From Shirley Evans
Makes 40 2-inch cookies
1/2 c. (4 oz.) almond paste
4 large egg yolks
2 c. (1 lb.) butter
1 3/4 c. sugar
1 to 2 tsp. liquid or paste food color (optional)
3 1/2 c. AP flour
1 recipe Fondant Icing (below)
In the bowl of a stand mixer fitted with the flat beater, beat the almond paste on medium speed for about 5 minutes. The almond paste will look slightly grainy and oily. With the mixer off, add 1 egg yolk. Mix on medium speed for 1 minute, then scrape down the bowl and beater. Add another yolk, increase the speed to medium-high, and mix another minute. Repeat, adding the remaining 2 yolks, one at a time, beating well and scraping down the bowl before adding the next yolk. Increase the speed to high and continue to mix and scrape down the bowl and beater until the mixture is completely smooth and creamy, about 1 minute.
In a separate bowl, using the flat beater, cream the butter on medium speed for 1 minute. Add the sugar and beat on medium-high for 2 to 3 minutes, scraping the bowl and beater once.
Add the almond paste mixture to the butter mixture and beat on medium speed for 1 to 2 minutes, or until well blended, scraping the bowl twice. With the mixer running on low speed, add the food coloring 1 tsp. at a time until the desired color is achieved. (Remember that the color will become slightly lighter when the flour is added.)
With the mixer off, add the flour. Slowly turn the mixer on and off on low speed to incorporate the flour without spilling. Once all the flour is incorporated, mix on slow speed just until blended, about 1 minute. Scrape the bowl and beater, then mix for another 10 seconds. Do not overmix.
Turn the dough out onto plastic wrap. Pat the dough into a disc about 1/2 inch thick and seal well in the plastic wrap. Refrigerate overnight. (The dough will keep, well wrapped, in the refrigerator for up to 1 month.)
The next day, remove the dough from the refrigerator and let it sit at room temperature for about 45 minutes. The dough should still be slightly cool, not warm or soft. Meanwhile, preheat the oven to 375.
On a lightly floured surface, roll the dough out to 3/8 to 1/2 inch thick. Cut out cookies and place about 1 inch apart on an unbuttered, unlined baking sheet. Bake on the center rack in the oven for 10 minutes, or until cookies start to brown slightly around the edges and the bottoms are golden. Transfer cookies to a wire rack to cool. When completely cool, dip cookies in the icing. To dip cookies, hold each one face down and press icing until it comes one-quarter of the way up the sides. Scrape off the extra icing on the side of the bowl as you life the cookies out of the icing. Turn cookies icing side up and holding your other index finger at a 45-degrees to the cookie, scrape off any excess icing that remains. (Holding your finger at an angle allows you to scrape off the icing just in from the outisde) giving the icing room to spread as it sets. Let the cookies rest until the icing is set, about an hour. Store undipped cookies in an airtight container for 3 days. Store dipped cookies in a single layer in an airtight container. Do not stack dipped cookies.
Fondant Icing
Makes 3 cups
1 1/2 c. light corn syrup
5 c. sifted powdered sugar
1 large egg white, at room temperature
1 Tbsp. butter, melted
1/3 c. warm water
food coloring
Place the corn syrup in the top of a double boiler. Using a wooden spoon stir in the powdered sugar to make a thick paste. (There may be a little undissolved powdered sugar on the side of the bowl.) Over barely simmering water, stir the mixture frequently until it is smooth and just lukewarm.
Turn off the heat. Beat in the egg white, then the melted butter, and then the water. The icing should be the consistency of unwhipped cream. If it is thicker than that, thin with warm water. Use immediately or cover with plastic wrap and store overnight at room temperature. Thin with more warm water as needed before using. When icing cookies, stir the icing frequently to prevent a crust from forming.
Monday, December 17, 2012
Royal Icing with Meringue Powder
From Shirley Evans
Makes 3 cups
1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water
Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.
Makes 3 cups
1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water
Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.
