brunosdream

A great wine deserves a great meal to go with it!  On the menu: Filet mignon w/ shaved black truffles and a merlot/porcini sauce; rosti potatoes; roasted Brussels sprouts w/ agrodolce. For dessert: Frost Bitten Ice Riesling w/ assorted cookies and Brie.

 (Brie)

Cheers and Happy Holidays!

Bruno

I hope everyone had a wonderful Thanksgiving. I definitely did! My friends M + B invited me over for a delicious feast. I contributed shredded Brussels sprouts w/ chestnuts and applewood smoked bacon. Additionally, I brought some cupcakes from Jilly’s. The flavors I chose were Reese’s chunkage, pumpkin pie, apple pie, turtle cheesecake, Oreo pie and sweet potato pie. The feast also consisted of a perfect turkey, gravy, mashed potatoes, green bean casserole, stuffing, and salad. My belly was very satisfied! Here are a few photos from our gluttonous evening: 

Here’s to good friends…

Bruno

Harvested on 10/14/17. The pile of basil on the left is now a big jar of pesto waiting patiently in my fridge for some pasta!

Happy Eating!

Bruno

A new bread for a new season. This bread is a keeper… nice crunchy crust and an airy, chewy crumb. The seeds added some nice texture too! I used the same recipe as in my previous post on rye pain au levain but shaped it differently and exchanged the rye flour for equal parts flax and sunflower seeds. I made one large boule and baked it for 52 minutes (internal temperature reached 206 degrees F).

I experienced the same problem w/ the bread bursting at the seams and distorting the shape from the excellent oven spring. Next time I’ll try making 2 smaller loaves to see if this resolves the problem.

Happy baking…

Bruno

 The vino

 Spice roasted chicken w/ charred Brussels sprouts

 Bavette steak w/ hasselback potato

I’ve been wanting to try the roasted chicken at Sardella ever since they opened last November. The chef rubs the chickens w/ rice koji and chills them overnight which makes the skin crispier and the meat more tender. My friend had the bavette steak.

I’ve been saving the wine for a few years to let the tannins mellow out.

The evening was one to remember!!

Cheers and bon appetit…

Bruno

This bread was made w/ pepitas (pumpkin seeds) and sesame seeds, as well as bulgur and coarse ground corn meal. It has a tight crumb, coarse texture and lots of flavor. Great for morning toast or afternoon sandwiches. I rate it yum!

From my hearth to yours…

Bruno

A comforting dinner for a cold winter night w/ friends.

The bean stew tasted better than it looks in the photo. There was no time for food fluffing… I had party guests arriving at any minute! Kalamata rather than Castelvetrano olives were used.  I browned some ham chunks for the non-vegetarians to add to their stew if desired. The stew recipe also called for garlic rubbed rustic bread toast which I substituted w/ the spiced pastry crisps. They’re very easy to make… just roll out some pastry/pie dough, cut into slivers and sprinkle w/ harissa spice blend and freshly grated parmesan, then bake for 30 minutes at 350 degrees F.

 Bartlett pears were used for the tart although after grocery shopping I learned they are not the preferred choice for baking. Supposedly they don’t hold up well when baked, but the tart turned out fine.

Navy Bean and Escarole Stew (recipe adapted from Bon Appetit)

Ingredients:

1 1/2 heads garlic

4 tablespoons olive oil

1 large onion – chopped

1 fennel bulb – chopped

1 1/4 tablespoons finely grated lemon zest

3 teaspoons finely chopped rosemary

3/4 teaspoon crushed red pepper flakes

3 bay leaves

3 cups dried navy beans soaked overnight, drained

8 oz. crumbled feta cheese

1 1/2 cups kalamata olives, pitted and halved lengthwise

1 head escarole, leaves torn into 2 inch pieces

Procedure:

1) Smash garlic cloves w/ the flat side of a chef’s knife.

2) Heat olive oil in a large dutch oven, add garlic and cook over medium heat, stirring often, until golden (approx. 5-7 min.).

3) Add onion and fennel, season lightly w/ salt, cook, stirring often, until onion is translucent and onion and fennel are browned around the edges (approx. 10-15 min.).

4) Add lemon zest, rosemary and red pepper flakes, stirring often, until rosemary is very fragrant (approx. 3-5 minutes).

5) Add bay leaves, beans, 1 teaspoon salt and 12 cups of water; bring to a simmer.

6) Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through (approx. 60-80 minutes).

7) Add olives to stew, then add escarole in batches, letting it wilt slightly before adding more; simmer until escarole is tender (approx. 3-5 minutes).

8) Pluck out bay leaves, adding more salt if necessary (keeping in mind the feta is salty, so don’t over season).

9) Serve stew w/ feta and spiced pastry crisps on the side.

Yield: approx. 6 servings

Pear Tart w/ Quince Glaze (recipe adapted from About Food)

Ingredients:

Your favorite pastry dough (I made enough for 2 discs so I could make the pastry crisps for the stew)

5 pears – peeled, cored and sliced lengthwise 3/8 inch thick (I cut the slices in half so it would be easier to arrange in the tart)

1/3 cup sugar

1 tablespoon fresh lemon juice

1/4 cup quince jelly

Procedure:

1) Preheat oven to 350 degrees F.

