Wednesday, September 28, 2011
2 tablespoons unsalted butter
4-6 Fuji apples (2 pounds), chopped
1 lemon, zest and juice
1 orange, zest and juice
1/2 cup unsalted roasted almonds, chopped
1/4 cup honey
Salt and pepper, to taste
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
4 Cornish hens, 11/4 pounds each
Olive oil, for brushing
honey for basting
1. Melt butter in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, 15-20 minutes. Add zests, and juices; cook for 1 minute more. Remove from heat add honey, cool, and stir in almonds and salt.
2. Mix onion, carrot, and celery; place on the bottom of a roasting pan.
3. Preheat oven to 475°. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Trim excess fat. Season each cavity with salt and pepper, then loosely stuff with apple mixture. Truss hens. Place hens, breast-side up, on top of chopped vegetables. Brush with olive oil and sprinkle with salt and pepper. Roast at 475° for 15 minutes; reduce heat to 400° and cook for an additional 35 minutes, or until juices run clear. Serve hens with additionalhoney Use a basting brush or pastry brush to coat the chicken all over with honey serve extra apple stuffing on the side
|For the batter:|
2 cups flour
2 1/2 cups warm water
1/4 teaspoon dried yeast, dissolved in 2 tablespoons of warm water
2 1/2 teaspoon baking powder
2 teaspoons sugar
1 tablespoon rose water
300 g walnuts, coarsely ground
9 tablespoons sugar
2 tablespoons rose water
2 tablespoons orange blossom water
2 1/2 cups sugar
1 1/2 cups water
1 teaspoon rosewater
1 teaspoon orange blossom water
1 teaspoon lemon juice
6 cups vegetable oil for frying
1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and pour the syrup in a large bowl.
2. To prepare the batter: mix all the ingredients together. Leave to rest for 3 hr at room temperature or overnight in the refrigerator.
3. To prepare the walnut stuffing: mix all the ingredients together and set aside for later use.
4. To prepare the atayef pancakes: delicately pour 1 large serving spoon of batter on a slightly greased pan. You should have an 8 cm diameter pancake. Cook on one side only. Bubbles will form on the surface of the dough. The pancakes are ready to be removed when the bubbles burst and the bottom of the pancake is slightly brown. The pancakes should be firm enough to be filled but they shouldn't be fully cooked. Repeat with the rest of the batter.
5. Put 1 tablespoon of the walnut stuffing on the uncooked side of each pancake. Fold pancake over the filling in the shape of half-moon and firmly press the edges together to seal.
6. Fry the atayef pancakes in batches in hot vegetable oil until both sides are golden. Remove on a kitchen absorbent paper. Pour the sugar syrup over the atayef while they are still warm.
7. Serve at room temperature or cold.
Tuesday, September 27, 2011
- 2 pounds asparagus, trimmed
- 3/4 pound spaghetti
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 ounces thinly sliced prosciutto, cut crosswise into strips
- 6 ounces mozzarella cheese, diced (about 1 cup)
- 6 tablespoons thinly sliced fresh basil leaves
Cook the asparagus in a large pot of boiling salted water until crisptender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook untilal dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve
Butternut Squash Cream Sauce
1 butternut squash2 tbsp. butter2 shallots, choppedsalt and pepper to taste1 cup heavy cream1/2 cup grated parmesan cheese1/4 tsp. nutmeg1/8 tsp. allspice1/2 cup apple juice
Preheat oven to 400º F. Cut Butternut Squash in half lengthwise and remove seeds.
Place on a greased cookie sheet cut side down and roast for 35 – 45 min depending on the size of your squash. Once squash has cooked, let cool for 10 min.
While Squash is cooling, Preheat a large saucepan with butter. Add shallots, salt& pepper and sauté for 7 minutes until shallots are translucent. Once squash has cooled, pureé in a blender with cream. Add the squash & cream mixture to shallots along with apple juice, allspice, nutmeg and Parmesan cheese. Bring to a boil then reduce heat to low, simmering for 10 minutes. Makes roughly 3 cups of sauce, depending on the size of your squash.
