Thu, 10 January 2008  This is the first episode of a new Munchies Podcast series on street foods from around the world. The swhow's theme music is by Jim Fidler. It is called "Welcome to the Street" and is available on the Podcast Music Network. What, then, is Bhaji? It is basically a dry stir-fried potato dish served on a fried bread roll called Poori or on a yeast bread roll called Pav. The bhaji cook stands on the street with a very large cast-iron wok-style. He fries a variety of potatoes and other chopped veggies. I think of it as an early form of Indian fusion cooking (Potatoes are new world and were introduced before the British arrived), just as French fries in the U.S. are a form of early fusion (Pommes frite are Belgium in origin and became popular in the U.S. after the American soldiers who ate them in Europe returned from World War I. Poutine in Canada started the same way, but took a different turn when interpreted by cheese loving Quebec). Bhaji is loved in India the same way that French Fries are loved in the U.S. The particular combination of potatoes with a buttery-spicy tomato sauce and other chopped vegetables varies from street to street. But the key ingredient is butter. The cook will start by sautéing the boiled potatoes, the vegetables, the spices in a relatively dry pan. This gives the potatoes in particular a smoky edge. Enormous dollops of butter are added after the potatoes have started to soften. Then, the whole pan is mashed into a sizzling mass. The cook then scoops the mixture onto the bottom slice of the roll which have been generously spread with more butter. After a few sliced onions and a squeeze of lemon juice, the sandwich is topped with crown of the roll, wrapped in paper and handed to the drooling customer. You can make bhaji at home quite easily and serve it on any type of bread you like. I've had it on pita bread, spooned onto crackers, rolled into roti and flour tortillas and oozing from the sides of a supermarket hamburger bun. As for the bhaji itself, you have several options. You can make a simplfied version of of the dish with ingredients you probably already have in your cupboard. 3 medium potatoes, peeled and cut into large chunks 2 tbsp oil 1 green bell pepper, minced 1 tbsp curry powder 1 tsp chili powder or red chili paste 1 tsp ginger-garlic paste salt to taste 2 cups tomato puree 1/2 cup peas (fresh or frozen)...optional 1 tbsp butter Method: 1. Boil the potatoes till tender and set aside. 2. Heat oil in a deep saucepan and sauté the pepper. Add ginger-garlic paste and sauté some more. 3. Add curry powder, chili powder to taste and salt to taste. Sauté for a few seconds. 4. Add tomato puree, peas, boiled potatoes and cauliflower and butter. 5. Keep sautéeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along). Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together. You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala. The final mixture should be dry enough so that it won't drip out of the bun. This won't taste good enough to try on your South Asian friends, but it's close enough for you to get the idea and maybe want to take the next step in bhaji cooking. That next step involves getting to an Indian grocery somehow. If you live in a large city, you're in luck. Just ask around among the South Asian neighbors you meet. If not, you'll have to use the internet. While it isn't the only site available, a good place to start is <http://www.patelbrothersusa.com/index_new.asp>. Once at the grocery, you have several options. South Asian household sometimes rely on "meals ready to eat" packages. Unlike frozen or canned goods (of which you will also plenty in the grocery) , MRE's are prepared foods in sealed packages. They are perfectly safe and you should be able to find one for Bhaji. Be aware, however, the these MRE's are spiced for the South Asian palate, not the American palate. If you want to make your own Bhaji, buy some Pav Bhaji Masala in a box. It's a premixed spice mixture that will save you some time later. The difference between the simplifed recipe I just gave you and this next one has to do entirely with the complexity of the flavors. Using premixed spices is always a compromise. Buying ingredients you won't use again for ten years is a waste of money. However, if you are making this more authentic recipe because you want to enjoy that taste, you may find that you will like and want to cook more South Asian dishes. In that case, you'll use up the spices you buy for the Bhaji quite quickly. Anyway, here's the real deal (serves 3-4 people): 1 tbs vegetable oil 1 tsp cumin seed 1 tsp onion seed (kolonji) 4 cloves 1 tsp fennel seeds a pinch Asofoetida (hing) 2 tbs chopped onion 2 tsp garlic paste 2 tsp ginger paste 1 1/2 lbs small red potatoes washed and diced small with the skins on (Get fresh, attractive organic ones. They are the stars of this dish) 1 tsp red chili powder (I like hot paprika or New Mexican chili