Inside The Hills Market

My First Bundt Pan

Jill here. One of these days, I'll get around to writing bio information about myself for the blog. But there are so many more worthwhile things to write about. Like pound cake.

I spent Easter weekend in New York with a good friend and fellow foodie. We decided, several weeks in advance, that we'd host a brunch in her Brooklyn apartment on Easter Sunday, for any friends who weren't heading home for the holiday. But in reality, we both knew that we were hosting it for ourselves. Although we have never lived in the same place, we have a history of throwing dinner parties for one another's friends and acquaintances during our few short weekends together. Because it's a known fact that good food can turn a new acquaintance into a new friend.

So, even while I was in San Francisco, a week before my trip to see my East Coast friend, she and I were in constant communication about what it was that we'd prepare for brunch. (I even purchased a dress for the occasion, appropriately named, "The Kitchen Dress" by the designer.) Text messages floated from coast to coast. How about strata? Will there be vegetarians? Should definitely do a salad.

When I finally arrived into New York, via a cheap flight with Jet Blue, we had a Thai lunch and completed the menu. We would make a savory strata, bloody mary's, sausage, bacon and a salad that we made up with red potatoes, green beans, spring greens mustard, dill and capers. We'd top it off with a pound cake recipe that she really wanted to try from the most recent issue of Cooking Light. The main ingredient? Bailey's. Nice.

Everything turned out wonderfully, though, in my opinion, the pound cake was the star of the afternoon. It was simple to make and absolutely delicious. It's definitely something that I want to make again. And it with that in mind that inspired me to buy a Bundt pan (for a dollar!) at a garage sale this past weekend. It's not as pretty as my friend's scalloped pan, but as far as I'm concerned, the taste is what makes this breakfast dessert beautiful. (I love the idea of 'breakfast dessert,' don't you?)

Here's the recipe, written by Anna Ginsberg from Austin, Texas, in the April 2007 edition of Cooking Light. Enjoy. Bake it for a new acquaintance. By the end of the meal, you'll have a new friend.

Chocolate Chip Irish Cream Pound Cake

1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces) (I used regular flour and it came out well.)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened (I used regular cream cheese, because it's what the corner store had available.)
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

Preheat oven to 325°.

Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.

Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake. 

An Evening with Michael Black

We had Chef Michael Black from Dublin's Burgundy Room as our head chef for the cooking class last night, and as usual (this was his second class with us) everything was delicious. His demonstration was very educational with an emphasis on using every part of anything you purchase for your cooking needs. His main dish was a risotto, and he went into extreme detail explaining how to create specialty stocks from scratch. For chicken stock, he recommends roasting your bones before boiling them in water with celery carrots and onion. For a vegetarian version of risotto, he suggested creating a cheese stock, boiling the rind that comes on Parmesan Reggiano in a pot of water with celery, onion and carrot. Leftover stock? Freeze it in ice cube trays for future use. One thing is for sure; when you eat at The Burgundy Room, you know that you are not paying extra for waste. Michael Black's goal is not to let any delicious morsel of food to go unused.

Recipes from the class are below.

Truffled Cream of Asparagus

Ingredients

2 medium Yellow Onions diced

2 bunches of Asparagus chopped (reserve 8 tips for garnish)

3 ounces of White Wine

1 ½ quarts of Heavy Cream

½ pound of Butter

2 tablespoons of Truffle Oil

Salt and Pepper to taste

Lemon Oil to taste

Method

In a medium pot sauté the onions in the butter until soft and sweet (about ½ hour over medium/low heat). Add chopped asparagus and sauté until bright green.  Add the white wine and reduce until 2/3 is gone. Add all of the cream and bring up to a simmer then drizzle in truffle oil. Puree mixture and season to taste.  Drizzle with lemon oil to taste and garnish with reserved asparagus tips.

Pan Seared Scallops with Organic Beet Risotto and Blood Orange Vinaigrette

Ingredients

For Risotto:

1 Large Yellow Onion diced 

2 tablespoons sliced garlic

2 cups of Arborio Rice

1 gallon of Chicken Stock  

½ pound of Butter    

¼ cup of shredded Parmesan

Salt and Pepper to taste

For Roasted Beets:

2 Red Beets, diced 

¼ cup Canola Oil

½ cup Sherry Vinegar

1 ½ ounces of Brown Sugar

Salt and Pepper to taste

For Blood Orange Vinaigrette:

6 Blood Oranges, juiced 

1 Shallot minced

2 cloves of Garlic minced

½ cup Champagne Vinegar

1 ½ cups Canola Oil

Honey to taste (approximately 1 tablespoon)

For Scallops and Juice:

20 10-20 scallops

1 whole beet, juiced

Method of Preparation

For Roasted Beets:

In a medium sauté pan add diced beets, ¼ cup Canola oil, ½ cup sherry vinegar, brown sugar and salt and pepper cover with aluminum foil and roast at 375 degrees in oven. Check after 45 minutes for tenderness (will probably take 1 hour). 

