Pork Belly Bao

Ingredients for the pork belly:
1 1/2 pounds fresh pork belly, with skin
1 T peanut oil
1 T dark soy sauce

* * * * * *

Ingredients for the sauce:
1/2 cup vegetable stock
4 T light soy sauce
1 heaping T brown sugar
1 T Shaohsing rice wine
1 T peanut oil
1-inch fresh ginger, peeled and grated
1 T Sichuan peppercorns
2 star anise
1 T cornstarch blended with 2 tablespoons water (cornstarch slurry)
1 cup salted peanuts, ground or chopped
2 heaping T brown sugar

10 to 12 Chinese bao buns

2 scallions, cut into 2-inch pieces, then julienned
4 sprigs fresh cilantro, chopped

* * * * * *

Ingredients for the pickle:
1 hothouse or English cucumber, thinly sliced
1 large shallot, peeled and thinly sliced
1/4 cup mirin
1/4 cup rice vinegar
1 T sugar

Preparing the pork belly:
Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside.

Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer.

* * * * * * *

Preparing the sauce:
In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork.

Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated.

Remove the pork from the steamer and transfer all of the juices from the pork into a small wo k or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce.

In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve.

Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, the ucumber and shallot pickle, scallions and fresh cilantro.

* * * * * *

Preparing the pickle:
Put the cucumbers and shallots in a medium bowl.

In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving.

Serves 4 to 6

Read More...

Summary only...

Almond Cake

Ingredients:
1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
2 eggs
4 egg yolks
1/4 cup sour cream

Preparing the cake:
Preheat oven to 350 degrees F.

Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.

Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

Read More...

Summary only...

Savory Palmiers

Ingredients:
puff pastry
all purpose flour, for dusting
1 jar of sun-dried tomatoes, drained and finely chopped
a few sprigs of fresh rosemary, leaves only, finely chopped
1 egg, lightly beaten

Preparing the palmiers:
Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12-inches by 14-inches and 1/8-inch thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.

With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet and put in the refrigerator for at least 30 minutes to chill and harden.

Preheat the oven to 400 degrees F.

Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2-inch thick pieces. Place each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.

Remove the palmiers from the oven and let cool on the baking sheet.

Makes about 30 palmiers

Read More...

Summary only...

Cinnamon Sugar Palmiers

Ingredients:
puff pastry
all purpose flour, for dusting
cinnamon sugar
semisweet chocolate, melted
1 egg, lightly beaten

Preparing the palmiers:
Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12-inches by 14-inches and 1/8-inch thick. Sprinkle the cinnamon sugar over the pastry.

With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet and put in the refrigerator for at least 30 minutes to chill and harden.

Preheat the oven to 400 degrees F.

Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2-inch thick pieces. Place each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.

Remove the palmiers from the oven and let cool on the baking sheet. When cool, dip the palmiers into the melted chocolate and return to the parchment or silpat lined baking sheet to harden.

Makes about 30 palmiers

Read More...

Summary only...

Chicken Apple Sausage Rolls with Hot Honey Mustard

Ingredients:
1 package frozen puff pastry, thawed
1 egg, well beaten
3 chicken apple sausages, cooked and cut into thirds
1 cup spicy Dijon mustard
1 cup spicy whole grain mustard
1/2 cup honey

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

Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.

Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.

When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.

Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage rolls hot from the oven with a bowl of the honey mustard on the side.

Makes 9 rolls

Read More...

Summary only...

Sausage Rolls

Ingredients:
puff pastry
all purpose flour, for dusting
1 egg, beaten
8 uncooked sausages, cut in half crosswise
salt and freshly ground black pepper
handful of thyme leaves

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

Roll the pastry out on a floured counter to a rectangle of about 19-inchs x 12 1/2-inches and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed but not too much, so bashing it with a rolling pin reduces the amount it puffs up.

Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg and lay a piece of sausage at the other end, then season the sausage with salt and pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. For a flavor variation add sage, parsley, or chopped rosemary. Put the sausage rolls in the refrigerator for 20 minutes for the pastry to harden.

Once the pastry is hard, remove them from the refrigerator and score the tops with a sharp knife for decoration or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and let cool slightly before serving.

Makes 16 rolls

Read More...

Summary only...

