Click here to view the embedded video.

Ensalada de Espárragos

Salad of Marinated Green and White Asparagus, Roasted Morels, Fiddle head ferns, Bitter Greens, Parmesano Reggiano
Serves 4

Ingredients

• 1 bunch green asparagus
• 1 bunch white asparagus
• 1/2 pound fresh morels
• 1/4 cup dried morels
• 1/2 cup boiling water
• 2 tablespoons butter
• 1 cup dandelion greens, sorel, or arugula
• 1/2 cup Parmesano Reggiano, shaved with a vegetable peeler
• 3 cups olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 cup fresh herbs, torn into pieces (basil, parsley, sage, thyme, tarragon, etc.)

Click here to view the embedded video.

Instructions

• For the asparagus, trim the tough ends, season with salt and pepper and toss with a thin film of olive oil.  Using the Breville Smart Grill, grill over high heat until blackened and cook until tender, about 5 minutes.  Remove and marinate in 2 cups of olive oil with plenty of fresh herbs, a clove or two of garlic and even some citrus peel.
• For the mushrooms, soak the dried morels in boiling water for 15 minutes, strain and set aside, reserving the liquid for the vinaigrette.  Soak the fresh morels in cold water for 5 minutes, changing the water three times to clean. On the Breville Smart Grill, lightly grill raw and dried mushrooms, with olive oil, butter, salt, and pepper until tender. Season with salt and pepper and set aside in a warm place.
• For the vinaigrette, mix the liquid from the dried morels with 1/4 cup white wine vinegar, season with salt and pepper, 1/2 clove of minced garlic, honey and mustard. Let mixture cool, then add to All In One and process thoroughly using the S-blade. With the blade running, drizzle in 1 cup of Arbequina olive oil.
• In a large mixing bowl, add the greens, asparagus and mushrooms, season with salt and fresh pepper, dress with vinaigrette and distribute on 4 chilled plates. Finish with a sprinkle of Parmesano Reggiano on each plate and torn fresh herbs.

Click here to view the embedded video.

Gently Scrambled Eggs with Wild Vegetables

Serves 4 as an appetizer or 2 for breakfast

Ingredients

• 6 eggs
• salt
• freshly ground black pepper
• 2 tablespoons soft butter
• 1 tablespoon crème fraîche
• stems of 2 garlic chives, finely minced
• a few leaves fresh basil
• a few leaves fresh marjoram
• a few leaves fresh savory
• a few pieces fresh chives
• 1/4 cup fresh fava beans, blanched and peeled
• small handful fresh morel mushrooms
• 1 teaspoon sweet sherry vinegar
• slices of good country bread, toasted
• drizzle of Arbequina or other good olive oil

Click here to view the embedded video.

Instructions

1. Crack the eggs into a large mixing bowl and gently whisk together. Season with salt and pepper. Stir in 1 tablespoon of the butter, the crème fraîche, garlic chives, and all the herbs; set aside.
2. Meanwhile, in the Breville Hot Wok, heat the remaining 1 tablespoon butter over medium high
   heat until foamy. Add the fava beans and morel mushrooms and sauté for 2 minutes. Deglaze the pan with the vinegar and cook for 1 more minute, until all the moisture has evaporated.
3. Reduce the heat to medium low, add the egg mixture, and with a rubber spatula gently stir as the eggs come together. It should take 3–4 minutes to cook, and the resulting eggs should be fluffy and creamy.
4. Serve with toasted country bread and a drizzle of olive oil.

Click here to view the embedded video.

Sopa Fría de Puerros con Cangrejo

Chilled soup of leeks with soft-shell crab
Serves 4

Ingredients

• 1 pound baby leeks, bulbs and greens separated
• 2 shallots, finely minced
• 1 clove garlic, finely minced
• 6 tablespoons champagne vinegar or sweet white wine vinegar
• 1/2 cup pine nuts, toasted
• 6 cups vegetable stock
• zest of 1 lemon
• 2 cups extra virgin olive oil
• Espelette pepper or Aleppo pepper to taste
• kosher salt
• fresh cracked pepper
• 4 fresh soft-shell crabs
• 1/2 cup chickpea flour
• 1/2 cup rice flour
• oil for frying
• 1 cup Spring peas, lightly blanched and shocked in ice water
• 1/2 cup basil leaves, torn into small pieces
• 1/2 cup mint leaves, torn into small pieces

Click here to view the embedded video.

