peanut oil

Small Plates Menu: Bottega's Prosciutto-Wrapped Truffle Fries

27 Dec 2010
Prosciutto-Wrapped Truffle Fries

To kick off this weeklong series of small plates with wine pairings. I have a decadent little appetizer, Prosciutto-Wrapped Truffle Fries. My brother Grant chose to match this small plate with Montaudon Brut Champagne NV.

The recipe comes from Michael Chiarello’s latest cookbook Bottega: Bold Italian Flavors from the Heart of California’s Wine Country.

I gotta admit, I am kind of a Michael Chiarello groupie. But this has nothing to do with his multiple appearances on Food Network nor would I ever consider buying any of the overly thematic ‘lifestyle’ merchandise he sells at his Napa Style stores and online.

Nope, I’m a fan from his days as the chef-owner of Napa Valley’s Tra Vigne, and most especially from his cookbook of the same name.

You see the 1990s were when I started developing an interest in cooking. And though I like to say I’m an untrained cook, that’s not entirely true. I started learning to cook from Michael Chiarello, and his first few cookbooks were my primary tools

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Prosciutto-Wrapped Truffle Fries

Prosciutto-Wrapped Truffle Fries
By jgreghenry Published December 27, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 0 peanut oil as needed for fryer
  • 1.5 lb russet potatoes (about 3 large), unpeeled, cut into 1/3" fries
  • 2 T flat leaf parsley, minced
  • 1 t truffle oil
  • 2 T parmesan cheese, freshly grated, plus more for garnish
  • 0 sea salt and freshly ground black pepper, to taste
  • 6 thin prosciutto slices

Directions

In a large, heavy pot, heat 3 inches of oil over high heat until it registers 375 F on a deep-fat thermometer. In batches, fry the potatoes until golden brown, about 4 minutes. Using a wire skimmer or tongs, transfer potatoes to paper towels to drain. In heatproof bowl, toss hot fries with the half of the parsley and all of the truffle oil. Add the Parmesan and toss once more, taste and season with salt and black pepper. Spread a slice of prosciutto on work surface. Gather small bundle of fries, place fries on prosciutto and gently wrap. Transfer to a serving plate and garnish with the remaining parsley, salt, pepper and more Parmesan, as desired. Serve while warm.

Notes:

serves 6 Source: Adapted from Michael Chiarello

Thai Coconut Curry Pairs Well with Hall Napa Valley Merlot

23 Nov 2010
curry ingredients

Today I thought I'd cook something a bit different from my usual fare. It's something light and healthy (in prepartion of the gorging I plan to participate in starting tomorrow).

I also thought I'd cook something my friend Helen might like. Because you see I have a plan! Between FoodBuzz Project Food Blog, the holidays, FoodBuzz Festival and all my regular duties both here and at home, I have been as busy as I have ever been in my entire life. Now I know I tend toward broad, all-encompassing statements. But really. Things have just been madness lately. I need a bit of help around here.

So, by cooking something that Helen might like– I figured she might be just the friend I need to lighten my editorial load just a tad. Because I know Helen, so I know that whatever Helen eats she prefers to pick the wine to go with it too. I have a wine fridge full of wines waiting be tasted and evaluated. See where I am going with this? With Helen on the wine, that's one less thing for me to do.

She rummaged around and chose 2006 Hall Napa Valley Merlot. It's a bottle that's been in my wine fridge for a few months, waiting for its moment to come forward. I was given this wine at an event benefiting Gulf Restoration, called LA Helps LA (Los Angeles Helps Louisiana). Hosted by Gisele Perez of Small Pleasures Catering. I tasted it at the event and was very impressed. So I knew it was a bottle that would appeal to Helen.

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Vegetarian Coconut Curry with Tofu

coconit curry with tofu
By jgreghenry Published November 23, 2010
Prep time: 30
Yield:1 ()

Ingredients:

  • 0.25 c dry shredded baking-type coconut, unsweetened
  • 2 c firm tofu, drained and cut into cubes
  • 2 c vegetable stock
  • 1.5 c canned coconut milk
  • 5 kaffir lime leaves
  • 1 small onion, cut into 1/4-inch dice
  • 4 clv garlic, peeled and minced
  • 3 t thai style chili paste, or to taste
  • 3 T soy sauce
  • 1 3-inch piced ginger, peeled and thinly sliced
  • 0 juice of 1 lime
  • 2 t brown sugar
  • 1 small sweet potato or yam, peeled and cubed in 3/4-inch pieces
  • 2 c cauliflower, cut into florets
  • 1 c mushrooms, sliced or left whole if small
  • 1 red bell pepper, de-seeded and sliced
  • 1 green bell pepper, de-seeded and sliced
  • 1 c snow peas, left whole or cut in half
  • 0 ciliantro leaves to taste as garnish
  • 0 pean nut oil, as needed for wok

Directions

Heat a large wok over medium heat. Place shredded coconut in the dry wok. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool. Return the wok to the stove. Raise the temperature to medium-high. Add 2 Tbsp. peanut oil plus the onion, ginger, and garlic. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant. Turn the heat to high. Add stock plus kaffir lime leaves, chili sauce, and most of the toasted coconut (reserve 1 to 1+1/2 Tbsp. for garnish). Stir everything together. Add the sweet potato (or yam) and cauliflower. Bring to a boil, then reduce heat to medium. Simmer 8-10 minutes until the vegetables begin to soften. Add the mushrooms, and tofu, stirring to incorporate. Cover and simmer 2 more minutes. Add the bell pepper and snow peas, simmer 2-3 minutes, or until snow peas have softened but are still bright green. Turn heat down to low and add the coconut milk plus the soy sauce, stirring to dissolve. Add the coconut milk to taste, depending on how creamy or how much sauce you want with your curry. Remove from heat and do a taste-test for salt and spice, adding more chili paste, soy sauce or salt as needed. To serve: scoop the curry onto individual plates or into serving bowls. Top with fresh cilantro and a sprinkling of the reserved toasted coconut. Serve jasmine or brown rice on the side.

Notes:

serves 6

FoodBuzz Challenge #7: Foodie Film Festival

05 Nov 2010
ingredients for Sippity Sup's Scallop & Crab Cakes

CLICK here & then on the 'heart' to VOTE for me

Welcome to week 7 in the #PFB2010 Competition. It's the video challenge, and I've decided to present an entire Foodie Film Festival! The feature presentation is a new release, but if you like what you see– you may want to stick around and view some of my favorite videos from the past. Just click the links at the bottom of this post.

Even though I consider myself something of a foodie auteur, I've seen plenty of bloggers do it much better. Check out Average Betty or Food Wishes and you'll see what good food videos for the web are all about. Still I have so much fun making them – though I admit they're a lot of work. Which is the reason I just don't make them as often as I'd like.

Which means I've been looking forward to this challenge more than any other. I knew it would force me out of my complacency and into the editing room. In fact my very first post ever on this blog was a cooking video. And from the very beginning I've always believed that if a blog is going to have a video, then that video needs to be fun and it needs to be accesible. Talking heads are fine for the Food Network, but this is the web and we have our own way of doing things.

My videos are fast-paced and stimulating. In other words, frenetic and loud! However, I also load them chock-full of useful food advice or actual recipes, without bogging them down with too much detail. After all, I figure you're an intelligent person who knows a few things about cooking and the wider world. Otherwise why would you even be here? I mean, do I really need to show every single step in monotonous detail in order to inspire you in the kitchen? I don't think so.

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