Your Worst Nightmare. September 14, 2016
For this month's theme, Diva N invited the Divas to face their worst nightmares - that is, to take the food they most hated as a kid and to recreate it in a way that now they liked it. The Divas feasted on non-frozen fish sticks, Hungarian (rather than questionably American) goulash, and made-over vegetables and banana pudding. Everything was delicious and the night was made even more fun by the addition of an awesome guest Diva...and a couple bottles of wine.
Homemade Fish Sticks with Spicy Tartar Sauce
(from A Cozy Kitchen)
1 pound of cod fillets (Halibut or Tilapia would work too)
1 cup all-purpose flour
3 large eggs
1 1/2 cup panko bread crumbs
1/2 cup Parmesan cheese, finely grated
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1. Rinse the cod and thoroughly pat dry with paper towels. To cut the fish into “sticks,” slice the fillets into thirds, lengthwise. You’ll end up with three long strips. Cut those strips into 4-inch pieces. I ended up with about 20 (4-inch by 1-inch) fish sticks. Note: I trimmed those 4-inch pieces’ scraggly edges. You can do this too, or just leave it be. Your call.
2. Add the all-purpose flour to a medium bowl. In another medium bowl, crack in the eggs and beat. On a plate, combine the panko bread crumbs, Parmesan, crushed red pepper and salt.
3. Roll the cod pieces in the flour, shaking off any excess. Drop the cod pieces in the beaten egg and then lastly, roll them around in the panko mixture. Transfer the pieces to a baking sheet. At this point you could either place them in an oven to bake or in some hot oil to fry.
4. To bake: Preheat oven to 450F. Place fish sticks on parchment and bake for 15-20 minutes and until edges are slightly golden brown. (They won’t be as golden brown as in the pictures above, but nonetheless, they’ll be delicious!)
5. To fry: Preheat oven to warm. Place 1 cup of oil in a 10-inch cast iron skillet and heat, over medium-high, to 350F. (If you don’t have a thermometer, no bigs. Add a small piece of bread crumb to the hot oil. If it sizzles and starts to brown, you’re good.) Using tongs, gently add fish sticks to hot oil, cooking on each side for 1-3 minutes, or until golden brown. Transfer to paper towels to drain and then place in oven to keep warm while you finish the rest of the fish sticks.
Spicy Tartar Sauce
1/2 cup mayonnaise
1/4 cup finely chopped jalapeño
1/2 teaspoon fresh parsley, chopped
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Sriracha
1. In a small bowl, mix all ingredients together and add more Sriracha if you like.
(from A Cozy Kitchen)
1 pound of cod fillets (Halibut or Tilapia would work too)
1 cup all-purpose flour
3 large eggs
1 1/2 cup panko bread crumbs
1/2 cup Parmesan cheese, finely grated
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1. Rinse the cod and thoroughly pat dry with paper towels. To cut the fish into “sticks,” slice the fillets into thirds, lengthwise. You’ll end up with three long strips. Cut those strips into 4-inch pieces. I ended up with about 20 (4-inch by 1-inch) fish sticks. Note: I trimmed those 4-inch pieces’ scraggly edges. You can do this too, or just leave it be. Your call.
2. Add the all-purpose flour to a medium bowl. In another medium bowl, crack in the eggs and beat. On a plate, combine the panko bread crumbs, Parmesan, crushed red pepper and salt.
3. Roll the cod pieces in the flour, shaking off any excess. Drop the cod pieces in the beaten egg and then lastly, roll them around in the panko mixture. Transfer the pieces to a baking sheet. At this point you could either place them in an oven to bake or in some hot oil to fry.
4. To bake: Preheat oven to 450F. Place fish sticks on parchment and bake for 15-20 minutes and until edges are slightly golden brown. (They won’t be as golden brown as in the pictures above, but nonetheless, they’ll be delicious!)
5. To fry: Preheat oven to warm. Place 1 cup of oil in a 10-inch cast iron skillet and heat, over medium-high, to 350F. (If you don’t have a thermometer, no bigs. Add a small piece of bread crumb to the hot oil. If it sizzles and starts to brown, you’re good.) Using tongs, gently add fish sticks to hot oil, cooking on each side for 1-3 minutes, or until golden brown. Transfer to paper towels to drain and then place in oven to keep warm while you finish the rest of the fish sticks.
Spicy Tartar Sauce
1/2 cup mayonnaise
1/4 cup finely chopped jalapeño
1/2 teaspoon fresh parsley, chopped
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Sriracha
1. In a small bowl, mix all ingredients together and add more Sriracha if you like.
Cauliflower and Caramelized Onion Tart
Recipe courtesy of Smitten Kitchen
Guest Diva A reports that she made it without the truffle oil or truffle salt.
Yields 8 servings
1 small head of cauliflower (about 1 pound) or 1 pound of a larger head of cauliflower, cut into 1-inch flowerets
3 1/2 tablespoons olive oil
1 tablespoon truffle oil or a few pinches of truffle salt (optional)
1 refrigerated pie crust or a homemade tart shell (recipe below)
1 large onion, halved lenghtwise and thinly sliced
1 tablespoon Dijon mustard
2 large eggs
1 (7- to 8- ounce) container mascarpone cheese
1/2 cup whipping cream (although any low- or full-fat milk or light cream will work as well)
1/4 teaspoon ground white or black pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese
1/3 cup Parmesan cheese
Position rack in center of oven and preheat oven to 425°F. Toss cauliflower with 2 tablespoons olive oil in large bowl. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 15 minutes in my oven, 25 minutes according to the original recipe. Cool cauliflower then thinly slice and drizzle with truffle oil or sprinkle with truffle salt, if using. Reduce temperature to 350°F.
