What's Cooking at the Library:

Chef Zov Karamardian (2/16/10):

We had a great time with Chef Zov Karamardian of Zov's bistro. She demonstrated a delicious salad dressing, meatloaf and mashed potatoes, and gave lots of helpful cooking tips!

Here are her recipes:

• Caper Vinaigrette
• Mashed Potatoes
• Zov's Meatloaf

 

Chef Dennis Brask (1/19/10):

Cheeses served:

• Beaufort: French Cows Milk Cheese in the gruyere style
• Shropshire: English Blue Veined Cheese with the characteristic cheddar coloring
• Le Lingot du Quercy: French Goats Milk Cheese with the white edible rind

Meats served:

• La Quercia Prosciutto Americana: from Iowa a naturally-raised Berkshire hog ham cured with nothing but sea salt and time.
• Fra Mani Salame Gentile: from Berkeley CA, a naturally cured dry salami, hand-crafted in the old world tradition

Condiment:

• Saba: Italian condiment based on the balsamic grape must

SideDoor Avocado Mash

Ingredients:

Ripe avocados	2 each
Lime zest	from 1 large lime
Lime juice	from 1 large lime
Minced garlic	1 small clove
Tabasco sauce	1/4 tsp
Sea salt	1/4 tsp
Fresh snipped chives	to garnish
Extra virgin olive oil	to drizzle
Black lava salt	optional garnish

Instructions:

1. In a stainless steel bowl, combine the first six ingredients and mash with a wooden spoon or potato masher.

2. Transfer the mash to a serving bowl, drizzle with olive oil, sprinkle with chives and a liberal sprinkling of black salt.

SideDoor Beet Salad Dressing

Ingredients:

Chopped shallots	1/2 cup
Champagne vinegar	2/3 cup
Whole grain mustard	2 Tbsp
Sugar	1 Tbsp
Sea salt	2 tsp
Black pepper	1 tsp
Extra virgin olive oil	2 cups

Instructions:

1. In a stainless steel bowl, combine the first six ingredients and stir with a wire whip to dissolve the salt.

2. Add the extra virgin olive oil in a stream, whisking all the while. Transfer to a lidded container and shake well prior to dispensing.

Notes on cooking beets:

Trim tops from beets and rinse them. Arrange the beet roots loosely in a shallow casserole that can be lidded or covered with foil.  Drizzle with a small amount of olive oil, season with sea salt and add several sprigs of thyme, bay leaf, a few peppercorns, a single stem of cloves and a quarter inch of water.  Cover the pan and roast in a 350° oven for 1 ½ to 2 hours, “jiggling” the pan gently once or twice (total time will vary on the size of the beets) until the beets are done and a paring knife will pierce the beet without resistance.  Allow the beets to stand until just cool enough to handle and slip the skins off with a kitchen (or paper) towel.  While still warm, slice and gently season before placing them in the refrigerator.

Fresh Milk Ricotta

Ingredients:

Whole milk	1 quart
Heavy whipping cream	1/4 cup
Whole milk yogurt	1/2 cup
White wine vinegar	1 Tbsp
Kosher salt	1/2 tsp

Instructions:

1. In a heavy-bottomed sauce pot, combine all of the ingredients and whisk to combine.

2. Place over low to medium heat and slowly bring to a boil without stirring, then reduce heat and simmer for 2 minutes.

3. Pour the contents of the pot into a cheesecloth-lined strainer and allow to drain for 15-20 minutes.

4. Store in a non-reactive container.