Brad's Kitchen: Belgian Frites with Spicy Mayo

My wife Sasha and I are taking a trip to Europe in a week and a half and one of the places we plan to visit is Brussels, Belgium. Belgium is probably best known for its food, including Belgian waffles, frites, beef carbonnade, mussels, chocolate and beer. We can't wait to try all of those things on our trip. Since Sasha & I both love Belgian frites with spicy mayo, we decided to try our hand in making them at home as a preview for our trip. It was actually not too difficult and the result was pretty authentic and quite satisfying.

Brad's Belgian Frites
5 medium sized potatoes

Canola Oil

salt

mayonnaise

1 T dijon mustard

cayenne pepper

To prepare the frites, first peel five medium sized potatoes. Then slice the potatoes into strips which are about the size of the fries that you want to prepare. I used our hot pot to deep fry the frites. I made the fries in two separate batches, filling the hot pot about half way with canola oil and placing the metal basket with the sliced potatoes into the fryer. I set the temperature to 375 degrees and fried for about 10-15 minutes until each batch was golden brown. The first batch took longer than the second one, because the oil needed time to heat up to the right temperature.

I salted the frites immediately after removing them from the fryer. Just like in Belgium, we ate our frites with spicy mayo, which we prepared by simply combining lowfat mayonnaise with a bit of dijon mustard and a healthy amount of cayenne pepper, to taste.

We served the frites as a side dish for our dinner along with some healthy chicken bratwursts that we got from Fresh Direct.

Belgian Frites

Brad's Kitchen: Belgian Frites with Spicy Mayo

Sasha's Kitchen: Ad Hoc's Buttermilk Fried Chicken & A Fresh Direct Promotion

As you may know by now, I am a big fan of Thomas Keller.  Even I don't have the time to explore the recipes in his French Laundry Cookbook, though. They are just too involved and complex for normal home cooking, although I am sure the result is phenomenal. But his cookbook, Ad Hoc at Home, I simply love and have really enjoyed cooking his recipes which are intended to be suited to a skilled home cook.  My husband Brad and I recently tried out his buttermilk fried chicken recipe which was simply delicious.  Ok, so fried chicken is not healthy enough to eat regularly (and it is something I rarely eat), but I did fry it in Canola Oil, and the result was an enjoyable treat.

Keller uses whole chickens in his recipe, which calls for two 2 1/2 to 3 pound chickens.  I made this recipe, but I only used one three pound chicken.  In addition, Keller gives detailed instructions for cutting the chicken into either an eight piece or ten piece cut.  While this is useful to know how to do, I used Fresh Direct and ordered one three pound chicken cut into eight pieces, which was perfect. This is what I recommend. I am writing up the full recipe below, as per Keller, but keep in mind that I cut all of the proportions in half.

Thomas Keller's Buttermilk Fried Chicken
two 2 1/2 to 3 lb chickens, cut into 8 pieces
chicken brine (cold)
6 cups all purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 T plus 1 tsp paprika
1 T plus 1 tsp cayenne
1 T plus 1 tsp salt
1 tsp freshly ground black pepper
1 quart of buttermilk


Chicken Brine
5 lemons, halved
12 bay leaves
1 bunch parley
1 bunch thyme
1/2 cup clover honey
1 head garlic
1/4 cup black peppercorns
2 cups salt
2 gallons water

Brine the chicken as Keller recommends for 12 hours in the herb-lemon chicken brine, which seasons the meat and helps the chicken remain juicy throughout the frying process.

Prepare the flour seasoning mixture and use it to coat the pieces of chicken. Then dip in the buttermilk and re-dip in a second bowl with the other half of the flour seasoning.

To fry, I used a technique slightly different than Keller's technique but it worked beautifully. I used my hot pot/deep fryer and filled 1/3 full with canola oil.  I set the temperature to 320 degrees and fried each piece of chicken for between 10 and 15 minutes, depending on the size of the piece of chicken. When done. the chicken should be deep golden.

On the Fresh Direct promotion, use the code SUPPORTLOCAL to save 20% on Fresh Direct's local produce from local markets in the new york area, which you can read about and order on Fresh Direct. These local offerings are a great way to support local farmers and use farm-to-table produce in your kitchen. This is a limited time offer. Expires August 31, 2010. May not be combined with any other offer. All standard terms and conditions apply. Limit one use per customer/account. Residential orders only. Void where prohibited. Offer is non-transferable.

