StreamingGourmet - The Blog - Part 7

Beef Sandwiches Sauces Uncategorized

Béarnaise Burger

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Bearnaise Burger — Béarnaise Burger

I’m going through a tarragon phase right now, and whenever I cook with tarragon, I think of Sauce Béarnaise. Sauce Béarnaise is a butter emulsion sauce like Hollandaise. Hollandaise is flavored with lemon juice while Béarnaise Sauce is flavored with shallots, chervil, pepper and tarragon.

bernaiseonasparagus — Sauce Béarnaise on Asparagus

For this burger, I wanted the flavor profile of a Sauce Bérnaise without actually making Sauce Béarnaise. It’s a legendarily difficult sauce to get right and uses an entire stick of butter. It’s a great sauce that goes well with steak or asparagus or lots of other things. If you want to try making it yourself, try the recipe at Fine Cooking. Feel free to also pour the sauce over a burger, but in this recipe, we take the ingredients of Sauce Béarnaise and add them to ground beef, so they are right in the burger.

I used Gruyère Cheese on my burger and added sautéed onions and mushrooms. I used 85/15 ground beef to achieve a balance between fat and flavor.

Bérnaise Burger
Makes 4 Burgers

Ingredients

1-2 Tbsp diced shallots
1/2 tsp fresh chervil, finely chopped (optional)
1 1/2 Tbsp fresh tarragon, finely chopped)
1 egg
1 lb of ground beef (85/15 or 80/20)
Salt and pepper to taste
1 Tbsp butter
1/2 lb sliced mushrooms
2-3 Tbsp diced onion
4 slices of Gruyère cheese
4 slices of butter lettuce
4 hamburger buns – I used sandwich thins by Oroweat

Method

1. Mix the shallots, chervil, tarragon, egg, ground beef, salt and pepper in a large bowl. Form into 4 patties. Heat a grill pan over medium heat. Spray with cooking spray. Add the patties and cook for about 7 minutes on each side, depending on how well done you like your burgers and how hot your pan is. Cover, vented, while cooking.

2. Meanwhile, heat a medium sautée pan over medium heat. Melt the butter and add the onions. Sautée until just starting to soften, about 5 minutes. Add the mushrooms, and continue to sautée until mushrooms sweat out their moisture and start to brown.

3. Add the cheese to burgers and continue to cook, with the vented cover, until cheese has melted. Toast the buns. Prepare the lettuce slices.

4. Assemble the burgers with lettuce on the bottom, burger patty with cheese in the middle and mushrooms and onions on top. Serve immediately.

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Appetizers Breads Uncategorized Vegetarian

Rosemary Focaccia

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Rosemary Focaccia

I am totally into this focaccia. This recipe has been tested and tested. Use fresh rosemary. Don’t hold back on the oil and salt and eat it while it’s still warm.

Rosemary Focaccia

Ingredients
1/2 cup high quality extra-virgin olive oil
2-4 whole cloves garlic, cracked
2 sprigs of rosemary
1 (1/4-ounce) package rapid rise dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
2 tsp table salt
2 tablespoons chopped fresh rosemary
1 teaspoon coarse sea salt

Method

For the garlic-rosemary infused olive oil:

1. Heat 1/2 cup of olive oil, the rosemary sprigs and garlic cloves in a small saucepan over medium-low heat. Heat until just starting to bubble, remove from heat and allow to sit and cool for at least 30 minutes or longer.

For the focaccia:

1. Stir together 1 2/3 cups lukewarm water and yeast in bowl of mixer. Add 4 cups flour, 1/4 cup of the rosemary-garlic infused oil, and the table salt and beat with the paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

2. Turn dough out onto a lightly floured surface. Knead in 1 – 2 more tablespoons of flour for about a minute then transfer to an oiled bowl and turn to coat it with the oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

3. Press dough evenly into a generously oiled 15 x 10 inch baking pan. Let dough rise, covered with a kitchen towel, until doubled in bulk, about 1 hour.