Chicken and Matzo Ball Soup

Matzo balls can be made 2 days ahead and cooled uncovered in broth, then chilled, covered. Reheat over medium heat.

Ingredients for matzo balls:
1 small onion, peeled and finely grated
4 large eggs, lightly beaten
3 T melted chicken fat or vegetable oil
1/4 cup water
1 T finely chopped dill
1 teaspoon salt
1/4 teaspoon black pepper
1 cup matzo meal

* * * * * *

Ingredients for the soup:
2 quarts homemade chicken soup
2 T chopped celery leaves
1 T finely chopped fresh dill

Preparing the matzo balls:
Stir together all ingredients until well blended and chill, covered at least 1 hour.
Bring an 8-quart pot of salted water to a simmer. With wet hands, roll matzo mixture into 8 balls and simmer, covered, until cooked through, about 35 minutes -- The matzo balls expand.

Meanwhile, heat the chicken soup until simmering in a wide 5-quart pot and transfer matzo balls with a slotted spoon to soup. Gently simmer with celery leaves and dill for 5 to 10 minutes, then serve.

Read More...

Summary only...

Iced Molasses Cookies

Ingredients for the dough:
1 cup butter, softened
2 eggs
1 cup dark molasses
1 teaspoon vanilla extract
1 cup packed brown sugar
4 1/2 cups all purpose flour
1 T ground ginger
1 T ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 T ground allspice
1 cup buttermilk

* * * * * *

Ingredients for the icing:
1/4 cup shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract

Preparing the dough:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and vanilla. Combine the flour ginger, cinnamon, baking soda, salt and allspice; add to creamed mixture alternately with buttermilk, beating well after each addition.

Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees F for 7 to 9 minutes or until set. Remove to wire racks to cool completely.

* * * * * *

Preparing the icing:
Cream shortening and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners’ sugar and ginger. Add milk; beat until light and fluffy. Spread over cookies. Decorate with sprinkles if desired. Store in an air tight container.

Makes about 7 dozen cookies

Read More...

Summary only...

Baked Penne Rigate with Pork and Pancetta

Ingredients:
6 T extra virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
9 ounces pancetta, cubed
18 ounces ground pork
2 T freshly chopped rosemary
1 14-ounce can cherry tomatoes
salt and pepper to taste
2 3/4 cups (11 ounces) penne rigate
4 large eggs
1/2 cup freshly grated parmesan cheese

Preparing the baked penne:
In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.

Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.

Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.

Preheat the oven to 350 degrees F.

Break the eggs into the pan of cooled pasta and sauce, then add the grated parmesan. Mix together.

Brush the remaining oil over the side and base of an 8 1/2-inch round non-stick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.

Cook in the center of the preheated oven for 20 minutes until crispy and set.
Once cooked, let rest for 5 minutes. Serve hot or cold.

Serves 6

Read More...

Summary only...

Flatbread With Yellow Split Pea Spread

Ingredients for flatbread:
1 1/2 cups white whole wheat flour
1 1/2 cups all purpose flour, plus extra for dusting
1 T finely chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon kosher or sea salt
1 teaspoon coarsely cracked pepper
1/2 cup non-fat buttermilk, at room temperature
1/2 to 3/4 cup warm water

* * * * * *

Ingredients for split pea spread:
1 T canola oil
1/2 cup yellow split peas
1/3 cup water
juice of 1 small lemon or lime
1 medium tomato, diced
4 medium cloves garlic, peeled
2 T fresh rosemary leaves
1 teaspoon kosher or sea salt
1 teaspoon black peppercorns

Preparing the flatbread:
Thoroughly combine whole wheat flour, all purpose flour, chopped rosemary, baking powder, salt and pepper in a large bowl.

Pour buttermilk over the flour mixture and quickly stir it in. Pour a few tablespoons warm water over the flour, stirring it in as you go. Repeat, adding more water a few tablespoons at a time, until the dough comes together to form a soft ball. The dough should be very soft, close to being slightly sticky (so if you add an extra tablespoon or so, it won’t hurt it).

Gather the ball, picking up any dry flour in the bottom of the bowl, and knead it in the bowl for a minute or two to form a smooth, soft ball of dough. If it’s a little too sticky to handle, dust your hand with flour, but do not add any more flour to the dough if possible.

