Pickled Daikon

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These pickled diakon radishes ate amazing! This recipe came from Sunset Magazine. I love the sweetness the sesame oil adds.

Ingredients:
1 1/2 pounds daikon, peeled
1/4 cup kosher salt
1 cup sugar
1 cup distilled white vinegar
2 tablespoons toasted sesame oil
4 Thai or serrano chiles, cut into wide slices

1. Cut daikon lengthwise into 1/2-in. slices, then stack and cut into 1/2-in. cubes. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally, to draw out moisture. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles. Chill, covered, at least 4 hours and as long as 1 week.

Grilled Okra with Paprika Dipping Sauce

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This recipe is adapted from fine cooking and one of my go tos during the summer. The trick is to get little
Okra, less than 2 inches long do they are not slimmy. The dipping sauce is amazing!!

Ingredients:
1 lb okra
1 TBSP canola oil
1 tsp salt
1/4 tsp pepper
1/2 c far free sour cream
1/4 c low fat mayo
1 medium shallot minced
1/2 TBSP lemon juice
Zest of 1 lemon
1 tsp smoked paprika
1/4 tsp crushed red pepper flakes

Heat grill or grill pan on medium-high heat.

Cut each okra pod in half lengthwise leaving the stem end uncut.

In bowl, combine oil with oil, salt, and pepper toss with okra.

In small bowl mix together sour cream, mayo, shallot, lemon juice, paprika, and red pepper flakes. Add pinch of salt.

Grill okra over medium high heat until nicely charred, about 5 minutes.

Serve with dipping sauce.

Mocha Tres Leches

What could be better than Tres Leches cake? Mocha Tres Leches!!!

1 c flour
1 tsp baking powder
1/2 tsp salt
1/3 c milk
4 oz sugar
5 eggs, separated
1 1/2 tsp vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 c half-and-half
1/2 c strong coffee

For the topping:
1/4 c heavy cream
1/4 tsp instant espresso powder
1 tsp vanilla extract

For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Beat egg whites until soft peaks form.
add 1/4 c sugar as beat until stiff peaks form.

Place the egg yolks in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed
, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the remaining sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the vanilla extract and milk and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. fold in the egg whites until combined.

Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk, coffee and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, espresso powder and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

16 servings.
5 WW PP per serving.

Foie Gras in Puffed Pastry

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Prohibition took affect July 1 here in California, luckily I stock piled some in advance. This is a wonderful dish – the braised onions are amazing, I made lots of extra for future use.

Puffed pastry

Braised onions:
3 TBSP red wine vinegar
3 c red wine
4 large onions, thinly sliced
3 springs each thyme, bay leaf and parsley tied together
Salt
Marinade:
1/4 c port
1/2 c plump raisins
1/2 tsp nutmeg

Foie in Pastry:
8 oz foie gras
Puffed pastry
Arugula
Braised onions
Salt & pepper
Egg white

Salad:
2 TBSP sherry wine vinegar
1 shallot, minced
2 tsp lemon juice
1/4 tsp salt
1/2 tsp pepper
3 TBSP hazelnut oil
3 TBSP grapeseed oil
2 heads Belgian endive, slices into 1/4 inch pieces
1 bunch arugula
1/2 c raisins (from marinade)

In a medium saucepan over medium high heat, combine vinegar and wine, bring to boil. Add onions and herbs, return to boil and cover for 5 minutes. Remove a couple TBSP onions. Cover and reduce heat to low, cover and cook for 3 – 4 hours, stirring occasionally. Add more wine if it starts to dry out. Season with salt and pepper and set aside.

Marinade:
Combine all ingredients in a small PAB, bring to a simmer. Remove from heat and let cool. Strain currents from marinade and set both aside.

For Foie:
Preheat oven to 425.

Cut into 1/2 inch slabs. Place in marinade for at least 30 minutes, turning to coat all side.

Roll out puffed pastry dough. Brush with truffle oil or olive oil. Cut into portions larger than the Foie. Layer a little arugula, onions, Foie, onions and a little arugula. Place a piece of puffed pastry on top, seal the two pieces together. Place on a parchment lined pan, brush with egg white and bake 15 – 20 minutes until golden brown.

Salad:
Combine vinegar, shallots, lemon juice and slowly whisk in oils. Toss endive, arugula and raisins with dressing.

Place puffed pastry in the middle, arrange salad in a ring around pasty top salad with a few of the reserved onions.

Serves 4.

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