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Posts Tagged ‘comfort’

Party Nut Mix with a Kick of Bourbon: How to Serve a Posh Nosh

Posted on: November 1st, 2014 by Ellen Swandiak

This party nut mix could become a snacking staple. It’s an excellent item to keep around, it will last for at least a month in an airtight container. Choose whatever nut mix you gravitate towards. The glaze adds a little sweetness, and the spices give it even more of an edge.

I included this recipe in my party theme Alcohol Infusion, which features a bunch of recipes with some booze as one of the ingredients. The party theme calls for a tasting of rare spirits, and these nuts would make a great item to have on the table for grabbing and munching.

MAKES A LARGE MASON JAR-FUL

PREHEAT OVEN 325°F …BLANCH NUTS

1 1/2 LB almonds, pistachios, cashews

1/4 cup cane sugar
1/4 cup bourbon
1 TB peanut oil

Place the nuts in a large bowl and pour boiling water over the nuts to cover. Blanch for one minute and drain well in a large strainer.

Place the hot nuts in a large mixing bowl and combine with the sugar, bourbon and oil. Mix well and let rest for 10 min. Pour the nuts in a single layer onto a baking sheet lined with parchment. Bake for 40 min, turning every 10 min, until the nuts are uniformly brown and crispy. Remove from oven.

spice up the nuts

1/2 tsp each: salt, ground ginger, chili powder
1/4 tsp each: ground black pepper, ground coriander
1 1/4 tsp ground cumin

roasted nuts
2 TB San-J Organic Tamari
1 lime, juiced
1 TB bourbon

While the nuts are still warm, get a bowl and mix the spices together.

Toss nuts into bowl with rest of ingredients. Spread the nuts in a single layer on a baking sheet to cool. When completely cool, store in an airtight container.

I like the idea of sending guests home with a little treat. So make an extra batch of these nuts, hit your local thrift shop for some interesting dollar finds, and wrap the nuts to go. Let guests choose their favorite thrift-shop vessel.

Bacon Cornbread & Cognac Butter Dip: Decadent Party Snack

Posted on: November 1st, 2014 by Ellen Swandiak

I pictured this recipe as part of a serving accompanying an at-home poker game, for some reason. It’s good for picking at randomly. You can choose to use this recipe to serve guests as a small bite with dip, as we’ve done here. Or, traditionally, set out in triangular shaped wedges with butter to start off a dinner party. Whatever you choose, the flavors in this are perfectly matched.

If you love the idea of kicking in the shots of cognac and rum in this recipe, I’ve got a bunch of other recipes that so the same in my party theme Alcohol Infusion.

MAKES 55 BITES OF CORNBREAD

PREHEAT OVEN 375ºF…COOK THE BACON

4 strips bacon

In a microwave, between paper towels, cook bacon strips about 4 min or so, until very crisp. Crumble bacon into bits when cool.

MIX DRY INGREDIENTS FOR BATTER

1 CUP yellow cornmeal
1 CUP flour
1 TB baking powder
1 tsp salt
1/2 tsp chili powder
bacon bits

In a large bowl, add all ingredients and combine.

MIX WET INGREDIENTS FOR BATTER

1 1/4 CUPS buttermilk
1/4 tsp baking soda
2 TB rum
1 TB Grand Marnier

1/4 CUP olive oil
2 TB cane sugar
1 large egg

In a small bowl, pour buttermilk, stir in baking soda and spirits. In a medium bowl, whisk oil, sugar and egg. Add the buttermilk mix, and whisk to incorporate.

Add wet ingredients to dry, do not over mix.

MAKE THE CORNBREAD

2 1/2 TB butter
cornbread batter

Melt butter in 11-inch oven-proof skillet. Pour batter into the hot skillet and place in oven. Bake until top is golden brown, about 25 min. Let cool.

MAKE THE COGNAC BUTTER DIPPING SAUCE

4 TB butter
1/2 CUP cognac
1/4 CUP Grand Marnier

Over a low flame in small pot, melt butter, add spirits. Simmer for 15 min.

TO SERVE

When cornbread has cooled, cut into small cubes. Spear with picks and serve with a small ramekin of the Cognac Butter Dipping Sauce.

Lighter Pâté with Mushrooms & Cognac: Spreadable Joy

Posted on: November 1st, 2014 by Ellen Swandiak

Here are a few tricks to creating a lighter pâté which tastes just as good as a more decadent recipe. Though in no way can it be considered low-cal! I cut out some of the butter and substituted cream cheese instead. It will need a day to set, so plan ahead. If you want to really make it ahead—the pâté can be frozen for a week or so, without losing quality. Super simple to make, just cook the chicken livers and blend with rest of the ingredients.

This recipe is part of the plan for hosting a party with foods that have a touch of alcohol in them, hence the addition of cognac. See my other creative ideas for hosting in my Alcohol Infusion party theme.

MAKES ENOUGH FOR 2 BAGUETTES, SLICED THINLY

COOK THE CHICKEN LIVERS

4 TB butter
4 scallions, cut into thin rings
4 cloves garlic, sliced thinly
6 shiitake mushrooms, sliced thinly
6 button mushrooms, sliced thinly

1 LB chicken livers, trimmed
1 bay leaf
1 tsp fresh thyme
1 tsp salt

Over low heat, melt butter in a medium saucepan, add scallions, garlic, mushrooms and saute for 3 min. Add the rest of ingredients. Cook gently, stirring to ensure even cooking, about 10 min. Remove from the heat and cover for 2 min. Remove bay leaf.

