Brown Butter Macaroni and Cheese

I'm such a sucker for fall. Pumpkins, maple syrup, nuts, pumpkins, vanilla, nutmeg, apples, pears, cinnamon...did i mention the pumpkins?  Then there are the changing colors of the leaves and those crisp sunny days with a slight chill filling the air.  I totally pine for all those romantic fall activities - pumpkin patches and apple orchards, hay rides and corn mazes.  So, it is ironic.  Hmm, I don't think ironic is right, unless we are talking about the Alanis Morissette definition of ironic.  But it is a wonderful cosmic life coincidence that I now live in Southern California... where there is no autumn.  Don't get me wrong, I really do love and appreciate the weather here, but every now and then, I long for fall, especially on hot, humid, summer days like today.  So I bring fall home to me, imagining that there are deciduous trees outside my window - with leaves changing color and full of those brilliant shades of gold and red and orange instead of palm trees, and i surround myself with pumpkins and squashes and scents of cinnamon.  I eat food that makes me think of fall.  I recently had one of those days.  My very own fall day created inside my head... and I ate this mac and cheese.  It has an earthy, nutty taste with flecks of crisp orange carrots that just says fall to me.

Ingredients 
10 ounces whole wheat elbow macaroni, just slightly undercooked
1 cup finely chopped carrots
1 cup finely chopped cauliflower
1/2 cup walnuts, toasted and ground
1/2 cup panko
2 tablespoons flax seeds, ground
1 stick of butter, chopped into small, even-size pieces
1/4 cup whole wheat flour
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon dijon mustard
1/2 pound good quality cheddar (I actually used Beecher’s Flagship cheese), grated
2 tablespoons grated parmesan
2 tablespoons freshly chopped parsley

Instructions 
In a bowl, mix together the carrots and cauliflower and set aside.  In another bowl, mix together the panko, flax seeds, and walnuts, and set aside.  In a sauce pan, melt the butter over medium heat.  Keep and eye on the butter, it will become foamy and brown specks will be at the bottom of the pan, and it will have a wonderful nutty fragrance. Be sure not to blacken the butter.  Take the pan off the heat and whisk in the flour.  Return the pan to medium heat.  Once a roux has formed, stir in the milk, stirring frequently.  Once that has thickened (about 8 minutes), stir in salt, mustard, and cheeses.  Add in the macaroni and the vegetables.  Heat oven to 350.  Grease an 8x8 pan. Pour in the macaroni mixture.  Top with the panko mixture.  Bake for about 30 minutes, until the top is golden brown and the inside is bubbly.  Serve with fresh parsley sprinkled on top.

Duck and Mango Soba Salad

Duck and Mango Soba Salad is a big bowl of deliciousness--slithery noodles, succulent roast duck, juicy mango slices and vibrant green herbs. The dressing relies on just a few pantry staples. Asian pantry staples that is. I recommend you keep on hand six basic items--Chinese chili garlic sauce, soy sauce, rice wine vinegar, sesame oil, miso and coconut milk. You can expand that list as you see fit. I always have various types of soy sauce and Chinese vinegars, oyster sauce, fish sauce, hoisin sauce, Mirin, Chinese sesame paste, shelf stable packages of tofu, Asian noodles and some Thai curry pastes. A few pantry staples, a stop to pick up a duck at a Chinese deli and a swing through a produce market and you're on your way to making Duck and Mango Soba Salad!

I shop on Clement Street frequently because there are lots of produce markets with a variety of fruit and vegetables I can't find elsewhere (such as Chinese greens and fresh lychees) shops where I can find dim sum to-go and Chinese delis. I know some people like rotisserie chickens, but I prefer Chinese roast duck. Where I live in San Francisco they cost about $12 for a whole and $7 for a half duck. Roast duck is about as versatile as rotisserie chicken but so much tastier and not expensive.

This week I bought some firm green mangoes for a dollar a piece. You don't have to wait until a mango is soft to use it. In fact, some dishes are better if you use a firmer, less ripe mango. This is one of those recipes. If your mango gets very soft, scoop the flesh from the skin and pit, and freeze the pulp. It's great in smoothies, ice cream and baked goods.

Note: Test the noodles before the package instructions indicate they are done.

