Huitlacoche: the corn smut that is Mexico's proud answer to Europe's finest truffles. If you likes yourself some funk, here it is in spades in this recipe for Huitlacoche Mac and Cheese. Huitlacoche fungus tumors (or "cuitlacoche" as spelled on the label here) are not a pretty site on the cob; I recoiled in … [Read more...]
Archives for 2010
RECIPE: HUITLACOCHE MAC AND CHEESE
7 oz. can Huitlacoche/cuitlacoche 8 oz. queso blanco 8 oz. Manchego cheese 1 lb. sharp white cheddar cheese 1/2 oz. dried porcini mushrooms 1 lb. penne rigati 2 c.corn kernels (fresh if you can, frozen when you can't, canned if you must) 1/4 c. panko bread crumbs 1 slice stale white bread 3 T. white truffle oil 3 T. butter 3 T. flour 3 c. whole … [Read more...]
ENDLESS PICKLED PEPPERS
"Endless" Pickled Peppers were born of necessity, intuition and practicality. Here's how it went down: The fearless, voracious deer that enjoy our yard more than we do eat ev-er-y-thing. Seems like the the plants heralded on the "Deer Don't Eat These" lists posted at the nursery actually mean "Deer Don't Eat the Majority of … [Read more...]
ZUCCHINI BOATS: GOURMET STUFFED ZUCCHINI RECIPE
Though relatively simple, little canoes of stuffed squash, such as this recipe for zucchini boats, carry vaguely dark Teutonic memories flavored with Mittel-European elegance. Laden with earthy parsnips and hearty Emmenthaler cheese, they are equally appropriate at a Baron's banquet as on Burgher's buffet. While filming the … [Read more...]
RECIPE: ZUCCHINI BOATS
MAKE THE PARSNIP FILLING: 1 lb. parsnips, peeled, cut into 1/4" disks salt 4 T. cream 1 T. melted butter 2 T. veru finely chopped sun-dried tomatoes 1/2 c. finely grated Ementhaler cheese Simmer parsnips in just enough salted water to cover for 25 mins, water will almost evaporate. Drain, and purée in a food processor for 1 minute. Add cream … [Read more...]
ALMOND CREPES WITH PEACHES AND CREAM: GLUTEN FREE RECIPE
Being something of a hedonist, or more accurately a bloated pleasure-seeker, I reflexively recoil from foods that wear their healthy virtues on their sleeves. So a recipe for gluten free almond crêpes might not immediately catch my eye. Just to be clear: when the virtue has a direct impact on flavor and enjoyment, count me in. By all means, … [Read more...]
RECIPE: ALMOND CREPES WITH PEACHES AND CREAM: A GLUTEN FREE RECIPE
4 eggs 1 egg white mixed with enough water to make 1 c. of liquid. 1/2 t. salt 1/2 c. almond flour 1 c. rice flour 1/4 c. potato starch 4 T. melted butter Whisk until fully blended and slightly foamy. Prepare in the standard manner. Brush a preheated crêpe pan with butter, pour in 1/4 c. or so of batter and swirl around to make a thin coating … [Read more...]
PHEASANT UNDER GLASS
As I high tail it out of the city by the bay, I'm leaving behind the morel-laden lusciousness of my Pheasant Under Glass recipe. They like fancy mushrooms out here (freshly foraged, of course), the odd fowl (wish I could name-drop a Petaluma farmer lovingly raising some obscure heritage breed, but I can't. Can you?), and the town does share my penchant … [Read more...]
SABLEUSE AUX FRUITS
Though this recipe for sableuse runs the risk of being filed under "Coals to Newcastle," it is decadent sophistication on a dessert plate, so heck, why not present it under the Culinarium dateline? For those not yet following along, the Culinarium is House Beautiful's first-ever SF Design Center culinary event with a … [Read more...]
CILANTRO SICHUAN WONTONS
What's a Culinarium? Let me tell you. It's just the most fabulous show kitchen by designer to the stars (and hedge fund moguls) Christopher Peacock. In San Francisco now, just hanging with my peeps, like Tyler Florence, no biggie. Good time to bring back these, like most totally awesome cilantro sichuan … [Read more...]