Muhammara

From the kitchen of One Perfect Bite...It's hard to believe the year is coming to an end. At dinner tonight Bob and I will toast absent friends and I want you to know that all of you are included in that number. We have no special plans for the evening, though we will be hosting a brunch on New Year's Day. I have made some very simple finger foods for the two of us to nibble on as wile away the countdown to midnight. I've actually made three dishes and a coin toss determined which I would share with you today. Muhammara, a hot pepper dip, won. This is a Turkish dip that I had for the first time this year. As you scan the recipe ingredients you'll see that there is nothing here not to like. It is very easy to make and if you keep pomegranate molasses in the pantry, you can have it on the table in 10 minutes. It is usually eaten as a dip or spread, though it also makes a wonderful sauce for grilled meats and chicken. It's important to use fresh bread crumbs and toasted walnuts when you make this. They add flavor and texture that can't be achieved with easier substitutions. I hope you'll give this dip a try. It is additive and I think you'll like it. And because it's New Year's Eve, I thought I sneak in the latest pictures of our younger grandsons. They're sweeter than muhammara but just as addictive. They are, however, more work.Their photos are at the end of this post. Here's the recipe for this wonderful Turkish dip.

Muhammara...from the kitchen of One Perfect Bite

Ingredients:
1 (7-ounce) jar roasted red peppers, drained and patted dry
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
toasted pita triangles as an accompaniment

Directions:
In a food processor blend together peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until mixture is smooth. With motor running add oil gradually. Transfer muhammara to a bowl and serve it at room temperature with crudities or pita triangles. If not served immediately refrigerate for up to 24 hours. Serve at room temperature. Yield: 1-1/2 cups.







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Two Years Ago Today: Mexican Beer Cheese Spread

Onion Parmesan Toasts

From the kitchen of One Perfect Bite...I've been out of sync with the world this week. It continues to move at a mazurka pace while I'm definitely in minuet mode. Worse yet, the goodies assembled for the holiday are nearly gone and we still have well-wishers stopping by for holiday visits. While I don't want to bake more cookies, I do want to have something to offer guests who come to call, so I pulled out some recipes for casual savories that I think will do as well. I've included these toasts because they are very easy to do and the various elements needed to make them can be done ahead of time and then assembled just before serving. This is a decades old recipe that has been retired several times, but the folks at Gourmet magazine refused to let it die, and, after brief periods of rest, kept bringing it back for yet another generation of cooks to enjoy. It's hard to believe that four ingredients can make such delicious mouthfuls. I was among the doubters when I first read the recipe, but thought enough of the person who recommended it to me to give it a try. I'm so glad I did that. This is a straightforward recipe and chances are you have everything you need to make it in your pantry and refrigerator. If you don't have cocktail bread, quarter slices of what you do have and use that instead. While I prefer these made with sweet onions, yellow onions can be used in a pinch. Simply soak the chopped onions in cold water for 15 minutes and then drain and pat them dry. It is best to assemble these just before they are broiled to prevent the toasts from becoming soggy. You can also use a toaster oven, which I actually prefer, to broil them. They should be served warm. I do hope you'll give these a try. They are a perfect small plate dish and I think you'll enjoy them. Here's the recipe.

Onion Parmesan Toasts...from the kitchen of One Perfect Bite courtesy of The Gourmet Cookbook

Ingredients:
3/4 cup chopped sweet onion such as Vidalia or Walla Walla
1/2 cup mayonnaise
14 slices party (cocktail) rye or pumpernickel bread
1/4 cup freshly grated Parmesan

Directions:
1) Preheat broiler.
2) Stir together onion and mayonnaise.
3) Arrange bread slices in one layer on a baking sheet and broil 6 inches from heat, turning once, until lightly toasted, 1 to 2 minutes per side until lightly toasted (watch carefully). Remove from oven and turn toasts over.
4) Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
5) Broil until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning). Serve warm. Yield: 14 hors d'oeuvres.









One Year Ago Today: Cranberry Trifle


















Two Years Ago Today: Spiced and Pickled Shrimp

French Toast

From the kitchen of One Perfect Bite...Last week I made a loaf of brioche so I could prepare this version of French toast for our Christmas breakfast. The recipe that I use comes from Cook's Illustrated and it has been my favorite for over ten years now. While they have changed their recipe overtime, I still prefer the original version and have done very little to alter it. The folks at Cook's Illustrated/America's Test Kitchen take umbrage with changes being made to recipes they have developed and I wouldn't dream of altering their ingredients list for a post. I have, however, slightly changed the instruction because I prefer to use an electric skillet or griddle when I make French toast or pancakes. I think the steady heat of electric appliances is better for this type of application and it makes for a better presentation. At least in my hands. The flour and the quick egg dip used in this recipe makes for a firm toast that has a wonderful flavor but is not the least bit soggy. I really think you will like this. You can make the toast with a thick-sliced challah or a good sandwich bread if you do not want to use brioche and once you've tried the original recipe, you might want to experiment with different flavors. This is a lovely way to start the day. Here's the recipe.

French Toast...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated

Ingredients:
1 large egg
2 tablespoons unsalted butter , melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon table salt
4 to 5 slices day-old brioche or challah sliced 3/4 inch thick or 6 to 8 slices sandwich bread

Instructions:
1) Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for brioche or challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2) Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch. Yield: 4 to 5 slices.









