Friday, September 30, 2011

Polenta Crusted Shrimp With Mustard Mayonnaise Dip

Ingredients for the shrimp:
1/2 cup all purpose flour
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
1 1/2 cups polenta
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 pound large shrimp, peeled, deveined, tail-on
3 to 4 T olive oil
kosher salt, for sprinkling

* * * * * *

Ingredients for the mustard and herb mayonnaise:
1 1/2 cups mayonnaise
1/4 cup sour cream
2 T Dijon mustard
1/4 cup chopped fresh tarragon leaves
1/4 cup chopped fresh chives

Preparing the mustard and herb mayonnaise:
In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.

* * * * * *

Preparing the shrimp:
Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes until crisp and golden. Sprinkle with kosher salt. Serve immediately with the mustard and herb mayonnaise.

Serves 4 to 6

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Smoked Mozzarella Fritters

Ingredients for the fritters:
1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded smoked mozzarella
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all purpose flour
vegetable oil, for frying
1 T fresh chopped thyme leaves

* * * * * * *

Ingredients for the balsamic dipping sauce:
6 T balsamic vinegar
2 T lemon juice
2 T Dijon mustard
1 T honey
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparing the fritters:
In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with balsamic dipping sauce.

* * * * * * *

Preparing the balsamic dipping sauce:
Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

Makes 18 fritters

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Veal Saltimbocca

Ingredients:
4 veal chops, pounded 1/2 to 1/4-inch thick
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 T olive oil
1/2 cup white wine
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparing the veal saltimbocca:
Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.

Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.

Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage.

Serves 4

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Chocolate Almond Clusters

Ingredients:
1/2 cup (about 3 ounces) toasted slivered almonds
24 individually wrapped caramel candies (about 6 ounces)
1 cup (about 6 ounces) bittersweet chocolate chips
4 to 6 T cream, room temperature, divided
1 cup (about 6 ounces) white chocolate chips

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

Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.

Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.

Melt the white chocolate in a double boiler over low heat. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.

Makes 24 pieces

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Carbonara, One Way

Ingredients for the carbonara:
1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini
1 cup basil aioli
1 cup shaved pecorino
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 T butter
4 to 6 large eggs
salt and freshly ground black pepper

* * * * * * *

Ingredients for the aioli:
1 clove garlic, minced
2 large egg yolks
2 teaspoons mustard
1 teaspoon lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup vegetable oil
1/2 cup extra virgin olive oil

Preparing the basil aioli:
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil aioli can be kept, covered, in the refrigerator for up to 3 days.

Makes 1 cup

* * * * * * *

Preparing the carbonara:
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the basil aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Serves 4 to 6

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Hazelnut Roll

Ingredients:
3 eggs
1/3 cup caster sugar (superfine)
2 T flour
1/2 cup powdered hazelnuts
2/3 cup heavy cream
a drop of vanilla extract
a pinch ground cinnamon
cocoa power, for dusting
confectioners' sugar, for dusting

Preparing the hazelnut roll:
Heat the oven to 400 degrees F. Line an 8-inch by 12-inch sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.

Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.

Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or two before serving.

Serves 6 to 8

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Quick Breads

Ingredients:
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
1/2 cup (1 stick) butter, melted
1 1/2 cups sour cream

Preparing the quick bread:
Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners or grease a loaf pan.

In a mixing bowl, combine the flour, baking powder, and salt, and whisk until thoroughly combined.

In another large mixing bowl, whisk together the sugar, eggs, and melted butter.
Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over-mixing the batter.

[If adding any variations, add them now.]

Pour the batter into the prepared muffin tin or loaf pan that have been greased or lined.

Bake for 25 to 30 minutes for muffins or 45 to 50 for loaf bread or until a tester comes out clean.

Variations:
Cranberry Nut Orange: Add 1 tablespoon orange zest to the wet ingredients, fold 1/2 cup fresh or frozen cranberries and 3/4 cup nuts into the batter.

Lemon Blueberry: Add 1 1/2 tablespoons lemon zest to the wet ingredients. Fold in 2 cups blueberries tossed with 1 tablespoon flour to batter.