Cut the dough into 4 equal portions. Lightly coat a large plate with cooking spray. Shape each portion of dough into a round the size of a hamburger bun and put it on the plate. Coat the tops with cooking spray or brush with oil, cover with plastic wrap or a slightly dampened cloth, and let sit at room temperature for about 30 minutes.

Place a pizza stone or large cast iron skillet on the lowest oven rack; preheat to the highest bake setting (500 to 550 degrees F).

Lightly flour a small work area. Press a piece of dough down to form a patty. Roll out or pat the dough into a round roughly 6 to 8 inches in diameter, dusting with flour as needed. Make sure the round is evenly thin, with no tears on the surface. Place the round onto the hot pizza stone or skillet. Within seconds, it will start to bubble in spots. Close the oven door and cook until golden brown on the bottom and light brown patches appear on the top, 3 to 6 minutes. Remove and slide the flatbread between two pieces of foil to keep warm.

Repeat with the remaining dough rounds, stacking them in the foil to keep warm. Serve the spread alongside the flatbreads.


* * * * * *

Preparing the split pea spread:
Heat oil in a small skillet over medium-high heat. Add yellow split peas and toast until golden brown, 2 to 4 minutes.

Transfer the peas and any remaining oil to a blender. Add 1/3 cup water, lemon or lime juice, tomato, garlic, rosemary, salt and pepper and puree, scraping down the sides as needed, to make a slightly gritty puree.

The spread can be prepared and refrigerated one day ahead, but serve at room temperature.

Serves 4

Read More...

Summary only...

Egg McBiscuits

To turn these biscuits into breakfast sandwiches, preheat a griddle. Cut the biscuits in half and spread with butter. Cook the biscuits, cut side down, until golden, then fill the biscuits with ham, cheddar and fried eggs. Spread with raspberry or strawberry jam.

Ingredients:
4 cups all purpose flour, plus more for dusting
2 T kosher salt
1 1/2 T baking powder
1 teaspoon baking soda
2 sticks unsalted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk
10 ounces sliced country ham
10 ounces sliced cheddar cheese
10 fried eggs, for serving
raspberry jam, for serving
Preparing the biscuits:
Preheat the oven to 400 degrees F and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

Serves 10
Type the rest of your post here.

Read More...

Summary only...

Whole Kernal Corn Muffins

Ingredients for the batter:
1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 egg yolk
1 1/4 cup buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn

* * * * * *

Ingredients for the honey butter:
1/2 cup unsalted butter, softened
2 to 3 T honey

Preparing the muffins:
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda. In another bowl, combine egg, egg yolk, buttermilk and oil. Stir into flour mixture just until moistened. Fold in corn.

Fill greased muffin cups three-quarters full. Bake at 400 degrees F for 18 to 23 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack.

In a small bowl, beat butter and honey until blended. Serve with muffins.

Makes 12 muffins

Read More...

Summary only...

Fresh Strawberry Almond Scones

Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour
1/4 cup plus 2 T granulated sugar
1 T baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cubed
1 1/4 cups buttermilk, plus more for brushing
1 1/2 cups sliced strawberries
2 T turbinado sugar
1/2 cup sliced almonds
2 cups confectioners' sugar
3 T buttermilk
1/2 teaspoon pure almond extract
salt

Preparing the scones:
Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. In a large bowl, combine the all purpose and whole wheat pastry flours with the granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Stir in the buttermilk and carefully fold in the sliced strawberries.

Using an ice cream scoop or a spoon, scoop the dough into 16 mounds on the prepared baking sheets. Brush the scones with buttermilk and sprinkle with the turbinado sugar. Bake in the upper and lower thirds of the oven for 30 to 35 minutes, until the scones are golden and cooked through; shift the pans from front to back and top to bottom halfway through baking. Let the scones cool on a rack for 30 minutes.

Lower the oven temperature to 350 degrees F. Spread the almonds in a pie plate and toast for about 8 minutes, until golden.

In a small bowl, whisk the confectioners' sugar with the buttermilk, almond extract and salt. Cover and let stand at room temperature.

Drizzle the scones with the glaze, then top with the almonds, pressing to help them adhere. Let dry for 10 minutes, then serve.

Makes 16 scones

Read More...

Summary only...