Duck and Mango Soba Salad 
Serves 4 as a main dish

Ingredients

6 Tablespoons rice wine vinegar
2 teaspoons brown sugar
4 teaspoons soy sauce
1 teaspoon Chinese chili garlic sauce (please tell me you have this, if not, you need it)
1 teaspoon toasted sesame oil

1 7 - 8 oz package buckwheat or cha green tea soba noodles
1 cup Chinese roast duck sliced
1 large firm mango, sliced into matchsticks
4 green onions, slivered
1/2 cup cilantro, chopped or more to taste

Instructions

Whisk the first five ingredients together until sugar is dissolved.

Cook the soba noodles al dente according to package directions. Do not overcook! Once cooked, drain, rinse, and place in a large mixing or serving bowl.

To the soba noodles add the duck, mango, green onions, and cilantro. Add dressing and toss again before serving.

Enjoy!

Ethiopian Coffee Ceremony

Coffee is a social drink, whether you are ordering an expresso from a crowded bar in Naples or sipping coffee from a saucer in Sweden, as Marcus Samuelsson's grandfather did. But the coffee ceremony from Ethiopia, the birthplace of coffee is something very moving. I got to experience it over the weekend, at an event hosted by Ethiopian born Chef Marcus Samuelsson and illy that was held at Espressamente, the illy cafe in San Francisco.

The coffee ritual occurs when you entertain guests at home in Ethiopia. Marcus Samuelsson explained it's a way of getting together, of celebrating. What I experienced was a form of hospitality that truly envelops all your senses. The coffee is prepared by a woman, sitting on the ground, but fresh flowers and greenery are used to beautify the space. Green coffee beans are roasted, and at first there is only the scent of incense used to begin the ceremony but slowly as the beans toast in a pan over the course of 40 minutes to an hour, the aroma becomes stronger and stronger. The scent is intoxicating!  It fills the space and if coffee is invigorating, the aroma is somehow relaxing and soothing. 

After just 8 minutes the beans begin to pop. When roasted, the beans are transferred to a basket and allowed to cool. Deciding when the beans are ready to grind is crucial. The basket is ingenious, it folds up and forms a funnel to slip the beans into a mortar and pestle where the beans are ground by hand. The grinds are boiled with water in a a jebena, a type of burnished clay pot. The coffee is served in small cups and we drink it black, in some parts of Ethiopia they might add salt or butter. The coffee is fragrant with floral and citrus notes and Samuelsson tells me later that Ethiopian coffee such as illly's MonoArabica blend from Ethiopia is best served this way without anything to detract from it's delicacy. The hints of jasmine and lavender are heady. Served with the coffee is a mixture of toasted grains and seeds, in this case crunchy barley and sunflower seeds that accent the toasty, nutty flavors of the coffee. It's an ancient ritual but everyone in the room is enchanted by it and the gracious East Bay based Ethiopian women who guide us through it. 

To experience some Ethiopian hospitality, please visit Brundo for coffee and spices and Cafe Colucci for a wide variety of Ethiopian food.

 Another post on the Ethiopian coffee ceremony:

Bay Area Bites

My thanks to illy for inviting me to experience the Ethiopian coffee ceremony. Please note, while I worked with illy during SF Chefs, this is not a sponsored post. 

Crispy Buttermilk Sage Chicken Drumsticks

This is the chicken you imagine bringing on a picnic.  You know the picnic... the one where you gather all the appropriate utensils and and a blanket (preferably a red plaid one), and you place them ever so lovingly in an oversize wicker basket.  Then you gather a couple other food items, maybe a crisp green salad, a rustic looking stone fruit tart, and a bottle of wine, a chilled rosé if possible.  You head to a ridiculously scenic location with an ocean view and wildflower blossoms surrounding you, of course.

But... you never actually go on that picnic.  It isn't because you don't like picnics in theory.  You just don't like picnics in practice.  You realize that the chicken will probably be cold and the salad wilted.  That scenic location is actually a public park, so you can't bring that bottle of wine.  I mean, i guess you could bring a flask, but that is a bit less romantic.  And you remember the ants and other assorted bugs creeping around the food and blanket.  So instead, you eat the chicken in the comfort of your own home, warm and crispy, fresh out of the oven, on clean plates with your glass of rosé, and imagine the original, umblemished version of that picnic at the beach.

