Cucina Testa Rossa

The Big Easy Super Spicy Superbowl Chili

If you are in charge of the chili tomorrow, here's a tried and true recipe for you. But don't take my word, take Jacques Pepin's because this is actually *his* recipe! Chili con Carne with Lettuce and Cheese is featured in his book More Fast Food My Way. He adapted it from a recipe given to him by the warden at San Quentin Prison in the 60s. I kid you not.

And like my childhood inability to color within the lines, I am unable to follow a recipe without a tweak here or there ;) Picture little girl in red pigtails, hands on hips, shouting "you're not the boss of me!" Yep, that about sums it up. Anyways, on to the chili...

No surprise, I've changed this up since I first posted it back in 2009 such as
1-use solid chocolate instead of powdered (I recommend Sharfenberger or Valhrona) and
2-cut the amount of garlic in half :)

All those different chili spaces were my doing so if you don't have all the spices and herbs, don't sweat it. Regular chili powder is fine - it is actually what is in Jacques' recipe - as is regular oregano. After a few beers, no one will notice ;) especially if the 49ers are winning!

Click here for the recipe. Remember, the recipe listed is 4x and fed about 20 people.

Bon appetit and GO NINERS!

4th Annual Most Beautiful Easter Eggs Ever

Our wonderful tradition continues! This year we cranked out five dozen eggs. I know the Easter Bunny will be proud when he hops on by this year. Here are step by step instructions, our past efforts, and the original inspiration. Happy Easter!

Kings and Coup d'Etats

 
...the Pawnshop kings that is! A last minute email from two of my favorite guys on the planet that they were coming to town was reason enough to drop everything, moving boxes be damned, and throw a dinner. I was going to wait until I had unpacked everything, finished decorating, furnished the guest room etc before I had anyone over but life is too short! What the heck, what's a few moving boxes between friends?  So Friday 4pm shop, 4:30pm hide boxes, 5:30pm short ribs in the oven, 6pm shower, 6:30pm decide to 86 first course, 6:45pm make appetizers, 7pm guests arrive. Wet hair and all, it came together for a magical, unforgettable evening of great friends old and new, good food, flowing wine, a lot of belly laughs and soul-touching, feet stomping music.

* Aperitif *

~ Domaine Carneros Taittinger Late Disgorged Brut Rose 2005
~ Paul Dethune a Ambonnay Grand Cru Champagne
~ Le Noble, Cuvee Intense Brut Champagne

> Frittata Squares
> Cumin Spiced Pecans

* Diner *

 

~ Miner Simpson Vineyard Syrah 2004
~ Ridge Lytton Springs 2008
~ Ridge Ponzo Vineyard Zinfandel 2005
~ Ridge Carmichael Zinfandel 2005
~ Ridge Jimsomare Zinfandel 2005

(10 bottles for 10 people, not bad :) the Miner was disappointing, not as deep and rich as I'd remembered, so we quickly dispatched with that and broke out the Ridge, can never go wrong there!)

> Chipotle-Acho-Chocolate-Cabernet Braised Short Ribs
> Polenta & Gremolata



> Glazed Heirloom Carrots with Thyme





* Digestif *

> Arugula Strawberry Blue Cheese Salad
> Fig Balsamic Meyer Lemon Zest Vinaigrette

* Dessert *

> Chocolate Bark with Pistachios, Cranberries & Apricots

 

and the * Coup d'Etat *

~ 1875 Cucamonga Vineyard Port

 

There was only about a cup left so I poured off a few precious drops to each of us and we savored it for the rest of the evening.

It always amazes me, though by now I don't know why it still does, how the last minute, throw-it-together, what's-the-easiest-thing-I-can-make-in-2-hours-cuz-I-haven't-showered-and-guests-are-arriving meals are always the best. The ones I agonize over for weeks are usually riddled with various and sundry culinary disasters.

However, I think I am going to have to hang up my apron because this night will remain unsurpassed and anything else I do will pale in comparison. A huge hug of a thank you to Joel & Scott for filling my home with your beautiful music and for making it such a heart warming, unforgettable evening.

