comfort - HOBNOB Magazine

Posts Tagged ‘comfort’

Grain-Free Crunchy Bagel-Style Almond Crackers

Posted on: April 12th, 2020 by Ellen Swandiak

A crunchy cracker you can make with pantry ingredients. Those who are trying to be gluten and grain free often get the craving for the crunch. That’s where these grain-free crackers, made with almond flour, come in to save the day.

Between the poppy and sesame seeds, my favorite bagel toppings, these grain-free crackers not only taste fab, but make for a spectacularly speckled  presentation. Not to mention the nutritional benefits of the seeds. 

MAKES ROUGHLY 40 PIECES

PREHEAT OVEN 325ºF… MAKE THE DOUGH

1 3/4 CUP almond flour
1 TB almond oil
1 egg, beaten
—
In a large bowl combine all ingredients, knead well, and shape into a ball. Place onto a sheet of parchment paper that fits a baking pan. Transform dough ball into a rectangle echoing the shape of the parchment. Top with second piece of parchment and roll out dough to between 1/16- and 1/8-inch thickness. I like keeping the edges ragged so the tips will get more brown. You may need to fill in some holes as the dough escapes the parchment, so just break off those parts and fill in as necessary.

PREPARE SEED MIX

1 TB sesame seeds
1 TB poppy seeds
1 TB golden flax seeds
1 TB sunflower seeds
1/2 tsp sea salt
—
In a small bowl, mix thoroughly. Sprinkle evenly over rolled-out dough. Cover with clean parchment paper and roll over to set seeds into the dough.

BAKE THE GRAIN-FREE CRACKERS

Bake for roughly 23 min till edges are slightly browned. Move with parchment to a cooling rack and let sit for 10-15 min. Break apart by hand into irregular shapes. Store in an airtight container. Try not to eat them!

If you like this recipe, you might want to take a look at our Cumin -Spiced grain-free crackers too.

Celebrate Spring: Chantarelle and Foraged Fiddlehead Pizza

Posted on: March 19th, 2020 by Ellen Swandiak

At this month’s party, foraged ingredients make an artistic statement on fiddlehead pizza. Take advantage of the season—and the subtle taste of fiddleheads (which are immature ferns) and have a light asparagus taste—and match them with bright orange chanterelle mushrooms.

For the base, some puff pastry and a combination of ricotta and scharfe maxx cheeses creates a luxe pairing, plus a creamy bed for these earthy ingredients. This pizza will surely make a statement at your gathering, and celebrate Spring’s wild bounty.

MAKES 12 MINI PIZZAS

MAKE THE BASE… THAW PASTRY 40 MIN

1/2 box Pepperidge Farm Puff Pastry (makes 3 long pieces)
—
Preheat oven to 400ºF. Unfold thawed pastry and cut into thirds to achieve long sections. Bake for 15 min. While still hot, push gently down on the tops of the puff with a spatula to create the valleys for toppings.

PREPARE FIDDLEHEADS & CHANTERELLES

1/4 LB fiddleheads
1/4 LB chanterelles
—
3 TB EV olive oil
1 clove garlic, minced
sprinkle of red pepper flakes
—
Triple-wash fiddleheads thoroughly. Trim brown parts. Blanche for four min and move to an ice bath. Drain and set aside. Clean mushrooms with a soft brush to remove all dirt. Cut mushrooms decoratively, keeping in mind how you they will look on the pizza.

Heat oil in a medium skillet. Add garlic and red pepper flakes to the fiddleheads and chantarelles, saute for 3 min.

PREPARE THE CHEESE

1/2 LB fresh ricotta cheese
s + p
1/4 LB scharfe maxx cheese
—
In a bowl, season ricotta with s + p to taste. Shred the scharfe maxx cheese and place in a separate bowl.

PREHEAT OVEN 400º… CREATE THE FIDDLEHEAD PIZZAS

puff pastry
ricotta cheese
scharfe maxx cheese
ramps, cut in half vertically (optional)
dandelion leaves, cut into small bits, for garnish
—
When puff pastry has slightly cooled, add 3 dollops of the ricotta, spread evenly over the entire surface of each pastry, then sprinkle the scharfe maxx. If using, place 1-2 ramps lengthwise on the cheese, then spot the fiddleheads and chantarelles around the entire surface. Bake for 5 min on the oven’s top shelf. Remove from oven and toss on the dandelion leaves. Cut each long piece into 4 minis.

Spicy Baked Buffalo Wings

Posted on: February 1st, 2020 by Ellen Swandiak

Touchdown this SuperBowl Sunday with these Spicy Baked Buffalo Wings that even the fittest athletes can’t say no to. This recipe is courtesy of Gozney, a company that makes the coolest and most powerful mini pizza ovens for your backyard (see more on the ovens at this link). Instead of deep-frying the wings, try Gozney’s technique for creating crispy skin while keeping the meat to remain incredibly moist inside. You can learn the tricks to crispy skin and more in this educational and entertaining step by step video here.

SERVES 4

See more recipes for watching the game, like Sirloin Steak Toasts with Zesty Crumbs, at Hobnob’s Party #18 Classy Sports: An Upscale Menu for Watching the Big Game

PREPARE CHICKEN A DAY AHEAD

2-3 TB plain flour
1/2 tsp baking powder
1 TB salt
—
12-16 chicken wings, a mix of wingettes and drumettes
—
This step allows for the chicken skin to get crisp, by removing all the moisture: Toss first three ingredients together in a bowl. Separate the wings from drumettes by cutting through the knuckle if they are still attached. First remove excess moisture from the skins by placing chicken between two paper towels and pressing down, then dredge in the flour mixture, shake. Set on a cooling rack and refrigerate overnight, uncovered.

MAKE THE BLUE CHEESE DIP

1 CUP sour cream
1/2 CUP buttermilk
4 oz blue cheese (gorgonzola or other soft blue)
—
Mix thoroughly in a bowl. Season to taste, if needed. This can be made a day ahead, and would allow the flavors to really meld.

MAKE THE SAUCE

6 TB Unsalted Butter
8 TB Franks Hot Sauce
—
While the chicken is cooking, melt ingredients together and keep warm.

PREHEAT OVEN 400ºF…COOK THE WINGS

Lightly heat a cast iron grill pan in the oven, about 5 min. Add chicken and cook for about 30-35 mins, rotating and flipping a few times. When skin in nice and browned, remove from oven and use tongs to dip the wings in warm hot sauce, transfer to a plate. Serve with blue cheese dip in a bowl alongside the wings.

North Wild Kitchen Features Traditional and Newfangled Dishes in this Norwegian Cookbook

Posted on: October 1st, 2018 by Ellen Swandiak

After years globetrotting, author Nevada Berg settled in Norway with her Norwegian husband and son. With a farm, and with the eyes of a newcomer, Berg learns the local traditions as she assimilates into the mountain-top lifestyle and creates her award-winning blog, North Wild Kitchen.

