Recipe by Jeff Koehler
El Faro, the exceptional fish restaurant in the city of Cadiz, serves these flaky cheese-and-leek-filled pastries called Frituritas de Pasta Brick Rellenas de Queso y Puerro. They are the world's best finger food.
Pairing Suggestion
The combination of tangy blue cheese and sweet sherry sauce suggests a sherry made from Pedro Ximénez grapes, such as Alvear Oloroso Asuncion NV.
Ingredients
1 tablespoon extra-virgin olive oil, plus 1/2 cup for brushing and frying
1 medium leek, halved lengthwise and thinly sliced crosswise
1/2 pound cream cheese
2 ounces Cabrales or other blue cheese
Salt and freshly ground pepper
1/4 cup sweet sherry
1/4 cup beef broth
1/4 cup golden raisins
1/4 teaspoon cornstarch dissolved in 1 teaspoon water
8 sheets of phyllo dough, plus more in case of breakage
Directions
1. In a skillet, heat the 1 tablespoon of olive oil until shimmering. Add the leek and cook over moderate heat, stirring, until softened, about 5 minutes. Remove from the heat, add the cream cheese and Cabrales and stir until melted. Season with salt and pepper. Scrape the filling into a bowl; let cool.
2. Meanwhile, in a small saucepan, combine the sherry, beef broth and raisins and simmer over moderate heat until the liquid is reduced by half, about 8 minutes. Stir the cornstarch mixture, whisk it into the sauce and cook until the sauce is slightly thickened, about 2 minutes.
3. On a work surface, stack the phyllo sheets and cut them crosswise into 4 strips, each 4 inches wide by 12 inches long. Arrange 4 strips on a work surface with the short sides facing you; keep the remaining phyllo covered with plastic wrap to prevent it from drying out. Brush the strips lightly with olive oil. Spoon 1 tablespoon of the cheese filling at one end of each strip and roll them up, making about 3 turns to create small cylinders, then fold in the sides. Brush the folded sides with olive oil and continue to roll up the cylinders. Set the rolls on a plate. Repeat with the remaining phyllo and filling.
4. Place a wire rack on a large baking sheet and cover with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Add 10 to 12 of the rolls and fry over moderately high heat, turning once, until golden, about 1 1/2 minutes. Transfer the rolls to paper towels to drain while you fry the rest, adding more olive oil as needed. Transfer the phyllo rolls to a platter and serve with the sherry dipping sauce.
Make Ahead
The phyllo rolls can be prepared through Step 3 and refrigerated overnight. Fry directly from the refrigerator. The sauce can be refrigerated overnight.
Tuesday, September 22, 2009
Shrimp and Salmon Chowder
Chowder so rich you won’t believe it’s made with our fat free Oikos Greek yogurt instead of heavy cream!
Ingredients
1 tbs. salt
8 Maine potatoes, washed and cut into 1 inch cubes
2 tbs. olive oil
2 tbs. unsalted butter
2 medium onions, chopped
4 stalks of celery, cleaned and diced
3 cloves garlic, minced
2 bay leaves
2 tsp. fresh thyme leaves
1 cup dry white wine
4 cups chicken broth
1 1/2 lb. salmon filet cut into 2" pieces
1 1/4 lb. raw shrimp (about 24 medium sized), peeled and de-veined
3 cups Plain Oikos Organic Greek Yogurt
Ingredients
1 tbs. salt
8 Maine potatoes, washed and cut into 1 inch cubes
2 tbs. olive oil
2 tbs. unsalted butter
2 medium onions, chopped
4 stalks of celery, cleaned and diced
3 cloves garlic, minced
2 bay leaves
2 tsp. fresh thyme leaves
1 cup dry white wine
4 cups chicken broth
1 1/2 lb. salmon filet cut into 2" pieces
1 1/4 lb. raw shrimp (about 24 medium sized), peeled and de-veined
3 cups Plain Oikos Organic Greek Yogurt
Directions
In a large stock pot bring 6 cups of water to a boil. Add 1 tablespoon of salt and cubed potatoes. Cook for about 10 minutes so they’re slightly undercooked.
