The Cook In The Family: July 2009

Monday, July 27, 2009

Plum Hazelnut Galette

Ingredients for pate brisee:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

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Ingredients for galette:
1 T all purpose flour, plus more for work surface
1/2 cup finely ground toasted hazelnuts
2 T light-brown sugar
1 T cornstarch
1/4 teaspoon salt

1 1/2 pounds (about 5) plums, sliced into 1/2-inch-thick wedges
3 T granulated sugar

1 large egg, lightly beaten, or heavy cream, for basting the dough
1/2 cup plum or red-currant jam

Preparing the dough:
Pulse flour, sugar and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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Preparing the galette:
Preheat oven to 425 degrees F, with rack in lower third.

On a lightly floured work surface, roll out pate brisee to 1/8 inch thick. Trim edges to form an 18-by-16-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover middle of dough, leaving a 3-inch border all around.

Arrange plums in rows on top, slightly overlapping the slices and alternating direction of each row. Sprinkle plums with granulated sugar. Fold dough to enclose edges; brush dough with egg wash. Chill 30 minutes in refrigerator.

Bake 10 minutes. Reduce oven heat to 400 degrees F, bake until pastry is golden brown and plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over plum slices.

Serves 8

Buttermilk Soaked Barbecued Chicken

2 cups buttermilk
2 teaspoons hot sauce
4 bone-in, skin-on, chicken breasts, about 8-ounces each
kosher salt and freshly ground black pepper

BBQ Sauce

Preparing the chicken:
Combine the buttermilk, hot sauce in a large plastic zip top bag, add the chicken breasts, and turn to coat in the mixture. Place the bag in a large bowl and refrigerate, for at least 4 hours and up to 24 hours.

Heat the grill to medium heat. Remove the chicken from the buttermilk and pat dry with paper towels. Season the breasts on both sides with salt and pepper and place on the grill, skin side down and grill, without touching, until the skin is golden brown and crisp, about 7 minutes. Turn the chicken over and brush the top side liberally with some of the barbecue sauce, close the cover and continue grilling until the bottom is golden brown about 5 minutes. Brush the top with more of the barbecue sauce, turn over, close the cover of the grill and continue grilling until an instant read thermometer inserted into the center registers 155 degrees F, about 5 minutes longer. Remove from the grill, brush with more of the sauce, loosely tent with foil and let rest 5 minutes before serving. This will allow the internal temperature to increase to 160 degrees and the juices to redistribute.

Grilled New Potatoes With Herb Vinaigrette

Ingredients:
2 lbs. small red new potatoes
1/4 cup canola oil
kosher salt and freshly ground black pepper

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Ingredients for roasted garlic-mustard-herb vinaigrette:
8 cloves roasted garlic
1/4 cup white-wine vinegar
2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup extra virgin olive oil
1/4 cup fresh flat-leaf parsley leaves or fresh basil leaves, or a combination of both, plus more for garnish

Preparing the vinaigrette:
Put the garlic, vinegar, mustard, salt, and pepper in a blender and blend until smooth.

With the motor running, slowly add the oil and blend until emulsified. Add the herbs and blend a few seconds just to incorporate.

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Preparing the potatoes:
Put the potatoes in a pot of salted cold water and bring to a boil over high heat. Reduce the heat to medium and simmer until tender but still firm, about 5 minutes or until a paring knife inserted into the center meets with some resistance. Drain and let cool slightly before slicing in half.

Heat the grill to medium heat. Brush the potatoes with the oil and season with salt and pepper. Place the potatoes on the grill, cut-side-down, and cook until lightly golden brown, 3 to 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 3 minutes more.

Remove to a large shallow bowl and add half of the roasted garlic-mustard-herb vinaigrette. Season with salt and pepper. Drizzle the rest of the vinaigrette over the potatoes and garnish with fresh herbs.

