Tom Douglas, along with his wife and business partner, Jackie Cross, owns five of Seattle’s most exciting restaurants in addition to a retail bakery and a catering business.

Hailing from the Muscadet region of France, Thierry Rautureau is the James Beard Award-winning chef and owner of Rover’s Restaurant.

Every Saturday from 4:00 to 7:00pm, Tom and Thierry host In the Kitchen with Tom and Thierry on KIRO 710AM. In addition to interviews with some of the most fascinating people in the food world today, the show features a Recipe of the Week from one of the show's guests.]]> http://www.tomdouglas.com/radio/index.html http://blogs.law.harvard.edu/tech/rss en-us Sat, 26 Jul 2008 21:29:54 -0700 amyp@tomdouglas.com Sat, 26 Jul 2008 12:39:21 -0700 FeedForAll v2.0 (2.0.2.4) http://www.feedforall.com Tom Douglas Tom Douglas, along with his wife and business partner, Jackie Cross, owns five of Seattle’s most exciting restaurants in addition to a retail bakery and a catering business. Hailing from the Muscadet region of France, Thierry Rautureau is the James Beard Award-winning chef and owner of Rover’s Restaurant. Every Saturday from 4:00 to 7:00pm, Tom and Thierry host In the Kitchen with Tom and Thierry on KIRO 710AM. In addition to interviews with some of the most fascinating people in the food world today, the show features a Recipe of the Week from one of the show's guests. mp3 en-us Tom Douglas Restaurants Food In the Kitchen with Tom and Thierry : Recipe of the Week Sound weekly 1 2007-04-21T23:04:51 -07:00 http://www.tomdouglas.com/images/radio/RadioTomRSS.jpg http://www.tomdouglas.com/radio/index.html Tom and Thierry are on the air! 144 144 Greens and Cornbread Croutons (Pot Likker)
From Screen Doors and Sweet Tea by Martha Hall Foose
Serves 8

1 smoked ham hock or turkey neck or leg or 1 (1-inch) piece of salt pork
4 large bunches greens, rinsed
3 tablespoons lard or bacon grease
Pinch of sugar
1 pecan, in its shell
8 slices cornbread
Softened butter
Creole seasoning blend
Salt and freshly ground black pepper

In a large covered stockpot, simmer the ham hock in a 1 quart of water for 1 hour.

Meanwhile with scissors or a paring knife, remove the thick stems and thick veins from the leaves of the greens. Cut into 1-inch strips.

Add the greens, lard, and sugar to the pot. Drop the pecan into the pot and cook for 4 hours on a low simmer, until the greens are very tender and the liquid has reduced by half.

When the greens are nearly ready, preheat the oven to 400°F. Split the cornbread slices. Butter the cut halves and sprinkle with Creole seasoning. Toast open-faced in the oven until slightly brown and crisp, about 4 minutes.
Season the greens with salt and pepper. Spoon them into a serving bowl and top with the toasted cornbread.

]]> http://www.tomdouglas.com/radio/recipes/2008.07.26.html 1BF84E90-FB07-420A-A82F-833530EDFE92 Sat, 26 Jul 2008 04:00:00 -0700 Avocado and Crab Salad "Cakes”" with Spicy Mayo
Makes 4 servings

These dramatic towers of fresh crab salad and avocado slices are easily shaped with the help of ring molds. You’ll need 4 molds that are about 2½ inches in diameter and 3 inches deep. You can sometimes find deep, round, open-ended metal molds or cutters in kitchenware stores. Instead, you could use lengths of 2-inch PVC pipe from the hardware store that have been sterilized in the dishwasher, or empty, clean cans of a similar size with both the tops and bottoms removed. Eight- ounce tomato sauce cans work perfectly.

Served with crusty baguettes, these "cakes" make a stunning lunch or a substantial first course.

For the spicy mayonnaise
¾ cup mayonnaise
2 tablespoons fresh lemon juice
1½ teaspoons sriacha or sambal (see Ingredients, page 000)
½ teaspoon sesame oil
Kosher salt and freshly ground black pepper

For the avocado and crab salad
6 tablespoons heavy cream
1 tablespoon whole grain mustard
½ pound crabmeat, drained, picked clean of shell, and squeezed if wet
3 ripe avocados, as needed
4 teaspoons tobiko (flying fish roe), salmon roe, or other caviar
To make the spicy mayo, combine the mayonnaise, lemon juice, sriacha, and sesame oil in a small bowl. Season to taste with salt and pepper and set aside.

To make the crab salad, whip the cream to soft mounds using an electric mixer or a whisk. Stir in the mustard, then fold in the crab and season to taste with salt and pepper.

Slice the avocados in half, remove the pits, and remove the avocado meat from the skins using a large spoon. Cut the avocados crosswise into ½-inch thick slices.

Set out 4 small plates and place a ring mold in the center of each plate. Attractively arrange enough avocado slices in the ring molds to completely cover the bottoms of the molds with the curved sides of the avocado facing out. You should have at least half the avocado slices left. Divide the crab salad between the four ring molds, smoothing the tops of the salads with the back of a spoon. Arrange as many of the remaining avocado slices as needed to cover the crab salad in the ring molds. Spoon some of the spicy mayo over the tops of the molds. Put about a teaspoon of caviar on top of the mayonnaise in each mold and remove the molds by gently lifting them straight up. Serve immediately.
]]> http://www.tomdouglas.com/radio/recipes/2008.07.12.html C413EA9C-6C4A-4CF8-83C9-778B02676FF6 Sat, 12 Jul 2008 16:00:00 -0700 Rustic Wild Mushroom and Potato Pizza Provençal
From Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg and Zoe Francois

Herbes de Provence give this rustic creation of Zoë’s a luscious flavor that will transport you to the lavender and thyme­scented hillsides of the south of France.

