The Cook In The Family: August 2011

Wednesday, August 31, 2011

TF's Pizza Dough With 00 Flour

Ingredients:
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 T kosher salt
2 T extra virgin olive oil, plus more
3 cups 00 flour, plus more for dusting

Preparing the dough:
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.

Stick a pizza stone in the oven and preheat oven to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Makes 3 pizzas

JO's Pizza Dough With 00 Flour

Ingredients:
3 1/2 cups strong white bread flour or Tipo "00" flour or 2 1/2 cups strong white bread flour or Tipo "00" flour, plus 1 cup finely ground semolina flour
1 1/2 teaspoons fine sea salt
1 (1/4-ounce) packet active dried yeast
1 1/2 teaspoons raw sugar
2 T extra virgin olive oil
1 1/4 cups lukewarm water

Preparing the dough:
Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and punch down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the refrigerator (or freezer) until ready to make pizzas.

If using right away, divide the dough up into as many little balls as you want to make pizzas (this amount of dough is enough to make about six to eight medium pizzas).

Roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours. If you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out before guests arrive, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, covered with plastic wrap, and keep them in the refrigerator.

Tuesday, August 30, 2011

Lobster Risotto

Scallops, sauteed, can be substituted for the lobster.

Ingredients:
1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 T butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated parmesan
1/4 cup chopped fresh chives
kosher salt and freshly ground black pepper

Preparing the risotto:
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

Serves 4

Coconut Milk And Cream

Ingredients:
1 coconut

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Ingredients for the milk:
2 ounces freshly grated coconut, approximately 1/2 cup
1/2 cup boiling 2 percent milk

* * * * * *

Ingredients for cream:
4 ounces freshly grated coconut, approximately 1 cup
1/2 cup boiling 2 percent milk

Preparing the coconut:
To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

* * * * * * *

Preparing the milk:
Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.

Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

Coconut Cake

Ingredients:
1 coconut

* * * * * *

Ingredients for the cake:
vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water

* * * * * * *

Ingredients for the 7-Minute Frosting:
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
grated coconut from 1 coconut, approximately 8 to 10 ounces

Preparing the cake:
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.

Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

Combine the coconut milk and coconut cream in small bowl and set aside.

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.

Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

* * * * * * *

Preparing the frosting:
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

Coconut Extract

Ingredients:
1 coconut
1 1/2 ounces freshly grated coconut, approximately 1/3 cup
4 ounces vodka

Preparing the extract:
To open a coconut, preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week.

Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.

Grilled Korean Chicken

Ingredients:
1 cup soy sauce
3 T rice vinegar
2 T honey
1 heaping tablespoon Korean chili paste (Kochi Chang brand, preferred)
2 T grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied
flour tortillas, warmed

Preparing the chicken:
Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.

Light a grill, making sure to include a zone of indirect heat.

Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

Serves 4

Iggy's Chicken Tagine

Ingredients:
6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 T kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 T canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
stems from the parsley and cilantro, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
1/2 bunch cilantro, about 1/4 cup chopped

Preparing the tagine:
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.

Rinse the preserved lemons, and remove the pulp. Set aside the lemon peel for finishing the sauce. Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator for up to twenty-four hours.

In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.

Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.

Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.

Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick (about 5 minutes).

Uncover the chicken and remove the skin from the chicken. Pour sauce over chicken and serve with pitas or flatbread.

Serves 4

Preserving Lemons

Ingredients:
2 lemons
2 T kosher salt
water

Preparing the preserved lemons:
Preheat oven to 250 degrees F.

Wash and dry the lemons. Cut each lemon into 6 wedges. Places wedges in a glass baking dish, sprinkle salt over the lemons and cover the lemons with water.

Place in oven for 3 hours.

Transfer lemons and cooking water into sterilized jars and refrigerate. They'll be fine for 6 months.

Toppings For Pizza

The traditional Marinara uses tomatoes, garlic and oregano.

The traditional Napoli includes fresh peeled tomatoes, fresh Mozzarella, olive oil, capers and anchovies.