GET OUT THE FOOD PROCESSOR

cooked livers
1/2 tsp ground nutmeg
2 tsp Coleman’s mustard
Freshly ground pepper

8 TB butter, softened
8 oz cream cheese, softened
1/4 CUP Cognac

Toasted baguette slices, for serving

Transfer cooked livers to a food processor, add spices. Puree until smooth, about 2 min.

Pulse butter and cream cheese a little at a time, alternating with cognac, till well mixed. Transfer to serving bowl, cover and refrigerate about 24 hrs, until firm. Serve with toasted baguette slices.

Cure Your Hangover with The Hungover Cookbook by Milton Crawford

Posted on: November 1st, 2014 by Ellen Swandiak

A hangover, seen through the eyes of author Milton Crawford, is an opportunity. His positive attitude and helpful suggestions can take you from feeling bleh to glorious in his entertaining book The Hungover Cookbook.

With the help of funny multiple choice quizzes and visual tests, The Hungover Cookbook helps to determine which of six types of hangovers you have: The Broken Compass, The Sewing Machine, The Comet, The Atomic, The Cement Mixer or The Gremlin Boogie—and gives you the recipes to put you on the right track.

The recipes are a mixed bag of brunch dishes and hail from all parts of the globe, along with stories of a life well-lived. Lose the guilt! This is the book to pull out when having overnight guests—the morning after—for a dose of hilarity and cure. Enjoy this recipe with a focus on sweet-tooth pleasures.

featured recipe

Croissants, Nutella and Hot Chocolate

4 good-quality croissants
1 jar Nutella hazelnut chocolate spread

For the hot chocolate

5 CUPS whole milk
8 oz good-quality dark chocolate (min. 70% cocoa), broken into small pieces
1 TB superfine sugar (optional)
whipped cream from a can
cocoa powder, for dusting

Preheat the oven to 375°F, for warming the croissants later.

Warm 1 1/4 cups of milk in a saucepan over a low heat and add the broken-up chocolate. Stir continuously until the chocolate has melted, then add the rest of the milk. Keep the pan on the heat, stirring regularly, for about five minutes, but don’t let it boil. Add the sugar if you like your hot chocolate slightly sweeter.

Meanwhile, heat the croissants in the hot oven for about five minutes, then slather on the Nutella.

Serve the hot chocolate in bowls that can be lifted to your lips with both hands. Finish with a squirt of whipped cream on top and a dusting of cocoa powder.

Dip and sup your way through your croissants and hot chocolate and by the end I guarantee that you will not only feel warm inside, you’ll be glowing with pleasure.

—Reprinted from The Hungover Cookbook. Copyright © 2010 by Milton Crawford. Illustrations copyright © 2010 by 300million. Published by Clarskon Potter/Publishers, a division of Random House LLC.

David Santos’ Pork Chop with Compote (& Rye Whiskey)

Posted on: November 1st, 2014 by Ellen Swandiak

In honor of our spirit-infused menu, Chef David Santos has generously shared his recipe for a jumbo pork chop with compote—flavored with a rye whiskey.

You may know this chef from his restaurant Louro, an adorable spot in Greenwich Village, NYC. Chef David Santos’ menu is developed with the wrappings of the warmth of a close immigrant family with his extensive culinary expertise, creating unbelievable food with absolutely no pretense. His credentials are pretty impeccable. During his training at Bouley he became enamored with sauces, at Per Se and NJ’s Nicholas excellence was the focus, and at Hotel Griffou he became known for his tasting menus.

He does not like to be reigned in. That’s why every Monday at Louro he casts aside the menu to be inspired by a whimsical theme. The Nossa Mesa Supper Club hosts evenings in honor of, say, a Marvel Comics superhero, the Game of Thrones return, or Fat Elvis, to name a few. The dinners are BYOB, or full bar available, and are truly inventive.

Louto means bay leaf in Portuguese. The restaurant is named in honor of an uncle in France, who though ailing, trekked out to the backyard to give David a cutting of his cherished bay leaf plant to take back to the US. Though his uncle has passed on, the bay leaf plant thrives, and is a favorite spice in many of David’s dishes. louronyc.com

[Since this post aired, Louro has sadly closed. But keep your radar aligned for Chef David Santos pop up dinners, see details on his website. chefdavidsantos.com]

recipe

Pork Chops with Apple-Rye Compote

Serves 4

For the Compote

3 TB butter
1 CUP red onion, small dice
4 apples, peeled and medium dice
2 CUPS WhistlePig Straight Rye Whiskey
1 CUP maple syrup
1/2 CUP apple cider vinegar
salt and pepper to taste

In a large saute pan over medium high heat, add the butter and let it start to bubble. Add the onions and sauté until they get soft and begin to color a little, about 5 minutes. Add the apples and saute for about 2 minutes. Add the WhistlePig, maple syrup, vinegar, salt and pepper and reduce to medium. Allow the apples to cook until most of the liquid is evaporated and the apples are very tender. Place in a container and keep warm.

For the chops

4 double cut pork chops
salt and pepper to taste
1/2 CUP grape seed oil

Preheat the oven to 400°F. Season the pork chops with salt and pepper and set aside. Choose a large frying pan that will fit all the pork chops and allow it to get really hot over medium high heat. Add the grape seed oil then place the pork chops in the pan. Sear them for about 3-5 minutes until they form a nice brown crust. Flip the chops over and place in the oven for 5 minutes. Remove the pan from the oven and flip the chops over again and allow to rest for 2 minutes. The pork chops should be a nice medium at this point, which is how I prefer to eat a high quality chop.

