Carol Cotner Thompson

Pain au Raisin

2011-11-26T19:35:00.000-08:00

So unbelievably good. This version from my pro baking class is made with brioche dough.

Brioche dough always needs to slow rise for twelve hours in the refrigerator, so plan on making the dough the night before.

One recipe brioche

pastry cream

3/4 c. raisins

1/4 c. brandy or rum

Brioche

In a Kitchen Aid bowl, combine:

1 T. dry yeast (not rapid rise)

1/2 c. warm water

Let rest for 5 minutes.

Add:

3 1/2 c. AP flour

1 T. sugar

1 t. salt

5 eggs

Mix on low for ten minutes...

...until smooth, and mix in 8 oz. butter until fully combined.

Put the very sticky brioche dough in a ziplock plastic bag. Place in the refrigerator to rise for about 12 hours.

After rising the dough for twelve hours, squeeze the dough out onto a floured work space. Gently flour the outside of the dough, being very careful to knead additional flour into the dough.

Let the dough rest at room temperature for 30 minutes.

In the meantime, make pastry cream (can be made the day before).

1/3 c. cornstarch

1/2 c. sugar

2 egg yolks

pinch of salt

1 c. milk

2 t. vanilla extract

Combine cornstarch, sugar, yolks, and salt in a bowl.

Heat the milk in a small non-reactive sauce pan to just below a simmer. Temper (slowly add the hot milk so as not to cook the eggs) the hot milk into the cornstarch mixture until smooth. Add the mixture back to the sauce pan. Cook on medium heat stirring constantly until the mixture thickens. Remove from the heat, then add the vanilla. Strain and cool.

Soak the raisins in brandy or in 1/2 c. hot water.

Roll the brioche dough out to an approximate 12x15 rectangle.

Spread the pastry cream evenly over dough.

Sprinkle the brandy-soaked raisins evenly over pastry cream.

Roll the dough from the widest end.

Cut the dough cylinder crosswise into 8-10 pieces (depending on how large you want your pan aux raisins). Arrange on a parchment-lined sheet pan.

Let the pan aux raisins proof for an additional hour, then bake at 325 for 35-40 minutes. Check the pain aux raisins at the 10 minute point, and if they are not browning at all, increase the baking temperature to 350 and decrease the cooking time by 5 minutes.

Cool and serve room temperature.

Short Rib Tinga

2011-11-25T09:59:00.000-08:00

This dish can be served in many different styles. The short ribs can be cut into large pieces and plated with a starch such as rice, mashed potatoes, or polenta, or served in the braising pot family style. They can also be shredded and served in a taco, burrito or enchilada (for enchiladas, remove and shred the meat for the filling, use the sauce on top, and garnish with cotija cheese).

4 lbs. boneless short ribs

3 dried chipolte chilis, stems and seeds removed

5 dried pasilla chilis, stems and seeds removed

1 t. cumin seeds

1 t. dried Mexican oregano

1 28 oz. can diced tomatoes

4 cloves garlic, peeled

1/3 c. cider or white vinegar

2 T. vegetable oil

3 white onions, diced

2 quarts water

Remove seeds and stems from chilis.

Heat a saute pan for 30 seconds. Add the chilis and cumin and heat for 1 minute. Add the oregano, tomatoes, garlic and enough water to cover the chilis (about 1 1/2cups)...

...and simmer for 30 minutes.

Spoon chili mixture into a blender with the 1/3 cup vinegar.

Blend smooth and set aside.

In a large dutch oven, saute the onions in oil until translucent and brown. Season the short ribs with salt and brown slightly with the onions as well.

Pour in the chili mixture and add about two quarts water.

Simmer the tinga for 5 hours on low heat, adjusting the liquid (water) if necessary. Periodically stir the bottom to prevent burning. However, don't over-stir.

5 hours later...

Season to taste with salt.

Happy Thanksgiving! Old School Turkey Stuffing

2011-11-22T17:22:00.000-08:00

Traditional bread stuffing two ways: Inside the turkey or outside the turkey

This recipe will stuff a 14-16 lb. turkey. If your turkey is smaller, just bake the leftover stuffing in a 9x13 oven-proof dish.

Stuffing:

8 c. cubed bread: egg(challah), white, sour dough, corn bread. My all time favorite is half corn bread, half egg bread. Don't bother cutting the corn bread into cubes, just crumble it.

6 oz. butter (if you are stuffing the turkey), 8 oz. if the stuffing will be baked separately

1 small bunch celery, diced, leaves included, about 1 1/2 c.

1 large onion, diced

2 T. fresh herbs: rosemary, thyme & sage

2 t. salt

1/2 t. black pepper

To make the stuffing:

Toast the bread at 300 degrees for 40 minutes.

While the bread is toasting, sweat the onions and celery in the butter on low.

After 30 minutes, add the herbs.

Always remove the leaves from herbs and discard the stems.

Mince the herbs. If you have extra, combine with salt and pepper and use as a turkey spice rub.

Add the soft celery and onions into cubed, toasted bread and season with salt and pepper.

If you are stuffing the turkey, press the loose stuffing in the front neck cavity as well as the middle of the turkey. Don't stuff the turkey the night before (this is a food safety issue). You can make the stuffing the day before and keep in the refrigerator.

If you are baking the stuffing separately you will need to add:

2 eggs, lightly mixed

2 c. chicken or vegetable stock

Bake in a buttered, oven-proof dish in which you will serve the stuffing. Cover the stuffing with foil and bake at 325 degrees for 30 minutes. Then remove the foil and continue to bake for 20 more minutes.

Additions that I think go well with this traditional stuffing:

1 1/2 c. fresh chestnuts, roasted, shelled, and chopped

1 c. toasted pecans, cut into large pieces

2 c. sliced and sauteed mushrooms: button, crimini, chanterelle

1 1/2 c. diced apples

Orange and Date Salad with Feta Cheese

2011-11-04T18:26:00.000-07:00

6 c. mixed greens, washed and dried

3 navel or cara cara oranges

1 c. pitted dates, sliced into strips

4 oz. feta cheese (or soft goat)

3/4 c. pistachios, toasted and roughly chopped

Vinaigrette:

2 shallots finely diced (about 3 T.)

1/4 c. white wine, red wine or champagne vinegar

1/2 c. olive oil

1/8 t. orange flower water (opt.)

salt and pepper to taste

Soak shallots in vinegar for 10 minutes. Add the oil, orange flower water, and salt and pepper (expect to add at least 1/2 teaspoon of salt).

To prepare the orange, peel it with a knife, then cut it in half length-wise. Next, with cut side down, slice into quarter inch half moons.

I have both navel and cara cara pictured here (too early for cara caras right now).

You can pre-cut the oranges and dates an hour before, but...

...don't toss with the greens, nuts and cheese until just before serving.

Ginger Spice Pumpkin Bread

2011-10-15T16:53:00.001-07:00

This is a really simple Fall treat. It tastes more like a ginger bread, but the pumpkin gives it an amazing texture. I actually made the one in the photo with King Arthur gluten free AP flour.

Wet:

1 c. vegetable oil

4 eggs

1/4 c. molasses

15 oz. canned pumpkin puree

1 T. finely grated fresh ginger, a Japanese ginger grater works best

1 T. vanilla extract

1/2 c. water

Combine all ingredients.

Dry:

3 1/2 c. AP flour

2 t. baking soda

1 t. cinnamon

1/2 t. nutmeg

1/2 t. allspice

1 t. salt

2 1/4 c. sugar

Combine all dry ingredients and mix smooth.

Vigorously fold the wet and dry together with a rubber spatula. Divide the batter into two buttered loaf pans.

Bake at 350 degrees for one hour or until a toothpick comes out clean.

Cool for 30 minutes, then invert out of pans.

This bread tastes even better the next day.

Spice Bundt Cake with Brown Butter Vanilla Bean Glaze

2011-09-19T15:39:00.000-07:00

CAKE

Preheat oven to 350 degrees.