Instructions

1. In a large pot, heat 1 tablespoon olive oil over medium low heat. Coarsely chop the baby leek bulbs and gently sweat. Add shallots and garlic and cook until translucent, without any color, about 3 minutes. Add the vinegar and reduce for 1 minute. Let the mixture cool and then transfer to the Breville blender, using a rubber spatula to make sure you get all the bits.
2. Add the pine nuts and 1 cup of the vegetable stock and purée until smooth. Add the remaining vegetable stock, purée on high until fully incorporated.  Lower the speed and drizzle in 1 cup of olive oil, a little at a time, until fully incorporated and creamy. Season with salt, pepper and lemon zest and set aside to cool in the refrigerator for at least 2 hours. While the soup is chilling, purée the greens of the baby leeks with the remaining 1 cup of olive oil to make a nice, bright green herb oil.
3. Once fully chilled, pre-heat the Smart fryer to 325°. Season the crabs with salt and pepper and dust with chickpea and rice flour. Fry until crispy, about 3 minutes. Set aside on a plate lined with paper towel to drain. Chill 4 large dinner bowls. Cut each crab in half and put 1 crab in each bowl. Add the chilled soup to each bowl, sprinkle with the blanched peas and garnish with herbs and espelette pepper. Finish with a drizzle of the green oil made from the tops of the baby leeks.

Click here to view the embedded video.

Ingredients

• 1/3 cup plum sauce
• 1/2 cup hoisin sauce
• 1/4 cup low sodium soy sauce
• 1/4 cup oyster sauce
• 1/4 cup honey
• 2 tablespoons minced ginger
• 2 cloves of garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons cider vinegar
• 1 tablespoon orange rind
• 1 teaspoon hot pepper sauce (optional)
• 1 rack of pork back ribs

Instructions

1. In a medium sized bowl, combine plum sauce, hoisin sauce, soy sauce, oyster sauce, honey, ginger, garlic, sesame oil, cider vinegar, orange rind, hot pepper sauce (optional). Refrigerate until ready to use.
2. Bring a large pot of water to a boil. Prepare the ribs by trimming visible fat.
3. Remove the white membrane from the underside of the rack by pulling it from one side and tearing it off. Removing the membrane allows the marinade to penetrate through the meat.
4. Once the water begins to boil, gently place the ribs into the boiling water. Turn the heat to medium/low and boil the ribs for 25-30 minutes. This process will draw out the fat.
5. Remove the ribs from the water using a set of tongs, and rinse under cool running water. Cut the ribs into single or double-bones.
6. Reserve 1/2 cup of the marinade for basting. Place the ribs into the remaining marinade and toss to coat. Refrigerate and marinate from 4 to 24 hours.
7. Remove the ribs from the bowl and discard marinade. Place the ribs on the Breville broil tray with the baking pan underneath.
8. Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 350°F (175°C) and the TIME to 30 minutes. Press the START/CANCEL button to activate.
9. Ten minutes before the ribs are done, baste with remaining marinade.

]]> http://foodthinkers.com/2013/04/barista-boot-camp/feed/ 0 http://foodthinkers.com/2013/04/sandwich-recipes-for-the-original/ http://foodthinkers.com/2013/04/sandwich-recipes-for-the-original/#comments Wed, 03 Apr 2013 07:00:51 +0000 anita http://foodthinkers.tplsandbox.com/?p=9665 Continued]]> In the Product Introduction video for the Original™ BSG1974XL, Adèle Schober makes two sandwiches – the recipes follow.

