Pötte un Pannen: Mein neuer Entsafter

Heute gibt's hier ausnahmsweise mal kein Rezept, sondern ein neues Kapitel in meiner sehr losen Pötte un Pannen-Reihe. Ich möchte Euch gerne meinen Neuzugang vorstellen, meinen noch fast nigelnagelneuen Entsafter, den Philips HR1871/00.

Ein Entsafter stand schon ganz, ganz lange auf meiner Wunschliste, frisch gepresste Säfte mag ich nämlich für mein Leben gern. 
Leider macht mir mein Magen seit einer ganzen Weile bei Zitrussäften und generell Säften mit viel Säure einen Strich durch die Rechnung und ich bekomm direkt die Quittung und hab die nächsten Tage mit Magenschmerzen zu kämpfen, daher war ich besonders froh, mit Paules Frauenpower den Einstieg in die Gemüsesaft-Szene gefunden zu haben. 
In Paules Frauenpower ist zwar auch Apfel- und Orangensaftsaft, durch die Rote Beete hält sich der Säureanteil aber in Grenzen und ich kann ihn ganz gut vertragen - vorausgesetzt, ich trinke keinen ganzen Liter davon wie an dem Tag, als der Entsafter bei uns eingezogen ist. Keine gute Idee, wirklich gar keine gute Idee... 

In der Zwischenzeit hab ich aber ne Menge Omep geschluckt und nun geht's wieder, zumindest ein Glas pro Tag.
 
Eigentlich dachte ich, das Thema Entsafter bereits abgehakt zu haben, da bei meinem vor einigen Monaten angeschafften Foodprocessor eigentlich ein Zentrifugalentsafter dabei ist. Leider schaukelt sich das Gerät aber schon nach 2 Äpfeln so sehr auf, dass man mindestens zwei Personen braucht, um es vom Sprung von der Arbeitsplatte und damit in den Küchengerätehimmel abzuhalten. Die Reinigung ist ebenfalls nicht optimal, da ist man schon ne ganze Weile beschäftigt und selbst dann isser noch nicht richtig gereinigt, da man einige Bereiche gar nicht erreicht. 
So sehr ich meinen Mr. Wood auch liebe, der Entsafter ist, sehr freundlich ausgedrückt verbesserungswürdig... Es musste also doch noch ein richtiger, sog. Stand-Alone-Entsafter her.  
Vor der Anschaffung stand natürlich eine ausführliche Recherche, Frau will ja schließlich nicht irgendein Gerät, zumal meine Küche nicht gerade die Ausmaße eines Tanzsaals hat und ich daher auf jeden cm angewiesen bin. 
Der Entsafter von Gastroback, der direkt ganz oben auf meiner Wunschliste gelandet ist, schied schlussendlich aus, weil bei dem von Philips, im Gegensatz zu dem von Gastroback, der Tresterbehälter UNTER der Zentrifuge untergebracht ist. Bei den Gastrobackgeräten sitzt er dahinter, der gesamte Entsafter nimmt also mehr Stellfläche ein. Außerdem hab ich einiges über die Lautstärkeentwicklung gelesen und auch dabei schien der Philips besser abzuschneiden (hierbei hab ich allerdings keine persönlichen Erfahrungswerte, sondern beziehe mich nur auf Rezensionen, Tests und YouTube-Videos). 
Der dritte Punkt, der den Ausschlag für das Gerät von Philips gegeben hat, war die einfache Reinigung, die ist nämlich wirklich kinderleicht und innerhalb von nur wenigen Minuten erledigt. Eine Minute, wie im Werbevideo angegeben, ist zwar arg optimistisch bemessen, in 3-4 Minuten ist die Reinigung aber tatsächlich erledigt, alle Teile abgewaschen, abgetrocknet und das Gerät wieder einsatzbereit zusammengebaut.
  
Im Lieferumfang des Entsafters sind zwei Ausgießer enthalten, zum einen der oben abgebildete gerade Ausguss, der in Kombination mit dem mitgelieferten Plastikkrug verwendet werden soll und der abgeknickte Ausgießer, der für Gläser, Krüge, etc. gedacht ist.

Zum Reinigen muss nur der große Metallbügel nach hinten geklappt und dann der durchsichtige Deckel abgenommen werden. Direkt darunter sitzt die Zentrifuge und darunter gleich der Tresterbehälter. 

Die Zentrifuge, die bei vielen Entsaftern sehr umständlich zu reinigen ist, ist bei meinem neuen Schätzchen in Nullkommanix wieder porentief rein. Laut Beschreibung liegt das an einer speziellen Beschichtung, die verhindert, dass sich die Obst- und Gemüsereste darin festsetzen und tatsächlich genügt es vollkommen, einmal mit dem Spül- schwamm drüber zu reiben und schon ist er wieder einsatzbereit. 
Der Trester, also die Obst- und Gemüsereste sind je nach Sorte wirklich gut ausgepresst. Besonders gute Ergebnisse hatte ich bisher mit hartem Obst und Gemüse wie Roter Beete, Karotten, Äpfeln, usw.  

