Homemade Ricotta and buttermilk

Being in Bali with very limited resources for many items we, well....stuff that I used to get at the Safeway or Trader Joe's (God I miss Trader Joe's) we've all been accustomed to take for granted.....like ricotta cheese (in many forms: cheap and expensive), or buttermilk for instance has made me, for lack of a better word, 'resourceful'. At least more than I used to be. So, the other day, I was hankering to make southern style fried chicken, the ones you dip in buttermilk and flour twice, fried in a cast iron pan in oil. Challenge no.1, can't buy buttermilk in Bali. So, asked around and got recipe, basically its milk, preferably half/half with vinegar. What if I use apple cider vinegar? mixed with a little bit of citrus juice (lime/lemon.....lime mostly, since lemon cost an arm and two legs here). With vinegar it does become buttermilk, with lime juice it curdles and becomes ricotta....well sort of. So, I googled it, and voila, that's what a typical ricotta cheese is made of. But i experimented and used kaffir lime juice and apple cider vinegar. Go ahead and try it, you may fell you've failed, but after the second try you'll get the hang of it. BTW, if you think you've failed, don't throw it away. For Buttermilk: Full cream/regular milk about 1 quart apple cider vinegar, about 1-2tbsp For Ricotta: Full cream/regular milk about 1 quart 2 teaspoon of apple cider vinegar 2 teaspoon of lime/lemon juice 1 teaspoon salt 1/2 teaspoon sugar Heat milk up to about 200F (or just before boiling, steaming but no bubbles) then remove from fire. Then add all the other ingredients and stir slowly. Leave in pan and let cool in pan, or just put pan in fridge. After about 20-30 mins, the milk should start to curdle. Strain (if you want) with fine strainer, not colander. Done! Homemade ricotta. The leftovers? If you want to make homemade butter? Use that. Or add it to you yogurt for breakfast, it will taste richer.

Salsa, Nachos sauce, etc

Towards the end of my years in DC, I had the opportunity to work for one DC's legendary Austin Grill (at least when, me and my college friends lived in its first and original location in Glover park). It has since watered down its image and its original image and vibe. But nonetheless, the recipes were, in my mind exceptional authentic "Tex-Mex" fare with great taste. The recipe I'm sharing here will use similar ingredients but for home preparation purposes, I've modified them. NOW.......a small caveat with all my recipes, sometimes, if not most, people will find ways, other ways and ingredients, to complete these recipes. I am all for that, it's a creative process, but also we all have similar yet different taste pallets. So, have at it, create! For the basic salsa: we used dried Ancho and dried chipotle chiles.....yes the ones you always see decoratively hanging; those are actually used for cooking. But for home and here in Bali, where resources are highly limited, I use canned chipotle peppers. These are basically Smoked Jalapeños and add a n awesome smokey taste. Ingredients (yield app. 1 pint): 6 roma sized tomatoes 1 piece of chipotle pepper from the can, include the liquid that comes with it. I usually open the can and puree the whole thing and use sparingly when cooking; in this case about half a teaspoon. I use more just because I like mine spicy. 2 cloves garlic 1 shallot, in Bali I use 2-3, because they are that much smaller. 1/2 regular yellow onion, preferably red onion, but I know it can be very expensive. Handful of cilantro leaves (only).......save the stalks for stock later on. Alternatively, coriander powder, but this taste different. 1 tbsp of lime juice Salt and black pepper to taste Method: Char the tomatoes on top of stovetop fire, as dark / caramelized as possible, until the skin peels a little and the juices start flowing out On a non stick pan, also 'roast' the garlic, shallot and onion until brownish glaze. Use a blender / food processor to blend all ingredients; put in cilantro and lime juice last with only a couple of spins. Salt and black pepper to taste, and voila your awesome salsa is done. I like mine served warm. That basic sauce / salsa can be used for a number of thing, I use this for my beef nacho sauce. For this I use 80/20 ground beef and ground cumin. 1/4 pound of beef will sufficiently serve a group of 4 friends sharing nachos. Method: Pre-preparation tip: use toasted cumin, whenever possible. So I buy whole cumin seeds, toast this on a non stick pan and until the nutty aroma comes out; let cool and using coffee grinder or small processor, ground until coarsely smooth. Saute the beef, no oil needed, until all the liquid and the funky smell (you know what I mean) goes away. Add 1/2 teaspoon of cumin and let it cook a little until nutty smell comes out. Then add about 1/2 cup of your prepared salsa, as above. Let cook until a bit and serve on top of freshly fried corn tortillas. Want Queso sauce with that? I just have the thing! I like monterey jack cheese mixed with yellow cheddar, about 6oz each. You'll need milk or half and half or heavy whipping cream, about 2 cups. 1/2 teaspoon of cumin (optional). Method: Cut the cheese into small cubes.....or shred them if you want quick melting prowess. Warm to a scald the milk. Once a thin puff of steam comes out, add the cheese and lower heat to small. Let cheese melt and thicken slightly, don't boil. Add a tbsp of the salsa and, just, a pinch of cumin. Stir.........and.......horale......queso fundido is done! Serve drizzled or on the side, it's all up to you. Guacamole You like your wet with tomatoes or authentic and kinda dry with only cheese and garlic/onion? Either way here's a basic one: 2 avocados, in the US I like Haas Californian, but I know they're expensive. In Bali, avocados are huge and one will serve the purpose for enjoying a platter of nachos with friends. 1 clove garlic 1 small shallot, yes, I like shallots, they're pungent, sweet and nutty when sautéed. 2 tbsp of cotija cheese (mexican version of feta), if not found use feta. I would let the feta sit out a few minutes to dry out a bit, if possible mash up the chunks. Salt and black pepper to taste. Method: "DON'T" mash the avocados, this will release some natural oils that can make it bitter and black. I score the avocados into cubes. "DON'T" press the garlic, same as above, I like to dice my garlic. Dice the shallots regularly. Mix all by turning slowly, DON'T mash. Add cheese, salt/pepper last. If you like a little tomatoes, add just 1tbsp of the salsa.......que bueno, Guacamole!!! Any questions? Just wing it, man!!