Sasha's Kitchen: Ad Hoc's Buttermilk Fried Chicken & A Fresh Direct Promotion

Sasha's Kitchen: Chocolate NYC Subway Sign Cupcakes

By now, my readers know that I like doing unusual cupcake, whoopie pie and macaron recipes. I just bought some rose flower water that I plan in using in some new offbeat baking creations. But last weekend I made some very traditional (and still delicious cupcakes) with a fun twist. I'm sharing my favorite recipe for chocolate cupcakes (other than those amazing Guinness Stout Chocolate Cupcakes) - Julie Hassan's Chocolate Cupcakes from her book 125 Best Cupcakes, one of my favorite books of cupcake recipes.

Since I live in NYC, I decided to make these cupcakes NYC themed cupcakes.  And what's a better way to do that then making them look like NYC subways signs.  I did a number of trains on different lines, but was sure to put in some cupcakes for the train lines I have taken on my various commutes from the different places I have lived in both Manhattan and Brooklyn.

Julie Hassan's Chocolate Cupcakes Recipe
1 1/4 cups all-purpose flour
1/2 cup unsweetened dutch process cocoa
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract
3/4 cup buttermilk
[I omitted the chocolate chips]

Sasha's Cream Cheese Frosting
1 stick of butter
8 oz cream cheese
3 cups confectioner's sugar
gel food coloring
[I used store bought food coloring tubes to put the letters on the frosted cupcakes]

To make the chocolate cupcakes, combine the flour, cocoa powder, baking soda and salt in a small bowl. In a large bowl, combine the sugar, canola oil, egg and vanilla and whisk until smooth. There is no need to use a mixer. Alternatively whisk in the buttermilk and dry ingredients. Combine well and fill 12 cupcake liners. Bake in an oven preheated to 350 degrees fro 22-27 minutes. Allow to cool completely before frosting.

To make my icing, beat the butter and cream cheese until smooth and then beat in the confectioner's sugar. Add the desired food colorings and frost with a spatula or a frosting bag.

Chocolate Cupcakes

Sasha's Kitchen: Chocolate NYC Subway Sign Cupcakes

Sasha's Kitchen: Jamie Oliver's Spicy Pasta with Mushrooms and Lamb Sausage & Upcoming CSN Stores Product Review

First off, a note, I will be publishing a product review in an upcoming post of a great serving product from CSN Stores.  I am thrilled to be doing a product review for CSN Stores, as they have so many great options for service on your dining room tables. An upcoming post from me on A Kitchen In Brooklyn will showcase one of the great products that CSN stores has to offer for chefs and home entertainers! CSN stores is a great retailer that has a fantastic selection of items for your homes and kitchens.  So stay tuned for a review of a really fun product from CSN stores to spice up any dinner party!

Jamie Oliver is one my my favorite chefs. His cooking style is so organic and raw - it really showcases the ingredients that he uses. Many of his recipes are quite simple, actually and they are always improved by using the best fresh ingredients possible.  Jamie is a big meat lover and loves to use interesting and flashy meats in his cooking. I love lamb and lamb sausage so when I saw Jamie's recipe for pappardelle pasta with spicy lamb sausage and wild mushrooms in one of my old Jamie Oliver books, The Naked Chef Takes Off, I knew the recipe was one I was going to have to try. I did a few variations to use the quality local ingredients in my grocery store and the result was quite delicious.

Jamie Oliver's Pappardelle with Spicy Sausage and Wild Mushrooms (with some variations by me)
1 onion, peeled and finely chopped
1 clove garlic, diced
8 oz spicy lamb sausage, skin removed, and chopped into small pieces (I got some great lamb sausages at Fresh Direct)
2 handfulls fresh thyme, leaves picked from stems
1/2 tsp red pepper flakes (Jamie uses dried red chiles crumbed, but the effect is the same as it adds some heat)
14 oz wild mushrooms (I used cremini, but you could use oyster, shiitake or chanterelles), torn or sliced
[note - I omitted the butter, you don't need it, and added a bit of olive oil]
handfull of fresh parsley
grated parmesan cheese
1 lb fresh pappardelle (although Jamie made his own, I got mine fresh at Fresh Direct)

So I didn't make my own pappardelle, but a pasta machine is an inexpensive kitchen appliance I plan to get soon so I can start making my own ravioli, tortellini and fresh pastas.

