Hard Work and Pizza

Busy weeks like this are not meant for dinner parties!  At least not dinner parties of my own, anyways.  I’m catering a humongous party this weekend, my biggest one yet.  So lately, all my dinner party energy has been focused on this one event.  I can’t wait - It’s going to be fabulous!

Anyways, I’ve had just a little time over the last few days to throw together a quick blog-worthy dinner party.  And as in busy-weeks past, it may be a stretch to call it an actually dinner party.  More like a dinner meeting.  I had Katelyn – my sous chef /angel straight from heaven – over the other night, mainly to go over our game plan, but also mainly to make and eat pizza! 

Pizza Margherita: Tomato, Basil & Fresh Mozzarella Pizza with Radicchio, Prosciutto & Rosemary    Shaved Asparagus Salad with Parmesan    Strawberry-Rhubarb Semifreddo Tart

I wish I had the time to elaborate on my fondness for pizza.  Perhaps that’s fortunate though - An ode to pizza could easily become quite trite – for who doesn’t love pizza!?  Rather than going on and on about how much I love the stuff, I’ll simply share with you my favorite recipe.

I definitely should tell you, as far as I have ever been able to tell, the only way to make good pizza at home is with a pizza stone, a pizza peel (you know, a large wooden paddle/spatula thingy) and a wicked hot oven.  I usually shy away from recipes that require special equipment or ingredients, but pizza is definitely an exception.  A hot, hot pizza stone is the only thing that’s going to give you a crisp but tender, thin, blistery crust. 

Speaking of crust (well I suppose not crust, per se, but the dough responsible for the crust).  So, speaking of dough…  Having experimented in the past with lots and lots of pizza dough recipes, we tried the one below – from one of my favorite chefs, Deborah Madison – a few years ago, and came to a quick conclusion that it was our absolute favorite.  And it’s the only one we’ve used since.  It calls for a combination of whole wheat and all purpose flour.  The whole wheat lends an extra touch of texture, without taking away from the tender lightness of the crust.  And don’t worry, just because there’s something healthy in there, doesn’t make it ‘health food’.  It’s still pizza, for goodness sake!  If you weren’t told about the whole grain, you’d probably never even guess it was there. 

Crust, check!  Onto the sauce.  I like to whip up a quick and easy tomato-basil sauce, with just a few simple ingredients – onions, garlic, extra-virgin olive oil, canned whole tomatoes (best brand ever!), lots and lots of basil, and of course, salt and pepper.  It’s a breeze to make, and the results are fabulous – subtly sweet and packed with bright flavor, with rustic chunks of tomato and onion and bright flecks of fresh green basil. 

Crust, check!  Sauce, check!  Now, onto the toppings.  For a classic Margherita pizza, a few slices of fresh mozzarella, a few whole leaves of basil, and a sprinkling of grated parmesan.  What could be better than this?! 

Maybe not better, but equally delicious, we topped a couple other pizzas with some finely chopped fresh rosemary, some thinly sliced radicchio, a few ribbons of shaved prosciutto, fresh mozzarella and parmesan.  Truthfully, this was a use-up-the-left-overs kind of pizza.  But just because we’d already had all this stuff, lingering in the fridge, doesn’t mean this a pie was second rate.  On the contrary, it was awesome!  Next time we make pizza, I’ll probably go out and buy these ingredients especially for the occasion. 

I’ve been on a thinly-sliced vegetable kick for a while now, and I’ve been waiting all winter to thinly-slice me some asparagus!  This salad, made from raw, thin ribbons of fresh asparagus, lightly dressed in a lemony parmesan vinaigrette, is so lovely I think.  And absolutely tasty too.  The crunchy, delicate shavings of asparagus taste of subtle earthiness and new green life, a true embodiment of spring itself.  The parmesan adds a touch of salty complexity, the extra-virgin olive oil a bit of fruity smoothness, and the lemon a sunny jolt of bright acidity.  Together, these few ingredients compose a dish that is at once simple yet surprisingly complex, subtle yet certainly sensational. 

For dessert, a strawberry-rhubarb semifreddo tart.  Semifreddo is an Italian sort of frozen custard.  It’s similar to ice cream, but not reliant on an ice cream maker for its existence.  Which is good, because our ice cream maker sadly kicked the bucket a while back.  The recipe for this tart, I found on Epicurious.com.   Thinking it would be a beautiful dessert for springtime catered events, I’ve been wanting to give it a try for a while.  It turned out wonderfully, with its crumbly shortbread cookie crust  and lovely pink frozen filling.  A deliciously elegant twist on ice cream cake.  And a perfect springtime dessert for any occasion. 

Well, that’s it for now.  I’ve gotta run.  Back to work!  Wish me luck this weekend!

Pizza Margherita Method adapted from Vegetarian Cooking for Everyone by Deborah Madison Makes 1 10-inch pizza     1/4 recipe pizza dough (see recipe below) semolina or cornmeal, for dusting the pizza peel 1/2 cup rustic tomato-basil sauce (see recipe below) 8-10 basil leaves 4 oz fresh mozzarella, thinly sliced 2 Tbl parmesan, grated about 1 Tbl extra-virgin olive oil kosher salt & freshly ground black pepper, to taste   Adjust an oven rack to the top-center position in the oven.  Place a pizza stone on the rack, and preheat the oven to 550°F.  (Allow about 1/2 hour for the oven to come to temperature.)   Roll and stretch out the dough into a 10-inch circle, pressing up the  sides to make a slight rim.  Liberally dust the wooden pizza peel with semolina or cornmeal.  Place the dough on the dusted peel, and give it a shake back and forth, to make sure the dough is loose.  (If it isn’t, remove it and dust with more semolina/cornmeal.)  Cover the dough with a thin, damp towel and allow it to rest about 10-15 minutes.   Spread the tomato-basil sauce over the dough, leaving a 1/2-inch border around the rim.  Arrange the basil leaves evenly over the sauce, then arrange the sliced mozzarella evenly over the sauce too.  Sprinkle the grated parmesan evenly over the pizza.   Using the pizza peel, put the pizza directly onto the hot pizza stone, giving the peela jerk to slide the pizza onto the stone.  Bake until the crust is golden and the cheese is bubbly and browned, about 7-10 minutes.  Slide the peel under the pizza and lift it off the stone and out of the oven.    Season the pizza with a sprinkling of salt and pepper, and drizzle the extra-virgin olive oil around the crust.  Slice into 6-8 pieces and serve hot.

