Sticky Toffee Pudding

Recipe from chef Michael Dotson Martins West Gastropub, Redwood City Sticky Toffee Pudding Serves 8-9 1¾ cups flour ¾ teaspoon salt ¼ teaspoon cinnamon ¼ teaspoon cloves 1/8 teaspoon nutmeg 8 ounces chopped dates 1 cup water 1 teaspoon instant coffee powder 1 ounce Scotch 6 ounces butter, room temperature 1 cup brown sugar 4 eggs, room temperature ½ tablespoon baking soda 1. Preheat oven to 325 degrees. Sift together the flour, salt and spices. 2. Combine water, instant coffee and Scotch; heat to boiling. Pour over dates and let soften 10 minutes; puree dates and liquid in food processor. 3. Meanwhile, using an electric mixer, cream the butter and brown sugar. Beat on medium speed until light and fluffy. Add eggs one at a time, beating until incorporated. 4. Add half the dry ingredients and mix on low speed until just incorporated. 5. Add baking soda to date mixture, then pour into batter, mixing until incorporated. Add remaining dry ingredients and mix until barely incorporated. Do not overmix. 6. Spray nine 3-inch ring molds lightly with vegetable oil, and place on a baking sheet. Spoon 2 ounces of batter into each mold. Bake for 12 minutes in a convection oven, rotate pan and bake 7 minutes more. (Or, pour the batter into a greased 9-inch round cake or springform pan and bake at 350 for 25-30 minutes, or until a tester comes out clean.) Remove cakes from rings when just cool enough to handle. Do not allow them to cool completely in ring molds or they will stick. Serve with toffee sauce. Toffee Sauce Makes about 3 cups 1 stick butter 2/3 cup brown sugar ½ cup granulated sugar ¾ cups corn syrup 2/3 cup heavy cream 1½ ounces Scotch Salt to taste In a large pot over medium heat, bring butter, sugars and corn syrup to a boil. Let boil for about 4 minutes. Carefully whisk in cream and Scotch -- it will hiss and steam like a caramel. Cool, and season. This makes more sauce than is needed but it's great over ice cream or just out of the jar.

APERTO’S TAGLIOLINI PEPATI

4 bacon slices

¼ cup olive oil

2 garlic cloves, thinly sliced

2 jalapeno chilies, seeded and sliced

pinch of red pepper flakes

Tomato sauce (recipe follows)

1 stick unsalted butter

½ cup water

1 pound fresh tagliolini or linguine

3 cups arugula, stemmed

salt and pepper to taste

2 cups grated Parmigiano-Reggiano cheese

TOMATO SAUCE:

16 ounces canned diced Italian tomatoes

Salt and freshly ground pepper to taste

½ cup canned tomato puree (not paste)

¼ cup olive oil

½ onion , diced

1 garlic clove, sliced.

-Preheat the oven to 350 degrees F. Drain the tomatoes in a fine-meshed sieve over a saucepan. Leaving the sieve on the pan to continue the draining, bring the tomato juice to a simmer over medium heat and cook until reduced about two thirds. Transfer the drained tomatoes to an oiled 8-inch square baking dish, season with salt and pepper, and bake for 45 to 60 minutes, stirring frequently. Add the tomato puree and continue to bake, stirring frequently, until thickened, about 1 hour.

-In a medium skillet over medium heat, heat the olive oil and sauté the onion and garlic until golden. Remove the tomato mixture from the oven and add the reduced tomato juice, onion, and garlic. Stir to incorporate and set aside to cool. The sauce should be very thick.

-In a large nonreactive skillet over medium heat, cook the bacon until it renders its fat. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat and wipe out the pan with paper towels.

-In the same pan over medium heat, heat the oil and sauté the garlic until it begins to brown. Add the bacon, chilies, red pepper flakes, tomato sauce, butter, and water. Bring to a simmer.

-Meanwhile, in a large pot of salted water, cook the pasta until al dente, 30 to 60 seconds after the water returns to a boil.

-Add the arugula to the tomato mixture and cook until wilted, about 1 minute. Season with salt and pepper. Add the pasta to the sauce, then add ¾ to 1 cup of the cheese. Divide among warmed shallow soup bowls and serve at once, with the remaining cheese alongside.

Broccolini With Anchovies, Currants &Toasted Breadcrumbs

Serves 7 to 8 as a side dish

Feel free to substitute broccoli rabe for the broccolini in this sweet and salty side dish. It will be a little more bitter, and you'll only need 2 bunches. To make the toasted breadcrumbs, grind stale bread in the food processor until it resembles coarse crumbs, and saute on the stove with a little butter until golden and toasted.

• 3 bunches broccolini
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 6 oil-packed anchovies
• 1/4 teaspoon hot red pepper flakes
• -- Kosher salt and ground black pepper, to taste
• -- Juice of 1/2 lemon
• 3/4 cup currants
• 1/2 cup toasted coarse breadcrumbs

Instructions: In a large pot of salted boiling water, blanch broccolini for about 3 minutes, until slightly softened. Plunge into ice water to stop cooking; drain.