Buttermilk Pancakes

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 T sugar
1/2 teaspoon salt
2 eggs, beaten
2 1/4 cups shaken buttermilk, plus more for loosening batter if necessary
2 T butter, melted and slightly cooled
melted butter for cooking pancakes

Preparing the pancakes:
Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined; batter will be slightly lumpy.

Heat a griddle or cast iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet. Cook until edges brown and bubbles form around edges and center of pancakes, 2 to 3 minutes per side. Flip and continue cooking.

[If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time. If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.]

Serves 4

Read More...

Summary only...

Buttermilk Fried Chicken

Ingredients:
3 cups buttermilk
2 T kosher salt
1 T freshly ground black pepper
2 teaspoons cayenne pepper
4 pounds medium chicken wings, thighs and drumsticks
2 cups all purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
18 ounces crisp beer, such as lager or pilsner 2 1/4 cups
vegetable oil, for frying

Preparing the buttermilk marinade:
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

* * * * * * *

Preparing the batter:
In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.

* * * * * *

Preparing the chicken:
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.

In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Serves 6

Read More...

Summary only...

Radish and Bibb Salad with Buttermilk Dressing

Ingredients:
3 large heads of Bibb lettuce, leaves torn
8 radishes, thinly sliced
1/3 cup snipped chives
2 T mayonnaise
1/3 cup buttermilk
2 T red wine vinegar
1/4 cup extra virgin olive oil
salt and freshly ground pepper

Preparing the salad:
Whisk the mayonnaise with the buttermilk and vinegar. Gradually whisk in the olive oil and season with salt and pepper. Toss the lettuce with the radishes and chives with the dressing.

Serves 8

Read More...

Summary only...

Low Fat Ranch Dressing

Thinly slice snow peas (about 1/2 pound for this amount of dressing), refresh in ice water bath, spin dry and drizzle with this dressing.

Ingredients:
1/3 cup non-fat buttermilk
3 T low fat mayonnaise
2 T chopped fresh dill
2 T finely chopped red onion
2 teaspoons white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparing the dressing:
Combine all ingredients and refrigerate.

Read More...

Summary only...

Onion-Cheese Pull-Apart Quick Bread

Ingredients:
1 1/2 sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 T poppy seeds
kosher salt and freshly ground pepper
1 cup coarsely shredded Gruyère cheese, 3 ounces
2 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preparing the bread:
Preheat the oven to 425 degrees F. Butter a 9-inch by 4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

In a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-inch by 24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Read More...

Summary only...

Ingredients
1 1/2 stick(s) cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon(s) poppy seeds
Kosher salt and freshly ground pepper
1 cup(s) coarsely shredded Gruyère cheese, 3 ounces
2 cup(s) all-purpose flour, plus more for dusting
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 cup(s) buttermilk
Directions
1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
Type the rest of your post here.

Read More...

Summary only...

Ingredients
1 1/2 stick(s) cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon(s) poppy seeds
Kosher salt and freshly ground pepper
1 cup(s) coarsely shredded Gruyère cheese, 3 ounces
2 cup(s) all-purpose flour, plus more for dusting
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 cup(s) buttermilk
Directions
1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
Type the rest of your post here.

Read More...

Summary only...

The Best Rice Pudding

Ingredients:
3 T unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 3/4 cup raisins soaked in 1/4 cup of rum or cognac, optional

lazy cream, for serving

Preparing the rice pudding:
Preheat the oven to 350 degrees F. Grease a 13-inch by-9-inch by 2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk with a pinch of salt uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, combine the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Drain and add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving. Serve with a dollop of lazy cream on top and a sprinkle of ground cinnamon.

Serves 16

Read More...

Summary only...

'Over The Top' Hot Chocolate

Ingredients:
1/2 T organic, dark Dutch process cocoa powder
1/2 T white sugar
1/2 T cornstarch
1/2 T instant powdered milk
pinch ground cinnamon
pinch salt
pinch vanilla powder
4 ounces whole milk
3 ounces whipping cream
chocolate shavings, for garnish
chopped pistachios, for garnish

Preparing the hot chocolate:
Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.

Add the whipping cream to the bottom of a serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug.

Add chocolate shavings and pistachios on the top.

Read More...

Summary only...

