tag:blogger.com,1999:blog-12518378617140548342024-02-20T00:52:53.120-08:00M-O-E's Test KitchenUnknownnoreply@blogger.comBlogger125125tag:blogger.com,1999:blog-1251837861714054834.post-69368915280635775572014-07-19T13:43:00.000-07:002014-07-19T13:43:23.519-07:00Bleu Cheese, Cherry and Spinach Barley Risotto<i>Serves 6</i><br />
<br />
<ul>
<li>1.5 c. barley</li>
<li>~5 cups chicken stock</li>
<li>1-2 T butter</li>
<li>2 shallots, minced</li>
<li>1 small clove garlic, minced </li>
<li>1/2 pound cherries, halved, seeds removed</li>
<li>2-3 ounces St. Agur, or similar rich bleu cheese</li>
<li>2 ounces (half a package) baby spinach</li>
<li>Minced marjoram and thyme to taste, fresh preferably</li>
<li>Salt and pepper to taste</li>
<li>Honey to taste (optional)</li>
</ul>
<div>
Cook barley risotto style. toast grains first in pan with no liquid. Add liquid to cover, bring to a boil, then reduce heat. Continue to add liquid as the other liquid evaporates until cooked al dente (1 hr, to 1.15). Meanwhile, saute shallots and garlic, then add cherries, then add spinach and stir till wilted. Set aside. Add blue cheese to barley, and stir in. Add in more chix stock till a thick, viscous, soupy texture is achieved. Add cherry mixture, and season to taste. Serve warm. We served this with steak. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-4082291791641423112014-02-09T16:58:00.002-08:002014-02-10T13:32:18.321-08:00Mexican Spiced-Chocolate Bread Pudding with Chipotle Whipped Cream<div>
<i>Serves 6 </i></div>
<div>
<i><br /></i></div>
<div>
<i>OK, so this isn't exactly authentically Mexican, but the heat makes it feel decidedly non-French. I got the idea for this from a confluence of things. 1) I had to do dessert for a progressive dinner, and the theme was Mexican... which brings me to 2) I remembered this amazing "mexican chocolate bread pudding" we had in California. That one was made with croissants, but did not have any heat (not sure at all what was Mexican about it, but it was the best bread pudding I'd ever had.) So to make it more Mexican, I remembered 3) a chipotle whipped cream my mom had served with pumpkin flan. And from that trio of parents, this bread pudding was born. And it is one of the best I have ever had (not trying to toot my own horn, but it's awesome). </i></div>
<div>
<ul>
<li>6 pain au chocolates, cut into 1" squares</li>
<li>9 ounces chili-chocolate bar, like Vosges' <i>hot chili bar</i></li>
<li>3 large eggs</li>
<li>3/4 cup sugar</li>
<li>1 1/3 cups milk</li>
<li>2 cups cream (1/2 cup + 1/2 cup + 1 cup)</li>
<li>1 tsp + 1 tsp vanilla</li>
<li>1/8 tsp chipotle chili powder</li>
<li>1/8 tsp cinnamon</li>
<li>1/4 cup confectioner's sugar</li>
</ul>
<div>
Preheat oven to 350 degrees. In a 3 quart baking dish, place 1/2 of pain au chocolate pieces. Chop 1/2 of chocolate (4.5 ounces), and distribute half of this (~2.25 ounces) around pain au chocolate. Arrange remaining half of pain au chocolate pieces, and other portion of chopped chocolate (~2.25 ounces) on top of this. In a separate bowl, whisk eggs, sugar, milk, 1/2 cup cream, and 1 tsp vanilla. Pour over the top of the pain au chocolate in the baking dish. Bob the pain au chocolate pieces to ensure that all are saturated with the custard mixture. Cook for around 50 - 55 minutes, or until golden brown and puffy. Allow to cool. </div>
</div>
<div>
<br /></div>
<div>
For the ganache sauce, chop remaining 4.5 ounces of chocolate. Melt chocolate pieces over a double boiler, then whisk in cream. Add only 1/4 cup at first, then add more until you get a saucy consistency. </div>
<div>
<br /></div>
<div>
Whip cream to medium peaks. Add confectioner's sugar, and more if needed to taste. Add other tsp vanilla, cinnamon, and chipotle chili powder. </div>
<div>
<br /></div>
<div>
Serve bread pudding with chocolate sauce and whipped cream. </div>
<div>
<br /></div>
<div>
<i>Nota bene</i></div>
<div>
If you are unable to find a chili-chocolate bar, you can get a similar flavor profile by adding chipotle cinnamon either to the custard mixture, or by tempering (melting) the chocolate over a double boiler, and adding to that. </div>
<div>
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-86638756937976978712014-02-09T16:32:00.005-08:002014-02-09T16:34:24.578-08:00Sautèed Kale with Apples and Mustard<i>Serves 3</i><br />
<i><br /></i>
<i>This has very German flavors to me, and is a wonderful winter side dish. We had it with <a href="http://moestestkitchen.blogspot.com/2013/04/bourbon-braised-pork-ribs.html" target="_blank">bourbon-braised pork</a>. </i><br />
<i><br /></i>
<br />
<ul>
<li>~ 5 ounces of kale, torn into large shreds</li>
<li>1 granny smith apple, cut into 1/2" cubes</li>
<li>1 T butter</li>
<li>Juice of one lemon</li>
<li>1.5 tsp whole grain mustard</li>
<li>1 tsp honey</li>
<li>Kosher salt and cracked black pepper to taste</li>
</ul>
<div>
