hipp kitchen ecookbook: secret supper club

13
A Secret Supperclub January 30, 2011 with Special Guest Chef Shelley Handler Cookbook

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Recipes from the January 30 event at Sans Gluten Free Grocery in San Rafael.

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Page 1: Hipp Kitchen eCookbook: Secret Supper Club

A Secret Supperclub

January 30, 2011

with

Special Guest Chef Shelley Handler

Cookbook

Page 2: Hipp Kitchen eCookbook: Secret Supper Club

Appetizers

Rumaki of Pancetta, Smoked Almond and DateRumaki of Pancetta, Smoked Almond and DateRumaki of Pancetta, Smoked Almond and DateRumaki 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

Page 3: Hipp Kitchen eCookbook: Secret Supper Club

Golden Beet Golden Beet Golden Beet Golden Beet Skewers in Cilantro-Skewers in Cilantro-Skewers in Cilantro-Skewers in Cilantro-Cashew Sour CreamCashew Sour CreamCashew Sour CreamCashew 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 length- wise, 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.

Page 4: Hipp Kitchen eCookbook: Secret Supper Club

Roasted Roasted Roasted Roasted FennelFennelFennelFennel 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.

Soup

Page 5: Hipp Kitchen eCookbook: Secret Supper Club

Salad Fresh Toss of Seasonal Lettuces, HerbsFresh Toss of Seasonal Lettuces, HerbsFresh Toss of Seasonal Lettuces, HerbsFresh Toss of Seasonal Lettuces, Herbs, an, an, an, andddd Dried Cranberries in a Meyer LeDried Cranberries in a Meyer LeDried Cranberries in a Meyer LeDried Cranberries in a Meyer Lemon Viniagrettemon Viniagrettemon Viniagrettemon 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.

Page 6: Hipp Kitchen eCookbook: Secret Supper Club

Lamb Osso Bucco Lamb Osso Bucco Lamb Osso Bucco 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

Entrees

Page 7: Hipp Kitchen eCookbook: Secret Supper Club

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 sautÈ 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.

Page 8: Hipp Kitchen eCookbook: Secret Supper Club

Zucca RipieneZucca RipieneZucca RipieneZucca 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

Page 9: Hipp Kitchen eCookbook: Secret Supper Club

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 Ω 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 cookedquinoa. 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.

Page 10: Hipp Kitchen eCookbook: Secret Supper Club

Side Dishes Potato-Parsnip MashPotato-Parsnip MashPotato-Parsnip MashPotato-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.

Page 11: Hipp Kitchen eCookbook: Secret Supper Club

Braised Winter GreensBraised Winter GreensBraised Winter GreensBraised 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 oliveoil. Season with salt, pepper, and remaining teaspoon

lemon juice. Drizzle with aminos. Serve.

Page 12: Hipp Kitchen eCookbook: Secret Supper Club

Dessert CCCCCCCC hhhhhhhh iiiiiiii llllllll llllllll eeeeeeee dddddddd CCCCCCCC iiiiiiii tttttttt rrrrrrrr uuuuuuuu ssssssss MelangeMelangeMelangeMelange 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.

Page 13: Hipp Kitchen eCookbook: Secret Supper Club

For additional allergen-free recipes, go

to www.hippkitchen.com/recipes

[email protected]

415.420.6300