Sunday, December 19, 2010

Chocolate Peppermint Bark

Ingredients:
crushed candy canes, to yield about 2 cups
2 pounds tempered dark chocolate
2 pounds white chocolate
peppermint flavorings, optional

Preparing the bark:
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

Spread melted and tempered dark chocolate onto cookie sheet lined with parchment or waxed paper (or onto marble serving slab).

Melt the white chocolate in a double boiler. Combine about 1 cup of candy cane chunks with white chocolate (add peppermint flavoring at this point if desired.) Spread over the top of the dark chocolate, being careful not to mix the two chocolates (if the dark chocolate hasn't set up enough). Sprinkle reserved candy cane chunks over the top of the bark, and press down gently so that when the bark sets up, the candy canes are visible but not loose on the top of the bark.

Place in the refrigerator for 45 minutes or until firm. If bark was made on cookie sheet, remove from cookie sheet and break into pieces, like peanut brittle.

Makes about 4 pounds of candy

Read More...

TF's Butternut Squash and Chestnut Lasagna

Ingredients:
1/4 pound pancetta, chopped
1 medium yellow onion, minced
2 T extra virgin olive oil
4 cloves garlic, minced
2 teaspoons fresh sage leaves, chopped, plus additional leaves for garnish
1 pound fresh chestnuts, shelled and skinned (toasted pine nuts can be substituted)
3 cups butternut squash or pumpkin pieces
2 cups chicken stock
1/2 teaspoon freshly grated nutmeg
1 egg
1 cup ricotta

lasagna pasta or fresh pasta dough [recipe follows]

1 cup freshly grated pecorino cheese

* * * * * * * *

Pasta dough:
2 cups all purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 T extra virgin olive oil

cornmeal, for dusting

Preparing the pasta dough:
Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use one hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (keep in mind, overly thick pasta tastes gummy.) Make 4 pieces, about 20-inches long and 6-inches wide.

Right before assembling the lasagna, bring 5 quarts of well-salted water to a boil. Cook the pasta sheets in the water, one at a time, for 2 minutes each. Drain, cool and set aside till ready to use.

* * * * * * *

Preparing the butternut squash and chestnut filling:
Place the pancetta in a large skillet over a medium flame. Cook for 5 minutes, until slightly crispy. Toss in the onion and olive oil and cook until translucent, about 3 minutes. Add the garlic, sage, and chestnuts to the pan and cook for 10 minutes, stirring often. Toss in the squash pieces, chicken stock, and freshly grated nutmeg. Cover to steam. Let the squash cook for 20 minutes or until soft. Allow the stock to evaporate and then toss the squash and chestnut mixture into a large mixing bowl with the egg and ricotta. Stir and press with a wooden spoon. You can pulse with an immersion blender if you desire. Taste and adjust seasoning.

* * * * * * *

To assemble:
Preheat the oven to 350 degrees F.

The lasagna will resemble ribbon candy when finished. To assemble the lasagna, place the pasta sheet on your work surface. Coat the first 4 inches of the pasta with the squash filling and fold the long end of the pasta over the layer. Spread the next side of the pasta with a thin layer of the filling, fold over the pasta sheet, again about 4 inches, to cover the bottom layers. Sprinkle with pecorino and fold over the pasta again. Repeat until you have used the full length of the pasta sheet. Sprinkle the top with Pecorino and a sage leaf. Transfer to a greased sheet pan. Repeat for the remaining 3 sheets of pasta to make 4 "free form" lasagnas. Place the pan in the oven to bake for 20 minutes.

Serves 4 to 8

Read More...

Classic Sugar Cookies, Nine Ways

Basic sugar cookie recipe, from which to build variations [see below].

Ingredients (per batch):
2 sticks unsalted butter
1/2 cup granulated sugar
3/4 cup confectioners' sugar
2 egg yolks
1 teaspoon vanilla
1 teaspoon orange zest
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

sanding sugar for tops

Preparing the dough:
Preheat oven to 350 degrees F.

Beat butter, granulated sugar and confectioners' sugar until fluffy. Beat in egg yolks, vanilla and orange zest.

Whisk flour, baking powder and salt; stir into the butter mixture. Chill 30 minutes. Roll tablespoonfuls into balls and flatten; sprinkle with coarse sugar and bake 15 to 20 minutes.

* * * * * * *

Lime Coolers:
Preheat oven to 350 degrees F.

Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

* * * * * * * *

Brown-Betty Buttons:
Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Sugar Cookie dough with the browned butter in place of the 2 sticks butter and use just 1 egg yolk and 3/4 cup granulated sugar total (omit confectioners'). Scoop into tiny balls and bake 10 to 12 minutes at 325 degrees F. Cool, then sandwich with raspberry jam and dust with confectioners' sugar.

* * * * * * * *

Peanut Butter Cookies:
Make Classic Sugar Cookie dough without zest. Add 1 cup peanut butter with the sugar. Roll into medium balls; press with a fork. Sprinkle with coarse sugar and bake 12 to 15 minutes at 350 degrees F.

