Stories 1 to 10 of 25
7/5/2010 Peaches, Molasses and Ginger Makes 4 servings PEACHES, MOLASSES AND GINGER 4 servings This combination of tangy ginger slices with the ripe peaches and rich, dark molasses is unusual, but it works quite well. For easier cleanup, line the baking dish with aluminum foil. 4 tablespoons unsalted butter, cut into bits 4 medium firm ripe peaches, halved and pitted (about 1-1/2 pounds) Very thin slices from a 1-inch piece peeled ginger root Juice of 1 lemon 5 tablespoons or so mild molasses (not black strap) like Mother’s yellow label 2/3 cup crème fraîche, such as Kendall Farms Preheat the oven to 350 degrees. Use some of the butter to lightly grease a shallow baking dish or rimmed baking sheet. Lay the peach halves in the dish, cut side up. Place a slice or two of ginger on each one, with a small piece of butter, drops of lemon juice and a couple of teaspoons of molasses. Bake for 25 minutes or until the fruit has softened a bit and have browned edges. Serve warm, topped with a dollop of crème fraîche in each half. John Ash © 2010 See Full Recipes
5/4/2010 Julia's "Champignons a la grecque" Recipe Courtesy of Chef John Ash JULIA’S “CHAMPIGNONS A LA GRECQUE” Makes about 2 quarts “A La Greque” in French translates to “in the Greek manner”. This recipe was adapted from one of Julia’s which she described as “delicious served cold as an hors d’oeuvre, or with meats or chicken or on a picnic”. The approach works equally well for all kinds of vegetables including baby artichokes, cauliflower florets, baby carrots, etc. The key is to make sure not to overcook the vegetables (in this case mushrooms) so that they still have some texture. 1-1/2 pounds wild or cultivated mushrooms, such as cremini 1 medium white onion, peeled and cut into 8 wedges Juice and slivered zest of one large lemon 2 bay leaves 2 tablespoons tomato paste 1/3 cup sugar 4 cups dry white wine 1/4 teaspoon each whole fennel and coriander seed 1/2 teaspoon whole mustard seed 1/4 teaspoon red chile flakes or Aleppo pepper (or to taste) 6 large whole peeled garlic cloves 2 teaspoons kosher or sea salt, or to taste Rinse mushrooms to remove any grit or compost. Halve or quarter if they are large. Add remaining ingredients to a deep non-aluminum saucepan and bring to a boil. Add the mushrooms, ... See Full Recipes
5/4/2010 Lemon Chess Pie Courtesy of Chef John Ash LEMON CHESS PIE Serves 6 to 8 “Chess” pie originated in the South as a “poor folks” substitute for the more aristocratic “Cheese”cake or pie. It uses those basic ingredients that every Southern household had: Eggs, butter and cornmeal. In some recipes cracker crumbs took the place of the cornmeal. I’ve “gussied” (sounds like my Grandmother) up the recipe a bit with the addition of lemon and golden raisins. Dough for a 9-inch tart or pie shell (recipe follows) 3 large eggs 1 cup sugar 2 tablespoons yellow cornmeal 1-1/2 tablespoons fresh lemon juice 2 teaspoons grated lemon zest 1/2 cup unsalted butter, melted 2 teaspoons vanilla or 1-1/2 tablespoons dark rum 3 tablespoons golden raisins, plumped in warm water and drained (optional) Garnish: Whipped lightly sweetened heavy cream and fresh berries if desired Preheat oven to 425 degrees. With a fork, prick the prepared pie shell all over and then line with heavy foil gently pressing evenly into shell. Fill with pie weights or dried beans and bake for 5 minutes then carefully remove foil and bake for 4 - 5 minutes more or until shell is set and very lightly browned. Remove from oven and cool. Reduce oven ... See Full Recipes
