Rabbits, Eggs, and Simnel Cake

In ancient times, Easter was celebrated in honor of the spring or vernal equinox, symbolizing the end of winter (death) and the rebirth of life, as well as the importance of fertility. The word Easter is believed to have originated from the Anglo-Saxon goddess of dawn, Eostre, from whom "east" (where the sun rises), "Easter," and even the female hormone "estrogen" got its name. Eostre's feast day was held on the first full moon following the vernal equinox. Eostre's two symbols were the hare (one with a particularly high libido) and the egg, which symbolizes the possibility of new life.

In European folklore, when wild hares abandoned their nests, they were sometimes taken over by plovers, who would lay their eggs in them. The locals would then find the eggs in the bunny nests. Further, in the 16th century, we see the appearance of the "Easter Bunny" in German writings. The legend said that if good children built a nest out of their caps or bonnets, they would be rewarded with colored eggs. The legend was then brought to America in the 18th century, by German immigrants.

And finally, I must mention the "Simnel Cake," eaten during Easter in the UK, Ireland, and other European countries. Simnel cake is a type of fruit cake, made with a layer of marzipan or almond paste baked in the middle of the cake, and topped off with a ring of eleven marzipan balls, said to represent the true disciples of Jesus (Judas is omitted), and sometimes a ball in the middle to represent Christ. I don't care for simnel cake, but I do have a sublime recipe for "Mascarpone-Filled Cake with Sherried Berries." This recipe from Shelley Wiseman is a light buttermilk cake, filled with a layer of mascarpone cream, and topped off with very sophisticated Sherry-spiked berries. I love this cake so much, it may be my absolute favorite! It makes the perfect ending to any Easter celebration!

Mascarpone-Filled Cake with Sherried Berries

Serves 8-12, (cake and cream can be made a day ahead, store cake covered at room temperature)

Ingredients:

For the cake

2 cups sifted cake flour (not self-rising), like Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup well-shaken buttermilk

For the berries

1/2 cup Fino (dry) Sherry

1/2 cup sugar

4 cups mixed berries, cut if large

For the cream

8 ounces mascarpone (1 cup)

1 cup chilled heavy cream

1/4 cup sugar

Directions:

For the cake

Preheat the oven to 350 degrees with oven rack in the middle. Butter a 9" round cake pan (2 inches deep). Line the bottom with a round of parchment paper, then butter the parchment.

Sift together the flour, baking powder, baking soda, and salt.

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in the buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap the pan on the counter several times.

Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pan on a rack 10 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Discard the paper and reinvert cake onto rack to cool completely.

Macerate the berries

Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them. gently tossing to coat. Let stand at least 15 minutes before serving.

Make cream and assemble cake

Beat mascarpone, cream, and sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of the cream and replace top half. Serve with berries. It's Fantastic!

Easy Easter Lamb - Just Throw it on the Bahbie!

Lamb is not commonly eaten in the US. It is less than 1% of the total meat consumed per person, per year. This is due to the fact that lamb is not always readily available in US markets, and very expensive compared to other protein choices. In addition, I know many people who have never even tasted lamb or others who say they don't like the flavor. That's too bad. After all, lamb makes a stunning centerpiece to any Easter table. So, for those of you who are willing to give it a try, I have the perfect recipe for you!

This recipe for "Grilled Leg of Lamb with Rosemary, Garlic, and Mustard," from the April 2010 issue of Bon Appetit, is truly special. The leg of lamb is butterflied, studded with garlic, and marinated overnight in an effortless mixture of whole grain Dijon mustard, olive oil, white wine, rosemary, and lemon. The lamb is then grilled over direct heat for approximately 17 minutes per side, or until the internal temperature reaches 130 degrees. (You'll need a reliable meat thermometer, see Gadgets.) Not only does this free up your oven, grilling the lamb creates a delicious mustardy crust with a flavorful and moist interior that is not gamey in the least! You will convert any non-lamb-lover with this recipe! I like to serve it with "Tuscan Tomato, Basil, and Mint Vinaigrette" that compliments it nicely. This vinaigrette is one of my personal favorites that I have been making for years. It is phenomenal with lamb and also delicious with chicken and fish. And finally, a nice bottle of Syrah is the perfect accompaniment with grilled lamb.

