Saturday, April 23, 2011

Turkey Meatloaf with Homemade Ketchup

Turkey Meatloaf

Makes two loaves, one for the freezer

2 cloves garlic, minced

2 onions, diced

3 T. olive oil

4 lb. ground turkey or chicken

2 t. fresh thyme

1/3 C. Worcestershire sauce

3 T. Dijon mustard

1 C. breadcrumbs

½ C. low fat milk

1 egg

1 egg white

2 t. salt

½ C. ketchup (homemade or store bought)

Sauté onion in olive oil until soft. Add garlic and continue to cook 30 seconds. Cool.

Combine all the ingredients in a bowl and mix thoroughly. Shape meat mixture into two lightly oiled loaf pans. Bake at 300 for 1 & ½ hours.


Homemade Ketchup

1 onion, diced

3 T. olive oil

3 cloves garlic, minced

2 T. fresh grated ginger

1 28 oz. can diced tomatoes

1 C. agave or brown sugar

½ C. cider or white wine vinegar

1 t. salt

Sauté onion in oil until soft (about 10 minutes). Add remaining ingredients to onion. Simmer for one hour.


Olive Oil Mashed Potatoes

3 lb. red potatoes, cut in half

1/3 C. olive oil

2 t. salt

½ t. pepper

In a large, non-reactive pot, cover cut potatoes with cold water. Boil potatoes until soft. Drain and mash then add oil salt and pepper.

This style of mashed potatoes is very stiff. If you prefer traditional mashed potatoes, omit the oil and mash in 2 oz. butter and 1/2 C. milk or sour cream.


Chicken Patties with Capers and Sage

1 onion, diced
1/4 c. olive oil
2 lb. ground chicken or turkey
2 cloves garlic, minced
1 T. Dijon mustard
1/3 c. vermouth, dry sherry, marsala or white wine.
1/3 c. bread crumbs
1 T. Worcestershire sauce
2 t. salt
1/2 t. black pepper

Saute onion in olive oil until translucent. Add garlic and continue to cook one minute. Cool.

In a bowl, combine all of the above ingredients, including the onion and garlic mixture. Lightly brown golf ball size patties in a large saute pan (using additional oil). Then tranfer to an oven- proof dish. If you have a pan like a Le Creuset, you can saute, bake and serve the patties in the same pan.

Top with:
1/3 c. capers
zest of one lemon
small bunch of sage, rosemary, or thyme
If you are using all white meat chicken, drizzle the patties with additional olive oil before baking.
Bake the patties at 350 degrees for 30 minutes.

Sunday, April 10, 2011

Sea Salt Caramel Buttercream with Classic Yellow Cake

This recipe is from my advanced professional baking course. I do not recommend it for beginning bakers.
Make the classic buttercream. Post found in February 2011.

To make caramel, heat:

1/2 c. sugar
3 T. water

*3/4 c. heavy cream

In a heavy bottom small sauce pot, combine sugar and water and mix smooth before heating. Try very hard not to get the sugar mixture on the sides of the pot. Heat the sugar and water mixture until it becomes bubbly and clear. Don't stir it!

After a few minutes, the sugar will become golden brown. For this particular caramel, you must let it become dark...

NOT BURNT.

Turn the heat off and IMMEDIATELY add the *cream and gently swirl it to stop the caramel from cooking further.

When the bubbles subside, you can stir with a wooden spoon. Transfer to a bowl to cool completely. Do not refrigerate.

Add the cooled caramel and 3/4 t. good sea salt to the classic buttercream.

The caramel in the buttercream below looks especially dark in this picture. It should look like the photo above.


Whip the caramel into the buttercream until smooth.

Classic Yellow Cake

2 1/2 c. cake flour
2 t. baking powder
1/4 t. salt
3 eggs
1 c. milk, combined with 1 t. vanilla
6 oz. butter
1 1/2 c. sugar

Preheat oven to 350 degrees. Prepare two 8 or 9 inch cake pans.

Sift flour, baking powder and salt. Set aside.

Cream butter and sugar. Add eggs one at a time until smooth.

Gradually add the dry ingredients to to the butter mixture, alternating with the milk/vanilla mixture. Divide the batter between the two cake pans. Bake for about 40 minutes or until a toothpick comes out clean.

Friday, April 1, 2011

Tortilla Soup




1 3(ish) lb. chicken
1 carrot
1 celery rib
1 onion
1 bay leaf
1 gal. water, or enough water to cover the chicken

Place all ingredients in a large pot. Bring to a boil, then turn down to a simmer and cook for 2 hours. Remove chicken and strain the broth. When the chicken is cool enough to handle, remove the meat and reserve for soup. I typically do this the day before I make the final soup. You can also use a larger chicken and double the recipe so that you can freeze half the chicken broth for another time.

Chile Mixture:
6 dried pasilla, guajillo or ancho chiles, stems and seeds removed
1 white onion, diced
2 cloves garlic, peeled
1 t. dried Mexican oregano
1/2 t. ground cumin
1 c. tomato sauce
2 c. water

Gently simmer all of the ingredients for 30 minutes. Puree in a blender, then add to the strained chicken broth and simmer for an additional 20 minutes. Season with salt to taste. This soup base can be refrigerated for three days or frozen for up to six weeks.

To serve soup:
Divide the ingredients below into eight large soup bowls.

About 4 c. tortilla chips
Shredded chicken, from the broth
1/2 lb. Cotija and/or grated jack cheese
1 white onion, diced
1 1/2 c. cilantro leaves, roughly chopped or whole
2 avocados, sliced or diced
8 radishes, diced




* Mexican limes: serve lime wedges on the side to squeeze into soup.

Pour about two cups of hot broth into bowls and serve immediately.

In terms of serving yields, this recipe makes about a gallon of soup broth, which makes about eight servings.