* * * * * * * *

Black and Whites:
Make Classic Sugar Cookie dough without baking powder; chill 2 hours. Roll out to 1/8 inch thick, then cut into 2-inch rounds and chill 30 minutes. Bake 8 to 10 minutes at 350 degrees F. Cool, then spread with vanilla frosting on one side and chocolate on the other.

* * * * * * * *

Lemon Volcanoes:
Make Classic Sugar Cookie dough with 1 cup granulated sugar total (omit confectioners') and lemon zest instead of orange; omit baking powder. Chill. Pulse 1/4 cup granulated sugar and 1 tablespoon lemon zest in a food processor. Roll dough into two 1-inch-thick logs and roll in the lemon sugar. Freeze logs 20 minutes, then slice 1 inch thick. Bake 20 to 25 minutes at 325 degrees F.

* * * * * * * *

Holiday Windowpanes:
Make Classic Sugar Cookie dough without baking powder; chill 2 hours. Roll out to 1/4 inch thick and cut into large Christmas-tree shapes. Cut out smaller trees from centers. Place on silicone mats and bake 6 to 8 minutes at 350 degrees F, then sprinkle the centers with crushed hard candies and bake until melted, 2 to 5 more minutes.

* * * * * * * *

Sugar Sandwiches:
Make Classic Sugar Cookie dough without baking powder; chill 2 hours. Roll out to 1/4 inch thick and cut into 2-inch rounds. Chill 30 minutes, then bake 8 to 10 minutes at 350 degrees F. Cool, then sandwich with jam or frosting.

* * * * * * * *

Mexican Wedding Cookies:
Make Classic Sugar Cookie dough with almond extract instead of vanilla. Add 1 cup almond flour to the dry ingredients. Chill 30 minutes, then scoop into tiny balls and bake 20 to 25 minutes at 325 degrees F. Cool, then toss in confectioners' sugar.

* * * * * * * *

Pistachio Linzers:
Make Classic Sugar Cookie dough; add 3/4 cup ground pistachios with the flour. Roll out to 1/4 inch thick and cut into 2-inch rounds. Bake 10 to 15 minutes at 350 degrees F. Cool, then sandwich with cherry jam.

Read More...

Christmas Sugar Cookies

Basic sugar cookie dough for decorating.

Ingredients:
3 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 T milk
powdered sugar, for rolling out dough

Preparing the cookies:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Makes 3 dozen 2 1/2-inch cookies

Read More...

TF's Bolognese Lasagna

Ingredients:
2 pound dried lasagna noodles
extra virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 T chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 T chopped oregano leaves
2 T all purpose flour
2 cups red wine
2 (28-ounce) cans San Marzano tomatoes
3 T heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
grated parmesan and mozzarella, for topping

Preparing the lasagna:
Preheat oven to 350 degrees F.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.

In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.

* * * * * * *

To assemble the lasagna:
Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Serves 8

Read More...

Friday, November 26, 2010

Health - Foods - Rheumatoid Arthritis

If you’re overweight, losing those excess pounds may take some of the pressure off of your joints.

“If I have a patient with RA who’s overweight and loses 10 pounds, every time he takes a forceful step forward, that’s 30 pounds less on weight-bearing joints [such as the hips and knees],” says Dr. Hadler.

What’s more, it may also improve quality of life. A 2006 study found that overweight and normal weight people with RA had a higher quality of life than those who were obese.

Several studies suggest that people with RA may benefit from fish oil supplements, which contain inflammation-fighting omega-3 fatty acids.

RA patients are also at greater risk of cardiovascular disease, and fish oil is thought to be good for the heart too.

However, studies suggest that you need to get 3 grams of omega-3 fatty acids per day (a 4-ounce piece of salmon has a little over 2 grams) for 12 weeks, which could get pricey or the diet hard to maintain.

In a 2003 Swedish study, people with RA who ate a Mediterranean diet rich in fruits, vegetable, cereals, legumes, and olive oil for three months experienced improved physical functioning and vitality when compared to RA patients who did not.

The effects of the Mediterranean diet on rheumatoid arthritis long-term are still unclear, but including more fruits and vegetables in your diet isn’t a bad idea.

At least one study found that people who ate a vegetarian or vegan diet reported an improvement in RA symptoms, including pain score, morning stiffness, and grip strength compared to those who didn’t.

However, because these diets are restrictive, many of the participants were unable to maintain them for the yearlong study period.

If you can’t give up meat, then at least try to get a few more greens on your plate. The antioxidants, such as those found in green peas, bell peppers, and broccoli, may protect against tissue damage around the joints caused by free radicals.

Some evidence suggests certain nutrients may help patients with RA. For example, some studies showed that vitamin E supplements reduce RA joint destruction and pain, while others do not.

Selenium levels are also thought to be too low in some people with RA. However, only one study has found that selenium reduced swollen joints and stiffness, and it also involved fish oil supplementation, so it’s difficult to determine if selenium can help reduce RA symptoms.

In addition, some RA patients take methotrexate to slow disease progression. But the drug also inhibits folic acid metabolism and causes a range of side effects, including mouth sores, says Dr. Hadler. He suggests folic acid supplements to decrease these adverse effects.