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Serves 10-12 (If you want to serve less, use a 3-4 lb boneless leg of lamb instead.)

Ingredients:

1 well-trimmed 6-lb boneless leg of lamb, butterflied to even 2" thickness (I have found that one cut is all that is needed to butterfly a boneless leg of lamb. Easy!)

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray (for the grill)

Fresh rosemary sprigs and fresh Italian parsley sprigs (for garnish)

Directions:

Open lamb like book on work surface. Using tip of small knife, make 1/2"-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb.

Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15x10x2" glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Remove lamb from marinade and season generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side, or until an internal temperature in the thickest part reaches 130 degrees. Transfer lamb to cutting board; let rest at least 10 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs. Enjoy!

Tuscan Tomato, Basil, and Mint Vinaigrette

Serves 6-10 or approximately 2 1/2 cups

Ingredients:

1 1/4 cup extra-virgin olive oil

10 tablespoons red wine vinegar

2 1/2 tablespoons Dijon mustard

3/4 cup chopped fresh mint

2/3 cup chopped fresh basil

2 1/2 tablespoons chopped fresh marjoram or oregano

1 1/4 teaspoon sugar

1 1/4 teaspoon Kosher salt

1 2/3 cup chopped/seeded plum tomatoes

Freshly ground black pepper, to taste

Directions:

Whisk all ingredients, except for the tomatoes. Stir in the tomatoes and season with pepper to taste. (Can be made 2 hours ahead. Let stand at room temperature.)

Mmmm! I wouldn't serve lamb without it!

*You may also be interested in Pistachio-Crusted Lamb Chops with Rutabaga Rosti and Gingered Carrot Sauce and Gyros with Tzatziki Sauce.

On the Fourth Day, Let There be Pastrami

St. Patrick's Day and the arrival of Spring mean one thing at my house, homemade pastrami! Pastrami is smoked corned beef that originated from Central Europe and was brought to America by Romanian Jews in the late 19th century. Kosher butcher Sussman Volk, who had immigrated to New York from Lithuania, claimed to have created the first pastrami sandwich in 1887. Volk had inherited the recipe from a Romanian friend in exchange for storing the man's luggage while he was out of the country. (Don't you use your luggage when travelling?) However, this is disputed by legendary Katz's Delicatessen in New York City, who opened in 1888 and claim to be the first. I guess it doesn't really matter since Katz's is still going strong and Volk is just a memory in time.

My husband was the first to discover this recipe for "Close to Katz's Pastrami" from amazingribs.com. You can check the recipe out there, although it seems a lot more informative and might scare away a pastrami novice, so I've simplified it here to coax you to try it. In fact, I have made a few changes. Instead of smoking the corned beef at 225 degrees, I keep it at 250 degrees. I don't make my own corned beef either, rather I buy it at the store in those cryovac packages, which grocers everywhere are marking down post-St.Patrick's Day. In addition, I recommend making more than one, since it takes a lot of your time! Don't worry, it freezes very well. 

You need to start the process 3 days before you plan on serving. The first day you soak it refrigerated in cold water to help remove excess salt. The second day to pat dry, apply the dry rub, and refrigerate overnight. The third day you smoke it for about 5-6 hours, cool, and refrigerate. And finally, on the fourth day you steam it for approximately 2 hours, then eat! It may seem like a lot of work, but it's so good, you just might become verklempt!

Close to Katz's Pastrami

Makes approximately 4-5 sandwiches. (I like mine with mustard, pastrami, Swiss cheese, and coleslaw on toasted rye. Pickle on the side.)

Ingredients:

For the Pastrami

1, 4 lb uncooked corned beef brisket

4 tablespoons freshly coarse ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

For Smoking and Steaming

Smoker or Grill (I use my beloved Weber, see Gadgets.)

Disposable aluminum drip pan (I use the cheap ones from the grocer for roasting.)