Butter and flour your favorite bundt pan.

2 1/3 c. AP flour

2 t. baking powder

2 c. sugar

1/2 t. salt

1 t. cinnamon

1/2 t. nutmeg

1/2 t. allspice

8 oz. unsalted butter, cubed

8 oz. cream cheese, cubed

6 large eggs

1 T. vanilla

In a mixer, combine all the dry ingredients and mix smooth (use the paddle attachment). Add the butter and cream cheese. On the lowest speed, mix until crumbly. Add the eggs one at a time, finishing with the vanilla. Pour the batter into the prepared pan. Bake the cake for about 30 minutes at 350 degrees, then lower the oven to 325 and bake for an additional 30 minutes or until a toothpick comes out clean.

Cool for 30 minutes, then invert onto a serving plate. Cool for 1 1/2 hours before glazing.

GLAZE

2 oz. unsalted butter

1 vanilla bean or 1 t. vanilla bean paste or 2 t. vanilla extract

3-4 T. milk

2 c. confectioner's sugar

Melt the butter, then add the vanilla bean, split lengthwise and scraped. Allow the butter to foam and lightly brown. Add the butter vanilla mixture to the sugar, stirring smooth with the milk.

Spread the glaze on top of the bundt and allow it to move naturally.

Store the cake at room temperature.

Buttery Rich Sticky Buns

2011-09-10T11:03:00.000-07:00

Dough:

1 T. dry yeast
1/2 C. warm water

Combine and mix smooth to dissolve yeast.

Add:
1/2 C. milk
2 eggs
2 T. sugar
1 t. salt
3 C. AP flour

Knead into a smooth, elastic dough (about 5 minutes).

Add:
3 oz.(not tablespoons) butter

Work the butter in vigorously. The dough will be sticky and the butter will not be mixed in with out really squishing it. You can make this dough in a kitchen aid using the paddle attachment (not the dough hook).

Place the dough in a lightly oiled bowl.

Cover tightly with plastic.

Let rise until the dough doubles (about 1 to 1 1/2 half hours).

Oil a 9x13 inch pan.

Melt together:
3/4 C. light brown sugar
2 oz. butter
1/3 C. honey

Then pour into the prepared pan.

Toast, chop and evenly distribute 1 1/2 C. pecans.

For Filling, cream together:
1 1/2 C. light brown sugar
1 T. cinnamon
3 oz. butter

Using a rolling pin, roll the dough out to about a 14 x 10 inch rectangle. Spread the filing evenly. Roll the dough up, short sides on the outside. Cut the cylinder of dough into 12 even pieces. Place the pieces into the prepared pan. The pieces won't be touching. Don't press the pieces down. Cover with plastic wrap and let the rolls rise until they touch.

Like this..........

Bake the buns at 350 degrees for about 45 minutes or until golden brown.

Cool for 10 minutes, then carefully invert onto a platter.
YUM!

Summer Bruschetta

2011-07-22T04:45:00.000-07:00

The beautiful little flowers are rosemary flowers.

4 slices crusty Italian bread

Extra virgin olive oil to brush on bread

Good salt

Brush olive oil on both sides of the bread and season with salt. Toast (in the oven) or grill until golden brown. Set on serving plate.

Tomato Mixture:

1 lb. cherry tomatoes

Small bunch of basil

4 cloves garlic, thinly sliced lengthwise

1/3 c. extra virgin olive oil

Salt and pepper to taste

Slice the tomatoes in half.

Heat a saute pan for 30 seconds on medium-high. Add the olive oil, immediately followed by garlic. Allow the garlic to sizzle (about one minute). Add the tomatoes and basil, turn the heat off and toss. Season with salt and pepper and pour over bread.

*This tomato mixture can be tossed with 1 lb. of pasta and served with grated Parmesan cheese.

Blackberry Crumb Pie

2011-06-15T06:52:00.001-07:00

http://blogs.kcrw.com/goodfood/2011/06/new-school-of-cookings-blackberry-crumb-pie/

Single Crust:

1 1/2 c. AP flour 

6 oz. cold, unsalted butter

 1/8 c. sugar

 1/2 t. salt

 1/8 c. ice water

Crumb together the the dry ingredients with the butter until the mixture resembles wet sand. “Glue” the dough together with the ice water. Do Not Over-Work. Refrigerate for at least one hour, not more than 3 days, tightly wrapped.

  Crumb Topping:

¾ c. flour

¾ c. brown sugar

½ t. cinnamon

¼ t. salt

4 oz. unsalted butter

Combine the dry ingredients. Cut in the butter to a crumbly texture. Refrigerate.

Filling:

6 c. fresh blackberries

½ t. salt

2 oz. unsalted butter

½ c. brown sugar (sweet berries) OR 2/3 c. brown sugar (tart berries)

1 vanilla bean, split & scraped

2 T. cornstarch

½ t. orange blossom water

Toss berries in a bowl with the cornstarch.

In a small saucepan, melt the butter and allow the butter to brown (look for lots of little brown specks). Add the brown sugar, salt and vanilla bean. Simmer for one minute. Add the butter mixture and orange flower water to the berries and gently mix.

Roll the dough, place in a 9 inch pie dish, and crimp edges. Blind bake the crust for 20 minutes at 375 degrees.

Remove the weights and fill with the prepared berries.

Top with the crumble topping and bake for 50 minutes.

©carolcotnerthompson

Blackberry Crumb Muffins

2011-06-11T13:10:00.000-07:00

Crumb topping:

1/2 c. flour

1/2 c. brown sugar

1/2 t. cinnamon

1/4 t. salt

2 1/2 oz. cold unsalted butter

Mix together the flour, brown sugar, cinnamon & salt. Cut in the butter until the mixture looks crumbly. Refrigerate.

Muffin batter:

2 c. flour

1/4 c. sugar

1/4 t. nutmeg

1 t. cinnamon

1/4 t. allspice

1/2 t. salt

1 T. baking powder

1/2 c. brown sugar

2 eggs

2/3 c. canola oil

2/3 c. milk

1 t. vanilla extract

1 1/2 c. blackberries, blueberries, raspberries or a mix of all three

Combine the flour, sugar, spices, baking powder & salt and whisk smooth. In a separate bowl, whisk together the brown sugar, eggs, oil, milk and vanilla. Gently fold the dry ingredients into the wet. Add the blackberries. Spoon the batter evenly into lined, twelve-muffin pan. Top with the crumb mixture. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.

Potato Spring Onion Galette

2011-05-25T20:39:00.001-07:00

Crust:

1 1/4 c. flour

1/2 t. salt

1 t. sugar

4 oz. cold unsalted butter

1/4 c. ice water

Combine the flour, salt and sugar. Cut in the butter. Add ice water and gently press into a disc. Wrap the dough in plastic and refrigerate for at least one hour or up to two days.

Prepare potato mixture:

2 lb. baby potatoes, cut in half lengthwise

1 lb. spring onions or shallots peeled and cut in half lengthwise

About 5 sprigs of fresh thyme

1 t. salt 1/2 t. black pepper

1/2 c. extra virgin olive oil

In a sauce pot combine all ingredients. Cover and simmer on low for 45-50 minutes. Cool.

Roll the dough out into an 11 inch circle (about). Transfer the dough onto parchment or a silpat half sheet pan. Place the potato mixture on the dough.

Fold the edges in about one inch.

Bake the galette at 350 degrees for one hour. This galette is great served at room temperature.

Sicilian Style Greens

2011-05-16T06:55:00.000-07:00

What to do with the endless amount of greens in my weekly CSA box........

This photo is not of the finished dish. This was taken at the "Add the greens, olives and raisins" step.

1 large bunch chard (about 2 cups), washed

1/4 c. extra virgin olive oil

2 cloves garlic, thinly sliced lengthwise

1/4 to 1/2 t. red pepper flakes

1/3 c. green olives, chopped

1/3 c. raisins

pinch of salt (the olives provide most of the salt)

Remove most of the stem from the chard. If you want to include the stems, cut the stems into one inch pieces, blanch and shock and add to prepared chard leaves. Roughly cut the greens (refer to the photo above for reference).