Ritzy Dips
From Diane Evans
1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 pkg. almond bark coating
1 box Ritz crackers
peanut butter
Melt and mix the chocolates and almond bark. Spread peanut butter on a Ritz cracker and top with another cracker to make a sandwich. When all crackers are ready, dip them in the chocolate mixture. Let dry on wax paper.
1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 pkg. almond bark coating
1 box Ritz crackers
peanut butter
Melt and mix the chocolates and almond bark. Spread peanut butter on a Ritz cracker and top with another cracker to make a sandwich. When all crackers are ready, dip them in the chocolate mixture. Let dry on wax paper.
Monday, December 3, 2012
Homemade Marshmallows
From Andie Evans
Prep Time:35 min
Prep Time:35 min
Inactive Prep Time:4 hr
Cook Time:10 min
Level:Intermediate
Serves:approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Ranch Dressing
From Andie Evans
Prep Time:15 minInactive Prep Time:--Cook Time:--Level:--Serves:about 1 1/3 cups
Ingredients
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons minced fresh chives
1 scallion, trimmed and thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper
Directions
Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
Tomato Bisque
From Andie Evans
Prep Time:15 minInactive Prep Time:--Cook Time:45 minLevel:IntermediateServes:4 to 6 appetizer servings
Ingredients
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
Knead Not Sourdough
From Andie Evans
Prep Time:10 min
Prep Time:10 min
Inactive Prep Time:20 hr
Cook Time:45 min
Serves:10 to 12 servings
Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal
Directions
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal
Directions
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Thursday, November 8, 2012
Cottage Pie
From Andie Evans
Makes 6 servings
Prep: 30 mins Bake: 20 mins
One of the few ground turkey recipes that taste good.
2 lb. ground turkey
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp. AP flour
1 Tbsp. Penzey's Bouquet Garni spice mix (or 1 tsp. each of sage, thyme and rosemary)
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
1 c. frozen peas
2 1/2 c. mashed potatoes (with added milk and butter), warmed
1/2 c. shredded cheddar cheese, optional
In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and veggies are tender.
Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.
Transfer to a greased 9-inch deep-dish pie plate (or a 9 by 13 casserole pan). Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20-25 minutes or until filling is bubbly.
Makes 6 servings
Prep: 30 mins Bake: 20 mins
One of the few ground turkey recipes that taste good.
2 lb. ground turkey
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp. AP flour
1 Tbsp. Penzey's Bouquet Garni spice mix (or 1 tsp. each of sage, thyme and rosemary)
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
1 c. frozen peas
2 1/2 c. mashed potatoes (with added milk and butter), warmed
1/2 c. shredded cheddar cheese, optional
In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and veggies are tender.
Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.
Transfer to a greased 9-inch deep-dish pie plate (or a 9 by 13 casserole pan). Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20-25 minutes or until filling is bubbly.
Tuesday, October 23, 2012
Mushroom & Wild Rice Soup
From Andie Evans
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes
2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream
In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.
Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.
Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes
2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream
In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.
Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.
Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.
Thursday, September 13, 2012
Orange-Flower Pavlovas with Strawberries
From Andie Evans
Time: 5 hours
Makes 6
Pavlova is Australian for "big meringue topped with stuff" (usually berries and whipped cream).
Ingredients
meringues
2 large egg whites, room temperature
8 tablespoons sugar, divided
3/4 teaspoon cornstarch
1/4 teaspoon white balsamic vinegar
1/8 teaspoon orange-flower water
strawberry coulis
1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
1 tablespoon sugar
1/8 teaspoon orange-flower water
strawberries and whipped cream
1 12-ounce basket fresh strawberries, hulled, sliced (about 2 cups)
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon orange-flower water
3/4 cup chilled heavy whipping cream
1 teaspoon vanilla extract
ingredient info
Orange-flower water is a flavoring extract. It can be found in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.
Preparation
meringues
Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.
Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.
Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
strawberry coulis
Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.
STRAWBERRIES AND WHIPPED CREAM
Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.
Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.
Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture.
