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Edible Recipes
Fresh, seasonal recipes using the abundance of local food, season by season.
Courtesy of our friends at Australis - The Better Fish Cook and Prep Time: 20 minutes. Sauteed Easy Recipe Ingredients: 4 Australis Barramundi fillets
2 tsp. olive or canola oil
2 Tbsp. butter
1 clove garlic, minced
3 Tbsp. fresh or bottled lemon juice
5 leaves minced fresh basil (or 3/4 tsp. dry)
Salt to taste Gently saute the garlic in butter for about 2 minutes. Stir in lemon juice and basil. Add salt to taste. Remove from heat. Coat fillets with olive or canola oil. Pan fry one side on high heat for 3 minutes. Flip and cook other side 1-2 more minutes or until fish is cooked through. Transfer to serving dish. Spoon sauce over fillets. Serving Suggestion: Server on a bed of mashed potatoes or greens, and add chopped fresh tomatoes for color.
From the pages of Edible Austin Description by Paula Angerstein of Paula's Texas Spirits pictured in photo on far left Photography by Jenna Noel Ingredients 1 oz. Paula’s Texas Orange
1 oz. Calvados or premium apple brandy
1 oz. apple juice
1 oz. lemon juice Method Shake over ice and strain into a martini glass. Use a cinnamon stick as a swizzler.
From the pages of Edible Austin Description Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway! Tested by Johnny Els. Ingredients 1–3 oz. fresh ginger
4 oz. heavy cream (preferably fresh raw cream)
8 oz. fine dark chocolate (at least 60% cacao)*
Unsweetened cocoa powder
Note: buy organic and fair-trade certified chocolates if possible. Method 1. Peel, slice and dice the ginger.
2. Put cream in saucepan and add ginger. Bring just to a boil. Cover, set aside to steep for at least 30 minutes.
3. Chop chocolate and put into medium bowl. *Or use chocolate chips and skip the chopping.
4. Return cream and ginger to heat and bring just to boil.
5. Pour cream through strainer over the chocolate in the bowl. Stir until smooth.
6. Chill for several hours or overnight until quite firm.
7. To make truffles, scoop out a teaspoonful of the ganache at a time and roll into little balls. Roll in cocoa powder and store in airtight container in the refrigerator.
From the pages of Edible Austin Description by Brett Anderson and Andrea VanScoy Photography by Jody Horton
Working in the comfort of their home kitchens, Brett Anderson and Andrea VanScoy convert a classic Barr Mansion wedding cake into a stunning holiday centerpiece. Ingredients The Cake
1 1/3 c. Independence Bootlegger Brown Ale
12 oz. butter
3 c. + 1 T. sugar
1 c. + 2 T. Dutch process cocoa, sifted
2½ c. whole wheat flour
2¼ t. baking soda
1 heaping t. salt
3 eggs
½ c. + 1 T. White Mountain whole milk yogurt
1 c. chocolate chips Modeling Chocolate
7 oz. dark chocolate*
* The darker the chocolate, the more syrup is required.
1/4 c. light organic corn or rice syrup Cream Cheese Icing
12 oz. full-fat cream cheese
¾ c. butter
Drop of flavoring to taste (peppermint or almond) if desired
6 c. well-sifted powdered sugar
Salt to taste Method The Cake
1. Combine the beer, butter and sugar in the saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer five minutes, then remove from heat and add the cocoa powder. Let this mixture cool until it feels similar in temperature to a hot, delicious, chocolaty bath.
2. Preheat the oven to 325° F.
3. Grease two 8” or 9” baking pans and swirl a handful of flour into each, giving them a thin but even coating. Or use cocoa powder.
4. In a mixing bowl, whisk the yogurt and eggs together until blended.
5. Whisk the cooled beer mixture into the egg mixture.
6. In another mixing bowl, combine the flour, baking soda and salt, and, with a clean hand, mix them together briefly.
7. Sift about a quarter of the flour mixture into the wet mixture at a time, whisking briefly between each addition.
8. Pour half of the completed batter into each pan, and sprinkle half the chocolate chips on top of each cake. If the chips do not sink, tap them slightly with the whisk until they dip below the surface of the batter.