Heat a large saute pan for one minute. Add the oil, then add the garlic and pepper flakes. Sizzle for about five seconds, then add greens, olives and raisins. Turn the heat down and continue to cook until the greens wilt (for about 4 minutes).

This recipe works with most greens: chard, kale, spinach. However, if you are using thick (tough) greens like kale, I suggest adding more oil and cooking a bit longer.

Gluten Free Quiche Lorraine

2011-05-15T19:25:00.001-07:00

Crust:

1 1/3 c. King Arthur gluten free multi-purpose flour
1/2 t. salt
4 oz. unsalted butter
1 egg white

Combine dry ingredients in a bowl. Cut the butter in until the mixture resembles wet sand. Add the egg white, press the dough together and form into a disc. Wrap in plastic and refrigerate for at least one hour or up to 2 days.

This gluten free dough is incredibly crumbly so I don't attempt to roll it in the traditional way with a rolling pin. I found that grating the dough with a cheese grater and pressing it into a 9 inch pie dish to be the best solution.

Blind bake the dough for 15 minutes at 350 degrees. Remove pie weights and continue to bake for 10 minutes. Fill the pre-baked crust with:

1 c. grated gruyere cheese
3 slices cooked bacon, crumbled
1 small onion, diced and sweated until translucent (in 1 oz. butter)

Then pour the custard over the filled crust.

Custard:

3/4 c. half & half
3 eggs
pinch of nutmeg
1 t. salt

Whisk all the above ingredients together.

Bake the quiche for about 30 minutes or until set. Cool and serve. Perfect served at room temperature.

Pizza With a Preferment Dough

2011-05-03T16:56:00.000-07:00

Today I taught a yeast baking class. I wanted my students to taste a pizza made with a preferment dough (some call this a poolish or sponge). If you make your own dough already, this recipe will not seem that complicated. If you would rather make a one step process dough, please see the "Really Good Pizza" post found in May 2010. The preferment is a slow process, but well worth it! So plan ahead; the dough takes three days.

Step #1

2 1/2 c. bread or pizza flour

1/8 t. dry yeast

14 oz. bottled spring water, room temperature

In a container with a fitted lid (at least 1 qt.) combine flour, yeast and water. Mix to a smooth paste. Cover the mixture with a towel and let set out for about ten hours. If it is a particularly warm day, make that eight hours.

Step #2

Cover and refrigerate for two days.

After two days in the refrigerator, the mixture will expand and become very bubbly.

Step #3

In a mixing bowl, combine 1/2 teaspoon dry yeast and 2 tablespoons spring water to a smooth paste. Scoop the preferment into the yeast mixture with 1 1/2 cups flour, 1 teaspoon salt and 1 tablespoon olive oil. Knead for about 5 minutes. This all can be done in a KitchenAid using the dough hook or by hand.

Oil the dough and place in a bowl covered with plastic wrap or a ziplock bag. Refrigerate the dough for eight to twelve hours.

With floured hands, remove the dough onto a floured surface. Cut the dough into four pieces, well-dusting (coating) the dough balls with flour. Cover with a towel and let the dough come up to room temperature (this will take about one hour). This would be an ideal time to prep the the toppings. For a classic pizza margherita, see "Really Good Pizza" May 2010 post. Note: this type of dough will not support raw vegetables or a heavy sauce.

Sage Gorgonzola Pizza (photo above)

For one ten inch pizza. If you want all four of the pizzas with this topping, just quadruple everything but the olive oil (use only 1 cup):

About 8 sage leaves, stem included

1/3 c. extra virgin olive oil

2 cloves garlic, thinly sliced lengthwise

1/8 t. red pepper flakes

1/2 t. salt

2 oz. gorgonzola cheese

Heat a pan for one minute. Add the olive oil followed immediately with garlic, pepper flakes, sage leaves and salt. Cook for two minutes. Cool. Top the rolled dough, placed on a floured pizza peel, with this mixture, then dot with gorgonzola cheese. Slide pizza onto a pre-heated (450 degrees or higher) pizza stone. Bake until golden brown, about 20 minutes. Remove pizza using pizza peel.

Here is one of the other pizzas we made today:

Turkey Meatloaf with Homemade Ketchup

2011-04-23T17:40:00.000-07:00

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

2011-04-23T17:35:00.000-07:00

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.

Sea Salt Caramel Buttercream with Classic Yellow Cake

2011-04-10T16:49:00.000-07:00

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

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.

Tortilla Soup

2011-04-01T09:17:00.000-07:00

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.

Braised Short Ribs

2011-03-13T15:32:00.001-07:00

4 lbs. boneless short ribs, cut into 2 inch pieces

2 carrots, peeled and diced

1 celery heart with leaves, diced

1 large onion, diced

2 c. red wine

1 qt. chicken stock

1 small bunch thyme

Brown short ribs on both sides. Remove to a oven-proof braising pot.

In the same pan, sweat the mirepoix until soft. Add to the braising pot.

Deglaze the pan with wine and reduce by one half. Pour over vegetables and meat. Season with salt.

Add chicken stock and thyme to braising pot.

Oven braise at 325 degrees for 4 hours.

Serve short ribs with mashed potatoes.

Rich and Creamy Tomato Soup

2011-03-13T15:12:00.000-07:00

1 onion, diced

1 oz. butter

1 t. thyme

1/2 c. dry sherry

1 can San Marzano tomatoes, drained with the seeds removed

2 c. chicken stock

1/2 c. cream

salt and pepper to taste

Slowly sweat onions in butter until translucent (about 30 minutes).

Add thyme, sherry, tomatoes and stock. Simmer for 20 minutes. Add cream and continue to simmer 10 more minutes. Puree in a blender until smooth. Season with salt and pepper.

This soup can be made up to 48 hours ahead and reheated to serve.

Apple Turnovers

2011-03-10T19:41:00.001-08:00

In my professional baking class, we (of course) use all butter puff pastry that we make ourselves. However, you can buy good quality puff pastry at most Trader Joe's.

2 sheets puff pastry (one package, defrosted)

4 medium or 3 large apples. peeled and diced (do not put the apples in water)

2 oz. butter

1 c. brown sugar

1 T. vanilla extract

3 T. corn starch

Combine the cornstarch, water and vanilla. Set aside.

Heat a large (10 inch.) saute pan for one minute. Add butter, immediately followed by apples. Shake, do not stir, the apples until soft (about 6 minutes). If the apples look too brown, lower the heat. Add the brown sugar and allow to liquify.

Add the cornstarch mixture and gently stir.

Lower the heat and continue to cook the apple mixture until the juice gets very thick and jam-like. Remove from heat and allow the apples to cool.
Roll the puff pastry into six 5x5 squares.
Spoon one sixth of the apple filling onto each square.
Fold into a triangle.
Firmly press the edge with your thumb.
Cut the edge with a bench scraper.
Place the turnovers on a parchment-lined half sheet pan
Brush the turnovers with cream, like I have done here, or egg wash (one egg yolk with one tablespoon water).
Then sprinkle with sugar.
Bake the turnovers at 350 degrees for about 35 minutes or until golden brown. The turnovers are best eaten warm or at room temperature. These turnovers are big. You can make them half the size, but it is difficult to control the apples from leaking out too much.

Quinoa with Caramelized Onions, Pecans, and Currants

2011-02-28T06:44:00.001-08:00

1 c. quinoa

Soak the quinoa in hot water for 15 minutes, then drain. In a large pot, cover the quinoa with 2 cups of water and a teaspoon of salt. Cover and cook on low for about 20 minutes, or until the water has aborbed into the quinoa (Taste the quinoa; it should not stick in your molars).

Remove the quinoa from the heat and remove the lid to cool completely.