Ingredients
6 chicken drumsticks
1-2 cups buttermilk
1 1/2 cups flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup chopped sage leaves
4 tablespoons unsalted butter, melted
pie pan or 8x8 baking dish

Instructions
Place the chicken in a ziplock bag and pour enough buttermilk over the pieces so that they are coated.  Let the chicken marinate in the buttermilk overnight.  Heat oven to 450.  Pour melted butter in the baking dish.  In a shallow bowl, mix together the flour, salt, pepper, and sage leaves.  Take each chicken drumstick and coat generously in the flour mixture.  Place in the baking dish and repeat for each drumstick.  Bake for 25 minutes, or until the bottom side is nice and crispy.  Flip and continue cooking for 10-15 minutes, until the other side is browned as well.

Interview with Marcus Samuelsson

Chef Marcus Samuelsson is one of the guests coming from out of town for SF Chefs. He'll be here with illy cafe. And I'll be one of the illy cafe social media correspondents, sharing details of SF Chefs on Saturday night and all day Sunday. Follow me on Twitter and check out my posts on Instagram (@cookingwithamy)

Coffee and coffee culture is so important in both Ethiopia and Sweden, where you were born and where you were raised, respectively. Can you share what significance it has for you personally?  
Coffee culture in Ethiopia and Sweden couldn’t be farther apart in the actual rituals but for me I always associate it with family memories and the bringing together of friends and loved ones. Obviously as coffee is grown in Ethiopia it so much part of everyone’s life and diet. How you drink your coffee can vary depending on which tribe you’re from some have it with butter, or with salt or with barley they all celebrate it differently.

What memories do you have drinking coffee in Sweden?  
I always remember my Grandmother getting out her finest coffee cups for afternoon coffee and serving coffee with 7 different types of cookies which is a big Scandinavian tradition. My Grandfather was old school and loved drinking it from a saucer which used to annoy my grandmother so much but brings back very happy, vivid memories for me!

I'm excited to attend the sold out Ethiopian coffee ceremony at SF Chefs this Sunday. When did you first experience it? What was it like?  
I remember them preparing it in the pots and roasting the green beans and that wonderful aroma

How did the relationship between you and illy begin?

I am a coffee lover and a longstanding fan of illy. Ethiopia is the birthplace of coffee and mine too. The creation of illy’s first ever single origin coffee presented the deal opportunity to partner with illy. The unparalleled commitment to sustainability and quality shown by illy is something I look forward to becoming a part of over the upcoming year.

What are you looking forward to the most about coming to San Francisco? Will you have any time to hang out with favorite chefs or at restaurants?
I love the farmer’s markets especially the Ferry Building and in general SF always inspires or teaches me something new – I know people always say there’s a rivalry between SF and NY chefs but I am so excited to go there – the palette of the SF people is very high so its a very inspiring place to be and eat

I'm sorry to be missing your illy Explorigins MonoArabica cooking demo with Chris Cosentino on Saturday at SF Chefs. Can you tell us what you will be cooking as the main course?
I will be cooking a coffee-cured duck salad with peach vinaigrette using illy’s Ethiopian MonoArabica Single Origin*.

Any tips for cooking with coffee? Using it as an ingredient? 
I love to add a little espresso with the sauce to accompany Gravlax – its very big in Sweden. Also freshly ground beans can be incorporated into a rub especially great with steak like a good rib eye. Obviously its great with the Tiramisu and Pana Cotta. I love making a white coffee drink which is a little coffee mixed with Coconut milk and cinnamon – delicious

*Ethiopian MonoArabica Single Origin is part of illy's introduction of the first single origin coffees, representing the best of their original famous illy blend. MonoArabica features the highest-quality examples of 100% sustainably grown Arabica coffee from three countries – Brazil (intense and full bodied), Guatemala (complex and medium bodied) and Ethiopia (delicate and aromatic)  You can sample MonoArabica at espressamente illy, 123 Battery Street. San Francisco.

You can see Marcus Samuelsson at SF Chefs this weekend

Saturday August 4
 - Tickets are still available for illy Explorigins: MonoArabica Coffee Cooking with Chefs Marcus Samuelsson (Red Rooster Harlem) and Chris Cosentino (Incanto)  10:00–11:30 am at the Westin St. Francis

Sunday August 5 (in the Tasting Tent)

 - Chef interviews by Marcus Samuelsson from 12:30-1:30 pm in the illy Lounge

 - Giorgio Milos, illy's Master Barista and Marcus Samuelsson will do a cooking demo at 2:10 at the Dacor demo stage

 - Marcus Samuelsson will be signing copies of his new book, Yes, Chef and offering tastes of MonoArabica with illy's Master Barista Giorgio Milos from 3-4 pm in the illy Lounge.

