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A Secret Supperclub January 30, 2011 with Special Guest Chef Shelley Handler

Cookbook


Appetizers Rumaki of Pancetta, Smoked Almond and Date

makes four servings 4 pitted Medjool dates 4 whole, smoked almonds* 2 slices pancetta, sliced in two Preheat broiler. Place one almond into each date and wrap with one half slice of bacon. Secure with a toothpick. Place wrapped dates on a cookie sheet and broil, checking often to prevent burning, until bacon is crispy. * Use Blue Diamond Smoked Almonds as they are gluten free


Golden Beet Skewers in Cilantro-Cashew Cilantro-Cashew Sour Cream

makes six to nine appetizers 2 large golden beets, scrubbed and trimmed Olive oil and sea salt 1 cup raw cashews (not roasted or salted) 1/4 teaspoon sea salt 1/4 cup fresh lemon juice (or until desired tanginess is achieved) 1 bunch fresh cilantro Preheat oven to 350. Drizzle beets with olive oil and sprinkle liberally with sea salt. Wrap tightly in foil and roast until easily pierced with a knife, about 1 hour. Let cool. Peel. Cut down sides, top and bottom of beets to form a large box. Slice box in half lengthwise, then into cubes approximately 1-inch square. Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor or blender. Add 1/4 cup cold water, salt, and lemon juice. Puree until completely smooth and creamy. Add water as necessary, a tablespoon at a time, to help blend and for desired thickness. This may take up to 10 minutes.

NOTE : At this stage you can use the cashew cream in any recipe that calls for sour cream. Wash and chop the cilantro and add to the blender. Blend well and season with salt and pepper. Place one beet cube on a decorative skewer and drizzle with cilantro cream.


Soup Roasted Fennel

serves four 4 large fennel bulbs, trimmed and cut into 8 wedges 2 large onions, trimmed and cut into 8 wedges 2 large sprigs rosemary 1/8 cup extra virgin olive oil plus more for drizzling Fine sea salt Freshly ground black pepper 5 cups vegetable stock Heat oven to 375. In a large bowl, combine fennel, onions, rosemary and oil; season generously with salt and pepper. Toss together to evenly coat vegetables. Transfer to baking sheets. Roast vegetables, stirring once and rotating pans halfway through, until golden and tender, about 40 minutes. Discard rosemary and transfer vegetables to a large pot; add stock. Bring to a boil, then reduce to a gentle simmer. Cook soup until flavors meld, about 35 minutes. Using a food processor or blender, carefully puree soup in batches until smooth. Return soup to pot and gently heat until warmed through; season with salt and pepper to taste. Garnish with chopped, dried cranberries, toasted , chopped hazelnuts and a drizzle of olive oil.


Salad Fresh Toss of Seasonal Lettuces, Herbs, Herbs, and and Dried Cranberries in a Meyer Lemon Lemon Viniagrette

serves four 1 small bunch watercress 2 small endives 1 handful fresh mache 1 small treviso radicchio 1 smal bunch dandelion greens 1 large (Meyer) lemon 1/4 cup extra virgin olive oil 1 tsp. raw honey (or equivalent sweetner) sat and pepper to taste dried cranberries Wash and spin dry all greens. Hand tear endives, radicchio and dandelion greens into bite size pieces. Trim and remove any woody stems from watercress and mache. Lightly toss all veggies together. Make the vinaigrette: Juice one large (Meyer) lemon into a small bowl. Slowly drizzle in oil, whisking until emulsified. Whisk in sweetener and season with salt and pepper. Just before serving, drizzle vinaigrette over veggies and toss lightly to coat. Sprinkle with a small handfull of dried cranberries.


Entrees Lamb Osso Bucco

serves four 1 ounce dried porcini mushrooms 1/4 package rice flour 1 teaspoon salt 1/2 teaspoon ground pepper 1/4 cup virgin olive oil 3 1/2 whole lamb shanks, silver skin removed 1 large white onions, diced 1 bulb fennel, trimmed and diced 2 carrots, peeled and diced 2 cups diced tomatoes (Muir Glenn Fire Roasted) 3 cups dry red wine 4 cups veal stock, chicken stock, or canned low-salt chicken broth 4 fresh sage leaves, minced 1 head garlic, halved horizontally 2 tablespoons ghee


Soak the mushrooms in warm water to cover for 20 minutes. Drain, reserving the liquid. Dice the mushrooms and set aside. Strain the liquid though cheesecloth or a coffee filter to remove grit. Preheat the oven to 375 degrees F. In a shallow bowl, combine the flour, salt, and pepper. In a Dutch oven or large flameproof casserole, heat 2 tablespoons of the olive oil over medium heat. Dredge the lamb in the seasoned flour and brown on all sides in the oil. Using a slotted spoon, transfer the lamb to a bowl. Pour off the fat from the pan. Add the 2 remaining tablespoons oil and heat over medium heat. Add the onion, fennel, and carrots and sautĂˆ for 5 minutes. Add the lamb shanks, mushrooms, and tomatoes and saute for 5 more minutes. Add the red wine and simmer uncovered for an additional 15 minutes to reduce. Add the stock or broth, mushroom liquid, and sage. Cover and bake in the oven until very tender, 2 to 3 hours. About 1 hour before the meat is done, wrap each garlic half in aluminum foil. Place on the oven rack to bake alongside the meat. Using a slotted spoon, transfer the lamb shanks to a bowl. Cover and keep warm. Place the pan over medium heat and cook to reduce the liquid to about 2 cups. Taste and adjust the seasoning. Remove the garlic from the oven, unwrap, and squeeze the soft garlic pulp into the braising liquid and vegetables. Add the ghee and continue to simmer gently. To serve, spoon the stew into large, shallow soup bowls. Spoon the braising liquid and vegetables from the pot over the lamb shanks.


