Fig And Black Olive Tapenade

Ingredients:
1/2 cup (about 3 ounces) stemmed and quartered, dried Black Mission figs
3/4 cups water
1 cup black olives; Nicoise, Lyon, or Greek, rinsed and pitted
1 1/2 T lemon juice
2 teaspoons whole-grain mustard
1 small garlic clove, peeled
1/2 T capers, rinsed and drained
1 teaspoon finely chopped fresh rosemary
1/2 cup extr virgin olive oil
black pepper and salt, if necessary

Preparing the tapenade:
In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.

If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. The spread can be thinned with a bit of the reserved fig poaching liquid.

If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary. Pound in the drained figs. Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.

Serve this tapenade with crackers (Wheat Thins), or on slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugola.

Makes about 1 cup

Read More...

Summary only...

Almond Cake

This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.

Note: If almond paste has dried out, place it in a plastic bag with two slices of bread or an apple half, and let it sit overnight.
Ingredients:
1 1/3 cups sugar
8 ounces almond paste (Solo or Odense or Love 'N Bake brands)
3/4, plus 1/4 cup flour
1 cup (8 ounces) unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature

Variation: Original version had 2 extra ounces of butter, for a total of 10 ounces

Preparing the cake:
Preheat the oven to 325 degrees F. Grease a 9- or 10-inch cake or springform pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.

In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.

Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.

Add the eggs one at a time, processing a bit before the next addition.

After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.

Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don't overbeat it.)

Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.

Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.
Note: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.

Read More...

Summary only...

Dulce De Leche Brownies

These brownies actually become better the second day, and will keep well for up to 3 days.

Ingredients:
8 T salted or unsalted butter, cut into pieces
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
optional: 1 cup toasted pecans or walnuts, coarsely chopped

1 cup Dulce de Leche (or Cajeta)

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

Line a 8-inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.

Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Makes 12 brownies

Read More...

Summary only...

Nick Malgieri's Brownies

Ingredients:
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all purpose flour

One 13x9x2-inch pan, buttered and lined with buttered parchment or foil

Preparing the brownies:
Set the rack in the middle of the oven and preheat to 350 degrees F.

Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.

Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla Stir in the chocolate and butter mixture, then fold in the flour.

Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.

To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges.Cut brownies into 2-inch squares.

Makes 24 brownies

Read More...

Summary only...

Caramel And Chocolate Covered Matzohs

For passover or vegans it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker.

Ingredients:
4 to 6 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract Note: If making for passover, omit the vanilla extract or find a kosher brand.
1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted sliced almonds or other nuts

Preparing the matzohs:
Line a rimmed baking sheet (approximately 11- x 17-inches) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375 degrees F.

Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

Put the pan in the oven and reduce the heat to 350 degrees F. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325 degrees F, then replace the pan.

Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

Optional: Sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Read More...

Summary only...

Dulce De Leche, Fast Method

Ingredients:
1 14-ounce can of sweetened condensed milk
pinch of sea salt

Preparing the dulce de leche:
Preheat the oven to 425 degrees F.

Pour one can of sweetened condensed milk into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1 1/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the dulce de leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

Read More...

Summary only...

Dulce De Leche In A Can

Ingredients:
1 can of sweetened condensed milk

Preparing the dulce de leche:
Poke 2 holes in the top of the can, place in a pot of simmering water on the stove (up to an inch from the top) for 2 to 3 hours.

Read More...

Summary only...

Dulce De Leche

Ingredients:
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Preparing the dulche de leche:
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Read More...

Summary only...

Creme Brulee Pie

Variation: Add a layer of dulce de leche* on the bottom of the pie shell

Ingredients:
3 T cornstarch
1 2/3 cups heavy cream
1 (14-ounce) can sweetened condensed milk [Longevity brand, in Asian markets]
3 egg yolks, beaten
1 T butter
1 T vanilla extract
1 (9-inch) pastry shell, baked and cooled
1/4 to 1/3 cup sugar

sweetened whipped cream, to garnish

* Or prepared [Cajeta brand, made with goat's milk adds a pleasing tang]

Preparing the creme brulee pie:
In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks (add egg yolks very slowly, or better yet, temper). Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge.

Read More...

Summary only...

Maple Creme Brulee

Ingredients:
1 quart heavy cream
1 vanilla bean
1/2 cup sugar
8 egg yolks
1/3 cup pure maple syrup

Preparing the maple creme brulee:
Split vanilla vean down center and scrape seeds into a large pot with the cream and sugar. Add the vanilla pod to the pot. While stirring, heat cream on med heat until it starts to bubble. Remove from heat and remove vanilla bean. Whisk egg yolks and maple syrup together. Slowly add hot cream to egg mixture.

Pour equal amounts of custard mixture into eight 6-ounce ramekins. Place in a baking pan and fill pan with warm water half way up the sides of the ramekins.

Bake in preheated 350 degree F oven for 45 minuts or until custard is set. Custard will be mostly firm but still jiggle slightly in the center. Remove from water bath and cool in refrigerator overnight.

Just before serving, sprinkle top of each custard evenly with brown sugar and place under broiler until sugar becomes golden brown, about 3 minutes. Watch carefully not to burn sugar. Remove and serve. You may caramelize the sugar with a handheld propane or butane torch.

Garnish with fresh fruit and a sprinkle of chopped walnuts if desired.

Serves 8

Read More...

Summary only...