Fig Flan – A delicious alternative to Figgy Pudding

November 11, 2009    |    Print Print

My dear friend Suvir Saran was back in Minneapolis recently. He graciously offered to teach a class here at Bret’s Table. I was thrilled with the prospect and a small group of us enjoyed recipes from both of his books, Indian Home Cooking and American Masala.

Fig FlanFor dessert at our class I served his famous fig flan. This dessert came about on a cold snowy day when he and Charlie were home at their farm. Craving something sweet on a cold they they foraged in their pantry and could only come up with some dried figs and fig jam. These two delicious ingredients were the inspiration for this creamy, dense dessert.

I made this dessert two ways, once following his recipe but the second time, mixing the cream cheese and eggs and condensed milk in a stand mixer instead of using a blender for those ingredients.

After whizzing the half and half mixture in the blender, I folded in the cream cheese mixture and proceeded according to the recipe. Using the blender for all the ingredients gives the flan a lighter, fluffier texture. Mixing some of the ingredients and blending the other gives the batter a more dense texture. Either way both are delicious.

from American Masala by Suvir Saran with Raquel Pelzel

4 dried figs (about 3 ounces), finely chopped
4 large eggs
1 ½ cups half-and-half
8 ounces cream cheese
¼ cup dark rum
2 tablespoons fig jam
1 (14-ounces) can sweetened condensed milk
1 cup sugar
¼ cup water
1-inch piece cinnamon stick

Set an oven rack to the lowest position and preheat your oven to 350°F.

Place figs, half-and-half, and rum in a medium sauce pan and bring to a boil. Turn off heat, cover the pan, and steep the figs for 10 minutes.

Place the condensed milk, eggs, cream cheese, and fig jam in a blender and blend until smooth, about 2 minutes. Add the half-and-half, figs and rum and blend until they are completely incorporated.

Bring sugar, water and cinnamon stick to a simmer in a medium, heavy-bottomed saucepan and remove the pan from the heat. Stir until the sugar is dissolved and the syrup is clear. Return the saucepan to the heat and bring the liquid to a boil, swirling the pan every now and then, until the syrup caramelizes to a deep brown, 4-5 more minutes.

Immediately pour the caramel into a 2 ½ quart metal charlotte mold or a 9×5 inch loaf pan. Carefully remove the cinnamon stick with a spoon or tongs. Tip the mold or pan to coat the bottom and sides with the caramel. Let it cool for a few minutes and then pour the custard mixture into it.

Line an 8-inch square baking pan (or a larger rectangular baking pan, if using a loaf pan) with a doubled kitchen towel. Put the mold in the baking pan on top of the towel and then place the pan into the oven. Use a cup to add hot water to the baking pan, adding enough water to reach the middle of the mold or loaf pan, adding enough water to reach the middle of the mold or loaf pan.

Bake the flan until the custard is set but still jiggles when shaken and a skewer stuck into the flan about 1 inch from the pan edges comes out clean, about 1 hour and 25 minutes.

Carefully lift the mold out of the pan. Turn off the oven and let the water in the baking disk cool a little before removing it. Refrigerate the flan until it is completely chilled.

To serve, set the mold over direct heat until the bottom gets hot, about 1 minute. (This is to melt the bottom layer of caramel so that the flan will slip out of the mold.) Run a knife around the edge of the flan to loosen it from the mold. Place a serving platter over the mold and then invert the mold onto the platter. Lift off the mold. Cut the flan into wedges or slices and serve.

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Maple Crème Brulee

November 2, 2009    |    Print Print

From Bistro Cooking at Home, Gordon Hamersley

1 vanilla bean or 1 teaspoon vanilla extract
2 cups heavy cream
1 large whole egg
4 large egg yolks
½ cup maple syrup
Pinch of kosher salt
1 to 1 ½ tablespoons sugar

If using a vanilla bean, cut it in half lengthwise, scrape out the seeds, and add it, as well as the pod halves, to the cream in a medium saucepan. Bring the cream to a boil and then remove it from the heat.

COMBINE the whole egg, the yolks, and the sample syrup in a medium mixing bowl. Slowly whisk about ½ cup of the hot cream into the eggs and wait a minute for the eggs to temple. Then whisk in the remaining cream and salt. Strain the custard through a fine-mesh strainer to remove the vanilla bean and any bits of stray egg that may remain. If using vanilla extract, add it to the strained custard.

HEAT the oven to 300ºF. Divide the custard evenly among 4 ramekins. Put the filled ramekins into a baking pan or roasting pan and pour enough hot water into the pan to come about halfway up the sides of the ramekins. Bake the custards in the center of the oven until the custards are just set with a slight jiggle in the center, 50 to 55 minutes.