Entire bag of charcoal

4-8 ounces wood chips, soaked in water (I like cherry wood.)

Steamer basket or steamer insert (I use the cheap ones from the grocer and remove the center handle/lifter thingy.)

Directions:

Day 1: Remove corned beef from package, rinse, and throw away the spice packet. Trim excessive fat off the corned beef and any membrane that might remain. (Leave at least 1/8-inch fat on it!) Place the corned beef in a large pot. Cover it with cold water and refrigerate overnight.

Day 2: Remove the corned beef from the water and pat dry with paper towels. Mix together the pepper, coriander, mustard, brown sugar, paprika, garlic and onion powders. Rub all over the corned beef, cover, and refrigerate overnight.

Day 3: Prepare a charcoal grill or smoker for low heat (250 degrees). Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the soaked wood chips on the coals. Place the corned beef, fat side up, on the grill rack over the drip pan. Insert a grill thermometer, see Gadgets. Cover and smoke the corned beef, maintaining 250 degrees, and sprinkling with wood chips/charcoal occasionally until it reaches an internal temperature of 160 degrees. Wrap with foil and return to the grill until it reaches an internal temperature of 195 degrees. Remove from grill, let cool slightly, and refrigerate overnight. 

Day 4: Set up your steamer, or bring a couple inches of water in a large pot to a simmer, insert steam basket. (Tips: If you don't have a steamer, you can wad up foil to hold the now pastrami out of the water. I place a piece of foil between the steamer and pastrami to contain excess mess.) Cover and steam the pastrami over medium-low/low heat, adding water if necessary, until it reaches an internal temperature of 203 degrees, approximately 1 1/2-2 hours. 

Let rest on a cutting board for at least 10 minutes before thinly slicing against the grain.

Mazel Tov!

Guinness - BRILLIANT!

Years ago, I saw Jamie Oliver make this hearty dish on his show "Jamie At Home". The recipe was not available online, so this is just an interpretation, but I'm sure Jamie would approve. This recipe has a lot going for it! The Guinness gives the beef a deep savory flavor, along with the Irish cheddar and puff pastry top, it's really, really good! (Perfect for my "Irish Dinner Night"! If you missed the beautiful starter, click here.) I also love the idea of serving the peas on the side, so they don't loose their color and texture in the stew. It may take a little time, but it's easy and looks impressive! This stew is better made a day ahead, which makes it a snap to put together for a party!

Steak, Guinness and Cheese Pie

Serves 4-6, Can be made in a large deep dish pie pan, or, to make it more dressy, I like to make individual servings in my Apilco Lion Head Soup Bowls.

Ingredients:

Day 1
3 pounds beef brisket, cut into 1 inch pieces
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 yellow onions, sliced
1 sprig fresh rosemary
3 cloves of garlic, minced
1 tablespoon butter
2 sticks of celery, finely sliced
2 carrots, peeled and sliced
8 oz. mushrooms (whatever kind you want), sliced
1, 14.9 oz. can of Guinness
1 heaping tablespoon flour
1 cup beef stock, or more if needed

Day 2
2 handfuls shredded Kerrygold Irish White Cheddar
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 egg, beaten
1 package frozen peas

Directions:

Day 1

Preheat the oven to 350 degrees. Heat the olive oil in a large pot or dutch oven, over medium heat. Add the onions, season with salt and pepper and saute until slightly browned. Next, add the rosemary and garlic, stirring constantly. When you smell the garlic (about 1 minute), add the butter. Then add the celery, carrots, and mushrooms. Stir. Now add the beef. Stir and add a good pinch of salt and pepper. Add the flour and stir well to coat. Pour in the Guinness. Finally, pour in the beef stock just to the top of the stew. You don't want it to completely cover the meat. Bring just to a boil, cover, and throw in the oven for 2 1/2-3 hours, until the beef is tender. At this point, I allow the stew to cool and refrigerate overnight.

Day 2

Remove the stew from the refrigerator and remove the hardened fat on the top. Place on the stove over medium heat to rewarm, slightly. Remove from the heat and fish out the rosemary stem. Taste and season with salt and pepper, as needed. Stir in 1 handful of the cheddar. 