Click here and here to hear a few of the songs they played.

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Chipotle-Ancho-Chocolate-Cabernet Braised Short Ribs with Polenta and Gremolata



The basis of this recipe comes from Mario Batali's Babbo Cookbook though I took more liberties with it than sailors on leave so bear with me... I also don't measure and I'm sure I'll for get something so really bear with me here...

• Enough short ribs for 12 people (no idea how much, i think about 2 large ribs per person, ask your butcher though, that's what I did)
• Ancho chili powder
• Chipotle chili powder
• Sharfenberger bittersweet powdered chocolate
• 1 large yellow onion, rough chopped
• 2 carrots, rough chopped
• 10 shallots, cut in half, peeled
• 1/2 head garlic chopped
• Mexican chipotle chili chocolate
• 1 bottle Crushpad Bailout Cabernet Sauvignon 2007

Heat oven to 400F. Sprinkle meaty sides of short ribs with sea salt, fresh ground black pepper, ancho chili powder, chipotle chili powder and powdered chocolate. In a large roasting pan over medium high heat, swirl in olive oil and sear on *all* sides then set aside on a deep plate to catch the juices.

Deglaze the roasting pan with a small amount of the red wine and scrape up the bottom and sides with a flat wooden spoon. Add in the garlic and onions until translucent and garlic is starting to brown slightly. Add carrots and shallots and cook for a few minutes. Add the chocolate and stir to get the melting chocolate distributed evenly.

Add the seared ribs back into the roasting pan meaty side down along with the juices and all the red wine. Cover it tightly with foil, put it in the oven, turn the oven down to 350F and roast for an hour. After an hour, turn the meat, recover tightly with foil and finish cooking for another hour.

While the ribs are cooking, make the Gremolata and prep the polenta

• 1/2 head garlic, finely chopped
• handful of parsley finely chopped
• zest of 2 meyer lemons

Chop each item finely, then chop together. Place in a small (glass) bowl, cover and set aside until ready to serve.

For the Polenta... (I doubled this)

• 3 cups water
• 2 cups Bob's Red Mill Corn Grits
• chunk of Parmigiano, grated finely on a microplane
• 1/2 cup half & half (Land o'Lakes fat free - can't tell the diff!)

I set the pot of salted water on the lowest possible burner about 30 minutes before I need to start cooking the polenta so that when I need to start, the water will already be hot and will then boil quickly. Once the water is boiling, whisk in the polenta stirring constantly, about 20 minutes. Add in the cream stirring to incorporate completely, then take it off the heat and stir in the cheese. Time this, so it's done right about when you want to serve dinner.

Now back to the ribs....

When the meat is done, take the meat out - it should fall off the bone - and set aside in a deep dish. Remove the bones and discard (compost, save them for stock or do whatever you do with bones...). Strain the juice, scraping up any bits stuck to the pan and then pour into a gravy separator. I'm not a big fan of gadgets but this is a must. The ribs render a lot of fat and you don't want it in your delicious sauce.

To serve...

Put 1-2 heaping serving spoonfuls of polenta into a large deep bowl, place a few pieces of meat on top, pour on the sauce and top with a teaspoon of Gremolata. Add wine, friends, and music and you not only have a delicious meal but a delicious evening! Bon Appetit!

To me, this is what life's all about! :) or to quote one of Scott and Joel's songs they just wrote and treated us to: "...It won't be pretty and it goes fast, Every day the future becomes the past, Life is for living, Oh life is for Living...!"

3rd Annual Most Beautiful Easter Eggs Ever

Click here for step by step instructions and pictures of our eggs from last year. This year we cranked out six dozen eggs in just a few hours. We were so disappointed the Tweety Bird tie didn't come through but we've learned over the years that light colors don't transfer and the darker the color, the better the egg turns out. The detail that comes through though is amazing. I think the Easter Bunny would be proud :) Try it and let us know how yours turns out!

400 Truffles

La Traviata Truffles ~ grand marnier & orange zest

For the past week I've been up to my elbows in chocolate and chocolate powder making 400 truffles for the SF Opera's Bravo! Club Kick-off Party at the Kim Vo Salon in SF.