The cookbook breaks down those activities that are common to Norwegians: foraging, fishing, farming, hunting, harvesting, camping, baking, grilling, and frying. Each chapter begins with an explanation of Nordic culture, so you get a little lesson in the way things are done. For example, in the Foraging chapter Berg mentions “allemannsretten” a concept that everyone has the right to take from nature, whether or not they own the land. (how unlike American culture!) The idea is that you can take what you need, but make sure to leave something for others to enjoy.

HOBNOBMAG Norwegian Cookbook

Photography throughout the book showcases the simple, rustic recipes and scenes from the surrounding areas. You almost feel as if you were on a journey far away. Recipes follow the four seasons using local ingredients. Traditional foods like Meatballs with Creamed Cabbage alludes to a super-popular dish in Norway, as well as Milk Cakes, which get served up with jams, spreadable cheeses, sour cream, and butter. Hearty soups and stews using meats like venison, moose, reindeer, and hare are sure to entice.

HOBNOBMAG Norwegian Cookbook

There are plenty of recipes for bakers too. Breads, pancakes, and lots of buns and cakes will have you wanting to curl up by a fireplace, and settle in. Sour Cream Wafers and Soft Potato Flatbread Veiled work in on the sides of many meals. For sweeter pursuits, Peasant Girls is an old-fashioned dessert that combines stewed apples, with sweetened breadcrumbs and whipped cream. Plums, a Norwegian staple for 300 years, are abundant, and the excess gets made into jam for use on Custard Buns or Aniseed Wafers.

I tend to like my desserts mixed with a little savory, and thought this recipe from the book would make a nice accompaniment on a cheese board, or as a atypical dessert.

recipe

Pan-Fried Pears Wrapped in Cured Pork with Honey and Pink Peppercorns

PÆRE MED SPEKESKINKE

Salty, rich cured meat and fresh sweet fruit are a natural and balanced pairing. When pan-fried together, the crispy texture of the meat against the warm, softened flesh of the fruit brings this pairing to a whole new level. I enjoy serving these special bundles, because they’re flavorful, fresh, and quick to pull together. If you prefer, you can substitute another cured meat, such as lamb (fenalår).

serves 4 to 6

4 large pears
8 to 16 pieces thinly sliced cured pork
2 tablespoons lightly salted butter, for frying
Flaky salt
Crushed pink peppercorns
Runny honey
—
Cut the pears lengthwise in half. Carefully remove the cores and seeds, but leave the stems. Wrap each pear half with 1 to 2 slices of the cured pork and press the fat of the meat together to keep from it from falling off the pear.

In a large, heavy frying pan, heat the butter over medium-high heat until foaming. Add the pears, flesh-side down, and cook for 2 to 3 minutes or until the pork is golden brown and crisp. Flip the pears and continue cooking for 2 to 3 minutes or until the other side is golden brown and crisp and the fruit is slightly soft.

Arrange the pears on a platter, sprinkle with flaky salt and crushed peppercorns, drizzle with honey, and serve immediately while still warm.

Reprinted with permission from Prestel Publishing.

North Wild Kitchen: Home Cooking from the Heart of Norway by Nevada Berg

Umami Cookbook: Flavor Bombs Showcases the Fifth Taste with Aplomb

Posted on: October 1st, 2018 by Ellen Swandiak

Founder of Umami Burger, Adam Fleischman takes the elements of umami and creates combinations that will have your taste buds dancing in his new cookbook. The meaty leanings of umami carry through many foods: tomatoes, mushrooms, parmesan cheese, asparagus, and much more. Fleischman loves to stack these foods together for extra spectacular results.

It all started with his analysis of the typical American burger, one with melted cheese, caramelized onions, tomatoes, and ketchup. All those ingredients are umami-based, and together really add up to much more than a sum of their parts. Same idea with pizza—tomato sauce plus melted mozzarella cheese plus mushrooms plus sausage makes it that much more special. Hence, the Flavor Bombs.

HOBNOBMAG Umami Cookbook2

The term “umami” is a Japanese word that roughly translates to “tasty,” or “delicious.” Coined by Dr. Kikunae Ikeda who was amazed by the meat-like flavor in a bowl of dashi. It got him wondering why his soup had a distinctly savory, meaty flavor even though there was no meat in it. He would later link the taste to tomatoes, cheeses, asparagus, and meats.

Fleischman even looks at the chemicals compounds found in many umami which falls into three categories: glutamate, inosinate, guanylate. Each of these groups have a phenomenal tastes on their own, but when combined the flavor amplifies exponentially. Then Fleischman offers up the techniques for amplifying umami: searing, salting, long-cooking, fermenting, and curing in his recipes to create his Flavor Bombs.

The section on stocking your pantry to get even more impact, includes anchovies, duck fat, dried mushrooms, miso, and—are you catching my drift?

To start your umami journey, you might want to try his master recipes that can be used for many purposes. Umami Master Dust can be sprinkled on foods or used as a rub. Umami Master Sauce is perfect for use in extended cooking, like stews or braised meats. Umami Ketchup is guaranteed to wow. There are seven other basic condiments that he has designed to umami-up your cooking gauge, so you will be set.

Please enjoy this recipe for a Veggie Burger from the book, and see if it doesn’t hit the spot.

recipe

Veggie Burger

I use mushrooms as the primary component for my veggie burger and infuse them with miso, a bit of Umami Master Sauce, and egg yolks—all from the Umami Pantry—to bump up the flavor even more.

Because the patties need a few hours to set, prep them the night before and they’ll be ready to go when it’s time to start cooking.

Note: Textured vegetable protein (TVP), also sold as textured soy protein, is available at Whole Foods, health food stores, or online at Amazon.

MAKES 2 BURGERS

UMAMI MASTER SAUCE

MAKES ABOUT 3 CUPS

2 cups top-quality tamari or soy sauce
1/4 cup plus 2 tablespoons sherry wine
1/4 cup dried wild mushrooms, like porcini
1/4 cup red or white miso
1/4 cup honey
1 tablespoon Marmite
1 tablespoon shio koji
Hot sauce
1 (4-by-4-inch) piece dried kombu
—
Start with the tamari or soy sauce, in a pan over medium heat; do not let boil. Add the sherry wine, dried wild mushrooms, and miso. Stir.

Add the honey, Marmite, shio koji, some hot sauce, and the dried kombu. Stir for a minute, remove from the heat, and strain. Add water to taste to dilute its intensity, then cool.

Store, covered, in glass jars for up to around 6 months in your pantry.

—

VEGGIE BURGER

4 dried porcini mushrooms
1/4 cup medium-dry sherry, like amontillado
1 tablespoon white miso
Splash of Umami Master Sauce (see above)
2 large egg yolks
1/2 cup panko bread crumbs or textured vegetable protein (see headnote)
2 tablespoons toasted or regular sesame oil
1 cup stemmed and sliced fresh shiitake mushrooms
Sea salt and freshly ground black pepper
2 potato buns or white hamburger buns, split
unsalted butter

OPTIONAL CONDIMENTS AND TOPPINGS
Mayonnaise
Ketchup
Mustard
Lettuce
Tomato
—

MAKE THE VEGGIE BURGER

Place the dried porcinis, sherry, miso, and master sauce in a small saucepan. Set the heat to medium-low and simmer until the liquid is almost gone, rehydrating the mushrooms, about 10 minutes.