2) Roll out 1 disc of dough so that it’s large enough to line a 10 inch tart dish. Carefully place dough into tart dish by rolling it up on rolling pin and unrolling into dish and letting it settle into corners – don’t press or stretch dough to avoid shrinkage while baking ; evenly trim excess dough from edges of dish.

3) In a bowl, add sugar and lemon juice, then add pear slices and toss so that all slices are coated w/ the lemon/sugar mixture.

4) Arrange the pear slices in concentric circles on the tart dough as neatly as possible.

5) Place tart on middle rack in oven and bake until crust is a nice golden brown (approx. 50 minutes); rotate tart in oven halfway through for even baking.

6) While tart is baking, place quince jelly and 1/8 cup water in a small pot and cook over low heat to dissolve and thicken into a syrup consistency.

7) When tart comes out of the oven, evenly brush quince glaze onto the pears.

8) Serve tart warm or at room temperature (w/ a nice snifter of Armagnac to warm you and your guests up on a cold winter night!).

Yield; 6 to 8 servings depending on how you slice it!

Happy New Year!!

Bruno

A seasonal treat for a perfect ending to your holiday feast. My taste testers seemed to like it, so this recipe is a keeper!

I always see persimmons in the grocery stores this time of year and have wanted to try making a gelato flavored w/ them. I used the Fuyu variety. If you decide to try this recipe, make sure you select ripe persimmons, otherwise they will be astringent.

Lebkuchen are a German holiday cookie that originated in Nuremberg over 600 years ago. They’re soft gingerbread w/ additional nuts and spices. I found the ones I used in this recipe at Trader Joe’s. You could easily substitute the Lebkuchen w/ ordinary soft gingerbread, or leave them out if you’re not a fan of the gingerbread flavor. Personally, I love gingerbread, not only because of the flavor, but also because it brings back fond childhood memories of Christmastime!

Persimmon Gelato w/ Lebkuchen Chunks

Ingredients:

4 Fuyu persimmons (peeled and pureed in food processor)

1 cup sugar

6 egg yolks

1 quart half & half

3/4 cup sugar iced Lebkuchen (cut into 1/2 inch chunks)

Procedure:

1) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow.

2) Place half & half in a heavy pot and heat until scalded.

3) Very slowly whisk half & half into egg/sugar mixture so as not to curdle the mixture.

4) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling.

5) In a food processor puree the persimmons, then pulse in some of  the gelato mixture to thin. Stir puree into the remaining gelato mixture, blending well, and chill in fridge for at least 4 hours or overnight. 

6) Churn mixture in ice cream maker according to manufacturer’s instructions, adding the Lebkuchen chunks when mixture starts to freeze.

7) Pour gelato into a 2 quart plastic container, stir to evenly distribute the Lebkuchen chunks, then place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato). Seal container and freeze until firm.

Yield: Approx. 1 1/2 quarts 

Happy and delicious Holidays!!

Bruno

My garden produced so many hot peppers this year I had to think of new ways to use them all! In addition to making several batches of pepper jam, I decided to give this recipe a try. I fermented the peppers and garlic for 7 days before straining and pureeing. The flavor of the sauce is nice, however next time I will save some of the puree I strained out to thicken the sauce a bit more.

 Day 1

 Day 7

 Finished product

Garlicky Fermented Serrano/Jalapeno Hot Sauce (recipe from Feast Magazine)

Ingredients:

4 cups serrano and jalapeno peppers – remove stems and halve lengthwise

10 cloves garlic – remove skins and smash slightly

1 tablespoon salt

2 cups water

Procedure:

1) Fill a 32 ounce jar w/ peppers and garlic

2) In a large bowl, dissolve salt in water. Pour just enough brine into jar to cover peppers and garlic.

3) Place fermentation weights over top of mixture to weigh it down.

4) Cover jar w/ a piece of cloth and secure w/ a rubber band. Allow mixture to ferment for 7 to 10 days. (the brine will become cloudy; this is a normal part of the process)

5) Once fermentation is complete, drain peppers and garlic, reserving brine.

6) In a food processor, puree peppers and garlic until a smooth paste forms. Add 1 tablespoon of brine at a time until hot sauce reaches desired consistency.

7) Run puree through a fine mesh strainer and store in a 12 ounce glass jar or bottle in refrigerator.

Yield: Approx, 12 ounces

Spice up your life!!

Bruno

I had a few friends over the other night and served the following menu in honor of one of the friend’s birthday (recipes furnished upon request):

 Lamb Ribs w/ Pepper Jam Glaze

 Charred Broccolini w/ Crimini Mushrooms and Agrodolce Sauce

 Baby Potato Salad w/ Chives, Tarragon, Basil and Gherkin Vinaigrette

Bon Appetit!

Bruno