 

Pizza with Radicchio, Prosciutto & Rosemary Method adapted from Vegetarian Cooking for Everyone by Deborah Madison  Makes 1 10-inch pizza     1/4 recipe pizza dough (see recipe below) semolina or cornmeal, for dusting the pizza peel 2 Tbl extra-virgin olive oil, divided 1 tsp finely chopped rosemary 1/4 cup finely sliced radicchio 4 very thin slices prosciutto 4 oz fresh mozzarella, thinly sliced 2 Tbl parmesan, grated kosher salt & freshly ground black pepper, to taste   Adjust an oven rack to the top-center position in the oven.  Place a pizza stone on the rack, and preheat the oven to 550°F.  (Allow about 1/2 hour for the oven to come to temperature.)   Roll and stretch out the dough into a 10-inch circle, pressing up the  sides to make a slight rim.  Liberally dust the wooden pizza peel with semolina or cornmeal.  Place the dough on the dusted peel, and give it a shake back and forth, to make sure the dough is loose.  (If it isn’t, remove it and dust with more semolina/cornmeal.)  Cover the dough with a thin, damp towel and allow it to rest about 10-15 minutes.   Drizzle 1 Tbl extra-virgin olive oil onto the dough and rub it lightly over the surface with your hands.  Sprinkle the chopped rosemary evenly over the dough, then do the same with the sliced radicchio.  Arrange the sliced prosciutto and sliced mozzarella evenly over the dough, then sprinkle evenly with the grated parmesan. Using the pizza peel, put the pizza directly onto the hot pizza stone, giving the peel a jerk to slide the pizza onto the stone.  Bake until the crust is golden and the cheese is bubbly and browned, about 7-10 minutes.  Slide the peel under the pizza and lift it off the stone and out of the oven.    Season the pizza with a sprinkling of salt and pepper, and drizzle the extra-virgin olive oil around the crust.  Slice into 6-8 pieces and serve hot.

 

Pizza Dough Adapted from Vegetarian Cooking for Everyone by Deborah Madison Makes enough dough for 4 10-inch pizzas     1 1/2 cups warm water, divided 2 tsp active dry yeast 2 Tbl extra-virgin olive oil 1 1/2 tsp kosher salt 3/4 cup whole-wheat flour 2 3/4 – 3 1/4 cups all-purpose flour   Pour 1/2 cup warm water into the bowl of a stand mixer, then stir in the yeast.  Allow to rest for 10-15 minutes.  Add the remaining 1 cup water, olive oil and salt.  Using the paddle attachment, mix on low speed to combine.  Mix in the whole wheat flour, then enough of the all-purpose flour to form a wet dough.  (A dough on the wet side makes for a thin and crispy crust.)  Transfer the dough onto the counter and knead until smooth, adding just enough flour to keep it from sticking.    Rub a small amount of olive oil over the dough and place in an oiled mixing bowl.  Cover with a damp towel and set in a warm place.  Allow the dough to rise until it’s doubled in size, about 1 hour.    Transfer the dough onto the counter and cut it into four equal pieces.  Shape each piece into a ball, set on a lightly floured countertop, and cover with a damp towel.  Let the dough rise for another half hour.   Wrap each portion of dough in plastic wrap and refrigerate until needed, up to 24 hours.  (I’ve found that the quality of the dough actually improves with a good few hours’ rest in the refrigerator.)

 

Rustic Tomato-Basil Sauce Makes about 2 cups sauce    2 Tbl extra-virgin olive oil 1 small onion, peeled and chopped 1 large garlic clove, peeled and finely chopped 1 28-oz can whole, peeled tomatoes 1/2 cup basil leaves, chopped (from about 1 bunch) kosher salt & finely ground black pepper, to taste   Add the olive oil and chopped onion to a medium-sized sauce pot.  Season with a good sprinkling of salt and a good few grinds of pepper.  Slowly sauté over medium heat until the onion is fragrant and translucent, about 7 minutes.  Add the chopped garlic and continue to cook, stirring frequently, for about 1 minute.  Add the tomatoes and their juices.  Crush the tomatoes into large pieces with a wooded spoon, or a potato masher.  Cook at a low simmer, stirring occasionally, until the sauce becomes slightly thickened, about 30 minutes.  Taste and season as needed with salt and pepper.  Add the chopped basil and stir to combine.

 

Shaved Asparagus Salad with Parmesan Serves 4      1 pound thick-stemmed asparagus (about 1 bunch) 1/2 cup grated parmesan, plus more for garnish juice from 1 lemon 1/4 cup extra-virgin olive oil kosher salt & freshly ground black pepper   To prepare the asparagus:  The bottoms of the stems are tough and woody but the tops are tender.  To determine where to trim off the ends, take one stem and holding the bottom of the stem in one hand and the middle in the other, bend the stem.  It will snap right at the point where tough turns to tender.  Line up the rest of the asparagus so their tips align, and slice off their bottom portions at the same point where the first one snapped.   Using a vegetable peeler, slice the asparagus length-wise into thin ribbons.  Rather than slicing from one side, then rotating the spear and slicing from another, work from top to bottom in one direction – This will ensure pretty green borders on both sides of each slice.  It helps to lie the asparagus spear flat on the surface of the cutting board.  When you reach the bottom of the spear, it’s a bit tricky to get the last few thin slices.  I found it helps to position the asparagus spear right along the edge of the cutting board, to make these last few slices.    To make the vinaigrette:  Whisk together the parmesan and lemon juice in a medium-sized mixing bowl.  Slowly drizzle in the olive oil, whisking as you pour.  Season to taste with salt and pepper.    Toss to evenly coat the sliced asparagus with the vinaigrette.  Season to taste with a sprinkling of salt and a few grinds of pepper.  Using the vegetable peeler, shave some thin ribbons of parmesan over top the salad.  Serve immediately.

