Month: December 2010 (Page 1 of 4)

The Weekly Whet: Classic Bloody Mary

December 31, 2010 / / 0 Comments

Let’s face it: The holidays are a time of over-indulgence for many people. It’s easy to get caught up in the festivities when you’re surrounded by friends and family members, and then before you know it, you’re a few too many drinks deep, and you can see tomorrow morning’s hangover speeding toward you like a freight train.

While I’d love to tell you that the old English saying, “a hair of the dog that bit you” is true, and a hangover cure is one bloody mary away, it would be scienifically irresponsible for me to do so. What I can tell you is that one bloody mary may give you just enough of a buzz to get you through the dreaded morning-after chore of cleaning empty bottles, cans, and other party-trash (who ordered pizza?)

And so friends, I bring you this recipe for a classic bloody mary with the hope that it might ease you into the New Year.

 Ingredients:

  • 1 1/2 ounces vodka
  • 1/2-2/3 cup tomato juice
  • A squeeze of fresh lemon juice
  • Worcestershire sauce to taste
  • Tabasco to taste
  • 1 celery stick for garnish
  • 1 lemon wedge for garnish

 

1.) Combine the vodka, tomato juice,lemon juice, Worcestershire sauce, Tabasco, and about 1 cup of ice cubes in a cocktail shaker.

2.) Add a bit of salt and pepper to taste.

3.) Shake the ingredients thoroughly and strain them into a tall glass filled with ice cubes.

4.) Garnish with a celery stick and lemon wedge.

 

Coffee 101: Cooking with Coffee

December 29, 2010 / / 0 Comments

by Emily King

It has been a growing epidemic for years. While we were going about our “day-to-day,” minding our own business, it was creeping into our ice cream and other desserts.  Soon, it was showing up in our milk and yogurt. Now, I’m afraid there is no escaping its clutches as it has infiltrated cereal and even barbecue sauce!

No, I’m not talking about trendy ingredients like cranberries, fiber, or probiotics, I’m talking about the real-deal: The original, no-nonsense alternative to a vanilla-chocolate-strawberry world. I’m talking about COFFEE.

We love it so much that we can’t fathom confining it to a mug. Americans have been enjoying Jamoca® ice cream from Baskin Robin’s since 1956 and Ben and Jerry’s reports that its Coffee Heath Bar Crunch® -flavored ice cream is its 8th best-selling product. Add to that a seemingly endless array of coffee-chocolate confections, cookies, and cakes available to us in stores and restaurants worldwide, and it’s clear that bakers and chocolatiers have mastered the art of coffee-infusion.

But why stop there?

It is true that dessert ingredients tend to augment the rich, dark, nutty tones of coffee, but coffee’s flavor characteristics also make it a valuable flavor booster in its own right. In recent years, chefs and cooks have been considering coffee’s potential in savory contexts and the results of their experimentation have been nothing short of delicious.

Perhaps the inspiration to use coffee in savory dishes came from the Southern invention and truck stop-diner favorite known as “red-eye gravy,” a zippy sauce made from the pan-drippings that accumulate after frying ham or bacon, a bit of flour, and strong coffee. 

Don’t worry—you can still get red-eye gravy at your favorite seedy diner. Coffee is unpretentious; it may be “all the buzz” in gourmet circles, but it embraces its origins as a lowly substitute for tea. Still, gourmands can’t keep their hands off of it. They use it in braising liquids, marinades, and spice rubs. Barbecue enthusiasts and grill-masters brush their meat with coffee-infused barbecue sauces. Even your Italian Grandmother might be in on this trend: if her Bolognese sauce tastes more robust that usual, coffee might just be the culprit!

Because of its strong, rich, bitter, and roasted flavors, coffee is an asset to marinades and rubs for strongly flavored meats. Lamb, beef, fatty portions of pork (like pork shoulder or ribs), and dark-meat chicken are great companions for a rub or marinade that includes coffee. For the veggie-inclined, coffee can be a great deglazing liquid.  A sauté of garlic, onions, and spices, deglazed with coffee serves as a perfect foundation for a marinara sauce with depth, or you can add more stock and vegetables for a gorgeous tomato-based vegetable soup.