9. Place the pans on the middle rack of the oven. Bake for 30-45 minutes, depending on the oven. The cakes are done when they begin pulling away from the edges of the pans and a toothpick inserted in their middles comes out clean. Modeling Chocolate
1. Melt chocolate in a double boiler and stir until smooth.
2. Stir in syrup until combined.
3. Refrigerate in a freezer bag or in a bowl lined with parchment, covered and secured with a rubber band.
4. After the molding chocolate has set, cut, knead and roll out pieces using cocoa powder or cooking spray on a surface to prevent sticking. Place dough between pieces of parchment and roll out into thin sheets of chocolate for cutting decorative shapes such as dots and ribbons. Cream Cheese Icing
1. Whisk cream cheese and butter together in a mixer on high until smooth.
2. Scrape the bowl and whisk. Keep mixing on low.
3. Add well-sifted powdered sugar one cup at a time while mixing, scraping the bowl frequently.
4. Add salt and sugar to taste and mix until combined. To Frost the Cake 1. Center a cake layer on the dollop and secure.
2. Drop another dollop of icing on the cake and spread with metal spatula until covered. Press down, moving slowly and firmly so the icing really adheres to the cake. Scrape the knife on the side of an empty bowl and wipe it with a cloth from time to time, to keep from getting crumbs in your frosting.
3. Continue with layers and on top.
4. To frost the sides: Continue adding to top. Use the fridge to make sure the frosting is not to cold (stiff) or too runny (loose), to be controllable. With each dollop, as you reach the edge, the frosting moves slowly over the side of the cake. As it begins to fall, turn the spatula handle to the ceiling and press the frosting around the sides and between the layers of the cake. You will turn the cake in one direction while pressing the knife in the opposite direction. At some point it will seem natural to scrape and clean your knife and grab a knife-full of frosting and pull/push it around the cake. Pull the knife across the top edge so that it is pretty square. The desired effect is a flat sealant layer of frosting called a “crumb coat.” It is ok if you can see the image of the cake through this sheer layer.
5. Refrigerate the cake and clean you kitchen.
6. Pull the cake out and repeat step four until you can’t see the cake through the frosting. (It can help to refrigerate again.) Keep your knife clean and hot by dipping in a glass of hot water and drying it on a clean cloth. Use the warm moisture and use broad endless strokes to create the cleanest, smoothest surface possible. Avoid getting the cake actually wet.
7. Remove dots and ribbon from the fridge and apply. Use whimsy.
8. Clean the base.
9. Refrigerate cake. Allow it to set up well. Avoid letting it sit at room temperature for endless hours on the big day.
From the pages of Edible Austin
Description
by Luis Gutierrez
Photography by Jody Horton Ingredients 2 medium yellow onions
4 Roma or medium tomatoes
6 tomatillos
1 c. prunes
1 c. raisins
1 2” ginger root, slivered
2 whole garlic bulbs
3 2–3” cinnamon sticks
2 corn tortillas, toasted
1 c. sesame seeds
1 T. black mustard seeds
1 c. almonds
1 c. pistachios
2 ripe plantains, sliced
12 oz. dark organic chocolate*
1 c. dark brown sugar
4 c. rice (Texmati organic)
Chile (dried chiles):
10 ancho/mulato
10 guajillo
10 cascabel
4 chipotle Fish: 4 ounces per serving. Use a firm whole fish such as redfish, black drum or cod. Fillet and chop into large chunks. Reserve the heads, tails and bones for stock.
Stock: Put fish heads, tails and bones in a large pot of water with carrots, onion quarters studded with whole cloves, bay leaves, a few whole black peppercorns and salt. Bring to a boil, skim froth, then reduce heat and simmer, uncovered, 30 minutes. Strain through a fine mesh sieve, discarding solids.
*include a handful of Kakáwa Organic Cacao Nibs Method 1. Prepare the chiles. Cut open, seed and wash chiles. Lay on a griddle or in cast-iron pan and toast until hot and slightly burned—toss frequently. Put the chiles in a pot of water and soak for 30 minutes.
2. Sauté onions, tomatoes and tomatillos in a cast-iron wok in a little olive oil or lard until roasted. Remove to bowl and let cool. Then chop coarsely.
3. Sauté prunes, raisins, ginger, garlic, cinnamon sticks and toasted corn tortillas in a cast-iron wok in a little olive oil or lard until roasted. Remove and set aside. Remove two of the cinnamon sticks.