If using store bought pie crust, press it onto the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Line crust with foil, fill with pie weights and bake 20 minutes. Remove foil and weights then bake until crust is golden, about 5 additionally minutes. Press crust back with the back of a fork if bubbles form. Cool crust and maintain oven temperature.
[When using the homemade tart crust (recipe below), I do not find that it needs to be par-baked. It is thin and rather dry so it bakes up pretty crisp. Store bought pie doughs are a little bit softer, so the par-baking keeps it from getting soggy.]
Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally. This took me just shy of 30 minutes, though the original recipe suggests 40. Cool slightly.
Use a knife or brush to spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange cauliflower over the onion. Set the tart on a rimmed baking sheet (to protect against leaks). Whisk eggs, mascarpone, cream, pepper and nutmeg in a medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan, sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.
A Great Savory Tart Shell
Adapted from Le Pain Quotidien, also seen here.
This doesn’t need par-baking to keep from getting soggy and barely shrinks in the oven. Sold!
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely. (Dough can also be made in a food processor, or as the original recipe suggests, in a stand mixer, though I have not tested in in the latter.)
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.
I was inspired by the dish my mom called "goulash" when my brother and I were kids, which wasn't even the traditional American goulash made of elbow macaroni, ground beef and tomato sauce. Mom's version always featured some sort of noodles, ground beef and tomatoes...under which she would hide other things she found in the fridge, most notably (and unfortunately), celery. Mom currently disavows any memory of making such a thing, although she admitted: "I do really like celery."
I consulted a couple recipes in making my Hungarian version of goulash - mainly this one, and a little bit this one - and below is the nearest approximation of what I actually made. -N
Traditional Hungarian Goulash (Gulyás)
Serves 6-8
1. Heat olive oil in a large pot or dutch oven and braise the chopped onions in it until they get a nice golden brown color.
2. Add the beef cubes and and sauté them till they're lightly browned.
3. Sprinkle the braised onions and meat with the paprika, while stirring to avoid burning the spice.
4. Let the beef cubes simmer in their own juices while adding the garlic, the ground caraway seeds, and bay leaves. Sprinkle with salt and pepper, and pour in just enough beef broth to cover the contents of the pan. Let it simmer on low heat for approximately an hour and a half, adding more liquid, if necessary, to keep the contents covered.
5. After an hour and a half, add the carrots, potatoes, and peppers. Add an additional 2-3 cups of broth and salt to taste. Simmer over low heat for another 30 minutes or so.
6. Add the fresh tomato cubes or paste. Cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
zucchini carpaccio salad(courtesy smittenkitchen.com)
1 1/2 pound zucchini (about 3 large)
1 1/4 teaspoons salt
1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
3 tablespoons extra-virgin olive oil
Juice of one lemon
1/4 teaspoon black pepper
Cut zucchini crosswise into paper-thin slices. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini slices over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
I consulted a couple recipes in making my Hungarian version of goulash - mainly this one, and a little bit this one - and below is the nearest approximation of what I actually made. -N
Traditional Hungarian Goulash (Gulyás)
Serves 6-8
- 2 lbs beef, cut in to 1x1-inch pieces
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 5 cloves of garlic, chopped
- 3 carrots, sliced
- 2 medium tomatoes, peeled and chopped, or 3 T tomato paste
- 3 fresh bell peppers, chopped
- 4 medium potatoes, chopped
- 4 T sweet Hungarian paprika powder
- 1 T smoked paprika powder
- 1 1/2 tsp ground caraway seed
- 2 bay leaves
- salt and pepper, to taste
- beef stock (3-5 cups)
1. Heat olive oil in a large pot or dutch oven and braise the chopped onions in it until they get a nice golden brown color.
2. Add the beef cubes and and sauté them till they're lightly browned.
3. Sprinkle the braised onions and meat with the paprika, while stirring to avoid burning the spice.
4. Let the beef cubes simmer in their own juices while adding the garlic, the ground caraway seeds, and bay leaves. Sprinkle with salt and pepper, and pour in just enough beef broth to cover the contents of the pan. Let it simmer on low heat for approximately an hour and a half, adding more liquid, if necessary, to keep the contents covered.
5. After an hour and a half, add the carrots, potatoes, and peppers. Add an additional 2-3 cups of broth and salt to taste. Simmer over low heat for another 30 minutes or so.
6. Add the fresh tomato cubes or paste. Cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
zucchini carpaccio salad(courtesy smittenkitchen.com)
1 1/2 pound zucchini (about 3 large)
1 1/4 teaspoons salt
1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
3 tablespoons extra-virgin olive oil
Juice of one lemon
1/4 teaspoon black pepper
Cut zucchini crosswise into paper-thin slices. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini slices over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
Better than Banana Pudding
I hate banana pudding. So I made the bananas optional, added chocolate wafers, and replaced the vanilla pudding with peanut butter whipped cream (really).
PEANUT BUTTER WHIPPED CREAM
To plate dessert: Arrange chocolate wafer cookies. Spoon in peanut butter whipped cream. Top with sliced bananas (optional). Drizzle with chocolate syrup.
I hate banana pudding. So I made the bananas optional, added chocolate wafers, and replaced the vanilla pudding with peanut butter whipped cream (really).
PEANUT BUTTER WHIPPED CREAM
- 3 tablespoons (50 grams) smooth peanut butter
- 3/4 teaspoon vanilla extract
- A couple pinches salt
- 1 1/2 tablespoons (20 grams) granulated sugar
- 1 1/2 cups heavy (355 ml) or whipping cream, cold
To plate dessert: Arrange chocolate wafer cookies. Spoon in peanut butter whipped cream. Top with sliced bananas (optional). Drizzle with chocolate syrup.