One Year Ago Today: French Dip Sandwich

















Two Years Ago Today: Chopped Clam and Bacon Dip

German Apple Pudding

From the kitchen of One Perfect Bite...One of the dishes we had last week was a Bavarian potato soup called Kartoffel Suppe. The soup, which you can find here, is very easy to make and it is a great way to beat back the damp chill of a winter evening. It is, however, peasant simple in its construction and demands some extras to perk it up and help make it a satisfying meal. A salad and a good seeded rye bread helped round out the menu but the coup de gras was an apple dessert that scores points for its down to earth good taste and the memories it evokes. The Silver Fox had this often as a child and despite its simplicity, it remains a favorite of his. His mother was a wonderful cook and I have good reason to suspect he finds my version almost, almost mind you, as good as hers. The dish is quick and easy to make and it is delicious in the way that only comfort food can be. It can be assembled in about 15 minutes and on the table in an hour. The recipe is uncomplicated save for one instruction that will seem counterintuitive. You will be asked to pour boiling water on top of the apple mixture but not to stir in in. It is really important that you follow this directive even though the pudding will look really strange until its fully baked. I promise it will come together and you'll have a lovely dessert that resembles apple pie filling, but is less sweet and more intensely apple flavored. The pudding should be served while it is warm. It is wonderful served with a scoop of vanilla ice cream, and delicious if you can add good coffee and great conversation. Here's the recipe.

German Apple Pudding...from the kitchen of One Perfect Bite

Ingredients:
4 cooking apples, peeled and sliced
1 cup of brown sugar
1 cup of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla extract
4 ounces cream cheese, softened
2 cups boiling water or boiling hot apple cider

Directions:
1) Preheat oven to 400 degrees F.
2) In a deep 2 quart baking pan, mix together sugar, flour, baking powder, salt, and cinnamon. Add apple slices and mix until coated with flour mixture. Combine milk and vanilla and add to flour mixture. Stir until everything has been moistened. Smooth out the top.
3) Place softened cream cheese in a mixing bowl and cover with boiling water. Blend with a whisk until cheese dissolves and mixture looks milky.
4) Put filled baking pan on rack in oven. Pour milky mixture over top. DO NOT STIR.
5) Bake for 40 minutes or until top is golden brown. Let cool slightly before serving. Sprinkle extra cinnamon-sugar on top if desired. Yield: 8 servings.









One Year Ago Today: Fennel and Saffron Bread
















Two Years Ago Today: Blackberry Cream Cheese Coffee Cake

Individual Chocolate Soufflés

From the kitchen of One Perfect Bite...We had two desserts last week that by modern standards are both candidates for spots in a directory of old-fashioned food. One is a German pudding that I plan to feature tomorrow, the other is a chocolate soufflé that will take center stage today . Despite its fragile appearance a soufflé is actually a sturdy dessert that is quite easy to prepare. If you can make a custard and a meringue, and can fold one into the other, you can make a soufflé. The only element missing from most recipes for this classic treat is the courage to actually try it. The lofty and fragile appearance of the soufflé comes from the effect of heat on the air bubbles in the egg whites. They expand as the soufflé bakes and then collapse as they cool. For that reason, this is a dessert with attitude. It waits for no man, or woman, and if you want to see it at the height of its glory, you'd best get it to the table as soon as it comes from the oven. You have about 5 minutes before it starts to sink, and while that won't affect taste, it can ruin expectations. I rarely make soufflés for formal parties, but I make them regularly for family and friends. I'm partial to the lemon and apricot varieties, but since chocolate is the one most requested, I thought I'd share that one with you. You'll notice that the ramekins used to make the individual soufflés are buttered and coated with sugar. That prevents the batter from clinging to the sides of the cups and allows it to rise to above the rims of the ramekins. I once heard someone compare the texture of a soufflé to that of wet angel food cake. That's a bit much, but the souffle will be damp and jiggly in the center and more cake-like toward the periphery of the ramekin. While the flavor base of the soufflé can be made an hour or two before baking, it's best to beat and fold the egg whites at the very last minute if you want ethereal heights. I hope you'll give this recipe a try. Here's how the individual chocolate soufflés are made.

Chocolate Soufflé...from the kitchen of One Perfect Bite inspired by Viking Range Test Kitchen

Ingredients:
10 tablespoons unsalted butter, divided
16 tablespoons granulated sugar, divided
6 large eggs, separated
1/2 cup all-purpose flour
2 cup whole milk
6 ounces bittersweet chocolate, finely chopped
1 teaspoon teaspoon vanilla extract
6 (6-ounce) ramekins