Melt butter in a sautè pan over high until foaming. Saute apples until beginning to brown. Don't let them get mushy though, you want to keep them crisp-ish. If you feel they are getting too soft, just move to the next step. Reduce heat to medium-high. Add kale, and saute for 3-5 minutes, so that is just starting to wilt. You'll need tongs to move it around and make sure that you don't end up with some parts over done. Remove all kale to a medium mixing bowl. Add lemon juice, mustard and honey. Season with salt, pepper to taste. Add more honey, lemon juice, or mustard, if desired. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-8453760638109844802013-12-17T09:36:00.002-08:002013-12-17T09:36:50.128-08:00Pumpkin Soup with Chipotle Chiles<i>Serves 6</i><br />
<i><br /></i>
<i>I made this to try and get rid of some stuff in my pantry, hence the pumpkin. It was very good, but adding some fennel might also be nice, and some sage. </i><br />
<i><br /></i>
<br />
<ul>
<li>two 15 ounce cans pure pumpkin</li>
<li>one 15 ounce can coconut milk</li>
<li>one large yellow onion, diced</li>
<li>2-3 cups chicken stock--until you achieve the consistency you'd like. I wanted something rich.</li>
<li>1 T butter</li>
<li>1-2 tsp marjoram</li>
<li>1 tsp sage (optional, did not use the first time)</li>
<li>Kosher salt</li>
<li>White pepper</li>
<li>2 T brown sugar</li>
<li>maple syrup (optional, for garnishing)</li>
<li>1 small (appx 7 oz) can chipotle chilis in adobo sauce. Minced</li>
<li>Sour cream, for garnish</li>
</ul>
<div>
Sweat the onions over medium high heat until translucent. Add pumpkin, coconut milk, marjoram and desired amount of stock to onions and simmer for around 15 minutes to let the flavors mix. Add kosher salt, white pepper (or black) and brown sugar to your taste. Remove from heat and puree in small batches. Garnish with 1 T sour cream/bowl, and a drizzle of maple syrup. Provide minced chipotle on the side as a condiment. We used about 1 tsp each. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-11701859209596147022013-12-12T12:39:00.002-08:002013-12-12T12:39:55.021-08:00Molten Chocolate Ganache Cake <i>Serves 12</i><br />
<i>Recipe from Ina Garten </i><br />
<i><br /></i>
<i>When I do this, I actually do it as cupcakes, or mini-cupcakes, since a large party is the only way I could ever be convinced to actually do something made with chocolate (just not a fan). </i><br />
<i><br /></i>
<b><i>Cake</i></b><br />
<br />
<ul>
<li>1/4 pound unsalted butter at room temperature</li>
<li>1 cup sugar</li>
<li>4 large eggs at room temperature</li>
<li>16 ounces Hershey's choclate syrup</li>
<li>1 T pure vanilla Extract</li>
<li>2 cup all purpose flour</li>
</ul>
<div>
<b><i>Ganache</i></b></div>
<div>
<ul>
<li>1/2 cup heavy cream</li>
<li>8 ounces good semisweet chocolate, or chocolate chips</li>
<li>1 tsp instant coffee/espresso granules</li>
<li>Flavoring (to taste... grand marnier, mint, almond, hazelnut, etc...)</li>
</ul>
<div>
Preheat oven to 325 degrees. Butter and flour an 8" round cake pan, or cupcake tin. Line the bottom with parchment paper, or use muffin cups for cupcakes. </div>
</div>
<div>
<br /></div>
<div>
Cream the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and the vanilla. Add the flour and mix until just combined. Don't overbeat of cake will be tough. </div>
<div>
<br /></div>
<div>
Pout the batter into the pan and bake for 40 - 45 minutes (less for cupcakes) or until it is just set in the middle. Don't overbake! Let thoroughly cool in the pan. </div>
<div>
<br /></div>
<div>
For the ganache, cook the heavy cream in a double boiler and add chocolate and coffee granules until melted and warm. Remove from heat and add flavor to taste. </div>
<div>
<br /></div>
<div>
Glaze cooled cake with ganache, and serve with whipped cream or ice cream. </div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-85251620411699185022013-12-12T12:29:00.000-08:002013-12-12T12:29:25.508-08:00Bruschetta with Arugula Pesto, Pepperonata, and Goat Cheese Truffles<i>Makes 20 Bruschette</i><br />
<br />
<i>I adapted this recipe from a salad in Mario Batali's </i>Babbo <i>cookbook. In that salad, the arugula is blanched and makes up the base of the salad, with the bread, truffles and pepperonata arranged over the top of the blanched greens. I love the flavors, but wanted to find a way to make it more "portable" so I could do it at a party. The blanched arugula wouldn't exactly work, so we did this arugula pesto. </i><br />
<i><br /></i>
<i><b>Truffles</b></i><br />
<br />
<ul>
<li><i> </i>15 ounces goat cheese (low water content, so you can form truffles)</li>
<li>Pimenton</li>
<li>Fennel seeds, ground to a dust</li>
<li>Poppy seeds</li>
</ul>
<div>
Roll goat cheese into 1" balls. Roll a third of them in each of the spices above. </div>
<div>
<br /></div>
<div>
<b><i>1 Recipe Arugula Pesto </i></b></div>
<ul style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17.671875px;">
<li>5 ounce packaged washed/dried arugula</li>
<li>1 ounce parmigiano reggiano cheese, grated</li>
<li>3 cloves garlic--skin still on</li>
<li>Large 1/3 cup raw walnuts</li>
