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Posts Tagged ‘global knives’

©Steve Pool Photography

          I don’t know when I first discovered pomegranates but it was sometime in my early teens.  I was hooked!  I loved their color, the piquancy of the arils, the messiness of pulling the fruit apart (I know, I know, there are some tidy methods of doing this but I like what I like!), the stains on my fingertips.  To this day, nothing can dissuade me from the thrill I feel when I first discover them arriving in the market…..usually long about now!  And the first thing I do is lean over my kitchen sink and begin pulling my purchase apart, almost slurping up the juicy arils as the colorful juice runs down my chin. 

          I rarely use them in cooking or baking — I just love pulling them apart and popping the arils – seeds, to me — between my teeth and feeling the juice explode on my tongue.  However, once in awhile I will patiently extract the arils and pile them up in a bowl to use in a salad, as a garnish or even in a stew.  Here is a salad in which they can shine.  It is perfect for fall.  It can stand on its own or be a side kick to almost any meat or game.

Wild Rice Salad

Serves 6

1 cup wild rice

Salt

½ cup low-fat plain yogurt

¼ cup hazelnut or walnut oil

¼ cup rice wine vinegar, preferably Japanese rice wine

½ teaspoon curry powder

¼ teaspoon minced ginger

1 cup julienned snow peas

¾ cup pomegranate arils plus more for garnishing if you like

½ cup julienned yellow bell pepper

½ cup chopped toasted hazelnuts

Pepper

          Rinse the wild rice and place in a bowl with cold water to cover for about 30 minutes or up to 1 hour.  Drain well and transfer to a medium saucepan.  Add 4 cups of cold water and season with salt.  Place over high heat and bring to a boil. 

          Lower the heat, cover and cook at a gentle simmer for about 45 minutes or until the rice is tender, but a bit chewy.  Remove from the heat and spoon into a colander.  Set aside to drain thoroughly.

          While the rice is cooking, prepare the dressing.

          Combine the yogurt with the hazelnut oil in a small mixing bowl.  Whisk in the vinegar.  When blended, whisk in the curry powder, and ginger.  Season with salt and pepper and set aside to allow the flavors to blend.

          When the rice is well drained, transfer to a serving bowl.  Toss in the snow peas, pomegranate, bell pepper and hazelnuts.  When well-blended, drizzle in the dressing, tossing to distribute evenly.

          Taste and, if necessary, season with salt and pepper. 

          Serve, as is, or with pomegranate sprinkled over the top or on a bed of greens.

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scanpan-blini-pan

For the same DeGustibus Cooking School by Miele at Macy’s Herald Square I featured pans and knives from ScanpanUSA and Global Knives, two of my most favorite culinary aids. Scanpan makes superb nonstick cookware that I couldn’t live without. To make one of the tidbits to be served with the sparkling wine, we used the Scanpan blini pan to make the following shallot cakes. In the photo you see Amaral and I, cheering on my biggest supporter, Sarah Afana, as she makes the cakes. You can see how perfectly found they are going to be.

For the class, we also made the tapenade, but you could easily substitute a fine quality commercial tapenade. Each guest just had one cake, but you could do 3 slightly overlapping on an appetizer plate.

 

Shallot Cakes with Green Olive Tapenade

Serves 6

 

1 tablespoon unsalted butter

4 large shallots, peeled and chopped

1 large egg, at room temperature

⅓ cup milk

¾ cup self rising flour

Green Olive Tapenade (recipe follows)

1 tablespoon olive oil

Herb sprigs or toasted almonds for garnish, optional

 

Place the butter in a medium frying pan over medium heat. When melted, add the shallots and cook, stirring frequently, for about 5 minutes or until golden brown. Remove from the heat and set aside to cool.

Combine the egg and milk in a small bowl, whisking to blend. Place the flour and salt in a medium mixing bowl and whisking constantly, add the egg mixture along with the cooled shallots.

Place either a blini pan or a nonstick frying pan over medium heat. Drop spoonfuls of the batter into the blini indentations or into the frying pan. You want pancakes no larger than 3-inches. Cook , turning once, for about 2 minutes or until the golden on both sides. Remove from the pan and keep warm.

Heat the olive oil in a small frying pan over medium heat. Add the tapenade and cook, stirring frequently, for about 1 minute or just until heated through.

Top each warm pancake with a small spoonful of the warm tapenade. Garnish with an herb sprig or toasted slivered almonds, if desired.

 

Green Olive Tapenade

Makes about 1½ cups

8 toasted almonds

3 cloves garlic, peeled

7 ounces (about 1 ½ cups) chopped pitted green olives, such as Cerignola

2 tablespoons coarsely chopped Italian parsley

1 teaspoon fresh thyme leaves

1 teaspoon well-drained capers

2 tablespoons white balsamic or moscato vinegar

2 teaspoons lemon zest

Pepper

 

 

Combine the almonds, garlic, olives, parsley, thyme, and capers in the bowl of a food processor fitted with the metal blade. Process just until coarsely chopped. Scrape the mixture into a mixing bowl and stir in the vinegar and lemon zest. Season with pepper.

Serve at room temperature or slightly warm.

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20130604_Global_tomato_knife_DSC_0766
My dear husband (who couldn’t even fry an egg if his life depended upon it) has for years coveted a tomato knife.  Well, the tomato knife fairy landed in our house and presented him with his very own signature knife and then he refused to use it.  He didn’t want to get it dirty!!!!!  So I did and, of course, Steve had to document me dirtying up his new toy while cutting lovely neat slices of a hot house tomato for sandwiches and delicate and oh! so sweet little Kumato tomatoes quartered for salad.  He quickly washed it clean and stored it in his hidden spot.  I now have to ask to borrow it when tomatoes are on the menu!

20130602_Global_tomato_knife_DSC_0720

20130604_Global_tomato_knife_DSC_0786

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