Heat the oil in a large skillet over medium-high heat. Add the garlic, anchovies, pepper flakes, and salt and pepper to taste; saute, stirring, until the mixture is fragrant and the anchovies have melted, mashing them into pieces with a wooden spoon as you stir, about 3 minutes. Add lemon juice and currants, and saute for 1 minute more.

Add broccolini and toss to combine all of the ingredients. Continue to cook, stirring occasionally, until broccolini is crisp-tender, about 5 minutes, or cooked as desired. Season with more salt and pepper.

Transfer to a platter and sprinkle with toasted breadcrumbs. Serve immediately or at warm room temperature.

Per serving: 115 calories, 4 g protein, 19 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 75 mg sodium, 1 g fiber.

Sweet Potato & Butternut Squash Cakes With Spiced Yogurt

Makes about 3 dozen, to serving 10-12 as a side dish

This dish was inspired by Chronicle food editor Miriam Morgan's latke recipe. We decided to make them as a seasonal winter dish using sweet potatoes and butternut squash. The pancakes can be fried ahead and frozen for up to two weeks. When ready to serve, just heat in the oven at 400° to 425° for 10 to 15 minutes.

• Spiced yogurt
• 3/4 cup Greek-style yogurt
• -- Large pinch cinnamon
• -- Pinch ground cloves
• -- Pinch ground ginger
• -- Grated nutmeg to taste
• -- Honey, to taste (optional)
• Squash cakes
• 2 large sweet potatoes (about 2 1/2 pounds)
• 3 cups grated butternut squash
• 1 medium yellow onion, finely grated
• 6 large eggs
• 1 tablespoon minced fresh sage
• 1 teaspoon cinnamon
• -- Freshly ground nutmeg to taste
• 1/4 teaspoon ground ginger
• 6 tablespoons flour + more, as needed
• -- Canola oil, for frying

For the spiced yogurt: In a small bowl, mix the yogurt, cinnamon, cloves, ginger, nutmeg and honey, if using. The yogurt can be made ahead. Refrigerate until ready to garnish the cakes.

For the cakes: Peel the sweet potatoes, then shred them in a food processor or coarsely grate by hand. Transfer them to a large mixing bowl; add the squash, onion, eggs, cinnamon, nutmeg, ginger and the 6 tablespoons flour. The mixture should be wet and slightly loose.

Preheat the oven to 200°. Pour enough oil into a large frying pan to reach a depth of 1/2 to 3/4 inch. Heat over medium-high heat until hot but not smoking.

Form about 3 tablespoons of the sweet potato mixture into a loose ball. If the batter is too liquid-y to hold together, add a bit more flour. Place the ball into the sizzling oil and flatten with the back of a spatula until about 2 inches in diameter. Repeat to form several cakes, making sure not to crowd the pan.

Fry until the cakes are a dark golden brown, then turn to fry the other side, about 5-10 minutes total. Transfer to an ovenproof platter or rimmed baking sheet lined with paper towels. Keep warm in the oven while cooking the rest of the cakes. Pour out the oil as it darkens, wipe out the pan, and start with fresh oil every couple of batches. Add more flour, as needed, to keep batter from becoming too runny.

Serve cakes hot, topped with a dollop of the spiced yogurt.

To make ahead: Fry cakes until light golden brown on both sides, about 5 minutes total cooking time. Remove to paper towel-lined baking sheets and cool completely. Remove paper towels and freeze the cakes in a single layer on baking sheets until the cakes are hard. Transfer them to plastic food storage containers or plastic bags, arranging the cakes in layers between parchment. Freeze for for up to 2 weeks. To reheat, place frozen cakes on a rimmed baking sheet and bake at 425° until crisp and hot, about 15-20 minutes.

Per cake: 97 calories, 2 g protein, 7 g carbohydrate, 7 g fat (1 g saturated), 35 mg cholesterol, 13 mg sodium, 1 g fiber.

SCATTERED SUSHI RICE SALAD

By Molly Katzen

Preparation time: About 45 minutes
Yield: About 6 servings Click here for print-friendly version

Sushi rice is a white rice preparation lightly sesoned with vinegar and sugar. It is the basis for all forms of sushi, for which it is molded or rolled and topped, or filled with various tidbits fo seafood, eggs, tofu, or vegetables In this particular dish, the rice itself is showcased, adorned with tiny pieces of different colored vegetables and bits of egg.

