Panna Cotta (Italy)

      In the culinary world, the language barrier is definitely a plus rather than a minus.  For instance, if a menu were to read 'Cooked Cream' you probably wouldn't give it a second glance.  But when people read the words Panna Cotta they find the dish irresistible. 
      The original recipe for this Italian dessert required that you use the gelatinous properties of fish bones to solidify the cream.  Luckily, this is no longer required with the invention of powder gelatin and powder gelatin.
      Recently Panna Cotta has reemerged onto the culinary scene, being infused with different flavors and paired with a variety of wines.  Like a pudding, Panna Cotta will absorb what ever flavors you put into it, so the possibilities are limitless.  The only advise I would give you is that the best Panna Cottas are a balanced mixture of sweet and sour.
      My recipe for Panna Cotta is a bit uncharacteristic.  There is no special ingredient with more then five syllables that can only be purchased in a specialty food store No special technique that can only be mastered after very diligent practice.  The recipe uses grapes some good wine and well... a lot of love.

Wine Country Panna Cotta

2 tablespoon cold water

2 teaspoons powdered gelatin, unflavored

1 1/2 cups heavy cream

1/2 cup low fat milk

1/4 cup sugar

1/2 cup red wine (preferably a Merlot)

1 pound red grapes, plus 1/4 cup for garnish.

1/4 cup sugar



In a small bowl sprinkle the gelatin over the cold water.  Set aside for about five minutes until softened.  In a medium sized saucepan bring the cream, milk and sugar.  Bring the mixture a a boil over high heat, decrease the heat to medium and continue to boil for another minute, stirring constantly so that the mixture does not boil over.  Remove the mixture from the heat and whisk in in the gelatin until well dissolved. 

Pour the mixture into six separate 5-ounce ramekins and chill in the refrigerator for at least 3 hours, or overnight..

In a small saucepan heat the wine to boiling.  Reduce the wine until you have about 1/4 of a cup of wine.  Place the grapes and sugar in the saucepan and continue to cook over medium heat.  Cook until the grapes begin to soften and fall apart, this should take about 40 minutes.

Process the grape mixture in a food processor, strain through a fine mesh sieve to remove the seeds and skin.  Return to the pan and heat until the mixture coats the back of the spoon. 

Using a knife, loosen the Panna Cotta from the ramekin by running the knife around the edges.  Dip the molds into boiling water to loosen further.  Pour a portion of the sauce onto the plate place the molds onto the plate so that it releases onto the plate.  Halve the other quarter cup of grapes and place on top of the Panna Cotta's and drizzle the remaing over the grapes.  Serve immediately.


Serves 6

Crab Rangoon (Chinese Fusion)

      Sorry to break it to you, but the Chinese food which you get delivered about once a week is in no way authentic Asian cuisine.  Case in point, Crab Rangoon.  Sweet crab meat mixes with cream cheese and onions and is stuffed into wonton wrappers and deep fried until it is golden brown and all kinds of delicious. But cream cheese was never actually adopted by Asian cuisine. Cream cheese traveled from the middle east and went West, where it was used in an appetizer at the San Fransisco restaurant 'Trader Vic's' which they so dubbed Crab Pillows.
      When asked, the owner said the dish was Polynesian in origin.  It then took the Luau scene by storm where the name changed to meet the feel of the 1960's dinner party scene.  Thus the dish was dubbed 'Rangoon Crab Alla Jack' and later changed to the shorter Crab Rangoon which we know today.
      Despite the little deception, the dish itself is a wonderful finger food, especially when you need to feed a large crowd without breaking the bank.  A few notes for this recipe: DO NOT use imitation crab, if you do not want to get fresh crab meat then go canned, I don't know how you can imitate a crab but I shudder to think; use the smaller size wonton wrappers as it tends to feed more; and serve with a sauce for dipping (plum, sweet and sour, and duck sauces are great for this).

     

Crab Rangoon

16 ounces lump crab meat, cartilage removed

2 packages (8 ounces each) cream cheese

2 teaspoons Worcestershire sauce

1 teaspoon soy sauce

2 scallions (about 1/4 cup) minced
2 tablespoons garlic, minced

1 package (12 ounces) small wonton wrappers.
1/4 cup water
6 cups Canola oil.

In a large bowl mix together the crab and cream cheese (I find a fork is the best for this).  Fold in the Worcestershire sauce, soy sauce, scallions and garlic.

Spoon tablespoon fulls of the crab mixture into the center of the wonton wrappers. Brush the edges of the wrappers with the water and fold in the edges around the filling (this does not have to be uniform, just needs to seal in the filling).

In a large skillet heat the oil to 160* place the Rangoon into the hot oil and cook until golden brown, about 2 minutes.  Remove the cooked Rangoon from the oil and place on a paper towel lined plate to drain.  Serve warm.

Makes about 40 Rangoon's.

Gazpacho (Spain)

     Now I can't speak for every member, but, in my family the way we know summer has arrived is when tomatoes start making it onto the dinner table.  When it becomes unbearably hot outside we cut up a few beefsteak tomatoes which are sprinkled with a bit of salt. 
     Obviously the farmers of Spain had the same liking towards the American import, seeing as they devoted a soup to the tomato known as Gazpacho.
      If you have read any of my previous posts, you probably will have been exposed to the fact that many other countries lay claim to dishes which they did not originate.  Gazpacho is no different, many Mediterranean countries (Italy, Greece, and many North African countries) have "Borrowed" the dish and forgotten to return it. 
      I had gone for years making the traditional red gazpacho.  Then, I was introduced to elusive summer favorite of yellow tomatoes.  A very good friend of mine placed yellow cherry tomatoes into a salad to give it some summer color.  Upon seeing this I ran to the farmers market and bought about five cartons of yellow tomatoes.
     After some kitchen abortions I finally invented a recipe that would become a staple in my kitchen.  My Golden Gazpacho says good by to the traditional red and celebrates the yellow without loosing that great tomato flavor.  For an easy garnish, I usually place a halved red cherry tomato in the center of the bowl, which welcomes my more cautious diners in with something familiar.
    

Gold Gazpacho

4 pounds (about 6 large) yellow tomatoes

1 large yellow pepper

3 large garlic cloves.

1 tablespoon olive oil

1 large cucumber, peeled, seeded, coarsely chopped

6 tablespoons red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste.

3 small cherry tomatoes, halved (optional)

On a large baking sheet place the tomatoes, peppers, and garlic drizzle with the tablespoon of olive oil.  Place the oven to the broiler setting and place the vegetable in the oven to broil just until the juices begin to run and the skin chars. 

Remove the vegetables from the pan and allow to cool slightly before continuing.  Remove the skin and seeds from the pepper and tomatoes by running under cool water, then chop the tomatoes and peppers to about 1/4 inch pieces.  Mince the roasted garlic. 

In a large food processor, combine the tomatoes, peppers, garlic, cucumber, vinegar, and oil (If you are using a blender you will probably have to make the soup in 3 batches and combine later).  Puree the ingredients and season with salt and pepper.  Pour into a container and chill the soup for at least 1 hour. 

Pour the soup into six separate bowls and garnish with the the tomato halves.  Serve immediately

Serves 6