Click below for a look at the book written by my Uncle John Waters, "Cornbread On Joy Street". If you are from the south you will understand completely, if not..well, Bless Your Heart, you will still enjoy it, and you may even learn something!! ENJOY!!!!
http://bluestreak.moxleycarmichael.com/2011/02/07/cornbread-on-joy-street/comment-page-1/
Friday, April 22, 2011
Lemon Cottage Cheese Pancakes
LEMON COTTAGE CHEESE PANCAKES
6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
Optional: 1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray or butter
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)
Maple Syrup
Butter
Berries: strawberries or blueberries
Separate eggs. Lightly beat the yolks. Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form. In a blender,mix together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula. After making the batter, cook the pancakes immediately to ensure that they retain their volume.
Heat a griddle or large skillet over medium-high heat.Spray griddle with cooking spray or butter; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are slightly golden brown, about 1-2 minutes more. Divide confectioners'sugar among pancakes. Serve garnished with a scattering with lemon zest,lemon wedges. Serve warmed maple syrup and fresh creamery butter on the side. Add blueberrys or sliced strawberries for a special treat. Yield 2 dozen pancakes, serves six immediately.
These pancakes would be the star attraction of your festive brunch. Just add grilled asparagus, roasted ham, bacon or grilled sausages and scrambled eggs. Top off the meal with hot coffee and mimosas with fresh orange juice .
________________________________________
6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
Optional: 1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray or butter
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)
Maple Syrup
Butter
Berries: strawberries or blueberries
Separate eggs. Lightly beat the yolks. Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form. In a blender,mix together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula. After making the batter, cook the pancakes immediately to ensure that they retain their volume.
Heat a griddle or large skillet over medium-high heat.Spray griddle with cooking spray or butter; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are slightly golden brown, about 1-2 minutes more. Divide confectioners'sugar among pancakes. Serve garnished with a scattering with lemon zest,lemon wedges. Serve warmed maple syrup and fresh creamery butter on the side. Add blueberrys or sliced strawberries for a special treat. Yield 2 dozen pancakes, serves six immediately.
These pancakes would be the star attraction of your festive brunch. Just add grilled asparagus, roasted ham, bacon or grilled sausages and scrambled eggs. Top off the meal with hot coffee and mimosas with fresh orange juice .
________________________________________
Wednesday, April 20, 2011
Stuffed Zucchini
Most self-respecting Italian-American cooks have a recipe for stuffed zucchini. It's a dish that's often hard to categorize, however. Is it an appetizer? A side dish? Can it function as a main course? This version, with veal, is a little heartier than most and can definitely be served as an entrée, but it can also function as a side dish or appetizer for a multicourse feast.
Yield: 8 appetizer or side-dish servings; 4 main-dish servings
4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal or beef, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper
preparation
Preheat the oven to 375°F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.
Source Information
Little Italy Cookbook
Yield: 8 appetizer or side-dish servings; 4 main-dish servings
4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal or beef, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper
preparation
Preheat the oven to 375°F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.
Source Information
Little Italy Cookbook
Tuesday, April 19, 2011
Creole Easter
CREOLE EASTER
Our Easter dinner menu was inspired by the distinctive cuisine of New Orleans. The centerpiece of the feast: roast ham brushed with a sweet-and-spicy Creole glaze, which combines cane syrup with piquant mustard and a touch of allspice. Accompaniments include crispy potatoes Lyonnaise and Southern-style collard greens embellished with toasty benne (or sesame) seeds.
Roasted Ham with Creole Glaze
Popular in Creole cooking, cane syrup is a very sweet, thick syrup made from sugar cane. Here, we combine the syrup with a piquant mustard and allspice to create a spicy-sweet glaze for roasted ham.
1 fully cooked smoked half ham, about 5 lb.
8 whole cloves
1 cup water
1/2 cup cane syrup
1/4 cup spicy mustard, such as Gulden's
Pinch of allspice
Potatoes Lyonnaise for serving
Position a rack in the lower third of an oven and preheat to 350ºF.Using a sharp knife, score the ham in a diamond pattern at 2-inch intervals, making slits 1/4 inch deep. Place the ham, scored side up, on a rack in a small roasting pan. Stud the ham with cloves at 2-inch intervals. Pour the water into the roaster, cover tightly with aluminum foil and roast for 15 minutes. Meanwhile, in a small saucepan over medium-low heat, whisk together the cane syrup, mustard and allspice and heat until warm. Set the glaze aside. Uncover the ham and brush generously with the glaze. Continue roasting, uncovered, until the ham is warmed through, about 45 minutes more, brushing it with glaze every 15 minutes. Transfer the ham to a carving board and cut into thin slices. Arrange on a warmed platter and serve immediately with potatoes Lyonnaise. Serves 10 to 14.
