Daily Grubbage

On Fridays in Naples, salt cod is sold already soaked and ready to be cooked. In the markets and fish shops there are large marble sinks full of salt cod, a thin trickle of cold water running over the pieces so the salt is carried away with the water.For this dish, Neapolitans use skinned, bottled tomatoes prepared in the summer.

2 pounds (900 g) thick salt cod fillets

1 clove garlic, crushed

1 TBS olive oil

1 tsp hot red pepper flakes

2 TBS chopped fresh parsley

2 cans (each 12 ounces; 340 g) Italian plum tomatoes, pureed

1/2 tsp sugar

2 tsp dried oregano

1 cup vegetable oil

All-purpose flour for dredging

Coarse salt and freshly ground pepper

1. Soak the cod fillets in cold water for 12 hours.

2. Drain the fillets, put them in a bowl, and place the bowl in the sink under the cold water tap, letting a thin trickle of cold water run over the cod for 5 or 6 hours. Under the water, remove any remaining bones. Cut into 4 x 1 1/2-inch (10 X 4-cm) pieces, then pat dry with paper towels and set aside.

3. Preheat the oven to 35O degrees F (180 C). Sauté the garlic in the olive oil until golden. Remove the skillet from the fire and add the hot pepper flakes and parsley. Stir, then replace the skillet on the flame. Add the tomatoes, sugar, salt, pepper, and oregano. Simmer 5 minutes and set aside. Remove and discard the garlic.

4. Heat the vegetable oil in another skillet over moderate heat. When a cube of bread browns in about 1 minute, the oil will be ready. Flour the cod fillets lightly and fry until golden on both sides. Drain on paper towels.

5. Arrange the cod fillets in a bake-and-serve dish and cover with the tomato sauce. Bake for 20 minutes.

Saturday October 09, 2010 12:00 PM to 2:00 PM

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Gastrique is a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit. It is often served over meat or seafood to add a fruit flavor to the dish. It is made in its simplest form by caramelizing sugar and then adding vinegar. Equal parts sugar and water are added to a sauce pan and set over high heat until it caramelizes. A fruit is then added and allowed to become coated in the sugar mixture. Vinegar is then added to thin out the caramelized sugar and start to give the mixture the texture of a sauce. Let the mixture reduce while stirring to incorporate the vinegar. Once the mixture is reduced add a liquid (usually wine or a fruit juice). Allow that mixture to reduce. Season with salt and pepper. The sauce can be strained for a refined look or it can be kept the way it is for a more rustic look.

Note that despite the sugar base, a gastrique need not be particularly sweet. As sugar caramelizes, its sweetness declines. In fact (and depending on the proportions of the acid component), a gastrique that begins with a caramel cooked to a nut brown can be considered a savory, rather than sweet, sauce.

An agrodolce (sweet and sour) is a similar sauce found in Italian cuisine.

http://en.wikipedia.org/wiki/Gastrique

Chefs on the Loose had CL advisors in the kitchen this past week for their client appreciation night. It was pasta night so the peeps we’re rolling pasta, and having a blast. As always the party was in the kitchen !!!! Check out this real quick video that tells the story.

Arancini “Little Oranges” (Sicilian Rice Balls)

1 1/2 cups risotto rice

Pinch saffron

1/2 cup parsley, chopped

1/4 teaspoon nutmeg, grated

3 tablespoons butter

1/2 cup Parmesan cheese, grated

1/2 cup provolone cheese, diced

2 eggs

Salt and pepper to taste

1 egg, beaten

Flour for coating

Panko bread crumbs

Oil for frying

Optional: Small cubes of mozzarella, ham and peas

Risotto Rice

Boil rice in lightly salted water with saffron until rice is dry and tender. Turn into a bowl. Stir in parsley, nutmeg, butter, Parmesan cheese, provolone cheese and the 2 eggs. Mix well. Season with salt and pepper. With oiled hands, shape rice into balls the size of large walnuts. Roll first into beaten egg, then into breadcrumbs to coat well.

If desired make a little hole in center and fill with mozzarella cubes, meat and peas then reshape to encase filling.

Deep-fry in hot, but not smoking, oil until golden. Drain on paper towels and serve immediately.

Laura Schmalhorst

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