued American food tradition.

Fried Green Tomatoes

Ingredients

• 6 Large green tomatoes
• 1/4 c Buttermilk
• 2 Eggs, whisked
• 1 c All-purpose flour
• 2 c Panko bread crumbs
• 5 T Old Bay seasoning

Cooking Directions

1. Slice green tomatoes, about 1/4-1/2 inch thick.
2. In a bowl beat eggs and buttermilk together.
3. On a separate plate mix flour and Old Bay seasoning together.
4. On yet another plate spread Panko.
5. Take a slice of tomato and dredge in flour, then coat it in the egg mixture, and finally coat with Panko crumbs. Carefully set breaded tomato on a sheet pan lined with wax paper.
6. Repeat the process until all tomatoes are breaded, then stick in the freezer.
7. One hour to indefinite, remove the frozen tomato and prepare oil to fry. You want to make sure and use a high heat oil and get it near its smoking point. The frozen tomatoes will instantly drop the temperature of the oil, so this part is crucial.
8. Fry the tomatoes until golden brown and remove to a plate lined with paper towels. Make sure to absorb as much oil as possible and serve immediately to avoid soggy tomatoes.
*The frozen tomatoes will last over the winter, fry off as desired.

Total Time: 2 Hours

Citations and Further Readings:

• Braman, Lisa. "The Surprising Origins of Fried Green Tomatoes." Smithsonian. Smithsonian, 6 Aug. 2010. Web.

American Appetizer Fried Jewish Side Dish Vegetarian

Monday, October 26, 2015

Don't fear it! Liver and other undesired parts of meat animals can be tasty, nutritious, and affordable. I consider one of the largest shames of the the modern food industry is the total disconnect consumers have with their meat. Why is a breast an acceptable muscle to eat with no regard, and a heart is repulsive? If you have an answer to this let me know, because I do not.

Modern-day conveniences of giant grocers provide meat which comes cleaned and packaged to such a degree one might forget that the meat once belonged to living and breathing animals. So in respect to food sources I urge you to look into the 'other meat' known as offal. Kidney's, heart, neck, and of course liver may have a bad reputation in the United States, but these are important culinary elements in other areas of the world, and in respect to using whole animals provide their own set of challenges and delights.

One of the easiest ways I can think of to transform offal is by making a pate. Pate literally translates to paste in French, and this paste-like texture is really the only thing pate's across the world have in common. It's true, despite the misconception that the French foie gras pate is the epitome of gourmet snacks, pate exists in many different forms across the world. In Charcuterie Michael Ruhlman and Brian Polcyn describe pates generally as an emulsion of meat(not always though) and fat, however a pate does not technically need to be an emulsion. (202) There is no steadfast rule to pates, and in my opinion this freedom to explore is incredibly exciting.

Liver is actually a heavily nutritious organ. Duck liver alone is high in the minerals iron, copper, and selenium as well proteins and beneficial vitamins. This is due to the liver's function in the body, livers help with digestion, metabolism, detoxification, and stores many of the bodies reserve of minerals(Taylor). The reserves of minerals in the liver makes it a nutrition powerhouse for humans, however if cooked incorrectly it may contain an unpleasant metallic taste.

There are several ways to reduce the metallic taste liver may have, but the easiest for this pate's purpose is to not overcook the liver. Don't be scared by a little pink in your meat or offal! The honey, white wine, and thyme are subtle but bring the paste to life. Please share other food recipes for liver with me via my e-mail or in the comments below.

Honey Duck Liver Pate

Ingredients

• 1/2 pound Duck livers
• 2 T Dry white wine
• 2 T Duck fat, and extra to cook livers with
• 1 T High quality honey
• 1 Shallot
• 1 T Whole milk
• 1/4 t Thyme, minced
• 1/4 t Orange zest
• salt and pepper to taste

Cooking Directions

1. Remove the sinew from all livers.
2. Dry liver with a paper towel, while drying heat a pan with duck fat over medium high heat.
3. Once hot, add the livers and brown on both sides, cook the livers to medium doneness.
4. Remove the livers from the pan and let rest, add minced shallot and let them brown in the same pan which cooked the liver.
5. Once browned, deglaze the pan with white wine and quickly scrape any residual fond.
6. Combine livers and the shallot wine mixture to a food processor, add 2 T of duck fat, 1 T of milk and 1 T of honey and combine.
7. place the mixture in a strainer and press on the back with a ladle or serving spoon.
8. Add the thyme and zest and seasonings and spoon into ramekin's, once at room temperature transfer to a refrigerator and enjoy cool with bread. Consume within 7 days.

Total Time: 15 minutes

Citations and Further Readings:

• Ruhlman, Michael, and Brian Polcyn. Charcuterie: The craft of salting, smoking, and curing. WW Norton & Company, 2005.
• Taylor, Tim. "Liver." Inner Body. N.p., n.d. Web.

Appetizer Duck Offal Spring

Tuesday, May 12, 2015

Spring can be a very profitable time for the professional forager. Seasonal favorites like morel mushrooms fetch a high price, these professionals are lining their pockets with money and stomachs with the coveted mushrooms. But what about the rest of us? Sometimes amateurs such as myself only manage to get a handful of morels, why not turn the morels into single yet delicious bites like an amuse bouche and get more distance out of a limited amount of an ingredient? Taking inspiration from the asparagus shooting out of my garden bed, I wanted to create a bite size representation of the Spring, which I generally associate with savory, grassy, citrusy, and sweet flavors and luckily morels make interesting and delicious vehicle for the mousse.

Granted amuse-bouche, which is simply a single bite hors d'oeuvre, is significantly more common in fine dining restaurants than the average home party, these stuffed mushrooms also work well as an appetizer if that is more stylistically appealing.

The filling in this dish is a mousse, which is most commonly associated as a cold dessert, but can be either sweet or savory, cold or warm. The defining feature of a mousse is that it is a foam, which means by mechanical, chemical, or biological means gas is incorporated into the food, which ends up giving it a lighter texture. Yeast bread, whipped cream, or meringues are all foams.

Today's article is formatted slightly differently than usual, the reason for this is that acquiring the morels is by far the most difficult part of this recipe, you might be able to buy morels at your farmers market or a whole food grocery store, but I wanted to provide a few resources to encourage getting out into the woods and looking yourself. The techniques involved in mushroom huntings cannot be given justice by a paragraph summary.

Morel Hunting Information
A Morel Sighting Map

Mother Earth New's Morel Hunting Guide

MO Department of Conservation False Morels

Baked Asparagus and Avocado Mousse Stuffed Morels

Ingredients

• 1/4 pound Asparagus
• 1/2 Avocado
• 10 Morels
• 3/4 c Heavy cream
• 1 Large egg
• 1 Egg yolk
• 1/2 Shallot
• pinch of salt and pepper

Cooking Directions

1. In a pan with butter saute asparagus and shallot over medium heat.
2. Add pan contents to a food processor and puree with avocado and cream.
3. Add egg, egg yolk, and seasoning to the food processor,
4. Cut morels in half and fill with mousse.
5. Bake for 15 minutes at 375 F.