Potatoes Lyonnaise
4 Tbs. (1/2 stick) unsalted butter
2 yellow onions, sliced 1/4 inch thick
Salt and freshly ground pepper, to taste
1 Tbs. olive oil
2 lb. baby Yukon Gold potatoes, boiled until just tender and sliced 3/8
inch thick
2 Tbs. finely chopped fresh flat-leaf parsley
In a large electric skillet or fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the onions, salt and pepper and cook until tender and lightly caramelized, 10 to 12 minutes. Transfer to a small bowl. Wipe out the pan with a damp paper towel. Melt the remaining 2 Tbs. butter with the olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally and being careful not to break up the slices too much, until crisp and golden brown, 8 to 10 minutes. Add the onions and parsley to the pan and stir to combine. Transfer to a warmed serving bowl and serve immediately. Serves 6 to 8.
Collard Greens with Benne Seeds and Chili Oil
The unexpected flavors of this dish exemplify contemporary Southern cuisine at its best. The greens are not cooked for hours as was often done in the past, and the toasty flavors of the benne (sesame) seeds pair nicely with the bitterness of the vegetable. If you prefer, use hot-pepper vinegar instead of the cider vinegar and chili oil.
2 lb. collard greens, mustard greens, turnip greens or broccoli rabe, tough
stems and wilted leaves discarded
2 Tbs. olive oil
6 garlic cloves, thinly sliced
2 dried hot chilies, broken in half crosswise
1/4 cup sesame seeds
1 Tbs. chopped fresh rosemary
2 Tbs. honey
Salt and freshly ground pepper, to taste
2 Tbs. cider vinegar
1 Tbs. hot chili oil
Cut the greens into 1-inch pieces. Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the greens and stir to immerse completely in the water. Return to a boil, reduce the heat to medium and cook until crisp-tender, about 10 minutes. Drain the greens and place under cold running water to stop the cooking. Transfer to a large kitchen towel, wrap well and squeeze out as much excess water as possible. In a large fry pan with deep sides over medium heat, warm the olive oil. Add the garlic, chilies, sesame seeds and rosemary and cook, stirring, until the sesame seeds begin to lightly brown, about 1 minute. Stir in the greens and honey. Sauté, stirring occasionally, until the greens are well coated with the other ingredients and heated through, about 3 minutes. Season with salt and pepper. Transfer the greens to a large bowl and drizzle with the vinegar and chili oil just before serving. Serves 6.
Our Easter dinner menu was inspired by the distinctive cuisine of New Orleans. The centerpiece of the feast: roast ham brushed with a sweet-and-spicy Creole glaze, which combines cane syrup with piquant mustard and a touch of allspice. Accompaniments include crispy potatoes Lyonnaise and Southern-style collard greens embellished with toasty benne (or sesame) seeds.
Roasted Ham with Creole Glaze
Popular in Creole cooking, cane syrup is a very sweet, thick syrup made from sugar cane. Here, we combine the syrup with a piquant mustard and allspice to create a spicy-sweet glaze for roasted ham.
1 fully cooked smoked half ham, about 5 lb.
8 whole cloves
1 cup water
1/2 cup cane syrup
1/4 cup spicy mustard, such as Gulden's
Pinch of allspice
Potatoes Lyonnaise for serving
Position a rack in the lower third of an oven and preheat to 350ºF.Using a sharp knife, score the ham in a diamond pattern at 2-inch intervals, making slits 1/4 inch deep. Place the ham, scored side up, on a rack in a small roasting pan. Stud the ham with cloves at 2-inch intervals. Pour the water into the roaster, cover tightly with aluminum foil and roast for 15 minutes. Meanwhile, in a small saucepan over medium-low heat, whisk together the cane syrup, mustard and allspice and heat until warm. Set the glaze aside. Uncover the ham and brush generously with the glaze. Continue roasting, uncovered, until the ham is warmed through, about 45 minutes more, brushing it with glaze every 15 minutes. Transfer the ham to a carving board and cut into thin slices. Arrange on a warmed platter and serve immediately with potatoes Lyonnaise. Serves 10 to 14.
Potatoes Lyonnaise
4 Tbs. (1/2 stick) unsalted butter
2 yellow onions, sliced 1/4 inch thick
Salt and freshly ground pepper, to taste
1 Tbs. olive oil
2 lb. baby Yukon Gold potatoes, boiled until just tender and sliced 3/8
inch thick
2 Tbs. finely chopped fresh flat-leaf parsley
In a large electric skillet or fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the onions, salt and pepper and cook until tender and lightly caramelized, 10 to 12 minutes. Transfer to a small bowl. Wipe out the pan with a damp paper towel. Melt the remaining 2 Tbs. butter with the olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally and being careful not to break up the slices too much, until crisp and golden brown, 8 to 10 minutes. Add the onions and parsley to the pan and stir to combine. Transfer to a warmed serving bowl and serve immediately. Serves 6 to 8.
Collard Greens with Benne Seeds and Chili Oil
The unexpected flavors of this dish exemplify contemporary Southern cuisine at its best. The greens are not cooked for hours as was often done in the past, and the toasty flavors of the benne (sesame) seeds pair nicely with the bitterness of the vegetable. If you prefer, use hot-pepper vinegar instead of the cider vinegar and chili oil.
