Monday, September 20, 2010
6 quart stock pot
4 lb. chicken
2 celery ribs, large dice
1 carrot, large dice
1 onion, large dice
1 small bunch of thyme
2 bay leaves
1 T. black peppercorns
Place all ingredients into pot; cover with about four quarts of cold water. Simmer uncovered for 3 hours. Cool for one hour. Stain and reserve chicken for something else.
Store chicken stock in the refrigerator for up to three days freeze for up to two months.
Monday, September 13, 2010
When I made this tart yesterday, I was uncertain that the amount of effort put into the poaching of the pears would be worth it. Well it was, this tart was spectacular.
One 9 inch tart pan or six individual tart pans
2 Anjou or Bartlett pears, peeled and cut in half with the core spooned out.
2 chai tea bags
1 C. red wine
1/3 C. green cardamom pods
1 T. cloves
1 C. sugar
1 C. water
In a non-reactive pot, combine all ingredients. Simmer for 5 minutes. Add pears and simmer(poach) for 30 minutes. Cool. Strain the poaching liquid and reduce to a syrup to brush on the tart and/or to serve as a sauce.
4 oz toasted almond
4 oz. sugar
4 oz. butter
1 egg yolk
1 T. vanilla
1/2 t. salt
In a food processor, grind the nuts and sugar to a fine mixture. Add butter, egg, yolk, vanilla and salt. Continue to process until smooth. The almond cream can be stored in the refrigerator for up to 4 days.
1 1/4 C. AP flour
1/4 C. sugar
1/2 t. salt
4 oz. butter
1 egg yolk
1 T. vanilla
Combine the flour, sugar and salt. Cut in the butter until the mixture feels like wet sand. Mix together the yolk and vanilla, then pour into the flour mixture and gently mix to a smooth dough. Refrigerate at least 4 hours and up to 4 days.
Roll to fill the tart pan. Blind bake at 350 degrees for ten minutes. Remove the weights and continue to bake for about ten more minutes or until the crust is a light golden brown. Fill with almond cream and spread to the edge of the pastry shell. Set pears cut side down (you can slice and fan the bottom of the pears if you like) into the almond cream and gently press in about 1/8 of an inch. Bake the tart an additional 30-40 minutes at 350 degrees. Glaze the pears with the reduced poaching liquid. Serve the tart at room temperature with or without the reduced syrup.
Note: For a fresh fruit tart, simple bake without the pears then cool and top with desired fruit. Glaze the fruit with warm apricot jam.
Wednesday, September 8, 2010
Pro 1, Class 15
1 teaspoon sugar
1 cup warm water
1 tablespoon dry yeast
1/2 cup oil
1/4 cups sugar
2 teaspoons salt
3 3/4 to 4 cups all purpose flour
poppy and sesame seeds
1 egg yolk, beaten with 1 teaspoon water
1. Dissolve sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.
2. Combine with oil, remaining water, sugar, salt, eggs, and half the flour. Beat well. Stir in remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.
3. Place in a lightly oiled bowl and cover with plastic wrap. Allow to proof until doubled.
4. Punch down. Divide dough into 3 equal parts. Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise until doubled.
5. Brush with beaten egg yolk and sprinkle with seeds. Bake at 350 degrees for 50-60 minutes, until golden brown with an internal temperature of 200 degrees.
Monday, September 6, 2010
2 lb. black beans
1 large red pepper, roasted and peeled
2 white onions,peeled and cut into quarters
3 cloves garlic, peeled
2 t. Mexican oregano
2 t. ground cumin
2 T. cider or white vinegar
Cover black beans with cold water and soak over night. In a large pot cover black beans with fresh water 4 inched above beans. Simmer for one hour. Add sofrito and continue to simmer for about one more hour or until tender. Add salt to taste.
Blend together: pepper, onion, garlic, oregano, cumin and vinegar until smooth. If needed add ¼ cup of water to blend smooth. If you like spicy try adding a tablespoon of chipoltle in adobo (canned).
This recipe makes a lot of black beans so you will definally have some for your next meal maybe two.
Smokey Lime Chicken
4 boneless skinless chicken breast
zest and juice of 5 limes
3 T. Spanish paprika (smoked)
1/3 cup olive oil
2 t. salt
4 cloves garlic, smashed
Marinate chicken for about 1 hour. Grill about 12 minutes per thickest inch. For example: if the chicken is one inch thick grill six minutes per side. Let rest five minutes before slicing. This chicken is great in a salad and/or cold for lunch the next day.
Thursday, September 2, 2010
1 shallot, thinly sliced lengthwise
2 T. red, white or champagne vinegar
zest and juice of one lemon
½ C. olive oil
1 t. salt
In a small bowl, soak shallot in vinegar for at least ten minutes. Add oil, salt & pepper.
4 ears fresh corn
1 lb. green beans
1 small basket tomatoes
Small bunch basil, roughly chopped
Blanch (boil) corn in salted water for five minutes, then shock (put into ice water). Blanch and shock beans until tender (about 4 minutes). Cut tomatoes in half.
Toss the corn, beans, tomatoes & basil with vinaigrette and plate.
Serve on instant couscous.