Nutritional Information
One serving contains:
Calories (kcal) 222.6
%Calories from Fat 46.0
Fat (g) 11.4
Saturated Fat (g) 6.9
Cholesterol (mg) 41.1
Carbohydrates (g) 29.4
Dietary Fiber (g) 1.7
Total Sugars (g) 25.9
Net Carbs (g) 27.7
Protein (g) 2.4
Sodium (mg) 30.8
Parker House Rolls
From Andie Evans
Makes 24 rolls
1 1/4-oz. packet active dry yeast
1/2 c. sugar
7-1/2 to 8 c. AP flour, plus more for dusting
12 Tbsp. unsalted butter, melted and cooled, plus softened butter for brushing
2 c. whole milk
2 large eggs, at room temperature
1 Tbsp. kosher salt, plus more for sprinkling
Bloom the yeast: Measure out 1/2 cup warm water and check the temperature--it should be between 110 and 120 degrees (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup of flour. Set aside near the stove while you prepare the dough.
Make the dough: Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6-1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise: Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2-1/2 hours. The dough should double in volume.
Shape the dough: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin.)
Cut the dough: With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough: One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhand underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls: Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees, then 10 minutes at 375 degrees.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Friday, August 31, 2012
Black Beans and Rice with Chicken and Apple Salsa
From Andie Evans
4–6 Servings
active: 40 minutes
total: 40 minutes
1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2–3-pound rotisserie chicken, skin discarded and meat shredded
4–6 lime wedges
Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.
Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.
Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.
nutritional information
6 servings, one serving contains:
Calories (kcal) 387.4
%Calories from Fat 20.9
Fat (g) 9.1
Saturated Fat (g) 1.4
Cholesterol (mg) 44.3
Carbohydrates (g) 50.8
Dietary Fiber (g) 7.4
Total Sugars (g) 4.7
Net Carbs (g) 43.4
Protein (g) 26.8
Sodium (mg) 142.8
4–6 Servings
active: 40 minutes
total: 40 minutes
1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2–3-pound rotisserie chicken, skin discarded and meat shredded
4–6 lime wedges
Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.
Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.
Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.
nutritional information
6 servings, one serving contains:
Calories (kcal) 387.4
%Calories from Fat 20.9
Fat (g) 9.1
Saturated Fat (g) 1.4
Cholesterol (mg) 44.3
Carbohydrates (g) 50.8
Dietary Fiber (g) 7.4
Total Sugars (g) 4.7
Net Carbs (g) 43.4
Protein (g) 26.8
Sodium (mg) 142.8
Friday, August 17, 2012
White Beat Ragout
From Shirley Evans
Makes 4-6 servings
active: 45 minutes
total: 45 minutes
total: 45 minutes
Note: We serve this over brown rice instead of over bread.
3 medium onions, chopped
1 red bell pepper, chopped
1/2 cup extra-virgin olive oil plus more
Kosher salt, freshly ground pepper
4 garlic cloves, 3 finely grated, 1 halved
2 teaspoons tomato paste
8–10 tablespoons finely grated Parmesan, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley
Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.
Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes.
Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
nutritional information
5 servings, 1 serving contains:
Calories (kcal) 340
Fat (g) 13
Saturated Fat (g) 3.5
Cholesterol (mg) 15
Carbohydrates (g) 39
Dietary Fiber (g) 8
Total Sugars (g) 4
Protein (g) 15
Sodium (mg) 50
Strawberry Cheesecake
From Shirley Evans
Difficulty: Medium
Total Time: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time
Makes: 1 (9-inch) cheesecake, or about 12 servings
This cheesecake has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cake and serve for birthdays, holidays, or any special occasion.
Special equipment: You’ll need a 9-inch springform pan for this recipe.
Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath.
If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.
For the cheesecake:
1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)
2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, at room temperature
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 teaspoon vanilla extract
1/4 cup heavy cream, at room temperature
1 large egg yolk, at room temperature
3 large eggs, at room temperature
Difficulty: Medium
Total Time: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time
Makes: 1 (9-inch) cheesecake, or about 12 servings
This cheesecake has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cake and serve for birthdays, holidays, or any special occasion.
Special equipment: You’ll need a 9-inch springform pan for this recipe.
Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath.
If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.