Remove the pan from the heat, cool, then add the egg yolks and panko (or textured vegetable protein). Pulse the mixture in a food processor to incorporate. Set aside.

Heat a large skillet over high heat for a few minutes—you want it to get superhot. Add 1 tablespoon of the sesame oil, wait a minute, then throw in the shiitakes, being careful not to crowd the mushrooms. Season with salt and pepper, and sauté until they’re nicely caramelized, about 6 minutes. Remove the mushrooms to a large bowl and let cool.

When the mushrooms have cooled, add the egg yolk mixture and stir to incorporate. I use a 3-inch ring mold to press out the patties, but if you don’t have a mold, free-form 2 patties with your hands. Be sure to pack the patties fairly tight so they don’t fall apart when you cook them. Refrigerate the patties at least 6 hours or overnight, to set.

You can also place the patties side by side on a baking sheet or dish and stick them in the freezer; when they’re frozen, place the patties in an airtight bag and keep them in the freezer for up to 2 months. Thaw completely before cooking.

When you’re ready to cook, heat a large skillet over medium-high heat with the remaining tablespoon of sesame oil and sauté the patties for 3 minutes on each side. Remove the patties and set aside. Place the Koji-Porcini Resting Sauce or butter in the pan and place the buns cut side down in the pan for a few minutes, just until they’re toasted and warmed through.

Place the patties in the buns and serve with the condiments and toppings of your choice.

Flavor Bombs: The Umami Ingredients That Make Taste Explode by Adam Fleischman

Excerpted from FLAVOR BOMBS © 2018 by Adam Fleischman. Photographs © 2018 by Wendy Sue Lamm.  Used by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

Hearty Vegetarian Sandwich: Naan with Falafel & Avocado-Tomatillo Sauce

Posted on: August 31st, 2018 by Ellen Swandiak

Sandwiches are nice to serve at a dinner party, as long as they are special. This hearty vegetarian sandwich has a slew of heathy ingredients that combine for a true taste sensation. Chickpeas, roasted carrots, zucchini, and a super fresh sauce with avocado and tomatillos sit in a min naan.

I will admit, this recipe took some time to accomplish because of the soaking time involved, but was not hard to make—and were definite crowd pleasers. Using the dried chick peas really adds to the final product, you just have to remember to soak a day ahead, for great results.

The sandwiches are great at room temperature, and supply a hearty bite for guests they can just grab and go. Be liberal with the sauce, it really adds a freshness and needed moisture to the mix.

MAKES 22 SANDWICHES

DO AHEAD: SOAK THE CHICKPEAS

3 CUPS dried chickpeas
—
Pick through chickpeas to remove any debris. Rinse in a colander. Place in a large pot, topped with 4 inches of water. Cover. Soak overnight. OR bring the chickpeas to a boil for 5 min, then let them soak in the water for 1 hr.

COOK THE CHICKPEAS

soaked chickpeas, rinsed well
bay leaf
black peppercorns
2 cloves garlic
—
1 tsp salt
—
Add all ingredients, except salt, to a large pot with 4 qts of water. Bring to a boil, then simmer for 1.5 – 2 hrs. Check occasionally to make sure there is enough water in the pot. When chickpeas are nice and soft (they smash easily with the back of a spoon), turn off the heat, stir in salt, and allow them to sit in the water and cool, and soak up the salt.

When cooled, drain, and mash with a potato masher or pulse in a food processor.

PREHEAT OVEN 425ºF… ROAST THE CARROTS

16 carrots, cut into 3-inch sticks (about 5 CUPS)
olive oil
1/2 tsp salt
1/4 tsp pepper
—
Drizzle carrots in olive oil, s + p. Place carrot sticks on a parchment-lined baking sheet. Roast for about 17 min until they are soft and slightly browned on the edges.

REMOVE MOISTURE FROM THE ZUCCHINI

2 CUPS zucchini, grated
—
Spread zucchini on a large plate or shallow bowl, sprinkle with salt and let it sit for an hour. Drain the liquid that has oozed out, move to a strainer, and press out any more remaining liquid.

PREHEAT OVEN 400ºF…MAKE THE FALAFEL PATTIES

cooked chickpeas
zucchini
2 cloves garlic, minced
1 CUP parsley, minced
—
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
1 1/2 TB garbanzo fava flour
—
Get out the food processor. In batches, pulse chickpeas, zucchini, garlic, parsley. (Or you can mash with a potato masher and fork.) Transfer to a large bowl, add the spices and flour and mix well.

Take a heaping TB of the mixture, place into center of palm, roll, then press into 2-inch patties. You should have around 44. Place on 2 baking sheets lined with parchment. Bake for 45 min, till nicely browned.

MAKE THE AVOCAD0-TOMATILLO  SAUCE

1 avocado, cut into chunks
4 tomatillos, cut into chunks
1 CUP parsley
1 CUP cilantro
2 cloves garlic, cut into chunks
1/2 cup water
1/2 cup olive oil
1/2 tsp salt
pinch of cayenne
—
Pulse all ingredients in a food processor until incorporated. Makes about 2 cups of sauce.

HEAT THE NAAN

22 Stonefire Mini Naan
—
The naan only needs a minute in the oven to come back to life. So just as many as you can fit onto baking sheets.

ASSEMBLE THE NAAN SANDWICHES

avocado-tomatillo sauce
falafel
roasted carrots
1 cucumber, sliced thinly
—
Slather on a TB or more sauce onto the inside of the naan. On one side of the bread line with roasted carrots, place 2 falafel on top, 3-4 cucumber slices on the other side. Close bread and pierce through the falafel with 2 toothpicks so it holds together.

Mini Muffins: Savory Butternut Squash with Spicy Squash Spread

Posted on: March 31st, 2018 by Ellen Swandiak

I love the idea of creating a more savory slant to things that are usually sweet. These mini muffins incorporate squash, sunflower seeds, carrots and a little bit of farmer cheese in a little, healthy baked treat. 

Tip: An average (3 pound) butternut squash should produce 2.5 cups of puree, so I created a fresh spread with the extra to serve with the muffins, and add some zip and a freshness. Alternatively, butter or cream cheese would also go well. Think of offering all three if you are having a large crowd for brunch.

MAKES ABOUT 36 MINI MUFFINS

PREHEAT OVEN 375ºF… PREPARE THE SQUASH

1 butternut squash, cut in half lengthwise, seeds removed
—
Place squash halves cut side down on a parchment-lined baking sheet. Roast for 40-45 min till fork can easily pierce through the squash’s center. Let cool a little, then scoop out the squash and mash with a fork in a bowl.

WHILE SQUASH IS BAKING, MIX WET INGREDIENTS FOR THE MUFFIN MIX

1 CUP cashew milk
2/3 CUP almond oil
1 egg
2 TB scallions, green tops, cut into thin rings
3 TB carrot, grated
2/3 CUP farmer cheese, room temp
—
1 CUP roasted butternut squash puree, cooled
—
In a large bowl incorporate ingredients till thoroughly combined.

