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February 22, 2024

Mushroom leek dashi chowder by Chef Andy Palmisano of Kindred Wine Bar

STOCK

4 oz. dried shiitake, 2 pm dried porcini & 4 oz. kombu (Asian market or online) cover with gallon of cold-water, bring to a boil then simmer 

Once cooked down, remove only the kombu (kelp), leave everything else in

CHOWDER

Sweat 2 leeks and 1 bunch celery till brown in Extra Virgin Olive Oil, remove once cooked down

To pot sweat 3 diced onions and 10 cloves sliced garlic

Add 1 lb. portobello and 1 lb. white button mushrooms

Cook down (about 2 minutes)

Add sherry wine 1 cup (cook down until sherry evaporates)

Add stock with kombu (kelp) removed/add to mushrooms, garlic & onions/ bring to boil

Make rue (to desired thickness) and add to pot with stock

Add cream about 1 to 2 cups (bring to simmer)

Blend until smooth

Add additional 1 lb. shiitake mushrooms

Add about 6 c diced blanched potatoes

Add back leeks and celery 

Salt, pepper and cayenne to taste

Finish with chili oil and scallions

February 8, 2024

Buffalo Chicken Chili

  • 1 1/2-pound chicken breast or thighs
  • 2 cups riced cauliflower
  • 1/2 large onion, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, chopped
  • 3 cans chicken bone broth or stock
  • 1 14-ounce can of crushed tomatoes
  • 1/4 to 1/2 cup Buffalo-style hot sauce
  • 1 tbsp. tomato paste
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tbsp. onion powder
  • 1 tsp. pink salt
  • Optional garnishes: jalapeno, cilantro, sour cream, avocado, tortilla chips

Combine all the ingredients in an instant pot; set to seal, manual, normal pressure for 15 minutes. Release the steam; remove the chicken from the pot and shred with two forks. Return to pot and mix together. Ladel into a bowl and garnish.

If using a slow cooker, follow the same method as above, cooking for either 4 hours on high or 8 hours on low.

January 23, 2024

Key Lime Pie

  • 9” graham cracker pie shell
  • 14 oz. can of sweetened condensed milk
  • 3 egg yolks
  • 1/2 c. Nellie & Joe’s Key Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour into pre-baked pie shell and bake at 350 for 15 minutes. Allow to cool on counter about 10 minutes. Refrigerate until chilled. For serving top with fresh whipped cream.

Fresh Whipped Cream

  • 1 cup cold heavy cream
  • 2 Tablespoons confectioners’ sugar or granulated sugar
  • 1/2 teaspoon pure vanilla extract

Whip heavy cream, sugar and vanilla extract until medium peaks form, about 3–4 minutes.

Graham Cracker Crust

  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
  • 1/4 cup (50g) granulated sugar
  • 6 Tablespoons (85g) unsalted butter, melted

Grind graham crackers into fine crumbs. Stir the graham cracker crumbs and granulated sugar in a medium bowl, and then stir in melted butter. Pour the mixture into an un-greased nine-inch pie dish. Pat down until the mixture is no longer crumby/crumbly.

December 18, 2023

Hamlet & Ghost drink recipes

Forest Fruit

  • 3/4 Ounce Lingonberry Syrup
  • 1/2 Ounce Lime Juice
  • 1/2 Ounce Pineapple
  • Mint

Add mint and muddle. Shake and strain ingredients over ice, top with tonic water. Garnish with fresh mint.

Lingonberry Syrup

  • 14-ounce jar of lingonberry jam
  • 8 ounces hot water
  • 1/2 teaspoon cinnamon

Bring to a simmer and stir until combined.

Gingerbread Old Fashioned

  • 2 ounces Woodford Double Oak
  • 1/4 ounce smokey scotch
  • 1/2 ounce gingerbread syrup
  • 2 dashes of barrel-aged bitters

Stir together ingredients and strain onto fresh ice. Grate nutmeg for garnish.