Please note: This is not a sponsored post!  I am being compensated in my role as social media correspondent, but I am NOT compensated to post about illy or any other brand. If I do so, it is only because I sincerely find it interesting and of value. I hope you do too.

Clam Dip

I could feel the clams mocking me. Mocking me for my predictability. They were

right. I was going to make linguine with clam sauce. With canned clams. Thats right.  canned clams.  I can feel your disdain seeping through the computer screen. But I will contend that the canned clams actually work better than fresh for sauce or dip purposes. Each bite gets some of that briny clam taste.  And also, my mom would make me linguine with clam sauce every year for my birthday growing up. So there is the nostalgia factor, and as we all know, that nostalgia factor can be quite powerful. But incidentally, while I can make my mom’s linguine with clam sauce… it never is quite the same. So mom, next time I visit, i need you to make me linguine with clam sauce!  So back to the clams. The canned clams. I decided to throw them a curve ball. I decided to turn them into a dip. Naturally!

Ingredients 

1 tablespoon olive oil

1 tablespoon butter

1 shallot, minced

4 garlic cloves, minced

3 tablespoons white wine

6.5 ounce can of chopped or minced clams 

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

8 ounce wedge of brie, chopped

6 ounces cream cheese

generous amount of freshly ground black pepper

1/4 cup chopped oregano

Instructions

To prepare the dip: Heat oven to 375.  Heat olive oil and butter over  medium-low and add shallot and garlic.  Saute until shallots are soft.  Add the white wine and increase the heat.  Reduce.  Add the the can of clams, including the juice, as well as the lemon juice and lemon zest.   Add the brie and cream cheese.  Stir in the pepper and oregano.  Bake for about 15-20 minutes, until the top is golden-brown.  Stir and sprinkle more oregano, if desired. 

Roasted Corn & Black Bean Salad Recipe

This recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh corn. Eight ears for 2 dollars? Sold! When corn is sweet it's a cinch to prepare. In addition to adding it to a salad, my other favorite ways to prepare it are making corn chowder (I make a different version just about very time) and on the cob, slathered with mayo and dredged in crumbled cheese served with a wedge of lime.

While corn should be cooked soon after picking or purchasing, cotija cheese is the exact opposite. I bought cotija for some recipe or another and found the leftover cheese lasted and lasted. Like other Mexican cheeses, it's inexpensive, and easy to use. Cotija is a crumbly cheese, less salty than feta, but a little goes a long way. The beans in this recipe make the salad feel hearty and substantial. I suppose you could make it with canned or frozen corn all year round, but it really feels like a Summer dish to me. 

Roasted Corn and Black Bean Salad makes the perfect side dish to go with barbecue chicken, steak, pork chops, you name it. It's a very flexible recipe, you can leave out the cilantro if you like, add more green onions or use red onions instead. Add more tomato or less. Add as much or as little hot sauce as you like. If you don't like spicy food, start with a teaspoon, taste, then add more. I hope you will make this recipe your own! 

Roasted Corn & Black Bean Salad

Makes 4 servings

Ingredients

1 teaspoon vegetable oil

3 ears of corn

1 can (15.5 ounces) black beans, drained and rinsed

1 tomato diced, include the juice

1/4 cup chopped fresh cilantro

4 green onions, chopped

1 Tablespoon Habanero Pepper Tabasco Sauce

1 Tablespoon lime juice

1/2 cup crumbled Mexican cotija cheese (or feta)

Salt

Instructions

In a large nonstick skillet, heat oil over medium-high. Strip the corn from the cobs, into the skillet and

cook, stirring, until beginning to brown in spots, about 3 minutes.  Transfer to a large bowl and allow to cool for 5 minutes. Stir in black beans, tomato and juice, cilantro, green onions, Habanero sauce and lime juice. Fold in the cotija cheese. Taste for seasonings and add salt if needed. 

Enjoy!

Disclaimer: I created this recipe on behalf of Tabasco and I was compensated for it. The choice to post it here, was my own.