I'm not a pastry chef at all, actually quite pastrily-imparied especially if you ask the chefs at Pierre Herme in Paris, but that's another story. For some reason I've been able to conquer my truffle fear if for no other reason than a potted plant could make them, and if I can make them, anyone can... I polled a couple of different resources and combined a few recipes including Alton Brown's and Jacques Torres's and came up with this basic recipe. I changed it up a bit for the different flavors and named each truffle after an Opera.

La Boheme Truffles ~ simply bittersweet

* 10 oz 70% Scharffen Berger bittersweet chocolate (I use their 9.7 oz box for this recipe, just rounding up for ease)
* 2 tbsp unsalted butter
* 1/2 cup heavy cream
* 1 tbsp light corn syrup
* 1/4 cup brandy (or other liquour)
* 1/4 cup chocolate powder for rolling the truffles

1. Chop up the chocolate and butter into small pieces so it will melt quickly and evenly, and place in a glass bowl.
2. In a pot, heat the cream, corn syrup and liquid just to a low boil, and set aside for a few minutes to cool.
3. Pour the hot liquid into the bowl with the chocolate and butter and let sit for 5 minutes. Whisk gently to mix the chocolate and liquid. Once it's combined don't let any liquid get in the chocolate or it will break. If it gets too hot it will break as well. If that happens, add a small amount of chilled heavy cream and whisk until the chocolate comes back together. You can also use an immersion blender for this. (Breaking is when the fat separates from the chocolate and becomes grainy and oily.)
4. Pour the chocolate ganache into a pan, cover and chill for at least a few hours, ideally overnight.
5. Take a low flat soup bowl and put a 1/4 cup of chocolate powder in it. Tap the bowl so the powder is level.
6. Take out the chocolate and, using a melon baller or small ice cream scoop, scoop the chocolate into small balls, roll them in your hands to even them out and drop them in the chocolate powder. Roll them around to coat and place on a tray with parchment paper. Chill until an hour before you are ready to serve, allowing them to come to room temperature.

And that's it! For the flavored truffles, I added/substituted the following:

* La Traviata ~ 1/4 cup grand marnier + the zest of 4 oranges

* Don Carlos ~ 1/4 Patron tequila + the zest of 4 limes + a sprinkling of fleur de sel on the top of each truffle (my favorite!)

* Semiramide ~ steep the cream in 1/4 cup earl grey tea + 1/4 cup brandy

* Fra Diavolo ~ 1 cup toasted coconut + a few shakes of cayenne. add a few shakes of cinnamon to the chocolate powder for rolling

* Orphee aux Enfers ~ bacon! 1 pkg of thick cut pepper bacon baked with a little maple syrup spread on top. break off as much fat as you can, crumble the remaining bacon and stir into melted chocolate

I was a little skeptical about the bacon ones, not sure how they'd go over but of all the flavors, I think that one was the biggest hit! I did of course have to taste each one...multiple times...all in the name of quality control :) hence the chocolate coma... Bon appetit!

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A very kind note appeared in my inbox the next morning. It made my day:

"Hi Laura! Where to begin??.....I'll start with YUM YUM YUM!!!!!......beyond a treat to have your participation and donation to last night's Gala Kick-off party! I am sorry we didn't get to connect, but every 5-words I heard throughout the night included 'bacon' 'cayenne' or 'i've consumed 10'!.....simply out of this world! .....thank you, thank you..." ~ Marie T. Carr, President BRAVO! 2010

Thank YOU Marie for the opportunity to do what I love to do and all for a wonderful organization!

Liberté, égalité, fraternité! Joyeux quatorze juillet!

You say frittata, I say fridge-tata

what ever is in the fridge, goes in the frittata! today's bounty: sauteed zucchini, mushrooms, cherry tomatoes, potatoes, red peppers & shallots



some crumbled goat cheese sprinkled in :)



et voila! bon appetit!

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The most beautiful Easter eggs ever!

