Sunday, February 22, 2015

Smoked Trout Stuffed Baby New Potatoes

Baby potatoes, baked till tender then stuffed with sour cream, chives and smoked trout, are a great make-ahead appetizer for any party.

What a fabulous day it is today! Not only is it National Margarita Day, but my Sunday Supper group is getting ready for the Red Carpet and the Academy Awards by bringing you wonderful recipes for drinks and dishes perfect for any party. Our host for this great event is Katie from Ruffles and Truffles. Since I’m hours and hours ahead of the US here in Dubai, the Oscars will be on live at 5:30 a.m. Monday morning for me. I’ve got it set up to record and I’ll watch while I sip coffee and eat my breakfast at a more reasonable and civilized time. After all, those award ceremonies are all about the glitz and glamor and I can’t imagine feeling glamorous at 5:30 a.m. and certainly not before the first cup of coffee!

Ingredients for 16 stuffed potatoes - This recipe is easily doubled or trebled.
8 small potatoes (Mine weighed a little more than 10 1/2 oz or 300g.)
Olive oil
1/2 cup or 120ml thick sour cream
Handful chives
1 3/4 oz or 50g hot smoked trout
Salt
Black pepper
Optional for serving: Cayenne

Method
Preheat your oven to 350°F or 180°C. Give your baby new potatoes a good scrub to make sure they are clean. Dry them thoroughly and then put them in a baking tray and drizzle them with olive oil.

Bake them for about 30 minutes or until they are tender all the way through. Leave them to cool.



Meanwhile, mince your chives and add them to the sour cream. Stir well.

Use the tines of a fork to flake your smoked trout.


Once the little potatoes are cool enough to handle, cut them in half and scoop out the insides, leaving enough potato inside the skin so that they form little bowls. I used a grapefruit spoon.



In a small mixing bowl, combine your flaked trout with your potato insides and stir well.



Fold in the sour cream with chives.

Taste the mixture and add salt and freshly ground black pepper to taste. Some trout is saltier than others so you have to use your own judgment.



Spoon the filling into the potato halves or use a plastic bag with a corner cut off to pipe it in.



Sprinkle with a little cayenne pepper. Keep refrigerated until ready to serve.

Enjoy!






And, without further ado, the nominees are:

For Best Supporting Appetizer
For Best Course in a Leading Role:
For Best Supporting Sips:
For Best Delectable Desserts:




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Pomelo Margaritas #NationalMargaritaDay


Whole chunks of juicy pomelo blended with demerara simple syrup, tequila and Grand Marnier make a refreshing margarita, perfect for the National Margarita Day celebration. 

As I’m puttering about the kitchen, cooking and baking and cleaning up after myself, I either listen to music or podcasts that don’t take a whole lot of concentration to follow. One of my favorites is Spilled Milk, presented by Molly Wizenberg and Matthew Amster-Burton, where they cook and eat food, and, as they say, we listeners don’t get any. I always learn something from those two and enjoy a few laughs as well. For instance, in the podcast Classic Cocktails, I learned that many bars are using different sugars, like muscovado or demerara, in their simple syrups, which add depth of flavor along with the necessary sweet component in cocktails. Some bars amp that up by making what they call “rich” syrup instead of simple syrup by doubling the amount of sugar instead of using the normal 1:1 sugar/water ratio. Intriguing!

That program came back to me when I read that crunchy demerara sugar is great to sprinkle on pomelo and I decided to use it to make my simple syrup for pomelo margaritas. It was an excellent choice and I may never make plain white sugar simple syrup again.

Which brings me to the point of this post, the National Margarita Day celebrations, organized and hosted by Heather of girlichef!  Make sure you scroll down to the bottom and check out all the great drinks and tasty treats we are sharing today!

Ingredients
For the margaritas:
3 cups or 450g pomelo, thoroughly cleaned of white pith
6 oz or 180ml tequila
3 oz or 90ml Grand Marnier
3 oz or 90ml demerara simple syrup or to taste
Ice to fill rest of blender

For the demerara simple syrup:
1 cup or 230g demerara sugar
1 cup or 240ml water

Optional: flakey sea salt for glass rims

Method
To make the simple syrup, warm your water and sugar in a small pan on the stove, stirring until all the sugar has dissolved.

Remove from heat and allow to cool. This can be stored in the refrigerator in a clean jar almost indefinitely.


Peel your pomelo by feeling for the indentation of where the fruit starts at the stem end.


Cut the end off right about there.



Open the hole at the top so you can see where the division of the slices are.

Make vertical cuts in the peel from top to bottom between the slices.



Peel back the thick skin to reveal the fruit inside.


Now separate the pegs or slices and remove the thick membrane from each.

Cutting the top off of with scissors will open the membrane up so it can be more easily removed.

If any white pith is stuck to the fruit, slice it off with a sharp knife.