Blood Orange Vinaigrette:

In bowl add honey, shallots, blood orange juice and champaign vinegar and slowly whisk in oil. Add salt and pepper to taste.

For Juice:

Peel one red beet blend (in a blender) the beet with ½ cup of water and strain and reserve.

For Risotto:

In a medium pot heat chicken stock to a simmer. Melt ½ of the butter in a large pot. Add onions and garlic and sauté over medium heat until translucent. Add rice and sauté until translucent. Add six ounces of warm stock to rice until fully incorporated. Repeat this process until rice is al dente (remembering to allow stock fully incorporate each time before adding more). Season with salt and pepper. Add remaining butter and Parmesan cheese stir and let set for approximately 10 minutes. When set add roasted beets and beet juice.

For Scallops:

Pan sear scallops until golden brown. Plate scallops around risotto and finish with blood orange vinaigrette. 

Meyer Lemon Sabayon

Ingredients

3 ounces of granulated Sugar

4 ounces of Sweet White Wine

4 ounces of Meyer Lemon juice

6 egg yolks

1 quart of fresh berries of your choice

Method of Preparation

Place all of the ingredients in a bowl. Place over double boiler and whip until it reaches 140 degrees and forms a thick fluffy mixture. Spoon over seasonal berries and serve.

Barcelona Love Day Two

Paul Yow, from Barcelona, wrote the following for us for the Paella Cooking Class this past Tuesday. I thought that I'd go ahead and share his wisdom on the subject with those of you who couldn't make it to the class.

Speaking of classes, Michael Black from Dublin's Burgundy Room will be around again next week, demonstrating an amazing menu inspired by the California coast line. His last class here - featuring food of the Pacific Northwest - was definitely worthwhile. The menu for the April 19th class is: Pan Seared Scallops with Organic Beet Risotto and a Blood Orange Vinaigrette; and a Meyer Lemon Sabayon with Fresh Berries. The class is $50 per person and includes a full meal and wine pairings. Call the store at 614.846.3220 to make reservations.

Barcelona Paella - By Paul Yow

This is the classic rice dish from Valencia which most people think of when they think about Spanish food. The word paella is also the name of the wide, shallow pan in which it is cooked. Originally, paella was made with rabbit, butter beans, land snails, sofrito (a pepper and onion paste), saffron and most importantly, rice. It’s all about the rice!

There is some debate over which rice to use but it is always a short to medium grain variety having the ability to absorb a lot of liquid. Other ingredients would have varied by region and depended largely upon what was growing in the cook’s garden or what had been hunted that day.

There is a lot of history and tradition surrounding paella. For instance, it is usually the men in the family who prepare the dish, and it was almost always cooked over an outdoor fire using very specific wood and very precise fire building technique (the knowledge about which is handed down from father to son and generation to generation). Most often prepared for large groups on special occasions, paella would be eaten right out of the pan by folks gathered right around the fire.

Our version at Barcelona is pretty nontraditional in that we use basmati rice (basmati has a nutty flavor that goes well in the dish), and we also use a mixture of meat and seafood which originally would not have been done. Even so, it is delicious! We also cook our rice ahead of time (a lot of restaurants do so), though traditionally everything is cooked together in one pan.

This dish requires a lot of steps so it is an awesome opportunity for you to learn some of the skills we use daily in a professional kitchen. Namely prioritizing, forward planning and time management. Assuming you plan to make your paella to share with guests, you want to plan to be doing just a few last minute steps so that you can spend time hosting your get together. This recipe is meant to reproduce the Paella that we serve at Barcelona Restaurant. I also strongly encourage you to read some good Spanish cookbooks and try your hand at truly authentic Paella. There are also many regional variations to read about, each with its own interesting history.

Barcelona’s Paella - The Recipe

Serves 4 – 6

Equipment

12 inch paella pan (or you can use a 12 inch skillet)
Fine mesh strainer
Cutting board
Knife
Stainless steel bowls
Measuring cups and spoons
Tongs
2 - 1 gallon size Ziploc bags
Cookie sheet
Latex or vinyl gloves
1 - 8 or 9 inch pie tin
2 medium (2 – 3 quart) sauce pots
Food thermometer

