Crèpes

Crèpes recipe page Yield: Makes 18

Ingredients

  • 3/4 cup milk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour, sifted
  • butter for cooking the crèpes

Procedure

  1. In a small bowl whisk together the milk and eggs. Add the melted butter and salt and whisk to incorporate.
    Add the flour and whisk to incorporate. Do not over-mix. Place batter in the refrigerator for 30 minutes to an hour.
  2. While the batter chills, make any fillings and sauces.
  3. After batter has chilled preheat a small nonstick skillet or crèpe pan over medium heat. When the skillet is hot add 1 teaspoon butter and swirl to coat the pan.
  4. Ladle 1/4 cup batter into the center of the pan. Swirl the pan or use the bottom of the ladle to spread the batter into a thin pancake that covers the bottom of the pan.
  5. Cook until the edge of the crèpe begins to turn golden brown and the bottom is set. Turn over and cook other side 20 to 30 seconds. Stack cooked crepes separated by a piece of wax paper.

Andy Broder - KitchenThink

Salad of Peaches and Radish Greens

Salad of Peaches and Radish Greens recipe page Yield: 4 servings

Description

The peaches are perfumed, sweet, and creamy. The radish greens are peppery and textured. The dill is cool. The salad is summer on a plate.

Ingredients

  • 2 large ripe peaches, freestone if available
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon malt vinegar (or cider vinegar)
  • salt and pepper, to taste
  • Greens from 2 bunches of radishes, torn

Procedure

  1. Thinly slice the peaches and arrange slices on serving plates.
  2. Combine olive oil, orange juice, and vinegar. Season to taste with salt and pepper. Toss the greens in the dressing. Arrange the greens on the peaches.
  3. Sprinkle with dill and serve.

Notes

Radish Greens

Radish Greens


Andy Broder - KitchenThink

Grilled Shiitakes with Pepper and Sage

Grilled Shiitakes with Pepper and Sage recipe page Yield: 4 Servings

Description

I love a side of mushrooms with steak. I also love them as a stand-alone course. Shiitakes have a dense, meaty flavor that intensifies when they're grilled.

Ingredients

  • 8 ounces shiitakes, stems removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons rubbed sage
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander

Procedure

  1. Lightly brush both sides of the mushrooms with olive oil.
  2. Combine salt, pepper, sage, and coriander. Sprinkle liberally on both sides of the mushrooms.
  3. Preheat a grill or grill pan. Grill the mushrooms over medium high heat until browned on both sides.

Notes

shiitakes prepped to grill

shiitakes prepped to grill

 

Shiitake Spice Rub

Shiitake Spice Rub


Andy Broder - KitchenThink

Duqqa

Duqqa recipe page Yield: Makes about 1.5 cups

Description

I was leafing through a few cookbooks the other day and came across a reference to duqqa. I had no clue what that meant so I looked it up online. It's been around since the pyramids were new, and somehow I'd missed it. To remedy my remiss I decided that I had to whip up a batch. As with most things that have been around for a while, there were seemingly infinite variations. I read as many duqqa and dukkah recipes as I could find. Then I made up my own recipe based on an amalgamation of the ingredients that suited me. It's nice sprinkled on a salad or rice. It's nice spinkled on a schmeer of greek yogurt spread on my morning toast. It's just plain nice.

Ingredients

  • 1/3 cup sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 tablespoon dried thyme
  • 2 tablespoons dried marjoram
  • 3 tablespoons olive oil
  • 1 cup almonds (toasted, or dry roasted)
  • 1/2 cup cashews (toasted, or dry roasted)

Procedure

  1. Preheat a small skillet over medium heat. When hot add 2 tablespoons olive oil and the sesame seeds. Stir constantly until toasted. Transfer to a mortar.
  2. In the same skillet toast the coriander, cumin, mustard, peppercorns, and red pepper flakes in the remaining olive oil. Transfer to the mortar.
  3. Add the thyme and marjoram to the mortar and grind as finely as possible.
  4. Transfer to contents to a food processor fitted with the blade attachment. Add the almonds and cashews. Pulse until the dukkah resembles coarse meal. Add more salt and pepper to taste.
  5. Store in a sealed container at room temperature. Keeps several months.