My pomelo was a huge guy, weighing 1.5 kilos or 3 lbs 5 oz. and he was almost as big as my head. After peeling and removing all the pith, he was still just over one kilo or 2.2 pounds - big enough to make two blenders of frozen margaritas.

Seriously. Almost as big as my head. 

To blend the margaritas, put the chunks of carefully peeled pomelo in your blender along with the tequila, Grand Marnier and simple syrup.

Fill the blender with ice and blend until smooth.


Run a spare piece of pomelo around the rim of your glasses and dip them in flakey sea salt to coat, if desired.



Pour your pomelo margarita into your prepared glass and garnish with a bit of pith-free pomelo peel and a sprinkle of some of the loose pomelo pips, if desired.



Enjoy! If you’ve never tried pomelo, it tastes like a cross between an orange and a grapefruit, with a milder bitterness than grapefruit.








How are you celebrating National Margarita Day? Might I suggest some of these delicious options?

Margaritas:
Margarita-inspired food:















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Thursday, February 19, 2015

Quadruple Chocolate Bundt #BundtBakers


Cocoa, chocolate chips, chocolate syrup, chocolate curls on top all combine to make this most chocolatey of Bundts, with added flavor from pecans and coffee.

It was 2008 and I had been crushing hard on Nigella for several years. I tell you, as far as I was concerned, that woman could do no wrong in the kitchen, plus she did it all with insouciance and nary an apron in sight. Yet, she was always immaculate and perfectly coiffed. I get that she had staff for a clean kitchen but how did she manage not to get herself dirty? I certainly can’t do it.

Anyhoo, we had just moved down the road from Kuala Lumpur to Singapore and our girls were able to take the fancy bus - airplane-type seats and Subway packed lunches served en route - back to stay with friends. Houseguests should always bring gifts, so I’d send them with jars of tomato chutney or Nigella’s Quadruple Chocolate Cake because it’s baked in a loaf pan and travels well when wrapped in cling film and foil. I have since brought Nigella’s cake to potlucks and parties on at least three continents.

When our host for this month’s Bundt Bakers, Tanya of Dessert Stalking, chose chocolate as our theme, I knew immediately that I wanted to adapt that cake to bake in my newest small Bundt pan, the 6-cup Nordic Ware Anniversary pan, a birthday gift last month from me to me. (Oh, no, really, you shouldn’t have. It’s too much! – But I insist! Happy Birthday! – Well, if you insist. Thank you!) And because the original recipe called for water for the batter and the syrup, I used coffee. And added pecans. Because pecans and coffee make everything better.

Ingredients
For the batter to fit a 6-cup Bundt pan. Or double to bake in a normal Bundt pan and increase the baking time accordingly.
Ghirardelli is the best! 
1 cup or 125g flour
3/4 cup or 150g sugar
1/3 cup or 80g soft unsalted butter
1/4 cup or 25g unsweetened cocoa
1 egg
4 tablespoons sour cream
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup or 60ml very hot coffee
4 oz or 110g chocolate chips (I used both semi-sweet and white.)
2 oz or 55g pecans, chopped

For the syrup
1 1/2 teaspoons unsweetened cocoa
3/4 cup or 180ml coffee
Rounded 1/3 cup or 75g sugar

Topping  - shavings of dark chocolate – use the bar of your choice.

Method
Remove all your ingredients from the refrigerator and allow to come to room temperature.

Prepare your Bundt pan by greasing and flouring it or use the non-stick spray that has flour already in it.

Preheat your oven to 350°F or 180°C.

Measure the flour, sugar, butter, cocoa, egg, sour cream, vanilla, baking soda and salt into your food processor.

Pulse till everything is well combined and smooth.



While it’s whirring, pour in the very hot coffee. Try not to be alarmed at the sudden increase in speed of your processor as the hot coffee mixes in and the batter thins.


Scrape down the sides and fold in the chocolate chips and chopped pecans.



Pour the rich batter into your prepared Bundt pan and bake for about 35-40 minutes in your preheated oven.


About 10 minutes before the cake is due out of the oven, put your syrup ingredients into a small pot, mix well and boil for about five minutes or until the liquid reduces by almost half and thickens slightly. It will thicken more as it cools.



Take the Bundt out of the oven and let it cool on a wire rack for about 10 minutes.

Then turn it out of the pan, just to make sure it will. I have yet to be disappointed by a Nordic Ware pan not releasing but one can never be too cautious when it comes to Bundts.




Now put it carefully back in the pan and poke it all over with a skewer. Pour all but a few tablespoons of the syrup over the cake and around the sides, and leave it to soak in.



When it’s all soaked in, turn the Bundt out again and put it on your serving plate.

Use a vegetable peeler to make chocolate curls out of part of your chocolate bar.



Spoon the balance of the syrup over the top of the Bundt and top with the chocolate curls, alternating sprinkling with spooning so the chocolate curls will stick.




Enjoy!










Are you a fan of chocolate Bundts? Check out the great recipes Bundt Bakers has for you this month!




BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.




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