In a 10 quart soup pot, over medium heat add olive oil and unsalted butter. Once small ripples form add onions and celery and cook until onions are transparent. Stir in minced garlic, bay leaves, and thyme. Reduce heat to medium-low and add white wine and chicken broth. Add salmon, shrimp, and potatoes. Let simmer for 5 minutes. Remove from heat and gradually fold in yogurt.
Reheat slowly to avoid curdling yogurt and serve.
From our Oikos Organic kitchen.
Monday, November 24, 2008
Sweet Potato Gnocchi
From eVite - posted by Grace
There are lots of delicious ideas for a turkey-less Thanksgiving: squash lasagna, veggie stew, your favorite stuffing as a main dish and now — drum roll, please — sweet potato gnocchi.
I have always loved any type of dumpling. When I was little, my mom’s Italian friend Isabella would always make gnocchi for me and her daughter Sara if we were well-behaved (sadly, that didn’t happen too often). The only ingredients were potatoes, flour and salt, and the sauce was just plain old melted butter. Sounds boring but so not!
The sweet-potato version here, flavored with brown sugar, is a little more elaborate, but it just seems sooo right place, right time. It’s vegetarian, hearty and has that simple butter sauce that’s like a taste of freakin’ heaven! Plus, wouldn't these be pretty on a Thanksgiving table?
Serves 6
Ingredients
2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry
1 cup ricotta
2 teaspoons salt
½ teaspoon pepper
2/3 cup Parmesan
¼ cup brown sugar
1½ to 1¾ cup flour
1 stick butter
8 sage leaves
Preparation
Preheat oven to 400° and roast the sweet potatoes until tender and fully cooked, between 50 and 60 minutes. Cut in half and let cool. Scrape sweet potato flesh into medium bowl and mash, then transfer 2 cups of mashed sweet potatoes to a large bowl. Add ricotta and blend. Add salt, pepper, Parmesan and brown sugar and mash to blend. Mix in flour, ½ cup at a time, until soft dough forms.
Turn dough onto floured work surface and shape into a ball; divide the ball into six equal-size pieces. Roll out each piece to make a cigar-shaped strip, about one foot long. Cut each cigar-shaped strip into 12 pieces. Gently press and roll down each piece on the tines of a fork. Transfer to baking sheet lined with parchment paper or kitchen towels (don’t use paper towels or the gnocchi might stick).
Bring a large pot of water to a boil and add salt. Add gnocchi and cook until tender but not mushy, about 5 or 6 minutes. Drain the gnocchi and tent with foil to keep warm.
Melt butter in a sauté pan over medium heat. Add the sage leaves and continue to cook, swirling the butter occasionally, until butter begins to brown. Remove from heat and season to taste with salt and pepper. Add butter sauce to gnocchi and serve.
Wednesday, November 19, 2008
Ginger Ale Pork Chops
When just a little ginger won't do…The sweetness of raisins and cream mellow the lively flavor.
4 portions
Ingredients
4 loin pork chops, about 1 inch thick
1/2 teaspoon ground ginger
1 tablespoon unsalted butter
3/4 cup ginger ale
1/4 cup minced fresh ginger
1/4 cup slivered crystallized ginger
1/4 cup coarsely chopped walnuts
1/4 cup golden raisins
1/2 cup heavy or whipping cream
Preparation
1. Preheat the oven to 350°F.
2. Sprinkle the pork chops all over with the ground ginger.
3. Melt the butter in a large skillet, and brown the pork chops over medium-high heat, 2 to 3 minutes per side. Transfer the chops to a flameproof baking dish.
4. Add the ginger ale, fresh ginger, and crystallized ginger to the skillet, and cook over high heat for 2 to 3 minutes. Pour this over the chops, transfer to the oven, and bake for 30 minutes.
5. Sprinkle the walnuts and raisins over the chops, and bake an additional 15 minutes.
6. Transfer the chops to a serving platter and keep warm. Add the cream to the baking pan and place it over high heat. Cook, scraping up the brown bits, until the sauce is slightly reduced and thickened, about 2 minutes. Pour the sauce over the chops, and serve immediately.
Preparation
1. Preheat the oven to 350°F.
2. Sprinkle the pork chops all over with the ground ginger.
3. Melt the butter in a large skillet, and brown the pork chops over medium-high heat, 2 to 3 minutes per side. Transfer the chops to a flameproof baking dish.
