Mississippi Sin(Printable Recipe)
16oz sour cream
8oz cream cheese, softened
2 cup cheddar cheese, shredded
1/2 cup chopped ham
1 green onion, chopped
1/4 tsp hot sauce
1 tsp Worcestershire sauce
salt
pepper
French bread loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.
Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers or chips.
Warm Bacon Dip
Warm and creamy bacon dip
8oz softened cream cheese
2 cups sour cream
3 oz cooked bacon, crumbled
2 cups chopped green onion
bake at 400 degrees for 25 to 30 min.
Saturday, December 31, 2011
Tortellini Campagnola
Tortellini in a creamy red pepper sauce, artichokes, mushrooms and Italian sausage. I was inspired by a restaurant I ate at and loved the recipe. The recipe is better with roasted peppers in the oven. The jarred ones tend to make the sauce thinner.
Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Wednesday, August 24, 2011
Tuscan Garlic Chicken Pasta
Here's another winner from Cook's Country magazine. This was in the recipe card section of the April/May 2009 issue. It makes a lot (we had enough for 2 dinners) and reheats nicely. Just a warning: it is very garlicky.
Start heating enough water to boil 1 pound of penne pasta. Mix 6 minced garlic cloves, 1/4 teaspoon red pepper flakes and 6 tablespoons extra-virgin olive oil together and heat this mix in the microwave for about a minute, until you can smell the garlic. Dry 4 boneless, skinless chicken breasts and sprinkle them with salt and pepper. Heat 1 tablespoon of the garlic flavored oil in a large skillet (be careful not to add the garlic pieces or red pepper flakes) and cook chicken until brown and cooked through. Cover the cooked chicken with foil for 5 minutes, then slice into bite size pieces.
Salt the pasta water (about 1 tablespoon salt) and boil the pasta until al dente. Reserve some of the pasta water in a measuring cup to thin out the sauce later on. After draining, put the penne back in the pot and add the sliced chicken, 1 (5oz) bag of baby arugula or baby spinach (I used spinach), 1/2 cup chopped fresh basil, 6 tablespoons lemon juice, 1 cup grated Parmesan cheese and the rest of the garlic oil. Thin with pasta water as needed. Season with salt and pepper to taste.
Start heating enough water to boil 1 pound of penne pasta. Mix 6 minced garlic cloves, 1/4 teaspoon red pepper flakes and 6 tablespoons extra-virgin olive oil together and heat this mix in the microwave for about a minute, until you can smell the garlic. Dry 4 boneless, skinless chicken breasts and sprinkle them with salt and pepper. Heat 1 tablespoon of the garlic flavored oil in a large skillet (be careful not to add the garlic pieces or red pepper flakes) and cook chicken until brown and cooked through. Cover the cooked chicken with foil for 5 minutes, then slice into bite size pieces.
Salt the pasta water (about 1 tablespoon salt) and boil the pasta until al dente. Reserve some of the pasta water in a measuring cup to thin out the sauce later on. After draining, put the penne back in the pot and add the sliced chicken, 1 (5oz) bag of baby arugula or baby spinach (I used spinach), 1/2 cup chopped fresh basil, 6 tablespoons lemon juice, 1 cup grated Parmesan cheese and the rest of the garlic oil. Thin with pasta water as needed. Season with salt and pepper to taste.
Mexican Wedding Cookies
Pecan Butter Balls (Mexican Wedding Cookies)
adapted from Cooks Catalog
Printer Friendly Version
•1 cup unsalted butter, room temp
•1/4 granulated cup sugar
•1/2 teaspoon salt
•2 teaspoons vanilla
•2 cups all-purpose flour
•1 1/2 cups finely chopped pecans or walnuts
•powdered sugar for coating
Cream butter and sugar together. Add salt and vanilla.
Slowly add the flour to the butter/sugar mixture just until it forms a dough. Add the chopped nuts and mix until just combined.
Roll dough into half inch balls and place on parchment lined cookie sheets about an inch apart.
Bake 30 minutes at 350 degrees F.
As soon as they come out of the oven, roll them in powdered sugar while the cookies are still hot. Be careful because the cookies are extremely hot and fragile. Place cookies on a cooling rack.
Once cookies have cooled completely, roll them in powdered sugar again.
Makes 60-70 cookies
adapted from Cooks Catalog
Printer Friendly Version
•1 cup unsalted butter, room temp
•1/4 granulated cup sugar
•1/2 teaspoon salt
•2 teaspoons vanilla
•2 cups all-purpose flour
•1 1/2 cups finely chopped pecans or walnuts
•powdered sugar for coating
Cream butter and sugar together. Add salt and vanilla.
Slowly add the flour to the butter/sugar mixture just until it forms a dough. Add the chopped nuts and mix until just combined.
Roll dough into half inch balls and place on parchment lined cookie sheets about an inch apart.
Bake 30 minutes at 350 degrees F.
As soon as they come out of the oven, roll them in powdered sugar while the cookies are still hot. Be careful because the cookies are extremely hot and fragile. Place cookies on a cooling rack.
Once cookies have cooled completely, roll them in powdered sugar again.
Makes 60-70 cookies
Mini Cheese Cakes
Williams Sonoma Cheesecake
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Friday, July 29, 2011
Baby Shower: Mini Cheesecakes
This is baby shower recipe #2! I thought twice about sharing this recipe with you guys, not because it wasn't tasty, but because I had a few technical difficulties with it. But I had a few requests from guests as the shower to "please post it on your blog" so here it is. There is nothing majorly wrong with it, I'm just a little OCD and was bothered by it's appearance. You see, my cheesecakes sunk in the middle. Some of them weren't so bad, while others had major craters in them and were just plain ugly. I didn't have the heart to serve those to my guests, so we ate those at home and served the better looking ones at the shower.
This recipe comes off the box of my mini cheesecake pan I got from Williams-Sonoma Outlet last year. They were originally $32 each, but were on sale for $14.99, then were marked down another 50%. So I got two pans for half the price of one- score! I've been waiting for just the right occasion to use them, and my baby shower just happened to be it. Of course, you don't really need a special occasion to enjoy mini cheesecakes.
One of my other issues with this recipe was that it made way more than the recipe stated. Normally that's not an issue, but when you have a specialty pan and way too much batter, how are you supposed to bake them? The recipe was supposed to make 12 cheesecakes, but I could have easily gotten 18 out of them. Unfortunately and fortunately, I doubled the recipe. One batch came out fairly decent, the other sunk horribly and the remaining batter got turned into cookies and cream cheesecakes with a whole Oreo acting as the crust. I made those in cupcake liners, which was far easier than using the pan, only not as pretty. It turned out to be a good thing there was extra batter though, because in the end I still had a substantial amount of cheesecakes to serve at the shower.