Okay,  I can see the wheels turning in your head.  You’re eyeing your coffee-maker and thinking about what you can do with the damp grounds that remain from your morning pot.  But before you go there, STOP! First consider the flavor you want to attain…and then go buy some better coffee. For the best result, most recipes recommend that you use finely ground coffee for rubs since it spreads more evenly and packs the most flavor. Espresso and coffee liqueurs are preferable for baking and desserts, while strong, pressed coffee is best for braising liquids and marinades.

Of course, if you don’t feel like messing with the whole cooking process, this DOD girl can point you in the direction of Village Coffee Roastery where coffee-rubbed short rib sandwiches are the Thursday special.

See you there?

Click here to see Heidi and Jason of Village Coffee Roastery make coffee-rubbed prime rib.

Still thirsty for more? Click here to see Julie and Emily get their caffeine fix at Village Coffee Roastery in Scottsdale.

For More Coffee 101, click here

Brought to you by Village Coffee Roastery, turning Science into Art

 

 

 

Sparkling Wines for the Holidays and Any Day

December 26, 2010 / / 0 Comments

by Josh Hebert

During the holidays, it’s easy to find an excuse to celebrate.  Personally, I like to crack open a bottle of sparkling wine anytime I am in the mood. I am here to tell you that it is OK to drink a sparkler outside of a celebration. It is wine, BTW. Measuring by the sales at POSH, though, it’s fair to say most people still think of them as a holiday indulgence. So, I thought this would be a good season to address these special wines.

First, some basics. The primary difference between many sparkling wines and Champagne is where they originate (e.g. Champagne comes from the Champagne region of France). There are many methods for making a still wine sparkle. Method champenoise is the term for the classic method invented by Dom Perignon. Go figure, a Benedictine monk made an innovation in alcohol. 🙂 

I will say that method champenoise does make a more complex wine. So, if you are into getting a real nice bottle, then go with the real deal from France or from Domaine Chandon in California – the California arm of the famed French parent company Moet & Chandon. It is up to you, but Domaine Chandon makes a nice Blanc de Noir made from the red grapes Pinot Noir and Petite Meunier for about $16. 

The big prestige houses, such as Krug, Salon and Bollinger continue to hold their high prices, so look to the lesser known producers such as Piper Heidsieck, Duval Leroy and other smaller producers in Champagne for values.  Prices that once reached $50-$60 to start a few years ago, are now back down to $35, so it is still a bit of a splurge, but not bad for the quality.

Now for the sparklers most of us will drink. You know, the ones that comes half full of orange juice with holiday breakfast!  For your mimosa, you have 3 options: sweet, dry, or bland. If you want a mimosa to taste like OJ, try something bland like Asti Spumante from Italy… hello headache! If you like your mimosas dry like I do, go with a Cava from Spain like Casteller Cava from Penedes. This is a tasty option for people who drink their mimosa OJ free. Now, if you like ‘em fun and bubbly, try the Italian Prosecco. Most are at least a touch on the sweet side and not expensive. This will liven up any mimosa. Try Trevisiol. It is about $10 and easy to find.  

Whichever you choose, remember to stop and enjoy. These great wines will add sparkle to any day and make it a holiday.

Happy Holidays,

Josh

 

To Shop for Sparklers Online Click Here: Champagne and Sparkling wines

 

About Joshua Hebert

To make an online reservation at POSH click here: Online Reservations

Chef Joshua Hebert is Executive Chef at POSH Restaurant in Scottsdale, Arizona. He is the winner of this years C-CAP Heavy Medal Culinary Competition and a Sommelier. He is nearly a native of Scottsdale.  He began his career at Tarbell’s in Phoenix and spent his 20’s in San Francisco and Tokyo. He returned to head the kitchen at Tarbell’s, North and Dual, before making POSH his obsession.  Joshua is married, has no kids, but an awfully cute pound puppy named Kassy. 

Mulligatawny Chicken Soup

December 24, 2010 / / 0 Comments

There are those times you just have to step back and give credit where credit is due, and this week, we’re giving it to Bon Appetit Magazine. It’s a great monthly magazine that encourages cooks of all levels to get in the kitchen and…well…COOK! Plus, we think the pictures are neat too. Here’s a great, hearty winter soup that’s a little out of the ordinary!

Ingredients:

Directions

  1. Combine garlic and spices.
  2. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
  3. Add giblets and saute until cooked through.
  4. Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
  5. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
  6. Add to chicken.
  7. Stir in remaining stock and season with salt and pepper.
  8. Cover and simmer 30 minutes.
  9. Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
  10. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
  11. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
  12. Degrease soup if necessary.
  13. Stir in lemon juice, then blend in cream.
  14. Taste and adjust seasoning.
  15. Pour into heated tureen and sprinkle with parsley and almonds.