<li>4-6 T EVOO</li>
<li>Large pinch of salt</li>
</ul>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17.671875px;">Pan-roast the garlic. In a small saute pan, heat 1 tbsp canola oil over high heat. Reduce heat to medium-high and add the garlic cloves. Turn each piece of garlic every few minutes till quite brown on all sides, but not black. This will roast the garlic in about 10 minutes.</span><br style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17.671875px;" /><br style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17.671875px;" /><span style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17.671875px;">Place walnuts in food processor and pulse until coarse-grained. Add everything else except EVOO and salt. Pulse till all is coarsely ground. Add 4 T oil, and pulse till you achieve correct pesto consistency --pretty fine, but no where near a paste. You should be able to distinguish individual grains. Add more EVOO if you need it, and salt to taste.</span><br />
<div>
<span style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17.671875px;"><br /></span></div>
<div>
<b><i>Pepperonata</i></b></div>
<div>
<ul>
<li>1 red bell pepper, sliced 3 mm thick</li>
<li>1 yellow bell pepper, sliced 3 mm thick</li>
<li>2 T canola oil</li>
<li>2 T sherry vinegar</li>
</ul>
<div>
Heat canola oil over high. Add peppers, and saute until beginning to brown. Add sherry vinegar, and cook around 30 seconds more. Season with salt and pepper. </div>
</div>
<div>
<br /></div>
<div>
<b><i>Bread</i></b></div>
<div>
<ul>
<li>1 baguette, sliced into 1/4" slices (not on the bias), and toasted on both sides</li>
</ul>
<div>
<b><i>Assembly</i></b></div>
</div>
<div>
Split all truffles in half. Spread one hemisphere of one flavor of truffle onto the sliced baguette. Spread appx 1 tsp arugula pesto on top of that. Then spoon around 1 tablespoon of pepperonata onto arugula pesto. Place another hemisphere of a different flavor of truffle on top. The colors on this are great, especially for Christmas. </div>
<div>
<br /></div>
<div>
Note: All except bread can be made ahead--up to several days. If you make the pesto ahead, just make sure to add a small amount of EVOO to the top to prevent it from oxidizing. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-73960209099081634052013-12-12T12:16:00.001-08:002013-12-12T12:16:26.692-08:00Wild Mushroom and Gruyere Tart <i>Serves 12 for appetizer portions</i><br />
<i>Modified from a recipe on epicurious.com</i><br />
<i><br /></i>
<br />
<ul>
<li>1/2 cup whole milk ricotta cheese</li>
<li>1 large egg yolk </li>
<li>2 tsp</li>
<li>1/4 cup creme fraîche or sour cream</li>
</ul>
<div>
<br /></div>
<ul>
<li>2 T butter</li>
<li>1.5 pounds fresh wild mushrooms (chanterelle, black trumpet, oyster, enoki, hedgehog, shiitake, maitake). Don't overdo the really strongly flavored ones like maitake. </li>
<li>2 large cloves garlic, minced to a paste</li>
<li>truffle salt (optional, but highly recommended)</li>
<li>2 tsp fresh thyme leaves</li>
<li>1 bunch green onions, thinly sliced on the diagonal (appx 1.5 cups)</li>
<li>1 Pillsbury "unroll" style pie crust</li>
<li>6 ounces sliced gruyere</li>
</ul>
<div>
<i>Preheat oven to 400 </i></div>
<div>
<i><br /></i></div>
<div>
Purée ricotta in a food processor until smooth. add 2 tsp EVOO and egg yolk, and pulse just to blend. Remove and gold in creme fraîche. </div>
<div>
<br /></div>
<div>
Melt butter over medium heat, and add garlic. Saute until garlic is beginning to get golden. Add mushrooms and saute till soft, and significantly cooked down. Add truffle salt and thyme, and adjust until you have the desired flavor (usually takes many giant dashes of truffle salt). </div>
<div>
<br /></div>
<div>
Place pie crust in a tart pan. Spread over ricotta-creme fraîche mixture on bottom. Place half of the mushrooms on top of dairy mixture in tart. Then arrange half of gruyere on top of mushrooms. Place the remaining mushrooms on top of that, and the remaining gruyere on top of that. </div>
<div>
<br /></div>
<div>
Bake for 25 - 30 minutes until gruyere is golden and bubbly, and crust is golden. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-51502154048638327062013-12-12T12:05:00.001-08:002013-12-12T12:05:42.030-08:00Fig and Foie Gras Empanadas <i>Serves 20, makes 30</i><br />
<i><br /></i>
<br />
<ul>
<li>1 pound Grade A or Grade B foie gras</li>
<li>1 jar of fig jam</li>
<li>6 Pillsbury "Unroll" style pie crusts</li>
<li>2 eggs, beaten</li>
</ul>
<div>
Slice foie gras into appx 1.25" x 3" rectangles/half moons. Unroll pie crusts, and using an appx 4 - 4.5" cookie cutter, cut out 5-6 rounds from the dough. Spoon 1 tsp of jam onto each disk of dough, then place the half moon of foie in the center, and fold in half. Crimp the edges sealed. These can be made a day ahead, or several days ahead and frozen individually, using some kind of shrink wrap or Glad Press-n-seal. </div>
<div>
<br /></div>
<div>
<i>Pre-heat oven to 425</i></div>
<div>