Food allergies, especially to dairy and shrimp, may aggravate rheumatoid arthritis. Some people try elimination diets, which involves removing all potential allergens from the diet and slowly adding these foods back to see if they trigger symptoms.

Studies have tested whether exposing patients to foods that had previously upset their RA consistently worsened their symptoms. “You get a smidgen of a hint that food aggravates symptoms,” says Dr. Hadler.

But he explains that there’s tremendous variation within any individual’s symptoms in a given time period, making it difficult to study the effects of elimination diets.

Rheumatoid arthritis is an autoimmune disease which can be substantially alleviated and even reversed with a nutrient rich, plant-based diet. Dr. Charles Huebner does just this in this practice in Michigan at the Harbor Lifestyle Center.

This study showed the benefits of a plant based diet on RA.

Read More...

Wednesday, November 24, 2010

Creamed Spinach

Ingredients:
3 pounds spinach
2 T unsalted butter
2 T extra virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
kosher salt and freshly ground black pepper

Preparing the creamed spinach:
Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

Serves 6 to 8

Read More...

Bleu Cheese Dressing

Ingredients for bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 T fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 T chopped fresh chives
kosher salt and freshly ground black pepper

* * * * * * *

Ingredients for salad:
1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 T chopped flatleaf parsley, for garnish
kosher salt and freshly ground black pepper
drizzle extra virgin olive oil

Optional: Crumbled bleu cheese, sugared toasted pecans or walnuts, chopped crispy bacon


Preparing the dressing:
Combine mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper.

Sprinkle chopped chives over the top of the bleu cheese after dressing salad leaves.

Makes enough to dress salad for 4

Read More...

Roast Turkey With Pomegranate Molasses Glaze

Ingredients for the pomegranate molasses glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 T Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper

* * * * * * *

Ingredients for the turkey:
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened, with
fresh sage, chopped, and mixed into it
salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

Preparing the pomegranate glaze:
Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the sage butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F.

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 4 to 6

Read More...

Pomegranate Molasses

Ingredients:
4 cups of pomegranate juice (Pom brand)
1 T lemon juice, freshly squeezed
1/2 cup of granulated white sugar

Preparing the pomegranate molasses:
Combine all of the ingredients in a large saucepan and heat over medium heat, stirring occasionally until sugar dissolves. Lower the heat to medium low for about 50 minutes, until mixture reduces to a light syrup, about 1 1/2 cups. If you stop now, you've got grenadine, which you can cool for about 30 minutes and then bottle and keep refrigerated for up to six months.

For pomegranate molasses, increase the heat and continue to cook for a few minutes until it's a thick syrup.

Read More...

Almond Pancakes

Ingredients:
1/2 cup (4 ounces) mascarpone cheese, at room temperature
1 1/2 cups water
1 T sugar
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 cups buttermilk pancake mix (Krusteaz brand)
4 ounces almond paste, cut into 1/4-inch pieces
2 T unsalted butter, at room temperature

Preparing the pancakes:
Serving suggestion: maple syrup and fresh raspberries

In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.

Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter. Serve with maple syrup and fresh raspberries.

Makes 16 pancakes

Read More...

Applesauce

Ingredients:
4 Granny Smith and 4 Golden Delicious apples (or any mix of sweet and slightly tart apples), peeled, cored, cut into 1/2-inch slices
1 cup apple cider or juice
1 lemon, juiced
1/4 cup light brown sugar
2 cinnamon sticks
1/4 teaspoon ground cinnamon
dash of nutmeg

Preparing the applesauce:
Add apples, apple cider, lemon juice, sugar, cinnamon sticks and a dash of nutmeg to a large saucepan. Bring to a boil, cover with a lid and reduce to a simmer. Let cook for 15 minutes or until apples are tender. Remove cinnamon sticks and discard.

Mash with a potato masher, and stir in the 1/4 teaspoon ground cinnamon and dash of nutmeg.

Serves 4 to 6

Read More...

Fried Potatoes

I keep a container of duck or goose fat (purchased from a local artisan butcher shop) on hand in my freezer for dishes like this one.

Ingredients:
1/4 cup vegetable oil or duck fat
3 russet potatoes, peeled, and cut into 1/2-inch cubes
kosher salt and freshly ground black pepper
3 T water
1 T unsalted butter

Preparing the potatoes:
Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper to taste. Saute, stirring frequently, for 5 minutes, until the potatoes begin to take on some color. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 minutes. Stir every couple of minutes so the potatoes don't stick. Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Add butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are browned and crisp, about 15 to 25 minutes.

Serves 4

Read More...

Fennel Slaw

Ingredients:
1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 strips bacon, cooked crisp and chopped

* * * * * * *

Ingredients for the dressing:
1/4 cup mayonnaise
3 T red wine vinegar
3 T chopped fennel fronds
1 teaspoon sugar
salt and freshly ground black pepper

Preparing the slaw:
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

Serves 4

Read More...

Chicken a l'Orange with Crispy Skin

I serve this with a fennel cole slaw and fried potatoes.

Ingredients:
kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 T vegetable oil
1/2 cup frozen orange juice concentrate
4 T honey

Preparing the orange glaze:
In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Preparing the chicken:
Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Serves 4

Read More...

