the menocal's how to eat well 2012 calendar

8/3/2019 The Menocal's How to Eat Well 2012 Calendar

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Baked Oatmeal

A cold-weather favorite of Joan’s, this bakedoatmeal takes a little more preparation thanmany oatmeal recipes, but it yields about a

week’s worth of eortless breakfasts.

1 cup skim milk 3 cups boiling water1 cup steel cut oats (oat groats)1 cinnamon stick 4 allspice berries4 cardamom pods1 long piece lemon peel (use vegetable peeler)1/4 cup raisins or other dried fruit (optional)

Yield: 4 servings

1) Preheat oven to 250°. Place oats, spices &lemon peel in 2 qt casserole with lid.

2) Measure 1 cup milk in 4-cup pyrex measuringcup. Add boiling water to make total of 4 cupsliquid.

3) Pour into casserole, cover and bake. After 1hour, add optional dried fruit and stir. Bakeabout one more hour.Remove from oven(remove cinnamon stick) and serve or allow tocool and refrigerate. Simply microwave for twominutes when you’re ready to enjoy theoatmeal during the week.

2012

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January

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Eunice Berghetta Dingle

born 1922



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Joan’s spectacular dessert is adaptedfrom Best of Gourmet 1995

4 large egg whites1/4 teaspoons cream of tartar1-1/2 cups sugar2-3/4 cups heavy cream6 oz bittersweet chocolate ( 2 bars highquality, such as Valrhona 72% cocoa)1-1/2 tsp. unavored gelatin3 tablespoons cold water1 cup sour cream or yogurt1 teaspoon vanilla16 oz frozen raspberries (unsweetened),thawed12 oz fresh raspberries

1) For meringues, line 2 baking sheetswith parchment paper. Trace three 8 or9" circles. Preheat oven to 250°

2) Beat egg whites in large metal bowlwith cream of tartar & a pinch of saltuntil foamy. Gradually add 1 cup sugar,beating until it holds sti peaks. Transferto pastry bag tted with 3/4 inch plaintip.

3) Pipe onto circles, starting at theoutside of each circle. Smooth with long

spatula. Bake 30 minutes, switch positionof baking sheets and bake 30 minutesmore, or until meringues are sti, slightlytan, and can be lifted o the paper.Leave them in turned o oven, especiallyif weather is humid.

4) Make ganache. Chop the chocolateinto small pieces. Heat 1/4 cup heavycream to boil in saucepan or glass 2 cupmeasuring cup if you use microwave,

take o heat. Add the chopped choco-late and stir to melt the chocolate. Allowto cool slightly and spread a thin layeron each meringue. If the chocolate getstoo cool & hardens, microwave just alittle and stir. If the chocolate separatesor curdles, add a few drops of creamand beat. It will be OK. Put themeringues in a cool place to harden thechocolate.

5) Make the lling. Sprinkle gelatin over3 T cold water in a tiny saucepan. Heat

and stir until gelatin is completelydissolved. Allow to cool slightly. In largebowl, beat 2-1/2 cups heavy cream with1/2 cup sugar using electric mixer untilsoft peaks form. Add vanilla, thawedfrozen raspberries and sour cream. Addgelatin mixture in steady stream whilebeating, until sti peaks form andeverything is combined.

6) To assemble: Place one meringuelayer on serving plate with 4 strips of wax paper under it. Spread with about1-1/2 cups whipped cream mixture and

scatter some fresh raspberries.

Repeat with other layers. To nish, youmay cover the whole thing with pink whipped cream mixture, or just the top.Scatter remaining fresh berries around.Chill 2 hours or more. To serve, slice inwedges with serrated knife. Makesabout 12 servings. This can also bemade into individual tortes.

February

Raspberry Chocolate Meringue Tortes

Hap p y B i r t h

d a y J

o a n

Erling Christopher Hallangerborn 1916

St .Valentine’s Day

Presidents’Day



2012

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Hap p y B i r t h

d a y C

a r m e n

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Image via http://smittenkitchen.com/

March

The Baked Brownie, Spiced Up

1 1/4 cups all-purpose our1 teaspoon salt2 tablespoons dark unsweetened cocoa powder1 to 1 1/2 teaspoons chipotle powder (I didn’t have thisand used smoky spicy paprika, with a very similiar avorprole, instead) (for the spicy version)3/4 teaspoon cinnamon (for the spicy version)1/4 teaspoon cardamom (for the spicy version)11 ounces dark chocolate (60 to 72% cacao), coarselychopped1 cup (2 sticks) unsalted butter, cut into 1-inch pieces1 teaspoon instant espresso powder1 1/2 cups granulated sugar1/2 cup rmly packed light brown sugar

5 large eggs, at room temperature2 teaspoons pure vanilla extract

1) Preheat the oven to 350 degrees F. Butter the sides andbottom of a 9 x 13 glass or light-colored metal baking pan.In a medium bowl, whisk the our, salt, cocoa powder andspices (chipotle, cinnamon and cardamom), if you’re usingthem, together.