To make this recipe, saute the onion and garlic in a bit of olive oil with the sausage meat. Remember to remove the skin from the sausage meat and chop into small pieces. Add the thyme, red pepper flakes and mushrooms and a bit more olive oil. Cook the pappardelle and combine with the mushroom mixture. Throw in some fresh parsley and grated parmesan cheese and serve hot.

Sasha's Kitchen: Jamie Oliver's Spicy Pasta with Mushrooms and Lamb Sausage & Upcoming CSN Stores Product Review

Sasha's Kitchen: Belgian Beef Carbonnade

My husband Brad and I are going on vacation to Europe for two whole weeks soon, and one of our stops (a brief stop and not the focus of this trip) will be in Brussels, primarily so we can eat our way through Belgian cuisine. Our brief visit to Brussels is planned to include eating the very best moules (mussels), frites with spicy mayo, Belgian waffles, Belgian beef stew and of course Belgian chocolate, that we can get our hands on.   Planning this made me really hungary for some Belgian cuisine.  I have already made Belgian waffles, which were delicious and easy to make.  I decided to try my hand at two of my favorite Belgian dishes this week - frites with spicy mayo (coming soon) and Belgian beef carbonnade, or beef stew.

Belgian beef stew is very simple.  My recipe is a variation of a Jacques Pepin recipe that I found on the internet.  They key to this stew, and quite frankly any classic Belgian carbonnade is the quality of the Belgian pale ale that you use to make the broth, as well as the quality of the beef in the stew.  Pepin uses flatiron steaks, which are expensive and contain a bit too much fat for my style of cooking.  Instead, I elected to use lean stew beef from Fresh Direct, a great NYC area provider of quality meats.  For the beer, I went for the real deal - my favorite Belgian pale ale, Leffe Blonde, a great Belgian Abbey beer.

Belgian Beef Carbonnade
2 T unsalted butter (can be replaced with olive oil if you prefer)
2 T extra virgin olive oil
2 lbs lean stew beef, cut into chunks
salt and pepper to taste
3 T all purpose flour
2 bottles of Leffe Blonde Belgian Pale Ale
3 bay leaves
1/2 cup chicken stock
5 thyme sprigs
2 cups baby carrots
1 cup peas

In a large Dutch Oven, melt 1 T of butter with 1 T of olive oil until it sizzles. Season the meat with salt and pepper and sear until browned, about 2 minutes on each side. Cook for about two minutes.  Transfer the meat to a large plate and add the remaining butter and olive oil. Add the onion and cook for a few minutes until lightly browned. Stir in the pale ale and bay leaves, scraping up any browned bits from the bottom of the pot.  Add the chicken stock and thyme and return the meat to the pot. Bring to a boil, and then reduce to a simmer. Cover the Dutch Oven and simmer on low heat until the meat is tender - it took me about an hour.  Add the baby carrots and simmer for 15 minutes. Then, add the peas and simmer for an addition five minutes until the peas are cooked (but not faded in color) and the carrots are tender.  This was delicious and exactly how I hoped.  I can't wait to eat this dish with some steak frites in Brussels!

Sasha's Kitchen: Belgian Beef Carbonnade

Sasha's Kitchen: Summer Plum Salad

For the last week, it has been unbearably hot in New York.  I haven't felt like cooking much after taking the subway home from work in 103 degree heat. It's just too hot to turn on the oven and cook.  However, it's just the right temperature for making a summer salad.  I like to make these salads after picking up some delicious summer fruit at the Union Square farmers market, which is near my office. This time I picked up some yellow Japanese plums, called Shiro plums, a wonderful sweet Japanese plum. They are quite tiny, so I picked up a handful for incorporation into a salad with my favorite nuts (hazelnuts), mixed greens and crumbled goat cheese.  The mix of the sweet and the tart flavor of the plums is great in a summer salad like this. If you don't have access to Shiro plums or want to try out another fruit, I have also made this salad with apricots (which are actually my favorite fruit for this salad), nectarines and peaches - basically all of the stone fruits.  I also can do this salad with strawberries and it's  a great salad, too.  However, if you are going to make the salad with strawberries, I recommend blending some of the fresh farmers' market strawberries right into the salad dressing along with a small amount of dijon mustard to make it nice, creamy and pink.