Saturday, November 20, 2010

Pumpkin Pie, From Scratch

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

* * * * * * * *

Ingredients for filling:
1 cup packed light-brown sugar
1 T cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh pumpkin puree* (from sugar pie pumpkins), or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk

*2 pound sugar pumpkin

1 T heavy cream

Preparing pumpkin puree:
Preheat oven to 400 degrees F. Using a sharp paring knife, cut several slits in a sugar pumpkin (1 1/2 pounds), piercing skin all the way through (this will let steam escape). Place in a baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.

Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin.

Place pumpkin in the bowl of a food processor; puree until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

Makes about 1 1/3 cups of pumpkin puree

* * * * * * * *

Preparing the pate brisee:
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube.

Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. [Dough may be stored, frozen, up to 1 month.]

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

* * * * * * * *

Preparing the pie:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. Put dough in refrigerator until ready to fill and bake.

* * * * * * * * *

Preparing the pie:
In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

* * * * * * *

Preparing the glaze:
Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell.

Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Makes one 9-inch pie

Read More...

Chocolate Black-Bottom Pie

Ingredients for pie crust:
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
3 T sugar
1/4 teaspoon coarse salt
5 T unsalted butter, melted

* * * * * * * *

Ingredients for filling:
3 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1 T spiced rum
1/2 cup toasted macadamia nuts, coarsely chopped
2 T confectioners' sugar

Preparing the crust:
Preheat oven to 350 degrees F. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

* * * * * * *

Preparing the filling:
In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).

In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.

Read More...

Pumpkin Doughnut Muffins

The muffins can be frozen for up to 3 months. Reheat in a 350-degree oven, then coat in butter and sugar.

Ingredients for the batter:
10 T (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs

* * * * * * *

Ingredients for the sugar coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preparing the doughnut muffins:
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.

In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.

* * * * * * *

Preparing the sugar coating:
In a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)

Read More...

Broccoli Rabe With Garlic And Almonds

Ingredients:
2 bunches broccoli rabe (about 2 pounds total), trimmed and cut crosswise into 2-inch lengths
2 T extra virgin olive oil
3 garlic cloves, thinly sliced
1/4 cup sliced almonds
coarse salt and ground pepper

Preparing the broccoli rabe:
Bring a large pot of salted water to a boil. Working in batches, add broccoli rabe to water and cook until water returns to a boil. With a slotted spoon, transfer to a colander to drain. In a large skillet, heat oil over medium. Add garlic and almonds; cook just until beginning to turn golden, about 5 minutes. Add broccoli rabe and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

Serves 8

Read More...

Gorgonzola- & Hazelnut-Stuffed Pears With Pancetta Crisps Over Mache

Ingredients:
1 T unsalted butter, melted
2 teaspoons mild honey (clover)
2 medium firm-ripe red pears, halved lengthwise and cored
kosher salt
8 thin slices of pancetta (about 2 1/2 ounces)
1/4 cup plus 1 T chopped, toasted hazelnuts
2 ounces Gorgonzola dolce (1/4 cup)
1/2 teaspoon chopped fresh thyme
1 1/2 T Champagne vinegar
1 teaspoon dijon mustard
freshly ground black pepper
3 T extra virgin olive oil
2 ounces mache (about 4 cups)

Preparing the salad:
Preheat oen to 375 degrees F.

Mix the melted butter and 1 tablespoon of the honey in a bowl. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.

Arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper towel-lined plate.

Mix 1/4 of the hazelnuts, Gorgonzola dolce, thyme and remaining 1 tablespoon of honey with the back of a wooden spoon.

Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.

Mix the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Gradually whisk in the oil. Toss the mache with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper.

Serves 4

Read More...

Friday, November 19, 2010

Sweet Potato Pie With Maple Whipped Cream Topping

Ingredients:

1 unbaked pie crust

Ingredients for maple whipped cream:
1 cup heavy whipping cream
1/4 confectioners' sugar
2 T maple syrup

* * * * * * *

Ingredients for the filling:
4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk, OR, sweetened condensed milk

Preparing the filling:
Preheat oven to 350 degree F.

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.

Bake on bottom rack of oven for 1 hour or until center of pie is firm.

Serve warm with a dollop of whipped cream.

* * * * * * *

Preparing the maple whipped cream:
In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

Read More...

TF's Sweet Potato Praline Pie

Ingredients for sweet pecan pie crust:
1 cup all purpose flour
1/4 cup finely ground pecans
1 T sugar
pinch salt
1 stick unsalted butter, chilled and cut into small pieces
2 T ice water, plus more if needed

* * * * * * * *

Ingredients for the filling:
1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized
2 large eggs
3/4 cup heavy cream
1/3 cup brown sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

* * * * * * * *

Ingredients for praline topping:
3 T butter
1/4 cup white sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 cup toasted pecans, lightly crushed
pinch salt

Preparing the pie crust:
Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

* * * * * * *

Preparing the pie:
Preheat the oven to 375 degrees F.

Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.

* * * * * * * *

Preparing the pie filling:
Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.

Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.

* * * * * * * *

Preparing the praline topping:
To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.

Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.

