Thursday, January 31, 2008
Wednesday, January 30, 2008
Monday, January 28, 2008
Free-Style Lemon Tartlets(from "Ripe for Dessert" by David Lebovitz)Prepare the recipe as above but complete the following steps:To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF. Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around. Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.
Sunday, January 27, 2008
I used Schokinag Triple Chocolate for the 6 1/2 ounces of mixed chocolate. For anyone that doesn't know, Schokinag is a European Drinking chocolate that you mix with a little warm milk to slowly melt the chocolate pieces before adding the rest of the milk to make a whole cup. This happens to be my all time favorite hot chocolate! The drink is sweet and rich BUT definitely an awesome treat! =D
6 1/2 ounces milk chocolate, bittersweet chocolate, and semisweet chocolate
3 T. sugar
1 T. unsweetened cocoa powder
1 1/2 cups whole milk, divided
1/2 c. chilled whipping cream
2 T. peanut butter
3 c. ice cubes
Place 6 1/2 ounces assorted chocolate in medium metal bowl. Set bowl over saucepan of simmering water; stir until melted and smooth. Add sugar and cocoa and stir to blend. Gradually whisk in 1/2 cup milk; whisk until sugar dissolves. Cool mixture to room temperature.
Using electric mixer, beat cream in small bowl until peaks form. Place remaining 1 cup milk, chocolate mixture, peanut butter, and ice in blender. Puree until smooth. Divide between 2 large glasses. Top with whipped cream and sprinkle with chocolate shavings.
Friday, January 25, 2008
Breaded Skinless Fish Fillets with Red Pepper Mayonnaise
1 7 to 8-ounce red pepper, cut into 1-inch pieces
1/2 c. mayonnaise
1 T. finely chopped fresh chives
2 t. fresh lemon juice
1/2 t. cayenne pepper
1/2 c. all-purpose flour
1 t. salt
1/2 t. coarsely ground black pepper
1 large egg
2 T. milk
2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread
4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole)
2 T. (or more) butter
2 T. (or more) olive oil
Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper.
Do Ahead: Can be made 1 day ahead. Cover and chill.
Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.
Melt 2 Tablespoons butter with 2 Tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Saute until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.
1 c. uncooked rice, not instant
2 T. peanut oil (I usually use grape seed oil)
2 cloves garlic, minced
1 medium onion, chopped
2 ripe tomatoes, chopped
1 8-ounce can tomato sauce
1 c. chicken broth
1 T. chili powder
salt to taste
Diced red or green pepper if desired
Heat oil in a heavy skillet over medium-high heat. Add rice and stir. Heat until rice is just golden brown. Add garlic and onion and saute until onion just begins to brown.
Add tomato, tomato sauce, chicken broth, chili powder, and salt. Also add diced peppers if using.
Lower the heat and cover.
Simmer 25 minutes or until all the liquid is absorbed. Remove from heat and allow to sit covered for 5 minutes.
Fluff with a fork and serve.
Monday, January 21, 2008
8 ounces bacon, chopped
3 pounds russet potatoes, scrubbed
1 large onion, chopped
2 garlic cloves, minced
2 T. all-purpose flour
4 c. low-sodium chicken broth
1 c. heavy cream
1/4 t. dried thyme
2 c. shredded sharp cheese, plus additional for garnish
1 c. sour cream, plus additional for garnish
3 scallions, sliced thin
Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels, Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.
Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
Transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream, Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnish with bacon, fried potato skins, scallions, and sour cream.
REHEATING LEFTOVERS: To reheat leftover portions of the Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
Sunday, January 20, 2008
I am in the mood for strawberries, mainly because the sun is out and yet it is chilly. Fred Meyers had strawberries but the berries are only half ripe. Meaning, the top 1/4 of the strawberry is white and the rest is red. I was reluctant to buy them but I am so hungry for something that reminds me of spring or early summer so I caved. A bright and cheerful breakfast is so worth it and I am happy to say that the strawberries did have a nice flavor so buying them was worth it.
- 4 eggs
- 1 c. heavy cream
- 1 T. vanilla extract
- 1 T. ground cinnamon
- 1 t. ground nutmeg
- 2 c. fresh strawberries, leave some to make strawberry fans with
- 1 8 ounce box of cream cheese
- 2 T. butter
- 1/2 lemon, juiced
- 2 T. sugar granulated
- 2 T. powdered sugar
- 4 croissants, sliced in half, lengthwise
- Rinse off strawberries and take off stem top. Slice the strawberries up and place in a bowl with 2 Tablespoons of granulated sugar and lemon juice. Stir to combine and then remove about 3 T. of strawberries for on top of croissants. The rest of the strawberries you will want to mash slightly. The juice at the bottom of the bowl will be drizzled over the top of the croissant at the end.