FINISH THE MUFFIN MIX

1 CUP spelt flour
1/2 CUP coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp chili powder
1/2 tsp garlic salt
1/2 tsp salt
—
In a separate bowl sift flours, then mix in the rest of the dry ingredients. Transfer to the wet ingredients bowl and stir until just combined.

HOBNOBMAG butternut squash muffin recipe steps

RAISE OVEN TEMP TO 400°F… BAKE THE MUFFINS

spray oil
sunflower seeds
—
Grease 2 mini muffin tins with spray oil* and divide mixture into each cavity, allowing dough to come above the rim. Create a cone-like, irregular shape at the top, then sprinkle on a few sunflower seeds. Bake for 20-22 min, till edges brown. Let cool 5 min in pan, then transfer muffins to a cooling rack.

WHILE MUFFINS BAKE, MAKE THE SPREAD

1 CUP butternut squash puree
1/4 CUP Greek yogurt
1 TB sriracha
1/2 tsp chili powder
1/4 tsp salt
—
Combine all ingredients in a bowl. Transfer to a small bowl and set on the side of muffins with a small spoon for spreading.

*If you don’t already own a spray oil dispenser, get one. That way you can use the quality oil of your choice for each project. This is a HOBNOB cupboard staple.

HOBNOBMAG Pinterest squash recipes

Want more party recipes for winter squash? Head to HOBNOB’s Pinterest page to see what we gathered from the spectrum. Party Recipes: Winter Squash We’ve done all the weeding for you, so you only see the most beautiful, healthful, and inventive recipes—the ones that are sure to impress guests. Here’s what we included:

Caprese Bites with Honey-Balsamic

Maple Glazed Acorn Squash with Apple, Parsnip and Sage

Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos

Mini Bacon Butternut Squash Cups

Chard Stuffed Acorn Squash With Za’atar and Tahini

Feta and Roasted Acorn Squash Salad

Mushroom Risotto and Broccoli Stuffed Acorn Squash

Butternut Squash Chicken Flatbread Pizza

Smoky Chipotle Pumpkin Hummus

Garlic & Lemon Butternut Squash Noodles

Honey Roasted Butternut Squash with Cranberries and Feta

Chipotle Butternut Squash Soup

Butternut Squash Rösti Cakes

Butternut Squash Hummus

Roasted Winter Squash with Vanilla Butter

Wild Rice Stuffed Mini Pumpkins

Butternut Squash, Coconut & Turmeric Soup + Crispy Sage

Butternut Squash and Goat Cheese Tartines

Weekend Recipe: Roasted Butternut Squash with Tahini and Feta

Zucchini Falafel Balls with Yellow Tomato Dipping Sauce

Posted on: November 29th, 2017 by Ellen Swandiak

Zucchini falafel balls are a little lighter than what you might expect in a falafel. These mini bites are baked, and look great in tones of yellow, especially with the yellow cherry tomato dipping sauce which adds its fresh twist.

Making these from fresh chickpeas takes a little extra time, but the end result is worth it. I suggest starting the chickpeas the night before. Then the next steps are pretty straightforward. If you want to used canned chickpeas, you will need 4 cups. Note: if you freeze the balls, they will fall apart, so these are best cooked the day of the party. See more “ball” recipes in our party menu, Have a Ball, made with meat, fish, and more.

MAKES 62 BALLS (ABOUT 1 INCH)

DO AHEAD: SOAK THE CHICKPEAS

2 CUPS dried chickpeas
—
Pick through chickpeas to remove any debris. Rinse in a colander. Place in a large pot, topped with 4 inches of water. Cover. Soak overnight. OR bring the chickpeas to a boil for 5 min, then let them soak in the water for 1 hr.

COOK THE CHICKPEAS

soaked chickpeas, rinsed well
bay leaf
black peppercorns
2 cloves garlic
—
1 tsp salt
—
Add all ingredients, except salt, to a large pot with 4 qts of water. Bring to a boil, then simmer for 1.5 – 2 hrs. Check occasionally to make sure there is enough water in the pot. When chickpeas are nice and soft, turn off the heat, add salt, and allow them to sit in the water and cool, and soak up the salt. Drain, and mash with a potato masher or pulse in a food processor.

REMOVE MOISTURE FROM THE ZUCCHINI

2 CUPS zucchini, grated
—
Spread zucchini on a large plate or shallow bowl, sprinkle with salt and let it sit for an hour. Drain the liquid that has oozed out, move to a strainer, and press out any more remaining liquid.

PREHEAT OVEN 400ºF…GET OUT THE FOOD PROCESSOR… MAKE THE zucchini falafel BALLS

chickpeas
zucchini
2 cloves garlic, minced
1 CUP parsley, minced
—
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
—
In batches, pulse chickpeas, zucchini, garlic, parsley. Transfer to a large bowl, add the spices and mix well. Roll into 1-inch balls. Place on a baking sheet lined with parchment. Bake for 45 min.

HOBNOBMAG Recipe Zucchini Falafel Balls

MAKE THE DIPPING SAUCE

10.5 oz container yellow cherry tomatoes
1/4 CUP EV olive oil
2 cloves garlic
1 tsp sriracha sauce
s + p
—
Place all ingredients in a Blendtec blender, on soup mode, which heats and spins ingredients together. OR, place in a normal blender, then move to a small pot and heat gently for 5 min.

Turkey Patties Topped with Cucumber Basil Pesto

Posted on: September 20th, 2017 by Ellen Swandiak

For those following a paleo diet, there are lots of options for party fare. These turkey patties have a nice crunchiness via onion and jalapeño bits, which adds a bit of texture and flavor to the meat. Tip: When cooking the patties, take note. They are a little fragile, so make sure oil covers the bottom of the pan to ensure they don’t stick. Patties should be white halfway up the side before flipping. Run a spatula or fork under the patties while cooking for extra insurance.

As for the pesto, prepare the cucumbers ahead of time, but don’t make the pesto till ready to serve. I made mine the night before and it did not keep its pretty green color, though it still tasted mighty fine.

These turkey patties are just one of the recipes from my paleo party theme. Click the link to see more veg and meat dishes. 

MAKES 24 BITES

MAKE THE TURKEY PATTIES

1 LB ground turkey breast
1 egg
1/2 tsp Worcestershire sauce
1/2 small red onion, minced
1/2 jalapeño, minced
1 clove garlic, minced
1 1/2 TB parsley, minced
1/4 tsp salt
1/8 tsp pepper
2 TB nutritional yeast
—
almond oil
—
With a fork combine all ingredients, except oil, in a large bowl. With wet hands (the mix may be kind of sticky) take a small amount that fits in the palm of your hand, make a ball, then flatten. Size should be roughly 2 inches x 1/2-inch thick (two bites). Get a big skillet hot, add 1/8-inch oil to the pan, then add patties. Cook for 2 1/2 min, till nice and brown, then flip and brown other side. Let drain on a paper towel.

hobnobmag recipe Turkey Patties Topped with Cucumber Basil Pesto

GET OUT THE FOOD PROCESSOR… PREPARE THE CUCUMBER

2 cucumbers, peeled
1 tsp salt
—
Cut cucumbers in half lengthwise and remove seeds with a spoon. Cut these in half and grate in the food processor. Move to a platter, sprinkle with salt and let it sit for about one hour. Transfer to a strainer and squeeze out as much liquid as possible, then place in a bowl. (If doing this part ahead of time, place cucumbers in an airtight container in the fridge till ready to use)

MAKE THE PESTO

3 cloves garlic, chopped
1 1/2 CUPS basil leaves
3/4 CUP mint leaves
1/2 CUP pine nuts, toasted on a hot skillet
1 tsp fresh thyme leaves
1/2 CUP EV olive oil
—
cucumbers
—
Pulse together in a food processor. Add to the cucumbers and mix thoroughly.