Makes 1 ­medium-­size pizza (12 to 14 inches) to serve 2 to 4

Refrigerated ­pre-­mixed Olive Oil doughs (recipe below)
1 pound (grapefruit-­size portion) of any ­pre-­mixed dough listed above
2 small red new potatoes, skin on and thinly sliced
6 large wild mushrooms such as chanterelles, shiitakes, porcini, portobellos, or oyster mushrooms, or white mushrooms if wild are not available, thinly sliced
2 tablespoons olive oil
1 teaspoon herbes de Provence
Salt and freshly ground black pepper to taste
5 ­oil-­packed ­sun-­dried tomatoes, thinly sliced
2 ounces finely grated ­Parmigiano-­Reggiano cheese
Cornmeal for covering the pizza peel

1. Preheat a baking stone in the oven for at least 20 minutes at 550°F (or 500°F if that’s your oven’s maximum). Shelf placement is not critical for pizza, and you won’t be using steam, so you can omit the broiler tray.

2. Prepare and mea­sure all the toppings in advance. The key to a pizza that slides right off the peel is to work ­quickly—don’t let the dough sit on the peel any longer than necessary.

3. Sauté the potatoes and mushrooms in the olive oil until the potatoes are soft. Season with the herbes de Provence, salt, and pepper.

4. Dust the surface of the refrigerated dough with flour and cut off a 1-­pound (grapefruit-­size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a ­quarter-­turn as you go.

5. Flatten the dough with your hands and a rolling pin on a wooden board to produce a 1/8-­inch-­thick round. Dust with flour to keep the dough from sticking to the rolling pin and board. A little sticking to the board can be helpful in overcoming the dough’s re­sis­tance to stretch, so don’t overuse flour, and consider using a dough scraper to “unstick” the dough from the board. You may also need to let the partially rolled dough sit for a few minutes to “relax” and to allow further rolling. At this point, stretching by hand may help, followed by additional rolling. Place the ­rolled-­out dough onto a liberally ­cornmeal-­covered pizza peel.

6. Distribute the potatoes, mushrooms, and sun-dried tomatoes over the surface of the dough. Do not cover the dough thickly; the quantity specified will leave some of the dough surface exposed.

7. Sprinkle the cheese over the surface of the dough.

8. If you have an exhaust fan, turn it on now, because some of the cornmeal on the pizza peel will smoke at this temperature (see sidebar, previous page). Slide the pizza directly onto the stone (it may take a number of ­back-­and-­forth shakes to dislodge the pizza). Check for doneness in 8 to 10 minutes; at this time, turn the pizza around in the oven if one side is browning faster than the other. It may need up to 5 more minutes in the oven.

9. Allow to cool slightly on a cooling rack before serving, to allow the cheese to set.

Sidebar
Don’t Get Smoked Out of House and Home: This recipe calls for an exhaust fan because there’ll be a lot of smoke from stray cornmeal on such a hot stone. Make sure the stone is scraped clean before preheating. If you don’t have an exhaust fan, choose a lower oven temperature (450°F), and bake about 15 to 20 percent longer. Another option is to bake the pizza on an outdoor gas grill.

Olive Oil Dough
Makes four 1 pound loaves (you can easily halve the recipe)

This versatile, rich dough works nicely in pizza, focaccia or olive bread. The fruitier the oive oil, the better the flavor.
2 ¾ cups lukewarm water
1 ½ tablespoons granulated yeast (1 ½ packets)
1 ½ tablespoons salt
1 tablespoon sugar
¼ cup extra virgin olive oil
6 ½ cups unbleached all-purpose flour

1. Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl, or a lidded (not airthigh) food contationer

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavey-duty sand mixer (with dough hook). If you’re not using a machine, you may ned to use wet hands to incoprporate the last bit of flour.

3. Cover (not airthight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dought can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airthight) contatier and use over the netxt 12 days.]]> http://www.tomdouglas.com/radio/recipes/2008.07.05.html 62DF9696-EB6E-45F1-8DC0-0153B7FED15F Sat, 5 Jul 2008 16:00:00 -0700 Crab Louis

Crab Louis was invented on the West Coast (both Seattle and San Francisco have been vying for the honor for years) around the turn of the twentieth century. I took a little inspiration from this retro Dungeness crabmeat salad, which generally features crisp iceberg lettuce, a hard-boiled egg and a pink dressing made with mayo and chili sauce, to come up with these savory, smooth and creamy cheesecake appetizers. The little cakes, with their Crab Louis toppings, are great for a party. They look pretty as a picture, and they’re not difficult to make. Once baked, the cheesecakes need to chill overnight, so plan accordingly.

1 tablespoon unsalted butter, melted, plus more butter for greasing the muffin tin
½ cup dried bread crumbs
½ pound cream cheese, softened
1 cup sour cream
2 large eggs, lightly beaten
1 teaspoon thinly sliced chives
1 teaspoon minced fresh thyme
Red Cocktail Sauce
About 1 cup loosely packed thinly shredded iceberg lettuce
½ pound Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed if wet

Preheat the oven to 350 degrees F.

Grease 8 cups of a standard muffin tin with butter. Melt the 1 tablespoon butter in a small skillet over medium-high heat. Add the bread crumbs and stir for a few minutes until browned and crunchy. Remove from the heat and allow to cool. Divide the toasted bread crumbs among the muffin cups and rotate the pan to cover the sides and bottom of each muffin cup as evenly as possible. Shake out any excess crumbs. Set the muffin pan aside.

To make the cheesecake batter, put the cream cheese in a bowl and use an electric mixer to beat it until smooth. Gradually beat in the sour cream, then the eggs. Add the chives and thyme and mix until combined. (Note: You can also make the cheesecake batter in a food processor, adding ingredients in the same order.)
Pour the cheesecake batter into the muffin cups, dividing it evenly.

Place the muffin pan in a roasting pan large enough to hold it. Put the roasting pan in the oven and pour in enough water to come about halfway up the sides of the muffin pan. Bake for 35 minutes. The tops of the cheesecakes will be slightly puffed and lightly browned.

