Happy 2012!

While I'm currently scrambling to find room in my fridge for everything on the menu tomorrow - it's time for our Third Annual New Year's Day Epic Brunch - I wanted to pop in and say Happy New Year to all of you lovely people. I don't know about you but 2011 has been a banner year for me and I'm raising a glass tonight to 2012 being even better.

May your evening be bubbly and sparkly and your mornings hangover free, and I'll see you all in the new year. Cheers!

Cabbage and Smoked Cheddar Galette

Our friend Tyler has an grandfather in Vermont (and, you know, a mom and a dad and a whole family). But the grandfather is the one with a smokehouse where he smokes, among other things, Vermont cheddar cheese. Cheese so smokey it imbues its woodsy flavor on anything else you keep in near it in the fridge, so you have to keep it double bagged. Cheese that, it turns out, is completely brilliant in a pie with cabbage. Brilliant!

My apologies for a lousy photo, but this is was (I ate it for breakfast!) the last piece of galette. Galette is French for sloppily made pie (or something) and it couldn't be easier - roll out a crust, fill it with stuff, fold up the edges and bake it. Ta-da! No pie tin necessary. I had a couple of ounces of sausage left over from the sausage rolls I was making and freezing for my New Year's brunch, so I threw that in, but don't sweat it if you don't have any. Vegetarian cabbage pie will be equally delicious.

Cabbage and Smoked Cheddar Galette
serves 6-8 depending on how big you slice it

I prefer the Ratio 3-2-1 pie crust for most applications - three parts flour, two parts fat, one part ice water. I also find it very handy to have pie crust in the freezer so I make them four at a time (enough for four single or two double crust pies). Here's how: put 24 ounces of flour, two big pinches of salt, and 16 ounces of chilled, cubed butter in a stand mixer fitted with the paddle attachment and bang it up a bit until the pieces of butter are the size of your thumbnail. Or the size of grapes. You know, not so big. Put some water in a bowl and add a bunch of ice cubes. Cold is key! Stir it up a bit (or do this before you measure the flour) and when you're ready for water, measure out 8 ounces (one cup) of the now-icy-cold water. With the mixer on low speed, add the water in a slow stream, just until the dough clumps together. When you squeeze some in your fist it should stick together well. Divide the clumpy mess into four parts and wrap each in plastic, using the plastic to shape the clumps into a cohesive disk. Rest the dough in the fridge for at least 30 minutes before rolling, or freeze for 3-4 months. 

one pie crust, thawed overnight in the fridge if frozen
flour, if needed for rolling out crust
half a green or savoy cabbage, core removed, thinly sliced
one small onion, diced
a few ounces of sausage, if you have it (totally optional, though)
2 cloves garlic, minced
1/4 cup sour cream
3-4 ounces smoked cheddar or another smoked cheese, shredded
one egg beaten with a splash of water or milk

2 tablespoons butter
salt and pepper

Preheat the oven to 375.

Let the crust sit out on the counter while you cook the onion and cabbage so it'll be easier to roll, but don't let it get actually warm.

Melt the butter in a large skillet and cook the onion until translucent. Add the garlic and cook until fragrant, then add the cabbage and cook until wilted, tossing regularly. Season with salt and pepper. Taste it and adjust the seasoning if it needs more salt. If you're using sausage, throw it in now, breaking it up with a spoon and let it cook most of the way through. Shut off the heat, then add the sour cream and stir to mix it in.

While the cabbage is wilting, roll out the pie crust on a lightly floured counter and transfer it to a cookie sheet lined with parchment paper. It doesn't have to be a perfect circle but go for at least an 11 or 12 inch amoeba-shape. Sprinkle the shredded cheese in a circle on the crust, leaving a two inch border all the way around and pile the cabbage over it.

Fold up the edges to contain the filling and brush the crust with the beaten egg. Bake for 20 minutes, rotate the pan and bake another 20-25 minutes until the filling is hot and the crust is golden brown.

Lentil Salad with Smoked Bluefish and Quick Pickled Shallots

Saturdays at work are crazy busy this time of year. Usually there's someone representing one of our favorite producers tasting wine or ice cream or something delicious, and this week was no exception. Dave's Cape Cod Smokehouse was there this weekend selling EXTREMELY DELICIOUS smoked fish. I was particularly fond of the smoked bluefish (and the bluefish spread, yum) so I brought home a big fillet. The smoky flavor played well against the peppery bite of arugula and earthiness from the lentils, and the pickled shallots are a great high note. Go find yourself some delicious smoked fish and try it!

Lentil Salad with Smoked Bluefish and Quick Pickled Shallots
serves 3-4

1 cup Le Puy lentils
1/2 pound smoked bluefish, flaked
2-3 stalks celery, thinly sliced
a handful of arugula per person (6 ounces or so)
1 large shallot, minced
1/4 cup red wine vinegar
1 scant tablespoon dijon mustard
extra virgin olive oil
salt and pepper

Bring two cups of water to boil in a medium saucepan, add lentils, reduce to a simmer and cover. Cook, covered, 20 minutes or until lentils are tender, then season with salt. If the lentils are tender before all the water is absorbed, drain the excess water out.

While the lentils are cooking, slice the celery and pickle the shallots - just pour the red wine vinegar on them. If you need a little more vinegar to get all the shallots covered, add it. Add a bit of salt and pepper, then let them sit for 20 minutes. Drain the vinegar off, but save it! Add the dijon mustard and whisk in enough extra virgin olive oil to make a tasty vinaigrette. You might need to add a bit of salt and pepper to the vinaigrette - taste it with a leaf of arugula and a slice of celery to make sure it works together, and adjust the seasoning as necessary.