Total Time: 30 min

Appetizer Mushroom Spring Vegetarian

Tuesday, May 05, 2015

To the average American citizen few regions of the world are more veiled in myth and misconception than the Middle East. This region is conceptually a fairly modern and Euro-centric area which spans a vast territory from Northern Africa all the way to Eastern Iran. The concept of what is now considered the Middle East may be traced back to the area that Arabian Muslims invaded after the Prophet Muhammad's death in 632 A.C.E (Husain).

Despite a heavy association with Islam the region known as the Middle East has diverse array of culture heritage and diversity that spans outside of Islam, which has helped define the region. The diversity and history of each unique region in the Middle east are reflected in their cuisine. For instance, breads in Egypt are extremely important, the importance of leavened bread is even directly referenced in the Old Testament. Across the Red Sea the diet of Saudi Arabia relies heavily on rice instead of bread, as well as the heavy use of chicken and lamb. The food ways of these areas may share some overlapping dishes, but they also intertwine with each geographical areas history.

Mesopotamia, the cradle of civilization, was found in between the Tigris and Euphrates river in modern-day Iraq. This is where scholars have been able to trace back the earliest signs of civilization in the Western world. The growth of civilization in Mesopotamia was due to the the fertile land and adoption of agriculture. Agriculture allowed for a larger production of food, which could support a larger population than the simple hunter and gatherers of their ancestors, who were more focused on finding their next meal than building upon a lexicon of unique culinary traditions.

This region also has an expansive history of cuisine influence through trade. The silk road ran directly through the Middle East. Foreigners were constantly traveling through the region, bringing along their own cultural traditions as well as spices and produce from other regions. For example, the Chinese tradition of pasta making was described in a Middle Eastern text centuries before it was known to come to Europe, "a 9th century Syrian text gives the Arabic name Itriya to a preparation of semolina dough shaped into strings and dried." (McGee, 572)

Because of this diversity of culture, spices, and produce all found the Middle East, unique areas all throughout the region developed some incredible culinary traditions, which I hoped to honor in this dish, a humble yet delicious fusion. I wanted to fuse a North Iranian breakfast dish known as Mirza Ghaseni, which is an egg and eggplant mixture with Shakshuka, a North African (Clark) egg and tomato sauce stew. This skillet can either be served as an appetizer or an entree, and the exclusion of the eggs makes the meal completely vegan, if dietary restrictions demand.

Middle East Egg and Eggplant Skillet

Ingredients

• 1 Large eggplant
• 2-3 Eggs
• 4 Garlic cloves, minced
• 2 Large tomatoes, medium dice
• 1 T Tomato paste
• 1/2 t Turmeric
• 1/2 t Smoked paprika
• Walnuts, crushed as a garnish
• salt to taste

Cooking Directions

1. Preheat oven to 400F
2. Slice eggplant in half length-wise, and lightly coat the exposed flesh in oil.
3. Place the eggplant on a sheet pan skin-side up. with a sharp knife poke several holes in the skin of the eggplant. Roast for 40 minutes.
4. While eggplant is roasted cook minced garlic in a skillet for 2 minutes on medium heat, add tomato paste, tumeric, and smoked paprika and cook for another 2 minutes. Add freshly diced tomatoes to the skillet and cook for another 10-15 minutes.
5. When eggplant is done cook scrape the flesh from the skin and add to the skillet mixture. Salt skillet mixture to taste.
6. Turn the heat to medium low and make several holes in the skillet mixture so that the skillet surface shows. Crack several eggs into the holes made, so they come in direct contact with the metal surface.
7. Cook the whites of the eggs through, then garnish with crushed walnuts.

Total Time: 1 hour

Citations and Further Readings:

• Clark, Melissa. " Shakshuka With Feta ." Cooking. New York Times, n.d. Web. 15 Feb. 2015. <http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta>.
• Husain, Salma. Islamic Food: with Healing Toucch. New Dehli: Roli Books, 2011. Print.
• McGee, Harold. On food and cooking: the science and lore of the kitchen. Simon and Schuster, 2007.

Photo's by Jordan Henline

African Appetizer Entree Persian Vegetarian Winter

Monday, February 16, 2015

Who doesn't love french fries? People love french fries all over the world. In fact, frozen french fries top the list of exported U.S. potato products, they account for more than half of the total potato export volume. In 2009 the United States exported 3 billion pounds of frozen french fries (USDA). French fries have a special place in our collective hearts and arteries, whether it's a burger with fries or fish and chips, fried potatoes are not going anywhere.

With all due respect to the fried potato, it's not a completely seasonal vegetable, despite the ability to purchase in supermarkets year-round, potatoes are generally considered an autumn crop in most regions of the United States. Using seasonal ingredients and engaging cherished food traditions can go hand in hand with a little bit of creativity, and by following my theory of frying starchy vegetables you may adapt or expound upon the recipe in this article. This simple theory is starchy vegetable + beer batter + deep frier = good stuff. Nature loves variation and so do I, so changing the vegetable and therefore recipe for fries depending on season only makes sense.

The current season is winter, and hearty winter squash are wonderful for sustenance throughout the winter. This is partially because winter squash can be kept inside the home at room temperature for months if properly hardened during harvest. I personally believe winter squash, which includes the popular pumpkin, butternut squash, and of course delicata should be kept in everyone's home during this season of scarcity.

To better explain how winter squash last so long I will chemically compare them with their close cousins, summer squash which include zucchini and pan squash. 90% of winter squash's calories come from carbohydrates and 50% of those carbohydrates are starch(TWHF), this starch sustains the winter squash for a duration of months due to the slow conversion of starch to sugar over time. Summer squashes do not have the same lifespan as winter squash because their energy source is largely composed of the carbohydrate glucose, this is also known as the sugar in ones blood sugar. Vegetables which keep stores of energy for long periods of time like winter squash or tubers such as potatoes slow release energy due to their starchy composition and low water composition are the ideal candidates for seasonal frying.

Besides being a good source of starchy energy, winter squash are full of vitamin A, and a good source of vitamin C and fiber (TWHF). In fact using Nutritiondata.self.com to compare overall nutrition with potatoes, winter squash are both more filling and more nutritious.

Delicata squash have a delicious and semi-sweet squash taste. When covered in the beer batter and fried, the squash melts in your mouth. It's not a potato, and I promise you that is a good thing. Feel free to try with different winter squash varieties such as pumpkin or kabocha for slight variants on taste. 

