Annatto Rice

This is another recipe we made in class and served with vegetarian chili.

Basically, this is rice pilaf with mexican flavor. I like it and it was really good.

Serves 10.

Ingredients:
2 cups long-grain white rice 
1 oz butter 
¾ fl oz annatto paste 
1 lb small-dice Standard Mirepoix or White Mirepoix 
½ Scotch bonnet, seeded and minced (be careful! it's really hot. we used serrano)
3 garlic cloves, minced 
1 bay leaf 
28 fl oz Chicken Stock 
Salt and black pepper, as needed

Method:
1. If desired, rinse the rice in a strainer under cold water until the water runs clear. Drain the rice well.
2. Heat the butter in a heavy-gauge medium pot over low heat and add the annatto paste. Stir to dissolve the paste. 
3. Add the mirepoix, Scotch bonnet, garlic, and bay leaf. Cook over medium heat until the onions are translucent, about 10 minutes. 
4. Add the rice, stock, salt, and pepper. Bring to a simmer. Cover, and cook in a 350°F/177°C oven for 12 to 15 minutes. 
5. Allow the rice to rest for 5 minutes, fluff it with a fork, and serve immediately or hold hot for service

Vegetarian Chili

Vegetarian Chili.

We made this Chili in class and it was 'sold out' in 25 minutes.

Do not be scared by the long list of ingredients. The method is not difficult at all.

serves 10.
Ingredients:
1 lb dried black beans 
Salt, as needed 
2 fl oz olive oil 
8 oz small-dice onion 
8 oz small-dice green pepper 
8 oz small-dice red pepper 
8 oz small-dice yellow pepper 
½ oz minced garlic 
½ to 1 chipotle in adobo sauce, finely chopped 
1 tsp adobo sauce 
2 poblanos, roasted, seeded, and peeled, small dice 
2 tsp Chili Powder 
1 tbsp ground cumin 
¾ tsp ground coriander 
Pinch ground cinnamon 
2½ oz tomato paste 
6 fl oz white wine 
28 fl oz Vegetable Stock 
5 oz small-dice tomato 
½ oz masa harina, mixed with vegetable stock to make a slurry 
Ground black pepper, as needed 
Sugar, as needed 
8 oz grated Monterey Jack 
5 fl oz sour cream
3 tbsp cilantro

Method:
1. Sort the beans and rinse well with cold water. Soak the beans using the long or short method. 
2. Drain the soaked beans. 
3. Transfer the beans to a large stockpot and add water to cover generously. Simmer for 1 hour. 
4. Add salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes. Drain well and reserve. 
5. Heat the oil in a large saucepan over medium-high heat. Add the onions, peppers, garlic, chipotle, adobo sauce, and poblanos and sauté until aromatic and just turning golden. 
6. Add the chili powder, cumin, coriander, and cinnamon and cook until aromatic. Stir in the tomato paste, and cook for 2 minutes. 
7. Add the wine and reduce by two-thirds. Add the stock and tomatoes, bring to a simmer, and cook gently until the vegetables are tender, 8 to 10 minutes. 
8. Add the drained beans and cook 5 minutes more. 
9. Add the masa slurry to the chili, mix well, and bring back to simmer. Season with salt, pepper, and sugar. 
10. Serve immediately, garnished with cheese, sour cream, and cilantro, or hold hot for service

Honey - Poppy Seed - Citrus Dressing

Honey - Poppy Seed - Citrus Dressing
makes 36 fl oz

Ingredients:
24 fl oz plus 2 tsp olive oil 
½ oz minced shallot 
3 fl oz ketchup 
4 fl oz red wine vinegar 
2 fl oz orange juice 
2 fl oz grapefruit juice 
4 tsp honey 
½ tsp dry mustard (you may substitute with Dijon) 
1½ tsp poppy seeds
Salt and ground black pepper as needed
Method:1. Heat 2 tsp/10 mL of the oil in a medium saucepan over medium heat and sweat the shallots until translucent. Add the ketchup, vinegar, juices, honey, mustard, and poppy seeds. Bring to a simmer and cook over low heat until bubbly and smooth, 1 minute. Remove from the heat and cool the mixture to room temperature. 
2. Transfer the mixture to a medium bowl and gradually whisk in the remaining oil. Season with salt and pepper.
3. Serve immediately or refrigerate for later service

Faux Balsamico

You can make this balsamic vinegar reduction to use in salads or as condiment (from the New York TImes).

Ingredients:
2 Tbsp white sugar
3 cups balsamic salad vinegar
2 juniper berries, cut in half
1/2 inch vanilla bean, split
20 needles fresh rosemary
2 black peppercorns
6 raisins
1/4 teaspoon dried figs
1/4 inch cut of star anise
1 Tbsp honey
1/8 teaspoon molases
Worcestershire sauce, optional

Method:
1. Simmer white sugar with 1 Tbsp water until dark caramel stage (but not burned). Remove from heat, add 1 cup of vinegar - be careful, it will splash at the beginning, add it in stages very slow at the beginning, otherwise you will get a big lamp of caramel in vinegar. Lower heat and simmer until the mixture is a very thick sirup.
2. Carefully add the remaining vinegar, stirring constantly. Add all other ingredients except for honey and molasses. Continue simmering until liquid reduced by nearly two thirds (to yield 1.5 - 2 cups)
3. Add honey, bring to simmer and remove from heat. Cool to room temperature. Taste and adjust flavor with molases (for a darker caramel tone) or Worcestershire sauce (to enhance the spice tone). Strain.

It came out very good, flavor was really enhanced from a flat (cheap) balsamic vinegar to something very reach, reminding a good balsamic vinegar. Can you say that this faux balsamico tastes like $150 a bottle? Positively NO. Does it worth to go for this? I think so. If your kitchen allows you to do this (you have good hood vent otherwise you home is going to smell like vinegar for the next two weeks), go for it. You should realize, that ingredients here is a guideline. No need to count needles of rosemary... If you make this you can use it for a salad without any taste of guilt (once I made a salad dressing with an excellent balsamic vinegar - and still thinking about it as a crime, that vinegar was so good you can drink it as digestive).

Apricot Mostarda

Yield about 4 cups

Ingredients:

Sugar 2 cups

Water 1 1/2 cups

Dried apricots (or similar fruits or mix) chopped 2 cups

Mustard seed, whole 1/4 cup

Dijon mustard 1/2 cup

Horseradish, fresh, grated 1/2 cup

Method:

1. combine sugar and water in a pot, bring to boil

2. add dried fruits and mustard seeds; return to a boil, then lower heat and simmer until mixture is reduced to a syrup consistency, about 45 minutes

3. whisk in Dijon mustard and horseradish; cool. Store in a refrigerator.

Note.

Full recipe makes about 4 cups, but can be halved or doubled, as desired. For the best results, make it at least a few days ahead of planned use, as flavours develop and mellow with age. Stored in an airtight container in the refrigerator, it will keep for several weeks. Also great as an accompaniment to a cheese plate, or with any grilled or roasted poultry. If you wish you can mix in some fresh fruits, such as peaches, to lighten its intensity.

Prepared horseradish (not cream style) can be used instead of fresh, however fresh will provides the best result.