4. Add the ginger ale, fresh ginger, and crystallized ginger to the skillet, and cook over high heat for 2 to 3 minutes. Pour this over the chops, transfer to the oven, and bake for 30 minutes.
5. Sprinkle the walnuts and raisins over the chops, and bake an additional 15 minutes.
6. Transfer the chops to a serving platter and keep warm. Add the cream to the baking pan and place it over high heat. Cook, scraping up the brown bits, until the sauce is slightly reduced and thickened, about 2 minutes. Pour the sauce over the chops, and serve immediately.
Friday, September 26, 2008
Green Risotto
"I have often served this simple and delicious risotto with watercress and green grapes for a light meal. Besides providing a pleasing green shade, both the watercress and grapes give a surprising nuance of flavor to this rice dish. The best types of Italian rice for making risotto are Arborio, Carnaroli, and Valione Nano. Never rinse this rice, or extra starch will be released during cooking, and you'll end up with a gluey mess."
Yield: 4 Appetizer or 2 Entrée Servings
Ingredients
4 1/2 cups chicken broth
4 tablespoons (1/2 stick) unsalted butter
1 cup chopped onions
1 cup Arborio rice
2 cups finely chopped watercress
1/2 cup dry white wine, preferably Chardonnay
1 cup green seedless grapes, halved
1/4 cup freshly grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper
1 tablespoon finely chopped flat-leaf parsley leaves
Preparation
1. Place the chicken broth in a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover, and keep the broth at a simmer.
2. Melt 2 tablespoons of the butter in a large, heavy saucepan over low heat. Add the onions and cook until tender, about 3 minutes, stirring frequently. Add the rice and stir until the grains are coated and shiny, about 3 minutes. Stir in the watercress.
3. Add the wine (be careful – the mixture will splatter violently) and cook until it is absorbed, stirring frequently. Add 1/2 cup of the broth and allow it to simmer, stirring well until it is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly, until all the liquid has been added and the rice is slightly creamy and tender, but firm to the bite – al dente. The risotto should be slightly runny. Altogether, the rice should cook for 20 to 25 minutes.
4. Just before removing the pan from the heat, stir in the grapes and the remaining 2 tablespoons butter. Remove from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper. Divide among warmed dinner plates, sprinkle with chopped parsley, and serve immediately. Pass additional grated Parmesan cheese on the side, if desired.
Preparation
1. Place the chicken broth in a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover, and keep the broth at a simmer.
2. Melt 2 tablespoons of the butter in a large, heavy saucepan over low heat. Add the onions and cook until tender, about 3 minutes, stirring frequently. Add the rice and stir until the grains are coated and shiny, about 3 minutes. Stir in the watercress.
3. Add the wine (be careful – the mixture will splatter violently) and cook until it is absorbed, stirring frequently. Add 1/2 cup of the broth and allow it to simmer, stirring well until it is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly, until all the liquid has been added and the rice is slightly creamy and tender, but firm to the bite – al dente. The risotto should be slightly runny. Altogether, the rice should cook for 20 to 25 minutes.
4. Just before removing the pan from the heat, stir in the grapes and the remaining 2 tablespoons butter. Remove from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper. Divide among warmed dinner plates, sprinkle with chopped parsley, and serve immediately. Pass additional grated Parmesan cheese on the side, if desired.
Beef Wellington
Click here to watch a video of this recipe!
Always elegant (and deceptively simple to make), these individually sized beef wellingtons make excellent party entrées. Serve with roasted or sautéed vegetables and a rich red wine.
Serves 4
Ingredients
4 small beef tenderloin steaks, cut 1" thick (3-4 ounces each)
1/2 pound mushrooms, finely chopped
3 tbs dry red wine
3 tbs green onions, finely chopped
6 phyllo dough sheets, defrosted
Olive oil
Salt & pepper
Preparation
1. Preheat your oven to 425°F.
2. Clean and finely dice mushrooms.
3. In a large nonstick skillet heat olive oil and cook the mushrooms until tender.
4. Add red wine and cook for another 2 to 3 minutes or until liquid is absorbed.
5. Chop up green onions, and add to the mushrooms.
6. Add thyme, salt and pepper.
7. Remove the mushrooms from the skillet. Let them cool thoroughly.
8. Heat up the same skillet over medium-high heat until hot.
9. Season each filet mignon with salt and pepper. Make sure to season both sides.
10. Place the fillets in a hot skillet and sear for 3 minutes, turning once. Please note: You will not be cooking the fillets all the way through at this point; You're simply searing the outside.