4. Preheat oven to 500°F. Stir together rosemary and remaining 3 tablespoons oil. With a fork, make shallow pin pricks all over the dough, then brush with rosemary oil. Sprinkle sea salt over the focaccia. Bake at 500˚F for 5 minutes and then reduce to 475˚F for another 15 minutes or until golden brown.

5. Remove from oven and invert onto a rack and flip over. Eat immediately, if possible.

giggle

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Tags bread, cooking, focaccia, infused, olive oil, recipe, rosemary

Breakfast/Brunch Drinks Produce Vegetarian

Peach Smoothie

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Peach Smoothie

At our house, we go through phases where we make smoothies every morning. When bananas start to turn brown, we throw them in the freezer, so we can use them in a smoothie later. We have an entire shelf in the freezer devoted to frozen fruit. There are the bananas we’ve rescued, bags of frozen fruit, and even bags of frozen spinach. There are strawberries, blueberries, raspberries, and… peaches.

Of all of the smoothies we make, this one is my favorite.

Peach Smoothie
Serves One

Ingredients

1/2 banana
1/2 container peach yogurt
1/2 10 oz bag of frozen peaches
1/2 cup orange juice

Method

Put all of the ingredients in a blender and blend until smooth. Serve immediately.

Peach Smoothie

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Sides Soups and Stews Uncategorized Vegetarian Video How-to

Chana Masala

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ChanaMasala — Chana Masala

You say Garbanzo Bean, I say Chickpea, but in India, it is “Chana.”

Chana Masala is one of the most popular Indian dishes. Since it’s vegan and spicy, it falls into the category of “dishes my husband likes.” I hope you enjoy it too.

Chana Masala
Serves 4-6

Ingredients

1 1/2 tablespoons vegetable oil
1 whole cardamom pod
1 whole cinnamon stick
1 whole Bay Leaf
A few whole cloves
1 tsp whole cumin seeds
2 medium onions, diced
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
1 15-ounce can of diced tomatoes
chopped green chilis
1 teaspoon garam masala
1/4 tsp chili powder
1/2 tsp ground coriander
1/4 tsp turmeric
1/2 tsp cumin powder
2 (15-ounce) cans chickpeas, rinsed and drained
Salt to taste
Squeezes of lemon juice
Fresh cilantro to garnish

Method

1. Heat oil in a large skillet. Add whole spices (cadamom pod, cinnamon stick, Bay Leaf, whole cloves, cumin seeds) to the pan and sautée for 2 minutes over medium-high heat. Add onion and sautée until softened and browned, about 8 minutes. Add garlic, ginger and turmeric. Stir to combine. Sautée for a minute or two.

2. Add the canned tomatoes and green chilis. Simmer until thickened slightly, about 3 minutes. While tomatoes are simmering, mix together the garam masala powder, chili powder, ground coriander, turmeric, and cumin powder. Add this mixture to the simmering tomatoes and stir to combine.

3. Add the chickpeas. If the dish is getting dry, add up to 2/3 cup of water. Simmer uncovered for 5-10 minutes or until chickpeas are soft, but not mushy. Season with salt.

4. Fish out the Bay Leaf and cinnamon stick. Serve over rice. Squeeze lemon on top and garnish with lots of fresh cilantro.

Here is a version of Chana Masala demonstrated by ShowMeTheCurry. Their version involves using tea bags to enhance flavor and color. Cool!

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Tags chana masala, Indian, recipe, Showmethecurry, vegan, Vegetarian

Panini Produce Sandwiches Vegetarian

Axell Family California Avocado Grilled Cheese Sandwich

Post author By StreamingGourmet
Post date July 31, 2011
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Randy Axelles Grilled California Avocado Sandwich

Did you know that 90% of the nation’s avocados are hand-grown by farmers in California? Many of the California avocado groves are multi-generational and family operated. Randy Axell is one of those growers. As a third generation avocado grower, Axell and his wife, Joanna, have raised their family on 40 acres of land in Santa Paula, Calif. called Rancho Rodoro. It is named from a combination of Axell’s parents’ names, Ross and Dorothy. Axell feels privileged to have grown up on a farm and to have provided the same opportunity to his children.

