Archive | Entrees

Peaches

Summer Pit Stop

From Clinging to Fresh Peaches

Story by Sanford D’Amato
Photography by Dominic Perri

I came late to the “fresh peach parade.” In my preteen years, my dad and I would arrive at his Milwaukee grocery store in the early morning, and I would grab a can of sliced cling peaches off the shelf and place it in the bottom of the dairy refrigerator. When our lunchtime rolled around, they were chilled to perfection. I would pluck out a small wedge and let the viscous sugar syrup slide off before indulging.

For many years, I thought that was all I needed to know about peaches—not that we didn’t have fresh peaches in season at the store. Their arrival was ushered in by the hottest days of the summer, late July to August. It was so hot that in the early afternoon, time would almost stand still. Not one customer was brave enough to leave the cooling breeze of their fan or air conditioner to venture outside to shop.

I would be half asleep behind the store’s counter, but the half that was awake had its eye on the reddish-orange pyramid stack of peaches that had been uncrated that morning. It didn’t … Read More

Continue Reading
EdibleCooks

Chargrilled Scallops With Grilled Caramel Corn Sauce and Corn Relish

Recipe by Sanford D’Amato

Serves 4

For the caramel corn sauce:

  • 6 ears fresh market corn
  • 1 T. grapeseed oil
  • 5 c. water
  • 1 onion, peeled, ⅓  cut off in one piece, remaining cut in small dice for the corn relish
  • ¼ t. vanilla
  • 1 bay leaf
  • ½ cup honey
  • 6 T. (about 3 limes’ worth) fresh lime juice
  • ¼ c. cider vinegar
  • ¼ t. hot paprika
  • ½ t. salt
  • ¼ t. freshly ground pepper

For the corn relish:

  • 4 slices bacon (about 4 ounces), cut in julienne
  • ¼ t. hot paprika
  • 1 T. lime juice
  • 1 t. kosher salt, plus additional to taste
  • ¼ t. freshly ground black pepper, plus additional to taste
  • ¼ cup chiffonaded (cut in fine strips) fresh basil leaves

To finish the dish:

  • 24 oz. large sea scallops (about 18–20)
  • 3–4 T. grapeseed or other neutral oil
  • 1 t. ground fennel seeds
  • 1 t. sweet paprika

To prepare the caramel corn sauce:

Prepare and light your grill.

When the coals are ready for high-heat cooking, shuck the corn. Brush the ears with the grapeseed oil. Place the ears on the very hot grill for 1 min., rolling them to char evenly. Cut the kernels off … Read More

Continue Reading

Hodge Podge Pizza

(Dough Recipe adapted from Food Network)

Pizza Dough:

Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well in the center and add 1 1/3 cups warm water, one tablespoon honey and one packet yeast. When wet ingredients are foamy, mix in 3 tablespoons olive oil and incorporate into the dough; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 90 minutes. Divide into two, 1- pound balls. Use one pound per recipe unless noted. Short on time? Buy dough from a local pizzeria, or bakery.

How to Make a Pizza:

Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees. Stretch/roll 1 lb. of dough on a floured large wooden cutting board or parchment paper. Brush with olive oil to prevent topping from making the dough soggy. Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 12-15 minutes.

Topping ideas:

Scour your fridge for leftovers from the week to top your Hodge Podge pizzas. Be sure to let your children help with creating … Read More

Continue Reading
Render3

Duck Confit

Recipe by Jenny Lee-Adrian

For years, I enjoyed eating duck confit at restaurants. Confit, (pronounced kawn-fee), is a classic French dish that involves curing the meat with salt and herbs before slow-cooking it in duck fat. Although making confit is not quick and easy, the meal is more meaningful when I sit down and cut into that duck leg, knowing I rendered the fat, cured the meat and slowly cooked it for hours just to get it right.

Previous and current restaurants I’ve worked in made duck confit. For added guidance, I looked to Michael Ruhlman and Brian Polcyn, who co-authored Charcuterie: The Craft of Salting, Smoking and Curing.

Ingredients:

2 duck legs
2 1/2 cups duck fat or extra-virgin olive oil, a cheaper alternative

Cure:

1 tablespoon kosher salt
10 black peppercorns, crushed
2 Bay leaves, crushed
2 garlic cloves, roughly chopped
2 sprigs thyme, roughly chopped

Mix ingredients for the cure in a small bowl. Rub the duck legs with the mixture. Make sure duck legs are placed skin-side down in a shallow container before covering with plastic wrap. Refrigerate at least 12 or up to 24 hours.

Preheat oven to 200 degrees. Rinse salt and all … Read More

Continue Reading

Makloubeh

Courtesy of Jenna Kashou

I dedicate this to my Teta (Arabic for grandmother). The rattle from her stack of gold bracelets clanking together, the sweet aroma of onions caramelizing in olive oil, a flickering TV screen always on in the background showing a dramatic Arab soap opera—these are the sounds, smells and sights of my childhood. Azizeh Kashou (1929-2014) raised a family of five and cooked every day for nearly 75 years. Born in Ramallah, Palestine, she prepared traditional Arab fare, heavily laden with allspice and, as often as possible, with lamb. The recipe below is a Kashou family favorite. The Spanish have paella and the Arabs have makloubeh. This rice-based dish with vegetables can be also be made without the meat, but that would just be a mistake. The crowning moment in successfully preparing this recipe is the flip at the very end, so be sure you have a set of strong hands and a sturdy platter.

