Tuesday, August 30, 2011

desserts at "tarts & quiches" ......for kitchen! kitchen!

Clockwise: savory scones - with Spanish sausage and minced jalopeno; with
ham and green onions, cheesecake with strawberry coulis;
A large and a small mango tart.

The flirty cheesecake with strawberry coulis

A glazed sun kissed mango tart .

Only at Tarts and Quiches
Special Order/Contact: jaenwitt@aol.com

Sunday, August 28, 2011

Cilantro salsa verde and a crusty bread... in anticipation of hurricane "Irene".......at kitchen! kitchen!

Get some crusty baguette, tenderly boiled eggs, and the lovely,
versatile cilantro salsa verde.....and you've got yourself an appetizer
soo good that you'd wish you were having hurricane party!
In anticipation of hurricane "Irene". 
A crusty toasted baguette schmeared with cilantro salsa verde
served with egg salad and a sprinkling of chopped shallots. You'd wish "irene" will never make an apperance.

the impression of cilantro salsa verde........."a jill of all trade".......kitchen!... kitchen!...

SalsaVerde...lovely and versatile....my "jill of all trade"
Paying homage to my cilantro salsa verde. For the next few postings this
wonderful sauce will play a special part on the several dishes that
will be posting (Warning: you might tire of this homage -- but it will be worth it)!
From vegetable to meat dishes.....made more interesting with the addtion
of cilantro salsa verde... you may call it "cilantro pesto".
Whatever name you want to call it....it is just divine!
Cilantro salsa verde: "the jill of all trade"

1 bunch of cilantro (washed and whisked dry)
4 cloves of garlic
2 tbps of capers
2 pcs. of anchovies
2 tbsp. shredded parmessan cheese
1/4 c. or more of extra virgin olive oil

Combine in a food processor pulse and add olive oil a little at a time until pasty.
If the sauce is too thick thin with water and pulse.
Store in a jar and cover top with olive oil ( 2-3 tbsp.) to preserve.
Keep refrigerated and take to room temperature before using. This will last for weeks, but it's soo good, that in a couple of days....you would probably need to make a new batch.

Wednesday, August 24, 2011

turkey cheese burger ...minus the bun.....at kitchen! kitchen!

Turkey Cheese Burger...minus the bun as preferred in my kitchen.
Jenny O brand has the best turkey, chicken products.
Anybody can make a burger right?! But, this is my own version of a turkey cheese burger.

1 pkg. of Jenny O ground turkey -- simply season with amazing dry rub,add 2 tablespoons of buttermilk with a few drops of olive oil in it; mixed in 1 medium chopped onions seasoned and sauteed in olive oil. Incorporate gently into the ground meat mixture after it has cooled a little. Avoid over handling the meat. Form into a patty and grill on a very hot grilling pan with a little olive oil about 7-8 minutes on each side until cooked. Put in your preferred cheese on top of the patty at the tail end of the grilling to melt the cheese. Top with sliced tomatoes, (adding some carmelized onions  or sauteed chopped mushrooms would add another dimension to the burger - and if you're feeling generous add them all)!!! Serve on a bed of salad greens with your own home made dressing.
For the traditionalists - don't let me stop you from having your burger on a bun.

Friday, August 19, 2011

red velvet cheesecake...for tarts & quiches...at kitchen! kitchen!

A decadent Red Velvet Cheesecake only at kitchen! kitchen!
for Tarts & Quiches
A delightfully, delicate and to die for dessert!
Special Order only at Tarts & Quiches
For inquiry email: jaenwitt@aol.com
What could be more decadent than having moist layers of red velvet cake and the creamiest of cheesecake. It's like hitting 2 birds with one stone. The crust is nutty with a bit of crunch that makes your palate do a somersault with delight. Covered with Tarts & Quiches cream frosting. Make this your ultimate dessert!

branzini (branzino).....the luscious, delicious mediterranean fish...at kitchen! kitchen!

This luscious, wonderful mediterranean fish is incredibly and delicately tasty,
easy to remove bones, firm flesh that holds its shape.
I prefer cooking this whole, stuffed with herbs, green onions,
and slices of lemon.
It was said that branzini (or branzino in Italian) was the preferred fish in the Roman times. This is a prized fish in Italian, Spanish, and Greek cuisines, and best prepared grilled, baked, poached, steamed or braised whole. This silver-skinned fish is found in European sea and saltwater lakes. We have a similar native freshwater fish called "Pigok" found only in the southern part of the Philippines, in Agusan. I grew up having this fish on our table regularly. My mother would served this either grilled, poached with vegetables, or cooked with palm vinegar, bay leaf, garlic, and peppercorn in what we call "inun-unan". However way you cook this fish- it is just incredibly tasty. You could never go wrong. So, on my trip to Wholefoods - I got 2 of these babies (costly but worth it!).

1 pc. of about 2 to 2-1/2 lbs. of branzini
Rub with some olive oil and season inside out with amazing dry rub (or just salt and pepper) and a squeez of half a lemon.
Stuff the cavity with some green onions, basil or any of your favorite fresh herbs (dill would be great) and some thin slices of lemon.
Place on a baking pan - cover with aluminum foil and bake for 20-25 minutes at a preheated 375F oven until cooked.
Transfer to a platter and add 2 tablespoon of butter to the fish juice in the pan and drizzle over the fish.
Serve with boiled baby potatoes and get yourself some green salad to go with it and a glass of a good Pinot Grigio.