powder for this, or substitute 1/2 tsp cayenne for more kick) 1 tbs dessicated coconut 1 tsp turmeric 1 tsp tomato paste 2 tbs unsalted butter or ghee 1/2 cup natural (unsweetened) yogurt Have everything ready. This goes very fast. Heat the wok until very hot. Let it smoke fror a good five minutes for that real "street" taste. (Careful you don't set off your smoke alarm) Add the oil and swirl. immediate add the three seeds, the cloves and the Asofoetida. These will burn quickly in the hot wok, so give them only about ten seconds before adding the onion, garlic and ginger. stir vigorously to avoid burning the garlic, no more than 3 minutes. No add everything else. I usually add the potatoes first and stir them around a bit to try to get them to color before adding the rest of the stuff. This can take about 5 minutes. Then, I add the turmeric, the chili powder and the tomato paste and stir it until all the potato pieces are covered. This also cooks the the tomato paste a bit and makes it sweeter. Then, I add the butter/ghee and coat each piece of potato until they shine. Finally, I add the yogurt and turn down the heat. It has been on high the whole time. I cook the mixture, stirring occasionally, until the potatoes are cooked through (taste a large piece to test) and the mixture is dry. Add a few tablespoons of water if it looks like it will burn before the potatoes are done. Covering it for a few minutes is also allowed. You just want the mixture to not drip when you serve it. I finish the dish with a large pinch of salt (1/2 tsp) and stir it around. Serve hot on any kind of flat bread or roll you like. Just mound it up into a pile on the bottom and press the crown to hold everything inside. Second time around (and trust me, there will be a second time) add the cauliflower and peas mentioned in the first recipe, or any other additional vegetables you like. It's all good. Comments[0] |
Wed, 29 November 2006 
Shownotes for #45 Roll Out the Roll-ups! The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network. Stuff you need to know for this show's recipe: All the recipes here are an hour or less. Total preparation time for is less than 30 minutes. Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com. The podsafe music used in the show: The song "The Party's Over" is by the WORKING GIRLS. They are Kala , Kate, Steph, and Ami. The young 4 piece girl group were put together by U.K. record producer and songwriter, Jim Beadle, and have a great albu7m of pop / rock songs ready to be freleased on Beat Factory Records in 2007. The SHAKES from London have been a podcasting staple since they burst on the scene last summer with the song Liberty Jones. The song featured here, Janine, is recorded live at PodcastCon in London in Early November. Here is the lead recipe I describe in the show: Deli-Style Ham Rollups 1/2 cup shredded Gruyere cheese Roll two tablespoons of cheese and two slices of peach in each slice of ham. Cut in half before serving. Deli-Style Roast Beef Rollups 1/2 cup crumbled blue cheese Roll two tablespoons of cheese and 1 slice of pepper in each slice of roast beef. Cut in half before serving. Deli-Style Salami Rollups 4 slices all natural nitrate-free Genoa salami Lay the salami out. Spread 1 tsp of goat cheese on each piece. Lay a slice of pear over the cheese and roll each salami piece up. If necessary, hold together with a toothpick. Deli-Style Turkey Rollups 1 cup arugula or baby spinach leaves (not packed) Lay 1/4 cup baby spinach or arugula on each slice of turkey. Top each with a piece of cheese. Roll up and cut in half before serving. Prosciutto, Brie and Apricot Wraps To serve 12 to 20 people instead, simply substitute a 1kg wheel of Brie and double the remaining ingredients. 16 slices prosciutto, not too thinly sliced Lay one prosciutto slice on work surface. Place a slice of Brie about 1/3 distance from one end. Top with a small dollop of apricot preserves. Fold short end of prosciutto over Brie then continue to roll to the end. Secure with a toothpick. Repeat with remaining slices. Here is the shopping list for next week: You will need 2 cups of popping corn, butter, yellow or white, your choice, Garlic cloves, 1 1/4 pounds extra lean ground beef or turkey, or crumbled previously frozen tofu that has been well squeezed, 4 skinless chicken breast, Worcestershire sauce (White-wine style if possible), ketchup, soy sauce, hot pepper sauce, celery, onion, 2% milk, eggs, roasted peanuts, oil-cured, sun-dried tomatoes, sharp cheddar cheese for grating and drying. aged provolone cheese for grating, fresh or dried basil leaves, fresh chives, fresh flat-leaf parsley. Comments[0] |
Mon, 27 November 2006