2) Put the chocolate, butter, and instant espresso powderin a large bowl and set it over a saucepan of simmeringwater, stirring occasionally, until the chocolate and butterare completely melted and smooth. Turn o the heat, butkeep the bowl over the water and add the sugars. Whisk

until completely combined, remove bowl from the pan. The mixture should be room temperature. Add 3 eggs tothe chocolate mixture and whisk until combined. Add theremaining eggs and whisk until combined. Add the vanillaand stir until combined. Do not overbeat the batter at thisstage or your brownies will be cakey.

3) Sprinkle the our mixture over the chocolate mixture.Using a spatula (not a whisk), fold the our mixture intothe chocolate until just a bit of the our mixture isvisible.Pour the batter into the prepared pan and smooththe top. Bake in the center of the oven for 30 minutes,

rotating the pan halfway through the bakingtime, until a toothpick inserted into the centerof the brownies comes out with a few moistcrumbs sticking to it. Let the brownies coolcompletely, then cut them int osquares andserve.

Tightly covered with plastic wrap, the brownieskeep at room temperature for up to 3 days.

Yield: 24 brownies

Carmen found this delicious brownie recipe at Smitten Kitchen:

http://smittenkitchen.com/

Hap p y B i r t h

d a

y M e g a n



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1 small shallot, minced3 tablespoons sherry vinegarsalt & pepper6 tablespoons fruity olive oli4 navel oranges4 Fuyu persimmons1 bunch watercress

1) Put shallot and vinegar in small bowl & letmacerate 5 minutes. Add big pinch of salt &several grinds of pepper. Whisk in olive oil.

2) Peel the oranges with a sharp knife and sliceinto quarter-inch rounds; cut in half. Peel

(optional) and slice the persimmons in quarterinch slices, cut in half.

3) Spread the watercress in the bottom of a largeshallow salad bowl (or platter). Arrange orange &persimmon slices on top. Can be covered & refrig-erated up to 3 hours.

4) Just before serving, drizzle the dressing over thefruit.

Yield: 8 to 10 servings

Joan’s beautiful salad is adapted from the New

York Times

Persimmon and Orange Salad

Hap p y B i r t h

d a

y R o y

St .Valentine’s Day

Easter



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You’ll need enough pastry for single pie crust, useyour favorite recipe.

Filling:2 1/2 cups rhubarb, cut in 1/2 inch pieces2 egg yolks2 tablespoons our1 1/4 cup sugar1 tablespoon melted butter1/4 cup sour cream1/2 tsp saltgrated rind of 1 orange

Meringue:2 egg whites1/4 cup sugar

1) Bake the piecrust. Put the crust in a nine-inch piepan, poke holes with a fork, cover with aluminum foiland ll with dried beans. Bake at 425° for 10 minutes,remove foil & beans, poke the bottom some more,reduce oven temp to 350° and bake 4–5 minutesmore. It should start to tan but not be brown.

2) Beat the egg yolks with our, sugar, melted butter,sour cream, salt and orange rind. Stir in the rhubarb.Pour into the piecrust. Bake about 30 minutes, until

set.

3) Make meringue; beat egg whites, add sugar gradu-ally and continue beating (electric hand mixerpreferred) until sti peaks form.

4) Raise oven temp to 425° Pile the meringue on topof the pie, spreading it so it touches the crust allaround (to prevent shrinkage). Bake about 5 minutes,until it starts to brown.

Grandma Dingle's Rhubarb Pie

May

From Joan and Roy’s Grandma Dingle

Memorial Day



2012

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June

Olive Oil Granola WithDried Apricots and Pistachios

A favorite of Carmen’s by Melissa Clark,published in the New York Times, July 10,

3 cups old-fashioned rolled oats1 1/2 cups raw pistachios, hulled1 cup raw pumpkin seeds, hulled1 cup coconut chips3/4 cup pure maple syrup1/2 cup extra virgin olive oil1/2 cup packed light brown sugar1 teaspoon kosher salt1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom3/4 cup chopped dried apricotsFresh ricotta, for serving (optional)Fresh berries, for serving (optional).

1) Preheat oven to 300 degrees. In a large bowl, combineoats, pistachios, pumpkin seeds, coconut chips, maplesyrup, olive oil, brown sugar, salt, cinnamon and carda-mom. Spread mixture on a rimmed baking sheet in aneven layer and bake for 45 minutes, stirring every 10minutes, until golden brown and well toasted.

2) Transfer granola to a large bowl and add apricots,tossing to combine. Serve with ricotta and fruit, if desired.

Yield: About 9 cups.