RandyAxelle — CA Avocado Grower, Randy Axelle

“I love being able to spend every day on a farm and in the groves. It’s very satisfying to be able to grow something from a tiny seed to a full tree,” explains Axell when asked about his favorite part of being a California avocado grower.

Randy’s passion for growing California avocados is clear in the quality of his trees and the fruit he harvests each season. His farm is operated to the standards of Good Agricultural Practices (GAP) certification, a program that requires Randy to document everything he does on the farm as well as implement the best possible management practices to aid in preventing food safety issues. He sees these practices as a natural thing to do, to focus on food safety and sell the perfect piece of fruit.

To view videos of Randy Axell sharing his stories of growing California avocados, visit his page at the California Avocado Commission website.

Axell Family California Avocado Grilled Cheese Sandwich

Recipe created by California avocado grower Randy Axell for the California Avocado Commission, used by permission.

Serves: 4

Prep Time: 5 minutes; Cook Time: 5 minutes

Ingredients

4 slices cheddar cheese
8 slices whole wheat or honey wheat bread
1 ripe, fresh California avocado, peeled, seeded and sliced
1 medium tomato, sliced
4 slices red onion
Chili sauce, to taste
4 slices pepper jack cheese
Olive oil cooking spray

Instructions

On each sandwich, place a slice of cheddar cheese, a layer of avocado, tomato, and onion slices. Add chili sauce to taste. Top with pepper jack cheese, and finish with remaining bread slices.
Heat a large skillet over medium heat. Spray skillet with olive oil cooking spray. Place sandwiches in skillet and cook until bread is browned. Turn and cook until cheese has melted. Serve immediately.

Nutrition Information Per Serving: Calories 350; Total Fat 18 g (Sat 6 g, Trans 0 g, Poly 1.5 g, Mono 6 g); Cholesterol 25 mg; Sodium 610 mg; Total Carbohydrates 33 g; Dietary Fiber 7 g; Protein 19 g;

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Tags California Avocado Commission, grilled cheese, recipe, sandwich

Appetizers Fish & Shellfish Produce Salads Uncategorized

Shrimp, Endive and California Avocado Salad

Post author By StreamingGourmet
Post date July 28, 2011
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Mary Bergens Shrimp California Avocado and Endive Salad small — Mary Bergens Shrimp California Avocado and Endive Salad

Summer marks the peak season of California avocados, when the fruit is readily available and at its most delicious. So what better time than now to learn more about two of the nearly 5,000 California avocado farmers who take pride in growing the delicious fruit and their favorite avocado recipes.

Ninety percent of the nation’s avocados are hand-grown by farmers in California, all of whom take special care in growing premium avocados. Many of the California avocado groves are multi-generational and family operated.

For example, California avocado grower Mary Bergen’s parents bought a ranch in Ojai, Calif. in 1957 – Rancho dos Rios. As a young child, she spent her time roaming the avocado groves and disappearing into the hills, which she says allowed her to gain an appreciation and love for the land. Mary took over the operations of the ranch in 2000 and with the help of other avocado growers, she has become knowledgeable and found a community. “I’m more connected with the community here than I ever was in the city,” says Mary. “It’s wonderful to grow something people love. It’s great to grow something outstanding.”

To view videos of Mary Bergen discussing her life as a California avocado grower, visit her page at the California Avocado Commission Website.

Here is her recipe for Shrimp, Endive and California Avocado Salad.

Mary Bergen’s Shrimp, Endive and California Avocado Salad
Recipe created by California avocado grower Mary Bergen for the California Avocado Commission.

Serves: 4

Prep Time: 45 minutes, including chill time; Cooking Time: 5 minutes;

Ingredients

2 cups water
1 cup dry white wine
2 tsp. coarse salt
1 dried bay leaf
1 lb. medium shrimp, peeled
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
6 Tbsp. crème fraîche
2 Tbsp. finely chopped shallot
2 Tbsp. minced fresh chives
2 small Belgian endives
1 ripe, fresh California avocado, peeled, seeded and diced
1 small head butter lettuce

Instructions

1. Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan. Reduce heat and simmer for 5 minutes. Add half the shrimp and cook until opaque, about 1 minute. Transfer the shrimp to a plate with a slotted spoon. Cook the remaining shrimp, transfer to the plate and let cool. Cut into 1/4-inch pieces.
2. Whisk together lemon juice, vinegar and remaining salt in a medium bowl. Pour in olive oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraîche. Fold in shallots, chives and shrimp. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Separate endive leaves and thinly slice crosswise. Fold endive and avocado into shrimp mixture. Make a bed of lettuce on each salad plate and add a generous spoonful of the shrimp mixture to each plate and serve.