Make 1 9-inch pie

Read More...

Thursday, November 18, 2010

Whole Candied Oranges

Ingredients:
12 Clementines, washed, or 2 to 4 small organic navel oranges
4 cups sugar
3 cups water


Preparing the fruit:
Wash the fruit well. Pierce them 8-10 times with a toothpick. In a large, deep pot, combine the fruit, sugar and water.

Bring to a simmer, covered, and simmer for 1-2 hours (or more) depending on the level of bitterness you’d like in your clementines. Be careful to simmer, and not boil. Let the fruit cool in the syrup. [Save the simple syrup for additions to drinks and desserts.]

Store in an airtight container in the refrigerator.

Serve the fruit with crushed pistachios and shaved chocolate.

Read More...

Ricotta Sfogliatelle

Ingredients:
2 cups all purpose flour
1 cup semolina flour
2 T granulated sugar
1/8 teaspoon kosher salt
1 cup unsalted butter, very cold, in little pieces
1/2 cup water
1/4 cup shortening
* * * * * *

1 egg, beaten with 1 T water, for egg wash
melted butter
1/2 cup powdered sugar

* * * * * *

Ingredients for filling:
1 cup ricotta cheese
1 egg, room temperature
1/4 cup sugar
1 cup milk added to 1/4 cup semolina flour
dust with ground cinnamon
2 T candied navel orange and citron, finely chopped

Preparing the dough:
Add all ingredients in food processor, gather onto a baking sheet, flattened, cover in plastic and let rest in the refrigerator for about 1/2 hour.

Flour surface heavily, roll out the dough. Brush with melted butter, dust with powdered sugar. Roll up, brushing off any flour on the underside as you roll. Place rolled up dough in the refrigerator until thoroughly chilled.

Cut into about 1-inch thick slices, and place in the freezer to firm up.

Remove from freezer and press into a cone or cup shape with your fingers, using dabs of shortening if the dough cracks.

Fill with a teaspoon of the ricotta mixture, and fold over into a clam shell shape. Bake for about 20 minutes at 450 degrees F.

Read More...

Ingredients:
1 1/2 to 2 pounds pearl onions
3 strips apple smoked bacon, diced
3 T all purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
3 sprigs fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon seasoning mix
2 T snipped chives

* * * * * * * * *

Ingredients for seasoning mix:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients

Makes 2/3 cup

Preparing the onions:
Fill a medium saucepan half full of water and bring to a boil. Add the pearl onions, cover, and set aside until onion skins are very soft and onions are easily peeled, about 10 minutes. Drain onions and refresh under cold running water or in an ice bath. When onions are cool enough to handle, use a paring knife peel away the tough outer skins. Set aside.

In a medium heavy pot render the bacon until crispy, 4 to 6 minutes. Remove bacon using a slotted spoon and transfer to paper towels to drain. Reserve and set aside.

Whisk the flour into the rendered bacon fat and cook, stirring constantly, for 2 to 3 minutes, until a blond roux is formed. Whisk in the chicken broth and cook, stirring, until mixture thickens. Add the heavy cream, thyme, salt, pepper, and seasoning mix and cook until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Add the pearl onions and continue to cook at a low simmer, partially covered, until onions are very tender and sauce is very thick and flavorful, 45 minutes to 1 hour. When ready to serve, garnish the onions with the reserved crispy bacon and sprinkle the top with the chives.

Serves 6 to 8

Read More...

Brussels Sprouts Gratin

Ingredients:
1 1/2 pounds Brussels sprouts, trimmed
3 T butter
3 T unbleached all purpose flour
2 cups milk, at room temperature
kosher salt and freshly cracked black pepper
5 ounces Gruyere, grated (about 1 cup grated)

Preparing the Brussels sprouts:
Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

Serves 6 to 8

Read More...

TF's Potato Gratin

Ingredients:
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
salt and freshly ground black pepper
1/2 cup grated parmesan, plus more for broiling

Preparing the potato gratin:
Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more parmesan and broil until cheese browns, about 5 minutes.

Serves 4 to 6

Read More...

Corn Pudding

Ingredients:
4 ounces cream cheese, softened
1 15-ounce can of creamed corn
3/4 cup frozen corn, thawed
1/2 cup cornmeal
1/2 onion, chopped
2/3 cup milk
3 T butter, melted
1 egg, beaten
1 T sugar
1/2 cup cheddar cheese, shredded
salt and freshly ground pepper, to taste

Preparing the pudding:
Beat together cream cheese, milk, butter, egg, sugar. Fold in creamed corn, corn, cornmeal cheddar cheese, salt, pepper and onion. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees F. Let stand 10 minutes before serving.

Serves 4

Read More...

Green Peas With Pancetta And Shallots

Ingredients:
2 T olive oil
1/2 pound pancetta, cut into small dice
3 shallots, halved and thinly sliced
1 pound frozen peas, thawed

Preparing the peas:
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

Serves 4

Read More...

Roasted Root Vegetables

Ingredients:
1/3 cup extra virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 T dried oregano
1 T dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 T freshly ground black pepper

Preparing vegetables:
Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Serves 6

Read More...

