September 9, 2002
Carelli's fettucini carbonara rich and savory
Carelli's uses proscuitto rather than the traditional pancetta in its fettucini carbonara.
Teahouse's Vegetarian Kooftah Balls a savory delight
Dushanbe Teahouse's Vegetarian Kooftah Balls are a modern twist on a traditional dish from ancient Persia.
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Directions:Preheat oven to 400. Spray a mini-muffin pan with nonstick cooking spray.
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1 (7.8-ounce) can hearts of palm, drained and cut in ¼-inch rounds
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Directions:Combine 1 cup blueberries in a medium saucepan with water and sugar. Cook, stirring, over medium heat for 2 to 3 minutes or until sugar dissolves. Increase heat and bring to a boil, then reduce heat to a simmer and cook 15 to 20 minutes, stirring occasionally, until blueberries are very soft.
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Directions: Dissolve yeast in warm water. Add sugar, oil and salt. Stir in four cups of flour. Add flour a little at a time until the dough is too stiff to beat. Knead dough 10 minutes, adding enough flour so that it is elastic but not too stiff. Let dough rise in a greased bowl in a warm place until doubled in bulk.
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Directions:Combine warm water and yeast in a large bowl and stir until dissolved. Add 2 tablespoons barley malt syrup and salt. Mix until blended. Add granola and raisins. Add whole wheat flour and 1¼ cups bread flour and mix until blended. If the dough looks loose, add remaining ¼ cup bread flour.
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Directions:Preheat oven to 400. Spray a dozen 2- to 2 ½-inch muffin pan cups. Into large bowl, sift flour with soda, powder and salt. Into medium-sized bowl, beat egg whites and milk. Add sugar and then egg mixture into large bowl. With spatula, blend until thoroughly combined. (Mixture will be slightly lumpy.) Gently fold blueberries into mixture. Spoon batter into prepared muffin cups about two-thirds from top. Bake 18 to 22 minutes.
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Directions:Combine berries and sugar in a small bowl and let sit 5 minutes.
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Directions:Preheat oven to 400. A countertop meat slicer may be used, but otherwise — in a food processor fitted with a 4-mm slicing blade, place the bagels, one at a time, in the feed tube and slice vertically. Arrange chips in single layers on baking tray. Lightly drizzle with olive oil and sprinkle with herbs, if desired. Bake, checking and turning twice, until golden all over, 10 to 12 minutes. Lightly sprinkle with salt, and use plain for noshing, or with dips and spreads.
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Directions:Prepare grill or heat broiler; cook turkey until cooked through, about 1½-2 minutes each side.
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Directions:Preheat broiler. Line broiler pan with foil. Place plum halves on pan; sprinkle with sugar; let stand for 10 minutes. Broil until softened and slightly caramelized, about 5 minutes.
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Directions:In a cup, combine oil, lime juice and white pepper. On four plates, arrange peaches and prosciutto di Parma. Drizzle with dressing. Garnish with mint leaves and lime slices, if desired.
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Q's Restaurant in the Hotel Boulderado will host a Chalone Wine Dinner at at 6:30 p.m. Tuesday. Host Scott Woodward from the Chalone Wine Group will present wines of Chalone, Edna Valley, Acacia and Carmenet to pair with five courses prepared by Chef John Platt and Sous Chef Chris Pierce. Cost is $65 per person, plus tax and gratuity. For reservations, call (303) 442-4880.
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2 large, ripe honeydew melon, seeded, skin removed and cut into chunks
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ChopHouse's Grilled Blue Marlin with Sweet Cantaloupe-Scotch Bonnet Salsa and Mojito Vinaigrette
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Dandelion's Trio of Colorado Peaches: Roast Peach Puff Pastry, Champagne and Grilled Peach Gelee, and Fresh Peach Sorbet
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Directions:For the compote, grill the peaches on a medium flame until tender and slightly charred. Allow to cool while preparing other ingredients. Combine figs, peaches and liquid ingredients in a medium sauce pan and bring to a boil. Add all dry ingredients and reduce to a simmer. Cook until all liquid is absorbed into the fruit.
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Directions:Fire up the grill. Cut peaches in half along seam. Remove pit from center. Put the mascarpone cheese in a small bowl and mix with a large spoon to soften the cheese. When it is soft and easily stirred, add the honey. The consistency should be similar to sour cream once the honey is mixed in. Place peach slices flat side down on a hot grill. Let peaches remain on grill until they begin to soften a little around the edges. Check for good grill marks. Pick up and place flat side down again — this time at a 90 degree angle for good grill marks. The peaches will stick a bit and may burn a little around the edges. That's fine. Flip the peach and put back on the grill for a few minutes.
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Directions:In a bowl, with a fork, mix together goat cheese and oil. Add sun-dried tomatoes, garlic and chili flakes, and combine with fork. Keeps in refrigerator about 2 weeks.
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Laudisio's Carpaccio of Beef in a Parmigiano Basket with Mixed Greens and a White Truffle Oil Vinaigrette
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Want some peaches straight out of the orchard? Boulder High School's Consumer and Family Studies department holds its annual peach sale from 10 a.m. to 6 p.m. Monday or until all the peaches are sold.
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2 tablespoons salt-packed capers, rinsed, patted dry, then chopped coarsely
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1 tablespoon plus ½ cup extra virgin olive oil (plus more for cooking)
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Directions:Bring 1½ cups of water to a boil in a medium saucepan. Add the potatoes, 10 of the curry leaves, the turmeric, half of the sliced red onions, and the fish sauce and boil until the potatoes are soft, about 8 to 10 minutes.
