Makes about 5 dozen cookies
* 2 sticks butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon sea salt
* 2 eggs
* 1 1/2 teaspoons vanilla extract
* 1 teaspoon baking soda
* 2 1/2 cups all purpose flour
* 10 ounces dark chocolate chunks
* 3/4 cup dried cherries
Instructions: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugars and salt until light and fluffy, about 2-3 minutes. Add eggs, one at a time, then add vanilla, beating after each addition. Slowly add in the baking soda and flour, beating until well combined, taking care not to overmix. With a spatula, fold in the chocolate chunks and cherries.
Using two tablespoons or a small ice cream scoop, form cookies and place on ungreased baking sheets. If baking right away, the cookies should be 2 inches apart on the baking sheets, and should be baked for about 9 minutes in a 350° oven.
If freezing, place cookies right next to one another on one cookie sheet, and freeze for at least 30 minutes until firm, then transfer cookies to a self-sealing plastic freezer bag.
You can pull them out as needed and bake them directly from the freezer in a preheated 350° oven for about 11 minutes.
Sunday, November 15, 2009
Friday, October 16, 2009
Catsup
8 lbs tomatoes
1/2 cup chopped onion
1/4 teaspoon ground red pepper
1 cup sugar
1 cup white vinegar
1 1/2 inches stick cinnamon, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
1 tablespoon salt
Core and quarter tomatoes, drain. In an 8 or 10 quart pot combine tomatoes, onion and red pepper. Bring to a boil and continue cooking for 15 minutes, stirring often. Press through a food mill or sieve. Discard seeds and skins. Return to pot, add sugar. Bring to a boil, reduce heat and simmer for 1 1/2 - 2 hours or til reduced by half, stirring occasionally.
In a saucepan bring vinegar, cinnamon, cloves and celery seed to a boil. Remove from heat.
Strain vinegar mixture into tomato mixture, discard spices. Add 1 tablespoon of salt. Simmer for 30 minutes or to desired consistency, stirring often.
Makes ~ 4 half-pints
Ladle hot catsup into hot, clean half-pint jars leaving 1/8 inch headroom. Wipe jar rims and adjust lids. Boil closed jars in a pot with at least 1 inch of water covering top of jar for 15 minutes.
1/2 cup chopped onion
1/4 teaspoon ground red pepper
1 cup sugar
1 cup white vinegar
1 1/2 inches stick cinnamon, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
1 tablespoon salt
Core and quarter tomatoes, drain. In an 8 or 10 quart pot combine tomatoes, onion and red pepper. Bring to a boil and continue cooking for 15 minutes, stirring often. Press through a food mill or sieve. Discard seeds and skins. Return to pot, add sugar. Bring to a boil, reduce heat and simmer for 1 1/2 - 2 hours or til reduced by half, stirring occasionally.
In a saucepan bring vinegar, cinnamon, cloves and celery seed to a boil. Remove from heat.
Strain vinegar mixture into tomato mixture, discard spices. Add 1 tablespoon of salt. Simmer for 30 minutes or to desired consistency, stirring often.
Makes ~ 4 half-pints
Ladle hot catsup into hot, clean half-pint jars leaving 1/8 inch headroom. Wipe jar rims and adjust lids. Boil closed jars in a pot with at least 1 inch of water covering top of jar for 15 minutes.
Saturday, September 12, 2009
Chocolate Pudding Pie
Adapted from Gourmet, lifted from Smitten Kitchen
Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Bittersweet chocolate shavings for garnish (optional)
Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.
Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.
Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Bittersweet chocolate shavings for garnish (optional)
Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.
Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.
Thursday, September 10, 2009
Chicken Pepperoni
1/2 lb pasta
~6 oz pepperoni
1/3 cup flour
1 lb chicken breast, boneless
1 large can tomatoes diced
1/3 cup water
Oregano, Basil, Tarragon, Garlic powder, Onion powder to taste
Dice pepperoni into 1/4" cubes
Cut chicken into bite sized pieces
Cook in skillet over medium heat until mostly degreased, Remove from skillet and set aside.
Season flour with spices and toss chicken in mixture.
Brown chicken in pepperoni fat, remove chicken, stir in tomatoes and remaining flour.
Stir in chicken and pepperoni.