Plating

Braised collards and creamy grits make great accompaniments for this dish.

Booze Infused Gourmet Food: Cheese, Paté, Cake & Chocolate

Posted on: November 1st, 2014 by Ellen Swandiak

Last Call for Alcohol: I found a nice assortment of booze infused gourmet food that you can serve at your next gathering to great acclaim. From starters to dessert, only the finest examples are included in this list.

We’ve gathered some of the finest ingredients that have fine spirits incorporated into their flavors. Be sure to add these to your party repertoire for our IN THE SPIRIT party plan. Choose from a duo of pâtés—one spreadable, the other coarse, both should have a spot on the cheese board. Speaking of cheese, try one of these four, infused with whiskey, kirsch, calvados, or cognac. Dessert is extra special with buttery booze cakes and handmade chocolates from Oregon.

[1] Party With Pâté:

Duck Mousse With Port Wine This silky mousse is made of fresh duck livers and marinated in Port Wine. 7oz, $9.30. markys.com French-Style Rabbit Pâté With Prunes & Cognac This Terroirs d’Antan Pâté is a rich and flavorful experience. It is a coarse textured game pâté prepared from tender rabbit meat, then flavored with prunes and brandy. $24 lb. markys.com

[2] Spirited Cheeses:

Kerrygold Aged Irish Cheddar With Irish Whiskey Think cheddar plus woody, nutty notes of pure Irish whiskey. Available in 8 oz, 1 lb, or a 5 lb wheel encased in black wax. About $20 lb. gourmet-food.com Gourmandise With Kirsch A soft, spreadable cheese from France, with the sweet addition of cherries. Available in 8 oz, or 1 lb wedges. About $15 lb. gourmet-food.com Le Grain D’orge Affiné Au Calvados A Normandy tradition: The rind is removed from a semi-cured Camembert and then soaked in Calvados, giving it a fruity, milky flavor with a hint of mushrooms. About $18 for 8 oz. elite-gourmet.com Sartori Ltd. Edition Cognac Bellavitano Aged at least 18 months, then steeped in Rémy Martin Cognac for 7 to 10 days. Award-winning tastes of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel. About $60 lb. sartoricheese.com

Booze Infused Gourmet Food

[3] Full Spirited Flavours Prosperity Cakes

Looking to serve an amazing dessert, no muss, no fuss? Three sisters from Pennsylvania can supply you with the sweet that will have everyone raving. After their own families ooh-ed and ahhhh-ed over their cakes for years, the sisters combined their talents to showcase their fabulous liqueur-infused buttery cakes. Whether you choose the amaretto, limoncello, raspberry liqueur, or coconut rum cake, they will arrive beautifully presented. Available in two sizes: the FULL serves 10 to12 ($30), the JUNIOR ($13) serves 2 to 4. Cakes can be served right away or frozen for up to 3 months. Order one for the party, and a couple more to have tucked away, just in case. Available online at fullspiritedflavours.com

[4] Lillie Belle Farms Spirit-Infused Chocolates

My friend Mary brought me to this wonderful shop in Oregon, known for its handmade chocolates. Lillie Belle Farms makes artistic, decadent creations filled with butter cream, caramels, toasted nuts, and truffles. For this party, check out their collection of alcohol-infused bon-bons. Try the Martini Cup with Bombay Sapphire Gin in a white chocolate ganache which is also infused with wild Oregon juniper berries. The Margarita Cup uses Don Julio tequila and fresh key limes in a white chocolate ganache, filling dark chocolate cups with a rim of salt. Create a Custom Assortment (Box of 12) for $25 lilliebellefarms.com

Chicken Skewers with Wow: Tikka Kebabs & Ginger Chutney

Posted on: October 1st, 2014 by Ellen Swandiak

Want to add another level of flavor to chicken skewers? This ginger chutney takes the dish to a new level.  The chutney is super versatile and can add zing to lots of other dishes as well. Try it with lamb, pork, or mahi-mahi-type fish. Alternate plating idea: place 2 chicken tikka bites onto long picks, place inside a small glass with the chutney at the bottom. (seen in the photo at the bottom of this post)

If you love the flavors in Indian food, check out the other recipes in the party theme: India Calling.

MAKES 66 BITES

PREPARE THE CHICKEN

2 1/2 LB chicken breasts

Trim chicken, and cut into bite-size cubes.

MAKE THE MARINADE

1 CUP yogurt
1/2-inch pc ginger, grated
1/2 tsp chili powder
1/2 tsp ground coriander
2 cloves garlic, crushed in garlic press
1/2 tsp salt
juice from 1/2 lemon

Mix all ingredients together in a large bowl. Add chicken and marinate at least 1 hr in the refrigerator.

PREHEAT BROILER… MAKE THE KEBABS

marinated chicken
skewers

Thread chicken cubes onto skewers and place in a shallow baking pan. Cook under broiler for 5 min, flip, broil another 3 min.