They actually sunk a lot more than that after they cooled!
As I've mentioned, oh I don't know about 500 times already, my cheesecakes sunk in the middle. Note To Self: I think a way to combat the "souffle" action of the cheesecakes would be to not overbeat the batter and to bake them at a lower temperature for longer. To make up for this, I decided to dollop a little lemon curd in the center and top with fresh berries. No one was the wiser and the little divot actually created a little cup to hold all the toppings in. The Oreo ones were topped with a little sweetened whipped cream. The ones topped with berries disappeared rather quickly so I didn't get to taste those, but the cookies and cream version was creamy and tasty. The sunken ones we had at home were eaten plain, but would have been great with a little pie filling. I also turned a few stragglers into a cheesecake milkshake. Yes, it was good!
Mini Cheesecakes adapted from Williams-Sonoma
Printer Friendly Version
Crusts:
•1 cup chocolate cookie, vanilla wafer or graham cracker crumbs
•2 tablespoons sugar
•pinch salt
•3 tablespoons unsalted butter, melted
Filling:
•16 ounces cream cheese
•2 eggs
•1/4 cup heavy cream
•1/2 cup sugar
•pinch salt
Have all ingredients at room temperature. Preheat oven to 350 degrees F. Lightly coat cups of 12-cup mini cheesecake pan* with nonstick cooking spray.
To make crusts: In a small bowl, stir together the cookie crumbs, sugar and salt. Add the melted butter and stir until combined. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300’.
To make the filling: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.
NOTE: This recipe makes more than it states. It should make 12 mini cheesecakes, but I got about 18. So plan accordingly.
*If you want to make these but don't have a mini cheesecake pan, line a standard size muffin tin with paper liners. Proceed with recipe as written above, but bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
For Oreo Cheesecakes: Line a standard size muffin tin with paper liners. Place a whole Oreo cookie on the bottom to act as the crust. Pour cheesecake batter over the top of the cookie. Top each (unbaked) cheesecake with about a half teaspoon of crushed cookie crumbs. Bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
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Friday, July 29, 2011
Baby Shower: Mini Cheesecakes
This is baby shower recipe #2! I thought twice about sharing this recipe with you guys, not because it wasn't tasty, but because I had a few technical difficulties with it. But I had a few requests from guests as the shower to "please post it on your blog" so here it is. There is nothing majorly wrong with it, I'm just a little OCD and was bothered by it's appearance. You see, my cheesecakes sunk in the middle. Some of them weren't so bad, while others had major craters in them and were just plain ugly. I didn't have the heart to serve those to my guests, so we ate those at home and served the better looking ones at the shower.
This recipe comes off the box of my mini cheesecake pan I got from Williams-Sonoma Outlet last year. They were originally $32 each, but were on sale for $14.99, then were marked down another 50%. So I got two pans for half the price of one- score! I've been waiting for just the right occasion to use them, and my baby shower just happened to be it. Of course, you don't really need a special occasion to enjoy mini cheesecakes.
One of my other issues with this recipe was that it made way more than the recipe stated. Normally that's not an issue, but when you have a specialty pan and way too much batter, how are you supposed to bake them? The recipe was supposed to make 12 cheesecakes, but I could have easily gotten 18 out of them. Unfortunately and fortunately, I doubled the recipe. One batch came out fairly decent, the other sunk horribly and the remaining batter got turned into cookies and cream cheesecakes with a whole Oreo acting as the crust. I made those in cupcake liners, which was far easier than using the pan, only not as pretty. It turned out to be a good thing there was extra batter though, because in the end I still had a substantial amount of cheesecakes to serve at the shower.
They actually sunk a lot more than that after they cooled!
As I've mentioned, oh I don't know about 500 times already, my cheesecakes sunk in the middle. Note To Self: I think a way to combat the "souffle" action of the cheesecakes would be to not overbeat the batter and to bake them at a lower temperature for longer. To make up for this, I decided to dollop a little lemon curd in the center and top with fresh berries. No one was the wiser and the little divot actually created a little cup to hold all the toppings in. The Oreo ones were topped with a little sweetened whipped cream. The ones topped with berries disappeared rather quickly so I didn't get to taste those, but the cookies and cream version was creamy and tasty. The sunken ones we had at home were eaten plain, but would have been great with a little pie filling. I also turned a few stragglers into a cheesecake milkshake. Yes, it was good!
Mini Cheesecakes adapted from Williams-Sonoma
Printer Friendly Version
Crusts:
•1 cup chocolate cookie, vanilla wafer or graham cracker crumbs
•2 tablespoons sugar
•pinch salt
•3 tablespoons unsalted butter, melted
Filling:
•16 ounces cream cheese
•2 eggs
•1/4 cup heavy cream
•1/2 cup sugar
•pinch salt
Have all ingredients at room temperature. Preheat oven to 350 degrees F. Lightly coat cups of 12-cup mini cheesecake pan* with nonstick cooking spray.
To make crusts: In a small bowl, stir together the cookie crumbs, sugar and salt. Add the melted butter and stir until combined. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300’.
To make the filling: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.
NOTE: This recipe makes more than it states. It should make 12 mini cheesecakes, but I got about 18. So plan accordingly.
*If you want to make these but don't have a mini cheesecake pan, line a standard size muffin tin with paper liners. Proceed with recipe as written above, but bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
For Oreo Cheesecakes: Line a standard size muffin tin with paper liners. Place a whole Oreo cookie on the bottom to act as the crust. Pour cheesecake batter over the top of the cookie. Top each (unbaked) cheesecake with about a half teaspoon of crushed cookie crumbs. Bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
Meyer Lemon Lime Bars by Ina Garten
Meyer Lemon-Lime Bars adapted from Ina Garten and girlichef
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For the crust:
•3/4 lb. unsalted butter, at room temperature
•3/4 cup granulated sugar
•3 cup flour
•1/4 tsp. kosher salt
For the filling:
•6 large eggs, at room temperature
•3 cups granulated sugar
•1 Tbsp. finely grated Meyer lemon zest
•1 Tbsp. finely grated lime zest
•1 cup freshly squeezed lemon/lime juice (I used 6 small Meyer lemons and 2 limes)
•1 cup flour
•Confectioners' sugar, for dusting
Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan, much simpler.
For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
Chill the pan while the oven preheats to 350° F.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.
Pour over the crust and bake for 35-45 minutes, until filling is set.
Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
Store any leftovers in a covered container in the refrigerator.
Makes about 24 squares.