* * * * * * *

Tomato and Mozzarella (Red):

Porcini mushroom
Grilled zucchini
Grilled eggplant, tomato and basil
Grilled eggplant, tomato, arugula, capers and anchovies
Arugula
Grilled onion
Al Mare -- clams, mussels and prawns
Four seasons: artichoke, mushroom, olive and ham
Tuna (Quattro Stagione)
Green olive, mussels and fresh basil

* * * * * * *

Olive Oil and Mozzarella (White):

Roast potato, rosemary and Percorino
Mushroom, leek, tomato and slivered Parmesan
Pesto, oil and tomato
Smoked salmon and Brie
Mushroom and Brie
Artichoke and Brie
Four cheese: mozzarella, Percorino, Parmesan and Gorgonzola
Olive, grilled onion and anchovy

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Making Pizza Dough With 00 Flour

Ingredients by volume:
4 cups Molino Caputo Tipo 00 ﬂour
1 1/2 cups, plus 2 to 3 T water
2 teaspoons salt
1/2 teaspoon dry active yeast

* * * * * *

Ingredients by weight:
500 grams Molino Caputo Tipo 00 ﬂour
325 grams water (65% hydration)
10 grams salt
3 grams dry active yeast

Preparing the dough:
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the ﬂour to absorb the water. Then,
mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.

Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 to 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4 or 5 equal pieces.

To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with ﬂour, and store them under a damp towel, in a prooﬁng tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the refrigerator an hour or so before you want to use them.

Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more ﬂavor, and a fully developed dough browns better in your oven.

Friday, August 26, 2011

Cherry Corn Scones

Ingredients:
2 cups unbleached all purpose flour
1/2 teaspoon baking soda
1 T baking powder
1/2 teaspoon kosher salt
2/3 cup plus 2 T sugar, divided
1 1/2 cups medium-grind yellow cornmeal
1 cup (2 sticks) cold, unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 cup buttermilk

Preparing the scones:
Heat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, two-thirds cup sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined.

Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes.

Gently shape the dough into balls about 2 1/4 inches in diameter and place them on the prepared pans about 2 inches apart.

Sprinkle the remaining sugar on top of the scones. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees F. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.

Makes 14 scones
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Sunday, August 21, 2011

My Philly Cheesesteak Pizza

Ingredients:
pizza dough
teriyaki marinaded grilled beef, thinly sliced and chopped
caramelized onions
provolone cheese, sliced
parmesan-reggiano cheese, grated

Preparing the pizza:
Place a pizza stone on the grill and preheat the grill to about 500 degrees F.

Roll out the pizza dough and place it on a cornmeal sprinkled pizza peel.

Spread caramelized onions over the top. Spread the beef out over the top. Spread the slices of provolone and sprinkle the parmesan-reggiano over the top.

Place a smoking box with apple-wood chips on the grill and when it starts to smoke, place the pizza on the pizza stone. Close the top of the grill and check in about 5 to 8 minutes. Rotate the pizza and continue to grill another 5 to 8 minutes, or until the cheese is bubbling and the pizza is lightly browned.

Friday, August 19, 2011

Armenian-Turkish Coffee With Halvah Whipped Cream

Ingredients:
1 cup heavy cream
1/4 cup confectioners' sugar
2 T honey
1 teaspoon vanilla extract
1/4 cup sesame tahini
4 ounces freshly brewed espresso
1 shot Armenian arak (like rum) or Turkish raki (like anise liquor)
mint, for garnish

Preparing the drink:
Whip the cream until thickened. Add the confectioners' sugar, honey, and vanilla and whip to shaving cream consistency. Fold in the tahini. Stir a shot of ararat into a glass of strong, iced espresso. Top with a big dollop of whipped cream and garnish with mint.

