Well, folks, it seems that I might love habaneros because of their chemical kick!
"TASTELESS, colourless, odourless and painful, pure capsaicin is a curious substance. It does no lasting damage, but the body’s natural response to even a modest dose (such as that found in a chili pepper) is self-defence: sweat pours, the pulse quickens, the tongue flinches, tears may roll. But then something else kicks in: pain relief. The bloodstream floods with endorphins—the closest thing to morphine that the body produces. The result is a high. And the more capsaicin you ingest, the bigger and better it gets."
December's Economist includes an article on all things chili: why we crave it and how it's becoming a beloved part of non-traditionally spice-driven cuisines. Pretty fascinating.
I'm trying to check of many to-do lists before real life resumes tomorrow when I remembered a delightful segment from one of my favorite radio shows, Fresh Air. Dorothy J. Gaiter and her husband, John Brecher who write the Tastings column for the Wall Street Journal discuss all things wine -good deals (malbec), bad deals (wines with animals on their labels) and how wine is intertwined with many of the most significant events in our lives. I also fully embrace and endorse their belief that champagne is not just for New Years but for life's everyday celebrations. Listen and enjoy.
Spotted this infomercial on tv today and was floored by the absurdity it was bringing. Apparently this product is going to give me a more exciting life and get rid of all my tears! You may recognize the energetic spokesman, Vince, from the ubiquitous Sham-Wow commercials. Watch out Billy Mays! Keep your ears pealed for "you're gonna love my nuts" and "frettucine, linguine, martini, bikini." What?
I'm so excited that Cook's Illustrated finally published one of my favorite tester recipes of the year since at last I can share it with you. This Braised Boneless Short Ribs recipe makes for a wonderfully rich, hearty meal with a very economical cut of meat. Cheap, tasty and impressive. I started about two hours before guests arrived so the dutch oven would be bubling fragrantly in the oven during our long New Year' Eve cocktail hour. Note that the recipe I tested so many months back did not include carrots, which they've since added. I say, take 'em or leave 'em.
We paired these with a bottle of Mount Veeder Winery 2004 Reserve (a blend of mostly Cabernet Sauvignon with Merlot and Petite Verdot). It was wonderfully velvety and round and stood up very well to the richness of the ribs.
Braised Beef Short Ribs with Guinness and Prunes Cook's Illustrated Jan 2009 Serves 6 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 3 1/2 lbs boneless beef short ribs , trimmed of excess fat 2 tablespoons vegetable oil 4 cups thinly sliced onions (2 large onions) 1 tablespoon tomato paste 6 medium garlic cloves , peeled 1 cup Guinness stout 1 cup beef broth 4 large carrots, peeled and cut crosswise in 2-inch pieces 1/3 cup pitted prunes, cut in half 4 sprigs fresh thyme 1 bay leaf 1/4 cup cold water 1/2 teaspoon gelatin powder
Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add Guinness, and simmer, scraping up fond from sides and bottom. Add beef broth, carrots, prunes, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.
Chocolate Truffle Tart from Gourmet Feb 2007 The only addition I make to this very rich tart is fresh whipped cream. It cuts the richness of the filling nicely. For a holiday note, a little peppermint schnapps added to the cream is great too. Note that the tart requires 6 hours to cool and chill.
For crust 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups) 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
For filling 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes 2 large eggs, lightly beaten 1/2 cup heavy cream 1/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract
Special equipment: an 8-inch (20-cm) round springform pan
Make crust: Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
Make filling while crust cools: Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
Assemble and bake tart: Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan.
Cooks' notes: • Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation). • Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.
I barely had time to take pictures of the tart slices as they were being gobbled! We paired this with 2005 Jessup Napa Valley Zinfandel Port. A wine that we discovered on our Napa trip (Jessup's Tasting Room is in Yountville), it is not to viscous and stood up to the tart's richness perfectly. It is also, apparently, wildly popular as Jessup has already sold out of it! I'll be looking forward to their release of the '06 Zin Port.
First of all, let me wish all Domestic Agenda readers a very happy New Year! I hope to bring you more good recipes and tales of culinary adventures in 2009!
Last night it was decided that I would cook an impromptu New Year's Eve dinner for some of my favorite eaters. I relished the chance to share some of my favorite recipes of the year and open a few bottles of wine we had been saving for a special occasion. And the end of 2008 seemed special enough.
I've decided to split these posts up for easier reading and reference.
The only new recipe was for these spicy peanuts I whipped up to snack on with our Champagne which was Perrier Jouet Brut and a 2001 J. Schram.
Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.
Peanuts keep in an airtight container 3 weeks. If peanuts lose their crispness, reheat in a 250°F oven 15 to 20 minutes, then cool.
Arugula Salad with Dates and Feta
This salad is simple and endlessly adaptable. Substitute any sweet/tart fruit for the dates, crumbled goat cheese for the feta, and and grapefruit or lime (or a combination) for the lemon.
Serves 8
2 tablespoons fresh lemon juice 1/2 cup extra-virgin olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 1/2 cup pitted dates 1/4 pound baby arugula (8 cups) 3 ounces crumbled feta (1/2 cup)
Halve dates lengthwise and cut into small chunks.
Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
Toss together arugula, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.
Santa brought me a butter bell in which to store my homemade butter. I just fill the bottom with cold water, refill every three days and the butter in the cup stays spreadable and good. Thank you, Santa!
With welcome time on my hands between Christmas and New Year's, I decided to fill a hole in my culinary repertoire: the roast chicken. Its a surprisingly easy and flavorful weeknight dinner. Not to mention pretty foolproof. To make it even simpler, add cut carrots, potatoes and onions to roasting pan and serve instead of panzanella. The skin on my chicken turned out particularly savory and crispy (if I do say so myself) which I attribute to using homemade butter.
Simple Roast Chicken Serves 4
1 5-6 lb. organic roasting chicken kosher salt and ground pepper 1 lemon halved 1 head garlic cut in half crossways 4 tablespoons butter bunch of fresh thyme
Vinegary Panzanella
3/4 cup chopped parsley 1/2 large spanish onion, diced 1 loaf of ciabatta bread, halved as if for a gigantic hogie 3 tablespoons extra virgin olive oil, divided 2 tablespoons red wine vinegar 2 teaspoons balsamic vinegar
1. Preheat oven to 425 degrees. Remove gizzards from chicken cavity and snip off neck fat with kitchen shears. Rinse chicken under cold water and pat dry with paper towels.
2. Liberally salt and pepper cavity. Stuff cavity with lemon halves, garlic and as much thyme as you can fit. Tuck wings under chicken body and tie together legs with kitchen twine.
3. Rub butter over chicken, salt and pepper liberally and place on a roasting pan. Roast in oven for approximately 1 hour and 20 minutes.
4. Remove chicken from oven and place on cutting board. Cover with aluminum foil and let sit for approximately 15 more minutes.
5. While chicken sits, saute onions in 1 tablespoon olive oil until translucent. Remove onions to a large bowl. Then toast bread in pan. Once bread is toasted, cut into chunks and toss with onions, parley and rest of olive oil and vinegar.
is mad about food. Cooking it, baking it, eating it in her apartment and outside of it. She also likes making things out of paper and drinking champagne.