GET OUT THE FOOD PROCESSOR… MAKE THE GINGER CHUTNEY

Create this chutney the day of the party. You will be using lots of ginger, so be sure to get a nice big piece. Makes 1.5 cups

juice from 4 lemons
3 TB turbinado sugar
9 oz ginger, cut into chunks
1 CUP golden raisins
2 cloves garlic, minced
3 TB pine nuts
4 medjool dates, cut into chunks
1 tsp salt

Put in all the ingredients and blend until smooth.

To serve

mint leaves, for garnish
chicken bites
fancy long toothpicks
ginger chutney

Take a mint leaf, top each chicken bite, skewer with toothpick. Put the ginger chutney in a bowl, and set the chicken bites inside.

Chilled Soup: A Split-Pea That Tastes as Pretty as it Looks

Posted on: October 1st, 2014 by Ellen Swandiak

Chilled soup is a great entertaining staple. That is, you can make it ahead of time and not worry about the temperature. This one has a bright, festive color that adds to the mood. A few bright napkins and dishware make it even more appealing.

If you have a vegan in the crowd, leave off the yogurt topping in the recipe, the rest is all vegetable and spice. Serve this soup in teacups for extra appeal and maximize your servings.

I included this recipe as part of my modern Indian food party plan, which included small bites with Indian flavors.

MAKES ABOUT 1.25 QUARTS

COOK THE SPLIT PEAS

1 1/2 CUPS yellow split peas, checked for grit, rinsed
5 1/2 CUPS water
1/2 tsp turmeric

Place ingredients in a large pot, bring to a boil. Lower heat, simmer for 2 hrs covered.

GET OUT THE FOOD PROCESSOR… MAKE THE SOUP

cooked split peas, slightly cooled
juice from 2 lemons
2 jalapeños, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp salt
1/2 tsp cayenne

Blend ingredients together, until smooth. Cover and refrigerate.

TO SERVE

plain yogurt
oregano sprigs

Pour chilled soup into small bowls. Garnish with a spiral of yogurt, and oregano sprig.

Indian Fried Rice: A Vegan Medley Served in Clementine Cups

Posted on: October 1st, 2014 by Ellen Swandiak

 Indian fried rice looks extra special when served in a clementine shell. Think about juicing them to create a signature cocktail for your dinner party, for the ultimate upcycle! Squash, carrots, jalapeños, and a fried cauliflower add their freshness here, the Indian spices add the richness.

I have developed an entire party plan, based on flavors in Indian cuisine. If you are looking for more ideas for hosting a party with flavors of modern Indian cuisine check it out here.

MAKES 24 BOWLS

COOK THE RICE

1 1/2 CUPS basmati rice
2 1/4 CUPS water
1 1/2 TB coconut-canola oil

Put all the ingredients in a pot. Bring to a boil, then simmer covered for 15 min. Turn off heat and let rice steam for 10 min more with cover on. Fluff rice with a fork.

FRY THE CAULIFLOWER

1/4 CUP chickpea-fava flour
1 tsp chill powder
1/2 tsp cayenne
1/2 tsp salt

1/2 head cauliflower, cut into tiny florets

coconut oil

salt

Mix dry ingredients, toss cauliflower florets in to coat. Heat about 1/4 inch of oil in a large skillet, drop the cauliflower in (do not overcrowd). Allow to brown, about 3 min. Remove and drain on paper towels. Sprinkle with salt, set aside.

 

SAUTE THE VEGGIES

4 TB coconut oil
3 carrots, shredded

1 large yellow squash, shredded
3 jalapeños, diced
1-inch piece of ginger, shredded
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp black pepper

3 scallions, cut into thin strips

Heat oil in a large skillet, add carrots, cook for 3 min. Add squash, jalapeños, ginger, garlic, s + p, saute for 5 min more. Add scallions, cook another minute or so. Turn off heat, keeping it in the pan.

TOAST THE SPICES

2 TB coriander
2 TB cumin
1 TB chili powder
1 tsp turmeric

In a separate pan, toast spices for a minute. Add to the vegetable mix.

MAKE THE CLEMENTINE BOWLS

12 clementines, cut in half

Remove the fruit from the oranges, by cutting around the inside edge of the peel, and scooping out the flesh. (Save for use in cocktails or smoothie.)

PUT IT ALL TOGETHER

cooked basmati
cauliflower florets
vegetable mix

clementine bowls
slivered almonds, for garnish

Combine rice and cauliflower with the vegetables. Fill each clementine bowl with the rice mixture and garnish with slivered almonds.

Cilantro Chutney on Lollipop Lamb Chops—a Meat Treat

Posted on: October 1st, 2014 by Ellen Swandiak

Here’s another dip / sauce that can add much pizzazz to a simple dish. In this case, we purchased a lovely loin of pork chops from the butcher for our dinner party. Tip: purchase lamb chops already Frenched, so that you only need to cut, marinate and grill them. Guests can use the exposed bone in the chop as a handle for eating.

I created this recipe with modern Indian flavors in mind. If you want more ideas for throwing a party with an Indian theme, head to this link.

MAKES 8 CHOPS

MARINATE THE CHOPS

1/2 CUP EV olive oil
3 cloves garlic, crushed in garlic press
1 1/2 TB rosemary, minced
1 tsp sage, minced
1 TB salt
2 tsp black pepper

2 LB lamb chops

Mix marinade ingredients together in a bowl. Pour over chops, marinate for at least one hour in the fridge.