4. Sauté the nuts in a cast-iron wok until roasted. Throw in black mustard and sesame seeds.
5. Sauté plantains in cast-iron wok in olive oil.
6. Blend the tomatoes, onions and tomatillos in blender or food processor in batches. Put into large, oven-proof cooking pot. Bring to a simmer on the stove.
7. Blend the roasted nuts with a little pepper-soaking water and add to cooking pot.
8. Blend the sautéed prune-raisin mixture. Add cacao nibs, if using. Add some fish stock to the blender to make a thick puree. Strain the puree into the pot.
9. Blend the chiles with some fish stock to make a thick puree. Strain the puree into the cooking pot.
10. Blend the plantains with some fish stock to make a thick puree. Add to the simmering pot.
11. Add chocolate to pot. Stir constantly for about 10 minutes at a low simmer. Mixture in pot is now a rich brown color and will be thickening. TASTE. Add sugar to taste and perhaps more pepper puree if a spicier taste is desired. Oils will start to separate. When mixture starts to form boiling bubbles (dangerous when bursting!) cover pot and put in 350° oven. Cook for an additional 30 minutes until flavors are well-blended. TASTE and add salt. Add fish to pot. Put back in oven and cook just until done, about 10-15 more minutes.
From the pages of Edible Cape Cod Description This is the first recipe I ever mastered as a young girl. I thought the recipe was lost forever when my parents downscaled their home years ago, but rediscovered a close version of it in the Master Gardeners Cookbook. Making it again to test for the magazine brought back vivid memories and it is as I remembered easy as, er, pie, to make. Ingredients 2 cups fresh cranberries, chopped 1/2 cup walnuts, chopped 1/2 cup white sugar 1/4 cup unsalted butter, melted 2 large eggs, beaten 1 cup light brown sugar, tightly packed 1 cup flour 1/4 cup unsalted butter, melted 1/4 cup Crisco, melted Method Preheat oven to 325 degrees. Butter a 10” pie plate. Pour cranberries in bottom of pie plate and sprinkle evenly with walnuts and white sugar. Pour 1/4 cup melted butter evenly over filling. Combine eggs, brown sugar, flour, 1/4 cup melted butter and melted Crisco in bowl. Thoroughly blend ingredients until no lumps remain. Pour over pie filling—but don’t combine the layers. Bake for 40 minutes or until the crust is golden. Wine Recommendation: We first tried some cranberry wine—it seemed obvious, but why not? Actually, though, you can have too much of a good thing; the cranberry flavors between the two were overwhelming. What we did love with this pie was a Brachetto d’Acqui—a beautifully colored, low alcohol sparkling red with just the right amount of sweetness. We then tasted more of the richness in the crust, rather than the tartness of the cranberries. Try: Marenco Brachetto d’Acqui (Piedmont, Italy) $24.99.
From the pages of Edible Cape Cod Description When you read the list of ingredients in this recipe—lobster, cognac, butter, buttery crackers—you just know it is going to be delicious. As is typical of so much of his cooking, Stephen from The Bee-Hive Tavern really does the ingredients justice with this delicious and elegant combination. Serves 4 Ingredients
3 1-1/2 lb lobsters 10 oz unsalted butter 1 medium celery stalk, chopped 1 large carrot, peeled and chopped 1 large onion, peeled and cut into medium dice 1 oz tomato paste 2 Tbsp oz cognac 2 Tbsp oz dry sherry 1 cup dry white wine or dry white French Vermouth 1 pint water Salt & freshly ground black pepper to taste 7 oz Late July Classic Rich Crackers (or Ritz) 1 tsp paprika 2 Tbsp sherry Method Preheat oven to 350 degrees. Bring large pot of water to a boil. Add lobsters and cook for 5 minutes. Remove lobsters, cool and remove meat from claws, tails and body while reserving shells. Set lobster meat aside (it will be a little undercooked at this point). Break up lobster shells into pieces and reserve. Heat 6 oz butter in heavy bottomed pot over medium-high heat. Add onion, carrot, celery and lobster shells to pot and cook, stirring often, until vegetables start to brown. Add tomato paste and continue cooking and stirring for two minutes. Add cognac and sherry, bring to a simmer and reduce for a few minutes. Add wine and water, bring to a boil and reduce by half. Remove from heat and strain stock through a fine sieve. Return stock to a clean pot and add cream. Bring to a simmer over medium heat and reduce again by half. Remove from heat and whisk in 2 oz butter. Taste and adjust seasoning with salt and pepper. Let cool briefly and fold in lobster meat. Place lobster mixture into ovenproof casserole. While stock is reducing, melt remaining 2 oz butter. Place crackers, paprika, sherry and melted butter in food processor and process to make a fine crumb topping. Spread crumb mixture over the top of the lobster. Bake in oven just to heat though–about 10 minutes. Serve immediately. Wine Recommendation: This is a rich and decadent dish, and although Chardonnay is used in the recipe, we though it might be over the top to pair it with such a full-bodied wine. Instead, we chose an Australian Viognier, which has the creamy texture to match the weight of the dish, yet a lovely balance of acidity to refresh your palate. Try: D’Arenberg The Hermit Crab McLaren Vale Viognier Marsanne (Australia) $17.99.