Serves 1

Bobby's Spiced Churros With Chocolate Dipping Sauce

Ingredients for the churros:
1 quart canola oil
1 cup water
1/2 cup (1 stick) unsalted butter, cut into pieces
1 1/4 cups sugar
1/4 teaspoon fine sea salt
1 1/4 cups all purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground anise seeds
1/2 teaspoon pure vanilla extract
3 large eggs

* * * * * * *

Ingredients for the chocolate dipping sauce:
2 cups whole milk
1 cup heavy cream
2 T granulated sugar
1/2 vanilla bean, halved lengthwise and seeds scraped
1 pound bittersweet chocolate (66 percent), coarsely chopped (preferably Valrhona)

Preparing the chocolate dipping sauce:
Combine the milk, cream, sugar, vanilla bean and seeds in a medium saucepan, bring to a simmer and cook until the sugar is completely dissolved, about 1 minute. Remove the pan from the heat, add the chocolate and let sit for 30 seconds. Whisk the mixture until smooth. Keep warm.

* * * * * * *

Preparing the churros:
Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees F. Place several layers of paper towels on a baking sheet and set aside.

Combine the water, butter, 1/4 cup sugar, and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add the flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry, about 2 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture and to cool slightly before adding the eggs. Add the eggs, one a time, beating every time until each is incorporated. Add the vanilla extract and beat for 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip.

Combine the remaining 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish.

Working in batches, pipe 6-inch strips of the dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider to the prepared paper towel-lined baking sheet. Let the churros drain for 30 seconds and immediately toss in the sugar mixture. Serve the churros warm with the chocolate dipping sauce on the side.

Serves 4 to 6

Thai Peanut Butter Chicken Wings Over Rice Noodle Salad

Ingredients for peanut butter chicken wing marinade:
2 cups smooth natural peanut butter
1/2 cup brown sugar
8 cloves garlic, minced
zest of 1 Lime
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup soy sauce
1/2 cup water
juice of 2 limes

* * * * * * *

Ingredients for peanut butter chicken wings:
24 chicken wings
peanut butter chicken wing marinade

* * * * * *

Ingredients for peanut crunch:
peanut oil, for frying
2 red finger chiles, halved, seeded, and sliced
2 shallots, peeled, halved, and sliced
5 T cornstarch
1 cup finely chopped toasted peanuts
salt

* * * * * * *

Ingredients for the rice wine vinegar dressing:
1 cup seasoned rice wine vinegar
1 clove garlic, minced
zest of 1 lime
1 teaspoon sesame oil
salt

* * * * * *

Ingredients for the rice noodle salad:
1 8-ounce package vermicelli rice noodles, cooked according to package directions
rice wine vinegar dressing
peanut butter crunch
2 cups bean sprouts
1 carrot, peeled and julienned
1 cucumber, peeled, seeded and diced
1/2 bunch green onion, sliced thin on a bias
1/2 bunch fresh cilantro leaves, leaves picked

peanut butter chicken wings

Preparing the peanut butter chicken wing marinade:
For the peanut butter chicken wing marinade:
Put peanut butter, brown sugar, garlic, lime zest, cayenne pepper, black pepper, soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve.

For the peanut butter chicken wings:
Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours.

Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper.

Put the wings on a tray and bake in the oven, turning them over half way through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes.

For the peanut crunch:
Fill a large heavy-bottomed pot with enough oil to 1/3 full. Using a deep-fry thermometer to read the temperature, heat the oil to 350 degrees F.

Line a baking tray with paper towel.

Put the chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden brown. Remove the chiles from the oil and place on a paper towel-lined baking tray and season with salt, then set aside.

Put the shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden brown. Remove from the oil, put on a paper towel-lined baking tray and season with salt, set aside.

Put the crispy fried chiles and shallots on a cutting board and finely chop. Combine the chopped peanuts, fried chiles and shallots in a bowl and set aside.

For the rice wine vinegar dressing:
Put the seasoned rice wine vinegar, garlic, lime zest, sesame oil and salt in a bowl, stir and set aside.

To assemble:
Put the rice noodles in the center of the plate and dress with 1/2 the rice wine vinegar dressing.