Chicken With Tangerine-Honey Glaze

Ingredients:
3 cups fresh tangerine juice or tangerine-orange juice
5 fresh thyme sprigs
1/4 cup clover honey
kosher salt and black pepper
3 T Spanish paprika
1 T ground cumin
1 T dry mustard powder
2 teaspoons ground fennel seeds
2 T canola oil
4 boneless, skinless chicken breasts (about 8 oz. each)
2 green onions, thinly sliced, for garnish

Preparing the glaze:
Combine the juice and thyme in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until thickened and reduced to about 1/2 cup; remove the thyme stems and discard. Whisk in the honey until incorporated and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a bowl and let cool to room temperature.

Preparing the chicken:
Heat grill to medium-high.

Stir together the paprika, cumin, mustard powder, fennel, and 1 teaspoon each of the kosher salt and black pepper in a small bowl. Brush both sides of the chicken with the oil, and season with salt and pepper. Rub the top of each breast with some of the spice rub and place on the grill rub-side-down. Cook, without touching, until they’re lightly golden brown and a crust has formed, 3 to 4 minutes. Turn the breasts over, brush the tops liberally with some of the glaze, flip them, and continue cooking until an instant-read thermometer inserted into the center registers 155 degrees F. Remove from the grill, brush the spice-rub side with more of the glaze, tent loosely with foil, and let rest 5 minutes before serving.

Serves 4

Sunday, July 26, 2009

Paltrow & Poultry

She's got an interesting technique for roasting potatoes.

Peach Galette

Ingredients for galette:
2-4 fresh ripe peaches depending on the size, peeled, pitted and sliced
2-4 T granulated sugar (depending on the tartness of the peaches)
2 T jam of choice (optional)
1 T castor or coarse sugar for dusting

2 T unsalted, chilled butter, cut into small bits

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Ingredients for dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

heavy cream for brushing over the dough

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Ingredients for custard filling:
1 large egg, lightly beaten
1 T melted butter
1 T granulated sugar
1/2 teaspoon almond or vanilla extract
1/4 cup cream or half & half

Optional: sliced almonds, ground hazelnuts, other stone fruits

Preparing the dough:
Pulse flour, sugar and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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Preparing the galette:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or non-stick silpat liner.

Place the peach slices in a bowl and toss with sugar, more or less, to taste.

On a floured surface, roll out pie crust to approximately 14 inches in diameter. Place the dough on the parchment-lined baking pan.

Spread the jam over the dough leaving a 2- to 3-inch border around the outside edge.

Layer sliced peaches over the jam and any other ingredients, like other fruits and/or nuts. Sprinkle chilled bits of butter over the top. Fold up the outer edge of dough over the fruit. Brush cream over top of the dough and sprinkle with turbinado or caster sugar.

If the galette is fruit only with no custard filling, bake it at 400 degrees F for approximately 40-50 minutes or until the fruit is tender.

If the galette will be filled with custard, leave out the chilled bits of butter and whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 25 minutes and very gently pour the custard though the center and it will trickle down inside. It may not take all of the custard mixture; suction out (turkey baster) fruit juices to make room. Continue baking for another 15-20 minutes or until custard is set and the crust is a golden brown and fruit is bubbling.

Remove from the oven, let cool for 10-15 minutes before transferring to a wire rack to finish cooling.

Serve slightly warm or at room temperature with a dollop of lazy cream or good quality vanilla ice cream.

Refrigerate any leftovers of galette with custard.

Serves 6 to 8

Fruit Galette

Ingredients for the dough:
1 3/4 cups all purpose flour
1/3 cup granulated sugar
1/4 cup cornmeal, coarse
1/4 teaspoon salt
1/2 cup very cold butter, cut into small bits
1/3 cup buttermilk

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Ingredients for fruit filling:
stone fruits (cherries, peaches, plums, apricots, etc.), alone or in combination, enough that when pitted and thinly sliced, they equal about 4 cups
1/2 cup granulated sugar (vanilla sugar, if you have it on hand)
1/4 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 T cornstarch

Optional: freshly grated ginger (about 1 teaspoon)

heavy cream for brushing on dough
turbinado sugar for sprinkling over the top before baking
2 T unsalted butter, cut up into small bits

Preparing the dough:
Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

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Preparing the fruit filling:
Preheat the oven to 350 degrees F.

Combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit.

Remove the dough from the refrigerator and place on a sheet of parchment paper. Roll the dough into a 14- to 15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border all around. Sprinkle the chilled bits of butter over the top of the fruit.

Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds. Brush cream on the dough and sprinkle with turbinado sugar.

Bake for 1 hour, or until crust is golden brown and the filling is bubbling. Transfer the baking sheet to a wire rack to cool for at least 20 minutes.

Serve warm or at room temperature, alone or with excellent quality vanilla ice cream or lazy cream.

Coconut Cream Pie

Ingredients for pie:
3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut** (if too dry, flake up more in food processor, possibly mist with water in a ziplock bag to moisten)
2 teaspoons vanilla extract
1 T butter

1 9-inch baked pie shell (recipe follows)

1/3 cup toasted coconut

lazy cream

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Ingredients for pie crust:
2 cups all purpose flour, plus more for surface
1 T sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 T ice cold water

Preparing the pie crust:
Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.

Preheat the oven to 350 degrees F.

Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

Makes 1 pie shell

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Preparing the coconut cream filling:
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes*. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of lazy cream.

* This mixture should be very thick in order to set up; it may take longer than 2 minutes.

** If using sweetened coconut, cut down on the sugar to 1/2 cup.

Pate Brisee

Ingredients for dough:
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into small pieces
1/2 cup ice water

Preparing the dough:
Place flour, salt and sugar in the work bowl of a food processor. Add butter pieces and process for about 10 seconds, or just until mixture resembles a coarse meal. With machine running, add ice water, drop by drop, through food-processor feed tube. When dough holds together but is not wet or sticky, stop adding; do not process for longer than 30 seconds. Test dough by squeezing a small amount together. If it is still crumbly, add more water. Divide dough in half and turn out onto two large pieces of plastic wrap. Press dough into flat circles (this makes rolling easier than if the pastry is chilled as a ball). Wrap in plastic and chill for at least an hour.

Vinegar Pie Crust

Ingredients for pie crust:
2 cups all purpose flour
1/2 teaspoon salt
1 cup plus 1 T vegetable shortening
1 1/2 teaspoon distilled white vinegar
1 egg, lightly beaten
4-6 T ice water

Preparing the crust:
Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg, and just enough ice water to moisten the dry ingredients.

Form the dough into 2 equal balls, then flatten into disks. Roll out the crusts right right away, or wrap the dough tightly and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.

To prebake an empty crust, preheat the oven to 400 degrees F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weight the crust down with dry beans or weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To parbake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.

Makes two 9-inch crusts

Blueberry Pie

Ingredients for blueberry pie:
8 cups (about 4 pints) blueberries, picked over
1 cup granulated sugar
4 T cornstarch
1 T freshly squeezed lemon juice
2 T unsalted butter, cut into small pieces
1 large egg yolk
1 T heavy cream

pate brisee or vinegar pie crust dough

all-purpose flour, for dusting

Variations:
1 teaspoon vanilla extract
1/3 teaspoon cinnamon (and 1/3 teaspoon nutmeg), OR, 2 T lemon zest and 4 T lemon juice
1/8 teaspoon salt

Preparing the pie:
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.

Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely.

Serve with lazy cream or a rich vanilla ice cream, like Haagen Das.

The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Makes 1 nine-inch pie

Individual Blueberry Pies

Watch video for this recipe.