So, und zu guter letzt noch die Zutaten für meinen, bzw. auch des Mitessers Lieblingssaft - Rote Beete, Karotten, Äpfel oder/oder Orangen (was halt grad da ist), ein kleines Stückchen Ingwer und ein großzügiger Schluck richtig gutes Öl, ich nehm gerne ein Bio-Weizengrasöl, das gibt dem Saft noch eine ganz leicht grasige Note.

Einfach nur das Obst und Gemüse waschen, die Wurzelansätze entfernen und evtl. einmal durchschneiden, der Einfülltrichter ist recht groß, so dass kleinere Äpfel und Rote Beete eigentlich komplett reinpassen.
Entsafter anschalten, alles reinstopfen, Stopfer hinterher und leicht drücken - fertig ist ein mordsleckerer Saft.

Der Entsafter steht sehr stabil auf der Arbeitsfläche und ist ausgesprochen gut verarbeitet. Ab und zu knackt und knarrt es während des Entsaftens im Gerät, aber das sind normale Arbeitsgeräusche, schließlich atomisiert er das Obst und Gemüse komplett und wenn mal ein Apfelstiel oder ähnliches dazwischen ist, knallt es ein wenig. Nach dem ersten Schreck gewöhnt man sich aber dran und die Grundlautstärke ist gar nicht mal so laut, wie ich es befürchtet hatte. 
Da der Tresterbehälter bei diesem Gerät unter der Zentrifuge sitzt, hat er natürlich nicht soviel Fassungsvermögen wie der eines Gastroback- oder vergeichbaren Gerätes mit hinten angesetztem Tresterbehälter, da wir aber immer nur eine frische Portion Saft für den Tagesverbrauch pressen, reicht das Fassungsvermögen in unserem Fall vollkommen aus. 
Wer  aber einen Entsafter zum Akkordpressen während der Apfelernte sucht, der sollte eher auf ein anderes Gerät ausweichen, bei dem der Tresterbehälter einfacher zu entnehmen ist. 

Ganz wichtig!
In der Bedienungsanleitung und auch in zahlreichen YouTube-Videos wird aufgeführt, dass auch Zitrusfrüchte MIT Schale entsaftet werden können. 
Ich war zwar schon vor dem Selbstversuch sehr skeptisch, hab's der Neugier wegen aber tatsächlich mal ausprobiert und eine gründlich geschrubbte Bio-Orange geopfert - macht das nicht, spart Euch diese Erfahrung. 
Wie ich schon vermutet hatte, wird der Saft unglaublich bitter und hat eine für einen Orangensaft sehr unangenehme Konsistenz und Farbe. 

Der Duft dieses Saftes ist dagegen unschlagbar, da ja die ganzen ätherischen Öle aus der Schale mit im Saft landen. Falls Ihr in Eurer Wohnung also ein wenig Zitrusduft verströmen möchtet, presst einfach ne Orange aus - trinkt ihn aber nicht, auch nicht aus Versehen ;o) 
   
Für mich ist der Entsafter nicht nur deshalb schon fast unverzichtbar, weil mein Mitesser so endlich Obst und Gemüse, bzw. die Vitamine und Mineralstoffe darin, in ausreichender Menge zu sich nimmt und die Säfte einfach um Längen besser schmecken als aus dem Supermarkt, sondern auch, weil ich Obst und Gemüse das seine beste Zeit bereits hinter sich hat, auf diese Art und Weise wunderbar noch schnell auspressen kann, bevor es verdirbt.
Gut, dass ich in diesem Fall nicht auf die zahlreichen skeptischen Stimmen gehört habe, die mir von der Anschaffung eines Entsafters abgeraten haben - ich mag meinen Entsafter und geb den sicher nicht so schnell wieder her ;o)

So, und dass der Trester nicht unbedingt immer direkt im Müll landen muss, zeig ich Euch nächste Woche.  

Kommentare:

magentratzerl hat gesagt…

Jep so ein Entsafter ist ein furchtbar praktisches Gerät. Ichjage auch gerne das aus meiner Abokiste durch, wa seine besten Tage hinter sich hat. Und üüüübrigens, ganz oben auf dem Foto...die Keep-Calm-Tasse, hab ich auch. ;-). Mir fehlt grade noch das "Now freak Out-Teil.

Himbeerschoko hat gesagt…

Auf manche Dinge in meiner Küche könnte ich vielleicht wieder verzichten, nicht aber auf meinen geliebten Entsafter - ich habe ebenfalls auf Philipps gesetzt und würde diese Entscheidung jederzeit wieder treffen (bzw. die Entscheidung zu einem Entsafter generell)
Die Gründe hast du ja schon ausführlich beschrieben- da kann ich nur noch beipflichten.
Im Winter mache ich immer einen Powerdrink aus meinen Säften: einen Klecks Honig vermischt mit etwas Zimt und Curcuma, dazu ein Mini-Schuss Leinöl - wow, das gibt Kraft für den ganzen Tag!
Auch ich verwende den Trester manchmal noch mit: Bei gepressten Äpfeln kommt nochmal ein Schuss Saft dazu, Biskotten (Löffelbiskuits) hineingebröselt- perfekt wie in Kindertagen.
Bei Gemüsesäften mache ich Suppe aus dem Trester.
Dann hab ich nicht ganz so ein schlechtes Gewissen wenn ich doch mal eine größere Menge Trester entsorge (kennst du das ;-)???
Glg Himbeerschoko

Anonym hat gesagt…

Hallo Steph,
ich bin auch auf der Suche nach einem Entsafter.Hast du dieses Modell: Philips HR1869/00 Entsafter Avance Serie?

