Recipes from May 1, 2013

From Herald news servicesMay 1, 2013 

Weekly recipes for May 1, 2013

Modernist Potato Puree

Start to finish: 2 hours. Makes 4 cups.

2 1/2 pounds Yukon gold potatoes
2 tablespoons salt, plus additional for seasoning
1 1/3 tablespoons sugar
1 tablespoon diastatic malt powder

Fill a large pot halfway with hot water. Set over low heat. Maintain the temperature at 125 degrees.

Meanwhile, peel the potatoes and cut them into 1-inch cubes.

Measure out 7 1/3 cups. Place the potatoes in a second large pot with about 2 quarts of water. Add the salt and sugar, then bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, 30 to 40 minutes.

Drain the potatoes, then transfer them to a food processor. Add the malt powder, then process until smooth and sticky.

Transfer to a large zip-close plastic bag, pressing out as much air. Place the bag of potatoes in the pot of 125 degrees water and cook for 30 minutes.

Empty the potatoes from the bag into a clean pot, then heat gently to at least 167 degree. Season with salt and serve immediately.


Steak Rajas Fajitas

Serves: 6. Preparation time: 25 minutes (plus 1 hour marinating time). Total time: 45 minutes.

1 flank or flatiron steak
1 can pickled jalapeño peppers, including onions and carrots
Salt, pepper
1 large white onion, sliced crosswise 1/2-inch thick, rings kept together
2 tablespoons olive oil, plus more for brushing
4 poblano peppers
2 jalapeño peppers
1 large clove garlic, peeled, chopped
1 teaspoon dried oregano

For serving

12 flour tortillas
Guacamole
Pico de gallo

Place the steak in a plastic sealable bag. Add the pickled jalapeno mixture; let marinate at room temperature about 1 hour.

Meanwhile, preheat a grill or grill pan to medium high.

Brush the jalapeño mixture off the steak (discard mixture); season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side, depending on thickness. Transfer to a cutting board and let rest.

Meanwhile, brush onion slices with olive oil and season with salt and pepper. Grill, turning occasionally, until soft, 10 to 15 minutes. Also put poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins and stems and seed. Cut the peppers into strips. (In Mexican cooking, "rajas" refers to strips of chilies.) Once the onion slices are cool enough to handle, separate rings.

Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and sauté about 1 minute. Add the steak, onion and pepper strips, and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo.


Horseradish Encrusted Chicken

Makes 2 servings.

3/4 pound boneless, skinless chicken thighs
1/4 cup reduced-fat mayonnaise
2 tablespoons prepared horseradish
1/4 cup panko bread crumbs
2 teaspoons olive oil
Salt and pepper

Remove visible fat from the chicken.

Mix mayonnaise with horseradish in a bowl.

Place bread crumbs on a plate. Dip chicken into the mayonnaise mixture, making sure all sides are coated. Then, dip chicken into bread crumbs, coating all sides.

Heat oil in a large nonstick skillet over medium heat.

Add chicken. Cook 5 minutes; turn and cook 5 more minutes.

A meat thermometer should read 165 degrees.

Remove to 2 dinner plates and sprinkle with salt and pepper to taste.


Garlic Sweet Potatoes and Sugar Snap Peas

3/4 pound sweet potatoes
2 cups sugar snap peas, trimmed
1 teaspoon minced garlic
1 teaspoon canola oil
Salt, pepper

Peel potatoes and cut into strips the size of the peas (about 2 inches by 1/2-inch).

In microwave: Place potatoes, peas and garlic in a microwave-safe bowl. Microwave on high for 3 minutes.

On stove top: Bring a saucepan of water to a boil and add the potatoes. Boil 3 minutes. Add peas and garlic. Boil 2 more minutes. Drain.

Add olive oil and salt and pepper. Toss well.


Pizza Over Easy

Prep: 15 minutes. Cook: 8-12 minutes per pizza. Makes: Two 10-inch pizzas.

4 ounces baby arugula, plus more for topping
2/3 cup extra-virgin olive oil
1/2 cup shelled pistachios
2 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
Pepper
2 balls pizza dough, store-bought
Cornmeal or semolina flour
8 ounces mozzarella cheese, grated or thinly sliced
1/2 cup freshly grated Parmesan
2 large eggs

Place a pizza stone (or baking sheet) on the middle rack in the oven. Heat oven to 500 degrees.

For the pesto, place arugula, oil, pistachios, garlic and red pepper flakes in a food processor. Pulse until smooth. Season with the salt and pepper to taste.

Roll or stretch dough into disks, about 10 inches in diameter, on a lightly floured work surface. Generously dust a pizza peel or the underside of a cookie sheet with cornmeal or semolina. Lay 1 dough disk on top. Spread half the pesto over the dough; sprinkle with half the cheeses. Crack 1 egg in the center.

Gently slide pizza onto pizza stone. Bake until cheese is melted and egg white is cooked through, 8-12 minutes; edges of crust should be golden brown. Remove from oven; cool slightly. Top with fresh arugula. Repeat for second pizza.

-- Recipe from Breakfast for Dinner


Recipe Title

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