Comfort Food & Family Traditions

written by Brandon Johnson

Imagine a buttery piecrust with chewy ivory ribbons and a leafy forest green filling. This unusual childhood treat carries a delicious aroma that still lures us to the dining table. In the fall of the 80s, as neighborhood friends visited our home with transforming dolls and ice cream truck treats, my mother baked our favorite pie. As she pulled the pie from the oven, the edible perfume filled our house with a scent so savory you could taste the air. And when the fragrance found our noses, we trailed the scent of garlic and butter. As if under a spell, the pie guided us to the heart of our home - the kitchen. Our little feet stood on their toes as we got a glimpse of what is known as a culinary legend in our family - spinach pie.

It was the blend of warm garlic, tender shallots and baby spinach sautéed in butter and combined with melted Swiss cheese, nestled in a flaky piecrust that brought us to the dinner table. Our family’s legendary spinach pie began as trick. Our mom knew my sister and I loved pie (what child doesn’t) so she covered spinach and cheese with piecrust to get our attention. As our small mouths took big bites, we realized the filling wasn’t warm apple or sweet cherry but was delicious, nonetheless. As we ate, our mom quietly congratulated herself for cleverly finding a way to add more iron and dairy into an 8 and 4 year olds diet. But what she didn’t expect was this pie would become a tradition. To this day, once we smell the scent of spinach pie we rush to the table with a nostalgic spirit and comforting memories. Thanks, mom. Get the recipe here.

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...Hot Chocolate by Any Other Name Would(n't) Taste As Sweet

written and photographed by Rebekah Peppler

Rich, creamy and impossibly decadent, hot chocolate has lived up to its name as a drink fit for gods, warriors and kings for millennium. That is until America (okay, and Britain) got its sticky fingers all over it.While I grew up sipping my fair share instant hot cocoa made popular by brands like Nestlé and Swiss Miss, the distinction between hot cocoa and hot chocolate is much more than one word. It's a varied history, rife with centuries of sweet, cocoa bean-laden roots.

Making its entrée into civilization around 1000 B.C., cocoa was first harvested by the Olmecs and made into a liquid by their better-known successors the Mayans, who then shared it with the Aztecs. The Aztecs, prodigious people as they were, bestowed it with the title Theobroma or "food of the gods", spiced it with chili powder, honey and vanilla and served it lukewarm to give strength to their warriors.

When the conquistadors returned to Spain with their plunder of cocoa they replaced the Aztec's spices with sugar, the warriors with the upper class, served it hot and kept it a secret for nearly a century. After word got out about the potation, hot chocolate spread rapidly amidst the high societies of Europe, picking up a proclivity for milk in Britain and maintaining its elitist status. However, in 1828 a Dutch chemist named Coenraad Van Houten invented the cocoa press, making cocoa powder easier to dissolve in liquid, more affordable and thus accessible to the masses. Nonetheless, the process, aptly known as Dutching, starkly diminished the quality of the beverage. Europe's elite chose to stick with the pricier original, and unequivocally tastier, hot chocolate, while Britain, and soon enough America, opted for the less expensive, more convenient cocoa powder.

In America the terms "hot chocolate" and "hot cocoa" were quickly deemed so interchanged that the high-class appeal of the hot chocolate was lost and, as evidenced today, hot cocoa became an overly sweet drink marketed for kids.


Fortunately, authentic hot chocolate is coming back in favor and the distinction between it and its cocoa cousin is being more readily acknowledged. Those in the (chocolate) know visit Jacques Torres and MarieBelle in New York, Vosges Haut-Chocolat in Chicago and Flour Bakery + Café in Boston to indulge in the true essence of European hot chocolate. Or, you can easily make it in the comfort of your own home, reverting back to a time before that pesky Dutchmen's invention and America's inane marketing scheme. A time when hot chocolate was a drink fit for the gods, the warriors, the upper echelon of society.

So, sit back, take a sip. Welcome to your kingdom.