Ingredients

1 1/2 cups basmati rice
6 cups water
4 t. saffron threads
1 cup white wine
6 ounces tomato juice
4 large garlic cloves
1 medium size Spanish or white onion
1/4 cup roasted red bell peppers
1/4 cup frozen peas
1/2 pound Prince Edward Island mussels
12 large (16 – 20 count) raw shrimp
1/4 pound fresh calamari
4 each bone-in chicken legs and thighs
1/4 pound chorizo (Spanish sausage)
or your favorite spicy pork or beef sausage
1 T. Spanish paprika
1/8 teas. cayenne pepper
2 T. red wine vinegar
1 T. lemon juice
4 T. butter
12 T. olive oil
2 1 bay leaf
Salt and pepper

To prepare

The day before -

Cook the rice first. Rinse the rice well by putting it in a fine strainer and running cold water through it for 3 minutes (this will remove excess starch and any powder that was added for shipping – they do this to keep it dry). Crush the saffron threads with your fingers and combine with the _ cup of the white wine in a medium saucepot. Put over a medium heat and bring to a simmer, then cover, shut off heat, and steep for 5 minutes. Add the rinsed rice, 3 cups of the water, 2 T. of the butter, bay leaf and a pinch of salt. Place, uncovered, over high heat and bring to a heavy simmer. Cover pot and reduce heat to low. Allow rice to cook very slowly for 15 minutes, or until all liquid is absorbed. Remove from heat and allow to rest, still covered, for 5 minutes more. Dump the rice out onto the cookie sheet and spread into a thin layer to cool. Stir occasionally to speed up the cooling, then store refrigerated in a Ziploc bag.

Next, marinate the chicken. Wearing gloves while handling chicken, trim any excess fat from the thighs and legs, rinse briefly under cold running water, pat dry with paper towels and put in a Ziploc bag. Peel and thinly slice the garlic cloves and add half of it to the chicken along with 4 T. of the olive oil, the vinegar, lemon juice, cayenne pepper, paprika and a couple of pinches of salt and pepper. Close the bag tightly and turn it over several times so that the chicken is evenly coated with the marinade. Refrigerate.

Make saffron broth (to moisten the dish and tie it all together). Peel and dice the onion. Heat the other sauce pot over medium heat for 3 minutes then add 4 T. olive oil and the onions. Cook, stirring often, for 5 minutes or until onions are clear but not brown. Add the other 2 T. saffron and the white wine. Bring to a simmer, cook for 5 minutes then add the tomato juice and 3 cups of water. Bring back to a simmer, cook 3 minutes more then remove from heat. When cooled to room temperature cover and refrigerate.

The day of -

Peel and devein (cut down the back about 1/8 inch deep and remove the dark ‘vein’) the shrimp, leaving the tail section attached. Rinse and scrub the mussels thoroughly. Rinse the calamari and cut into 1/2 inch pieces. Cut the chorizo at an angle into thin slices.

Preheat your oven to 375 degrees. Spray your baking pan with non-stick spray and place chicken, evenly spaced apart, in pan. Bake for approximately 25 minutes, or until nicely browned and a food thermometer inserted in the thickest part of a thigh reads 140 degrees. Time your cooking so that the chicken will be done around the same time you plan to start the final steps of the Paella. Place your paella pan over a medium heat. Add the remaining olive oil, the other half of the garlic and the chorizo. Stir for 5 minutes to brown the sausage and cook the garlic. Add the shrimp, calamari and a good sprinkle of salt and pepper and cook 3 minutes more. Add the rice and the paella broth, increase the heat to medium high, and bring to a simmer. Add the remaining 2 T. butter, peppers, peas, chicken and mussels. Simmer for 3 minutes and taste the broth to see if it needs salt and add if necessary. Using tongs, arrange the shrimp and mussels attractively on the top of the rice and place in the oven. Bake for 12–14 minutes, or until the liquid is absorbed and the top is lightly browned. Garnish with lemon wedges and serve right away.

Barcelona Love

Last night, we dined in the presence of Paul Yow, the executive chef for Barcelona. This restaurant, with its delicious tapas and beautiful patio, has always been one of my favorites in the city. When I called the restaurant to see if Paul would come teach a class, I didn't expect him to want to do it. (Over the past few months, some incredible chefs have entered our kitchen for this cooking class, and each time they've agreed to do it, I've been pleasantly surprised. Columbus boasts an amazing array of restaurants, and I can sincerely say that the chefs behind these restaurants are genuinely nice.) But Chef Yow was thrilled to come teach, and it was a wonderful Tuesday evening with Chef Yow, his wife (whose name I couldn't begin to try to spell) and owner Scott Heimlich.

The class, which focused mainly on Paella, was very detailed and helpful, thanks to Chef Yow's ability to speak in a way that all could understand. I, personally, learned a lot about the art of Paella last night, and plan to try the recipe sometime this summer. I also learned enough to know why it may be worth it to head down to the restaurant for the labor-free version. I'll place his recipe on the blog sometime soon, but I recommend that readers go to Barcelona - or, hopefully soon, to our store - to pick up a copy of  Barcelona Cooking: Ten Years of Spain and Beyond. This book is like having Paul Yow in your kitchen every time you need him. Good stuff.

