Thanksgiving Traditions…The Good, The Bad, and The Ugly

 

Homemade Jellied Cranberry Sauce | Dear Martini

Thanksgiving is all about tradition… good and bad.  In Chef Mia’s house we have the Dilemma of the Cranberries.  Artist husband grew up on canned cranberry sauce and loves it like nobody’s business.  He even claims it is an essential part of the Norman Rockwell painting.  Chef Mia thinks otherwise.  How to keep peace in the family? Compromise solution: Homemade Jellied Cranberry Sauce

Ingredients for Cranberry Sauce | Dear Martini

What she came up with is a delicious compromise.   A recipe catering to his tastes and still beautiful enough and made with simple fresh ingredients for her.  Sometimes it’s time to adopt new traditions.

Jellied Cranberry Sauce

Makes 4 cups

2 packets unflavored gelatin

2 (12-ounce bags) fresh or frozen cranberries, washed

1 Granny Smith apple, small diced

1 navel orange, zest removed in strips and juiced

1 cup granulated sugar

Special Equipment: Food mill and 4 cup decorative mold

Place cranberry juice in a small bowl; sprinkle the gelatin over the surface of the juice and let sit for at least 5 minutes. Meanwhile, in a deep saucepan, combine the cranberries, apple, orange zest & juice, and sugar. Bring to a boil; reduce the heat and simmer stirring often until the cranberries begin to pop about 5 minutes. Continue cooking an additional 3 to 5 minutes until the mixture begins to thicken. Turn off the heat and stir in the softened gelatin.

Transfer the berry mixture to a food mill and pass through the finest holes into a bowl. (Discard the solids in your compost) Transfer the berry mixture to a lightly oiled mold. Top with a piece of oiled plastic wrap placed directly on top of the jelly. Refrigerate until set, at least 4 hours. (Can be made several days ahead)

To unmold, dip briefly in a bowl of hot water. Using a spatula, press gently on one side of the jelly (placing the spatula between the side of the mold and the jelly) to release the vacuum seal. Then turn out onto a plate. Refrigerate until ready to serve.

Cranberry Sauce Recipe | Dear Martini

Dearest Readers, We are so very thankful for each and every one of you who have supported us all year.  We love hearing from you and when you share with us.  Please share your favorite dish with us here or on Facebook!  We’d love to hear from you.

Happy Thanksgiving!

xxoo Mia and Terri

 

Yammy Gobblers

Yammy Gobblers - Yams Dressed Up Like Turkeys

We’re sure every family has a Thanksgiving tradition — whether it’s your Aunt Carol’s Walnut-Celery Jello Ring or your Mummy’s Famous Pecan Pie.  At Chef Terri’s house, the Yammy Gobblers take center stage alongside the Stuffed Pumpkin and the turkey (of course).

Every tradition has a beginning.  These roasted yams, wrapped in foil shaped to resemble a turkey, were inspired from a childhood memory:

Imagine it’s 1977, and your 7-year-old self has just had dinner with your parents at Smith & Wollensky in New York.  You weren’t able to finish your entire meal, so your friendly waiter offers to pack up your leftovers into a Bowser Bag.  You nodded, from the goading of your parents; and your obedience was rewarded with the presentation of your leftovers wrapped in aluminum foil shaped like a bright and shiny magical swan.  Breathless, you thanked your waiter for the lovely and elegant prize which you cradled in your hands all the way home to place in the fridge.  (and then the next day you wept bitterly when you discovered your dad satisfied his midnight craving by finishing off your meal, and left the ripped up remains of the beautiful swan on the counter for you to find in the morning).

But we digress.

Chef Terri pays homage to her beloved foil swan by featuring Yammy Gobblers on the Thanksgiving Feast menu.  You can use any roast yam or sweet potato recipe you like; Chef Terri roasts yam with aromatic ingredients like orange zest and cinnamon in ceramic ramekins and wraps the packages up in foil shaped like turkeys.  The presentation can be downright adorable.  According to one family member, it’s not Thanksgiving unless the Yammy Gobblers are served.

Sure, it’s cheesy, but it’s tradition.  Who’s going to mess with tradition?

 

Yammy Gobblers

Serves 6 to 8

4 medium-sized yams, peeled and 1/2-inch diced

Zest and juice of 2 navel oranges

1 tablespoon grated ginger

1/4 cup Maple syrup (grade B – or the darkest color you can find)

1 stick (8 tablespoons) unsalted butter, softened to room temperature

pinch each of kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

pinch freshly grated nutmeg

Special Equipment:

  • 6-8 4-ounce ramekins
  • heavy duty aluminum foil
  • baking sheet

 

Preheat the oven to 425 ℉

Butter each ramekin all over the insides and bottom and set aside.