2 lb. collard greens, mustard greens, turnip greens or broccoli rabe, tough
stems and wilted leaves discarded
2 Tbs. olive oil
6 garlic cloves, thinly sliced
2 dried hot chilies, broken in half crosswise
1/4 cup sesame seeds
1 Tbs. chopped fresh rosemary
2 Tbs. honey
Salt and freshly ground pepper, to taste
2 Tbs. cider vinegar
1 Tbs. hot chili oil
Cut the greens into 1-inch pieces. Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the greens and stir to immerse completely in the water. Return to a boil, reduce the heat to medium and cook until crisp-tender, about 10 minutes. Drain the greens and place under cold running water to stop the cooking. Transfer to a large kitchen towel, wrap well and squeeze out as much excess water as possible. In a large fry pan with deep sides over medium heat, warm the olive oil. Add the garlic, chilies, sesame seeds and rosemary and cook, stirring, until the sesame seeds begin to lightly brown, about 1 minute. Stir in the greens and honey. Sauté, stirring occasionally, until the greens are well coated with the other ingredients and heated through, about 3 minutes. Season with salt and pepper. Transfer the greens to a large bowl and drizzle with the vinegar and chili oil just before serving. Serves 6.
Tuesday, April 12, 2011
Red and White Chicken Chili
RED AND WHITE CHICKEN CHILI
This is truly a fusion dish form the American southwest, native American inspired and from our wonderful cowboy cuisine. Let your taste buds indulge wonder lust.
2 pounds boneless, skinless chicken breasts
1/2 cup Italian dressing
Willingham's Wham original mild spice seasoning mix (www.willinghams.com), or favorite poultry seasoning mix
2 1/2 cups onions (cut into 1/4-inch dice)
1/3 cup extra-virgin olive oil
1 1/2 tablespoons garlic, minced
1 (4-ounce) can green chilies, diced
2 tablespoons jalapenos, diced
2 (1-pound) cans kidney beans, drained (recommends Bush Brothers beans.)
5 cups chicken broth
1 1/2 teaspoon sea salt
1 1/2 tablespoon cumin
2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper
1 tablespoon chili powder
2 (1 pound) cans great northern white beans (recommended Bush beans.)
5 cups cooked chicken, cubed
Marinate chicken in dressing for at least four hours. Remove from marinade and rub chicken in seasoning. Place on baking sheet and cook in 375-degree oven for 12 minutes. Cool and cut into 1/2-inch cubes; set aside. Saute onions in olive oil until soft. Add garlic, chilies and jalapenos. Saute for 1 minute more. Drain kidney beans and rinse. Add beans, onion mixture, broth and spices to pot, bring to a simmer and cook approximately 15 minutes.Drain and rinse white beans. Add beans and chicken to mixture and simmer 20 more minutes. Let cool and store in refrigerator. When ready to serve, top with shredded cheese, sour cream mixed with fresh lime juice, and fine diced fresh cilantro topped with fried tortilla strips. Yield: 3 quarts.
This is truly a fusion dish form the American southwest, native American inspired and from our wonderful cowboy cuisine. Let your taste buds indulge wonder lust.
2 pounds boneless, skinless chicken breasts
1/2 cup Italian dressing
Willingham's Wham original mild spice seasoning mix (www.willinghams.com), or favorite poultry seasoning mix
2 1/2 cups onions (cut into 1/4-inch dice)
1/3 cup extra-virgin olive oil
1 1/2 tablespoons garlic, minced
1 (4-ounce) can green chilies, diced
2 tablespoons jalapenos, diced
2 (1-pound) cans kidney beans, drained (recommends Bush Brothers beans.)
5 cups chicken broth
1 1/2 teaspoon sea salt
1 1/2 tablespoon cumin
2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper
1 tablespoon chili powder
2 (1 pound) cans great northern white beans (recommended Bush beans.)
5 cups cooked chicken, cubed
Marinate chicken in dressing for at least four hours. Remove from marinade and rub chicken in seasoning. Place on baking sheet and cook in 375-degree oven for 12 minutes. Cool and cut into 1/2-inch cubes; set aside. Saute onions in olive oil until soft. Add garlic, chilies and jalapenos. Saute for 1 minute more. Drain kidney beans and rinse. Add beans, onion mixture, broth and spices to pot, bring to a simmer and cook approximately 15 minutes.Drain and rinse white beans. Add beans and chicken to mixture and simmer 20 more minutes. Let cool and store in refrigerator. When ready to serve, top with shredded cheese, sour cream mixed with fresh lime juice, and fine diced fresh cilantro topped with fried tortilla strips. Yield: 3 quarts.
Monday, April 11, 2011
Peanut Dacquoise with Peanut Butter Mousse
A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit. A particular form of the dacquoise is the marjolaine , which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.
The term dacquoise can also refer to the nut meringue layer itself. These are great deserts and are usually Gluten Free.