Beer Battered Delicata Squash Fries

Ingredients

• 1 Delicata squash
• 1 c All-purpose flour, & enough to coat
• 1 Large egg, beaten
• 2 t Old Bay seasoning
• 1 bottle of wheat ale
• Enough High heat oil to fill a pot 3-5 inches

Cooking Directions

1. Combine 1 cup of flour, egg, old bay spice, and bottle of beer and whisk until combined.
2. Slice off the skin of the squash.
3. Scrape out the interior of the seeds, reserve for other use.
4. Slice the squash into a thick julienne, I prefer them larger.
5. Dredge the squash slices in enough all purpose flour to coat.
6. Drop the dredged slices into the prepared beer batter.
7. Carefully drop the battered fries into a pot of oil at 375 F until they float to the top. Roughly 3-5 minutes.
8. Remove from oil and quickly absorb excess oil with a paper towel.
9. Season with salt and pepper.

Total Time: 15 min

Citations and Further Readings:

• Bond, Jennifer K. "Potatoes." United States Department of Agriculture Agricultural Research Service. USDA, 7 Oct. 2014. Web. 3 Feb. 2015. <http://www.ers.usda.gov/topics/crops/vegetables-pulses/potatoes.aspx#trade>. 
• Carrera, Amy L. "Carbohydrates in Zucchini." Livestrong.com. N.p., 28 Jan. 2015. Web. 3 Feb. 2015. <http://www.livestrong.com/article/459868-carbohydrates-in-zucchini/ >. 
• "Squash, Winter." The Word's Heathiest Food. The George Mateljan Foundation, n.d. Web. 3 Feb. 2015. <http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63 >.

Photos by Jordan Henline

Appetizer Fried Side Dish Vegetarian Winter

Monday, February 09, 2015

Dinner parties are a fairly common occasion at my house, in fact we generally entertain guests once or twice a month. A three to five course meal is not uncommon. This amount of work, generally needs a certain amount of harmony when preparing, a low commitment first plate like cheese and charcuterie (the french word generally used for dried/cured/preserved meat) are a favorite first course of mine. Charcuterie can be made well ahead of time, and cheese generally keeps well in the refrigerator, so it's not difficult or time consuming to put a plate together. I always include pickles on my cheese and charcuterie plates because of the acidity of pickles, they create a wonderful contrast between the savoriness of meat and cheese. Due to this I constantly have a pickle of some sort sitting in the back of my fridge or fermenting on the counter.

Pickles in the modern western world are commonly associated with cucumbers. Pickling has a much more significant historical and culturally relevant role than the humble kosher dill tucked in between a pastrami sandwich. Japanese tsukemono, European sauerkraut, and Korean kimchi are all pickles with distinct traditions and important histories. In fact, kimchi was recently added to the UNESCO Intangible Cultural Heritage of Humanity List(Mayring)!

Even though modern pickles are primarily considered as condiments, many cultures have been reliant on pickles as a means of survival. Pickling gave many civilizations a way to make the summer and fall's produce last throughout the winter especially in temperate climates (97, Katz). Pickles have been a means of food preservation or thousands of years, the exact origin of the pickle is uncertain, but evidence of the Mesopotamians pickling cucumber can be traced back to between 2400-2030 B.C.E (Avey).

Pickling is the technique of submerging foodstuff in an acidic environment where harmful bacteria can not survive. Acid occurs in nature, both in flora and fauna, but the most common means of producing a pickle solution was fermentation. Fermentation in the case of pickles is the process of allowing beneficial lactic acid creating bacteria thrive on food which is submerged in a brine. Early civilizations relied on the growth of these helpful bacteria which produce lactic acid as a byproduct of living and multiplying, the growth of lactic acid bacteria made contained environments such as a crock or jar an acidic enough environment which harmful bacteria could not grow. The use of modern day commercial vinegars, which are already fermented, make pickling faster and more convenient than more traditional forms (lacto-bacteria) of pickling.

Pickled eggs may bring up images of a biker dive bar, but I think that they are really fun. I specifically wanted to use quail eggs in this recipe, where in many parts of the world they are considered a delicacy. Truthfully, I used them in this recipe due to their size, they are bite sized, so whether used as a Hors d'oeuvre, Amuse-bouche, or placed on a charcuterie plate, the quail egg gives this pickle a certain degree of sophistication.

There are many different flavoring and preservation ingredients which may enhance a pickle, overtime flavors meld and become an extraordinary experience. I wanted to use Bourbon primarily as a flavoring agent in the solution because it is sweet and savory. Bourbon is my spirit of choice, and is also uniquely designated near the region of the United States where I live. Bourbon is a whiskey made from 70-80% maize, 10-15% malted barley, and either rye or wheat in the remainder of the mash. Bourbon's sweet vanilla notes come from aging in charred oak barrels. This is a particularly impactful process on bourbon's flavor profile because no artificial colors, sweeteners, or flavors may be added to Bourbon, the only additive allowed is water (McGee 768).

In addition to serving this as an element on a meat and cheese plate, I also deviled the eggs and composed a simple salad of dried figs and fresh mozzerella. I wanted to demonstrate the versatility of pickling quail eggs, and hopefully encourage you to add a package of quail eggs on your next grocery list. These delicate and savory eggs are certain to impress at the next potluck or dinner party.

Storage note: These eggs are best eaten within about 2 weeks, and always keep them stored in the refrigerator.

Bourbon Pickled Quail Eggs

Ingredients

• 12-18 Quail eggs
• 1 & 1/4 c Distilled white vinegar
• 1/2 c Bourbon
• 1/4 c Maple Syrup
• 1/4 c Water
• 1 t Kosher salt
• 2 Dry bay leaves
• 1 t Mustard seed
• 1 Jalapeno, quartered
• 1 t Coriander seed
• 1/4 t Caraway seed

Cooking Directions

1. Combine the white vinegar, Bourbon, maple syrup, water, and salt in a small pot. Bring to a boil then turn off the heat.
2. In a separate pot boil all quail eggs for 3 minutes then immediate transfer to an ice bath, let it sit for 15 minutes.
3. Peel the shells under warm running tap water.
4. Add the eggs and all the spices into a mason jar, then pour in the liquid pickling brine.
5. Let the jar come to room temperature, then cap and store in the fridge. Wait three days until serving.

Total Time: 30 min

Citations and Further Readings:

• Avey, Tori. "History in a Jar: The Story of Pickles." The History Kitchen. PBS, 3 Sept. 2014. Web. 1 Feb. 2015. <http://www.pbs.org/food/the-history-kitchen/history-pickles/>. 
• Katz, Sandor E. The Art of Fermentation. White River Junciton: Chelsea Green Publishing, 2012. 97. Print. 
• Mayring, Skye. " Kimchi Tradition Gets UNESCO Designation" January 05, 2014 Travel Age West. N.p., 5 Jan. 2014. Web. 1 Feb. 2015. <http://www.travelagewest.com/News/Kimchi-Tradition-Gets-UNESCO-Designation/#.VM5nLsbZmq4>. 
• McGee, Harold. On Food and Cooking. New York: Scribner, 1984. 768. Print. 