Almond Poppy Seed: add 3 tablespoons poppy seed to the dry ingredients, 2 teaspoons almond extract or paste to the wet ingredients. While baking, heat 1/2 cup sugar and 1/4 cup lemon juice in saucepan until the sugar dissolves and forms light syrup. Brush over the bread while warm.

Banana Nut: Add 1/2 teaspoon cinnamon to dry ingredients. Substitute brown sugar for white sugar and add 2 cups mashed bananas combined with 1 teaspoon lemon juice. Fold in 1/2 cup chopped walnuts or pecans.

Pumpkin: Add 2 cups pureed pumpkin to the wet ingredients. Add 1 1/2 teaspoons ground cinnamon and 1 teaspoon ground nutmeg to the dry ingredients.


Makes 12 muffins or 1 loaf of bread

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Orange Breakfast Sweet Rolls

Ingredients for the dough:
3 (.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

* * * * * *

Ingredients for filling:
3/4 cup sugar
zest and juice of 1 orange (4 tablespoons juice)
4 T unsalted butter, softened

* * * * * *

Ingredients for orange glaze:
1 cup powdered (confectioners') sugar
4 T unsalted butter, softened

Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour a cup at a time until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Set aside and allow to rise approximately 20 minutes, or until doubled in size.

* * * * * * *

Preparing the filling:
After the dough comes together and has risen, on a well-floured surface, roll the dough out to a 15 by 11-inch rectangle. In a mixing bowl add sugar, 2 tablespoons orange juice, and 1/2 the orange zest.

Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle orange sugar evenly over the dough. Starting with the long side, roll up dough tightly ending with the seam side down. Cut 18 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes or until doubled in size.

Bake at 375 degrees F until the tops are golden brown, about 15 to 20 minutes. Remove from oven and brush tops with melted butter and cool on a cooling rack.

* * * * * *

Preparing the glaze:
In a mixing bowl, combine the powdered sugar, 2 tablespoons orange juice, remaining zest, and softened butter. Spread the glaze over the warm rolls.

Makes about 18 rolls

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Quick Rolls

This dough can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

Ingredients:
3 (.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

Preparing the rolls:
Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour a cup at a time until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

Makes 2 dozen rolls

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Lemon Blueberry Muffins

Ingredients:
3 cups, plus 1 T flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
1 1/2 T fresh lemon zest
1/2 cup (1 stick) butter, melted
1 1/2 cups sour cream
1 cup blueberries

Preparing the muffins:
Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.

In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.

In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.

Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.

Divide the batter evenly into each cup in the prepared muffin tin.

Bake for 25 to 30 minutes, or until a tester comes out clean.

Makes 12 muffins

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Buttermilk Biscuits

Ingredients:
3 cups flour
3 T sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 cup buttermilk

Preparing the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit, drop biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.

Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm.

Variations:
Bacon, Cheddar and Chive: Add 7 slices of cooked and chopped bacon, 1 1/2 cups Cheddar cheese, and 1/4 cup chives to mixture after cutting in the butter. Serve with melted butter.

Blueberry with Lemon and Thyme: Combine 6 cups blueberries, 2/3 cup sugar, and 2 tablespoons water in large saucepan. Stir the mixture until softened and syrup coats spoon. Cover and chill. Add 1 tablepsoon grated lemon zest and 2 teaspoons chopped thyme leaves to the dry ingredients. Serve the lemon-thyme biscuits sliced horizontally with sweetened blueberries served alongside.

Strawberry Shortcake with Sweet Buttermilk Biscuits: Add an additional 2 tablespoons sugar to the dry ingredients. Brush the tops of the drop biscuits with heavy cream and top with turbinado sugar. Serve with 2 pounds sweetened strawberries and fresh whipped cream


Makes 12 biscuits

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Cheddar, Bacon And Chive Biscuits

This is a versatile biscuit. I've made these for breakfast/brunch, as a dinner roll accompanying roast meats, and rolled them out into squares, filled them with egg salad once baked and cut into triangles for a savory afternoon tea treat.

Ingredients:
7 slices bacon
3 cups flour
3 T sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped fresh chives
1 cup buttermilk

Preparing the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.

Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2 inches apart.

Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.