Remove the roasting pan from the oven and remove the muffin pan. Allow the pan to cool, then place in the refrigerator overnight, covering loosely with plastic wrap when the cheesecakes are completely cold.

When you are ready to serve the cheesecakes, remove the muffin pan from the refrigerator and place it in a roasting pan. Fill the roasting pan with enough hot tap water to come about halfway up the sides of the muffin tin. Let the muffin pan sit in the hot water for about 30 seconds (which warms the butter and makes the cake easier to remove), then remove the pan. To unmold a cheesecake, run a small knife around the edge and, using the knife and your fingers, gently pop the cake out of the pan. Repeat until all the cheesecakes are unmolded. Place the cheesecakes on small plates.
To serve, top each cheesecake with a small dollop of Red Cocktail Sauce, then with a small mound of shredded lettuce, then with some of the crabmeat, dividing the crabmeat evenly.

Top each portion of crabmeat with another dollop of cocktail sauce. Serve the cheesecakes, passing more cocktail sauce at the table.
]]> http://www.tomdouglas.com/radio/recipes/2008.06.07.html 804DE354-50BB-4BA3-A0A1-5ABAA5E2A60E Sat, 7 Jun 2008 16:00:00 -0700 Tortellini in Creamy Tarragon Sauce with Fresh Peas and Ham
From The Farm to Table Cookbook by Ivy Manning
4 Servings

While visiting Verona, Italy, I had a magical meal of plump tortellini, sweet peas, and prosciutto in a light cream sauce. The name of the dish, Tortellini alla Medici, was memorable because the prominent Medici family of Florence had funded many of the Renaissance artists I was in Italy to study. This creamy pasta dish is most likely named after the Medicis because it’s as rich and opulent as they were. I use fresh, locally made cheese tortellini sold at my farmer’s market. Use the best quality tortellini or ravioli you can find.

1 tablespoon olive oil
2 tablespoons finely chopped shallots
1/3 cup dry vermouth or dry white wine
4 ounces ham, rind removed and julienned
2 tablespoons fresh tarragon leaves, stemmed and finely chopped
2 cups heavy cream
1 pound fresh cheese tortellini
1 cup fresh English peas, shelled
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Heat the olive oil in a large sauté pan over medium-high heat; add the shallots and sauté until softened, about 3 minutes. Add the vermouth and simmer until almost all the liquid is gone. Add the ham, tarragon, and cream; bring to a gentle simmer over medium heat until thickened slightly, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and reduce the heat to maintain a simmer (do not cook in rapidly boiling water or the pasta may burst open). Cook until tender, 3 to 7 minutes, depending on the size and thickness of the pasta.

Drain the tortellini and transfer to the cream sauce; stir in the peas and cook for 1 minute. Season with salt and pepper, sprinkle with the Parmesan, and serve.]]> http://www.tomdouglas.com/radio/recipes/2008.05.31.html 6218A001-2047-437E-A972-A1049BA2CA05 Sat, 31 May 2008 16:00:00 -0700 Pomegranate-Glazed Salmon with Mejadra
From Wine Bar Food by Cathy Mantuano and Tony Mantuano
Serves 4 as Main Course

½ cup dried lentils
½ cup long-grain rice
Small pinch of saffron threads
Sea salt and freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
2 tablespoons minced jalapeno pepper
Four 6-ounce skinless salmon fillets
¼ cup pomegranate molasses
Combine the lentils with enough water to cover by 1 inch in a medium saucepan over medium-high heat. Bring to a boil and cook just until tender, about 30 minutes. Drain and set aside.

In another medium saucepan, combine the rice and saffron with 1 cup water and a pinch of salt and bring to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer until the rice is tender and nearly all of the liquid has been absorbed, 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Heat 3 tablespoons of the oil in a medium sauté pan over medium heat. Add the garlic, ginger, and jalapeno and cook until tender, 3 to 4 minutes. Add the lentils and rice to the pan, tossing to mix the ingredients. Season to taste with salt and pepper. Keep warm while you cook the fish.

Preheat the over to 400°F.

Heat the remaining 3 tablespoons of oil in a large ovenproof sauté pan, preferably nonstick over high heat.

Season the fish with salt and pepper on both sides and when the oil is hot, add it to the pan. Cook until the bottomr has a toasted brown crust, 3 to 4 minutes. Turn over and brush the fillets with a generous amount of molasses. Transfer the pan to the oven and cook until the fish is opaque throughout when prodded with the tip of a knife, about 4 minutes.

Divide the lentils and rice among 4 warm plates, top each serving with a salmon fillet, and serve immediately.
]]> http://www.tomdouglas.com/radio/recipes/2008.05.24.html A71ADE87-7A7B-4AB6-8D71-19922BD98F74 Sat, 24 May 2008 16:00:00 -0700 Comté Pistachio Soufflé
Serves 8
From Laura Werlin’s Cheese Essentials, by Laura Werlin

4 tablespoons unsalted butter
¾ cup unsalted pistachio nuts, lightly toasted
2 ¼ cups milk
3 tablespoons flour
¾  teaspoon kosher salt
Freshly ground pepper
4 egg yolks, at room temperature and lightly beaten
8 ounces Comté cheese, coarsely grated
6 egg whites, at room temperature
Pinch cream of tarter

Preheat the oven to 375°F.

Butter a 2 ½-quart (10-cup) soufflé dish or casserole or ten 8-ounce ramekins with 1 tablespoon butter.  Finely chop ¼ cup of the nuts and coat the dish(es) with the nuts.  Set aside.

In a small saucepan simmer the milk and remaining pistachios over medium-low heat, until hot but not boiling.  Turn off the heat and let sit for 15 minutes.  Transfer to a blender and mix until the nuts are finely ground.