Silk dyed Easter eggs

Last year I stumbled on this incredible way to dye Easter eggs and it blows away the ol' PAAS box version. It's not for the faint of heart. It takes a while and at least one trip to Goodwill or raiding your dad's closet for old ties but so worth it. Old scarves, boxers, ties, anything 100% silk will work and the brighter and darker the silk, the better the eggs turn out.

Step 1. Gather (buy, steal...) silk ties, scarves, boxers, etc... you'll need to unravel the seams and spread out the silk.

Step 2. Cut the silk into squares and wrap them INSIDE OUT around the eggs as tight as you can without crushing them. Secure with a twistie or kitchen twine.

Step 3. Cut 100% white cotton (sheet, pillow case, cheese cloth) into squares and wrap each egg again and secure tightly.

Step 4. Gently place eggs in one layer standing up in a pot, cover with water plus a 1/2 inch, add 1/4 cup white vinegar. Bring to a boil then lower to a simmer and cook for 20-25 minutes.

Step 5. Take eggs out gently and set on paper towels to cool.

Step 6. The Unveil! Unwrap the eggs and pat dry with a paper towel. Rub with vegetable oil to make them shiny and the colors come alive.

The Easter Bunny would be proud! :) I know we were!

Le Beaujolais Nouveau est arrivé!

Red grape clusters dangling from cafes, wine shops, and awnings across France, a sure sign that it's Beaujolais Nouveau time again. The ubiquitous Georges Deboeuf label and Cafe de la Comedie at the Louvre/Place Colette.

Thursday, November 19, the third Thursday of November, is the official release date of this festive, fruity red wine that celebrates the end of the harvest and gives a preview of this year’s vintage.

According to French law, Beaujolais Nouveau, made from 100 percent Gamay grapes, is released at one minute past midnight on every third Thursday of November. This decades-old tradition is celebrated worldwide with creative “Beaujolais Nouveau Est Arrivé!” events, heralding the wine’s arrival.
 
This year is truly a reason to celebrate. Georges Duboeuf, who single-handedly created this phenomenon, has proclaimed this year’s harvest as “the best of the last 50 years.”

Caveat: This is a re-re-regift from the past few years with the date below updated....

Le Beaujolais Nouveau est arrivé! The New Beaujolais has arrived! In a rare display of marketing acumen, a practice normally scorned and reviled throughout French vineyards, the Beaujolais producers created not only an event but a tradition that has now permeated even the smallest wine shops around the world. What began as a local celebration of the yearly release is now a global phenomenon, with French decree that the release of Beaujolais Nouveau is to be no earlier than midnight on the third Thursday of November.

So tomorrow at 12:01 a.m. November 19, 2009, over a million cases of Beaujolais Nouveau will begin their journey to all corners of the world via Fedex, La Poste, Vespas, wheelbarrows, rickshaws, camels, and any other mode of transportation imaginable. With over 120 million bottles produced, over half will be consumed almost immediately. And with the increasingly elaborate methods of wine production, it’s remarkable that barely a month earlier the wine was still encased in grapes. A quick harvest, swift fermentation and even faster bottling, badda-bing-badda-boom!, it is ready to ship on the third Thursday of every November! The Gamay grapes are pressed within a few days of picking, thus eliminating the astringent tannins normally attributed to red wines, so Beaujolais is much lighter, fruity and tres easy to drink. To me it tastes like Kool-Aid but then again my wine knowledge would fit in a thimble...so enjoy! Cheers!

You say tomahto, I say tomayto, roasted heirloom tomato soup that is!

You say tomahto, I say tomayto, roasted heirloom tomato soup that is! Yes, more tomato stories! Sorry, please indulge me here... I am going heirloom tomato crazy these days. The tomatoes are so gorgeous right now, I can't pass a tomato without wanting to squeeze it. They are my siren calling from the depths of the ocean, taunting me to make with them everything imaginable from savory to sweet and back again. The past few weeks I've been living on one of the many tomato tart attempts in my fridge from my last culinary adventure and last night I just had to make that soup again. If nothing else then to see those gorgeous colors and color combinations and designs only found from the tap of Mother Nature's wand.