While the quinoa is cooking: caramelize the onions:

1 large or 2 small onions, diced

1/3 c. olive oil

1 t. salt

In a heavy bottom pan, add oil followed by the onions. Heat on low until the onions become translucent without browning. This will take about 30 minutes. Shortly after the onions become translucent, they will caramelize to a shiny, golden brown color.

Add 1/3 c. balsamic vinegar to the caramelized onions.

In a bowl, combine:

cooked quinoa

onions

1 t. fresh thyme leaves, minced

3/4 c. toasted pecans. chopped

1 t. orange zest

1/2 c. currants

Season with salt and pepper. Adjust with more oil if necessary.

*Serve the quinoa on a bed of greens as a salad or as a side dish. I like to eat it with roasted vegetables. See acorn squash below or see roasted cauliflower post.

Roasted Acorn Squash

Carefully trim stem and cut acorn squash in half lengthwise. Be extremely cautious and keep the non cutting hand firmly on the top of your chef's knife, close to the handle. Scoop out the seeds.

With the cut side down, carefully slice the squash into 1/4 inch pieces.

On a half sheet pan, generously toss the cut squash with olive oil and season with salt.

Roast the squash at 375 degrees for about 25 minutes.

Classic Vanilla Buttercream

2011-02-13T18:37:00.000-08:00

1 lb. unsalted butter

1 c. sugar

1/4 c. water

6 egg whites

1/8 t. salt

1 T. vanilla extract

1 scraped vanilla bean (opt.)

In a small sauce pan, combine sugar and water.

Try not to get any of the sugar/water mixture on the walls of the pan. Have a small bowl of ice water on the side.

Gently heat the sugar mixture. Do not fluctuate the heat and do not stir the sugar.

The sugar mixture will bubble as you continue to heat it to 248 (firm ball stage on the candy thermometer). You can use a candy thermometer or you can carefully spoon a small amount of the hot sugar into the ice water. As the sugar mixture moves through the candy stages, it will hold a shape in the ice water. When the sugar starts to hold a shape in the ice water (softball) start to whip the egg whites.

A firm ball will feel soft and pliable between your fingers.

When the egg whites are a soft peak, start to slowly add the hot sugar.

Add the hot sugar mixture in a steady stream with the mixer on high speed. Stream it in the space between the wisk and the side of the bowl. In this photo, the sugar mixture looks a bit dark, so do not be concerned if your sugar mixture is clear.

Continue to whip the egg white sugar on medium until it cools to room temperature.

Cut the butter into one inch pieces.

When the egg/sugar mixture has cooled, add the butter one cube at a time. This can be done quickly.

The mixture may look a little curdly at this point. Do not worry; the butter will soon blend in and you will have a fluffy, smooth buttercream. Add the vanilla.

This buttercream will fill and frost the white cake (see white cake post). Do not refrigerate this cake.

White Cake

2011-02-13T18:29:00.000-08:00

1 c. milk, room temperature

6 egg whites (save the yolks for ice cream or lemon curd)

2 t. vanilla extract

2 1/4 c. cake flour

1 3/4 c. sugar

4 t. baking powder

1 t salt

6 oz. unsalted butter, cut into one inch cubes

*Preheat oven to 350 degrees

*Prepare 2 eight or nine inch cake pans with butter and flour or non-stick cooking spray and flour.

Combine the milk, egg whites and vanilla. Set aside.

In a mixture, add the cake flour, sugar, salt and baking powder. Mix the dry ingredients for a minute until smooth.

Add the butter and mix on medium speed.

Beat until the mixture looks like wet sand. This will take about 2 minutes.

Add all but about 1/2 cup of the milk mixture and beat at medium speed for 1 & 1/2 minutes. Add the remaining 1/2 cup milk mixture and beat 30 more seconds more. Stop the mixer and scrape down the sides of the bowl. Return mixer to medium and beat 20 more seconds.

Divide the batter evenly between cake pans. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool for about 30 minutes. Loosen sides of pan with a knife and invert. Reinvert and let cool, top side up, until completely cool before cutting each cake in half horizontally. Frost into a four layer cake. Do not refrigerate.

*see vanilla buttercream post

Chicken Marsala with Capers

2011-02-09T19:10:00.001-08:00

3 boneless skinless chicken breasts, cut in half

1/4 c. olive oil

2 large shallots, diced

1 c. dry Marsala

zest and juice of one lemon

1/3 c. capers

1 c. chicken stock

Dust the chicken with flour. Preheat the oven to 400 degrees.

Heat a large saute pan for 1 minute. Then add the oil, followed immediately by the chicken. Season the chicken with salt.

Brown on on each side, about 2 minutes per side. Turn the heat off.

Remove the chicken from the saute pan and place onto an oven-proof pan. A half-sheet pan will work the best. Place in the preheated oven for about 10 minutes.

While the chicken is in the oven, saute the shallots....

until translucent.

Carefully add the Marsala. If you are nervous about the possibility of the pan flaming, turn the heat off while adding the wine, then turn the heat on again to low. Reduce by about one half.

Add the lemon juice, zest, capers and chicken stock.

Reduce to a light consistency. Arrange the chicken on a serving platter and pour the sauce over. 1/2 c. chopped parsley to garnish.

This dish is perfect with whatever starch you like and a simple butter lettuce radish salad with vinaigrette.

Remember, Simple Vinaigrette:

One part wine vinegar (with minced shallot soaked in vinegar for at least 10 minutes) to three parts oil. Salt and pepper

Meyer Lemon Pound Cake

2011-01-24T17:20:00.001-08:00

Makes one 10 inch bundt cake.

2 1/3 c. AP flour
2 t. baking powder
2 c. sugar
1/2 t. salt
8 oz. butter
8 oz. cream cheese
zest from 2 meyer lemons, reserve the zested lemons
1 T. vanilla
6 eggs, room temperature

Combine flour, baking powder, sugar, and salt.

Cream butter and cream cheese.

Add dry ingredients.

Mix on low until the mixture appears dry and crumbly.

Add eggs one at a time until smooth. Don't overmix.

Add lemon zest and vanilla.

Prepare bundt pan with butter, then flour. Pour the batter into pan and smooth evenly.

Bake in a preheated oven at 325 until a toothpick comes out clean, about 55-60 minutes. Cool and invert cake onto plate. Brush with glaze: combine the juice of the 2 zested lemons with 1/2 c. powder sugar.

This cake transports with ease.

Salad of Dates, Orange and Feta Cheese

2011-01-17T10:41:00.000-08:00

About 2 cups mixed greens; choose a mix that includes some bitter lettuce.
2 oranges, Cara Cara or Navel, peeled and sliced (see photos below)
3 oz. feta cheese
1/2 c. pitted and sliced dates (about 10 dates, see photo below)
1/3 c. chopped pistachios

Vinaigrette
3 T. white wine vinegar

1 T. honey

1/4 t. orange flower water (opt.)
1 shallot (about 1 T.)
1/3 c. extra virgin olive oil
salt and pepper

The vinaigrette can be made hours before you toss with prepared salad ingredients.

Gently toss all salad ingredients with vinaigrette and serve immediately.

Spaghetti with Broccoli and Garlic

2011-01-08T08:40:00.000-08:00

1 lb. spaghetti

2 lbs. broccoli, washed and cut into 1 inch florets

Garlic oil (see picture below)

4 cloves garlic, thinly cut lenghthwise

½ C. extra virgin olive oil

2 t. salt

1 t. red pepper flakes, opt.

zest of one lemon, opt.

Heat sauté pan for 30 seconds. Add oil immediately followed by garlic, salt, pepper flakes and lemon zest. Allow the garlic to sizzle for about one minute, then turn heat off.

Following the box instructions, boil pasta. During the last 4 minutes of the pasta cooking time, add cut broccoli. Drain pasta and broccoli and toss with garlic oil. Top with grated parmesan cheese.

