So Good: Food & Wine with Heather Johnston

Video Recipe: Savory Bacon Tart

Many good supermarkets now carry creme fraiche and fromage blanc. As a replacement you can use sour cream and cottage cheese, only you have to blend it in a food processor or blender.

It is not necessary to make your own puff pastry, but if the spirit moves you, don't let me stop you. And this dish never met a wine it didn't like, so feel free to chose your favorite one. It's an easy holiday hit or a sophisticated lunch with a salad.

8 ounces puff pastry (available frozen in most markets)

flour for rolling pastry

1/2 cup creme fraiche

1/2 cup fromage blanc

1 1/2 tablespoons flour

1 tablespoon olive oil

1/4 teaspoon salt

freshly ground black pepper

4 ounces of bacon, sliced into 1/4 inch strips

1 large onion, sliced thin

Heat oven to 325F degrees or temperature suggested on pastry package. Flour work surface and carefully roll out pastry into a rectangle of 1/4 inch thickness. It should be big enough to fill a large baking sheet. (For individual tarts, cut into disks with pastry cutter.) Roll the pastry onto the baking sheet and prick all over the with a fork. Place in freezer for 10 minutes. Place in oven and "blind" bake for 10 minutes. Remove and set aside.

Meanwhile, in medium bowl mix creme fraiche, fromage blanc, flour, oil, salt and pepper. Set aside in refrigerator. Heat frying pan and cook bacon until it starts to brown, about 2 minutes. Add onions and cook until softened but not caramelized. (The dish may be prepared ahead to this point.)

When ready to bake, heat oven to 425F. Smooth cream mixture over pastry, then sprinkle the bacon onion mixture on top. Bake until cream starts to brown and puff just a bit, about 15 minutes. Let cool slightly and cut into 2 inch serving squares.

My Jamaican Rice and Peas - Recipe and Thoughts

This dish connects my family to our Jamaican heritage and all four of my immigrant grandparents, who long ago passed on. They, along with their siblings, friends, and countless cousins who built a new life here, are in my mind, The Jamaican Generation, and they are missed. The recipe is authentic to them more so than the island. I cook it because they cooked it, and because it is delicious. Click here to watch the video.

My grandfather used what he called "gungo peas" or pigeon peas, while my grandmother, who lived with us, chose black eyed peas, perhaps because they were more familiar and readily available in the US. I think Kidney beans, however, are the most popular.

Growing up we never used green onions or thyme, which grow wild on the island, but not in Hempstead NY, circa 1972. We did, however, always include coconut, often fresh, and scotch bonnet peppers, in the form of the ever-present bottle of yellow hot sauce. In general, it's a pretty fluid recipe; you can try a pinch of allspice or cloves one time, a touch of salt pork the next, maybe even some adobo.

It's a perfect dish for large family gatherings, especially with Jerk Chicken and a Red Stripe.  Just like "back home" even if that's Long Island! (Walkerswood Jamaican Jerk is my favorite jarred jerk, available in most grocery stores!)

My Rice and Peas

1/2 pound of dried black eyed peas
2 tablespoons vegetable oil
1 large onion, chopped (or one bunch green onions, if preferred)
pinch dry thyme OR 1/2 teaspoon chopped fresh thyme (optional) 
3 cups water
1 can coconut milk (not the sweet version!)
2-3 teaspoons salt
1-2 teaspoons yellow Scotch Bonnet pepper sauce OR 1 whole Scotch Bonnet pepper
1 pound long grain rice, such as Uncle Ben's
3 additional cups of water

In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add thyme, if using.  Stir in peas and 3 cups water.  Bring to a boil, reduce heat and cover.  Simmer until just tender, about 45 minutes. 

Then add coconut milk, salt, scotch bonnet pepper sauce OR whole pepper, and 3 cups water. Mix well and taste; it should be rich and well seasoned.  Bring to a boil, stir in rice, reduce heat, cover and cook until rice is tender and liquid absorbed, about 45 minutes.