 

Strawberry-Rhubarb Semifreddo Tart Adapted from a recipe on Epicurious.com by Tracey Seaman Serves 10     10 oz shortbread cookies, broken into pieces 1/2 cup walnuts 1/2 stick butter, melted 1 # strawberries 1 # rhubarb 1/2 cup + 1/2 cup sugar 2 large eggs 1/2 cup mascarpone cheese 1 tsp vanilla extract 1 1/2 cups heavy whipping cream   Preheat the oven to 350°F.  Add the shortbread pieces and walnuts to the bowl of a food processor.  Process until finely ground.  Transfer the shortbread-walnut mixture to a medium-sized mixing bowl, and add the melted butter. Stir to combine well with a rubber spatula.  Press this mixture evenly across the bottom and about 1-inch up the sides of a 9-inch springform cake pan.  Bake until golden, about 10 minutes.  Cool on a wire rack.   Rinse the strawberries under cool running water.  Remove the leaves and cut out the core.  Thinly slice the strawberries.    Rinse the rhubarb under cool running water.  Using a knife, trim off any leaves or blemishes on the stem.  Slice length-wise down the middle of the stem, cutting the stem into 2-4 long and equal pieces of about 1/2-inch width.  Then slice width-wise into half-inch slices.    Combine the sliced strawberries, rhubarb and 2/3 cup sugar in a medium saucepan.  Turn the heat to medium and simmer, stirring frequently, until soft, about 5 minutes.  Remove from the heat.  Divide into two equal portions, each about 2-cups in volume.  Set aside one portion to use as a sauce for the finished dessert.  (Refrigerate in an air-tight container.)  Set aside the other half to use in the next step.   Add the eggs and remaining 1/2 cup sugar to the bowl of a stand mixer.  Whisk on high speed until foamy, about 3 minutes.  Add that second half of the strawberry-rhubarb mixture to the egg-sugar mixture, and whisk to combine.  Place the bowl over a medium-sized saucepan containing about an inch of simmering water.  Mix constantly with a rubber spatula until a thermometer reaches 140°F.  (This temperature just ensures that the eggs are safe to eat.) Remove from the heat and return the bowl to the stand mixer.  Beat on high speed for 3 minutes.  Allow the mixture to cool to room temperature, stirring occasionally.  Transfer to a large mixing bowl, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.    Combine the mascarpone, vanilla and 1/4 cup cream in a clean bowl of a stand mixer.  Using the paddle attachment, beat on low speed until combined.  Gradually beat in the rest of the cream, then beat at medium-high speed until the mixture holds stiff peaks.   Fold this mixture into the strawberry-rhubarb-egg mixture, mixing well to evenly combine.  Pour this mixture over the crust in the springform pan, smoothing the top with a rubber spatula.  Wrap well in plastic wrap and freeze, at least three hours.   Before serving, remove the pie from the freezer, unwrap, and allow to stand at room temperature about 20 minutes, to soften.  Remove the sides of the pan and place the tart on a serving platter.  Cut into 10 slices, and serve with a dollop of the reserved strawberry-rhubarb sauce on top.

Book Club Get-Together

I don’t think it’s a stretch to say that when, about six months ago, I joined a book club, I’d reached a milestone.  To say I’d always dreamed of joining a book club, sounds a bit sappy.  But I will say this at least - that I’d always eagerly looked forward to it.  My mom’s been part of an incredibly neat book club, for gosh, it’s got to be over ten years.  She and her six book club ladies get together at least once a month, to talk a little bit about the monthly book, and a lot more about well, anything but.  These six fantastic women have become some of my mom’s best friends over the last few years, and I can tell that their get-togethers are some of her favorite moments of every month.  Beyond a doubt, book club is a really special part of her life.  Watching my mom and her book club friends, and seeing how much they all enjoy this special group, I’ve always wanted to one day join a book club myself. 

And so, when I was lucky enough a while back, to fall into a book club of my own, I couldn’t have been more thrilled!  And I just sort of happened into it.  Last fall, I was catering a Labor Day party for our then brand-new friends Josh and Dana.  It was one of those laid-back gigs where I was the cook, but still more or less a guest.  Once the grill was turned off and the food on the table, my apron was off too, and I could join Ben in getting to know all of Josh & Dana’s wonderful friends.  It was an instant blast, and we knew right away that this was a seriously fun group.  Dana and some of her girlfriends had recently started a book club, and wouldn’t you know it -  without a hesitation, or even a vote -  they invited me to join!  Of course I accepted right away, and called my mom the first chance I got, to tell her the exciting news.

A few months in and I have to say, book club is pretty darn awesome.  These girls are great!  I’ve loved getting to know them over the last few months, and I’ve got a good feeling that this book club of mine has all the makings for being as special to me as my mom’s is to her. 

Last Sunday, it was my turn to host book club.  The monthly reading was Ayn Rand’s humongous tome, The Fountainhead, definitely one of our more daunting book club choices.  Don’t get me wrong – it’s one of my favorite books (just check out the tattered cover of my well-read copy in picture above) but it’s seven-hundred-plus pages of teeny type make for quite an undertaking!  Preparing the menu below was a complete breeze in comparison.

Secret-Ingredient-Sangria with Sliced Fruit    Grilled Chicken Sandwiches with Walnut-Pesto, Roast Yellow Peppers, Goat Cheese, Arugula, Balsamic Vinegar & Extra-Virgin Olive Oil   Black Rice Salad with Pecans, Asparagus, Oranges, Grapes, Celery, Scallions, Golden Raisins & Sherry-Orange Vinaigrette   Arugula-Spinach-Radicchio Salad with Strawberries, Radishes, Red Onion, Almonds & Strawberry-Balsamic Vinaigrette   Seven-Layer Bars & Lemon Bars

As I put the finishing touches on the sandwich and salads, the girls gathered around the kitchen island, chatting and laughing and helping themselves to the pitcher of delicious sangria.  I’m not normally one for mixed drinks, but Sangria is not your normal mixed drink, and I can’t help but adore it.  It’s a traditional Spanish beverage, a combination of wine and brandy and sliced fruit.  This Sangria recipe is one of the best things I brought home with me from Spain.  My flat-mate Anna had made buckets of it one Friday night, for an impromptu end-of-the-work-week party.  This stuff was unbelievably delicious, and we all begged for the recipe.  She generously shared it with us, including her ‘secret’ ingredients: a pinch of cinnamon, and a good glug of Fanta orange soda!  A kaleidoscope of colorful fruit surrounded by sparkling ruby red, no drink could be prettier.  But I doubt one could be tastier either. 

This grilled chicken sandwich, with all the fixin’s listed above, is one I love to make from time to time.  It’s a great combination– the smoky-sweet yellow peppers and spicy green arugula, the pungent goat cheese and garlicky pesto and fruity balsamic vinegar.   They all create a perfect harmony with sliced grilled chicken, marinated in lemon and thyme, and a fresh crusty loaf of bread.  Gosh, I just love a good sandwich!

For I don’t know how long, at least a few months, I’ve had a package of beautiful black rice camping out on the top shelf of a kitchen cupboard.  I finally decided it was high time I did something with it, and that is how this beautiful salad, chock full of lovely fruits, nuts,  vegetables and herbs , came into being.  Dressed in one of my favorite spins on vinaigrette (that of the sherry-orange variety), the collage of bright spring-like flavors twisted together into something really spectacular, a deserving fate for that top-shelf bag of gorgeous black rice.