Add water to cover meat. Allow to simmer 30-45 minutes until chicken is tender.
Serve over pasta.
~6 oz pepperoni
1/3 cup flour
1 lb chicken breast, boneless
1 large can tomatoes diced
1/3 cup water
Oregano, Basil, Tarragon, Garlic powder, Onion powder to taste
Dice pepperoni into 1/4" cubes
Cut chicken into bite sized pieces
Cook in skillet over medium heat until mostly degreased, Remove from skillet and set aside.
Season flour with spices and toss chicken in mixture.
Brown chicken in pepperoni fat, remove chicken, stir in tomatoes and remaining flour.
Stir in chicken and pepperoni.
Add water to cover meat. Allow to simmer 30-45 minutes until chicken is tender.
Serve over pasta.
Friday, July 31, 2009
Pumpkin Waffles
Adapted from several sources -- lifted from Smitten Kitchen
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
Tuesday, July 7, 2009
Watermelon Lemonade
From Smitten Kitchen, adapted from Bubby’s
Makes enough to fill two glasses with ice cubes; we quadrupled it to fill a pitcher. We already need more.
1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.
Makes enough to fill two glasses with ice cubes; we quadrupled it to fill a pitcher. We already need more.
1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.
Blueberry Boy Bait
From Smitten Kitchen, adapted from Cook’s Country, which adapted it from the original
Like any recipe with a great name, this also has a great story, which was that in 1954, a 15-year-old girl stole the show (but only won second prize) in the junior division of an early Pillsbury Bake-Off with a variation of this recipe, named, she said, after the effect it had on boys.
Cook’s Country magazine dusted this recipe off from the Pillsbury Bake-Off Dessert Cookbook and made a few tweaks to bring it more deliciously into the modern age: butter was swapped for shortening, the quantity of blueberries was doubled and some plain sugar was replaced with brown sugar. The result? Let’s just say you don’t need to be a boy to be lured in.
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Like any recipe with a great name, this also has a great story, which was that in 1954, a 15-year-old girl stole the show (but only won second prize) in the junior division of an early Pillsbury Bake-Off with a variation of this recipe, named, she said, after the effect it had on boys.
Cook’s Country magazine dusted this recipe off from the Pillsbury Bake-Off Dessert Cookbook and made a few tweaks to bring it more deliciously into the modern age: butter was swapped for shortening, the quantity of blueberries was doubled and some plain sugar was replaced with brown sugar. The result? Let’s just say you don’t need to be a boy to be lured in.
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Sunday, June 28, 2009
Lime and Buttermilk cupcakes
1 1/2 cups flour
1 cup sugar
¾ cup butter, at room temperature
¾ cup buttermilk
2 eggs, at room temperature
2 teaspoons lime juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of one lime
Directions:
Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Ice with coconut lime icing.
1 cup sugar
¾ cup butter, at room temperature
¾ cup buttermilk
2 eggs, at room temperature
2 teaspoons lime juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of one lime
Directions:
Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Ice with coconut lime icing.
Coconut Lime Icing
1 cup confections’ sugar
¾ cup sweetened, flaked coconut
3 tablespoons butter, at room temperature
2 tablespoons buttermilk
1 tablespoon lime juice
zest of one lime
Directions:
In a small bowl, combine butter,zest and sugar thoroughly. Add buttermilk and lime juice. Mix on high 1 minute until well mixed Spread over cooled cupcakes. Sprinkle each cake with coconut.
¾ cup sweetened, flaked coconut
3 tablespoons butter, at room temperature
2 tablespoons buttermilk
1 tablespoon lime juice
zest of one lime
Directions:
In a small bowl, combine butter,zest and sugar thoroughly. Add buttermilk and lime juice. Mix on high 1 minute until well mixed Spread over cooled cupcakes. Sprinkle each cake with coconut.
Steak nachos
* 1 lb beef sirloin, cut into strips
* taco seasoning
* refried beans
* 1 cup shredded mozzarella cheese
* 1 cup shredded cheddar cheese or Mexican blend cheese
* tortilla chips
* sour cream
* salsa
* green onion
* horseradish to taste
Directions
1. Cut steak into strips.
2. Brown in skillet and add taco seasoning as directed on package.
3. Heat beans.
4. layer chips in a baking dish.