GET OUT THE FOOD PROCESSOR… MAKE THE CILANTRO CHUTNEY

2 CUPS cilantro
5 TB walnuts
3 jalapeños, cut into chunks
1 small onion, roughly chopped
1/2 tsp cumin seeds
juice of 1/2 lime
1 TB agave
1/3 cup water
1/2 tsp salt

Combine all the ingredients, blend till smooth.

PREHEAT BROILER… COOK THE CHOPS

Place chops on a baking pan under broiler. Cook for 4 min on each side. To serve, place a dollop of the chutney all over the end of each chop. Serve with bones sticking up, so they are easy to grab. Have napkins nearby.

Caramelized Brussels Sprouts Canape: Stuffed Mini Pitas with Paneer

Posted on: October 1st, 2014 by Ellen Swandiak

Brussels sprouts from your local farmers’ market are often sold still on the branch, you might want to get a few extra and use them in lieu of floral arrangements, they are so cool-looking. Though, I think it is best to make this flavorful Brussels sprouts canape to showcase their full potential.

Tip: Grating the Brussels sprouts makes them cook faster, and gives you more of the desirable crispy bits. Also makes it easier to stuff in the mini pitas. This recipe could also work as a topping on rice or as a side dish at a dinner party.

I included this recipe as part of our modern Indian cuisine theme. To make it Indian, we mixed the Brussels sprouts with tasty fried paneer and a yogurt sauce doused with Indian spices.

MAKES 30 PITAS

PREHEAT OVEN 500ºF… GET OUT THE FOOD PROCESSOR

1 LB Brussels sprouts

3 TB olive oil
s + p

Remove Brussels sprouts stems, cut in half. Grate in a food processor. In a large bowl, toss Brussels sprouts in oil, season with s + p. Spread out onto baking pan. Roast for 10 min on the oven’s top shelf. Check on it to make sure it does not burn.

FRY THE PANEER

coconut-canola oil
12 oz paneer, cut into 1/4-inch slices

Lightly grease a skillet with oil. Heat over medium-high heat. Add cheese, brown each side, about 1.5 to 2 min apiece. Cut each slice into 1/4-inch cubes. Toss with the Brussels sprouts.

MAKE THE YOGURT SAUCE

3/4 CUP plain yogurt
Juice and zest from 1/2 lemon
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper

In a small bowl, mix ingredients together. If you use Greek yogurt, add a little water to thin out the sauce.

PUT IT ALL TOGETHER

mini pita breads, cut in half
yogurt sauce
paneer Brussels sprouts mixture

Put a little of the sauce into the cavity, fill with the paneer Brussels sproust mixture and top with a little more sauce. Line up on a long platter.

Devnaa’s India: Delicious Vegetarian Home Cooking & Street Food by Roopa Rawal

Posted on: October 1st, 2014 by Ellen Swandiak

Devnaa, a company known for their exquisite chocolates and Indian-inspired sweets has produced a cookbook with family recipes and comfort street foods. Delicious Vegetarian Home Cooking & Street Food delivers the goods.

Roopa Rawal, who attended the Slattery School of Excellence for chocolate and culinary training, applies her innate talents to the food she loves to make at home.

hobnobmag Devnaa's Indian Cookbook

hobnobmag Devnaa's Indian Cookbook

There are lots of small bites, and pretty presentations that would be perfect party fare. All the recipes are vegetarian, so perfect for including in any buffet.  Enjoy the recipe she shared from  Devnaa’s India: Delicious Vegetarian Home Cooking & Street Food

featured recipe

Spinach & Corn Kofta Biryani

“Biryanis are stunning, majestic rice dishes which are layered with thick, intense curried vegetables and finished with regal touches such as saffron, dried fruits, and nuts. They have a notorious reputation for being difficult and time-consuming to prepare. However, although the procedure is somewhat lengthy, this recipe for my vegetarian biryani is fairly straightforward and well-worth the time invested. The great thing is that other than some chutney which is entirely optional, this dish is a complete one-pot meal.”

SERVES 6

For the Kofta

2 tsp sunflower oil
2/3 CUP spinach, roughly chopped
1 1/2 tsp garlic
1 1/2 tsp ginger
1 green chilli, finely chopped
2 medium potatoes, boiled
2/3 CUP paneer, crumbled
Salt to taste
1 1/2 TB sugar
2 TB lemon juice
1/4 CUP coarse cornmeal

Heat the oil in a pan over a medium heat and add the spinach, garlic, ginger and chilli. Cook, stirring occasionally, for about 3 minutes, until the spinach is wilted and the flavours are well-combined. Leave aside to cool completely.

Pre-heat oven to 475ºF and grease a baking sheet.

Combine the cooled boiled potatoes, paneer and room-temperature spinach together with all of the remaining ingredients apart from the cornmeal, and mash together until well-combined.

Add the cornmeal as required to form soft dough that doesn’t stick to the bowl. Take one teaspoon of the mixture at a time and roll into smooth balls. Dust each ball in a little more cornmeal, place on the greased baking sheet and bake for about 20 minutes, turning occasionally, until browned.

For the corn Gravy

2 TB sunflower oil
1 tsp mustard seeds
1 tsp cumin
2 large onions, pureed
1 1/2 tsp garlic
2 tsp ginger
1 green chilli, finely chopped
2 CUPS chopped tomatoes
Salt to taste
2 tsp coriander & cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric
2/3 CUP corn
1 TB lemon juice
1/2 TB sugar

Heat the oil in a heavy-based pan placed over a medium heat. When the oil is hot, add the mustard and cumin seeds, and allow them to fizz in the hot oil, then add the pureed onion and cook over a low heat until the onions are light brown.