Image via http://tastespace.wordpress.com

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July

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2 cups short-grain brown rice3 1/2 cups water2 teaspoons ne grain sea salt2 (4-inch) square sheets nori seaweed6 ounces extra-rm tofugrated zest and juice of one orangegrated zest and juice of 1/2 lemon2 tablespoons (raw) brown sugar (reg. sugaris ok too)2 tablespoons shoyu sauce (or soy sauce)2 tablespoons (brown) rice vinegar4 green onions, chopped1 avocado, peeled, pitted, and thinly sliced3 tablespoons sesame seeds, toasted

1) Rinse and drain the rice two or threetimes. Combine the rice, water, and salt in aheavy saucepan and bring to a boil overhigh heat, cover, and simmer gently untilthe water is absorbed, about 45 minutes. 2) Toast the nori in a preheated 300F degreeoven or a medium-hot skillet for a fewminutes. Crumble or chop coarsely.

3) Drain the tofu and pat it dry. Cut theblock of tofu lengthwise through themiddle to make four 1/4-to 1/2-inch thick

sheets of tofu. Two at a time, cook in a dryskillet or well-seasoned skillet overmedium-high for a few minutes untilbrowned on one side. Flip gently, thencontinue cooking for another minute or so,until the tofu is rm, golden, and bouncy.Let cool, enough to handle, then cutecrosswise into matchsticks (see photo).Repeat with the remaining sheets.

4) To make the dressing, set the sheetsaside. Combine the orange juice lemon

Sushi Bowls

A favorite of Megan and Alex’s,From 101Cookbooks.com

juice, and sugar in a small saucepan andbring to a gentle boil. Cook for 1 or 2minute, the add the shoyu and vinegar.Return to a gentle boil and cook another1 or 2 minutes, until slightly thickened.Remove from the heat and stir in thezests.

5) When the rice is done, stir in 1/3 cup of thedressing and add more to taste. Scoop the riceinto individual bowls and top with the toastednori, green onions, tofu, avocado slices, and asprinkling of sesame seeds.

Yeild: 4-6 servings

Independence Day



2012

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August

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Alex and Megan

2 pieces of fruit, or more if you like

1 piece of cheese1 piece of freshly baked bread

1) Fly to San Francisco 2) Spend at least two days walking aroundthe city. Go for a run. Eat out. Call yourcousins and friends. Admire the views.Admire the weather.

3) Visit the Ferry building on your last day intown. Purchase above ingredients. Sit on abench with your traveling companion, break the bread., cut the fruit.

Serves 2.

Bread, Fruit, and Cheese

Hap p y B i r t h

d a y A

l e x

Hap p y B i r t h

d a y F

e l i x !



2012

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September

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Alex and Megan’s waes are from Mark Bittman's How to Cook Everything

1/2 teaspoon of instant yeast (note: you canuse regular yeast, but you have to proof it)2 cups all-purpose our1 tablespoon sugar1/2 teaspoon salt2 cups milk 8 tablespoons butter, melted and cooled1/3 teaspoon vanilla extr.Canola or other neutral oil for brushing yourwae iron2 eggs

1) Before going to bed (at night), combine thedry ingredients and stir in the milk, then thebutter and vanilla. The mixture will be loose.Cover with plastic wrap and set aside overnightat room temp.

2) Brush your wae irdon lightly with oil andpreheat it. Separate the eggs and stir the yolksinto the batter. Beat the whites until they holdsoft peaks. Stir them gently into the batter.

3) Spread a ladleful or so of batter onto thewae iron and bake until the wae is done, 3to 5 or 8 or so minutes (watch the steamcoming o the griddle, or get one of the nicer

cuisinart griddles which has a doneness indica-tor, $29 at amazon, I mean come on you can'tbeat that with a stick). Serve immediately afteryou eat one secretly in the kitchen.

Overnight Waffles with Fruit and Cream

Alberto Villalon y Menocal

born 1928Labor Day



2012

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Columbus Day (Obs.)

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Spanish Omelet

Alex and Megan often make this omelet ortortilla with farm fresh russian red potatoes inthe summertime. Cook's Illustrated, May/June

2009 issue

6 tablespoon + 1 tsp extra virgin olive oil1 1/2 pounds yukon gold potatoes (3-4medium). quartered and cut into 1/8 in. thick slices.1 small onion, halved and sliced thin1 teaspoon salt1/4 teaspoon ground black pepper8 large eggs4 oz. Spanish chorizo (I used mexican, non-cured chorizo, which works ne as long as youbrown it thoroughly).Four scallions, the green and the white parts,nely sliced.