Makes 18 biscuits

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Chicken Enchilada Suizas Casserole

Ingredients:
4 medium poblano peppers
2 T extra virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handsful cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
raw red onion rings, for garnish

Preparing the casserole:
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.

Heat the extra virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.

Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings.

Serves 4

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Thursday, September 29, 2011

Pasta with Mushrooms and Leeks

Ingredients for sauce:
2 T extra virgin olive oil
1 pound porcini mushrooms (or chanterelles or portobellos) thinly sliced
1/2 onion, chopped
2 leeks, washed and cut into 1/2-inch rounds
3 cloves garlic, thinly sliced
1 T thyme leaves
salt and pepper
1 cup basic tomato sauce
parmigiano-reggiano, for grating

* * * * * * * *

Ingredients for pasta dough:
3 1/2 to 4 cups flour
4 eggs
1/2 teaspoon extra virgin olive oil

* * * * * * * *

Ingredients for tomato sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 T chopped fresh thyme leaves, or 1 T dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

Preparing the pasta:
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Roll the past out to the thinnest setting on a pasta rolling machine and cut the resultant sheet into ribbons 1/4-inch thick. Place on a sheet tray dusted with semolina and cover with a clean, damp dish towel until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat the olive oil over high heat until smoking. Add the mushrooms and saute over high heat until browned, about 2 to 3 minutes per batch. The mushrooms should not release their juices. Remove the mushrooms and add the onion, leeks, garlic, thyme leaves and salt and pepper to taste. Cook for 5 more minutes, then add the tomato sauce. Bring to a boil, then reduce to a simmer and add the mushrooms. Cook 10 more minutes and set aside.

Cook the pasta in the boiling water for 1 minute. Drain, reserving the pasta water, and add the pasta to the sauce. Toss over high heat 1 minute to coat, adding a splash of pasta water if necessary to keep the sauce from getting too tight. Top with grated parmigiano-reggiano.

Serves 6
* * * * * * *

Preparing the sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Makes 4 cups

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Pappardelle With Leeks And Porcini

Ingredients for the pasta:
5 big leeks, outer leaves trimmed back, washed
extra virgin olive oil
3 good knobs butter, divided
3 cloves garlic, peeled and finely sliced
a few sprigs fresh thyme, leaves picked
a small wine glass of white wine
sea salt and freshly ground black pepper
1 pint good quality vegetable or chicken stock
12 slices prosciutto
2 (8-ounce) packages fresh lasagna sheets
all purpose flour, for dusting
2 handsful freshly grated parmesan, plus extra for serving

* * * * * * *

Ingredients for the pangrattato:
1 small handful dried porcini mushrooms
1/2 ciabatta bread, preferably stale, cut into chunks
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves garlic, crushed
1 sprig fresh rosemary

Preparing the pappardelle:
Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of prosciutto, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.

Place the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.

Bring a big pan of salted water to the boil. Lay the lasagna sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.

Remove the prosciutto from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if necessary, to make a silky, smooth sauce. Serve immediately, sprinkled with some pangrattato, extra parmesan and any leftover thyme tips.

Serves 4 to 6

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Tuesday, September 27, 2011

Short Ribs With Pasta

Ingredients:
3 T extra virgin olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
salt
freshly ground black pepper
1/4 cup all purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 T tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

Preparing the short ribs:
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings.

Serves 4 to 6

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Monday, September 26, 2011

Iggy's Popovers

Ingredients
1 1/2 T unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Preparing the popovers:
Preheat the oven to 425 degrees F.

Generously grease popover pans or Pyrex custard cups with softened butter, enough to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Makes 12 popovers

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Butternut Squash Soup with Cheese Crostini

Ingredients for the soup:
2 T butter, at room temperature
2 T extra virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
kosher salt and freshly ground black pepper

* * * * * * *

Ingredients for the crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
extra virgin olive oil, for drizzling
2 T chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
kosher salt

Preparing the soup:
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini:
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

Ladle the soup into bowls and garnish with the cheese crostini.

Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Serves 4 to 6

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Friday, September 16, 2011

Mushroom Bruschetta

Ingredients:
extra virgin olive oil
11 ounces mixed wild mushrooms, wiped clean
2 cloves of garlic, 1 peeled and finely chopped, the other halved
A few sprigs of fresh thyme, leaves picked
A few sprigs of fresh parsley, leaves picked
A sprig of summer savory, leaves plucked (optional)
sea salt and freshly ground black pepper
1 dried red chili, crumbled
A small knob of butter
1 lemon
2 slices of sourdough bread

Preparing the bruschetta:
Put a large heavy saute pan (large enough to hold the mushrooms in one layer) over and add a couple of glugs of extra virgin olive oil. Depending on the size of your mushrooms, leave any small ones whole but tear, break or slice the larger ones up. Add them all to the pan and give it a shake to toss the mushrooms in the oil.

Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili and leave to fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.

Once the mushrooms have got some color going on, after about 3 to 4 minutes, add the butter and a squeeze of lemon juice to give a nice twang -- don't go overboard here, you don't need much -- and toss again.

To finish this off and make it into a lovely, creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a sauce that just loosely coats the mushrooms.

Toast the bread, then rub with the cut side of the remaining clove of garlic. Spoon the mushrooms and the juices from the pan on top.

Serves 2

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Grilled Wild Mushroom Risotto

Ingredients:
6 1/3 cups chicken stock
handful dried porcini mushrooms
extra virgin olive oil
1 small onion, peeled and finely chopped
2 sticks celery, trimmed and finely chopped
14 ounces risotto rice
2/3 cup vermouth or white wine
sea salt and freshly ground black pepper
4 large handsful of wild mushrooms (chanterelles, shiitake, black trumpet or oyster), cleaned and sliced
a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
1 lemon, juiced
2 T unsalted butter
2 handsful freshly grated parmesan, plus extra for serving
Extra-virgin olive oil

Preparing the risotto:
Heat stock in a saucepan and keep it on a low simmer.

Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without coloring for at least 10 minutes, then turn the heat up and add the rice and stir. Stir in the vermouth or wine and keep stirring until the liquid has cooked into the rice.

Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlesful of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next. Continue adding stock until the rice is soft but with a slight bite, about 30 minutes.

On a griddle or a grill, grill the wild mushrooms until soft. Don't crowd the mushrooms - grill them in batches. Remove to a bowl and add the chopped herbs, a pinch of salt and the lemon juice.

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the parmesan. It should be creamy in texture, but should spread slightly out on a plate; add a bit more stock if necessary. Put a lid on and leave the risotto to relax for about 3 minutes.

Taste, for seasoning or Parmesan. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated parmesan and a drizzle of extra virgin olive oil.

Serves 4 to 6

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Thursday, September 15, 2011

Peanut Butter Brownies

Ingredients:
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 T water
3/4 cup semisweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semisweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preparing the brownies:
Preheat oven to 350 degrees F. Spray or grease 12 muffin cups.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semisweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semisweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13 to 15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semisweet chocolate chips and peanut butter chips. Cool completely in pan.

Makes 1 dozen

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Lasagna

Ingredients:
12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded parmesan cheese (about 3 ounces)

Preparing the lasagna:
Fill a 9-inch by 13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

* * * * * * *

Preparing the sauce:
Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees F. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes before cutting and serving

Serves 8

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Baked Chicken and Sun-Dried Tomato Penne

Ingredients:
6 T butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated parmesan cheese(4 ounces)

Preparing the baked penne:
Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Serves 8

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Graham Crackers From Scratch

Ingredients:
1 1/2 cups all purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light brown sugar
2 T honey

Preparing the crackers:
Preheat oven to 350 degrees F. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Makes 20 crackers

Variations:

  • Substitute 1/2 cup of applesauce for one stick of the butter
  • Substitute graham flour for the all purpose, wheat flours and wheat germ

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Iggy's Thyme and Parmesan Crackers

Ingredients:
1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
water

Preparing the crackers:
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine. If dough is too crumbly, add some water (1 to 4 teaspoons, or so) to hold it together.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Makes approximately 3 dozen crackers

Variations: Replace the thyme with freshly ground black pepper

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Tuesday, September 13, 2011

Pan-Fried Fish

Ingredients:
3/4 pound perch, cod or any firm white fish fillets
salt and black pepper to taste
1 large egg white
1 cup all purpose flour
1/2 cup crushed panko bread crumbs
1 teaspoon Old Bay seasoning or more to taste
pinch of cayenne pepper
1/2 teaspoon Morton's Nature Seasons Seasoning Blend
1/4 cup canola oil

tartar sauce
cole slaw

Preparing the fish:
Rinse the fish fillets and pat dry. If they are large, cut them in half or to desired size.