2 medium zucchini cut into 1/8 – 1/4″ slices, patted dry1/2 cup flour2 eggs, beaten1 1/2 cup panko breadcrumbs1/2 cup grated Parmesan cheese1 tsp. kosher salt1/2 tsp. fresh cracked black pepper2 cups mozzarella cheese1 cup ricottachopped basila pinch of chopped fresh oreganoa pinch of chopped fresh rosemarya pinch of salt & pepper3 cups Butternut Squash Cream Sauce (recipe above)1/4 cup shredded fresh Parmesan cheesechopped parsley
Preheat oven to 350º F.
Using 3 bowls, set up a dredge station with flour in first bowl, eggs in 2nd bowl and the remaining dredge ingredients in third bowl. Coat zucchini slices one at a time in flour, egg then breadcrumb mixture. Place breaded zucchini slices on a greased cookie sheet (most likely you’ll need two sheets).
Bake slices for 30 min flipping once halfway through. Let cool for 10 min once done cooking. While Zucchini is cooling, mix cheeses, herbs, salt and pepper.
Spread 1 cup of sauce on the bottom of a greased 8 x 8 ” glass baking dish. Once zucchini is cooled, form a ball out of the cheese mixture (about 1/3 cup) and place at the end of a zucchini strip. Roll zucchini, enclosing the cheese mixture and place into baking dish. repeat for the rest of the zucchini strips and cheese.
Spread another cup of sauce over the top of the zucchini rolls and top with shredded Parmesan cheese.
Place back into oven and bake for 30 minutes until cheese on top is melted.
Serve over penne pasta with remaining sauce and garnish with parsley.
8 oz fettuccine pasta
6 slices bacon, cut into 1" pieces
6 slices for garnish
1 onion, chopped
1 tsp. dried Italian seasoning
1 Alfredo sauce ******
1/2 cup fat-free chicken broth
1 cup frozen peas, thawed
1/8 tsp. black pepper
4 cups baby spinach
2 tbsp. grated Parmesan cheese
crust bread for garnish
3 poached eggs*******
Cook pasta as directed. Drain, reserving 1/2 cup pasta water.
In a large skillet, cook bacon until crisp. Drain on paper towels. Discard all but 1 tablespoon fat from pan. To skillet, add onion.
Stirring, cook until almost tender, about 8 minutes. Stir in Alfredo sauce, broth, peas, reserved pasta water, and pepper. Bring to boil.
Reduce heat to medium-low and cook until peas are tender, 10 minutes. Add spinach and pasta, cook until spinach is wilted and mix is heated through. Serve sprinkled with bacon and Parmesan cheese.
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic, crushed
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Easy Poached Eggs Recipe
- Cook time: 4 minutes
Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit.
- Fresh eggs
- 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
- Shallow saucepan with cover
- Slotted spoon
1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.
2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
Alternatively, the truly easiest way to make a fried egg just make shure its is a cooked over easy (but give poacching a try)
Monday, September 26, 2011
Nutella Crepe Cake
Warning: Don’t eat the Nutella! And, you’ll need to stay in that kitchen for at least 3 hours.
You will need:
For the Crepes:
- 2 cups flour
- 1 ½ cups milk
- 1 cup water
- 4 eggs
- 2 teaspoons pure vanilla extract
- 3 tablespoons melted butter for the pan
For the Filling:
- 4 ounces (half package) of cream cheese
- 2 tablespoons of butter
- 1 jar of Nutella
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons of milk
For the Chocolate Glaze:
- 1 1/4 cups heavy cream
- 1 tablespoon light corn syrup
- Pinch of salt
- 10 ounces semisweet chocolate chips
For the Crepes:
- Whisk together the milk, water, eggs, and vanilla extract.
- In a separate large bowl, pour in the flour.
- Pour the milk mixture into the flour and whisk. Combine well.