Add the garlic, ginger, and chilli and allow them to sauté alongside the onions for a few moments. Stir in the tomatoes and add the salt, coriander cumin powder, chilli powder, and turmeric. Cook for a few minutes until you see the oil start to separate from the tomatoes.
Add the corn, cover, and cook over a low heat until tender. Stir in the lemon and sugar, and then turn off the heat.

For the Rice

1 2/3 CUPS long grain Basmati rice
1 1/2 tsp sunflower oil
1 1/2 tsp ghee
2 tsp cumin seeds
1-inch piece cinnamon bark, crushed
3 cloves
2 medium onions, finely chopped
3/4 CUP diced mixed peppers
Salt to taste

Rinse the rice until the water runs clear and then soak it in clean water for one hour.
Heat the oil and ghee in a large heavy-based pan. When hot, add the cumin, cinnamon, and cloves and allow to fizz. Add the onions and cook gently until they become translucent.Stir in the peppers.

Drain the water from the rice and add to the pan. Stir to ensure that all the grains of rice are lightly coated in oil. Pour in 4.25 cups water, stir in the salt, cover the pan, and allow to cook over medium heat, stirring very occasionally, for 20 minutes, or until the rice is al dente.
Lower the oven to 375ºF and lightly grease a large baking dish (transparent ones work beautifully as they allow the layers to show through). Press half of the rice (you don’t have to wait for it to cool) into the bottom of the dish.

Arrange the spinach kofta on top of the rice, and pour on the gravy and spread to make an even layer. Press the remaining rice on top.

For the Fried Seasoning

1/2 CUP sunflower oil
10 curry leaves
3 TB cashew nuts
3 TB peanuts
2 TB sesame seed

Heat the oil in a small frying pan and add the curry leaves, cashew nuts, and peanuts.
Fry for 5 seconds before turning off the heat and adding the sesame seeds. Allow these to cook in the hot oil until browned.

Pour the seasoning mixture on top of the biryani. Cover the biryani in foil and bake for 30 minutes. Allow to rest for 10 minutes before serving with chutneys of your choice.

—excerpted from DEVNAA’S INDIA: Delicious Vegetarian Home Cooking & Street Food by Roopa Rawal

Instant Indian Dessert: Fig Chutney & Masala Chai Ice Cream

Posted on: October 1st, 2014 by Ellen Swandiak

Every party needs a great finale. Why not feature the exotic spices of the Indian continent in a dessert. As part of my entertaining scheme for hosting a super, modern, party of small bites, try adding a chutney to your cheese board, and a spectacular chai-based ice cream for a fantastic Indian dessert.

To complete the party menu for our Modern Indian theme, I couldn’t help but suggest a couple of excellent products to add to the buffet. In these items, Indian flavors infiltrate the dessert phase in the most sophisticated way.

[1] Virginia Chutney Co  I love chutney. It’s got such a fine assortment of textures, sweetness, and a tanginess that can’t be beat. I like to think of it as a great shortcut ingredient to add in many recipes, including salad dressings and as a spread on sandwiches. (Think turkey.) The Virginia Chutney Co offers six interesting flavors and combinations, which are family-made in the blue hills of Virginia. For the Indian-themed party, I suggest a pairing with cheese—you can’t go wrong with any of their mixes.

The Balsamic Fig Chutney would be a nice complement with a goat cheese or a blue cheese. I couldn’t resist repeating the wonderfully descriptive tasting notes from the website… “Fig chutney is our lush hedonist, the notorious Italian uncle who arrives in Virginia with armloads of gifts, dances with all the ladies at the wedding, and keeps everyone awake singing operettas late at night. It’s all fig and no leaf, a loud sweetness rounded with a rich balsamic.”

Also fantastic is their Spicy Plum variety, whose spice-iness comes from caramelized onions and ginger. Match it with with Brie or cheddar. If you are more interested in presenting a sweet juxtaposition, go for the Sweet Peach which pairs up with just about any cheese. $8, available online at virginiachutney.com.

[2] TEA•RRIFIC Ice Cream The Masala Chai mixes Assam black and rooibos teas with cardamom, ginger, clove, and peppercorns, a truly sophisticated treat. $7, available at Whole Foods, Garden of Eden, and other local NYC markets. They’ve also got six other flavors, all tea-based. Try them all!  tearrificicecream.com

A Recipe for Yuca Bread from The Latin Road Home by Jose Garces

Posted on: September 1st, 2014 by Ellen Swandiak

The book recounts Chef Jose Garces’ exploration of five different country’s cuisines: Ecuador, Spain, Cuba, Mexico, and Peru, and contains the genius of a chef’s imagination in all the recipes. Enjoy this recipe from The Latin Road Home by Jose Garces.

Perhaps you’ve eaten at one of Chef Jose Garces’ restaurants in Philadelphia or elsewhere, and experienced his mastery of Latin flavors. If so, you are now nodding in agreement. I could not think of a better book to find authentic, tried-and-true Latin recipes.

Truth be told, I am the designer of this cookbook—so am well acquainted with the recipes! Serve these little rolls at your party to great applause.

featured recipe

Yuca Bread with Queso Fresco

The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets).