LG aus München
Kerstin

 

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Bake uncovered for 20 minutes. Remove from oven and toss with wooden spoons. Return to oven and bake, uncovered, for an additional 15 to 20 minutes until golden-brown. Remove from oven and set aside. 3. Reduce oven to 375ºF (190ºC). 4. *Step 2:*[image: camera icon] Place the eggs, egg yolk, salt and pepper in a large bowl and whisk until well blended. Add the milk and cream and whisk again until well blended. Add the bread cubes and stir well. Let the mixture sit for about 5 minutes, until the bread has absorbed most of the liquids. Add the cheese and roasted butternut squash. Stir until just incorporated, being careful not to break the squash pieces. Spoon in the prepared molds and bake for 30 to 35 minutes, until the bread puddings are golden-brown and puffed up. Let cool for 5 to 10 minutes before un-molding. 5. Cook’s note: The bread puddings can be refrigerated for up to 2 days. To serve, bring to room temperature and re-heat at 375°F (190°C) for 7 to 8 minutes until warm. 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While they roast, they acquire not only wonderful aromatics but also agrodolce notes that deepen their flavor and enhance their natural sweetness. These superb roasted roots are mouthwatering on their own, served as a side dish, but they also make an elegant and tasty condiment in this silky-smooth radish-top soup. Rosemary-roasted root vegetables agrodolce serves 4 active time: 30 min 1. 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole 2. 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices 3. 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices 4. 3 tablespoons white balsamic or Champagne vinegar 5. 1 tablespoon honey 6. 3 tablespoons extra virgin olive oil 7. 2 tablespoons coarsely chopped fresh rosemary 8. 3/4 teaspoon sea salt 9. freshly ground black pepper to taste 1. medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan 1. Preheat oven to 475ºF (245ºC). 2. 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[image: Rosemary-roasted root vegetables agrodolce] side vegetable, carrots, beets, turnips, honey ]]> http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/feed/ 8 Wilted radicchio with vincotto http://foodandstyle.com/wilted-radicchio-with-vin-cotto/ http://foodandstyle.com/wilted-radicchio-with-vin-cotto/#comments Wed, 12 Nov 2014 13:42:16 +0000 http://foodandstyle.com/?p=20819 Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish. Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as…]]> [image: Wilted radicchio with Vincotto] Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second. Step 2: Make your own vincotto! 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Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately. [image: Radicchio] side dish, radicchio, vincotto ]]> http://foodandstyle.com/wilted-radicchio-with-vin-cotto/feed/ 8 Vincotto with fresh ginger and spices http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/ http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/#comments Wed, 12 Nov 2014 01:30:59 +0000 http://foodandstyle.com/?p=20814 Tips and tricks for a perfect, tangy homemade “cooked wine” What is vincotto? Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must, slow-simmered…]]> [image: Vincotto with fresh ginger and spices] What is vincotto? Vincotto (also known as *vin cotto*) is a “cooked wine” made from unfermented grape must, slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as *Petimezi*, or “grape molasses”) since Roman times. Vincotto is wonderfully versatile and can be used as you would use a sweet, dense aged balsamic vinegar – spooned into savory dishes, drizzled on fresh cheese or fruits, poured over gelatos or used as a coulis… Vincotto is fun and easy to make! Of course, you can always buy vincotto, but I think it’s much more fun (and creative!) to make it in your own kitchen. All you need is a bottle of fruity red wine, a few spices and a little patience. In this version, I reduce red wine with fresh ginger and spices. The result is a tangy, aromatic and succulent syrup that’s suitable for either savory or sweet dishes. So here’s to vincotto… You’ll find that its uses are endless! Recipe Wilted radicchio with vincotto Vincotto with fresh ginger and spices makes 3/4 cup active time: 10 min 1. 3 cups fruity red wine (Merlot, Zinfandel, Sangiovese or Cabernet Sauvignon) 2. 3/4 cup organic sugar 3. 2″ piece fresh ginger root – cut in 1/4″ pieces 4. 1 cinnamon stick 5. 1 teaspoon cardamom pods 6. 2 cloves 1. Place all the ingredients in a medium heavy-bottomed saucepan and bring to a boil. Once boiling, reduce heat to medium and simmer for about 30 minutes until the wine has thickened and foams up. The wine should have a syrupy consistency, and should have reduced to one fourth of its original volume, about 3/4 cup. Strain through a fine-meshed sieve and let cool to room temperature. Transfer to a squeeze bottle or jar and refrigerate until ready to use. 2. Cook’s note: Refrigerate for up to 3 months. [image: Fresh ginger and spices to make vincotto] condiment, red wine, cooked ]]> http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/feed/ 1 Farro with pan-roasted Brussels sprouts and pistachios http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/ http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/#comments Fri, 07 Nov 2014 11:26:35 +0000 http://foodandstyle.com/?p=20732 A healthy, super-delicious side dish – the Brussels burst with flavor Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious!…]]> [image: Farro with pan-roasted Brussels sprouts and pistachios] Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy. Of course, this recipe makes for a perfect side dish with meats or poultry. But for a light main course, serve it with a couple of other sides – like this sautéed Swiss chard with lemon zest and these luxurious mashed potatoes with garlic confit. Bon appétit! [image: Brussels sprouts] Food & wine pairing: Austria, Neuburger with farro and pan-roasted Brussels sprouts [image: White wine icon]If serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios. Farro with pan-roasted Brussels sprouts and pistachios serves 4 active time: 30 min For the farro 1. 6 cups spring water 2. 1/2 teaspoon sea salt 3. 2 large garlic cloves – skinned and left whole 4. 1 fresh bay leaf 5. 1 cup farro (semi-pearled or pearled barley is a good substitute) For the Brussels sprouts 1. 1 tablespoon butter 2. 3 tablespoons extra virgin olive oil 3. 1 tablespoon maple syrup (or honey) 4. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices 5. 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices 6. 2 garlic cloves – skinned and finely chopped 7. 1/2 teaspoon sea salt 8. freshly ground black pepper to taste 9. 1/3 cup salted shelled pistachios 10. 1/4 cup reserved cooking liquid from the farro 1. *Step 1:* Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid. 2. *Step 2:*[image: camera icon] Heat a large non-stick skillet to medium-high heat. Add the butter. As soon as the butter is melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds, until the garlic has released its flavor but has not browned. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately. [image: Farro with pan-roasted Brussels sprouts and pistachios] farro, Brussels sprouts, pistachio ]]> http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/feed/ 5 Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/ http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/#comments Tue, 04 Nov 2014 18:00:08 +0000 http://foodandstyle.com/?p=20792 A festive fall salad recipe — perfect for the holidays! Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized…]]> [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized for its sweet flesh, which becomes even sweeter when cooked. But sautéed in brown butter, the delicious fruit also acquires a nutty flavor that’s absolutely wonderful. Here the warm, brown butter-roasted squash slices are paired with crunchy frisée, creamy Pecorino Toscano Fresco and toasted pumpkin seeds. The combination of textures and flavors makes for a mouthwatering, festive salad. Food & wine pairing: Loire Valley, Vouvray with brown butter-roasted winter squash salad [image: White wine icon]A full-bodied, dry to off-dry, aromatic white is ideal with this flavor-packed salad. Riesling and Gewürztraminer are the first two verietals that come to mind, but you could also pour a Vouvray from the Loire Valley or a Viognier from Southern France. Each wine pairs magnificently with the sweet-fleshed winter squash, the creamy Pecorino and the nutty elements in this dish. Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds serves 4 active time: 30 min For the toasted seeds 1. 3 tablespoons raw pumpkin seeds 2. 1/2 teaspoon toasted pumpkin seed oil 3. pinch sea salt 4. freshly ground black pepper to taste For the vinaigrette 1. 2 tablespoons finely chopped shallots 2. 1 1/2 tablespoons aged sherry wine vinegar 3. 1/2 teaspoon maple syrup (or honey) 4. 1 tablespoon toasted pumpkin seed oil 5. 2 tablespoons almond or walnut oil 6. 1/8 teaspoon sea salt 7. freshly ground black pepper to taste For the winter squash 1. 1/2 medium Acorn, Delicata, Carnival or Dumpling squash (12 oz) (340 g) 2. 2 tablespoons brown butter 3. sea salt to taste 4. freshly ground black pepper to taste 1. 1 medium frisée (8 oz) (225 g) – leaves cut in 2″ pieces 2. 3 oz (85 g) Pecorino Toscano Fresco – cut in 1/4″ cubes 3. freshly ground black pepper to taste 1. *Step 1:*[image: camera icon] To toast the seeds – Place the pumpkin seeds, oil, salt and pepper in a small bowl and toss with your fingers until well coated with the oil. Heat a small heavy-bottomed skillet to medium-high heat. Add the pumpkin seeds and sauté for 2 to 3 minutes, stirring or shaking the pan frequently, until golden. Transfer to a small bowl and set aside. 2. *Step 2:* To make the vinaigrette – Place the shallots, vinegar, maple syrup, oils, salt and pepper in a small bowl and whisk until well blended. Set aside. 3. *Step 3:*[image: camera icon] Peel the squash with a vegetable hand-peeler and cut in half lengthwise. Scoop out the seeds with a spoon. Cut each half in four 1 1/2″ wide slices. Then cut each slice crosswise in 1/4” slices. Heat a large non-stick frying pan to medium/medium-high heat. Add the brown butter and squash slices. Spread the slices in a single layer and sauté until golden-brown, about 2 to 3 minutes on each side. Transfer to a plate or tray and sprinkle with the salt and pepper. 