Braised Fennel, Spicy Sausage on Creamy Polenta

2011-01-04T10:31:00.002-08:00

3 fennel bulbs, sliced into 1/8 inch

1/3 c. extra virgin olive oil

1 t. salt

1 T. thyme (opt.)
2 cloves garlic, thinly sliced lengthwise (opt.)

Gently heat oil. Add fennel

Toss with oil
Cover and cook on low for about one hour

or until very soft and golden brown. Reserve.
In the same pan, brown 1 lb. spicy sausage without casing (I bought this sausage out of the casing at Whole Foods).

If you like a sauce, this recipe can be adapted by adding to the cooked sausage

1/4 c. white wine, reduced dry and followed by 1/2 c. cream. Simmer for about 2 minutes until desired thickness.

Add 1 15 oz. can of tomatoes, juice and seeds removed, diced and 1/2 c. rough chopped basil leaves. Simmer with sausage for about 3 minutes. Try to use San Marzano tomatoes.

Make 4 servings of polenta following the directions on the package. When done, vigorously stir in:

1/2 c. grated parmesan cheese

2 T. butter

salt and pepper to taste

Spoon polenta into four bowls and make a well in the middle. Top with sausage and fennel.

Note: The fennel and sausage can be prepared ahead and reheated so that the final preparation only involves the making of the polenta.

Split Pea Soup

2010-12-31T08:33:00.000-08:00

Happy New Year!
This is a very simple, healthy soup.

1 lb. split peas
3 medium or 2 large carrots, diced
1 celery heart, leaves included, diced
2 medium or 1 large onion, diced
1/3 c. extra virgin olive oil
2 cloves garlic, minced
1 dried bay leaf
3 qt. water
1 t. fresh finely minced thyme leaves
Salt and pepper to taste

The idea is to have equal amounts of mire poix (carrot, onion, celery).

In a large pot, sweat the mire poix in the olive oil until soft. Add bay leaf.

Add garlic and continue to cook one minute.

Add split peas and water. Simmer for 1 hour. Puree (in a blender) 2 cups of the soup mixture with the thyme then return pureed mixture back to the pot. Continue to simmer for 30 minutes. Season with salt and pepper to taste. Don't be shy with the salt.

In this recipe, it may seem that the ratio of vegetables to split peas is rather high. This is because there is no animal fat and/or chicken stock used. I hope you enjoy this healthy alternative, skipping this time the ham hock and high sodium.

Brioche Love

2010-12-15T15:29:00.001-08:00

Brioche with Tart Cherries and Candied Orange Peel

This recipe can also make a plain brioche. Just omit the cherries and orange and add one T. sugar.

Candied orange peel: see lavender sugar post (June) for candying technique. Peel of one large orange and the same amount of sugar and water as the lavender sugar recipe.

In a KitchenAid bowl:

2 t. dry yeast

1/2 c. warm (not hot) water

Let rest for 5 minutes.

Add:

3 1/2 c. AP flour

3 T. sugar

1 t. salt

1/8 t. nutmeg

5 eggs

Mix on low for ten minutes...

Until smooth.

Add:

8 oz. unsalted butter (cubed)

1 c. tart dried cherries

1/2 c. candied orange peel or 1 T. fresh orange zest

Mix smooth (about 2 minutes).

Put dough in a ziplock bag. Refrigerate dough for twelve hours (overnight).

Remove the dough from the bag. The dough will be very sticky. Flour your hands and form into a ball. Put the dough into a buttered and floured loaf pan, round or rectangle.

Let rise and come up to room temperature (about 30-40 minutes).
Egg wash and bake at 325 degrees for 50 minutes (or until 200 degrees internally).

French Green Lentil Salad

2010-12-14T19:50:00.000-08:00

1 lb. du puy lentils

1 clove garlic, peeled

1 carrot, can be left whole and not included in the finished dish, or diced and remain in.

1 celery rib, can be left whole and not included in the finished dish, or diced and remain in.

1 small onion, can be left whole and not included in the finished dish, or diced and remain in.

1 bay leaf

sprig of thyme and/or parsley

In a large pot, simmer all of the above ingredients for about 25 minutes(or until the lentils are tender). Drain the lentils and cool slightly.

Vinaigrette

2 shallots, finely minced

2 T. fresh tarragon, finely chopped

3 T. chives, snipped

1/3 c. sherry vinegar

1/2 c. extra virgin olive oil

1 T. salt

pepper

Note: You may need to add more olive oil and/or vinegar to taste. Should be deliciously tangy.

My All Time Favorite Appetizer

2010-12-05T15:40:00.000-08:00

I serve some sort of this combination at almost every party I host. These are two of my best versions:

Valdeon, marcona almonds and farmer's market raw honey with fig crostini.

Fourme d’ambert, toasted hazelnuts and farmer's market raw honey with crusty bread.

Place the cheese (1/2 lb.) on a platter or wooden board. Pour 6 oz. honey over half the cheese. Then the nuts (1 c.). Serve with bread.

Simple Dungeness Crab Salad

2010-11-28T18:08:00.000-08:00

1/2 lb. dungeness crab meat

6 endive, separated

about 8 radishes, thinly sliced

about 1 T. snipped chives

1/4 c. Meyer lemon juice

1/3 c. good olive oil

salt and pepper

Arrange endive on plate. Follow by crab, radish and chives. Drizzle lemon and oil over salad. Serve immediately.

Sage Roasted Butternut Squash and Brussel Sprouts with Prosciutto Bread Crumbs

2010-11-22T17:50:00.000-08:00

This dish can be served warm or at room temperature.

One large butternut squash, one large kabocha squash or two acorn squash, peeled. Cut into large dice. Toss with 1/3 c. olive oil, small bunch whole sage leaves, salt and pepper. Roast on a half sheet pan at 350 for 30 minutes. Finish for 10 more minutes at 375.

Toss 2 lbs brussel sprouts with 1/3 c. olive oil, salt and pepper. Roast on a half sheet pan at 350 for 35 minutes. Yes, the squash and brussels need to be on separate pans.

In a food processor, grind a 1/2 loaf of crusty bread or a small baguette.
Like this. Then toast at 250 for 20 minutes. Cool.
Then back in the processor with 1 smashed clove of garlic, 1/4 c. olive oil and 2 oz. prosciutto (you can substitute grated parmesean cheese). Toss with roasted vegetables. YUM!

Traditional Roast Turkey and Gravy

2010-11-19T10:54:00.001-08:00

Dry brine is best for fresh turkeys:

Finely mince (or with a mortar and pestle) 1/2 c. good salt, 1 T. fresh tyme, 1 T. fresh rosemary and 1 t. black pepper. Create a space in your refrigerator to accommodate the turkey. Place the turkey in a roasting pan or 1/2 sheet pan. The turkey needs to be thoroughly defrosted and dry. Evenly rub the salt/herb mixture over the turkey. Place the turkey in your refrigerator, covered loosely with parchment or wax paper. The idea is for the turkey to air dry overnight, so don't wrap in pastic.

Remove turkey from roasting pan. Place cut mirepoix vegetable: 2 carrots, 4 celery ribs (include celery leaves) and 2 onions in roasting pan.

Set turkey on top of mirepoix. Stuff the cavity with fresh thyme, sage and rosemary.

Weight Total	Roasting Time
8-12 pounds	2 to 3.5 hours
12-16 pounds	3 to 4 hours
16-20 pounds	4 to 5 hours
20-25 pounds	5 to 6 hours
25-30 pounds	6+ hours

Turkey Roasting Chart

All turkey roasting charts are basic approximations. Actual cooking time varies depending on a number of factors, including oven accuracy, temperature of the bird when it is placed in the oven, oven temperature, the height and thickness of the roasting pan, and how frequently you open the oven door.

Preheat oven to 400. Roast turkey for 40 minutes, then drop temperature to 350. Baste turkey if you find necessary.