- Allow the mixture to sit in the fridge for about 30 minutes.
- Melt 3 tablespoons of butter in a small bowl and set it next to your crepe pan – or any pan that looks like this:
- Yes, it’s all scratched up, and it’s 15 years old, and it needs to be replaced, but that will not happen because this pan treats me right.
- Pour a bit of the melted butter into the pan and spread it around.
- Heat over medium heat until just starting to smoke.
- Remove pan from heat and pour about 3 tablespoons batter into pan, swirling to cover bottom.
- Reduce heat to medium-low; return pan to heat.
- Cook, flipping the crepe only once, until edges are golden and center is dry, about a minute per side.
- Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed.
- You should have about 20 to 25 crepes at the end.
- Make sure the crepes are at room temperature before you start to spread the Nutella filling.
For the Filling:
- Cream the butter and cream cheese in a large mixing bowl of a stand mixture.
- Add the nutella, vanilla extract, and milk, and continue to cream.
- Slowly add in the powdered sugar as you continue to cream.
- Scrape down the sides of the bowl.
- Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach that desired spreadable consistency.
- When the crepes have cooled down, grab a tablespoon of the Nutella and cream cheese mixture and spread it on the crepe. Top with another crepe.
- Continue layering with Nutella and crepes, and ending with a crepe on top – do not spread the filling on the top crepe.
- Refrigerate until firm, about 20 minutes.
- In the meantime, prepare the chocolate glaze.
Sweetened Heavy Cream
2 cups heavy cream
1/2 cup confectionary sugar
mix sugar and cream and chill
For the Chocolate Glaze:
- Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat.
- Remove from heat.
- Add chocolate chips; swirl pan to cover completely with cream.
- Let stand about 5 minutes then stir until smooth.
- Let cool completely.
- Spoon the glaze, a little bit at a time, on top of the cake, spreading to edges.
- Spread remaining glaze around sides of cake, coating completely.
- Refrigerate until glaze is firm and set, about 20 minutes.
- Garnish with toasted hazelnuts Chocolate glaze and sweetened heavy cream
Spicy Pulled Chicken with Red Cabbage Pecan Cranberry and Apple Salad on Rosemary Garlic Potato Waffles
Spicy & Sweet Pulled Chicken
- 1 large whole chicken, about 6 pounds
- 2 onions, halved
- 3 cloves, garlic, peeled
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon allspice
- 1 teaspoon hot sauce
- 1/2 teaspoon cayenne pepper
- 1 bottle barbecue sauce
- 1/4 cup brown sugar
Wash and pat dry chicken. Coat cavity of chicken with cayenne pepper and allspice. Place onions, garlic, and herb sprigs inside. Prepare smoker. Smoke chicken for 6-8 hours, or until internal temperature reaches between 165-175 degrees F. (74-80 degrees C.)
Once cooked, remove chicken from smoker and set on a baking sheet. Allow to cool before pulling apart. Right before chicken has cooled, add 1 bottle of barbecue sauce with 1 teaspoon of hot sauce, and 1/4 cup of brown sugar into a large saucepan. Allow sauce to simmer on very low heat.
When chicken has cooled, remove skin, and shred meat. Place shredded meat into saucepan with barbecue sauce. Make sure the chicken is well coated with sauce before serving.
Red Cabbage Pecan Cranberry and Apple Salad
- 2 tablespoons red wine vinegar or balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon spicy or Creole mustard
- 1/4 cup extra virgin olive oil
- 2 medium unpeeled Gala, Red Delicious, or Fuji apples, cored, quartered, and thinly sliced crosswise
- 2 tablespoons fresh lemon juice
- 3 cups coarsely shredded red cabbage
- 2 cups coarsely shredded green cabbage
- 3/4 cup dried cranberries
- 3/4 cup pecan halves, toasted, optional
- salt and pepper, to taste
Whisk both vinegars and mustard in small bowl. Gradually whisk in the honey and olive oil.