Check occasionally while the rice is cooking. Add more water if needed, or remove the cover and let the liquid cook off, if it is too loose, but take care not to burn. Fluff the rice, and serve with love and gratitude!

N.B. Fresh grated coconut yields a more traditional, and extremely delicious result, but I mean fresh as in get the coconut, crack it open and grate it, not the packaged version in the store.

Video Recipe: Cocktails in Madrid

As my friend Jerry said, one of the three most important things in making a good cocktail is a recipe, so here is what he made.  The other two things are fresh juices and plenty of ice.  Thanks, Jerry.  That was great fun.

Spanish Sidecar

1 1/2 oz Spanish brandy such as Carlos Primero
1/2 oz orange liqueur such as Cointreau
1/2 oz fresh squeezed lemon juice

Chill glasses and cocktail shaker.  Place ingredients in shaker with lots of ice. Cover and shake well. Moisten rim with cut lemon, coat with sugar. Turbinado or raw sugar makes a nice choice. Strain cocktail into class, garnish with lemon. 

Floridita

1 1/2 oz white rum such as
1/2 oz fresh squeezed lime juice
3/4 oz Rosso Vermouth (sweet)
1 dash Grenadine syrup
1-2 dashes white Creme de Cacao

Chill glasses and cocktail shaker. Measure and place ingredients in shaker with lots of ice. Cover and shake well. Strain cocktail into glass, garnish with lime.

Video Recipe: Fenavin, Tapas and Wine

You don't really need a recipe to make these tapas, but I want to mention the wines, so I thought I write them up anyway. The white wine I poured is called Pazo da Boucina, a wonderful Albarino from the Rias Biaxas region, right near Portugal, it is a cousin wine to Vinho Verde. This one has a surprising lushness that was very good, but I don't think it sells outside of Spain. Another reason to return.

The two reds from Gi, however, are definitely coming stateside. They offer an affordable, crowd pleasing Tempranillo and a lush, easy Monastrell, with a white soon to follow.  And finally the Moscatel, Bodegas Porsellanes' La Sort from Valencia was sweet with a balancing acidity, delicious and organic.  I misspoke in the video when I said it would not match with any of the food. Good sweet wine makes a wonderful match with salty blue cheese. 

Endive, Watercress, Blue Cheese and Pimiento

1 large head of Endive
1 bunch of watercress
2 ounces Spanish blue cheese such as Cabrales
1 large pimiento, diced
red wine vinegar
Spanish olive oil

Separate endive carefully, and set aside the largest leaves, about 8. In a large bowl, toss watercress, large stems removed, with vinegar and oil, add crumbled blue cheese and pimiento, place in endive leaves and serve immediately.

Spanish Grilled Manchego and Jamon (Ham) Sandwich with Tomato Salad

Any kind of sliced bread works here. I used a basic Pullman loaf because it was easiest, but a nice Italian or French Boule would be yummy too. Jamon is a little like Proscuitto, but its flavor is quite distinctive.  Absolutely essential to Spanish cuisine.

2 ripe tomatoes, seeded and diced
1 small onion, diced
1 tablespoon chopped fresh parsley
red wine vinegar
Spanish olive oil
salt and pepper

2 slices bread
Spanish olive oil
Manchego cheese, sliced or grated
2 slices Jamon Serrano (Jamon Iberico is more expensive and harder to find)

In a small bowl combine tomatoes, onions and parsley. Toss with olive oil and red wine vinegar, season with salt and pepper to taste. Set aside. Meanwhile heat grill. Brush bread slices with olive oil. Place one slice on grill (oiled side down) add Manchego and Jamon, top with a second slice (oil side up) and close grill. Cook until browned, about 4-5 minutes. Slice and top with tomato salad.  This can easily be done in a regular frying pan unless you are in an exhibition hall with no access to a stove.  Enjoy with wine and friends.