Peanut Dacquoise with Peanut Butter Mousse
Dacquoise sounds very fancy, but it's just a dessert made of giant flat meringues layered with mousse, whipped cream, or buttercream.
Yield: Makes 8 to 10 servings
Active Time: 1 hour 30 minutes
Total Time: 7 hours (includes chilling time)
ingredients
Meringue layers
1 1/4 cups roasted spanish salted peanuts with skin (6 to 6 1/2 ounces), divided
3/4 cup sugar, divided
6 large egg whites
1/8 teaspoon cream of tartar pinch of coarse kosher salt
Mousse:
1/2 cup chunky natural-style peanut butter
1/4 cup (packed) golden brown sugar
Pinch of coarse kosher salt
1 cup chilled heavy whipping cream, divided
1 tablespoon sugar
1 teaspoon vanilla extract
Glaze:
1/4 cup natural unsweetened cocoa powder
1/4 cup sugar
1 cup heavy whipping cream
1 1/3 cups bittersweet chocolate chips
preparation
For meringue layers:
Preheat oven to 275°F. Line large baking sheet with parchment paper. Draw three 10 x 4 1/2-inch rectangles on parchment; turn parchment over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.
Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy. Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.
Spoon 2 cups meringue onto each rectangle on parchment; spread evenly to fill rectangles (any remaining meringue can be baked as cookies).
Bake meringues until golden brown all over and dry to touch but still slightly soft, about 1 hour 30 minutes. Transfer to rack and cool completely.
For mousse:
using electric mixer, beat peanut butter, brown sugar, and coarse salt in medium bowl to blend. With mixer running, gradually beat in 1/4 cup cream. Add another 1/4 cup cream and beat just to blend. Beat remaining 1/2 cup cream, sugar, and vanilla in another medium bowl until peaks form; fold into peanut butter mixture in 3 additions. Chill until ready to use.
For glaze:
Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 cup water, whisking until smooth. Gradually whisk in heavy cream. Bring to boil over medium heat, whisking frequently. Reduce heat to low. Add chocolate and whisk until melted and smooth. Let stand at room temperature until cool and slightly thickened, stirring occasionally, about 2 hours.
Leaving meringues on parchment and using large serrated knife, trim edges of each meringue to original 10 x 4 1/2-inch size. Slide thin knife between meringues and paper to loosen. Spoon 1/4 cup glaze evenly over top of 2 meringue rectangles and spread to cover. Chill until chocolate sets, about 30 minutes. Place 1 glazed meringue rectangle on plate. Spoon half of mousse over (scant 1 1/4 cups); spread out in even layer. Place second glazed meringue rectangle atop first; spread with remaining mousse. Top with unglazed meringue rectangle. Pour 1/2 cup glaze down center of top meringue. Using icing spatula, spread glaze over top meringue, allowing glaze to drip down sides. Smooth top and sides to cover evenly with thin layer. Refrigerate until glaze is set, about 30 minutes. Pour remaining glaze over top of dacquoise and quickly smooth over top and sides in even layer. Sprinkle fleur de sel lightly over top, if desired. Chill at least 3 hours. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and keep chilled.
The term dacquoise can also refer to the nut meringue layer itself. These are great deserts and are usually Gluten Free.
Peanut Dacquoise with Peanut Butter Mousse
Dacquoise sounds very fancy, but it's just a dessert made of giant flat meringues layered with mousse, whipped cream, or buttercream.
Yield: Makes 8 to 10 servings
Active Time: 1 hour 30 minutes
Total Time: 7 hours (includes chilling time)
ingredients
Meringue layers
1 1/4 cups roasted spanish salted peanuts with skin (6 to 6 1/2 ounces), divided
3/4 cup sugar, divided
6 large egg whites
1/8 teaspoon cream of tartar pinch of coarse kosher salt
Mousse:
1/2 cup chunky natural-style peanut butter
1/4 cup (packed) golden brown sugar
Pinch of coarse kosher salt
1 cup chilled heavy whipping cream, divided
1 tablespoon sugar
1 teaspoon vanilla extract
Glaze:
1/4 cup natural unsweetened cocoa powder
1/4 cup sugar
1 cup heavy whipping cream
1 1/3 cups bittersweet chocolate chips
preparation
For meringue layers:
Preheat oven to 275°F. Line large baking sheet with parchment paper. Draw three 10 x 4 1/2-inch rectangles on parchment; turn parchment over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.
Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy. Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.
Spoon 2 cups meringue onto each rectangle on parchment; spread evenly to fill rectangles (any remaining meringue can be baked as cookies).
Bake meringues until golden brown all over and dry to touch but still slightly soft, about 1 hour 30 minutes. Transfer to rack and cool completely.
For mousse:
using electric mixer, beat peanut butter, brown sugar, and coarse salt in medium bowl to blend. With mixer running, gradually beat in 1/4 cup cream. Add another 1/4 cup cream and beat just to blend. Beat remaining 1/2 cup cream, sugar, and vanilla in another medium bowl until peaks form; fold into peanut butter mixture in 3 additions. Chill until ready to use.