Abbie's Green Bean Casserole

Ingredients for the topping:
2 medium onions, thinly sliced
1/4 cup all purpose flour
2 T panko bread crumbs
1 teaspoon kosher salt

non-stick cooking spray

Ingredients for green beans and sauce:
2 T plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 T unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 T all purpose flour
1 cup chicken broth
1 cup half-and-half

Preparing the onions:
Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

* * * * * * * *

Preparing the green beans:
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Serves 4 to 6

Read More...

Tuesday, November 16, 2010

Abie's Creme Brulee

Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preparing the creme brulee:
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Serves 6

Read More...

Aggie's Green Bean Casserole

Ingredients for the green beans:
2 T kosher salt
1 pound string beans, ends trimmed, beans cut in half
ice cubes

* * * * * * * *

Ingredients for the mushroom base:
1 T unsalted butter
12 ounces white mushrooms, cleaned and sliced into 1/2-inch slices
1 teaspoon cayenne pepper
1 teaspoon Dijon mustard
2 cloves garlic, peeled and minced or put through a garlic press
3 T all purpose flour
1 cup chicken stock
3/4 cup heavy cream
1 cup sour cream

* * * * * * * *

Ingredients for the shallots:
4 cups canola oil
1/4 cup all purpose flour
2 teaspoons cayenne pepper
3 medium shallots, peeled and cut into thin rounds
kosher salt

Preparing the green beans:
Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.

Preparing the ice bath:
Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.

* * * * * * *

Preparing the mushroom base:
In a large cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.

* * * * * * *

Preparing the shallots:
Combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured.

Heat oil in a frying pan to 350 degrees F. Line a baking sheet with paper towels or a brown paper grocery bag.

Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.

Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with salt.

* * * * * * * *

Assembling the casserole:
Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. Just before serving, top with all of the remaining shallots.

Serves 8 to 10

Read More...

TF's Roast Turkey

Serve with cornbread stuffing and cranberry relish.

Ingredients:
1 (12 to 14) pound fresh turkey
kosher salt and freshly ground black pepper
extra virgin olive oil

Ingredients for sage butter:
2 sticks butter, softened
1/4 cup chopped sage
salt and pepper

Preparing the turkey:
Preheat the oven to 375 degrees F and remove the top rack of the oven.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Serves 10 to 12

Read More...

TF's Cranberry Sauce

Ingredients
2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Preparing the sauce:
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Serves 8 to 10

Read More...

TF's Cornbread Stuffing

Ingredients:
2 T butter
2 onions, chopped
6 large cornmeal muffins, cubed
handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
salt and freshly ground black pepper

Preparing the stuffing:
Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Serves 6 to 8

Read More...

Cane Syrup-Glazed Sweet Potato Marshmallow Streusel Casserole

Ingredients for sweet potato casserole:
4 pounds dark-skinned sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup cane syrup
1 stick butter
1/2 teaspoon salt
2 teaspoons grated orange zest
2 T orange liqueur

* * * * * * * *

Ingredients for streusel topping:
1/2 cup butter, at room temperature and cut into pieces
1/2 cup light brown sugar
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
2 cups miniature marshmallows

Preparing the sweet potato casserole:

Preheat the oven to 375 degrees F.

Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Stir in the orange zest and liqueur. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Arrange the potatoes in 13- by 9- by 2-inch glass baking dish. Cover the dish tightly with foil. Bake for 50 minutes, and then remove the dish from the oven, remove the foil, and bake until the potatoes are tender and the syrup has thickened slightly, basting occasionally, about 20 minutes.

* * * * * * * *

Preparing the streusel topping:
Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and toss to combine.

Raise the oven temperature to 425 degrees F. Remove the baking dish from the oven and cover the potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes.

Serves 8

Read More...

Tuesday, October 26, 2010

BF's Black Pepper Biscuits

Ingredients:
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 T cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 T coarsely ground black pepper
4 T unsalted butter, melted

Preparing the biscuits:
Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10- by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Serves 4 to 6

Read More...

BF's Chicken Fried Steak

Ingredients:
1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cups buttermilk
kosher salt and freshly ground black pepper
2 1/2 cups all purpose flour
1 T garlic powder
1 T onion powder
1 T sweet paprika
1 teaspoon cayenne pepper
canola oil
1/2 pound slab bacon, cut into lardons
2 heaping T all purpose flour
2 cups whole milk, heated
2 T heavy cream
finely chopped fresh thyme
salt and freshly ground black pepper
fresh thyme sprigs

Preparing the steak:
Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.

Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.

Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.

Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.

Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.

Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

Serves 4

Read More...

Chicken Enchiladas

Ingredients for roasted tomatillo chile salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

* * * * * * * *

Ingredients for enchiladas:
extra virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all purpose flour
2 cups chicken stock, storebought
chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
salt
freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro leaves, for garnish
spicy black beans, recipe follows
yellow rice, recipe follows
guacamole, optional

* * * * * * * *

Ingredients for spicy black beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 T extra virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
kosher salt
freshly ground black pepper

* * * * * * * * *

Ingredients for yellow rice:
2 cups long grain rice
4 cups water
2 cloves garlic, smashed
1 T turmeric
1 teaspoon kosher salt
1 bay leaf

Preparing the salsa:
Preheat oven to 400 degrees F.

