Ruhlman's Twenty Chapter 14: Sauté

This chapter is a strange one in that it mostly discusses sautéing meat at high heat. Very little attention is paid to lower temperature sautéing, though the point was raised which I can appreciate.

Did you realize cooking bacon in a pan is considered sautéing? I hadn't given it much thought either, but it makes sense after hearing it! Some other lessons:

• The word "sauté" comes from the French word meaning "to jump"; think of those chefs you see on TV tossing veggies in a pan to stir while sautéing.
• Tough meats should not be sautéed; this method is reserved for tender meats and vegetables.
• To sauté meat, you want to heat your pan over high heat and then add the oil. Meat should be seasoned and patted dry before adding it to the pan. These two steps will help prevent the meat from sticking.

Related Recipes:

• Spring Veggies with Truffle Salt

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Cacao Brazil Nut Milk

I'm not going to lie...I intended to make a thick cacao shake with this one but it ended up more as a milk. Totally okay though, it still tasted great.

Cacao Brazil Nut Milk

Ingredients

• 10-15 Brazil nuts
• 4 Medjool dates, pitted
• 2 tbsp raw cacao powder
• 1/2 tbsp maca
• 1/2 tbsp cacao nibs
• 1/2 vanilla bean
• 1/2 C ice
• 12 oz. water
• Pinch salt

Method

1. Combine all ingredients in a blender. Blend on high until smooth.

Makes 2 servings.

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Basic Three Ingredient Pizza Sauce

I recently started making pizza at home on a regular basis and quite enjoy it. The part I don't like conceptually is making the sauce. Simmering tomato sauce and herbs to make a thick pizza sauce requires a bit too much planning to make it into my rotation, not that it isn't worth the effort.

This recipe was born out of laziness, but I do enjoy the full, rich tomato flavor in the resulting sauce. Makes for a great sauce for my pizza crust! I love it too because I can make a double batch with one can of tomato paste and save it for next time. Dress it up how you like, fresh or dried herbs would be a lovely and welcome addition.

Basic Three Ingredient Pizza Sauce

Ingredients

• 3 oz tomato paste
• 2-4 tbsp olive oil
• Salt, to taste

Method

1. Place to tomato paste into a small bowl. Slowly whisk or stir the olive oil into the tomato paste until fully incorporated, adding as much or as little olive oil to achieve your preferred sauce thickness.
2. Season to taste with salt and add any other herbs/spices you desire.

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Sprouted Whole Wheat Pizza Crust

I first discovered a new packaged sprouted whole wheat flour a few weeks back at Whole Foods. I had the intention of buying it that afternoon, but then noticed it would be on sale (along with all other baking items) the following day...needless to say, I went back to save 15%! It was surprisingly affordable even when not on sale, only about a dollar more for 5 pounds as compared to the other whole wheat flours available.

I've been using this flour a lot in the past few weeks, but mostly to make this pizza crust. The result is a dough slightly heavier than using all-purpose / white flour, but noticeably less dense than 100% whole wheat. I think it's a great balance between the two. I had previously tried soaking wheatberries, then drying, and grinding into a flour in the Vitamix, but the result was a bit lackluster (and a lot of work!), not forming a fine enough flour. No such issue with this.

Sprouted Whole Wheat Pizza Crust

Ingredients

• 2 1/4 tsp yeast
• 1 tbsp sugar
• 1 1/3 C warm water
• 2 tbsp olive oil
• 1/2 tsp salt
• 3 1/2 - 4 C sprouted wheat flour

Method

1. Combine yeast, sugar, and water in a stand mixer bowl. Let sit for 5 minutes, until the yeast is foamy.
2. Add the olive oil, salt, and sprouted wheat flour, mixing into the liquid with a spoon to combine.
3. Using the hook attachment of your mixer, knead the dough for about 8-10 minutes, until the dough is smooth and elastic. Add flour as necessary if the dough is too sticky.
4. Spray the dough and bowl lightly with oil, then turn the dough in the bowl, cover with a towel, and put in a warm place to rise for an hour.
5. Punch the dough down and cut into two halves. Roll your dough out thinly to form your pizza crust and store the other half for another day (fridge for up to two days or tightly wrapped and frozen). Use as you would any other pizza crust, including thickness, oven temperature, and time.

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Fresh Mango Margarita

The grocery store has been having a great special on champagne mangoes the past few weeks. Not wanting to serve them straight-up, a cool and refreshing drink sounded like a good idea! Unfortunately, I wasn't able to find a recipe for a mango margarita using fresh mango (canned or frozen, sure), so I had to settle on my own.

Fresh Mango Margarita

Ingredients

• 1 champagne mango, diced
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp triple sec
• 1 1/2 tbsp tequila
• 3-4 C ice

Method

1. Combine all ingredients in a blender. Blend on high until smooth and thick.

Makes 2 servings.

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Ruhlman's Twenty Chapter 13: Soup

I generally have a hard time envisioning soups as meal-worthy unless for a light meal, or to be served with something more substantial. But then again, I have rarely made soup so my views aren't really all that surprising!

There are two types of soups that Ruhlman discusses: clear and pureed. Clear soups are broth based soups, like classic chicken noodle or miso soup. Pureed soups have a pureed base of vegetables, such as potato, corn, or even fruit soups. As with all cooking, proper seasoning of your soups is extremely important and can transform a dull soup into something extraordinary. Tasting not only for salt, but also acid, is key to making soup. His takeaway tip, as taught to culinary students, is to season a spoonful of the soup (with salt, acid, etc) and notice how it improves, or worsens, the flavor.