5. Layer chips with half of your beans, steak,& cheese.
6. Repeat and place in oven on 325 until cheese is melted.
7. Mix horseradish with sour cream to taste
8. Top with salsa, sour cream and green onions.
* taco seasoning
* refried beans
* 1 cup shredded mozzarella cheese
* 1 cup shredded cheddar cheese or Mexican blend cheese
* tortilla chips
* sour cream
* salsa
* green onion
* horseradish to taste
Directions
1. Cut steak into strips.
2. Brown in skillet and add taco seasoning as directed on package.
3. Heat beans.
4. layer chips in a baking dish.
5. Layer chips with half of your beans, steak,& cheese.
6. Repeat and place in oven on 325 until cheese is melted.
7. Mix horseradish with sour cream to taste
8. Top with salsa, sour cream and green onions.
Friday, June 26, 2009
Persimmon Lemon Bars
Makes 12 bars
Ingredients for crust
8 low-fat graham crackers
2 tablespoons butter or trans-fat free margarine, softened
1 tablespoon water
Ingredients for filling
2 ripe persimmons, such as Hachiya, stemmed, chopped, pit discarded
3 lemons, zest and juice
4 whole eggs
1/2 cup granulated sugar
2 tablespoons flour
1/4 cup powdered sugar
Preheat oven to 350 degrees F. Break the graham crackers and place them in a food processor. Process until fine crumbs form. Add the butter or margarine, and water. Pulse a few times until the crumbs are evenly moistened. Press into the bottom of an 8x8-inch pan.
Rinse out the bowl of the food processor. Add the persimmons and process until they're smooth. Add the lemon zest and juice, eggs, sugar and flour. Process until smooth. Poor the persimmon mixture over the crust and bake at 350 degrees F, uncovered, for 35 to 40 minutes until the topping is firm around the edge but still wiggles in the center. Cool completely and cover and chill at least 2 hours before slicing into 12 squares. Sprinkle with powdered sugar and serve immediately.
Ingredients for crust
8 low-fat graham crackers
2 tablespoons butter or trans-fat free margarine, softened
1 tablespoon water
Ingredients for filling
2 ripe persimmons, such as Hachiya, stemmed, chopped, pit discarded
3 lemons, zest and juice
4 whole eggs
1/2 cup granulated sugar
2 tablespoons flour
1/4 cup powdered sugar
Preheat oven to 350 degrees F. Break the graham crackers and place them in a food processor. Process until fine crumbs form. Add the butter or margarine, and water. Pulse a few times until the crumbs are evenly moistened. Press into the bottom of an 8x8-inch pan.
Rinse out the bowl of the food processor. Add the persimmons and process until they're smooth. Add the lemon zest and juice, eggs, sugar and flour. Process until smooth. Poor the persimmon mixture over the crust and bake at 350 degrees F, uncovered, for 35 to 40 minutes until the topping is firm around the edge but still wiggles in the center. Cool completely and cover and chill at least 2 hours before slicing into 12 squares. Sprinkle with powdered sugar and serve immediately.
Wednesday, June 24, 2009
Garlic Balsamic Chicken
4 Boneless Skinless Chicken Breasts
3 Tbsp. Flour
1 Tsp. Salt
1 Tsp. Pepper
2 Tbsp. Olive Oil
12 oz. Mushrooms (sliced)
4-6 Cloves Garlic (minced)
1/3 Cup Balsamic Vinegar
3/4 Cup Chicken Broth
1 Bay Leaf
1/2 Tsp. Thyme
1 Tbsp. Butter
Rinse and pat chicken dry. Mix 2 Tbsp. flour with salt and pepper. Dredge chicken in flour mixture. Heat oil in large skillet, brown chicken on one side for about 3 minutes. Turn chicken, then add mushrooms and garlic. Cook for another 3 minutes or until chicken is browned on other side. Stir in vinegar, stock, bay leaf, and thyme. Cover and cook over medium heat for 10 minutes or until chicken is tender and cooked through. Remove chicken from skillet and keep warm. Stir in 1 Tbsp. each flour and butter into skillet and cook, stirring constantly about 5 minutes. Discard bay leaf and pour sauce over chicken. This dish is nice served over rice.