Printer Friendly Version
For the crust:
•3/4 lb. unsalted butter, at room temperature
•3/4 cup granulated sugar
•3 cup flour
•1/4 tsp. kosher salt
For the filling:
•6 large eggs, at room temperature
•3 cups granulated sugar
•1 Tbsp. finely grated Meyer lemon zest
•1 Tbsp. finely grated lime zest
•1 cup freshly squeezed lemon/lime juice (I used 6 small Meyer lemons and 2 limes)
•1 cup flour
•Confectioners' sugar, for dusting
Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan, much simpler.
For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
Chill the pan while the oven preheats to 350° F.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.
Pour over the crust and bake for 35-45 minutes, until filling is set.
Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
Store any leftovers in a covered container in the refrigerator.
Makes about 24 squares.
Chocolate Chip Cookies Jacque Torres and NY Times
Chocolate Chip Cookies Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Pretzels
Alton Brown
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
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Monday, February 1, 2010
Das Ist Gut
Pretzels! Soft pretzels to be exact, or "pretzen" if you're the little boy I nanny for. He loves "pretzen" and he's always asking me if I have any in my purse. Along with cookies or chocolate, sprinkles or marshmallows. ha ha! I did not share these with him but I'm sure he would have loved them.
I got together with the lovely Ingrid of 3 B's- Baseball, Baking Books and Michelle of One Ordinary Day to make these pretzels. Michelle chose this soft pretzel recipe from Alton Brown and they were a winner! Mr. H took his first bite into his cinnamon sugar pretzel and said "to hell with Auntie Anne's". He loved them!
It was helpful to use 2 spatulas to remove them from the water.
They were soft and chewy, yeasty and just so good. They couldn't be simpler either. You whip up the dough in your stand mixer in about 5 minutes then you let it rest and rise for an hour. You shape them, boil them in a solution of water and baking soda for 30 seconds then bake them. In about an hour and a half you can have fresh out of the oven pretzels. Do it.
This is the salt box Mr. H got me for Christmas. I love it! He got it for me since I would keep a pinch bowl on the counter full of kosher salt. This is so much prettier and it keeps my salt clean :-)
I had no problems with these at all and the dough was so buttery soft and a breeze to work with. The recipe makes 8 pretzels so I made half salted with kosher salt and the others were brushed with melted butter and coated in cinnamon sugar. bliss. The only thing I would change next time is to only make half a batch at a time because the next day they were a little tough and a couple made their way to the trash :-( If you plan on eating all 8 in one day then by all means make them all at once.
Salted, Cinnamon Sugar, and Buttered Plain
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Don't worry, they will sink to the bottom then float back to the top. If they fall apart in the water, just quickly reshape them when you place them back on the parchment. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Cinnamon Sugar Pretzels: Make and assemble the pretzels as directed above but don't brush them with the egg wash. Leave them plain. When they come out of the oven and are still hot, brush both sides with half a stick of melted butter (for 8 pretzels) and coat in cinnamon sugar.
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
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Monday, February 1, 2010
Das Ist Gut
Pretzels! Soft pretzels to be exact, or "pretzen" if you're the little boy I nanny for. He loves "pretzen" and he's always asking me if I have any in my purse. Along with cookies or chocolate, sprinkles or marshmallows. ha ha! I did not share these with him but I'm sure he would have loved them.
I got together with the lovely Ingrid of 3 B's- Baseball, Baking Books and Michelle of One Ordinary Day to make these pretzels. Michelle chose this soft pretzel recipe from Alton Brown and they were a winner! Mr. H took his first bite into his cinnamon sugar pretzel and said "to hell with Auntie Anne's". He loved them!
It was helpful to use 2 spatulas to remove them from the water.
They were soft and chewy, yeasty and just so good. They couldn't be simpler either. You whip up the dough in your stand mixer in about 5 minutes then you let it rest and rise for an hour. You shape them, boil them in a solution of water and baking soda for 30 seconds then bake them. In about an hour and a half you can have fresh out of the oven pretzels. Do it.
This is the salt box Mr. H got me for Christmas. I love it! He got it for me since I would keep a pinch bowl on the counter full of kosher salt. This is so much prettier and it keeps my salt clean :-)
I had no problems with these at all and the dough was so buttery soft and a breeze to work with. The recipe makes 8 pretzels so I made half salted with kosher salt and the others were brushed with melted butter and coated in cinnamon sugar. bliss. The only thing I would change next time is to only make half a batch at a time because the next day they were a little tough and a couple made their way to the trash :-( If you plan on eating all 8 in one day then by all means make them all at once.
Salted, Cinnamon Sugar, and Buttered Plain
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Don't worry, they will sink to the bottom then float back to the top. If they fall apart in the water, just quickly reshape them when you place them back on the parchment. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Cinnamon Sugar Pretzels: Make and assemble the pretzels as directed above but don't brush them with the egg wash. Leave them plain. When they come out of the oven and are still hot, brush both sides with half a stick of melted butter (for 8 pretzels) and coat in cinnamon sugar.
Chocolate Cream Cupcakes
Chocolate Cream Cupcakes
Cupcake
3/4 cup sugar
1/2 cup sour cream,
1/2 cup vegetable oil,
2 large eggs
1 teaspoon vanilla
1 cup (5 ounces) all-purpose flour,
1/2 teaspoon baking soda
1/4 teapoon salt
1/2 cup boiling water
1/3 cup cocoa powder (I used dutch-processed),
1/3 cup semi-sweet chocolate chips (I used Ghirardelli
1 tablespoon instant espresso powder
Cream filling
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons softened, unsalted butter (cut into small pieces)
1 teaspoon vanilla
pinch of salt
1 1/4 cups marshmallow creme
Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
1. Heat the oven to 325-degrees and put cucpcake liners in a standard muffin tin (or you can grease and flour the tin). Combine 1 cup (5 ounces) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teapoon salt in a bowl. In a large bowl, whisk together 1/2 cup boiling water, 1/3 cup cocoa powder (I used dutch-processed), 1/3 cup semi-sweet chocolate chips (I used Ghirardelli), and 1 tablespoon instant espresso powder until smooth. Add 3/4 cup sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla and mix until combined. Whisk in the flour mixture until incorporated. Divide the batter evenly among 12 muffin cups and bake 18 to 22 minutes (check doneness with toothpick). Cool them in the tin for 10 minutes and on a wire rack until completely cooled.