In a medium-size saucepan, melt the remaining 3 tablespoons butter over medium-low heat.  Whisk in the lour, stirring constantly so it doesn’t burn.  Slowly add the pistachio mil, whisking constantly until the mixture thickens, about 5 minutes.  Add the salt, and pepper to taste.  Cook over very low heat for 10 minutes, stirring occasionally.  Remove from heat. Cool slightly.  Stir in the egg yolks and cheese. Cover with plastic wrap and set aside.

In a medium-size bowl, beat the egg whites and cream of tartar together until thick, soft peaks form.  Fold one-quarter of the egg whites into the yolk-milk mixture.  Gently fold in the remaining egg whites just until the white are coated with yolk mixture and are about the size of large grapes.

Pour into prepared dish and bake on the middle rack of the oven for 35 to 40 minutes, or until the soufflé has risen 2 to 3 inches above the sides of the dish and the top of the soufflé is a deep brown color.  Serve immediately.]]> http://www.tomdouglas.com/radio/recipes/2008.05.17.html E245758B-35F4-4788-A9A9-B644BDF2A671 Sat, 17 May 2008 16:00:00 -0700 Double Pea Soup with Roasted Red Peppers
Serves 6 to 8

Split pea soup is practically a pop-culture icon, in the world of soups, that is. Or at least we think so. Our split pea is a little amped, featuring extra herbs and spices, a new texture thanks to the addition of fresh green peas, and a little bit of smoky-sweetness from roasted red peppers.

3 tablespoons olive oil
2 large onions
2 carrots, peeled and cut into small dice
2 stalks, celery, chopped into ¼-inch pieces
2 ½ quarts water
1 pound dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried tarragon
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lb fresh (or frozen) peas
2 roasted red peppers cut into 1/2-inch pieces, diced
Freshly ground pepper
1 ½ teaspoons salt, or to taste

PREHEAT a large stockpot over medium heat. Sauté the onion and shallots 5 to 7 minutes, until softened. Add the carrots and celery and sauté for another 5 minutes until the veggies are soft and slightly golden.

Add the water, split peas, ginger, bay leaf, thyme, tarragon, coriander and cumin. Cover, raise the heat to high to bring to a rolling boil, then lower the heat to medium-low and allow the sup to simmer, covered for 45 to 50 minutes until the split peas turn soft and mushy.

Stir in the frozen green peas and diced roasted pepper. Cover, and raise the heat to bring to a boil again, then lower the heat and simmer for another 20 minutes or until the green peas are tender.

Remove the ginger cube and bay leaf. Allow to sit 15 minutes before serving.]]> http://www.tomdouglas.com/radio/recipes/2008.05.10.html 1457476F-C8E6-4739-83B2-E49BE2D7EAE8 Sat, 10 May 2008 16:00:00 -0700 Radicchio in Pancetta with Pears and Balsamic
From Italian Grill by Mario Batali
Makes 12 pieces

6 heads Treviso radicchio (or substitute red/Verona radicchio or Belgian endive)
Kosher salt and freshly ground black pepper
About ¼ cup extra virgin olive oil
12 thin slices pancetta
2 Comice pears

Good balsamic vinegar for drizzling

Cut the heads of radicchio lengthwise in half and lay cut side up on the cutting board. Season with slat and pepper and drizzle each half with a bit of olive oil.

Unroll the slices of pancetta. Tightly wrap each radicchio half in a slice of pancetta. Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio).

Prepare a gas or charcoal grill for indirect grilling.

Place the radicchio cute side down on the cooler part of the grill, with the stem ends toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown.

Meanwhile, core the pears and slice into very thin wedges. Set asides.

Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, the crisp the pancetta. Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.

Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one and serve immediately.]]> http://www.tomdouglas.com/radio/recipes/2008.05.03.html 45CCB88C-71C2-4393-93DD-E661CD7EE759 Sat, 3 May 2008 16:00:00 -0700 Luxury Scrambled Eggs
From The Splendid Table's How to Eat Supper
Serves 2 generously

Serve hot with a salad of tart greens and orange sections for contrast.

6 large eggs
2 tablespoons heavy whipping cream
3 ounces cream cheese, cut into about 3/4–inch pieces
1 large whole scallion, thin sliced
½ tight-packed tablespoon fresh basil or tarragon leaves, chopped
½ tight-packed tablespoon fresh curly parsley leaves, chopped
Salt and fresh-ground black pepper
2 tablespoons butter

1. In a medium bowl, use a fork a loosely blend the eggs and cream. Stir in the cream cheese, scallions, parsley, basil, and a little salt and pepper. Don't beat – just blend them until combined.

2. In a 10-inch heavy nonstick skillet, melt the butter over medium heat. Add the eggs, and stir them with a heatproof plastic spatula for a few seconds

3. Lower the heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. The eggs can be served almost wet; moist yet approaching firm (my preference) or quite firm.]]> http://www.tomdouglas.com/radio/recipes/2008.04.26.html C6134991-55ED-409F-9888-BE893C6039DE Sat, 26 Apr 2008 16:00:00 -0700 Corn Spoon Bread
Virginia Willis, Bon Appetit Y’all

Spoon bread is more like custard than bread and less like a casserole than a soufflé. As the name suggests, it’s soft enough to eat with a spoon. Spoon Bread is more common in Virginia, Maryland, and Kentucky. Berea, Kentucky, in the south central potion of the state, actually boasts a spoon bread festival.

The key to this recipe is using very finer cornmeal for a smooth, creamy texture. If you are unable to find fine meal in the supermarket, try Mexican or South American groceries. Also, adding a bit of fresh corn when in season really makes this spoon bread delicious. Some recipes call for baking powder for lift, but in this recipe, with a nod to my French training, I use beaten egg whites.

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups whole milk
1 cup very fine yellow cornmeal
Coarse salt & freshly ground black pepper
Scraped kernel from 2 ears fresh sweet corn (about 1 cup)*
2 tablespoons chopped fresh chives
2 large eggs, separated

Preheat the oven to 375F. Butter an ovenproof casserole or rounds 2-quart soufflé mold.