- Warm skillet on medium heat and melt 2 Tablespoons of butter.
- Dipping mixture: Mix together eggs, cream, vanilla, nutmeg, and cinnamon. Dip the croissant halves into the mix to coat on both sides and place in the skillet flat side down first. Brown on each side and then remove from the skillet. Spread one half of croissant with cream cheese and top with about 3 Tablespoons of mashed strawberries. Set top half of croissant on filling. Drizzle strawberry sauce over croissant and sprinkle with powdered sugar. Set strawberry fan and serve.
1/2 c. all-purpose flour
1/2 c. packed light brown sugar
2 T. granulated sugar
1/4 t. ground cinnamon
Pinch table salt
4 T. unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
1 1/2 c. all-purpose flour
1 1/2 t. Baking Powder
10 T. unsalted butter (1 1/4 sticks), softened but still cool
2/3 c. granulated sugar
1/2 t. table salt
1/2 t. grated lemon zest
1 1/2 t. vanilla extract
2 large eggs, room temperature
4 c. fresh blueberries
Cream Cheese Whipped Cream:
4 ounces cream cheese, room temperature
1/3 c. confectioners' sugar
pinch table salt
1/2 t. vanilla extract
1 c. heavy cream
1. For streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.
In bowl of standing mixer fitted with whisk attachment, whisk cream cheese, confectioners' sugar, and salt at medium-high speed until light and fluffy, 1-2 minutes, scraping down bowl with rubber spatula as needed. Add vanilla and beat at medium speed until combined, about 30 seconds; scrape down bowl. With machine running at low speed, add heavy cream in slow steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds soft peaks when whisk is lifted, another 1-2 minutes, scraping down bowl as needed. Serve with blueberry buckle.
Saturday, January 19, 2008
Flourless Chocolate Hazelnut Cake
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 c. (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 c. (packed) golden brown sugar
1/2 c. Frangelico or other hazelnut liqueur, divided
1 c. finely ground hazelnuts (ground in processor; about 5 ounces)
1 t. coarse kosher salt
1 c. chilled heavy whipping cream
Chopped toasted hazelnuts
Position rack in center of oven and preheat to 350 degrees F. Butter 9-inch diameter spring form pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place spring form pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of spring form pan. Pl;ace in oven and tent spring form pan loosely with foil Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours.
DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
This recipe came from the 08' Bon Appetit Magazine.
Wednesday, January 16, 2008
Monday, January 14, 2008
Directions: Preheat oven to 450 degrees F. Cut bread horizontally in half. Place bread halves, cut side up, on sperarate baking sheets. Mix onions and 6 Tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 Tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.
Saute' Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.
Meanwhile, heat 1 Tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.
Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces. Serve with a little hot sauce.
Sunday, January 13, 2008
This is my first tart ever. I was so excited! I was afraid of making it because everyone around me doesn't like coconut and there is just NO WAY I am going to eat a whole tart. I wanted to make this recipe for so long that I just jumped in and did it. The funny thing is that I had an accounting exam today and I completely stressed myself out! I feel like a basket case as we type and I have to still get up at 4:30 in the morning for work. Well, this whole recipe was such a pick-me-up. I have never tried passion fruit before so that was a new experience too. Here is a picture just in case there is someone else out there that has not seen one on the outside or inside either. =D I strained the seeds from the pulp to make a nice puree and the aroma was almost citrus and floral. I absolutely LOVED it and I can't wait to try this again. My downfall to making this recipe was the fact that I used regular sweetened coconut because I did not have any unsweetened, medium shredded coconut on hand. This tart had a flakey and butter tasting crust that was phenomenal and the filling had just the right touch of lime juice and peel to go with the coconut cream and the shredded coconut. Oh, of course, there is the addition of rich cream and eggs. What I appreciated was the fact that even though I used sweetened, shredded coconut, the tart still wasn't overly sweet. I fell in love with the flavor on the first bite and everyone that tried it agreed. . . and I am the only coconut appreciater!