Notes

Want to know more?  Click here.

Duqqa Ingredients – Mise en Place
dukkha ingredients

 


Andy Broder - KitchenThink

Roquefort and Caramelized Tomato Baguette

Roquefort and Caramelized Tomato Baguette recipe page Yield: 6 to 8 servings

Description

There are times when you need a really good sandwich; picnics, patios, and tailgating come to mind. In addition to making the tomatoes in the oven, now I do it in dehydrator (actually Sandy's ... hers is super delux and she lets me use it whenever I want)... In addition to tomatoes you can roast (for the sandwich or otherwise) bell peppers, whole cherry tomatoes, onions and leeks.

Ingredients

  • 2 tablespoons butter
  • 2 shallots, minced
  • 1/4 cup pine nuts
  • 8 to 10 ounces Roquefort cheese, room temperature
  • 4 ounces Greek yogurt, room temperature
  • 1 baguette (French or sourdough bread)
  • 1 recipe oven roasted caramelized tomatoes

Procedure

  1. Heat a small skillet over medium heat. Add the butter and minced shallot. Stir often for 3 minutes. Add the pine nuts and stir until they turn golden brown. Remove from heat and transfer to a bowl to keep the pine nuts from burning .
  2. In a small bowl blend the Roquefort and yogurt with a fork.
  3. Cut the baguette in half lengthwise. Spread the Roquefort mixture on both sides of the baguette. Top one side of the baguette with the tomatoes.
  4. Sprinkle the tomatoes with the nuts and shallots.
  5. Fold the top of the baguette over, and press down.
  6. Cut into triangles or slices to serve.

Notes

Stilton or gorgonzola cheese also work with this recipe.


Andy Broder - KitchenThink

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Quesadillas with Endive, Chorizo, and Peanuts

Quesadillas with Endive, Chorizo, and Peanuts recipe page Yield: 4 quesadillas

Ingredients

  • 2 heads Belgian endive, chopped
  • 4 ounces soy chorizo, chopped or crumbled
  • 2 tablespoons sweet chili sauce
  • 1/4 cup chopped peanuts
  • 4 10-inch tortillas
  • 4 ounces Dubliner cheese, thinly sliced
  • olive oil for brushing

Procedure

  1. Preheat a large griddle or a large skillet over medium heat.
  2. In a small bowl combine endive, chorizo, sweet chili sauce and peanuts.
  3. Set the tortillas on your work surface. Use half the cheese to cover 1/2 of each tortilla. Divide the endive mixture equally on top of the cheese. Top with the remaining cheese. Fold the uncovered half of the tortilla over the covered half, like a book.
  4. Brush both sides of the folded tortilla with olive oil.
  5. Cook over medium heat until golden on both sides.* Cut into wedges to serve.

Notes

* After I turn the tortilla the first time I like to drizzle a few tablespoons of water onto the griddle, on the metal, not the quesadillas. Then I cover the quesadillas and lower the heat. After 3 or 4 minutes I remove the cover, and flip the quesadillas. The steam heats the fillings thoroughly, and keeps things moist. Another minute or two on each side gives me a crisp, flaky tortilla on the outside.

Endive and Soy Chorizo for Quesadiallas   Dubliner Cheese for Quesadillas


Andy Broder - KitchenThink

Plum Shrub

Plum Shrub recipe page Yield: About 2 cups

Description

I've been charmed by a shrub, or shrubs in general. I don't mean short leafy garden plants, although they can be charming ... I mean a sugared vinegar infused with fresh fruit. I bought a bottle of Spiced Apricot Shrub at a farmers market, and have been shrubbing ever since.

Ingredients

  • 1 pound ripe plums, pitted and roughly chopped
  • 3/4 cup granulated sugar
  • 3 whole cloves
  • 2 teaspoons kosher salt
  • 3/4 cup cider vinegar (or white vinegar)

Procedure

  1. Combine all ingredients in a non-reactive pot. Set over medium heat and cover. When mixture comes to a boil remove from heat and use a potato masher to crush the plums.
  2. Transfer to a non-reactive bowl, and allow to come to room temperature uncovered.
  3. Cover and refrigerate for 24 hours.
  4. Pour through a strainer into a glass jar. Use a spatula to press the solids against the strainer and extract as much liquid as possible. Discard the solids. Store the shrub in the refrigerator for up to a month.