For glaze:
Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 cup water, whisking until smooth. Gradually whisk in heavy cream. Bring to boil over medium heat, whisking frequently. Reduce heat to low. Add chocolate and whisk until melted and smooth. Let stand at room temperature until cool and slightly thickened, stirring occasionally, about 2 hours.
Leaving meringues on parchment and using large serrated knife, trim edges of each meringue to original 10 x 4 1/2-inch size. Slide thin knife between meringues and paper to loosen. Spoon 1/4 cup glaze evenly over top of 2 meringue rectangles and spread to cover. Chill until chocolate sets, about 30 minutes. Place 1 glazed meringue rectangle on plate. Spoon half of mousse over (scant 1 1/4 cups); spread out in even layer. Place second glazed meringue rectangle atop first; spread with remaining mousse. Top with unglazed meringue rectangle. Pour 1/2 cup glaze down center of top meringue. Using icing spatula, spread glaze over top meringue, allowing glaze to drip down sides. Smooth top and sides to cover evenly with thin layer. Refrigerate until glaze is set, about 30 minutes. Pour remaining glaze over top of dacquoise and quickly smooth over top and sides in even layer. Sprinkle fleur de sel lightly over top, if desired. Chill at least 3 hours. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and keep chilled.
Friday, April 8, 2011
Shepard's Pie
In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term "shepherd's pie" did not appear until the 1870s,[2] and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.Cottage Pies are made with beef.There is now a popular tendency for "shepherd's pie" to be used when the meat is mutton or lamb, with the suggested origin being that shepherds are concerned with sheep[10] and not cattle, This may, however, be an example of folk etymology. Any leftover meat was used to make a "Meat Pie."
Shepard's Pie
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb-Ground beef can be used or a combination of both
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
The term "shepherd's pie" did not appear until the 1870s,[2] and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.Cottage Pies are made with beef.There is now a popular tendency for "shepherd's pie" to be used when the meat is mutton or lamb, with the suggested origin being that shepherds are concerned with sheep[10] and not cattle, This may, however, be an example of folk etymology. Any leftover meat was used to make a "Meat Pie."
Shepard's Pie
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb-Ground beef can be used or a combination of both
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Thursday, April 7, 2011
Monte Cristo Sandwich
THE BEST SANDWICH ON EARTH?
The Monte Cristo
Though this sandwich tends to vary from restaurant to restaurant, the basic sandwich is two slices of white bread containing ham, turkey, or chicken, and a slice of cheese are dipped in a beaten egg batter or simply a beaten egg and fried in butter. A classic Monte Cristo sandwich should come with a side of jelly to dip it in.
Most food historian generally think that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur. This original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter. It was originally served in 1910 in a Paris cafe. This sandwich is still a popular snack or casual meal throughout France and Switzerland in most bars and cafes. It is usually made in a special sandwich grilling iron consisting of two hinged metal plates, each with two shell-shaped indentations. At most Paris cafes, the Croque Monsieur is no longer prepared as a square sandwich but rather as a one-sided tartine made with a large single slice of bread from a round loaf.
Many American cookbooks published in the 1930s to1960s featured this sandwich under different names such as French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich. Although there are no existing documents to support this, it is felt that the Monte Cristo Sandwich was first served in southern California in the 1950s. Disneyland in Anaheim, California also contributed to the trend of eating this sandwich. In 1966, it appeared on their menu of the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland and has continued to be a popular menu item to this day.
THE MONTE CRISTO
Restaurants vary from place to place about exactly how this is cooked, whether on a flat top grill or in a deep-fat fryer. The latter is much quicker but also more greasy, and most people don't have the machinery in their kitchens. This preparation method takes almost twice as long to make, but it's healthier and naturally more flavorful. Any meal you make just doesn't get any better than when you make a Monte Cristo sandwich. Serves 2.
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
1 TBS Dijon or grainy mustard (optional)
3 cups canola oil
Confectioners sugar
Blackberry preserves (or any preserve)
Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner's sugar and serve with blackberry preserves on the side.
The Monte Cristo
Though this sandwich tends to vary from restaurant to restaurant, the basic sandwich is two slices of white bread containing ham, turkey, or chicken, and a slice of cheese are dipped in a beaten egg batter or simply a beaten egg and fried in butter. A classic Monte Cristo sandwich should come with a side of jelly to dip it in.
Most food historian generally think that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur. This original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter. It was originally served in 1910 in a Paris cafe. This sandwich is still a popular snack or casual meal throughout France and Switzerland in most bars and cafes. It is usually made in a special sandwich grilling iron consisting of two hinged metal plates, each with two shell-shaped indentations. At most Paris cafes, the Croque Monsieur is no longer prepared as a square sandwich but rather as a one-sided tartine made with a large single slice of bread from a round loaf.