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Directions: In food processor, puree apple until smooth. Add fresh parsley, minced shallot, white pepper, both vinegars and lemon. Blend until all ingredients are well-integrated. Slowly drizzle in the extra virgin olive oil. Adjust with extra salt and pepper to taste. Makes approximately 1½ cups.
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Directions:Preheat oven to 350. Grease and flour a 10-inch bundt pan (a coated pan needs only to be sprayed).
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2 to 3 melons (such as honeydew, cantaloupe, crenshaw or casaba), peeled, seeded, sliced
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Directions:Heat oven to 375. Split the leeks down the length and wash well. Trim away the roots and green tops. Slice the white of the leeks into ¼-inch-thick slices. Put into a sieve and rinse well to remove all of the sand. Drain.
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The Boulder County Farmers' Market at 13th Street and Canyon Boulevard in Boulder is open from 10 a.m. to 2 p.m. Wednesday and from 8 a.m. to 2 p.m. Saturday.
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Directions:Put all the ingredients in a food processor and process until smooth. Serve on small toasts. Yields 1 cup
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Directions:Heat olive oil in a medium-size, nonstick saucepan. Add salmon and saute 3 minutes per side for a ¾-inch piece, or until cooked through. Remove to 2 large soup bowls and sprinkle with salt and pepper to taste. Cut into 2-inch slices. Set aside.
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Directions:Cut the eggplant, unpeeled, into ½-inch dice. Put it in a sieve set over the sink and sprinkle with 1½ teaspoons salt. Toss well with your hands, then let stand for 1 hour, tossing once or twice more. Pat dry with paper towels (no need to rinse first).
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1½ pounds plum (Roma) tomatoes, peeled, halved, seeded and diced
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Directions:For the anchovy vinaigrette: Puree the anchovies and garlic in a small food processor until well-chopped. Add the vinegar and puree. With the motor running, add the olive oil through the feed tube. Transfer to a bowl and season with salt and pepper.
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The Boulder County Farmers' Market at 13th Street and Canyon Boulevard in Boulder is open from 10 a.m. to 2 p.m. Wednesday and from 8 a.m. to 2 p.m. Saturday.
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Directions: Heat oil in medium-sized skillet over medium heat. Add garlic, cooking until brown. Add mushrooms, oregano, basil, butter and black pepper, stirring until mushrooms are cooked. Use wine to deglaze pan. Add cream and prosciutto to mixture, stirring until cream thickens and tightens. Turn heat down, stir in Parmesan cheese, stirring until the cheese melts. Garnish with chopped parsley and serve. Makes 1 serving.
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This leek, dill and feta quiche proves that the savory pastry got a bad rap in the 1980s. A well-made quiche can still be the ultimate brunch food.
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Hosea Rosenberg, formerly with Dandelion, has joined Triana Restaurant as executive chef and soon-to-be partner. Rosenberg spent four years working with Kevin Taylor, first as sous chef at Denver's Restaurant Kevin Taylor and later in Boulder as executive chef at Taylor's Dandelion.
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Directions:For the anchovy vinaigrette: Puree the anchovies, garlic and optional chile in a small food processor until well-chopped. Add the vinegar and puree. With the motor running, add the olive oil through the feed tube. Transfer to a bowl and season with salt.
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Directions: In a bowl whisk ingredients in order listed. Makes ¾ cup.
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2 long beans, cut into 1-inch pieces or ¼ cup (1-inch pieces) traditional green beans
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Directions:Combine fish sauce, lime zest and juice and coconut milk in a nonreactive container; set aside.
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Directions:Preheat oven to 500. Season ducks with salt and pepper. Set ducks in large roasting pan. Roast for 10 minutes. Lower the oven temperature to 300 degrees and loosely cover the pan with foil. Roast the ducks for about 4½ hours.
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Directions:Slice ripe figs in half lengthwise. Put a small knob of fresh goat cheese and a small basil leaf on each half. Drizzle with extra virgin olive oil and serve.
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8 ounces piloncillo (unrefined Mexican sugar, available in Mexican markets)
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Directions: Whisk together in order listed. Makes ¾ cup. Note: This is especially good with seafood salad.
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Directions:Cook the pasta according to package directions, omitting the salt and fat.
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Directions: Mix first 6 ingredients and pour over chicken. Add salt and pepper. Marinate in refrigerator 4 hours or overnight. Grill over hot coals or cook on a grill pan or broil 4-5 minutes on each side. Slice and serve over dressed greens. Serves 6.
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3½ ounces very thin dried glass or cellophane (mung bean) noodles
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3 tablespoons herbs de Provence (equal parts rosemary, savory, lavender, thyme and fennel)
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Directions: In a bowl whisk ingredients in order listed. Makes 1 cup.
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Directions:
To make the kooftah balls: Saut onions and garlic in ¼ cup oil. Put sauted vegetables in large mixing bowl. Add all other ingredients and blend together with your hands. Roll into 1-inch balls and fry in 1½ inches of oil or until balls are just covered. Let kooftah balls cool and begin making Persian tomato sauce.
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Directions:Combine olive oil, mustard, rosemary and garlic in small bowl. Place olives in food processor; add 2 tablespoons mustard to mixture. Cover and process until smooth; set aside. Reserve remaining mustard mixture.
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Directions: Whisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste. Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing. Gently fold in raspberries. Toss greens with 4 tablespoons of dressing. Divide greens on four plates, top with shrimp mixture. Serve extra dressing on side. Serves 4.
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