Directions:
1) Preheat oven to 350 degrees F. Position a rack in bottom third of oven. Butter insides of ramekins, using 2 tablespoon of butter; make sure to butter top rims of ramekins as well. Use 2 tablespoon of sugar to dust insides of ramekins (including tops of rims), shake ramekins to remove any excess. Place ramekins on a baking sheet (for ease of handling), and refrigerate until needed.
2) Whisk together egg yolks and 1/2 cup sugar in a medium mixing bowl; whisk until yolks are pale yellow in color. Whisk in flour, then set aside until needed.
3) Combine milk, chocolate, and remaining 8 tablespoons of butter in a medium sauce pan over medium heat; cook, stirring often, until chocolate has melted completely and mixture is smooth. Bring just to a boil.
4) Gradually whisk a 1/2 cup of hot milk mixture into egg mixture, whisking until incorporated (tempering). Add remaining milk mixture, and stir to combine. Pour tempered egg mixture back into sauce pan. Cook over medium heat, whisking constantly, until mixture is the consistency of cake batter. Remove from heat, whisk in vanilla, and set aside until needed.
5) Place egg whites in a clean work bowl of an electric stand mixer fitted with a clean whisk attachment; whisk on medium-low speed until frothy. Increase speed to medium, and continue whisking until soft peaks form; with mixer running, gradually add remaining 6 tablespoons sugar. Increase speed to medium-high; continue whisking until whites are shiny and will hold a long soft peak when whisk attachment is lifted.
6) Whisk one-fourth of meringue into chocolate mixture to lighten it, then, using a large skimmer or spatula, carefully fold chocolate mixture into remaining meringue.
7) Spoon soufflé mixture into prepared ramekins; ramekins should be filled to the rim. Run your index finger all the way around the inside perimeter to create a 1/2-inch border; this will help the soufflé rise properly.
8) Place soufflés in oven, and bake until raised well above the rims of the ramekins and just barely firm in the center, about 15 to 17 minutes. Serve immediately with crème anglaise, raspberry sauce, or whipped cream. Yield: 6 servings.









One Year Ago Today: Wilted Spinach Salad















Two Years Ago Today: Sugar Snap Peas with Sesame

Black-Eyed Pea Salad for Kwanzaa

From the kitchen of One Perfect Bite...Kwanzaa, an African-America festival, is not a religious celebration. It is, rather, a week long observance of African heritage and culture that focuses on agricultural celebrations and the sharing of food with family and community. It is based on the seven principals of unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith. The name of the holiday, which is observed from December 26th to January 1st, comes from the Swahili word that means first fruit of the harvest. During this time, celebrants enjoy traditional African dishes, or dishes made from ingredients the slaves brought with them to the United States. The dishes originally associated with the holiday were inspired by traditional tribal foods from various parts of Africa. These days, standards have relaxed and Southern soul food, particularly selections that come from the Low Country of South Carolina, Georgia and Northeast Florida, dominate Kwanzaa tables. In my search for dishes that might be part of the Kwanzaa feast, I found this recipe from Pat and Gina Neely. It's for a black-eyed pea salad that is similar to Cowboy Caviar. It is fast and easy to prepare and I think you might enjoy it, even if you don't observe Kwanzaa. Here's the Neely's recipe.

Black-Eyed Pea Salad...from the kitchen of One Perfect Bite courtesy of Pat and Gina Neely
Ingredients:
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained

Directions:
1) Combine tomato, onion, bell pepper, jalapeno, green onion and parsley in a bowl.
2) In a separate small bowl, whisk together rice wine vinegar, canola oil, sugar, and salt and pepper.
3) Toss all together and let marinate for at up to 8 hours in refrigerator before serving. Yield: 4 to 6 servings.








One Year Ago Today: New York Strip Roast with Port Wine and Mustard Sauce















Two Years Ago Today: Stuffed Flank Steak Spirals

♬ Merry Christmas ♬

Today all roads lead home. I hope the road you travel is clear and that your heart is light. May you, and those you love, have a wonderful holiday. Christmas Blessings...Mary



Dona Nobis Pacem A duet for cello and ukelele featuring Yo-Yo Ma and Ken Middleton

The Other Tom and Jerry

Photo courtesy of Science of Drink

From the Kitchen of One Perfect Bite...This is a lovely sipper to enjoy on Christmas Eve, but not before the last of your chores are done. It looks harmless, a bit like the warm milk or weak cocoa your mother made when you were young and had trouble sleeping. If warm milk calmed you and let you slip into the arms of Morpheus, beware the Tom and Jerry. This is a warm cocktail that can sneak up on you. It was a seasonal favorite that fell out of favor during the 60's, but it is now staging a bit of a comeback. I suspect one taste of the hot/cold/sweet/creamy/spicy combo will make you a fan as well. While I love the flavors of this drink, I find it a bit fussy to prepare and personally prefer the simplicity of a hot buttered rum, a drink that is similar to it but easier to make. I know that many of you are too young to have ever tasted this one-time holiday favorite and I thought you might like to see how they are made. Here's the recipe for those of you who would like try one.


Tom and Jerry...from the kitchen of One Perfect Bite courtesy of Drink of the Week

Ingredients:
3 eggs
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 tablespoons powdered sugar
4 ounces Cognac
4 ounces dark rum
Milk (cooked till hot)

Directions:
1) Separate egg whites from yolks. In a large bowl, beat egg whites until they stiffen. In another bowl, beat egg yolks until they thin and then beat in allspice, sugar, cinnamon, and cloves. Fold yolks into whites. This is the batter.
2) For each drink, pour 2 tablespoons of this batter and then add one ounce of Cognac and one ounce of dark rum. Top off with hot milk. Stir ingredients together til they foam a bit and top each drink with a dusting of cinnamon or nutmeg. Yield: 4 servings.