4. *Step 4:*[image: camera icon] Place the frisée in a large bowl, add the vinaigrette and toss well. Add the cheese and squash slices and toss a couple more times. Transfer to a serving bowl. Sprinkle with the pumpkin seeds and finish with black pepper. Serve immediately. [image: Dumpling and acorn squash] Viviane’s tip 1. Pecorino Toscano Fresco is a young Pecorino made with sheep’s milk and aged for about 30 days. I chose it for this salad because it has a creamy texture and a delicious mild, herbaceous flavor that complements the roasted squash perfectly. You can find Pecorino Toscano Fresco in gourmet grocery stores like Whole Foods and Fairway Markets, or online at gourmetfoodstores.com. Manchego, Fontina or a young Asiago (similarly soft-textured) make good substitutes. [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] salad, winter squash, butternut squash ]]> http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/feed/ 7 Butternut squash soup with brown butter and nutmeg crème http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/ http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/#comments Wed, 29 Oct 2014 08:59:15 +0000 http://foodandstyle.com/?p=21132 A creamy winter squash soup recipe, dressed up with flavors of fall Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash…]]> [image: Butternut squash soup with brown butter and nutmeg crème] Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash. A low-calorie soup… with a bit of indulgence And since the soup is so low in calories, we can afford to dress it up with a drizzle of brown butter and a dollop of nutmeg crème! The result is a most pleasing combination of flavors, and a most luxurious soup. [image: Whole nutmeg] Food & wine pairing: Chardonnay with butternut squash soup [image: White wine icon]If you’re a Chardonnay fan then you’re in for a treat, because it’s the perfect wine for this soup. But make sure to choose a Chardonnay from a warmer region like Mâconnais in Burgundy, Sonoma in California or Gisborne in New Zealand. Indeed, these warmer regions produce full-bodied wines with ripe fruit notes that pair beautifully with the creamy texture of the soup, the slight sweetness of the squash and the richness of the brown butter. Butternut squash soup with brown butter and nutmeg crème serves 4 to 6 active time: 40 min For the nutmeg crème 1. 1/2 cup heavy cream 2. 1 1/4 teaspoons freshly grated nutmeg (use a microplane grater) For the soup 1. 3 tablespoons extra virgin olive oil 2. 1 large leek – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (2 cups) 3. 4 large shallots – skinned and cut in 1/4″ pieces (1 1/4 cups) 4. 2 garlic cloves – skinned and finely chopped 5. 1 medium butternut squash (2 1/4 lbs) (1 kg) – peeled, seeded and cut in 1″ pieces (6 1/2 cups) 6. 2 cups vegetable stock 7. 3 1/2 to 4 cups spring water 8. 1 1/2 teaspoons sea salt 9. freshly ground black pepper to taste 1. 3 tablespoons brown butter – melted, as garnish 2. 6 fennel, dill or chervil sprigs as garnish 1. *Step 1:*[image: camera icon] Place the heavy cream and nutmeg in the bowl of an electric mixer and whip at medium speed until the cream just begins to thicken. It mustn’t be as thick as whipped cream – rather, it should have a consistency similar to yogurt. Transfer to a container and refrigerate until ready to use. 2. Cook’s note: The crème can be refrigerated for up to 12 hours. If refrigerated for a longer period, it’ll start to separate. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed soup pot over medium-high heat. Add the olive oil and leeks, stir well and sauté for 3 to 4 minutes until leeks have softened. Add the shallots and sauté for 2 more minutes until shallots have softened. Add the garlic and continue to sauté for 30 seconds only – do not let the garlic brown. Add the butternut squash, stock, 3 1/2 cups of water, salt and pepper and bring to a boil. Once the soup reaches a full boil, reduce heat to medium/medium-low, cover the pot and simmer for 25 to 30 minutes until the squash is very tender. Purée the soup with a stick blender or food processor until very smooth. Thin the soup to the desired consistency with water, if needed, and adjust the seasonings. Ladle the soup into bowls. Garnish with a spoonful of the nutmeg crème. Drizzle with a little brown butter. Garnish with an herb sprig and serve immediately. 