Gourmet Meals in Crappy Little Kitchens (5 page)
Serves 15
Bruschetta is by far the most CLK-friendly canapé out there. Make sure to use freshly grated Parmigiano-Reggiano, a true Parmesan cheese, which is one of the best cheeses in the world. Find it in a gourmet market and freshly grate it. A small wedge of gourmet cheese takes up far less room in your crappy little fridge than a big plastic container of inferior cheese that was grated, heaven knows when.
1 French baguette, thinly sliced
Extra virgin olive oil, as needed
3 garlic cloves (1 whole, 2 minced)
4 Roma tomatoes, small dice
5 basil leaves, thinly sliced
¼ cup finely grated Parmigiano-Reggiano cheese
Sea salt, to taste
Black pepper, to taste
1
Preheat your oven to 400°. Lay the baguette slices flat on a baking sheet, and drizzle lightly with the olive oil. Bake them in the oven for 10 to 15 minutes or until they are golden brown. Once cool, rub the whole garlic clove on each crostini.
Did You Know This Crap?
In Italian, the word crostini (pronounced kroh-STEE-nee) means little toasts. You can easily make these gourmet treats by toasting thin slices of bread, drizzling them with olive oil, and serving them warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat, or seafood.
2
In a bowl, combine the minced garlic, tomato, basil, Parmigiano-Reggiano cheese, and 3 tablespoons of extra virgin olive oil. The flavors of the tomato and basil will be brighter at room temperature, so allow the mixture to rest 5 minutes. Season with salt and pepper. Don't make the bruschetta topping too far in advance, or the basil will become droopy and look unappealing.
3
Carefully spoon a heaping tablespoon onto your crostini, and arrange them on a serving platter or tray. Assemble right before serving, or your bread will become soggy. Place any unused crostini in an airtight plastic bag or container where they'll stay crisp for three to five days.
Chefology
PARMIGIANO-REGGIANO
This pungent cheese has been crafted by Italian artisans for the past 800 years. Each wheel of Parmigiano-Reggiano carries proof of its authenticity in its rind. The number of the
caseificio,
which is the Italian word for cheese house, along with the production date with pin dots forming the words “Parmigiano-Reggiano”guarantee that it is real Parmigiano-Reggiano.
Get Stoked for Artichokes
Serves 10
Try making this appetizer while a couple of your friends look on. Even put them to work! It's not only a tremendously fun group activity, your friends will thank you for what they learned and will make the recipe for years to come.
2 red bell peppers
3 tablespoons extra virgin olive oil
5 large artichokes, whole and fresh
Sea salt as needed
2 lemons, cut in half
1 teaspoon minced garlic
Black pepper, to taste
3 tablespoons chopped
Italian parsley
Chefology
JULIENNE
An essential skill for any chef, the French method of julienne means slicing vegetables into uniform-size matchsticks.
1
Preheat your oven to 500°. At this time, fill a 12-quart stockpot half way with water, and put it on high heat. Place the bell peppers on a baking sheet and drizzle with olive oil. Roast them in the oven for 15 to 20 minutes or until they begin to blacken and blister. Remove them and place them in a mixing bowl, cover with plastic wrap, and set aside. The peppers will steam themselves.
2
While you wait for the water to boil, cut off the top one-third of the artichokes and discard. Now, just as if you were shucking corn, peel off the dark coarse outer leaves until you reach the tender and pale greenish ones. Turn over the artichoke and trim off the dry green outer layer of the stem, then use a spoon to scoop out the inedible coarse purple flower or “choke” from the center of the artichoke.
3
Your water should be about to boil so add 2 tablespoons of sea salt to it, squeeze the lemons into the water and drop them right in. When the water comes to a boil, add the artichokes, reduce to a simmer, cover, and allow them to cook for about 25 minutes. When the bottom of the artichoke is tender, it's done cooking. After 25 minutes, test one by removing it from the water and piercing it with a fork. If it pierces easily, it's ready. Drain the artichokes and allow them to cool. Discard the water and lemons.
4
When the peppers have cooled, pull off their tops, turn them upside down, and allow the seeds and juices to drain. Carefully peel off their skins. (Do not rinse them because you'll lose so much flavor that way!) Once they are peeled, slice them into slender julienne and put them in a medium-size bowl. Add the minced garlic, and season to taste with salt and pepper.
5
Return to your cooled artichokes, and peel off and discard all the leaves until you reach the heart. You'll know you've reached the heart when you see what looks and feels like a soft, yet solid, yellow core. Cut all the hearts in half horizontally, and then in half again horizontally to create slices. If you'd like to turn this recipe into a side dish, leave the hearts in half to create larger portions.
6
Spoon a heaping tablespoon of the pepper mixture on top of an artichoke heart slice. Garnish each one with a little chopped fresh parsley, and arrange in a circular pattern on a platter. Serve at room temperature.
Did You Know This Crap?
To simmer is to cook at a lower temperature than boilingâwhen small bubbles may break at the surface, but they can be stirred down. Boiling takes place over higher heat with the liquid in full motion where large bubbles form, continuously break at the surface, and cannot be stirred down.
Artichokes are not vegetables; they are actually flower buds and members of the sunflower family. Select artichokes with uniform color, and undamaged, tightly closed leaves. Smaller artichokes have more tender leaves (the leaves of baby artichokes are entirely edible); larger ones have bigger hearts.
Look-Like-You-Didn't-Hurry
Curry Chicken Salad
Serves 15
Always a crowd-pleaser, this is an appetizer filled with complex flavors and textures, yet so easy and inexpensive to prepare. Look for small square loaves of presliced “party bread” that can be cut into triangles, buttered, and toasted to save time on this recipe.