Paleo Party Finesse: Crunchy Cumin Spiced Crackers with Mixed Seeds

Posted on: September 20th, 2017 by Ellen Swandiak

If you have committed to a Paleo diet, then you know that grains are verboten. But there is no reason to ignore those cravings for crunchy crackers. This recipe not only addresses those “crunch” cravings, but will also give you paleo party finesse when you serve them along with a stocked charcuterie board or along with guacamole. Enjoy them no matter what dietary leaning you follow. 

When developing this recipe, I did a few versions of these babies, in order to decide what flavors matched best with what. The cumin seeds add an almost a lemony zing, with the flavor profile akin to Indian and Moroccan cuisines. Therefore, they make a perfect vessel for dipping into hummus, (for non-Paleo participants, that is—beans are also not allowed). For traditional Paleoists, pair with guacamole, a swath of butter or sliced avocado, or enjoy nakedly on their own. If you like this recipe, you might want to take a look at our Grain-Free Crunchy Bagel-Style Almond Crackers, which tops the crackers with a slew of nuts and seeds for a slightly different take.

We included them on our charcuterie board, so people could match them with meat slices. You can also eat them with or in a salad, in lieu of croutons, they soak up the dressing nicely while keeping their crunch. Include some red pepper in the salad, the flavors really work especially well together. See my other paleo recipes, in the theme Purely Paleo. 

MAKES ROUGHLY 45 PIECES

PREHEAT OVEN 325ºF… PREPARE SEED MIX

1 1/2 TB sesame seeds
1 1/2 TB hemp seeds
1 TB chia seeds
1 TB golden flax seeds
1 TB cumin seeds
1/2 tsp sea salt
—
In a small bowl, mix thoroughly.

MAKE THE DOUGH

2 CUPS almond flour
seed mix
—
1 TB almond oil
1 egg, beaten
—
In a large bowl, mix dry ingredients, then add the oil and egg. Knead well, and shape into a ball. Place onto a sheet of parchment paper that fits a baking pan. Transform dough ball into a rectangle echoing the shape of the parchment. Top with second piece of parchment and roll out dough to between 1/16- and 1/8-inch thickness. I like keeping the edges ragged so the tips will get more brown. You may need to fill in some holes as the dough escapes the parchment, so just break off those parts and fill in as necessary.

BAKE THE CRACKERS

Bake for roughly 27 min. The crackers should be browned on the edges. Move with parchment to a cooling rack and allow to cool about 10-15 min. Break apart by hand into irregular shapes. Store in an airtight container. Try not to eat them!

Taco Bar: Grilled Mole-Marinated Pork with Salsa and Pickled Jalapeño

Posted on: June 10th, 2017 by Ellen Swandiak

When you are cooking for a crowd, shortcuts are very welcome. That’s why we always have an eye peeled for helpers that are chemical-free, and are made with love. The magic behind the pork lies in the marinade. Hernán Mole Poblano paste comes in a concentrated form which can be used to create a rich, authentic mole sauce, or be used as a marinade. And if you’ve ever tried making mole, you know that it is a labor of love that takes several days to accomplish. So, having pre-made mole flavors is a fantastic time-saver. This jar can offer up those intense flavors because they put the time into it.

The joy of the make-your-own-taco buffet are the toppings. Suggested taco bar pairing: Grilled Mole-Marinated Pork with White Peach Salsa, pickled jalapeño, cilantro, and dijon mayo. Find more recipes for the Taco Bar here  that cover all culinary leanings: beef, fish, and vegetarian recipes included.

MAKES ENOUGH FOR 8 TACOS

MARINATE THE PORK

4 TB Hernan Mole Poblano paste
2 LB pork loin, cut into 1-inch chops
1 tsp salt
—
Scoop paste and spread evenly over the pork with your hands, or a spoon. Marinate covered or in a plastic bag in the refrigerator for at least one hour.

GRILL THE PORK

On a heated bbq or grill pan, cook the pork about 5 min on each side.
—
You can cook this ahead of time and keep the chops intact. If you do, when you are ready to serve the tacos reheat the pork on the top shelf of your bbq or in a microwave. Cut into thin slices and place in a serving bowl on your taco buffet. Suggested taco bar pairing: Grilled Mole-Marinated Pork with White Peach Salsa, pickled jalapeño, dijon mayo, cilantro.

HOBNOBMAG Recipe Taco Bar Grilled Pork

Cooking Elk Medallion Sliders: Like Steak but Better

Posted on: May 4th, 2017 by Ellen Swandiak

Here is an ingredient you may not have come across: elk. I chose to use it in developing a party menu of WILD ingredients, and though unfamiliar, it turned to be somewhat familiar. Cooking elk is quite simple. Elk tenderloin medallions can be treated just like filet mignon. Do not overcook it! This recipe calls for a quick grill then a slicing of the meat for sliders—with accoutrement: bacon, a gouda-style cheese from Ireland, and bitter radicchio and topped with Creamy Old-Style Mustard Dip (also seen in our exotic sausage recipe). To preserve all the wonderful juices, be sure to flip the tenderloins with tongs, instead of a fork.

You can order elk, and other exotic meats from Fossil Farms, where we purchased the sausages as well. See more at this link.   And if you are intrigued at the idea of using wild and foraged ingredients, see our entire party menu, Exotic & Foraged.

MAKES 24 SLIDERS

MAKE THE CREAMY OLD-STYLE MUSTARD DIP

1/2 CUP sour cream
1/2 CUP Maille Dijon Old-Style mustard
4 TB Maille Dijon mustard
1/8 tsp cayenne pepper
1 tsp Breitsamer Honig Forest Honey
—
Whisk all ingredients together in a small bowl.

COOK THE BACON

8 slices bacon
—
In the microwave, place 4 slices of bacon between paper towels. Cook for about 1 min per slice (start with 3 min to see if crispy). Cut (or snap!)  each slice into 3 parts.

cooking elk tenderloins

GRILL THE ELK

4 elk medallions
s + p
—
Let meat come to room temperature before cooking elk. Generously season with s + p. Grill 1 1/2 min on each side. Let meat rest before cutting into 1/4-inch slices.

cooking elk sliders with bacon, cheese, and radicchio

ASSEMBLE THE elk medallion SLIDERS

24 Martin’s Party Size Potato Rolls
Kerrygold Blarney Castle gouda-style cheese

—
mustard cream sauce
sliced elk
radicchio castillo franco, trimmed to fit on the rolls
—
Slice rolls in half and add a slice of cheese to the bottom. Place under broiler for 1 min (or less, watch!) to melt the cheese.