Authentic Hot Chocolate (not to be mistaken for hot cocoa)

serves 2

¾ cup whole milk

¼ cup heavy cream

2 ounces high quality bittersweet chocolate, finely chopped

2 ounces high quality semisweet chocolate, finely chopped

pinch of salt

1 tsp vanilla extract

Place chocolate in heat proof bowl and set aside. Heat milk, cream and salt in a saucepan just to the boiling point. Turn off the heat and pour 1/2 of the mixture over the chocolate and allow to sit for one minute. Whisk, starting from the center, until the chocolate is completely dissolved. Add back to the sauce pan and whisk to combine with the remaining milk mixture. Stir in the vanilla extract and allow to sit for 15 minutes. Reheat gently over low heat and serve with a dollop of freshly whipped cream and a few chocolate shavings. Read more!

Oh Hello Apple Pie and Cheddar Brisee

Written and Photographed by Rebekah Peppler

Let’s get this right out in the open. I’m from Wisconsin. Born and raised on brats, beer and cheddar cheese, I can hold my own at a -20˚F Packer game, possess intricate know-how in order to navigate the rowdy aisles of a Brewer’s game without spilling any choice beverages and can boast of growing up witha foam cheese-head and chunk of authentic Lambeau turf in the downstairs freezer.So, when it came time for the first apple pie of the year and I found myself back in my home state, I wanted to honor it in only the best of ways. What are the best of ways for a Wisconsinite? With cheese, cheddar cheese.

Cheddar has long been the classic foil to apples, traditionally served on the side of apple pie, its sweet-savory combination balances perfectly on the tongue. But when leaving it up to the diner proves too cumbersome, cut out the middleman and bake it directly into the crust. It makes this timeless combination even easier, plus there’s the added bonus of a warm home inundated with the robust aroma of toasted cheddar cheese and sweet apple compote.

And if you can, get your hands on a vigorously sharp Wisconsin cheddar and make me – and my home state – proud.

Apple Pie Tartlettes with Cheddar Brisee
Serves 6

For the Cheddar Brisee
Adapted from Martha Stewart

1¼ cups all-purpose flour
pinch salt
I/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
2 – 4 Tbsp ice cold water
¾ cup sharp Wisconsin cheddar

1. Combine dry ingredients in a large bowl and cut in butter until lentil sized pieces form.
2. Add water and mix just till the dough comes together.
3. Wrap in plastic wrap and chill.
4. When well chilled, roll out and line six 4” tartlette shells.

For the Apple Compote

6 medium apples (I used a mixture of Paula Red and Zestar)
½ cup vanilla sugar
1 vanilla bean, split and scraped
generous pinch of salt
2 tsp cinnamon
½ tsp freshly grated nutmeg
¼ tsp ground cloves
1 Tbsp freshly squeezed lemon juice
1/3 cup water, plus more if needed

1. Core and chop apples into ½ inch pieces. Toss in fresh lemon juice. (I leave the skin on to impart a gorgeous ruby color and enhance texture).
2. Combine all ingredients in a heavy bottomed saucepan and bring to a boil. Cover with a parchment round, turn down the heat and simmer, stirring occasionally, until apples are tender and compote is thickened.
3. Line a sheet pan with plastic wrap allowing excess to hang over side; spread compote onto sheet pan and cover gently with excess wrap. Allow compote to cool completely.

To Assemble and Bake
1. Preheat over to 400˚F.
2. Prick the chilled tart shell with a fork, fill with cooled compote.
3. Bake 10-15 minutes until crust is browned.
4. Serve warm or at room temperature with lightly sweetened whipped cream.

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Cherry Stained Photography

written and photographed by Rebekah Peppler

Is it just me or have the cherries never been better then right here right now? Firm, juicy and sweet as the heavens, these amethyst phenoenons demand a hot summer day, a seat on a concrete curb and a surfeit of garnet-stained hands and lips. A few weeks ago, when my eyes proved too big for my stomach and cherries threatened to overtake the house, I reached for my favorite sweet tart dough recipe, doctored it up with a bit of cardamom, a touch of almond and let those crimson delights do all the work. Let's just say that tart never made it to sunset.

Since – as a rule – I don’t go a night without dessert, I switched out the filling for the probably the easiest custard known to man, dolloped it with lightly sweetened whipped cream and sat back as the sky turned from day to night, my lips and hands perfectly matching the cherry-red sky.

