HARISSA

INGREDIENTS
4 tablespoon marinated red thai chili peppers
(or 6 long fresh red chillies)
1 teaspoon coarsely ground caraway seeds
1 teaspoon coarsely ground cumin seeds
1 teaspoon cumin powder
3 medium garlic cloves
2 tablespoon tomato paste
1 tablespoon red wine vinegar (only if fresh chillies are used!!)
1 teaspoon smoked Spanish paprika
6 tablespoon extra virgin olive oil
salt and fresh ground pepper
Optional: 1 large red bell pepper, roasted, peeled and seeded

PREPARATION

Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard. If hotter Harissa is preferred, then use some of the chili seeds also.

Use a mortar or blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.

Add the red bell pepper (if used), the rest of the spice seeds, the tomato purée, the paprika, olive oil and vinegar (only if fresh chillies are used), and blend again until very smooth. 

Taste and season, if necessary, with more salt.

Wear rubber gloves and do NOT  touch your face!!!

CLASSIC MISO SOUP - MISO SHIRU

Serves: 4 servings

Ingredients:
1 small leek (white and light green part only)
5 cups Dashi
a few strands dried wakame seaweed
4 ounces fresh tofu
2 tablespoon red miso

Directions:
Slice the leek finely. Bring Dashi to a simmer, ad the slices of leek and simmer for 3 minutes until just cooked. Brake the wakame seaweed into small pieces (trim of the tough stems), cut tofu into about 1/2 inch cubes. Add to the soup. Dissolve the miso paste in a few tablespoon of the hot stock, blending it with a wire whisk. Stir half the mix into the soup, taste and add more if necessary to make it a rich well tasting soup. Heat up a bit until nearly boiling.

Ladle the soup evenly into 4 bowls, add a few slivers of scallion and serve immediately.

DASHI
2 pieces 2-4 inch dried kombu (edible kelp - large seaweed)
3-5 pack (.175 ounces each) dried bonito flakes

Wipe kombu with a damp kitchen towel and put it into 7 cups of cold water, bring to a simmer for about 10 minutes  (do not boil as this makes it bitter tasting). Skim off any scum. Add 2-3 packs of the bonito flakes and simmer uncovered for another 20 minutes. Turn off and add another 1-2 packets of bonito flakes, let sit for about 10 minutes, strain and use.

Dashi can be stored in a sealed container for up to 3 days or can be frozen.

All these ingredients can be found in any Asian Market.

ANDREA'S PÂTÉ DE FOIE DE VEAU (VEAL LIVER PÂTÉ)

Prep Time: 25 min

Cook Time: 15 min

Serves: 6 servings

Make a day ahead!

Ingredients

3/4 pound fresh veal liver, cleaned

1/4 pound pork tenderloin, cubed

1 cup milk

3/4 stick cold unsalted butter, cut into pieces

1/2 cup chopped yellow onions

1 teaspoon minced garlic

2 tablespoons green peppercorns, drained

or peppercorn mix (black, white, green, pink)

2 bay leaves

1 teaspoon chopped fresh or dried thyme leaves

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon five spice

pinch of nutmeg

1/4 cup Cognac or brandy

Parsley leaves, for garnish

Directions

In a bowl, soak the livers in the milk for 2 hours. Drain well. Cut into 1/2 inch slivers.

In a sauté pan or skillet, melt 2 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the cubed pork and add 1 tablespoon of the peppercorns, the bay leaves, thyme, pepper, five spice and nutmeg and cook, stirring for about 5 minutes, add the liver and cook the mix for about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender (liver should be still soft on the inside, do not overcook and do NOT add the salt yet, it will harden the liver).

Remove from the heat and let cool slightly. Discard the bay leaves.

In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste including a little salt (if necessary add more of the five spice).

Pack the Pâté into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.

To serve, place the ramekins on individual plates. Garnish the tops with parsley. Instead of the small molds, use two larger bowls (2-3 inch diameter) and just wet out on the table for everybody to help themselves.

Serve with baguette (or Austrian Saltsticks with caraway seed - see recipe on this blog), cornichons, Dijon mustard and the onion jam on the side.

ONION JAM

Prep Time: 25 min

Cook Time: 15 min

Serves: 6 servings

Make a day ahead!