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

* * * * * * * * *

Preparing the enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with spicy black beans and yellow rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

* * * * * * * * *

Preparing the beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

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

Preparing the yellow rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Read More...

Iggy's Shortbread Cookies

Ingredients:
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Preparing the cookies:
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Makes 20 cookies

Read More...

Cheddar And Herb Biscuits

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper
2 T freshly chopped chives
1 T freshly chopped parsley leaves
3/4 cup grated sharp yellow Cheddar cheese
1 cup buttermilk, or 1 cup regular whole milk with 2 T white distilled vinegar, left to sour for a couple of minutes
4 T butter, melted

Preparing the dough:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

Makes 12 to 15 biscuits

Read More...

TF's Arugula Salad And Vinaigrette Dressing

Ingredients:
1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon sugar
1 teaspoon honey
kosher salt and freshly ground black pepper
6 cups arugula

Preparing the dressing:
Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.

Toss arugula with vinaigrette, to taste.

Serves 4

Read More...

Roasted Vegetables And Grits

Ingredients:
1/2 medium butternut squash, peeled and cut into 1/2-inch pieces
4 plum tomatoes, halved lengthwise
4 cloves garlic, smashed
4 sprigs fresh thyme
6 T extra virgin olive oil
kosher salt
1 1/2 pounds mixed mushrooms, halved
1 cup old-fashioned grits
2 cups vegetable broth
1 1/2 cups milk
5 T unsalted butter
pinch of cayenne pepper
1/3 cup chopped hazelnuts
1 tablespoon light brown sugar
2 T cider vinegar
1/2 cup crumbled blue cheese, such as gorgonzola
Preparing the vegetables:
Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.

Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme.

Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.

Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.

Serves 4

Read More...

TF's Roasted Tomato Soup

Ingredients:
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
vine cherry tomatoes for garnish, optional
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 T butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preparing the soup:
Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Serves 4 to 6

Read More...

Mexican Prawns

Ingredients:
2 T butter
1 T olive oil
1 pound medium prawns, peeled and deveined, tail on
salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 T white wine
1 T fresh lime juice
2 T chopped fresh parsley leaves

cooked white rice

Preparing the shrimp:
Melt the oil and butter in heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste.

Serves 4

Read More...

Five Cheese Lasagna

Ingredients:
1 T olive oil
1 small white onion, diced
1 clove garlic, minced
1 (16-ounce) can San Marzano crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
salt and freshly ground black pepper
1 (16-ounce) package lasagne noodles (which contains approximately 16 to 20 noodles)
1 T olive oil
4 ounces mascarpone cheese
4 ounces ricotta cheese
1/2 cup grated parmesan (about 4 ounces)
2 large eggs
1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
2 T fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
1/2 pound sliced provolone
1 cup shredded mozzarella (about 8 ounces)

Preparing the lasagna:
Bring a large pot of salted water to a boil for the lasagne noodles.

Preparing the sauce:
Heat olive oil over medium-high heat in a medium saucepot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.

Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.

This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.

Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.

The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.

Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

Serves 12

Read More...

Onion and Cheese Tarts

Ingredients:
2 frozen puff pastry sheets, defrosted
1 T butter
1 T olive oil
1/4 cup finely sliced red onion
1/4 cup finely sliced onion
2 scallions, finely sliced
1 T finely chopped chives
1 egg
1/3 cup heavy cream
1 teaspoon salt
3 ounces goat cheese

Preparing the tarts:
Preheat oven to 375 degrees F.

Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Place rounds of dough into each hole of a mini muffin pan, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).

In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.

In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes.

Serves 4

Read More...

Braised Cipollini Onions

Ingredients:
2 T butter
2 pounds cipollini onions, peeled
salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar

Preparing the onions:
In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

Serves 6 to 8

Read More...

Glazed Chocolate Cupcakes

Ingredients for the cupcakes:
nonstick baking spray
1 cup plus 2 tablespoons lightly salted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs
2 1/2 cups plus 2 tablespoons all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups whole milk yogurt

* * * * * * *

Ingredients for the glaze:
8 ounces semisweet chocolate
3/4 cup sour cream
1 teaspoon vanilla extract
1 T cocoa powder
4 T light corn syrup
Directions
Preparing the cupcakes:
Preheat the oven to 350 degrees F. Spray the bottoms 24 the cupcake pans with nonstick spray. Fill each with a double layer of cupcake papers. Alternatively, use a nonstick cupcake tin and spray the sides and bottoms with nonstick spray. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and granulated sugar until smooth, 3 to 5 minutes. Scrape down the sides with a rubber spatula and mix to blend. Add the brown sugar and continue mixing until both sugars are fully integrated and the butter soft, 3 to 5 additional minutes. With the mixer on a slow speed, add the eggs, 1 at a time.