Zucca Ripiene

serves two 1 small winter squash - approx 1 lb.(Kabocha or Hubbard are the best-tasting) 2 cups diced butternut squash Ghee 1 box Vegetable broth 4 oz. dried porcini (about 12 slices), soaked in hot water until soft 1 cup red or black quinoa 1 small onion, peeled and quartered (do not remove root end so onion layers will hold together) 1/2 onion, diced and caramelized (cooked slowly in a little ghee, covered, until browned and sweet) 2 garlic cloves, crushed 4 slices gluten-free whole grain bread 5-6 brown button (crimini) mushrooms, stemmed and rough-chopped 2 teaspoons minced garlic 1 tablespoon chopped parsley


Squash Preheat oven to 350. Split the winter squash in half horizontally, remove and discard seeds (unless you want to toast them.) Brush the inside of each piece with melted ghee, place cut side down in baking dish with about 1 cup vegetable broth. Cover with parchment or foil; bake in the middle rack position until just ten der (tip of knife enters flesh easily), about 25 -40 minutes depending on density of the squash. Do not overbake as squash serves as holder for filling and if it is too cooked it will fall apart. After squashes are cooked, remove and let cool. Reduce oven to 250.

Filling Toss diced butternut squash with melted ghee, cover with parchment or foil and roast until nicely caramelized (browned) on the edges and pieces are tender. You can do this along with the squash halves (using the topmost rack position), just check every 10-15 minutes or so. These will likely be done before the squash halves. Lift soaked porcini slices from hot water, strain the soaking water through a paper towel or coffee filter to remove any grit, and retain. Chop porcini into small pieces, reserve. Place quinoa in heavy-bottomed sauce pan; add porcini soaking liquid and sufficient vegetable broth to cover about â„Ś inch. Add onion quarters and crushed garlic cloves and a large pinch of salt. Bring to a boil, reduce heat to simmer and cook, covered, until quinoa is tender (approx 20-30 minutes). Once cooked, remove quartered onion and any large chucks of garlic. While quinoa is cooking, place slices of bread in 250 degree oven until bread is golden brown and dry (check every few minutes so as not to burn). Let bread cool and crush into crumbs, either with rolling pin or in food processor. Reserve crumbs. In heavy bottomed saute pan, heat ghee to medium high and add mushrooms. Saute until tender, reduce heat to med-low and add 1 teaspoon minced garlic and stir until garlic is fragrant, about 45 seconds. Garlic must not brown or it will be bitter. Add mushrooms, roasted butternut squash, caramelized onion and chopped porcini slices to cooked quinoa. Combine well, season with a bit of salt and pepper. Fill roasted squash halves with the quinoa mixture. Toss breadcrumbs together with 1 teaspoon minced garlic and parsley - add only a tablespoon or so of ghee. Top filled squash halves with bread crumb mixture and heat in 350 oven for about 15 minutes or until heated through.


Side Dishes Potato-Parsnip Mash

serves four 2 medium parsnip, peeled and cut crosswise into 1-inch pieces 2 large russets, peeled and cut into 2-inch pieces 1 T. salt 1 T. ghee Cover parsnip and potato with cold water by 1 inch in a 3-quart saucepan, then add salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender, 10 to 15 minutes. Reserve 1/4 cup cooking water, then drain vegetables in a colander. Return vegetables to pan and coarsely mash with a potato masher or a fork, discarding any tough core from parsnip if necessary. Stir in ghee, 2 tablespoons reserved cooking water, and salt and pepper to taste. Thin with additional cooking water if desired.


Braised Winter Greens

serves four 3 tablespoons olive oil 1 medium onion, minced (about 1 cup) 2 teaspoons mince garlic cloves 1/8 teaspoon red pepper flakes 2 pounds mixed kale, dandelion greens, broccoli rabe, and chard, tougher ribs and stems removed, chopped into 3-inch pieces and rinsed well 1 cup low-sodium chicken or vegetable broth 1 cup water Sea salt 2 teaspoons juice from 1 lemon (2 to 3 lemons) Ground black pepper Coconut Secret's Coconut Aminos Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and a little sea salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Drizzle with aminos. Serve.


Dessert C h i l l e d C i t r u s Melange

serves four 4 Cara Cara oranges 4 blood oranges fresh mint leaves With a sharp knife, slice the top and bottom off of each orange, about 1/4 inch. Standing the orange on a flat end, trim off the peel and pitch, running the knife down the sides between the flesh and the pith. Trim off any white parts. Slice into 1/4-inch slices. Layer oranges, overlapping in different colors, and chill in the freezer for 10-15 minutes before serving. Sprinkle each plate with a few whole leaves of mint. Serve well chilled.


For additional allergen-free recipes, go to www.hippkitchen.com/recipes cheftom@hippkitchen.com 415.420.6300


Hipp Kitchen eCookbook: Secret Supper Club