Ingredients:
1 cup vegetable oil
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/4 cup pineapple juice
1 T granulated garlic
1 T freshly ground black pepper
1 T dry mustard
Preparing the marinade:
Mix all ingredients in bowl, and marinate steaks overnight or for 10 hours in refrigerator.
Makes enough marinade for 2 steaks.
Posted by Esme at 3:12 PM 0 comments
Ingredients:
1 cup heavy cream
5 T unsalted butter, cut into pieces
1 teaspoon fleur de sel* (plus more for sprinkling on top)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1/2 teaspoon pure vanilla extract
Preparing the caramel:
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up), vanilla extract and simmer, stirring frequently, until caramel registers 248 degrees F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, sprinkle a few grains of fleur de sel on top. Wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
*Available at specialty foods shops and SaltWorks (800-353-7258).
Posted by Esme at 10:43 AM 0 comments
Labels: candy
Ingredients:
16 baby Yukon gold potatoes
6 T extra-virgin olive oil
2 T grill seasoning, plus 3 tablespoons
2 T finely chopped rosemary leaves
8 slices thick cut bacon
3 pounds ground sirloin
1/2 cup Worcestershire sauce
1/2 cup chopped parsley leaves
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
1 small red onion, quartered lengthwise, sliced 1/4-inch thick
1/2 cup steak sauce (recommended: A1)
1/2 cup grainy mustard
Preparing the steak fries:
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
* * * * * * * *
Preparing the sliders:
Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.
Coat a 9 by 12-inch rimmed baking sheet with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place.
Serve potatoes alongside.
Serves 24
Posted by Esme at 10:36 AM 0 comments
Ingredients:
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 T butter
4 cloves garlic, chopped
3 T all purpose flour
1 cup chicken stock
1 cup milk
salt and freshly ground black pepper
pinch ground nutmeg, or to taste
1 cup Gorgonzola, crumbled
1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano
thick sesame bread sticks, for dipping
celery hearts, trimmed for dipping
pita crisps with Parmesan and herbs (Stacy's)
Preparing the dip:
Preheat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes.
Serve with bread sticks, celery hearts and pita crisps for dipping.
Posted by Esme at 10:31 AM 0 comments
Labels: dips, hors d'oeuvres
Ingredients:
4 (5-ounce) boneless, skinless, trimmed chicken breasts
1/2 cup kosher salt
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups dried bread crumbs
1 1/2 cups panko bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh mozzarella cheese, sliced
1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
olive oil, for frying (about 2 cups)
1 pound penne rigate, cooked al dente
tomato sauce, recipe follows
1/4 cup minced Italian parsley, for garnish
* * * * * * * * *
Ingredients for tomato sauce:
2 T extra-virgin olive oil
1 yellow onion, minced
4 garlic cloves, crushed
6 cups peeled and diced Roma tomatoes
1 T thinly sliced fresh basil leaves
1/2 T chopped fresh oregano leaves
salt and freshly ground black pepper
Preparing the tomato sauce:
Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.
* * * * * * *
Preparing the chicken parmigiana:
Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.
Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.
Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
Preheat the broiler.
Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.
When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.
Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.
Serves 4
Posted by Esme at 10:24 AM 0 comments
Ingredients:
1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
2 T honey
1/4 teaspoon salt, plus more for seasoning
freshly ground black pepper
3/4 cup walnut oil
10 ounces mixed salad greens
1 mango, seeded, peeled, diced
1 cup goat cheese (Chevre) crumbled
1/2 cup dried cranberries
mint sprigs, for garnish
Preparing the dressing:
In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. If necessary, stop blender and scrape down sides.
Assembling the salad:
In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.
Posted by Esme at 10:19 AM 0 comments
Labels: salads and dressings
Ingredients:
1 1/4 cups all-purpose flour
2 heaping T sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 T milk (depending on the moisture of the potatoes)
Ingredients for honey butter:
1 stick butter, softened
1/3 to 1/2 cup honey
shredded orange zest
Mixed nuts, chopped
Preparing the biscuits:
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes.
Note: If the biscuits are browning too fast, lower the temperature.
Serve with honey nut butter.
Makes 15 to 18 biscuits
* * * * * * * * *
Preparing the honey butter:
Mix a stick of butter with honey in a medium sized bowl. Add orange zest and mixed nuts, to taste. Mix again and serve.
Posted by Esme at 10:11 AM 0 comments
Labels: breads
Ingredients:
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Ingredients for pie crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 T ice water
Preparing the pie crust:
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Makes 2 9-inch pie crusts
* * * * * * * * *
Preparing the torte:
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
In a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Posted by Esme at 10:03 AM 0 comments
Labels: entrees, potatoes, side dishes
Ingredients:
1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 T balsamic vinegar
soy sauce, a splash (about 1 teaspoon)
salt and freshly ground black pepper
3 T olive oil
Preparing the dressing:
3 cups mixed greens, the darker the better
Rub the inside of a large wooden bowl with both halves of the garlic clove. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil slowly to emulsify. Place the salad greens on top of the dressing. Toss just before serving.