2. For the cream filling, combine 3 tablespoons water and 3/4 teaspoon unflavored gelatin in a large bowl and let sit for 5 minutes to let the gelatin soften. Microwave until the mixture bubbles around the edges and the gelatin is dissolved, about 30 seconds. Stir in 4 tablespoons softened, unsalted butter (cut into small pieces), 1 teaspoon vanilla and a pinch of salt until combined and the butter is melted. Let it cool for 5 minutes, then whisk in 1 1/4 cups marshmallow creme until smooth (be gentle and patient, the creme will eventually loosen up and smooth out). Refrigerate the mixture until set, about 30 minutes. Place about 1/3 cup of the filling into a pastry bag with a small, round tip to use for piping the swirls on top of the cupcakes.
3. When you are ready to assemble the cupcakes, microwave 1/2 cup semi-sweet chocolate chips with 3 tablespoons unsalted butter until you can stir it smooth. Cool the glaze to room temperature, about 10 minutes. Cut a cone out of the top of each cupcake with a sharp knife (this is easier if the cupcakes have been partially frozen for about 30 minutes first) and then cut off all but the top 1/4-inch of the cone (this will be placed back over the filling). Fill each indentation with 1 tablespoon of the filling and replace tops. Spread 2 teaspoons of cooled glaze over the tops and let set for 10 minutes. Use the reserved filling in the pastry bag to pipe curlicues across the tops.
Cupcake
3/4 cup sugar
1/2 cup sour cream,
1/2 cup vegetable oil,
2 large eggs
1 teaspoon vanilla
1 cup (5 ounces) all-purpose flour,
1/2 teaspoon baking soda
1/4 teapoon salt
1/2 cup boiling water
1/3 cup cocoa powder (I used dutch-processed),
1/3 cup semi-sweet chocolate chips (I used Ghirardelli
1 tablespoon instant espresso powder
Cream filling
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons softened, unsalted butter (cut into small pieces)
1 teaspoon vanilla
pinch of salt
1 1/4 cups marshmallow creme
Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
1. Heat the oven to 325-degrees and put cucpcake liners in a standard muffin tin (or you can grease and flour the tin). Combine 1 cup (5 ounces) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teapoon salt in a bowl. In a large bowl, whisk together 1/2 cup boiling water, 1/3 cup cocoa powder (I used dutch-processed), 1/3 cup semi-sweet chocolate chips (I used Ghirardelli), and 1 tablespoon instant espresso powder until smooth. Add 3/4 cup sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla and mix until combined. Whisk in the flour mixture until incorporated. Divide the batter evenly among 12 muffin cups and bake 18 to 22 minutes (check doneness with toothpick). Cool them in the tin for 10 minutes and on a wire rack until completely cooled.
2. For the cream filling, combine 3 tablespoons water and 3/4 teaspoon unflavored gelatin in a large bowl and let sit for 5 minutes to let the gelatin soften. Microwave until the mixture bubbles around the edges and the gelatin is dissolved, about 30 seconds. Stir in 4 tablespoons softened, unsalted butter (cut into small pieces), 1 teaspoon vanilla and a pinch of salt until combined and the butter is melted. Let it cool for 5 minutes, then whisk in 1 1/4 cups marshmallow creme until smooth (be gentle and patient, the creme will eventually loosen up and smooth out). Refrigerate the mixture until set, about 30 minutes. Place about 1/3 cup of the filling into a pastry bag with a small, round tip to use for piping the swirls on top of the cupcakes.
3. When you are ready to assemble the cupcakes, microwave 1/2 cup semi-sweet chocolate chips with 3 tablespoons unsalted butter until you can stir it smooth. Cool the glaze to room temperature, about 10 minutes. Cut a cone out of the top of each cupcake with a sharp knife (this is easier if the cupcakes have been partially frozen for about 30 minutes first) and then cut off all but the top 1/4-inch of the cone (this will be placed back over the filling). Fill each indentation with 1 tablespoon of the filling and replace tops. Spread 2 teaspoons of cooled glaze over the tops and let set for 10 minutes. Use the reserved filling in the pastry bag to pipe curlicues across the tops.
Short Ribs With Tagliatelle
Giada's Tagliatelle
•3 tablespoons olive oil
•2 ounces chopped pancetta (about 1/2 cup)
•2 1/2 pounds short ribs
•Salt
•Freshly ground black pepper
•1/4 cup all-purpose flour
•1 medium onion, chopped
•1 carrot, chopped
•1/2 cup fresh parsley leaves
•2 cloves garlic
•1 (14-ounce) can tomatoes (whole or diced)
•1 tablespoon tomato paste
•1 teaspoon chopped fresh rosemary leaves
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•1 bay leaf
•2 1/2 cups beef broth
•3/4 cup red wine
•1 pound fresh or dried tagliatelle
•4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
.
•3 tablespoons olive oil
•2 ounces chopped pancetta (about 1/2 cup)
•2 1/2 pounds short ribs
•Salt
•Freshly ground black pepper
•1/4 cup all-purpose flour
•1 medium onion, chopped
•1 carrot, chopped
•1/2 cup fresh parsley leaves
•2 cloves garlic
•1 (14-ounce) can tomatoes (whole or diced)
•1 tablespoon tomato paste
•1 teaspoon chopped fresh rosemary leaves
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•1 bay leaf
•2 1/2 cups beef broth
•3/4 cup red wine
•1 pound fresh or dried tagliatelle
•4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
.
Red Pepper Cheesecake
•1/2 cup ricotta cheese (4 ounces)
•1/2 cup cream cheese (4 ounces)
•1/4 cup goat cheese (2 ounces)
•1 tablespoon sugar
•1 egg
•Pinch kosher salt
•1/2 cup thin strips roasted red bell peppers
•4 pitas
•2 tablespoons olive oil
•Kosher salt and freshly ground black pepper
•1/4 cup apricot jam
•1 to 2 teaspoons hot water
•
•Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan
Directions
Preheat the oven to 350 degrees F.
Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To make the pita chips, preheat the oven to 350 degrees F.
Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.
.
•1/2 cup cream cheese (4 ounces)
•1/4 cup goat cheese (2 ounces)
•1 tablespoon sugar
•1 egg
•Pinch kosher salt
•1/2 cup thin strips roasted red bell peppers
•4 pitas
•2 tablespoons olive oil
•Kosher salt and freshly ground black pepper
•1/4 cup apricot jam
•1 to 2 teaspoons hot water
•
•Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan
Directions
Preheat the oven to 350 degrees F.
Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To make the pita chips, preheat the oven to 350 degrees F.
Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.
.
Fried Ravioli
Olive oil, for frying
•1 cup buttermilk
•2 cups Italian-style bread crumbs
•1 box store-bought cheese ravioli (about 24 ravioli)
•1/4 cup freshly grated Parmesan
•1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
.