4/9/2010 TOFU CAESAR SALAD DRESSING Courtesy of Chef John Ash Honestly - - I like this as well as the traditional Caesar dressing! If you don’t tell - - no one will know the difference. It’s best made an hour or two in advance so that the flavors can marry. It keeps refrigerated and covered for up to 3 days. 2 teaspoons (or more) chopped fresh garlic 1/2 cup freshly grated parmesan cheese 1 tablespoon Dijon mustard 6 – 8 drained anchovy fillets packed in oil 2 teaspoons white wine or cider vinegar 1 tablespoon or so fresh lemon juice 1 tablespoon finely grated lemon zest 1/4 cup vegetable or chicken stock or water 1-1/2 tablespoons olive oil 6 ounces silken tofu (1/2 traditional block) Salt and freshly ground pepper to your taste Add all ingredients to a blender and blend until smooth. Season to your taste with salt, pepper and additional lemon juice and anchovy, if desired. Makes about 1-3/4 cups. John Ash © 2002 Rev 12/05 See Full Recipes
4/9/2010 RISOTTO WITH ASPARAGUS, ROASTED GARLIC AND LEMON Courtesy of Chef John Ash Risottos are wonderful “comfort foods”. The key is to make sure that when the risotto gets to that magic place when each grain of rice is soft and creamy but still with a little texture in the very center, you must serve it up immediately. Wait more than a few minutes and it gets too soft and gummy. That’s why its one of one of those things that I like to do with everyone already in the kitchen, bowls at hand, sharing a glass of wine, gossiping, etc. 3 tablespoons butter 1/4 cup sliced shallots 1-1/2 cups Arborio rice 1 cup sliced shiitake mushrooms 3 tablespoons chopped roasted garlic 1/2 cup dry white wine 5 - 6 cups hot vegetable or chicken stock 1/3 cup freshly grated Parmesan or Asiago cheese 1 tablespoon finely grated lemon zest 2 cups young asparagus, tips reserved and stalks sliced diagonally about 1/4 inch long 1/3 cup chopped fresh chives Salt and freshly ground black pepper Drops of fresh lemon juice to taste Garnish: Additional Parmesan shaved and deep fried basil sprigs, if desired Melt butter in a deep, heavy bottomed saucepan. Add shallots and cook over moderate heat until soft, not brown. Add ... See Full Recipes
4/9/2010 GRILLED ASPARAGUS WITH LEMON OLIVE OIL, PECORINO AND PROSCUITTO Courtesy of Chef John Ash One of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. Grilling brings out the sweetness and I prefer it to steaming or boiling which seems to bring out more of the “vegetal” notes. I’m convinced too that keeping the asparagus away from water minimizes that interesting condition called “asparagus pee”. I won’t go any further but see if it works for you! Add some good olives if desired. Lemon infused olive oil is available in Italian markets and good gourmet and stores. Agrumato brand from Italy and “O” from California both make great citrus infused oils. 1 pound fresh asparagus, tough ends discarded 2 tablespoons extra virgin olive oil Sea salt such as Maldon’s Freshly ground black pepper 3 tablespoons or so Italian or California lemon infused extra virgin olive oil 1/2 cup Pecorino or Parmigiano cheese shaved thinly with a vegetable peeler 8 very thin slices proscuitto or coppa 3 tablespoons capers, drained, patted dry and fried till crisp in olive oil Lemon wedges Brush the asparagus with the olive oil and season generously with salt and pepper. Over hot coals or a gas grill preheated ... See Full Recipes
3/15/2010 Timmy's Brown Soda Bread TIMMY’S BROWN SODA BREAD Makes one large loaf 8 ounces (1 1/2 cups) unbleached white flour 8 ounces (1 1/2 cups) whole wheat flour 2 ounces (6 tablespoons) kibbled wheat (use American cracked wheat) 2 ounces (6 tablespoons) granary flour (use American wheat bran) 1 teaspoon salt 1 teaspoon soda 2 tablespoons butter, cut into fine dice 1 egg 12 fl. ounces (1 1/2 cups) buttermilk Preheat oven to 450 degrees. Mix all the dry ingredients together in a large bowl. With your fingers, mix and turn it for 2-3 minutes to lighten mixture and trap air into it. With your fingers or with a mixer, quickly rub the butter so that no large lumps appear. Whisk the egg and buttermilk together, make a well in the center of the flour mixture and pour the buttermilk mixture in. With your fingers, quickly mix in a circle to form a loose dough. This shouldn’t take more than a minute or two. You want to be careful not to overmix. Dust the top of the loaf with a little whole wheat flour, turn out the dough on a clean surface and (as Timmy notes) tidy gently around the edges. Dough will be ... See Full Recipes