MAKES ABOUT 20 LITTLE ROLLS

YUCA BREAD

1 CUP yuca flour
1 LB queso fresco, finely grated (4 cups)
1 large egg, beaten
1 tsp baking powder
2 TB whole milk
1 TB unsalted butter, melted
1 tsp kosher salt
1 tsp granulated sugar

serve with Guava-Chile Butter (recipe below)

Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.

Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200°F oven.

Guava-Chile Butter

At Chifa, my Peruvian-Asian restaurant, the pan de yuca with this delicious sweet-spicy-salty spread is a the hit among our customers. It would also be tasty on crusty bread, toast, or savory scones. Makes 4 cups

1 (21-oz) can guava paste
1/4 CUP Chinese black vinegar
1/4 CUP sriracha sauce
2 TB salted butter, at room temperature

In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly.

Store the butter in the refrigerator in an airtight container for up to 1 week.

—Excerpted from “The Latin Road Home” by Jose Garces, photos by Jason Varney.

Easy Step-by-Step to the Perfect Banana Flan

Posted on: September 1st, 2014 by Ellen Swandiak

Here’s a flan with a little twist: the addition of fruit. Banana flan presents beautifully , and is a nice, light bite to end the night.

I made this banana flan with my best friend Jude, who is quite the baker. She made the process easy, being the detail-oriented person she is, and we got the flan in the oven in no time flat. (See photos below, I always find a visual helps when you are trying a recipe for the first time—as I was).

See more recipes and ideas for throwing a party with Latin-inspired cuisine at this link.

MAKES ONE 12-INCH FLAN

GET IT STARTED

Place a large pot of water on the stove and bring to a boil… Preheat oven 350ºF.

MAKE THE CARAMEL SAUCE

3/4 CUP sugar

Place sugar in a saucepan over medium heat. Allow sugar to melt (do not stir). It will turn a light brown and start to bubble. Once it’s all melted, immediately pour into the glass baking dish and rotate quickly so caramel completely covers the bottom. It’s important to be fast, as the caramel will turn as hard as candy almost instantly. Place dish inside a rectangular pan.

HOBNOBMAG steps to make banana flan

GET OUT FOOD PROCESSOR … MAKE THE CUSTARD

3 CUPS milk
3/4 CUP sugar
1 can sweet condensed milk
3 ripe bananas, sliced
1/4 tsp salt

5 eggs
2 tsp vanilla extract

In a food processor add milk, sugar, condensed milk, bananas, salt, and pulse together. In a large bowl, break eggs and whisk lightly. Combine processed mixture slowly into the eggs. Add vanilla, mix. Pour into the glass baking dish. (Pour through a fine mesh sieve if you have patience.)

HOBNOBMAG steps to make banana flan

BAKE IT

Pull out middle shelf of oven and position the glass baking dish inside the rectangular pan. Pour boiling water into the rectangular pan, until it is halfway up the sides of the flan’s glass baking pan. Bake for 1 hr until knife inserted in the center comes out clean. Remove from oven, let cool. Cover and place in the fridge to set, at least 8 hours. When ready to serve, run a dull knife around the edge of the flan, and carefully invert onto serving dish.

HOBNOBMAG steps to make banana flan

Taco Recipe: Infused Ground Beef with Fresh Jalapeño and Corn

Posted on: August 1st, 2014 by Ellen Swandiak

As part of our Taco Bar menu, we had to include the classic ground beef version. Not just ordinary ground beef, this one is flavored instantly with an upscale sauce. A super quick way to add amazing spice to ground beef, still using all-natural ingredients. J Burger Burger Starter Chipotle and Onion Seasoning comes in handy with its instant flavor accents. Place this out on the buffet as well,  to use as a topping. Suggested taco combo: Chipotle Onion Ground Beef with arugula, fresh jalapeño, corn, and avocado mayo.

MAKES ENOUGH FOR 8 TACOS

FLAVOR THE BEEF

2 LB ground beef
8 TB J Burger Chipotle and Onion Seasoning

In a large heated skillet, add beef, break it up. Cook about 5 min, draining liquid as you go. When meat is cooked through, turn up the flame and sauté till crispy and browned. Remove from heat and add J Burger Chipotle and Onion Seasoning, mix well. Place in a serving bowl on your taco buffet.

HOBNOBMAG Taco Recipe Ground Beef

HOBNOBMAG Taco Bar Buffet

Taco Bar Vegetarian: Baked Peppery Sweet Potato Strips

Posted on: August 1st, 2014 by Ellen Swandiak

In setting up a taco bar, a good host knows to have one vegetarian option in the mix. We’ve come up with an unusual combination to offer to the vegetarians in your group. I’m a meat lover and this recipe turned out to be one of my favorites on this party theme’s taco bar. Suggested taco combo: mix Baked Peppery Sweet Potato Strips with black beans, Crunchy Slaw with Pea Pods & Carrots, and hot sauce. See the entire menu here.

MAKES ENOUGH FOR 8 TACOS

PREHEAT OVEN 375°F… BAKE THE POTATOES

5 large sweet potatoes, peeled and cut into 1/2-inch long rectangles (think thick fries)
3 TB olive oil
1 1/2 tsp coarse black pepper
1/4 tsp cayenne pepper
1 tsp salt

In a bowl, toss cut potatoes with oil and sprinkle pepper and salt. Place on parchment-lined baking tray. Bake 30 min. Place in a serving dish on your taco-buffet.