•1 cup buttermilk
•2 cups Italian-style bread crumbs
•1 box store-bought cheese ravioli (about 24 ravioli)
•1/4 cup freshly grated Parmesan
•1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
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Tuesday, July 26, 2011
Eggs and Onions Piperrada
Ingredients
6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
2 cloves garlic, sliced in half crosswise
Extra-virgin Spanish olive oil
12 paper thin slices Serrano ham
1 medium Spanish onion, halved and thinly sliced
1 roasted red bell pepper, peeled, seeded and thinly sliced
1 roasted orange bell pepper, peeled, seeded and thinly sliced
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
2 teaspoon finely chopped fresh thyme leaves
8 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
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Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.
Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.
Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter
6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
2 cloves garlic, sliced in half crosswise
Extra-virgin Spanish olive oil
12 paper thin slices Serrano ham
1 medium Spanish onion, halved and thinly sliced
1 roasted red bell pepper, peeled, seeded and thinly sliced
1 roasted orange bell pepper, peeled, seeded and thinly sliced
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
2 teaspoon finely chopped fresh thyme leaves
8 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
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Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.
Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.
Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter
Patatas Bravas Home Fries
Ingredients
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Home Fries
Ingredients
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
Raspberry Ricotta Mousse
Giada's
Ingredients
1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries
Directions
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
Ingredients
1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries
Directions
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
Coconut Cream Pie
3/4 cup plus 2 tablespoons sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 cup flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell
1/3 cup toasted coconut
Directions
In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 cup flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell
1/3 cup toasted coconut
Directions
In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
Banana Pecan Pancakes
Ingredients
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
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Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
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Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Stuffed Pork Chops
1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese
Directions
In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese
Directions
In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds
Stewed Apples and Butternut Squash
3 tablespoons butter
1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
1 cup water
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.
1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
1 cup water
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.
Curried Cauliflower
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
Chocolate Gelato Lady Fingers
Ingredients
2 cups chocolate gelato or ice cream
16 store-bought sponge ladyfingers
1/2 cup nutella
10 strawberries, hulled and thinly sliced
32 fresh mint leaves
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Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately
2 cups chocolate gelato or ice cream
16 store-bought sponge ladyfingers
1/2 cup nutella
10 strawberries, hulled and thinly sliced
32 fresh mint leaves
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Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately
Banana Chocolate Gorilla Bread
Paula Deen
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Yogurt Breakfast Split
2 bananas, peeled, split in 1/2, lengthwise, divided
1 cup container vanilla-flavored yogurt, divided
1 cup hulled and halved strawberries, divided
1/2 cup blueberries, divided
1/2 cup raspberries, divided
1/2 cup honey and oat granola, divided
4 tablespoons honey, divided
Sliced almonds, for garnish
Directions
Arrange 2 banana halves in a serving bowl. Spoon 1/2 cup yogurt over the bananas. Top with 1/2 cup of strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries. Sprinkle with 1/4 cup of the granola and drizzle with 2 tablespoons of honey. To make another serving, repeat with the remaining bananas, yogurt, strawberries, blueberries, raspberries, granola, and honey. Garnish each serving with sliced almonds and serve immediately
1 cup container vanilla-flavored yogurt, divided
1 cup hulled and halved strawberries, divided
1/2 cup blueberries, divided
1/2 cup raspberries, divided
1/2 cup honey and oat granola, divided
4 tablespoons honey, divided
Sliced almonds, for garnish
Directions
Arrange 2 banana halves in a serving bowl. Spoon 1/2 cup yogurt over the bananas. Top with 1/2 cup of strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries. Sprinkle with 1/4 cup of the granola and drizzle with 2 tablespoons of honey. To make another serving, repeat with the remaining bananas, yogurt, strawberries, blueberries, raspberries, granola, and honey. Garnish each serving with sliced almonds and serve immediately
Crustless Spinach Cheese Quiche
Paula Deen's Crustless Spinach Cheese Quiche
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve
Giada's Farro With Pesto
Ingredients
8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish
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Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish
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Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
Paula Deen's Never Fail Pound Cake
Ingredients
1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
Vanilla ice cream
Berries, for garnish
Special equipment: a 10-inch bundt pan, greased and floured
Directions
In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
*Cook's Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
Vanilla ice cream
Berries, for garnish
Special equipment: a 10-inch bundt pan, greased and floured
Directions
In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
*Cook's Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
Monday, July 25, 2011
Puerto Rican Meatballs
Puerto Rican Meatballs (6 servings)
1 lb. ground beef
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried oregano
½ teaspoon garlic powder
2 tablespoons Panko bread crumbs
3 tablespoons milk
1 medium egg, beaten
Sauce
2 tablespoons olive oil
1/3 cup onion, small dice
3 small sweet peppers, small dice
1 grilled pimento, julienned
1 large tomato, small dice
3 garlic cloves, minced
12 seedless olives, sliced
2 teaspoons capers
1/3 cup tomato sauce
1 teaspoon Spanish smoked paprika (sweet)
1 ½ cups water
1 ½ tablespoons finely chopped parsley
1. Mix the bread crumbs and milk.
2. Mix the beef with the bread crumbs, 1 teaspoon of salt, the pepper, oregano, garlic powder and egg.
3. Make 24 meatballs and bake in the oven at 400º for about 15 minutes (they don’t have to cook through).
4. At medium low, in a medium sauce pan, heat the olive oil and cook the onion, peppers, and garlic for five minutes.
5. Add the tomato, olives, capers, paprika and tomato sauce. Cook for another five minutes.
6. Add the meatballs, water and ½ teaspoon of salt. Bring to a boil.
7. Lower the heat to low and cook covered for 30 minutes or until the sauce thickens. If the sauce doesn’t thicken enough, uncover and cook until desired consistency.
8. Taste for salt and add more if needed.
9. Sprinkle with parsley right before serving.
Serve over mashed potatoes or rice.
1 lb. ground beef
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried oregano
½ teaspoon garlic powder
2 tablespoons Panko bread crumbs
3 tablespoons milk
1 medium egg, beaten
Sauce
2 tablespoons olive oil
1/3 cup onion, small dice
3 small sweet peppers, small dice
1 grilled pimento, julienned
1 large tomato, small dice
3 garlic cloves, minced
12 seedless olives, sliced
2 teaspoons capers
1/3 cup tomato sauce
1 teaspoon Spanish smoked paprika (sweet)
1 ½ cups water
1 ½ tablespoons finely chopped parsley
1. Mix the bread crumbs and milk.
2. Mix the beef with the bread crumbs, 1 teaspoon of salt, the pepper, oregano, garlic powder and egg.
3. Make 24 meatballs and bake in the oven at 400º for about 15 minutes (they don’t have to cook through).
4. At medium low, in a medium sauce pan, heat the olive oil and cook the onion, peppers, and garlic for five minutes.
5. Add the tomato, olives, capers, paprika and tomato sauce. Cook for another five minutes.
6. Add the meatballs, water and ½ teaspoon of salt. Bring to a boil.
7. Lower the heat to low and cook covered for 30 minutes or until the sauce thickens. If the sauce doesn’t thicken enough, uncover and cook until desired consistency.