Preheat oven to 350 degrees. Roll out the puff pastry on a floured surface, big enough to generously cover your pan. If making a deep dish, you may have to "glue" both pastry sheets together with a little water before rolling out. If making individual portions, cut into squares big enough to generously cover the tops of the containers. Carefully, with a sharp knife, lightly score the top of the pastry or pastry squares in a diagonal pattern in both directions. (Like a diagonal grid pattern.) Do not cut all the way through the pastry!

Pour the stew into your pan, or evenly distribute between individual containers. Top evenly with the remaining handful of cheddar. Brush the edge of your pan or individual containers with the beaten egg. Carefully lay the pastry on top, making sure it is sufficiently "glued" on. If using a deep dish pan, gather the excess pastry and lightly squish it together and inside the rim of the pan, making a crinkly ruffle around the edge. Brush the tops with the beaten egg. If using individual containers, place on a rimmed baking sheet.

Bake for 40 minutes or until bubbly and golden. Remove from the oven. Cook the peas according to package instructions and place in a serving bowl, allowing each guest to spoon peas over each serving to their liking. Enjoy!

A Salmon Forest with Arugula Leaves?

Over the weekend, I had one of my best friends over for "Dinner Night"! She is Irish and brought her new boyfriend! We had a great time! My friend hates to cook and requested I make some of my favorite "Irish"-inspired recipes. Here's the menu:

I started with luxurious "Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers". These are so beautiful and delicious! Make the mascarpone mixture ahead, but assemble the rolls right before your company arrives. Otherwise, the arugula goes limp and looks disgusting! (Believe me, I know!)

  

Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers

Serves 6 as an appetizer, 12 as an hors d'oeuvre

Ingredients:

5 oz. mascarpone cheese (about 2/3 cup)

2 tablespoons capers, rinsed and drained

2 tablespoons minced fresh chives

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper

12 oz. smokes salmon, cut into 24 thin slices, 2-3 inches on the short side (I use presliced salmon)

48 small, tender arugula leaves

Directions:

Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice in a small bowl. Season well with salt and pepper.

Lay the salmon slices out on a cutting board with one of their short sides facing you and with plenty of space above and below each slice. (You can do this in batches.)

Put a spoonful of the mascarpone mixture on the narrow end of a slice. Lay 2-3 arugula leaves, fanned slightly, across the mascarpone, so that the leaves will extend several inches from one end of the roll. Roll up the salmon slice and stand it upright, leaves pointed up, on a serving platter. Repeat with the remaining slices.

When ready to serve, sprinkle with the remaining 1 tablespoon chives and 1 tablespoon capers, and enjoy!

Recipe from In the Hands of a Chef, by Jody Adams and Ken Rivard.

*Keep checking my blog for the rest of the recipes from this menu!

Shrimp and Grits go West!

I know many of my friends, and some of my family, choose to give up meat on Fridays for Lent. So, I thought I would share a beautiful recipe for "Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion-Cilantro Sauce" from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen. While grits started with humble origins, all the way back to when the Native Americans first shared their grits with Sir Walter Raleigh in 1584, they have become a southern classic and a staple of true American cuisine. However, it was in the lowcountry of South Carolina, and particularly Charleston, that shrimp and grits became a match made in heaven. This was due to the availability and affordability of grits and access to free shrimp in the surrounding channels, waiting to be caught by anyone with a net. (Although, in Charleston, they are probably referred to as "shrimp and hominy" or simply "breakfast shrimp.") South Carolina loves their grits so much that in 1976 it was declared their state food!

If you are unfamiliar with grits versus cornmeal versus polenta, etc., I'll try to help you out. Grits are made by grinding hominy. Hominy is dried maize that has been treated with alkali (lime or wood ash) in order to loosen the hulls from the kernels. When mashed, it is known as masa in Latin cuisine and used for tortillas, tamales, etc. While cornmeal and polenta are made from untreated corn of different grind sizes. Got it?