Many American cookbooks published in the 1930s to1960s featured this sandwich under different names such as French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich. Although there are no existing documents to support this, it is felt that the Monte Cristo Sandwich was first served in southern California in the 1950s. Disneyland in Anaheim, California also contributed to the trend of eating this sandwich. In 1966, it appeared on their menu of the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland and has continued to be a popular menu item to this day.
THE MONTE CRISTO
Restaurants vary from place to place about exactly how this is cooked, whether on a flat top grill or in a deep-fat fryer. The latter is much quicker but also more greasy, and most people don't have the machinery in their kitchens. This preparation method takes almost twice as long to make, but it's healthier and naturally more flavorful. Any meal you make just doesn't get any better than when you make a Monte Cristo sandwich. Serves 2.
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
1 TBS Dijon or grainy mustard (optional)
3 cups canola oil
Confectioners sugar
Blackberry preserves (or any preserve)
Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner's sugar and serve with blackberry preserves on the side.
Crab Empanadas
CRAB EMPANADAS
Empanadas trace their origins to Galicia, Spain and Portugal. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosa.
An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.
This is a super easy recipe that is just great as a first coarse, part of a cocktail menu or as a main dish with a frech crisp green salad.
6 oz. fresh or canned crab meat, drained
2 T sour cream
1 tsp Dijon Mustard
1/2 cup sliced green onions
S&P, to taste
Flour
1 box puff pastry
cooking spray
Preheat oven to 400. Combine crab meat, sour cream, mustard and onions in a medium sized bowl and season with S&P. Set aside. Lightly dust clean surface with flour and lay one sheet of puff pastry on top. Store the rest in the fridge until you are ready to use.Use a 3" round cookie cutter (or an upside down mug) to cut out pieces of pastry. One box will make 18-24. Fill each piece with 1 tsp crab mixture, then fold each piece in half. Use the back of a fork to seal the edges. Line baking sheet with foil and spray surface with cooking spray. Place empanadas approx 2 inches part. Bake for 12 minutes until golden brown
Empanadas trace their origins to Galicia, Spain and Portugal. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosa.
An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.
This is a super easy recipe that is just great as a first coarse, part of a cocktail menu or as a main dish with a frech crisp green salad.
6 oz. fresh or canned crab meat, drained
2 T sour cream
1 tsp Dijon Mustard
1/2 cup sliced green onions
S&P, to taste
Flour
1 box puff pastry
cooking spray
Preheat oven to 400. Combine crab meat, sour cream, mustard and onions in a medium sized bowl and season with S&P. Set aside. Lightly dust clean surface with flour and lay one sheet of puff pastry on top. Store the rest in the fridge until you are ready to use.Use a 3" round cookie cutter (or an upside down mug) to cut out pieces of pastry. One box will make 18-24. Fill each piece with 1 tsp crab mixture, then fold each piece in half. Use the back of a fork to seal the edges. Line baking sheet with foil and spray surface with cooking spray. Place empanadas approx 2 inches part. Bake for 12 minutes until golden brown
Wednesday, April 6, 2011
RED SNAPPER VERACRUZ STYLE
VERACRUZ
Veracruz is Mexico’s oldest and largest port and the port most connected with its history Veracruz’s status as a port has made the city a blend of cultures, mostly indigenous, Spanish and Afro-Cuban. The influence of these three culture is best seen in the food and music of the area,. Fresh and full of flavor, this is a very elegant, but simple. In a traditional Veracruzan household, you would find papas cambray (recipe below) and a bowl of savory white rice served alongside.
HUACHINANGO A LA VERACRUZANA ~ RED SNAPPER VERACRUZ STYLE
FOR THE SAUCE:
1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves shopping list
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices. Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Should be made 1 day ahead for flavors to meld. Cover and refrigerate.)
FOR THE FISH
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise
Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over.Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
PAPITAS DE CAMBRAY AL AJO ~ NEW POTATOES WITH GARLIC
2 lbs very small new potatoes (unpeeled)
8 cloves garlic (minced)
1/2 cup butter
1 tbsp oil
salt & pepper to taste
1 1/2 tbsp lemon juice (optional)
1/2 tsp Tabasco sauce
Cook potatoes in a pot with salted boiling water till tender (20 to 25 minutes).Drain and set aside. In a pan, heat butter and oil Add potatoes and saute for 8 to 10 minutes. Add in garlic, salt & pepper, lemon juice and Tabasco sauce. Lower heat, cook for 3 to 4 minutes or till garlic turns golden color.Be careful not to burn garlic!
Veracruz is Mexico’s oldest and largest port and the port most connected with its history Veracruz’s status as a port has made the city a blend of cultures, mostly indigenous, Spanish and Afro-Cuban. The influence of these three culture is best seen in the food and music of the area,. Fresh and full of flavor, this is a very elegant, but simple. In a traditional Veracruzan household, you would find papas cambray (recipe below) and a bowl of savory white rice served alongside.