Ingredients for blueberry pies:
6 cups fresh blueberries, picked over and cleaned
scant 1 cup sugar, plus more for sprinkling pie crusts
4 T all-purpose flour, plus more for rolling out dough
zest of 1 lemon

1 1/2 recipes Pate Brisee (Pie Dough)

2 T unsalted butter

Preparing the pies:
Heat oven to 425 degrees. Line a baking pan with parchment paper; set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently toss to coat blueberries. Set aside.

On a clean, lightly floured work surface, roll out half the dough into a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.

Place 1 1/2 cups blueberry mixture in each pie tin, mounding berries in the center. Dot each pie with 1 1/2 teaspoons butter.

Again, on a clean, lightly floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. With a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1-inch lip.

Dampen the 1-inch lip of dough with water. Using scissors, snip inward from outside edge of pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.

Place pies on prepared baking pan. Brush each pie with water, and sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees. and continue baking until blueberry juice begins to bubble up, 15 to 20 minutes more. Transfer pies to a wire rack to cool.

Makes four 5-inch pies

Peach & Blueberry Cobbler

Ingredients for cobbler:
2 3/4 lbs. peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup blueberries, (about 1/2 pint)
2/3 cup granulated sugar
3 T cornstarch
2 T packed light-brown sugar
1 T freshly squeezed lemon juice
1 teaspoon finely grated, peeled fresh ginger
salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 vanilla bean, halved lengthwise
1 cup plus 2 T heavy cream, plus more for brushing
sanding sugar, for sprinkling

Preparing the cobbler:
Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.

Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.

Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.

Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

Serves 8 to 10

Blueberry Tart

Ingredients for the crust:
1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 T (1 stick) cold unsalted butter, cut into small pieces

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Ingredients for the filling:
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 T cornstarch
2 teaspoons finely grated lemon zest
3 T fresh lemon juice
2/3 cup sugar (if blueberries are ripe, cut down sugar)
pinch of salt

Preparing the tart:
Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.

Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.

Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight. Dust top lightly with powdered sugar just before serving.

Serves 10

Variations: This can be made with frozen blueberries; just halve the sugar.

Blueberry Buckle

Ingredients for the blueberry buckle:
1 ten-inch round cake or 2 six-inch round cakes
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups blueberries

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Ingredients for streusel topping:
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 T unsalted butter, room temperature

Preparing the buckle:
Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

Makes 1 ten-inch cake or 2 six-inch cakes

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Preparing the streusel topping:
In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

Cole Slaw, Creamy

Ingredients for the cole slaw:
1 T Dijon mustard
1 T cider vinegar
1 T freshly squeezed lemon juice
1 T sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
Optional: 1 small onion, coarsely grated

Preparing the slaw:
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Serves 4 to 6

Shrimp with Aioli

Start with 1 1/2 lbs. of large shrimp (24 to 30)

Ingredients for the aioli:
2 garlic cloves
3 large egg yolks, room temperature
1/2 teaspoon Dijon mustard
Coarse salt
1/4 cup canola oil
juice of 1 lemon
1/2 cup extra-virgin olive oil
freshly ground pepper

Preparing the aioli:
Pulse garlic in the bowl of a food processor until it is finely chopped. Add egg yolks and mustard, and season with salt; process until mixture is blended. With machine running, add half the canola oil, a few drops at a time, until mixture is emulsified. Add 4 teaspoons lemon juice. With machine running, add remaining canola oil and the olive oil. Season with salt and lemon juice. Transfer to a bowl; refrigerate, covered, up to 2 days.

* * * * * * * * * * * * *

Preparing the shrimp:
Season shrimp with pepper. Place a large cast-iron skillet over medium heat; lightly cover bottom with salt. Arrange half the shrimp in a single layer. Place a pan on top as a weight; cook 2 minutes. Remove top pan, and turn shrimp; cook until they are pink, about 1 1/2 minutes. Transfer to a plate; wipe pan with a dry paper towel. Repeat with remaining shrimp. Serve with aioli.