Toss apples with lemon juice, shredded cabbage, and dried cranberries. Add dressing and toss. Add salt and pepper, to taste. Stir in pecans, if using. Refrigerate the salad and toss again before serving.
Rosemary-Garlic Potato Waffles
- 2 Russet potatoes
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 small onion -- peeled and finely chopped
- 2/3 cup milk
- 4 garlic cloves -- peeled
- 1 and 1/2 teaspoons minced fresh rosemary
- salt to taste
- ground black pepper -- to taste
- 2 teaspoons double-acting baking powder
Peel, wash and cut the potatoes into uniform small pieces. Put potatoes and garlic in a large pot with cold water to cover. Add a pinch of salt and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork drain, reserving about 1/2 cup of potato/garlic water.
While potatoes cook, heat olive oil, minced rosemary and chopped onion in a small skillet over low heat just until onion softens a bit. Transfer potatoes to a large mixing bowl. Pour oil and onion over drained potatoes.
Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk.
Add 1/4 cup of warm potato water, reserving rest, and continue to mash until mixture is smooth.
Taste potatoes and season liberally with salt and freshly ground pepper. Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Whisk together flour and baking powder and fold into potato mixture with a rubber spatula.
Lightly butter or spray waffle iron grids. (You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids.
Close iron and bake until brown and crisp.
4 large eggs
2 ¼ cups whole milk
½ cup cream, half & half or butter milk
1 cup grated bittersweet chocolate
¼ cup cocoa powder
2 tablespoons sugar
1 ¼ cups of pastry flour
2 tablespoons wheat gluten or high gluten (bread) flour
¾ tsp salt
1 tsp baking soda
1 tablespoon vinegar
Thoroughly mix ingredients (less vinegar) in a large bowl. Once mixed, stir in vinegar and let mixture sit for minimum of 2hrs or overnight in refrigerator.
*note: These crepes are fairly sturdy. You can add a bit of milk to make them slightly thinner, but cook one first to see how you like the texture.
Rum Hazelnut French Buttercream
French Buttercream, also called 'Crème au Beurre' is made by heating egg yolks, sugar and brandy or other liqueur (or water) until it reaches a certain temperature. Then the cooled egg yolk mixture is added to a beaten butter and vanilla mixture. Because the sugar has melted this type of buttercream is much smoother than one made with confectioner's sugar (such as the more traditional American Buttercream).
Silky, creamy, and ivory in color, a delightful finish to your cakes and cupcakes that's not too sweet. The recipe of master French chefs, this buttery icing is lovely when flavored with brandy or Grand Marnier, or many other liqueurs. Tip: Make sure you use UNSALTED butter, also called SWEET butter.
4 egg yolks
1/3 cup granulated sugar
2 tbsp. dark Rum
Dash of salt
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter, at room temperature
1/2 tsp. vanilla extract
3/4 cup hazelnut flour (I used Bob's Redmill), or finely ground hazelnuts, toasted gently in a pan over low heat (be careful, it burns quickly)
Carefully toast hazelnut flour in a frying pan over low heat stirring with a silicon spatula the entire time. Be careful - the tiny bits burn quickly. Put aside to cool
In the top pan of a double boiler or a heatproof bowl placed over but not touching simmering water, combine the egg yolks, sugar, brandy or other liqueur of your choice (or water, if using) and dash of salt. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.
In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes. Mix in cooled toasted hazelnuts
Use the frosting immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy.
For the Fried Chicken
8 Chicken legs
1 12-ounce can Coconut Cream
1 ½ quarts vegetable oil
1 cup all purpose flour
salt and pepper
- 1 1/2 cups peach preserves
- 1/4 cup bourbon
- 1 cup pecan pieces, toasted in a dry skillet until fragrant
- 1 cup unbleached all-purpose flour
- 3/4 cup cornmeal, preferably stoneground
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1 1/2 cups milk
- 6 tablespoons unsalted butter, melted
Directions for Chicken:
- Remove the chicken pieces from the coconut cream and dip into the egg then dredge in the flour. Be gentle and toss the chicken pieces to coat on all sides.
