Cheese and Spinach Stuffed Portoblellos

Makes:  2

I found this recipe in a magazine at my sister in laws house while traveling late this spring.  I managed to prepare it at her house and used their new super deluxe grill to cook these.  If you have a gas grill, give it a try.  I have also prepared these in a toaster oven with great results as well.  The option is yours.


Ingredients: 

2  large, 6 inch portobello caps
2 cups spinach, chopped
1/2 c. panko bread crumbs
1/2 c. mozzarella, shredded
1 shallot, finely chopped
1 medium tomato
3 T. of grated Parmesan cheese, divided
1 T extra virgin olive oil
1/4 c. ricotta cheese
salt and freshly ground black pepper


Instruction:

Preheat a hot grill, or turn on the broiler on an oven.  Lightly brush olive oil over portobellos.  If grilling, only cook the gill side, for 5 minutes, on medium.  If using an oven lay the protobellos gill side down on a cooking sheet and broil for 5 minutes.  In a bowl, combine spinach, breadcrumbs, mozzarella, shallots, tomato, 1-1/2 tablespoons of Parmesan, salt, pepper, and olive oil, then toss.  On a cooking sheet, place portobellos gill side up.  Heap spinach topping onto portobellos, 2 tablespoons of ricotta cheese to each mushroom and garnish with remaining Parmesan cheese.  Heat portobellos till heated through and ricotta has turns a golden brown, approx 5 minutes.

Cranberry Liqueur

Ingredients:

16 oz. fresh cranberries
4 c. sugar
1 c. water
3 c. 80 proof vodka
1 cinnamon stick
zest from one lemon

Instruction:

Combine sugar and water in a medium sauce pan.  Cook over medium heat for 5 minutes or until sugar dissolves, stirring constantly.  Remove from heat and cool completely.  Place cranberries in food processor and process till finely chopped.  Combine sugar mixture, cranberries, cinnamon stick, lemon zest and vodka in a large bowl.  Stir to mix.  Pour mixture into large canning jars or canning containers.  Let liqueur mixture stand for 3 weeks in a cool dark place, tipping jars once a week to mix gently.  Strain the cranberry mixture though a cheese cloth lined sieve in to a bowl.  Discard solids.  Carefully pour liqueur into clean bottles or jars.  Liqueur can be stored for up to a year.

Vanilla Extract

Makes:  one liter

Ingredients: 

10 vanilla beans of your choice, split lengthwise
1 liter of quality vodka

Instructions:

Split vanilla beans lengthwise be careful not to loose any of the seeds.  Open bottle of vodka and insert one at a time.  Close lid tightly and invert bottle gently 2 times.  Store in a dark place for a minimum of 3 weeks, inverting gently 2 times, once a week.  When desired steeping is reached, decant into light proof bottles (amber glass works great), straining for small particulate.  Vanilla beans can be reused by adding more vodka.  Be sure to cover beans completely in liquid.

Note:  You will notice that this extract is not dark in color as many commercial ones are, as they have added caramel for color.

Hawaiian ʻAlaea Sea Salt

Because I live in Hawaii I want to try products that are produced or originate here.  The Hawaiian ʻAlaea Sea Salt, is an orange/brownish colored salt that is harvested from the ocean here in Hawaii.  The salt is not processed or refined.  ʻAlaea salt is rich in trace minerals and is enhanced with ʻalaea, a Hawaiian clay.  This clay gives this salt it's distinct color and has no smell or taste.  The ʻalaea has iron-oxide in it which adds to the mineral content of the salt.  This salt is traditionally used in ceremonies to cleanse or purify, and bless.  This salt is also used in cooking as in the traditional Kalua pig and poke.  This salt is often used as a rub for meats before grilling.  I grind this salt with a mortar and pestle for a finer consistency and use it in marinades, rubs, and salad dressings.  Though this salt does not have any smell or taste value, it still has mineral content that does provide some nutrition, though minimal.  This salt does not have iodine added. 

For more reading on the topic of salt, I recommend the book Salt, a World History by Mark Kurlansky.

Mango Chutney

I had no idea that I loved mango chutney till I tried it a few years ago.  I have not been a big fan on condiments, but all of that has changed over the last few years.  I used to think of condiments as ketchup, mustard, mayo, steak sauce, etc.  Anyhow, I have found so many new condiments that I can't live with out and chutney with Indian is one of them.  This recipe is very easy with simple ingredients and mangoes can be found in the market more readily.  The hardest part is the waiting.  I did dig in to some of the chutney the same day, but it is better with some time added.