A friend from the hi-tech trenches who I hadn't seen in years came over for dinner so out came the tomatoes. I went with three tried and true recipes and two new ones from a fellow cook on the Cannes Film Festival trip a few years back. Brian is the cutest guy on the planet, not to mention a total rock star chef, and a week or so ago he sent me a salmon recipe that looked so good, I had to make it as soon as possible. So with Connee coming over, I knew she’d be game to be my culinary guinea pig for a night. We hadn't seen each other in six years and a lot of life had happened in those six years so a time to celebrate the fact that we keep on keepin' on in spite of life's speed bumps (that more often feel like 2x4s) and rekindling a friendship after many years. Starting with bubbles was a given. Cheers!

Domaine Carneros by Taittinger 2005 Brut Sparkling Wine

Spanish Marcona Almonds
Torta de Aceite Olive Oil Crisp Bread, sugared with almonds

Domaine Charles Audoin 2008 Marsannay Rosé

Roasted Heirloom Tomato Soup

Apricot Chili Smoked Salmon
Herbed Quinoa

Brie Stuffed with Dried Cherries, Blueberries, Apricots
Mixed Greens with Lemon-Orange Vinaigrette

Vanilla-Banana Grand Marnier Flambée

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Roasted Heirloom Tomato Soup
For 8 people (this gives 2 large ladles per person)

5 pounds heirloom tomatoes, all different colors
20 sprigs thyme, leave removed, stems discarded
1 handful basil leaves
1/2 head garlic, individual cloves, peeled
1/4 cup *good* olive oil
1 tbsp sea salt
1 tbsp fresh ground pepper

1. Cut the heirlooms into wedges, put into a roasting pan with high sides. Tomatoes shouldn't come up higher than 2/3 up the side of the pan because lots of juice will come out and you don't want all that goodness spilling over the sides.

2. Add thyme leaves, basil, garlic cloves, olive oil, salt, pepper. Stir to combine.
3. Roast in 400F oven for 60 minutes
4. Blend with an immersion blender, or ladle in batches into a blender.
5. Taste for seasoning. Add salt & pepper if needed.
6. Serve with a drizzle of good olive oil, thyme sprig

Note: Other garnishes: rustic croutons, dried tomato slice...
Basil is optional. The first time I made it, I didn't use basil and it was delicious.
This can be made ahead and reheated gently to serve.

Brian's Apricot Chili Smoked Salmon & Herbed Quinoa
Serves 4

1 cedar plank
1-1/2 to 2 lb filet salmon (get a piece from the thick side)
2-3 tbsp apricot preserves (I use Bonne Maman)
1/2-1" fresh ginger root, grated (use an amount that fits your taste. fresh ginger is very strong.)
a few shakes of red chili flakes
... and because I can’t leave a good thing well enough alone ...
1 tiny pinch of cayenne (this made it a bit too strong for me but if you like hot, go for it)

Now this recipe is meant for a grill but not having one, I thought "if you can cook it on a grill, you should be able to cook it in an oven" so away I blindly went…

1. Soak cedar plank for at least an hour submerged in water
2. Preheat oven to 350F
3. Mix apricot preserves, ginger, chili flakes
4. Place cedar plank in oven for 3 minutes
5. Take out the plank, place salmon on plank and slather with apricot mix
6. Cook for 15 minutes
7. Place plank on a serving platter and serve.

Note: the apricot mixture can be made ahead and chilled until ready to use.

Quinoa is another one I've never made, had it numerous times in restaurants but never made it. But I have on occasion been able to follow directions so off I went sending prayers to the quinoa gods that it didn't turn into a pile of glue.

1 cup dry quinoa, rinsed twice
1 tbsp butter
1 can vegetable broth
1 shallot, finely chopped
1 garlic clove, finely chopped
10 sprigs of thyme leaves
1 small handful of parley leaves, finely chopped
1/2 lemon, juiced

1. toast quinoa in butter
2. add vegetable broth and bring to a boil
3. lower to a simmer and cook until done
4. stir in shallot, garlic, and herbs
5. add lemon juice
6. add salt & pepper to taste

Plate a large serving spoon of quinoa on a plate, then top with a piece of the salmon and serve. Bon appetit!