1 1/2 c. all-purpose flour
1/3 c. sugar
1/4 t. salt
1/2 c. (1 stick) chilled, unsalted butter, cut into 1/2-inch cubes
3 large egg yolks (My blog is double-spacing at this time and I have no idea why, sorry)
1/3 c. sugar
1 large egg
1 large egg yolk
1/2 t. grated lime peel
2/3 c. whipping cream
1/2 c. canned sweetened cream of coconut (such as CoCo Lopez-Available in the liquor section of most supermarkets)
3 T. fresh lime juice
1 1/4 c. unsweetened medium shredded coconut
Passion Fruit Cream
3/4 c. chilled whipping cream
1/2 c. sugar
1/3 c. sour cream
5 T. passion fruit pulp without seeds, unless you enjoy the seeds. . .then you can leave them in =D (If seeds are left in then 5 Tablespoons will equal about 8 ripe, fresh passion fruits)
Crust: Mix first 3 ingredients in processor. Add butter; using on/off turns, process until coarse meal forms, Add egg yolks; process until moist clumps form. Gather dough into ball. Press onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Chill 1 hour.
Do Ahead: Can be made 1 day ahead. Cover and keep refrigerated.
Preheat oven to 400 degrees F. Bake crust until golden brown, about 15 minutes. Cool completely.
Filing: Preheat oven to 325 degrees F. Whisk first 4 ingredients in large bowl 1 minute. Stir in whipping cream, cream of coconut, and lime juice, then shredded coconut. Transfer to prepared crust. Bake until set in center and top is golden, about 40 to 45 minutes. Cool completely.
Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.
Passion Fruit Cream: Whisk cream, sugar, and sour cream in medium bowl until thickened. Add passion fruit pulp without seeds, unless you like the crunchie little seeds. Whisk until peaks form.
Cut tart into wedges. Serve with dollop of passion fruit cream.
Very Good and this recipe came from Petit Piton in Soufriere in St. Lucia.
Saturday, January 12, 2008
Warm apple compote:
4 T. unsalted butter
1/4 c. firmly packed light brown sugar
3 Granny Smith apples, peeled, cored and sliced
1 loaf plain pound cake, sliced 1 1/2-inch thick and slightly toasted (I used the broiler to toast both sides)
1 pint of Pecan Ice Cream
1 14 1/2 ounce jar of prepared caramel sauce, warmed. . .you won't need the whole jar
In a large skillet, over medium-high heat, heat butter with sugar until butter is melted. Add apple slices and saute until lightly browned and caramelized, about 10 minutes. (Apples should be soft but not mushy.)
Place a slice of pound cake on a dessert plate and spoon over a generous helping of apples with cooking liquid. Top with a scoop of pecan ice cream. Drizzle with warmed caramel sauce.
NOTE: You can also try vanilla ice cream with warmed chocolate sauce. This would be really GOOD too! =D
Back to today. I cheated. I wanted to make this soup with the Chorizo but I STILL have sausages left that are roasted pepper with five cheese chicken sausage. I made the mistake of going to Costco. . .and of course they only sell things in humongous sizes, so what was suppose to be for Calzones earlier seems to be multiplying at a rapid rate in my refrigerator. I swore I only had a few left before I made the soup tonight. I STILL have a few left. Ugh! Either way, this soup is delicious. The broth is thin, but then it is suppose to be and the flavors are really nice together. I enjoy a lot of vegetables in my soups, so this soup was perfect. The sausage flavor didn't overpower the chicken and the black beans. This soup recipe came from the Siena restaurant in Cape Cod, MA.
Thursday, January 10, 2008
See, I come by it naturally. Not as grand as their's, but go until you have exhausted your intrigue or continue and grow.
Okay, back to my Tuscan Chicken Dish. This dish is everything in one dish: sauteed chicken cutlets topped with fresh spinach and drizzled with lemon aioli. The recipe came from The Tasting Room in Omaha, NE. I had so much fun making all the different steps that created the one flavorful *and*colorful dish. My regret is that I plated this in a dish that was too busy and took away from the food. I was tired by this time and just wasn't thinking. This was so good that I know I will be making it again very soon.
