Christy and Kai Cook http://christy-kai-cook.posterous.com (well mostly Christy) posterous.com Wed, 14 Dec 2011 15:30:00 -0800 Spaghetti Squash with Moroccan Spices http://christy-kai-cook.posterous.com/spaghetti-squash-with-moroccan-spices http://christy-kai-cook.posterous.com/spaghetti-squash-with-moroccan-spices

Photo

From Gourmet

yield: Makes 4 servings
active time: 10 min 
total time: 25 min 
This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands.

ingredients

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro

preparation

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
Cook's note:•Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.

I added kale which worked really well and were I trying to make this more filling or into an entree I would try adding garbanzo beans!


Read More http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Moroccan-Spices-106168#ixzz1gYRkSzRT

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Wed, 14 Dec 2011 15:22:00 -0800 Vietnamese-Style Spicy Dungeness Crab with Garlic Noodles http://christy-kai-cook.posterous.com/vietnamese-style-spicy-dungeness-crab-with-ga http://christy-kai-cook.posterous.com/vietnamese-style-spicy-dungeness-crab-with-ga

Ingredients

  • 1 1/2 teaspoons plus 1 tbsp. salt
  • 1 1/2 teaspoons freshly ground black pepper 
  • 1/2 teaspoon cayenne 
  • Dungeness crabs, cooked, cleaned, quartered, and cracked 
  •  Vegetable oil for frying, plus 3 tbsp. 
  • 10 cloves garlic, chopped 
  • 1/2 pound spaghettini (thin spaghetti)-- I used udon noodles 
  • 3 tablespoons butter, at room temperature 
  • small dried red chiles 
  • 2 tablespoons grated fresh ginger 
  • green onions, chopped 
  • serrano chiles, stemmed, seeded, and chopped 
  • 1/3 cup sake or other rice wine 
  • 1 cup basil leaves, chopped 
  • 1/2 cup mint leaves, chopped 
  • 1/2 cup cilantro leaves
Preparation
  1. Heat 1/2 C of vegetable oil, fry garlic until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Set garlic aside; cool and discard oil. 
  2. Remove dungeness meat from shells.
  3. Bring a large pot of water to a boil. Add 1 tbsp. of the salt and the spaghettini. Cook until tender to the bite, 5 to 10 minutes. Drain, transfer to a serving bowl, and toss with butter and half of the fried garlic. Cover and put in a warm place.
  4. Heat a wok or pot large enough to hold all the crab over high heat (If you've removed crab from shells, pot need not be very large). Add remaining 3 tbsp. oil, dried chiles, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add green onions, serrano chiles, and remaining 1/2 tsp. salt. Cook, stirring, until onions wilt, about 1 minute. Add sake and cook, stirring, until sake is reduced by about half. Stir in crab and cover. Cook until crab is heated through, about 3 minutes.
  5. Remove lid and cook, stirring, until any liquid evaporates. Stir in basil, mint, cilantro, and remaining 1/2 tsp. pepper. Cook, stirring, until herbs have wilted. Stir in remaining fried garlic. Transfer crab to a warm platter and serve hot, with garlic noodles.
Note:

Frying the crab first is optional and the recipe claims it adds superb flavor and makes the crabmeat more tender. If you choose to fry these are your first two steps.

  1. Combine flour, 1 tsp. salt, 1 tsp. pepper, and the cayenne in a large bowl. Pat crab pieces dry with paper towels and toss (in batches) with flour mixture. Remove crab and shake off excess flour. Set aside.
  2. In a wok or large pot, heat 3 in. oil to 375°. Lay out paper towels for draining crab and garlic. Fry crab in batches (do not crowd wok) until golden, about 5 minutes per batch. Drain on paper towels.
  3. The results will be even more transcendent if you start with raw crab (get it from a fishmonger, and fry it a minute or two longer than cooked crab).

Sunset 

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Fri, 02 Dec 2011 23:44:52 -0800 Homemade Orecchiette Pasta http://christy-kai-cook.posterous.com/homemade-orecchiette-pasta http://christy-kai-cook.posterous.com/homemade-orecchiette-pasta
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Small pieces of dough made into a hat shaped pasta.