Fresh Fig Gelato

Generally, the recipe calls for 50-50 fruit to water, with about half a cup of sugar (depending on the sweetness of the fruit) and the juice of half a lemon.

Ingredients:
1 1/2 cups sugar
1 pint water
3 cups fresh black mission figs (other fruit purees can be substituted)
1 T nutra stabilizing powder (a soybean derivative)
juice of half a lemon

Preparing the gelato:
Peel the figs.

Combine the sugar, water, figs, lemon juice in a saucepan. Gently simmer for about 2 minutes. Remove the figs from the syrup and puree, either in a blender or with an immersion stick. Return the puree to the syrup and pour into a bowl over an ice bath to cool down. Chill thoroughly.

Stir in nutra stabilizing powder, whisking to dissolve completely. [The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.]

Process the puree in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.

Read More...

Summary only...

Aebleskiver [Danish Pancakes], Yet Another Way

Ingredients:
3 eggs
2 cups milk
2 cups cake flour
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
vegetable shortening and butter, for greasing the pan
confectioners' sugar

Preparing the aebleskiver:
1. Combine eggs, milk, flour, sugar, baking powder, and salt. Beat until batter is similar in consistency to pancake batter. (Add flour, if needed.)

2. Place aebleskiver pan over medium heat; add equal amounts Crisco and butter to molds until each is about ⅓ full. When shortening sizzles, add enough batter to almost reach mold tops. Cook for 3 minutes or until a brown shell has formed around bottom of each mold. Flip aebleskivers.

3. Cook for 3 minutes more or until well browned on other side. Remove from pan. Serve warm, sprinkled with sugar.

Makes 4 dozen

Read More...

Summary only...

Aebleskiver [Danish Pancakes], Another Way

Ingredients:
1 1/4 cups all purpose flour
3 T sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cardamom or ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
About 2 T melted butter or margarine

Preparing aebleskiver:
Mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.

Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

After about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet). Add about 1/2 teaspoon jam to the batter in each cup just before you make the first turn. Pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer (it should come out clean) or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot. Serve with butter and jam or dusted with powdered sugar.

Variation: The batter can also be cooked on a lightly buttered griddle over medium heat to make pancakes.

Makes 1 dozen aebleskiver

Read More...

Summary only...

Aebleskiver [Danish Pancakes], One Way

Ingredients:
2 apples, peeled, cored, pared, and chopped into 1/2-inch pieces
2 T butter plus butter to grease aebleskiver pan
2 teaspoons cinnamon
2 eggs
1 T sugar
2 cups flour
1 teaspoon baking powder
1 1/2 cups buttermilk

Preparing the aebleskivers:
Place aebleskiver pan over medium-high burner and bring up to heat, to the point where butter sizzles on the surface.

In a separate pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon.

Separate the eggs and beat the egg whites until stiff peaks form. Whisk egg yolks and sugar together until creamy. Sift together flour and baking powder; gradually stir flour and buttermilk, alternating with each 1/2-cup addition, into egg mixture. Gently fold beaten egg whites into batter.

Reduce heat under aebleskiver pan to medium. Place 1/8 teaspoon butter into each well to grease, using a pastry brush to coat surface of wells entirely.

Spoon batter into each well, filling half-way (about 1 teaspoon). Place an apple chunk on batter, then spoon enough additional batter over apple to cover and fill well to the top. Allow to cook until the edges of each “pancake” begin to brown and pull away from the sides of the wells.

Lightly run a knife or, in the traditional fashion, a knitting needle (or a chopstick) around the edge of each ball to loosen, and then flip over to cook through, about 2 minutes.

Remove the aebleskiver to a plate and sprinkle with powdered sugar to serve.

Variations: Alternatively, aebleskiver can be served with jam, dried fruit, or cheese (for a savory aebleskiver) instead of apples.

Makes 28 aebleskiver

Read More...

Summary only...

Espresso Brownies

Ingredients:
non-stick vegetable oil cooking spray
1/3 cup plus 2 T water
1/3 cup vegetable oil
2 large eggs
2 T plus 2 teaspoons espresso powder
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 T unsalted butter, room temperature
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines), OR,
8 ounces (2 sticks) butter, melted
2 cups sugar
4 eggs, beaten
1/2 cup unsweetened cocoa powder
1 T vanilla extract
1/3 cup all purpose flour
1/2 teaspoon salt
5 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
OR your favorite brownie recipe


Preparing the brownies:
Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with non-stick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix OR whisk together the melted butter, sugar, eggs, cocoa, and vanilla, stir in the flour and salt. Stir until well blended. Stir in the chocolate chips, chopped semisweet and bittersweet chocolates. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Read More...