Fresh, lean turkeys that contain no additives may cook faster than a conventional turkey. Begin to check for doneness approximately 30 minutes before the end of suggested cooking time. Use a meat thermometer—there really is no substitute for determining when your turkey is done.

When done, all parts of the turkey should register 165°F. Allow Turkey to rest at least 20 minutes before slicing. In the meantime, make your gravy.

Ratio: 1/2 c. flour to 1 quart chicken or turkey stock.

Persimmon, Pecan & Pomegranate Seed Salad

2010-11-11T09:01:00.000-08:00

VINAIGRETTE

2 shallots (about 2 T.) minced

¼ cup red wine or sherry vinegar

½ cup extra virgin olive oil

salt and black pepper to taste

Combine all ingredients, no need to whisk. Let vinaigrette macerate (soak) for at least ten minutes, no more than 24 hours.

SALAD

4 cups mixed greens

2 medium or 1 large Fuyu persimmon sliced

½ cup pomegranate seeds

½ cup toasted pecans

4 oz soft goat cheese, opt.

Toss with vinaigrette and serve

Bon appetit!

Brown Butter Vanilla Bean Pear Crisp

2010-11-01T15:02:00.000-07:00

Crisp Topping:

1/2 c. toasted pecans

1 1/2 c. AP flour

1 t. cinnamon

1/2 c. brown sugar

1/4 c. granulated sugar

8 oz. butter

In a food processor, chop nuts with the flour, cinnamon and sugars. Add butter and pulse until the mixture is crumbly and resembling wet sand. Set aside. The crisp topping can be made and kept in the refrigerator for up to 4 days in advance.

Pear filling

4 lb. firm pears

2 T. flour

3/4 c. sugar

1 vanilla bean, scrapped or 2 T. vanilla extract

1 1/3 c. butter

1/2 t. salt

Heat butter and vanilla beans ( if using extract add to pear mixture) on medium heat until the milk solids become dark brown. Add to the pears followed by flour and salt; gently toss . Place fruit in a ovenproof dish. Place topping on fruit and bake at 350 degrees for about 50 minutes or until the fruit is bubbling.

Serve warm with vanilla ice cream.

Pumpkin Chocolate Chip Muffins

2010-10-26T17:24:00.000-07:00

1 1/2 c. AP flour

1 c. sugar

2 t. cinnamon

1 t. ginger

1/4 t. cloves

1/4 t. nutmeg

(or replace spices with one heaping T pumpkin pie spice)

1/4 t. baking powder

1 t. baking soda

1 t. salt

1/3 c. buttermilk

1 T. vanilla

1/3 c. brown sugar

2 eggs

1/2 c. oil

1 c. pumpkin puree

1 T. cocoa powder

1 c. chocolate chips (opt.)

Combine flour, granulated sugar, spices, baking powder, baking soda and salt.

In a separate bowl combine buttermilk, vanilla, brown sugar, eggs and pumpkin.

Fold the wet into the dry and gently fold until smooth. Stir the cocoa powder into 3/4 c batter.

Scoop batter into a lined twelve cupcake pan. Spoon the cocoa batter on top of the pumpkin batter. With a toothpick, pull the chocolate batter out to marble it. Sprinkle the chocolate chips on top. Bake for 30-40 minutes or until a toothpick comes out clean in a 350 degree oven.

*This recipe makes an excellent pumpkin cupcake, just omit the cocoa and chocolate chips. Great frosted with cream cheese frosting.

Cream cheese frosting:

Whip together:

8 oz. room temperature cream cheese

4 oz. room temperature butter

2 t. vanilla

about 3/4 c. powder sugar

Braised Chicken with Wild Mushrooms

2010-10-17T17:18:00.001-07:00

4 lb. chicken, cut into eight pieces

Brown the chicken in 2 T. butter or oil.

In a large oven proof pan with a lid, arrange chicken and add 1 C. red wine, 1 C. chicken stock, 3 carrots, 1 celery heart(leaves included), 1 onion, 2 C. fresh wild mushrooms, small bunch thyme, salt and pepper.

Bake in an 325 degree oven for 2 hours. Serve with mashed potatoes, noodles or rice.

Apple Pie

2010-10-08T07:20:00.001-07:00

Crust

1/2 c. lard/or shortening

4 oz cold unsalted butter

2 1/4c flour

1 T. sugar

½ t. Salt

¼c Ice water

For the dough technique see peach pie post.

Filling

6 large or 8 medium/small apples, peeled and *sliced. Please read the information on best apples for pie at the bottom of the post.

2 oz. unsalted butter

½ c brown sugar

¼ c sugar

1 t. cinnamon

¼ t. salt

1 T. vanilla

3 T. flour

Melt butter and allow it to slightly brown, not burn. Add the brown sugar, sugar, cinnamon, salt, and vanilla. Pour over the apples and gently toss. Add the flour to the mixture.

The Best Apples for Pie

I always say the best apples for an apple pie are the best apples. With that said, apples certainly have different characteristics that you can choose from. If you choose tart firm apple e.g granny smith, pippin or similar variety (if you don’t know what you have ,than take a bite). Peel and slice into ¼ inch slices. If you choose “just picked” or sweeter softer varieties, eg fuji, macintosh, pink ladies, honey crisp, then peel and cut into one inch slices. Don’t ever put your pie apples into water to prevent browning. The sweet/tartness of the apples should be the deciding factor in the amount of sugar you use. So, if the apples you choose are really tart, use an additional 1/2 c. sugar. Feel free to add things like: 1t. lemon zest, 2 T. maple syrup, 1/8 t. all spice, nutmeg. Cardamom, ginger; use your imagination. But, lets keep the wasabi out of this one.

Fennel Rosemary Rubbed Pork Chops with Apples

2010-10-04T20:01:00.000-07:00

6 pork chops
4 apples, peeled and cut into 1/2 inch slices

Spice Rub:

3 T. fresh rosemary
2 T. fennel seeds
1 T. good salt

In a mortor and pestle or with a knife, grind/chop all ingredients to a rough sandy texture.

Press spice rub on 6 pork chops. In a large saute pan, brown the pork chops in about 1/4 cup olive oil or butter. Remove to baking sheet and finish in a 400 degree oven for 20 minutes. While the pork chops are roasting, saute the apples for 15 minutes. Serve on pork chops.

It's Time to Make Chicken Stock

2010-09-20T19:55:00.001-07:00

Chicken Stock/Broth

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.

Chai Pear Tart

2010-09-13T13:45:00.000-07:00

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

Poached Pears:
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.

Almond Cream:
4 oz toasted almond
4 oz. sugar
4 oz. butter
1 egg
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.

Crust:
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.

Happy Rosh Hashanah

2010-09-08T17:58:00.000-07:00

CHALLAH

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
2 eggs
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.

Most delicious cuban style black beans

2010-09-06T21:05:00.000-07:00

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.

Sofrito
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

Marinade
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.

Corn, Tomato, and Bean Salad on Couscous

2010-09-02T16:10:00.001-07:00

Vinaigrette

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
Pepper

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.

Peach Pie

2010-07-29T18:34:00.001-07:00

This is a very buttery dough, not suitable for an elaborate edge:

3 C. AP flour
12 oz. cold, unsalted butter
¼ C. sugar
1 t. salt
¼ C. ice water

Crumb together the the dry ingredients with the butter until the mixture resembles wet sand. “Glue” the dough together with the ice water. Do Not Over-Work. Refrigerate for at least one hour, not more than 3 days, tightly wrapped.

Filling:
3 lb. peaches, peeled and cut into quarters
2 oz. butter
½ C. brown sugar
1 T. vanilla extract
1/8 t. nutmeg
½ t. salt
3 T. quick cook tapioca

In a small sauce pan, melt butter. Add brown sugar and vanilla and melt together (about 2 minutes). Add to the prepared peaches. Stir together with tapioca, nutmeg, and salt.