Note: The quinoa can be made ahead but wait until you serve it to add the herbs as they should be fresh and just chopped to maximize freshness and look. Also the garlic gets much stronger the next day and can take over the dish.

Stuffed Brie with Mixed Greens
Serves 4

I first saw this dish at a small local bistro in Paris, La Beurre Noisette. There were no tourists, only local Parisians and the stray American expat (moi). The wedge of brie was so beautiful and it was plated with a small mixed green salad. Five years later, I can still picture it and remember how beautiful I thought I was.

1 small 8 oz wheel of brie (this is much easier to do with a round of brie as opposed to a wedge).
1/2 cup dried fruits (cherries, cranberries, blueberries, apricots. If using apricots, cut in half or quarters depending on size)
hot water and a little wine or liquour

Note: try to keep the container in tact that the brie came in. often they come in a thin wooden packaging. Keep this as it makes it much easier to work with.

1. place brie in freezer just until firm, about 15 minutes
2. placed dried fruits in a bowl and fill to just cover fruit with 1/2 hot water and 1/2 wine (or rum or other liquour), let soak for 15 minutes
3. take brie out of freezer, unwrap, keep container and cut brie in half across the equator
4. place the bottom half back in the container
5. drain the fruit, squeezing out excess water and spread across the brie to cover completely
6. plate top half of brie back over the fruit and press down gently
7. place in fridge to firm.

To serve:
When you serve the first coarse, take the brie out of the fridge and set aside, letting it come to room temp.
When you clear the dinner plates, place the brie (in the container, on an oven proof plate) in a very low oven, 150F, for 5 minutes to make it a bit oozy.
Cut into 4 wedges and serve with a small mixed green salad tossed in a light vinaigrette

Lemon-Orange Vinaigrette

1/2 garlic clove, finely chopped
1/2 small shallot, finely chopped
juice of 1/2 lemon
juice of 1/2 orange
pinch of sea salt
generous pinch fresh ground pepper
1/2 cup good olive oil

1. in a deep bowl, place all ingredients, except olive oil, and combine with a whish
2. slowly whisk in olive oil
3. place a tablespoon of dressing in the bottom of a clean bowl and add greens.
4. toss to coat adding dressing a little at a time until it's dressed to your liking but keep it light so you can enjoy the cheese, not overpower it.

Vanilla-Banana Grand Marnier Flambée
Serves 4

1 pint haagen dazs vanilla frozen yogurt
2 bananas, cut into 1/4" slices
1-2 tbsp butter
2 tbsp brown sugar
splash Grand Marnier
Optional: raspberries, chocolate shavings

1. melt butter in deep pan with sloped edges on medium high heat
2. add bananas and toss immediately
3. add brown sugar and toss immediately
4. let it begin to caramelize, 2-3 minutes
5. add splash of Grand Marnier and flambée. Flambéing is optional of course, if you aren't comfortable with flames shooting from your pan :) You can opt for the less flammable approach and let the alcohol cook off swirling the pan until it does.
6. Optional: when done caramelizing the bananas, take off the heat and stir in some raspberries and chocolate. It will melt right away so have the fro-yo already in the glass ready to go and serve immediately.
7. Scoop 2 small or one large scoop of fro-yo into a martini glass (or other dish) and spoon the bananas flambée over the top.

And there you have it! :) A delicious meal, easy to prepare, much that can be done ahead of time so you can spend time relaxing with your guests and not stressed out in the kitchen.

The musical notes of two of my favorite bands swirled around us all evening: PawnShop kings & Rocco DeLuca & the Burden. Both a combination of "stomping rock, swampy blues" and angelic gospel with vocals, music and lyrics that grab you by the lapels and reach down to the depths of your soul. From the PawnShop kings' loves songs inspired by their wives to Rocco's sliding Dobro guitar riffs, every song, every riff, leaves me in awe.

So gather your friends, share your life, your stories (cuz everyone has one!), your selves with those around you allowing good food and wine to draw you around a table and celebrate, if nothing else, that we all just keep on keepin' on.

Cheers and a resounding Julia Child rendition of Bon Appetit!