8. Taste for salt and add more if needed.
9. Sprinkle with parsley right before serving.
Serve over mashed potatoes or rice.
Monday, July 18, 2011
Shrimp
1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried
Salt and freshly ground black pepper
1 teaspoon ground cumin
11/2 teaspoons hot paprika
Chopped fresh parsley leaves for garnish
Directions:
1. Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.
2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately
Croissant Bread Pudding By Ina Garten
Ingredients
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
Ina's Honey White Bread
1/2 cup warm water (110 degrees)
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 1/2 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon kosher salt
1 egg white, lightly beaten
Directions
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 1/2 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon kosher salt
1 egg white, lightly beaten
Directions
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
Refried Beans
Refried Beans
adapted from Simply Recipes
•2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
•3 quarts of water
•1/2 cup chopped onion (optional)
•2 Tbsp pork lard, bacon fat, or olive oil
•1/4 cup water
•Salt to taste
•Cumin to taste (I put in about 1 tsp to a HALVED recipe)
•Monterey Jack or Cheddar cheese (optional)
1.Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2.Cook the beans in water.
3.Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
4.Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
5.Strain the beans from the cooking water.
6.Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat.
7.Cook onions until translucent.
8.Add the strained beans and about a 1/4 cup of water to the pan (I use the bean water by straining the beans and allowing its juice to pour into a liquid measuring cup).
9.Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
10.Add salt and cumin to taste.
11.Add a few slices of Monterey Jack or cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
12.When beans are heated through (and optional cheese melted) the beans are ready to serve.
adapted from Simply Recipes
•2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
•3 quarts of water
•1/2 cup chopped onion (optional)
•2 Tbsp pork lard, bacon fat, or olive oil
•1/4 cup water
•Salt to taste
•Cumin to taste (I put in about 1 tsp to a HALVED recipe)
•Monterey Jack or Cheddar cheese (optional)
1.Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2.Cook the beans in water.
3.Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
4.Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
5.Strain the beans from the cooking water.
6.Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat.
7.Cook onions until translucent.
8.Add the strained beans and about a 1/4 cup of water to the pan (I use the bean water by straining the beans and allowing its juice to pour into a liquid measuring cup).
9.Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
10.Add salt and cumin to taste.
11.Add a few slices of Monterey Jack or cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
12.When beans are heated through (and optional cheese melted) the beans are ready to serve.
Strawberry Lemonade
Claire Robinson 5 Ingredient Fix
1/2 cup chopped strawberries
1/4 cup agave syrup or honey
2 tablespoons mint leaves
1 cup lemon juice
2 cups seltzer
Ice
Directions
In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.
1/2 cup chopped strawberries
1/4 cup agave syrup or honey
2 tablespoons mint leaves
1 cup lemon juice
2 cups seltzer
Ice
Directions
In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.
Roated Grape Tomoates with Tangled Noodles
Ingredients
3 tablespoons garlic-infused virgin olive oil
4 cups sweet grape tomatoes
Kosher salt and freshly cracked black pepper
3 cups low-sodium chicken stock
1 pound angel hair pasta or extra-thin egg noodles
4 ounces smoked mozzarella, roughly chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
Meanwhile, heat the chicken stock over low heat. In a large skillet, bring 1 cup of the stock to a boil and add the noodles. Stir to prevent the noodles from sticking together as the stock cooks off. Continue to stir and add the remaining stock 1 cup at a time. Once all the stock is added and absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!
3 tablespoons garlic-infused virgin olive oil
4 cups sweet grape tomatoes
Kosher salt and freshly cracked black pepper
3 cups low-sodium chicken stock
1 pound angel hair pasta or extra-thin egg noodles
4 ounces smoked mozzarella, roughly chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
Meanwhile, heat the chicken stock over low heat. In a large skillet, bring 1 cup of the stock to a boil and add the noodles. Stir to prevent the noodles from sticking together as the stock cooks off. Continue to stir and add the remaining stock 1 cup at a time. Once all the stock is added and absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!
Pork Loin with Pinot Noir by Claire Anderson
2 pounds pork tenderloin
10 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace
3/4 cup pinot noir wine
Directions
Preheat the oven to 425 degrees F.
Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
Serve the pork with generous drizzle of the pinot noir sauce.
10 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace
3/4 cup pinot noir wine
Directions
Preheat the oven to 425 degrees F.
Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
Serve the pork with generous drizzle of the pinot noir sauce.
Sunny's Tuna Casserole
2 tablespoons butter, plus more for baking dish
1 (12-ounce) bag or 4 cups egg noodles
16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo)
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Irish Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces baby bella mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream
For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Directions
Heat the oven to 375 degrees F.
Butter a 13 by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides add the rest of the butter, the olive oil, thyme, and onions. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce, horseradish, and sprinkle flour over the entire pan. Stir to help the flour to soak into vegetables and cook a minute more to lose the flour taste. Raise the heat to medium high and add the chicken stock. Cook until slightly thickened then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
To make the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place uncovered in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.
1 (12-ounce) bag or 4 cups egg noodles
16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo)
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Irish Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces baby bella mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream
For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Directions
Heat the oven to 375 degrees F.
Butter a 13 by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides add the rest of the butter, the olive oil, thyme, and onions. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce, horseradish, and sprinkle flour over the entire pan. Stir to help the flour to soak into vegetables and cook a minute more to lose the flour taste. Raise the heat to medium high and add the chicken stock. Cook until slightly thickened then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
To make the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place uncovered in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.
Tuesday, July 12, 2011
Bacon Blue Cheese Hamburgers
Recipe: Sponsored content: Creamy Blue Cheese ‘N’ Bacon Topped Burgers
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Friday, July 1, 2011
Funfetti Cupcakes from Scratch
From Cookie madness blog...
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Wednesday, June 8, 2011
Michael Votaggios Spanish Mac n Cheese
Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Spoonable Corn Bread with Beans
Williams Sonoma
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
Bryan Voltaggio's One Hour Memphis Ribs
Williams Sonoma
Ribs rule at Charles Vergos’ Rendezvous, a basement barbecue joint in Memphis, TN, where pork ribs are mopped with vinegar and cooked on an open charcoal fire. In Chef Bryan Voltaggio’s spin on that preparation, he seasons baby back ribs with a medley of spices and quick-cooks them in a pressure cooker, then smokes them on an outdoor barbecue.