Serves 4

Vanilla Cupcakes, Another Way

Don't follow the recipe in the video.

Ingredients for cupcakes:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 T baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

* * * * * * * * * * * * * * * *

Ingredients for vanilla buttercream:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

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Chocolate buttercream variation:
2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 T milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners' sugar
Optional: 1 T cocoa powder

Preparing the chocolate buttercream:
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

Preparing the cupcakes:
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.

Serve at room temperature.

Makes about 30 cupcakes

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Preparing the vanilla buttercream:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Vanilla Cupcakes, Ala Magnolia Bakery

Ingredients for cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

* * * * * * * * * * * * * * * * * *

Ingredients for vanilla buttercream:
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Preparing the cupcakes:
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* * * * * * * * * * * * * * * * * *

Preparing the vanilla buttercream:
This is an old-fashioned confectioners' sugar and butter frosting. It's important to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.

Note: Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

Makes enough for 2 dozen cupcakes or 1 (9-inch) layer cake

* * * * * * * * * * * * * * * *

Variations:
2 3/4 cup cake flour (Softasilk) instead of the all purpose and the self-rising
2 1/4 T of baking powder
3/4 T salt

Sunday, July 19, 2009

Spaghetti & Meatballs

Ingredients for the meatballs:
2 T, plus 1 cup pure olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat-leaf parsley
1/2 lb. ground chuck
1/2 lb. ground veal
1/2 lb. ground pork butt
1/4 cup freshly grated parmesan cheese
1/4 cup dried bread crumbs (made from fresh white bread)
salt and freshly ground black pepper

* * * * * * * * * * * * * * * *

Alternate Ingredients for meatballs:
1 lb. ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

* * * * * * * * * * * * * *

Ingredients for the tomato sauce:
1/4 cup pure olive oil
2 medium Spanish onions, finely chopped
4 to 6 cloves garlic, rubbed to paste
1 teaspoon red chili flakes
1/4 cup T tomato paste
4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
2 small Cubano peppers, whole, with some knife slits
16 sprigs fresh flat-leaf parsley
salt and freshly ground black pepper
1 lb. (number 8 or 9) spaghetti, cooked al dente
3 T freshly chopped basil leaves
wedge of parmigiano-reggiano cheese
fresh parsley sprigs, for garnish

* * * * * * * * * * * * * * * * *

Ingredients for alternate tomato sauce:
6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported (San Marzano) crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

Preparing the meatballs:

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.

Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.

Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.

* * * * * * * * * * * * * *

Preparing the alternate meatballs:
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

* * * * * * * * * * * * * *

Preparing the tomato sauce:
Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.

Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.

Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

* * * * * * * * * * * * * * * * *

Preparing the alternate tomato sauce:
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

Chicken Parmigiana

Ingredients for chicken parmigiana:
4 boneless, skinless chicken breasts, pounded thin
salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
fresh basil or parsley leaves, for garnish

* * * * * * * * * * * * * * * * * * *

Ingredients for the tomato sauce:
2 T olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
salt and freshly ground pepper

Preparing the chicken parmigiana:
Preheat oven to 400 degrees F.

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

* * * * * * * * * * * * * * * * *

Preparing the tomato sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Saturday, July 18, 2009

Yeast-Raised Glazed Doughnuts

Ingredients for doughnuts:
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons instant yeast
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 large egg
1 cup (8 ounces) milk
2 T (1 ounce) butter, melted
1/2 teaspoon vanilla extract
6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying

* * * * * * * * * * * * * * *

Ingredients for glaze:
1/4 cup (2 ounces) milk
2 cups (8 ounces confectioners' sugar
1/4 teaspoon vanilla extract

Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk.

Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make crullers. Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again.

Place oil or shortening in a heavy pan or deep skillet and heat to 350 degrees F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.

* * * * * * * * * * * * * * * * * * *

Preparing the glaze:
Stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.

When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down.