Slather mustard onto top of the roll. On top of the cheese, add bacon, two slices of elk, and 3 radicchio leaves. Close roll, and push together.

Tequila Spiked Guacamole: Best of Both Worlds

Posted on: February 22nd, 2017 by Ellen Swandiak

Tequila spiked guacamole combines the best of two Mexican culinary masterpieces: the Margarita, and the homage to the avocado: guacamole. Lime enhances the flavors, and cream cheese makes it thick and rich. Make sure to use a better tequila, if you are looking for some better brands, see our other posts Exotic Tequila Tasting, and one brand created by a father and son team.

Be sure to serve with a side of better chips. Que Pasa organic and gluten-free tortilla chips are made with organic whole kernel corn, organic canola and sunflower oil, sea salt, and hydrated lime. They are available in various colors throughout the year (yellow, blue, red, and white) so you can create some pretty combinations, depending on the season.

See more booze-infused recipes in our party theme Alcohol Infusion, which includes a nut mix, baby back ribs, and filet mignon sliders.

MAKES ONE LARGE BOWL

MAKE THE GUACAMOLE

4 large avocados, mashed with a potato masher
1/4 CUP cilantro, chopped
2 jalapeños, seeded, diced
zest and juice of 1 lime
6 oz cream cheese, softened
big pinch of salt
3 TB tequila (blanco)
—
Maldon sea salt
—
In a large bowl, add the cilantro and jalapeños to the mashed avocados. Zest lime, then cut in half and squeeze all the juice into the bowl. Add cream cheese, salt, and mash thoroughly. Add tequila, mash some more.

Transfer to small serving bowl that you can fill to the very top. Using a spoon, even and flatten the top. Sprinkle sea salt all over.

Serve with tortilla or plantain chips. Replenish the guacamole bowl as the night goes on, sprinkling the salt on top each time. Keep the surplus covered in the fridge with avocado pit inside to keep it from turning brown.

Quick Dessert: 10-Minute Cherry Chocolate Mousse

Posted on: February 1st, 2017 by Ellen Swandiak

Sometimes you are just looking for a simple, quick dessert, that still wows in delivering a sweet jolt. This mousse can be served on its own, or as an accompaniment with cookies or fresh fruit, as we have done here. Cherries and currants top this 10 minute work of art.

We included this recipe as part of the menu of aphrodisiacs. Chocolate has THE reputation for promoting amorous feelings. Casanova is known to have indulged in cups of chocolate to help sustain his lustful wanderings. The passion-inducing results come from phenethylamine, a chemical released in the brain when people fall in love, and tryptophan which produces serotonin, leading to elevated moods and sexual arousal.

In searching for a sensational, and easy, mousse recipe I came across this recipe for Bill’s Food Processor Chocolate Mousse. It turned out to be a cinch to make. Below, you will see that I doctored his recipe with a spoon of Kirschwasser, a cherry liqueur, for extra lusciousness, and garnished with red berries: fresh currants, and sugar-coated cherries.

MAKES ENOUGH FOR 6 (YOU WILL WANT EXTRA)

GET OUT THE FOOD PROCESSOR…

7 oz semisweet chocolate (62% cacao or less), broken into pieces
—
Process the chocolate until finely ground.

PROCESS THE CHOCOLATE…

ground chocolate
—
2 TB grape seed oil
1 TB Kirschwasser liqueur
1 TB pure vanilla extract
—
1/3 CUP milk
2 TB sugar
—
You will be adding these ingredients into the food processor to start the mousse. Combine oil, liqueur, and vanilla in a measuring cup. Separately, in a small saucepan, simmer milk and sugar, stirring to dissolve the sugar.

Turn on the processor, and with it running, pour the warmed-up milk in, and process for 15 to 20 sec, until the chocolate is melted. Add the oil mixture and process additional 5 to 10 sec, till thoroughly blended. Scrape the mixture into a bowl, let cool in the fridge for 5 min (so chocolate is not warm for the next step).

WHILE CHOCOLATE COOLS PREPARE THE CREAM

1 CUP heavy cream
Pinch salt
cooled chocolate mix
—
GARNISH:
currants on the stem
fresh cherries, brushed with egg white and rolled in sugar, cooled in the fridge (optional)
—
With a hand mixer, beat the cream and salt until it holds a soft shape, but not stiff. Remove cooled chocolate from the fridge and fold 1/3 of the cream into it, then the rest. Stop folding the moment the cream is incorporated, and scoop into glasses. Serve immediately, or refrigerate until serving. Garnish with currants and sugared cherries.

Instant Success: Dinner Party Shortcuts

Posted on: December 21st, 2015 by Ellen Swandiak

With weekend guests, you need to have stuff on hand. HOBNOB suggests stocking your pantry and freezer with these sophisticated flavors and dinner party shortcuts—so you come off as a hosting pro.

As part of the plan for hosting weekend guests, we found some fab ingredient to have on hand: a sensational American caviar in two price ranges, a collection of intense sophisticated sauces to accent your cooking, a line of instant cheesecakes and for the purists, the taste of just picked herbs from the freezer.

[1] Kelley’s Katch Kaviar This company produces caviar that rivals its Russian counterparts. Kelley’s Katch, a small producer based out of Savannah, Tennessee, harvests roe from wild fish from throughout the American South. The Kelleys, a husband and wife team, have been in the caviar business for over twenty years, and they own their own boats and processing and packing facilities, cutting out the middleman and passing savings along to their customers. Choose from their most popular paddlefish roe ($30 for 2 oz tin) or an even more luxurious option, American sturgeon ($99 for 2 oz tin) , seen in the photo. kelleyskatch.com

[2] La Maison Signature Sauces Whipping up dinner for weekend guests without sacrificing flavor and quality is easy with these sauces. La Maison’s line is made with fresh, flavorful ingredients, that can be used as a sauce on pan-seared steaks and chops; a glaze for roasts or vegetables; or as a creamy base for casseroles and pastas. Choose from a range of flavors, including red-wine based Burgundy Peppercorn, smoky Chipotle cream, spicy Thai Coconut Curry, herbaceous Pesto Cream, and rich Sherried Mushroom. $8 for 9 oz jars. vermontsigsauces.appspot.com

HOBNOBMAG Dinner Party Shortcuts

[3] Just in Time Gourmet: Key Lime Cheesecake Just in Time Gourmet’s dessert mixes are perfect for busy weekenders with a sweet tooth. So easy to put together that guests can get in on the cooking action too, their mixes only require a few additional ingredients like cream cheese and a graham cracker crust. Luscious and not too sweet, their cheesecake line, which includes Lemonade, Key Lime Cheesecake, Pumpkin Pie, and Caramel Apple flavors, is our favorite for family gatherings. About $9. phoenixfoodco.com Get it online at amazon.com

[4] Daregal Frozen Fresh Herbs Daregal’s frozen fresh herbs are the next best thing to picking herbs straight from your garden. Their herbs are harvested, washed, chopped (only the tender leaves are used), and frozen within three hours, maximizing freshness and flavor. Stored conveniently in your freezer for use all year, they can be used straight from the container, no thawing necessary. With more flavor than dried herbs, and more convenience than fresh herbs (no spoilage, no prep), stock your kitchen with chopped basil, parsley, cilantro, tarragon, chives, and more (organic varieties also available). About $3. Darengal

Massimiliano Eandi of Mulino a Vino’s Pasta Stuffed Tomato

Posted on: November 29th, 2015 by Ellen Swandiak

A most unusual and special stuffed tomato recipe comes from a up-and-coming Italian chef. His choice of stuffing: spaghetti.