For the cheesecake:
1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)
2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, at room temperature
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 teaspoon vanilla extract
1/4 cup heavy cream, at room temperature
1 large egg yolk, at room temperature
3 large eggs, at room temperature
For the strawberry topping:
1 1/2 pounds strawberries, washed, hulled, and cut into large dice
1 cup granulated sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons water, if needed
1 tablespoon cornstarch, if needed
INSTRUCTIONS
For the cheesecake:
Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.
Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)
Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 1/2 hours total. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.
For the strawberry topping:
Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.
If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate until chilled or up to 3 days.
To assemble:
When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.
1 1/2 pounds strawberries, washed, hulled, and cut into large dice
1 cup granulated sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons water, if needed
1 tablespoon cornstarch, if needed
INSTRUCTIONS
For the cheesecake:
Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.
Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)
Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 1/2 hours total. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.
For the strawberry topping:
Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.
If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate until chilled or up to 3 days.
To assemble:
When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.
Wednesday, May 30, 2012
Strawberry-Oreo Ice Cream
From Andie Evans
Makes 14 (1/2-cup) servings
1 1/2 c. whole milk
1 1/8 c. sugar
3 c. heavy cream
1 1/2 Tbsp. vanilla extract
2 boxes frozen strawberries in juice, thawed and mashed
1-2 c. chopped Oreo cookies
Mix milk and sugar on low speed until sugar is dissolved, 1 to 2 minutes. Stir in the heavy cream, vanilla and mashed strawberries. Process in ice cream maker, adding cookies in last five minutes.
Makes 14 (1/2-cup) servings
1 1/2 c. whole milk
1 1/8 c. sugar
3 c. heavy cream
1 1/2 Tbsp. vanilla extract
2 boxes frozen strawberries in juice, thawed and mashed
1-2 c. chopped Oreo cookies
Mix milk and sugar on low speed until sugar is dissolved, 1 to 2 minutes. Stir in the heavy cream, vanilla and mashed strawberries. Process in ice cream maker, adding cookies in last five minutes.
Tuesday, May 29, 2012
Chocolate Chip Challah Bread
From Andie EvansMakes 1 16-to-18-inch loaf
Total Time: 2 hours, 15 minutes
2 packets active dry yeast (4 1/2 tsp.)
1/2 c. sugar, plus a pinch
7 c. AP flour, plus more for dusting
1 Tbsp. salt
2 large eggs
1/2 c. vegetable oil, plus more for the bowl
1 c. semisweet chocolate chips
Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
Preheat the oven to 375. Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
Braid the 3 strands. When all the dough has been braided, pinch the dough together at the end.
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| That's what it looks like, people! |
Monday, April 23, 2012
Cheesecake Mousse
From Shirley Evans
Makes 12 servings
Prep: 20 minutes + chilling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3/4 c. heavy whipping cream, whipped
1/2 c. graham cracker crumbs
4 tsp. sugar
2 Tbsp. butter, melted
sliced fresh strawberries, optional
In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours. (Overnight is better and ok for up to three days.)
Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-inch thickness on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool completely.
Just before serving, crumble graham cracker mixture, sprinkle over mousse. If desired, top with fresh berries.
Makes 12 servings
Prep: 20 minutes + chilling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3/4 c. heavy whipping cream, whipped
1/2 c. graham cracker crumbs
4 tsp. sugar
2 Tbsp. butter, melted
sliced fresh strawberries, optional
In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours. (Overnight is better and ok for up to three days.)
Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-inch thickness on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool completely.
Just before serving, crumble graham cracker mixture, sprinkle over mousse. If desired, top with fresh berries.
Friday, April 20, 2012
Lemon Roasted Potatoes
Makes 12 servings
Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.
Beurre Blanc Sauce
From McCormick & Schmick's
Posted by Andie Evans
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.
Stuffed Salmon with Crab, Shrimp and Brie
From McCormick & Schmick's
Posted by Andie Evans
This is the best thing I've ever put in my mouth. Ever!