For a second salad, I threw together some of my all-time favorite ingredients – strawberries, arugula and radicchio.  (You know you see them on here just about all the time!)  With a touch of thinly sliced red onion, a handful of slivered almonds, and a drizzling of a rich strawberry-balsamic vinaigrette, it came together into a perfectly pretty spring salad, a wonderful something to have on the table, for any ladies’ lunch.   

For desserts, I chose two of the bar variety – seven-layer bars and lemon bars.   If you’ve never made seven layer bars, you’ve got to try them out.  A perfect treat for just about any occasion – pot luck, bake sale, dinner party or luncheon.  And they’re a breeze to make too.  It’s funny, I’d always thought this was family recipe, until about a year ago, when I saw it on the back of a can of condensed milk!  Oh well, even if they’re not a personal heirloom, they’re no less delicious. 

One thing though, I’ve never understood why they’re called seven-layer bars, rather than six-layer bars.  There’s the graham cracker crust (1), the chocolate (2), the butterscotch (3), the coconut (4), the condensed milk (i.e. the nectar of the gods) (5), and the chopped nuts (6).  Clearly six layers, not seven.  The only way I can figure it, you’ve got to count the butter too, which is part of the crust.  I don’t buy it though.  It’s certainly misleading.  Seven seems like an unfair exaggeration to me.  But like I just said, they’re no less delicious for it!

Bright, tart lemons bars were a great contrast to the rich, chocolaty seven-layers.  The lemon bar recipe below is from my friend Sara.  She’d made a batch a few months ago, and brought some up for me to sample.  One taste and I knew, this was the only lemon bar recipe I could ever need.  Hers was a perfect specimen of the ultimate lemon bar.  Delicate and buttery shortbread-like crust, smooth lemony filling with the perfect balance of bright acidity, and a light dusting of powdered sugar.  I am a huge fan of all lemon sweets, but this one in particular, is exceptional.  My book club girls agreed – These were a hit all around!

Secret-Ingredient-Sangria with Sliced Fruit Adapted from my Spanish friend Anna Serves  6-8    2 small oranges, washed and thinly sliced into circles, ends discarded 2 limes, washed and thinly sliced into circles, ends discarded 1 granny smith apple, washed, cored, and sliced into thin wedges 2 plums, washed, pitted, and sliced into thin wedges 1 bunch red grapes, washed and thinly sliced into circles, about 5-6 per grape 2 (cheap but yummy) bottles of medium-bodied, dry red wine, cold * 1/4 cup brandy 1 1/2 L orange Fanta soda, cold 1/4 cup + 2 Tbl granulated sugar pinch ground cinnamon   Wash and slice all of the fruit.  Place a small handful of sliced fruit (containing a little bit of each type) into each of six or eight glasses (or jelly jars, which I like to use).  Place the rest of the fruit into the pitcher.  In a large mixing bowl, combine the wine, brandy, Fanta, sugar and cinnamon.  Whisk to completely dissolve the sugar.  Pour the wine mixture into the fruit-filled pitcher.  Refrigerate for about an hour or two, along with the fruit-filled cups.  (If you’re pressed for time (or just really excited to drink some sangria) you don’t really have to wait – It will be delicious right away.) When ready to serve, add a few ice cubes to the glasses, then fill each glass with sangria from the pitcher.  Keep the pitcher nearby for refills. * Traditionally, Sangria is made with Rioja, a Spanish wine.  But Rioja can get pricy.  With extra fixins’ like sugar and Fanta, it should be clear to you that we’re not after anything complex and fancy.  Any cheap but yummy wine will do.  Box wine even, is perfect for this situation.  There’s nothing wrong with box wine!   Yes, it certainly lacks complexity, but that doesn’t necessarily make it bad. Box wine can actually be pretty tasty, and that’s all we’re after here. Aim for a medium-bodied mixture of wine.  Any combination of Pinot Noir, Merlot or Cabernet Sauvignon would do.  (I mixed a bottle of Merlot with a bottle of Cab.)  I only advise against using two bottles of Cab, which may be a little too full in body for a light-hearted beverage like this.

 

Grilled Chicken Sandwiches with Walnut-Pesto, Roast Yellow Peppers, Goat Cheese, Arugula, Balsamic Vinegar & Extra-Virgin Olive Oil Serves  4-6     For the sandwich:  1 sub-like loaf Italian/French bread (the soft inside/crusty outside kind), about 2 feet long 3 Tbl balsamic vinegar, divided  3 Tbl extra virgin olive oil, divided about 3 oz goat cheese (the smooth kind, not the crumbly kind)  3 grilled chicken breasts, sliced (see recipe below) 3 roasted yellow bell peppers (see recipe below)   about 1/2 cup pesto (see recipe below) 2 handfuls arugula kosher salt & freshly ground black pepper, to taste  Slice the loaf of bread in half, length-wise.  In a small bowl, mix 2 Tbl balsamic vinegar and 2 Tbl olive oil with a pinch of salt and a few grinds of pepper.  Liberally brush this vinaigrette all over the cut sides of the top and bottom halves of bread.  Sprinkle both halves with a bit of salt and pepper.  Spread the goat cheese evenly over the bottom half of the bread.  Evenly layer the chicken slices over the goat cheese, then the roasted yellow pepper slices over the chicken.  Spread about 1/3 cup of pesto over the top half of the bread.  In a medium size mixing bowl, toss the arugula with the remaining 1 Tbl of balsamic vinegar and 1 Tbl olive oil.  Season with a pinch of salt and pepper.  Arrange the dressed arugula over the bottom half of the sandwich, and top with the pesto-dressed top half.  Slice into 6 or eight equal portions.  Serve immediately. For the grilled chicken: 3 large boneless, skinless chicken breasts 1 lemon 3 garlic cloves 6 sprigs fresh thyme 1 Tbl extra-virgin olive oil kosher salt & freshly ground black pepper, to taste vegetable oil, for preparing the grill Marinate the chicken - Slice half of the lemon, cross-wise, into circular slices, but leave one half whole.  Crush the garlic cloves with the broad side of a large knife (no need to remove the peels).  In a medium container, combine the sliced lemon, crushed garlic cloves, chicken breasts and thyme sprigs.  Mix to combine.  Add the olive oil and juice from the half of the lemon.  Season with salt and pepper and mix again.  Cover with plastic wrap and allow it to marinate at least six hours.  Preheat the grill to very hot.  Here’s a way to tell if your grill is at the right temperature.  Hold your hand right over it.  If you you can keep it there for five seconds, it’s not hot enough.  If you can’t hold it there for even half a second, it's too hot.  When the grill is hot, soak a clean rag or a bunch of paper towels with a few tablespoons of vegetable oil, and using tongs, rub it over the grill rack.  Pick off the lemon slices, thyme sprigs and garlic cloves, and discard.  Place the chicken breasts onto the grill rack, close the grill lid, and cook about 5 minutes.  Flip the chicken breasts and grill a few minutes more, until cooked through.  For chicken to be officially fully cooked, the inside temperature should register 165°F.  But, if you pull the chicken from the grill when the temperature is about 155°F, then cover them with foil and allow them to rest for about ten minutes, the temperature should creep up to the safety of 165°F, giving you fully cooked but still juicy chicken.  No matter what, allow the chicken to rest about ten minutes, before you slice it.  Thinly slice the chicken, against the grain, on a slight diagonal. For the roasted yellow peppers: 3 medium-sized yellow bell peppers If you have a gas stove-top: Turn a burner onto high heat.  Place the peppers directly on the grate over the flame.  Keep an eye on the peppers, turning pretty frequently, until the skin is evenly charred all around.  Place the peppers in a container and cover with a lid or plastic wrap.  Allow them to set for about 15 minutes.  [If you don’t have a gas stove-top: Preheat the oven to 500°F.  Place the peppers on a parchment-lined baking sheet and roast, turning every 5-7 minutes, until the skin is loose and blistery.  Remove from the oven and place the peppers in a container. Cover with a lid or with plastic wrap. Allow them to set for about 15 minutes.]  Remove the peppers from the container.  Slice each pepper in half, length-wise, and then into quarters, lengthwise again.  Remove the stems, seeds, and any tough, pithy membranes inside.  Using a knife, scrape off the charred skin from the outside of the peppers.  Refrigerate the cleaned roasted peppers, in an air-tight container, until needed.