3 Tbsp. Flour
1 Tsp. Salt
1 Tsp. Pepper
2 Tbsp. Olive Oil
12 oz. Mushrooms (sliced)
4-6 Cloves Garlic (minced)
1/3 Cup Balsamic Vinegar
3/4 Cup Chicken Broth
1 Bay Leaf
1/2 Tsp. Thyme
1 Tbsp. Butter
Rinse and pat chicken dry. Mix 2 Tbsp. flour with salt and pepper. Dredge chicken in flour mixture. Heat oil in large skillet, brown chicken on one side for about 3 minutes. Turn chicken, then add mushrooms and garlic. Cook for another 3 minutes or until chicken is browned on other side. Stir in vinegar, stock, bay leaf, and thyme. Cover and cook over medium heat for 10 minutes or until chicken is tender and cooked through. Remove chicken from skillet and keep warm. Stir in 1 Tbsp. each flour and butter into skillet and cook, stirring constantly about 5 minutes. Discard bay leaf and pour sauce over chicken. This dish is nice served over rice.
Friday, June 12, 2009
Guinness Stout Gingerbread Cake
Dark beer, molasses, and crystallized ginger give this cake uncommon depth of flavor. Candied-ginger whipped cream gilds the lily. Prep and Cook Time: about 1 hour. Notes: May be made up to 2 days ahead. Cool, cover with plastic wrap, and store at room temperature.
Yield: Makes two cakes, 8 to 12 servings total
Ingredients:
* 1 1/2 cups unsalted butter, melted and cooled
* 1 cup Guinness stout (not extra stout)
* 1 cup dark molasses (not blackstrap)
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 tablespoons ground ginger
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 2 1/2 cups all-purpose flour
* 1 1/2 cups finely chopped crystallized ginger
* 1 cup firmly packed dark brown sugar
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons grated lemon zest (from 2 to 3 lemons)
* Powdered sugar for dusting
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar
Preparation
1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.
2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.
3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.
4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.
Nutritional Information
Calories: 713 (44% from fat)
Protein: 4.9g
Fat: 35g (sat 21)
Carbohydrate: 97g
Fiber: 2g
Sodium: 292mg
Cholesterol: 138mg
Peggy Knickerbocker, Simple Soirées, Sunset, NOVEMBER 2006
Had something similar to this from Arizmendi this morning and it was fucking awesome!
Yield: Makes two cakes, 8 to 12 servings total
Ingredients:
* 1 1/2 cups unsalted butter, melted and cooled
* 1 cup Guinness stout (not extra stout)
* 1 cup dark molasses (not blackstrap)
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 tablespoons ground ginger
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 2 1/2 cups all-purpose flour
* 1 1/2 cups finely chopped crystallized ginger
* 1 cup firmly packed dark brown sugar
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons grated lemon zest (from 2 to 3 lemons)
* Powdered sugar for dusting
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar
Preparation
1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.
2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.
3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.
4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.
Nutritional Information
Calories: 713 (44% from fat)
Protein: 4.9g
Fat: 35g (sat 21)
Carbohydrate: 97g
Fiber: 2g
Sodium: 292mg
Cholesterol: 138mg
Peggy Knickerbocker, Simple Soirées, Sunset, NOVEMBER 2006
Had something similar to this from Arizmendi this morning and it was fucking awesome!
Wednesday, May 20, 2009
The Most Extraordinary French Lemon Cream Tart
The Most Extraordinary French Lemon Cream Tart
Adapted from Baking: From My Home to Yours
Makes 8 servings
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell
Getting ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk -- and you must whisk constantly to keep the eggs from scrambling -- you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. (See my blog post about getting the cream up to temperature.) Heads up at this point -- the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience -- depending on how much water you’ve got under the cream and how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the food processor) and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going -- to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.
Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth. Fruit coulis is nice with the tart, but not necessary, ditto a little crème fraiche. I know it sounds odd to offer something as rich as crème fraiche with something as rich as this tart, but it works -- because the lemon cream is so light and so intensely citric, it doesn’t taste or feel rich, a situation that is potentially dangerous and positively delightful.
Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.