Sea salt, as needed
6 boneless, skinless chicken thighs
1 pumpernickel, sourdough, or French baguette, thinly sliced
½ cup melted butter
¼ cup chopped dried cherries
¼ cup chopped and toasted pecans
¼ cup real mayonnaise (not “mayonnaise dressing” or Miracle Whip)
3 tablespoons yellow curry powder
1½ tablespoons mango chutney
Black pepper, to taste
Small handful fresh dill, small sprigs
1
Preheat oven to 400°. Fill a 12-inch sauté pan halfway with water, and set it on high heat. When it begins to simmer, add 3 tablespoons of sea salt and let it dissolve. Trim the fat off the chicken thighs.
2
Place the bread slices on a sheet tray. Using a pastry brush, lightly coat them with the melted butter, and bake for 10 to 15 minutes or until they are crispy crostini.
3
When the water comes to a boil, turn the heat down to medium. Using tongs, gently set the thighs into the water. Simmer for exactly 10 minutes, then remove them and place them in a mediumsize bowl and cover with ice for 5 minutes to stop their cooking. Then drain and roughly chop the chicken into bite-size pieces, and return it to the bowl.
Swap It
FOR PEOPLE with less discerning palatesâsay, a group of kidsâreplace the dried cherries with red, seedless grapes, and the pumpernickel with graham crackers.
How to Toast Nuts
Every gourmet chef knows the trick to tastier nuts is to toast them. Toasting nuts not only brings out their natural flavors but also makes chopping them a breeze. The best part about toasting nuts is it is so simple to do and yet provides outstanding results. Throw your nuts in a dry skillet over medium heat and cook until they are golden brown. Alternatively, spread the nuts on a sheet tray and bake in a 350Ë oven for 10 to 15 minutes.
4
Add the cherries, pecans, mayonnaise, curry powder, and mango chutney, and toss gently. Season to taste with salt and pepper.
5
Carefully spoon a heaping tablespoon onto each crostini right before serving to avoid soggy-bread syndrome. Then garnish each piece with a sprig of dill and arrange them on a platter or serving tray. Store leftover crostini in an airtight plastic bag or container.
Did You Know This Crap?
I've worked for chefs who prefer curry paste to curry powder. However, for this application, I prefer using the freshly ground curry powder I get at my farmer's market. Just like pepper, when the spices in curry are ground up, they begin to lose the essential oils that flavor them. Ask the spice purveyor at your farmer's market when the curry was made. If it has been made in the last three days, and you plan on cooking with it today, you're in good shape. If you use curry paste, start with one-half tablespoon because some brands are extremely salty.
No-Space Meatballs
Serves 15
Because we “fry” these meatballs directly on a tray in the oven, they require no sauté pan, making the dish a one-pan wonder! The only risk you run with this recipe is not making enough.
8 ounces ground pork
8 ounces ground veal
½ cup finely grated Manchego cheese, plus more shaved for garnish
¼ cup finely chopped flat leaf parsley
3 tablespoons finely chopped fresh sage
3 garlic cloves, minced
1 large egg
1 cup fine bread crumbs
3 tablespoons white wine
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons olive oil
1 cup Spicy Pomodoro Sauce (p. 211)
1
Place the pork, veal, cheese, parsley, sage, and garlic in a medium bowl, then add the egg, bread crumbs, white wine, salt, and pepper. Using clean hands, gently fold the ingredients together, without overworking it. Now, form meatballs about one inch in diameter. Place them one-half inch apart on a sheet tray that you drizzled with olive oil and then spread with a pastry brush. Chill the meatballs overnight or for at least one hour to set them up, which in chef terms means to become firm.
Swap It
MANCHEGO is a very popular Spanish cheese with a full, rich flavor and a healthy dose of sharpness. Mahon, a more adventuresome Spanish cheese alternative imparts a distinctive flavor with its olive oil and paprika infused rind. You might want to try idiazabal (eee-dee-yaZA-bal), which has a rich taste and perfumed aroma, and stands out as the quintessential cheese made from sheep's milk. If Spanish cheeses are scarce in your neck of the woods, just use a nice salty Parmesan.
Tomatoes
Purchase tomatoes only a day or so before you plan to use them, and never refrigerate them. The cold ruins their flavor and makes their flesh turn mealy. Display the bright red orbs in the wire baskets you have hanging from the ceiling. Tomatoes will never take up space in your crappy little fridge again.
2
Preheat oven to 450°. Bake the meatballs for ten minutes and then rotate the pan to bake for another 5 to 10 minutes or until golden brown.
3
To serve, arrange the meatballs on your serving tray and insert a toothpick at 3 o'clock (slightly askew). Top with a teaspoon of Spicy Pomodoro Sauce and a single shaving of Manchego cheese.
Did You Know This Crap?
Italian or flat leaf parsley has more flavor than curly parsley and is therefore preferred for cooking. Don't ever opt for dried parsley because it has no flavor at all. Look for bright green leaves that show no sign of wilting. When you get it home, rinse it off, wrap it in a paper towel, and store it in a plastic bag in your fridge. It will last for about a week.
Greek-Godlike
Stuffed Tomatoes
Serves 8
Stuff the tomatoes and place them on your baking sheet before the guests arrive, so all you'll need to do is pop them in the oven. Very CLK friendly.
8 Roma tomatoes, thumb size
Freshly cracked pepper, to taste