HOBNOBMAG Taco Bar Vegetarian

Creative Sandwich Offerings Using Nice Ingredients

Posted on: August 1st, 2014 by Ellen Swandiak

What’s for Lunch? We offer you a creative sandwich trio, one your guests will adore, and make them love you even more. That’s because this menu was devised for serving weekend guests. The strategy: use some of the  ingredients you had at dinner the night before. (See the whole plan at this link: weekend guest strategy.) Basically, you use the charcuterie, that was served with Friday night’s grilled vegetable stacks, for an Italian hero. Grilled chicken and avocado make a nice combo. And for the vegetarians, we made excess grilled vegetables and fresh mozzarella to create a hearty sandwich.

For extra kick to any of the offerings, sauces come into play. Have a jar of Rogue Hot Sauce by High River Sauces which features the “Trinidad Moruga Scorpion” pepper, rated the hottest pepper in the world. (Only for the brave.) For a creamy addition, have some Avocado Mayo on hand.

HOBNOBMAG Recipe Italian Creative Sandwich

ITALIAN PRONTO:

prosciutto
soppresata
roasted red peppers
arugula
olive oil
baguette

HOBNOBMAG Recipe Grilled Chicken Creative Sandwich

THE CHICKSTER:

grilled chicken BBQ strips
arugula
avocado mayo
baguette

HOBNOBMAG Grilled Vegetable Creative Sandwich

VIVACIOUS VEG:

grilled vegetables
fresh mozzarella
tomato
Rogue hot sauce
baguette

Healthy, Yet Decadent, Salmon Cheesecake with Poppy Seed Top

Posted on: July 8th, 2014 by Ellen Swandiak

Guests will go crazy over this salmon cheesecake, especially those pesky pescatarian friends of yours. It’s a creamy dish that leans to the decadent end of the healthy spectrum, but has lots of nutrition in the form of salmon, pumpernickel bread, poppy and chia seeds. Almost better than a dessert cheesecake.

To create the dish, I started with a foundation of pumpernickel crumbs and chia seed to create the crust, then added hot-smoked salmon, and topped it with a trio of creamy cheeses and poppy seeds. I suggest making this the day before a gathering, so that the cheese will set and the flavors will meld.

Salmon source: I used Sunbear Smoked Wild King Salmon a hostess gift that came from my friend Mary straight from Oregon. I had never seen salmon in a box before, so was quite skeptical—until I tasted it. This brand smokes only wild-caught salmon in alder wood, which tends to make it more liked cooked salmon than lox. This is a pantry item must! If you are into healthy recipes, check out our Super Food party theme for more ideas.

makes 12 mini portions [2.5 x 3 inches] or 9 as main course [4 x 4 inches]

GET OUT THE FOOD PROCESSOR… MAKE THE BREADCRUMB MIX

3 slices Mestemacher Pumpernickel bread, cut into cubes
1 1/2 TB chia seeds
2 1/2 TB grape seed oil

Pulse bread in food processor to create crumbs. Add to a warmed skillet with chia seeds and oil. Toast over high heat for three min. Set aside to cool. Lightly grease baking dish with grape seed oil. Press crumb mixture into the bottom.

PREHEAT OVEN 350º F… MAKE THE CREAM CHEESE MIXTURE

2 scallions, cut into very thin rings
16 oz cream cheese, softened, cut into cubes
8 oz ricotta
1 CUP sour cream
1/2 tsp kosher salt
1/2 tsp black pepper
1 TB fresh dill, chopped
2 jumbo eggs

In a food processor, process all ingredients, except the eggs. Add eggs, and pulse until combined.

MAKE THE CHEESECAKE

cream cheese mixture
6 oz Sunbear Smoked Wild King Salmon, shredded by hand
poppy seeds, for sprinkling on top

Continue layers: Over the breadcrumbs, ladle a third of the cream cheese mixture. Put a layer of salmon over that. Top with the rest of the cream cheese mix. Sprinkle poppy seeds.

Bake for 45 min, until an inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan. Cover and place in the fridge overnight, or for at least 4 hrs. When ready to serve, cut into portions while the cheesecake is still cool.

Unusual Hummus: Avocado & Peas & Black Tahini

Posted on: July 2nd, 2014 by Ellen Swandiak

This party dip is a green-powered, most unusual hummus. The color is dazzling, especially paired with the crispbreads. Why add avocado? The bonus is that avocados contribute the “good fat” along with 20 vitamins and minerals. Add to that green peas’ antioxidant and anti-inflammatory benefits, and raw tahini’s calcium, zinc, fiber, and B vitamins and you may just be floating on cloud nine.

I wanted to create a party menu focused on super foods for those who want to party, but not feel the guilt. This recipe turned out to be a beauty. Using raw tahini, made with black sesame seeds, adds to the color density; if you use regular tahini, the green will be brighter. Make this just before the gathering, so it will keep its color. Serve with Crispbread with Mixed Seeds for a super-duper healthy and tasty combo.

MAKES ABOUT 2 CUPS

GET OUT THE FOOD PROCESSOR

frozen peas, thawed
2 ripe avocados, cut into chunks
1/4 CUP grape seed oil
2 cloves garlic, crushed
juice from 1 lemon
3 TB tahini
1/2 tsp ground cumin
pinch of cayenne pepper
s + p
broccoli sprouts, for garnish

Process all ingredients in food processor. Transfer to shallow serving bowl, sprinkle with broccoli sprouts. Serve with pita chips or Crispbread with Mixed Seeds.

HOBNOB Magazine