Place on parchment paper or a baking mat. Brush with an egg wash. Cook 12 minutes, until top is golden. Don't cook much longer, or all your foie gras will melt. </div>
<div>
<br /></div>
<div>
Serve with Tokaji or Sauternes wine</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-2332194979674066452013-12-12T11:58:00.000-08:002013-12-12T11:58:18.146-08:00Jamón Iberico, Parmesan and Mango Salad<i>Serves 8, easily</i><br />
<i>Modified from a Cooking Light cookbook</i><br />
<i><br /></i>
<br />
<ul>
<li>3 mangoes, peeled, and chopped into appx 3/4" cubes</li>
<li>6-8 ounces Jamón Iberico (or serrano), sliced to around a thick-construction-paper thickness. Coarsely chopped. A note on the thickness: this is just the standard thickness that Jamón Iberico or Serrano is sliced to, but if you have to use prosciutto, you'll need to tell them to slice it thicker than they typically do prosciutto. </li>
<li>4 ounces shaved Parmigiano-Reggiano cheese</li>
<li>kosher salt</li>
<li>black pepper</li>
<li>EVOO</li>
<li>good balsamic, or raspberry wine vinegar</li>
</ul>
<div>
Place first three ingredients into a mixing bowl. Layer these ingredients like a trifle, in several layers. Otherwise, this has a tendency to clump. Mix together, with just enough oil to make tossing easy, then adjust seasoning with salt, pepper, oil and vinegar (should require very little oil and vinegar). Do not make more than 2 hours in advance, as the mango can turn snotty. On the other hand, if you are unable to find ripe mangoes, make it several hours in advance, and use more vinegar than usual, add some sugar, and let it sit for a while. This will make the unripe mangoes taste ripe :) </div>
<div>
<br /></div>
<div>
We usually serve this on spoons as an appetizer/salad. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-12107101876927749862013-12-12T11:49:00.001-08:002013-12-12T11:49:29.123-08:00Goat Milk Panna Cotta with Balsamic Vinegar<i>Makes 12-15 small panna cotte, and 8 large ones</i><br />
<i>Adapted from a recipe by Mario Batali and posted on epicurious.com</i><br />
<i><br /></i>
<br />
<ul>
<li>2 T water</li>
<li>1.25 tsp unflavored gelatin</li>
<li>2 C whipping cream</li>
<li>1.24 cups plain goat's milk</li>
<li>1/2 vanilla bean</li>
<li>1/2 cup sugar</li>
<li>High quality balsamic vinegar. You may reduce if you choose. </li>
</ul>
<div>
Pour the 2 tablespoons of water into a small bowl. Sprinkle gelatin over the water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and goat's milk in a bowl to blend. Prepare a large ice bath to put your mixing bowl in to chill the panna cotta. Heat remaining 1 cup cream and 1/2 cup sugar in a small sauce pan, over medium heat. Scrape vanilla grains out of bean into cream, and put husk into sauce pan as well. Bring to a boil, then remove from heat. Whisk in gelatin mixture. Then whisk in reserved milk-cream mixture, and warm, but not to boiling, whisking continuously. Pour all of mixture back into mixing bowl, and place mixing bowl in ice bath. Continue whisking in ice bath, until the panna cotta has returned to room, or slightly below room temperature. Divide among bowls or ramekins, cover and refrigerate over night. DO NOT SKIP ICE BATH. If you do, your panna cotta will separate. </div>
<div>
<br /></div>
<div>
Serve with a teaspoonful of balsamic vinegar/ panna cotta. Instruct guests to tilt vinegar away from themselves, so they don't get too much at one time. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-77818285054537214832013-12-12T11:37:00.003-08:002013-12-12T11:37:50.958-08:00Cranberry Orange Bread<i>Makes 1 large loaf cranberry bread</i><br />
<i>(this is pretty much the recipe off of the cranberry bag, but it's still great)</i><br />
<i><br /></i>
<i>Preheat oven to 350</i><br />
<br />
<ul>
<li>2 C sifted flour</li>
<li>1.5 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp baking soda</li>
<li>3/4 C sugar</li>
</ul>
<div>
Sift all of the above together, then add:</div>
<div>
<ul>
<li>2 C very coarsely chopped cranberries (not more than half, can even be whole)</li>
<li>1/2 C chopped walnuts</li>
<li>1 T orange zest</li>
<li>1 beaten egg</li>
<li>3/4 C OJ</li>
<li>2 T canola oil</li>
</ul>
<div>
Mix all together and pour into a buttered and floured pan--don't fill more than 2/3 full. Bake at 350 for 50 - 55 minutes, until a knife comes out clean. </div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-3117055745494136462013-12-12T11:32:00.001-08:002013-12-12T11:32:51.741-08:00Chestnut-Sherry Soup<i>Serves 6</i><br />
<i><br /></i>
<br />
<ul>
<li>1 cup chopped fennel</li>
<li>1/2 cup chopped celery</li>
<li>1/2 cup onion, chopped into a in a large dice</li>
<li>3 sprigs flat-leaf parsley</li>
<li>1 large bay leaf</li>
<li>8 whole anise</li>
<li>Two 14-15 ounce jars peeled, cooked, whole chestnuts, crumbled </li>
<li>1/4 cup sherry, amontillado or cream (get good sherry, because the best pairing for this, it the sherry)</li>
<li>1/4 cup heavy cream</li>
<li>1/2 tsp black pepper</li>