Ingredients:
1/4 cup kosher salt
2 Tbs. freshly ground pepper
Zest of 1 lemon
1 Tbs. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. fresh oregano leaves, minced
1 1/2 tsp. piment d’Espelette
3/4 tsp. fresh thyme leaves, minced
1/2 tsp. ground allspice
3/4 tsp. celery seed
1 1/2 tsp. toasted and ground coriander seed
1 1/2 tsp. toasted and ground fennel seed
1 1/2 cups water
1/4 cup Sir Kensington’s scooping ketchup
3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Directions:
In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme, allspice, celery seed, coriander and fennel.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
In the base of a 10-quart stovetop pressure cooker, stir together the water, ketchup and 2 Tbs. of the spice mixture; reserve the remaining mixture. Place the ribs, bone side down, in the pressure cooker. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let the pressure dissipate naturally, about 10 minutes. Carefully remove the lid and transfer the ribs to a steel grill roaster set on a baking sheet. Pour the cooking sauce from the pressure cooker into a basting pot or liquid measuring cup. Brush the meaty side of the ribs with the sauce.
Set the roaster on the grill over indirect heat. Cover the grill and cook for 15 to 20 minutes, brushing the ribs every 5 minutes with the sauce. Transfer the ribs to a cutting board and sprinkle with the remaining spice mixture. Cut into individual ribs and serve immediately. Serves 4.
Recipe by Chef Bryan Voltaggio, inspired by Charles Vergos’ Rendezvous, Memphis, TN.
Ribs rule at Charles Vergos’ Rendezvous, a basement barbecue joint in Memphis, TN, where pork ribs are mopped with vinegar and cooked on an open charcoal fire. In Chef Bryan Voltaggio’s spin on that preparation, he seasons baby back ribs with a medley of spices and quick-cooks them in a pressure cooker, then smokes them on an outdoor barbecue.
Ingredients:
1/4 cup kosher salt
2 Tbs. freshly ground pepper
Zest of 1 lemon
1 Tbs. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. fresh oregano leaves, minced
1 1/2 tsp. piment d’Espelette
3/4 tsp. fresh thyme leaves, minced
1/2 tsp. ground allspice
3/4 tsp. celery seed
1 1/2 tsp. toasted and ground coriander seed
1 1/2 tsp. toasted and ground fennel seed
1 1/2 cups water
1/4 cup Sir Kensington’s scooping ketchup
3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Directions:
In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme, allspice, celery seed, coriander and fennel.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
In the base of a 10-quart stovetop pressure cooker, stir together the water, ketchup and 2 Tbs. of the spice mixture; reserve the remaining mixture. Place the ribs, bone side down, in the pressure cooker. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let the pressure dissipate naturally, about 10 minutes. Carefully remove the lid and transfer the ribs to a steel grill roaster set on a baking sheet. Pour the cooking sauce from the pressure cooker into a basting pot or liquid measuring cup. Brush the meaty side of the ribs with the sauce.
Set the roaster on the grill over indirect heat. Cover the grill and cook for 15 to 20 minutes, brushing the ribs every 5 minutes with the sauce. Transfer the ribs to a cutting board and sprinkle with the remaining spice mixture. Cut into individual ribs and serve immediately. Serves 4.
Recipe by Chef Bryan Voltaggio, inspired by Charles Vergos’ Rendezvous, Memphis, TN.
Bryan Voltaggio's Pulled Pork Sandwiches
Compliments of Williams-Sonoma.
True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, MO, chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.
Ingredients:
1/4 cup lightly packed dark brown sugar
2 Tbs. kosher salt
2 Tbs. paprika
1 Tbs. freshly ground pepper
1 tsp. dried thyme
2 tsp. ground coriander
1 Tbs. dried English mustard
2 tsp. ground fennel seed
2 tsp. garlic powder or onion powder
1 pork shoulder, 3 to 4 lb.
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Soft white dinner rolls for serving
Cowtown barbecue sauce for serving
Directions:
In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat an oven to 350°F.
Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap. Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.
Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.
Recipe by Chef Bryan Voltaggio, inspired by Danny Edwards Blvd. BBQ, Kansas City, MO.
True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, MO, chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.
Ingredients:
1/4 cup lightly packed dark brown sugar
2 Tbs. kosher salt
2 Tbs. paprika
1 Tbs. freshly ground pepper
1 tsp. dried thyme
2 tsp. ground coriander
1 Tbs. dried English mustard
2 tsp. ground fennel seed
2 tsp. garlic powder or onion powder
1 pork shoulder, 3 to 4 lb.
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Soft white dinner rolls for serving
Cowtown barbecue sauce for serving
Directions:
In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat an oven to 350°F.
Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap. Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.
Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.
Recipe by Chef Bryan Voltaggio, inspired by Danny Edwards Blvd. BBQ, Kansas City, MO.
Michael Voltaggio's Texas Short Rib
Taken from Williams Sonoma magazine.
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Wednesday, May 11, 2011
Creamy Artichoke Bruschetta
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1.Preheat the broiler.
2.In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3.Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1.Preheat the broiler.
2.In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3.Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Sunday, May 8, 2011
No butter chicken
ngredients
2 tablespoons grapeseed oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat yogurt
1/2 cup water
Serving suggestion: Serve with roti or rice.
Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.
2 tablespoons grapeseed oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat yogurt
1/2 cup water
Serving suggestion: Serve with roti or rice.
Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.
Mozzarrella Pillows
1 (26-ounce) jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
Outrageous Brownies
Ina Garten
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares
Simple Tomato Sauce
Simple Tomato Sauce
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper
To make Simple Tomato Sauce:
In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
Season with salt and freshly ground black pepper and serve.
Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper
To make Simple Tomato Sauce:
In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
Season with salt and freshly ground black pepper and serve.
Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer
Almond Cookies
Almond Cookies
(makes 32 to 36 cookies)
1 cup vegetable shortening (or lard)
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
36 blanched almonds
Preheat the oven to 375 degrees.
With an electric beater, cream together the shortening and
sugar until fluffy. Crack the egg into a small bowl, beat it well with a fork, and reserve 1 tablespoonful.
Beat the rest of the egg and the vanilla and almond extracts into the sugar mixture until well combined.
Sift together the flour, baking powder and baking soda onto a piece of wax paper. Add to the creamed mixture and stir until just blended. The dough will be crumbly but should hold together when squeezed into a ball.