One Year Ago Today: Mussels Fra Diavola
















Two Years Ago Today: Caramel Corn

Brioche Loaf for Sandwiches and French Toast

From the kitchen of One Perfect Bite...My family loves really good French toast and to be honest with you they're more than a little spoiled, at least at this time of year. I have a lovely recipe for French toast that I'll happily share with you, but the only thing that really sets it apart from others you have seen, is the bread I use to make it. At Christmas time, I whip out eggs and lots of butter and make a loaf-shaped brioche that is used to prepare holiday sandwiches and French toast. There will be a second, more classic brioche, served for breakfast on New Years day, but Christmas and French toast have become a tradition in our home and this bread is where it starts. If you have an electric stand mixer and can wait 24 hours before baking the dough, the bread, while not easy to make, is doable. It also helps to be a little crazy, but we'll talk of that another day. You also will be asked to put your creative instincts aside. Even small changes to this recipe can be disastrous, and, I know from experience, that you will be tempted to make them. Please don't! This recipe was developed by Sally Darr for Gourmet magazine about 10 years ago. It works if you follow it. Here's the deal. The magic that will transform the sticky mass you've created into a workable bread dough, occurs in the refrigerator, not on the bread board. The addition of more flour might make a workable dough but it will not make brioche. So, I'm going to ask you to suspend belief, and trust me on this one. That shaggy mass will turn into brioche without the addition of extra flour and you will love its crust and crumb. Here's the recipe. I double-dog dare you to give it a try.

Brioche Loaf...from the kitchen of One Perfect Bite courtesy of Gourmet magazine and Sally Darr

Ingredients:
Brioche Starter
1 teaspoon sugar
1/4 cup warm milk or water (105 degrees F)
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1/2 cup sifted all-purpose flour (sift before measuring)
Dough
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon hot milk or water
3 large eggs
1-1/2 cups sifted all-purpose flour (sift before measuring)
1-1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch slices and well softened
Glaze
1 egg yolk
1 tablespoon heavy cream

Directions:
1) To make starter: Stir milk and sugar together in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 to 15 minutes. Stir 1/2 cup flour into yeast mixture, forming a soft dough, and cut a deep X across top. Let starter rise, covered with plastic wrap, at room temperature, 1 hour.

2) To make dough: Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved. Fit mixer with whisk attachment, then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition: 1/2 cup flour, remaining egg, 1/2 cup flour, about one fourth of butter, and remaining 1/2 cup flour. Beat mixture 1 minute. Remove bowl from mixer and fit mixer with dough-hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter and beat 1 minute, or until butter is incorporated. The dough will be a sticky stringy mass at this point. This is normal, so not to worry. DO NOT add more flour. Lightly butter a large bowl and scrape dough into bowl with rubber spatula. Lightly dust dough with flour to prevent a crust from forming. Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled in bulk, 2 to 3 hours. Punch down dough and lightly dust with flour. Cover bowl with plastic wrap and chill dough, punching down after first hour, at least 12 hours. Dough may be chilled up to 3 days. Punch down dough each day.

3) To form and bake brioche: Butter a 9 x 5-inch loaf pan. Remove dough from refrigerator and turn onto a well floured surface. Flour your hands and form dough into a 9-inch log. Transfer to pan. Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until dough has more than doubled in bulk, about 2 hours. Adjust rack to middle of oven before preheating to 375 degrees F. Mix egg yolk and heavy cream together in a small bowl. Brush over surface of bread. Bake loaf until golden brown, about 35 minutes. Cool bread in pan on a rack for 20 minutes, then turn out onto rack and allow loaf to cool completely, about 1 hour. Yield: 1 loaf.







One Year Ago Today: Lemon-Mint Snap Peas with Edamame
















Two Years Ago Today: Savory Mushroom Puff

Slovenian Mushroom Soup - Gobova Juha

From the kitchen of One Perfect Bite...The Silver Fox and I are fortunate to live in a heavily forested part of the country. That means that exotic mushrooms can usually be purchased here for pennies on the dollar. In the fall, it is not uncommon to see seasonal hunters foraging for the more exotic members of the species. Brokers rent temporary sheds and serve as collecting points for the harvest and area stores and green markets benefit from easy proximity to these distribution centers. We even have a mushroom festival to celebrate the fall gathering and I've found a mushroom man who has taught me the ins and out of the hunt and what can be found on the forest floor. It was at one of these festivals that I first tasted a Slovenian mushroom soup, and began my search for the penultimate version of the soup that's known as Gobova Juha. I've found it, and while I can claim no credit for its creation, I feel duty bound to let others know about it. I made this soup for our lunch today and was once again reminded how very good it is. The soup is fast and easy to prepare, and while it is best made with made with wild mushrooms, creminis are a great substitute as long as you add a handful of dried mushrooms to boost its woodsy flavor. If you use creminis, wipe them clean and cut them into chunky quarters. You can, by the way, use up to a pound of them if you like a really meaty soup. This is a light soup and it is very low in calories. I don't think it is substantial enough for dinner, but it is perfect for lunch if you serve it with a salad and a hunk of of really good bread. I hope you'll give this a try. Here's the recipe for an uncommon and uncommonly good mushroom soup.