Garnishes can play an equally important role in your soups as well, adding a textural dimension that is especially pleasing to the palate. Easy garnishes include crackers on the side of the soup bowl, to homemade croutons floating atop, to blanched and diced vegetables in a pureed soup.

Related Recipes:

• Fresh Tomato Soup with Vodka
• Thai Spiced Pumpkin Soup and Grilled Cheese Sandwich

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Ruhlman's Twenty Chapter 12: Vinaigrette

Vinaigrettes: not just for salads! I know I've never thought of it this way, but a vinaigrette is simply a sauce made of acid and fat. The traditional ratio is three parts oil to one part acid; this is a quick and versatile base which can obviously be changed up by using different acids (vinegar, lemon juice) or fats, then add other ingredients to your liking (onion, garlic, soft herbs, etc).

I make my vinaigrettes one of two ways: combining the ingredients in a mason jar and shaking vigorously, or throwing everything into the blender for a nice, creamy consistency. Either way, I like making a big batch and storing in a glass jar to use throughout the week. This method makes it easy to re-shake and serve. You can also whisk your acid and slowly stream in your oil to emulsify, but be sure to serve right away before it quickly separates.

Ruhlman includes a recipe for lemon-pepper vinaigrette which looks divine!

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Portobello and Bell Pepper Quesadillas

I recently discovered just how "meaty" mushrooms can be...surprising, right? More like I am behind on this revelation. I've been enjoying roasted portobello mushrooms on these quesadillas, but I think they'd be great served in a kale salad too.

For these quesadillas, I recommend pairing with a simple salad to get in more vegetables (I found myself missing this component when served exclusively for dinner). I also like to serve this with a zesty deconstructed guacamole--mashed avocado seasoned liberally with salt, pepper, and lime juice.

Portobello and Bell Pepper Quesadillas

Adapted from The Candle Cafe Cookbook

Ingredients

• 2 large portobello mushrooms, sliced
• 1 red bell peper, sliced
• Olive oil
• 1/4 tsp seasoning salt, or to taste
• 1/4 cumin or chili powder, optional
• 1 1/2 C cooked beans (black, white, or pinto)
• 1 clove garlic
• 1/4 tsp salt, or to taste
• 1/2 tbsp lemon or lime juice
• 6 sprouted grain tortillas
• 1/2 C cheddar or non-dairy cheese

Method

1. Preheat oven to 350 degrees. Toss the sliced mushrooms and bell pepper with oil, salt, and any seasonings. Spread evenly over a large baking sheet and roast for 30 minutes.
2. Meanwhile, combine beans, garlic, salt, and lemon/lime juice in a food processor or blender. Pulse until incorporated. Taste and adjust seasonings as needed.
3. When the mushrooms and peppers finish roasting, remove from oven and increase temperature to 400 degrees.
4. To assemble the quesadillas, spread the bean mixture over one whole tortilla. Top with one third of the mushroom and pepper mixture, then top with a third of the cheese. Top with another tortilla and place on a baking sheet.
5. Assemble remaining quesadillas, placing in a single layer on the baking sheet. Bake for 15 minutes, flipping half way through. Cut in wedges and serve hot.

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Quinoa Oat Breakfast Porridge with Winter Spices

I've really been enjoying oats for breakfast this winter, especially a hearty bowl of steel cut oats. I originally made this recipe for a spontaneous special weekend breakfast/brunch after eyeing it in a cookbook. The recipe could easily be tweaked to suit your tastes and even the season!

Quinoa Oat Breakfast Porridge with Winter Spices

Adapted from The Candle Cafe Cookbook

Ingredients

• 2 C (non-dairy) milk
• 4 C water
• 1/2 vanilla bean, seeds scraped
• 3-4 tbsp coconut sugar (or use granulated)
• 1/4 tsp crushed cardamom seeds
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cinnamon stick, optional
• 1/2 C quinoa, rinsed well
• 1 1/2 C steel cut oats

Method

1. Combine the milk, water, and vanilla bean pod and seeds in a large saucepan. Bring to a boil over medium high heat.**
2. Add the spices, quinoa, and oats to the pan. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. The mixture will thicken as it cooks.
3. Cover and remove from heat. Allow to sit for 10 minutes before serving or storing.

**Optionally steep the spices in the milk and water as you bring it to a boil. This will result in a stronger spice flavor.

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Cardamom Orange Simple Syrup with Coconut Sugar

I was intrigued by an orange cardamom cold brew post I saw on Pinterest, why had I never considered this combination? I love the flavor of cardamom, so it was only a natural to use the flavors as inspiration for a simple syrup recipe. A few weeks ago, I bought coconut palm sugar and have been planning on trying simple syrup. This recipe uses half coconut sugar and half regular sugar. Feel free to use all regular sugar if you don't have coconut on hand.

I'm using this in milky black tea as a sweetener and will definitely use it to make a Cardamom Orange Latte later this weekend! The orange flavor is surprisingly subtle once cooled which gives way for the stronger cardamom to shine through. I bet this would be great drizzled over a sponge cake to add an extra punch of flavor or drizzled over vanilla ice cream for an extra special touch.

Cardamom Orange Simple Syrup with Coconut Sugar

Inspired by 10th Kitchen

Ingredients

• 1/2 C coconut sugar
• 1/2 C granulated sugar
• Zest of 1 organic orange
• 6 cardamom pods, crushed, or about 25 cardamom seeds
• 1 C water

Method

1. Combine all ingredients in a small saucepan over medium heat.
2. Bring mixture to a boil, then simmer for about a minute.
3. Strain syrup and store in an airtight container in the fridge.

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