Mis artículos
Salmorejo!
In a blender, combine tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper.
Blend on high speed until very smooth, 1 to 2 minutes.
Depending on tomato juiciness, add up to 1/3 cup cold water to reach desired consistency.
Cover and refrigerate for at least 1 hour to chill.
Divide the soup among 4 serving bowls.
Garnish with chopped hard-boiled eggs and ham (if using).
Drizzle with olive oil and sprinkle with freshly ground black pepper.
Serve cold.
Chef Tip:
This can be used as a sauce for grilled seafood, chicken, or meat.
Do not thin with water if using as a sauce.
Add any herbs you have on hand.
Bourbon Balls
Preheat oven to 350°. Spread pecans on a rimmed baking sheet and toast until fragrant and golden in the center, 7 to 9 minutes. Let cool.
In a food processor, pulse toasted pecans and vanilla wafers until they’re the texture of coarse bread crumbs (a few larger chunks of pecans are okay). Add powdered sugar, bourbon, maple syrup, cocoa, and salt and process until combined. Transfer bourbon ball mixture to a medium bowl; cover and refrigerate until firm, about 1 hour.
Pour decorative sugar into a small flat container. Line a baking sheet with parchment.
Using a tablespoon measuring spoon, portion and roll balls to 1" in diameter. Roll balls in decorative sugar, gently pressing so sugar adheres, and arrange on prepared sheet.
Refrigerate bourbon balls at least 1 hour to set up. Dust with powdered sugar.
Watermelon Salad
In a large bowl, combine olive oil, lime juice, red wine vinegar, salt, and pepper.
Stir to combine.
Add watermelon and cucumber, gently stirring to coat with the dressing.
Add mint, dill, basil, oregano, kalamata olives, shallots, and capers.
Gently toss to combine all ingredients.
Top with feta cheese.
Place on a bed of arugula on a platter.
Serve chilled.
Chef Tip:
Use this as a side salad or a main, topped with grilled shrimp, chicken, pork, mushrooms, or beef.
Use any melon in season and any or all herbs (parsley works great too).
Soda Bread
Preheat oven to 375° F.
In a medium bowl whisk the flour, soda, baking powder, salt and sugar.
Dump it on the counter or on a large wooden cutting board. You can also make this in a large bowl with a pastry blender or your hands.
Sprinkle the cold butter cubes over the flour mixture and cut in with a bench scraper or rub them in with your hands until the butter pieces are almost indiscernible.
Slowly add the buttermilk, scooping the flour over the buttermilk and working it in. Do this gently.
First, use the bench scraper to mound the flour on top of the buttermilk until it is absorbed before adding a little more.
After the dough begins to form, use hands to knead in the buttermilk until a cohesive dough forms. There shouldn’t be any dry patches, but it shouldn’t be sticky either. At this point gently, but quickly, knead in the raisins. You can always use a little more or a little less buttermilk.
You want to knead it as little as possible so that it doesn’t become tough.
Shape into a round loaf and make two cuts in the shape of a cross on the top of the dough.
Make sure they are ½ inch deep for the prettiest loaf.
Place in a cast iron skillet or on a parchment lined baking sheet and bake in preheated oven for 45-50 minutes or until a wooden skewer comes out clean.
Roasted Parsnip, Pear and Apple Soup
Preheat oven to 425°F (regular bake setting).
Peel and cut parsnips in half, then cut the thinner bottom half lengthwise (unless thin).
Quarter the top part of the parsnips.
Scatter on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 15 minutes.
Flip parsnips over, add quartered pears and apples.
Return to the oven and roast for another 15–20 minutes, or until parsnips are tender.
Transfer roasted parsnips, pears, and apples to a bowl.
In a large pot, melt butter over medium heat.
Add chopped celery and onion, cook for 3–4 minutes until onion is tender.
Add broth, bay leaf, thyme, and roasted parsnips, pears, and apples.
Bring to a boil, reduce heat to medium-low, and simmer for 20–30 minutes.
Puree the soup with a blender until smooth, starting on low speed.
Add heavy cream, stir to combine, and season with salt and freshly ground pepper to taste.
Serve garnished with bleu cheese.
Coconut Curry Pumpkin Soup
Heat olive oil in a medium cooking pot over medium heat until sizzling hot.
Add onion and sauté until soft and translucent, about 4 minutes.
Add garlic and ginger, cooking until fragrant, about 1 minute.
Stir in curry powder and garam masala, cooking for about 15 seconds.
Pour in vegetable stock, coconut milk, and pumpkin puree.
Stir to combine and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes.
Season with salt and pepper to taste.
Use an immersion blender to puree the soup until smooth, or transfer to a food processor or upright blender.
Serve with a drizzle of coconut milk, toasted pumpkin seeds, and fresh cilantro, if desired.
Roasted Pumpkin Seeds
Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
Fill a medium saucepan with 2 cups of water and season with 2 teaspoons of salt.
Bring to a boil.
Scoop the seeds from the pumpkin and place in a bowl of cold water, swishing until clean.
Add the cleaned seeds to the boiling salted water and simmer for 5 minutes.
Drain and remove any remaining pumpkin from the seeds.
Pat the seeds dry with paper towels.
Mound the dried seeds onto the prepared baking sheet.
Add oil and spices, then toss until well coated.
Spread seeds in a single layer.
Bake, stirring at least once, until fragrant and golden, 10 to 25 minutes, depending on seed size.
New Mexico Green Chile Stew
Add meat and brown over low heat for about 4 minutes.
Add potatoes and onion, brown for 4 more minutes, stirring occasionally.
Add green chile and cook for 15 minutes.
Stir in tomato, garlic, oregano, cumin, water, and salt.
Bring to a boil, lower heat, cover, and simmer for 20 minutes.
Serve with flour tortillas.
Mama Stamberg's Cranberry Relish!
Grind the raw berries and onion together (use a meat grinder or a chunky food processor setting).
Add the remaining ingredients and mix.
Transfer to a plastic container and freeze.
Early Thanksgiving morning, move it from the freezer to the refrigerator to thaw (it should still have icy slivers).
The relish will be thick, creamy, and a shocking pink.
It has a tangy taste that cuts through and perks up turkey and gravy.
Also great on next-day turkey sandwiches or with roast beef.
Makes 1-1/2 pints.
Southern Style Pickled Shrimp
In a large bowl, combine onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco.
Add shrimp and toss to combine.
Transfer to a gallon-sized plastic bag for proper marination.
Refrigerate for at least 24 hours, occasionally moving the bag around.
Serve chilled on a toothpick or a fried saltine cracker (recipe below).
Cocktail sauce is optional but not needed.
Irish Colcannon
Put the potatoes in a medium pot and cover with cold water by at least an inch.
Add 2 tablespoons of salt and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes.
Drain in a colander. Return the pot to the stove and set over medium-high heat.
Melt the butter in the pot and once it's hot, add the greens.
Cook the greens for 3 to 4 minutes, or until they are wilted and have given off some of their water.
Add the green onions and cook 1 minute more.
Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with butter in the center. Serves 4.