4 servings
1 c. beurre blanc sauce (recipe below)
4 (5 oz.) salmon fillets
6 oz. bay shrimp
6 oz. Dungeness crab meat
6 oz. brie cheese, cut into ½ inch cubes
3 Tbs. mayonnaise
1 Tbs. chopped fresh dill
Pinch of salt
Pinch of pepper
Preheat oven to 400 degrees. Prepare the beurre blanc sauce and set aside. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four fillets. Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.
Beurre Blanc Sauce
Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.
This is the best thing I've ever put in my mouth. Ever!
4 servings
1 c. beurre blanc sauce (recipe below)
4 (5 oz.) salmon fillets
6 oz. bay shrimp
6 oz. Dungeness crab meat
6 oz. brie cheese, cut into ½ inch cubes
3 Tbs. mayonnaise
1 Tbs. chopped fresh dill
Pinch of salt
Pinch of pepper
Preheat oven to 400 degrees. Prepare the beurre blanc sauce and set aside. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four fillets. Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.
Beurre Blanc Sauce
Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.
Crab, Mango and Avocado Salad
From McCormick & Schmicks
The key is to build a tower using a ring mold (available in specialty cookware stores--or cut the top and bottom off a soup can) to form the salad tower. If you can't find the pomegranate reduction, use a light syrup or boil down pomegranate juice until it makes syrup.
Yield: 4 servings
3/4 c. diced mango
3/4 c. diced avocado
10 oz. canned crab
4 Tbsp. pomegranate reduction
4 Tbsp. chive oil (see below)
1/2 c. micro greens tossed in a small amount of the citrus vinaigrette
To create the tower, place a 2-inch ring mold on a salad plate. Spoon 2 heaping tablespoons of diced avocado into the mold. Layer 2 heaping tablespoons of diced mango on top of the mango. Finish with 1-1/2 oz. of crab meat to fill the mold. Press down lightly to set the ingredients. Keeping your fingers or a spoon on the top of the tower, apply pressure, and gently slide the ring mold up and off the salad. Rinse and dry the mold before moving on to the remaining plates.
Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction, citrus vinaigrette and chive oil on the plate and around the tower.
Chive Oil
1/2 c. vegetable oil
2 bunches fresh chives
Blend the chives and vegetable oil in a blender for 5 minutes. Place the finished oil in a squirt bottle and set aside. This oil may be made ahead of time.
Sunday, March 25, 2012
Bavarian Mint Cream Pie
From Shirley Evans
Makes 1 pie (8 servings)
1 envelope unflavored gelatin
1/4 c. water
5 oz. semisweet chocolate chips
1 c. milk
1 tsp. vanilla extract
3 egg yolks, room temperature
1/3 c. sugar
1 tsp. peppermint extract
1 c. whipping cream
whipped cream (for garnish)
Oreo cookie crust (store-bought)
Sprinkle gelatin over water and let stand until softened. Melt semisweet chocolate in top of double boiler set over hot water over low heat.
Meanwhile, combine milk and vanilla in heavy-bottomed medium saucepan and bring just to boil over medium heat. Remove mixture from heat and let steep 10 to 15 minutes.
Beat yolks to blend in large bowl of electric mixer. Gradually add sugar, beating until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.
Reheat milk just to simmer. Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly. Pour mixture back into pan and whisk again. Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170 degrees, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7-10 minutes. Do not boil or custard sauce will curdle.
As soon as sauce is thickened to correct consistency, remove from heat and add softened gelatin, whisking until completely dissolved.
Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Stir in peppermint extract. Pour mixture into large bowl and let cool to room temperature, stirring occasionally.
Refrigerate another large bowl and beaters of electric mixer. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes. Do not allow mixture to set.
Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into pie crust, smoothing the top. Cover and refrigerate until set, at least 2 hours. Can be prepared up to 2 days ahead.
Makes 1 pie (8 servings)
1 envelope unflavored gelatin
1/4 c. water
5 oz. semisweet chocolate chips
1 c. milk
1 tsp. vanilla extract
3 egg yolks, room temperature
1/3 c. sugar
1 tsp. peppermint extract
1 c. whipping cream
whipped cream (for garnish)
Oreo cookie crust (store-bought)
Sprinkle gelatin over water and let stand until softened. Melt semisweet chocolate in top of double boiler set over hot water over low heat.
