Eclectic

Hibiscus-Vanilla Bean Shortbread

Heart Shaped Shortbread
By jgreghenry Published February 1, 2012
Prep time: 120
Yield:1 (Servings)

Ingredients:

  • 1 c unsalted butter at room temperature

  • 0.5 c plus 2 tablespoons sugar
  • 0.5 t kosher salt
  • 2 T dried hibiscus petals
  • 0.5 t vanilla extract
  • 0.25 vanilla bean, scraped

  • 2 c cups all-purpose flour
  • 0.25 c raw demerara sugar (if choosing the log option)
  • 1 egg white mixed with one tablespoon water for wash (optional)

Directions

In a stand mixer fitted with paddle attachment, cream the butter until smooth. Add the sugar and salt and cream a bit further, just until combined.


Using a mortar and pestle, grind the dried hibiscus into a rough, not too uniform powder. Mix it in to the butter mixture followed by, vanilla extract, and vanilla bean seeds, each seperately. At a low speed, mix in the flour until the dough is uniform. It will be quite crumbly. Wrap the dough as a flat disc and refrigerate for at least 2 hours.



Roll the dough to 1/2 inch thick between two pieces of parchment. Move to a large, flat tray. Alternatively, roll the dough into a 1 1/2 to 2-inch log and roll the log in demerara sugar, wrap the log in plastic wrap. Freeze the rolled out dough on the tray or wrapped log for at least 30 minutes.

Preheat the oven to 325ºF.

Remove the dough from the freezer and peel off the top layer of parchment. Cut into desired shapes using cookie 1 to 2-inch cutters such (stars for the Holidays, hearts for Valentines day etc).  Or slice the demerara crusted log into 1/2-inch slices. While still frozen, space the cookies on parchment-lined baking sheets, leaving about 1/2 an inch of space between cookies. Lightly brush the cookies with the well-mixed egg wash for a shiny look, optional.

Bake the cookies for 15 minutes. Rotate the baking sheets and bake the cookies for an additional 8 to 12 minutes, until evenly golden brown.

Notes:

Dried hibiscus can be found in some Latin and Asian specialty markets. Dried rose petals (or hibiscus) from your own garden could be substituted.

Source: Adapted from Peels Restaurant & Bakery NYC

Market Matters- Yellowtail Crudo with Kumquats, Jalapeño & Mint

29 Jan 2012
Crudo of yellowtail with kumquats and jalapenos

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I have some funny sounding words to throw at you for today's Market Matters from the Hollywood Farmers Market. Crudo & Kumquat.

You probably know what kumquats are. But do you love them? I bet you do, or at least would if you knew what to do with them. They are one of the lesser known and most misunderstood members of the large and diverse citrus family. The  funny thing about a kumquat is it's most prized for it's sweet skin. They are mostly enjoyed by simply popping one into your mouth and eating it whole. When you do this you will experience a rush of flavor. They are that intense. Like little flavor bombs. I see kumquats as the "bon-bon" of the citrus world.

I decided these "flavor bombs" deserved some special attention. Especially this time of year in Southern California when kumquats are at their peak. In Googling around for kumquats, I came across the word sitting next to another funny word. Crudo. Which, like sashimi is simply raw fish. Crudo may not be the prettiest sounding name to English speaking ears, but crudo has been music to the tastebuds of Italians for generations. Especially in regions like Puglia and Marche. There, thin slices of raw fish are flavored with whatever ingredients at hand– often in combinations far bolder than you might find at the best sushi bars.

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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

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Mushroom, Goat Cheese & Mint Updated for 2012 in a Hand-Pie

04 Jan 2012
Mushroom, Goat Cheese & Mint Hand Pies

Can you say Mushroom, Goat Cheese & Mint Hand-Pie? I ask because it might seem like an unusual combination of flavors. Especially for a pie. But actually mushrooms, goat cheese and mint are an inspired combination. I should know because Russ Parsons from the LA Times inspired me to include this trio in a quesadilla way back in 2010. It was a culinary highlight that year, and a top post here at Sippity Sup.

In fact the combination of mushrooms, goat cheese and mint was one of the highlights of 2011 for me too. Because last year I made a mushroom, goat cheese and mint omelette, I put mushrooms, goat cheese and mint on a turkey burger, I even tried my hand with mushroom, goat cheese and mint muffaletta. I just didn't include any of those experiments on this blog. Mostly because as good as they were, none of them stood quite as tall in my mind as did that first Mushroom Goat Cheese & Mint Quesadilla.

The trick is how to bring these flavors back to Sippity Sup in a way that suits the new year and all the things that interest me in 2012. Pie is high on that list. I love savory pies because the combination of a tender, salted crust and a hearty filling is so elementally simple yet endlessly varied. Pies are the culinary equivalent of a well-loved blanket. But what about hand-pies? They are smaller and more portable, making them terrific addition to the busy beginning of a new year. I like to call them palm-sized pastries. I think they are the perfect pouch for mushrooms, goat cheese and mint to snuggle into. GREG

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Mushroom, Goat Cheese & Mint Hand Pies

Mushroom, Goat Cheese & Mint Hand Pies
By jgreghenry Published December 28, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 1 basic savory pie recipe
  • 1 t flour for rolling surface
  • 2 T unsalted butter
  • 1 lb button mushroom, sliced
  • 0.5 t kosher salt, plus more for sprinkling
  • 2 T shallots, peeled & minced
  • 2 T mint leaves, minced
  • 0.25 c fresh goat cheese
  • 0.25 c low-moisture mozzarella, cut into 1/2-inch dice

Directions

Choose and prepare the Basic Savory Pie Pastry recipe. Divide dough in half, shape it into 2 evenly-sized squares about 5-inches wide and 3/4-inch thick. Wrap them in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

On a lightly floured surface, roll out both squares of cold, but un-frozen dough separately, one at a time, into approximately 11-inch squares. Then trim them cleanly into a 10-inch square. Cut each 10-inch square into quarters, giving you eight, 5-inch square pieces of pastry. Transfer them to 2 parchment lined baking sheets, 4 to a sheet. Cover with plastic wrap and keep refrigerated while you make the filling.

Heat oven to 425 degrees, with racks in the upper and lower thirds.

Melt the butter in a medium-sized skillet set over medium-high heat. Add the sliced mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Add the shallots and cook until the they have softened and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese until the mushrooms are well coated in a thick creamy sauce. Set aside.

Get the pastry squares from the refrigerator. Working with the pastry square in place, pile the mozzarella cubes, evenly distributed, onto the center of each square leaving about a 1-inch border all around. Place about 1/4 cup of the mushroom filling on top of the mozzarella on each of the squares. Working one at a time fold up all four corners around the filling, so that the points meet near the center but do not touch (leave about 1/4 inch of space between them). Press lightly to distribute the filling somewhat, being careful not to let any escape. Repeat with the remaining squares of filled dough.

Brush the exposed tops and edges of the dough of each hand pie with the egg wash and sprinkle with kosher salt. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.