4. Cook’s note: The soup can be refrigerated for up to 3 days or frozen for up to 3 weeks. It may need to be thinned with additional spring water, as the soup will thicken as it stands. [image: Butternut squash soup with brown butter and nutmeg crème] soup, butternut squash, brown butter ]]> http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/feed/ 5 How to make brown butter http://foodandstyle.com/brown-butter/ http://foodandstyle.com/brown-butter/#comments Wed, 29 Oct 2014 08:52:48 +0000 http://foodandstyle.com/?p=20782 An easy-to-make condiment for any cook’s winter kitchen Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk…]]> [image: Brown Butter] Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus! A batch of brown butter will keep in the fridge for weeks – ready to use in sauces, cookies… and more During the colder months of the year, when I’m more inclined to cook with butter, I always have brown butter on hand. Indeed, you can make a batch ahead of time and refrigerate it for several weeks. Lastly, brown butter is marvelous in both savory and sweet dishes. It adds a wonderful richness and nutty flavor to anything you cook with it. Recipes Butternut squash soup with brown butter and nutmeg crème Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds Brown butter makes scant 1 cup active time: 10 min 1. 8 oz (225 g) unsalted butter (2 sticks) 1. Cut the butter in 1″ chunks and place in a medium heavy-bottomed saucepan. Heat over medium heat until the butter has melted and starts to foam, then reduce heat to medium-low and cook the butter undisturbed until the milk solids are dark brown (they will look like dark crumbs at the bottom of the pan) and the butter has a light caramel color, about 35 to 40 minutes. Take care not to burn the butter, or it will become bitter. Strain the butter through a fine-meshed sieve and let cool. Refrigerate for up to 1 month. condiment, butter, browned [image: Brown Butter] ]]> http://foodandstyle.com/brown-butter/feed/ 10 Broccoli and clothbound cheddar torta http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/ http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/#comments Fri, 17 Oct 2014 10:11:47 +0000 http://foodandstyle.com/?p=20639 A Spanish crustless quiche made with aged cheddar and a hint of cayenne An easy recipe with a gourmet result A torta (not to be confused with a tortilla, which is an…]]> [image: Broccoli and clothbound cheddar torta] An easy recipe with a gourmet result A *torta* (not to be confused with a *tortilla*, which is an omelet) is the Spanish version of a crustless quiche, although it’s a bit lighter. It is easy to prepare, looks like a showpiece, and of course, it’s marvelously delicious. Today’s torta is made with broccoli sautéed with a fresh cayenne pepper (which spikes up the dish without making it spicy-hot) and a sublime clothbound cheddar. If you’ve never tasted clothbound cheddar, you’re in for an exhilarating ride! It reminds me of the famed English Farmhouse Cheddar, with all its sweet caramel and tangy, nutty, deep, complex flavors. A tribute to fine cheesemaking, from Vermont to Wisconsin My first introduction to clothbound cheddar was in Vermont, where I tasted Cabot Creamery’s exceptional clothbound cheddar, which is crafted by the expert cheesemakers of the Cellars at Jasper Hill. There, the young cheddar wheels are wrapped in muslin, then aged for 10 to 14 months in carefully controlled temperature, humidity and airflow. Special molds start to grow on the cloth, and in time they impart to the cheese its signature flavor. I fell in love! A couple of years later, though, my love affair with clothbound cheddar took an even more delicious turn: While visiting Wisconsin, I was invited to Bleu Mont Dairy for a tour of their cave. This is where I finally had a close encounter with the superb cheese… one that I shall never forget. Stepping into Bleu Mont’s underground cave was exhilarating – rows of cheddar wheels, totem-like, were waiting patiently for the molds to work their magic. The pungent, earthy smell that hit my nostrils as I entered the cave made me want to move right in. This torta is my tribute to Bleu Mont Dairy, to the Cellars at Jasper Hill and to all the cheesemakers whose skills and patience deliver such goodness to our tables. Say cheese… and torta! *Murray’s Cheese, based in NYC, sells both Cabot’s and Bleu Mont’s cheddars. They ship anywhere in the US. Make sure to order enough for this recipe and for savoring the cheese on its own.* [image: Clothbound cheddar] Food & wine pairing: California Chardonnay with broccoli and cheddar torta [image: White wine icon] Here’s where a California Chardonnay can shine! The texture and weight of the wine goes perfectly with the richness of the cheese, while pairing wonderfully with the broccoli too.. Broccoli and clothbound cheddar torta serves 6 to 8 active time: 45 min For the broccoli 1. 1 tablespoon sea salt (to blanch the broccoli) 2. 1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut in 1 1/2″ pieces (6 cups) 3. 2 tablespoons extra virgin olive oil 4. 1 small cayenne pepper – stem removed and finely chopped *or* 1/4 teaspoon red chili pepper flakes 5. 2 large garlic cloves – skinned and finely chopped 6. 1/4 teaspoon sea salt For the torta 1. 1/3 cup unbleached all-purpose flour 2. 1 1/4 cups milk 3. 3/4 cup heavy cream 4. 8 extra large eggs – lightly beaten 5. 3/4 teaspoon sea salt 6. freshly ground black pepper to taste 7. 1/4 cup freshly grated Reggiano Parmesan 8. 8 oz (225 g) clothbound cheddar (or aged cheddar) – coarsely grated 1. 9″ non-stick spring-form pan – lightly buttered and floured 1. Preheat oven to 375ºF (190ºC). 