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Entries in cook (4)

Friday
Sep212012

recipe: samosa hand pies

For the dough:

2-1/2 C all-purpose flour
1 C cold unsalted butter, cut into pieces

8 oz cold cream cheese, cut into pieces

1 tsp kosher salt

1/4 tsp white pepper

For the filling:
2 large Russet potatoes, peeled and cut into 1/2” pieces
1 tblsp canola oil
1 jalapeno, diced
1/2 tsp fresh ginger, grated
1/2 onion, peeled and cut into 1/2” pieces
1 clove garlic, minced
1/2 tsp Garam Masala
1/2 tsp brown mustard seeds
salt and pepper, to taste

For the egg wash:

2 eggs

2 tablespoons milk

For serving on the side:
creamy yogurt dip or spicy chutney

Directions:
1. In a stand mixer fitted with the paddle attachment, cream the cold butter and cream cheese until combined. Add the dry ingredients and mix until the dough just comes together.

2. Turn the dough out onto a floured surface and divide into 2 equal pieces. Wrap each piece in plastic wrap and refrigerate for 30 minutes or overnight.

3. Place diced potatoes in a pot of salted water, bring to a boil and cook until tender—about 15 minutes. Drain and set aside to cool slightly.

4. While the potatoes are cooking, heat the oil in a saute pan over med-high heat and cook all remaining filling ingredients until the onions are soft—about 5 minutes. Remove from heat and mix with cooked potatoes.

5. Remove the dough from the refrigerator and unwrap. On a floured surface, roll out the dough to just over 1/8″ thick. Cut the dough with 4.5″ cookie or biscuit cutter—and keep cut pieces covered. Continue rolling the scraps until all the dough is used—this recipe will yield 20-24 circles.

6. Make the egg wash by mixing eggs and water in a small bowl and set it aside.

7. To fill the hand pies, take a circle of dough and place the filling in the center—about 1 tablespoon—and be careful, don’t overfill. Brush the edges with egg wash and fold over to close the hand pie. Dip a fork into flour so that it doesn’t stick and use it to crimp the edges closed. Set the filled hand pies on a parchment-lined baking sheet and continue to fill and fold the remaining pies. Refrigerate the filled pies for 15 to 20 minutes before baking.

8. Pre-heat oven to 425°F. Remove the pies from the refrigerator, brush with egg wash and bake for 20 to 25 minutes, or until pies are golden brown. Remove from the oven, let cool slightly and serve warm with dipping sauces on the side.

Adam’s hints:
—the filling can be pre-made the night before.
—short on time? store bought pie dough can be used instead of scratch.
—in case of leftovers, the filling makes a fantastic breakfast side dish…Indian spiced skillet potatoes!

Wednesday
Aug222012

the food truck cookbook

It’s not everyday we celebrate a cookbook—but the truck food cookbook is unique and it’s just in time for the dog days of summer.

One of the most fascinating culinary and urban trends, food trucks offers entrepreneurs the opportunity to share their passions and customers to sample small bites, usually for a small price.

The collection of 150 recipes—along with menu items from food trucks around the country, special tips and techniques—also includes full-color photographs that capture the fun and whimsy of a new type of al fresco dining.

Tuesday
Nov292011

sugar & olives

Sugar & Olives is in its third year of serving ‘farm to family’ style, and its tucked away location draws a steady and curious crowd.

The converted factory space sits on a side street in Norwalk, Connecticut, and without a sign or any evidence that it’s a restaurant, it has become a local favorite for private dining, cooking classes and a swanky spot to sit, eat and enjoy some tasty food.

Want to know where your food is from? Just ask and they’ll tell you—or look it up on the iPad menu. Each guest gets one so they can choose their meal, and search for more information as they wish.

Vegetables, fruit, poultry, shellfish, dairy and eggs are gathered from farms within CT, while grains and other items are sourced regionally from the Hudson Valley to Vermont. Sweet and savory as the name Sugar & Olives implies, with a focus on flavor and simplicity, allowing each item to shine.

The sustainable build-out and best practices of this small shop has earned it three stars with the Green Restaurant Association. The efforts to keep a tiny footprint include waste reduction, pre- and post-consumer composting, recycling, a water filtration system with zero plastic water bottles on the premises, and a rain barrel to boot.

Special thanks to jennifer and cristina, store manager west hollywood, for the inside scoop!

Monday
Mar212011

meet us: adam pearson

Meet Adam Pearson, a professional food stylist based near our photo shoot in LA and Palm Springs. He’s the creative genius of our Mexican Fiesta and his recipes will be featured throughout the season.

Who taught you to cook?
Growing up in southern California, my dad spent a lot of time with me grilling outside. He also taught me how to make biscuits and sausage gravy when I was about 8. The gravy recipe is so easy its ingrained in my memory—and those moments became more special as our family split up.

Has ‘California cuisine’ influenced you?
I was exposed to a lot of different, exotic cultures and cuisines at a young age—ironically none from my own family. I took bits and pieces from friends’ homes and what they were cooking, and now as an adult they finally make sense when I mix them together in the kitchen.

What’s your favorite ingredient to cook with?
Spices. I love the flavor of ethnic foods but right now I’m obsessed with Korean. It’s warm, spicy, filling—very much like comfort food. I’m working with an assistant who goes to the Korean market with me, translates the staples, shares how they can be mixed—this opened a door to experimenting with Korean cuisine.

Got any food styling secrets you can share?
Instead of following a recipe, I’ll start by ‘deconstructing’ it—meaning I’ll cook ingredients so each looks its best. As for plating, I like them to look approachable…a little messy…perfectly imperfect.

Also, tools are my thing. I’m the tool kid. I’d be lost without a blow torch…a mandolin…but the most important tools are a sense of confidence and your hands. It’s so true that experience enhances your senses. The first food stylist I apprenticed under—all he needed was his fingers and spit.

Where do you find inspiration?
My partner Matt and I, we travel a lot and always bring something back that’s food related. Our first stop is usually a grocery store for local ingredients—like chick pea flour from Nice, France. Matt was recently in Singapore and brought back a suitcase and a half—our pantry is filled with international foodstuffs.

We like to shop for one-off serving dishes, special baking dishes made for indigenous recipes…in Spain we found local pottery shops with hand-made, lovely cazuelas which are very useful in preparing Spanish recipes.

And wherever we are, we’re dissecting and cataloging what was prepared for us. In Buenos Aires we had compound butters with fresh bread that was to die for! Like English muffins with pistachio butter—so easy to do at home.

What do you do for fun?
Matt publishes mattbites.com, and we often work on it together, so recipes, food styling and photography are a huge part of both our lives. There’s no way around bringing our work home with us—especially since his studio is part of the house.

Often one of us is on a shoot out of town, so when we’re both home we make lots of trips to farmer’s markets. It’s almost a cliche but we get what’s local and seasonal—we’re spoiled being in southern California where we get fresh vegetables all year. We go without a menu in mind, check out what looks good, and make things up as we go along.

Great looking plates, platters, and serving utensils add another layer. Dinner in our house is usually a small production and we love rotating pieces from our prop studio with our everyday slip porcelain from Australia. And we get just about every food magazine out there so—there may be a fine line between passion and addiction, but there just doesn’t seem to be a lot of free time for anything but food.