Slovenian Mushroom Soup - Gobova Juha...from the kitchen of One Perfect Bite courtesy of Soupsong

Ingredients:
1 pound of meaty wild mushrooms cut into chunks, or a combination of half a pound of mushrooms bought from a store and three tablespoons of crumbled dried mushrooms which have been soaked in warm milk for a minimum of twenty minutes (this liquid may be kept for later use in another recipe).
4 to 5 tablespoons of butter
1 finely chopped medium onion
1 tablespoon flour
1 teaspoon minced garlic, divided use
2 medium potatoes, peeled and cut into small cubes
3 cups warm water
2 bay leaves
1/2 teaspoon freshly ground black pepper
Pinch of dried marjoram, crumbled
1/2 cup semi-dry white wine (if possible a traminec or true rizling) or 1 tablespoon of wine vinegar
Salt to taste
Garnish:
2 tablespoons minced parsley
Dollops of sour cream

Directions:
1) Melt butter in a large saucepan and saute onions until transparent. Stir in flour along with 1/2 teaspoon garlic and cook until frothy, about 30 seconds.
2) Stir in mushrooms (whatever kind you have opted for). Add water, bay leaves, pepper, and marjoram.
3) Simmer and cook on low heat for ten minutes, then add potatoes and reserved 1/2 teaspoon garlic. Continue cooking, stirring at frequent intervals, for five minutes, or until potatoes are tender.
4) Add wine or vinegar and adjust seasoning to taste with salt. Ladle soup into bowls and sprinkle with parsley. Garnish with a dollop of sour cream. Serve immediately. Yield: 4 servings.









One Year Ago Today: Salt Cod and Tomato Stew
















Two Years Ago Today: Southern Nut Cake

Cotriade - A Fish Stew from Brittany

From the kitchen of One Perfect Bite...We're ready for Christmas here. The manic rush is over and it's time to let the goodwill of the season envelop us. The tree is up, packages have been sent and our last party of the season is behind us. The remainder of the week belongs to the two of us and I've come to relish this quiet time. There are no deadlines to meet and during this lull, I'll pull recipes from my cortex and revel in the tastes and memories of Christmas past. Many of the dishes I'll be making for us during the holiday come from France. They are simple dishes from port cities or the French countryside and they are designed to satisfy, rather than impress. Haute they're not. Today's recipe is for Cotriade, a simple fish stew from Brittany that's often served during réveillon on Christmas Eve. It is to Brittany what bouillabaisse is to Provence, though it is much easier to make. It was originally made with the fishermen's share of the daily catch and each port seemed to have its own recipe for the stew. It always contained at least one kind of white fish, and while it was fortified with potatoes and herbs, it never contained the shellfish commonly associated with bouillabaisse. It is an uncomplicated dish that is completely dependent on the quality of fish used to make it. It can be delicious and it certainly is easy to make. The stew can be on the table in 30 minutes and it can be scaled up or down to feed two or twenty. I had originally intended to make this for our supper on Christmas Eve, however, the cod in the fish market looked so good that I decided we'd have it today instead. While the stew can certainly be ladled into soup bowls and eaten as is, there is a bit of ritual associated with its service. In a proper Breton kitchen, the fish and potatoes would be transferred to a platter and served with a sprinkling of red wine vinegar and fresh black pepper. The broth would be saved and served as an accompaniment in bowls with large croutons, so nothing would go to waste. The recipe I'm sharing today was developed by Mark Bittman. While I added a diced fennel bulb to my stew, I have not included it in the ingredient list below. Once you have a sense of the recipe, you can add other vegetables as you see fit, but I hope you'll try it his way at least once. This simple nourishing soup is now considered to be a luxury dish and I think it is one you really will enjoy. Here's the recipe.

Cotriade - Brittany Fish Stew...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
1/2 cup bacon
6 cups fish or chicken stock
2 large onions
2 pounds filets of white fish
1 pound baking potatoes
1 lemon
Salt and pepper
Fresh parsley leaves
1/2 teaspoon dried thyme

Directions:
1) In a large, deep saucepan or casserole set over high heat, add minced bacon, roughly chopped onion, potatoes (peeled and cut into small chunks), salt and freshly ground pepper, thyme and stock. Bring to boil; reduce heat to medium. Cook until potatoes are tender, about 5 minutes, stirring occasionally.
2) Add fish (cut into 1-1/2 to 2-inch chunks); cook, stirring until it cooks through, about 5 minutes. Squeeze lemon over stew; garnish with parsley. Serve immediately. Yield: 4 servings.