HUACHINANGO A LA VERACRUZANA ~ RED SNAPPER VERACRUZ STYLE
FOR THE SAUCE:
1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves shopping list
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices. Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Should be made 1 day ahead for flavors to meld. Cover and refrigerate.)
FOR THE FISH
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise
Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over.Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
PAPITAS DE CAMBRAY AL AJO ~ NEW POTATOES WITH GARLIC
2 lbs very small new potatoes (unpeeled)
8 cloves garlic (minced)
1/2 cup butter
1 tbsp oil
salt & pepper to taste
1 1/2 tbsp lemon juice (optional)
1/2 tsp Tabasco sauce
Cook potatoes in a pot with salted boiling water till tender (20 to 25 minutes).Drain and set aside. In a pan, heat butter and oil Add potatoes and saute for 8 to 10 minutes. Add in garlic, salt & pepper, lemon juice and Tabasco sauce. Lower heat, cook for 3 to 4 minutes or till garlic turns golden color.Be careful not to burn garlic!
Tuesday, April 5, 2011
Carne Asada
On its most basic level, Carne Asada is a marinated and grilled steak, sliced thin and served on tortillas. This "grilled beef" can be used however you want it, in tacos, burritos or served up straight. The basic method is to marinate most any kind of beef in a lime based marinade. Grill it over a hot fire and then slice into thin strips across the grain. But there is a whole lot more to it than that.
In Mexico and the American Southwest you will find that Carne Asada is the Mexican equivalent of Barbecue. That is meant in the party sense of the word. Traditionally a large fire pit is used to prepare this party but you can use whatever you have. Since everything is prepared over direct heat you don't need a lid or a fancy grill. The cut of beef you use doesn't need to be fancy either.
Carne Asada
Ingredients
• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper
Marinade:
o 4 garlic cloves, minced
o 1 jalapeño chile pepper, seeded and minced
o 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
o 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
o Kosher salt and freshly ground black pepper
o 2 limes, juiced
o 2 tablespoons white vinegar
o 1/2 teaspoon sugar
o 1/2 cup olive oil
• 1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
•
• 2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
• (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
• (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.
• Yield: Serves 4-6.
In Mexico and the American Southwest you will find that Carne Asada is the Mexican equivalent of Barbecue. That is meant in the party sense of the word. Traditionally a large fire pit is used to prepare this party but you can use whatever you have. Since everything is prepared over direct heat you don't need a lid or a fancy grill. The cut of beef you use doesn't need to be fancy either.
Carne Asada
Ingredients
• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper
Marinade:
o 4 garlic cloves, minced
o 1 jalapeño chile pepper, seeded and minced
o 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
o 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
o Kosher salt and freshly ground black pepper
o 2 limes, juiced
o 2 tablespoons white vinegar
o 1/2 teaspoon sugar
o 1/2 cup olive oil
• 1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
•
• 2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
• (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
• (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.
• Yield: Serves 4-6.
Monday, April 4, 2011
Slow Cooker Cassoulet
Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry. Here, is an adaptation of the Languedoc specialty from Thomas Keller, chef of The French Laundry in Northern California. His FRENCH LAUNDRY COOKBOOK is one of the best. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe for us utilizing a slow cooker.
Be sure to use precooked Spanish-style chorizo* sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.
CHEF THOMAS KELLER'S SLOW COOKER CASSOULET
4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
6 fully cooked or smoked chorizo* or garlic sausage links,
about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish
Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
Position a rack in the lower third of an oven and preheat the broiler.
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
Be sure to use precooked Spanish-style chorizo* sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.
CHEF THOMAS KELLER'S SLOW COOKER CASSOULET
4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
6 fully cooked or smoked chorizo* or garlic sausage links,
about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish
Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
Position a rack in the lower third of an oven and preheat the broiler.
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
Friday, April 1, 2011
MEATBALLS IN WHITE SAUCE ~ Königsberger Klopse
Germany is a land full of culinary delights. Located in the middle of Western Europe, it’s at the same latitude as Newfoundland, which means the summer nights are long and inviting while wintertime is cold and snowy. The Christian calendar is a map for German social events and there is always a celebration happening somewhere, with food specialties, presents and homemade entertainment. Cozy gatherings with food and drink are the essence of German Gemuetlichkeit (comfort and coziness). Germans still fall back on their rich heritage, serving wild game, lamb, pork and beef with old and new ways of preparing them and their side dishes. Popular spices are mustard, horseradish and juniper berries.
