INGREDIENTS
1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grape seed or olive oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Sea salt and freshly ground black pepper
PROCEDURE
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the grape seed / olive oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.
A is for Apple — ChefCali’s 365 fruit and vegetable recipes for 2010 — from A-Z
Apple Pandowdy
A pandowdy is a dish of cooked fruit, typically apples, baked under a crust of pie or biscuit dough. Originally pandowdies were eaten for breakfast, having baked overnight in the embers of the family hearth. The origin of the name is unknown but may refer to the act of “dowdying” the pastry - slashing or breaking the partially baked crust to submerge it in the juicy filling as it finishes baking.
INGREDIENTS
½ recipe Pie Dough (see recipe for “Pie / Tart Dough” below)
For Filling…
4 large apples, about 2 ½ pounds (try Granny Smith, Empire, Gravenstein, Galas or Russets)
½ cup maple syrup
¼ cup all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
1/8 teaspoon ground allspice
2 tablespoons unsalted butter, cut into small pieces
PROCEDURE
Position a rack in the lower third of the oven. Preheat oven to 400 degrees. Have ready an unbuttered 8″x8″ baking dish.
Peel, halve and core apples. Place the apples cut side down on a cutting board and slice crosswise 1/4″ thick. In a large bowl, combine the apples with maple syrup, flour, cinnamon, nutmeg, sea salt and allspice. Spread the apple mixture evenly in the baking dish. Dot the top with the butter pieces.
Remove the dough from the refrigerator. Roll out dough on a floured surface until about 1/8″ thick. Place over apple mixture in baking dish, leaving a 1/2″ overhang. Fold the edges under to fit inside the dish and press the dough gently against the apples (around the edge only). Place baking dish on parchment paper lined baking sheet and place in oven. Bake until the top has browned lightly, about 30 minutes. Remove the dish from the oven to a level area. Reduce the oven temperature to 350 degrees. With a knife, score the crust, as you would a pan of brownies, into 2″ squares. Baste the crust squares by tilting the pan all around and spooning some of the apple juices over the squares, basting the middle squares as well. Do not worry about crushing or tearing the crust, for doing this is part of the dish’s character. Return the dish to the oven and bake until the apples are tender when pierced with a skewer, the filling has thickened slightly and the crust is golden brown, about 30 minutes more. Let cool for 15 minutes before serving.
Pie / Tart Dough
Makes: 2, 9″ pie crusts
INGREDIENTS
2 cups all purpose flour
1 tablespoon sugar (optional)
Pinch of sea salt (finely ground)
6 ounces (1 ½ sticks) unsalted butter, chilled
¼ cup shortening, chilled
¼ cup ice water (water that has been chilled with ice cube in it)
PROCEDURE
Put flour, sugar and salt in a large mixing bowl or food processor (fitted with a metal blade).
Cut up butter and shortening into small pieces and add to processor.
In the food processor, “pulse” mixture until it is crumbly and you can feel the butter in little pieces throughout the flour. Working quickly, continue to pulse while adding the cold water and blend until mixture almost forms a ball (a little on the crumbly side is okay - just work with your hands).
Or, if working by hand, use a knife or pastry cutter to work in butter and shortening. Add water a bit at a time until mixture begin to come together (but is not sticky or pastey).
Turn out onto work surface and flatten into two disks. Wrap in plastic and refrigerate at least 2 hours in advance of using (you may freeze this dough for up to six months. Thaw in refrigerator 24 hours before using).
Inspired by his love to cook and experiment in the kitchen, Carson wanted to create his own cookbook featuring all of his recipes as well as those from other children. He dreamed of a cookbook designed by kids for kids. This idea evolved into a vision of creating a club for kids where they can directly impact the lives of other children and help stop hunger. The organization’s mission is to feed hungry youth through fundraising and volunteering, building awareness, compassion and a foundation of philanthropy that will last a lifetime. It is the organization’s belief that the earlier children are introduced to community service, volunteerism and charity work, the more likely they are to stay engaged in these activities into adulthood thus making the world a better place.
To learn more about the cookbook, and donor opportunities, please visit kidsfeedingkids.info
Worms and Eyeballs
INGREDIENTS
1 lb. bucatini pasta (hollow spaghetti)
1 sm. red bell pepper
1-1/2 lbs. ground chicken breast
2 cloves garlic, chopped
2 Tbs ginger, chopped
2 scallions, finely chopped
2 Tbs hoiser sause (Chinese BBQ)
salt and freshly ground black pepper, to taste
3 Tbs vegetable oil
1 cup preshredded carrots
1 cup bean sprouts
1 cup snow pea pods (cut into pieces with scissor knife)
1/2 cup tamari
PROCEDURE
Preheat oven to 400 degrees. Put a large pot of water to boil for the pasta. Cut off a quarter of the bell pepper and have your grown-up helper (GH) chop it finely. Slice the rest of the pepper yourself. Combine chicken, garlic, ginger, scallions, finely chopped peppers, hoisin sauce, salt and perpper in a bowl. Roll the mixture into meatballs the size of chicken eyeballs and place balls on a nonstick cookie sheet, coated lightly with 1 Tbs vegetable oil. Roast the chicken eyeballs for 10-12 minutes. When the past water comes to a boil, cook pasta according to directions. When the pasta is almost cooked through and the eyeballs are about 5 minutes away from coming out of the oven, start stir-frying the veggies. Heat a large nonstick skillet over high heat and add remaining 2 Tbs of vegetable oil. Stir the veggies for 1 minute. Have our GH drain the noodles and add the worms to the veggies. Pour in the tamari while the GH tosses the worms and veggies to coat. Transfer noodles to serving platter. Remove the eyeballs from the oven, roll them on top of the worms, then serve.
