Sunset Borscht Aspic with Pearl Cous-Cous and Sauteed Beet Greens
Borscht is a beet soup that can include meat but I didn't want the meat. I wanted to make a "red jelly" and suspend the pearls of cous-cous in it. I bought a bunch of red beets and a bunch of yellow beets. I roasted off the beets, separately, a day ahead (just to save time). On Friday I chopped up the beets and added just one color at a time into a sauce pan that included chopped leeks softened in olive oil and about 1-2 cups of homemade chicken stock. I cooked this mixture together with salt and pureed it up with my emursion blender, then I strained it to remove any solids ( I wanted it to look like "stained glass" when I was done). I reheated the clear red liquid and added about a tsp of gelatin that I softened in 2 Tbsp of cold water for 5 minutes. Once the gelatin dissolved into the red liquid I removed it from the heat. In 6 oiled ramekins I sprinkled in some cooked cous-cous maybe about 1-2 Tbsp in each, then I spooned in some of the red aspic. I put the ramekins in the refrigerator and chilled while I did the same exact thing with the yellow beets. About an hour later I spooned the yellow aspic over the red aspic with a bit more cous-cous and placed them in the refrigerator to harden completely. When I was ready to serve I dipped the ramekins in hot water to help dislodge the aspic from the ramekin onto the plate. I topped it with sour cream mixed with lemon juice, salt and pepper. I also sauteed some of the beet greens in olive oil, garlic, salt and pepper, and at the end I added red wine vinegar. I called it "Sunset" because the two colors; red and yellow, looks like a sunset. This turned out to be pretty damn good.
Homemade Pork Sausage with Cannellini Beans
I planned on getting a pork shoulder for this but I saw the "country style pork chops" and they looked like they had a good amount of fat on them ( which is what you want when you make sausage, fat) so I got them. I should have gotten the shoulder. The flavor of these were great, I followed one of Emeril's recipes ( I really haven't made enough sausage mixtures to be sure of myself). Like I said the flavor was great but they were a little too dry to be considered perfect.
Grilled flank steak with homemade tortillas and cucumber kimchi
I saw some good looking flank steak at Whole Foods and thought I would do something with it. I decided to marinate it first thing in the morning and grill it on the charcoal grill later. I found a recipe for homemade flour tortilla's and made that. The problem was that I wanted it to be soft and fresh, that's why I made them from scratch, but it tuned out that when they cooled down they became crispy. They were still very good but I wanted SOFT! I kept it simple, I wanted the flank steak to be the star so I didn't do anything else but a wedge of really good blue cheese, which was the perfect thing to put there. Along side I made a cucumber kimchi. Tony loved kimchi the last time I made it with cabbage so I happened to come across a picture of cucumber kimchi in a magazine earlier in the week. I looked through a bunch of magazines trying to find it and I couldn't find it. I said, "I don't need no stinkin' recipe, I can figure this out". I had a recipe for a quick kimchi that was from a Bobby Flay show in my files, so I used that as a guide to make my own. I combined julienned cucumber in a bowl with garlic, red pepper hot sauce, ginger, rice vinegar, water and scallions. Cover the bowl and let it sit at room temperature for an hour and it's ready. I hollowed out a small section of cucumber and filled it in with the julienned cucumber mixture. I served that along side the flank steak with a radish rose garnish.
Zeppole with homemade strawberry rhubarb jam
Someone at work asked me if I ever made a zeppole. I didn't really know what it was, so no I didn't. After doing some research I found that it's just an Italian Doughnut. Recipes on the Internet were all in Italian so I found a recipe on fineliving.com from the show "Follow that Food", that looked like the ones I saw Italian women making on You Tube. It's a basic yeast doughnut dough. I have seen three different ways they do it. One is with a Pate Au Choux pastry dough, which is the same pastry you make a cream puff with. The second one is similar to a potato gnocchi dough with the addition of sugar and yeast in it. The last was is a sweet yeast dough, without the potato and that's what seemed to be the best way so I did that one. I fried them in some hot oil just when we were ready for dessert, so they would be fresh and hot. I coated them in a sugar and cinnamon combination when they are freshly drained out of the hot oil. I also got some fresh rhubarb from my brother-in-laws fantastic garden on a recent trip to visit my mother-in-law, so I had to make a strawberry-rhubarb jam to go with the zeppole. I just cut it open like you would a bun for a sandwich and filled it with the jam.
Someone at work asked me if I ever made a zeppole. I didn't really know what it was, so no I didn't. After doing some research I found that it's just an Italian Doughnut. Recipes on the Internet were all in Italian so I found a recipe on fineliving.com from the show "Follow that Food", that looked like the ones I saw Italian women making on You Tube. It's a basic yeast doughnut dough. I have seen three different ways they do it. One is with a Pate Au Choux pastry dough, which is the same pastry you make a cream puff with. The second one is similar to a potato gnocchi dough with the addition of sugar and yeast in it. The last was is a sweet yeast dough, without the potato and that's what seemed to be the best way so I did that one. I fried them in some hot oil just when we were ready for dessert, so they would be fresh and hot. I coated them in a sugar and cinnamon combination when they are freshly drained out of the hot oil. I also got some fresh rhubarb from my brother-in-laws fantastic garden on a recent trip to visit my mother-in-law, so I had to make a strawberry-rhubarb jam to go with the zeppole. I just cut it open like you would a bun for a sandwich and filled it with the jam.
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