11. On a flat surface, lay out the phyllo dough, brushing each sheet thoroughly with melted butter. Stack the sheets on top of each other. You will need 6 sheets of dough, cut into quarters, for each wellington.
12. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak.
13. Place steaks on mushroom mixture and then top the filet with more mushrooms.
14. Bring together all 4 corners of the phyllo dough; twist tightly to close.
15. Lightly butter the outside of the wellingtons, and place them on a greased baking tray.
16. Bake them in a 425°F oven for 9 to 10 minutes or until golden brown.
17. Let them rest for 5 minutes.
Preparation
1. Preheat your oven to 425°F.
2. Clean and finely dice mushrooms.
3. In a large nonstick skillet heat olive oil and cook the mushrooms until tender.
4. Add red wine and cook for another 2 to 3 minutes or until liquid is absorbed.
5. Chop up green onions, and add to the mushrooms.
6. Add thyme, salt and pepper.
7. Remove the mushrooms from the skillet. Let them cool thoroughly.
8. Heat up the same skillet over medium-high heat until hot.
9. Season each filet mignon with salt and pepper. Make sure to season both sides.
10. Place the fillets in a hot skillet and sear for 3 minutes, turning once. Please note: You will not be cooking the fillets all the way through at this point; You're simply searing the outside.
11. On a flat surface, lay out the phyllo dough, brushing each sheet thoroughly with melted butter. Stack the sheets on top of each other. You will need 6 sheets of dough, cut into quarters, for each wellington.
12. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak.
13. Place steaks on mushroom mixture and then top the filet with more mushrooms.
14. Bring together all 4 corners of the phyllo dough; twist tightly to close.
15. Lightly butter the outside of the wellingtons, and place them on a greased baking tray.
16. Bake them in a 425°F oven for 9 to 10 minutes or until golden brown.
17. Let them rest for 5 minutes.
Thursday, July 3, 2008
Spicy Tortilla Soup
From "Real Simple Magazine"
Among hot peppers, jalapeños fall in the medium-spicy range. If you prefer something certifiably hot, substitute Serrano peppers.Hands-on time: 20 minutes
Total time: 40 minutes
Makes 4 servings
Ingredients
1 store-bought rotisserie chicken
2 32-ounce containers low-sodium chicken broth
1 small red onion, finely chopped
2 jalapeños, seeded and thinly sliced
2 large tomatoes, seeded and roughly chopped
1 cup corn kernels, thawed if frozen, or fresh (from 2 ears)
A couple of handfuls of tortilla chips
1/2 cup fresh cilantro leaves
1 ripe avocado, roughly chopped
1 cup (4 ounces) crumbled Feta
1 lime, cut into wedges
Preparation
Remove and discard the skin from the chicken. Place the entire chicken and the broth in a large pot over medium heat. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Transfer the chicken to a plate to cool. Strain the broth into another saucepan. Shred the chicken meat and add it to the broth, along with the onion, jalapeños, and tomatoes and their juices. Place over medium heat and cook for 5 minutes. Add the corn and heat until warmed through, about 3 minutes. Place some of the tortilla chips in each bowl. Ladle in the soup and top with the cilantro, avocado, Feta, and the remaining chips. Serve the lime wedges on the side.
Preparation
Remove and discard the skin from the chicken. Place the entire chicken and the broth in a large pot over medium heat. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Transfer the chicken to a plate to cool. Strain the broth into another saucepan. Shred the chicken meat and add it to the broth, along with the onion, jalapeños, and tomatoes and their juices. Place over medium heat and cook for 5 minutes. Add the corn and heat until warmed through, about 3 minutes. Place some of the tortilla chips in each bowl. Ladle in the soup and top with the cilantro, avocado, Feta, and the remaining chips. Serve the lime wedges on the side.
Nutrition per Serving
CALORIES 583 (40% from fat); FAT 26g (sat 9g); PROTEIN 56g; CHOLESTEROL 163mg; SODIUM 822mg; FIBER 8; CARBOHYDRATE 33g
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