 

Walnut Pesto Makes 1 cup 1/4 cup walnuts 3 medium-sized garlic cloves, peeled and bottom ends sliced off 2 cups basil leaves, roughly chopped 1/2 tsp salt 1/2 tsp pepper 1/2 cup extra-virgin olive oil juice from 1 lemon 1/2 cup + 2 Tbl grated parmesan   Add the walnuts and garlic cloves to the bowl of a food processor.  Pulse until finely chopped.  Add the chopped basil leaves and pulse until the mixture resembles a coarse, grainy paste.  Scrape down the sides of the bowl as needed, using a rubber spatula.  Add the salt, pepper, oil and lemon juice, and pulse to combine.  Add the grated parmesan and pulse to combine.  Taste, and season as needed with salt and pepper.  Keep refrigerated in an air-tight container, up to a week.

 

Black Rice Salad with Pecans, Asparagus, Oranges, Grapes, Celery, Scallions, Golden Raisins & Sherry-Orange Vinaigrette Serves  6-8     For the vinaigrette: 2 Tbl fresh orange juice (from the oranges, below)  1 tsp chopped thyme 1 Tbl Dijon mustard 1 tsp dark brown sugar 2 Tbl sherry vinegar 2 Tbl extra-virgin olive oil 1/4 cup vegetable oil kosher salt & freshly ground black pepper, to taste In a medium mixing bowl, whisk together the orange juice, thyme, mustard, brown sugar and sherry vinegar.  Slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  Season to taste with salt and pepper.  This can be made ahead and refrigerated for up to a week in an airtight container, until needed. For the rest of the salad: 1 cup medium grain black rice * 1 cup pecan halves about 10 medium-sized asparagus stalks 2 oranges 1/2 cup golden raisins 1 c grapes, washed and sliced in half 4 stalks celery, washed and sliced very thinly on the diagonal 3 green onions, washed and sliced thinly on the diagonal, both white and green parts 1 Tbl orange zest 1 Tbl thyme leaves (whole, not chopped) kosher salt & freshly ground black pepper, to taste Prep the rice: First, rinse the rice - Place the rice in a large mixing bowl and cover with cool water.  Give it a few good stirs, then drain off the water.  Cover with new cool water, stir, and drain again.  Repeat covering with water, stirring and draining, until the water no longer turns purplish.   Add the rice and 2 cups clean water to a medium-sized sauce pot.  Bring to a boil, stir once, then cover with a lid.  Reduce the heat to low, to keep the rice at a bare simmer.  Simmer for 50 minutes.  To check if the rice is done, tilt the pot to see if any water is left at the bottom.  If there’s a bit of water left over, cook for about 3-5 minutes more.  When all the water is absorbed, remove the pot from the heat and allow it to rest ten minutes.  Fluff the rice with a fork, then pour the rice over a parchment-lined baking sheet.  Allow it to cool to room temperature, then transfer to an air-tight container and chill it in the refrigerator.  The rice is best made a day ahead, and chilled overnight.  Toast the pecans: Preheat the oven to 350°F, line a sheet pan with parchment paper and spread the pecans across the paper. Toast for five minutes, turn the pan, and continue to toast until you can smell the nice nutty aroma and the color of the nuts has deepened a bit, about 10-15 minutes total.  Remove from the oven and set the pecans aside until needed. Prep the asparagus: The bottoms of the stems are tough and woody but the tops are tender.  To determine where to trim, take one stem and holding the bottom of the stem in one hand and the middle in the other, bend the stem.  It will snap right at the point where tough turns to tender.  Line up the rest of the asparagus so their tips align, and slice off their bottom portions at the same point where the first one snapped.  Bring a large pot of salted water to a boil.  Add the asparagus and cook until just barely tender, about three or so minutes.  Drain, then plunge into a large bowl of ice water, and let soak for about a minute.  Drain from the ice water, and slice the asparagus into bit-size pieces of about 1-inch long.  Set aside until needed. Slice the oranges: With a sharp knife, remove the peel - Slice off the top and bottom ends.  Rest the orange on the cutting board, and slice from top to bottom down the sides, removing the skin and the white pith that lies beneath.  Continue to slice away the skin, around the entire fruit.  Cut away any pith you may have missed. Now, slice the orange into segments - Hold the peeled orange over a bowl. Slice downward towards the center of the orange, as close as possible along the white membrane separating the segments. Make the same slice on the opposite side of the same segment.  When the two cuts meet at the center, the orange segment with slide out, and fall into the bowl.  Repeat with the remaining segments.  When done with the entire fruit, squeeze the juice into the bowl.  Strain the juice into a separate container (use 2 Tbl of this for the vinaigrette).  Set aside the orange segments until needed. Prep the raisins: Place the raisins in a small bowl.  Cover with boiling water and soak for about 15 minutes.  Drain and set aside until needed.  In a large mixing bowl, combine the cooked rice with the toasted pecans, sliced asparagus, orange segments, soaked raisins, halved grapes, sliced celery, sliced green onions, orange zest and thyme leaves.  Drizzle with the vinaigrette.  Season with a good pinch of salt and a good few grinds of pepper.  Toss thoroughly to combine.  Taste and season as needed with salt and pepper.   The salad can benefit greatly if you allow it to set for a few hours.  The rice will soak up the vinaigrette and all the flavors will meld.   To serve, transfer to a serving bowl or platter.  Best served at room temperature. * Black rice may be one of those ingredients that’s a bit tricky to find, but it’s just so pretty, I think it’s worth the search.  I used this type, and I find it at Whole Foods, but my bet is that you’d have pretty good luck finding it at any somewhat-specialty grocery store.  (Long-grain wild rice is a very pretty type of black-colored rice too.  It’s maybe easier to find, but it’s maybe a bit more expensive too.)  No matter what type of rice you end up using, you’d be better to follow the directions on the rice package, as far as cooking times, rather than following mine to the T, since the cooking time for each specific type of rice varies a bit.  Adjust the times, but still follow the same general method of bringing the rice and water to a boil, then covering the pot, reducing the heat, and simmering until done.  And definitely make sure you rinse your rice well though before cooking it.  Otherwise, it will be an ugly, sticky mess.

