Sunday, January 19, 2014

Garlic sauce-Toum



Fluffy toum sauce is delicious with any type of barbecued meat, particularly chicken, beef, or lamb, and grilled vegetables. Try it spread on thick slices of crusty bread and broiled for some of the finest garlic toast around. My recipe is an adaptation from Chef Kamal. Be sure to use a food processor, spatula, and measuring cup that are completely dry—water can cause the emulsion to break. Choose garlic that is firm and fresh.
1 cup very fresh garlic cloves, peeled
2 teaspoons salt
½ cup lemon juice
4 cups neutral oil (like canola or soybean or grapeseed)
Cut the garlic cloves in half lengthwise and remove the green center sprout. Even if the sprout is barely there or mostly white, remove it, as it causes a bitter flavor.
Place the garlic and salt in the bowl of the food processor and pulse until it is finely minced, stopping to scrape down the sides of the bowl between pulses.
In a very thin, slow stream, pour about ½ cup of oil into the running processor with the garlic. Then add slowly add two teaspoons of lemon juice while the processor is running. Turn off the processor and scrape down the sides of the bowl. Continue in this manner, alternating oil and lemon juice in slow, steady streams and stopping occasionally to scrape down the bowl. The mixture will turn fluffy and white.
Scrape into a bowl or container with an airtight lid, but don’t put the lid on yet. Cover the toum with a paper towel and refrigerate for about 12 hours, chilling the sauce completely and removing some of the moisture which would cause the toum to separate if covered immediately with the airtight lid. Then cover with the airtight lid and refrigerate for up to one month.
If your toum tastes ‘hot’ from the garlic, let it rest for a few days in the refrigerator, which will soften the flavor. Makes 4 cups of toum.

Sunday, January 12, 2014

Apple Puff Pastry



Serve 6   Prep: 10 minutes   Cook: 20 minutes

Ingredients

  • Parchment paper, for baking
  • 1 sheet of frozen puff pastry, defrosted and ready to use 
  • 1 -2 small Granny Smith apples
  • 1/2 lemon juice
  • 1/4 cup brown sugar
  • 1 tsp. ground cinnamon, or more to taste
  • 1/4 cup apricot jelly
  • 1 Tbsp water
  • 2 Tbsp butter, cold unsalted butter, small diced

Directions:

  1. Allow the sheet of puff pastry to thaw on the cutting board for about 10-15 minutes, then cut the sheet into desired sizes and refrigerate while preparing the apples.
  2. Preheat oven to 400 degree F. Line a baking sheet with with parchment paper.
  3. Cut the apples in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples as thinly as you can. Put them into a bowl, and squeeze lemon juice over. Mix well.  Mix brown sugar and cinnamon in a small bowl, set a side.
  4. Place the apple slices in a straight line on top of each pastry, overlapping them as you go. Sprinkle about a 1/2 tsp of mixture of sugar and cinnamon over each pastry, then dot them with the butter.
  5. Bake for 15-20 minutes, until the pastry is browned and the edges of the apples start to brown.  
  6. In the microwave or a small saucepan, heat the apricot jelly together with water and brush over the baked tarts completely.
  7. Loose the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. Refrigerate any leftovers.

Friday, January 3, 2014

Montreal Steak Marinade



Serve 2

Ingredients:

  • 2 beef rib-eye steaks (about 1 inch thick and 8 to 12 oz. each)
  • 1/2 cup olive oil
  • 2 Tbsp Montreal Steak Seasoning (McCormick's)
  • 2 Tbsp low-sodium soy sauce
  • 1/2 Tbsp minced garlic
Directions:
  1. Mix ingredients together in a ziploc bag. Marinade steaks for about an hour.
  2. Broil steaks in oven for about 15 minutes, flipping every five minutes.