Cherry-Cardamom Tart
Serves 8-10

For Cardamom Sucrée Crust
For one 9” tart, six 3” tartlettes … and a bit extra for a rainy day
• 125 g powdered sugar
• 250 g butter; unsalted
• 3 eggs
• 500 g cake flour
• ½ tsp baking powder
• 1 tsp almond extract
• 1 tsp cardamom; freshly ground
Cream together butter and sugar until lightened and doubled in volume. Add eggs and almond extract gradually, mixing to combine after each addition. Sift together cake flour, baking powder and cardamom. Add all at once and mix just to combine. Wrap in plastic wrap and chill till firm.
For Almond Cream
• 125 g butter
• 125 g powdered sugar
• 125 g almond flour
• 3 eggs
• 1 tsp almond extract
• 20 g pastry cream powder (25 g cornstarch can be substituted)

Cream together butter, sugar and almond flour. Add eggs and almond extract gradually until completely combined. Add the pastry cream powder and mix tocombine.

For Tart
Preheat oven to 350˚ F. Roll out the sucrée and line a 9-inch tart shell, chill for at least 30 minutes. Dock the bottom of the shell and place an even layer of almond cream into the unbaked tart shell. Line with pitted Bing cherries and bake 40-50 minutes until the crust is browned and almond cream is set. Allow to cool.
Custard Tartlets with Sweet Cherries
Makes six 3-inch tartlettes
• 100 g vanilla sugar
• 2 eggs
• 50 ml heavy cream
• 125 ml milk
• ¾ tsp cardamom; freshly ground
• ¾ tsp vanilla extract
• ¼ tsp almond extract

• Cardamom-Sucrée
• Bing cherries; pitted
• Crème Chantilly

Line six tartlette molds with cardamom sucrée and chill. Dock the bottom of the tartlettes with a fork, fill with baking weights and blind bake till lightly browned. When cooled, whisk together the eggs and sugar. Add the heavy cream, whole milk, cardamom and extracts until incorporated. Strain custard, fill tart shells with pitted cherries and fill with custard. Bake 300˚ for 20-25 minutes or until custard is set. Cool and serve with crème chantilly.

For the Crème Chantilly
• 100 g heavy whipping cream
• 25 g powdered sugar
• ½ tsp vanilla extract

Whip heavy cream to a soft peak, add in sugar and vanilla and whip to medium peak.

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Ribbed

written by Anthony Ramos

Memories linger from my 4th of July holiday in Michigan and interfere with my “back to work” reality. Lazy days at our lake house are now replaced with the daily grind that is NYC.Happily over the long weekend I was able to cook casual meals for us to enjoy al fresco.

We all had a hankering for ribs, so I reached for my iPhone to reference some recipes on BigOven – my latest app obsession. List in hand we headed to a supermarket. I loaded up on all the necessary spices and ingredients to satisfy our current craving.
Back at the homestead, I mixed together a dry rub of smoked paprika, garlic, chili and onion powder, cayenne and white pepper, salt, and sugar. I generously applied the dry rub to the meaty ribs and let them relax in the refrigerator for two hours.

After kicking back on the pontoon boat for a leisure putt-putt around the lake I returned to preheat the oven to 300 degrees and to start making the saucy glaze. Equal parts of cider vinegar, brown sugar and Dijon mustard are slowly heated in a saucepan and reduced to a thick syrupy sauce. Taste testing along the way, I added more brown sugar to balance the acidity of the vinegar.
With two racks of ribs in the oven I basted them every half hour for the next three hours. The house was filled with the scent of aromatic spices and the zing of cider vinegar.

To keep my stomach distracted and my head occupied I focused on building the evening’s bonfire. S’mores are traditionally on the dessert menu and there’s really nothing like a fire-toasted marshmallow, melted chocolate and graham cracker treat.

Every visit to the oven door was in anticipation of dinner. Fresh corn on the cob was prepped for the grill with silks and husk removed. Each cob was nestled in a foil blanket with pats of butter, salt and cracked black pepper. With the grill heating up I removed the ribs from the oven and placed them on the grill with ears of corn outlining the two beautiful racks. Basting once more helped the ribs attain a crispy caramelization and I rushed them to a serving platter. The ears of corn were sweet, buttery and the kernels were slightly charred and meltingly tender.