 

Arugula-Spinach-Radicchio Salad with Strawberries, Radishes, Red Onion, Almonds & Strawberry-Balsamic Vinaigrette Serves  6-8      For the vinaigrette: (makes about 1 cup dressing, more than you’ll need for this salad) 1 cup roughly chopped strawberries (from about 6 medium-sized ones) 1 Tbl sugar 1/4 cup balsamic vinegar 2 Tbl extra-virgin olive oil 2 Tbl vegetable oil kosher salt & freshly ground black pepper, to taste Add the chopped strawberries, sugar and balsamic vinegar to a small sauce pot.  Simmer for about ten minutes, then remove from the heat.  Add the strawberry-balsamic mixture to a blender or food processor.  Blend until smooth.  With the blender/processor running, slowly add the oils.  Taste, then season as needed with salt and pepper.  Cool to room temperature.  Refrigerate in an air-tight container, up to a week. For the rest of the salad: 1/4 cup very-thinly sliced red onion 9 oz baby spinach, stems plucked off 4 oz arugula, stems plucked off 1/2 head radicchio, sliced into 1/4-inch ribbons 8 radishes, washed and sliced into thin circles 12 medium-sized ripe strawberries, washed, cored and quartered kosher salt & freshly ground black pepper, to taste Place the sliced red onion in a small bowl and cover with cold water.  Soak about fifteen minutes, then drain.  (This removes some of the harsh oniony flavor.) Place the onions, spinach, arugula, radicchio, radishes and strawberries in a large mixing bowl.  Drizzle about a quarter cup of the vinaigrette over the top, and season with a sprinkle of salt and a few grinds of pepper.  Toss well to combine, and coat everything with the vinaigrette.  Taste a leaf.  Add more vinaigrette, or more salt or pepper, if needed.  Transfer to a serving bowl or platter and serve immediately.

 

Seven-Layer Bars   Adapted from the recipe on cans of Eagle-brand condensed milk Makes 24 2-inch bars     1 stick butter, melted 1 pack graham crackers (1/3 of a box), finely crushed (about 1 1/2 cups) 1 cup semisweet chocolate chips 1 cup butterscotch chips 1 cup shredded sweetened coconut 1 can condensed milk 1 1/2 cups pecans, roughly chopped Preheat the oven to 350°F.  Add the melted butter and the crushed graham crackers to a medium-sized mixing bowl.  Mix with a rubber spatula to combine.  Pour the mixture into a 9x13-inch pan.  Press evenly over the bottom of the pan. Scatter the chocolate and butterscotch chips evenly over the graham cracker layer.  Sprinkle the shredded coconut evenly over the chips.  Slowly pour the condensed milk as evenly as you can over the coconut – This is a bit tricky, but don’t stress too much over it – It will be delicious no matter what.  Finally, sprinkle the chopped pecans evenly over the top.  Bake until set and lightly golden on top, about 25-30 minutes.  Cool on a wire rack.  Refrigerate, covered with plastic wrap, until needed. Trim about 1/4-inch to a 1/2-inch around all four borders.  (The border scraps are the cook’s (and the cook’s hungry husband’s) treat.)  Slice the center area into 24 2-inch square bars, 4 rows by 6 columns.  I always hate this part of making desserts of the bar-variety!  Every time, I end up wrestling with the pan, trying to get the first square out.  Once you get that first one though, lifting out the rest gets a bit easier, especially with the help of a good metal spatula.  So don’t be discouraged – Keep at it! I think these are best served a bit cold.  But they’re good too at room temperature.  And now that I think about it, they’d probably be pretty delicious served hot with vanilla ice cream on top.

 

Lemon Bars Adapted from my downstairs friend Sara’s family recipe Makes 24 2-inch bars For the crust: 1 cup softened butter 1/2 cup sugar 2 cups flour Preheat the oven to 350°F.  Place the butter, sugar and flour in a medium mixing bowl and mix well to combine, with a rubber spatula. (The dough will resemble fine sand, and will hold together a bit if you squeeze it between your fingers.) Pour the dough mixture into a 9x13-inch pan.  Press evenly over the bottom of the pan.  Bake for 15 minutes.  Remove from the oven and cool to room temperature on a wire rack.  For the lemon filling: 4 eggs 2 cups sugar 1/2 cup fresh lemon juice 1/4 cup flour 1/2 tsp baking powder powdered sugar, for dusting In a small bowl, whisk together the flour and the baking powder, and set aside.  Crack the eggs into a medium-sized mixing bowl, and whisk.  Add the sugar and mix to combine.  Add the lemon juice and mix to combine.  Add the flour-baking powder mixture and mix to combine.  Pour this mixture over the cooled crust.  Bake at 35o°F until the center is set, about 25-30 minutes.  Cool on a wire rack.  Refrigerate, covered with plastic wrap.  Trim about 1/4-inch to a 1/2-inch around all four borders.  (Another treat for you, and kitchen-lingering loved ones.)  Slice the center area into 24 2-inch square bars, 4 rows by 6 columns.  Like all bar-variety deserts, getting these out of the pan can be the bane of my existence!  But once you get the first square out, the rest is more-or-less smooth sailing.  Using a sturdy metal spatula helps a lot.  Right before serving, dust with powdered sugar.  Don’t do this too soon, or the sugar will dissolve into the lemon mixture, and it won’t look as pretty.  Serve cold or at room temperature.

