Brunch

Not Ferret Fritters... Farro Fritters!

25 Jan 2012
Farro Fritters

I am pretty proud of today's Farro & Sun-Dried Tomato Fritters though I admit they don't really look like much. That's one of the problems facing food bloggers these days. If you want to reach a wide audience (and who doesn't) your food has to look extra special scrumptious, be super colorful, get wrapped in bacon, or at least have a peanut butter swirl. These foods may look pretty (especially when they are tied up in a bow), but they don't always ignite the imaginations of the more mature palates amongst us. It is kind of a Catch 22. Because the very sites (FoodGawker, TasteSpotting and more and more Pinterest) that have brought food bloggers together as a powerful community have also played a part in limiting what defines good food on the web. Leaving really delicious or super sophisticated food cast aside as un-loved and un-clicked.

That's why I feel so sad for these fritters. Sure they look like hard brown hockey pucks. But they're not, I promise you. Farro is delicious. It's got a nutty taste and a terrific texture. Farro contains a starch similar to that found in Arborio rice. It releases a creamy, binding liquid when cooked. But it retains its tender, distinct bite, much better than rice. Making it a perfect choice for fritters. But I have a feeling none of that matters. In fact I may as well have titled this recipe Ferret Fritters, at least I'd get the friends of ferrets society up in arms. Hmmm... just how big an audience are ferret lovers any way? GREG

Sippity Sup Continues »
Tags: | 19 Comments

A Sardine Sandwich with Horseradish Cream

22 Jan 2012
sardine sandwich with pickled red onion

Sardines? Egads no! They look like fish, they smell like fish and they taste like fish. That's enough information to get many of us to swim for the hills. If there was ever a little fishy in need of a makeover it's the sardine. Un-loved and under-appreciated do not begin to describe the loathing attached to this surprisingly healthy and completely delicious tasting fish. I'll start the makeover with a sandwich that I know you'll love, if you just let yourself get past all those fishy miscoceptions. Sardine Sandwich with Horseradish Cream & Pickled Red Onion

Sardines are super tasty. Really they are. Oh, believe me, I know what you’re thinking. Even the very word seems a little unappetizing. Sar-deeeens. Just the phrase sardine sandwich can clear a room to the point of echos. Say it out loud and see for yourself. "Sardine Sandwich... anyone? anyone?"

But now I'm going to ask you to do something. I'm going to ask you to listen to my case for sardines. Especially canned sardines. First off, they're terrific from an environmental perspective. Seafood Watch rates sardines as a "Best Choice", because they're an abundant, fast growing fish that's low on the food chain and able to sustain its population. Sardines feed solely on plankton. Which may sound gross but what that means is they don’t eat other fish which may contain mercury or PCB’s. Unlike that canned tuna we're so fond of, sardines aren't bio-accumulating these toxins.

Sippity Sup Continues »
Tags: | 17 Comments

Sardine Sandwich with Horseradish Cream & Pickled Red Onion

Sardine sandwich
By jgreghenry Published January 22, 2012
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 0.25 c rice-wine vinegar
  • 1 t sugar
  • 1 t black peppercorns
  • 0.5 small onion, thinly sliced
  • 2 T mayonnaise
  • 1 T prepared horseradish
  • 0.5 t fresh lemon juice
  • 2 sli pumpernickle bread, toasted
  • 2 leaves red lettuce
  • 4 oz canned sardines packed in oil, drained plus 2 tsp reserved oil
  • 1 roasted red bell pepper, cut into thin strips
  • 1 pn each kosher salt and black pepper

Directions

Bring vinegar, sugar, and peppercorns to a boil in a small saucepan. Add onions and remove from heat; let sit for 30 minutes, then chill. In a small bowl, whisk together mayonnaise, horseradish, and lemon juice; spread mixture over each slice of bread, and top each with 1 lettuce leaf. Divide sardines evenly between sandwiches, and top with pepper and pickled onions. Drizzle with reserved oil, and season with salt and pepper.

Source: From Saveur Magazine

Market Matters- Flirting with Grilled Squid & Miner's Lettuce Salad

15 Jan 2012
Grilled Squid with Miner's Lettuce Salad and Mint, Parsley, Anchovy Pesto

The Hollywood Farmers Market inspires me. This Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto is proof.

I didn't wake up this morning thinking that this was what I wanted for lunch. But a trip up and down Ivar filled my bag with all the ingredients (except the garbanzo beans) that I needed to fully realize this recipe. I guess it's been sleeping inside me for some time. Waiting for its moment.

It's moment came when miner's lettuce showed itself to me. It was right there. Just across the street from the Hollywood branch of the public library. Saying, "Look at me, I am an ingredient you've read about but have never used before. Lettuce make some trouble".

It was practically a illicit proposal, I'll have you know. I mean I always knew greens were hot. But these greens were smokin'! How could I resist? I am mean if lettuce could talk, this lettuce was screaming, "Take me as I am, or watch me as I go."

So I countered, "If beauty were time, you'd be eternity." After all, if you know me at all then you know "I can resist everything except temptation!"

GREG

Sippity Sup Continues »
Tags: | 12 Comments

Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto

Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto
By jgreghenry Published January 15, 2012
Prep time: 150
Yield:1 (Servings)

Ingredients:

  • 2 t finely grated lemon zest, separated
  • 2 T fresh lemon juice
  • 2 clv galic, peeled & minced
  • 1 t pimentón de la vera (smoked spanish paprika)
  • 1 c extra-virgin olive oil separated
  • 2 c chopped flat-leaf parsley, chopped and separated
  • 1 lb cleaned small squid bodies
  • 1 pn salt & pepper as needed
  • 4 oz anchovy fillets, chopped
  • 2 T drained capers
  • 2 medium shallot, minced and separated
  • 0.5 c mint leaves, chopped
  • 0.75 c extra-virgin olive oil
  • 1 bn miner's lettuce
  • 1 c cooked or canned chickpeas
  • 0.25 c whole mint leaves
  • 0.25 c whole flat-leaf parsley

Directions

In a medium bowl, combine 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 clove minced garlic, pimentón, 1/4 cup olive oil and 1/4 cup of the chopped parsley. Add the squid and toss to coat. Season lightly with salt & pepper. Cover and refrigerate for 2 hours.
In a food processor, combine the anchovies with the capers, 1 minced shallot, remaining minced garlic, 1 1/2 cup chopped parsley, 1/2 cup chopped mint, chives and remaining lemon zest and 2 tablespoons lemon juice and pulse the machine 10 or 12 times, scraping down the sides once or twice until finely minced. Then with the machine running, slowly pour in 1/2 cup olive oil. Season the pesto with additional salt and pepper.

In a large bowl, pour the remaining 2 tablespoons lemon juice over the remaining minced shallot and let stand for 10 minutes. Whisk in the remaining 1/4 cup olive oil and season with salt and pepper. Add the miner's lettuce, chickpeas, whole mint leaves and whole parsley leaves and toss the salad.

Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side. Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.

Source: Adapted from Matthew Dillon for Food & Wine