Season on both sides with salt and pepper. Place the egg white in a bowl and beat until foamy.

In a pie plate, combine the flour, panko, Old Bay seasoning and Morton's seasoning blend.

In a large skillet, heat the canola oil. Working in batches, dip the fillets in the egg white, allowing the excess to drip off, then dredge in the flour mixture, coating the fish on both sides.

Place the fish in the skillet and fry on one side until golden brown, about 4 minutes. Flip and fry on the other side another 3 minutes, depending on thickness.

Place on paper towel-lined platter, cover and keep warm. Repeat with remaining fillets.

Serve fillets with a dollop of tartar and cole slaw.

* * * * * * *

Preparing tartar sauce:
Whisk together 2 tablespoons white vinegar, 1 1/4 cups reduced-fat mayonnaise, 1/4 cup reduced-fat sour cream and 1 tablespoon lemon juice. Fold in 1/2 cup finely chopped green onions, 1/2 cup chopped parsley, 2 tablespoons relish, 3 tablespoons capers that have been drained, rinsed well and chopped, and salt and pepper to taste. Cover and refrigerate at least 1 hour so flavors meld.

Serves 2

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Friday, September 9, 2011

White Pizza With Corn and Smoked Bacon

Ingredients:
8 ounces pizza dough
1 T semolina flour
3 slices sharp white Cheddar cheese
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces, or slices of prosciutto draped on top of the crust
1 T freshly chopped flatleaf parsley
1 teaspoon extra virgin olive oil
1 T grated Pecorino Romano

Preparing the pizza:
Preheat oven with pizza stone to 475 degrees F for 30 minutes.

Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

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Thursday, September 8, 2011

Orange Cake

Ingredients for the cake:
2 sticks butter, softened, plus more for greasing
8 ounces all purpose flour, plus more for dusting
8 ounces superfine sugar
finely grated zest of 1 orange
4 eggs
1 teaspoon baking powder
juice of 2 oranges, for cake, filling, and icing

* * * * * * *

Ingredients for the orange filling:
1 stick plus 1 T butter, softened
8 ounces confectioners' sugar, sifted
finely grated zest of 1 orange

* * * * * * *

Ingredients for the orange icing:
orange juice, as needed
11 ounces confectioners' sugar, sifted
crystallized flowers, for decorating, optional

Preparing the cake:
Preheat the oven to 350 degrees F. Brush the sides of 2 (8-inch) sandwich or cake pans or a (11-inch) springform pan with melted butter, and dust with flour. Line the base of each pan with greaseproof or parchment paper.

Cream the 2 sticks butter in a large bowl or in an electric food mixer until soft. Gradually add the sugar, and orange zest, and continue to beat until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well between each addition. Sift the 8 ounces flour and baking powder into the mixture, and stir. Gently, stir in 1 tablespoon of the orange juice.

Divide the mixture evenly between the 2 prepared pans, making a slight hollow in the center of each cake so that it will rise evenly without forming a peak. Bake in the oven until a skewer comes out clean when inserted into the center of the cakes, about 25 to 30 minutes. Let the cakes sit for 5 minutes, and then turn out onto a wire rack, and cool completely.

* * * * * * *

Preparing the orange filling:
Cream the butter until very soft, and then add the sugar and orange zest. Gradually beat in 1 tablespoon of the orange juice to create a smooth, soft mixture.

* * * * * * *

Preparing the icing:
Add enough orange juice to the sugar for a spreadable icing. If it is too soft, it will run off the cake, but if it is too stiff, it will be difficult to spread.