To prepare the batter, in a mediums saucepan, combine the milk and cornmeal over medium-high heat. Brian to a boil, whisking rapidly and constantly until very very thick, about 5 minutes. Season with salt and pepper.

Transfer the mixture to a large bowl. Add the corn kernels, chives and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.

To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.

Transfer the lightened cornmeal mixture to the prepare pan/ smooth the surface with a spatula. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 409 minutes. Serve immediately while puffed and risen.

* – When corn is not in season, use frozen, thawed kernels]]> http://www.tomdouglas.com/radio/recipes/2008.04.19.html D881F15B-3CBB-443A-9F1C-DC0A0394CD52 Sat, 19 Apr 2008 16:00:00 -0700 Slow-Braised Brisket with Rosemary, Shallots and Red Wine
By Jayne Cohen – Jewish Holiday Cooking

Flavor Paste
6 large garlic cloves, chopped
2 tablespoons fresh rosemary leaves
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

A first or second-cut beef brisket, 4 to 5 pounds, trimmed of excess fat, wiped with a damp paper towel, patted dry

For the Seasoning
2 tablespoons olive oil
3 cups coarsely chopped shallots
2 cups full-bodied dry red wine
1 or 2 canned whole plum tomatoes, seeded and coarsely chopped
8 large garlic cloves, peeled
Three 3-inch fresh rosemary sprigs, plus 1 teaspoon leaves
3 cups Beef Stock
Salt & freshly ground black pepper

PREPARE the flavor paste: Process the paste ingredient in a blender or mini food processor to a coarse puree. Make a slit in the fat side of the brisket with the point of a small knife. Insert a little of the paste into the slit, using your fingers and the knife tip to push it in as far as possible. In the same way, insert some of the paste all over the top, bottom, and sides of the brisket, spacing them out as evenly as you can. Rube the remaining paste into the outside of the meat. Place the brisket in a large, plastic resealable bag w wrap it tightly in plastic wrap, and refrigerate it for a minimum of 8 and up to 24 hours, so the flavorings can penetrate the meat.

REMOVE the meat from the refrigerator and bring it to room temperature. Scrape off the paste and pat the meat dry with paper towels.

PREHEAT the oven to 275°F. IN a Dutch oven or flameproof roasting pan large enough to hold the brisket snugly, heat the oil over medium-high heat. Add the brisket and brown well on both sides (this will take about 10 minutes in all). Sear to caramelize the meat, but don’t let it develop a hard, brown crust, which might make the meat tough or bitter. Transfer the brisket to a platter and set aside.

POUR off all but 1 tablespoon of the oil remaining in the pan, and add the shallots. Saute over moderately high heat, stirring for 3 to 4 minutes. Add 1 cup of the wine, raise the heat to high and bring to a boil, scraping up any browned bits form the bottom of the pan with a wooden spoon. Boil the mixture until the pan liquid is reduced to a glaze. Add the tomatoes, garlic, rosemary and thyme sprigs, beef stock, and the remaining wine. Boil for a few minutes, then lower the heat to a simmer.

SALT and pepper the brisket to taste on both sides, and add it to the pan, fat side up. Spooning the vegetables and pan liquid all over the meat. Cover the pan tightly (Use heavy duty foil if you don’t have a lid) and place in oven.

BRAISE the meat, basting with the pan sauce and vegetables every ahlf hour, for 3 to 3 ½ hours or more, until the meat if fork-tender.

REMOVE the pan from the oven and cool for 1 hour, then refrigerate, covered, overnight, in the braising liquid.

WHEN ready to serve the meat: scrape off all the solid fat from the surface of the meat and braising liquid. Transfer the brisket to a platter and cut in to think slices across the brain at a slight diagonal.

PREPARE the gravy: warm the braising liquid to room temperature. Remove thyme and rosemary sprigs and discard. In a food processor or a blender in batches, puree the pan solids with some of the braising liquid. Return this mixture to the pan and bring to a simmer. Season with salt and pepper. If the gravy is too thin, boil it down to desired consistency over high heat. Stir in the rosemary and thyme leaves.

RETURN the sliced brisket to the pan and reheat slowly, either on top of the stove or in a 325°F oven, until heated through.

ARRANGE the meat on a serving platter with some of the gravy spooned over the meat. Pass the rest of the gravy in a sauce boat at the table.]]> http://www.tomdouglas.com/radio/recipes/2008.04.12.html 508FF901-77ED-4ECB-9854-354A08571B18 Sat, 12 Apr 2008 16:00:00 -0700 Potato Baked with Meyer Lemon
From Maggie's Table, by Maggie Beer
Serves 4

Spring is the time for new potatoes, so why relegate them to playing second fiddle? With great waxy potatoes to hand, I happily serve this flavour-driven dish for lunch, perhaps with a little cheese and salad to follow. I now find it hard to believe that potatoes didn’t appear on the menu at the Pheasant Farm for a decade simply because good varieties were hard to find. Thank goodness things change.

