About Rory Brown

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Posts by Rory Brown:

Red Chile and Pecan Slaw

INGREDIENTS

Dressing
32 oz nonfat vegetable stock, divided
2 Tbsp cornstarch
1 tsp Cumin Seeds
1 jalapeño pepper, seeded and diced
1 clove garlic
1/2 shallot, chopped
1/2 Cup chopped fresh cilantro
1/4 Cup sweet Thai chile sauce, such as Mae Ploy
2 tsp Red Wine Vinegar Powder
1/2 tsp Ground Cumin
1/4 tsp Freshly Ground Black Pepper

Slaw
1/4 Cup pecan pieces
1/2 tsp Chile Powder
1 Tbsp Extra Virgin Olive Oil
1/4 lb red cabbage, shredded
1/4 lb green cabbage, shredded
1 small green bell pepper, cored, seeded and thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 small yellow bell pepper, cored, seeded and thinly sliced

STEPS

Stir 1/2 Cup vegetable stock with cornstarch in a measuring cup until blended. Bring remaining 28 oz of stock to a boil in a medium saucepan over high heat. Immediately reduce heat to a simmer, and slowly whisk in the stock-cornstarch mixture. Stir rapidly until stock thickens up, to the consistency of olive oil. (It should cling to the back of a spoon.)  Allow mixture to cool to room temperature, skim off and discard any film on top.

Place cumin seeds in a dry sauté pan and toast over medium-high heat. Stir until the aroma of the seeds is released, about 1 min.

Blend together 1/4 Cup of the thickened stock in a blender with the toasted cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze the leftover stock.)

Heat oven to 350°F. Combine pecans, chile powder and oil in a mixing bowl; toss to coat the pecans. Arrange nuts in a single layer on a rimmed cookie sheet, and roast until the aroma of the chili powder is released, 3 to 4 minutes. Allow nuts to cool.

Combine dressing and slaw ingredients in a bowl. Toss to coat the vegetables with the dressing and distribute the nuts throughout the salad. Cover and refrigerate until ready to serve.

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Pumpkin-Ginger Bread Pudding

INGREDIENTS

1 4-lb sugar pumpkin or kabocha squash
Extra-Virgin Olive Oil, for brushing
4 large eggs
1 Cup packed light brown sugar
1-1/2 tsp Sri Lankan Cinnamon
1/2 tsp Pumpkin Pie Spice
2 Cups heavy cream
1-1/2 tsp Vanilla Extract, Bourbon Island
1 loaf cinnamon brioche, challah, or plain pound cake, diced (about 10 Cups)
1/2 Cup golden raisins
1/4 Cup Diced Crystallized Ginger
Confectioners’ sugar, for garnish

STEPS

Preheat the oven to 375 °F. Cut the pumpkin or squash into quarters and scoop out the seeds. Brush the insides with olive oil and arrange on a baking sheet, skin-side up / cut side down. Roast in the preheated oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove baking sheet from the oven and allow squash to cool. Discard the skin and purée the flesh in a food processor until smooth.

Decrease oven temperature to 350°F. In a large bowl, combine 2-1/2 Cups of the pumpkin or squash purée, along with the eggs, brown sugar and spices. Whisk in the cream and vanilla.

In a 7″ x 11″ baking dish, combine the bread cubes, raisins, and ginger. Pour the pumpkin/cream pudding mixture over the bread cubes to cover, and allow mixture to sit 15 minutes. Bake in the preheated oven until the custard is “set,” about 40 minutes. Remove baking dish from oven, and spoon pudding into bowls with sprinkle a dusting of confectioners’ sugar on top, if desired.

We’re borrowing and adapting this recipe from Food Network’s Anne Burrell

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Daikon-Carrot Salad

INGREDIENTS

1-1/2 lbs daikon, peeled
Kosher Salt
1 lb carrots
1 Tbsp grated peeled ginger
3 Tbsp Traditional White Balsamic Vinegar
2 tsp fresh lime juice
1/4 Cup Olive Oil
1 tsp Roasted Sesame Oil
1-3/4 tsp White Sesame Seed
1-3/4 tsp Black Sesame Seeds

STEPS
Use a vegetable peeler to shave the daikon into ribbons. Toss the ribbons with 1/4 tsp of salt in a colander, and allow radishes to drain in the sink. Use the peeler to shave the carrots into ribbons and set aside.

Make the dressing by whisking together the fresh ginger, vinegar, lime juice and 1/2 tsp of salt in a large bowl. Slowly whisk in the olive oil and sesame oil until mixture is blended.

Toast white sesame seeds in a small skillet over medium heat, until the seeds are golden. Add 1 Tbsp of the dressing to the seeds.

Toss the shredded daikon and carrot ribbons with the dressing and season with salt. Top with the remaining sesame seeds.

 

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Olive Oil Buttermilk Pancakes

INGREDIENTS

1-1/4 Cups all purpose flour
1/4 Cup granulated sugar
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 egg
1-1/4 Cups buttermilk
1/4 Cup Olive Oil
1 tsp Vanilla Extract

STEPS

Preheat the skillet or griddle to med high. Combine all wet ingredients (buttermilk, olive oil, vanilla) in a blender and pulse once to combine. Then add the remaining ingredients to the blender, and purée till smooth.

Pour 1-2 ounces (1/4 Cup or less) of the batter onto the griddle. Cook until pancake tops look full of bubbles, and the bottoms, if you lift up the edge with a spatula, are golden brown. Flip the pancake and brown other side. Remove pancake, and finish with favorite toppings (like Runamok Maple Syrup).

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Lemon Garlic Broccoli

INGREDIENTS

2 Tbsp Eureka Lemon Olive Oil
2 Cups broccoli florets
2 cloves garlic, chopped
1/2 Cup water
salt and pepper to taste
grated Parmesan

STEPS
Heat Eureka Lemon Olive Oil in a sauté pan over med-high heat. And the broccoli florets and garlic to the pan, and sauté for 2 minutes, tossing once or twice. Add water to the pan, cover, and simmer for 2 minutes. Season with salt and pepper and serve with grated parmesan.

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