Ingredients

1/2 stick unsalted butter

(or 1/4 stick butter and 2 tablespoon olive oil)

3 cups sliced yellow onions

1 tablespoon brown sugar

3 tablespoon honey

2-3 tablespoon balsamic vinegar

1/2 cup dried cranberries

1/4 teaspoon salt

Directions

In a sauté pan or skillet, melt the butter over medium-high heat. Add the onions and sugar and cook, stirring, until soft and golden brown. Lower heat to medium, add the honey and cook for another 3-5 minutes – careful not to burn it.  Lower heat. Add the balsamico and a pinch of salt stirring for about 3 minutes, add the cranberries and leave on low for another minute. Take off and let cool to room temperature for serving.

Accompaniment for Pâtés or Stinky cheese.

HANDMADE COCO PAPER LAMPS for SALE

HANDMADE COCO PAPER LAMPS

HANDGEMACHTE KOKOSPAPIERLAMPEN

AKIREMA DESIGN by Andrea White

andrearwhite@mindspring.com

SPINACH FETTUCCINE WITH SHRIMP, TOMATOES AND WILD ARUGULA

© Copyright by Andrea White

Yield: Makes 2-3 servings 8 ounces fresh spinach Fettuccine pasta 2 tablespoons olive oil 1 cup uncooked medium shrimp, peeled and de-veined 1/2 cup leeks (white and light green part only) cut into thin rounds 1 garlic clove, minced 3 large plum tomatoes or tomatoes on the vine, peeled and cut into thin wedges 1 tablespoons tomato paste 4 tablespoons chopped fresh basil 4 tablespoons chopped fresh parsley 3 tablespoons fresh lemon juice 2 teaspoons grated lemon peel 2 cups (packed) wild arugula and/or 2 cups (packed) baby spinach leaves Salt and fresh ground pepper 1/2 cup grated Parmigiano Reggiano Peel Tomatoes and cut into thin wedges add the tomato paste and salt and pepper. Let stand at room temperature for at least one hour, so the juices collect. Cook pasta in large pot of boiling salted water with a little olive oil until just tender but still firm to bite. Ladle 1/2 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot. Meanwhile, heat oil in large skillet over medium-high heat. Cook the leeks for a few minutes until wilted. Sprinkle shrimp with pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 2 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes. Add arugula and or spinach leaves to the sauce until wilted. Pour shrimp mixture over pasta and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to a bowl. Sprinkle with remaining 2 tablespoons basil and parsley and Parmigiano Reggiano Eat with garlic bread or thin crust Pizza with Garlic and Olive Oil and a mixed green Salad. Accompany with a nice crisp Pinot Grigio

SPINACH FETTUCCINE

(makes about 1 1/4 lb pasta)

10 oz. Fresh or frozen spinach

1 tablespoon spinach water (add more if necessary)

4 eggs

4 cups sifted all-purpose flour

1/2 teaspoon salt

Boil spinach for one minute in little water, drain and put into ice bath for 3 minutes

Drain and wring out all water (save the water) until spinach feels very dry. Finely chop spinach usind a food grinder attachment, food processor or blender.

Place chopped spinach, saved spinach water, eggs, salt  and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes or until it comes easily and clean away from the bowl. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

PIZZA WITH GARLIC AND OLIVE OIL

Yield: Makes two 4-5 inch pizzas 6 oz. Pizza dough 1-2 large garlic clove 1/2 cup olive oil 1 teaspoon dried oregano, crumbled 1/2 teaspoon dried hot red pepper flakes coarse salt to taste fresh ground pepper all-purpose flour for dusting At least 30 minutes before baking pizza, put a pizza stone or a 5 inch flat cast iron skillet on oven rack in lowest position and preheat oven to 450°-500°F. Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, coarse salt and freshly ground pepper. On a lightly floured surface divide dough. Pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times or roll out with a rolling pin, into a 4-5 inch round. Do the same with the second half of the dough. Cut out a 5 inch round of parchment baking paper. Put the pizza onto the baking paper on a rimless baking sheet with a little flour and carefully transfer it onto your pizza stone or the cast iron skillet. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge. Bake pizzas 5 to 6 minutes, or until dough is crisp and lightly browned, and transfer with a metal spatula to a cutting board. Cut pizza into wedges and serve immediately.

PIZZA DOUGH

DOUGH:

1 (1/4-oz) active dry yeast (2 1/4 tsp)

 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting

3/4 cup warm water, divided

1 teaspoon salt

1 teaspoon sugar

MAKE DOUGH: 

Stir together yeast, 1 Tbsp flour, 1 tsp sugar and 1/4 cup warm water in a large bowl and let stand until surface appears bubbly and creamy, about 5 minutes. (If mixture doesn’t appear creamy, start again with new yeast.) Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour  for dough to begin to pull away from side of bowl. The Dough has to be slightly wet though, so don't add too much of the flour. Knead on a floured surface, lightly adding more when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes... if you have the Kitchen Aid just use the dough hook on 2 and knead until it pulls away from the bowl. Form into a ball, put in a oiled bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.