From the pages of Edible Cape Cod Description This recipe is courtesy of Jay Coburn the former Owner and Executive Chef of restaurant Chester in Provincetown. Jay will soon be opening Chester at Home a gourmet catering firm that will create small dinner parties and intimate events. Find out more at www.chesterrestaurant.com. Jay says that this dish is great for a dinner party because it can be prepared in advance, held and then quickly completed just before service. (See tip in the recipe).
The secret to this dish is the delicious stock. You can make a simple version by boiling the lobster bodies in water to cover for 20 minutes, but Jay’s version is much better. We prepared the lobsters by boiling them but at the restaurant they kill the lobsters first and then steam the bodies, claws and tails separately. Our approach works but the restaurant way yields more flavorful meat although we know that many home cooks are uncomfortable doing it that way. Either way keep the meat a little under done so it doesn’t over cook when heated in the risotto. Serves 6 for a main course.
Stock Ingredients 3 1-1/2 pound lobsters 2 Tbsp plus 1/4 cup olive oil 8 cloves of garlic, peeled and chopped 3 medium onions, peeled and roughly chopped 3 medium carrots, peeled and roughly chopped 1 small fennel bulb, cored and chopped 1 750-ml bottle dry white wine 10 cups water 3 celery stalks, chopped 1 28-oz can plum tomatoes 2 Tbsp whole black peppercorns 3/4 tsp dried red pepper flakes 2 bay leaves 4 sprigs fresh thyme 6 sprigs fresh tarragon Kosher salt & fresh ground pepper to taste
Risotto Ingredients
2 quarts reserved lobster stock 3 Tbsp olive oil 1 small onion, finely chopped 2 cups Carnaroli or Arborio rice 1 cup dry white wine Salt & freshly ground black pepper to taste Reserved meat from claws and tails of 3 1-1/2 pound lobsters, slightly undercooked 4 oz. grated Parmesan, Pecorino or Asiago cheese 2 oz. unsalted butter, cold Stock Method Preheat oven to 400 degrees. Bring large pot of water to a rolling boil. Add lobsters, return to a boil and cook for 4 minutes. Remove lobsters and let cool. Remove claws and tail and set aside. Place lobster bodies in roasting pan and drizzle with 2 Tbsp olive oil. Put in oven and roast for 45 minutes until slightly charred. Meanwhile remove meat from claws and tail. Chop meat and reserve in the refrigerator. Discard shells from claws and tail. Heat 1/4 cup olive oil in large, heavy stockpot over medium heat until shimmering. Add garlic, onions, carrots and fennel, and sauté, stirring frequently for 5 minutes. Add wine, bring to a boil and reduce by half. Add roasted lobster bodies, water and all remaining ingredients. Bring to a boil, reduce heat to low and gently simmer for 1-1/2 to 2 hours. Let cool and strain through a fine mesh strainer. Strain again through a cheesecloth for a more refined stock (optional). Hold stock for use in the risotto or chill or freeze for future use. Risotto Method In a stockpot bring lobster stock to a low simmer. Heat the olive oil over medium heat in a large sauté pan. Add onion and garlic and cook, stirring often, until glossy, about 5 minutes. Stir in rice and cook, stirring, until kernels are slightly translucent, about 3 minutes. Add wine and cook, stirring constantly, until evaporated. Add one cup of simmering stock and stir constantly until absorbed by the rice. Add another cup of stock and stir until absorbed. Repeat process of adding stock, stirring and reducing. In 10 minutes, begin tasting rice. You want it to be tender but with a hint of crunch; it could take 20 minutes or more. (Tip: Hold risotto at this point by spreading it on a sheet pan and refrigerating. Then reheat and finish just before you are ready to serve.) Add lobster meat to hot rice and stir for a minute to heat lobster through. And half of the grated cheese and the butter and stir vigorously to incorporate. Taste and adjust seasoning. Remove from heat and serve garnished with the remaining cheese.