1 cup semolina flour (I keep my unused semolina in the freezer to keep it fresh)
2 cups flour
1/4 teaspoon salt
3/4 cup lukewarm water
plus 3 to 4 tablespoon

In a heavy duty electric mixer using mixing bowl, combine the semolina, flour, salt and add 3/4 cups of water, mix with flat beater till this forms a ball add 3 to 4 additional tablespoon of warm water if too dry, this dough needs to be smooth and elastic to the touch, but still soft. Note: this may take 20 minutes or so by hand. Form the dough into a ball and cover.

To make the Orecchiette hats, cut off a small handful of the dough (keep the rest of the dough covered). On a lightly floured board, roll the dough into a rope about 3/4 inch in diameter. Cut the rope into slices no more than 1/8 inch thick to form small circles of dough with your index finger make a well inside each piece to form a hat shaped dough pasta. Repeat with all of the remaining dough, placing the Orecchiette on a lightly floured cookie sheet as they are made. You can now freeze these on the cookie sheet and bag for later use, or cook after they dry for about an hour. The Orecchiette are cooked in salt and a little longer than most pasta till they float to the top of the boiling water. To freeze, spread over cookie sheet, freeze and after totally frozen put into bags and freeze up to three months. Makes about 1 1/2 pounds fresh pasta. Serve with plenty Traditional Sunday Sauce , some Braciole topped with a good grade of grating cheese.

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Fri, 02 Dec 2011 23:41:25 -0800 Butternut Squash Soup http://christy-kai-cook.posterous.com/butternut-squash-soup http://christy-kai-cook.posterous.com/butternut-squash-soup
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Published 

September 1, 2011.   From Cook's Illustrated.
WHY THIS RECIPE WORKS:

For soup with intense squash flavor, many recipes will roast the squash to rid it of excess moisture and concentrate its flavor. But what if you don’t want to turn the oven on? For our soup, we start by microwaving large chunks of squash to hasten the cooking process. We then slowly caramelized the parcooked squash in a Dutch oven, much as we do with onion for French Onion Soup, until a thick brown fond developed. Deglazing the pot and scraping up the fond gave the soup the deep flavor of roasted squash soup in a fraction of the time. To further enhance the soup’s vegetable flavor, we chose vegetable broth over chicken broth and used an aromatic base of leeks, fresh thyme, and bay leaf.

SERVES 6 TO 8

Do not use prepeeled squash in this recipe. Our favorite vegetable broth is Swanson Vegetable broth. Low-sodium chicken broth can be substituted for the vegetable broth. If you use a blender to puree the soup, fill the jar two-thirds full-not more-and process in batches. Alternatively, use an immersion blender to puree the soup right in the pot. In addition to sour cream, serve the soup with Fried Leeks (related), which provide nice textural contrast.

INGREDIENTS

  • 2 1/2
pounds butternut squash , peeled, seeded, and cut into 2-inch chunks (about 7 cups)
  • 2tablespoons unsalted butter
  • 1leek , white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
  • Salt and pepper
  • 4cups vegetable broth
  • 1 - 2cups water
  • 2sprigs fresh thyme
  • 1bay leaf
  • pinch cayenne pepper
  • Sour cream
  • INSTRUCTIONS

    1. 1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
    2. 2. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
    3. 3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
    4. 4. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream. (Soup can be made up to 2 days in advance.)

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    Fri, 02 Dec 2011 23:38:00 -0800 Wild Mushroom Pasta with Lemon and Chives http://christy-kai-cook.posterous.com/wild-mushroom-pasta-with-lemon-and-chives http://christy-kai-cook.posterous.com/wild-mushroom-pasta-with-lemon-and-chives
    • 1 3/4 cups boiling-hot water
    • 5 tablespoons unsalted butter
    • 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
    • 1 large garlic clove, minced
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 lb dried egg fettuccine
    • 1/4 cup chopped fresh chives
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 1/2 teaspoons finely grated fresh lemon zest
    • 1/2 teaspoon fresh lemon juice
    • *We added fava beans

    • Accompaniment: grated Parmigiano-Reggiano

    Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
    Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

     


    Read More http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Pasta-235731#ixzz1fSGNXpGB

     

     