Shownotes for #44 More Fun with Dough! The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network. Stuff you need to know for this show's recipe: All the recipes here are an hour or less. Total preparation time for is less than 30 minutes. Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com. The podsafe music used in the show: This week, I'm and featuring The Party's Over from The Baldwin Brother's new CD "Return of the Golden Rhodes." While Chicago's Baldwin Brothers readily admit their love of the Flaming Lips, the Avalanches, 60s jazz, Kraftwerk and house music, their new album is hardly just a pastiche of their influences. Most importantly, the Baldwins bring the groove. Thanks to IODA for making their track available. Download "The Party's Over" (mp3)
I'm also featuring "How It Ends" by Jerzy Jung. This is her real name. Raised in southern New Jersey, she developed a hunger for all types of sounds early on. Since her college graduation in 2004, Jerzy has been entertaining and affecting east coast audiences with her powerful vocals, poetic lyrics, and live performances. Here is the lead recipe I describe in the show: Cheeseburger Wedges 10 oz can biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1 medium onion 1/4 cup ketchup 5 slices american cheese Preheat over to 450. Saute 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, seasoned with salt and pepper, in a hot pan until browned and all the watery liquid has evaporated. Remove the beef with a slotted spoon, reserving the rendered fat. Saute a a finely chopped medium onion with a pinch of salt in the rendered fat until it is soft and just beginning to color. Again using the slotted spoon, lift the onions from the pan, leaving the fat behind. Combine onions and ground meat/tofu. Take a large can of refrigerated Biscuit dough, any variety. Pull the biscuits apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round biscuit. Using a brush, paint the biscuit with ketchup. Spread the hamburger-onion mixture evenly over the biscuit. Bake for 10 minutes, until dough is puffed. Top the biscuit with slices of American cheese. Return to the oven into the cheese in melted and bubbly, about 3 minutes. Allow to rest for at least 5 minutes. Serve in wedges. Music break Taco Biscuits 10 oz can biscuit dough 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu 1 cup Chihuahua, jack or cheddar, shredded Salsa sour cream fresh cilantro Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Chop 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu into very small bits. Put these in a bowl. Shred a cup of melting cheese, like Chihuahua, jack or cheddar. Open a can of ordinary biscuit dough. Separate the biscuits. One at a time, dip each biscuit into the chopped sausage and place it on the baking sheet. The biscuits should be just touching each other. When all the biscuits have been dipped, sprinkle the grated cheese over all the biscuits. Bake for ten minutes, until dough is puffed. Serve with a spoon of salsa, a dollop of sour cream and sprinkling of fresh chopped cilantro leaves. Biscuit Nicoise 10 oz can Crescent Roll dough 4 oz goat cheese, plain or herbed 1/4 pound fresh thin green beans 1/2 red onion 1/2 red pepper 8-12 Nicoise olives (the oily, semi-dry, black type) 1/2 c parmesan cheese Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Remove the goat cheese and allow it to come to room temperature. Cut the pits out of twelve nicoise olives (the oily, semi-dry, black olives) and chop these coarsely. Cut the tips off 1/4 pound of the smallest green beans you can find. String them, if necessary. Blanch the beans in boiling water for 2 minutes and chill in ice cold water for five minutes. Saute 1/2 a red onion that has been very thinly sliced in olive oil until the onion very tender and brown. Thinly slice 1/2 a red pepper and saute that in the pan you used for the onions, again with a bit of olive oil. When the vegetables have been cooked, take a large can of refrigerated crescent roll dough, any variety. Pull the triangles apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round disk. Break off bits of the goat cheese and spread it over the dough using a spatula or knife. Sprinkle the cooked onions, red peppers and green beans over the cheese. Sprinkle the olives over the vegetables. Sprinkle 1/2 cup of grated parmesan cheese over everything. Bake in the oven for 10-12 minutes, until dough is puffed. Allow to rest for at least 5 minutes. Cut in wedges. Serve with a fresh lettuce salad. Music break