One Year Ago Today: Chocolate Hazelnut Truffles















Two Years Ago Today: Walnut Coffee Cake

Figgy Pudding

From the kitchen of One Perfect Bite..."Now, bring us some figgy pudding and bring some out here". I'm sure you've heard this secular carol, but have you ever had the pudding the carolers demanded as a reward for their singing? Both the carol and the pudding have stories that are intertwined. In old England, groups of traveling singers would entertain the wealthy for food or pay. These groups were called "waits" and they were extremely popular at Christmastime. There was a Christian tradition of showering them with gifts to thank them for their music. "We Wish You A Merry Christmas" is one of the songs they used to regale their listeners and Christmas pudding is one of the foods used to reward them for their performance. The tradition and this carol were resurrected in Victorian England by carolers who included the song in their repertoire. The distribution of the pudding is even older than the carol and dates back to to 16th century. At that time, the Catholic Church decreed that it should be made on the Sunday before the beginning of Advent, also known as Stir-Up Day. The pudding traditionally would contain 13 ingredients to represent Christ and the 12 apostles. Every member of the family was expected to help stir the pudding , rotating from east to west to commemorate the path traveled by the Magi as they searched for the Christ child. As time went on, coins and other small treasure were buried in the batter and steamed with the pudding. These tokens were thought to bring luck to the person who found them. I've shared another version of Christmas pudding with you, as well as one for a Three Kings Cake that is intended especially for children. I wanted to try a new version this year and as soon as I read Dorie Greenspan's recipe I knew I found what I was looking for. It sounded delicious, though the amount of brandy and rum used in its preparation, make it a truly adult affair. There are lots recipes that soak fruit before adding it to the ingredient mix. The figs and raisins used here are truly soused. If quizzed, many folks express their dislike of fruitcake or Christmas puddings. I'm not a missionary and my intent is not to dissuade them, but I'd love to have them try this version before they completely rule out those desserts. This pudding is like a spice cake that is used to hold fruit and nuts in suspension. It is really lovely. I made two changes to the recipe that I have not noted below. I used a well greased pudding mold instead of a bundt pan to make our pudding. I also added a cup of toasted walnuts to the batter. I flamed the the figs and raisins as suggested by the recipe and I will flame the pudding at the table when I serve it on Christmas Day. I hope you'll give this a try. I think you'll love it. It is a perfect way to end an English-style Christmas dinner. Here's how it is made.

Figgy Pudding...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
12 plump dried Calymyrna figs, snipped into small pieces
1/2 cup water
1/2 cup dark rum
1/3 cup cognac or brandy
1/2 cup raisins
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
3 large eggs
1 (packed) cup brown sugar
2 cups fresh white bread crumbs (made from about 8 inches of baguette)
1 stick (4 ounces) unsalted butter, melted and cooled
1 cup dried cherries
1 cup dried cranberries
Optional: 1/3 cup brandy, cognac or rum, to flame the pudding
Lightly sweetened whipped cream, vanilla ice cream, or applesauce for serving

Directions:
1) Getting ready: You’ll need a tube pan with a capacity of 8 to 10 cups — a Bundt or Kugelhopf pan is perfect here — and a stock pot that can hold the pan. (If you’ve got a lobster pot, use that; it’ll be nice and roomy.) Put a double thickness of paper toweling in the bottom of the pot — it will keep the pudding from jiggling too much while it’s steaming. Spray the tube pan with cooking spray, then butter it generously, making sure to give the center tube a good coating
2) Put the figs and water in a saucepan and bring to a boil. Lower the heat and, keeping an eye on the pan, cook until the water is almost evaporated. Add the cognac or brandy, rum and raisins and bring the liquids back to a boil. Remove the pan from the heat, make sure it’s in an open space, have a pot cover at hand and, standing back, set the liquid aflame. Let the flames burn for 2 minutes, then extinguish them by sealing the pan with the pot cover. For a milder taste, burn the rum and brandy until the flames die out on their own. Set the pan aside uncovered.
3) Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt and keep at hand.
4) Working in a mixing bowl with a whisk, beat the eggs and brown sugar together until well blended. Switch to a rubber spatula and stir in the bread crumbs, followed by the melted butter and the fig mixture (liquids included). Add the dry ingredients to the bowl and gently mix them in — you’ll have a thick batter. Fold in the cherries and cranberries.
5) Scrape the batter into the prepared pan and seal the pan tightly with aluminum foil. Set the pan into the stock pot and fill the pot with enough hot water to come one-half to two-thirds of the way up the sides of the baking pan. Bring the water to a boil, then cover the pot tightly with foil and the lid. Lower the heat so that the water simmers gently, and steam the pudding for 2 hours. (Check to make sure that the water level isn’t getting too low; fill with more water, if necessary.)
6) Carefully remove the foil sealing the pot — open the foil away from you to protect your arms and face — and then take off the foil covering the pan. To test that the pudding is done, stick a skewer or thin knife into the center of the pudding — the skewer or knife should come out dry.
7) To remove the pudding from the pan (a tricky operation), I find it easiest to carefully empty the water into the sink, and then carefully ease the baking pan out on its side. Transfer the pan to a cooling rack and let the pudding cool for 5 minutes. Detach the pudding from the sides of the pan using a kitchen knife, if necessary, then gently invert it onto the rack. Allow the pudding to cool for 30 minutes.
8) If you’d like to flame the pudding — nothing’s more dramatic — warm 1/3 cup of brandy, cognac or rum in a saucepan over medium heat. Pour the warm liquid over the top of the pudding, and then, taking every precaution that Smokey Bear would, set a match to the alcohol. When the flames die out, cut the pudding into generous pieces. Actually, there’s so much fruit in the pudding, the only way to cut neat slices is to make the slices generous. Serve the pudding warm with whipped cream, ice cream or apple sauce. Alternatively, you can cool the pudding completely, wrap it very well in several layers of plastic wrap and refrigerate it for up to two weeks. When you are ready to serve, butter the pan the pudding was cooked in, slip the pudding back into the pan, seal the pan with foil, and re-steam for 45 minutes. Yield: 8 to 10 servings.