Moving on, let's talk about Tomi's wine list. Every time we have a cooking class, Tomi, our Wine Director, calls the chef, discusses the menu with the chef, and picks appropriate wines to complement the meals. Last night, we started off with Cava. I leave the expertise up to the wine department, but I can tell you this: no Spanish meal is complete without Cava, the Spanish equivalent to Champagne. Here's a little peak of what our "students" drank last night.

"The wines of importer, Jorge Ordonez are featured this evening. Jorge spends most of his time canvassing the back roads of Spain for top-notch selections with fresh aromatics & vibrant fruit profiles. his widely-acclaimed portfolio has caught the attention of many wine experts, especially Robert Parker of The Wine Advocate.

Marques de Gelida Brut 2002:

35%  Macabeo / 30%  Xarel-lo / 20%  Paralleda / 15% Chardonnay. Parker rated: 90 pts. Estate-bottled with pin-point bubbles that burst with crisp brioche, tart apple peel & white peach. $13.99

Las Brisas 2005:

50% Verdejo / 25% Sauvignon Blanc / 25% Viura. Parker rated: 87 pts. Tropical fruit nose followed by tangy grapefruit, lemony citrus & white pepper - with a delightful crisp finish. $9.99

Tres Picos Garnacha 2005: (Sold Out.)

100% Old Vine Grenach. Parker rated: 91 pts. Intense, cherry-scented nose that screams of fresh fruit! Sweet fruit & terrific length; like cherry pie in a glass! $13.99"

As a good friend often says, looking at this list "makes me thirsty."

San Francisco Treat

Sorry about the lack of updates. The Hills Market Marketing Department - an office of one - went on an impromptu trip to San Francisco for a week. It was definitely a culinary vacation. One of my favorite traveling activities is to check out other grocery stores, to see what they're doing, to find new items that we just have to carry. I've brought back a list for our buyer, and as we get some of my West Coast finds in, I'll be sure to update you.

Meanwhile, I have a few food worthy pictures, and a recipe for you.

I stumbled across a Japanese restaurant called Mitsu in Half Moon Bay. It was, by far, the best lunch I had in my tour-de-West-Coast. Pictured above is Shrimp Tempura with vegetables, rice and a salad. I believe that this lunch was less than $10. Beautiful, delicious and affordable. Stop by if you find yourself in the area.

California is home to so many fresh fruits and vegetables. From pumpkins to garlic to grapes to oranges, local produce is something that is just expected. (At Hills, we understand this value and Woody takes every opportunity to work with local growers. Ohio tomatoes are the best in the world!) As I walked through a gourmet market just south of San Francisco, it was difficult not to plan a menu around produce. It was decided. I would host a dinner party at my friends' house. It didn't matter that I didn't know the guests; their friends. I was excited to dabble in lettuce and strawberries.

The menu was simple: Crab cakes set atop a Caesar Salad and a side of garlic smashed potatoes, followed by a handmade strawberry pie. While the food was delicious, my crab cake making skills don't leave for the most beautiful of creations, so you only get to see the "before" pictures. Take "after" pictures in your own home, with guests that you know. That is my advice.

The Caesar Salad was simply romaine lettuce, freshly grated Parmesan, lemon juice, freshly cracked black pepper, sea salt and a tiny bit of dill, mixed sparingly with Columbus' Own Cardini's Caesar Dressing. (It's such fun to see Ohio products sprinkle the shelves of gourmet stores around the country.)

The crab cakes were huge. I used fresh crab meat and folded it into a mixture of dijon mustard, mayonnaise, fresh oregano, fresh chives, lemon juice, onions, egg, breadcrumbs, Worcestershire sauce and salt and pepper. So delicious. And it's so simple to add or subtract ingredients. Just try to use one egg and half a cup of bread crumbs per pound of crab meat. Garlic, spices and fresh herbs can really affect the flavor of your crab cakes. While I pan-seared the burger-like patties for about fifteen minutes, in the future, I will bake them, to help keep consistency and shape.

It was such a joy to cut up the strawberries. Making fruit pies is easy. That is, doing the filling for fruit pies is easy. The crust is another story. But I purchased a French-style frozen crust for my pie. I threw in a little fresh mint for the filling, and the taste was lovely. Strawberry on the start, with a fresh subtle mint flavor on the finish.

So, I guess I didn't actually give a recipe. Not with measurements. But cooking is a creative venture. And when you've got so much inspiration, it's difficult not to come up with something amazing. Stop in and see what Woody has for your cooking pleasure. (Asparagus and peas and radishes, oh my!)