Video Recipe: Healthy Choices and Easy Vegetable Side Dishes

As suggested in the video, visit Organic.org or click here for the "dirty dozen" vegetables and fruits that retain the highest levels of pesticides when grown conventionally.  That way you can make more informed choices in the produce aisle. Besides the ick factor, there are many reasons to avoid conventionally grown produce and livestock entirely. For one, the synthetic fertilizers used create an eco-nightmare when the runoff drains into our oceans. The fertilizer pumps up the algae, cuts off oxygen, and creates dead zones that can't sustain fish and sea creatures at all. For another, conventional farming relies on fossil fuels for fertilizer and transport, the carbon foot print is huge. 

In terms of conventionally raised meat, well, where do I begin? How about with hormones, antibiotics and utterly cruel and disgusting conditions on huge factory farms that have contributed mightily to our contamination issue (e coli, salmonella) and our disconnect from nature.  Major ick factors. Smaller, diverse farms that utilize sustainable and humane practices eliminate these problems almost completely.  Click here or visit Humane Farm Animal Care (http://www.certifiedhumane.com) to learn more and look for their "Certified Humane" labeling to find sustainably raised dairy, meat and poultry.    Few of us can afford to go green all the time in this economy, but small changes here and there count, and often they taste better.  A win-win.  Enjoy your healthy choices!

Broccoli in Lemon Sauce

1 head of broccoli
1 1/2 tablespoons olive oil
Juice of 1 lemon, about 1 tablespoon
1/4 teaspoon salt
dash of Tabasco OR pinch of ground black pepper

Separate broccoli into florets, steam until tender about 11 minutes. Meanwhile mix together oil, lemon juice, salt and pepper sauce, if using in a serving bowl.  Gently mix in broccoli when done.  Without the Tabasco, any kid will eat this, and a few even like the spice.

Green Beans with Dijon

1 pound of green beans
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steam green beans until tender, about 12 minutes.  Meanwhile mix together remaining ingredients in a serving bowl.  Stir in green beans and coat.  May be served hot or at room temperature.  Add a couple of red potatoes and use grainy mustard for a nice light lunch.

Chicken with Soy and Lime

4 chicken thighs (or legs or 12 wings)
Juice of 1 lime
1-2 tablespoons soy, preferably low sodium
1 pinch salt
1/4 teaspoon ground black pepper

Heat oven to 400 degrees. Place thighs in bowl, mix with soy and lime. If possible, let marinade for a bit, maybe 30 minutes.  Place on sheet pan, skin side up, and season, if desired with a pinch of salt and freshly ground pepper.  Cook until crisp and golden brown about 35 minutes.  Serve with a whole grain and those yummy vegetables. Fabuloso on the grill.

WIne choice: La Spigola from Sicily.  This brings a lot of distinction for only 10 bucks. Great pair for salads or any vegetable dish. 

Video Recipe: Chicken With Pancetta - January Food Magazines 2009

Video Recipe: Oysters and Champagne

Happy 2009! Oysters have provided humanity with fresh and nutritious protein for thousands of years.  Whether serving in a stew or raw on the half shell, always get them from pristine waters and a reliable purveyor. Apparently they are growing here in Brooklyn once again, but I won't be eating those anytime soon. Remember, no matter where they are from, they are highly perishable. Keep them cool, moist and store according to instructions.  Discard any suspicious ones (opened) immediately. 

In addition to my shipment of 5 dozen oysters packed in ice, I got an special oyster knife, but they are readily available at most housewares stores.  Have a few hand towels nearby, and if you are going to shuck a lot, invest in a glove with steel mesh as a guard. Rinse before shucking and keep them on ice.

My favorite "How to Open an Oyster" Video on YouTube: http://www.youtube.com/watch?v=HTWY0uLw_sU

My favorite Online Source from the Pacific Northwest: www.farm2market.com 

I had great success both times I ordered from them.  I recommend them with confidence but I'm not at all paid in any way to give them a plug.  I just enjoyed the whole experience.