Meanwhile, combine milk and vanilla in heavy-bottomed medium saucepan and bring just to boil over medium heat. Remove mixture from heat and let steep 10 to 15 minutes.
Beat yolks to blend in large bowl of electric mixer. Gradually add sugar, beating until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.
Reheat milk just to simmer. Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly. Pour mixture back into pan and whisk again. Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170 degrees, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7-10 minutes. Do not boil or custard sauce will curdle.
As soon as sauce is thickened to correct consistency, remove from heat and add softened gelatin, whisking until completely dissolved.
Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Stir in peppermint extract. Pour mixture into large bowl and let cool to room temperature, stirring occasionally.
Refrigerate another large bowl and beaters of electric mixer. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes. Do not allow mixture to set.
Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into pie crust, smoothing the top. Cover and refrigerate until set, at least 2 hours. Can be prepared up to 2 days ahead.
Friday, March 9, 2012
Blender Hollandaise
From Andie Evans
Makes 12 servings
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
Makes 12 servings
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
Master Pie Crust
From Andie Evans
Makes 2 crusts
Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
Makes 2 crusts
Butter gives this forgiving crust its rich flavor, while shortening ensures supremely flaky results.
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
Banana Tartes Tatin
From Andie Evans
4 servings
active: 30 minutes
total: 30 minutes
4 tablespoons unsalted butter, softened
8 tablespoons light brown sugar
4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices
4 6" rounds puff pastry cut from one package of puff pastry, thawed
Vanilla ice cream (optional...but not really)
special equipment:
Four 5"-diameter, 1"-high crème brûlée dishes
Preparation
Preheat oven to 400°. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 Tbsp. butter. Sprinkle each evenly with 2 Tbsp. sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20–25 minutes. Invert onto plates and top with a scoop of vanilla ice cream.
4 servings
active: 30 minutes
total: 30 minutes
4 tablespoons unsalted butter, softened
8 tablespoons light brown sugar
4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices
4 6" rounds puff pastry cut from one package of puff pastry, thawed
Vanilla ice cream (optional...but not really)
special equipment:
Four 5"-diameter, 1"-high crème brûlée dishes
Preparation
Preheat oven to 400°. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 Tbsp. butter. Sprinkle each evenly with 2 Tbsp. sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20–25 minutes. Invert onto plates and top with a scoop of vanilla ice cream.
Friday, February 10, 2012
Salad Lyonnaise
From Andie Evans
Makes 4 servings
This is the perfect recipe to welcome spring, which just made its grand entrance this past weekend. Salade Lyonnaise is one of the most popular salads in small French restaurants and bistros. In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc.
olive oil
1 tablespoon butter
1 garlic clove, finely chopped
1/2 baguette, cut into cubes (or any other kind of yummy bread)
fine sea salt
freshly ground black pepper
4 strips bacon
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
4 large eggs
1 teaspoon white vinegar
8 ounces frisée, torn into pieces.
To make croutons, warm 1 tablespoon olive oil and butter in a sauté pan set over medium heat. Add garlic and cook for 1 minute. Add cubed bread and toast, tossing often, until brown and crisp, about 5 minutes. Season with salt and pepper.
Wipe out pan and return to medium-high heat. Add bacon and cook until all fat has rendered and bacon is crisp. Remove bacon to plate. Reserve remaining fat in the pan.
Crack each egg into an individual ramekin. Prepare a bowl of ice water.
Bring a shallow saucepan with 3 inches of water and white vinegar to a boil. Reduce to a simmer. Once large bubbles have subsided and only small bubbles remain, carefully slide each egg into pan with ramekin placed close to the surface of the water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs to ice water.
In large bowl make the vinaigrette by whisking together 2 tablespoons olive oil, 1 tablespoon reserved bacon fat, white-wine vinegar, and mustard. Season with salt and pepper. Add frisée and toss to coat.
Divide the greens among four plates. Top each salad with croutons. Crumble 1 strip bacon per plate.