And the ribs,… meaty, succulent, sweet, spicy, smoky, and fall off the bone perfect accompanied by sticky fingers and smiles. Memories like this will just have to sustain us until we return.

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Ricotta & Chive Scrambled Eggs

Yield: Makes 8 servings

Ingredients:

16 large eggs

3 oz chopped fresh chives

2 teaspoon fleur de sel or coarse kosher

salt to taste

4 oz butter

2 cup fresh ricotta cheese*

16 1/3- to 1/2-inch-thick slices whole

grain bread or 8 whole grain baguette

slices, lightly toasted and buttered

 

Whole chives (optional)

1 cantaloupe melon

1 box fresh blueberries

1 box fresh strawberry

Preparation:

Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible. Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.

Fruit/Melon Salad: Arrange sliced strawberry’s and blueberries with a wedge of Cantelope at the top of the plate.

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Curried Egg Salad w/Grilled Asparagus

Yield: Makes 8 servings

Note: Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.

10 good quality eggs
12 oz teaspoons curry powder (your favorite)
6 oz tablespoons plain yogurt
salt to taste
2 small onion, chopped
2 medium apple, chopped
3/4 cup pecans, toasted and chopped
1 small bunch of chives, minced
Asparagus
2 pounds fresh asparagus spears, trimmed
2 tablespoons olive oil
4 ounces shaved parmigiano reggiano
1 lemon
salt and pepper to taste
Grapes:
1 bunch of concord

Preparation:
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce.

Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness sprinkle parmigiano over top with sliced lemon

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Korean Style Steak and Eggs

Yield: Makes 8 servings

Steak:
1/2 cup mirin (sweet Japanese rice wine)*
4 tablespoons finely grated cored peeled Granny Smith
apple
4 tablespoons soy sauce
4 tablespoons light corn syrup
3 tablespoons finely chopped green onion (white and
pale green parts)
2 tablespoon (scant) Korean hot pepper paste
2 tablespoon (scant) minced peeled fresh ginger
4 garlic cloves, minced
3 teaspoons Asian sesame oil
3 teaspoons unseasoned rice vinegar
7-8 -ounce pieces skirt steak
Kimchi rice:
4 cups water
2 cup sushi rice (or other short-grain rice)
2 teaspoon salt
4 tablespoons plus 1 teaspoon canola oil
3 cups Napa cabbage kimchi, coarsely chopped
4 tablespoons unseasoned rice vinegar
8 quail eggs
Chopped green onions

How to find it:
Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chiles. Kimchi is a spicy and pungent fermented vegetable mixture; this recipe calls for the version made with Napa cabbage. Both can be found at Korean markets and online at koamart.com.

Preparation:
Steaks
Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.

For Kimchi rice:
Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes. Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in center, about 3 minutes per side. Transfer to plate. Let stand 5 minutes. Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice.

Season with salt and pepper. Keep warm. Heat 1-teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes. Divide kimchi rice among 8 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
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Chocolate Eggnog & Fig

Yield: 8

Ingredients:

8 eggs

3 cups chocolate milk

2 cups milk

1 cup cream

1 cup Kahlua liqueur (or delicious, freshly

brewed strong coffee)

1 cup dark rum

1/2 cup brown sugar

3/4 teaspoon cinnamon, ground

3/4 teaspoon nutmeg, ground

pinch cinnamon, ground (as garnish)

pinch chocolate, grated (as garnish)

Preparation:

In a large saucepan over a medium heat, pour the milk and chocolate milk. Heat the milks, but DO NOT BOIL. In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.

When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well. Pour all of the egg, sugar & milk mixture back into the large saucepan. Reduce heat to low.

Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon. Remember not to ever allow the mixture to boil. Remove the eggnog from the low heat. Stir in the dark rum, ground cinnamon and ground nutmeg. Cover with plastic wrap and refrigerate until chilled (at least 3 hours).

To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.