</ul>
<div>
Optional equipment: Cheesecloth and kitchen twine, to make a bag for spices (called a bouquet garni). Otherwise, just fish them out yourself (not a big deal)</div>
<div>
<br /></div>
<div>
Melt butter in a 4 qt sauce pan over low heat. Then stir in celery, fennel, and onion. Sweat the vegetables over low until softened (around 15 minutes). You may cut a piece of wax paper or parchment and place it buttered side down on top during this, but you'll be fine if you don't, too. Just make sure not to terribly over-cook it. </div>
<div>
<br /></div>
<div>
Add the broth and the bouquet garni (the parsley, bay leaf, and anise, tied up in cheese cloth with a string, or not, if you elected not to). Bring to a boil, then simmer, covered for 20 minutes. Add the chestnuts and sherry and simmer, covered for 3 minutes. Remove the spices that were to be in the bouquet garni. Save the spices, and use anise for garnish later. </div>
<div>
<br /></div>
<div>
Purée the soup in small batches until smooth. Return to a sauce pan, then add the cream, pepper and salt to taste. Garnish with star anise, and optionally, creme fraiche or mascaprone.</div>
<div>
<br /></div>
<div>
Serve with sherry in cordial glasses.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-13531510880344856022013-12-12T11:18:00.000-08:002013-12-12T11:18:08.178-08:00Gougeres<i>Makes about 30 gougeres</i><br />
<i>From one of Jacques Pepin's cookbooks</i><br />
<i><br /></i>
<br />
<ul>
<li>1 cup milk</li>
<li>2 ounces unsalted butter</li>
<li>1/2 tsp salt</li>
<li>Dash cayenne pepper. 1 cup flour</li>
<li>3 large eggs</li>
<li>1/2 tsp paprika</li>
<li>1/2 cup grated parmesan cheese</li>
<li>1.5 c. grated Swiss cheese (Emmenthaler of Gruyère)</li>
<li>Coarse salt (fleur de sel or kosher) to sprinkle on top</li>
</ul>
<div>
<i>Preheat the oven to 375</i></div>
<div>
<i><br /></i></div>
<div>
Bring the milk, butter, salt, and cayenne to a boil in a sauce pan (at least 4 quarts, with high walls). Remove from the heat, and add the flour in one stroke, and mix vigorously with a wooden spatula until the mixture forms into a ball. Put back over medium heat, and cook, stirring occasionally, for about 1 minute, to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds to cool further. Add the eggs and paprika to the processor bowl, and process for 10 - 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let it cool for 10 minutes. </div>
<div>
<br /></div>
<div>
Line a cookie sheet with a reusable nonstick baking mat, or parchment paper. Reserve 1 tablesppon of the grated parmesan cheese and add the remainder of the parmesan and all the Swiss cheese to the choux paste. Stif just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2 inches apart on the sheet. (you should have about thirty.) Sprinkle a few grains of coarse salt and a litle of the reserved parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-83731491733236764572013-12-12T11:09:00.000-08:002013-12-12T11:09:10.338-08:00French Hot Chocolate <i>The difference between hot chocolate and hot cocoa is that hot chocolate is made by melting down actual chocolate, where hot cocoa is made by flavoring milk with cocoa powder, sugar, etc. This version of hot chocolate starts with a mousse, and as such is very rich indeed. </i><br />
<br />
<br />
<ul>
<li>8 - 10 ounces semi-sweet chocolate, chopped (use a bread knife to chop)</li>
<li>2 cups heavy whipping cream, whipped to stiff peaks</li>
<li>1-2 tsp flavoring (mint, orange [if you want it to taste like a tootsie roll], almond, hazelnut, even lemon)</li>
<li>8 C scalded whole milk, keep warm</li>
</ul>
<div>
Melt chocolate in a double boiler over simmering water, being sure to mix and pull away any melted chocolate from the walls of the bowl. You don't want to burn the chocolate. Once all the chocolate is melted, remove from heat, and add a small spoonful (a few tablespoons full) of the whipped cream into the chocolate and whisk vigorously to incorporate and slightly cool the chocolate. DO NOT ADD TOO MUCH WHIPPED CREAM--it will to turn to ganache, and you won't be able to get a mousse texture. Using a rubber spatula, immediately move all of the chocolate into the whipped cream and vigorously whip to incorporate and get a smooth, even distribution of chocolate into the whipped cream. Add flavoring to taste. Note, mint takes very little to absorb the flavor, while almond takes a ton before you can taste it at all. </div>
<div>
<br /></div>
<div>
To serve, either pipe into cups, or serve in a bowl with a spoon, allowing people to add their own mousse. Then pour the hot milk over. You should have about one part milk to one part mousse. Provide spoons or stirrers to mix. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-3170212184090437872013-12-12T10:59:00.001-08:002013-12-12T10:59:35.013-08:00Curried Lamb and Lentils<i>Serves 4 </i><br />
<i>Modified from "The Book of Yogurt" by Sonia Uvezian</i><br />
<i><br /></i>
1 large onion, finely chopped<br />