Nutrition Information Per Serving: Calories 480; Total Fat 30 g (Sat 4.5 g, Trans 0 g, Poly 3 g, Mono 15 g); Cholesterol 225 mg; Sodium 1520 mg; Total Carbohydrates 17 g; Dietary Fiber 12 g; Protein 29 g

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Dessert Pumpkin Uncategorized

Cardamom Spiced Pumpkin Pie Ice Cream

Post author By StreamingGourmet
Post date October 14, 2010
1 Comment on Cardamom Spiced Pumpkin Pie Ice Cream

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PA125653 — Cardamom Spiced Pumpkin Pie Ice Cream

Pumpkin is kind of a thing around here if you haven’t already noticed. What better way to put canned pumpkin to good use than to make it into ice cream? Well, making it into sorbet maybe if you’re vegan or lactose-intolerant. I’ll have to try that next, but for now, I just couldn’t resist making a full-throttle, (read full-fat) ice cream.

Hey, do you know about Cardamom? It’s a Indian spice with an aromatic flavor. It’s a truly unique taste. You can buy it in pods, which keep longer, or you can buy it already ground. I used the ground version in this recipe for simplicity’s sake. It’s on the pricy side (actually, it’s the most expensive spice on the market, even more than Saffron. Isn’t that cool)? It can be left out, but if you want to try something new, you can also use it in this recipe for Pumpkin Cardamom Crackle Custard and in lots of Indian dishes.

This is kind of a 2-day process unless you start early in the morning, so be prepared to wait to sink your teeth (ouch)! into this ice cream.

PA125636 — Custard in the Ice Cream Maker

PA125639 — Starting to freeze

PA125645 — Ice cream churning

[print_this]Cardamom Spiced Pumpkin Pie Ice Cream
Serves 8? or 2
This recipe was inspired by David Lebovitz’s Pumpkin Ice Cream post, but then I kind of changed it. He adapted a recipe from the book The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own by Karen DeMasco & Mindy Fox.

Ingredients

5 egg yolks (large eggs)
2 cups heavy whipping cream
1/2 cup 1% milk (it’s what I had)
1/3 cup plus 2 Tbsb granulated sugar (the white kind)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp freshly ground nutmeg (I like nutmeg. You could cut back on this)
1 whole cinnamon stick
1/4 tsp salt
1/4 cup packed dark brown sugar
1 tsp pure vanilla extract
1 cup pumpkin purée

Method

1. In a small bowl, beat the egg yolks and set aside.

2. Make an ice bath (ice and water in a big bowl) and place another bowl in it.

2. In a medium sauce pan, mix together the heavy whipping cream, milk, sugar, cinnamon, ginger, cardamom, nutmeg, cinnamon stick, and salt. Gently heat until the edges are bubbling. Add about half of the liquid to the egg yolks, stirring constantly. Pour that mixture in a steady stream (stirring all the time) back into the saucepan. Continue heating and stirring until mixture thickens and coats the back of a spatula. If you have a thermometer, the temperature of the liquid should be about 160˚F – 170˚F. Pour mixture through a fine strainer into the bowl nestled in the ice bath. Add the brown sugar and stir to mix and dissolve. Allow to cool and then cover and refrigerate for several hours or overnight. Chill the canned pumpkin too while you’re at it. Make sure that the bowl of your ice cream maker freezes overnight too.

