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Thursday, November 22, 2007

Bittman -- Turkey Again, Thanks to the Italians - New York Times

"TO the long and ever-growing list of things you can do with leftover turkey, you can add a hearty, pleasant and easily made barley risotto."Read more...Recipe: Barley ‘Risotto’ With Turkey and Mushrooms November 21, 2007
Recipe: Barley ‘Risotto’ With Turkey and Mushrooms
4 tablespoons butter or extra virgin olive oil, or a combination

1/2 cup chopped scallions or onion

1 cup pearl barley

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill or parsley

3 cups any stock or water, warmed

Salt and freshly ground black pepper

1 cup chopped cooked or raw turkey meat

1/4 pound shiitake mushrooms, caps only, sliced

Chopped parsley leaves for garnish.


1. Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.

2. Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.

3. Check barley’s progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

Yield: 4 servings.

Tuesday, November 6, 2007

From 1997 I heart Mark Bittman Pumpkin Soup

The Minimalist; A Pumpkin Soup for Fall: It's Almost Too Easy - New York Times

PUMPKIN OR SQUASH SOUP
Total time: about 45 minutes

2 pounds peeled pumpkin or winter squash (weigh after peeling)
4 to 5 cups chicken or other stock
Salt and freshly ground pepper.

1. Place pumpkin or squash in saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so that the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

2. Place mixture in blender, in batches if necessary, and puree until smooth. (The recipe can be prepared a day or two in advance up to this point; cool mixture, place in a covered container, and refrigerate.) Reheat, adjust seasoning and serve.
Yield: 4 servings.
Approximate nutritional analysis per serving: 85 calories, 3 grams fat, 8 milligrams cholesterol, 100 milligrams sodium (before optional salting), 5 grams protein, 11 grams carbohydrate.

Bittman has ideas for garnish, here's a few:

* Add 1 teaspoon of ground ginger or 1 tablespoon of finely minced fresh ginger to the simmering soup.

* Add 1 teaspoon of curry powder (and if you have it, 1/2 teaspoon of turmeric) to the simmering soup.

* Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice and 1 small grating of nutmeg to the simmering soup.

* Dice about 1 cup of the squash (you will almost always have extra, especially with pumpkin) into 1/4-inch cubes, steam until tender, and use as a garnish.

* Garnish soup with chopped chervil, chives, parsley or dill.


* Saute about 1 cup of sliced mushrooms in butter or oil, and add them as a garnish. Chanterelles are best, but shiitakes (remember to discard the stems) or button mushrooms are also good
.

Here's another version from Bittman's blog on How to Cook Everything Creamy Pumpkin or Winter Squash Soup

Makes 4 servings
Time: 45 minutes
This soup requires only a few ingredients, one of which is water, and bread as a thickener. It's fast and delicious.

2 pounds pumpkin or winter squash, peeled, seeded, and cut into 1- to 2-inch cubes
6 cloves garlic, peeled
4 cups water
4 or 5 slices stale, crustless French or Italian bread
Salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Combine the pumpkin and the garlic in a large pot, along with the water (if you use stock the flavor will be better, but it is far from essential), and turn the heat to medium-high.

Bring to a boil, then turn the heat to medium-low and cook for about 30 minutes, until the pumpkin is very soft. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Tear the bread into pieces and add them to the broth; cook 5 more minutes.

Puree the soup in a food mill or blender, reheat, and add salt and pepper. Garnish and serve.

Sunday, November 4, 2007

MAke your own lox

From San Jose Mercury News - Party salmon



This recipe comes from "How to Cook Everything" by Mark Bittman (MacMillan, 944 pp., 1998). And it couldn't be easier.

Start with a whole salmon or a big fillet. Just make sure the salmon is as fresh as can be. Coat it with a mixture of kosher salt and brown sugar. Drizzle on a little vodka, gin or brandy. Top with some fresh dill - or not, if you're like me and didn't want to make a special trip to the store for it. The gravlax will be delicious either way.

Wrap the salmon tightly in plastic wrap, weigh it down with a couple of unopened cans, and stick it in the refrigerator. Then wait for the sugar-salt mixture to do its thing. After two or three days, the salmon will turn translucent. It's then ready for eating. Slice it very thinly to serve.