Photo's by Jordan Henline

Appetizer Cocktail Egg Infusion Side Dish Vegetarian Winter

Monday, February 02, 2015

Judo - the Japanese martial art and sport is translated as the gentle way. The philosophy behind the gentle way is in order to overcome an opponent one should not merely exerted force, but rather use an opponents force against them. For example, when an opponent pushes a judo practitioner they will pull their opponent to the ground taking advantage of gravity, not fighting against it. The lesson to be taken away from this philosophy is 'go with the flow' and be willing to adapt. Sometimes life throws a curve ball and plans go awry.

I had planned on doing a smoked freshwater eel rillette recipe for years. Freshwater eels are important in both Western and Eastern European cuisine as well as in Asia. Imagine how happy I was to find a whole smoked eel fillet at a local Eastern European specialty grocery store. I had a recipe floating around in my head, and the final step before purchasing this eel was to check The Monterey Bay's sustainable seafood purchasing guide. Unfortunately, the fresh water eel is currently on an avoid status. That meant smoked eel rillette was a no go.

As my plans came crashing down I decided to rethink my options and check what else my local grocers were able to provide. The two most common smoked fish options in my area were salmon and trout. Both are extremely tasty but salmon can be tricky in regards to sustainable purchasing options, determining factors on this are where it is caught, how it was caught or how it was raised. Farmed trout are a great option (Seafood Watch), and delicious as well.

Rillettes are not a common food in America, but the French have long known how wonderfully rich this appetizer or snack can be when served on top of a toasted slice of bread or warm crostini. Rillettes are generally a meat spread that is very similar to a pate. Modern takes on the rillette include duck, rabbit, goose, seafood, or even vegetables which with fats or oils and stored in a jar or ramekin. (Ruhlman and Polcyn).

Originally, the rillette was the meat and/or liver from a pig which was cooked in its own fat over a long period of time, also known as confit. The fat enriched meat would be stuffed into jars and heavily salted. This would make it difficult for bacterial growth within the rillette. The meat would then be covered with excess rendered fat (French Country Food). Once the layer of fat hardened the rillette was protected from oxidizing and bacterial growth. This preservation method was common in the French countryside and the rillette was considered peasant food.

The rillette was an innovation of practical sustainability to keep pork consumable well after slaughter. The spirit of peasants not being wasteful meets modern conservationist in this recipe. In honor of this cross-section I developed the spread to fit the smoked trouts flavor profile as opposed to that of smoked eel. For this reason I introduced fresh horseradish into the dish. Horseradish only grows in northern climates where there is a strong winter (Wilde). The trout, tart apples, and horseradish which are the three boldest ingredients in this dish are all commonly found in the Midwest, specifically in Indiana. The dish is locally sourced, environmentally conscious, and filled with interesting and delicious flavors.



Smoked Trout Rillette with Quick Lemon Pickled Apple 

Smoked Trout Rillette with Quick Lemon Pickled Apple

Ingredients

• 1/2 c Unsalted butter
• 2 T Horseradish, freshly grated
• 2 T Shallot, minced
• 1/2 pound (8 oz) Smoked trout(remove skin for another use)
• 1/4 c White wine
• 1/2 t Lemon zest
• 1 t Kosher salt
• pepper to taste

Cooking Directions

1. Melt butter. Add shallot until soft, but don't brown. Add trout, wine, lemon zest, salt and pepper. Cook between 5-8 minutes, then let come to room temperature.
2. Transfer to mixing bowl or low power food processor, mix until a smooth paste then transfer to ramekin.

Quick Lemon Pickled Apple

Ingredients

• 1/2 Green apple, thinly sliced
• 1 Lemon, juiced & zested
• 1 t Kosher salt

Cooking Directions

1. Put thinly sliced green apple pieces into a small bowl. Cover with the juice and zest from one lemon and salt. Let rest for at least 30 minutes.

Total Time: 30 min Citations and Further Readings:

• "Rillettes." French Country Food. N.p., n.d. Web. 11 Jan. 2015. <http://frenchcountryfood.com/recipes/entrees/rillettes.html>.
• Ruhlman, Michael, and Brian Polcyn. Charcuterie: the craft of salting, smoking, and curing. New York: Norton & Company, 2005. Print.
• seafoodwatch.org. Monterey Bay Aquarium, n.d. Web. <http://www.seafoodwatch.org/>.
• Wilde, Barbara. "Horseradish." Organic Gardening. N.p., n.d. Web. 11 Jan. 2015. <http://www.organicgardening.com/learn-and-grow/horseradish>.

Photos from Jordan Henline

Appetizer Charcuterie Fish French Winter

Monday, January 12, 2015

Innovation is generally a great thing. Bridging the gap between creativity and necessity is a hallmark of the evolution of our species. I am all about expanding humans conceptual horizon. That being said, sometimes when something isn't broken, don't fix it. This recipe is the result of my friend and I brainstorming the type of food we would want to eat while drinking a beer on the front porch. Jalapeño poppers came up early in the conversation, then we thought it would be fun to kick up the heat a little bit and try a spicier variety of chili. Habaneros were an obvious choice due to their unique flavor and ease of accessibility, most major super markets carry fresh habaneros so this was an easy substitution for the common jalapeño popper.

Habanero peppers are one of many different chili varieties found throughout the world, this includes Hungarian paprika chilies, Thai or Indian bird eye chilies, and Peruvian aji chilies. Chilies are different from the old world varieties of spices known as pepper, such as the black peppercorn and Szechuan pepper. Peppercorns are actually dried berries, while chili peppers are a new world fruit from the nightshade family. The nightshade family also includes plants like tomatoes and eggplants(McGee 329), as a side note one should never consume any flower from the nightshade family, even though their fruits are adored all over the world..

The chili pepper has an amazing story of international distribution and acceptance in the age of European imperialism and international trade. However, mankind was not responsible for chilies originally being spread throughout the New world, chilies are biologically designed to be eaten by birds. The birds gobble up the chili fruit whole without damaging the chili seed. When the seed is damaged the chemical compound capsaicin is released, this is what gives chilies its distinct burning sensation. After consumption birds would later distribute the chili seeds through their droppings during migration.

The old world has been enjoying the spread of chilies since the mid-15th century(Wallin), Portuguese sailors brought chilies from Bahia and Pernambuco in Brazil across the Atlantic, then later Africa and India via Indian Ocean trading routes. Around the same time the Spanish took the chili pepper from the port cities of Acapulco, Mexico and Lima, Peru across the Pacific ocean to Manila in the Philippines and then to other parts of Asia(Bloch-Dano, 91-92).