Posted by Esme at 2:40 PM 0 comments
Labels: salads and dressings
Ingredients:
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
kosher salt
freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preparing the chicken:
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
Posted by Esme at 2:40 PM 0 comments
Ingredients for the dough:
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
pinch of coarse salt
2 1/3 cups all purpose flour, plus more for rolling out dough
Ingredients for the filling:
4 ounces walnuts
1/2 cup sugar
pinch of cinnamon
pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination
Ingredients for topping:
1 large egg, lightly beaten
1/4 cup fine sanding sugar
Preparing the dough:
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
Preparing the filling:
In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
Preheat the oven to 350 degrees F.
Line baking sheets with Silpats. On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
Makes 4 dozen
Posted by Esme at 11:12 PM 0 comments
Ingredients:
2 T active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 T unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam
Preparing the doughnuts:
In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Makes 20 doughnuts
Posted by Esme at 11:05 PM 0 comments
Ingredients:
3 ounces walnuts (1 cup)
6 ounces (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus 3 T melted for filling
8 ounces cream cheese
2 cups all purpose flour
1/2 teaspoon table salt
6 ounces roughly chopped semisweet chocolate
1/2 cup granulated sugar
1 T ground cinnamon
3/4 cup currants
grated zest of 1 orange
3 T light corn syrup
1 large egg yolk
1 T water
3 T sanding sugar, or granulated sugar
Preparing the rugelach:
Preheat oven to 350 degrees.
Spread walnuts on a baking sheet; toast until golden and fragrant, 10 to 15 minutes. Transfer to a wire rack to cool.
Place 1 1/2 sticks butter and the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the cream cheese is broken down but butter is still chunky. On low speed, add flour and salt, and mix until crumbly and just beginning to hold together, about 20 seconds. There should still be some small pieces of butter visible. Divide dough into two equal parts. Form each part into a flattened rectangle, and wrap in plastic wrap. Transfer to the refrigerator to chill 5 hours or overnight.
Place the chocolate in the bowl of a food processor. Pulse until the chocolate is very finely chopped, about 7 seconds. Transfer to a large bowl. Finely chop toasted walnuts by hand, and add to bowl. Add sugar, cinnamon, currants, zest, corn syrup, and melted butter, and combine by hand. Beat egg yolk with the water, and set aside.
Have ready a 9-by-13-inch baking pan lined with parchment paper. Place a rectangle of dough between two 9-by-13-inch pieces of waxed paper; roll dough into a rectangle the size of the baking pan. Line prepared baking pan with dough. Spread dough evenly with walnut mixture. Roll remaining rectangle of dough into a rectangle the size of the baking pan; place on top. Trim the edges of the dough so they are even. Brush the top of dough with egg yolk mixture, and sprinkle with sugar. Bake until golden, about 35 minutes, rotating halfway through. Cool on a wire rack. Cut into 50 to 60 rectangles, each 2 1/2 by 3/4 inches.
Posted by Esme at 10:58 PM 0 comments
Ingredients:
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 pound (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
1/2 cup granulated sugar
1 1/4 cups firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
Preparing the cookies:
Preheat oven to 350 degrees F. Line two baking sheets with Silpats. Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
Makes 2 1/2 dozen
Posted by Esme at 10:46 PM 0 comments
Ingredients for cookies:
2 cups all purpose flour
1 cup plus 1 T unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 T heavy cream
2 teaspoons pure vanilla extract
Ingredients for chocolate and vanilla bean ganache:
1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 T) unsalted butter, cut into pieces and softened
Preparing the cookies:
Preheat oven to 350 degrees F.
Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Preparing the chocolate and vanilla bean ganache:
Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Makes 90 cookies
Posted by Esme at 10:35 PM 0 comments
Ingredients:
4 cups all purpose flour
2 scant T yeast (2 packets)
4 T sugar
1 large egg
1/4 cup plus 2 teaspoons vegetable oil
1 1/2 teaspoons salt
1 medium onion, peeled and diced
2 teaspoons poppy seeds
1/2 teaspoon kosher salt
Place flour in bowl of an electric mixer with dough paddle attached. Make a well in center and pour in 1 cup lukewarm water. Stir in yeast and 2 tablespoons sugar, and let sit for 30 minutes.
Add egg, 1/4 cup vegetable oil, remaining sugar and the salt. Mix well until dough is soft but not sticky, adding flour if necessary. Turn into a greased bowl, and let rise again, covered, for one hour. Knead lightly, and let rise again for 30 minutes.
Heat oven to 350 degrees. Place diced onion in a small bowl, and stir in poppy seeds and remaining 2 teaspoons vegetable oil. Set aside.