- Using a pair of metal tongs, add the coated chicken pieces to the hot oil. Make sure you don’t over fill the pot or the chicken will stick together. Once the chicken is finished (about 4-6 minutes) remove from the oil and place on a few sheets of paper towel to drain the excess oil.
Directions for Waffles:
To make the waffles: chop ¾ cup pecans in a food processor until they are uniformly fine.
Add the flour, cornmeal, sugar, baking powder, and salt; continue processing until the mixture forms a fine meal.
Transfer to a bowl; whisk in the egg yolk one at a time, followed by the milk and melted butter.
In another bowl, beat the egg whites with an electric mixer until stiff but still glossy.
Heat a greased waffle iron; fold in egg whites into the batter.
Cook the waffles one at a time, following the directions from the waffle iron manufacturer; they should be crisp and brown when done.
Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.
prinkle each with a portion of the remaining pecans and accompany them with softened butter and warm Bourbon-Peach Preserves.
Directions for Syrup:
add the peach preserves and bourbon to a small saucepan; warm over medium heat; set aside.
For the pastry:
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water
For the filling:
2 pounds of peaches
1/4 cup flour
2 tbsp cornstarch
1/4 cup sugar
Pinch of salt
1/4 cup teaspoon Southern Comfort
1/2 teaspoon vanilla extract
One egg yolk beaten with 2 tablespoons water (for egg wash)
Coarse sanding sugar, for decoration
1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. (I used a 4-inch cutter–if you can call a “cutter” the tin edge of the container that holds my smaller round cutters–and managed to get 12 from each dough half, after rerolling the scraps.)
3. Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. Mix them with the flour, starch, sugar and pinch of salt, and add the Southern ComfortSouthern Comfort and vanilla, if you wish.
4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniels Black Label Bourbon
1/2 tsp Tabasco sauce (I use about 3 shakes)
Place sauce ingredients one at a time in sauce pan in order listed, mixing and stirring after each ingredient.
Place on medium heat and stir until mixture reaches boiling stage.
Turn temperature down to low until mixture is on a slow simmer.
Cook sauce about 25 minutes, then add cornstarch a little at a time, stirring with a whisk, until mixture reaches desired consistency.
Use on chicken cutlets, cook in a 400 degree to 450 degree oven turning and basting with sauce for about 20 to 25 minutes.
Pour remaining sauce over cutlets when serving.
Mac 'N Bacon and Cheese
- Kosher salt
- 1 pound elbow macaroni
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips
- 1 large onion, diced
- 2 garlic cloves, smashed
- Leaves from 1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings when it becomes solid when it cooled off
Bacon and Cheese Stuffed Burgers
- 1/2 cup shredded Monterey jack
- 4 slices cooked bacon, chopped
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper
- 4 large hamburger buns, split
- Ketchup, mayonnaise, and mustard, for serving
- Lettuce, sliced tomato, onion, ect
Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubberspatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget then mold the colld mac and cheease around it; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the Mac & cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, ect
Saturday, September 24, 2011
Cream Puff Pastry "Choux"
- WATER, 1 cup
- MALTED MILK POWDER (or other flavoring), 2 tablespoons
- BUTTER, 1/2 cup
- SALT, pinch
- ALL-PURPOSE FLOUR, 1 cup
- EGGS, 4
- ESPRESSO or KAHLUA
- POWDERED SUGAR or MELTED CHOCOLATE
- In a saucepan, combine water, butter, salt, and malted milk powder (or other flavoring).
- Bring to a boil.
- Add flour all at once and stir well.
- Cook and stir until dough pulls away from pan and forms a ball.
- Cool 10 to 15 minutes.
- Add eggs one at a time and beat with form or wooden spoon.
- Spoon or pipe desired size (2 heaping tablespoons) onto greased baking sheet, 3 inches apart.
- Bake at 400 degree F. for 30 minutes or until golden.
- Cool on wire rack.
- Cut open and scoop out doughy center.