When the cakes are cool, carefully slice each cake in half horizontally. If baking a single cake, slice the cake horizontally into two or three even layers. Spread the orange filling between the cake layers, and sandwich the pieces together. Using a palette knife, spread the glace icing over the top and sides, and decorate with the crystallized flowers, if using.

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Potato, Spinach And Goat Cheese Tart

Ingredients for shortbread pastry:
7 ounces all-purpose flour, sifted
Pinch of salt
7 tablespoons chilled butter, cubed
1/2 to 1 medium egg, beaten

* * * * * *

Ingredients for filling:
9 ounces baby spinach or trimmed large spinach leaves
7 baby new potatoes, unpeeled (about 8 ounces)
4 eggs
9 ounces heavy cream
Salt and freshly ground black pepper
Zest of 1/2 lemon
Pinch freshly grated nutmeg
Pinch ground cayenne pepper
1 ounce Parmesan cheese, finely grated
5 ounces goat cheese, cut into 1/4 to 1/2-inch slices

Preparing the shortbread crust:
Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.

If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.

Makes 1 crust (about 14 ounces).

* * * * * * *

Preparing the tart:
Preheat the oven to 350 degrees F. Line the tart tin with the dough and bake 'blind'. [To pre-bake a pastry shell before adding filling, first chill the pastry, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans (alternatively, for a really smooth finish use plastic wrap to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F oven for 15 to 20 minutes, or until the pastry feels dry.

Remove the paper and beans, and brush with a little leftover beaten egg, and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven, and set aside in the pan while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.]

* * * * * *

Preparing the filling:
Wash and dry the spinach, removing any tough stalks and stems, if using large spinach leaves. In a medium-size saucepan, cook the spinach in just the water that's clinging to it, over a low heat until it wilts. Drain the spinach in a colander or sieve, and let cool a little, then squeeze most of the moisture out with your hands, and roughly chop.

Meanwhile, steam or boil the potatoes, until just cooked, and cool the potatoes on a tray or board. When the potatoes are cool enough to handle, cut them into 1/4-inch thick slices.

In a medium-sized bowl, whisk the eggs, and add the cream, salt, and pepper, lemon zest, nutmeg, cayenne pepper, and grated Parmesan. Whisk these ingredients together, and then add the spinach, and mix through. Season well as the potatoes are very mild and need a good contrast.

Spread the potato slices over the base of the prepared tart, and dot with the goat's cheese, reserving a few slices of each to place on the top, if you wish. Gently spoon the spinach cream mixture over the cheese, as high as you can go. If you are concerned about spillage, carry the tart minus the last few spoons of filling over to the oven. Place the pan in the oven, and then add the remaining filling, and any remaining potato, and cheese slices.

Bake until the tart is golden brown and just set in the center, about 35 to 40 minutes. Remove the tart from the oven, and let cool for about 10 minutes before serving.

Serves 6

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Cake Art

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Vanilla Cupcakes

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

* * * * * * *

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

Preparing the cupcakes:
Preheat oven to 350 degrees F.

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

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

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

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

* * * * * *

Preparing the frosting:
Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

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

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

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Butterscotch Layer Cake

Ingredients for the cake:
2 large eggs
non-stick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract

* * * * *

Ingredients for the frosting:
4 T, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-and-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract

* * * * * *

Ingredients for butterscotch sauce:
4 T unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

Preparing the cake:
For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.

Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.

Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.

Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.

* * * * * * * *

Preparing the frosting:
Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.

In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.

Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.

* * * * * * *

Preparing the butterscotch sauce:
Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.

Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

Serves 12

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Butternut Squash Soup With Parmesan Croutons

Ingredients for the soup:
extra virgin olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good quality chicken or vegetable stock
extra virgin olive oil

* * * * * *

Ingredients for the croutons:
extra virgin olive oil
16 slices ciabatta bread
grated parmesan

Preparing the soup and crouton:
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.

Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.

While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree, but you can leave it slightly chunky if you prefer. Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good quality extra virgin olive oil.

Serves 8

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Fresh Blueberry-Orange Marmalade

Ingredients:
8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin

Preparing the marmalade:
Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.

Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.

Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.

Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.

Serve at room temperature.

Makes about 8 cups

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