3/15/2010 Irish Brown Yeast Bread IRISH BROWN YEAST BREAD Makes four 5x8” loaves The amazing thing about this bread is even though it’s a yeast bread it can be quickly made and requires little kneading. The quality of the flour will of course determine the quality of the bread. Try substituting a little wheat bran, oat bran or cracked wheat for some of the flour for interesting variation. The recipe uses a lot of fresh yeast which you get from a bakery supply store or your friendly local bake shop. 3 1/2 pounds (11 1/4 cups) whole grain flour 1/2 pound (1 1/2 cups) white unbleached bread flour 1 3/4-2 quarts lukewarm water 1-2 tablespoons black treacle or unsulphured molasses 3/4 cup fresh yeast Vegetable oil for pans 2 tablespoons sesame or poppyseeds (optional) In a large bowl, mix flours and salt together. In a separate small bowl, mix 2 cups of the water, the molasses and yeast together and let them sit until active and very frothy. Combine yeast and remaining water with flour and quickly, in as few turns as possible, mix ingredients together. Turn out onto a lightly floured surface and knead a few times to bring mixture together. Divide dough into ... See Full Recipes
3/11/2010 FRESH SPINACH SOUP Makes 6 cups FRESH SPINACH SOUP Makes 6 cups This is so simple and delicious both as a soup as well as a sauce base for a piece of pan roasted Alaska Halibut or Cod. 2 tablespoons butter 1 medium onion, chopped (2 cups or so) 2 teaspoons chopped garlic 1/2 cup finely chopped celery 1/2 teaspoon fennel seed 1 cup or so peeled, chopped Yukon gold potato 4 cups rich chicken or vegetable stock 8 ounces organic baby spinach Salt and freshly ground black pepper Garnishes: Fruity extra virgin olive oil or crème fraîche (Kendall Farms preferred) and garlic croutes or toasts Heat the butter in a deep saucepan over moderate heat. Add the onion, garlic, celery and fennel seed and sauté until onions are soft but not browned. Add the potato and stock, bring to a boil and them reduce heat and simmer until potato is very tender, about 10 minutes. Add the spinach and cook until wilted, about 1 minute. Puree the soup in a blender or with an immersion blender until smooth. Season to taste with salt and pepper and serve immediately with a drizzle of olive oil or a dollop of crème fraîche and some garlic croutes or ... See Full Recipes
2/25/2010 MEYER LEMON NAPOLEON DESSERT Meyer Lemon Curd 10 oz Butter, melted 1 ¼ cup Meyer Lemon Juice Zest of 7 Meyer Lemons 12 oz Sugar 15 Yolks Mix all ingredients in a heat proof bowl. Place over pot filled with simmering water. Occasionally whisk until it thickens. Strain and cool in ice bath. Meyer Lemon Custard 6 cups Meyer Lemon Curd 6 sheets Gelatin Bloom gelatin in cold water. If curd is still warm add to meyer lemon curd and stir until all the gelatin is dissolved. Re-heat curd if necessary. Line ¼ sheet tray with parchment paper. Spread curd evenly. Refrigerate until set. Mascarpone Cream 1 cup Mascarpone Cheese ¼ cup Sugar 1 cup Heavy Cream Pinch of salt Whip mascarpone cheese until softened. Add sugar and salt. On low speed, slowly add cream. After all the cream is added, increase speed and whip to medium peaks.   Graham Cracker Recipe 1 ¼ cup + 1 tablespoon A.P. Flour ½ cup Dark Brown Sugar ¼ tsp Baking Soda ½ tsp Kosher Salt 1 ½ oz Unsalted Butter, cold 3 tbls Honey 2 ½ tbls Whole Milk 1 tbls Vanilla Extract Combine flour, sugar, baking soda, and salt in mixing bowl. Using the paddle ... See Full Recipes

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