2. *Step 1:*[image: camera icon] Rinse the broccoli, trim off the stalks and cut florets in 1 1/2″ pieces. Fill a large bowl with cold water and several ice cubes. Fill a large heavy-bottomed pot with water and bring to a boil. Add the salt and blanch the florets for 2 minutes until barely tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, cayenne and garlic. Sauté for 15 seconds, until the garlic begins to sizzle and release its flavor. Add the broccoli and toss until the florets are well coated with the oil. Sauté for 1 to 2 minutes until heated through. Sprinkle with the salt. Toss again and transfer to a bowl. Set aside. 4. *Step 3:*[image: camera icon] Place the flour in a large bowl. Add a bit of the milk and whisk until the mixture is smooth. Add the balance of the milk and whisk until well blended. Add the cream and whisk again until well blended. Add the eggs, salt and pepper and whisk until well blended. Add the cheeses and broccoli and stir until well incorporated. Pour the broccoli-egg mixture into the prepared mold and spread the broccoli pieces evenly in the pan. Place on a jelly roll pan (to avoid spills) and bake for about 1 hour until the center has risen and the top is golden-brown and puffed up. Remove from oven and let cool for at least 15 minutes before un-molding. Serve warm. 5. Cook’s note: The torta can be made up to 4 hours ahead, and kept in its mold in a cool place at room temperature. Before serving, bake at 375ºF (190ºC) for 6 to 8 minutes until warm. Viviane’s tip 1. If you decide to cut the recipe in half, make sure to use a smaller mold… otherwise, the torta will be too thin and dry. [image: Broccoli and clothbound cheddar torta] Torta, broccoli, cheddar ]]> http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/feed/ 13 Spanish chickpea stew served with toasted couscous http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/ http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/#comments Tue, 14 Oct 2014 10:15:55 +0000 http://foodandstyle.com/?p=20549 A sweet, smoky and hearty vegetable stew that makes great leftovers The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the…]]> [image: Spanish chickpea stew served with toasted couscous] The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce. An easy vegetarian stew — but even easier, and tastier, when refrigerated for a day or two and served as leftovers! As in many stews, the flavors in this one get deeper with a little bit of rest. So whenever I make a batch, I either refrigerate or freeze half of it, knowing that on a busy night I can simply reheat the stew and a delicious, healthy dinner is on the table in minutes! [image: Toasted couscous] Food & wine pairing: Rioja, Tempranillo with chickpea stew [image: Red wine icon]A Spanish stew calls for a Spanish wine, and a Tempranillo from Rioja fits the bill perfectly! The wine’s characteristic notes of tobacco, leather and spice pair magnificently with the flavorful, slightly smoky stew; while its inherent acidity complements the tomato base. Spanish chickpea stew served with toasted couscous serves 4 to 6 active time: 1 hr For the toasted couscous 1. 2 1/2 tablespoons unsalted butter 2. 2 cups instant couscous 3. 2 cups spring water 4. 1/2 teaspoon sea salt For the stew 1. 2 teaspoons cumin seeds 2. 1 teaspoon coriander seeds 3. 1/3 cup extra virgin olive oil 4. 2 medium Spanish or yellow onions – skinned and cut in 1/4″ pieces (3 1/2 cups) 5. 2 medium red bell peppers – cut in 1/4″ cubes (2 1/2 cups) 6. 1 medium green bell pepper – cut in 1/4″ cubes (1 1/4 cups) 7. 4 garlic cloves – skinned and finely chopped 8. 1 1/2 tablespoons Pimentón Dulce (smoked Spanish sweet paprika) 9. 1/8 teaspoon ground cayenne 10. 3 lbs (1.4 kg) very ripe tomatoes – peeled, seeded (seeds strained and juices reserved) or one 28 oz (795 g) can whole, peeled plum tomatoes plus 1/4 cup spring water – puréed in a food processor 11. 1/2 cup reserved chickpea cooking liquid or spring water 12. 3 cups cooked chickpeas 13. 1 1/2 teaspoons sea salt 14. 2 tablespoons Amontillado sherry (or Marsala) 15. 2 tablespoons finely chopped Italian parsley as garnish 1. *Step 1:*[image: camera icon] To make the couscous – Bring a medium heavy-bottomed pot over medium-high heat and add the butter. Once the butter has melted, add the couscous and sauté for 2 to 3 minutes until the couscous is pale-golden, stirring or shaking the pan frequently. Turn off the heat and add the water and salt. Stir well, cover the pot and let stand for 20 minutes, flaking the couscous with a fork once or twice to prevent it from making clumps. Keep the pot covered until ready to serve. 2. *Step 2:* Heat a small frying pan over medium-high heat. Add the cumin and coriander seeds and sauté until they turn a dark color and are fragrant (about 2 minutes), shaking the pan continuously. Transfer to a mortar and grind until coarsely ground. 