(Tomato Confit Ingredients)
1/2 c. mayonnaise
4 T. fresh lemon juice, divided
5 T. olive oil, divided
1/3 c.chopped shallots
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 c. dry white wine
2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
1/2 c. all-purpose flour
Pinch of Cayenne pepper
3 large eggs
1 c. grated Romano or Parmesan Cheese, divided
2 T. thinly sliced fresh basil leaves
3 T. butter4 large skinless, boneless chicken breast halves, cut horizontally in half
2 (4-inch) pieces baguette, halved horizontally (I used a sour dough Baguette)
4 c. fresh spinach (about 2 ounces)
Extra Virgin Olive Oil (for drizzling)
Whisk mayonnaise and 3 T. lemon juice in small bowl.
Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool.
DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.
Preheat oven to 250 degrees F. Set rack in rimmed baking sheet (jelly roll pan). Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.
Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.
Wednesday, January 9, 2008
1/2 c. sake
2 T. seasoned rice vinegar
2 T. fresh lemon juice
2 T. white miso
1/2 c. grapeseed oil
2 T. chopped fresh cilantro
1 T. grated lemon peel
1 pound sushi-grade Yellowtail
Shichimi togarashi - A Japanese red-pepper seasoning
Japanese spicy sprouts, such as Daikon sprouts, baby mizuna or Wasabi sprouts
2 T. chopped chives
4 kumquats, thinly sliced, optional
Whisk first 4 ingredients in a small bowl. Gradually whisk in oil. Stir in cilantro and lemon peel.
DO AHEAD: Miso vinaigrette can be made 1 day ahead. Cover and chill.
Sprinkle fish generously with togarashi. Place fish on paper-towel-lined plate and chill 30 minutes. Heat heavy large skillet over high heat; brush lightly with oil. Add fish and cook until seared on all sides, about 1 minute total. Transfer fish to work surface; slice thinly.
Arrange fish slices on 8 plates. Drizzle 1 T. miso vinaigrette over fish on each plate. Garnish with sprouts, sprinkle with chopped chives and kumquat slices, if using, and serve, passing additional vinaigrette alongside.
This recipe came from a restaurant in Anaheim, California called the NAPA ROSE. =D
Tuesday, January 8, 2008
200g (7 oz) unsalted butter, softened
2 teaspoons vanilla extract
1/2 cup icing sugar
2 cups all purpose flour, sifted
1 cup icing sugar
20g (3/4 oz) unsalted butter, softened
2 tbspn lemon juice (substitute with other flavouring as desired)
Place butter, sugar and vanilla in bowl of electric mixer and beat for 8 - 10 minutes or until creamy and pale.
Add flour and beat until smooth dough forms.
Roll teaspoons of mixture into balls, place on prepared baking tray and press with a fork.
Bake for 8 - 10 minutes, cool on wire racks.
Mix all ingredients until smooth, Spread mixture on the base of half the biscuits and sandwich together with the remaining halves.
Monday, January 7, 2008
So, I pulled out my pizza stone. Never have I used a bread or pizza stone before in my life NOR have I seen someone else use one in their oven. The whole experience was new and exciting! I used a roasted pepper and five cheese chicken sausage for the meat of the filling and Deborah was so right about the Calzones turning out perfect the first time. The crust *was* crunchy and chewy and the filling was creamy with the Ricotta cheese, Parmesan cheese and Mozarella cheese wrapped around seasoned sausage. I rolled by little dough balls into 9-inch circles and rested them on their parchment paper beds. I spread the filling in the middle and learned how to seal the edges of the dough by wrapping the edge over my index fingertip. When they were ready to go into the oven, I almost felt sad to bake them because I felt so proud of my accomplishment. When they did come out of the oven, off of my now broken in pizza stone, the Calzones were a beautiful golden brown color with the prettiest edging. The Kosher salt was glistening from the lights shining down on the Calzones and they were almost to pretty to eat. . .almost. =D
Sunday, January 6, 2008
2 1/4 t. active dry yeast
1 1/2 c. warm water (110 degrees F.)
1/2 c. white sugar
1 t. salt
1 c. evaporated milk
7 c. all-purpose flour
1/4 c. shortening
1 t. vanilla
1 quart vegetable oil for frying
1/2 c. confectioners sugar
(Dough Before Going into the Refrigerator)
In a large bowl, such as a mixer bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and vanilla, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
**I make the dough the night before and just cook them up in the morning to go with coffee.**
Drain on paper towels.
Use a paper bag and put confectioners sugar inside. Shake the hot beignets and serve warm. . .very tastey!
(Before Adding Confectioners Sugar)