Makes:  about 3-3/4 cups

Ingredients: 

3 large firm but ripe mangoes, peeled and cubes into 1 inch pieces
1/2 c. fresh orange juice
1/3 c. fresh lime juice
1/2 c. cider vinegar
1/2 c. packed brown sugar
1/2 t. cinnamon
2 cloves of garlic, minced
1 t. of black, brown, or yellow mustard seeds
1 t. red pepper flakes
3/4 t. salt
1/2 t. coriander seeds
1/2 t. cumin seeds
1/4 c. fennel seeds

Instruction:

Combine all ingredients in a 3 qt. sauce pan and bring to a boil, stirring frequently.  Reduce heat and simmer for 30 minutes, stirring frequently.   If chutney seems too runny, continue to simmer, stirring occasionally to prevent burning, till desired consistency.  Remove from heat and refrigerate over night to let ingredients meld.  Chutney can be kept in the refrigerator in a air tight contain up to 1 month.

Note:  I toasted the dry spices minus the cinnamon, then used a mortar and pestle to crack the seeds before adding to pan, to disperse more flavor.

This recipe is referenced from:  The Gourmet Cookbook edited by Ruth Reichl
(I have made modifications to this recipe, the original can be found in this book)

Aioli, kick starting 3 times around to revive.

Have you ever made a recipe that turned out perfect several times, then one day, FAIL?  I guess everyone has a bad day in the kitchen.  The last time I made this recipe, I had to restart it 2 more times after the initial start.  It sounds a bit confusing.  This is what happened, my ingredients started to separate.  I did not want to waste my ingredients, organic egg yolks, and a cup of olive oil, plus I had used the last of my garlic!  After fail number one, in a clean bowl I added one more egg yolk and started to whisk.  I then started to drizzle in the first batch of ingredients that did not emulsify.  This did not work, so I started again with another egg yolk and 1 tablespoon of lemon juice, in a clean bowl.  When I got that mixed, I then added the previous mix drizzling a little in as I whisked with a mixer.  It did save my my ingredients, but it did not thicken as it usually does.  I put it in the fridge to chill till I needed it.  This mix did get a bit thicker, but not as I have had results with in the past.

The aioli did prove to be very delicious with the oven potato wedges I prepared for dinner.  I may add this recipe in the future, if I can make sure it is more stable.  I would hate to pass on one that is questionable.  Please check back in the future for this recipe.

Other things I have used this recipe on or with:

-corn on the cob
-oven potato wedges
-sandwiches
-steak

Kikkerland Jigger Cube Review

This very stylish jigger, is designed by Josh Owen, and manufactured by Kikkerland.  It is the winner of the 2007 Good Design Award by Chicago Museum of Architecture and Design.  It is made of cast aluminum and weighs in at a little over a pound.  The cube measures at 3".  This handy cube has six insets that very in measurement:  0.50 oz, 0.75 oz, 1.00 oz, 1.50 oz, 2.00 oz, and 2.25 oz.  The cube also comes with a fold out book with 13 drink recipes, and info on how to use the cube. 

I love that this cube is made of cast aluminum.  It appealed to the industrial design side of me.  It is also handy to have all measurements in one item.  Plus, it is fun to hold a piece of machined metal in your hand.  The first time I used the cube was a at a party where I was making a specialty themed drink.  The recipe called for 5 ingredients with different measurements.  I was making about 15 drinks, so this was pretty handy.  However, the down side of this cube was that it was messy.  You are suppose to pour at the corner, but pouring when you have measured to the top was a challenge.  What I did learn about using the cube is to keep the cube in your hand and fill.  Measuring on the table then lifting is messy when filled to the rim.  I'm sure there is a skill to learn when mixing with this cube, and practice is the key.  However, if you are a neat freak about your surface area when mixing drinks, you may be put off by some spillage.

I would recommend this cube, if you want a conversations piece.  It is fun to use, but if you don't like a little mess, then do not fill to the rim.  Compared to my Onida double jigger, this one is fun, but a little cumbersome. 

You can find the Jigger cube at Amazon.com for about $18.28 with supper saver shipping if you order $25 dollars of merchandise that is rated for super saver shipping.