12 evenly sized waxy potatoes
1 ½ Meyer lemons (the half cut lengthwise)
¼ cup rosemary sprigs
¼ cup extra-virgin olive oil
3 teaspoons sea salt
Freshly ground black pepper

Preheat the oven to 230°C (450°F). Cut the potatoes in half lengthwise and the whole lemon into eighths and the half into quarters, then spread these over a large, shallow baking dish, leaving space between the pieces. Scatter on the rosemary, then drizzle with olive oil to coat, and season with the salt. Bake for 10 minutes, then turn the potato and lemon pieces and bake for a further 10 minutes until evenly browned. Season with a little more salt, if necessary, and some pepper and serve immediately.]]> http://www.tomdouglas.com/radio/recipes/2008.04.05.html 8F5EA4E9-FED6-47C3-8973-DB899688DF5B Sat, 5 Apr 2008 16:00:00 -0700 Spot Prawns with Pea Shoot Pancakes
Serves 6

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground szechwan peppercorn
2 eggs, beaten
¼ cup coconut milk
2 teaspoons grated ginger
1 teaspoon rice wine vinegar
2 teaspoons sambal oelek
½ cup sliced scallions
peanut oil as needed for frying pancakes
1 cup of pea shoots

1 teaspoon Thai red curry paste
½ cup rice wine vinegar
2 teaspoons sugar
2/3 cup peanut oil

1 cup finely shredded napa cabbage
1 cup thinly julienned carrots
2 tablespoons mint leaves
2 tablespoons cilantro leaves
2 tablespoons opal basil leaves

1 pound of spot prawns, peeled and deveined

To make pea shoot pancakes:
Whisk together flour, baking powder, salt, szechwan peppercorns, eggs, coconut milk, ginger, vinegar, sambal and scallions. Brush small teflon saute pan with peanut oil and heat over medium high heat. Pour a 2 ounce ladle full of pancake batter into the pan. When bottom side of pancake is cooked, sprinkle some of the pea shoots over the raw side of the pancake, and then flip to finish cooking the raw side. Continue until 6 pancakes are cooked. Set aside and keep warm.

For vinaigrette and Asian slaw:
In a small bowl whisk together red curry paste, rice wine vinegar, sugar and peanut oil. Set aside. In another bowl, combine cabbage, carrots, mint, cilantro, and basil. Set aside.

To finish dish:
Quickly blanch the spot prawns in boiling water until they are just cooked. Drain. Add spot prawns to the bowl of Asian slaw and toss with enough vinaigrette to coat everything lightly. Place warm pea shoot pancakes on 6 plates. Top each pancake with Asian slaw and spot prawns. Serve immediately.

Notes:
If desired, the plates can be garnished with coconut milk which has been reduced over medium heat until it is slightly thickened. Sambal oelek, szechwan peppercorns, and Thai red curry paste can be purchased at Asian, Indonesian, or other specialty groceries.]]> http://www.tomdouglas.com/radio/recipes/2008.03.29.html E1FD7AE4-6839-4923-AC02-FE9136E9C79D Sat, 29 Mar 2008 16:00:00 -0700 Grilled Leg of Lamb Moroccan Style
Thierry Rautureau
Can serve 8-10 people

1 Leg of Lamb of about 3 pounds (Boned out and butterflied)

Tapenade:
2 Cups pitted & chopped green & black olives
4 tablespoon chopped shallots
1 tablespoon chopped garlic
3 teaspoons Harissa (for spicier result add more harissa)
3 red bell peppers (roasted, skinned and diced small)
1 teaspoon chopped thyme
1 tablespoon chopped chive
¾ C. Moroccan Olive Oil

Toss all the tapenade ingredients in a salad bowl and season with salt & pepper to taste. Spread half the tapenade on the top of the lamb meat padding gently. Then turn the meat and spread the tapenade on that side as well. Let marinate for at least 1 ½ hour.

Start your barbecue with all the coals in the center. When all the coals are really hot move them to the side, close the lid and get the grill really hot.
Place the lamb in the middle on the skin side first and once marked turn over and repeat the searing and close lid of the barbecue to finish cooking. Once pink or abut 120 degrees pull aside on a platter and let the lamb rest for about 30 minutes before slicing. Re-warm the slice meat for a minute or two if necessary then serve.

Great side dish: Couscous, roasted garlic toasts and harissa sauce.]]> http://www.tomdouglas.com/radio/recipes/2008.03.22.html 1BE910FD-16C3-4656-851D-DF2146066AF0 Sat, 22 Mar 2008 16:00:00 -0700 Homemade Corned Beef
From What's Cooking America?
Recipe developed by Lynne Vea
Makes about 8 pounds corned beef

Corned beef is a cut of beef (usually brisket) that has been cured in a spiced salt mixture or brine for anywhere from 5 to 20 days. The technique is an old one, utilized to preserve meat prior to the days of refrigeration. The term “corned” refers to the size of the salt kernels originally used to cure the meat. The corning or salting of meat is by no means restricted to beef. Corned pork and lamb were both dishes widely eaten in Europe and the Americas, and you may very easily substitute one of those meats for the brisket used here.

The technique I use to make my corned beef is one of several ways to prepare it. The meat is soaked in a seasoned brined, (as opposed to actually rubbing the salt cure into the meat). I think it is probably the easiest and certainly produces a delicious meal! I forgo the use of potassium nitrate (salt peter) in the brining process for my corned beef. It is used to keep the meat pink and serves no other purpose.

1 large or 2 small beef briskets (or other cut of meat you desire)
2 quarts water
1 1/2 cups kosher or sea salt
2/3 cup sugar
3 bay leaves
3 tablespoons pickling spices ( see recipe below to make your own spice blend!)

Trim the brisket of excess fat.

In a large pot, stir together the water, the salt and the sugar. Bring to a boil and stir to dissolve the salt and sugar. Cool the mixture to 42 degrees. Stir in the bay leaves and the pickling spices.

Place the beef brisket in a large non-reactive bowl or (as is traditional) a stoneware crock. Pour the brine mixture over and weight the brisket with a heavy object that doesn’t float. (A stoneware plate or bowl works well. ) The meat must be submerged in the liquid. Cover the whole contraption and refrigerate it. Each day, turn the meat and stir the contents of the bowl. Be sure to replace the weight and cover. Let the meat cure for at least 5 days and up to 2 weeks.