An Attempt at Writing Succinctly

I’ve got a few super-busy weeks ahead of me, on the catering side of things, so I’m going to try and keep the writing short and sweet.  I know I can get pretty talkative, especially when it comes to food.  So for a while at least, I’ll have to tailor down that side of this blogging project.  Don’t worry though – as for the recipes and photos, I’ll be cutting no corners whatsoever!

This week we had our landlord Jay and his wife Aimee over.  I know what it sounds like – like 14 weeks in, and we’re scraping the bottom the the barrel for dinner guests.  But seriously, Jay is a totally cool landlord (way cooler than most I bet, and definitely the coolest we’ve ever had) and we’ve been saying that we want to have him over since we moved in, so it was about time.  It was also the first time we really got to meet Aimee, and wow, is she neat too.  A new girlfriend for me!  Awesome!  All in all, the evening’s menu was pretty simple.  And really tasty.

Cheddar & Rhubarb Chutney Canapés Stilton & Candied Kumquat Canapés   Grilled Hangar Steak Mashed Red-Skinned Potatoes with Watercress & Green Onions Balsamic-Glazed Red Pearl Onions Stilton-Rosemary Compound Butter Sauce   Panna Cotta with Balsamic Strawberries

The hors d’oeuvres were the simplest part, mainly because I made use of some of my homemade preserves, and so had most of the work done already.  Although simple, these were really delicious.  If you don’t happen to have homemade preserves on hand, never fear.  Just grab a jar at the store, of whatever tickles your fancy – orange marmalade, red pepper jelly, mango chutney.  This is a wonderful brand that’s easy to find all over.  A great cheese, a great cracker and a special preserve – it’s my secret weapon for any last minute get-together. 

It’s important that I fill you in a bit on hanger steak.  This is a cut of meat that’s not so easy to find – You may have to go to a specialty butcher, or even special order it.  This is because A) it’s suddenly become quite popular, especially among restaurant chefs, and B) there’s only one hanger steak per cow.  But, it’s definitely worth searching for.  It is full of flavor – Jay asked about three time whether I seasoned it with anything more than salt and pepper – He couldn’t believe I didn’t marinate it.  And another thing:  This is a cut of beef that’s best cooked no further than medium-rare.  If you stay within that realm, it will be tender and juicy and all around incredible. If you venture even a little into the medium zone or beyond, it will be tough and chewy.  So the key: grill it over really high heat, and do it fast.   You won’t be disappointed!

There’s something to be said, I think, for lumpy mashed potatoes.  For sure, there’s a time and a place for utterly smooth potato puree.  But sometimes you’re in the mood for something a little less refined.  Sometimes, a lump or two is not a bad thing at all.  Buttery, creamy mashed potatoes, with a little bit of lumpiness, were exactly what I was after this week.  To up the rustic feel even more, I left in a little bit of the pretty red skin.

Below, you’ll find my personal recipe for lumpy-style mashed potatoes, but with a bit of a twist.  For this particular dinner, I tossed in a bunch of wilted watercress (to add a touch of spring) and handful of green onions (to add a kick of spicy flavor).  I like the pretty green specks too, especially next to the pretty red specks.  And oh yes, they’re all delicious, too.

Balsamic-Glazed Pearl Onions is one of my favorite side dishes.  The sweet little onions, slowly sautéed in butter and extra-virgin olive oil, take on a deep and rich caramel flavor.  A hit of balsamic vinegar lends a touch of brightness, and the last-minute dash of sugar certainly doesn’t hurt things either.  For the sake of time, I won’t go on and on, but I definitely could!  To keep it short, all I’ll say is, you really should give these a try.

The finishing touch to the main course was the Stilton-Rosemary Compound Butter, a simple mixture of butter, blue cheese and finely chopped rosemary.  I dolloped a bit atop the steaks, hot off the grill, and it melted straight away into a wonderfully fragrant sauce.   I hope you’re a fan of blue cheese, because this is a deliciously simple sauce for any cut of steak.

Dessert was supposed to be something altogether different.  I’d been trying all week to perfect a new recipe for cardamom bread pudding.  But I never got it quite perfect.  Having to switch gears at the last minute, I went with one of my all time favorites – Panna Cotta with Balsamic Strawberries.  Man oh man, this stuff is good!  But the beautiful thing is, it’s super easy!  It’s a perfect 10 for deliciousness and a perfect 10 too for easiness.  And every time I make it, everyone goes crazy.  For those of you who aren’t familiar with panna cotta, it’s a creamy gelatin-based dessert.  That simplistic description hardly does justice to how marvelous this is.  But no description could, actually, no matter how eloquent.  You’ll just have to try it out for yourself.  Combined with a syrupy balsamic-strawberry sauce, it’s absolutely over-the-top incredible.  The panna cotta recipe below is adapted from one by Lynne Rosetto Kasper, who’s a host of a wonderful radio show on NPR called The Splendid Table.  I highly recommend that you both check out her show (you can download free podcasts), and that you try this recipe.

Scrolling through this post, I guess I was still rather wordy.  But there was just so much to tell you!  Ah, well, back to the kitchen.  Happy cooking to all of you, too!

Cheddar & Rhubarb Chutney Canapés Serves 4     16 French bread crostini (from about 1/4 baguette) 4 oz aged sharp white cheddar about 1/3 cup rhubarb chutney Slice the cheddar into 8 rectangular slices of roughly 1/4-inch each, then slice each rectangle into two triangles. Top each crostini with a triangle of cheddar, then about 1 teaspoon of rhubarb chutney.  Serve immediately.

 

Stilton & Candied Kumquat Canapés  Serves 4   16 French bread crostini (from about 1/4 baguette) 4 oz Stilton (or any strong-flavored blue cheese) 16-32 candied kumquat halves Top each crostini with about 1/4 oz of blue cheese, then 1-2 candied kumquat halves.  Serve immediately.