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    Fri, 02 Dec 2011 23:34:12 -0800 Padrons with Sea Salt http://christy-kai-cook.posterous.com/padrons-with-sea-salt http://christy-kai-cook.posterous.com/padrons-with-sea-salt
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    Fri, 02 Dec 2011 23:33:13 -0800 Zucchini Pasta Ribbons http://christy-kai-cook.posterous.com/zucchini-pasta-ribbons http://christy-kai-cook.posterous.com/zucchini-pasta-ribbons
    Img_0324

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    Fri, 02 Dec 2011 23:30:30 -0800 Butternut Squash Pizza with Caramelized Onions, Pomegranate, and Goat Cheese http://christy-kai-cook.posterous.com/butternut-squash-pizza-with-caramelized-onion http://christy-kai-cook.posterous.com/butternut-squash-pizza-with-caramelized-onion
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    Cook butternut squash and then puree in food processor
    Caramelize onions
    Spread squash puree on pizza dough (not too much or it gets a bit soggy)
    Sprinkle with caramelized onions and dollops of goat cheese
    Cook most of the way
    Add pomegranate seeds and cook for 2-3 minutes more
    Add crisped sage leaves

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    Fri, 02 Dec 2011 23:23:00 -0800 Pasta with Butternut Squash and Sage http://christy-kai-cook.posterous.com/pasta-with-butternut-squash-and-sage http://christy-kai-cook.posterous.com/pasta-with-butternut-squash-and-sage
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    From Cook's Illustrated.

    SERVES 4 TO 6

    Don’t be tempted to use dried sage in this recipe.

    INGREDIENTS

    • 4slices  bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces
    • 8large fresh sage leaves , plus 1 tablespoon minced (see note)
    • 1medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
    • 1tablespoon unsalted butter
    • 6scallions , sliced thin (about 1 cup)
    • 1/4teaspoon freshly grated nutmeg
    • 1teaspoon sugar
    • Salt and ground black pepper
    • 2cups low-sodium chicken broth
    • 1pound penne pasta or other short, tubular pasta
    • 2tablespoons grated Parmesan cheese , plus extra for serving
    • 4teaspoons juice from 1 lemon
    • 1/3cup sliced almonds , toasted

    INSTRUCTIONS

    1. 1. Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.
    2. 2. Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and heat until shimmering. Add squash in even layer and cook, without stirring, until beginning to caramelize, 4 to 5 minutes. Continue cooking, stirring occasionally until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.
    3. 3. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/2 cup cooking water, and transfer back to Dutch oven.
    4. 4. Add squash mixture to pasta; stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve, passing almonds and Parmesan separately.

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    Fri, 02 Dec 2011 23:22:00 -0800 Orecciette with Broccoli Rabe and Sausage http://christy-kai-cook.posterous.com/orecciette-with-broccoli-rabe-and-sausage http://christy-kai-cook.posterous.com/orecciette-with-broccoli-rabe-and-sausage

    From Cook's Illustrated.

     WHY THIS RECIPE WORKS:

    Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ample flavor. Some Parmesan cheese along with a paste of anchovy fillets, lemon juice, and olive oil rounded out the flavors of our sauce.

    SERVES 4 TO 6

    It’s important that some water still clings to the rabe after washing to help it steam during cooking. Our preference is to make this dish with orecchiette pasta, but fusilli and campanelle also work well.

    INGREDIENTS

    • 2 anchovy fillets , rinsed
    • 4tablespoons extra-virgin olive oil
    • 1tablespoon lemon juice
    • 4garlic cloves , minced
    • 1pound orecchiette pasta (we made it at home!)
    •  Salt
    • 8ounces hot Italian sausage , casings removed, cut into 1/4-inch pieces
    • 1/2teaspoon red pepper flakes
    • 1pound broccoli rabe , trimmed and cut into 1/4-inch pieces
    • 1cup low-sodium chicken broth
    • 1 1/2tablespoons unsalted butter
    • 1ounce Parmesan cheese , grated (1/2 cup), plus extra for serving