Notes

Non-reactive means that it does not react adversely with acidic ingredients. Glass and stainless steel are non-reactive.


Andy Broder - KitchenThink

Bacon, Arugula and Tomato Quesadillas

Bacon, Arugula and Tomato Quesadillas recipe page Yield: Makes 4

Description

This recipe began with me looking for a way to make a simple dinner without going to the store. I decided on a BLT in a tortilla, but didn't have tomatoes. I did have tomato jam, shishito peppers, and manchego cheese. Then I had dinner.

Ingredients

  • 4 flour tortillas
  • 8 ounces bacon, cooked
  • 4 tablespoons tomato jam
  • 4 shishito peppers, minced (jalapeños can be substituted, but are hotter, so only use 1 or 2)
  • 4 ounces arugula, chopped
  • 4 ounces manchego cheese, thinly sliced or grated
  • olive oil for brushing

Procedure

  1. Set the 4 tortillas on your work surface. Spread 1 tablespoon of jam over each.
  2. Place 1/8 of the cheese on half of each tortilla. Top with 1/8 of the bacon, 1/8 of the shishitos, and 1/8 of the arugula. Repeat - so that the ingredients are layered and evenly distributed.
  3. Fold the tortillas in half. Press down to compact the ingredients. Brush tops and bottoms with olive oil.
  4. Heat a large skillet or griddle (or grill pan) over medium heat. When hot add the quesadillas. Turn over after 4 minutes and cover. If the pan does not have a cover use a sheet of foil, or a cookie sheet. After 4 minutes turn over again, and cover. Turn once more, and finish uncovered. Transfer to serving plates

Notes

Assembly of the Quesadillas – just before folding them in half.

bacon, arugula, tomato quesadillas assembly


Andy Broder - KitchenThink

Kumquat Infused Vodka

Kumquat Infused Vodka recipe page Yield: 2 cups

Description

Kumquats are sweet and sour. I like to add a tablespoon of kumquat vodka to a straight-up (no vermouth) martini for a pleasant twist. Garnish with a twist, or sliced fresh kumquats.

Ingredients

  • 8 to 10 kumquats
  • 2 cups boiling water
  • 2 cups vodka

Procedure

  1. Rinse Kumquats. Place them in the boiling water for 30 seconds. Immediately transfer to a colander and rinse in cold running water.
  2. Thinly slice the kumquats, removing the seeds as you find them. Thinner is better.
  3. Place the kumquats and vodka in a mason jar. Allow the kumquats to steep in the vodka for about a week. Transfer to the refrigerator.

Notes

I tend to keep the sliced kumquats in the vodka indefinitely. When I’m down to the last inch of vodka I’ll add another cup and get a second batch…


Andy Broder - KitchenThink

Kumquat Vinaigrette

Kumquat Vinaigrette recipe page Yield: 1 cup

Ingredients

  • 1/3 cup cider vinegar
  • 1/4 cup seeded, chopped kumquats (6 to 8 depending on size)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh squeezed orange juice (1 medium orange)
  • 2 teaspoons soy sauce, or to taste
  • 1/2 teaspoon ground black pepper
  • 1 jalapeño, seeded and minced (optional)

Procedure

  1. Place all ingredients in a blender and puree. Tastes best if made an hour ahead.

Andy Broder - KitchenThink

Crèpes with Sweet Ricotta and Grilled Peaches

Crèpes with Sweet Ricotta and Grilled Peaches recipe page Yield: Makes 12

Ingredients

  • 12 crèpes
  • 1 cup ricotta cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 3 large peaches
  • 2 tablespoons butter

Procedure

  1. Combine ricotta, sugar, zest, cinnamon and nutmeg. Set aside.
  2. Quarter and pit the peaches. Brush with melted butter. Grill - on a grill or a grill pan. Because peaches are tender/soft, grill on one side only.
  3. Place a tablespoon of sweetened ricotta on a crèpe. Fold in half, and then in half again - so you have a sort of triangle with a rounded top.
  4. Set the filled crèpe on a platter or serving plate. Top with a grilled peach quarter.
  5. Repeat with remaining ingredients.

