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Guests: "The Twin Chefs"

Recipes from the Twin Chefs:

Turmeric Ginger Udon Bowl

2 tablespoons coconut oil

8 ounces cremini mushrooms, wipe or brush mushrooms

3 garlic cloves, peeled and minced

1 red onion, peeled, thinly sliced

2 tablespoons fresh ginger, peeled and grated

1 ½ teaspoons ground turmeric

2 large carrots, peeled, cut ¼ inch slices

1 ½ cup vegetable broth

1 15 oz. can coconut milk

2 tablespoons fish sauce

1 teaspoon honey

2 teaspoons kosher salt

2 cups baby kale, rinsed and patted dry

4 oz. dried udon noodles

1 tablespoon lime juice

4 green onions, washed, end trimmed off, sliced 1/8 inch thick

1 lime, cut into 4 wedges for garnish (optional)

Follow package directions for the udon noodles or bring a stockpot of salted water to a boil. Add the udon noodles and begin timing when they return to a boil. Turn heat down to simmer and cook for 4 to 6 minutes just until tender but not too soft. Rinse in cold water, place in a bowl and set aside.

Heat a large soup pot over medium heat, add coconut oil. Add the carrots and mushrooms to the pan, cook for 4 minutes stirring occasionally. Add the red onion, garlic, ginger and turmeric, cook for an additional 3 minutes stirring occasionally.  Pour in vegetable broth, coconut milk, fish sauce, honey, and kosher salt stirring to combine. Bring the mixture to a simmer and cook for 10 minutes. Turn off heat, add the baby kale stirring gently to wilt. Stir in lime juice and half of the green onion, add the noodles and stir to distribute ingredients evenly throughout the broth.

Ladle soup into bowls and garnish with more green onion and lime wedge, serve immediately. Serves 4

Shaved Brussel Sprout, Fennel, and Arugula Salad

This salad is light and crisp, a perfect side to any holiday meal. The Brown butter Vinaigrette adds a rich nutty flavor that makes it a little bit more special for your guests.

Salad

1 lb. Brussel sprouts

1 small head of fennel, tough exterior removed, quartered and cored

3 ½ cups fresh arugula

½ cup sliced almonds, lightly toasted

1/3 cup currants

Brown Butter Vinaigrette

1 stick unsalted butter

1 large shallot minced

3 tablespoons sherry vinegar

½ cup extra virgin olive oil

1 ½ teaspoons fresh thyme leaves

¼ teaspoon black pepper

½ teaspoon kosher salt

Prepare Salad-Thinly slice Brussels sprouts and fennel with a mandolin by or by hand, or the slice attachment on a food processor. Place in a large salad bowl, toss with arugula, currants and sliced almonds. Set aside.

Make the vinaigrette- Cook butter in a small saucepan over medium-high heat. When the butter turns a light brown color, add shallots and stir for 1 minute. Add the sherry vinegar, thyme, salt and pepper. Remove from heat, carefully place in blender. Blend on high for 1 minute; slowly drizzle in olive oil to create an emulsion.

Toss salad well with the brown butter vinaigrette, salt and pepper to taste, serve immediately.

Savory Sourdough and Butternut Squash Dressing

This is a savory dressing that can be a great side dish for holiday meals and is also great served with brunch. It is rich and has a nutty flavor that stays moist like bread pudding. It can be prepared up to 2 days in advance, cover and refrigerate. Reheat, covered in a 350-degree oven for 50 minutes.

2 tablespoons butter

1 shallot, finely chopped

3 cups chicken stock, divided

½ cup uncooked wild rice, rinsed

1-pound butternut squash, peeled, seeded, and cut into ½ inch cubes

1 tablespoon fresh thyme, finely chopped

¾ cup chopped onion, about ½ large onion

2 stalks celery, finely chopped

1 ½ cups half and half

6 eggs

1 ½ teaspoons kosher salt

1 tablespoon fresh sage, finely chopped

6 cups dried sourdough bread cubes

½ cup sliced almonds

¾ cup dried cranberries

Preheat oven to 300 degrees and cut sourdough bread into ½ inch cubes stacking a few pieces and using a serrated knife. Arrange the cubes in a single layer on a baking pan. Bake the cubes for 10 minutes, stirring once, set aside to cool.