Pickling Spice
2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger

Mix together all the ingredients.
Store in a small, airtight jar up to 2 months.
Makes about 1/4 cup.]]> http://www.tomdouglas.com/radio/recipes/2008.03.08.html 6C49EDD6-0C7E-4EE6-8E59-F2332F742759 Sat, 8 Mar 2008 16:00:00 -0700 Goat’s Milk Cheddar-Risotto Cakes
From American Artisanal by Rebecca Gray
Serves 2 as a main course or 4 as a side dish

½ cup minced white onion
1 small carrot, minced
1 teaspoon minced garlic
1 tablespoon olive oil
1 cup Arborio or long-grain rice
¼ cup white wine
¼ cup Marsala
2 cups chicken stock
2 teaspoons fresh thyme leaves
2 teaspoons minced fresh chives
1 teaspoon minced fresh rosemary
½ teaspoon salt
1 teaspoon ground white pepper
1/3 cup grated goat’s milk cheddar
All-purpose flour for dusting

In a heavy skillet over medium heat, sauté the onion, carrot and garlic in the oil until the onion is translucent. Ad the rice and cook, stirring constantly for 2 minutes. Stir in the white wine and Marsala and cook for 3 to 5 minutes, stirring occasionally, until reduced.

Add the stock and bring to a slow boil. Lower the heat, cover and cook for 15 minutes, stirring occasionally. The risotto is done when most of the liquid is absorbed.

Remove from the heat and stir in the herbs, salt, and white pepper. Sprinkle with the goat’s milk cheddar and stir gently to combine. Let cool to room temperature.

Dust your palms with flour and shape the risotto into small cakes. Reheat the cakes by placing them on a baking sheet in a 350-degree oven for 15 minutes or frying with butter until brown on both sides, about 3 minutes per side.
]]> http://www.tomdouglas.com/radio/recipes/2008.03.01.html E3662F0C-6948-4E18-88BB-F79B948559E7 Sat, 1 Mar 2008 16:00:00 -0800 Salad of Lobster and Mango with Blood Orange-Argan Dressing
From Rover’s: Recipes from Seattle’s Chef In The Hat!, by Thierry Rautureau, 2005
Makes 4 servings

2 ripe mangoes
4 ounces haricots verts or other green beans, trimmed
2 live lobsters (about 1 1/2 pounds each)
1/2 head baby Bibb lettuce or other tender lettuce, rinsed, dried, and torn into bite-size pieces
1/2 teaspoon minced shallot
1/2 teaspoon minced chives
Dressing
2 teaspoons Dijon mustard
1/4 cup freshly squeezed blood orange juice
1 1/2 tablespoons seasoned rice vinegar
2 tablespoons argan oil or canola oil
Salt and freshly ground white pepper
Garnish
Minced chives
Freshly ground black pepper

Cut the flesh away from the pit of each mango in 2 halves, curving the knife blade around the flat, fibrous pit. Use a small knife or vegetable peeler to peel away the skin. Cut 2 of the mango halves into thin lengthwise slices and arrange them in a fan pattern just off-center on 4 plates. Cut the remaining mango into 1/4 inch dice and put it in a large bowl; set aside.

Bring a medium saucepan of salted water to a boil and prepare a bowl of ice water. Add the haricots verts to the boiling water and cook until bright green and just tender, 1 to 2 minutes (longer for larger beans). Drain well and add the beans to the ice water to quickly chill. When cold, drain the beans and dry them on paper towels. Set aside.

Cook the lobster and pick the meat from the shells. Cut the lobster tail on the diagonal into slices about 1/4 inch thick. Halve each lobster claw horizontally and coarsely chop the remaining lobster meat. Set aside.

For the dressing, put the mustard in a medium bowl and gradually whisk in the orange juice and vinegar. Whisk in the oil with salt and pepper to taste. Drizzle half of the dressing over the diced mango and add the shallot and chives. Chop about one-quarter of the beans and add them to the salad with the lettuce and toss to mix the salad well.

Lay the remaining beans in a spoke fashion over the mango slices and lay the lobster tail slices over the beans. Lay a claw piece on top. Add the remaining lobster to the salad and toss.

To serve, spoon the salad alongside the mango and lobster on each plate. Drizzle the remaining dressing over the lobster slices and sprinkle with the chives and a sprinkle of freshly ground pepper. Serve right away.]]> http://www.tomdouglas.com/radio/recipes/2008.02.23.html 3191CF58-01F5-4675-9C09-476B09F75FC3 Sat, 23 Feb 2008 16:00:00 -0800 Roast Pork Loin with Pomegranate, Orange and Ginger
By Joyce Goldstein
Selected from YUM! Tasty Recipes From Culinary Greats by Jeffrey Spear & Dara Bunjon
Serves 6

1 5 Pound Rack of Pork Loin
2 Large cloves garlic, cut into slivers

Spice Paste
2 tablespoons finely grated garlic
2 teaspoons freshly grated nutmeg
2 tablespoons chopped fresh thyme
2 teaspoons grated fresh ginger
2 teaspoons salt
1 teaspoon black pepper

Basting Mixture
1 cup orange juice
4 tablespoons honey
4 tablespoons pomegranate molasses

Sauce
2 tablespoons butter
¼ cup finely minced shallots
¼ cup pomegranate syrup
1 cup orange juice
2 tablespoons hot mustard
2 tablespoons grate fresh ginger root
½ teaspoon cayenne
1/3 cup sweet vermouth
¾ cup chicken stock
2 tablespoons grated orange zest
2 tablespoons honey
Salt and pepper

Preheat the oven to 400°. Insert slivers of garlic in between the bones of the roast. Rub the roast liberally with a paste of garlic, nutmeg, thyme, ginger, salt & pepper. Set the pork in a roasting pan and roast for about an hour or until a meat thermometer registers 140°, basting occasionally with a mixture of orange juice, pomegranate syrup and honey. Remove the pork from the oven and set aside. Keep warm until you bring the sauce to a boil.

