Off the Menu (42 page)
Authors: Stacey Ballis
Tags: #Fiction, #General, #Romance, #Contemporary Women
Put potatoes and onions into a bowl and mix them together. Salt the mixture well. In a large, heavy, nonstick frying pan, heat the olive oil on medium-high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry; it should sizzle subtly but not frantically. If you get a lot of bubbles, it means your oil is too hot. Turn a nearby burner on a lower heat and carefully move the pan over, let it cool and retest in 2 minutes. Once the oil is at the right temperature, carefully place the potato and onions into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly so the potatoes do not burn.
You want the potatoes to slowly go golden brown while the insides cook completely. If you notice a lot of browning, turn down the heat more. When you can easily poke a potato with a fork or break it in half with a spatula, it is cooked. Be sure to test three pieces or so, in case you get the one piece
that is fully cooked. With a slotted spoon remove the potatoes and onions to a bowl. If you want, you can put them in a colander to remove more oil. While the mixture is cooling, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together gently with a large spoon so that the potatoes don’t break up too much.
Pour 2 tablespoons of olive oil into a small, 9- or 10-inch nonstick frying pan and heat on medium to medium-low heat. Once again, be careful not to get the pan too hot because the oil will burn—or the
tortilla
will! When hot, stir the potato-onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” You can cover the pan with a lid to help set up the top a little. The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned lightly on the bottom, place a large dinner plate or baking sheet upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan—approximately 1½ teaspoons. Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan browned-side up, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 5 minutes. Serve hot or at room temperature.
Michelle Bernstein’s White Gazpacho
SERVES 4 TO 6
Reprinted with permission from Michelle Bernstein’s
Cuisine à Latina
cookbook, which you should buy because DAMN her food is amazing and all her recipes work. I’m just saying. If you want to taste Michelle’s food, head to Michy’s or Sra Martinez restaurants in Miami.
2 cups chopped, peeled, English seedless cucumber
2 cups seedless green grapes
1½ cups salted Marcona almonds
1 small garlic clove
½ shallot
1 tablespoon chopped fresh dill
1½ cups cold vegetable stock or broth
½ cup good quality extra-virgin olive oil (I look for one with a more buttery taste than peppery)
1 tablespoon sherry vinegar
2 tablespoons dry sherry
Salt and pepper to taste
Garnish:
¼ cup sliced seedless green grapes
2 tablespoons crushed Marcona almonds
1 tablespoon chopped fresh dill
Put the cucumber, grapes, almonds, garlic, shallot, dill, and broth in a blender and puree until very smooth, about 2 to 3 minutes. With the motor running on high, drizzle in the olive oil in a thin stream until the mixture emulsifies. Stop
the motor and taste. It should be smooth and creamy, if slightly grainy. If it is still a bit chunky, puree for another minute. Add the vinegar and sherry and puree on high for one more minute. Season to taste with salt and pepper.
Serve chilled with the garnishes.
RJ’s Famous Banana Salad
SERVES 8 TO 10
1 cup white vinegar heated until very hot in double boiler
1 egg
¾ to 1 cup sugar
1 tablespoon flour
Pinch salt
2 cups Spanish peanuts, ground fine
Up to a dozen bananas, sliced in half lengthwise, and then quartered
Beat egg well and add sugar. Add flour and salt and pour hot vinegar over the mixture, placing back over double boiler to desired consistency. Dip banana lengths into dressing and roll in peanuts. Eat if you dare.
Whole Wheat Pasta
with Cauliflower and Walnuts
SERVES 2 AS AN ENTRÉE, UP TO 6 AS A SIDE DISH
2 heads garlic, top quarter cut off
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head cauliflower (about 1½ pounds)
Table salt and ground black pepper
¼ teaspoon sugar
1 pound whole wheat pasta, like orecchiette or penne
¼ teaspoon red pepper flakes
2 to 3 tablespoons juice from 1 lemon
1 tablespoon fresh parsley leaves, chopped
2 ounces Parmesan cheese, grated (about 1 cup)
¼ cup chopped walnuts, toasted
Adjust your oven rack to the middle position, and place large rimmed baking sheet on rack. Heat oven to 500°F. Place the garlic heads, cut-side up, in center of a piece of foil. Drizzle ½ teaspoon oil over each head and seal the packet. Place it on the oven rack and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.
While garlic is roasting, trim the outer leaves of the cauliflower and cut stem flush with bottom. Cut head into florets. Place the cauliflower in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste, and sugar. Remove baking sheet from oven. Carefully transfer cauliflower to baking sheet and spread in an even layer. Return baking sheet to oven and roast until cauliflower is well browned and tender, 20 to 25 minutes. Transfer cauliflower to cutting board.
When cool enough to handle, chop the cauliflower into rough ½-inch pieces.
While cauliflower roasts, bring 4 quarts water to boil in large pot. Add enough salt to make the water taste salty, add pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining ¼ cup oil.
Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped cauliflower to pasta; stir in garlic sauce, ¼ cup cooking water, parsley, and ½ cup cheese. Adjust consistency with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.
