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About this Journal
Current Month
This is a public journal/community for the sharing of MartyGreene's recipes, cooking tips, food facts, and whatever else I feel is pertinent. If you feel you have a recipe that I should have, please contact me and I will let you post it. This is to be an online cookbook for my own personal use, as well as that of my friends.

All entries are tagged according to certain categories into which they fall. All tags may be found here.

Memories are sorted by types of dish, reviews, and articles. I have also created a vegan grouping in the memories for ease of finding such dishes.

Recipe Archive
Jul. 31st, 2010 @ 11:14 pm Salmon Ceviche
what becomes a legend most?
2 tablespoons finely chopped shallots
2 tablespoons finely chopped red onion
1/4 cup finely chopped jalapeño pepper, seeded
1/4 cup finely chopped cilantro
1/4 cup freshly squeezed lime juice
3/4 to 1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1 1/2 pounds salmon fillet, on its skin and in one piece approximately 8-inches long and 8-inches wide

In a small bowl, mix together all the ingredients, except the salmon. Assemble the dish at least 2 1/2 hours before serving and as much as 12 hours: With a very sharp, long-bladed knife, slice the salmon as thin as possible, working at a sharp diagonal and cutting in the same direction as the grain of the fish (similarly to how lox is carved). Discard the skin.

Arrange half the salmon slices in one layer (they may be very slightly overlapping) in a large, shallow serving dish or 9- by 12-inch glass (or stainless steel) baking (or roasting) pan. Drizzle on half the sauce. Cover with the rest of the salmon slices and spread with the remaining sauce. Keep refrigerated until ready to serve.
Jul. 31st, 2010 @ 10:39 pm Green Herbed Ceviche with Avocado
what becomes a legend most?
For herb seasoning:
1/2 head garlic, cloves broken apart, unpeeled
2 to 3 fresh serrano chiles
1 medium bunch cilantro (thick bottom stems cut off)
1 small bunch flat-leaf parsley (thick bottom stems cut off)
1/2 cup olive oil

For the ceviche:
1/4 cup lime juice
1 1/2 pounds "sashimi-quality" skinless, boneless fish fillets
2 (7 ounces total) small "pickle" cucumbers or Persian (baby) cucumbers, cut into 1/2-inch cubes
2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes
Lettuce leaves (butter lettuce works great here), for garnish

Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until handleable, then slip the skins off the garlic, pull the stems off the chiles and roughly chop (no need to remove the seeds). Place in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil and 2 generous teaspoons salt. Process until nearly smooth (it will be pasty). Scrape into a storage container and refrigerate until serving time.

In a large bowl, whisk together the lime juice and 1/2 cup of the herb seasoning. (Cover and refrigerate the remainder for another preparation.) Add the fish and cucumber, and stir to combine. To blend the flavors, cover and refrigerate for a half hour (for best results no more than an hour). Taste and season with a little more lime juice or salt if you think necessary, gently stir in the avocado (save out a little for garnish if you want), then serve on lettuce leaf-lined plates or in martini glasses.
Apr. 9th, 2010 @ 03:05 pm Pasta with Uni-Madeira Cream Sauce
what becomes a legend most?
1/2 cup sea urchin
6 tablespoons unsalted butter, softened
1/4 cup heavy cream
Fine sea salt
Hot paprika (or espelette pepper)
8 ounces fresh linguine, 4 oz dry
1-1/2 teaspoons thinly sliced chives
1 T chervil leaves, chiffonade
1 tablespoon freshly grated Parmesan cheese
Fine sea salt and freshly ground white pepper
1/2 lemon
4 pieces of urchin steeped in 2 T Madeira
1 ounce caviar (golden whitefish is a good choice here)

Puree the sea urchin roe in a blender. Pass it through a fine-mesh sieve, and return to the blender. Blend the puree with the softened butter and cream.

Cook the pasta. While pasta cooks, slowly heat the sauce, whisking often, being careful not to boil. Season with salt and the paprika or pepper.

Put the chives in a medium bowl, add the warmed sauce and Parmesan cheese, and mix well. Season with salt and white pepper if necessary. Gently toss the pasta with the sauce and add the marinated urchin.

To serve, squeeze the lemon juice over the pasta and place 1-1/2 teaspoons of the caviar on top of each serving of pasta along with a sprinkling of chervil chiffonade. Serve immediately.
Apr. 9th, 2010 @ 02:52 pm Shallot Caper and Fennel Fresh Chutney
what becomes a legend most?
1 cup thinly sliced fennel stalks
1 finely diced medium shallot
1 T finely minced capers
1 T butter
1/3 cup sugar
1/4 cup cider- or champagne-vinegar

In a wide sauté pan, sautee fennel, shallot, capers, in butter until soft. Add sugar and vinegar, continue to cook until mixture has reduced down to a jam-like texture.
Apr. 9th, 2010 @ 02:47 pm Fennel Panna Cotta
what becomes a legend most?
One 1-lb bulb of fennel, excluding the stalks and fronds, cut into 1" chunks
1 tablespoon unsalted butter
2 cups half-and-half, divided
1 envelope (1 tablespoon) of unflavored gelatin powder
1/4 teaspoon salt