Sasha's Summer Stone Fruit Salad
Handfull of sliced Shino plums, or a couple of sliced apricots, peaches or nectarines
Organic mixed greens
Chopped Hazelnuts
Crumbled goat cheese
Balsamic vinegar & canola oil for the dressing

Sasha's Kitchen: Summer Plum Salad

Sasha's Kitchen: Fourth of July Themed Coffee Cupcakes

For the fourth of July, I decided to make some red white and blue decorated cupcakes.  I wanted to try out the cappuccino cupcake recipe from Julie Hasson's Book 125 Best Cupcakes, so rather than creating red white and blue frosting, I made the cappuccino cupcakes with coffee frosting and then decorated the cupcakes with some red white and blue decorations made out of fondant (flags, starts, and my red/white/blue Obama cupcakes - so apparently my cupcakes got a little bit political).  Hope everyone had a great fourth of July weekend.  We also made my traditional fourth of July treat - my blueberry pie.

Cappuccino Cupcakes with Coffee Buttercream (adapted from Julie Hasson's recipes) (makes 12)
1 cup all purpose flour
1 tbsp finely ground coffee
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
pinch salt
1 tbsp instant coffee granules
1 tsp warm water
1 cup granulated sugar
1/4 cup vegetable oil
1 egg
1 tsp vanilla
2/3 cup nonfat sour cream

Frosting:
2 sticks butter (so yeah, this is where those calories come!)
2 cups confectioner's sugar
pinch salt
1 tsp vanilla
1 tbsp instant coffee (i added about 2 tsp)
1 tsp hot coffee
1 tsp Kahlua or other coffee flavored liqueur

In a small bowl mix the flour, ground coffee, cinnamon, baking soda and salt.  In another bowl, combine the instant coffee and warm water.

In a large bowl, whisk together the egg, sugar and oil.  Add the instant coffee mixture and vanilla.  Alternatively mix in the sour cream and flour mixture and beat until smooth.  I chose not to add in any chocolate chips as were called for in the recipe I used.

I filled 12 lined cupcake molds in a silicon cupcake tray.  Bake for 20-25 minutes at 350 degrees and allow to cool completely.

To make the frosting, beat together the butter and sugar until creamy and frosting like.  Add the coffee, vanilla and Kahlua to get the desired flavor.  Yum!

Sasha's Kitchen: Fourth of July Themed Coffee Cupcakes

Sasha's Kitchen On the Road: Foodie Tour Of Vermont

My husband and I spent last weekend in Vermont for a friends wedding at Shelburne Farms.  While in Vermont we had some fantastic local cheeses (especially the Shelburne Farms two year cheddar).  What's so great about Vermont cooking is the focus on using local, organic farm fresh ingredients from eggs to cheese and dairy to fruits and vegetables.  Everything we tasted was fresh and fabulous from the food at our friends' wedding to the local produce we ate at the restaurants we visited.  And of course we made time for some of vermont's finest Ben & Jerry's Ice cream, because a visit to Vermont without stopping by their factory in Waterbury just isn't a visit to Vermont.

Our first night in Vermont, we had an amazing meal at Hen of the Wood, in Waterbury, VT with friends who had just flown in from Germany. We started out meal with a sampling of four local Vermont cheeses, all of which were delicious.  We paired this with different beers and wines that were equally fantastic - Allagash White, a local white Belgian style wheat beer that has become one of my favorites - and a delicious summer Frog's Leap Rose - a great wine from one of my favorite Napa wineries (yes Napa is in California, not Vermont, but I couldn't resist).

For my appetizer, I had the most delicious salad I've had in some time.  The salad was a mixture of locally grown, farm fresh arugula, spinach, barley, pansies and walnuts with local goat cheese.  So pretty. My husband and our friends had the asparagus soup which was also delightful.

Four our main courses, I had braised beef short ribs prepared with gnocchi - of course locally raised organic beef which was delicious.  One of our friends had the scallops which were beautifully prepared.  My husband opted for a more unusual suggestion - the rabbit prepared with a fresh carrot puree - it was delicious as well.

For dessert, our friends had a chocolate torte that was decadent and delicious, while we had a panna cotta with fresh strawberries - also amazing.

We also had a lovely brunch at Shelburne Farms (see above) where I had an amazing frittata made with eggs that were locally raised on the farm (we got to meet the animals on the farm later that afternoon, including some adorable baby goats).  My husband had the cinnamon carrot pancakes with ricotta that were out of this world amazing.  Our table was outside, where we had a gorgeous view of Lake Champlain to the side.

And just a final note - the arugula salad from our friends' wedding was made with delicious Vermont blue cheese and Shelburne Farms' own farm-made honey - right in the honeycomb.  It was amazing, along with everything else served at the wedding.  They had some fantastic beer and food pairings at the cocktail hour as well, but the food was so good I forgot to take pictures of it.

Sasha's Kitchen On the Road: Foodie Tour Of Vermont

Sasha's Kitchen: Cool Cucumber Mint Soup

It has been so unbearably hot in New York that, upon my return from a nice weekend up on Lake Champlain in Vermont, I decided that I couldn't bear to cook any hot food.  I decided that some cool summer salads and soups were in order.  My plans for this work week include two summer soups, both of which are easy to make.  I am making gazpacho with locally grown, farmers' market tomatoes later this week, but I decided last night to make a cool cucumber soup.  And what flavor is better to complement the cool summer flavor of the cucumber than mint?  Actually, I think a cucumber-watermelon soup would be a fantastic variation as well for the summer, so I will have to try that soon.

On my way home from work, I bought four cucumbers at the Union Square Greenmarket, a great farmers' market in NYC. I decided that the soup would be a cold soup that would incorporate mint as the primary secondary flavor and would use Stonyfield Farms nonfat yogurt.

Sasha's Summer Cucumber Mint Soup (four servings)
4 large cucumbers
1 pint of Stonyfield Farms fat free plain yogurt
2/3 or a quart of lowfat buttermilk
1 cup of mint - pureed and shredded in a food processor
2 T of diced fresh dill
cumin, pepper and cayenne pepper to taste (note: this is not spicy at all - the cayenne in a small amount just helps to balance the flavors)
pomegranate seeds to serve (optional)

To prepare the soup, peel the cucumbers and halve them.  Remove the seeds and season with a bit of salt.  Allow to sit for a few minutes.  Then dice the cucumbers. Puree the cucumbers with the buttermilk and the yogurt in a blender.  You may have to do this in batches like I did if your blender can't hold it all at once.  Season with cumin, pepper and cayenne to taste.  I served with some fresh pomegranate seeds.

Sasha's Kitchen: Cool Cucumber Mint Soup

Sasha's Kitchen: Chocolate Strawberry Shortcake

All of my favorite fruits are in season, but in particular strawberries, apricots and peaches.  The best strawberries, of course, are the ones that I have picked myself.  There's a million and one delicious uses for farmers' market strawberries - one my favorites is a strawberry salad with goat cheese and hazelnuts.  But I just love strawberry shortcake as a sweet treat.  In the past, I have always made a traditional strawberry shortcake with a plain scone or shortcake.  But this time I decided to go the chocolate route for a fun variation - I made chocolate strawberry shortcakes with chocolate shortcakes which was delicious! I adapted from this recipe for the shortcakes.  For the topping, I did not mix the strawberries with a load of sugar as is commonly done - it's too much especially with the natural sweetness in the berries this time of year.  Instead, just serve the strawberries with a bit of lemon juice, nice and fresh.  Add a tablespoon of sugar, if you prefer, but not more. Some whipped cream is essential but you really don't have to make your own - I didn't - some store bought whipped cream will work just fine.

Chocolate Strawberry Shortcakes (shortcake portion derived from this recipe)
Makes 6
1 cup all purpose flour
1/3 cup sugar
2 T dutch process cocoa
3/4 tsp baking powder
1/4 tsp salt
4 T butter, cut into pieces
3 oz semisweet chocolate chips
2 large eggs
1/4 cup heavy cream
1 tsp vanilla extract
extra sugar for sprinkling
1 quart strawberries, sliced
1 tsp lemon juice
whipped cream
1 T sugar (optional)

Preheat the oven to 400 degrees.  To make the shortcakes, mix the flour, sugar, salt, cocoa and baking powder.  I used a mixer to blend in the butter.  Then I mixed in the chocolate chips, one of the eggs, the heavy cream and vanilla.  I prepared the dough on a baking sheet into about 6-7 rounds. This is very similar to the types of rounds that you would make if you were making scones.

Next, put the rounds in the freezer for twenty minutes.  Glaze with the remaining egg and top with some sugar.  Bake until firm for about twenty minutes.  Then allow to cool.

For the strawberry topping, combine the sliced strawberries (use farm fresh, seasonal strawberries if you can - they make this dessert what it is) with the lemon juice and a tablespoon of sugar if you prefer.  Top the chocolate shortcakes with the strawberries and the whipped cream.

Sasha's Kitchen: Chocolate Strawberry Shortcake