MEATBALLS IN WHITE SAUCE ~ Königsberger Klopse
½ lb. ground pork
½ lb. ground beef
2 small, day-old rolls or 2 slices of bread
2 egg yolks (1 of them is optional)
2 small onions, 1 chopped fine, 1 quartered
1 Tbsp + 2 Tbsp butter or margarine, divided
4 cups vegetable or beef broth
salt and pepper
5 whole peppercorns
4 juniper berries (optional)
1 bay leaf (optional)
2 Tbsp flour
1-2 Tbsp lemon juice
1 small glass of white wine, 2 - 4 oz. (alternative - more broth)
2-4 Tbsp sour cream
24 capers, drained
1 pinch sugar (optional)
Soak the day-old rolls in water and squeeze almost dry.Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent. Cool, slightly. Place the ground meats in a bowl, add cooked onion and the rolls, broken in pieces. Add salt and pepper to taste, about ½ teaspoon salt and ¼ teaspoon pepper. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs. Add a few tablespoons of broth if necessary to achieve this. Form 10-12 meatballs. Bring the rest of the broth, with the cracked spices and second onion, quartered, to just under a boil and add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm. Melt 2 tablespoons butter in a pan and add the flour, making a roux. Little by little, stir about 1 ½ cups of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice and sour cream and pinch of sugar. Add the meatballs to the sauce and serve. If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle. It tastes the same but doesn’t look appetizing.
Tip: Serve with boiled potatoes, green beans and pickled beets .
MEATBALLS IN WHITE SAUCE ~ Königsberger Klopse
½ lb. ground pork
½ lb. ground beef
2 small, day-old rolls or 2 slices of bread
2 egg yolks (1 of them is optional)
2 small onions, 1 chopped fine, 1 quartered
1 Tbsp + 2 Tbsp butter or margarine, divided
4 cups vegetable or beef broth
salt and pepper
5 whole peppercorns
4 juniper berries (optional)
1 bay leaf (optional)
2 Tbsp flour
1-2 Tbsp lemon juice
1 small glass of white wine, 2 - 4 oz. (alternative - more broth)
2-4 Tbsp sour cream
24 capers, drained
1 pinch sugar (optional)
Soak the day-old rolls in water and squeeze almost dry.Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent. Cool, slightly. Place the ground meats in a bowl, add cooked onion and the rolls, broken in pieces. Add salt and pepper to taste, about ½ teaspoon salt and ¼ teaspoon pepper. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs. Add a few tablespoons of broth if necessary to achieve this. Form 10-12 meatballs. Bring the rest of the broth, with the cracked spices and second onion, quartered, to just under a boil and add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm. Melt 2 tablespoons butter in a pan and add the flour, making a roux. Little by little, stir about 1 ½ cups of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice and sour cream and pinch of sugar. Add the meatballs to the sauce and serve. If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle. It tastes the same but doesn’t look appetizing.
Tip: Serve with boiled potatoes, green beans and pickled beets .
Fish Tacos
Mexican food is gaining popularity all over the globe for many reasons. There is a wide range of Mexican food and you can taste combinations you might not have tried before. It smells wonderful, tastes great, and is also very healthy. Mexican food differs through the ages, depending on the ingredients available but the sheer volume of Mexican restaurants appearing all over the world prove what an exciting and enjoyable cuisine it is. Authentic Mexican recipes are easy to find but if you want to make your own Mexican food, you can be as creative as you like.In addition, Mexican food evolved more when the spanish colonists arrived, bringing new cookery ideas, methods, and different ingredients to incorporate in existing Mexican food dishes. Chili pepper has been a staple ingredient in Mexican recipes for thousands of years and is still very popular. Some Mexican dishes, especially those originating from the Yucatan and Vera Cruz, have a Caribbean influence. Other Mexican dishes, such as bolillo, have a French influence. Bolillo is a popular Mexican bread.
FISH TACOS
* 3 cloves garlic
* 1 cup packed cilantro leaves
* 2 limes, zested
* 2 teaspoons ground cumin
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup tequila
* 1 pound tilapia fillets
* 1 tablespoon olive oil
* 8 (7-inch) round Flour Tortillas, recipe follows
* Crema, recipe follows
* Shredded red cabbage
* Lime wedges
Directions
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.
Heat an electric nonstick griddle to 375 degrees F.
Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
Flour Tortillas:
* 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
* 1 teaspoon kosher salt
* 1/3 cup lard
* 1/2 cup cool water
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
Yield: 8 tortillas
Crema:
* 1 cup heavy cream
* 1 tablespoon buttermilk
* 1 chipotle chile in adobo sauce
* 1/4 teaspoon kosher salt
Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
Yield: approximately 1 cup
FISH TACOS
* 3 cloves garlic
* 1 cup packed cilantro leaves
* 2 limes, zested
* 2 teaspoons ground cumin
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup tequila
* 1 pound tilapia fillets
* 1 tablespoon olive oil
* 8 (7-inch) round Flour Tortillas, recipe follows
* Crema, recipe follows
* Shredded red cabbage
* Lime wedges
Directions
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.
Heat an electric nonstick griddle to 375 degrees F.
Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
Flour Tortillas:
* 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
* 1 teaspoon kosher salt
* 1/3 cup lard
* 1/2 cup cool water
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
Yield: 8 tortillas
Crema:
* 1 cup heavy cream
* 1 tablespoon buttermilk
* 1 chipotle chile in adobo sauce
* 1/4 teaspoon kosher salt
Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
Yield: approximately 1 cup
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