Gingerbread Syrup

  • 1 cup water
  • 1 cup brown sugar
  • 1 teaspoon grated nutmeg
  • 2 cinnamon sticks
  • 1 ounce molasses
  • 1 tablespoon grated fresh ginger

Simmer together; strain into a clean jar.

December 12, 2023

Potato latkes recipe

INGREDIENTS:

  • 2 large russet potatoes
  • 1 medium-sized yellow onion
  • 2 large eggs
  • 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • A pinch of black pepper and shake of cayenne pepper (optional)
  • Oil for frying
  • Sour cream and applesauce (traditional toppings)

Heat a medium-sized saucepan of water to a boil.

In the meantime, wash or scrub and then shred the potatoes. (Skin on or off, your preference).

Note: This is easiest with a food processor. And don't rush to clean it, as you can also use it for the onion.

Lower the heat under the water to a simmer and drop in the shredded potatoes. Parboil for 4-5 minutes, then empty into a colander and rinse with cold water. Drain thoroughly.

Note: Par-boiling the shredded potato ensures that the center is never raw when the edges are perfectly brown and crispy. This process also repels excess oil from the latkes, making them lighter and crisper.

Crack the eggs into a bowl and whisk them until blended.

Mince the onion and whisk it into the eggs.

Add the flour, salt and pepper(s) into the mixture and whisk until well blended.

Fold in the shredded potatoes and stir to coat thoroughly.

Heat about 1/2 inch of oil in a skillet over medium heat. When it is shimmering and hot enough to sizzle a bread crumb on contact, spoon in the batter one serving spoonful at a time, flattening to form thin pancakes consistent one to the next. When the edges turn brown and the pancake is crisp enough on the bottom to hold its form, gently flip it and fry it on the other side until uniformly crisp and brown. It will take more than one shift to get all the pancakes cooked. Drain the finished ones on paper towels. Stir the batter frequently as you go, to ensure the balance of liquid to particulates.

Note: Don't stack your fried latkes! Single layer them to maintain their crispness! If desired, you can keep them warm in a 200-degree Fahrenheit oven or reheat them from a refrigerated state in a 300-degree oven for 5-7 minutes.

Serve warm/hot with sour cream and applesauce.

The batter is best when its flavors have melded in the fridge for a few hours (or overnight) before frying and will stay good for up to a week in the fridge in a tightly sealed container. It can also be frozen for up to six months.

December 15, 2022

Oven roasted Brussels sprouts recipe

YIELD: 6 servings

PREPARATION TIME: 35 minutes

INGREDIENTS:

1 1/2 pounds Brussels sprouts

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

6 bacon slices, cut into 1-inch pieces

10 peeled garlic cloves

Preparation:

  1. Preheat oven to 400 degrees.
  2. Clean and trim Brussels sprouts, cutting large heads through their core.
  3. Place Brussels sprouts and garlic in a large bowl and drizzle with olive oil, tossing evenly to coat.
  4. Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer).
  5. Sprinkle with salt and pepper.
  6. Sprinkle the bacon pieces over the Brussels sprouts.
  7. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.

Sherried fruits recipe

INGREDIENTS:

1 medium can sliced pineapple

1 medium can peach halves or slices

1 medium can pear halves or slices

1 medium can apricot halves

1 stick unsalted butter

2 Tbsps. Flour

1/2 cup packed light brown sugar

1 cup full-bodied sherry (i.e. Harvey’s Bristol Cream)

Drain all the fruit. Cut the pineapple slices in half, also the peach and pear halves if they are extra-large. Arrange fruit alternately or in alternate layers in a large, medium-deep casserole dish. In a heavy saucepan on the stove top, combine the butter, brown sugar, flour, and sherry. Cook, stirring, over low to medium heat for 10-15 minutes until smooth and thickened. Pour over fruits in casserole, cover and let stand in the refrigerator overnight. Before serving, heat for 25-30 minutes in a 350-degree oven until hot and bubbly. Keeps well for several days

October 12, 2022

The city of Albany seeks your input on a survey related to its creation of a Department of Neighborhood and Community Services. City Hall wants the new department to serve as a one-stop shop for things people need.

The survey can be found here through Nov. 30.

 

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