While the pork roasts, make the sauce: In a small sauce pan over low heat, melt the butter and sauté the shallots for about 5 minutes, or until soft. Combing the pomegranate molasses, orange juice and mustard and add to the shallots. Add the ginger, cayenne, sweet vermouth, chicken stock and the orange zest and simmer for a few minutes. Add honey, salt, and pepper, and adjust the seasoning to taste. Keep the sauce warm. Slice the pork and pour the sauce over the meat.]]> http://www.tomdouglas.com/radio/recipes/2008.02.16.html C6183756-7157-44E4-ACF6-3E1C0D284ED3 Sat, 16 Feb 2008 16:00:00 -0800 Lithuanian Mushroom Piroshki
A Baker's Odyssey, Time-Honored Recipes from America's Rich Immigrant Heritage
By Greg Patent

Filling
1 to 1 ½ ounces dried porcini mushrooms
2 pounds Portobello or cremini mushrooms
8 tablespoons unsalted butter
2 large yellow onions, chopped medium-fine
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon, crumbled
2 teaspoons salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ cup dry sherry

Dough
6 tablespoons unsalted butter
1 cup whole milk
¼ cup granulated sugar
1 teaspoon salt
2 large eggs
4 cups unbleached all-purpose flour, plus more as needed
1 package (2 ¼ teaspoons) instant yeast

Vegetable oil for shallow-frying
Sour cream for serving.

Put the Porcini Mushrooms in a medium bowl and add about 2 cups hot water. Let stand for 1 hour, or until the mushrooms are very soft.

Drain the mushrooms in a strainer set over a bowl, and squeeze gently to remove excess liquid; reserve the liquid. Chop the mushrooms medium-fine. Strain the liquid through a paper coffee filter or paper towel to remove any grit, and measure ¾ cup of the liquid to use in the filling. (Save the remaining liquid for a risotto or soup, if you like.)
Wipe the fresh mushrooms with a damp paper towel to remove any dirt. Cut the mushroom stems and caps into small dice, about ¼ inch. (Do this with a sharp knife, no a food processor.)

Melt the butter in a large sauté pan (4 to 6 quarts) over medium heat. Add the onions and cook, stirring occasionally, until they turn golden and are slightly caramelized, 10 to 15 minutes. Add the fresh mushrooms, stir well and cover the pan. Cook, stirring occasionally, until the mushrooms release their juices, has reduced in volume, and are very tender, 10 to 12 minutes. Raise the heat to high and add the tarragon, salt, pepper, and porcini mushrooms, along with the reserved liquid. Cook, stirring until the liquid is almost completely absorbed but the mushrooms still look moist, about 5 minutes.

Add the sherry and continue cooking and stirring until the wine is absorbed, 3 to 5 minutes. Taste and adjust the seasoning with salt and pepper if necessary. Remove from the heat and let cool completely. (The filling can be made a day or two ahead, cooled, covered and refrigerated.)

To make the dough, melt the butter in a small saucepan over low heat. Add the milk, sugar and salt, stir well and heat just until the liquid feels hot to your fingertip (120 to 130°F). Remove the pan from the heat.

In a medium bowl, whisk the eggs just to combine the yolks and whites. Whisk in the hot liquid. In a large bowl, stir together 2 cups of the flour and the yeast. Add the egg mixture and whisk for 1 to 2 minutes, until smooth. Gradually stir in the remaining 2 cups flour with a wooden spoon to make a thick sticky dough. Stir the dough with the spoon for 2 to 3 minutes to knead it slightly; the dough doesn’t not need to be kneaded actively because it should be tender rather than elastic.

Sprinkle your work surface with a few tablespoons of flour and scrape the dough onto it. Toss the dough about to coat it with the flour and knead it between your hands for just a few seconds to make sure it is smooth. The dough will still be slightly sticky. Was and dry the mixing bowl and lightly oil or coat with cooking spray. Place the dough in the bowl, turn it over and cover tightly with plastic wrap. Let the dough raise until it has almost tripled in volume, about 1 ½ hours.

To shape the piroshki, gently deflate the dough by pulling in the sides an reshaping the dough in to a ball. Put a long sheet of plastic wrap on your counter and coast it lightly with cooking spray. Divide the dough into 24 pieces. Shape each in to a ball, placing them slightly apart of the plastic wrap. Cover loosely with a kitchen towel and let the dough rest for about 10 minutes.

Pat or roll al ball of dough out on a wooden board into an oval about 4 ½ inches long, 3 ½ inches wide, and 1/8 inch thick. The dough should be very soft, easy to work with and no longer sticky. If it is sticky, lightly dust it with flour. As you pat or roll it, lift it up and flip it over once or twice to make sure it isn’t sticking to the board. Measure a scant ¼ cup of filling and place it in the center of the oval. Shape the filing into a domed oval so that it extends to about 1 inch from the edges of dough along the sides and about ½ inch from the ends. Lift the dough up and around the filling and pinch firmly to seal.

Place the piroshki seam side down on the plastic wrap. Cover again with the towel. Shape the remaining piroshki the same way, leaving space between them on the plastic wrap. The piroshki should only become slightly puffy before cooking.

To cook the piroshki, heat about ½ inch of oil in a large skillet over medium heat to between 350 and 360F. A digital probe thermometer does the best job of monitoring the temperature. Line one or two large baking sheets with several thicknesses of paper towels. When the oil is ready, slip 4 piroshki seam side down into the hot oil and cook for 2 minutes. Carefully turn them over with tongs and cook for 2 minutes on the second side. Because of the sugar in the dough, the piroshki will turn a dark brown. Monitor the heat of the oil and adjust the heat as necessary. Remove the piroshki from the oil with tons, letting the excess oil drain back in to the pan, and place them on the paper towels to drain further. Cook the remaining piroshki 4 at a time.

Serve the piroshki war, along with sour cream. They can be cooked up to 1 to 2 hours ahead. To reheat, put them in a single layer on unlined baking sheets and reheat in a preheated 400F oven for 5 to 10 minutes.]]> http://www.tomdouglas.com/radio/recipes/2008.01.26.html 510E7B70-3F05-44C9-9801-1CB6F124C855 Sat, 26 Jan 2008 16:00:00 -0800