 Click Here for More Soups of the Week

Abbie Hesselius’ Butternut Squash Soup

December 17, 2010 / / 0 Comments

Abbie’s jumping in…to the Soup, that is!  Her Butternut Squash Soup sounds absolutely amazing, just like she is.  Part accountant, part chaffeur, part chef and full time friend.  We Love Abbie!!!

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 1 onion (or two if they are small)
  • 1 or 2 parsnips, peeled and chopped (optional)
  • 1 or 2 carrots, peeled and chopped (optional)
  • 1 apple, chopped (optional)
  • 1 Tbsp ginger juice
  • 1 Tbsp thyme
  • 2 Tbsp light miso
  • Salt and pepper, if you feel the need (The miso is my salt)
  • Enough stalk to cover by an inch, ~5 cups
  • ¼ cup ground cashews
  1. Sauté your onions in the oil of your choice. If you have pumpkin oil this is a good place to use it!  Be careful not to brown them too much, i.e. brown soup vs. orange soup (it doesn’t hurt the flavor at all just the color). Add remaining vegetables and an apple for sweetness (optional).  Add your herbs and spices.
  2. While the vegetable are cooking, grind your cashews in a blender until they resemble flour; add your stalk or water to the nut flour and blend.  Add the miso to the blender and mix well. 
  3. Pour liquid over vegetables making sure you cover them by about an inch.  Cover and simmer
    until the vegetables are soft. I pressure cook it for about 10 minutes–if you have a pressure cooker, use it!
  4. For a nice pureed soup, blend the soup before serving.  I like to serve this with croûtons on top.

 Click Here for More Soups of the Week

Nice Guys

December 17, 2010 / / 0 Comments

A really nice guy named George is in my garage attempting to eliminate the God-awful stench that seems to be emanating from the undercarriage of my refrigerator.  Did I admit to him that I left those pork chops on the bottom shelf too long, or that the ½ & ½ may have leaked out a bit more than I had thought?  Hell, no!  Anyways, I think it’s a dead thing – that’s my story.

Anyhoo – we’ve had lots of great stories to tell this year and the advent of “Heidi Hits the Town” made for quite a few doosies.  If I remember correctly, we began that little venture in mid-September and it has proven phenomenal fodder for this little blogger; and I’d wager some serious juice for my stalwart DD’s. I fear the day they join forces to create a montage of their cell phone-captured impromptu singing performances and pictures from these excursions. Look out Youtube!

Last night, Emily and I headed out in the pouring rain and arrived at my dear friend Josh’s place – he’s a nice guy, too.  Hadn’t been there for a bite in quite some time and needed a little POSH fix.  He was prepping for a catering gig, but had time for a quick hug and a chat.  We ate some quail and some frog legs sans utensils – a first for Emily. (Not the finger thing, the frog thing) I’ll tell you what, if no one looks at you funny when you lick your fingers in a fine dining establishment – it’s just the right joint for me.

For some strange reason a B-52 sounded really good right then!!  It’s chocolate milk with a kicker and I love the way POSH makes them. All ingredients are poured into the pool, shaken in ice and strained.  Very cold and very tasty with that nice bit of froth on top – thanks, gang!

Off to T-Cooks!  I love that place–not just for the wonderful food and the wonderfully nice Lee Hilson, but also for the architecture and the warm fuzzy feeling you get upon entering the property and walking through the restaurant. It’s got that Arizona glow that is only enhanced by the generous wine pours.  David and Sammie decided to join us for $2.00 tacos – one of the best deals in town! 

We moved from the bar to some cushy chairs and couches and I sunk in deep.  At that very moment, I realized that I was on my self-imposed vacation!  Two weeks of unadulterated laziness and sleep.  Peter Mayle’s  “A Year in Provence” awaits on my bedside table, my unending playlist of Law & Order is qued up; I’ve already been to the liquor store, and good friends are arriving this weekend.  Christmas Eve is 6 days away and Santa Claus is coming.

That nice man, George, just knocked on the door and had located the cause of the stink.  He handed me the bill, winked and said, “I think it was some sort of dead thing.”  Nice!

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