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Indoor Picnic: Shrimp & Potato Pancake

For the Indoor Picnic

Lay out your picnic blanket on an open space in your home, set seat cushions or pillows on top. Place the food on trays and dig in! You may also want a bed tray to place drinks on. 

My Kitchen Decor Favorites: Anthropologie Home Section

Select "Read More" for the recipes.

Recipe: Shrimp and Potato Pancake
Shrimp in white wine
1lb of large shrimp
½ cup of Dry white wine
1 Orange pepper
1 red onion
1 tsp Salt
½ tsp Pepper
1 tbsp of Olive oil

Dice the shallots. Clean and Quarter the shrimp.

Heat a large sauce pan coated with olive oil to medium high heat. Add the shallots to the pan, season with salt and pepper, and sauté for 5 minutes. Salt and pepper the shrimp and add it to the hot pan. Sear the shrimp for 1 minute per side. Add the white wine and let the shrimp and shallots simmer for 5 minutes. Remove the ingredients from the pan and plate.

Potato pancake
1 tsp Salt
½ tsp Pepper
2 tbsp Canola oil
4 russet Potatoes
¼ cups of chopped chives

Quarter the potatoes.

Boil 2 quarts of water in a larger pot. Add the potatoes and cook until tender. Drain the water and let potatoes stay in pot and add salt, pepper and butter. Mash the potatoes until smooth. Place the mashed potatoes into a bowl and mix in the chives. Mold the mashed potatoes into mini, ¼ inch thick pancakes. Place in a pan coated with hot oil at high heat. Cook each side for 3 minutes, until golden brown.

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Hummus Too Good for Hannibal

by Erin Merhar

Amidst 36°F weather at the end of March, I write this with wishful thoughts of blooming daffodils, jacket-less Sundays, Prosecco al fresco and picnics in the park… Spring is around the corner and with its sunshine it brings a gamut of refreshing ingredients.

Swap Jerusalem artichokes and for a buttery, tender baby artichoke. Go green with spring peas and asparagus. And as you open your closets for spring cleaning, pod a fava bean and explore the nutty, buttery tenderness of an old world tradition.

Fava beans are native to Central Asia, the Mediterranean and Middle Eastern countries where they have been a staple in the diet since ancient times. A legume, their pods contain 5-6 large seeds which are surrounded by a leathery, opaque outer shell. They boast nutritional advantages including high protein, iron and fiber content while low in fat and cholesterol. Providing sustenance to early civilizations, favas were traditionally paired with grains but have since evolved into a key ingredient for soups, stews, purees, salads, falafel, pastas, paella and risotto.

Fresh favas are sold in their 6 to 8-inch long, furry pods, which can look spotted and floppy, whereas the beans inside should feel firm. In most cases, fava beans should be removed from the pod before cooking. Split the pod along the seam and pop out the beans. The legumes are then surrounded by a leathery outer skin that is easiest to remove after cooking. Blanch the beans for 2 minutes in seasoned water and refresh in an ice bath. Once cool, squeeze the bean from this casing, sauté in a bit of olive oil, and enjoy your spring awakening.

Fresh fava bean hummus with za’tar spiced flatbread

Inspired by the fava’s roots, this portable dish honors the middle-east and eats well among friends in the park.

Fresh fava bean hummus

Yield: about 2 cups
Ingredients:
2 lbs of fresh fava beans, about 2 ½ cups of beans removed from pods
1 Tbsp. + 3 Tbsp. extra virgin olive oil
1 clove garlic, chopped
2 Tbsp. water
2 Tbsp. lemon juice
¼ tsp. lemon zest + extra for garnish
½ tsp. ground cumin
Pinch cayenne powder
3 Tbsp. fresh cilantro leaves, roughly chopped, + 3-4 leaves for garnish
3 large fresh mint leaves
Salt, to taste

Procedure:
Bring 2 ½ quarts water to boil in a 4 qt saucepan. Season to taste like saltwater.
Remove fava beans from the outer pod, discarding the pod and reserving the bean.
Place in boiling water for 2-3 minutes, until tender. Refresh in an ice bath until cooled. Drain.
With a pairing knife, cut off the tip of the waxy outer shell at the top edge of the bean. Apply pressure to the other end of the shell to pop out the bean.