    INSTRUCTIONS

    1. 1. Using fork, smear anchovies on cutting board into uniform paste (you should have about 1 teaspoon). Combine anchovy paste, 1 tablespoon oil, lemon juice, and 1 teaspoon garlic in bowl; set aside.
    2. 2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
    3. 3. While pasta cooks, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, until shimmering. Add sausage and cook, stirring often, until browned and cooked through, 2 to 4 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate. Leave rendered fat in skillet.
    4. 4. Return skillet to medium heat, add remaining 2 tablespoons oil, remaining garlic, and pepper flakes; cook, stirring often, until fragrant, 1 to 2 minutes. Increase heat to high and add half of broccoli rabe; cook, stirring often, until just wilted, about 1 minute. Add remaining broccoli rabe and ½ teaspoon salt; cook, stirring often, until crisp-tender, 2 to 3 minutes. Transfer broccoli rabe to colander set in bowl. Do not wash skillet.
    5. 5. Bring broth and ¾ cup pasta water to boil in now-empty skillet over high heat. Reduce heat to medium and simmer until reduced to about 1 cup, 4 to 6 minutes. Remove skillet from heat and whisk in reserved anchovy mixture and butter. Add sauce, reserved broccoli rabe, sausage, and ½ cup Parmesan to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately, passing remaining Parmesan separately.

     

     

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    Fri, 02 Dec 2011 23:15:00 -0800 Gingersnaps http://christy-kai-cook.posterous.com/gingersnaps http://christy-kai-cook.posterous.com/gingersnaps

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    From Cook's Illustrated.

    WHY THIS RECIPE WORKS:

    We wanted to put the “snap” back in Gingersnap cookies. This meant creating a cookie that not only breaks cleanly in half and crunches satisfyingly with every bite but also has an assertive ginger flavor and heat. The key to texture was reducing the moisture in the final baked cookie. We achieved this by reducing the amount of sugar (which holds on to moisture), increasing the baking soda (which created cracks in the dough where more moisture could escape), and lowering the oven temperature (which increased the baking time.) For flavor we doubled the normal amount of dried ginger but also added fresh ginger, black pepper, and cayenne to ensure our cookie had real “snap.”

    MAKES 80 1½-INCH COOKIES

    For the best results, use fresh spices. For efficiency, form the second batch of cookies while the first batch bakes. And no, the 2 teaspoons of baking soda is not a mistake; it’s essential to getting the right texture.

    INGREDIENTS

    • 2 1/2cups (12 1/2 ounces)  all-purpose flour 
    • 2teaspoons  baking soda 
    • 1/2teaspoon  salt
    • 12tablespoons unsalted butter
    • 2tablespoons ground ginger
    • 1teaspoon ground cinnamon
    • 1/4teaspoon ground cloves
    • 1/4teaspoon pepper
    • pinch cayenne
    • 1 1/4cups packed (8 3/4 ounces) dark brown sugar
    • 1/4cup molasses
    • 2tablespoons finely grated fresh ginger
    • 1large egg plus 1 large yolk
    • 1/2cup (3 1/2 ounces) granulated sugar

    INSTRUCTIONS

    1. 1. Whisk flour, baking soda, and salt together in bowl. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool slightly, about 2 minutes. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until just combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
    2. 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
    3. 3. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 3 with remaining dough balls.
    4. TO MAKE AHEAD: Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Let dough stand at room temperature for 30 minutes before shaping. Let frozen dough thaw overnight before proceeding with recipe. Cooled cookies can be stored at room temperature for up to 2 weeks in airtight container.

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    Fri, 02 Dec 2011 23:14:00 -0800 Pumpkin Soup with Smoked Paprika http://christy-kai-cook.posterous.com/pumpkin-soup-with-smoked-paprika http://christy-kai-cook.posterous.com/pumpkin-soup-with-smoked-paprika

    INGREDIENTS

    • 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree
    • 4 Tbsp butter
    • 2 medium yellow onions, chopped, about 2 cups
    • 3 garlic cloves, minced
    • 1 Tbsp smoked paprika (we didn't have smoked:()
    • 1/2 teaspoon ground cumin
    • 1 pinch cayenne pepper
    • 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
    • 4 cups chicken broth (or vegetable broth for vegetarian option)
    • 1 cup water
    • 1 cup milk
    • 1/2 cup cream
    • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
    • 1 sprig fresh sage or 1/4 teaspoon ground sage
    • Salt and freshly ground pepper to taste

    * Most pumpkins in the store are meant for jack-o-lanterns, not eating. Use a sugar pumpkin or a Japanese Kabocha pumpkin if you are going to cook with it.