Barbecue Beef Cups 10 oz can flaky biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1/2 medium onion 1/2 c barbecue sauce, bottled or homemade 1 tbs brown sugar 1/2 c shredded cheddar cheese Preheat over to 400. Prepare a muffin pan by greasing or buttering the inside of the cups. Saute 1/2 medium onion in olive oil until soft. Add 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, and cook until browned. Season with salt and pepper. Drain the liquid from the pan and add 1/2 cup barbecue sauce and 1 tbs brown sugar and mix well. Open a 10 oz can of flaky biscuit dough. Separate the ten biscuits. Using your thumb rotate each piece, pressing on the surface to flatten into a disk. Press the disk into the muffin cup to cover the bottom and the sides. Spoon the barbecue mixture into the cups and sprinkle evenly with shredded cheddar cheese. Bake for 10 to 15 minutes or until the crust is golden brown. Here is the shopping list for next week: 1/2 cup shredded Gruyere cheese, 1/2 cup crumbled blue cheese, 1 pound of Brie, cut into 16 slices, small log of mild goat cheese with garlic and chives, 4 slices of either havarti cheese or Rustico with Black Peppercorns cheese, 1 fresh ripe peach, 1 ripe red pear, 1/4 cup apricot preserves, red bell pepper, 1 package arugula or baby spinach leaves, 4 slices deli ham, 4 slices deli roast beef, 4 slices Genoa salami, 4 slices deli peppered turkey breast, 16 slices prosciutto, not too thinly sliced.
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Thu, 5 October 2006 The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network. Stuff you need to know for this show's recipe: All the recipes here are an hour or less. Total preparation time for is less than 30 minutes. Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com. The podsafe music used in the show: A set of cuts from Freedom Tracks Music's new CD Homeless in America, 21 tracks all dedicated to raising awareness about the plight of the homeless. These songs are written and performed by Nashville session musicians. The first one I want to play for you is call Slow Train. The second track is Willie's Song. Here is the lead recipe I describe in the show: PARMESAN WAFERS (adapted from Katie Brown's Weekends) 3/4 cup coarsely grated Parmesan cheese 1. Preheat the oven to 350 degrees. 2. Spoon grated Parmesan onto a cookie sheet in 1-2-teaspoon-size mounds about 2 inches apart. Push down on the Parmesan mounds with the back of a spoon to slightly spread out the cheese. 3.Place an herb sprig on top of each Parmesan mound. 4. Bake until melted and golden (about 3-4 minutes). CHEDDAR PECAN CRISPS (adaapted from Gourmet, January 2002) 1 stick (1/2 cup) unsalted butter, softened Preheat oven to 350°F. Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients. Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes. SALAMI CRISPS (adapted from Gourmet, September 2004) 24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb) Special equipment: parchment paper Put oven racks in upper and lower thirds of oven and preheat oven to 325°F. Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.) GRILLED WHITE CHEESE WITH OREGANO OIL (adapted from Gourmet, May 2005) These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning. 1/2 lb Haloumi cheese, cut into 12 rectangular blocks Special equipment: 6 (6- to 8-inch) wooden skewers Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour. Stir together oil and oregano in a 13- by 9-inch shallow dish. While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total. Add cheese skewers to oregano oil and turn to coat. Here is the shopping list for next week: Next week we are going to have some more fun with dough. You need 3 10 oz can flaky biscuit dough, a 10 oz can Crescent Roll dough, 2 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, 3 medium onion, barbecue sauce, bottled or homemade, brown sugar, cheddar, Chihuahua or jack cheese, 5 slices american cheese, 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu, 4 oz goat cheese, plain or herbed, 1/4 pound fresh thin green beans, a red onion, a red pepper, Nicoise olives
(the oily, semi-dry, black type), Salsa, sour cream, fresh cilantro, a bit of ketchup. Comments[0] |
Thu, 5 October 2006 This file publishes the mp3 version of the podcast. Recipes and shownotes for this segment can be found in the next entry. Comments[0] |
Mon, 4 September 2006
Shownotes for #42 Chips Ahoy! The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network. Stuff you need to know for this show's recipe: All the recipes here are an hour or less. Total preparation time for is less than 30 minutes. Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com. The podsafe music used in the show: This week, I'm featuring the song Make Me Laugh by Beau Hall. Beau hails from Atlanta. If Prince had a car wreck with the Rolling Stones and Stevie Ray Vaughan, the resulting candybar would be called UNH!, Beau Hall's new CD, which he calls "the soundtrack for mating tyrannosaurs." Here is the lead recipe I describe in the show: Potato Chips (adapted from Sparks in the Kitchen by Katy Sparks with Andrea Strong) 2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer (make up additional recipes for other veggies) Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness. Top your warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar. If you want to be a little more daring, don't limit yourself to salt and pepper — you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) — really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to. Or try this fennel spice sprinkle: Put 1 cup fennel seeds, 3 tablespoons coriander