 

Grilled Hanger Steak Serves 4        1 medium-large sized hanger steak (between 1 3/4 and 2 1/2# depending on your appetites) kosher salt and freshly ground black pepper, to taste vegetable oil, for preparing the grill Heat the grill on high until very hot, about 30 minutes. Here’s a way to tell if your grill is at the right temperature.  Hold your hand right over it.  If you you can keep it there for five seconds, it’s not hot enough.  If you can’t hold it there for even half a second, it's too hot.  When the grill is hot, soak a clean rag or a bunch of paper towels with a few tablespoons of vegetable oil, and using tongs, rub it over the grill rack.  Pat the hangar steak dry with paper towels, then season all over with a good dose of salt and pepper.  Place the steak on the rack, close the grill lid, and cook about 5-6 minutes.  Flip the steak and grill about 5 minutes more, for medium rare (which is a temperature of about 125°F).  This kind of steak really shouldn’t be cook beyond medium-rare, or it will be tough and chewy.  Remove the steak from the grill and allow it to rest, covered with a loose layer of foil, for 10 minutes.  Slice into 4 portions,  and serve hot.

 

Mashed Red-Skinned Potatoes with Watercress & Green Onions   Serves 4    If you’re after a basic mashed potato recipe – a rustic-ish one with a bit of skin and lump or two, here or there – and one sans watercress and green onions - just follow this recipe, and leave out the watercress and green onions :).   1 large bunch watercress 2 # red-skinned potatoes 1 cup heavy cream, warm 1/2 stick butter, room temperature 4 green onions (scallions), both white and green parts, thinly sliced on the diagonal kosher salt & freshly ground black pepper, to taste To prep the watercress: Rinse in cool water.  Tear off the tough, large stems, keeping the leaves and smaller delicate stems.  Bring a large pot of salted water to a vigorous boil and add the prepped watercress.  Boil for only about 20 seconds, until the watercress is wilted and a vibrant green, then drain.  Immediately plunge the watercress into a bowl of ice water.  Cool for about 1 minute, then drain again.  Squeeze out the excess water, then roughly chop the watercress. Reserve. To make the mashed potatoes:  Rinse the potatoes in cool water.  Peel the potatoes, leaving small areas of the red skin here and there.  Cut the potatoes into medium-sized chunks.  Add to a pot of boiling salted water and cook until tender.  Drain, then add back to the pot.  Add the butter, and mash with a potato masher, leaving a few lumps.  Add the warm cream, season with a good pinch of salt and a good few grinds of pepper, and mash until just combined.  If you want to make this ahead and keep it warm, scoop the potatoes into a metal mixing bowl, and cover with plastic wrap.  Place the bowl over a sauce pot filled with about an inch of water, and place the pot over low heat to keep the water at a simmer and the potato mixture warm. Make sure the bowl fits well over the pot – the diameter of the bowl shouldn’t be much larger than that of the pot. Just before serving, add the prepped watercress and sliced green onions to the mashed potatoes and mix well to combine.  Serve hot.

 

Balsamic-Glazed Red Pearl Onions Serves 4 1 1/2 # red pearl onions 2 Tbl butter 1 Tbl extra-virgin olive oil 1/4 cup balsamic vinegar 1 Tbl sugar kosher salt & freshly ground black pepper, to taste First, prep the pearl onions: Bring a medium pot of water to a boil and add the pearl onions.  Simmer about two minutes, then drain.  Slice just the barest amount off the tough root end, then using a paring knife, peel off the skin.  Set prepped onions aside. Add the butter and olive oil to a large sauté pan, and place it over medium heat.  When the butter is melted, add the prepped peal onions.  Season with a good pinch of salt and a few good grinds of pepper.  Reduce the heat somewhere around medium-low and slowly cook the onions, stirring only occasionally, until they are tender throughout (try one to make sure) and slightly caramelized all over, about 30 minutes or so.  Just before serving, add the balsamic vinegar and sugar.  Increase the heat to about medium high.  Cook, stirring frequently, until the liquid reduces and glazes the onions.  Taste, and season as needed with salt and pepper.  Serve hot.

 

Stilton-Rosemary Compound Butter  Makes about 3/4 cup 1 stick butter 4 oz crumbled Stilton (or any strong-flavored blue cheese) 2 tsp rosemary leaves, very finely chopped 1 tsp kosher salt 1/4 tsp freshly ground black pepper Combine all the ingredients in the bowl of a stand mixer.  Using the paddle attachment, mix on high speed until well combined.  Transfer the butter mixture onto a sheet of parchment or waxed paper. Roll into a log of about 1 inch. Refrigerate until ready to use. Can be refrigerated 4 days and frozen a month. When serving, slice into portions of about 1-2 tablespoons.  Place over hot servings of meat, which will cause it to melt.

 

Panna Cotta with Balsamic Strawberries   Adapted from Lynne Rossetto Kasper Serves 6-8, depending on the size of cups you use  For the panna cotta: 1 1/2 tsp unflavored gelatin 2 Tbl cold water 3 cups heavy whipping cream 1/2 cup sugar 1/2 tsp kosher salt 1 1/2 tsp vanilla extract 1 cup (8 oz) sour cream In a small bowl, sprinkle the gelatin evenly over the cold water and allow it to set for 5 minutes.  Add the cream, sugar, salt and vanilla to a medium-sized sauce pan.  Over medium-high heat, stirring occasionally, bring this mixture to just a simmer – Do not let it boil.  Stir in the gelatin-water mixture (which should be pretty thick by now) and stir until thoroughly dissolved.  Remove the cream mixture from the heat and allow it to cool about five minutes.  Place the sour cream in a medium-sized mixing bowl.  Slowly add the warm cream mixture, stirring in a little at a time, until smooth.  (I like to use a rubber spatula, rather than a whisk, because it makes for less bubbles on the tops of the panna cotta.  But this means that I have to stir extra well, to insure total smoothness and combination of ingredients.)  Fill 6-8 tea cups or soufflé cups about 3/4 full with the cream mixture.  Chill for at least 8 hours (which was enough time for me the other day) but you’d be even safer with about 12 hours.  To serve, top each cup of panna cotta with about 1-2 tablespoons of balsamic strawberries and a bit of their syrup.  Serve cold.  For the balsamic strawberries: 1 1/2 cups sliced strawberries 2 Tbl sugar 1 Tbl balsamic vinegar Toss all the ingredients in a medium-sized bowl.  Allow the mixture to stand at room temperature for about 1 hour, to encourage the strawberries to release their juices.  Cover and refrigerate until needed, up to one day.  Serve cold or at room temperature.