In a mixing bowl, toss the yams with the orange juice, zest, ginger, syrup, salt, pepper, cinnamon and nutmeg until the yams are well coated.  Evenly divide the mixture among the prepared ramekins.

Wrap each ramekin with a sheet of foil, folding and crimping each end to represent the turkey’s head, neck and tail.  Cut the fringes on the tail to represent the tail feathers.

Place the turkeys on a baking sheet and bake for 20 – 30 minutes, or until fragrantly caramelized.  The yams are done with a knife inserted into one slides in with no resistance (though you’ll have to unwrap a sacrificial turkey to test that!)

Allow the turkeys to cool slightly for about 15 minutes before serving (if the turkeys are too hot, the steam escaping from them when you open them may burn you).  Let each guest unwrap his own yammy gobbler.  The aroma from the steam coming out is quite heady.

 

Yams in Ramekins Dressed Up Like Turkeys with Dear Martini

 

 

Company’s Coming: Crème Fraîche Mashed Potatoes

Creme Fraiche Mashed Potato Recipe | Dear Martini

When company’s coming we pull out all the stops and make the creamiest and smoothest potatoes we know how!  The secret is…our mashed potatoes aren’t mashed at all, but put through a ricer or food mill. Instead of a rustic mash the texture is smooth and perfect for making a “gravy lake” in the center.  We know, we know, there are purists who will say you can’t call it mashed if it’s not mashed but potato puree sounds scary so we’ve agreed to call it an elegant mash!

Creme Fraiche Mashed Potatoes | Dear Martini

Call them what you will, this is not the recipe to skimp on the fat and cream.  This dish is all about the little details… The butter, crème fraîche, and heavy cream all play an important role in the richness and texture of the final dish.  If you can’t find crème fraîche in your area you can substitute with a really good quality sour cream or full fat Fage plain yogurt.

Don’t forget to infuse the cream with the aromatics — it’s an extra step but adds depth to the flavors. And, pop the drained potatoes back into the hot pot for at least 30 seconds to dry out the potatoes which makes them even fluffier.

Watch for the tip at the end of the video on how to keep the potatoes warm — it’s worth the price of admission we promise! Happy Start-to-the-Holiday Season!

 

 

Crème Fraîche Mashed Potatoes

Serves 4

 2 pounds (about 3 large) russet potatoes

Handful of kosher salt

½ cup heavy whipping cream

4 to 5 peppercorns

1 bay leaf

1 clove garlic, peeled and mashed

½ stick unsalted butter, cubed and room temperature

½ cup crème fraîche

Kosher salt and freshly ground black pepper to taste

 

Peel and cut the potatoes into quarters and place in a large saucepan. Cover the potatoes with at least an inch of cold water. Add the salt and bring the potatoes to a boil over high heat. Reduce heat to medium-low and simmer potatoes until tender when pierced with a knife, about 15 to 20 minutes.

Heat cream in a small saucepan over medium heat with peppercorns, bay leaf, and garlic to a simmer. Remove from heat, cover and set aside.

Drain the potatoes in a colander and return potatoes to the pot to allow the potatoes to dry.Process the potatoes through a food mill or ricer. Toss in the butter to the hot potatoes as you work. Fold in the crème fraîche and heavy cream and gently fold until the potatoes are thick and creamy. Taste and adjust seasoning with salt and freshly ground pepper.

Aromatics and Cream Infusion | Dear Martini

Our Favorite Fall Salad

Our Favorite

When the fall weather turns cool and crisp and the days get shorter and darker, we sometimes slip into a blue mood.  We crave sunshine and brightness.   A crisp, balanced salad with tangy-sweet fall flavors is just what the doctor ordered!

We developed this salad to celebrate the the flavors and textures we love — crunchy and aromatic fennel — honey-sweet persimmons — juicy-tart pomegranate seeds — earthy walnuts — and velvety mâche leaves, all tied together with a bright and tangy vinaigrette.

Persimmon and Fennel Salad | Dear Martini

A composed salad is a salad in which each component is seasoned  and dressed individually and then artfully arranged.  It’s an excellent choice for a leisurely lunch.  Take it to the the next level with some grilled shrimp or soft dollops of goat cheese and it becomes a quick and easy dinner.

The Dear Martini method of building the composed salad is also mirrored in our Bite-Sized Technique videos:  you can actually watch a video for each component needed for this salad!  Click on the blue links to jump to each technique video — we promise you’ll learn something awesome!