Carefully remove eggs from water bath and blot with a paper towel. Remove any lacy edges. Place 1 egg on top of each salad and sprinkle with salt and pepper. Serve immediately.
Makes 4 servings
This is the perfect recipe to welcome spring, which just made its grand entrance this past weekend. Salade Lyonnaise is one of the most popular salads in small French restaurants and bistros. In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc.
olive oil
1 tablespoon butter
1 garlic clove, finely chopped
1/2 baguette, cut into cubes (or any other kind of yummy bread)
fine sea salt
freshly ground black pepper
4 strips bacon
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
4 large eggs
1 teaspoon white vinegar
8 ounces frisée, torn into pieces.
To make croutons, warm 1 tablespoon olive oil and butter in a sauté pan set over medium heat. Add garlic and cook for 1 minute. Add cubed bread and toast, tossing often, until brown and crisp, about 5 minutes. Season with salt and pepper.
Wipe out pan and return to medium-high heat. Add bacon and cook until all fat has rendered and bacon is crisp. Remove bacon to plate. Reserve remaining fat in the pan.
Crack each egg into an individual ramekin. Prepare a bowl of ice water.
Bring a shallow saucepan with 3 inches of water and white vinegar to a boil. Reduce to a simmer. Once large bubbles have subsided and only small bubbles remain, carefully slide each egg into pan with ramekin placed close to the surface of the water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs to ice water.
In large bowl make the vinaigrette by whisking together 2 tablespoons olive oil, 1 tablespoon reserved bacon fat, white-wine vinegar, and mustard. Season with salt and pepper. Add frisée and toss to coat.
Divide the greens among four plates. Top each salad with croutons. Crumble 1 strip bacon per plate.
Carefully remove eggs from water bath and blot with a paper towel. Remove any lacy edges. Place 1 egg on top of each salad and sprinkle with salt and pepper. Serve immediately.
Coq au Vin
From Andie Evans
24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth
Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth
Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
Friday, January 13, 2012
Best BLT Salad
From Andie Evans
Time: 25 minutes
For the salad:
Time: 25 minutes
For the salad:
- 1 head romaine lettuce, thinly sliced (about 6 cups)
- 1/2 cup chopped red onion
- 2 Roma tomatoes, seeded and chopped
- Crouons
- For the bacon:
- 1/4 cup packed light brown sugar
- 1 teaspoon Hungarian paprika
- Grated zest of 1 lemon
- 1 teaspoon black peppercorns, crushed in a bag with a mallet
- 6 strips center-cut bacon
- 6 sprigs fresh thyme
For the dressing:
- 1/2 cup mayonnaise
- 1 to 2 tablespoons maple syrup
- 4 teaspoons whole-grain mustard
- 1 tablespoon fresh lemon juice
Directions
Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.
Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.
Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.
Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.
Tuesday, January 10, 2012
Sweet and Sour Chicken
From Dan Evans
Yield: 4 servings
Prep Time: 30 minutes | Bake Time: 1 hour
For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil
For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder
1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
4. Place the chicken in a single layer in a 9×13 baking dish.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.
Yield: 4 servings
Prep Time: 30 minutes | Bake Time: 1 hour
For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil
For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder
1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
4. Place the chicken in a single layer in a 9×13 baking dish.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.
Chi Chi's Taco Seasoning
From Dan Evans
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1lb hamburger browned
3/4 water and simmer 15 minutes stirring occasionally.
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1lb hamburger browned
3/4 water and simmer 15 minutes stirring occasionally.
Sweet Potato Souffle
From Dana Schrader
Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
Salt
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
Cranberry Chutney
From Dana Schrader
Makes 16 servings
Time 45 minutes
1 cup Granny Smith apple -- peeled and chopped
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
12 ounces cranberries -- fresh or frozen (1 package)
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham or over light cream cheese with gingersnaps or crackers.
Makes 16 servings
Time 45 minutes
1 cup Granny Smith apple -- peeled and chopped
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
12 ounces cranberries -- fresh or frozen (1 package)
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham or over light cream cheese with gingersnaps or crackers.
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