Scatter the peanut crunch over the rice noodles. Put the bean sprouts over the rice noodles. Put the carrots around the outside of the rice noodles and bean sprouts. Scatter the cucumber and green onion over the carrots then pour the remaining rice wine vinegar dressing over. Put the peanut butter chicken wings on the rice noodles and garnish with fresh picked cilantro.

Serves 4

TF's New York Cheesecake

Ingredients for the crust:
2 cups graham cracker crumbs
5 T sugar
1/4 teaspoon cinnamon
6 T melted butter

* * * * * *

Ingredients for the filling:
24 ounces cream cheese
1 cup sugar
1 T lemon zest, preferably Meyer lemon
1 teaspoon vanilla
5 eggs, separated
1/4 cup heavy cream
2 tablespoons sugar

* * * * * *

Ingredients for the topping:
12 ounces creme fraiche
2 T sugar
cherry confit, recipe follows

* * * * * *

Ingredients for the cherry confit:
1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)

Preparing the crust:
Preheat oven to 350 degrees F

Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.

* * * * * *

Preparing the filling:
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.

* * * * * *

Preparing the topping:
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.

Serve with cherry confit.

* * * * * *

Preparing the cherry confit
In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.

Serves 6

TF's Cheesecake

Ingredients for the crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

* * * * * * *

Ingredients for the filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

* * * * * * *

Ingredients for the topping:
1 pint blueberries
1 lemon, zested and juiced
2 T sugar

Preparing the cheesecake:
Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened.

Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

* * * * * * *

Preparing the filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of warm lemon blueberry topping over the surface.

* * * * * * *

Preparing the topping:
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Serves 6

Grilled Japanese Pork Chops

Ingredients:
1/4 cup red miso
1 T sake
1 T mirin
2 teaspoons red yuzu kosho
1/4 cup finely chopped scallions (white and green parts)
1 T plus 1 teaspoon sesame oil
4 bone-in pork chops (about 1 1/2 pounds)

Preparing the pork chops:
Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.

Preheat a grill to a two-zone fire (medium and hot). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it'll be glossy and juicy on the outside. Cut into pork chops to see if they're done. Let the pork chops rest for about 2 minutes and serve.

Serves 4

Saturday, August 13, 2011

Thin and Crispy Chocolate Chip Cookies

Ingredients:
2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 T vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips

Preparing the cookies:
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room. Just before baking, remove the tray from the freezer and press cookies down a bit on the baking pan.

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through (7 1/2 minutes). Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Makes 36 cookies

Kasha Varnishkes

Serves with brisket and the gravy from the brisket.

Ingredients:
2 1/4 boxes kasha
5 eggs
13 1/2 cups chicken stock
1/8 teaspoon monkey dish salt (flat)
1/2 T chopped garlic
1/2 teaspoon ground black pepper
1/4 box mushrooms, sauteed
caramelized onions, about 1 cup
1 1/4 (l-pound) boxes farfalle pasta, cooked

Preparing the kasha varnishkes:
Preheat the oven to 350 degrees F.

Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with gravy, if desired.

Makes 3 1/2 to 5 pounds

TF's Cole Slaw

Ingredients:
1 cup mayonnaise
1 T Dijon mustard
a drizzle of extra virgin olive oil
1/2 lemon, juiced
salt and freshly ground black pepper
1 T red wine vinegar
a pinch to 1 T sugar
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

Preparing the cole slaw:
Combine all ingredients and refrigerate.

Serves 6 to 8

Creamy Cole Slaw

Ingredients:
1/2 cabbage, shredded and finely chopped
1/2 large onion, finely chopped
1 carrot, shredded
1/2 T black pepper
1/2 T celery salt
3 T sugar
1 cup mayonnaise

Variations: 1/2 teaspoon celery seed and 1 teaspoon apple cider vinegar

Preparing the cole slaw:
Combine all ingredients and keep refrigerated.