Place the fennel pieces in a saucepan and add to the pan just enough water to cover the fennel. Bring the pot to a simmer over medium heat. Let the fennel cook gently for about 4-5 minutes until it's tender. Drain off the water and add the butter to the fennel while it's still hot. Transfer the cooked and buttered fennel to a high-speed blender; set aside.
To the same pot, add one cup of half-and-half and sprinkle the gelatin powder over the surface. Let the gelatin "bloom" for 4-5 minutes.
Pour the remaining half-and-half over the fennel in the blender, add the salt; liquefy, strain, and set the mixture aside.
Bring the half-and-half and gelatin in the pot to a gentle boil. Remove the pot from heat after one minute. Mix together very thoroughly the hot gelatin mixture and the strained fennel cream.
Pour the fennel cream into small containers.
Cover and chill for 2 hours.
Apr. 9th, 2010 @ 02:42 pm Grapefruit-Rosemary Dried Strawberries
what becomes a legend most?
1 lb fresh strawberries, quarterd
1 quart 100% grapefruit juice
Cracked black pepper
Rosemary sprigs

Gently simmer grapefruit juice to reduce to 1/2 cup. Allow to cool. Combine grapefruit reduction, pepper, strawberries, and rosemary sprigs. Allow to macerate for 1-2 hours.

Lay strawberries out on parchment lined baking sheet, interspersing the rosemary sprigs, and dehydrate at 120F (or, if you have a dehydrator, skip the oven and use that). Berries are done when they have dried to a leathery raisin-like texture.
Apr. 9th, 2010 @ 02:27 pm Strawberry Shortcake Jam
what becomes a legend most?
10-11 cups of chopped strawberries
2 cups sugar
1 vanilla bean, split and scraped

Combine the berries, sugar, and vanilla bean and allow to macerate overnight in the fridge.

Macerated strawberries and their juice
5 cups of sugar
2 lemons, zested and juiced
2 packets of liquid pectin

Put berries, sugar and lemon zest/juice in a large pot and cook over medium high heat for about fifteen minutes. Remove 1/3 of the berry mixture and blend. Add the blended jam back to the whole fruit jam. Bring to a boil and add the pectin. Skim foam. Let boil for approximately ten minutes more, until jam sheet-tests as done.
Fill and process.
Headspace:1/4" for 4oz shorties, 1/2" for half-pintor pint.
Processing Time: 10 minutes
Apr. 9th, 2010 @ 02:24 pm Vanilla-Rhubarb Jam
what becomes a legend most?
10 cups of chopped rhubarb (approximately 2 1/2 pounds of stalks)
5 cups sugar
1 cup well-steeped Earl Grey tea
1 vanilla bean, split and scraped
1 lemon, juiced
pinch of salt
1 packet liquid pectin (use two packets for a firmer set jam)

In a 4-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes. Add the pectin, stir to combine and let cook for a few more minutes.
Sheet test for doneness. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
Fill and process.
Headspace:1/4" for 4oz shorties, 1/2" for half-pint or pint.
Processing Time: 10 minutes
Jan. 20th, 2010 @ 06:46 pm Wedding Soup
what becomes a legend most?
For the Meatballs:
1/2 pound ground veal or chicken
1/2 pound sweet italian sausage (I use turkey)
1 small onion or a large shallot, grated
2 cloves garlic, minced
1 large egg, lightly beaten
2 tablespoons milk
1/2 cup panko bread crumbs (more if needed)
1/2 cup grated Parmesan or Pecorino Romano cheese
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
1 teaspoon ground black pepper

For the Soup:
3 quarts chicken stock or broth
1 pound fresh baby spinach leaves, coarsely chopped
1 batch of uncooked meatballs (see above)
1/2 pound cooked pastina
Rind from Parmesan cheese
Salt and freshly ground black pepper to taste

To make the meatballs:
Gently mix all ingredients together in a large bowl. Don’t overwork it. Using tablespoon-sized scoops, form the meat mixture into small balls. Place on a baking sheet and set aside.

To make the soup:
Bring the stock or broth, with cheese rind added, to a boil in a large pot over medium-high heat. Carefully add the meatballs, one by one, and reduce the heat to a simmer. Simmer until the meatballs are cooked through, about 12-15 minutes. Add the spinach and continue to simmer until wilted, about 2-3 minutes more. Add the cooked pasta to the soup and season to taste with salt and pepper.
Dec. 21st, 2009 @ 08:08 pm Butternut, Cheddar, Chorizo Bread Pudding
what becomes a legend most?
2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
1 package of soy-chorizo
8 ounces extra-sharp cheddar cheese, coarsely grated

Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add soy-chorizo and saute 2 minutes.

Reduce oven temperature to 350°F.

Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon chorizo over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, squash, and cheese. Pour remaining egg mixture over bread pudding.

Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.