PESTO FETTUCCINE WITH SCALLOPS - CIAO ITALIA !

(Serves 2)

PESTO:

Ingredients:

3 tablespoon Pine Nuts (and/or Walnuts)

2 cups fresh Basil leaves

pinch of salt

1/2 cup extra virgin Olive Oil
2 tbsp. pasta water

1/4 cup freshly grated Parmigiano-Reggiano

Combine pine nuts and/or walnuts, basil, garlic and salt in a blender and slowly drizzle olive oil while blending until the mixture forms a paste, remove from blender and put into a large bowl. Then add the parmigiano 1 tablespoon at a time. Before mixing with pasta, add 2 tbsp. pasta water.

FETTUCCINE

(makes about 6 Servings)

Ingredients:

3 1/2 cup all purpose pre-sifted flour

4 eggs

1 splash of olive oil

1 tablespoon water

1/2 teaspoon salt

KitchenAid machine recipe. 

Place eggs, water, flour, salt in mixer bowl. Attach bowl and flat beater, turn to speed 2 and mix 30 seconds.

Exchange flat beater with dough hook. Turn to speed 2 and kneed for about 4 minutes. Remove dough, wrap in cling wrap and let rest for 20 minutes. Divide dough into 4 pieces before processing with Pasta sheet roller attachment. Dry the pasta that is not used and keep in an airtight container, it will last for 1 week in the fridge.

PS: you can always buy them - but make sure you get the fresh Fettuccine - it makes a huge difference.

Bring 6 quarts of water to a boil, add 2 tablespoon of salt and olive oil, add the 2 servings of pasta and cook until al dente for approx. 3 minutes. Drain well and add to the Pesto sauce. Mix well. 

SCALLOPS

3 or more large scallops

flour

Grape seed oil or any other neutral oil 

Dip dried (!) scallops into flour. 

Set a large skillet over high heat, add a little of the oil and heat until almost smoking. Add the scallops to the skillet and sear for 1 minute on each side. Do not overcook, because they will be rubbery. 

Divide the Pasta evenly on deep pasta plates add the Scallops, sprinkle some parmigiano and add a sprig of  fresh basil.

 Buon Appetito!

BUFFALO CHICKEN WINGS

      

History:

There are different legends about how the Buffalo wings came to be. One story is that Buffalo wings were first prepared at the Anchor Bar, located at 1047 Main Street (between North Street and Best Street) in Buffalo, New York, USA on October 3, 1964 by Teressa Belissimo, co-owner of the Anchor Bar with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic (and several of his friends from college), Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over. This is the reason why in most places buffalo wings are served with celery and eaten with Blue Cheese.

Here is my Version:

Ingredients:

16 chicken wings (about 3 pounds)

For frying:

2-3 cups sunflower or any other neutral vegetable oil

1 cup grape seed oil (optional)

Hot Sauce:

1/2  stick unsalted butter

1 teaspoon  chili flakes (optional)
1 Cup Frank's Hot Sauce or Sriracha Hot Sauce

1 tablespoon white wine vinegar

1/4  teaspoon kosher salt and fresh pepper
1 teaspoon honey

Dipping Sauce:
1  cup crumbled Gorgonzola or other strong blue cheese

4 tablespoon good mayonnaise

4 tablespoon sour cream

2 tablespoons yogurt

1/8 teaspoons kosher or sea  salt

1/4 teaspoon freshly ground black pepper (optional)

Celery sticks
Carrot sticks, for serving 

You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill or the broiler.

Directions: 

Make dressing: In a bowl whisk together mayonnaise, sour cream and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour to make them real crunchy. Cut carrots into sticks

.

Cut the chicken wings in half, cutting between the bones. Discard the wing tips.
 

Frying: Using a fryer or a large pot, heat sunflower oil and grape seed oil (Optional) to 380 degrees F. Deep fry  the first batch of  wings - don't  overcrowd. Carefully lower wings into oil and fry, stirring and turning occasionally until golden and crispy, approximately 10 minutes.  With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.

Broiler: Preheat the broiler. Put the wings on a sheet pan and brush them with oil. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again , and broil for 4 more minutes or until cooked. 
 

Melt the butter and add the chili flakes(optional), hot sauce, vinegar, honey and salt and pepper set aside. 

 

Transfer the Hot Sauce to the serving dish add the wings and toss until evenly coated. Serve the chicken wings hot or at room temperature with the blue cheese dip, celery and carrot sticks. Keep left over hot Sauce for more dipping.