Click here to view the embedded video.

Smoked Salmon with Dill Cream Cheese

Makes 2 sandwiches

Ingredients

• 4 slices sourdough bread
• 8 ounces (226g) cream cheese, room temp
• 1/2 bunch dill, minced
• 2 slices smoked salmon
• Pinch of salt

Instructions

1. Preheat sandwich maker.
2. Place cream cheese and dill into a large mixing bowl and whip until nice and fluffy.
3. Place one slice of sourdough on each side of sandwich maker. Place a slice salmon and one tablespoon of cream cheese on each slice and cover with another slice of toast. Cover lid and lock handle.
4. Cook for 4–5 minutes. Remove and enjoy!

Philly Cheese Steak

Makes 2 sandwiches

Ingredients

• 4 slices Texas toast
• 1/2 onion, sliced
• 1/2 cup (114ml) green peppers, diced
• 1/2 cup (114ml) mushrooms, sliced
• 2 slices provolone
• 2 slices roast beef
• 1 teaspoon olive oil
• Pinch of salt

Instructions

1. Preheat sandwich maker.
2. Place a medium sauté pan on low medium heat. Add olive oil and onions. Caramelize onions for 10 minutes until nice and golden then add peppers and mushrooms until soft. Remove and let cool.
3. Place one slice of toast on each side of sandwich maker. Place a slice roast beef, onion, mushroom, green pepper and provolone on each slice of toast and cover with another slice of toast. Cover lid and lock handle. Cook for 5-6 minutes until nice and golden. Remove and enjoy.

Click here to view the embedded video.

Buffalo Wings

Serves 8–10

Ingredients

• 4.5 pounds chicken wings, wing tips removed
• 1 teaspoon salt
• 2 teaspoons paprika 1/2 teaspoon cayenne pepper

Ingredients – Hot Sauce

• 1 stick + 1 tablespoon butter
• 3/4 cup buffalo hot sauce
• 2 teaspoons Tobasco sauce
• 1 tablespoon white vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 1 teaspoon salt

Ingredients – Blue Cheese Sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3 ounces blue cheese, coarsely chopped
• 1 small garlic clove, minced
• Squeeze lemon juice

Instructions

1. To make the blue cheese sauce, combine ingredients into a blender or food processor and process until smooth. Spoon into a small serving bowl.
2. Cut each wing in half and place into a large bowl.
3. Combine salt, paprika and cayenne pepper and mix well through the wings; toss to coat lightly. Cover with cling film and refrigerate for 30 minutes.
4. Fill the deep fryer with 4 quarts of oil. Heat oil in the deep fryer to 355°F. Place 6–8 wings into the basket, lower and cook 6–7 minutes or until cooked through and golden. Place onto a wire rack over a lined tray to drain. Repeat with remaining chicken, making sure to reheat the oil between batches.
5. To make the hot sauce, melt butter in a saucepan and add remaining ingredients. Stir and bring to the boil. Remove and set aside.
6. Place hot wings into a bowl and drizzle over the sauce; toss to coat.

Serve immediately with celery sticks and blue cheese sauce.

]]> http://foodthinkers.com/2013/03/juicing-101/feed/ 0 http://foodthinkers.com/2013/03/chef-floyd-cardozs-black-sea-bass-en-papiolotte/ http://foodthinkers.com/2013/03/chef-floyd-cardozs-black-sea-bass-en-papiolotte/#comments Tue, 26 Mar 2013 06:30:53 +0000 anita http://foodthinkers.tplsandbox.com/?p=9638 Continued]]> Chef Floyd Cardoz is the Executive Chef of North End Grill, winner of Bravo’s Top Chef Masters Season 3 and the founding chef/partner of Tabla. 


As part of Breville’s “Road to the Recipe” series, we visited North End Grill in New York City to watch him prepare this Black Sea Bass recipe.

Click here to view the embedded video.

