A Word On Food

Gumbo

Sep 24, 2016

SEAFOOD GUMBO WITH ANDOUILLE SAUSAGE

Copyright © by Norman Van Aken, 1999. All rights reserved.

Yield: 8 Cups

For the Soup Base: 

1/3 Cup flour

1/3 Cup butter

2 ounces bacon, diced medium, about 1/2 cup

2 Tablespoons butter

1 red onion, diced medium

2 red bell peppers, stem and seeds discarded, diced medium small 2 stalks celery, cleaned and diced medium small

2 jalapeños, stem and seeds discarded and minced

6 cloves garlic, minced

32 Clams scrubbed clean

Reuben Sandwiches

Sep 17, 2016

REUBEN SANDWICH

© 2016 All Rights Reserved by Norman & Janet Van Aken

Yield: 2 sandwiches

6 ounces of corned beef, (or more as desired). If you prefer pastrami this sandwich becomes a “Rachel”.

melted (or clarified butter), as needed

butter, softened, amount as needed

4 slices Jewish rye bread or pumpernickle

8 thin slices Emmenthaler Swiss cheese

6 Tablespoons good sauerkraut, drained

1/4 Cup Thousand Island Dressing, (recipe below)

Figs

Sep 10, 2016

FIGS ON A PLATE

Meringue

Sep 3, 2016

MERINGUE

Norman & Janet Van Aken © 2016

Meringue is not very hard to make but you will need a ‘candy thermometer’ to accurately measure the heat of the syrup you will be making first. A blowtorch is handy too…

Makes enough for 1) 9-inch pie of your choosing.

For the Meringue

1 Cup white sugar

4 large egg whites

1/4 teaspoon cream of tartar

In a saucepan, combine the sugar and 1/4 cup of water and bring to a boil.   Cook over moderate heat until the syrup reaches 243 degrees on a candy thermometer.

Lemongrass

Aug 27, 2016

FRIED CHICKEN with a lemongrass soy marinade

© 2016 All rights reserved by Norman & Janet Van Aken

This is a fairly complex recipe but the results are well worth it. It calls for two steps to create deep flavor before you ever reach for the buttermilk. Note that you make a Lemongrass-Soy-Syrup. A portion of that goes into a marinade. But the remainder is free to be used to drizzle on your hot fried chicken like one might do with honey if in that mood. But this one will be a lot more exotic.

Yield: Serves 2-4

Please Don't Tell

Aug 20, 2016

Gazpacho

Aug 13, 2016

STONE CRAB GAZPACHO

Norman & Justin Van Aken © Excerpted from, “MY KEY WEST KITCHEN”, Kyle Books    

What soup could be more perfect in the late afternoon of a hot day to fuel a young cook, (that I once was)? It is descended from the Romans and its construction originally could not have originally involved tomatoes at all. Columbus changed that and, to my belly, all for the better. It is one of the few soups that contain a vinegar. Buy a high quality one and your work will shine. Of course with the Stone Crab you are going “Sunday Best”.

Clams

Aug 6, 2016

CLAMS CASINO

© 2016 All Rights Reserved by Norman Van Aken

Yield: 60 Pieces

60 littleneck clams, well scrubbed and shucked, clam ‘liquor’ reserved

2 Tablespoons Extra Virgin olive oil

3 jalapeños, stemmed, seeded and minced

1 red onion, peeled and diced small

½ bulb fennel, finely diced

Heat a heavy pan. Add the Olive Oil.

Now sauté the jalapeños, onion and fennel in a skillet over high heat in the olive oil. Season with a bit of salt and pepper and set aside in a bowl to cool.

Leg of Lamb

Jul 30, 2016

“SILK ROAD” GRILL/ROASTED LAMB RACK

© 2016. All Rights Reserved by Norman Van Aken

This marinade works on a variety of meats; veal, pork and chicken for instance.

Silk Road Marinade:

Yield: 3/4 Quarts

6 peeled and minced garlic cloves

1 1/3 Tablespoons minced ginger

2 Tablespoons minced shallots

3 Tablespoons chopped cilantro leaves

1/2 Cup sherry wine vinegar

1/4 Cup hoisin

1/3 Cup soy

1/3 Cup dark roasted sesame oil

1/3 Cup plum sauce

Onion Rings

Jul 23, 2016

Manchego Crusted Onion Rings

© 2016 All rights reserved by Norman Van Aken
 

These egg battered onions have a nice sweetness to them that marries with even delicate foods.

2 Spanish onions, thinly sliced

2 eggs, beaten

6 Tablespoons finely grated Manchego cheese

Canola or corn oil for deep-frying

Kosher salt and cracked black pepper to taste

Ice Cream

Jul 16, 2016

 OYSTERS ‘REMICK’

Norman Van Aken, © 2013

S.O.S.

Jul 2, 2016

CREAMED CHIPPED BEEF ON TOAST a,k.a. S.O.S.

© 2016 All Rights Reserved by Norman & Janet Van Aken

Serves 4

4 Tablespoons unsalted butter

4 Tablespoons all-purpose flour

freshly ground black pepper, to taste

kosher salt, to taste, but remember the meat has salt already

1 teaspoon paprika or Spanish pimentón

1 1/2 Cups milk, at room temperature

1/2 Cup heavy cream, at room temperature

8 ounces chipped beef such as ‘Buddig’ brand

4 slices of bread, toasted just before serving

Cake

Jun 25, 2016

SPANISH OLIVE OIL CAKE WITH KUMQUATS AND TOASTED ALMONDS

©1994 All Rights Reserved by Norman Van Aken

The healthy richness of olive oil is lightened by the citrus flavors of the kumquat in this almond cake. Almonds probably originated in Asia Minor and were introduced to Spain and Portugal by the Moors. I created this dish for the Spanish Olive Oil Council. They were delighted to find olive oil in a dessert. I think you’ll see why.

Yields: One (9 inch) Cake

6 kumquats, cut in half

A Word On Food: Lobster Rolls

Jun 18, 2016

    

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