2 arge garlic cloves, crushed to a puree<br />
1.5 T currey powder<br />
1.5 tsp salt<br />
3/4 cup, + more yogurt<br />
1.5 pounds lamb stew meat, cut into 1" pieces<br />
1.5 cups lentils<br />
3 T butter<br />
3 c. boiling water, or chicken stock<br />
1/2 English cucumber cut into 1/2" dice<br />
Several T. minced fresh mint<br />
<br />
In a large bowl, combine the onion, garlic, curry powder, salt and yogurt. Mix well, then add the lamb. Marinate up to 5-6 hours. We frequently only get in 1/2 an hour or an hour of marinade time, but it is not the end of the world.<br />
<br />
Put lentils in sauce pan, and cover with water. Bring to a boil, then strain out water and set aside.<br />
<br />
Melt butter in a saute pan over medium high heat. Add lamb mixture, being sure to scrape all of marinade out into pan. Continue to brown/cook, until cooked through, and onions are soft. Stir in lentils and boiling water or stock. Cover and simmer for 30 minutes. Taste and adjust salt, curry, and/or yogurt. Serve with cucumbers, a dollop of yogurt, and a liberal sprinkling of mint.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-14581959013365523692013-12-11T14:21:00.000-08:002013-12-11T14:21:19.808-08:00Deep Fried Turkey <i>We did a deep fried turkey this year. It wasn't a resounding success, so these are my notes to improve it. </i><br />
<i><br /></i>
<br />
<ul>
<li>14 pound turkey</li>
<li>Tony Chachere's injection marinade</li>
<li>Tony Chachere's seasoning</li>
<li>3 gallons peanut oil</li>
</ul>
<div>
Liberally inject turkey with marinade. Liberally season all skin with Tony's. </div>
<div>
<br /></div>
<div>
Heat oil to 400 degree. Turn off flame, and lower seasoned bird into oil. Turn propane back on and return to 350. You will have to watch the heat on the fryer to keep it at 350. It tends to want to go higher. </div>
<div>
<br /></div>
<div>
We cooked ours for 45 minutes, and it was very dry. We let it sit for about 45 minutes. So our plan for next time, will be to cook for 35 minutes, let it sit again, and then hopefully have a properly cooked bird. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-82178211725204773582013-12-11T14:16:00.000-08:002013-12-11T14:16:17.002-08:00Duck Confit Salad with Pears, Bleu Cheese, and Cranberry Fig Vinaigrette<i>This was probably the highlight of our Thanksgiving this year. The duck confit was absolutely fantastic, and worked so nicely with everything else. </i><br />
<i><br /></i>
<i>Serves 4 for salads, 2 for entrees</i><br />
<br />
<ul>
<li>2 Confit duck legs. We used <a href="http://www.epicurious.com/recipes/food/views/Duck-Confit-102313" target="_blank">this recipe</a>, and it was wonderful. Be aware that you'll need to start the duck confit the day before, to get the seasoning right. </li>
<li>2 pears (anjou, bartlett, whatever), thinly sliced</li>
<li>6 ounces greens. We used 1/2 cress and 1/2 arugula</li>
<li>2 ounces crumbled bleu cheese (something rich like bleu d'Auvergne</li>
<li>Cranberry-Fig balsamic vinaigrette</li>
<ul>
<li>1 part <a href="http://moestestkitchen.blogspot.com/2013/12/cranberry-orange-sauce.html" target="_blank">cranberry sauce</a></li>
<li>1 part fig balsamic vinegar</li>
<li>1-2 parts good EVOO</li>
<li>1/2 to 1 tsp Dijon mustard</li>
<li>kosher salt</li>
</ul>
</ul>
<div>
<br /></div>
<div>
Toss greens with vinaigrette. Fan out pears on salad. Arrange confit duck on top, and crumble bleu cheese. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-9858805245076096192013-12-11T14:03:00.000-08:002013-12-11T14:03:04.787-08:00Cranberry-Orange Sauce<i>This is the thread that tied our whole Thanksgiving together this year. Usually it is a highlight (simple though it is), but this year it figured much more prominently. </i><br />
<i><br /></i>
<br />
<ul>
<li>1 standard package cranberries (I forget the weight--around 10 ounces or a pound)</li>
<li>1 cup orange juice (the fresher, the better)</li>
<li>1/2 cup sugar</li>
<li>Salt, if you feel it needs it. </li>
</ul>
<div>
Bring everything to a boil, let simmer for 10 minutes, then cool prior to serving. </div>
<div>
<br /></div>
<div>
<i><u>Notes</u></i></div>
<div>
We serve this with the turkey, but usually make a 2x recipe because it makes such wonderful turkey sandwiches the following days. For turkey sandwiches, mayo on both pieces of bread, Dijon mustard on one, Cranberry sauce liberally applied to the other piece (which will be the bottom piece). Then warmed turkey, topped with arugula tossed in balsamic vinaigrette. The real secret is buttering the bread before you put the mayo on, and salting the turkey when you re-heat it. No need for cheese or anything else, it's perfect as described above (we've experimented a lot). </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-66935876933633182622013-12-11T13:56:00.000-08:002013-12-11T14:04:10.974-08:00Oysters in Cranberry Mignonette Sauce <i>We served these as the appetizer for Thanksgiving, and it was really wonderful. Basically used the cranberry sauce in as many things as we could. </i><br />