Habaneros are known to be able to be exceptionally hot variety of chili. Both the genetic makeup and growing conditions determine the heat of any particular chili(McGee, 419). Like their chili brethren, habanero's ancient lineage originated in South America, the species made its way north and eventually developed in the Caribbean. 

The chili is widely used and cultivated in the Yucatan Peninsula of Mexico, in fact it is one of the only chilies grown in the Yucatan without a Mayan name(Whole Chili Pepper Magazine). The name Habanero is a Spanish reference of the chili being from Havana, Cuba. These chilies are also known as Scotch Bonnet is Jamaica and the Bahamian Pepper throughout the Bahamas.

The habanero will bring an intense heat to this dish, so a fatty sauce was necessary to balance out the dish. The sweet chili mayonnaise in this recipe can be used as a dip or spread for anything. I find its usage is great with fried foods, sandwich spreads, or thinned with vinegar to make a creamy salad dressing. I would suggest starting out with a high quality mayonnaise, if you live in the Southern US or on the East Coast check out Duke's Mayonnaise, For vegans check out Just Mayo, or simply make the mayonnaise yourself.



Habanero Pepper Poppers with Scallion Chili Mayonnaise

Habanero Pepper Poppers

Ingredients

• 8 Habanero chilies
• 2 Large eggs, beaten
• Enough All-purpose flour to coat
• Enough Panko to coat
• Enough Cream cheese to stuff

Cooking Directions

1. Using gloved hands, remove the stem of the chili with a knife, then cut in half. Remove the innards including the seeds.
2. Stuff the inside with cream cheese, then place the two halves of the chili back together.
3. Roll stuffed chili in all purpose flour.
4. Dip the dredged chilies in a separate bowl containing the beaten eggs.
5. Roll the chilies that have now gone through the beaten eggs in panko, gently set aside.
6. Lightly drop the stuffed chilies in a high heat oil at 375F.
7. Cook for about 3-6 minutes, remove when golden brown.
8. Pat dry with a paper towel to remove excess oil, sprinkle salt and pepper over.

Sweet Chili Mayonnaise

Ingredients

• 1/2 c High quality mayonnaise
• 2 T Sweet chili sauce
• 1 Scallion

Cooking Directions

1. Slice scallion as thin as possible.
2. Mix all ingredients together and place in a serving ramekin.

Total Time: 15 min

• Bloch-Dano, Evelyne. Vegetables: A Biography. Chicago: University of Chicago Press, 2012. 91-92. Print.
• McGee, Harold. On Food and Cooking. New York: Scriner, 2004. 329, 419. Print
• "Profile of the Habanero Pepper". Whole Chile Pepper Magazine. July 1989. Retrieved 2013-04-14
• Wallin, Nils-Bertil. "Chili: Small Fruit Sets Global Palettes on Fire." Yale Global Online. YaleGlobal, n.d. Web. 4 Jan. 2015. <http://yaleglobal.yale.edu/about/chili.jsp>.

Photo's by Jordan Henline

Appetizer Fried Vegetarian Winter

Monday, January 05, 2015

I am not here to argue the health benefits of deep fried food. Frankly, that is an argument that can not be won. However, we all occasionally have a craving to indulge in a crispy, crunchy, deep-fried treat. While beer battered onion rings may not be the healthiest side dish option, if you want to satisfy a craving but have feelings of guilt, why would you not want to be in control of the quality of what you're consuming? Feeling guilty is no good, instead of relying on fast-food chains whose primary concern is profit margin, I suggest take control and know exactly what is going into your body.

This recipe could not be easier or faster, and the finished plating is aesthetically pleasing to all guests. In addition, this recipe contains significantly less calories than the nearly 2000 calories found in a Blooming Onion (outback.com)! A few simple pantry items and one mnemonic device is all it takes for this perfect appetizer/side dish. I would suggest cracking open a dark brown ale at this point before before starting.

The first key to making beer battered onion rings is whipping up your batter. Batter is a pourable dough. A dough containing more liquid than solid, and because of that the gluten network does not fluff up like dough. Using either egg, baking powder, baking soda, (Ruhlman) or an alternative chemical leaven-er batter gains it's lightness.

By using the simple mnemonic device "1 batter", you can whip up a beer batter at anytime. 1 cup of all-purpose flour, 1 beaten egg, and 1 bottle (12oz) of a wheat ale fulfills all the necessary components for a beer batter. Need to double or triple the size of your batter? simply multiply batch size by 1. Feel free to season however you see fit, but Old Bay is generally a great all purpose seasoning.

Making onion rings at home really is customizable. You can slice the onion into large or thin slices, the size is personal preference and I like steak house rings. A quick dredge in unseasoned all purpose flour helps the batter cover and stick to the onion rings. Then all that is left is a quick bath in 350F oil. I use canola oil because it has a high smoke point and a fairly neutral flavor. But this is your treat, so feel free to substitute canola oil for peanut oil, suet, or maybe even duck fat.

Beer Battered Onion Rings Stack

Ingredients

• 2 c All-purpose flour
• 1 Large egg, beaten
• 2 t Old Bay seasoning
• 1 Bottle of wheat ale
• 1 Spanish onion(white onion)
• Enough High heat oil to fill a pot 3-5 inches

Cooking Directions

1. Heat up oil pot to reach 350F
2. Slice a Spanish(white) onion about 1/2 - 1 inch thick to create rings.
3. Combine 1 c flour, egg, Old Bay seasoning, and wheat ale in a separate bowl.
4. Put the reserved 1 c of flour in a shallow plate.
5. Take the onion rings and dredge in the flour on the plate.
6. Drop the floured onions into the beer batter and cover.
7. Then transfer to the oil, fry until golden brown and floating.
8. Quickly dry the excess oil with a paper towel.
9. Stack the rings up, large to small to create a tiered stack.
10. Season with salt, pepper, and parsley.

Total Time: 15 min

Citations and Further Readings:

• http://www.outback.com/nutrition. N.p., n.d. Web. 28 Nov. 2014.
• Ruhlman, Michael. Ratio. New York: Scribner, 2009. 55. Print.

 Photos by Jordan Henline

Appetizer Fried Side Dish Vegetarian

Monday, December 01, 2014

Duck breast is special delicacy that deserves the respect and admiration of the meat eating world. This respect is critical because when duck breast is cooked improperly the meat is tough, the flavor can be gamey, and the skin is rubber-like. However, following a certain set of rules duck breast can be transformed into an amazing and complex animal protein. The breast becomes tender, the flavor is rich, and when duck skin is rendered in its own fat it becomes heavenly crispy.