Remove the pan from the oven and remove the ramekins from the water bath. Cool a room temperature for about 30 minutes before refrigerating for at least 4 hours.

Just before serving, sprinkle the custards with enough sugar for a complete, even coating, about 1 teaspoon each, then caramelize the sugar with a blowtorch or under the broiler.

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Chicken and Dumplings, Southern Style

November 2, 2009    |    Print Print

This recipe is taken from watching my Grandmother making this for Sunday Dinner practically anytime we would visit. I never tired of it then and when I make it now, it always brings back fond memories of those Sundays visiting my grandparent’s home in Jacksonville, Florida.

2 medium carrots, peeled and cut into ¼ dice
3 shallots or 1 medium yellow onion, peeled and cut into ¼ dice
3 cloves garlic, peeled and crushed
3 pounds chicken pieces
Salt and freshly ground pepper
1-2 teaspoons olive oil
1 bay leaf
3 thyme branches, fresh
2 rosemary branches, fresh
1 small sage branch, fresh
3 quarts of water
2- 2 ¼ cups unbleached all-purpose flour, plus enough to flour the board
2 teaspoons salt

Heat olive oil in a 6 quart Dutch oven or French cocotte. Sprinkle chicken with salt and freshly ground black pepper.

When the oil is shimmering, brown the chicken (skin side down first) in batches being careful not to crowd the pan. Give the chicken a chance to turn a deep golden brown before turning it over to brown the other side.

Transfer the chicken to a plate after it is browned. Pour off all but 1 tablespoon of fat. Add and sweat the carrots. Stir in the shallots (or onions) and cook about 3 minutes, scraping the bottom as you stir. Add the garlic, bay leaf, thyme and rosemary branches.

Deglaze the pot with about 2 cups of water, scraping up any brown bits. Return the chicken to the pot and cover with remaining water. Bring to a boil, then reduce the heat and simmer for about an hour.

Remove the chicken to a plate. When cool enough to handle, remove the meat from the bone and set aside. Strain the stock and return it to the pot.

In a separate bowl combine the flour, salt and 2 cups of stock. Stir to combine. Add more flour as needed to make soft dough. Dump out the dough and knead just to bring it together. Divide dough in half and roll each half out on a lightly floured work surface to about a 1/8 inch. Use a bench knife or an off-set spatula underneath the dough to keep it from sticking.

With a butter knife, cut the dough into long strips. Lift the dough off the rolling surface and pull each strip into about 3” strips, dropping each one into the pot of simmering chicken stock. Simmer dumplings about 20 minutes. Add chicken back to pot to reheat. Serve immediately with crusty bread.

Enjoy this hearty, family favorite with a Sauvignon Blanc Semillon or Voigner.

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Moroccan Stew

November 2, 2009    |    Print Print

This recipe for Moroccan stew took less than 45 minutes to prepare; even on a Friday evening after a full day at the office. I served it with couscous (the 10-ounce box of Near East).

I cooked the couscous according to the directions on the box but I added half a dozen whole peppercorns, a 1-inch cinnamon stick, a bay leaf and a pinch of salt and a pinch of saffron threads to the water before it boiled.

A Starling Castle Riesling from Mosel, Germany was a great complement. With a bright golden hue and a nose of citrus and pear, it had a slightly sweet fruit flavor and a crisp elegant finish. It was perfect with the spiciness of the stew.

2 teaspoons cumin seeds
12 whole cloves
1 inch cinnamon stick 2 tablespoons olive oil, divided
1 ¼ pounds, top sirloin steak, cut into 1-inch cubes
2 cups sliced onions
3 cloves garlic, minced
8 ounces peeled baby carrots, sliced
½ teaspoon cayenne pepper
1 tablespoon all purpose flour
2 ½ cups beef broth
½ cup dried apricots, chopped
½ cup chopped fresh mint, divided

Heat cumin seeds, cloves and cinnamon stick in a dry skillet until toasted. Let cool and buzz in a spice grinder or grind with a mortar and pestle. Set aside.

Heat 1 tablespoon oil in a large enameled cast iron skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl.

Add remaining 1 tablespoon oil to skillet. Add carrots and ¼ cup water. Let water evaporate then add onions. Sauté onions until golden, about 3 minutes. Add garlic and sauté 30 seconds but do not let burn.

Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet, add apricots and cook until sauce thickens slightly, about 1 minute.

Season stew to taste with salt and pepper. Stir in ¼ cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.