Heat 1 TBSP. of oil in a medium-sized skillet over medium-low heat. Saute garlic for 1-2 minutes until soft and fragrant. Reserve 3-4 whole fava beans for garnish and sauté the remainder over medium heat until tender, about 3-5 minutes.

In a food processor, add the fava bean mixture, 3 Tbsp. water, lemon juice, lemon zest, cumin, cilantro, mint and water. Puree for 1 min until smooth. Scrape down sides of bowl.
With the machine running, drizzle the remaining 3 Tbsp. olive oil into the food processor bowl and puree until smooth and light in consistency, about 1 more minute. Season with salt, pepper and more lemon juice to taste.

Za’atar spice flatbread sticks

Yield: about 28-30 breadsticks.
Za’atar is an aromatic mixture of dried thyme, sour sumac berries and sesame seeds which is commonly used in Lebanese cuisine. In this recipe it accompanies extra virgin olive oil and sea salt as a garnish for flatbread sticks, creating a utensil-free transport for the fava bean hummus.

(This recipe was adapted from a Lebanese bread recipe in the book Artichokes to Za’atar by Greg and Lucy Malouf.)

Ingredients:
3 1/3 cups flour + more for kneading
2 tsp salt
2 tsp. sugar
1- ¼ oz. packet active dry yeast, or 2 ¼ tsp dry active yeast
1 cup warm water
1 Tbsp. + ¼ cup extra virgin olive oil
2 Tbsp. za’atar spice blend
2 tsp. sea salt

Procedure:
Bring 1 cup of water to 115°F. Thoroughly mix in sugar and yeast and let sit in a warm place for 10 min, until foamy. (If mixture does not foam, start over with fresh yeast).
In a large mixing bowl, combine flour and salt. Add 1 Tbsp of olive oil and yeast mixture. Mix with wooden spoon until dry and wet ingredients are roughly combined.
Turn dough onto a lightly floured surface. Knead 8-10 minutes adding more flour and/or water as needed until a smooth, homogenous dough is formed. Place in a lightly floured bowl, cover with a towel and let rest for 1 hour.
Pre-heat the oven to 350°F. In a small bowl, combine za’atar spice and sea salt. Reserve.
Once the dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll dough into a 14” by 20” rectangle, about 1/8th inch thick, lightly flouring the surface if the dough begins to stick. Cut the dough in half, length-wise. Cross-wise, cut the dough into ¾”- 1” thick strips.
Place strips on a baking sheet. Brush thoroughly with olive oil and sprinkle generously with za’atar and sea salt mixture.

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Ketchup & Toast! Wait…Lemon Cake & Rhubarb? You sneaky little…

written and photographed by Rebekah Peppler

This month brings about sunny days tinged with the chill of early spring, blooming cherry blossoms and lighthearted April fools. There is also the revival of color to the green markets, bustling and alive with the energy that only bright, fresh produce can bring after months of root vegetables and apple cider.

Rhubarb leads the pack of these new bright colors; the vibrant red to pale pink stalks of field-grown rhubarb fill baskets and bags, destined for kitchens all around the city. Many delicious pies, tarts and crisps will be made but why not have a bit more unconventional fun with rhubarb this year.

Since playing with food is just as much fun as eating it, fool your nearest and dearest this April with a riff on takeout French fries for dessert, or breakfast, or perhaps just a midday snack. This combination of lemony pound cake, sweet and juicy compote and freshly whipped cream is perfect for a spring day, fools or not.

Pound cake is one of my favorite desserts, not only because it is delicious, delicate and dense at the same time but because it is conveniently “tant pour tant.” Traditionally the four main ingredients – butter, flour, sugar and eggs – all weigh the same. In fact, you can probably surmise how the pound cake came by its name: a pound of each is all you need to make a fabulous cake. Nonetheless, I love to enhance this perfectly proportioned cake with sweet Meyer lemon zest and vanilla to give it that extra boost of flavor.

The strawberry is rhubarb’s classic accomplice, combining its sweet nectar with rhubarb’s snappy tang. The fact that it contributes a red, pseudo-ketchup color only makes it all the better.