© Dorie Greenspan, Houghton Mifflin Company, 2006
Photographs copyright © 2006 by Alan Richardson
--Dorie Greenspan
Adapted from Baking: From My Home to Yours
Makes 8 servings
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell
Getting ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk -- and you must whisk constantly to keep the eggs from scrambling -- you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. (See my blog post about getting the cream up to temperature.) Heads up at this point -- the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience -- depending on how much water you’ve got under the cream and how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the food processor) and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going -- to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.
Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth. Fruit coulis is nice with the tart, but not necessary, ditto a little crème fraiche. I know it sounds odd to offer something as rich as crème fraiche with something as rich as this tart, but it works -- because the lemon cream is so light and so intensely citric, it doesn’t taste or feel rich, a situation that is potentially dangerous and positively delightful.
Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.
© Dorie Greenspan, Houghton Mifflin Company, 2006
Photographs copyright © 2006 by Alan Richardson
--Dorie Greenspan
Saturday, May 16, 2009
Coconut lime cake
Cake:
* 1 cup butter
* 2 cups sugar
* 1 teaspoon coconut oil
* 4 eggs
* 2 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup coconut milk
Glaze:
* 1 cup sour cream or yogurt
* 1 cup sugar
* 2 limes, zested and juicd
* 1/4 cup coconut milk
* 1 cup shredded coconut
Frosting:
* 1/2 cup butter
* 1/2 cup shortening
* 4 ounces cream cheese
* 1 pound box plus 1 cup powdered sugar
* 1/4 cup coconut milk
* 1 teaspoon vanilla
* 2 cups shredded coconut
Directions
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
* 1 cup butter
* 2 cups sugar
* 1 teaspoon coconut oil
* 4 eggs
* 2 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup coconut milk
Glaze:
* 1 cup sour cream or yogurt
* 1 cup sugar
* 2 limes, zested and juicd
* 1/4 cup coconut milk
* 1 cup shredded coconut
Frosting:
* 1/2 cup butter
* 1/2 cup shortening
* 4 ounces cream cheese
* 1 pound box plus 1 cup powdered sugar
* 1/4 cup coconut milk
* 1 teaspoon vanilla
* 2 cups shredded coconut
Directions
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
Saturday, May 2, 2009
Pesto Meatloaf Roll
1.5 pounds extra lean ground beef
3/4 cup fine dry bread crumbs
1 large egg
1 medium onion, finely chopped
1/4 cup chopped sun-dried tomatoes (I used the ones in a jar. If you use dry ones, soak them in hot water for 10-15 minutes to soften up)
3 tbsp tomato paste (I omitted it because I don't have any)
Pesto:
1 1/2 cups fresh basil
6 tbsp pine nuts
3 garlic cloves, minced
6 tbsp olive oil
6 tbsp grated Parmesan cheese
Meatloaf: Combine all ingredients in large bowl and mix well. Press into a 12x10 inch rectangle on greased aluminum foil.
Pesto: Put all ingredients into a food processor and process for 1 minute, until almost smooth.
Spread pesto onto beef. Roll up, jelly roll style, starting from the long edge. Carefully place roll, seam side down, on a baking sheet. Bake at 325F for one hour. Cut into 8 pieces and serve.
3/4 cup fine dry bread crumbs
1 large egg
1 medium onion, finely chopped
1/4 cup chopped sun-dried tomatoes (I used the ones in a jar. If you use dry ones, soak them in hot water for 10-15 minutes to soften up)
3 tbsp tomato paste (I omitted it because I don't have any)
Pesto:
1 1/2 cups fresh basil
6 tbsp pine nuts
3 garlic cloves, minced
6 tbsp olive oil
6 tbsp grated Parmesan cheese
Meatloaf: Combine all ingredients in large bowl and mix well. Press into a 12x10 inch rectangle on greased aluminum foil.
Pesto: Put all ingredients into a food processor and process for 1 minute, until almost smooth.
Spread pesto onto beef. Roll up, jelly roll style, starting from the long edge. Carefully place roll, seam side down, on a baking sheet. Bake at 325F for one hour. Cut into 8 pieces and serve.