Baking......YIKES!!!

I have in the past baked, but mostly stuck to breads and a handful of dessert items. Why? I'll tell you. Baking in culinary arts is an exact science as it uses exact measurements to create a product. So my repertoire with baking has always been flourless (unless it's bread); like cheesecake, creme brûlée, Flan, pudding, etc. So, it is with astonishment I started baking cupcakes last night and it worked........with exact measurements and all. What didn't actually work all that well was the icing, because i tried to cut it in half and all the measurements got.......screwed up. But here is what I can tell you about cupcakes; super easy and a very quick dessert to make in a pinch. This recipe makes about 22-25 regular sized cupcakes, not the muffin sized ones: 2 cups all purpose flour, sifted - always do this to avoid lumps. 1/2 Teaspoons salt......now omit this if.....if you only have salted butter to work with. 2 teaspoons of baking powder......I find this is best......avoid Baking soda, they work great but there is a "soapy" after taste. 1/2 cup butter (preferably unsalted) or margarine or 50/50 3/4 cup sugar, slightly more if you're into sweet. 2 eggs. 1 cup milk 1 teaspoon vanilla extract. I prefer homemade vanilla extract.....I will elaborate on a separate recipe. Method: VERY IMPORTANT: always mix all the "dry" ingredients first. If you're using a machine, use the lowest speed when mixing the dry stuff. Then slowly put in the milk and let the mixture turn pasty but even (no lumps) for a bit. Then the eggs, one by one; I would crack both eggs and put them in a small bowl. Once all in turn the speed up by 1-2; drop the vanilla (optional). It's done......all in all it will take you about 15minutes to do this. Another fifteen minutes to bake in a 375-380F, thats 190-195C if you're outside the US....oh make sure the oven is pre-heated; I know you know. Use nonstick cupcake/muffin pan lined with cupcake/muffin paper cups. If you're using steel/aluminum pans, butter it up a bit. Now.....the icing.......tricky....... If you're in Asia, people be usin' margarine.....yuck, yes I know but it's quite prevalent, which is why all their cakes tend to be very moist, but filling. The icing also will slightly be greasy. I tried both......with my hand, not a hand mixer or mixer....thingy like Kitchen Aid; works fine in small batches unless you're trying to build your biceps....;) One recipe even ask you to use super thick simple syrup......works but, again, swampy, wet. So here is the surefire recipe for a great! buttercream icing: 1/2 cup unsalted butter......softened.....yes, otherwise you'll have a chunky mixture. 1.5 teaspoons vanilla extract. 2 cups confectioners/icing sugar.......SIFTED! 2 tablespoons milk; now in Asia they use condensed milk, so it's thick, but then watch the sugar because condensed milk is already sweet! Flavoring? Up to you. Method: Softened butter, using a wire whip, unless a mixer, turn the butter slowly. Add icing sugar slowly.....slowly, I said, you don't want lumps. Then the vanilla extract. Done! Let it cool and sit for a bit. Then pipe it on top of your cupcakes that's already cooled down.