<div>
<i><br /></i></div>
<div>
<ul>
<li>1 dozen oysters (we used Island Creek, b/c that's what they had)</li>
<li>1 T. minced shallots</li>
<li>4 tsp champagne vinegar</li>
<li>a few T. <a href="http://moestestkitchen.blogspot.com/2013/12/cranberry-orange-sauce.html" target="_blank">Cranberry sauce</a>, try to get as few berries as possible, and just the saucier part</li>
<li>Kosher salt, and pepper</li>
</ul>
<div>
Mix together mignonette ingredients, and let sit for a half an hour or so. Serve oysters on ice, with lemons.</div>
</div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-23487154319084245692013-12-11T13:52:00.000-08:002013-12-11T14:04:30.994-08:00Mashed Carrots with Orange and MintBorrowed from Fine Cooking magazing<br />
<br />
<i>Serves 6</i><br />
<i><br /></i>
<br />
<ul>
<li>2 pounds carrots, peeled and cut into 1" pieces</li>
<li>kosher salt</li>
<li>2 T butter</li>
<li>2 T cream</li>
<li>2 T EVOO</li>
<li>1.5 T chopped fresh mint</li>
<li>1/2 tsp orange zest</li>
<li>Tabasco to taste</li>
</ul>
<div>
Put carrots in pot and cover by at least an inch of water. Salt water and bring to a boil for around 25 minutes. Heat all other ingredients in a pan over low heat until butter is melted. Puree carrots, then mix in seasoning sauce. </div>
<div>
<br /></div>
<div>
<i>Notes, suggestions...</i></div>
<div>
When we made this, we mashed instead of pureed. It would have been much better pureed. Also, it's got a nice middle eastern flavor profile. It could benefit from some lemon juice, add to taste afterwards. Also, I might consider toasting some cumin seeds in a T or two of butter, and mixing that in (that's what I do for my red lentil dal, and this kind of reminds me of that.</div>
<div>
<br /></div>
<div>
We served this for Thanksgiving, and while it was very good, it was overwhelmed by the other flavors. It's more subtle, but still very good. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-59996979973604075252013-11-24T06:38:00.001-08:002013-11-24T06:38:52.708-08:00Gnocchi with Wild Mushrooms, Truffles and Duck Egg<i>Serves 6</i><br />
<i><br /></i>
<br />
<ul>
<li>1.5 recipe gnocchi</li>
<li>2.5 pounds mixed wild mushrooms. Create a mixture that balances strong flavors such as maitake and black trumpet, mid-range flavors like shitake or chantererlles, and mild flavors like oyster, enoki, or button mushrooms. Usually I use about 1 pound medium-flavored, 1 pound mild, and .5 strongly-flavored</li>
<li>4 large cloves garlic minced</li>
<li>1/4 cup minced parsley</li>
<li>4 oz. butter</li>
<li>1/3 cup cognac</li>
<li>1/2 cup to 3/4 cup light cream</li>
<li>1/2 cup + 1/3 cup creme fraiche</li>
<li>1/3 cup mascarpone</li>
<li>1/2 tsp thyme</li>
<li>shaved white truffles (optional) </li>
<li>6 duck eggs</li>
<li>whole milk or more cream for consistency.</li>
<li>Parmiggiano reggiano, grated.</li>
</ul>
<div>
Saute garlic in butter. Add all mushrooms and cook down. Deglaze pan with cognac, moving mushrooms around to thoroughly deglaze. Add parsley, thyme creme fraiche, light cream or mascarpone, and stir until you have a mixture that is reasonably liquid so that it will coat the gnocchi (or pasta). Add more cream, or some milk to get this consistency. Salt and pepper to taste.</div>
<div>
<br /></div>
<div>
Poach duck eggs in salted water for 2 minutes. Remove from water with a strainer and keep to side, allowing water to drain. </div>
<div>
<br /></div>
<div>
Place gnocchi in shallow pasta bowls. If mushrooms have cooled, re-heat to bubbling, and add more milk if necessary. Evenly divide mushrooms amongst bowls. Shave truffles onto mushrooms (do immediately, as the truffles need the heat to activate their flavor--otherwise, they will taste like paper. I personally think the truffles are a waste of money that I won't do again, but worth trying once). Place one duck egg on each. Grate a little parmesan cheese over the top. Serve immediately, with cracked pepper and salt available for guests to season as they see fit. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-87917530849072257342013-11-18T16:43:00.001-08:002013-11-24T06:21:24.709-08:00Braised Monkfish with Fennel, Olives, & Blistered Tomtoes, Over Pesto Pasta<i>Serves 4 </i><br />
<br />
Fish<br />
<ul>
<li>1.3 - 1.5 pounds monkfish, or cod (we used monkfish, but next time I'll use cod)</li>
<li>1/2 cup grape tomatoes, halved along poles</li>
<li>1 cup dry white wine</li>
<li>2 cloves garlic, thickly sliced</li>
<li>1 large bulb fennel, sliced into a 3 mm slice</li>
<li>1/2 cup sliced Kalamata olives</li>
<li>8 ounces diced canned tomatoes (San Marzano preferred)</li>
</ul>
<div>
Pasta</div>
<ul>
<li>1 pound linguine</li>
<li>1/2 to 3/4 cup <a href="http://moestestkitchen.blogspot.com/2008/09/pesto-sauce.html" target="_blank">pesto</a></li>
</ul>
<div>
<i>Preparation </i></div>
<div>