In a Dutch oven or heavy bottomed pan melt butter over medium heat. Add shallots, cook 2 minutes, stirring occasionally. Add 2 cups chicken broth, rice, and kosher salt. Bring to a boil, reduce heat, simmer covered for 45 minutes. Add squash and thyme stirring occasionally, cooking 2 minutes. Add onion and celery and cook for 10 to 15 more minutes until butternut squash is tender, stirring occasionally. Remove from heat and set aside.

Preheat oven to 350 degrees. In a bowl whisk together half and half, eggs, and remaining cup chicken stock. Stir in bread cubes, sage, cranberries, and almonds. Next stir in butternut squash mixture just to combine. Transfer to a greased 3-quart casserole dish. Bake covered for 10 minutes. Uncover; bake for 30 more minutes or until golden. Serves 8

GIFTS FROM YOUR KITCHEN 2018

LEMON CURD

Makes about 3 cups

This is a classic filling for tarts, sandwich cookies, lemon meringue pie and also to spread on biscuits, crumpets and just about anywhere!  I’ve added a little cornstarch here which acts as “insurance” from overcooking and curdling the eggs.  You could certainly leave it out if you wanted.  If you’re lucky to have a source for Meyer lemons (my favorite) by all means use them.  Use this same recipe to make lime or grapefruit curd.

1 cup fresh lemon juice

1 cup sugar

1 teaspoon cornstarch (optional)

4 whole eggs

4 egg yolks

1/2 teaspoon salt finely grated zest of two lemons (use a microplane)

Finely grated zest of two lemons

6 tablespoons unsalted butter (3/4 stick), cut in small bits

Whisk first six ingredients together and strain.  Place mixture in a stainless steel bowl over (not on) simmering water and stir in zest.  With a rubber spatula (preferably) or a whisk, stir constantly until mixture thickens, about 5 minutes.  Off heat, stir in butter and then place in sterilized jars.  Cover and store refrigerated for up to 3 weeks.

KITTY’S CHRISTMAS CARAMEL CORN

This was a recipe given to me by the mother of my ex-wife.  Interesting how some things stay with you and some don’t!  Its really very easy to do and quite delicious.

2 cups brown sugar

1/2 cup light corn syrup

1 cup unsalted butter

2 teaspoons salt

1/2 teaspoon baking soda

5 – 6 quarts popped corn

1 – 2 cups mixed nuts

Place sugar, corn syrup, butter and slat in a heavy deep saucepan and bring to a boil.  Boil for 5 minutes.  Mixture will become very thick.  Remove from heat and stir in baking soda.  Be Careful!  This will cause the syrup to expand considerably so be sure your saucepan is large enough.

Pour the syrup over the popped corn and nuts and toss until evenly coated.  Spread corn mixture over two large cookie sheets and bake in a preheated 250-degree oven for one hour, stirring occasionally. Cool completely and store in an airtight container for up to one week.

PEPPERED MAPLE WALNUTS

Makes 3 cups or so

These are delicious as a little snack with cocktails, to add to salads or serve with a cheese plate.  The first time you make these use 1 teaspoon pepper and if you like them spicy add more the next time.

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon salt

2 - 3 teaspoons freshly ground black pepper or in combination with pure chile powder

such as ancho

1 cup maple syrup

3/4 pound (3 cups) walnut halves

Preheat oven to 300 degrees.  Combine all the ingredients except the walnuts in a small saucepan, stir and bring to a simmer.  Simmer for 3 minutes or so or until thickened.  Place the walnuts in a large bowl and pour the butter mixture over, tossing them to evenly coat.

