shallot

Quail Escabeche: Because I Said I Would

30 Mar 2011
quail escabeche

Quail escabeche. Little pickled birds.


Are you still with me? I said weeks ago that a covey of quail was coming.


But you didn't think I would actually do this recipe did you? It's a heck of a recipe though, full of global influences. It's exactly the kind of food I love. But when I said a few weeks ago that I could do quail if I wanted to. You didn't really think I would, now did you?


And you claim to know me. HA! Because I was saving this recipe for when my mood got just sour enough to match the bite in these little pickled birds!


Now I see what's going on in blogland, and sometimes I just have to take a stand for the kind of food I believe in. I know that it's cupcakes and healthy snacks for kids that get all the love juice right now. Those are some lovable topics. But we don't ALL have to post the same recipes... do we?


Still I realize with all the gingerbread surprises out there, you may have very little room left on your virtual plate for little pickled birds. You don't even like me saying it do you? Little pickled birds. That's why I am pretty proud of the few of you who are still reading these words.


Sippity Sup Continues »
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Quail Escabeche

Quail Escabeche
By jgreghenry Published February 26, 2011
Prep time: 90
Yield:1 ()

Ingredients:

  • 4 whole quail
  • 2 T extra virgin olive oil
  • 2 small fennel bulbs (1 lb total) stalks trimmed and bulbs minced
  • 3 medium shallots, minced
  • 1 clove garlic, peeled and minced
  • 1 lwmongrass stalk, 1 or 2 outer layers removed & lower 4 inches minced
  • 0.5 c raisins
  • 1 (2-inch) piece mexican cinnamon stick
  • 1.5 c dry sherry
  • 0.25 c sherry vinegar
  • 1 T flat leafed parsley, minced
  • 0 salt and pepper to taste
  • 0 additional olive oil to taste for drizzling

Directions

Place the rack in the middle of the oven. Preheat to 350 degrees F. Wash and thoroughly dry the quail. Season with salt and pepper to taste. Heat oil in an ovenproof 12-inch skillet with a lid, until it shimmers. Sear quail on all sides until golden brown, abou 5 minutes total. Transfer to a plate. Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper to skillet and saute until fennel is well softened, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, sherry and sherry vinegar. Bring to a boil, then cover the skillet and move it to the oven to braise the vegetables about 20 minutes. Pull the skillet from the oven, remove the lid and add a bit of water if necessary. Not too much, just enough to keep the vegetables fluid and easy to move around the skillet. Nestle the quail on top. Cover and return to the oven to continue braising another 30 minutes until the thigh pulls easily from the joints. Cool completely, uncovered. Serve at room temperature, drizzled with olive oil.
Source: Adapted from Raquel Carena

Can I Make Butternut Squash Tart with Anchovies? Just Try and Stop Me!

10 Feb 2011
Butternut Squash Tart

Butternut Squash Tart with Romaine Lettuce and Anchovy Vinaigrette. Hmmm, you say?

That's some unholy mashup of taste and texture. Maybe you should boil some water. Maybe I am pregnant. Because squash and anchovy cravings may seem a bit odd to quite a few folks.

But what can I say? I had an itch to make a butternut squash tart, and a craving for anchovies. So I made a recipe up that satisfied both the itch and the craving. It's loosely based on a custard-style pumpkin pie. Only my version is fully savory. I knew it would be good before I even started making it. Still I figured it needed a little yin for its yang.

Butternut squash, especially when roasted as it is in this recipe, gets a certain sort of savory sweetness that really satisfies. So I figured the yin of those complex caramelized sugars would balance nicely with the yang of something salty. I also knew it needed something fresh and crisp. A salad would be perfect. But it neeeded to be a simple salad, really more of a crunchy garnish– so that the creamy texture of the squash tart could still rule the plate.

I decided on chiffonades of crunchy baby romaine leaves. Well once romaine was decided, it wasn't too far a reach to start considering anchovies. The Caesar salad has assured that these 2 ingredients will always be considered partners.

Sippity Sup Continues »
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Butternut Squash Tart with Anchovy Vinaigrette

Butternut Squash Tart from Sippity Sup
By jgreghenry Published February 10, 2011
Prep time: 120
Yield:1 ()

Ingredients:

  • 2.5 c all-purpose flour
  • 1 t kosher salt
  • 1 t sugar
  • 1 c unsalted butter
  • 0.25 c ice water
  • 0.5 c olive oil, divided plus 2 tablespoons and more as needed
  • 1 large butternut squash
  • 0 salt & pepper as needed
  • 6 sprigs fresh thyme
  • 3 T white wine vinegar, plus more as needed
  • 6 anchovy fillets, rinsed
  • 2 medium leeks, halved lengthwise, cleaned and roughly chopped
  • 1.5 c parmesan cheese, grated
  • 2 eggs
  • 0.5 c whole milk
  • 1 t fresh thyme leaves
  • 1 pn cayenne pepper, to taste
  • 8 small, interior romaine leaves, or to taste

Directions

PREPARE THE DOUGH: In the bowl of a food processor, combine flour, 1 teaspoon salt, and 1 teaspoon sugar. Add 1 cup butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. You will only need one ball of the dough for this recipe. You may store the other frozen, up to 1 month. LINE THE PIE PAN: Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang right to the outer edge of the pan. Or alternatively trim overhang to 1-inch and crimp or flute the edge. Prick bottom all over with fork. Refrigerate for at least 30 minutes, and up to one day. ROAST THE SQUASH: Preheat oven to 400 degrees F. Remove the stem and cut the squash in half lengthwise. Remove the seeds and fibers. Stuff each cavity with salt, pepper, and 3 thyme sprigs. Drizzle a couple tablespoons of olive oil all over the flesh. Turn the halves cut-side down onto a foil-lined tray and roast about 45 minutes to 1 hour (depending on size), until well softened. Remove from the oven and let cool somewhat before continuing. MAKE THE VINAIGRETTE: Combine 1/2 cup olive oil, white wine vinegar, a pinch each salt and pepper, and 3 of the anchovy fillets in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right. Add shallot, and pulse the blender few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.) MAKE THE FILLING: In a large skillet heat 2 tablespoons olive oil over medium-high heat. Add leeks, 3 anchovies and a generous pinch of black pepper; cook, stirring often, until the anchovies dissolve and the leeks are soft and just beginning to color. About 6 minutes. Once the squash is cool enough to handle scrape out the flesh and add it to the bowl of a food processor. Add the leek mixture, 1-cup Parmesan cheese, 2 eggs, 1/2 cup milk, 1/8 teaspoon salt, remaining 1 teaspoon thyme leaves, the barest pinch of cayenne pepper. Pulse the mixture 8 or 10 times until it is well mixed and fairly smooth. The leeks should be the only texture. ASSEMBLE AND BAKE: Preheat oven to 350 degrees F. Remove the cold, dough-lined pie pan from the refrigerator. Spread the squash mixture over the entire surface of the tart pan, filling the pan completely. Smooth the top to level and sprinkle the top with the remaining Parmesan cheese. Bake until well-browned and set. About 40 to 45 minutes SERVE: Cut the romaine cross-wise into very thin ribbons. Toss with a bit of the anchovy vinaigrette. Slice the pie into 8 pieces and top each slice with a mound of the dressed romaine. Serve warm or at room temperature.

Notes:

Serves 8 This is Martha Stewart's Pate Brisee recipe. You may use any pie dough you prefer.

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.

Sippity Sup Continues »
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