Ingredients

Serves 4

• 4 fillet of black bass, snapper or similar
• 2 tablespoons softened butter
• 1/2 cup carrot cut in julienne
• 1/4 cup scallion cut into julienne
• 4 large shitakes cut into thin strips
• 1 spicy chili sliced thin ( Serrano, or finger hot)
• 8 sprigs cilantro
• 1 inch ginger cut into thin strips
• 1 teaspoon toasted coriander seed ground semi fine
• 1 teaspoon black pepper toasted and ground semi fine salt
• 2 tablespoons peanut oil
• 4 drops sesame seed oil

Instructions

1. Brush the fish with the softened butter on both sides.
   Season the fillet both sides with salt, pepper and spice.
2. In a large bowl combine the carrot, scallion, ginger, sliced chilies, mushrooms, oil and a little salt. Mix well.
3. Take 4 pieces of foil approximately 10 inches by 10 inches, place each piece of fish on each piece of foil.
4. Divide the vegetables into 4 portions. Place one portion on top of each fish. Place cilantro on each piece.
5. Form a pouch around the fish and seal each one tight.
   Place in a countertop oven set at 400 degrees and cook for 14-18 minutes.
6. Open the pouch and serve each fillet in a bowl with the liquid from the pouch.



As part of Breville’s “Road to the Recipe” series, we visited North End Grill in New York City to watch him prepare these Braised Short Ribs.

Click here to view the embedded video.

Spice Blend Ingredients

• 3/4 tablespoon black peppercorns
• 3/4 tablespoon cumin seeds
• 3/4 tablespoon coriander seeds
• 3/4 tablespoon brown mustard seeds
• 1/2 cinnamon stick, snapped in half lengthwise
• 1 dried red chile (1 to 1 1/2 inches in length)
• 1 tablespoon paprika
• 1/2 teaspoon turmeric

Spice Blend Instructions

Grind the peppercorns, cumin seeds, coriander seeds, mustard seeds, cinnamon stick, and chile in an electric coffee/spice grinder until ground fine. Combine the ground spices with the paprika and turmeric in a small bowl.

Short Ribs Ingredients

• 2-1/2 pounds meaty short ribs (preferably English cut 2 inches X 3 inches )
  Kosher salt
• Freshly ground pepper
• 1/4 cup canola oil
• 8 garlic cloves, unpeeled and cut in half crosswise (about 1 head)
• 2 cups chopped onion (about 2 large)
• 1 large leek, tough leaves discarded and the rest chopped and washed (about 1 1/2 cups)
• 1 cup chopped carrot (about 2 large)
• 1 cup chopped celery, including the leaves
• 1-1/2 bay leaves
• 4 cloves
• 1 inch thinly sliced peeled fresh ginger (slice against the grain)
• 2 cups diced seeded tomatoes (about 5 medium) or 1-1/2 cups chopped canned tomatoes
• 1/8 cup red wine vinegar
• 1 cup dry red wine
• 2 cups chicken stock or water
• 2 tablespoons jaggery or dark brown sugar
• 2 tablespoons Tamarind Paste

Short Ribs Instructions

1. Generously season the short ribs with salt and pepper. Let stand for 20 minutes.
2. Heat the oil in pressure cooker on sear setting until shimmering and sear the ribs in 2 to 3 batches (don’t crowd the pot), until nicely browned on both sides, about 8 minutes total. Remove the short ribs and set aside.
3. Add the garlic, onion, leek, carrots, celery, bay leaves, cloves, and ginger to the pot and continue to cook over sear setting until the vegetables are softened, about 10 minutes. Stir in the tomatoes, spice blend, red wine vinegar, red wine, and cook 5 minutes. Return the short ribs to pot, nestling them in between the vegetables, and add the stock. Stir in the jaggery and tamarind paste and season with salt.
4. Bring the braise to a boil. Place the lid and bring up to pressure. Cook on high pressure for 30 minutes. Release pressure and check the short ribs. Cook more if necessary.
5. Adjust salt and skim the fat from the surface with a ladle.
6. Ribs taste best if eaten the next day.



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