Archive for the ‘Food Widgets’ Category

Cool Ginger Margarita

March 31st, 2010


Popular Cocktail With Interesting Aroma





* 3/4 cup sugar
* 1 1/2 cups water
* 1 large hand ginger, peeled and cut into 1/2-inch coins/chunks
* Bar sugar
* Freshly grated nutmeg
* 2 ounces good quality tequila or reposado (recommended: Cabo Wabo)
* 1 lime, juiced, plus lime wedges for garnish



Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.

Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.

Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.



Spanish Tortilla

March 28th, 2010



* 1 1/2 pounds russet potatoes (about 2 medium)
* Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
* 2 medium onions, thinly sliced (1 1/2 pounds)
* 4 teaspoons kosher salt
* 10 large eggs
* Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows


Spanish Tortilla



Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it’s about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.

Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)

Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.

Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.

Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.

Cook’s Note: Yes that’s a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.

We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.



* 1/2 cup extra-virgin olive oil
* 2 onions, finely chopped (3 1/4 cups)
* 1/2 teaspoon sugar
* 4 teaspoons kosher salt
* 6 ripe plum tomatoes (about 1 pound)
* 1/2 teaspoon pimenton
* Bay leaf

Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.

Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes



Double-Chocolate Brownies

March 17th, 2010

Double-Chocolate Brownies


* Cooking spray
* 6 ounces bittersweet chocolate, coarsely chopped
* 2 tablespoons unsalted butter
* 1 cup whole-grain pastry flour (or 1/2 cup each whole-wheat and all-purpose flours)
* 1/4 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 1/4 teaspoon baking soda
* 4 large eggs
* 1 cup packed light brown sugar
* 1/2 cup plain low-fat yogurt
* 1/4 cup canola oil
* 2 teaspoons vanilla extract
* 3/4 cup chopped walnuts (optional)


Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.

Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.

Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.

Per brownie (with nuts): Calories 160; Fat 9 g (Saturated 3 g);

Cholesterol 40 mg; Sodium 55 mg; Carbohydrate 17 g; Fiber 1 g; Protein 3 g