Chef Eandi brings his Michelin-trained talent to this sweet, cozy Italian hideaway near Meatpacking in NYC (SORRY, THIS RESTAURANT HAS CLOSED, BUT YOU CAN ENJOY CHEF EANDI’S FANTASTIC RECIPE BELOW). The menu at this place is so wine-driven that guests are first asked to choose from the 100-bottle wine list before selecting their food, so that a perfect match can be made. For our holiday issue, Eandi shares a recipe for a traditional pasta served in an untraditional way. He confits a tomato, then stuffs it with spaghetti, and sets it atop a parmesan crisp. HOBNOB suggests this recipe would make a wonderful first course for a glamorous sit-down dinner. (see our plan for hosting weekend guests for the holidays here)

HOBNOBMAG Stuffed Tomato

Chef Eandi’s enthusiasm for cooking pushed him to start his career early, at the age of 14, and by the age of 16 was already working at a Michelin-status kitchen in Combal.Zero, in Rivoli, Italy, under the tutelage of Davide Scabin. He then went on to London to work at ARBUTUS, before joining 3-Michelin-starred Gordon Ramsey. Just before his move to the New York, he returned to Combal.Zero as Chef de Partie when it was awarded 28th place out of the top 50 restaurants in the world. “…my mind was opened to new ways of seeing food through constant experimentation…and really grasped what rules needed to be respected and where freedom could come into play.”

HOBNOBMAG Stuffed Tomato

The wine list has been carefully curated by wine aficionado and owner Paolo Meregalli, who has assembled selections of both esoteric and more-known Italian wines. All wines are available by the glass, thanks to the Coravin system, and are poured at the table. Offerings range from $13 up to $500, for some very hard to come by vintages from their special collection. Meregalli has traveled extensively—London, Paris, Bejing, Geneva, Dubai, and chose NYC as the spot to open this intimate venue. “It was my move to the States that truly invigorated me… I found the energy, open-mindedness and diversity amongst the people living here inspiring.” Wines are categorized by their flavor profiles ‘Bright & Lively’ or ‘Clean & Earthy’ to help with the decision making, and dishes can be ordered in small, medium, and large portions to match appetites.

HOBNOBMAG Stuffed Tomato

The cozy space, is designed by SGS Architetti Associati, and lends an industrial feel with soft lighting throughout. There is a private dining room in the back which houses a wine cellar, plus an adjacent lounge outfitted with comfortable leather chairs, for those interested in having events.

•

recipe

PASTA+POMODORO 2

Here’s how you can make Mulino a Vino’s PASTA+POMODORO 2 at home.

hobnobmag pasta stuffed tomato

SERVES 4

FOR THE TOMATO CONFIT

4 nice heirloom tomatoes
1/2 cup EV olive oil
1 oz granulated salt
1 oz granulated sugar
1 sprig rosemary
1 clove garlic
—
Preheat oven to 280ºF. Cut off the top of the tomato, and scoop out the pulp with a spoon, taking care not to break the skin of tomato. Set the pulp aside for the sauce.

Season tomato shells and tops with oil, salt, and sugar. Break up the rosemary sprig and clove and sprinkle across a baking sheet. Place tomato shell and tops on the baking tray, leaving about 2-3 inches between each tomato. Place in the oven and bake for 20 min.

FOR THE SAUCE

pulp of 4 tomatoes (from above), blended
1 oz soy sauce
2 oz concentrated tomato paste
1/2 cup EV olive oil
1 pinch sugar
20 basil leaves
4 oz tomato puree (canned or fresh)
—
Blend all ingredients together in a blender, and then pour sauce into a big pot. Cook for 20 minutes on medium fire.

FOR THE PASTA

7 oz spaghetti
3 oz parmesan, grated
1 oz butter
salt, to preference
—
Bring an abundant amount of salt water to a boil. (I recommend about 2 teaspoons of salt for every quart of water.) Cook spaghetti for 8-10 min until it is al dente. When the pasta is done, remove from water with tongs, put in the pot with tomato sauce and stir.

Continue to cook tomato sauce and pasta on medium heat for two min. After 2 min, add parmesan cheese and butter. Stir for 1 min. With tongs, place the pasta and sauce inside the confit tomato and close with the tomato top.

FOR THE PARMESAN CHIP

To make parmesan chips: grate parmesan cheese on a sheet of baking paper the size of plate. Microwave on high for about two min. Place tomato on top.

Segedin Goulash Served Over Steamed Slovak Dumplings

Posted on: November 13th, 2015 by Ellen Swandiak

The first time I tasted Segedin Goulash I fell in love with its unusual flavors and rich, creamy sauce. If you like pork, think about it served in a spiced paprika pool, and finished in butter and sour cream. It’s a rich dish, that will be especially appreciated in cold weather to warm the soul. My parents were born in Slovakia, and we grew up eating lots of meaty stews, with dumplings. Traditionally, the Segedin Goulash is served over this style dumpling (or as a substitute, boil some basmati rice to use as a base). Kapusta, or a flavored sauerkraut, was also a common side dish, and gets put to use in the goulash.

We created this recipe as part of a menu for hosting guests over a weekend. The plan is full of ideas for filling up guests, but not spending too much time in the kitchen. So, if you are following our plan for Hosting Weekend Guests, you will be making extra so it can be transformed into Mini Pot Pies the following day for lunch. This dish will last, and the flavors only gets better after a day or two.

SERVES 4 WITH EXTRA FOR MINI POT PIES

PREPARE THE GOULASH

2 medium onions, chopped
4 TB butter
—
3 LB pork shoulder, cut into cubes
2 tsp salt
2 tsp paprika
2 tsp black pepper
2 tsp caraway seeds
—
2 LB sauerkraut
water
—
2 TB butter
5 TB flour
2 CUP sour cream
—
In a large, deep saucepan, saute onions in butter, until they are a nice brown, about 5 min. Add cubed pork, along with spices. Saute about 15 min till pork is cooked through. Add sauerkraut, plus enough water to cover. Bring to a boil, then cover and simmer for 1 hr till thick and reduced.

In a separate pan, melt butter and add flour. Add this mix into the stew to thicken it. Stir in sour cream, and let cook gently for 2 min.

TO SERVE SEGEDIN GOULASH

Steamed Dumplings, recipe follows, sliced (or rice)
—
Put 2 or 3 dumplings onto a plate and pour the goulash over it.

SUNDAY LUNCH: MINI POT PIES

leftover goulash
puff pastry, thawed at room temp for 40 min
—
heirloom tomatoes, sliced
EV olive oil
salt
—
Fill ramekins just shy of the top with goulash. Cut pastry sheets to size of the ramekins, and fit around the top using your fingers to seal. Bake in preheated 400ºF oven for 20-25 min till puff pastry is cooked through and golden brown. Serve with sliced heirlooms on the side, drizzled with olive oil and salt.