Recipe: Toasted Lemon Pound Cake “Fries” with Strawberry-Rhubarb “Ketchup”
Lemon Pound Cake – Adapted from the French Culinary Institute
Yields two loaves
450 g / 1 lb / 4 ½ cups cake flour
Pinch of salt
1 tbsp baking powder
450 g / 1 lb / 2 cups butter
450 g / 1 lb / 2 cups granulated sugar
2 Meyer lemons, zested
9 eggs
1 tsp vanilla extract

Sift together flour, baking powder and salt.
Cream the butter, sugar and zest until light and fluffy, scraping down sides often.
Whisk together eggs and vanilla extract and add gradually.
Stir in sifted ingredients just to combine.
Pour into buttered and floured loaf pans and bake for 20 minutes at 325˚F, then lower the oven to 300˚F and bake another 15 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely, then slice into French fry sticks and toast in a 350˚F until lightly browned.
Serve with Rhubarb “Ketchup” and Crème Chantilly ”Mayonaise”

Compote de Rhubarb/”Ketchup”
454 g / 1 lb rhubarb
227 g / ½ lb strawberries
50 g / ¼ cup granulated sugar
½ tsp vanilla
Juice and zest of 3 Meyer lemons

Peel the rhubarb with a vegetable peeler and cut evenly into ¼ inch cubes
Cut strawberries into same size pieces.
Stir together rhubarb, sugar, vanilla, lemon juice and water in a saucepan over low heat to coat the fruit, bring to a boil.
Reduce heat to a simmer and cook stirring occasionally until the rhubarb and strawberries are soft and falling apart.
Blend the compote and strain through a sieve.

Crème Chantilly/”Mayonaise”
½ cup heavy cream, chilled
2 Tbsp confectioners sugar, sifted
¼ tsp pure vanilla extract
pour the cream into a chilled bowl and whisk until thickened. Add sifted confectioners sugar and vanilla and whip to a soft peak.

Tips for buying and storing Rhubarb:
Stalks should be firm and crisp
While size doesn’t indicate tenderness, the brighter red the rhubarb is the sweeter it will taste
Remove fibers from the stalk with a vegetable peeler
To store, refrigerate stalks in a plastic bag for 3 to 5 days
For longer storage chop into 1 – inch pieces and freeze in an airtight bag up to 9 months
Never eat the leaves of rhubarb as they contain toxins that can cause poisoning when ingested
1 lb = 3 cups raw sliced rhubarb
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Project 5: Potato Menu

Menu by Cameron Slaugh

click the menu item to view the recipes

Red Snapper Ceviche (below).    Pan Seared Quail.    White Shrimp “Causa” of Yellow Potato.    Purple Potato in Cast Iron.    Vanilla Butter Poached Yukon Potato.      Sweet Potato Cake

Red Snapper Ceviche

Tiger’s Milk Macerated Sweet Potato, Frozen “Pisco Sour”, Corn “Tuile”

Ceviche

2 16 ounces fillets of red snapper

20 limes

salt

1 red onion

1 cup pure olive oil

1 bunch cilantro

2 large sweet potatoes

Corn Tuile

1/2 cup melted butter

1/2 cup sugar

1 tablespoon salt

3 egg whites

3/4 cup corn meal

1 hand full chopped cilantro

Pisco Sour

6 ounces pisco

4 ounces simple syrup

2 ounces lime juice

1 big hand full ice

1 egg white

Ceviche: Cut snapper into about 1/2 inch cubes. Juice all limes and slice red onion as thin as possible. Cook sweet potatoes in simmering water so they don’t break.

Once cooked, peel them and cut into 1/2 inch cubes, set aside. Take all ingredients, except cilantro and potatoes, and marinade for 5 minutes. Then, take juice from

marinade and pour over sweet potatoes for 5 minutes. This marinade is called leche de tigre by Peruvians, witch means tiger’s milk. After marinated mix all

ingredients and place in bowl.

Corn Tuile: Mix butter with sugar and salt, add one egg at a time and stir in corn meal just until incorporated. Add cilantro and chill batter until cold. Spread a

thin amount on a silicone mat in circle shapes. Bake 350ºF until golden brown. Take out and let cool for about 30 seconds, then roll around a wooden spoon or a

wooden dowel to get tubular shape.