 

Persimmon, Fennel, and Mâche Salad with White Balsamic Vinaigrette 

Serves 4

¼ cup white balsamic vinegar

½  teaspoon Dijon mustard

½ teaspoon fresh thyme leaves

1 teaspoon minced shallot

Kosher salt and freshly ground black pepper

¾  cup extra-virgin olive oil

2 fuyu persimmons, peeled and sliced

½ fennel bulb and fronds, bulb thinly sliced and fronds chopped

4 cups mâche lettuce

¼ cup pomegranate seeds

1/3 cup toasted walnuts

To make the vinaigrette:  In a small bowl, whisk together vinegar, mustard, thyme, and shallot with a pinch of salt and pepper.  Slowly whisk in olive oil and continue whisking until dressing is emulsified. Taste and adjust seasoning as needed.

Just before you are ready to serve, season and dress with vinaigrette each of the salad ingredients in separate bowls and then arrange on a platter or individual plates.

 

How to Make a Composed Salad recipe video thumbnail

 

Fennel Fanatics

 

Everything you need to know about fennel | Dear MartiniBack in our days teaching at Draeger’s Cooking School, we bonded over our love for fennel.  We used to joke that one day we would create a cooking class entitled, “I Love Fennel.”  It was a silly idea, but it was certainly a class we would take ourselves.

Fennel bulb top shot Dear MartiniWhy do we love fennel so much?  It’s versatile, available year round (we are so lucky to live in California), and it goes well with the California/Mediterranean style of cuisine we enjoy. We roast fennel with meats, shave it for salads, braise it or cook it in soups, and even throw it on the grill.  It’s sweet, licorice flavor is subtle enough to compliment pork, chicken and fish and goes beautifully into hearty dishes like ratatouille, our Thanksgiving stuffing, or a comforting soup.  When raw, it’s crunchy texture lends well to slaws and salads; in fact, one of our favorite salads of all is a simple combination of shaved fennel, shredded carrot and dried cranberries.

If you are new to fennel, we suggest you start off with this delicious soup.  It’s a hearty soup perfect for cooler months and we hope will inspire you to add fennel to your other favorite recipes.

Be sure to click on the blue links to watch our bite-sized technique videos.  And let us know what you think!

bean soup

Tuscan Kale and White Bean Soup

Serves 4 to 6

 

3 tablespoons extra virgin olive oil

½ yellow onion, diced

1 carrot, peeled and diced

2 stalks celery, diced

½ bulb fennel, cored and diced

3 cloves garlic, peeled and minced

½ teaspoon crushed red pepper flakes (to taste)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 15-ounce can white beans (or cannellini beans), drained and rinsed

3 cups chicken stock, or vegetable stock

1 Parmigiano-Reggiano cheese rind (optional)

3 cups (1 bunch) Tuscan Kale, chopped

2 tablespoons shredded Parmigiano-Reggiano cheese, for garnish

In a medium-sized soup pot, heat the olive oil over medium flame and add the onion, carrot, celery, fennel and garlic.  Season with salt and pepper and toss around to coat with oil.  Cover and let the vegetable become soft and tender, but not browned, for about 7 minutes.  Stir occasionally.  Uncover and add the pepper flakes and beans and toss to coat.  Cook until the beans are hot, about 2 more minutes.  Pour in the stock and bring to a boil.

Lower the heat to simmer and add the Parmigiano rind, if using.  Simmer for 15 minutes, covered.  Uncover and add the kale. Stir to combine the ingredients and simmer, covered, for another 8 minutes, or until the kale is soft and tender.  Taste and season with more salt and pepper if needed.

Ladle into warmed soup bowls, top with cheese and serve hot.

Fennel_Bulb_Dear_Martini

 

ch-ch-ch-Ultimate Cherry Pie

How to Make a Cherry Pie with Dear Martini

What’s the secret to making the ultimate ch-ch-ch-cherry pie?  Use fresh sweet summer cherries. Some folks think you need sour cherries (which we seldom find fresh and are usually packed in syrup) to make a good cherry pie, but we think you’re missing out on some really great pies by sticking with canned cherries.  When cherries are in season we use whatever looks the best at the market– everything  from Bing to Queen Ann cherries.

IMG_2249

No one wants to spend their 4th of July in the kitchen, so here are a couple of ways to make it easier:

  • Make the dough as early as tomorrow and refrigerate tightly wrapped in plastic wrap. While the dough rests in the fridge the water is absorbed in the dough and the butter firms up.  A properly rested and chilled dough relaxes,  making it easier to roll out.
  • Buy an inexpensive cherry pitter.  A cherry pitter makes the process go much faster!  If the thought of pitting fresh cherries makes you want to poke your eye out, you can use pitted frozen cherries or bottled cherries (which are great for pie making during the winter as well.)  Thaw the cherries completely and use no more than about 1/4 cup of the collected juice.

ch-ch-ch-Ultimate Cherry Pie

Makes one 9-inch lattice topped pie

1 recipe Basic Pie Dough (see below)

5 cups sweet fresh cherries, pitted

1/2 cup granulated sugar

1/8 teaspoon kosher salt

1/2 teaspoon almond extract

1 teaspoon Kirsch cherry liqueur (optional)

Juice of 1/2 a lemon

3 tablespoons cornstarch

2 tablespoons butter, cut into small pieces

1 large egg

2  teaspoons heavy cream or whole milk

Garnish:  Vanilla ice cream or whipped cream

Preheat the oven to 425°F.