Tuscan Chicken & White Bean Chili

2 T olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs. ground chicken
1 teaspoon salt, plus more for seasoning
2 T ground cumin
1 T fennel seeds
1 T dried oregano
2 teaspoons chili powder
3 T flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper, to taste
1/2 cup grated parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for about 60 minutes, until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Sprinkle parmesan cheese and chopped parsley over each serving.

Serves 4 to 6

Garlic Cheddar Cheese & Scallion Bread

This is wonderful with a chicken or turkey chili.

Ingredients
8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
kosher salt and freshly ground black pepper
1 whole loaf of pain rustica or ciabatta bread, (1 lb.), cut in half lengthwise

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until melted and slightly browned.

With a serrated knife, cut the bread into 1-inch thick slices, serve warm.

Serves 4 to 6

Saturday, July 11, 2009

Krispy Kreme Klones

Ingredients for donuts:
2 (1/4 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all purpose flour
1 quart vegetable oil for frying

Ingredients for glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 T hot water or as needed

Preparing the donuts:
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Brioche Cinnamon Rolls

Ingredients for cinnamon rolls:
1/3 cup warm milk
2 1/4 teaspoons active dry yeast
5 large eggs
4 1/2 cups unbleached flour
1/3 cup sugar
1 teaspoon kosher salt
6 ounces unsalted butter at room temperature

Ingredients for glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
warmed milk, just enough to make a thick paste

Fit the mixer with the paddle attachment and dump all of the above ingredients except the butter into the mixer bowl and work it on medium speed until it comes together and forms a nice ball of dough. Switch to the dough hook attachment. Mix for 10 minutes on medium. The dough should slap against the sides of the bowl and become smooth.

Mash the butter with a fork or a spatula until it is the same texture and smoothness as the dough. With the mixer on medium low add the butter to the dough in increments of tablespoons and allow the mixer to work in each increment until it is fully incorporated. The dough may fall apart as the butter is being added, but it will come back together.

Once all the butter has been added turn the mixer speed up to medium high for a minute or two and then lower it again to medium low. Let the mixer work the dough for 5 to 7 minutes; again it should be slapping the sides of the bowl.

Remove the dough from the mixing bowl and place it in buttered bowl. Cover with plastic wrap and refrigerate it overnight.

When ready to proceed, turn the dough out onto a floured counter and let it come to room temperature (about a hour). Cut the dough into two equal pieces and roll it out to about 1/3-inch thickness. Brush each piece with softened butter and sprinkle it with cinnamon sugar (2 tablespoons cinnamon and 1 cup sugar). Press the cinnamon sugar into the dough with a rolling pin. Roll the dough up and secure the roll by pinching the loose edge to the roll and then smooth the pinch out. Cut the rolls into 1-inch pieces and line them up on a Silpat lined baking sheet. Place them in a warm spot and let them rise for an hour or until they are doubled in bulk. Bake at 350 degrees F for about 10 to 12 minutes (or until they are golden brown and register 210 degrees F on an instant read thermometer).

While warm, drizzle with glaze.

Granny's Homemade Doughnuts

Ingredients for doughnuts:
4 cups all-purpose flour
1 T baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 of a whole nutmeg, grated fine
1 cup sugar
2 eggs
3/4 cup milk
2 tablespoons plain yogurt

Ingredients for doughnut topping:
1 cup sugar
2 teaspoons cinnamon

canola oil for deep frying

Sift the first six ingredients together in a mixing bowl. In another bowl combine the yogurt and milk and mix. Add sugar and eggs, stir to combine. Add the wet mixture to the dry mixture and mix on medium until the two parts are well combined.

Dump the dough out onto a well-floured counter and roll the dough out to 1/2-inch thickness. The dough is going to be very sticky so just use as much flour as you need to prevent it from sticking to the counter. Cut out the doughnuts with a doughnut cutter and then cut out the center hole.

Transfer the doughnuts to a floured baking sheet.