•

recipe

STEAMED DUMPLINGS

Slovak-style dumplings are not your usual noodle-type fare. They are huge, sponge-y bread-sized morsels that do their job of soaking up the sauces and juices of many dishes. These go hand in hand with the Segedin Goulash, and make it that much better. Make these ahead if you don’t want to spend the time while guests are in attendance, or alternatively, involve guests in the prep if they love to cook.

MAKES 22 SLICES

PREPARE THE YEAST

1 CUP milk
1 teaspoon of sugar
packet of yeast
—
Heat milk in the microwave for about 45 seconds so it’s lukewarm. Then put 3 TB of the milk into a small bowl. Vigorously whisk in sugar and yeast and let sit for about 10 min, to allow the yeast to rise.

MAKE THE DOUGH

2 CUPS all-purpose flour
1 egg
salt
yeast mixture
remaining milk
—
slice of stale bread (optional), cubed
—
In a large bowl, combine ingredients well. Then knead for about 10 min with a mixer. Dough should be smooth and unsticky, add flour if necessary.

LET THE DOUGH RISE

Cover the bowl with a towel and let sit 2 hrs.

Dust a wooden cutting board with flour and divide the mixture into 2 parts. Dumplings will increase in size when you steam them, so start with a size that will accommodate the pot you have. Cover these with a towel, and let sit another 20 min.

MAKE THE DUMPLINGS

Set up a double boiler, and get water to boil. Place dough inside pot and cover. Steam for 20 min without opening the lid. Remove from pot, and poke the dumplings to let any steam out.

Allow to cool slightly. Slice into dumplings about a half-inch thick. Set 2 on a plate and cover with goulash to serve.

Butternut Squash Soup with Red Curry Coconut Milk

Posted on: November 13th, 2015 by Ellen Swandiak

This soup can be made very quickly, once you have an already roasted squash. We upped the ante on this butternut squash soup with the addition of curry paste and coconut milk—the Indian and Thai spices make it rich, and the coconut milk gives it an appealing creaminess.

We created this dish as part of a plan for hosting weekend guests. If you are following the weekend guest plan, then you would have the roasted butternut squash you made the night before.  Make this soup while creating the Veggie Crepes, and serve together.

MAKES 12 SMALL MUG SERVINGS OR 4 LARGE BOWLS

START THE SOUP

2 TB olive oil
1 large onion, chopped
1 tsp ground cumin
1 tsp ground coriander
—
20 oz vegetable stock
—
Heat oil. Saute onion and spices 5 min. Add broth and cook for 10 min.

INCORPORATE THE ROASTED BUTTERNUT SQUASH

1 butternut squash, roasted
—
10 oz unsweetened coconut milk
3 tsp red curry paste
1 tsp salt
—
squeeze of lime for garnish (optional)
—
Cut squashes in half lengthwise. Remove seeds and skin, then cut into cubes. Spoon out the flesh and add to the pot, stir to incorporate. Add coconut milk, curry paste, and cook for 10 min.

Process in blender or food processor in batches (or use an immersion blender). Season with salt.

Offer the lime at the table for those who would like to add a squeeze to their soup.

Creative Crepes for Breakfast & Lunch: Palacinky (Slovak Crepes)

Posted on: November 13th, 2015 by Ellen Swandiak

I have such fond memories of eating these for breakfast hot off the pan with strawberry preserves and a light sprinkling of salt on the top. But you can put most anything into these crepes. To make creative crepes: add vegetables, creamy sauces, or even ground meat. They are a great leftover reviver!

If you are following our weekend guest hosting plan, make a large batch for breakfast, then parlay the surplus batter into the Veggie Crepes for lunch. The batter gets better with time. For the lunch filling, use the vegetables you roasted the night before, along with a choice of sauces: the Lemon Beurre Blanc from the cod recipe and Black Truffle Dip from the brussels sprouts recipe .

MAKES 9 NINE-INCH CREPES

MAKE THE BATTER

2 CUPS flour, sifted
1/2 tsp salt
—
4 eggs
2 CUPS milk
—
Combine flour and salt in a large mixing bowl. In a separate bowl, whisk eggs and milk together, then add to flour mix. Beat until smooth. The batter should be thick enough to hold together, yet be able to spread out on the heated skillet quickly, to create thin crepes. Use the first crepe as a test—if it comes out too thick, stir in a little milk to the batter to thin it out.

COOK THE SLOVAK CREPES

1 tsp butter for each crepe
1 tsp strawberry preserves (or your favorite flavor) for each crepe
—
Heat skillet over medium heat, enough to melt the butter quickly, but not brown it. Melt butter and pour one ladel-full of batter and immediately tilt the skillet to cover the entire bottom of pan.

When crepe is brown on one side, flip with spatula. Move to a plate, and with a spoon spread preserves thinly all over one side. Roll, and serve immediately to each guest.

SATURDAY LUNCH: VEGGIE CREPES

grilled vegetables
Lemon Beurre Blanc sauce
Black Truffle Dip
—
Reheat the grilled vegetables from dinner the night before in the oven or in a skillet. Let guests choose which sauce they prefer to spread over the crepes before adding the veggies, and rolling. Serve with Red Curry Coconut Butternut Squash Soup (see recipe).

Roasted Cod in Lemon Beurre Blanc Sauce: Quick & Decadent

Posted on: November 13th, 2015 by Ellen Swandiak

You can definitely place roasted cod in the comfort food category if you add a rich sauce to it. That’s where this lemon beurre blanc sauce comes in, with its buttery goodness.

I created this recipe to go with a plan for hosting weekend guests, which includes extra sauce to use with the next day’s lunch. Do not refrigerate the sauce, as it will separate. Keep out in a cool spot, covered.

SERVES 4 PLUS EXTRA SAUCE

MAKE THE LEMON BEURRE BLANC SAUCE

4 shallots, minced
16 oz prosecco
zest and juice (about 1/2 cup) of 2 lemons
bay leaf
big sprig of thyme on the branch
—
3 sticks cold salted butter, cubed
s + p
—
Combine first five ingredients in a non-reactive deep saucepan over high heat. Reduce liquid to 1/4 cup, about 20 min. Lower heat to med, remove thyme, and whisk in butter, one cube at a time until mixture thickens. Remove from heat. Season with s + p. Serve sauce with fish, and keep extra out on the counter for crepes the following day.

ROAST THE COD… PREHEAT OVEN 450ºF

4 cod fillets (6 oz each)
2 TB organic sunflower oil
s + p
—
Get a large skillet hot over med-high heat. Add the sunflower oil and heat, then add fillets skin side down. Sear 5 min till golden. Flip fish, then move skillet into the oven. Roast about 10 min, till the center is opaque, and fish flakes easily. Serve with sauce on the side, and Roasted Winter Vegetable Medley (see recipe).

×

Subscriber

SIGN UP FOR THE MONTHLY MIX: FOOD. DRINK. STYLE. FUN.
HOBNOB Magazine