Ducks are biologically designed to have different properties and flavors than the other commonly consumed poultry in America. Chicken and turkey largely differ from duck due to the duck's dark red meat. The duck's muscles have an abundance of myoglobin rich red muscle fibers, the dark red muscle tissues allow ducks to fly hundred of miles in a day with few stops (McGee 140). In addition to the delicious red meat, the duck's valuable and delicious fat provides a store of energy for these long flights. The excess of duck fat is what allows cooks to create a perfectly crispy skin when pan-searing.

Researchers at Cornell University have found that the popular breed of Pekin duck was domesticated in ancient China during the Yuan dynasty which lasted from 1271-1368 C.E. However, evidence exists that various cultures have been using ducks as food for at least 4,000 years(Dean). The Chinese and other rice growing Asian countries have been growing and depending on these ducks for centuries. In fact, in rural communities ducks can provide a "major source of income for one or more families." (Dean, Sandhu)

It was a logical step for me to honor this history by pairing a pan seared duck breast with an Asian steamed bun also known as bao. Bao are a Chinese innovation dating back to around 220 C.E. Chinese history tells of a military strategist named Zhuge Liang who created the steamed buns while on a military campaign in the South of China(Ye Jun). The popularity of the buns spread throughout China and now equivalents are found in Vietnamese, Mongolian, and other East Asian cuisines. The steamed doughs can be formed into breads, buns, or dumplings, but one thing remains the same about these buns. They have an extremely light and particularly fulfilling texture.

The buns are given their unique texture by using a combination of biological and physical leavening methods. First the dough is raised by yeast's released gasses as it proofs. Secondly, the steaming helps the dough surface reach 195F/90C quicker than dry cooking methods. The steam forms a film of water that prevents a crust and keeps the gluten network flexible which allows for greater expansion while cooking.(McGee 540)

This dish contains several unique textural and flavor elements, but it would not be complete without a sauce. The dish is finished with a savory, salty, and mildly sweet sauce. Duck stock can be substituted with any stock available. Simply finish the dish with a shredded carrots, scallions, and fresh basil blossoms. Pan Seared Duck Breast in a Scallion Steamed Bun


Steamed Scallion Bun
2 t active dry yeast
2 & 1/8 c bread flour
3 T sugar
1 & 1/2 t kosher salt
1/4 t baking powder
1/4 t baking soda
1/6 c liquefied duck fat
1/4 sliced scallions

1. In a medium bowl stir together 2 t of active yeast and ¾ C of room temperature water approximately 80 F. Let this mixture rest for 1 minute.

2. In the same bowl add 2 C and 2 T of bread flour, 3 T of sugar, 1 and 1/2 t of kosher salt, 1/4th t baking powder, 1/4th t baking soda, 1/4th C of scallions, and 1/6th C of liquefied duck fat.
3. Mix ingredients by hand until a soft and slightly sticky ball of dough forms. This takes roughly 3-5 minutes. Then oil the ball of dough with either duck fat or vegetable oil.
4. Place the dough in a bowl. Cover the bowl with a damp towel and set the bowl aside, somewhere that is warm for 1 hour.
5. After an hour of proofing punch the dough down. Transfer the dough to a cutting board. Cut the dough into 4 separate pieces, and then divide each into 2 more equal pieces. There should be 8 large balls of dough after separating. Roll each of the balls by hand into uniform balls and place on a sheet pan or hotel pan. Cover the pan with cling wrap and let rise for another 30 minutes.
6. Cut out 16 pieces of 4” x 4” parchment paper to place the buns upon while steaming.
7. After 30 minutes roll each of the balls into circles with a rolling pin or by hand. Lightly coat both sides of the bun in either duck fat or vegetable oil.
8. Now take the 16 pieces of parchment paper and fold all of them diagonally to create a triangle. Place the dough in the center of an open piece of parchment paper. It should be in the shape of a square. Now place a folded triangle piece of parchment crease down on top of the dough. Fold the dough with parchment in half to create a bun. The goal of the parchment paper is to allow the buns to steam and not cling to the steamer pan on the outside or themselves while maintaining its shape.
9. Let the buns rest in their new shape, again covered for 30 more minutes.
10. Place buns with parchment paper attached into a steamer for 8-10 minutes.
11. Discard parchment before serving.

Pan Seared Duck
One large duck breast

1. Take the duck breast out of the refrigerator 50 minutes before you prepare to plate the meal. Let duck sit out for 20 minute to come to room temperature. The cooking and resting of the duck takes approximately 30 minutes in addition.
2. Before trimming the breast preheat the oven to 280 degrees.
3. Trim any access silverskin, pieces of bone, and hard connective tissue off the meat side of the duck breast.
4. Flip the breast over and gently cut crosshatch marks on the skin side of the duck breast. This will help render fat.
5. Right before getting ready to cook the duck breast sprinkle kosher salt and ground black pepper over both sides of the breast.
6. Place the breast skin side down in a small cast iron on a medium low heat and let fat render for roughly 12-15 minutes. The Goal is to have most of the fat melt out of the duck breast but achieve a crispy golden skin. You may occasionally need to spoon out excess duck fat that collects. You may reserve this fat for a future use.
7. After achieving the golden brown skin, flip and cook the meat side for about 3 minutes over medium heat.
8. Put the breast in 280 F oven for another 3-5 minutes.
9. The goal is to achieve a medium rare duck breast with an internal temperature of 130 F. The temperature will rise while the duck is resting of the oven, thus 130 F is perfect.
10. Let the breast rest for 10 minutes, and at this point you will want to put the buns in the steamer.
11. After placing buns in the steamer, grate a carrot and thinly slice 3 green onions. Set aside to top the buns with while plating.
12. Slice the breast diagonally in 8 pieces, try to make them as even as possible.
13. To finish the dish simply place the duck breast inside a steamed bun with the crispy skin on top. Top with shredded carrots, green onions, and a drizzle of the savory duck sauce. Place several basil blossoms over the sauce.

Savory Duck Sauce
1 c duck stock (substitute with chicken stock if duck stock not available)
1/4 c hoisin sauce
2 T regular soy sauce

1. Stir 1 C of duck stock, 2 T of soy sauce and 1/4 C of Hoisin in a small pot and whisk.
2. Bring the heat to medium high and let the sauce reduce.
3. Once the sauce can coat the back of a wooden spoon, take off heat and reserve until ready to serve.