Roll out half of the dough and line a deep-dish, 10 inch pie dish. Fill with peach mixture. Roll the other piece of dough and carefully fold in half (use your bench scraper). Unfold onto peaches. Press the dough together at the edge of the pie dish. Cut a few vents in the dough. Brush with milk or cream, then sprinkle with sugar. Bake at 400 for 20 minutes, then turn the oven down to 350 for 60 more minutes. Serve with vanilla ice cream.

NOTE #1: When learning how to roll dough out successfully, don’t make the mistake of re-rolling the dough if it starts to fall apart. Simply puzzle piece the dough together on top of the filling. Brush cream over cracked dough followed by sugar. You will be amazed at how good the pie will look.

NOTE #2: This pie will do some serious dripping in your oven. Be sure to bake on a foil lined baking sheet.

Integrating Whole Grains Into Your Diet/ Recipes from My Class

2010-07-17T18:30:00.000-07:00

Cooking Grains

Quinoa-1 part quinoa to 1 ½ parts water
Soak quinoa for 15 minutes. Drain and simmer in salted water for 20-25 minutes.

Farro-1 part farro to 3 parts water
Soak farro for one hour. Drain and simmer in salted water for 40-50 minutes.

Wheat Berries-1 part berries to 3 parts water
Simmer in salted water for 30-45 minutes.

Barley-1 part barley to 3 parts water.
Hulled, simmer in salted water for 1 ½ hours.
Pearl, (soak for one hour) simmer in salted water for 30-45 minutes.

Brown Rice-1 part rice to 4 parts water
Simmer rice in salted water for 40-50 minutes.

Quinoa with Cherries and Almonds

1 1/2 C. quinoa

2 1/4 C. water

Soak quinoa in water for about fifteen minutes. Remove

soaking waterand add 2 1/4 C. water and 1 t. salt to quinoa.

Simmer on low for25-30 minutes. Cover and let rest for

about ten minutes. Spoon into a bowl.

Toss with the following ingredients:

1 red onion, diced and sauteed (mix 1 T. curry powder in after sauteed)

1/4 C. olive oil

2 T. balsamic vinegar

1/2 C. dried cherries

3/4 C. toasted slivered almonds

zest and juice of one orange

1 t. salt

Greek wheat berry salad with grilled shrimp

2 C. cooked wheat berries

Dressing:
1/2 c. olive oil
¼ C. lemon juice
1 t. oregano
1 t. salt
½ t. pepper

Combine wheat berries with dressing.

Grilled Shrimp:
1 lb. shrimp, peeled and de-veined
2 T. olive oil
1 clove garlic
1 t. thyme
zest & juice of 1 lemon
1 t. salt

Blend together the oil, garlic, thyme, lemon & salt. Marinate shrimp for 30 minutes. Grill shrimp for about 3-4 minutes. Cool to room temperature.

4 oz. feta cheese, crumbled
1 green pepper, cut into juliennes
2 tomatoes, cut into wedges
2 cucumbers, in ¼ in. slices
1 head romaine, cut into 1-inch pieces
1 green onion, thinly sliced
½ calamata olives, pitted

To serve, put lettuce then wheat berries on a platter. Arrange the peppers, tomatoes, onion & olives followed by the shrimp and feta cheese.

Barley, Heirloom Tomato, Corn and Basil Salad with Mozzarella

2010-07-17T18:26:00.000-07:00

Dressing:
3 cloves garlic, sliced thinly length-wise
½ t. pepper flakes
½ c. olive oil
2 T. red wine vinegar
½ t. salt

Heat a medium sauté pan for 30 seconds. Add olive oil, and then immediately add garlic & pepper. Cook one minute. Add vinegar and salt. Cool.

2 C. cooked barley (see integrating grains post)
1 bunch basil, leaves only (roughly chopped)
4 ears of corn, shucked
2 large or 4 medium heirloom tomatoes, cut into wedges
8 oz. bite size mini fresh milk mozzarella cheese balls.

Grill or blanch and shock corn. Cut corn off cob. Combine all ingredients and toss with dressing.

Orange Scented Quinoa With Grilled Summer Vegetables

2010-07-17T18:23:00.000-07:00

½ C. slivered almonds, toasted
1 T. orange zest
1/3 C. currants, dried cranberries, or dried cherries
¼ C. olive oil
3 T. lemon juice
1 onion diced and sauteed until soft
1 t. turmeric
1/2 t. cinnamon
1/2 t. cumin
salt & pepper to taste
2 C. cooked quinoa (see integrating grains post)

Combine all ingredients.

Grilled Summer Vegetables:
Summer squash
Peppers
Corn
Eggplant
Red onion

Toss the vegetables with olive oil, salt, and pepper. Grill and cool.

Farro With Slow Roasted Figs, Goat Cheese and Spicy Pecans

2010-07-17T18:20:00.000-07:00

Figs:

Basket fresh figs, cut in half length-wise
1/3 C. balsamic vinegar or sherry wine vinegar plus 2T. honey
2 T. olive oil
¼ C. honey
about 6 sprigs of thyme (opt.)

Gently toss figs with vinegar, oil, and honey in an oven-proof dish. Bake at 300 for 45 minutes. Cool to room temperature.

4 oz. goat cheese

2 C. cooked farro (see integrating grains post)

Dressing:
1 shallot, minced
1/3 C. sherry wine vinegar
1/2 C. olive oil
salt and pepper

Spicy Pecans:

1 T. olive oil
1 C. toasted pecans
1 t. cayenne pepper
1 sprig of rosemary
½ t. salt

Heat olive oil in sauté pan. Add pecans, cayenne, rosemary and salt. Toss and cool.

To Assemble Salad:

Toss farro with dressing. Garnish with figs, goat cheese, and pecans.

Vietnamese Beef Salad

2010-06-29T21:06:00.001-07:00

1 lb. lean beef, grilled or roasted: filet, New York, skirt steak
1 head red leaf or butter lettuce, torn into large pieces
2 carrots, julienned
1 cucumber, julienned
1 small bunch mint leaves, roughly chopped
1 small bunch Thai basil leaves, roughly chopped (I just started growing this variety)
1 small bunch cilantro leaves, roughly chopped

Peanut topping:
1 T. canola oil
1 lg. clove garlic, minced
½ C. toasted peanuts
2 T. brown sugar
Heat oil in a small sauté pan, gently cook garlic. Add peanuts and sugar and cook until light golden brown. Cool.

Dressing:
1/3 C. fresh lime juice
1/3 C. fish sauce
1/3 C. brown sugar
1 t. Sriracha or Sambal Oelek (if you want some spice)

To assemble, arrange lettuce on a large plate. Next beef, then carrots and cucumber. Pour the dressing over the salad. Top with peanuts and herbs.
*Serve with brown rice.

Shrimp White Bean Salad

2010-06-28T09:55:00.001-07:00

1 lb. cooked shrimp
2 cloves garlic, thinly sliced length-wise, quickly sautéed in 2 T. olive oil and cooled
½ lb, white beans, soaked, cooked, and cooled
2/3 C. extra virgin olive oil
1 T. lemon zest
1/3 C. lemon juice
1 t. minced thyme
2 T. Italian parsley
2 roasted red peppers, julienned or diced
salt and pepper to taste

Combine all ingredients and let marinate for a least one hour. This dish can be prepared the morning of.

Tortilla Español

2010-06-19T18:54:00.000-07:00

1 1/2 lb. small high water content potatoes such as Yukon gold, fingerling, red, etc., sliced
2 large leeks, thinly sliced and washed
6 eggs
1 t. fresh thyme (opt.)
1/2 C. extra virgin olive oil
about 2 t. salt
½ t. pepper

In a heavy pot, combine potatoes, leeks, thyme and olive oil. Cover and slowly cook mixture until the potatoes become soft, about 30 minutes (don’t over-stir).

Put the potato mixture into 2 six inch or 1 ten inch non-stick sauté pan(s). Scramble the eggs, and pour over the potatoes. Cover, and cook on low until eggs are set up. Cool. Invert onto plate. Serve at room temperature.

