Harissa Hollandaise
June 17, 2014
2014 WSJ, serve with asparagus potato frittata. Serves 4
- 1 egg yolk
- ½ tsp water
- ½ tsp harissa paste
- 6 TB melted butter, just warm
- juice from ½ lemon
Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.
Remove from heat.
Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.
Frittata
¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.
Turkish Red lentil soup
December 14, 2013
WSJ dec 2013 (Ana Sortun) 35 min Serves 4-6
3 TB butter
1 onion finely minced
1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)
2½ TB tomato paste
1 TB ground cumin seeds
1 ½ C red lentils (rinsed and drained)
8 C water
salt
¼ C fine ground bulgar
1 TB dried spearmint (not fresh)
2 tsp red pepper flakes or Aleppo (or Maras) pepper
2 tsp sumac (optional)
¼ C Greek yogurt
¼ C pomegranate seeds
- Melt 1 TB butter in pot, on medium heat, sauté onion & red pepper until softened (5 min)
- Stir in tomato paste and cumin, cook 2-3 min until aromatic
- Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
- Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
- Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
- Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.
Croque Monsieur
November 5, 2012
Serves 4
Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.
- 8 slices sweet batard
- 12 oz thinly sliced ham
- 4 oz Gruyère cheese grated
- 4 tsp Dijon mustard
- 3 TBs unsalted butter melted
Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove discard bay leaf & thyme sprig.
- 2 TBs unsalted butter
- 2 TBs flour
- 1 C milk
- 1 bay leaf
- 1 fresh thyme sprig
- pinch fresh nutmeg
- 2 oz grated Gruyère cheese
Swedish Meatballs
May 28, 2012
Pelle’s basic recipe: 60/40 beef/pork
red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.
(poached salmon- sauce blanche, caper, dill, lemon)
Glazed Corned Beef
February 12, 2012
San Francisco a la Carte. Serves 8-12. Cook time 4 hours.
- 6-10 lbs corned beef brisket, trimmed of fat.
- 12 peppercorns lightly crushed
- 2 bay leaves
- 1 large onion studded with 8 whole cloves
- 2 cloves garlic bruised
Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).
Glazing: preheat oven 300°.
- 3/4 C firmly packed dark brown sugar
- 1 TB dry mustard
- 1 Tb cider vinegar
Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.
VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.
- small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.
Jansson’s Temptation
January 2, 2012
Holidays in our house mean it’s time for Jansson’s Frestelse aka “Jansson’s temptation”. Enjoy! (note, 2 recipes listed here)
svgs 4-6
Preheat oven 350°F
- 7 medium boiling potatoes (ex: Yukon Gold), peeled, cut into 2-inch strips 1/4″ thin. Put into cold water to keep from discoloring.
- 2 onions, thinly sliced, sautéed in 2 TB butter 10 minutes until soft. Do not brown.
- 1 can/flat anchovy-style sprats fillets (herring), drained. Save the juice.
- white pepper to taste.
- 2 TB bread crumbs (preferably Panko).
- 2 TB butter, not melted.
- 1 C heavy cream, whipping cream or half-and-half.
- 5 large potatoes – peel, slice into narrow fries
- 1 med onion – slice thin
- 2 cans Swedish anchovy sil
- 1 C whipped cream
- butter
- 4 TB soy sauce
- bread crumbs
- Saute sliced onion in butter, add soy sauce and remove from heat to cool.
- Put half of sliced potatoes into bottom of buttered baking dish. Add all of onions, anchovies, top with rest of potatoes plus juice from cans of anchovies.
- Top with dabs of butter, add half of cream.
- Bake 350° for 20 minutes then add remainder of cream. Continue baking uncovered until golden brown 20-25 minutes more)
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December 7, 2011
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