Friday, August 12, 2011

lamb, chevre & mushrooms...at kitchen! kitchen!

Taking the lamb burger to another level!
Lamb burger stuffed with my favorite chevre cheese, blanketed
with sauteed baby portabella mushrooms on a bed of greens!
It is always a disaster for me to have a gourmet store near my workplace - a good disaster that is! This hole in a wall place is just laden with a lot of goodies like baked goods, cheeses, prepared food, sandwiches, meat, fish, poultry, an assortments of pate's, cold cuts, sausages, etc. Well, time to treat myself for some goodies. I was craving for my favorite cheese  brand "Florette" - a goat brie, soft, smooth and a very flavorful ripened cheese. I just can't resist that little darling. Of course I did not stop there. Got a wedge of Montasio (Italian cheese/made from cow's milk) and Istara (100% sheep's milk cheese - to die for!). Great on crackers or bread or on any surface for that matter. An absolute perfection with a glass of good wine. Lovely, lovely, lovely! So coming home after work, I have a package of ground lamb thawing in the fridge. Hmmm, what else to do with this other than making it into a lamb meatball or lamb burger. Why don't I just up the lamb burger to another level????!!!!....

A package of ground lamb
1/4 cup of finely chopped fresh dill
2 finely minced garlic
1 large shallots finely chopped
1 egg (to bind)
Amazing dry rub for seasoning
Small pieces of the Florette goat cheese cut in small squares
Olive oil for browning
Combine and mix thoroughly all of the above except for the cheese.
Scoop up about 1 to 1-1/2 tablespoons of the lamb mixture, flatten it on your palm and tuck in 2 pcs. of the cheese squares and enclosed completely shaping it like an oval.
On a large skillet with olive oil brown the "burger" on all sides and continue cooking in a 350F preheated oven for another 15 minutes until cooked through. Don't worry if the some of the cheese ozzies out. That's the fun of it. Transfer to a serving platter cushioned with some greens.
Using the same pan add a tablespoon of butter and sautee some chopped garlic, shallots, and add a pint of sliced baby portabella mushrooms; a splash of white wine, and let simmer until the wine evaporates and the mushrooms are cooked.
Pour over the "lamb burger" throw in some pieces of the wonderful cheese and serve with boiled baby potatoes or rice. Have a great red wine to go with your dinner and enjoy!

Monday, August 8, 2011

stuffed chicken and a party of vegetables....at kitchen! kitchen!

Cheese and Olives Stuffed Chicken Thighs

A Party Of Summer Vegetables Salad
My favorite farm stand has finally opened and I was one of the  anxious summer crowd. They have a wonderful array of home grown vegetables that you just can't resist. My first succulent jersey tomatoes, cucumbers, zucchinis, and golden baby potatoes. Just the right ingredients to serve as a salad along side my stuffed chicken thighs....a great way to start a summer adventure in the kitchen.

Stuffed Chicken Thighs (or chicken breast)
Boneless and skinless chicken thighs pounded to about 1/2 thick
Strips of  Istara Cheese (use Fontina or Monterey)
Kalamata olives cut in halves (pits removed)
Season chicken parts with Amazing dry rub and marinate with 2 tablespoons of buttermilk for 1/2 hour or so.
Spread flat the chicken pieces on a board and stuff with strips of cheese and olives; slowly wrap and secure with a toothpick.
Heat a large pan with 1/4 cup of olive oil and brown all sides..... continue cooking in a 350F preheated oven for about 20-25 minutes until thoroughly cooked. Remove the toothpicks before serving.

A Party of Summer Vegetable Salad:
2 zucchinis - lightly blanch in hot water
4 boiled and cooled baby potatoes quartered or halves
Thick slices of cucumbers cut in halves
1 large Jersey tomatoes quartered and some whole cherry tomatoes
1 large shallot sliced
1/4 c. pitted kalamata olives
Dressed with wine vinegar/olive oil dressing......summer has truly arrived.

Saturday, August 6, 2011

weiner schnitzel my way.............at kitchen! kitchen!

Weiner Schnitzel my way........on carmelized onions
served with Italian anchovies is the kind of
comfort food that I would like to
indulge in once in a while.
6 veal cutlets pounded evenly to 1/4" thick (chicken or pork could also be used).
1/2 c. all purpose flour
Amazing dry rub to season the meat
1 cup of bread crumbs (you may also use panko bread crumbs)
2-3 large eggs beaten with 1 tablespoon of buttermilk
1/2 cup Canola oil for  frying (breading will take on less oil than if the meat is sticking to the pan)

Set 3 shallow dishes for the eggs, flour, and bread crumbs
Dip each piece in the egg mixture, then in the flour mixture shaking off excess and finally in the bread crumbs. Then into the hot sizzling pan until cooked and golden brown. Drain on paper towel.
and serve on a large platter nestled on a carmelized onions topped with anchovies and lemon slices. Serves 4-6
For a more hearty meal serve with boiled potatoes ....and if you want to go light have a green salad instead. Whichever way you will serve this.....it will be a sure hit.