Wine Recommendation: Enjoy a “big” style Chardonnay with this dish, it highlights the rich flavors of the lobster beautifully. Make sure you don’t serve it too cold though, as it will contrast too much with the warm and soothing feel of the risotto (Dianne gives some good general advice: 15 minutes before you are ready to eat, take the white out of the fridge and put the red in!). Try: Benziger Chardonnay (Carneros/Napa, California) $16.99...Not only yummy, but also happens to be an organic/biodynamic wine.
From the pages of Edible Cape Cod Description This recipe is courtesy of Chef David Ogren from LeveL Bistro in Provincetown. The recipe is unusual in that there is no thickener other than the potatoes and it uses bacon instead of the traditional salt pork. We thought that the bacon might be too assertive, but there is very little of it and it adds a subtle smoky note that is nicely balanced with the brightness from the brandy and the lemon. The recipe calls for canned clams but is great with fresh quahogs (that you raked yourself). Ingredients 1 bay leaf 3-4 parsley stems 2 sprigs thyme 2 Tbsp olive oil 3 strips bacon, roughly chopped 1 medium white onion, finely diced 5 cloves garlic, peeled and minced 1 cup clam juice 3 celery stalks, finely diced 5 medium russet potatoes, peeled and cut in medium dice 3 quarts heavy cream 1 pound canned chopped clams (or 24 small quahogs boiled until just open, roughly chopped, liquid in pan reserved) 1/4 cup lemon juice 1/4 cup cognac A few squirts of Tabasco sauce Salt & freshly ground pepper to taste Method Make a bouquet garni by tying bay leaf, parsley stems and thyme together and set aside. Heat olive oil in heavy bottomed stockpot over medium heat until shimmering. Add bacon and cook, stirring, until fat begins to render, about three minutes. Add onions and continue to stir and cook about another five minutes and bacon is brown and onions have started to caramelize. Add garlic and stir for another minute or two. Add celery and clam juice and reduce by half. Reduce heat to medium-low, add potatoes and bouquet garni and simmer gently for 15 minutes. Raise heat to medium, add heavy cream, bring to a light simmer and reduce by half, stirring frequently. Add clams, lemon juice, brandy and Tabasco. Return to a simmer for two minutes or so to evaporate alcohol and heat clams through. Taste chowder and adjust seasoning. Wine Recommendation: We started with a Chardonnay which is usually an excellent match for a creamy soup. But although it was made with heavy cream, this was not a traditional thick chowder. Lovely hints of fresh lemon lighten it up, and smoky bacon flavors come through in the background. We ended up choosing a light Pinot Noir; its smokiness and natural acidity were a great match. Try: Irony Pinot Noir (Monterey, California) $14.99.
From the pages of Edible Cape CodDescriptionWe tried this recipe with both a French Bread and a Country Loaf. Both breads are delicious, but we preferred the lighter texture and flavor of the French with this delicate spread. Ingredients1 medium onion, diced 6 Tbsp extra virgin olive oil 2 bell peppers, preferably yellow, seeded, and chopped into small dice 2 canned Italian tomatoes, squashed by hand into a bowl 1/4 cup water 2 tsp chopped parsley Salt & pepper to taste 6 slices of French bread, toasted (ideally over charcoal, but oven works fine) Methods/steps1. Heat 3 Tbsp olive oil in sauté pan over medium heat for a minute or two. 2. Add onions and cook, stirring, about 5 minutes until transparent. 3. Add the peppers, stir and heat 5-10 more minutes until the peppers soften. 4. Add the tomatoes and water and cook slowly for 15 minutes. 5. Scoop into a blender and puree. 6. Return puree to the pan. Add the parsley and the remaining 3 Tbsp oil and cook until mixture reduces and is dense enough to use as a spread. 7. Adjust salt and pepper to taste. 8. Put a small amount on each toast and serve. Serves 6
Additional TipsWe loved this simple and tasty appetizer with an easy-drinking Italian red. Italian wines tend to have more acidity, and as a rule are a perfect match with tomato-based dishes. Example: Coltibuono Cancelli Rosso, $10.99.
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