My favorite Champagne and Wines: (your favorite white and sparklers will do just fine)

Gaston Chiquet NV
Moutard Champagne NV
Chateaux Vignol Entre-Deux-Mers

My favorite additions:

Lemon wedges, a french baguette, and great company.  Also, a simple pasta dish to "fill in the corners" as my late father-in-law would say is a great idea.  And, of course, the sauces:

Mignonette Sauce

1 shallot minced
1 tablespoon whole peppercorns, coursely ground or smashed with a pot
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar (or Champagne Vinegar)
1 tablespoon chopped parsley
1/4 teaspoon salt

Mix ingredients.  Let sit 30 minutes before serving with oysters.

Classic Cocktail Sauce

2 tablespoons prepared horseradish
1 cup organic ketchup
1 teaspoon Worcestershire Sauce 

Mix ingredients.  Serve.

END QUOTE:

"I am not tragically colored.... Even in the helter-skelter skirmish that is my life, I have seen that the world is to the strong regardless of a little pigmentation more or less. No, I do not weep at the world—I am too busy sharpening my oyster knife." — Zora Neale Hurston 

Mix ingredients.  Serve.

END QUOTE:

"I am not tragically colored.... Even in the helter-skelter skirmish that is my life, I have seen that the world is to the strong regardless of a little pigmentation more or less. No, I do not weep at the world—I am too busy sharpening my oyster knife." — Zora Neale Hurston 

Video Recipe: Mashed Potatoes

For a lighter version, I replace the butter and whole milk with 3/4 cup of low fat milk and 3/4 cup of low fat chicken stock (usually canned, but homemade is pretty tasty here). Of course you can go in the other direction with a bit of half and half, but that is between you and your waisline.

5 pounds baking potatoes, (Russet, Idaho or Yukon Gold) peeled and sliced into 2-inch slices

8-10 tablespoons unsalted butter, cut into pieces and softened

1 1/2 cups milk, warmed in microwave or on stovetop

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

In large Dutch oven or saucepan, add potatoes, and cover with salted water by 1-2 inches. Bring to a boil, and simmer, uncovered, until quite tender, about 20 minutes. Drain potatoes and return to pan over low heat to dry slightly. Heat milk. Meanwhile, place potatoes through a ricer or food mill, and put in a heat safe bowl. (Avoid using a mixer or food processor) Stir in butter and warm milk until smooth and fluffy, season with salt and pepper to taste.  To keep warm, boil two inches of water in a large pot, reduce to a very low simmer. Place the bowl of potatoes in the pot over water and cover with plastic wrap.  This will keep them warm for up to an hour or so.

Video Recipe: Sweet Potato Casserole

Sweet potatoes can range in their sweetness, so I encourage you to taste as you go and add the sugar slowly. I don't taste it after I add the egg, which is why I save that for the end. 

I could get into a long discussion about the difference between sweet potatoes and yams, but long story short, pretty much everything readily available are sweet potatoes including the "Jewel Yams" I used in the video.  Confusing but delicious!

3 pounds sweet potatoes, peeled and cut into 2 inch slices
1 stick butter
1/4 cup sugar (to taste)
1/3 cup brown sugar (to taste)
juice of 1 orange
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pinch salt
1 cup milk
1 egg

Heat oven to 375 F. In large pot boil water. Add sweet potatoes and cook until completely soft, about 20 minutes.  Drain and return to the pot.  Mash well, stir in butter and sugar to taste.  Add orange juice, cinnamon, nutmeg and pinch of salt. Taste again and adjust seasonings if necessary. It should have ample, but not overwhelming sweetness with a hint of the orange and spices. Whisk egg into the milk and stir into the sweet potato mixture. Pour into a casserole dish and bake uncovered for 35 minutes. 

Featured on YouTube - The Turkey Recipe!

Who knew I'd be featured on YouTube's homepage on Thanksgiving with my turkey recipe?  I practically had a (very minor) accident while driving to my friend's house for Thanksgiving when I found out. (Forget calls, don't even touch your cell phone while driving!)  Here's a link to the written instructions for the recipe.  Have a safe and happy Holiday season.  Thanks for all your support.  Best, Heather

Click here for the recipe or cut and paste the link below.

http://www.sogood.tv/heather_johnston/2007/11/turkey-the-reci.html