Serves 4 to 6

New Orleans Beignets

Ingredients:
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
non-stick spray
canola, peanut or other high-temperature oil, for deep-frying
3 cups confectioners' sugar

Preparing the beignets:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Approximately 3 dozen

Italian Skillet Potatoes

Ingredients:
2 pounds medium white- or yellow-skinned potatoes, cut into 1-inch-thick wedges
kosher salt
1/4 cup extra virgin olive oil
3 large cloves garlic, crushed
3 T chopped fresh rosemary
freshly ground pepper
grated pecorino romano or parmigiano-reggiano, for serving

Preparing the potatoes:
Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve.

Add the potatoes and rosemary to the skillet and season with salt and pepper. Cook until browned and crisp, 5 to 10 minutes. Transfer to a serving bowl and top with the garlic and cheese.

Serves 4

Potato Prosciutto Salad

Ingredients:
1 T olive oil
4 ounces prosciutto
2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces

* * * * * *

Ingredients for the dressing:
2 scallions, finely chopped
1 teaspoon sugar
1 cup mayonnaise
1/2 teaspoon sweet paprika
1/4 cup stone-ground mustard
2 teaspoons apple cider vinegar

Preparing the potato salad:
Kosher salt and freshly ground black pepper

Heat the oven to 400 degrees F.

Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.

Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.

To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.

Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.

Serves 4 to 6

Corn Fritters

Ingredients:
1/3 cup cornmeal
1/3 cup all purpose flour
1 teaspoon smoked paprika
1/2 teaspoon baking powder
kosher salt and freshly ground pepper
1/3 cup well-shaken buttermilk
1 large egg
2 T butter
2 shallots, finely chopped
3 green onions, thinly sliced
1 1/2 cups corn kernels (if using frozen, thaw)
2 T canola oil, for frying

Preparing the corn fritters:
Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.

Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.

Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.

Serves 6

German Potato Salad

Ingredients:
2 pounds white new potatoes, cut in half
kosher salt
extra virgin olive oil
8 bacon slices, cut into lardons
1 onion, cut into 1/4-inch dice
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped

Preparing the potato salad:
Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

Serves 4

White Bean and Swiss Chard Soup With Sausage or Pork Slices

Serve this soup with corn bread on the side.

Ingredients:
1 (1.22-pound) package lean hot Italian turkey sausage, casings removed, OR, thick-slices of roast pork tenderloin
1 cup chopped onion
1 carrot, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
salt and freshly cracked black pepper

Preparing the soup:
In a large Dutch oven, cook the sausage, onions, carrots and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.

Serves 10

Tuesday, August 9, 2011

Chocolate Dump Cake

Ingredients for the cake layer:
2 sticks unsalted butter
1 1/4 cups white granulated sugar
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
3/4 cup milk

* * * * * *

Ingredients for the chocolate batter:
1 cup white granulated sugar
6 T cocoa powder
2 cups boiling water

Preparing the chocolate dump cake:
Preheat oven to 350 degrees F. Melt 2 sticks of butter in a 9-inch by 13-inch glass baking dish in the oven.

In a bowl, mix together the 1 1/4 cups of the sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.

In a separate bowl mix the cocoa and remaining sugar together and sprinkle on top of batter. Do not stir.

Pour the 2 cups of boiling water on top of that, don't stir, and bake for 30 to 45 minutes, or until the top is a crusty golden brown. Serve warm alone or with ice cream

Saturday, August 6, 2011

Grilled Butterflied Leg of Lamb

7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Ingredients for the herb rub:
8 garlic cloves
3 T chopped fresh thyme leaves
2 T chopped fresh rosemary leaves
2 T chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 T coarse salt
3 T olive oil

Preparing the lamb:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.

Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Prepare grill.

Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125 degrees F for medium-rare.

Cut lemons in half and grill.

Alternatively, roast lamb in a roasting pan in middle of a 425 degrees F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 degrees F for medium-rare.

Transfer lamb to a cutting board. Squeeze roasted lemon juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve with any juices that have accumulated on cutting board.

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