Once the lentils are cooked through, drain any extra water, then add the bluefish and let it warm up in the heat of the lentils. Dress the lentils with some of the vinaigrette, then add the celery to the arugula and dress that, too. Divide the arugula among the plates and top with the lentils, then sprinkle the pickled shallots on top.

Bok Choy with Pickled Mushrooms

All right, friends. This is it. The last day of NaBloPoMo. AND I FREAKING DID IT. I admit there were some filler posts (sorry, but my nephew is really cute and so are dolphins) but we learned things this month, didn't we? One: leftover shellfish doesn't always stink. Two: Fermentation is our friend. Three: Texas loves Texas. So what did you think? Do you prefer the recipes-only format or do you like the regular check in, even if there's no recipe?

I do have a recipe for you today, actually. I wanted something (else) green to go next to last night's fish, and I had originally planned to saute some bok choy with fresh shiitake mushrooms. When I got to the grocery store, however, all that was left on the mushroom shelf was a dozen packages of pre-sliced portabellas and one sad little box of oyster mushrooms. Le sigh. But as I pondered on mushrooms I realized I had shiitakes at home in the fridge - pickled!

Bok Choy with Pickled Mushrooms
serves 3-4 as a side dish

Sorry for the recipe-in-a-recipe, but I promise once you make these pickles you'll find all sorts of places to use them. On a cheese plate? Yes. In a salad? Yes. Soup? Yes. Noodles? Yes. With sauteed bok choy? Heck yes. 

1 bunch young bok choy (mine was three heads too big to call "baby" but too small to be fully grown)
2 cloves garlic
2 tablespoons vegetable oil
salt
1/3 - 1/2 cup soy-pickled shiitakes

Separate the leaves of bok choy and wash carefully (there's usually a lot of dirt right at the base of the leaf), then dry. Slice the leaves, separating the stemmy pieces from the leafy pieces. Thinly slice (or finely chop, if you'd rather) the garlic.

Heat a large skillet (I used nonstick) over medium heat and add the oil. Add the garlic and bok choy stems to the pan, season with a pinch of salt and toss to coat in oil. Cook over medium heat until the stems are almost tender (3-5 minutes depending on how big you cut them and how mature your bok choy is).

When the stems are not quite done, add the leaves. They will wilt quickly, just keep them moving in the pan. When the leaves are wilted, add the mushrooms, and heat for just a bit longer until the mushrooms are heated through. Taste and add more salt if needed.

Matcha and Pistachio Crusted Fish

I get quite a few food magazines, and even though sometimes it's kind of overwhelming I really do try to cook out of each of them at least once every month. Occasionally Adam will pick up a Fine Cooking or Food & Wine off the coffee table and mention that something looks good, and the man has a good eye. So when he perked up over this recipe in October's Bon Appetit, I put it on the list of "things I want to cook, eventually". I really shouldn't have waited so long. Delicious, easy, fast - what more could you ask for?



Matcha & Pistachio Crusted Fish
serves 4

The recipe calls for halibut, but I used cod, because it looked better than the halibut when i went to buy fish. Any white fish would work, but the portions I ended up with were quite thick, so the cooking time was way more than the recipe said. Whatever fish you end up with, just make sure you cook it until it's just opaque in the center. Oh, and I found matcha pretty easily at my local Japanese market

1/2 cup shelled pistachios
1 1/2 teaspoons matcha (green tea powder)
1/2 teaspoon sugar
2 tablespoons panko breadcrumbs
1 tablespoon unsalted butter, melted, plus more for the pan
grated zest of 1/2 a lemon
4 5-ounce skinless filets of halibut, cod, or other white fish
salt and pepper
lemon wedges for serving (optional)

If you bought pistachios that are already roasted and salted, skip this step. If you bought raw pistachios, heat the oven to 400 and spread the pistachios out on a baking sheet; toast for 3 minutes or until just browned in spots. Let cool. Even if you're not roasting the pistachios, heat the oven to 400.

Combine the pistachios, sugar and matcha in a food processor (a mini chopper thingy or the processor attachment to an immersion blender is perfect for this) and process until the pistachios are roughly chopped. Add the breadcrumbs, butter and lemon zest and process again, but not too long! You don't want it to be too pasty. Taste the topping and adjust the seasoning with salt and pepper and lemon if necessary (I used roasted, salted pistachios so it was plenty salty and I only needed to add a little pepper).

Line the sheet pan with parchment and butter the parchment. Season both sides of the fish filets with salt and pepper, then top each filet with 1/4 of the pistachio mixture. Bake for 8-10 minutes for thin filets or 16-20 minutes for thicker pieces. No matter the thickness of your fish, bake until opaque and set in the center. Serve with lemon wedges, if you like.

Three Bird Soup

Well here it is, folks. The end of the Thanksgiving leftovers. I know I just told you not to mess with them, but then this idea popped into my head and I just had to use the last bits of turkey to make soup. It's not the standard post-holiday turkey soup, I don't think. First of all, it's more vegetable than turkey: onion, celery, carrot, turnip, and garlic.



I didn't put any rice or noodles in, though I could have, I suppose. Here's the thing that I chuckled at. I used three different birds! I cooked the vegetables in duck fat, then added chicken stock, then at the end I added the chopped, cooked turkey. Duck, chicken, turkey. OMG, I think I made turducken soup.

Cranberry Bread with Cream Cheese

An underutilized and underappreciated combination, if you ask me.

PS, Mom, can you send me your cranberry bread recipe?