Divide dough into 20 balls. On a floured board, roll each ball into a circle about 2 or 3 inches in diameter and about 1 inch thick. Sprinkle a tablespoon or so of onion-poppy seed mixture on each circle. Roll circles again, to a thickness of about 1/8 of an inch. Prick each circle with a fork and sprinkle lightly with kosher salt. Transfer to 2 ungreased baking sheets. Bake for about 20-25 minutes or until golden brown.
Makes 20 onion rolls
Posted by Esme at 11:47 PM 0 comments
Labels: breads
Ingredients:
2 large eggs
3 cups grated drained all purpose potatoes
1/4 cup grated onion
1 teaspoon salt, more to taste
1/4 teaspoon freshly ground black pepper
2 to 4 T matzo meal, or as needed
canola oil, for frying
applesauce and sour cream for serving
In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.
Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm.
Serve hot with applesauce and sour cream.
Makes about 24 small pancakes, or 4 servings
Posted by Esme at 11:33 PM 0 comments
Labels: Jewish holidays, potatoes, side dishes, vegetables
Ingredients for the dough:
1 T yeast
1/3 cup milk, at room temperature
2 large eggs, at room temperature
6 T unsalted butter, at room temperature
1/2 cup sour cream
1/3 cup sugar
1/2 teaspoon salt
3 cups all purpose flour, sifted
Ingredients for the filling:
12 ounces farmer’s cheese
1/3 cup sour cream
1/3 cup sugar
2 T flour
1 teaspoon vanilla
1 large egg yolk
finely grated zest of 1 lemon
Preparing the pastries:
flour, for dusting
1 large egg mixed with 1 T water
confectioners’ sugar, optional
Preparing the dough:
In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes. Stir in eggs, butter, sour cream, sugar, salt and flour. Mix well until dough turns into a ball. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight.
Preparing the filling:
In bowl of an electric mixer, combine farmer’s cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest. Mix well. Transfer to a covered container and refrigerate until needed, up to 24 hours.
Assembling the pastries:
Preheat oven to 350 degrees F, and line two baking sheets with parchment paper.
Lightly dust a work surface with flour and roll out dough into a rectangle 1/8 inch thick. Cut into 4-by-4-inch squares. Spoon about 1 tablespoon filling into center of each square. Pick up corners of each square and press points together.
Arrange pastries on baking sheets about 1½ inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners’ sugar.
Makes about 24 pastries
Posted by Esme at 11:27 PM 0 comments
6 pounds of fresh beef or heirloom tomatoes, cut into halves
4 star anise
1 vanilla bean
sea salt and freshly ground pepper, to taste
white granulated sugar
2 sprigs of fresh thyme
1-2 bay leaves
Ingredients for infusion:
garlic cloves, smashed, to taste (see Notes below)
1 bunch (28 grams) fresh basil
extra virgin olive oil
Preparing the paste:
Put a heavy cast pan on the stove over medium to high heat. When hot, place the tomatoes into the pan, and season with salt, pepper and a touch of sugar. Turn the heat down to medium. Add the anise and vanilla bean into the pan. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.
Reduce the heat down to just simmering and continue for about 1-2 hours until it becomes a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep color and concentrated flavor without any bitterness.
Remove from the heat and immediately add the garlic cloves and basil, very roughly chopped (knifed once) to the warm paste. Finish with a good amount of olive oil. Allow to cool before storing, although this paste-sauce is ready for use.
Note:
Posted by Esme at 11:54 AM 0 comments
Labels: Italian food, sauces
Ingredients for marinated Camembert:
2 unpasteurized small wheels of Camembert
chopped sun-dried tomatoes
chopped kalamata olives/tapenade
fresh thyme, basil and whole bay leaf
cracked garlic
extra virgin olive oil
Ingredients for cumin seed topping:
cumin seeds
fresh thyme and bay leaves
sea salt and freshly cracked pepper
flour for dusting
Ingredients for basic bread dough:
1 lb. bread flour
2 teaspoons salt
1 ounce unsalted butter
2 teaspoons active dry yeast
1 quart warm water (made from 1 part boiling, 1 part chilled)
1 pinch of sugar
Preparing the Camembert:
Prepare the cheese by piercing the top and bottom rind with a fork. Remove any hard rind with a knife. Marinate overnight, if possible, with olive oil, salt, pepper, fresh herbs, tomatoes, olives and garlic etc.
Preparing the bread:
In a large bowl mix together the flour, salt, butter and yeast.
Stir in the water and mix into a soft dough.
Turn out onto a floured surface and knead well for 10 minutes by hand or 5 minutes in an electric mixer with a fitted dough hook.
Shape the dough into a ball and place in a floured bowl. Cover with damp cloth and leave in a warm place until doubled in size.
