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Grilling: Peruvian Rotisserie Chicken

From Recipes [Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving it as a holiday gift, and as soon as I saw it, I knew exactly what was going on that spit: chicken. I’m in love with the rotisserie chicken from this hole-in-the-wall pan-Latino joint near my office but can’t quite put my finger on what makes it so delicious. I set out on an expedition to find out but never came up with a clear consensus of a recipe. I decided to go with this one for Peruvian rotisserie chicken that piqued my interest instead. The chicken gets slathered with a paste of garlic powder, cumin, vinegar, paprika, white wine, oil, salt and pepper and marinates overnight. Then off it goes to the rotisserie, where the bird turns ever-so-slowly over a 300°F fire, transforming into a perfectly browned beauty. The semi-crisp skin packed a powerful flavor punch with a slight acidity, and the meat was incredibly moist from …

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Tags: Bird, charcoal, chicken, garlic-powder, ground, joshua-bousel, refrigerator, rotisserie, rotisseries, the-rotisserie, under-the-skin

How to Make Clarified Butter

VIEW SLIDESHOW: How to Make Clarified Butter “Because old olive oil habits die hard.” How olive oil caught on as the must-have, nuts-and-bolts cooking fat in our home kitchens baffles me. As a fairly accomplished home cook and food writer just recently turned culinary student, I can only plead the “Everything I knew, I learned from my Italian grandmother” defense. We used olive oil to “butter” our Italian bread, fry our meatballs, and sauté our broccoli rabe. Its green flavor and oiliness ran through everything we ate, and poor butter, as we knew it—that stiff, pale stick of Land-O-Lakes hardening away in the refrigerator door, covered in knife scars and crumbs—stood no chance. It seemed every cookbook and cooking show host agreed, olive oil was the way we home cooks coated our skillets and browned our roasted chickens and even kept our scrambled eggs from sticking. Why did no one (that means you, Grandma) ever let us in on the purer, more delicate and delicious all-purpose fat? I speak of clarified butter. The main reason for cooking things in oil instead of…

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Tags: bolts, butter, clarified, die, food, Kitchens, lovely-drizzled, olive, refrigerator

Indoor Grilling: Guinness-Marinated Steak Sandwich

From Recipes [Photograph: Joshua Bousel] Wings , nachos , ribs —they’re all lined up for Sunday. As I eagerly await my excuse to devour my favorite party foods, I was craving along the same lines but more of a quick, weeknight night dinner, and this recipe for a Guinness-marinated steak sandwich seemed to fit the bill. I’ve had a bunch of fancypants steak sandwiches lately, all delicious, but this baby blew them away. Its success lies in its simplicity. A quickly marinated steak is grilled along with red onions and both are piled on a grilled roll that’s been spread with a little Boursin cheese with a handful of arugula. Each bite allows you taste the individual ingredients: beefy steak, sweet grilled onions, creamy garlic cheese, crisp and peppery arugula, all of which combine to become a stellar sandwich. One taste and it was clear: this has to be added to the Sunday line-up. Guinness-Marinated Steak Sandwich Adapted from Taming the Flame by Elizabeth Karmel. Ingredients 2 lbs flank steak 1 pint of Guinness beer 2 large red onions, cut into 1/2 inch rounds and skewered through the middle 1 5.2-ounce container Boursin cheese, frozen 4 Ciabatta rolls Arugula Olive …

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Tags: boursin, food, from-the-grill, grill, guinness-cover, individual, joshua-bousel, recipes, refrigerator, steak, the-steak, until-the-steak

Preserved Lemons: a Gift From My Neighbors & The Well Done Chef

I got a load of lemons today. It’s citrus season is Southern California, and you know I am always up for a little urban foraging! So that is just how I started my day, sack in hand rummaging through the branches of my neighbors fruit trees. Just so you know, I have rules about foraging. So don’t accuse me of stealing. All my “victims” are either willing participants or silly people who stupidly planted their citrus so that the branches hang out onto public thoroughfares! So you see, these details make my harvest perfectly legal. Still, I never take more than 2 or 3 pieces of fruit from each tree… I do have some scrupples! But once I was home, I was faced with the decision of what to do with my haul… A dessert popped in my brain. I do like lemon desserts, and considered a lemon sabayon tart. Besides, Sippity Sup has been abondonded by its readership and a pretty dessert always brings the strays in my flock back home. I may still do that dessert too, because I have a lot of lemons…

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Tags: bay leaf, branches, committments, container, food, fun, lemon, lemons, photo, picture, preserved-lemons, red pepper flakes, refrigerator, salt

Saturday in the Park: Tie-Dye Cupcakes with Psychedelic Buttercream Frosting

This is our neighbor, Arthur, who we found snowblowing our driveway AND our sidewalk yesterday afternoon…such an awesome guy! Needless to say, cupcakes were delivered to him and his wife this morning! Thanks, Arthur! With snow on the ground, I was definitely thinking about warmer weather…the song “Saturday in the Park” by Chicago came to mind. Heard of that one? No, huh. Well, here’s a link to the to the video …anyway, that’s what inspired me to make these cupcakes, which from from the Cake Mix Doctor’s Cupcake book! So, do what Layla would do….Put on