Roll out half the pie dough on a lightly floured work surface with a floured rolling pin into a 12-inch round.  Brush off excess flour; roll dough around rolling pin, and place it over your prepared pie pan.  Press the dough into the pan and trim the edges so that the dough hangs over the pie pan by about 1-inch.  Refrigerate while you make the filling.  

In a large bowl, add the cherries, sugar, salt, almond, kirsch, lemon juice, and cornstarch.  Toss the filling ingredients with the cherries until coated .  Set cherries aside while you roll out the top dough.

Roll out the remaining dough to a 12-inch diameter circle.  With a pastry cutter or a knife cut at least eighteen 1/2 -inch strips.  Place strips on a parchment lined sheet pan and refrigerate. Cut out stars or decorations using a cookie cutter from the remaining dough scraps and refrigerate.

Spoon cherry filling into the pie shell.  Dot with butter. 

Lay strips horizontally across the pie and give the pie a quarter turn.  Fold back every other strip starting with the first strip.  Place a strip horizontally next to the folded strips and unfold the folded strips.  Repeat the process starting with the 2nd strip folding back every other strip.  Repeat folding, adding strips,  and unfolding strips to weave a lattice pattern.  Trim the lattice and fold the edge under or over and crimp the edge.    Refrigerate the pie for 30 minutes.

In a small bowl whisk the egg and cream together to make an egg wash. Brush pie with egg wash and bake for 15 minutes at 425°F. Reduce heat to 350°F and bake approximately 35 to 45 minutes more until crust is golden brown and filling bubbles.  Remove pie from the oven and cool COMPLETELY (at least 2 hours) before serving.  Serve with pie with a scoop of ice cream or a dollop of whipped cream.

IMG_2370

Basic Pie Dough

Makes one 9-inch double-crust pie shell

Want an easy way to remember our recipe without having to look it up again?  3 + 2 + 1!  3 parts flour  2 parts butter 1 part ice water.

2 sticks (½ pound) unsalted butter, cut into small pieces and frozen for 15 minutes

3 cups unbleached all-purpose flour, plus more for dusting

½  teaspoon kosher salt

1 teaspoon granulated sugar

½ cup ice water

Place the flour in a large mixing bowl, add the chilled butter and toss to coat the butter with flour.  Quickly rub the butter with the flour between your fingers to make flat pieces of butter. Take care not to overwork  the butter – you want to work each piece, but should still have pea-sized lumps of the butter in the flour.  Sprinkle in the salt and sugar and toss with your fingers to mix.  Add the water and using a plastic scraper and a quick a folding motion, mix the dough just until it begins to clump together.   The dough will look sandy and lumpy at this point and that’s okay.

Turn the dough out onto a work surface dusted with flour and gently pat out the dough into a flat disk about an 1-inch thick.  Fold the dough in on itself until the dough just begins to hold together and is no longer sandy on the edges.  Once the dough begins to come together, fold dough in half, turn it a quarter-turn and pat it out flat again to an inch thick.  Repeat this process 4 to 5 more times.  Butter will still be visible in the dough — it’s these pieces of butter that result in a flaky dough!  Divide the dough in half and flatten each piece into a disk one more time and wrap them in plastic wrap.  Refrigerate for at least 30 minutes to an hour before rolling out.

How to Make Pie Dough YT Tumbnail How to Roll and Fit Pie Dough YT Thumbnail

 

We dare you not to lick your plate!

We dare you not to lick your plate!

 

Healthy Eating is a SNAP!

San Mateo County FairHealthy Eating is a SNAP! We are proud to partner with the San Mateo County Fair to show how easy it can be to eat healthy.  Check out the video and then head on over to the fair website to see what’s happening at the fair: http://www.sanmateocountyfair.com/

Never been to a fair?  Here’s what you can expect: Pig races (need we say more?), petting zoo, homegrown exhibits and demos, live music– there is something for everyone!  

Be sure to stop by and say hi to Chef Terri (she’s the social media maven for the fair) and Chef Mia who will be demoing and sharing some delicious recipes in the Culinary Arts building: 

June 7th, Sat. 4:30 – 5:30 pm  English Pea and Homemade Ricotta Tartines

June 9th, Mon. 1:00 – 2:00 pm  Chilled English Pea and Leek Soup with Creme Fraiche and Chervil

June 11th, Wed. 7:00 – 8:00 pm  Spring Panzanella Salad with Asparagus, English Peas, and Fava Beans

Meet you at the fair June 7th – 15th, 2014!