3. *Step 3:*[image: camera icon] Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and onions and sauté for 2 minutes, until the onions start to sweat. Add the peppers and sauté for 8 to 10 minutes until golden, tossing only occasionally. Add the garlic, ground cumin and coriander, Pimentón Dulce and cayenne and sauté for 1 minute until the spices release their flavor. Add the puréed tomatoes, the reserved chickpea cooking liquid and the chickpeas. Stir well and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and slow-simmer for 20 minutes until the stew has slightly thickened, stirring from time to time to prevent the stew from sticking to the pot. Uncover the pot and continue to simmer for 10 to 15 minutes to reduce the stew. The sauce should be thick but neither dry nor liquidy. Add the salt and sherry, stir well and simmer for 2 minutes. Taste and adjust the seasoning if necessary. Serve the stew with the toasted couscous and a sprinkle of chopped parsley. 4. Cook’s note: The stew can be cooled and refrigerated for up to 3 days, or frozen for up to 1 month. Viviane’s tip 1. If you prefer serving a whole grain with this stew, then quinoa is the perfect candidate. It’s almost as light as couscous and has a wonderful nutty flavor. [image: Spanish chickpea stew served with toasted couscous] stew, chickpea, couscous ]]> http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/feed/ 3 -
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  • My Fourth Cookbook - A Parallel Universe - Hey there! I missed you! You may have guessed it already, I am most definitely not a multi-tasker. Certainly when it comes to shooting a cookbook and blogg...
    vor 3 Wochen
  • Purple Foodie Baking Classes – November 2014 - Updated – 21 Nov: All classes are sold out (except for one seat on Friday 28 – Sweet Bakes), but email classes@purplefoodie.com to be informed of last min...
    vor 4 Wochen
  • San Domenico Palace Hotel Taormina Sicily - [image: San Domenico Palace Hotel Taormina Sicily] [image: San Domenico Hotel Taormina Sicily] I'm slowly getting through my Sicily posts. A big emphas...
    vor 4 Wochen
  • Huge update! Issue #03/2014 - Well, it’s been a piece of work! As always, I am dividing my time between cooking, styling and shooting, which doesn’t make it too easy to spare some time ...
    vor 5 Wochen
  • WHAT KATIE ATE ATE THE WEEKEND ~ COOKBOOK NO. 2 - I’m thrilled to announce that today, October 22nd, sees the nationwide Australian on-sale date of my second What Katie Ate cookbook ~ What Katie Ate at the...
    vor 5 Wochen
  • Happy Thanksgiving! - [image: pecanpie1] It's never too late to say it - Happy Thanksgiving! I am grateful for so many things ... this pecan pie is one of them.
    vor 1 Monat
  • August - Harvest season: purple podded peas, psychedelic tomatoes and technicolour beans
    vor 2 Monaten
  • T.L.T. Sandwich - [image: The Vegan Stoner's T.L.T. Sandwich]
    vor 2 Monaten
  • Scrambled Eggs, Smoked Trout and Horseradish on a Montreal Bagel - My apologies for being so distant from this blog these last couple of months. I hold no excuses. Maybe it was just a collection of circumstances that contr...
    vor 2 Monaten
  • almost sparkles - Shortly after we moved here last spring, our next door neighbors laughingly told us that summer would begin on July 5. I assumed the joke meant that you c...
    vor 4 Monaten
  • August 16-17: a food styling and photography workshop in Brooklyn with Sunday Suppers - Hello everyone, I am currently in East Sussex England teaching a food styling and photography workshop at Hawthbush farm. It’s incredible here! The country...
    vor 4 Monaten
  • Skinny Blueberry Muffins - When we last spoke I was in the middle of packing up our apartment for our move. Now, I’m currently typing this in our new (old) home (rented)! The last ...
    vor 7 Monaten
  • 8 months - [image: Sophia 8 months old] Every time I sit down with Sophia for a photo shoot I take at least a hundred photos. Mostly, I'm lucky to get one true "money ...
    vor 7 Monaten
  • Cantaloupe & Mango Chutney with Thyme ~and Welcoming New Baby! - We are thrilled to have welcomed our new baby boy Nicolas on March 13th. He is beautiful and perfect just like his brother Gabriel! I haven’t written in...
    vor 7 Monaten
  • the woods are lovely, dark and deep. - [image: Untitled] [image: Untitled] [image: Untitled] [image: Untitled] [image: February 16th.] [image: Untitled] [image: Untitled] [image: Untitled] ...
    vor 9 Monaten
  • New Roost & A New RSS Address - [image: Screen Shot 2014-02-14 at 4.03.40 PM.png] Hello! Roost is back with a new look, a new post, and a* new RSS address*! Please update your feed reade...
    vor 9 Monaten
  • Lime & Yoghurt Ganache - In London last year, I discovered that I did like macarons after all. This is the magic of Pierre Hermé! I bought just two macarons the first time, a lime ...
    vor 10 Monaten
  • Nutty Millet Breakfast Cookies - Well we’ve stepped into the new year, happy 2014! I hope you all had a really wonderful holiday season spent with family, friends, pets, good food, and goo...
    vor 10 Monaten
  • PuLiyogare Mix - The King of South Indian Spice Mixes This post has been languishing in the drafts for all of summer. I must have opened this post to edit at least two doze...
    vor 1 Jahr
  • Beetroot-blood orange parfait and raspberry sorbet with chocolate, coconut tuile, rose pepper meringue on chocolate sand - It's time for dessert! In fact I had the idea of this beetroot-blood orange parfait already for monthes, but never really had time and lust to make it. It...
    vor 1 Jahr

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