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 2 large tomatoes, sliced thin
  • 1 medium sized eggplant (optional), peeled and sliced thin 4 large potatoes, peeled and cubed
  • 1 ½ lbs. lamb, cubed (shanks or stew meat)
  • 1 large onion
  • 2
Read More
Continue Reading

Fig and Black Olive Stuffed Leg of Lamb With Mint Chimichurri

Courtesy of Chef Karen Bell, Bavette La Boucherie
  • 1 leg of lamb, butterflied
  • 6 tbl olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 2 cups breadcrumbs
  • 1 oz mint, chopped
  • 1 oz basil, chopped
  • 1 oz tarragon, chopped
  • 1 oz chives, chopped
  • 1 lemon, zested
  • 8 oz dried figs, chopped
  • 4 oz kalamata olives, chopped
  • 6 oz toasted slivered almonds, chopped
  • 1 egg
  • salt & pepper
  • chicken broth

Preheat oven to 400°F.

In a pan prepare the stuffing by heating the olive oil and add the onion and garlic, cook gently until softened.

Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon zest, herbs and egg. Season with salt and pepper. Set stuffing aside.

Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.

Spread the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.

In a large skillet on high heat sear the leg of lamb on all sides about 3-4 minutes on each side and place in a Dutch oven and roast for 1 hour 15 minutes. … Read More

Continue Reading

Quesadillas

Ingredients

For quesadillas

  • 1 pkg (10 oz) Queso Oaxaca, pulled apart, shredded
  • Tortillas (flour or corn, Mexicans prefer corn)

For salsa

  • 2 tomatoes
  • Jalapenos (more or fewer for desired heat)
  • 2 cloves garlic
  • 1 medium onion, diced
  • salt

Directions

  1. Combine salsa ingredients in blender or food processor. Pulse a few times until salsa reaches desired texture.
  2. Heat comal (Mexican cast-iron griddle. A standard or cast-iron skillet can substitute) until very hot
  3. Lay out tortilla, layer shredded cheese, top with second tortilla
  4. Heat until cheese begins to melt
  5. Flip to crisp other side
  6. Remove once cheese starts to run
  7. Slice into wedges
  8. Top with salsa… buen provecho!

(For variety any number of ingredients can be added to the cheese layer, including grilled meats, cooked veggies, etc.)

 

Continue Reading

Potato, Herb and Cheese Frittata

Serves 4

Ingredients

  • 2 tablespoons olive oil

  • 2 large potatoes (russet or heirloom varieties), shredded, skin on

  • 1 medium onion, diced

  • salt and pepper to taste

  • 1/2 cup shredded Wisconsin cheddar cheese or preferred cheese

  • 1 handful of fresh herbs (Any combination of dill, basil, chives, parsley), chopped or torn

  • 4 eggs, beaten

Directions

  1. Preheat the oven to 400º F (200º C).
  2. Heat oil in a 12-inch skillet over medium-high heat. When the skillet is hot, add the potatoes and fry until crispy and golden, about 15 minutes. (Kids can shred/grate potatoes)
  3. Reduce heat to medium, and add onions. (Older kids can rough chop onions. Younger kids can stir until softened)
  4. Crack eggs into a bowl (Have kids crack eggs into bowl) Season with salt and pepper and herbs (Have kids rough chop or hand tear herbs. They can also measure out seasoning into a small bowl first, prior to adding it to egg bowl)
  5. Pour egg mixture over the potatoes and onions.
  6. Place the skillet in the oven for about 10 minutes, or until eggs are firm.
  7. Remove from the oven, and sprinkle shredded cheese over the top. (Have kids grate cheese and sprinkle on top).
  8. Return to the
Read More
Continue Reading

Eggplant Lasagna

Adapted from Real Simple Magazine

Serves 4

Ingredients

  • 1/2 pound plum tomatoes, halved and seeded
  • 1 clove garlic
  • 4 tablespoons olive oil
  • Kosher salt
  •  black pepper
  • 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
  • 1 cup Wisconsin ricotta
  • 1 large egg
  • 1/2 cup fresh basil, chopped
  • 1/4 cup grated Asiago or Parmesan (1 ounce)
  • 4 cups mixed greens

Directions

  1. Heat broiler.
  2. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. (Children can cut tomatoes and measure out amounts)
  3. Grease two baking sheets (children can grease pans with a kitchen brush or greased paper towel). Arrange the eggplant slices on the two baking sheets, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. (Children can arrange eggplant on baking sheets and sprinkle with seasoning)
  4. Broil eggplant until charred and tender, 3 to 4 minutes per side.
  5. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper. (Children can crack eggs, measure out ingredients, cut or tear basil, and stir)
  6. Spread half the pureed tomato mixture in the bottom of an 8-inch square baking
Read More
Continue Reading