     

    METHOD

    Kabocha or sugar pumpkins.

    1 To make pumpkin purée, cut a sugar or Kabocha pumpkin in half, scoop out the seeds* and stringy stuff (an ice cream scoop works well for this purpose), lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

    * Don't throw away the seeds! Use them to make toasted pumpkin seeds

    2 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.

    3 Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through.

    4 Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it's been through the blender. Return the soup to the saucepan.

    5 With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste.

    Can make a day ahead.

    Serves 8.

     

    http://simplyrecipes.com/recipes/pumpkin_soup_with_smoked_paprika/

     

     

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    Fri, 02 Dec 2011 14:35:00 -0800 Apple Cranberry Pie http://christy-kai-cook.posterous.com/apple-cranberry-pie http://christy-kai-cook.posterous.com/apple-cranberry-pie
     From Cooks Illustrated
     

    MAKES ONE 9-INCH PIE

    Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.

    INGREDIENTS

    • 2cups  fresh or frozen cranberries
    • 1/4cup orange juice
    • 1cup granulated sugar (7 ounces) plus 1 tablespoon for top of pie
    • 1/2teaspoon ground cinnamon
    • 1/2teaspoon table salt
    • 1/4cup water
    • 1tablespoon cornstarch
    • 3 1/2pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices (see note above)
    • 1recipe pie dough (see related recipe)
    • 1egg white , beaten lightly

    INSTRUCTIONS

    1. 1. Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn't fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.
    2. 2. Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.
    3. 3. While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
    4. 4. Transfer cooled cranberry mixture to dough-lined pie plate and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
    5. 5. Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.

    6. 6. Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.
    7. 7. Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.

     

     

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    Fri, 02 Dec 2011 14:00:13 -0800 Carmelized Onion and Wild Hedgehog Tart http://christy-kai-cook.posterous.com/carmelized-onion-and-wild-hedgehog-tart http://christy-kai-cook.posterous.com/carmelized-onion-and-wild-hedgehog-tart

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    Fri, 02 Dec 2011 14:00:00 -0800 Pumpkin Icecream http://christy-kai-cook.posterous.com/pumpkin-icecrea http://christy-kai-cook.posterous.com/pumpkin-icecrea
    Img_0422

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    Fri, 02 Dec 2011 13:59:00 -0800 Terri's Pizza Dough http://christy-kai-cook.posterous.com/terris-pizza-dough http://christy-kai-cook.posterous.com/terris-pizza-dough

    Photo

     

    Makes 4 small pizzas or 2 medium

    3 cup flour 
    1 tsp yeast in 1/4 cup warm water
    1 tsp salt
    1 tbl honey
    2 tbl olive oil
    3/4 cup cold water 

    500 degrees for 8-10min

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    Fri, 02 Dec 2011 13:45:00 -0800 Cindy Ebert's Pecan Pie http://christy-kai-cook.posterous.com/cindy-eberts-pecan-pie http://christy-kai-cook.posterous.com/cindy-eberts-pecan-pie

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    Fri, 02 Dec 2011 13:44:00 -0800 Wild Chanterelle and Porchetta Pasta http://christy-kai-cook.posterous.com/wild-chanterelle-and-porchetta-pasta http://christy-kai-cook.posterous.com/wild-chanterelle-and-porchetta-pasta

    Dice porchetta and cook with a little olive oil
    Carmelize red onions in porchetta grease
    Add already sauteed chanterelles
    Cook pasta
    Pour cream and some lemon juice over the mushrooms, onions and porchetta
    Mix with pasta

     

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    Brown the wild boar sasauge

    Carmelize diced onion (red or yellow)

    Cook the hedgehog mushrooms

    Spread olive oil and redpepper flakes on the dough

    Spread onions and mushrooms and boar sasauge on dough and sprinkle with grated mozzerella cheese

    Cook at 500 degrees for 8-10minutes

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    Do not change a thing, make it this way: http://zambranoworld.wordpress.com/2010/10/25/briske/.  Juan's recipe, but our photo on his blog ;)

    Yoakim Bridge Cabernet Sauvignon pairs nicely, by the way.

    Photo

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