If you've never eaten or tried to make grits before, this is the recipe for you! The addition of roasted sweet potato, chipotle chile, and honey make them unique and exceedingly delicious. In fact, even if you don't make the whole recipe, the grits alone are worth the effort. However, why not saute some shrimp (it only takes a few minutes) and the green onion sauce (which can be whizzed up in a blender in a matter of minutes and can be made up to 8 hours ahead) is the perfect compliment. The red chile oil is written as "optional," but not in my opinion. It is vibrant and a beautiful touch to a perfect plate. The oil is simply a matter of pureeing toasted guajillo chiles, oil, and salt and then strained. It can also be made a day in advance. Bonus! (Although, in a pinch, I have used store bought chile oil, such as "Mongolian Fire Oil," available at most grocers.) This recipe may not be the traditional shrimp and grits of the south, but it is the southwest that makes it stunningly beautiful and downright exciting!

Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion-Cilantro Sauce

Serves 4

Ingredients:

For the Grits

1 large sweet potato

2 tablespoons canola oil

1 small Spanish onion, finely chopped

2 garlic cloves, finely chopped

2 1/2 cups chicken stock or low-sodium chicken broth

1 cup whole milk

2 teaspoons chipotle chile puree (I just mince 2 teaspoons chipotle chiles - I like canned San Marcos brand.)

Kosher salt

1 1/2 cups quick-cooking grits

2 tablespoons unsalted butter

2-3 teaspoons honey

For the Shrimp

6 tablespoons olive oil

1 pound large shrimp, shelled and deveined

Kosher salt and freshly ground black pepper

For serving

Green Onion-Cilantro Sauce - recipe below

Red Chile Oil - recipe below

Thinly sliced green onion, for garnish

Directions:

For the Grits

Preheat the oven to 400 degrees. Roast the sweet potato on a rack in the oven until tender when pierced with a knife, 45-60 minutes. When done, peel the sweet potato and puree the flesh in a food processor or pass it through a ricer; set aside.

Heat the canola oil in a medium saucepan over medium-high heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 30 seconds. Add the stock, milk, chipotle puree, and 2 teaspoons salt and bring to a boil. Slowly whisk in the grits, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the sweet potato puree and cook, stirring frequently, for 5-10 minutes, until smooth and thickened. Remove from the heat and whisk in the butter and honey to taste. Cover and keep warm.

For the Shrimp

Heat 3 tablespoons of the olive oil in a large saute pan over high heat. Season the shrimp with salt and pepper. Cook half the shrimp until lightly golden brown and just cooked through, 1-2 minutes per side. Transfer to a plate and repeat with the remaining 3 tablespoons oil and shrimp.

To Serve

Spoon the grits into 4 shallow bowls and arrange the shrimp around the grits. Drizzle with the green onion-cilantro sauce and red chile oil and sprinkle with green onions. 

Green Onion-Cilantro Sauce

Makes about 3/4 cup

Ingredients:

1 cup sliced green onions, white and green parts 

1/4 cup coarsely chopped fresh cilantro

1/4 cup rice wine vinegar (don't substitute white vinegar as it is more acidic!)

1/4 cup cold water

1 tablespoon Dijon mustard

2 teaspoons honey

Kosher salt and freshly ground black pepper

1/2 cup canola oil

Directions:

Combine the green onions, cilantro, vinegar, 1/4 cup cold water, the mustard, and honey in a blender and blend until smooth. Season with salt and pepper. With the motor running, slowly add the oil and blend until emulsified. Can be made up to 8 hours ahead and refrigerated.

Red Chile Oil

Makes about 1 cup - (You may want to halve this recipe!)

Ingredients:

5 guajillo chiles, toasted and seeded (remove the seeds first and with a spatula, press on a hot pan until color changes slightly, flip and toast other side - it only takes a minute)

1 cup canola oil

1/2 teaspoon Kosher salt

Directions:

Combine the guajillos, oil, and salt in a blender and blend for 5 minutes. Strain into a bowl. This can be made up to 1 day in advance and refrigerated.