Yield: 8 Buns
Total Time: 2 Hours 45 Minutes

Citations and Further Readings:

• Dean, William F. "Food Value of Duck." Duck Research Labratory. Cornell University, n.d. Web. 15 Nov. 2014. <http://www.duckhealth.com/foodvalu.html>
• Dean, William F., and Tirath S. Sandhu. "Domestic Ducks." Duck Research Labratory. Cornell University, n.d. Web. 15 Nov. 2014. <http://www.duckhealth.com/dmstduck.html>.
• Jun, Ye. "Best of Buns." Beijing Weekend. China Daily, 21 May 2004. Web. 15 Nov. 2014. <http://www.chinadaily.com.cn/english/doc/2004-05/21/content_332721.htm>.
• McGee, Harold. On Food and Cooking. New York: Scriner, 2004. 140, 540. Print.

Photos by Jordan Henline

Appetizer Autumn Chinese Duck Entree

Monday, November 17, 2014

Many of the recipes I have developed for this site are both environmental and economically influenced. I personally believe that the more we learn about our world, our environment, and those life forms that share this planet with us, that we are able to make more balanced decisions. I am a fish lover and given the opportunity to fish sustainably and in water without chemical pollutants then I would probably eat fish for every meal. Unfortunately that is not a realistic possibility. But, what if I told you there is a healthy, tasty, sustainable, inexpensive fish option that can hold in the pantry for years? Canned sardines, are starting to sound like a magical food option.

In my research for sustainable fish options time and time again I found that experts continuously recommended eating smaller fish like sardines and anchovies. Granted usually experts recommend fresh, canned is the only option for a Midwesterner like myself. The sardines are low in most ecosystems food chain. They spawn frequently and in large numbers. (Monterrey Bay Aquarium) This is a more sustainable option than fishing apex predators like sharks and blue fin tuna, then replenishing the top of the food chain of the fragile ocean ecosystem is considerably more difficult.

Besides keeping the ocean healthy for later generations sardines are extremely healthy for us now. A 3.2 oz tin of Sardines in water contain a slew of vitamins, minerals, and omega fatty acids which are good for the heart, bones, sexual health of men, muscle health, and brain health. (Cooper) Also, at one or two dollars a tin anyone can afford to eat these tiny fish.

For this recipe I combine a tin of sardines with several anchovy fillets and process until the texture becomes a pate spread. These are excellent over crostini or with crackers. This can be made quickly while entertaining guests and pairs well with white wine or a wheat ale. So when you are considering your next inexpensive, easy, and healthy h'orderves look no further than to this sardine and anchovy pate spread.

Sardine and Anchovy Spread

Ingredients

• 1 Tin of sardines (save half of the oil)
• 3 Anchovies packed in oil
• 2 T Red onion, small diced
• 1 T Lemon juice
• 1 Garlic clove, minced
• 1 T Fresh parsley, chopped
• 1/2 t Black pepper
• 1/4 t Kosher salt

Cooking Directions

1. Combine all ingredients into a blender including 1/2 of the oil the sardines were packed in. Blend until pate consistency.
2. Scoop onto crostini or crackers of your choice.

Total Time: 10 min

Citations and Further Readings:

• Cooper, Craig. "Sardines: A superfood for men." Easy Health Options. N.p., 11 Sept. 2014. Web. 11 Sept. 2014. <http://easyhealthoptions.com/sardines-superfood-men/>.
• "Pacific sardine." Monterey Bay Aquarium, n.d. Web. 11 Sept. 2014. <http://www.montereybayaquarium.org/animal-guide/fishes/pacific-sardine>.

Photos by Jordan Henline

Appetizer Fish Spring

Tuesday, September 30, 2014

Every September home gardeners in the Midwest and North find themselves with an abundance of produce at the end of summer harvest season. This generally includes more tomatoes than one family knows what to do with. In addition to harvesting tomatoes all season long, basil can be harvested from spring through fall. The pairing of tomato and basil is so natural that not only do they help each other grow in the garden, but also the flavor combination is perfect on everything from first course to last.

I used a Turkish dough known as filo for my garden pastry. I enjoy filo immensely because it is a very fun texture to eat. Filo is likely best known for being used in Spanakopita or Baklava, the thin flaky layers create a light and crunchy texture. The reason for filo's unique texture is that the dough is "usually made with flour, water, salt, egg, and sometimes vinegar, though its ingredients show some variation. Preparing this dough depends on the development of gluten from the proteins in flour. Thus the dough is mixed and kneaded until it's pliable and silky. The acids in vinegar also help increase the flexibility of gluten so the dough stretches more easily." (Anne and Sue) Between the thin layers of developed gluten and pockets of air that are filled from the cooking butter, filo dough creates an experience that is hard to imitate.

Besides properly buttering the filo dough layers to give it, the renowned texture people love, I also roasted the heirloom tomato in large slices. Roasting tomatoes alter and concentrate the flavors. The roasted tomatoes also gives the pastry an interesting juicy texture in comparison to the flaky crust.

It was important to me to keep this recipe simple and inexpensive based on the concept of creating a pastry around whatever was in abundance in my garden. With simple yet beloved ingredients like tomato, basil, garlic, and filo dough, I would confidently serve this pastry to the pickiest of dinner guests.

Garden Fresh Filo Dough Pastry

Ingredients

• 1 Heirloom tomato, thick sliced
• 4-6 Basil leaves per pastry
• 4 Filo dough sheets per pastry
• 2 t Garlic, minced per pastry
• 4 T Butter, melted
• salt & pepper to taste

Cooking Directions

1. Roast slices of tomato in a 350 F oven for 35 minutes on a rack with a wire rack.
2. Layer filo dough by brushing with butter before each layer, until there are four layers.
3. Place one roasted tomato slice, several fresh basil leaves, 2 t of minced garlic, and a pinch of salt and pepper in the middle of the filo dough.
4. Wrap sides around the filling.
5. Pop the pastry back into the oven and bake until golden brown.
6. Transfer to wire rack and let cool.

Total Time: 1 hour

Citations and Further Readings:

• "What is filo dough and how can I make it?"." The Science of Cooking. Exploritorium.edu, n.d. Web. 10 Sept. 2014. <http://www.exploratorium.edu/cooking/icooks/04-14-03.html>.

Photos by Jordan Henline

Appetizer Pastry Summer Turkish Vegetarian

Thursday, September 18, 2014

Who doesn’t love great street food? Essentially street food is cheap, simple, and carries bold savory flavors. Throughout Mexico, the Southern United States, and cities with big Mexican populations, Elote is a summer favorite. “The fresh cob of Zea mays is called ‘elote’ in Spanish, when the kernels are soft and milky; once fully matured and dried, the kernels are called ‘maiz.’ In Yucatan, several distinct varieties can be found, varying in the size of the cob (which ranges anywhere from 3 to 8in./ 8-20 cm in length), the number of rows of kernels, the time to reach maturity, not to mention the color of the kernels; yellow, white, red, and blue.” (Sterling, 31)

Elote is essentially grilled corn on the cob with mayonnaise, fresh cheese, lime juice, and chili powder. Elote contains sweet, savory, acidic, and somewhat spicy flavors, which makes for a great dish. While Elote is undeniably delicious it has a bowled cousin called Esquites. Esquites uses mature kernels separated from the cob and is then sautéed generally in butter.