Heat oil to 350 degrees F. Carefully drop the doughnuts into the oil - Don't crowd. If the oil drops below 340 degrees F, turn up the heat until the temperature returns to 350 degrees F.

Turn the doughnuts when they're a golden brown on one side. When both sides are brown, remove from the oil and place on racks over baking pans lined with paper bags or paper towels. When just cool enough to handle, roll the doughnuts in the cinnamon sugar and place back on the racks.

Eat warm.

Meatballs

Ingredients
1 lb. ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves
salt to taste
freshly ground pepper, to taste

Optional: crushed fennel seeds, dried oregano, chopped fresh thyme, worchestershire sauce

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Serves 8-10

Bradley Ogden's Coffee Cake

Ingredients:
1 3/4 cups all purpose flour
1 T plus 1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 cup melted butter
2/3 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Butter a 9-inch x 13-inch baking pan.

Sift the flour, baking powder and salt together into a medium bowl.

In another medium bowl, add the eggs and sugar and beat by hand until they are a pale hue. Then add the melted butter, milk and vanilla extract to the beaten eggs and sugar.

Add the wet mixture to the dry mixture and whisk together until thoroughly mixed.

Pour the batter into the prepared baking pan and bake in the center of the oven for 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Before cooling on a wire rack for at least 30 minutes, drizzle the streusel topping atop the cake so that it melts into the cake.

Serve with a scoop of coffee ice cream (Starbucks Java Chip) and an Amaretto reduction (with sugar and star anise) gastrique.

* * * * * * * * * *

Streusel Topping
1 1/4 cups brown sugar
2/3 cup all-purpose flour
2/3 cup butter (room temperature)
2 1/2 teaspoons ground cinnamon

Mix all ingredients together until the mixture is the consistency of dry
sand.

* * * * * * * * * *

TIramisu

Ingredients:
1 pound mascarpone
2 T powdered sugar
4 large eggs, separated
rum to taste, about 1/4 cup
savoiardi biscuits (good quality brand, like Vicenzovo)
cold espresso
cocoa powder, to taste

Whip together the mascarpone, sugar, egg yolks, and rum.

In a separate bowl, beat the egg whites to soft peaks. Fold the egg whites into mascarpone mixture.

Dunk the biscuits in cold coffee quickly and crumble into bite-sized pieces. Let sit on a plate for a few minutes.

In a serving dish, spoon and smooth a layer of the mascarpone mixture. Scatter biscuits over it and cover with another layer of mascarpone.

Refrigerate for at least 2 hours. Sift cocoa sift over the top just before serving.

Serves 8

Friday, July 10, 2009

Deep-Fried Snickers On A Stick

Ingredients
4 large Snickers bars
1 cup cake flour
2 teaspoons baking soda
3/4 cup seltzer
vegetable oil, for deep-frying

Push each candy bar onto a skewer or popsicle stick; refrigerate for at least 2 hours or overnight.

Whisk the flour and baking soda in a medium bowl. Whisk in the seltzer to make a smooth batter (about the consistency of pancake batter). Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees.

Hold the Snickers by the skewer and dip into the batter, turning to coat. Carefully place the Snickers in the hot oil (skewers and all); fry, turning as needed, until crisp, 1 1/2 to 2 minutes. Use tongs to remove each bar by the stick; drain on paper towels or a rack and serve warm.

Wednesday, July 8, 2009

Salvation Army Donuts

Ingredients
7 1/2 cups sugar
3/4 cup lard
9 eggs
3 large cans evaporated milk
3 large cans water
18 cups all purpose flour
18 teaspoons baking powder
7 1/2 teaspoons salt
9 teaspoons ground nutmeg

[see below for modified version]

Cream sugar and lard together in a large bowl. Add and beat eggs into mixture. Combine evaporated milk and water. Add water mixture to creamed mixture. Mix flour, baking powder, salt and nutmeg in large sieve and sift into wet ingredients. Add enough flour to make a stiff dough. Roll and cut. Five pounds of lard are required to fry the donuts.