Pisco Sour: Place all ingredients in blender and blend until cool and foamy.

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Pan Seared Quail

by cameron slaugh

click the menu item to view the recipes

Red Snapper Ceviche.    Pan Seared Quail.    White Shrimp “Causa” of Yellow Potato.    Purple Potato in Cast Iron.    Vanilla Butter Poached Yukon Potato.      Sweet Potato Cake

Cipollini Onions in Soy,Tomato Compote, “Papas Fritas”

Seared Quail

8 quail

1 bunch cilantro, hacher

1 bunch parsley, hacher

vegetable oil (to coat)

salt and pepper

3 tablespoons minced garlic

Cipollini Onions in Soy

24-32 cipollini onions

1 10 ounces bottle soy sauce

Tomato Compote

10 roma tomatoes, emonded

1/2 bunch cilantro, whole

1/4 cup vegetable oil

1 red onion, ciseler

salt and pepper

2 smashed garlic cloves

Papas Fritas

3 Idaho potatoes

1/2 gallon vegetable oil

salt

Seared Quail: Cut quail length wise in half and clean, if not already done. Mix quail with cilantro, parsley, oil, garlic, salt and pepper for 6 hours.

Cipollini Onions in Soy : Clean skin off onions and keep whole. Mix with soy sauce and garlic, marinade until needed.

Tomato Compote : Concasser tomatoes, sweat onions and garlic. Add tomatoes and cilantro and cover with cartouche. Simmer until cooked and keep warm.

Papas Fritas: Cut potatoes into frites size and blanch immediately in oil. Pan sear quail until mid rare, sauté onions straight off marinade and fry potatoes until golden brown and season with salt. Serve with tomato compote.

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White Shrimp “Causa” of Yellow Potato

by cameron slaugh

click the menu item to view the recipes

Red Snapper Ceviche .    Pan Seared Quail.    White Shrimp “Causa” of Yellow Potato.    Purple Potato in Cast Iron.    Vanilla Butter Poached Yukon Potato.      Sweet Potato Cake

Grapefruit-Olive Tapenade, Avocado Emulsion

Potato mix

8 yellow potatoes peeled

1 cup milk

1/4 cup butter pommade

salt and pepper

parchment paper

Shrimp

2 pounds 28 to 30 white shrimp

1 cup mayonnaise

1/4 cup butter

salt and pepper

Mayonnaise

4 egg yolks

21/2 cups neutral oil

4 tablespoons red wine vinegar

2 tablespoons dijon mustard

salt and pepper

Tapenade

1 pint mix olives

2 grapefruits in segments, juice and zest

1/4 cup brunoise of red onion

1/4 cup brunoise of red pepper

Avocado Emulsion

2 ripe avocados

1 cup mayonnaise

salt and pepper

Potato Mix: Boil potatoes until cooked through and cool. Take cooled potatoes and mash with milk and butter, season to taste. It should be thick and not runny,

if runny add more potatoes or it won’t hold up in rolling process. Once mixed and cooled, take a piece of parchment paper and make a rectangle of potatoes 1/2

inch thick.

Mayonnaise: Add yolks, vinegar and mustard into a mixing bowl, with whisk mix ingredients and slowly drizzle in oil while mixing. Once emulsified, season to

taste and cool.

Shrimp: Clean and cut shrimp lengthwise. Cook in butter, season and cool. Once cooled, mix in mayonnaise and keep cool.

Tapenade: In a food processor, blend olives into little pieces. Put in mixing bowl and add zest of 1 grapefruit and 4 tablespoons of juice after supremed, leavegrapefruit segments in the remainder juice. Add onions and peppers and mix by hand, season to taste.

Avocado Emulsion : Take avocado and blend in food processor with mayonnaise, season to taste and keep cool.

Lay shrimp mixture lengthwise on the potato. Then, slowly and very carefully, start to roll it tight. Chill the rolls until ready to serve. When ready, unroll theparchment paper and cut to desired sizes, serve with tapenade and avocado emulsion.

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