In a medium bowl, sift together the flour, cocoa powder, baking powder, salt and cinnamon. With the mixer still on low speed, gradually incorporate about half of the flour mixture. When fully mixed, add half of the yogurt. Add the remaining flour and the remaining yogurt. The batter will be fairly dense and thick. Fill the tins a little more than 3/4 full. For a mold that has between 3 and 4-ounce holes, I like to use a 1/3 cup measure, leveled, to fill each one with the same amount of batter. When the tray(s) are full, tap the tray a few times on a flat surface to level the batter out and put the tray(s) in the center of the oven.

Bake for 8 minutes then rotate the cupcakes halfway. Bake for an additional 10 minutes. A cake tester, when inserted into the center of a cupcake, should emerge clean. Remove the cupcakes from the oven and allow them to cool for 5 minutes. Gingerly remove them from the tins so the heat from it doesn't continue to cook the cupcakes and risk drying them out. Set aside to cool completely.

Preparing the glaze:
In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler). In a small saucepan, gently heat the sour cream over low heat. When the cream begins to simmer, shut off the heat and whisk in the vanilla. Use the tablespoon measure to measure out the cocoa powder and add it to the sour cream. Whisk to blend. Without cleaning the spoon, measure the corn syrup and add it to the chocolate. The layer of cocoa powder on the spoon will prevent the corn syrup from clinging to the spoon making it easier to add the precise amount of syrup. When the chocolate has melted, remove from the heat and allow the cream and chocolate to rest for 5 minutes. Gently stir them together and set aside.

When the cupcakes are cooled, spread the chocolate glaze over the tops and serve.

Makes 24 cupcakes

Read More...

Roasted Banana Fritter

Ingredients:
1 1/2 cups flour
1/2 cup cornstarch
2 T baking powder
2 T bakers' sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 yolks
1 1/2 cups club soda
2 bananas

vegetable oil, for deep frying

Ingredients for caramel sauce:
2 cups sugar
1/4 cup of water
2 T of unsalted butter
1/2 cup of heavy cream
pinch kosher salt

1 pint of vanilla bean ice cream

1/4 cup banana chips

1/4 cup toasted pecans

Preparing the bananas:
Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.

In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.

While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving.

* * * * * * *

Assembling the dish:
Cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.

Serves 2

Read More...

Pureed Parsnips

Ingredients
1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
extra virgin olive oil
parsley for garnish

Preparing the parsnips:
Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Serves 4 to 6

Read More...

Roasted Red Onions

Ingredients:
3 red onions, peeled, halved lengthwise
1 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/3 cup honey
sea salt and freshly ground black pepper
1/2 stick unsalted butter
1/4 bunch fresh thyme
Preparing the onions:
Preheat the oven to 325 degrees F.

Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelized around the edges.

Serves 4 to 6

Read More...

TF's Brisket

I serve this over pappardelle or lightly buttered egg broad noodles or polenta or mashed potatoes or parsnips, with roasted balsamic red onions, a simple salad of mixed greens with a light vinaigrette and a robust cabernet sauvignon or a spicy zinfandel.

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 San Marzano tomatoes, hand-crushed
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.

Serves 6

Read More...

Sunday, October 17, 2010

Francis Ford Coppola's Restaurant & Winery

Geyserville, California

Read More...

Friday, September 24, 2010

Fruit Pizza

Ingredients for fruit topping:
2 cups red wine
1/3 cup confectioners' sugar plus additional for dusting, if desired
2 pints fresh blackberries
1/2 cup ricotta cheese
1/2 orange, zested
kosher salt

2 baked 6-inch pizzas

* * * * * * * *

Ingredients for the pizza dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant T honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

Preparing the dough:
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, one at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

When ready to bake, brush the top of the dough with olive oil before layering on toppings to create a barrier that will help to prevent the crust from getting soggy.

Makes 4 6-inch pizzas

* * * * * * *

Preparing the pizza:
Preheat oven to 350 degrees F.

In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Sprinkle sanding sugar judiciously over the dough. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, flip the round on its second side and sprinkle sanding sugar over this side of the pizza. Place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.

* * * * * * *

Preparing the fruit topping:
Preheat the grill (or, alternatively, the oven to 350 degrees F)

In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside.

Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend.

Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: If the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries.

Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar.

Read More...

Aggy's Oven-Fried Pizza

Ingredients for lamb sausage pizza:

Ingredients for basic pizza dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant tablespoon honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

8 T olive oil

Ingredients for lamb sausage and caramelized onions topping:
1 teaspoon extra virgin olive oil, plus more for drizzling
12 ounces spicy lamb sausage, casings removed
2 small red onions, peeled and thinly sliced
1/2 teaspoon honey
1 cup mozzarella cheese, cubed
1/2 cup basil leaves, stemmed, washed and dried

Preparing the pizza dough:
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

Brush the top of the rolled out dough with olive oil before topping with lamb sausage and caramelized onions to create a barrier that will help to prevent the topping from making the crust soggy.

Makes 4 6-inch pizzas

* * * * * * * *

Preparing the lamb sausage and caramelized onions sauce:
In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy.

Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey.

Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra virgin olive oil.

Makes sauce for 4 6-inch pizzas

* * * * * * *

Preparing the pizza:
Preheat oven to 350 degrees F.

In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.

Read More...

Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by Ourblogtemplates.com 2008

Back to TOP