2 cups uncooked long-grain white rice
2 1/2 cups water
2 to 3 tablespoons mirin (Japanese rice wine) or sherry
6 tablespoons unseasoned rice vinegar or cider vinegar
1/2 cup sugar (more or less, to taste)
1 1/4 teaspoons salt
6 tablespoons peanut or canola oil
1 egg
1 medium carrot, minced
1 small cucumber, peeled, seeded, and minced
2 scallions, minced (whites and greens)
1 to 2 cups fresh or frozen green peas (lightly steamed, if fresh. Just defrosted if frozen)
A few green beans, in 1/2-inch pieces and lightly steamed
A few snow peas, in half-inch pieces
1 small yellow summer squash, minced and lightly steamed
3 to 4 tablespoons minced sushi ginger (available in Asian groceries)
3 tablespoons sesame seeds, lightly toasted

1. Rinse the rice in a strainer and put in a saucepan with the water and mirin or sherry. Bring to a boil, cover, lower heat to a simmer, and cook undisturbed until tender (10 to 12 minutes).
2. Remove rice from heat, uncover, and let stand another 10 minutes. Meanwhile, combine vinegar, sugar, and salt in a small bowl and stir until sugar dissolves. (Easier if you heat the vinegar first.)
3. Spread the rice in a long, shallow pan (like a 9 X 13-inch pan) and fluff it with a fork. Pour in the vinegar solution and mix gently. To help cool it down, you can fan it with a newspaper or a magazine.
4. Meanwhile, scramble the egg in a little of the oil. Remove the egg to a plate, and cut into small pieces.
5. Add the egg, plus all remaining ingredients, to the rice and mix gently but thoroughly. Transfer to a serving bowl, and serve at room temperature or cold.

Texas Taters

5 large or 6 smaller russet taters
1 full recipe Ranch Dressing (buttermilk recipe)
1 bunch chives, minced (or sliced green onions)
3/4 cup bacon crumbs
Canola oil (or olive oil)
Chipotle powder
Salt
Pepper

1. Wash but do not peel ‘taters
2. dice into 1 in cubes, transfer to cold water
3. rinse and completely dry the cubes
4. toss the cubes with salt, pepper, a little chipotle powder and oil to coat.
5. Roast in a single layer at 425, turning once, until golden brown
6. Toss warm cubes with ranch dressing, bacon and chives and serve warm.

Angel Hair Pasta with Fresh Tomato and Basil

1 lb	Angel Hair Pasta (aka Capellini)
1 lb	Roma tomatoes, ¼” dice
1 C	Sweet Basil, cut chiffonade
3	Cloves fresh garlic, finely minced
6	Green Onions, thinly sliced
1/3 C	Balsamic Vinegar
1/3 C	Extra Virgin Olive Oil, more as needed
	Salt and Pepper to taste
	Combine all ingredients except pasta in a glass mixing bowl to make a salsa and heat to warm in microwave. Cook pasta al dente and toss with salsa immediately to avoid clumping. Serve immediately. Serves about five adults.

Oven-Roasted Rack of Goat With Fresh Thyme & Garlic

Serves 4

Phillipe Gandiol, an artist friend, said he'd like to come over and do a painting of my house. I suggested he stay for dinner and bring his wife. Since he is French and a wonderful cook as well as artist, I felt the meal needed to be special but not fussy. I decided on a simple rack of goat as the entree, accompanied by artichokes and favas. Rice also makes a good partner. Note the marinating time needed for the meat.

• 1/4 cup extra-virgin olive oil + more as needed for oiling the pan
• 2 tablespoons fresh thyme leaves with thyme blossoms (if available) + extra sprigs or blossoms for garnish
• 1 1/2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• 2 stalks green garlic, white portion only, thinly sliced, or 3 cloves garlic, minced
• 2 half racks of goat, 8 ribs each, frenched (see Note)

Instructions: Combine the olive oil, thyme, salt, pepper and garlic in a small bowl to make a marinade. Place the racks in a shallow dish and rub with the marinade , turning several times to coat. Cover and refrigerate for at least 6 hours before roasting (preferably overnight), turning from time to time.

Preheat an oven to 475°. Remove meat from the marinade, and discard any remaining pieces of garlic and thyme clinging to the racks. Lightly oil an oven-proof frying pan. Over medium-high heat, sear the racks until golden brown, about 3 to 5 minutes per side. Spread any excess marinade over the racks and place them in the oven, fat side up. Roast until the racks are richly browned, the meat is pulling back slightly from the bone, and a meat thermometer inserted into the center of the racks registers 135° for medium rare, about 15 to 20 minutes depending on the size of the racks, or 140° for medium. Remove from oven and let stand 10 minutes.

To serve: Cut into "double" chops, which have two rib bones per "chop" - four double chops per half rack. Place two double chops on each of 4 warmed dinner plates, or serve family-style on a warmed platter. Garnish with the remaining thyme. Serve immediately.

Note: Racks of goat - less consistent in size than racks of lamb - can range in size from less than a pound to almost 1 1/2 pounds, so adjust cooking time accordingly.

The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, there is no analysis.

Wine pairing: Full-bodied Pinot Noir, Chateauneuf du Pape or Amarone della Valpolicella will all work. Try the 2005 Domaine Giraud Tradition Chateauneuf du Pape ($40).

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/06/06/FDJQ1D5C09.DTL#ixzz0rPYFsZ8f