3. Mix together the chilled custard, the pumpkin and the vanilla. At this point, you could press the mixture through a fine-meshed strainer (David Lebovitz did), but I skipped that step to see if I could and it came out great. Pour the mixture into the ice cream maker and run for about 25 minutes or until ice cream stops looking like a custard and starts looking like ice cream. Remove immediately to a storage container and continue to freeze in the freezer.[/print_this]

PA125648 — Cardamom Spiced Pumpkin Pie Ice Cream

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Tags Halloween, ice cream, pumpkin, Thanksgiving

News Uncategorized

Almost Wordless Wednesday: That’s Me in the HP PhotoBooth at the BlogHerFood 2010 Wrap Party Hosted by Ree Drummond, Jaden Hair and Elise Bauer

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AmyFORK — With a Special Nod to Tyler Florence

TylerFlor1Fork — Tyler Florence Mill Valley

With a special shout-out to all the great foodies I met/hung out with again this weekend.

DeliciouslyOrganic

What’s Cooking

dessertsforbreakfast

Megan’s Cookin’

You Fed a Baby Chili?

One Haute Plate

Doris and Jilly Cook

Purple House Dirt

Lillian’s Test Kitchen

Cooking 4 All Seasons

World On a Plate

Show Me the Curry

Danielle Tsi of Bon Vivant

Jo Boston is a Foodie

5 Second Rule – I absolutely love your post about the conference.

And to those I hung out near – you’re an inspiration:

Matt Armendariz of Mattbites and photographer for the upcoming The Encyclopedia of Sandwiches

Elise Bauer of Simply Recipes

Jaden Hair of SteamyKitchen and author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner

Ree Drummond of the PioneerWoman Cooks and author of The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Todd and Diane, White on Rice Couple

Aida Mollenkamp of Ask Aida on Food Network and now, The Cooking Channel

Tami of Running With Tweezers

Michael Ruhlman of Ruhlman.com and author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking and other books I’ve actually read.

Molly Wizenberg of Orangette and author of A Homemade Life: Stories and Recipes from My Kitchen Table

And last, but not by any means, least, Shauna of GlutenFreeGirl and author of Gluten-Free Girl and the Chef

More pumpkin is coming your way tomorrow. Here’s a little teaser:

PA125648 — Pumpkin Teaser

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Tags BlogHerFood, conference

Pizza and Pasta Pumpkin Sauces Uncategorized Vegetarian

Pasta with Pumpkin Sauce

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PumpkinPastaSauce — Pasta with Pumpkin Sauce

Pumpkin month continues here at StreamingGourmet. I love to make savory pumpkin dishes and this is one of my favorites. You can use this sauce with Gnocchi or Ravioli stuffed with squash or pumpkin, or penne, shells or spaghetti. You can make a vegan version (see the link at the bottom) or you can load it up with butter, cream, and cheese. Either way, go easy on the nutmeg. A pinch goes a long way. You could add a little cinnamon, but I don’t like it when these sauces start to taste like pie. We’ll get to pie later.

Pasta with Pumpkin Sauce
Serves 4

Ingredients

1 lb pasta (spaghetti or penne or shells)
1 Tbsp olive oil
2 garlic cloves, minced
2 tsp chopped fresh sage or 1 tsp dried sage
1 large onion, chopped
2 large carrots, finely diced
1/2 cup white wine
I cup canned puréed pumpkin
3/4 cup vegetable stock
1 tsp salt
Pepper to taste
1/2 cup heavy cream
1/4 tsp grated nutmeg
1/4 cup fresh grated Parmesan cheese
Additional Parmesan cheese for garnish
Additional fresh sage for garnish

Method

1. Heat the oil in a heavy-bottom stock pot over medium-high heat. Add the garlic and sautée for one minute. Add the sage, onion, and carrot and sautée until softened and slightly browned, about five minutes. Add the white wine and simmer until reduced by half. Add the pumpkin and vegetable stock and stir well to combine. Season with salt and pepper. Reduce heat to medium-low. Simmer uncovered for 10 minutes.

2. While the sauce is simmering, cook your pasta according to package directions.

3. Once the sauce has simmered, reduce the heat even further. Add heavy cream and nutmeg. Stir well and heat through for about 3 minutes. Add Parmesan cheese and stir. Add pasta to the pan and allow the sauce to soak in. Spoon into bowls. Garnish with additional Parmesan cheese and sprigs of fresh sage.

