Bear Cuisine

Canal House Cooking Does it Again

A few days ago I received  the  second volume of my subscription to Canal House Cooking. If possible, this may be even better than the first volume.(Click here to read my review of volume 1.) In this issue they focus on Fall and The Holidays. I've already tried two of the recipes and they are both keepers--things I want to make again and include in our list of "Family Favorites." 

I've always enjoyed endive in salads, but for some reason have never braised it. This simple recipe inspired me to try it and I'm a convert for life. What a wonderful vegetable. The slightly bitter quality of raw endive is transformed into an endearing sweetness and the crunch into a silky, tender mouth-feel. I paired this with lamb chops and the match worked. What you want to serve it with is limited only by your imagination.

BRAISED ENDIVE

• 4 tablespoons butter
  
• 6 Belgian Endives
  
• Salt and pepper
  
• 1 cup chicken stock
  

Melt three tablespoons of the butter in a large skillet over medium heat. Add the endives to the skillet, season with salt and pepper, and cook for a few minutes, turning them as they brown. Reduce heat to low and add stock. Cover and braise, turning endives now and then, until tender, 30-40 minutes.[I found that only 15 minutes of cooking was needed.] Uncover the skillet, increase heat to medium-high and cook for a minute to reduce any pan juices. Swirl in the remaining tablespoon of butter. Taste for seasoning.

Condiments

Last week we invited friends over for a casual dinner of burgers cooked on the grill. The buns were Moomie's famous (see post of October 9,2008 ), but I wanted to do something more to make this meal special. Everyone we know slathers their burgers with sauces or other condiments so I decided to make the mustard and ketchup. I'm so glad I did. These simple and savory spreads added much to the final taste of our already very good hamburgers.

MUSTARD

• 1/2 cup yellow mustard seeds
  
• 3/4 cup cider vinegar
  
• 1/3 cup water
  
• 1 1/4 teaspoons sugar
  
• 1 1/2 teaspoons salt
  

Soak mustard seeds in vinegar and water at room temperature 2 days. Puree the mixture in a food processor with sugar and salt until almost smooth. thin to desired consistency with more water and taste for salt. Makes about 1 1/2 cups.

KETCHUP

• 1 28 oz. can whole tomatoes in juice
  
• 1 medium onion, chopped
  
• 4 garlic cloves, chopped
  
• 2 Tablespoons vegetable oil
  
• 1 teaspoon chile powder
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon cinnamon
  
• 1/4 teaspoon ground allspice
  
• 1 Tablespoon tomato paste
  
• 1/2 cup packed light brown sugar
  
• 1/2 cup cider vinegar
  

Puree tomatoes with juice in a blender until smooth.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes.

Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute.

Add tomato paste, tomato puree brown sugar and vinegar and simmer, uncovered, stirring every once in a while, until very thick. 

Puree ketchup in a blender until smooth. Chill at least two hours allowing flavors to develop.

Both of these keep for about 1 month.

(from the June 2009 issue of Gourmet.)