* * * * * * * * * * * * * * * * *

This modified version of the traditional donut recipe is somewhat more appropriate for the modern home chef:

2 cups all purpose flour
1 level teaspoon baking powder
1 T shortening
1 1/2 cups sugar
1/4 level teaspoon salt
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground cinnamon
1/2 cup milk
1 egg

Cooking oil or lard for deep frying

Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside. Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture. Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet. Cut into the desired shape and fry in the oil, heated to about 375 degrees F. Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar.

Makes about 15 good-sized donuts

Tuesday, July 7, 2009

Orange Sugar Fried Donut Holes

Type your summary here.
Ingredients:
1 orange, zested
2 cups sugar
1/4 teaspoon ground cinnamon
1 container (8 large) store-bought buttermilk biscuit dough

vegetable oil, for frying

Place zest, sugar and cinnamon in a paper bag and shake to combine.

Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees F.

Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes.

Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.

Monday, July 6, 2009

Chocolate Glazed Cake Donuts

Ingredients for donuts:
3 1/2 cups (1 lb.) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 T unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract

fat for frying, such as canola oil

*Variation: for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.

* * * * * * * * * * * * * * * * * *

Ingredients for chocolate glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water

Preparing the donuts:
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.

Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

* * * * * * * * * * * * * *

Preparing the chocolate glaze:
Melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

Wednesday, July 1, 2009

Olive Oil Rubbed Grilled Leg of Lamb

Ingredients for lamb:
1 leg of lamb, boned and butterflied
10-12 large garlic cloves, peeled and crushed
2 T kosher salt, plus more to taste
1 teaspoon crushed coriander seed
black pepper, freshly ground
2 T olive oil

With a mortar and pestle, crush the garlic and add about half the salt and grind into a paste. Mix in the coriander, a few turns of black pepper and the olive oil.

Put the lamb in a large pan or bowl with a cover. Sprinkle the remaining salt over the lamb and then rub the paste over it. Cover and refrigerate at least two hours and as long as overnight.

Grill the lamb:
Prepare a fire in a charcoal grill. When the coals are evenly covered with ash, set the lamb on a clean grill rack and cook, turning now and then, until the temperature in the thickest part of the muscle reaches about 120 degrees. Time will vary based on the heat of the coals, but it should take about 25 to 30 minutes; begin to test after 20 minutes.

Transfer to a platter, cover loosely with a sheet of foil and let rest for 15-20 minutes.

Cut the lamb into thin slices, season lightly with salt and pepper.

Serve immediately, with tzatziki, grilled vegetables, fresh warm pita breads on the side.

Serves 6-8

* * * * * * * * * * * * * * * * * * *

Ingredients for tzatziki:
2 cucumbers, peeled, seeded, thinly sliced and chopped (minced))
kosher salt
7 garlic cloves, crushed and minced
2 cups plain whole milk yogurt

Preparing tzatziki:
Put the cucumbers in a medium bowl, toss with about a teaspoon of kosher salt and transfer to a colander or a strainer lined with cheese cloth and let drain for 20 minutes.

Lift the cheese cloth and turn it tightly to squeeze out excess moisture; return the cucumbers to the bowl and stir in the garlic and yogurt. Taste and correct for salt.

Cover and chill for at least 30 minutes before serving.

Makes about 2 1/2 cups

Deep-Fried Mounds Bars With Fresh Pineapple*

Ingredients
2 quarts sunflower oil, for deep frying
1 ripe pineapple
1 cup self-rising flour
1 cup soda water
8 fun-size Mounds bars

Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.

Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.

In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using a tongs remove the battered chocolate coconut bars and place them on a paper towel-lined plate. Transfer them to a plate aside the pineapple pieces, serve immediately.

*Variation: Grill the pineapple.

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