Form the dough into 32 to 36 balls, each about 1 inch in diameter. Place them 2 inches apart on ungreased cookie sheets. Press a blanched almond into the center of each ball. The edges of the dough will crack slightly. With your fingertips or a small pastry brush, brush the tops of the cookies lightly with the reserved beaten egg.
Bake 12 to 15 minutes, until the cookies are golden brown. With a spatula, remove the cookies to a rack to cool. Store in an airtight container.
(makes 32 to 36 cookies)
1 cup vegetable shortening (or lard)
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
36 blanched almonds
Preheat the oven to 375 degrees.
With an electric beater, cream together the shortening and
sugar until fluffy. Crack the egg into a small bowl, beat it well with a fork, and reserve 1 tablespoonful.
Beat the rest of the egg and the vanilla and almond extracts into the sugar mixture until well combined.
Sift together the flour, baking powder and baking soda onto a piece of wax paper. Add to the creamed mixture and stir until just blended. The dough will be crumbly but should hold together when squeezed into a ball.
Form the dough into 32 to 36 balls, each about 1 inch in diameter. Place them 2 inches apart on ungreased cookie sheets. Press a blanched almond into the center of each ball. The edges of the dough will crack slightly. With your fingertips or a small pastry brush, brush the tops of the cookies lightly with the reserved beaten egg.
Bake 12 to 15 minutes, until the cookies are golden brown. With a spatula, remove the cookies to a rack to cool. Store in an airtight container.
Spiced Nuts
1 lb. pecans
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
whip one egg white until frothy (but not until peaks form)
mix dry ingredients together
toss pecans in egg white then transfer and toss in sugar mixture
place on cookie sheet lined with aluminum foil (preferable Reynolds Release foil as the nuts will have less tendency to stick)
Bake in oven on middle rack at 250 for 1 hour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
whip one egg white until frothy (but not until peaks form)
mix dry ingredients together
toss pecans in egg white then transfer and toss in sugar mixture
place on cookie sheet lined with aluminum foil (preferable Reynolds Release foil as the nuts will have less tendency to stick)
Bake in oven on middle rack at 250 for 1 hour
Morrocan Chicken Stew
2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Directions
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Directions
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint
Lemon Drop Creme brulee
Lemon Curd:
4 eggs
12 ounces sugar
6 ounces lemon juice
1 tablespoon lemon zest, finely chopped
6 ounces unsalted butter
Custard:
1 vanilla bean
6 ounces sugar
7 egg yolks
1 egg white
14 ounces heavy cream
1 teaspoon vanilla extract
Granulated sugar for "burnt" top
10 martini glasses (Thicker glass preferred. Use caution when baking in glass. Test one first to be sure it will withstand the heat of the oven. 4-ounce ramekins may be used as a substitute if necessary.)
For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar – making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses – ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
4 eggs
12 ounces sugar
6 ounces lemon juice
1 tablespoon lemon zest, finely chopped
6 ounces unsalted butter
Custard:
1 vanilla bean
6 ounces sugar
7 egg yolks
1 egg white
14 ounces heavy cream
1 teaspoon vanilla extract
Granulated sugar for "burnt" top
10 martini glasses (Thicker glass preferred. Use caution when baking in glass. Test one first to be sure it will withstand the heat of the oven. 4-ounce ramekins may be used as a substitute if necessary.)
For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar – making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses – ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Penette Ala Vodka
Rao's
1/2 pound cooked ham (better to use Italian cooked ham)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 large white onions, finely chopped
1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
3 tablespoons finely chopped Italian parsley leaves
1 quart heavy cream reduced by half (1/2 quart)
3/4 cup vodka
Salt and pepper
2 pounds penne liscie # 40 (recommended: De Cecco)
Finely dice the cooked ham and set it aside.
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.
1/2 pound cooked ham (better to use Italian cooked ham)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 large white onions, finely chopped
1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
3 tablespoons finely chopped Italian parsley leaves
1 quart heavy cream reduced by half (1/2 quart)
3/4 cup vodka
Salt and pepper
2 pounds penne liscie # 40 (recommended: De Cecco)
Finely dice the cooked ham and set it aside.
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.
Grilled Halibut with Summer Salsa
2 ounces cucumber, diced
2 ounces tomato, diced
1-ounce red bell pepper, diced
1-ounce orange bell pepper, diced
1/2-ounce jalapeno, diced
1-ounce. green onion, diced
1-ounce. white corn, cut from an ear of corn
1/4 bunch cilantro leaves
1 cup rice wine vinegar
1/2 cup sugar
1 tablespoon salt
2 ounces lime juice
1-ounce fish sauce
6 ounces halibut fillet
Salt and pepper
Chili threads
Microgreens
Chili oil
For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
2 ounces tomato, diced
1-ounce red bell pepper, diced
1-ounce orange bell pepper, diced
1/2-ounce jalapeno, diced
1-ounce. green onion, diced
1-ounce. white corn, cut from an ear of corn
1/4 bunch cilantro leaves
1 cup rice wine vinegar
1/2 cup sugar
1 tablespoon salt
2 ounces lime juice
1-ounce fish sauce
6 ounces halibut fillet
Salt and pepper
Chili threads
Microgreens
Chili oil
For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
Carmel Sauce for Profiteroles
Rao's Caramel Sauce
9 ounces granulated sugar
2.5 ounces water
5.25 ounces heavy cream
1.5 ounces butter
Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath.
Chocolate Sauce
10.5 ounces bittersweet chocolate chips
9 ounces milk
1.75 ounces heavy cream
1.75 ounces butter
Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service
9 ounces granulated sugar
2.5 ounces water
5.25 ounces heavy cream
1.5 ounces butter
Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath.
Chocolate Sauce
10.5 ounces bittersweet chocolate chips
9 ounces milk
1.75 ounces heavy cream
1.75 ounces butter
Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service
Emeril's Classic Chicken Parmesan
4 boneless, skinless chicken breasts (5 to 6 ounces each)
2 teaspoons Essence, recipe follows
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
1 recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound smoked mozzarella, sliced
1/4 cup grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
Directions
Position rack in upper third of oven and preheat oven to 400 degrees F.
Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Oven-Roasted Tomato Sauce:
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
Yield: about 4 cups sauce
* If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa
2 teaspoons Essence, recipe follows
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
1 recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound smoked mozzarella, sliced
1/4 cup grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
Directions
Position rack in upper third of oven and preheat oven to 400 degrees F.
Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Oven-Roasted Tomato Sauce:
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
Yield: about 4 cups sauce
* If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa
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