Baby Jesus Birthday Cake















Christmas Pudding

Peanut Brittle

From the kitchen of One Perfect Bite...It took two attempts, but I finally got this lovely recipe right. While it didn't burn first time through, I was distracted and let the brittle get ahead of me. It turned a dark and unappealing color that looked burned and would prevent folks from trying it, despite its lovely taste. Rather than waste the batch, I put it into the blender and made a praline-type powder to use for flavoring and decorating other pastries.Then I took the phone off the hook and set to work again. The Silver Fox loves brittle, and when I saw the candy Dave and Sarah Eickelberg made using a treasured family recipe, I was determined to duplicate their results. They have a step by step tutorial that will make easy work of this, should you decide to give their recipe a try. The tutorial can be found here and I'm happy to report that second time through was a charm. This is a lovely brittle and candy lovers will be delighted with the results. You will, however, need a candy thermometer to make this properly. I used salted peanuts, so I ended up with a sweet and salty combination that is almost irresistible. Those of you who love sweet things will love this recipe. Here's how the brittle is made.


Peanut Brittle...from the kitchen of One Perfect Bite courtesy of Dave and Sarah Eickelberg

Ingredients:
2 cups sugar
1 cup light corn syrup (i.e.Karo)
1/2 cup water
2 sticks (1 cup) of butter
3 cups roasted peanuts
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:
1) Combine sugar, corn syrup and water in a 3 quart saucepan. Cook and stir on medium to medium-high heat until sugar dissolves. When syrup begins to boil, blend in butter.
2) Stir frequently after mixture reaches the syrup stage (230 degrees F).
3) Add nuts when temperature reaches soft-crack stage (280 degrees F).
4) Stir constantly until temperature reaches hard-crack stage (305 degrees F).
5) Remove pan from heat. Quickly stir in baking soda and vanilla, mixing thoroughly. Pour onto two cookie sheets, sprayed with cooking spray. Stretch mixture evenly across pan using the back of a metal spoon, sprayed with cooking spray.
6) After brittle cools (30-45 minutes), remove from pan and break into pieces.








One year Ago Today: Quick Bread Round-Up
















Two Years Ago Today: Moravian Spice Cookies

Apple Walnut Bread

From the kitchen of One Perfect Bite...The theme of the gift baskets I made for the neighbors this Christmas is apples. While I had filled them with chutney, two kinds of jelly and apple butter, I thought they still looked too skimpy for gifting . So, at the last minute I decided to add a cake-like apple bread to bulk them up a bit. The bread I selected is very easy to make and requires no special equipment, save for a wooden spoon, to assemble. It is very similar in taste to a Jewish apple cake. Now, I've always questioned that designation because both the Amish and Pennsylvania Dutch have a cake with nearly identical ingredients and taste. Turns out it's called "Jewish" because the cake is completely dairy free, and that makes it especially appropriate to serve for the holiday of Rosh Hashanah when sweet foods are eaten because they represent the wish for a happy, sweet year ahead. I wish my neighbors nothing less. Whatever their origins, all these cakes are delicious and take minutes to assemble once the apples are are sliced or diced. They age extremely well and actually taste better the day after they are made. Those of you who like sweet desserts will really enjoy this dense apple bread. Here's the recipe.

Apple Walnut Bread...from the kitchen of One Perfect Bite courtesy of Leah Koenig

Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
3 cups Red Delicious, Granny Smith or Golden Delicious apples, peeled, cored and chopped into 1 inch pieces
1 cup toasted walnuts, chopped

Directions:
1) Preheat oven to 350 degrees. Grease two 8 x 4 x 2-1/2-inch loaf pans. Set aside.
2) In a medium bowl, combine all-purpose flour, whole-wheat flour, salt, cinnamon and baking soda. Set aside.
3) In a small bowl, combine granulated and brown sugar, oil and vanilla extract. Add eggs one at a time, stirring to combine after each addition. Pour sugar mixture into dry ingredients and mix to combine. Fold apples and walnuts into batter, which will be very thick.
4) Scrape batter into prepared pans. Bake loaves for 45 to 60 minutes, or until a cake tester inserted into middle of loaf comes out clean. Transfer to a wire rack. Let sit for 10 minutes and then remove from pans. Yield: 2 loaves.








One Year Ago Today: Assorted Christmas Confections















Two Years Ago Today: Florentine Lace Cookies

Candied Almonds + Giveaway Winner

The winner of the National Pork Board Small Plate giveaway is Pondside. The entry was selected by a random number generator using numbers that ranged from 1 to 186. Details can be seen at the end of this post. Pondside, please contact me with mailing information. Congratulations!

From the kitchen of One Perfect Bite...I keep these candied almonds on hand during the Christmas holiday. They are delicious and very simple to prepare. They add some variety to the usual cookie tray and they're healthier than many of the snacks we serve and eat at this time of year. The recipe is straight forward and you should have no trouble making them as long as you keep the almonds in a single layer as they dry. They keep well and can be stored in an airtight jar for several weeks. Here's the recipe.