Stephanie Izard’s Roasted Cauliflower
SERVES 4
Printed with permission from Stephanie Izard of Girl & the Goat restaurant in Chicago,
www.girlandthegoat.com
. For more amazing recipes from Stephanie, and trust me, they are all amazing, check out her new cookbook,
Girl in the Kitchen,
available at your local booksellers and your favorite online retailer.
2 tablespoons olive oil
4 cups cauliflower, sliced
2 tablespoons water
1 tablespoon crunch butter (see the next page)
1 tablespoon pine nuts, toasted
2 tablespoons pickled banana or Hungarian hot peppers (or half and half), sliced fine
1 ounce Parmesan cheese, grated
1 tablespoon fresh mint, torn
Garnish:
2 teaspoons pine nuts, toasted
2 teaspoons Parmesan cheese, grated
2 teaspoons fresh mint, torn
Heat the oil in a sauté pan until it shimmers. Add cauliflower and cook, tossing and stirring until caramelized on all sides. Season to taste with salt. Add water to pan and cover to steam cauliflower until cooked, about 3 minutes. Add the crunch butter and toss to coat, then add the pine nuts and pickled peppers. Toss to combine and stir until heated through. Remove from heat. Add the Parmesan cheese and mint, toss to combine. Plate or platter as desired and garnish with pine nuts, Parmesan cheese & mint.
Crunch Butter
MAKES 1 CUP
4 ounces butter, unsalted, softened
1 garlic clove, grated
2 tablespoons Parmesan cheese, grated
2 tablespoons panko breadcrumbs, toasted
Salt to taste
In a mixer fitted with a paddle attachment, combine all the ingredients and whip until light and fluffy.
Susan Spicer’s Grilled Shrimp with
Coriander Sauce and Black Bean Cakes
SERVES 4
Printed with permission from Susan Spicer, famous at her Bayona restaurant in New Orleans,
www.bayona.com
.
16 medium to large headless shrimp, peeled and deveined (preferably Gulf shrimp)
2 tablespoons olive oil
½ teaspoon chopped garlic (optional)
¼ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon salt
Toss shrimp with olive oil, garlic, salt, pepper, and spices. Skewer 4 to a portion and set aside.
Coriander Sauce:
1 tablespoon shallots, finely chopped
½ teaspoon orange zest (no pith)
¼ cup orange juice
¼ cup white wine
2 tablespoons sherry wine vinegar
¼ teaspoon ground coriander
4 tablespoons butter, softened
2 teaspoons cilantro, chopped
Salt and pepper, to taste
In a small saucepot, or saucepan, place chopped shallots, orange zest, orange juice, wine, vinegar, and ground coriander. Simmer over medium heat until liquid is reduced to 2 to 3 tablespoons. While still hot, whisk in softened butter by the tablespoonful until sauce is emulsified (thick and creamy). Stir in chopped cilantro and season with salt and pepper to taste. Keep warm, but not hot.
Black Bean Cake:
½ pound black beans, soaked at least 2 hours, or overnight, and drained
3 tablespoons cooking oil
1 small Poblano pepper, chopped
1 small onion, chopped
1 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
2 tablespoons honey
2 tablespoons cider vinegar
Salt
Cook black beans in water until tender. Heat oil in a sauté pan and cook onion, peppers, and garlic over medium heat for 2 to 3 minutes and add to beans in pot, along with all other ingredients. Stir frequently until beans have absorbed water and start to break down. Season to taste with salt and drain the cooked beans, reserving liquid. Purée in a food processor. Purée should be dry enough not to stick to your hands and still moist enough that it does not crumble. If it seems too wet and sticky, spread bean paste onto a baking sheet and dry in a low oven until it reaches the right consistency.
(If too dry, work in a little reserved liquid.) When cool, form beans into cakes, dust with flour on top and bottom and sauté in oil to crisp on both sides. You want the bean cakes to be heated all the way through but be careful not to scorch. Keep warm.
When ready to serve, grill, broil, or sauté the shrimp. Take off the skewer (or not) and top with the warm coriander sauce. Serve with a warm bean cake topped with a dollop of sour cream and a sprig of cilantro.
Sangre del Tigre
SERVES 4
This will kick your hangover in the butt, or just spice up your next brunch!
4 cups tomato juice
1 cup clam juice
2 tablespoons prepared horseradish
4 eggs, separated, whites whipped until frothy, yolks reserved
1 teaspoon Tabasco or other hot sauce
1 tablespoon juice from a jar of pickled jalapeños
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 tablespoon salt
1 tablespoon orange zest
6 ounces mezcal (can substitute tequila, but it won’t be the same)
Mix all ingredients together with egg whites. Shake with ice and strain into glasses. Float an egg yolk on the top of each glass, and put two to three drops of Tabasco on the yolk with a sprinkle of salt. Either take the yolk with the first sip as a shot, or for the more squeamish, stir it in and blend well before drinking.
Raw eggs can put you at risk for salmonella and other food-borne illness. If you have access to the new “safe eggs,” which have been pasteurized, use those, or if you have eggs from a source you trust, you will be fine. If you have concern about eating raw eggs, prepare the rest of the drink as is, and serve with a hardboiled egg on the side. The protein with the drink is part of the positive effects.