Summary only...

Vegetable Curry

Ingredients:
2 T coriander seeds
1 T cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
3 T grapeseed oil
2 T minced ginger
1 T minced garlic
1 large onion, thinly sliced
1/4 cup dried curry leaves
1 T garam masala
1 teaspoon turmeric
1/4 cup tomato paste
2 cups cherry tomatoes
a pinch of salt
a pinch of pepper
5 cups buttermilk
2 cups baby red potatoes, washed and cut in half

minced green chilies

Optional: butternut squash, green beans, cauliflower, carrots, etc.

Preparing the curry:
Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle.

Place a large pot over medium heat and add the oil. When hot, add ginger, garlic and onions, and cook until very soft and beginning to turn golden, about 4 minutes. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add the tomato paste and stir well. Add the toasted spices, tomatoes, salt and pepper, buttermilk, potatoes and any other vegetables you care to, along with 1 cup water, and bring to a boil. Reduce the heat and let simmer until the potatoes are tender, 45 minutes to 1 hour. Taste for seasoning. Add salt and green chilies to taste.

Serves 6

Read More...

Summary only...

Zucchini Onion Koftas

Ingredients:
2 cups vegetable oil, for frying
1 cup chickpea flour
1 cup chopped green onions
2 T yogurt
1 T garam masala
1 teaspoon cardamom seeds
1 teaspoon dried pomegranate seeds
1 medium onion, peeled, cut in half and thinly sliced
1 medium zucchini, grated
a pinch of salt

Preparing the koftas:
Heat the oil to 350 degrees in a deep, heavy pot.

Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving.

Makes 1 dozen koftas

Read More...

Summary only...

Cumin-Spiced Roasted Tomato Soup

Ingredients:
5 cups cherry tomatoes, cut in half
2 yellow peppers, seeded and roughly chopped
2 T olive oil
1 T coriander seeds, crushed
1 T cumin seeds
a pinch of salt and freshly ground pepper
a drizzle of olive oil
1 cup vegetable broth
chopped fresh cilantro, for garnish

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

Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

Serves 6

Read More...

Summary only...

Balsamic and Fresh Strawberry Cocktail

Ingredients for the cocktail:
3 to 4 medium strawberries
1 ounce balsamic vinegar
2 ounces gin, such as Hendrick's
ice
foam

* * * * * *

Ingredients for the foam:
1/2 cup egg whites
1/2 cup elderflower liqueur, such as St. Germain
juice from 1 lime

Preparing the cocktail:
Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with foam.

Serves 1

* * * * *

Preparing the foam top:
Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (a cream charger, not a soda charger). Shake, then double charge with 2 nitrous oxide chargers.

Makes about 1 cup

Read More...

Summary only...

Duck Ragu Over Pappardelle

Ingredients for duck ragu:
2 T olive oil
5 duck legs and thighs
kosher salt and freshly ground black pepper
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red onion, finely chopped
3 sprigs fresh thyme
1 clove garlic, finely chopped
1 1/2 cups red wine
1 28-ounce can whole peeled (pelati) tomatoes, blended

extra virgin olive oil, for serving
parmesan, for serving
chopped fresh parsley, for serving

* * * * * *

Ingredients for pappardelle:
3 1/2 cups all purpose flour, plus more for rolling
3/4 teaspoon salt
4 eggs, lightly beaten
1 teaspoon extra virgin olive oil
semolina flour, for dusting

Preparing the ragu:
Heat the olive oil over medium-high heat in a large skillet or Dutch oven.

Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.

Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.

Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the pan. Cook for 2 minutes, then stir in the tomatoes, \salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.

Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.

Serve over pappardelle. Drizzle with extra virgin olive oil serve with freshly grated parmesan and parsley.

Serves 6

* * * * * *

Preparing the pappardelle:
Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.

Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.

Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.

Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.

Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes.

Makes about 1 pound of noodles

Read More...

Summary only...