seeds, and 2 tablespoons white peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add 3 tablespoons kosher salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. When chips are still hot, sprinkle with the mixture. Or, try some cheese and herb: Heat the oven to 450 degrees F. Place a layer of the cooked chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives. For a special treat, try putting this on your chips for a sort of Mid-Western Nachos: Cover the warm chips with shredded cheddar cheese, barbeque sauce, hot giardiniera, white gravy and raw onions! You’ll never eat ordinary nachos again . BEET CHIPS (adapted from Gourmet, January 1998) Can be prepared in 45 minutes or less. 6 medium beets (about 3/4 pound) Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat. In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature. YUCA CHIPS (adapted from Gourmet, June 2002) This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips. Active time: 30 min Start to finish: 30 min 2 to 2 1/2 lb fresh yuca (cassava), trimmed Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections. Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer. While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline. Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt WAFFLED SWEET-POTATO CHIPS (adapted from Gourmet, February 1992) Can be prepared in 45 minutes or less. 1 large sweet potato Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4 inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern. In a deep skillet heat 1 inch of the oil over moderately high heat to 375°F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain. The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400°F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm. Here is the shopping list for next week: Next week, we're going to make Italian cheese wafers, called frico. You'll need Parmesan cheese, Cheddar cheese fresh tarragon, fresh basil, fresh chervil, fresh sage, eggs, pecans, 24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb), 1/2 lb Haloumi cheese, dried Greek oregano, and olive oil.
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Mon, 4 September 2006 Comments[1] |
Mon, 28 August 2006
Shownotes for #41 Curious Fruits! The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network. Stuff you need to know for this show's recipe: All the recipes here are an hour or less. Total preparation time for is less than 30 minutes. Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com. The podsafe music used in the show: This week, I'm featuring the song, Valium and Sodapop by Goat. Andrew Scott Rosen, known to all as Goat, grew up in Cleveland, the son of baseball great Al Rosen. He released his critically-acclaimed debut album "Great Life" in 1998 and scored a hit with the title track. Several songs were placed in high profile movies like "I Know What You Did Last Summer," "Supercop," a national Kia commercial, and TV shows, including "CSI" and others on MTV, ESPN, UPN, and TNT. In 2005, he released his second CD "All of My Friends," featuring the talents of friends Chris Whitley, T-Bone Wolk, and Larry Campell. The album received a warm reception with multiple tracks getting significant radio play and the title track charting as high as number five on XM Satellite Radio's alternative rock station XM Cafe. Goat's new album will be released August 22nd, distributed nationally by Select-O-Hits. Here is the lead recipe I describe in the show: Thai-style Pineapple Snack (ad\apted from Television Food Network Kitchens) 1/2 a ripe pineapple, peeled and cored Cut the pineapple into bite size wedges or slices. Put the salt, cayenne pepper, mint, cilantro, and limes into small bowls. Squeeze a bit of lime juice onto the fruit. Then lightly dip the pineapple into a little salt and as much cayenne as you like and finish with the mint and cilantro. Cook's Note: For true Southeast Asian taste add a little bowl of fish sauce to your options of dippers. Banana Pops (Adapted from Cat Cora) 4 large bananas Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm. These are the ideal summer self serve snack. Watermelon Snack (Adaped from Food Network Kitchens) 1 cup low fat plain yogurt Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl. Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls. Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on. The spice and kick of the curry and cayenne are the perfect contrast to the refreshing taste of the melon and mint. Amazing Fruit Snack (Adapted from Bill Wavrin) 1 jicama, washed and peeled Segment the orange and grapefruit, reserving the un-segmented part of each fruit. Cut jicama, chayote and cucumber into finger-size julienne. Place the segmented oranges and grapefruit in a bowl with other cut veggies, squeeze the lime and un-segmented part over the cut veggies and citrus and toss in the chili and cilantro. Season with salt, to taste, and stab each piece with toothpicks.
