Recipes 04.21.16

Seasons by the Sea: Mob Wives and Donut Robots

These first four recipes are from Rick Bogusch, the manager of Bridge Gardens and a talented chef. 

Pork, Apricot, and Pistachio Terrine

This makes one terrine.

10.6-oz. pork tenderloin, trimmed and diced

2 garlic cloves, crushed

2 sprigs thyme

2 Tbsp. brandy

1 package bacon

36 oz. good quality pork sausage

1 small bunch parsley, chopped

1 small bunch chives, chopped (or 1 Tbsp. dried)

4 oz. shelled, unsalted pistachios

10-12 dried apricots

Salt and pepper

Cornichons for serving

 

Place pork tenderloin, thyme sprigs, and brandy in a bowl. Cover and marinate overnight in fridge

Preheat the oven to 350 degrees. Line a meatloaf or bread pan with bacon, overlapping the strips and leaving any extra hanging over the edge. This can be done a day ahead and kept in fridge.

Loosen the sausage meat with a fork in a large bowl, add the marinated tenderloin and the brandy, discarding the garlic cloves and thyme sprigs, and mix well. Add parsley, chives, and pistachios and mix well. Season with a quarter of a teaspoon of salt and freshly ground pepper. Pinch off a piece, fry until cooked, and taste for seasoning.

Pack the bacon-lined terrine with half the pork mixture and lay the apricots in a row down the center. Pack the remaining pork mixture on top. Flatten it and stretch the bacon over the top to cover. Cover with a piece of parchment cut to size and wrap the terrine in aluminum foil.

Place in a roasting pan half filled with boiling water and bake until the internal temperature reaches 165 degrees, about one and a half hours. Cool. 

Place foil-wrapped brick of heavy cans on top of terrine and refrigerate overnight or up to three days.

Release the terrine from the pan by dipping in hot water. Turn it onto a plate, discarding jelly, cut off bacon with a thin, sharp knife, slice, and serve with bread, crackers, and cornichons.

 

Roasted Red Pepper Spread

1 cup walnuts

12-oz. jarred roasted red peppers, drained, rinsed, and patted dry with paper towels

1/8 tsp. cayenne

1/4 cup coarsely crushed plain wheat crackers

3 Tbsp. lemon juice

1 Tbsp. mild molasses

1 Tbsp. honey

1/2 tsp. ground cumin

3/4 tsp. salt

2 Tbsp. olive oil

Toast walnuts in a medium skillet over medium heat until nuts are fragrant, about five minutes. Cool on a plate.

Process walnuts and the remaining ingredients in a food processor until smooth, about 10 one-second pulses. Transfer to a serving bowl. Cover and chill at least 30 minutes or up to three days.

 

Warmed Blue Cheese Dip 

With Garlic and Bacon

7 bacon slices, diced

2 garlic cloves, minced

8 oz. cream cheese, room temperature

1/4 cup half and half

4 oz. blue cheese, crumbled

2 Tbsp. chopped chives (or 1 Tbsp. dried)

3 Tbsp. chopped smoked almonds

Crackers, dark bread, celery, carrots, and endive leaves for serving

 

Cook bacon in heavy large skillet over medium-high heat until crisp, about seven minutes. Drain excess fat from skillet, reserving one tablespoon. Add garlic and cook until fragrant. Return bacon to skillet and stir.

Preheat oven to 350 degrees. Beat cream cheese with an electric mixer or in a standing mixer until smooth. Add half and half and beat until combined. Stir in bacon, garlic, blue cheese, and chives.

Transfer to an oven-proof baking dish and cover with foil. Store overnight or bake until heated through, about 30 minutes. If stored, bring to room temperature before baking. Sprinkle with chopped almonds before serving.

 

Kale and Brazil Nut Pesto

1 cup steamed kale

1 cup parsley leaves

1/4 cup Brazil nuts, toasted

1 garlic clove

Zest of 1 lemon

Juice of 1/2 lemon

2+ Tbsp. olive oil

Salt and pepper

 

Blend all ingredients in a food processor until smooth. Use pesto as a dip, as a sandwich spread, or on grilled salmon or whole grain pasta.

 

Stars Ginger Cookies

This recipe is from “Stars Desserts” by Emily Luchetti, who was the pastry chef at the now defunct Stars restaurant in the San Francisco Bay area. The secret ingredient is white pepper, which gives the cookies a little extra kick. I like them crisp, sprinkled with a little turbinado sugar before baking.

Makes three dozen.

1 cup sugar

1/2 cup firmly packed light brown sugar

8 oz. soft butter

1 large egg

1/2 cup molasses

2 tsp. ground ginger

1/2 tsp. ground allspice

1 tsp. ground cinnamon

2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground white pepper

21/4 cups flour

 

Preheat oven to 325.

Put half a cup of the granulated sugar, brown sugar, and butter in bowl of electric mixer. With paddle attachment, cream the butter on medium speed for two minutes, until light and fluffy. Continuing to mix, add the egg, then the molasses. Scrape down the bowl occasionally while combining ingredients. 

On low speed, add the dry ingredients and mix until incorporated. Chill for 30 minutes.

At this point you can either roll dough into little balls and flatten them or form them into logs, wrap in plastic wrap, and chill for a few more hours. I do this; it is easier, just slice and bake.

Slice logs into whatever size slices you like. I do them about a quarter of an inch thick. Place on baking sheet lined with parchment or a Silpat silicone sheet, spaced about two inches apart. If you don’t have either of these, you can bake directly on baking sheet, just be sure to loosen them from pan about two minutes after they come out of the oven; this way they won’t stick. Sprinkle with a little turbinado sugar.

Bake about 10 to 12 minutes, until golden brown and set around the edges. Let cool for five minutes, then remove from baking sheet.