Crab avocado timbale

Here's something new that I've never done before.
I've seen and read the concept of Timbale before; by definition it is a dish of various ingredients baked inside a mold.
has anyone seen the movie "Big Night", where in the last scenes the chef (played by Tony Shalhoub) prepared a timbale of pasta. It actually looked like a "timbale" or drum.
These days, this concept is used to present a concoction that looks like a tiny cylindrical dish, typically made of crabmeat, scallop or fish ceviche or even just all vegetables presented cold simply on a small plate with a dressing, etc.
So, I've decided to try this:
Crab and Avocado Timbale (serves 8-10) served with cilantro drizzle
Ingredients:
1lb crabmeat (preferably backfin...lump if you can afford it)
2 avocadoes diced
2 peaches - diced
2 tomato brunoise
2 tbsp lemon/lime juice
1 bunch cilantro
6 cloves of garlic
1/2 cup olive oil
Kosher salt to taste

Technique:
Sidebar - dicing avocadoes: cut avocado in half, using a knife, stab the pit with a knife lengthwise - twist and pull.
Score avocadoes lengthwise and horizontally, using a spoon scoop it out.
Sidebar - Tomato brunoise: cut tomato into quarters, using a paring knife peel the skin from the tomatoes and dice the skin - this is tomato brunoise. Save the core of the tomatoes to cook/prepare tomato sauce in the future.
Using a mixing bowl, mix crabmeat, avocadoes, peaches and tomato brunoise. Add lemon juice and salt to taste.

For the drizzle - cut cilantro stem and chop some of the leaves for garnish.
The majority of the leaves put into food processor with garlic and emulsify with olive oil until pasty, then runny like a pesto. Add salt to taste.

For a nice presentation, you can use either a 4/5oz ramekin to mold crab/avocado mixture then turn upside down to serve as a molded dish. Or use one of those round cookie cutters that one buy in the baker's section of a kitchen store.


Sidebar - why peaches.....mango is good to...this is to counteract the creaminess of the avocado and the fishiness of the crabmeat.

Jambalaya A la Fariz

There's somehow a common thread in these so called dishes; I see it as a stew..... Bouillabaisse, Paella, New Orleans Seafood stew, Jambalaya. Aside from the seafood ingredients, some of them share tomato ingredients, etc.

What's needed for this (serves 6):
4 fresh spicy Andouille sausage
1/2lb 25/30 shrimp
1/2lb small bay scallops
2 lb fish (preferably cod or rockfish or catfish) cut into 2" pieces
1/2 cup red pepper diced
1/2 cup green pepper diced
1/2 cup yellow pepper diced
2 cups pureed tomatoes
2 tbsp thyme
2 tbsp paprika
1 tbsp pureed chipotle (optional)....sub. cayenne pepper
1tbsp chopped garlic
1tbsp chopped shallots

Method:
In a large 14" stainless steel skillet (never use non-stick) saute the sausages and let both sides caramelize.
Cook further in a 350F pre-heated oven for 10mins
Remove the sausages and let rest.
using the same skillet, sweat the garlic and shallots with olive oil.
Add the chipotle, cook for 2 mins.
Add the pureed tomatoes and deglaze the pan.
Add all the peppers.
Slice the sausages and toss into the mixture.
In a separate pan sear the fish on each side until caramelized on each side.
Add the shrimp, fish and scallops into the mixture.
Add paprika and thyme into the mixture.

Serve with Rice/Risotto.

Capelline Putanesca A la Fariz

So the other night, I went to my friend Marina's house to watch a show on HBO; she had bought some grape tomatoes, bell peppers and Italian sausage for dinner:
2 cups angel hair pasta (capelline) cooked al dente
3 each fresh Italian spicy sausage
1 cup chopped roma tomatoes
1 whole bell pepper, jullienned (strips)
1/2 cup large capers
2 cloves garlic chopped
2 tbsp Olive oil......or more
1 cup fresh parmesan, grated
Oregano to taste

So, off the top of my head this is what I did:
The sausage is fresh and uncooked, so in order for this to be slice-able it needs to be cooked, at least part way. Using a deep-ish pan or 10-12" saute pan (preferably stainless), place the sausages and cook each side until brown. Cook further in a pre-heated 350F oven for about 10 minutes.
In the meantime capelline is cooked in boiling water for about 7 minutes....they're thin so watch closefully so as not to overcook.
Take out the sausages out of the oven and let it rest.
Using the same pan with the fond (the good stuff that caramelized on the bottom of the pan) deglaze it with Olive oil and tomatoes.
Toss in garlic and cook further until transluscent
The tomatoes will bleed and create a nice thin sauce.
Slice the sausages and toss into the mixture, including the juices that comes out.
Toss in the capers....and oregano
Salt? Probably not needed as the sausage and capers will help.
When the sausage is cooked completely, toss in the pasta and mix together.......
Serve with grated parmesan on top.

Abondanza!

Bearnaise Sauce

So now you've managed to struggle through a Hollandaise sauce preparation, now for its variations.
Bearnaise sauce is typically used on steaks; it's rich in flavor and slightly high on acidity since it's made with a red wine redux.

So here's what you'll need for bearnaise sauce:
1/2 cup chopped shallots
1 tbsp fresh tarragon medium dice/slice
1/2 cup red wine
1 cup Hollandaise sauce

Method:
Quickly saute shallots until it sweats - don't use butter
Add red wine and tarragon leaves
Reduce until it becomes a paste
Let cool and fold into Hollandaise sauce

Serve on steak