Here are some additional recipies I didn't include in the show:
Here is the shopping list for next week: Next week, we're making potato and other vegetable chips in the oven. You’ll need at least 2 Yukon Gold or Idaho potatoes, 6 medium beets, 2 to 2 1/2 lb fresh yuca, and 1 large sweet potato. For toppings, you should get your choice of one two of the following: ancho chili powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) . You might also like to try a topping of 1 cup fennel seeds, 3 tablespoons coriander seeds, and 2 tablespoons white peppercorns. Of course, you'll need some oil to toss the chips before baking.
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Mon, 28 August 2006 Comments[0] |
Mon, 21 August 2006
Shownotes for #40 Pizza on the Grill! The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network. Stuff you need to know for this show's recipe: All the recipes here are an hour or less. Total preparation time for is less than 30 minutes. Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com. The podsafe music used in the show: This week, I’m featuring Rose by Geoff Smith. Geoff's catchy piano driven pop is quite contagious these days. Geoff is also the madman behind such DSC jingles as Roger Smalls, Metrosexual Moment, and Trinity. Rose is based on a character in the venerable British Sci Fi series "Dr. Who." The song has been made into a video by Mrs. Cake. Check it out on You Tube. Here is the lead recipe I describe in the show: GRILLED PIZZA MARGHERITA 1 can tomato sauce Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. Make sauce and prepare cheese: Simmer sauce, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool. Toss together mozzarella and remaining tablespoon oil. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) Prepare the gas grill: Light element and allow the unit5 to heat up to 400 degrees or more. Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill. Scatter basil over pizzas. GRILLED PIZZA WITH YELLOW SQUASH, MOZZARELLA, AND LEMON THYME (Adapted from Gourmet, July 2006) Refrigerated pizza crust Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. In a small bowl stir together garlic and oil and let stand 15 minutes. With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate. Heat 2 tbs of the garlic oil in a skillet until hot and sauté squash until it begins to color. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) Prepare the gas grill: Light element and allow the unit5 to heat up to 400 degrees or more. Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted. Garnish pizzas with thyme sprigs and cut into wedges. GRILLED PIZZAS WITH POTATOES AND ROSEMARY (Adapted from Gourmet, July 2001) 2 lb red boiling potatoes Garnish: fresh rosemary leaves and coarse sea salt. Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. Make potato topping while dough is chilling: Preheat oven to 425°F. Thinly slice potatoes (1/8 inch thick) using a mandoline or other manual slicer, then toss with oil, garlic, salt, rosemary, and pepper in a large bowl until lightly coated. Spread potatoes in 1 layer on 2 lightly oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tender, about 15 minutes total. Cool potatoes on sheets on racks. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) Grill oiled rounds until undersides are browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, sprinkle each crust with 1/3 cup mozzarella and cover with potato slices, overlapping them and leaving a 1/4-inch border around edge. Grill, covered, until undersides are golden and cheese is melted, about 4 minutes. SOPPRESSATA PIZZA 3/4 cup grated low fat Romano Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) In a bowl, mix the Romano and fontina. Grill oiled rounds until undersides are browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown. Here is the shopping list for next week: Next week, I'm going to show you some cool fruit snacks. You'll need a ripe pineapple, 4 large bananas, a large container of vanilla yogurt, crushed cereal, any variety, 1 1/2 pound piece red or yellow seedless watermelon with rind, several limes, fresh mint leaves, curry powder, cayenne pepper, a jicama, a chayote, an orange, a cucumber, chili flakes, and fresh cilantro.
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The Munchies Podcast A podcast dedicated to the way we eat snacks
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