Spring Pea, Coconut Milk and Mint Soup

2010-06-12T12:13:00.000-07:00

Serve soup either hot or cold.

4 shallots, thinly sliced
2 T. butter
2 C. fresh shelled spring peas
2 C. defatted chicken or vegetable stock (3 cups if serving cold)
small handful of mint leaves, about eight
1 C. coconut milk
salt and pepper to taste
1 T. lime juice, if serving cold

In a large pot, sweat shallots in butter until soft. Add peas and stock, simmer for 30 minutes. Add mint and coconut milk, then blend smooth (in a blender, not a food processor). Season with salt and pepper.
Note: Taste one of the peas raw. If the pea is not sweet add 2 t. of sugar to the recipe.

Simple Vegetable Stock (for this soup)
1 T. canola oil
2 carrots, large dice
2 celery ribs, large dice
1 onion, large dice
1 stalk lemon grass, cut into 1/2 inch segments

In a large pot, sweat the vegetables in oil. Add one quart of water. Simmer for one hour. Strain.

Lavender Sugar

2010-06-09T07:26:00.001-07:00

2 T. fresh lavender flowers
1 ½ C. sugar
¾ C. water

In a small sauce pot, combine 1 C. sugar and water. Boil for 2 minutes, then add lavender. Continue to simmer for 10 more minutes. Remove lavender with a slotted spoon onto a plate with the remaining ½ C. sugar. After the lavender mixture is completely cool, chop it into a fine sand mixture (by hand or in a food processor).
*The leftover cooking liquid is quite nice in an iced tea.

Strawberry Scones

2010-06-08T19:38:00.001-07:00

1 ½ C. AP flour
1/3 C. sugar
½ t. salt
1 T. baking powder
8 strawberries, diced
3 oz. cold, unsalted butter
½ C. milk
1 egg
1/4 C. lavender or plain sugar

SEE SEPARATE POST FOR LAVENDER SUGAR

Crumb together the dry ingredients with the butter until the mixture looks like wet sand. In a separate bowl, combine milk and egg. Add the strawberries and milk mixture to the crumb mixture and gently combine (do not over-mix!). Shape and cut scones on a lightly floured surface. Brush the scones with cream (or milk), and sprinkle a generous amount of lavender or plain sugar on top. Bake at 300 degrees for about 30 minutes. Cool completely before eating to allow the strawberries to set up a bit.

Shape dough 1 1/2 inch thick.

The scones will lose this shape a bit during baking. Expect scones to fall 1/2 inch.

Roasted Cauliflower

2010-06-04T18:40:00.000-07:00

Cut one large or two small heads of cauliflower into uniform pieces. Toss with about 1/3 C. olive oil ( please don't measure), salt, pepper, maybe some fresh thyme. Roast at 375-400 degrees for 30-40 minutes. Serve hot, or better yet, room temperature.

Porterhouse

2010-06-01T20:35:00.000-07:00

One 2 lb.prime aged porterhouse steak

One very hot grill. Season steak with salt and pepper. Grill for about 20 minutes. Let rest for 5 minutes.

Place a couple of compound butter discs on the steak.

Green Peppercorn Compound Butter

½ C. dry vermouth
4 oz. unsalted butter, room temperature
1 large shallot, minced
1 T. green peppercorns (brined, found in a jar or can)
1 T. tarragon, minced
½ t. salt

Reduce the vermouth by one half. Cool. In a food processor or by hand, combine all ingredients. Roll into plastic wrap to form a log. Keep refrigerated until ready to serve. Place a 1/3 inch-thick butter disc on top of grilled steak.

*Compound butter can be kept in the refrigerator, tightly wrapped for three days, freezer one month.

My Favorite Snickerdoodle

2010-05-28T15:49:00.000-07:00

Snickerdoodle Recipe
Y:38-40 big cookies

4 1/2 C. flour
4 t. baking soda
1 t. salt
½ lb. butter
1 C. veg. shortening
3 C. sugar
4 eggs,room temp.
1 T. vanilla

1 c. sugar
2 T. cinnamon

Combine and sift dry ingredients

Cream butter, shortening & sugar. Add eggs one at a time, then vanilla.

Gently add flour mixture.

Roll golf ball size dough balls in sugar cinnamon mixture. Bake at 350 for 14 minutes.
*dough can be refrigerated up to 48 hours before baking.

Shape and roll in cinnamon sugar

Space on a baking sheet

Share

Monday Soup

2010-05-27T08:37:00.001-07:00

3 leeks, thinly sliced & washed well or 1 large onion, diced
5 carrots, diced
1 large celery heart, diced (include all the leaves)
1 T. olive oil
1 4 oz. can tomato paste
2 T. finely minced fresh rosemary
1 T. minced fresh thyme
3 cloves garlic, well smashed
1 bunch well-washed leafy greens: kale, collard, or chard
1 lb. green beans, cut into one inch pieces
1 c. fresh peas or cooked white beans or any other suitable vegetable
1 T. salt
3 qts. water

Sauté leeks (or onions), carrots & celery until soft in olive oil. Add herbs, tomato paste & garlic, give it a good stir & add water. Simmer for 45 minutes. Add greens, beans, peas & salt and simmer for 20 more minutes.

For the people in the house who didn’t overdo it over the weekend:
Garnish each bowl with a toasted (or stale) piece of crusty bread, a swirl of extra virgin olive oil and 1/8 C. grated parmesan cheese.

hamburger

2010-05-26T22:55:00.001-07:00

YES! Trader Joe's sells grass fed ground beef.

Really Good Pizza

2010-05-26T15:32:00.000-07:00

Good, Good Pizza Dough

1 1/3 C. warm water
1/4 C. milk
1 T. dry yeast
3 C.ish AP flour
1 t. salt
1 T. honey
2 T. olive oil

Pour warm water into a bowl. Add milk & yeast. Let rest for 2 minutes. Add flour, salt, honey & olive oil.Knead dough until smooth. Rub the dough with olive oil, place in a bowl, cover & let the dough rise to double. This will take about 1 1/2 hours.

Pizza Sauce

1 can San Marzano tomatoes, seeded & diced
2 cloves garlic thinly sliced lengthwise
1/2 C. olive oil
small bunch basil leaves, roughly chopped

Heat saute pan then add oil, followed by garlic, tomato and basil. Season with salt.

This is one third of the dough rolled and put on a large floured peel.

Sauce

Cheese

Slide onto a pre-heated stone & cook until it looks like this!

Braised Spring Lamb

2010-05-26T09:31:00.000-07:00

Brown one 5 lb. lamb shoulder in a large rondeau.

Add mirepoix: 1 carrot, 2 celery ribs & 1 onion diced

Sweat mirepoix

Add garlic

Add 3 cups red wine, 3 cups chicken stock, 2 t. good salt & a small bunch of thyme. braise in the oven un-covered for about 5
hours at 325.

2010-05-23T16:37:00.000-07:00

Super-fly Banana Bread

I have been testing banana bread recipes for the Teen Boot Camp that I will teach this summer. The camp is intended to teach teens how to cook the basics. I wanted a good simple recipe that involves little baking skill. My Wed. Pro Class has given it the big thumbs up, so here it is. ENJOY!

RECIPE

1&1/4 C. AP flour

1 C. Sugar

1 t. Baking Soda

1/2 t. Salt

2 lg. or 3 sm. Ripe Bananas

2 Eggs

1/2 C. Oil

1/4 C. Buttermilk (you can actually omit to be dairy free)

1 T. Vanilla Extract

Pre-heat oven to 330 degrees. Grease 9-inch loaf pan.

Combine flour, sugar, soda & salt. Give it a good mix.

In a separate bowl, mash bananas then add eggs, oil, buttermilk & vanilla.

Gently mix the dry ingredients with the wet. Pour into pre-pared loaf pan. Bake for about one hour or until a toothpick inserted into the middle of the bread comes out clean.