Line a baking sheet with parchment, foil or a silicon baking mat and spread the coated walnuts out in a single layer.  Bake for 40 minutes stirring and turning the walnuts every 10 minutes or so.  After 40 minutes, walnuts will appear fairly dry.

Slide them off the tray onto a wire rack and let them cool.  Resist the temptation to eat them at this point because they will be very hot!  Store in an airtight container for up to 2 weeks.

ALMOND ORANGE BISCOTTI

Makes 36 biscotti

Biscotti, the “twice baked” treat from Italy can be made in an infinite number of flavors.  They are very easy to make, keep well and make great little gifts from your kitchen.

3 large eggs, separated

1-1/2 cups sugar

1/3 cup melted butter, cooled

1 cup lightly toasted, coarsely chopped almonds

2 tablespoons Grand Marnier or other orange flavor liqueur

3 tablespoons chopped, candied orange peel or candied ginger

3-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

In a stand or with a hand mixer beat the egg whites until they just begin to form peaks and gradually beat in 3/4 cup sugar until whites form stiff peaks.  Set aside in a separate bowl.

Add the egg yolks with remaining 3/4 cup sugar and beat until light and fluffy and sugar is dissolved.  Stir in the melted butter, nuts, Grand Marnier and candied orange.

Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until combined.  Dough will be firm and slightly sticky.  If dough is too soft, add more flour.  With floured hands, divide dough in two and roll logs approximately 1-1/2 inches in diameter.  Wrap in plastic and refrigerate for 30 minutes or overnight.

Remove plastic and place logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch.  Remove from oven and let logs cool on a rack for 10 minutes.  On a cutting board, cut logs crosswise on the diagonal into 1/3-inch widths.  Arrange biscotti in a single lyaer on baking sheet and bake for 10 - 12 minutes or until biscotti are very lightly browned and crisp.  Cool on racks and store air-tight.  Will keep for up to two weeks.

For Chocolate-Mint Biscotti

- Delete almonds, Grand Marnier and orange peel

- Add 6 ounces bittersweet chocolate melted with 1 tablespoon cocoa

- Add 4 tablespoons finely chopped fresh mint

For Rosemary-Walnut Biscotti

- Substitute lightly toasted, coarsely chopped walnuts for the almonds

- Delete the Grand Marnier and orange peel

- Add 1 teaspoon vanilla extract

- Add 2 tablespoons fresh, finely chopped rosemary

For Almond-Raisin Biscotti

- Add 1/2 cup drained golden raisins which have been plumped in 2/3 cup fruity white wine

such as Riesling or Gewurztraminer and then drained

-  Delete the Grand Marnier

BUTTERMILK-CINNAMON COFFEE CAKE

Makes 12 servings

This is a recipe adapted from The Cafe Beaujolais Cookbook by Margaret Fox.

2-1/4 cups white flour

1/2 teaspoon salt

2 teaspoon cinnamon

1/4 teaspoon ginger

1 cup brown sugar

3/4 cup white sugar

3/4 cup vegetable oil

1 cup chopped walnuts or pecans

1 teaspoon baking soda

1 teaspoon baking powder

1 egg beaten

1 cup buttermilk

Mix together in a large bowl the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars, and oil.  Remove 3/4 cup of this mixture, and to it add the nuts and the remaining teaspoon of cinnamon.  Mix well, and set aside to use as a topping.

To the remaining batter, add the baking soda, baking powder, egg and buttermilk.  Mix to combine all ingredients.  Small lumps in the batter are OK.

Pour the batter into a well-greased 9 by 13 by 2 inch pan.  Sprinkle the topping mixture evenly over the surface.  Bake at 350 degrees for 40 to 45 minutes.

LIMONCELLO

10 lemons

1 liter vodka

3 cups white sugar

4 cups water

These nearby stores have

Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.

After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.

Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.

Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

John Ash © 2017

www.chefjohnash.com