Tags: blue, cupcake, frosting, pans, park, psychedelic, refrigerator, video

In Season: Rutabaga

[Flickr: Jodigreen] In season October through March, rutabagas are often referred to as table turnips or swedes . These brassicas are members of the mustard family, and are one of the most commonly grown and widely adapted root crops. The rutabaga is very similar to the turnip except that it generally has yellowish flesh, a denser root and smooth, waxy leaves similar to cabbage. Tips and recipes, after the jump. Originating in Scandinavia or Russia, rutabagas became highly popular during the end of the 18th century in England. The root vegetable ranges from tan to rich violet in color and is larger in size than a turnip. When selecting rutabagas look for smooth, heavy, and firm roots. Smaller rutabagas that are around four inches in diameter tend to have a sweeter flavor than larger varieties. You can store rutabagas for up to two weeks in the refrigerator or keep them at room temperature for about one week. When preparing rutabagas, wash them thoroughly and peel the waxy skin before cooking. Low in calories and rich in vitamin C, this seasonal vegetable can be a great ingredient in many dishes. Check out the recipes below featuring …

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Tags: commonly-grown, cooking, food, kitchen, peel-the-waxy, recipes, refrigerator, roasted-root, russia, rutabaga-gratin, seasonal, yellowish-flesh

Cook the Book: Eggnog Sandwich Cookies

From Recipes [Photograph: Caroline Russock] As delicious as eggnog is, it can only really be enjoyed (in good conscience at least) during December. Drinking the sweet concoction of cream, sugar, nutmeg, and eggs would seem absolutely outlandish in, say, July, but when the air is crisp and pine-scented it seems only appropriate. Since eggnog has such a limited window of enjoyment it seems only right to make the most of it, whether enjoyed in a latte, a pint of seasonally available ice cream, or these Eggnog Sandwich Cookies from The King Arthur Flour Cookie Companion. Eggnog-inspired cookies have holiday joy written all over them. They manage to embody all of the rich flavors of nutmeg and rum, plus they’re stuffed with a festive-colored filling. The dough was incredibly easy to work with and instead of going for the rounds (what the recipe called for) I went with holly and leaf-shaped cutters for some added whimsy. Without disclosing the ingredients, I shared these with some friends who were bowled over—not only by the outrageous eggnog flavor but also the wonderfully crisp texture and sweet pastel centers. Win The King Arthur Flour Cookie …

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Tags: arthur-flour, book, cookie, eggnog-sandwich, food, ingredients, make-the-dough, oven, recipes, refrigerator, teaspoon-nutmeg, wonderfully

Sparkling Wine or Sprakling Grape Juice Gelee with Cranberries & How to use Agar Agar

This is basically jellied fruit juice or wine with cranberries suspended in it. A beautiful, light, and easy dessert for any occasion. Use any kind of juice or wine and add any fruit you like. Read on for some great gelee variations. I used agar agar to set the gelee. This recipe using agar agar is inspired by Mark Bittman’s book, How to cook everything vegetarian. Agar-agar , also known as kanten is a form of dried seaweed . It’s a fantastic vegetarian substitute for gelatin .  Gelatin, for those of you who don’t know, is a pork product. So if you are vegetarian or want to avoid pork products and derivatives, agar-agar is the best substitute. Agar-agar comes in 3 forms: -          Bars -          Flakes -          Powder Basic recipe: How to set or jellify liquids using agar-agar or kanten 1 bar agar (0.25 oz) or 2 tablespoons agar flakes or 2 teaspoons agar powder Note: Agar powder is a direct substitute for gelatin. So 2 teaspoon gelatin = 2 teaspoon agar powder 2 cups liquid (fruit juice, wine etc) Place the agar in the liquid and…

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Tags: coffee, cooking, cranberries, delicious recipes, gelee, liquid, recipe, refrigerator, sparkling, sparkling wine, sparkling-grape, water

Heirloom Beans & Seitan

A few weeks back Wayne and I spent three days visiting Palm Springs. The weather was hot (in a good way), and the weekend was set against the backdrop of a piercingly clear blue sky. We visited date farms, browsed vintage furniture shops, brunched outdoors under giant umbrellas, lounged around near the hotel pool, and went to a beautiful evening wedding at the Corona Yacht Club. We arrived home late Sunday night, neither of us felt like going out again, and it became one of those nights where dinner comes together as I pick and pull from every shelf, drawer, and pocket in the refrigerator/freezer. We ended up having this heirloom bean and broccoli bowl with shallots and seitan. It’s filling and hearty, and the roasted broccoli works nicely with the beans and the dusting of cheese I add at the end. I’ve cooked this three or four times since that night, and thought it might be the kind of thing you’d like to make too. I suspect some of you might not be familiar with seitan. You can buy it at many natural food stores, and the Whole Foods Markets here in San Francisco stock it as well. But let me back up a bit and say, I’ve only recently become enamored with seitan. In fact, …

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Tags: beans, call-it-wheat, cookbooks, cooking, corona, corona-yacht, food, Heirloom, heirloom-beans, hotel, markets, near-the-hotel, recipes, refrigerator

Cranberry Relish

A couple years ago, in the spirit of adventure, I tried a cooked cranberry chutney recipe that is extremely different from the fresh cranberry relish my Mom makes every year for Thanksgiving. Bad move. Thanksgiving is not a time to deviate from traditions. You can incorporate something new, but you can’t take away the tried, true, and beloved. In our family, we don’t do canned cranberry sauce, nor do we do a cooked cranberry sauce, but we always make a very simple fresh cranberry relish of nothing more than cranberries, oranges, and sugar. I took the liberty to reduce the sugar and add cinnamon to my Mom’s recipe, which I’m certain came from the back of a cranberry bag, but have been unable to spot such a recipe in recent years. One reason I am so endeared to this recipe is that my Mom let me make it every year from beginning at a very young age. We’d break out the old crank meat grinder, suction it to the counter, and I’d fill the hopper with cranberries and orange hunks, and grind away…

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Tags: away-the-tried, family, fill-the-hopper, food, food-processor-, from-the-fresh, mac, recipe, refrigerator, relish, turn-out-orange, vegan