This recipe takes elements of both dishes and lies somewhere in between. The dish is served in a bowl as a corn salad, just like Esquites. However, the corn is grilled fresh just like Elote. In addition, I wanted to enhance the sweetness of the already beautifully sweet Indiana corn. I did this by putting a glaze on the corn to help caramelize and char while on the grill. The end result pays homage to both dishes and is exceptionally delicious.

Mexican Corn Salad inspired by Elote

Ingredients

• 2 Ears of corn
• 3 T Honey
• 2 t Orange juice
• 2 t chili powder
• 1 T chili flakes
• 2 T Mayonnaise
• 2 t Unsalted butter
• 1 Lime
• 3 T Goat cheese, crumbled

Cooking Directions

1. Grill husked corn over medium high heat, continually brush orange juice honey mixture for a nice charred glaze.
2. Cut kernels off the cobs.
3. Mix kernels with butter, mayonnaise, and chili flakes.
4. Sprinkle goat cheese and chili powder over the kernel mixture, garnish with lime wedge

Total Time: 15 min

Citations and Further Readings:

• Sterling, David. Yucatán: Recipes from a Culinary Expedition. N.p.: University of Texas Press, 2014. Print.

Photos by Jordan Henline

Appetizer Mexican Salad Summer Vegetarian

Saturday, August 30, 2014

Have you ever invited a special guest over for a well-thought dinner when something goes awry? Either the side dish didn’t turn out correctly or you forget a special ingredient? Well this dish uses common staples in the most basic vegetable garden, and with a short prep time you can pick the ingredients right from the earth and serve them to your special guest in under an hour.

Cucumber, tomato, and onion salads are a common side dish throughout the world, particularly prevalent in the middle east. Variations known as Salad-e shirazi in Iran, Fatoush in Lebanon, and Salata Baladi in Egypt. Not only does this classic combination of ingredients signify summer in the middle east, but all over the world.

This salad has is slightly more interesting then any of the classic versions because they are treated as individual components. The onions go through a nice lemon and olive oil marinade, which brightens and enhances the flavor. The fresh cucumbers get Chef David Chang’s simple quick pickle, which contain a 3:1 ratio sugar to salt (Momofuku). And the Tomato gets just a light sprinkle of coarse kosher salt or a finishing salt of your choice.

This dish really is simple yet elegant. To achieve the same appearance as flavor I used a vertical layering technique known as Neapolitan. This Neapolitan salad is actually the same idea behind the famous ice cream; in fact the ice cream was the origin. “Why "Neapolitan?" The peoples of Napoli are credited for introducing their famous ice creams to the world in the 19th century. At that time, pressed blocks composed of special flavors were trendy.” (Lynne Olver 2)

Neapolitan Cucumber, Onion, Tomato Salad

Ingredients

• 1 Large tomato
• 1 Large sweet onion
• 1 Large cucumber
• 3 T Extra virgin olive oil + some for drizzling
• 3 T Lemon juice
• 1 T Fresh tarragon, minced
• 1 T Sugar
• 1 t Kosher salt
• Balsamic vinegar for drizzling

Cooking Directions

1. Slice onions into rings and place into a container. Pour lemon juice, olive oil, and tarragon over the rings, and let rest in the refrigerator for one hour
2. Slice cucumber into circles. Using David Chang's 3:1 quick pickle ratio cover cucumbers in 1 T of sugar to 1 t of salt and let sit.
3. After an hour has passed slice the tomato into even sized slices, and lightly salt them.
4. Stack the tomato, cucumber, and onions, and repeat up to two more times.
5. Drizzle olive oil and balsamic vinegar on the salad and plate.

Total Time: 1 hour 15 min

Citations and Further Readings:

• Chang, David, and Peter Meehan. Momofuku. N.p.: Clarkson Potter, 2009. Print.
• Olver, Lynne. "Ice cream." Foodtimeline.org. N.p., 2004. Web. 14 Aug. 2014. <http://www.foodtimeline.org/foodicecream.html>. 

Photos by Jordan Henline

Appetizer Salad Summer Vegetarian

Monday, August 18, 2014

It’s no mystery that meat eaters love crispy wings. I love deep fried chicken, whether using a batter, breading, or just submerging the beautiful skin in fat. Crispy skin and tender chicken is one of my guiltiest pleasures. But why do people cherish the textural crisp and audial crunch on fried foods so much? “Crispness is one of the most important and desirable textural characteristics that signify freshness and high quality in breaded fried foods. Crispness appears to be the most versatile single textural characteristic in many foods.” (Antonova, Mallikarjunan, and Duncan)

Chicken wings can be an inexpensive food option. In my house, I buy whole chickens and break down the carcasses into different sections. I will not show you how I break down a chicken. I will let Chef John Placko demonstrate how to break down a chicken carcass. (Note: I personally use a small meat cleaver, but use whatever sharp knife you are comfortable with) After breaking down several chicken carcasses I always end up with a bag of wing pieces in the freezer. Utilizing this recipe is a perfect opportunity to clear out the freezer and transform one of the lesser-desired pieces of the chicken into an awesome snack or appetizer.

 I designed this recipe to use minimal ingredients. In fact, I specifically choose Louisiana hot sauce because it only contains three ingredients: cayenne pepper, white vinegar, and salt. The second purpose of this recipe is simply to demonstrate that understanding and properly executing simple techniques can create outstanding results. This is a no frills dish that is an absolute pleasure with each bite.

Louisiana Chicken Wings

Ingredients

• 1 bottle Louisiana brand hot sauce
• 12 Chicken wings
• Enough High heat oil to fill a heavy bottom pan 3-5 inches

Cooking Directions

1. Let wings par-freeze 30 minutes before cooking.
2. Drop wings in the fryer at 275F for 12-13 minutes
3. Remove wings from oil, and quickly dry off with a paper towel, let rest for several minutes.
4. Turn the heat on your fryer to high, when the oil temperature is 375F, fry wings for 5 minutes.
5. Transfer wings to a cooling rack and remove oil with a paper towel.
6. Place wings in a plastic container with a tight fitting lid, cover wings in Louisiana hot sauce and shake. Serve immediately.

Total Time: 1 hour

Citations and Further Readings:

• Antonova, I, P Mallikarjunan, and S E. Duncan. "Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness." Journal of Food Science 68.4 (2003): 1308-15. Print.
• Suddath, Claire. "A Brief History of Buffalo Wings." Time. Time, 3 Sept. 2003. Web. 7 July 2014.

Photo's by Jordan Henline

Appetizer Chicken Fried Spring

Thursday, July 31, 2014