1) Brown chorizo in 1 TBSP. of oil in 10 inchnon-stick skillet. Meanwhile, toss 4 TBS of oil,potatoes, onion, 1/2 tsp salt, and pepper in alarge bowl making sure that potatoes arecoated and separated. When chorizo hasbrowned, Reduce heat to medium-low, addpotato mixture to skillet and set bowl asidewithout washing. Cover and cook, stirring every5 minutes for 20-30 minutes, until potatoesoer no resistance when poked with a paringknife.

2) Meanwhile, whisk eggs and remaining 1/2tsp of salt in reserved bowl. Fold in scallions andpotato/onion/chorizo. Return skillet tomedium-high heat, add remaining TBS of oiland heat. Add egg and potato mixture, stirringand folding constantly for 15 seconds. Smoothtop of mixture with rubber spatula. Reduce heatto medium, cover and cook, gently shaking panevery 30 seconds for two minutes until top of tortilla begins to set and bottom is goldenbrown.

3) This part is tricky. Take a deep breath. Ask noisypeople to leave the kitchen for a moment. Usingrubber spatula, loosen tortilla from pan, shakingback and forth until tortilla slides freely in pan.Slide tortilla onto a large plate. Invert anotherplate on top of tortilla, ip, and slide tortilla back into pan, cooked side up. Tuck edges of tortillaback into pan with spatula, cover and cook, gently

shaking pan every 30 seconds for twominutes until second side is goldenbrown. Slide tortilla onto serving plateand allow to cool at least 15 minutes. Cutinto slices and serve with a garlic dijonaioli.



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Veterans’Day

Thanksgiving Day

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Buttermilk Pancakes

Alex and Megan love this recipe from Cook’s Illus-trated, May/June 2009.

2 cups all purpose our2 T. sugar1/2 tsp salt1 tsp baking powder1/2 tsp baking soda2 cups buttermilk 1/4 cup sour cream2 large eggs3 tablespoons unsalted butter, melted and cooledslightly1-2 teaspoons vegetable oil

1) Adjust oven rack to middle position and heat

oven to 200 degrees. Spray wire rack set insidebaking sheet with nonstick cooking spray; placethis in the oven. Whisk together the our, salt,baking powder, and baking soda in a mediumbowl. In a second bowl whisk together buttermilk,sour cream, eggs, and melted butter. Make a wellin the center of the dry ingredients and pour in wetingredients; gently stir until just combined - thebatter should be lumpy with a few streaks of our.Do not overmix. All to sit 10 minutes before cook-ing.

2) Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium heat until shimmering. Using

paper towels, carefully wipe out oil, leaving a thinilk of oil on the bottom and the sides of the pan.Using a 1/4 cup measure, portion batter into thepan in 4 places. Cook until edges are set, rst sideis golden brown, and bubbles on the surface are

just beginning to break, 2 to 3 minutes. Using athin, wide spatula, ip the pancakes and continueto cook until second side is golden brown, 1 to 2minutes longer. Serve pancakes immediately, ortransfer to wire rack in preheated oven. Repeatwith remaining batter, using remaining oil asnecessary.



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Vietnamese Ph

Alex and Megan found this recipe in Cook'sIllustrated Winter 2008 Soups and Stews SpecialIssue

8 oz. thick rice noodles1 recipe quick Vietnamese-style broth (recipefollows)Salt12 oz. sirloin steak, thin cut and sliced crosswiseinto quarter-inch stripsGround black pepper1 tablespoon vegetable oil2 cups bean sprouts1 jalepeno2 scallions, white and green parts sliced thin onbias1/3 cup basil leaves, torn in half if large1/2 cup mint leaves1/3 cup cilantro leaves2 tablespoons chopped roasted unsaltedpeanuts

1) Bring 4 quarts of water to boil in larget pot. O heat , add rice nodles and let site until tender, 10to 15 minutes, stirring occasionally. Drain anddistribute among bowls.

2) Meanwhile, make Quick Vietnamese-stylebroth, seasoning with additional salt if necessary.

3) Season steak with salt and pepper. Heat oil inmedium skillet over medium-high heat untilshimmering. Add half of steak slices in singleslayer and sear until well-browned, 1 to 2 minuteson each side; set aside. Repeat with remainingslices.

4. Assemble soup by dividing sprouts amongserving bowls and noodles. Add beef, then ladlein broth and top with portion of jalepeno, herbs,and peanuts. Serve immediately!

Quick vietnamese-Style broth

5 C. canned low-sodium chicken broth4 medium garlic cloves, smashed withknife and peeled1 (2-inch) piece ginger, peeled cut into1/8 inch rounds, and smashed some-what2 cinnamon sticks2 pods star anise2 T. Asian sh sauce1 T. soy sauce1 T. suger

Bring all ingredients to a boil inmed. sauce pan over med highheat. Reduce heat to low; simmer,partially covered to blend avors,about 20 mins. Remove solids anddiscard. Cover and keep hot overlow heat until ready to serve.

the menocal's how to eat well 2012 calendar

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