If you liked this recipe, you might also like:
1. Pasta with Butternut Parmesan Sauce Recipe at SimplyRecipes.com

2. For a vegan version: Pumpkin Pasta Sauce at Vegweb.com

3. Pumpkin Ricotta Gnocchi with Sage Cream Sauce by StreamingGourmet

PumpkinsatParadise — Pumpkins at Paradise Market, Corte Madera, CA

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Appetizers Breads Produce Pumpkin Uncategorized

Pumpkin Bolani

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Pumpkin Bolani

Pumpkin is kind of an obsession for me, so let me start by proclaiming Pumpkin Month on StreamingGourmet. Some of you may remember 31 Days of Pumpkin from last year. Well, since then, I have found even more pumpkin recipes that think outside the pie, starting with Pumpkin Bolani. Stayed tuned throughout the month.

Recently, I was at the Whole Foods in Mill Valley (the new one), and I wandered over to the cold case looking for something to bring home for lunch. I stumbled onto Bolanis (sometimes spelled, Bulani or Boolawnee). They are similar to Indian paratha, ie, they are flatbreads stuffed with yummy things. Typically Afghani Bolanis are stuffed with leeks, but the ones available at Whole Foods from the company, Bolani: East and West Gourmet Afghan Food, come in four different varieties: Spinach, Lentil, Potato and… wait for it… Pumpkin.

I brought home the pumpkin version and absolutely adored them. They didn’t have that pumpkin pie flavor at all. There was quite a spicy kick, in fact. They are incredibly low in fat and calories, very filling, and happen to be vegan. All pluses for me.

They are available from Bolani: East and West Gourmet Afghan Food. The company is based in Concord, CA, which is just across of San Francisco in the East Bay. You can order their products online and they will ship anywhere in the US. Perishable products are shipped in insulated styrofoam-lined packages and filled with ice packets.

I decided I had better try to recreate them at home and I am here to share with you the results of that endeavor. This does not represent the East and West Gourmet Food recipe (I have not been in contact with them).

Pumpkin Bolani
Makes 4 Bolani

Ingredients

For the pastry
2 Cups All-purpose flour
1/2 tsp salt
2/3 cup cold water
1 tsp olive oil

For the pumpkin filling
1/2 of a 15oz can of pumpkin purée
1/2 tsp salt
1 clove garlic, peeled and minced
2 Tbsp finely diced onion
1/4 tsp (I used 1/2 tsp) minced Jalapeño or Serrano Chili pepper
1/2 tsp minced fresh ginger
1/2 tsp ground coriander
Fresh ground black pepper

Olive oil for frying

Method

1. Mix the flour and salt together in the mixing bowl of a stand-up mixer (if you have one) or just a large bowl. Make a well in the middle of the flour and add the water slowly. Add the teaspoon of oil and mix the dough together, kneading it a little until it forms a ball. If the dough doesn’t come together in a ball, add a little bit more water. Once the dough is formed, using the dough hook of your stand-up mixer (or doing it by hand), knead it for 10 minutes. Cover the dough with a cloth and let it rest for 1 hour.

2. In the meantime, prepare your ingredients for the pumpkin filling. Mix together all of the ingredients either in a bowl, or in a food processor to ensure that they are fully blended.

3. Once the dough has rested for an hour, divide into 4 balls. Flour a large, wooden cutting board and roll out the dough into a flat disc with a rolling pin. It should be about 10 inches in diameter and as thin as you can make it. Spread 2-3 Tbsp of the pumpkin mixture on one half of the dough circle, leaving a small border around the edge and the other half empty. Fold over the dough and press it together to form a seal. Repeat for the remaining 3 balls.

4. Heat about ¼ cup of oil in a 12-inch sauté pan over medium-high heat. Make sure that the pan is just hot enough so that the bolani will sizzle when it hits the pan. Brown the bolani about 3-4 minutes on each side, until golden brown. They can either be served immediately, or for a party, you can slice them into appetizer slices and serve them a little warmer than room temperature.

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