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Szechuan Chicken & Red Rice Salad with Sesame Dressing

November 2, 2009    |    Print Print

By Robin Asbell from her book The New Whole Grains Cookbook, Chronicle Books

1 ¾ to 2 cups water
1 tablespoon dark sesame oil
8 ounces boneless, skinless chicken breast halves cooked & shredded
1 cup red rice, washed and rinsed
1 tablespoon sugar
3 tablespoons Tahini
1 tablespoon minced ginger
2 cups bean sprouts
¼ cup soy sauce
2 teaspoons minced garlic
1 medium cucumber, peeled, seeded & sliced
1 tablespoon rice vinegar
½ teaspoon salt 4 scallions, slivered
1 tablespoon hot sesame oil
½ teaspoon crushed Szechuan peppercorns (optional)
¼ cup chopped peanuts (can use cashews)

In a 1-quart saucepan with a tight-fitting lid, bring the water to a boil, and add the washed rice. Return to a boil, then reduce the heat to a low simmer. Cover tightly, and cook for 25 minutes, or until the water is all absorbed. Take the pan off the heat and let stand for 10 minutes. Let the rice cool to room temperature.

In a measuring cup or small bowl, whisk the Tahini, soy sauce, rice vinegar, sesame oils, sugar, ginger, garlic, salt and crushed Szechuan pepper (if using). Put the shredded chicken in a small bowl and measure 2 tablespoons of the sesame mixture over it. Toss to mix. Stir the remaining sesame mixture into the chilled rice.

On a platter, spread the rice then top with the chicken, sprouts, and cucumber slices. Scatter the scallions and peanuts over it all and serve.

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Chinese-Style Roasted Chicken Thighs

November 2, 2009    |    Print Print

6 garlic cloves, chopped
3-inch piece of peeled fresh ginger root, quartered
5 sprigs lemon balm
8 tablespoons soy sauce
4 tablespoons rice wine vinegar
5 teaspoons honey
¾ teaspoon salt
3 pounds skinless chicken thighs

(Optional ingredients for marinade)
5 Spice powder
Red pepper flakes

In a blender purée the garlic, ginger root, and lemon balm with the soy sauce, vinegar, honey and salt.

In a re-sealable plastic bag or a large bowl combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes or it can be marinated for up to three hours in the refrigerator.

15 minutes before placing in the oven, remove from the refrigerator to start bringing it to room temperature.

Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 375°F oven for 20 to 25 minutes, or until it is cooked through.  Serve with rice and roasted vegetables.?

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Poached Scallops with Mango Salsa

November 2, 2009    |    Print Print
Friends throw a holiday party every year and the guests are asked to bring a toy or clothing for a needy child. They have such a great home, are wonderful hosts and their orchard collection is out of this world. Given all of the above how could one ever decline their invitation? They served this appetizer at one of these gatherings. I ate enough to figure what was in the recipe.

16 large uncooked scallops, dry packed
32 mini fillo shell cups
Court Bouillon (see recipe)
Mango Salsa (see recipe) or use purchased mango salsa

Poach scallops in court-bouillon and set aside to cool. When scallops are cool, cut in half (or quarters, depending on their size) and place one piece in each of the fillo cups. Add ½ teaspoon or so of mango salsa.

Top with a cilantro leaf and serve. Makes 32 appetizers

Mango Salsa
2 small mangoes, peeled, pitted, and cut into ¼  inch dice
¾ cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
½ teaspoon grated lime peel
? teaspoon cayenne pepper
2 tablespoons olive oil

Mix all ingredients in small bowl. Season with salt and pepper.(Can be made 6 hours ahead. Cover and chill.)

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Cumin Crisps

November 2, 2009    |    Print Print

I’ve modified this recipe that I got from my friend Kevin Ryan.  He was teaching a class and shared it with the students.

Makes about 60 2-inch crackers

1 cup all-purpose flour
2 tablespoons granulated sugar
6 tablespoons rice vinegar
1 tablespoon cumin seeds
2 tablespoons unsalted-butter, melted
½ teaspoon kosher salt
½ cup water, or more

Using convection mode, heat oven to 350ºF.

Combine flour, sugar, and cumin seeds stirring to incorporate the ingredients. Add rice vinegar and butter. Dissolve salt in water, then stir  saltwater until the batter is a spreadable consistency (add a little more water if needed to create the correct consistency).

Drop by teaspoons onto a parchment or preferably a silpat lined sheet pan.  With the back of the spoon spread the batter into a 2-inch circle as thin as possible and place each about 2-inches apart.  I used a 1/4 ounce ladle for this step.

Bake for 8 – 10 minutes or until edges begin to brown. Remove from oven and let completely cool.

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