Candied Almonds...from the kitchen of One Perfect Bite

Ingredients:
3 cups whole natural almonds
1/4 cup honey or maple syrup
2 tablespoons butter
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt

Directions:
1) Place almonds on a baking sheet and set them into a cold oven.
2) Turn oven temperature to 350 degrees. Bake almonds for 15 to 20 minutes, stirring occasionally, so they brown on all sides. Remove from oven.
3) Combine butter and honey in a 2 to 3 quart saucepan set over medium heat. Bring mixture to a boil. Lower heat and cook for 2 minutes longer. Add roasted almonds and stir to coat well. Cook for 2 minutes longer. Using a slotted spoon transfer almonds to waxed paper to cool.6
4) Combine sugar, cinnamon and salt in a large bowl. Stir in almonds and toss until coated well.
5) Arrange almonds in a single layer on a cookie sheet that has been covered with a non-stick cooking spray.
6) Place baking sheet with almonds under broiler for a minute or two to melt and caramelize sugar.
7) Transfer almonds to waxed paper to cool. Store in an airtight container. Yield: 3 cups.

True Random Number Generator Min: Max: Result: 65








One Year Ago Today: Bean Burgers
















Two Years Ago: Pan de Polvo

50 Women Game Changers in Food - #28 Anne-Sophie Pic - Chicken Nuggets

From the kitchen of One Perfect Bite...To understand the accomplishments of Anne-Sophie Pic, it helps to know that, worldwide, only 13 percent of women are executive chefs. She is one of the very few who have earned that title and then gone on to earn the prestigious Michelin three-star award for her restaurant, Maison Pic.

While she was born to a cooking dynasty, she had not planned to become a chef. Her father and grandfather were both Michelin 3-star chefs, but she had planned on a career in international business. That changed when the sudden death of her father sent the restaurant into a tailspin. She was 22 at the time, but she put her plans aside, donned an apron and went to work in the kitchen to help where she could. Five years later she became executive chef, displacing her brother who had lost the kitchen's third star. In 2007 she regained the lost star and went on, with the help of her husband, David Sinapian, to establish a culinary empire that included the legendary Maison Pic, a bistro, a cooking school and another Michelin two-star restaurant in Switzerland. In 2011, she was also the first recipient of the Veuve Clicquot Best Female Chef Award. She has earned her position on the Gourmet Live list of 50 Women Game-Changers in Food. She is extremely well organized and her ability to delegate has allowed her to spend evenings with her son. The recipe I'm featuring today was developed for him. It seems even great chefs have children who are picky eaters.

I committed to this recipe without giving it a proper read. It sounded easy and I though it would be perfect for this very busy week. I belatedly discovered that these "simple" chicken nuggets are made using a technique called sous-vide. This is a process in which foods are cooked at a very low temperature while submersed in a hot-water bath. The food must, of course, be tightly wrapped and, if possible, vacuum sealed. This is not part of my standard cooking repertoire, but I was determined to make it work and learn something in the process. I must say the nuggets are very nice. I can't say they were worth the effort it took to make them. This is a recipe for cooks who like to play and experiment in the kitchen. I had fun with it, but it will not become part of my regular rotation. I don't normally include photos with my recipe directions but I thought they might be needed here. Here's the recipe for those of you who would like to try it.

Anne-Sophie Pic's Chicken Nuggets - Nuggets de Volaille...from the kitchen of One Perfect Bite courtesy of Anne-Sophie Pic

Ingredients:
Nuggets
14 oz. skinless and boneless breast of chicken, raw
1 cup very cold heavy cream(put 15 minutes in the freezer)
1 egg white
Salt and pepper
Breading
A bowl of all-purpose flour (about 1 cup)
A bowl of beaten eggs (between 3 to 4 eggs)
A bowl of breadcrumbs (about 2 cups)
Salt
Oil for frying

Directions:
1) Cut chicken into very small dice. Put a quarter of the chicken aside and place remainder in a food processor. Add egg white, cream and salt and pepper to taste and process. When the "chicken paste" is smooth, scrape into a large mixing bowl, add the remaining diced chicken and stir. Season again if necessary. Put this mixture in the freezer for 15 minutes.
2) Roll out a large rectangle of plastic film on a working surface. Place chicken paste in a pastry bag and form a long 1-1/4 inches "sausage" on the center of the plastic wrap (leave room at the ends to tie the film). Wrap the paste tightly in the film, roll on the work surface, and knot the ends. If you have enough paste, you can make two "sausages".
3) Boil water in a large saucepan, reduce to a simmer and cook the nugget roll(s) for 25 minutes. Remove them, let cool and cut into 0.4 inch slices. See photos below for a step by step tutorial.
4) For the breading process, prepare three bowls filled respectively with: flour, beaten eggs and breadcrumbs. Dip each slice of chicken successively in these three plates (1-Flour, 2-beaten eggs, 3-breadcrumbs). Fry in hot oil until golden brown on both sides. Remove from the pan and drain on paper towels. Serve hot. Yield: 20 to 24 nuggets.















The following bloggers are also featuring the recipes of Anne-Sophie Pic today. I hope you'll visit all of them. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Joanne - Eats Well With Others, Taryn - Have Kitchen Will Feed Susan - The Spice Garden, Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living, April - Abby Sweets
Katie - Making Michael Pollan Proud, Mary - One Perfect Bite, Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island, Barbara - Movable Feasts Kathleen - Gonna Want Seconds, Amy - Beloved Green, Linda - Ciao Chow Linda
Linda A - There and Back Again, Martha - Lines from Linderhof, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook