My cable is acting funny since yesterday's rain and wind, and Optimum says it may not be able to send someone over until Monday! Fortunately, I have entertainment options. I plan on seeing Hobson's Choice, a David Lean movie I managed to miss in college, at The Bay Street Theater tomorrow at 8. The IGA sells movie theater-size boxes of Good & Plenty, Goobers, and Raisinets at a very reasonable $1.29. I bought all three, in case anyone expects me to share.
Yesterday I drove over to Falkowski's (Scuttlehole Road and Millstone in Bridgehampton), to get one last bag of corn and some tomatoes, but walked away with this giant stalk of baby Brussels sprouts. I cut the sprouts off the stalk with a paring knife, and they were so fresh and green that I didn't have to trim them or pull off any yellow leaves before roasting them. Even the child who said she wouldn't eat this particular vegetable under any circumstances couldn't in the end resist these crunchy-on-the-outside, tender-on-the-inside roasted Brussels sprouts. Here's the recipe:
Roasted Brussels Sprouts Serves 4
1 1/4 pounds Brussels sprouts
2 tablespoons olive oil
Salt
Ground black pepper
1.Preheat the oven to 400 degrees. Line a baking sheet with heavy-duty aluminum foil.Place the Brussels sprouts on the sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to coat.
2. Roast until the Brussels sprouts are cooked through and browning on the outside, 35 to 40 minutes. Serve immediately.
When I bought a new dining room set for the dollhouse the other day at the Wharf Shop (why not, I thought? I've already bought the kitchen sink), I didn't know why I felt compelled to buy this miniature cake, too. When I got home, I remembered I had made an almost identical one for Icebox Cakes. Here's the recipe:
Raspberry Mousse Icebox Cake Serves 8
10 Drakes Devil Dogs
1 1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 pint box fresh raspberries
6 tablespoons sugar
2 cups heavy cream
1 teaspoon vanilla extract
10 ounces best-quality milk chocolate, finely chopped
2 tablespoons unsweetened Dutch-process cocoa powder
1. Line the bottom of a 91/2x4-inchx3-inch loaf pan with a rectangle of parchment paper.
2. Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.
3. Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch, 5 to 7 minutes. Stir in the gelatin mixture. Let cool to room temperature, stirring occasionally.
4. Combine 1 cup heavy cream and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.
5. Place five devil dogs width-wise in the bottom of the pan. Pour half of the mousse over the cakes, smoothing with a rubber spatula. Place the remaining five devil dogs over the mousse, and pour the remaining mousse on top of this layer of cakes, again, smoothing with a rubber spatula. 6.Tap the pan on the countertop a couple of times to ensure that the mousse gets into every crevice. Cover with plastic wrap and freeze until firm, at least 3 hours and up to 1 day.
7.Combine the chocolate and cocoa in a large mixing bowl. Bring the remaining 1 cup heavy cream just to a boil in a small saucepan over medium-low heat. Pour the hot cream into the bowl and let the mixture stand for 5 minutes. Whisk until smooth. Pour the ganache through a strainer into a clean measuring cup. Cool to warm room temperature.
8.Remove the pan from the freezer. Run a sharp paring knife around the edge to loosen the cake. Place a wire rack over the pan and turn over. Gently tap to release. Peel the parchment from the cake.
9.Place the wire rack over a rimmed baking sheet. Pour the ganache over the top of the cake and let it drip down the sides, so that it completely covers the cake. Smooth the leftover ganache on the bottom of the baking sheet over the cake to create a smooth surface.Let stand for 15 minutes to allow the ganache to firm up a bit. Use a wide spatula to transfer to a serving platter. Garnish with raspberries, slice, and serve.
Every time I saw the rows of rainbow chard at Quail Hill, I paused to admire their brilliance. But I can't say I had an equally brilliant way to prepare leafy greens. Then I found one in Italian Two Easy earlier in the summer. Rose Gray and Ruth Rogers use cavolo nero, but I've used kale, spinach, and chard with equally good results. Here's the loosely adapted recipe:
Swiss Chard with Garlic and Fennel Serves 4
1 1/2 pounds Swiss chard 2 to 3 tablespoons olive oil 3 garlic cloves, peeled and thinly sliced 1 teaspoon fennel seeds 1/4 teaspoon hot red pepper flakes Salt
1. Bring a large pot of salted water to boil. Strip the leaves away from the center stems of the chard and discard stems. Boil the chard leaves until tender, about 3 minutes. Drain and coarsely chop. 2. Heat the olive oil, garlic, fennel, and pepper flakes over medium-high heat until the garlic just begins to color, 2 to 3 minutes. Stir in the chard and cook, stirring, to heat it through. Season with salt and serve immediately.
It is amazing to me that 10 years ago you had to travel to somewhere like Fort Lee, New Jersey to get Panko, but you can now get these Japanese bread crumbs everywhere, including Schiavoni's. I use them to coat boneless Murray's organic chicken breasts (also available on Main Street), which I pound thin, to hasten cooking and increase the crust-to-chicken ratio. Here's the recipe:
Chicken with Panko Serves 2 to 3
2 boneless, skinless chicken breast halves, about 1 pound, trimmed and pounded to a 1/4-inch thickness Salt 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 to 1 1/2 cups panko bread crumbs Vegetable oil for frying Lemon wedges for serving
1. Pat the chicken dry with paper towels and sprinkle on both sides with salt. Place the flour, eggs, and bread crumbs in three separate shallow bowls. 2. Dredge the chicken thoroughly in flour, coat with the egg, and then coat with the bread crumbs. 3. Heat 1/2 inch of oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the chicken and cook, turning once, until golden brown on both sides, 7 to 9 minutes. Drain briefly on a paper towel-lined plate and serve with lemon wedges on the side.