Notes

A festive assembly option is to set a crèpe into a ramekin, and fill the crèpe with the cheese mixture. This resembles a mini quiche with a high fluted crust. Top with grilled peach and bake at 350F for 10 to 12 minutes


Andy Broder - KitchenThink

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Brown Rice Salad with Peaches and Caramelized Leeks

Brown Rice Salad with Peaches and Caramelized Leeks recipe page Yield: 8 - 10 servings

Ingredients

  • 4 quarts water
  • 2 cups brown rice
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 large or 2 small leeks, white and light green parts only, halved and thinly sliced across the grain
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • 1/3 cup sliced or slivered toasted almonds
  • 3 tablespoons brown sugar
  • 3 tablespoons cider vinegar
  • 3 large peaches, skins removed and cut into 1/2-inch dice
  • salt and pepper to taste

Procedure

  1. Bring the water to a boil in a covered pot over high heat.
  2. Add the brown rice and and salt. Stir every few minutes until the water returns to a boil. Then reduce to medium and cook uncovered until rice is tender, about 25 minutes.
  3. Drain in a colander and rinse with cool water.
  4. Fluff with a fork and place in a bowl.
  5. While the rice cooks heat a skillet over medium heat. When hot add oil and leeks. Cook until leeks begin to brown, about 8 - 10 minutes.
  6. Add garlic and raisins to the skillet and stir constantly for 90 seconds.
  7. Add all remaining ingredients and cook 2 - 3 minutes longer.
  8. Combine the mixture in the skillet with the rice, and season to taste with salt and pepper.

Notes

This recipe can also be made with quinoa. Cook the quinoa according to package instructions – it cooks much faster than the rice.


Andy Broder - KitchenThink

Roasted Corn Hummus

Roasted Corn Hummus recipe page Yield: 2 1/2 cups

Ingredients

  • 4 ears sweet corn
  • 2 pasilla chilies
  • 3 tablespoons diced red onion
  • 1 lime juiced
  • 1/4 cup olive oil
  • Salt and pepper to taste

Procedure

  1. Lightly roast corn and pasillas. You can grill the corn/chilies, hold them over the element of a gas stove, or use a broiler.
  2. Remove kernels from the corn. Place the grilled corn into a food processor fitted with the blade attachment process until most kernels have been broken down.
  3. Remove stem and seeds from the grilled pasillas and roughly chop. Add pasilla, onion,, and lime juice to processor. Process for 30 seconds. Drizzle olive oil through the feed tube while processing.
  4. Season to taste with salt and pepper.

Andy Broder - KitchenThink

Fresh Orange Vinaigrette

Fresh Orange Vinaigrette recipe page Yield: 1/2 cup

Description

This dressing goes well drizzled on fish or grilled shrimp, as well as on a salad.

Ingredients

  • 2 teaspoons cider vinegar
  • 1/4 cup olive oil
  • segments from 1 orange, peel, pith and membrane removed (orange supremes)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure

  1. Combine all ingredients in a blender. Add more salt or pepper to taste.

Notes

How to supreme an orange:
orange-supremes_big-Collage


Andy Broder - KitchenThink

Arugula Salad with Fresh Peach Vinaigrette

Arugula Salad with Fresh Peach Vinaigrette recipe page Yield: 4 - 6 servings

Description

My favorite dressings almost always include a fruit or vegetable that's been pureed. The end result is a thick dressing with lots of flavor. Because the thickness comes from the peaches (instead of oil or mayo) the dressing has a light quality.

Ingredients

  • 2 large peaches, skins and pits removed
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/3 cup cider vinegar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 12 - 16 ounces arugula

Procedure

  1. Combine all ingredients except arugula in a food processor or a blender. As necessary add couple of tablespoons water to thin. Add salt and pepper to taste.
  2. Toss arugula with the dressing just before serving.

Notes

Dressing keeps 3 days in the refrigerator.

Don’t be afraid to use a little water to thin a dressing. Sometimes you’ve got the taste just right, so you don’t want more vinegar or oil. A few tablespoons of water will thin the dressing without changing the balance of flavors.


Andy Broder - KitchenThink