Monday, December 22, 2008

Go Nuts

Skip the crowds and head to the kitchen to finish your holiday shopping. These nuts are the perfect solution to last-minute gift giving. Fill old jelly or mason jars, wrap a piece of fabric over the top and tie it up with a pretty ribbon. Happy holidays!

Jennie's Cocoa Candied Nuts
Makes 3 cups
One taste and you'll be glad to know this recipe can easily be doubled or tripled. You can even swap cumin or curry for the paprika for a Middle Eastern spiced treat.

½ cup brown sugar
½ cup granulated sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon sweet paprika
2 Tablespoons cocoa powder
1 large egg white, at room temperature
1 Tablespoon cold water
One pound assorted nuts

1. Preheat oven to 300ºF. Line two rimmed baking sheets with parchment paper; set aside.
2. Add the sugars, salt, cinnamon, paprika and cocoa to bowl of the food processor attachment of your Cuisinart Stand Mixer. Pulse until there are no chunks remaining.
3 .In a large bowl, whisk egg whites and water until frothy but not stiff. Add nuts and stir to coat well. Sprinkle sugar mixture over nuts and toss, or stir with a rubber spatula, until evenly coated.
4. Divide nut mixture onto prepared baking sheets. Bake for 30 minutes, stirring halfway through. Let cool for a few minutes; break up any large pieces. Store in an airtight container in a cool, dry place, for up to two weeks.

Longing for Springtime



Periodically a dish comes along that's the talk of the town, garnering praise from coast to coast. In the case of romesco, that adoration spans continents. A traditional sauce from the Catalonia region of Spain, the recipe for romesco varies from family to family. The one common thread is its use in the spring onion feast called a Calçotada during the spring. Calçots, similar in taste to young spring onions, are charred over an open fire, then dipped into romesco and eaten.

Spring may be a ways off, but romesco's robust flavor is matched by its versatility. It's the perfect condiment for roasted meats and fish, or simply served with toasted slices of bread, securing its place on your menu year-round. Keep your pantry stocked with the necessary ingredients and you'll be ready to greet guests or dress up dinner in less than 30 minutes.

Recipes vary widely in both preparation and ingredients. I decided to combine the best of techniques and ingredients and streamline it for busy moms. Almonds are a must in all romesco recipes but it's the type of almond that makes the difference. Marcona almonds, native only to Spain, are worth the trip, and hefty price tag, to your local specialty food shop. They're tenderer than American cultivated almonds and have a milder, nutty flavor. The other key ingredient is Nora peppers, again native to Spain. They are sweet, earthy, and intense, adding an incomparable flavor. You can find them online at La Tienda and Amazon. I was lucky enough to find them in my local specialty shop, Stinky Bklyn, on Smith Street in Carroll Gardens. 

As for technique, using sun-dried tomatoes saved me time from roasting fresh ones in the oven. Same goes for using jarred, roasted red peppers (De Lallo makes a great roasted red pepper that's plump and packed in it's own juice not drenched in oil). Once you make your first batch of romesco, there's no looking back. The flavor will linger on your tongue, leaving you wanting just one more bite. Thankfully it's as quick to make as it is to eat!

Romesco Sauce
Makes about 2 cups
Using a standard toaster is fine for preparing the bread. If you don't have a hearty white bread on hand, the "filling" from a baguette works well too.

½ ounce Nora peppers (about 2 peppers)
2 cloves garlic
¼ cup Marcona almonds
¼ cup hazelnuts, toasted and skins removed
1" thick slice of hearty white bread, crusts removed & toasted
6 sun-dried tomatoes, drained
½ cup roasted red peppers, drained
2 Tablespoons sherry wine vinegar
1 teaspoon sweet paprika
½ teaspoon sea salt
¼ cup extra-virgin olive oil

1. Bring one cup of water to a boil; pour over peppers and let stand for 15 to 20 minutes, or until softened. Remove stem and seeds; set aside.
2. Add garlic, almonds, hazelnuts and bread to the bowl of the food processor attachment of your Cuisinart Stand Mixer; process until coarsely chopped.
3. Add tomatoes, Nora and roasted peppers, vinegar, paprika and salt. Process into a rough paste. With processor on medium speed, slowly pour olive oil through the feed tube and process until all ingredients are just combined. May be prepared 1 day in advance, chilled then brought to room temperature before serving.

Wednesday, December 3, 2008

Gifts from the hearth


Treat your friends and family to an edible trip around the world with the December/January issue of Working Mother. My crew had fun hanging in the test kitchen and sampling goodies inspired from classic cookies originating in the UK (apricot & raisin studded Cider Fruit Squares), Germany (Lebkuchen, dark chocolate-dipped spicy meringues) and France (rich, pistachio flecked Sables).

Skip the shopping crowds this holiday season and spread the love one cookie at a time!