Enjoy!
 

 

By the way you do NOT need cutlery, just a LOT of napkins!
 

 

BURGENLÄNDISCHE SALZSTANGERL (SALT STICKS FROM BURGENLAND/AUSTRIA)

BURGENLÄNDISCHE SALZSTANGERL

Incredients:

1 cup tepid water
1/2 cup tepid milk
1 tbsp instant yeast
3 1/4 cup King Arthur all purpose or bread flour
egg wash made by beating 1 egg white with 1 tablespoon water
sea salt
caraway seeds

Equipment:
Baking stone or rimless baking sheet
cast-iron skillet
bench scraper or chef's knife
Rolling Pin (If not available, an empty straight wine bottle will do)
parchment paper
plastic wrap


Pour the water into the bowl of a stand mixer. Add the yeast, flour, and salt, and stir with a rubber spatula just until all the water and milk is absorbed and a dry, clumpy dough forms. Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water/milk mix.


Use the dough hook of a stand mixer and mix the dough on low speed (2 on a KitchenAid mixer) for 8 to 10 minutes. 


Transfer the dough to a lightly oiled, clear, 2-quart, straight-sided container with a lid. With masking tape, mark the spot on the container where the dough will be once it has increased 1½ times in volume. Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes. It will increase by about 25 percent.


Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container. Pat it gently into a rectangle, about 6 by 8 inches, and fold it into thirds like a business letter. With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1 inch. Quickly slide both hands under the dough and flip it over so the folds are underneath. Slip it back into the container, pushing it down to fit. Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark, 45 minutes.


About 45 minutes before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Preheat the oven to 450 degrees. If you are baking the breads on a baking sheet, it’s only necessary to preheat the oven about 20 minutes before baking.


Lightly dust your work surface with flour. Uncover the dough and turn it out onto the work surface. With a bench scraper or chef’s knife, cut the dough into 3 equal pieces and form a ball with each one. Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap. Let them relax on the counter for 10 minutes.


With a rolling pin roll out each ball into an 6"-8" round, cut into 8 triangles and roll each triangle from the long side towards the pointy edge.


Brush sticks with egg wash and sprinkle with kosher salt and caraway seeds. When done cover with plastic wrap and let stand for another 30 -45 minutes.


Slide the salt sticks, still on the parchment, onto the hot baking stone or rimless baking sheet.

Place ½ cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam. Bake the sticks until caramel-colored, 15 to 20 minutes.

Slide the peel or baking sheet under the parchment paper to remove the Sticks from the oven. Slide them, still on the parchment paper, onto a wire rack to cool. Eat them warm or at room temperature. Freeze leftover baguettes in resealable plastic bags for up to 1 month.


Instead of caraway seed and salt, use sesame seeds or sunflower seeds.

SPINACH PASTA WITH SHRIMP, MARINATED ARTICHOKE HEARTS IN A CURRY SAUCE

(Serves 2)

Peter's Pasta with a Twist! This is one of the easiest recipes ever and takes only a few minutes.

12 deveined Shrimp (large/jumbo) approx. 20 per lb without the shell and the tale and cut in half if too big 

... Or if you can get your hands on Laughing Bird fresh Caribbean White Shrimp (small approx. 40 per lb) - they are the best!!!

1/2 lb. Spinach or plain Spaghetti or Fettuccine 

1 jar Roland’s marinated Artichoke Hearts    
Patak’s or any other mild or hot curry paste
Cherry Tomatoes cut in half
Optional: 2 handful fresh Spinach leaves

Heavy Cream or Crème Frâiche

Olive Oil
Parsley

Dry white Wine (optional)
Lemon juice
Salt and Fresh ground Pepper

Add a splash of olive oil or any other neutral oil into your cooking dish, heat up and add 2 tablespoon of the Curry Paste and a little freshly ground pepper and let cook for a few seconds until you can smell the flavor developing. Add white Wine (1/2 cup) or a splash of lemon juice and the Artichoke hearts including the juice (if too big cut in half) and simmer for 5 minutes over medium heat.

In the meantime boil Water for the Pasta and  add Olive Oil and Salt. Cook Pasta and when

almost al dente (sticky to the bite) stop cooking, strain and set aside.

Add shrimp to the sauce and cook until pink (2-3 minutes) and finish with 1/2 cup Heavy Cream or 3 tablespoon Crème Frâiche. 


Place the Pasta into a large bowl and ladle the sauce over the pasta, mix well.

Sprinkle parmigano, parsley and the tomato halves over the Pasta.

Serve immediately.

BUON APPETITO !