Sunday, April 12, 2009
Hummus
Yield: 2 cups
3 c Garbanzo beans
-- 2 16 oz. cans
-- rinsed and drained
1/2 c Tahini
7 tb Lemon or lime juice
1/4 c Olive oil
1/4 c Tamari or soy sauce
-- preferably tamari
4 lg Garlic cloves
-- crushed or minced
1/2 ts Black pepper
1/8 To 1/4 tsp. cayenne pepper
1 Portion olive oil
(opt'l. but I wld. include)
1 Portion paprika
(opt'l. but I wld. include)
1 Portion chopped parsley
(opt'l. but I wld. include)
Put beans, tahini, lemon juice, 1/4 c. olive oil, tamari, garlic and
peppers in food processor; blend to desired smoothness. Transfer to
serving bowl.
Drizzle top with olive oil; sprinkle with paprika and parsley if
desired.
Lime is pretty awesome in this and complements the cayenne nicely.
3 c Garbanzo beans
-- 2 16 oz. cans
-- rinsed and drained
1/2 c Tahini
7 tb Lemon or lime juice
1/4 c Olive oil
1/4 c Tamari or soy sauce
-- preferably tamari
4 lg Garlic cloves
-- crushed or minced
1/2 ts Black pepper
1/8 To 1/4 tsp. cayenne pepper
1 Portion olive oil
(opt'l. but I wld. include)
1 Portion paprika
(opt'l. but I wld. include)
1 Portion chopped parsley
(opt'l. but I wld. include)
Put beans, tahini, lemon juice, 1/4 c. olive oil, tamari, garlic and
peppers in food processor; blend to desired smoothness. Transfer to
serving bowl.
Drizzle top with olive oil; sprinkle with paprika and parsley if
desired.
Lime is pretty awesome in this and complements the cayenne nicely.
Sunday, April 5, 2009
Chicken Pot Pie
Ingredients:
1 pound skinless, boneless chicken breast
4 tsp softened butter
2 tablespoons instant minced onion
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
Preheat oven to 425 degrees F (220 degrees C.)
Remove skin from chicken. Place in baking pan, spread butter on each piece of chicken. Sprinkle onion and garlic salt, paprika. Bake uncovered for 30 to 35 minutes or until tender. Shred the chicken with a couple of forks.
In a saucepan combine carrots, peas, and celery. Add water to cover and boil for 5 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken with carrot and peas mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
1 pound skinless, boneless chicken breast
4 tsp softened butter
2 tablespoons instant minced onion
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
Preheat oven to 425 degrees F (220 degrees C.)
Remove skin from chicken. Place in baking pan, spread butter on each piece of chicken. Sprinkle onion and garlic salt, paprika. Bake uncovered for 30 to 35 minutes or until tender. Shred the chicken with a couple of forks.
In a saucepan combine carrots, peas, and celery. Add water to cover and boil for 5 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken with carrot and peas mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Wednesday, March 11, 2009
Hostess-Inspired German Chocolate Cupcakes
Ingredients
Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract
Directions
1. Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
2. Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
4. Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
5. Let the cakes cool in the pan on a rack.
6. Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
7. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
8. Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
9. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
10. To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
11. Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
12. Top each cupcake with a dollop of nut filling. Enjoy.
Makes 12 cupcakes
Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract
Directions
1. Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
2. Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
4. Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
5. Let the cakes cool in the pan on a rack.
6. Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
7. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
8. Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
9. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
10. To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
11. Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
12. Top each cupcake with a dollop of nut filling. Enjoy.
Makes 12 cupcakes
Thursday, February 26, 2009
Perfect Macaroni and Cheese
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Wednesday, January 28, 2009
Pizza dough
Makes four 1 pound loaves
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
mix everything but flour, add in flour, combine all, kitchen aid with a dough hook is really the way to go. You can use a 14qt food processor alternatively.
A half batch looks like this
11 oz water
2.25 teaspoon yeast
2.25 teaspoon salt
1.5 teaspoon sugar
2 tablespoon olive oil
3 1/4 cups of flour
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
mix everything but flour, add in flour, combine all, kitchen aid with a dough hook is really the way to go. You can use a 14qt food processor alternatively.
A half batch looks like this
11 oz water
2.25 teaspoon yeast
2.25 teaspoon salt
1.5 teaspoon sugar
2 tablespoon olive oil
3 1/4 cups of flour
Saturday, January 17, 2009
Candian flapjacks
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated
1. Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
2. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated
1. Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
2. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.
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