Pre-heat broiler. Broil grape tomatoes till blistered. Remove and set aside. Salt and white pepper fish. In a non-stick pan, on high, bring 1 T EVOO to smoking. Add fish to pan, and cook on each side until browned. Remove from pan. Deglaze with wine. Add canned tomatoes and garlic. Add fennel and kalamata olives, and simmer till fennel softens. Turn off heat. Slice fish into 1" slices and place fish and tomatoes on top of vegetable mixture. Cover and allow fish to steam while you finish the pasta. Cook pasta until <i>al dente, </i>toss with pesto sauce. Remove cover from fish and vegetables, and check fish. Cook a touch longer if not fully cooked (it most likely will be). Ladle fish and veggies over pesto covered pasta. </div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-36514123311862809202013-11-18T16:32:00.000-08:002013-11-24T06:22:46.013-08:00Steak Tartare<i>Serves 4 for first courses, or 6-8 for appetizers</i><br />
<i><br /></i>
<br />
<ul>
<li>8 ounces beef tenderloin cut into 1/8" cubes</li>
<li>1/4 cup extremely finely minced red onions</li>
<li>1 egg yolk (chicken)</li>
<li>1 T EVOO (good, spicy, preferably)</li>
<li>1 T minced capers </li>
<li>1.5 T Dijon mustard</li>
<li>1.5 tsp worcestershire sauce</li>
<li>1/8 tsp Tabasco, or other hot sauce</li>
<li>Kosher salt and cracked black pepper, to taste</li>
<li>3-4 brioche rolls, cut into 3/8" slices</li>
<li>marinated red onions</li>
<ul>
<li>1/4 - 1/2 red onion, sliced into 1.3 mm slices</li>
<li>red wine vinegar, to cover</li>
<li>1 T sugar</li>
<li>1 tsp kosher salt</li>
<ul>
<li>Allow all to sit for at least an hour. strain and serve</li>
</ul>
</ul>
</ul>
<div>
A few notes on the cutting.</div>
<div>
<br /></div>
<div>
<i>Steak</i></div>
<div>
Make sure you are using an extremely sharp knife. Take the time to sharpen it before cutting. You don't want to tear the meat. Cutting this reminded me of cutting sushi. For that reason, use the knife with the longest blade that you have. I used my sushi knife the last time, and it worked great. </div>
<div>
<br /></div>
<div>
<i>Minced onions</i></div>
<div>
To ensure that you have an extremely fine mince, I would recommend slicing the onions first on the mandolin at the 1.3 mm setting. Then mince the sliced onions. This ensures that the onions are miniscule, and you don't get any chunks of onion to screw up the flavor.</div>
<div>
<br /></div>
<div>
<i>Preparation</i></div>
<div>
Mix everything together, and serve with sliced, toasted bread and marinated red onions. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-38108453762655486792013-11-07T15:10:00.000-08:002013-11-07T15:10:51.497-08:00Lamb Chili<i>Serves 8</i><br />
<i><br /></i>
<br />
<ul>
<li>1 pound ground lamb</li>
<li>1 pound ground veal (or pork)</li>
<li>.125 pounds (two thick strips) bacon, cut into a 1/4" dice</li>
<li>2 T butter</li>
<li>4 cloves garlic, minced into a paste</li>
<li>2 to 2.5 medium onions</li>
<li>1 green bell pepper</li>
<li>One 28-ounce can tomato sauce</li>
<li>One 28 ounce can whole or diced tomatoes in sauce (preferably San Marzano)</li>
<li>Two 14 ounce cans canellini beans</li>
<li>One 14 ounce can Great Northern Beans</li>
<li>One 14 ounce can black beans (note, you can change the ratios and beans you use)</li>
<li>2 bay leaves</li>
<li>1 teaspoon cumin</li>
<li>1 teaspoon ancho chili powder (or regular if you don't have it. </li>
<li>1 teaspoon ground fennel (grind in a coffee grinder</li>
<li>Salt and pepper to taste</li>
</ul>
<i>Directions</i><br />
Melt butter and saute garlic in a 6 quart pot. Add veal and lamb and brown. Remove from pot. Add bacon to pot, and cook till beginning to brown. Add onion and peppers and saute till onions are translucent. Add back in meat and all juices. Add tomatoes and tomato sauce. If using whole tomatoes mash with a tomato masher to have coarsely chopped tomatoes. Add beans and all spices. Simmer for an hour. Add water or broth as needed. Add salt and pepper to taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1251837861714054834.post-6196749661549888052013-10-09T15:00:00.001-07:002013-10-09T15:00:34.498-07:00Curried Carrot-Coconut Soup <i>Serves 6</i><br />
<br />
<i>This can be served cold or hot</i><br />
<br />
<ul>
<li>2 pounds carrots cut into 1/2" rounds </li>
<li>4 cups chicken stock </li>
<li>1 T butter </li>
<li>1 large onion, diced</li>
<li>1 head fennel, diced</li>
<li>3" piece of ginger, minced</li>
<li>1 clove garlic, minced</li>
<li>Two 14.5 ounce cans coconut milk</li>
<li>2.5 T curry powder</li>
<li>basil, mint, or thai basil to garnish</li>
</ul>
Boil carrots in stock for around 20 minutes or until tender. Meanwhile, saute onion, fennel, ginger, and garlic in butter. Add more butter if necessary. Add all sauteed items, and all carrots to a blender. Add as much of the stock as necessary to get it to blend. This was all of it for me. Return blended mixture to pan, and add coconut milk and curry powder. Bring to desired heat, and add salt and pepper to taste.<br />
<br />
Garnish with basil, thai basil or mint. Would be nice with some brioche croutons, too. Unknownnoreply@blogger.com0