- Fill with Tiramisu Cream and mousse blanc (see following instructions).
- Replace top of cream puff.
- Drizzle with melted chocolate or powdered sugar (optional).
- Arrange on platter, keep cool, and serve.
- EGG WHITES, 2 beaten into a soft meringue
- EGG YOLKS, 2
- WHIPPING CREAM, 1/2 cup whipped with pinch of sugar and dash of vanilla
- MARSALA WINE, 2 tablespoons
- SUGAR, 3 tablespoons
- MASCARPONE CHEESE, 8 ounces
- Whisk the sugar, egg yolks and wine into the mascarpone.
- Fold in 1/2 of the meringue.
- Fold in 1/2 of the whipped cream.
- In a separate bowl, fold remaining meringue and whipped cream together to make "mousse blanc."
- 1 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon hot chili sauce (recommended: Sriracha)
- 2 green onions, finely chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley leaves
- 1/2 cup bread crumbs
- 1/2 cup diced red pepper
- 1/2 lemon, zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup jumbo lump crabmeat
- 1/2 cup all-purpose flour, for dusting
- 1/2 cup peanut oil, for sauteing
- 12 thin slices Bacon, cooked until crispy
- 6 focaccia rolls
- Roasted Tomato Remoulade Sauce, recipe follows
Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
Roasted Tomato Remoulade Sauce:
- Oven Roasted Tomatoes, diced, recipe follows
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet pickle relish
- 1 tablespoon large capers
- 1 teaspoon hot chili sauce (recommended: Sriracha)
- 1 tablespoon chopped chives
- 1 tablespoon chopped Italian parsley leaves
- 1/2 lemon, zested and juiced
Whisk all ingredients together and refrigerate or serve immediately.
Oven Roasted Tomatoes:
- 8 Roma tomatoes
- Olive oil
- Salt and freshly ground black pepper
Preheat oven to 200 degrees F.
Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzleolive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight
- 2 tablespoons kosher salt
- 1 tablespoon ancho chili powder
- 1 teaspoon chili de arbol powder
- 4 large baking potatoes, like russets, about 3 pounds
- Canola oil, for frying
- Chopped cilantro leaves
- Canola or Peanut oil
- 2 cups all-purpose flour, plus 1 cup for dredging
- Salt and freshly ground black pepper
- 2 cups beer
- 3 large egg whites, beaten to stiff peaks
- 3 pounds cod or haddock, cut into 6-ounce pieces
- Lemon-Habanero Tartar Sauce, recipe follows
Serrano Vinegar, recipe follows
- Spicy Chips
Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.
Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.
Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.
Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro
Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.
Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.
- Lemon-Habanero Tartar Sauce
3 cups lemon juice
1 1/2 cups prepared mayonnaise
2 anchovy fillets, chopped
1/2 habanero, chopped
6 cornichon, finely diced
2 tablespoons capers
Salt and freshly ground black pepper
Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.
Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon salt
Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.
For the Batter:
1 cup all-purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup beer
For the Sauce:
2 dried chipotle chili peppers, stemmed and seeded
1 ripe tomato, quartered
1/2 small yellow onion, sliced
1 clove garlic
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar
peanut oil for deep-frying
All-purpose flour for dusting
1 1/4 lb rock shrimp or peeled white shrimp
FOR THE BATTER:
In a bowl, combine the flour, cayenne, salt, sugar and baking powder. Stir to mix. Add the beer all at once and whisk until smooth. Set aside at room temperature for at least 30 minutes or up to 4 hours.
FOR THE DIPPING SAUCE:
In a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil. Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes. Remove from the heat and let cool slightly, then transfer to a blender and purée until smooth. Pour the purée into a small bowl and stir in the honey and vinegar. Let cool.
In a large saucepan, pour in peanut oil to a depth of 5 inches and heat to 350 degrees F. or until a few drops of batter sprinkled into the oil rise immediately to the surface. Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a few at a time, into the batter. Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil. Deep-fry until light golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.