Once doubled turn out onto the table and gently press out the excess gas from the dough.
Knead a couple of times to smooth out the dough. Divide into 2.
Roll each piece out 1 times bigger than the cheese.
Preheat the oven to 450 degrees F.
Place the cheese in the center, add some of the ingredients from the marinade, and fold the dough over the top and turn over onto a floured baking sheet so that the folds overlap and are tucked underneath (pinch the edges together to secure). Brush the top with olive and finish with sprigs of thyme, bay leaves, cumin seeds, salt and pepper. Finish with a dusting of flour.
Leave to double in size in a warm, non-drafty place.
Just before placing dough in a preheated oven for 25-30 minutes, spray the inside of the oven with water. Spray again 5 minutes before the end of cooking.
Remove to a large serving board and allow to cool before serving.
Makes 2 loaves
Posted by Esme at 12:10 AM 0 comments
Labels: breads, hors d'oeuvres
Ingredients:
1 (4 pound) beef brisket, first-cut
extra-virgin olive oil
1 T kosher salt, plus more for seasoning
coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes (San Marzano), hand-crushed
1 cup beef broth
1/2 to 3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley
Preparing the brisket:
Preheat the oven to 325 degrees F.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley, or over broad pasta noodles, or polenta.
Posted by Esme at 2:12 PM 0 comments
Ingredients:
1 T canola oil
2 pounds flat, first-cut brisket, trimmed of fat
3 medium onions, halved and sliced
6 allspice berries or pinch of ground allspice
2 teaspoons chopped fresh thyme
1 teaspoon sweet paprika
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper
2 bay leaves
1 cup dry vermouth or dry white wine
3 cups reduced-sodium beef broth
4 medium carrots, peeled
3 medium parsnips, peeled
1 medium rutabaga (about 3/4 pound), peeled
1 teaspoon Dijon mustard
2 teaspoons arrowroot or 1 tablespoon cornstarch
1-2 T water
Preparing the brisket:
Preheat oven to 325 degrees F.
Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
Posted by Esme at 2:04 PM 0 comments
Ingredients:
1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 T chopped fresh thyme leaves
Preparing the prime rib:
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Preheat oven to 350 degrees F.
Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
Slice meat as desired and serve with thyme au jus.
Posted by Esme at 2:01 PM 0 comments
Ingredients for the cookies:
3/4 cup packed dark brown sugar
1 stick salted butter, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Ingredients for the icing:
1 cup confectioners' sugar, sifted
1 to 2 T milk
Red and green food coloring, as desired
Variations: assorted sprinkles, dragees, etc.
Preparing the cookies:
Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.
Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line 1 or more cookie sheets with parchment paper.
Let the dough sit at room temperature for about 15 minutes, until pliable.
Take about 1/2 cup dough at a time and roll on a floured surface to 1/4-inch thick. Use cookie cutters to cut cookies into any shapes you want. Re-roll and cut out the scraps. Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely before decorating.
Preparing the icing:
Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles or other candy decorations.
Posted by Esme at 1:39 PM 0 comments
Ingredients:
2 cups chestnut flour
2 T white granulated sugar
1/4 cup walnut pieces
1/2 cup plus 1 1/2 cups milk, very cold
2 T extra virgin olive oil
2 T chopped fresh rosemary leaves
4 lemons, sliced paper-thin, seeds removed
1 1/2 cups sugar
Preparing the cake:
Preheat the oven to 375 degrees F.
In a large mixing bowl, place the flour, sugar and walnuts. Add 1/2 cup milk and slowly add the rest of the milk, stirring constantly to avoid forming lumps in the batter.
Grease the cake pan with 1 tablespoon of the oil and pour in the batter. Drizzle the top of the batter with the remaining olive oil and distribute the rosemary evenly over the top. Bake for 45 minutes, or until a toothpick pierced in the center comes out clean.
While the castagnaccio is cooking, in a small saucepan, combine the lemons, sugar, and 1 cup water over medium heat. Cook until quite soft and bubbly, about 20 minutes. Remove the castagnaccio and serve either warm or cool with lemon sauce.
Posted by Esme at 1:34 PM 0 comments
Labels: desserts, Italian food
Ingredients:
1 cup toasted pecans
2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
3/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
2 T grated orange zest, from 3 oranges
1/2 cup seedless blackberry jam
Preparing the cookies:
Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
Mix in the orange zest, ground pecan powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.
To assemble cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
Posted by Esme at 12:28 PM 0 comments
Ingredients:
1 cup toasted hazelnuts
2 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
3/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
2 T grated orange zest
1/2 cup chocolate-hazelnut spread, like Nutella
Preparing the cookies:
Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to awire rack to cool completely. Repeat until all dough is used.
To assemble cookies, spread 1 teaspoon of the chocolate-spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
Posted by Esme at 12:25 PM 0 comments
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